The Palms Supper Club

Year by year

Inspections

1. Mar 26, 2026 Routine · 2 priority foundation, 2 core
   • Not serious Priority Foundation

     THAWING - REDUCED OXYGEN PACKAGED FISH

     Walleye fillets need to be removed from the ROP package located in the walk in cooler downstairs.

     Correction: Adjust procedures or methods to properly thaw foods.

     Code 3-501.13 (E)

   • Not serious Priority Foundation

     HAND DRYING PROVISION

     No single-use toweling or other hand drying device available at employee handwashing sink for hand drying at the dining room bar.

     Correction: Provide single-use toweling or other approved devices at employee handwashing sink to facilitate proper handwashing.

     Code 6-301.12

   • Not serious Core

     PERSONAL CLEANLINESS - HAIR RESTRAINTS

     Employee noted working in food preparation/cooking area without a beard restaint.

     Correction: Provide employees working in food preparation and cooking areas with effective hair restraint (hat, hair net, beard restraint, etc.).

     Code 2-402.11

   • Not serious Core

     NON-FOOD CONTACT SURFACES - CLEANING FREQUENCY

     The top of the dishwasher and freezer located by the handwashsink need to be cleaned to remove debris..

     Correction: Clean all equipment on a routine basis to prevent accumulation of soil residues.

     Code 4-602.13

2. Feb 11, 2025 Routine · 2 core
   • Not serious Core

     CERTIFIED FOOD MANAGER – REQUIREMENT - FOOD ESTABLISHMENTS

     There is no approved or current certified food manager for this establishment.

     Correction: Provide an approved certified food protection manager in the food establishment within 90 days>

     Code 12-201.11 (A) (1)

   • Not serious Core

     PROPER COOLING METHODS - IN EQUIPMENT

     French onion soup is cooling in a plastic container, soup needs to be transfered into metal pan, with less than 2 inches of product in each pan then placed into the cooler.

     Correction: Provide containers that facilitate heat transfer, such as metal pans, and loosely cover food items during the cooling process so that heat is allowed to escape.

     Code 3-501.15 (B)

3. Mar 26, 2024 Routine · No items found

   No violations cited.