Palm House

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Sauce Hollandaise (100F - Hot Holding) on cook line, cooked one hour ago. Cook placed on time and put a time sticker. **Corrected On-Site** **Warning**

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Ham 49F, cheese 46F, liquid eggs 45F-49F, egg whites 47F, placed on cook line not prepared today. All items in double pans for less than one hour. Cook removed double pans. Rechecked one hour later items have gone up in temperature. Cook placed ice bags and moved foods to a different unit. **Corrective Action Taken** **Warning**

High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Cook cracked shell eggs and then proceeded to cook vegetables without washing hands and changing gloves. Coo washed his hands and changed gloves. **Corrected On-Site** **Warning**

Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. All undercooked Sushi Maki rolls and Seafood Ceviche on Dinner Menu. **Warning**

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink in dish area. Operator provided. **Corrected On-Site** **Warning**

Intermediate - No soap provided at handwash sink in dish area. **Warning**

Intermediate - Raw or undercooked oysters offered and establishment has no consumer advisory sign provided on wall, menu, placard, table tent or by any other written means. Raw animal foods must be fully cooked prior to service. Emailed oyster advisory. Operator printed and displayed on wall. **Corrected On-Site** **Warning**

Basic - No handwashing sign provided at a hand sink used by food employees, in dish area. **Warning**

Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. 50ppm on cook line. Operator set up fresh solution at 200ppm. **Corrected On-Site** **Warning**

Basic - Employee personal food not properly identified and segregated from food to be served to the public in wait area. Operator removed employee food. **Corrected On-Site** **Warning**

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit 101F on cook line. Cook heated to 170F. **Corrected On-Site** **Warning**

High Priority - - From initial inspection : High Priority - Heat strip failed to turn black to indicate the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface and/or high temperature holding thermometer did not reach 160F. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. Operator set up 3 compartment sink to sanitized dishes during inspection. **Corrective Action Taken** **Warning** - From follow-up inspection 2025-07-26: Under repair **Time Extended**

High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cook line drawer coolers opposite fryers , Raw shrimp ( 45F cold holding ), per operator , raw shrimp moved from walk in cooler to cook line less than 4 hours ago. Operator placed on ice to quick chill. Foods not prepared or portioned today. **Corrective Action Taken** **Warning** - From follow-up inspection 2025-07-26: Cook line drawers: Raw tuna 49F - doubled planned Cut lettuce 45F- Raw chicken 49F In unit under 4 hr - foods moved to reach in cooler to quick chill. **Admin Complaint** **Corrective Action Taken**

High Priority - - From initial inspection : High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken stored over raw beef inside meat walk in cooler. Operator moved raw chicken to bottom shelf and stored correctly. **Corrected On-Site** **Warning** - From follow-up inspection 2025-07-26: Cooler: raw chicken stored above raw beef fillets . **Admin Complaint**

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Cooked spaghetti , 45F heated Cooling overnight , per cook. Observed container wrapped in plastic. Operator discarded **Corrected On-Site** **Warning**

High Priority - Heat strip failed to turn black to indicate the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface and/or high temperature holding thermometer did not reach 160F. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. Operator set up 3 compartment sink to sanitized dishes during inspection. **Corrective Action Taken** **Warning**

High Priority - Live, small flying insects found 3 live ,small flying insects landing on door in wait station. Operator killed and sanitized area during inspection. 3 live , small flying insects flying around in ware washing room. Room is in a separate location from kitchen/ Cook line. 1 live ,flying insect flying around in bar area. 2 live flying insects on wall above prep table in downstairs prep room. No food preparation at time of inspection. Did not observe live flying insects landing on food contact surfaces. **Admin Complaint**

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken stored over raw beef inside meat walk in cooler. Operator moved raw chicken to bottom shelf and stored correctly. **Corrected On-Site** **Warning**

High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. Raw octopus stored over ready to eat pastries inside walk in freezer. Operator moved raw octopus to lower shelf. **Corrected On-Site** **Warning**

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Cooked spaghetti , 45F heated Cooling overnight per cook. Observed container wrapped in plastic. Operator discarded **Warning**

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cook line drawer coolers opposite fryers , Raw shrimp ( 45F cold holding ), per operator , raw shrimp moved from walk in cooler to cook line less than 4 hours ago. Operator placed on ice to quick chill. Foods not prepared or portioned today. **Corrective Action Taken** **Warning**

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Cooked spaghetti , 45F heated Cooling overnight , per cook. Observed container wrapped in plastic. Operator discarded **Warning**

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink in cook line. Operator provided **Corrected On-Site** **Warning**

Intermediate - No soap provided at handwash sink in cook line.. operator provided **Warning**

Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Sushi rice using Time as a public health control without written plan. Emailed procedures **Warning**

Intermediate - Oyster tag removed from original container prior to container being emptied. Oyster tags at sushi station did not have any tag. Operator placed tag with oysters . Reviewed oyster tag information with operator. **Corrected On-Site** **Warning**

Basic - Ice scoop handle in contact with ice in ice machine banquet room. Operator moved to be washed , rinsed and sanitized. **Corrective Action Taken** **Warning**

Basic - No handwashing sign provided at a hand sink used by food employees in cook line. **Repeat Violation** **Warning**

Basic - Water leaking from Ac split unit, water dripping onto prep table next to ware washing room. No foods being prepared at time of inspection. **Warning**

Basic - Water draining onto floor surface from Ac vent in dining next to reserve section. **Warning**