The Palace, 149 1st Ave East, Dyersville, IA - Restaurant inspection findings and violations

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Business Info

Restaurant: The PALACE
Type: Tavern with food preparation
Sub type: Full Service
Address: 149 1st Ave East, Dyersville, IA 52040
Owner and phone: PHILIP FRASER
563-855-5565

Total inspections: 22
Last inspection: 6/10/2010

Restaurant representatives - add corrected or new information about The Palace, 149 1st Ave East, Dyersville, IA »

Inspection findings

Inspection Date

Type

  • Food Source/Handling
    • Date Marking (Inadequate date marking of ready-to-eat foods 3-501.17, p 83)
      Opened and cooked foods stored in coolers shall be dated : Corrected on site
6/10/2010Routine
  • Facility/Equipment Requirements
    • Thermometers provided/accurate (Temperature device not designed to check temperature in thin foods (meat patties) 4-302.12(B), pg 120)
    • Walls, floors, ceiling, lighting (Materials characteristics for floors, walls, & ceilings 6-101.11, p 165)
11/24/2009Re-Check
  • Food Temperature/Time Control
    • Hot hold (PHF food not maintained at 135°F or above 3-501.16(1), p 82)
      Corn Chowder 120F. Veg Noodle- 130F. Both reheated corrected on-site.
    • Re-heating to 165°F in 2 hrs (Inadequate re-heating for hot holding (time/temperature) 3-403.11, p 77)
      Reheating foods in a crock pot.
  • Personnel
    • Proper handwashing (Engaging in activities that contaminate the hands 2-301.14(I), p 42)
      Use of cloth towels, only paper towels are to be used for hand washing.
  • Warewashing
    • Adequate warewashing facilities (Test kit requirement not met 4-501.116, p 128)
      Firm is to have a chlorine test kit for checking concentrations of sanitizer for bleach solutions, required concentration is 50-100 ppm. . A quaternary ammonia test kit is needed to check their bar sanitizer, required concentration 150-200 ppm according to bottle.
  • Plumbing/Water/Sewage
    • Handwashing facilities (Handwashing signs not posted 6-301.14, pg 173)
      Hand sign needed at bar hand sink.
    • Accessible/soap & towels provided (Hand drying not provided 6-301.12, p 173)
      Paper towels needed behind the bar.
  • Facility/Equipment Requirements
    • Thermometers provided/accurate (Temperature device not designed to check temperature in thin foods (meat patties) 4-302.12(B), pg 120)
      Thin probe instant read thermometer needed for checking temps on thin foods such as but not limited to: hamburgers and fish fillets.
    • Food contact surfaces (Food contact surfaces, characteristics 4-101.11, p 101)
      Cloth towels covering foods and black plastic bags, both are not food grade materials. Wooden knife blocks, is not easily cleanable. Rims of glass stored on shelves of freezer, these are not regularly cleaned and ice is not potable safe. Turn over utensils to avoid touching the food contact surface.
    • Food contact surfaces (Storage: equipment/utensils, single service & use items 4-903.11, p 141)
    • Walls, floors, ceiling, lighting (Materials characteristics for floors, walls, & ceilings 6-101.11, p 165)
      Carpet on cookline is not easily cleanable. Firm stated that they get new carpet every week, using this so employees don't slip.
  • Other Operations
    • Handling/storage/labeling of toxic items (Inadequate separation from food, equip, utensils, linens, single service 7-201.11, p 182)
      Chemical bottles stored above three compartment sink.
    • Consumer advisory posted (Consumer advisory: menu does not identify foods served raw or undercooked with an asterisk and disclosure of potential risk of consumption in undercooked form 3-603.11(B), pg 95)
      Asterisk needed in menu/place of order by items that can be order raw/undercooked.
11/3/2009Routine
  • Food Source/Handling
    • Date Marking (Inadequate date marking of ready-to-eat foods 3-501.17, p 83)
      Opened and cooked foods stored in coolers shall be dated ; Corrected on site
  • Plumbing/Water/Sewage
    • Accessible/soap & towels provided (Hand drying not provided 6-301.12, p 173)
      Papertowels required at handsink in bar area
  • Facility/Equipment Requirements
    • Thermometers provided/accurate (Thermometers: provided & accessible 4-302.12(A), pg 120)
      Thermometers required in all coolers
10/30/2008Routine
No violation noted during this evaluation. 8/3/2007Routine
  • Food Source/Handling
    • Date Marking (Inadequate date marking of ready-to-eat foods 3-501.17, p 83)
      Date-mark all ready-to-eat potentially hazardous foods, including cooked lef-overs.
    • Cross-Contamination Protection (Inadequate protection from cross-contamination 3-302.11, p 61)
      Bag of raw ground beef stored above ready-to-eat foods in walk-in cooler.
  • Warewashing
    • Manual washing/sanitizing (Inadequate sanitation of food contact surfaces/utensils 4-702.11, p 137)
      Strength of chemical sanitizer in 3 compartment sink was insufficient.
  • Plumbing/Water/Sewage
    • Accessible/soap & towels provided (Hand soap/cleanser not provided 6-301.11, p 173)
  • Facility/Equipment Requirements
    • Thermometers provided/accurate (Thermometers: provided & accessible 4-302.12(A), pg 120)
      Provide thermometers in refrigeration units, as required.
    • Food contact surfaces (Cleaning of cooking/baking equip 4-602.12, p 133)
    • Non-food contact surfaces (Nonfood-contact surfaces not clean 4-601.11(C), p 129, 4-602.13, p 133)
      Outside surfaces of plastic containers in kitchen need additional cleaning.
  • Other Operations
    • Handling/storage/labeling of toxic items (Inadequate separation from food, equip, utensils, linens, single service 7-201.11, p 182)
      Cans of paint stored on topof reach-in freezer located in area between kitchen and walk-in cooler.
8/3/2007Routine
  • Food Source/Handling
    • Food Protection (Storage, clean, off-the-floor 3-305.11, p 68)
  • Facility/Equipment Requirements
    • Thermometers provided/accurate (Thermometers: provided & accessible 4-302.12(A), pg 120)
      Thermometers were not observice in the reach-in refrigerators.
    • Food contact surfaces (Cleaning of cooking/baking equip 4-602.12, p 133)
      Popcorn machine needs additional cleaning.
7/28/2006Routine
No violation noted during this evaluation. 5/4/2005Routine
No report available.8/20/2004Routine
No report available.4/9/2004Routine
No report available.10/16/2003Routine
No report available.4/19/2003Routine
No report available.7/11/2002Routine
No report available.2/22/2002Re-Check
No report available.12/19/2001Re-Check
No report available.5/2/2001Routine
No report available.9/13/2000Routine
No report available.9/6/2000Routine
No report available.7/1/1999(Other)
No report available.7/1/1998(Other)
No report available.10/1/1997(Other)
No report available.10/1/1996(Other)

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