Chicken Palace

Year by year

Inspections

1. Feb 9, 2026 Routine · 1 priority, 4 core, 4 repeat
   • Serious Priority Corrected on site

     PACKAGED AND UNPACKAGED FOOD - RAW OVER RTE-FOODS

     Raw chicken is stored over ready to eat foods in the walk in cooler. Foods inlcuded pre-cooked items and bakery items.

     Correction: Reorganize food storage so that ready-to-eat foods are stored above raw animal food and raw vegetables. No evidence of contamination was noted. Rearrange storage to place all raw products below ready to eat foods.

     Code 3-302.11 (A) (1)

   • Not serious Core Repeat

     CERTIFIED FOOD MANAGER - POSTING OF CERTIFICATE

     There is no approved or current food protection manager’s certificate posted in the food establishment.

     Correction: Post current food protection manager certification in conspicuous view within the food establishment.

     Code 12-201.11 (B)

   • Not serious Core Repeat

     LABELING - FOOD STORAGE CONTAINERS LABELED WITH COMMON NAME

     Squeeze bottles and numerous other containers of food and food ingredients were noted without labels.

     Correction: Store all foods that are removed from their original packages in containers labeled with the common name of the food or ingredient.

     Code 3-302.12

   • Not serious Core Repeat Corrected on site

     WIPING CLOTHS - USE LIMITATION - CLOTHS FOR WIPING COUNTERS STORED IN SANITIZER

     Wiping cloth used for wiping surfaces stored on counters and cut boards. Wipe rag available - food employee noted removing from sanitizer, wringing and placing on counter.

     Correction: Cloths used for wiping counters and equipment shall be stored in a sanitizing solution in between uses. Maintain rags in solution unless in use.

     Code 3-304.14 (B) (1)

   • Not serious Core Repeat

     NON-FOOD CONTACT SURFACES - CLEANING FREQUENCY

     The kitchen line equipment requires more frequent cleaning to maintain free of accumulated food debris and grease.

     Correction: Clean all equipment on a routine basis to prevent accumulation of soil residues. Recommend implementing a master cleaning schedule to establish the cleaning frequency for all equipment.

     Code 4-602.13

2. Nov 20, 2024 Routine · 2 priority, 1 priority foundation, 7 core, 4 repeat
   • Serious Priority Corrected on site

     FOOD CONTACT SURFACES - CLEANING FREQUENCY

     Prep line cutting board used with time/temperature controlled for safety food is not cleaned every 4 hours.

     Correction: Clean food contact surfaces used with time/temperature controlled for safety food a minimum of every 4 hours.Ensure all food utensils used with time and temperature controlled for safety foods are cleaned and sanitized every 4 hours including cutting boards, tongs, knives, spoons and any other food contact equipment unless the utensil is maintained at or below 41F or above 135F.

     Code 4-602.11 (C)

   • Serious Priority

     TOXIC SUBSTANCES - SANITIZER CRITERIA

     Chlorine sanitizer used in the food establishment is not approved for use in a food facility. Chlorine designation is for cleaning and laundry only no food facility approval provided on the label.

     Correction: Sanitizer shall meet the requirements under 40 CFR 180.940 or 40 CFR 180.2020.Obtain chlorine approved for use in sanitizing food contact surfaces and utenils. Obtain food establishment approved sanitizer immediately.

     Code 7-204.11

   • Not serious Priority Foundation

     CLEAN-UP OF VOMITING AND DIARRHEAL EVENTS

     Food establishment does not have procedures that address responding to vomiting or diarrheal events.

     Correction: Develop procedures for responding to vomiting and diarrheal events. Specifically actions that employees must take to minimize the spread of contamination.Template provided as a reference.

     Code 2-501.11

   • Not serious Core

     CERTIFIED FOOD MANAGER - POSTING OF CERTIFICATE

     There is no approved or current food protection manager’s certificate posted in the food establishment.

     Correction: Post current food protection manager certification in conspicuous view within the food establishment.

     Code 12-201.11 (B)

   • Not serious Core Corrected on site

     PACKAGED AND UNPACKAGED FOOD - COVERED CONTAINERS OR WRAPPING

     Multiple containers of food products in front cooler and walk in cooler were observed to be unwrapped or uncovered.

     Correction: All foods that are not part of a cooling process shall be covered at all times to prevent cross-contamination. No apparent cross contamination noted - cover all containers of food while in storage unless cooling.

     Code 3-302.11 (A) (4)

   • Not serious Core Repeat

     LABELING - FOOD STORAGE CONTAINERS LABELED WITH COMMON NAME

     Numerous non-original containers are stored in unlabeled container.

     Correction: Store all foods that are removed from their original packages in containers labeled with the common name of the food or ingredient.Provide label with common name of food product on all non-original containers.

     Code 3-302.12

   • Not serious Core Repeat Corrected on site

     WIPING CLOTHS - USE LIMITATION - CLOTHS FOR WIPING COUNTERS STORED IN SANITIZER

     Wiping cloth used for wiping surfaces stored on counters in multiple locations not stored in a available sanitizer rag buckets. No use of rags noted when making observation.

     Correction: Cloths used for wiping counters and equipment shall be stored in a sanitizing solution in between uses. Sanitizer solution clean and with appropriate amount of sanitizer.

     Code 3-304.14 (B) (1)

   • Not serious Core Repeat

     FOOD CONTAMINATION PREVENTED FROM PREMISE - OFF THE FLOOR

     Food items in back storage, walk in cooler and walk in freezer are stored on the floor in the [area].

     Correction: Store all food items 6 inches above the floor. Place on racks or other effective means to elevate at least 6 " off the floor.

     Code 3-305.11 (A) (3)

   • Not serious Core

     NON-FOOD CONTACT SURFACES - CLEANING FREQUENCY

     Non-food prep equipment should be cleaned on a more frequent basis. Food debris noted in multiple areas on non-food surfaces of equipment.

     Correction: Clean all equipment on a routine basis to prevent accumulation of soil residues. Recommend an master cleaning schedule to clean and maintain cleaning on a regular basis.

     Code 4-602.13

   • Not serious Core Repeat

     CLEANING, FREQUENCY AND RESTRICTIONS

     The kitchen area including floors walls and ceilings noted with food debris and other debris. .

     Correction: Clean the physical facilities at a frequency necessary to keep them clean. Increase routine cleaning - recommend establishing a master cleaning schedule to maintain regular cleaning of entire kitchen area.

     Code 6-501.12