PALACE DINER
Palace Diner, Inc.


Address: 194 Washington Street, Poughkeepsie, NY 12601

PALACE DINER (Health Operation# 968464) is a foood service establishment inspected by New York State Department of Health (NYSDOH). The last inspected date is January 9, 2019.

Business Overview

NYS Health Operation ID 968464
Operation Name PALACE DINER
Food Service Description Food Service Establishment - Restaurant
Facility Address 194 Washington Street
Poughkeepsie
NY 12601
Municipality POUGHKEEPSIE
County DUTCHESS
Permitted Corporation Name PALACE DINER, INC.
Permitted Operator Name MICHAEL PAGONAS
Permit Expiration Date 08/31/2019
Local Health Department Dutchess County
NYSDOH Gazetteer 130200

Inspection Results

Date: 2019-01-09 Type: Re-Inspection Violations: 0 critical, 0 noncritical
Comments: Red violation from previous inspection addressed.
Date: 2018-11-29 Type: Inspection Violations: 3 critical, 4 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 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 15B: Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans
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 8B: In use food dispensing utensils improperly stored
Comments: All equipment hot and cold holding temperatures observed found acceptable. Observed sanitizer bucket with 200ppm residual free chlorine. Observed high temperature sanitizing dishwasher with final rinse cycle at 190degF.
Date: 2018-09-05 Type: Inspection Violations: 0 critical, 9 noncritical
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 8B: In use food dispensing utensils improperly stored
Item 8C: Improper use and storage of clean, sanitized equipment and utensils
Item 14A: Insects, rodents present
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 15B: Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans
Comments: All equipment hot and cold holding temperatures observed during inspection found acceptable. Observed sanitizer bucket with 200ppm residual chlorine, high temperature sanitizing dishwasher with final rinse cycle at 184degF.
Date: 2018-05-07 Type: Re-Inspection Violations: 0 critical, 0 noncritical
Comments: Red violation from previous inspection corrected. No improper cooling observed.
Date: 2018-02-28 Type: Re-Inspection Violations: 1 critical, 0 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.
Comments: Complaint investigation also conducted during inspection.
Date: 2018-02-13 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 15C: Premises littered, unnecessary equipment and article present, living quarters no completely separated for food service operations, live animals, birds and pets not excluded
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 10B: Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)
Item 8F: Improper thawing procedures used
Item 8D: Single service items reused, improperly stored, dispensed, not used when required
Item 15B: Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans
Item 8C: Improper use and storage of clean, sanitized equipment and utensils
Comments: Cooked peppers in single door upright cooler 38degF, cole slaw in salad prep cooler lowboy 41degF, garlic & oil in right prep cooler top by stove 32degF, butter in left prep cooler top by stove 42degF, gravy in steam table 141degF, diced tomato in prep cooler top across from flat top grill 42degF, sliced tomato in slicer lowboy 40degF, roast beef in 2 door deli cooler 37degF, uncooked sausage in upstairs walk-in cooler 42degF, bok choi in basement produce cooler 45degF, baked potato in dairy walk-in cooler 35degF, cooked chicken in meat walk-in cooler 37degF, butter in bakery walk-in cooler 40degF, chicken salad in new bakery walk-in cooler 42degF. Observed dishwasher with final rinse cycle at 195degF.
Date: 2018-01-29 Type: Re-Inspection Violations: 0 critical, 0 noncritical
Comments: Red violations from previous inspection corrected. Observed salsa in salad prep cooler top at 43degF, sliced mushrooms in prep table cooler drawers by stove at 38degF.
Date: 2017-10-04 Type: Re-Inspection Violations: 4 critical, 0 noncritical
Item 5E (Critical): Enough refrigerated storage equipment is not present, properly designed, maintained or operated so that all potentially hazardous foods are cooled properly and stored below 45°F as required.
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 2E (Critical): Accurate thermometers not available or used to evaluate potentially hazardous food temperatures during cooking, cooling, reheating and holding.
Date: 2017-09-13 Type: Inspection Violations: 3 critical, 13 noncritical
Item 5E (Critical): Enough refrigerated storage equipment is not present, properly designed, maintained or operated so that all potentially hazardous foods are cooled properly and stored below 45°F as required.
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 10B: Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)
Item 15A: Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
Item 8B: In use food dispensing utensils improperly stored
Item 14A: Insects, rodents present
Item 8C: Improper use and storage of clean, sanitized equipment and utensils

Services with the same operation name

Operation Name DBA/Corporation Name Facility Address Last Inspection
PALACE DINER 194 Washington St Inc 194 Washington Street, Poughkeepsie, NY 12601 2017-05-25

Office Location

Street Address 194 WASHINGTON STREET
City POUGHKEEPSIE
State NY
Zip 12601

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Competitor

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Dataset Information

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).