GOLDEN PALACE (Health Operation# 939888) is a foood service establishment inspected by New York State Department of Health (NYSDOH). The last inspected date is May 18, 2018.
| NYS Health Operation ID | 939888 |
| Operation Name | GOLDEN PALACE |
| Food Service Description | Food Service Establishment - Restaurant |
| Facility Address |
3266 Broad Street, Suite 2 Port Henry NY 12974 |
| Municipality | MORIAH |
| County | ESSEX |
| Permitted Corporation Name | GOLDEN PALACE INC. |
| Permitted Operator Name | CHEN HENG JIE |
| Permit Expiration Date | 09/30/2019 |
| Local Health Department | Saranac Lake District Office |
| NYSDOH Gazetteer | 152200 |
| Date: 2018-12-13 | Type: Inspection |
Violations:
1 critical,
3 noncritical |
|
Item 5C (Critical): Potentially hazardous foods are not stored under refrigeration except during necessary preparation or approved precooling procedures (room temperature storage). Item 10B: Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish) Item 8A: Food not protected during storage, preparation, display, transportation and service, from potential sources of contamination (e.g., food uncovered, mislabeled, stored on floor, missing or inadequate sneeze guards, food containers double stacked) Item 11C: Food contact surfaces not washed, rinsed and sanitized after each use and following any time of operations when contamination may have occurred Comments: Food temperatures measured were acceptable. Examples include: In walk-in cooler - Won Ton = 38° F, cooked chicken = 37° F, boneless spare ribs = 36° F; in sandwich top refrigerator - shrimp = 43° F, pork = 41° F; hot holding - pork fried rice = 150° F. Observed shallow pan cooling of cooked chicken and won ton in the walk-in cooler. |
||
| Date: 2018-05-18 | Type: Inspection |
Violations:
2 critical,
6 noncritical |
|
Item 5C (Critical): Potentially hazardous foods are not stored under refrigeration except during necessary preparation or approved precooling procedures (room temperature storage). Item 5B (Critical): Potentially hazardous foods are not cooled by an approved method where the food temperature can be reduced from 120oF to 70oF or less within two hours and 70oF to 45oF within four hours. Item 8C: Improper use and storage of clean, sanitized equipment and utensils Item 8A: Food not protected during storage, preparation, display, transportation and service, from potential sources of contamination (e.g., food uncovered, mislabeled, stored on floor, missing or inadequate sneeze guards, food containers double stacked) Item 11D: Non food contact surfaces of equipment not clean Item 11C: Food contact surfaces not washed, rinsed and sanitized after each use and following any time of operations when contamination may have occurred Item 11B: Wiping cloths dirty, not stored properly in sanitizing solutions Comments: Food temperatures with the exception of those mentioned in specific violations, were acceptable. Examples include: shrimp = 44° F, sweet & sour chicken = 42° F, noodles = 42° F. |
||
| Date: 2017-09-21 | Type: Inspection |
Violations:
0 critical,
9 noncritical |
|
Item 11B: Wiping cloths dirty, not stored properly in sanitizing solutions Item 8A: Food not protected during storage, preparation, display, transportation and service, from potential sources of contamination (e.g., food uncovered, mislabeled, stored on floor, missing or inadequate sneeze guards, food containers double stacked) Item 10A: Food (ice) contact surfaces are improperly designed, constructed, installed, located (cracks, open seams, pitted surfaces, tin cans reused, uncleanable or corroded food contact surfaces) Item 11C: Food contact surfaces not washed, rinsed and sanitized after each use and following any time of operations when contamination may have occurred Item 10B: Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish) Item 11D: Non food contact surfaces of equipment not clean Comments: Observed shallow pan cooling using sheet pans. Discussed the importance of cooling foods on sheet pans (with a shallow depth of food). Foods can be placed into the gray bins and covered once they reach a temperature of 45° F or below. Discussed working with smaller amounts of food at room temperature and to cool foods properly after working with them. Food temperatures in the top section of the sandwich style deli cooler were marginal. Use deeper containers and do not fill the containers too deep. Food temperatures measured: Shrimp = 45° to 47° F, chicken = 44° to 47° F, (in walk-in cooler) raw chicken = 38° F, wonton = 40° F, egg roll = 40° F. Hot holding - white rice = 161° F, fried rice = 158° F. |
||
| Date: 2017-02-16 | Type: Inspection |
Violations:
0 critical,
11 noncritical |
|
Item 15B: Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans Item 12C: Plumbing and sinks not properly sized, installed, maintained; equipment and floors not properly drained Item 11D: Non food contact surfaces of equipment not clean Item 11C: Food contact surfaces not washed, rinsed and sanitized after each use and following any time of operations when contamination may have occurred Item 8B: In use food dispensing utensils improperly stored Item 10A: Food (ice) contact surfaces are improperly designed, constructed, installed, located (cracks, open seams, pitted surfaces, tin cans reused, uncleanable or corroded food contact surfaces) Comments: Cooling practices were discussed. The speed rack is strongly encouraged to be used in the walkin cooler. |
||
| Date: 2016-12-02 | Type: Inspection |
Violations:
1 critical,
7 noncritical |
|
Item 5B (Critical): Potentially hazardous foods are not cooled by an approved method where the food temperature can be reduced from 120oF to 70oF or less within two hours and 70oF to 45oF within four hours. Item 8A: Food not protected during storage, preparation, display, transportation and service, from potential sources of contamination (e.g., food uncovered, mislabeled, stored on floor, missing or inadequate sneeze guards, food containers double stacked) Item 10A: Food (ice) contact surfaces are improperly designed, constructed, installed, located (cracks, open seams, pitted surfaces, tin cans reused, uncleanable or corroded food contact surfaces) Item 11A: Manual facilities inadequate, technique incorrect; mechanical facilities not operated in accordance with manufacturer's instructions Item 11C: Food contact surfaces not washed, rinsed and sanitized after each use and following any time of operations when contamination may have occurred Comments: The mop sink drain was working. |
||
| Date: 2016-10-11 | Type: Inspection |
Violations:
2 critical,
13 noncritical |
|
Item 5A (Critical): Potentially hazardous foods are not kept at or below 45°F during cold holding, except smoked fish not kept at or below 38°F during cold holding. Item 2E (Critical): Accurate thermometers not available or used to evaluate potentially hazardous food temperatures during cooking, cooling, reheating and holding. Item 12D: Toilet facilities inadequate, inconvenient, dirty, in disrepair, toilet paper missing, not self-closing doors, missing hand wash signs Item 10A: Food (ice) contact surfaces are improperly designed, constructed, installed, located (cracks, open seams, pitted surfaces, tin cans reused, uncleanable or corroded food contact surfaces) Item 15A: Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces Item 11C: Food contact surfaces not washed, rinsed and sanitized after each use and following any time of operations when contamination may have occurred Item 8A: Food not protected during storage, preparation, display, transportation and service, from potential sources of contamination (e.g., food uncovered, mislabeled, stored on floor, missing or inadequate sneeze guards, food containers double stacked) Item 8C: Improper use and storage of clean, sanitized equipment and utensils Item 12E: Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing Item 12C: Plumbing and sinks not properly sized, installed, maintained; equipment and floors not properly drained Item 10B: Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish) Item 9C: Hair is improperly restrained |
||
| Operation Name | DBA/Corporation Name | Facility Address | Last Inspection |
|---|---|---|---|
| Golden Palace | Dba - Shiny Golden Palace, Inc. | 362 Route 3, Plattsburgh, NY 12901 | 2018-11-21 |
| Street Address | 3266 BROAD STREET, SUITE 2 |
| City | PORT HENRY |
| State | NY |
| Zip | 12974 |
| Operation Name | DBA/Corporation Name | Facility Address | Last Inspection |
|---|---|---|---|
| KING GEORGES RESTAURANT | King Georges Restaurant, Inc. | 3262 Broad Street, Port Henry, NY 12974 | 2017-04-28 |
| GEORGE'S II | Laura Muniz | 3262 Broad Street, Port Henry, NY 12974 | 2015-12-17 |
| GOLDEN PALACE CHINESE | Xian Ji Wang & Ze Yun Wang | 3266 Broad Street, Suite 2, Port Henry, NY 12974 | 2015-12-08 |
| FRANK'S KNOTTY PINE | Elizabeth Slycord | 4331 Main Street, Port Henry, NY 12974 | 2018-08-10 |
| PORT HENRY KNIGHTS OF COLUMBUS | Port Henry Knights of Columbus Building Asso. Inc. | 4253 Main Street, Port Henry, NY 12974 | 2018-03-14 |
| THE BISTRO PUB | The Bistro & Pub | 4264 Main Street, Port Henry, NY 12974 | 2013-11-21 |
| BONI'S BISTRO & PUB, LLC | Boni Edwards | 4264 Main Street, Port Henry, NY 12974 | 2012-04-06 |
| BOYEA'S LAKESIDE | John Boyea | 15 Dock Lane, Port Henry, NY 12974 | 2018-06-14 |
| KING'S INN | Kevin & Michele Flanigan | 42 Hummingbird Way, Port Henry, NY 12974 | 2015-11-06 |
| CHAMPS CAMPGROUND SNACK BAR | Cynthis Walkup | 54 Dock Lane, Port Henry, NY 12974 | 2013-07-12 |
Please comment or provide details below to improve the information on GOLDEN PALACE.
| Data Provider | New York State Department of Health (NYSDOH) |
| Jurisdiction | New York State |
This dataset includes 80k food service establishment inspected by New York State Department of Health (NYSDOH).