Jet's Palace, 519 Main St, Keokuk, IA - Restaurant inspection findings and violations

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Business Info

Restaurant: JET'S PALACE
Type: Restaurant without liquor
Sub type: Full Service
Address: 519 Main St, Keokuk, IA 52632
Owner and phone: YA HUI TANG
Total inspections: 7
Last inspection: 8/6/2010

Restaurant representatives - add corrected or new information about Jet's Palace, 519 Main St, Keokuk, IA »

Inspection findings

Inspection Date

Type

No violation noted during this evaluation. 8/6/2010Re-Check
  • Food Temperature/Time Control
    • Cold hold (PHF food not maintained at 41° F or below 3-501.16, pg 82)
      refrig in dining area with milk @ 47 degrees, shell eggs on top of prep cooler
  • Personnel
    • Proper handwashing (Hands & arms, cleaning procedure 2-301.12, p 40)
      hand washing is for 15 seconds of activing washing
  • Food Source/Handling
    • Date Marking (Inadequate date marking of ready-to-eat foods 3-501.17, p 83)
      cooked meats in WIC are not dated; once sack for dumplings is opened it must be dated with 7 day shelf life
  • Facility/Equipment Requirements
    • Food contact surfaces (Cleaning frequency/cross-contamination prevention 4-602.11, p 130)
      prep pans for raw meats are being rinsed off with water and then stacked for use withoout knowing which raw meat was used in which pan
  • Other Operations
    • Adequate pest control (Inadequate or improper pest control 6-501.111(C), p 178)
      mice droppings are noted in the far corner of storage area
7/28/2010Routine
  • Plumbing/Water/Sewage
    • Accessible/soap & towels provided (Warewashing sink used for handwashing 4-501.16(A), p 124)
  • Facility/Equipment Requirements
    • Walls, floors, ceiling, lighting (Lights not shielded 6-202.11, p 168)
      sheild lites in the storage area
1/29/2010Routine
  • Food Source/Handling
    • Date Marking (Inadequate date marking of ready-to-eat foods 3-501.17, p 83)
      cooked items must be dated for 7 day shelf life if not used in the first 24 hrs; sacks of "crab" must be dated when the sack is opened
    • Food Protection (Thawing procedures not met 3-501.13, p 79)
      thawing must be done in one of the following ways: under cold running water, in cooling unit, in microwave then cook or part of the cooking process
    • Cross-Contamination Protection (Inadequate protection from cross-contamination 3-302.11, p 61)
      Raw animal species not adequately separated during storage/preparation/holding/display ( chidken requiring the highest internal cooking temperature must always be stored on lower shelf that other raw meat and ready to eat foods; seperate pans for raw meats when preparaing to cook order must be used (no chicken and shrimp in same pie pan)
  • Facility/Equipment Requirements
    • Thermometers provided/accurate (Thermometers: provided & accessible 4-302.12(A), pg 120)
      stem thermometer should be in cook area and not stored away
    • Non-food contact surfaces (Wiping cloths, in sanitizing solution, used one purpose 3-304.14, p 66)
      Wiping cloths not maintained in sanitizer between use (moist towels in cook - prep area should be stored in solution)
  • Other Operations
    • Refuse, recyclables, returnables (Waste receptacles not provided where needed (handsink, etc) 5-501.16 (B&C), p 160, 6-301.20, p 173)
      at sink at kitchen
    • Inside physical facilities designed/maintained (Drying mops, air-dry 6-501.16, p 177)
      mops are not to be stored in mop bucket; invert so they can air dry
9/24/2009Routine
No violation noted during this evaluation. 7/15/2009Re-Check
No violation noted during this evaluation. 6/4/2009Re-Check
  • Food Temperature/Time Control
    • Cold hold (PHF food not maintained at 41° F or below 3-501.16, pg 82)
      WIC is holding products at 54 degrees
  • Warewashing
    • Adequate warewashing facilities (No test kit for checking concentration of sanitizer 4-302.14, p 120)
  • Facility/Equipment Requirements
    • Thermometers provided/accurate (Food thermometers, designed 4-201.12, p 105)
      thermometers in all cooling units; stem thermometere with range of 0-220 degrees
    • Thermometers provided/accurate (Thermometers: provided & accessible 4-302.12(A), pg 120)
    • Ventilation (Ventilation system, air ducts, filters not kept clean 6-501.14, p 177)
      grill hood has residue
  • Other Operations
    • Refuse, recyclables, returnables (Facilities for refuse, recyclables, returnables 5-501.11-13 & 15, 16, p 159-160)
      large amount refuse at back door (paper products) that does not fit into dumpster
6/3/2009Pre-Opening

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