China Palace

Inspection Results for:

China Palace
124 N. Franklin
Kirksville, MO 63501
(660) 627-7400

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Date: 10/30/13                        Reason for inspection: Routine

Critical Violation:
1. 2-401.11 Employee drinking from an uncovered glass.
2. 3-501.16 (a) Meat in top of prep cooler at 55 F – discarded. (b) Noodles in bottom of prep cooler at 60 F – discarded. (c) Cooked sweet and sour chicken sitting at room temp at 70 F – discarded. (d) Cooked sweet and sour chicken on shelf below table at 66 F – discarded. (e) Eggs on counter at 62 F – discarded. (f) Happy Family on buffet at 109 F.
3. 3-501.17 Cooked noodles in prep cooler and cooked chicken in refrigerator are not date marked.
4. 4-601.11 (a) Food debris around top surface of rice cooker. (b) Knives stored in dirty container below center island.
5. 4-101.11 Tub used for storing food patched with wire and piece of plastic.

Non-Critical Violation:
1. 5-205.11 Handsink access blocked with pans stacked in sink.
2. 3-304.14 Wiping cloth laying on counter instead of sanitizer.
3. 6-301.12 No paper towels available at handwashing sink.
4. 3-304.12 Using a bowl as a scoop in the rice container.
5. 4-903.11 Single service trays on top of the refrigerator are not inverted.
6. 4-602.13 Water pooled in bottom of the prep cooler.
7. 5-501.113 Lids left open on the dumpster.
8. 2-402.11 Hair restraints not worn by staff in food prep areas.
9. 6-501.12 (a)Food splattered on wall by handwashing sink and prep table. (b) Food debris on floor behind the cook line and pipes behind cook line.
10. 4-602.13 Grease dripping from the ventilation hood. (b) Food debris on the shelf used for microwave. (c) Good debris on the table used for rice cooker.
11. 4-602.11 Food debris and mold in the bottom of the prep sink.
12. 3-305.11 Products stored in the walk-in cooler uncovered.
13. 5-403.12 Water pooled on the floor of the storage area from recent rain.

Permit was suspended until corrections can be made.
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Date: 11/1/13                            Reason for inspection: Follow up

Critical Violation:
1. 3-501.16 Walk-in cooler temperature at 46 F – temp was turned down and at 40 F before leaving. Rechecked later and temp was <40 F.

Non-Critical Violation:
1. 4-101.11 Top needs replaced on the work table by refrigerator to eliminate difficult to clean areas.
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Date: 11/8/13                           Reason for inspection: Follow up

Critical Violation: None

Non-Critical Violation:
1. 4-101.11 Top still needs replaced on the work table.
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Date: 12/6/13                           Reason for inspection: Complaint

Critical Violation:
NOTE: Abbreviated inspection to address a complaint.
1. 3-501.16 (a) Seafood Delight and pepper steak on the buffet at 96 and 100 F. (b) Prep cooler is at 43 F.

Non-Critical Violation:
1. 6-301.12 No paper towels available at either handwashing sink.
2. 3-305.11 Employee mixing food in a tub on the floor of the storage room.
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Date: 12/13/13                         Reason for inspection: Follow up

Critical Violation: None

Non-Critical Violation:
1. 5-205.15 Water leaking at waitress station nozzle.
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Date: 1/22/14                           Reason for inspection: Complaint

Critical Violation:
NOTE: Abbreviated inspection to address a complaint.

Non-Critical Violation:
1. 3-304.12 Handle of ice scoop left laying in the ice bin at the soda fountain.
2. 4-903.11 Clean dishes stored next to handwashing sink at the waitress station exposed to splash.
3. 6-301.12 Paper towels not available at either handwashing sink.
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Date: 2/3/14                           Reason for inspection: Complaint

Critical Violation:
NOTE: Abbreviated inspection to address a complaint.

Non-Critical Violation:

1. 6-301.12 Paper towels not available at kitchen handwashing sink – Repeat
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Date: 2/19/14                           Reason for inspection: Ownership Change

Critical Violation:

Non-Critical Violation:

1. 6-501.12 (a) Food debris on wall behind sinks. (b) Food debris on the floor below center island and behind refrigerator. (c) Food and soil on the floor of storage area near water heater. (d) Grease and soil on floor and wall behind cook line. (e) Mold and water pooled on the floor behind ice machine.
2. 4-602.13 (a) Grease and soil on legs below drainboard of the sink. (b) Some debris hanging from shelves in walk-in cooler.
3. 4-903.11 Single service utensils (spoons, forks) left uncovered.
4. 3-305.11 Boxes of raw chicken are not stored at least 6″ off floor in the walk-in cooler.
5. 4-601.11 Containers used to store food in the refrigerator have soil on the outside.
6. 6-202.11 Light in area next to ice machine needs to be shielded or shatterproof.
7. 4-202.16 (a) Top of table next to food prep sink is not smooth and cleanable. (b) Shelf used for microwave is not smooth and cleanable. (c) Shelf below prep table is not smooth and cleanable.
8. 6-501.11 Some grout missing from tiles in the downstairs storage area.
9. 4-204.112 Thermometer missing from the ice cream freezer.
10. 4-501.14 Dishwasher has build up of soil on it.
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Date: 3/18/14                             Reason for inspection: Follow up

Critical Violation:
1. 5-202.13 Ice machine needs to be drained through an air gap.

Non-Critical Violation:
1. 3-305.11 Box of broccoli sitting on the floor.
2. 6-501.12 Water pooled on the floor next to the ice machine.
3. 6-202.11 Light bulb in the ice machine area still needs to be shatterproof.
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Date: 3/20/14                             Reason for inspection: Follow up

Critical Violation: None

Non-Critical Violation:
1. 3-304.14 Wet wiping cloths need to be stored in sanitizing solution.
2. 4-101.111 Top replaced on work table; need to remove screws to be easily cleanable.
3. 6-501.12 Water on floor next to ice machine (air gap installed.)
4. 4-502.13 Using a single service container as a scoop – not for reuse.
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Date: 7/11/14                        Reason for inspection: Routine

Critical Violation:
1. 3-501.16 Cooked chicken held at room temperature at 60 F – Discarded.
2. 3-501.17 Cooked products in the walk-in cooler are not date marked.
3. 4-202.11 Exposed screw head on work table – not smooth and cleanable.

Non-Critical Violation:
1. 5-205.11 Pans stacked in the handwashing only sink.
2. 3-302.14 Wet wiping cloths not stored in sanitizing solution.
3. 6-301.12 No paper towels available at the handwashing sink – corrected.
4. 2-402.11 Workers in the kitchen without hair restraints.
5. 4-602.13 (a) Shelves below the prep table are dirty. (b) Accumulation of food debris on outside of the cooking equipment. (c) Grease dripping from the ventilation hood. (d) Top of the refrigerator is dirty.
6. 4-502.13 Reusing cardboard on floor of the walk-in cooler.
7. 3-304.12 (a )Using a container with no handle as scoop in a bag of sugar. (b) Handle of the ice scoop left laying in the ice at soda fountain.
8. 4-202.16 Covering on prep cooler is coming loose – not smooth and cleanable.
9. 3-302.12 Bulk container of liquid not labeled in the storage area.
10. 3-305.11 Bulk food products not covered in the storage area.
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Date: 7/18/14                         Reason for inspection: Follow up

Critical Violation:
1. 4-202.11 Attempted to cover screw head with putty – still not smooth and easily cleanable work surface.

Non-Critical Violation:
1. 4-602.13 (a) Some water present in the bottom of the prep cooler. (b) Front surface of prep cooler has food debris present.
2. 3-304.12 Knife stored in the crack between the prep cooler and the steam table.
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Date: 8/1/14                         Reason for inspection: Follow up/Complaint

Critical Violation:
1. 3-501.16 Chicken-on-a-stick on the buffet held at 99 F – discarded.
2. 4-601.11 Utensils hung up with food particles present.

Non-Critical Violation:
1. 6-501.12 Food particles present on the wall behind prep table and the handsink.
____________________________________________________

Date: 8/8/14                         Reason for inspection: Follow up

Critical Violation: None

Non-Critical Violation:
____________________________________________________

Date: 1/2/15                        Reason for inspection: Routine (Mgmt change)

Critical Violation:
1. 3-501.17 Container of cooked meat and vegetables in the walk-in cooler are not date marked.
2. 5-202.13 Water fill nozzle laying in the handwash sink at the waitress station (no air gap).
3. 3-501.16 Seafood delight on buffet held at 130 F – removed and reheated.

Non-Critical Violation:
1. 3-304.14 Wet wiping cloths laying on the counter and the prep table.
2. 4-601.11 Food residue on utensils hanging on the wall above the prep table.
3. 4-602.13 Shelves in the refrigerator need cleaned.
4. 4-602.13 (a) Shelves in the refrigerator need cleaned. (b) Outside surface of rice cooker is dirty.
5. 4-502.13 Reusing bag from sugar to absorb grease from noodles.
6. 4-202.16 Still using plastic on top of the small table.
7. 6-501.11 Wall covering is coming loose behind the cook line below stainless steel.
8. 6-501.12 Grease accumulation on the floor along wall behind cook line.
9. 3-305.11 Shrimp thawing in the bucket on the floor below 3 compartment sink.
10 4-204.112 Thermometer is not present/or accessible in chest freezer downstairs.
_____________________________________________________

Date: 1/5/15                             Reason for inspection: Follow up

Critical Violation: None

Non-Critical Violation:
____________________________________________________

Date: 8/26/15                             Reason for inspection: Routine

Critical Violation:
1. 3-302.11 (a) Watermelon touching container of chicken on a stick in the walk-in cooler. (b) Container of raw chicken wings stored above hot dog buns in the refrigerator.
2. 4-601.11 (a) Soil and food debris on the interior of the refrigerator. (b) Bulk plastic containers used to store food in the walk-in cooler have soil on the outside. (c) Bulk container used to carry ice has soil on the exterior.

Non-Critical Violation:
1. 5-205.11 Pans laying in the handwashing sink for handwash only.
2. 5-205.15 Drain to the handwashing sink leaking onto the floor.
3. 6-501.12 (a) Soil on the wall behind the handsink and prep table. (b) Grease and food debris on the floor behind the cook line. (c) Water on the floor by the ice machine.
4. 4-202.16 Plastic is still on the small table – repeat.
5. 3-305.11 (a) Vegetables stored on the floor of the walk-in cooler. (b) Food stored on the floor of the walk-in freezer. (c) Bulk containers (flour etc) are uncovered and containers are dirty.
6. 4-204.112 (a) Thermometer in the refrigerator is soiled and can’t be read. (b) No thermometer observed in the chest freezer.
7. 4-602.13 (a) Seal on the refrigerator door has heavy accumulation  of food debris. (b) Duct tape wrapped around the handle of the spray nozzle at waitress station.
8. 6-301.12 No paper towels at the handsink at the waitress station.
9. 6-501.11 Tiles are busted on steps going to downstairs.
10. 3-501.13 Shrimp thawing in a bucket on the floor.
11. 5-501.13 Lids left open on the dumpster.
12. 4-502.13 Reusing walmart bags to store meat in the chest freezer.
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Date: 9/2/15                             Reason for inspection: Follow up

Critical Violation:
1. 3-501.16 Cooked chicken in tub below the table held at room temperature.

Non-Critical Violation:
1. 3-304.14 Wet wiping cloths laying on the prep table – removed.
2. 4-202.16 Still using plastic on top of the small cook’s table – new top ordered.
3. 3-501.13 Shrimp thawing in a bucket on the floor in the storage area – repeat.
4. 4-202.16 Duct tape still wrapped around handle of the spray nozzle – repeat.
5. 6-302.23 Paper towels are still not located at handwashing sink in waitress area – repeat.
____________________________________________________

Date: 9/9/15                             Reason for inspection: Follow up

Critical Violation: None

Non-Critical Violation:
Table top on order
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Date: 2/29/16                             Reason for inspection: Routine

Critical Violation:
1. 4-601.11 (a) Inside of the refrigerator is soiled. (b) Knives stored in tub on shelf with food debris on them.
2. 3-302.11 Raw chicken  stored on shelf above cooked product in the walk-in cooler.
3. 3-501.17 Container of cooked chicken in the walk-in cooler not date marked.

Non-Critical Violation:
1. 5-205.11 Container of meat blocking access to hand washing sink – corrected.
2. 4-204.112 (a) Thermometer in the prep cooler is unreadable. (b) Thermometer is broken in chest freezer.
3. 4-602.13 (a) Food debris in the bottom of the prep cooler. (b) Wire shelves in the walk-in cooler have food debris on them. (c) Encrusted soil on the outside of the rice cooker.
4. 6-501.112 Dead roaches observed on the floor in the waitress station below shelves.
5. 3-301.14 Wet wiping cloth laying on the table instead of stored in sanitizer.
6. 3-302.12 Container of seasoning ? not labeled.
7. 6-303.11 Lights out in kitchen area not producing adequate lighting.
8. 6-501.12 (a) Floor is soiled in the walk-in cooler. (b) Soil on the floor below the cook line. (c) Cobwebs and spiders in downstairs storage area.
9. 3-305.11 (a) Pan of raw chicken thawing on the floor of the kitchen. (b) Sack of onions stored on the floor of the storage area. (c) Open bags not covered in storage area.
10. 4-502.13 Reusing cardboard box to lay equipment on by the fryer.
11. 6-202.12 Grease dripping from the exhaust hood.
12. 4-602.11 Some mold on the interior of the ice machine.
13. 3-304.12 Storing ice scoop on top of the ice machine – surface is dirty.
14. 6-202.15 Holes through wall where utility lines run in downstairs storage area.
15. 4-501.14 Dishwasher has accumulation of soil on exterior.
16. 5-202.12 Hot water is not working at restroom sink on main level.
17. 5-501.113 Lids open on the dumpster.
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Date: 3/8/16                             Reason for inspection: Follow up

Critical Violation:
1. 3-302.11 Raw shell eggs above vegetables in the walk-in cooler.
2. 4-601.11 Soil still present on the interior of the refrigerator.

Non-Critical Violation:
1. 4-501.14 Still soil present on the dishwasher.
2. 6-303.11 Lights still need repaired for adequate lighting.
3. 4-602.13 Water pooled in the bottom of the ice machine.
4. 4-502.13 Reusing cardboard to line shelves of the walk-in cooler and storing knife by fryer.
5. 3-304.12 Handle of the ice scoop laying in the ice at the waitress station.
____________________________________________________

Date: 3/15/16                             Reason for inspection: Follow up

Critical Violation: None

Non-Critical Violation:
____________________________________________________

Date: 8/31/16                             Reason for inspection: Routine

Critical Violation:
1. 5-203.14 Spray nozzle hangs below flood rim next to dishwasher.
2. 3-202.15 Using WalMart bags to hold food in chest freezer.

Non-Critical Violation:
1. 3-304.14 Wet wiping cloth laying on the prep table.
2. 6-303.11 Light not working in the kitchen.
3. 4-602.13 (a) Prep cooler has liquid pooled in the bottom. (b) Shelves at the center island have soil accumulation. (c) Soil/residue on exteriors of various equipment. (d) Liquid and soil accumulation in back of the refrigerator. (e) Food debris on the wire shelving in the walk-in cooler. (f) Food residue on shelves in the downstairs storage area.
4. 6-501.12 (a) Water pooled on the floor behind ice machine. (b) Food debris and grease on the floor below cooking equipment. (c) Water pooled on the floor of the downstairs storage area.
5. 3-302.12 Bulk container not labeled with the contents.
6. 3-305.11 Food packages not covered or protected in the downstairs storage area.
7. 6-202.15 Hole in the wall downstairs where utility lines run not sealed.
8. 5-501.113 Lids open on the dumpster.
____________________________________________________

Date: 9/9/16                           Reason for inspection: Follow up

Critical Violation:

Non-Critical Violation:
1. 3-501.13 Shrimp thawing on a tub on work table.
2. 3-304.14 Wet wiping cloth laying on counter instead of stored in sanitizer.
____________________________________________________

Date: 3/6/17                             Reason for inspection: Routine

Critical Violation: None

Non-Critical Violation:
1. 6-202.11 Still have lights near cooking area not working correctly.
2. 6-501.12 (a) Floor is sticky in the dining area. (b) Food debris and grease on the floor below fryer. (c) Water and soil on the floor below refrigerator.
3. 4-602.13 (a) Food debris on the refrigerator shelves. (b) Food debris in the crack between prep cooler and the prep table. (c) Sink dirty next to the rice steamer. (d) Grease and rice on table below the rice steamer. (e) Soil on the outside of containers used to store rice downstairs.
4. 3-202.15 Reusing Walmart bags to store food directly in in the freezer.
5. 6-501.14 Ventilation hood filters are dripping grease.
6. 5-205.15 Water leaking on to the floor at the ice machine drain.
7. 6-501.11 Paint peeling and a hole in the wall behind cook line.
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Date: 8/31/17                             Reason for inspection: Routine

Critical Violation:
1. 7-202.12 Bottle of bug spray hanging below the hand sink.
2. 3-501.16 Chicken in top of the prep cooler at 43 F.
Ordinance: Manager’s certification has expired.

Non-Critical Violation:
1. 5-205.11 Large pan of meat on a stool blocking access to the hand sink – corrected.
2. 5-205.15 Rag tied around the spray nozzle by the dishwasher.
3. 4-202.16 Shelf below the work table is not smooth and easily cleanable.
4. 4-602.13 (a) Accumulation of food debris in the crack between prep cooler and table. (b) Food accumulation on the wire shelving and light guard in the walk in cooler. (c) Food and grease accumulation on cooking equipment by fryers. (d) Dust on the downstairs storage shelves.
5. 3-305.11 Box of produce sitting on the floor of the walk-in cooler.
6. 4-204.112 Thermometers are not accessible in all chest freezers.
7. 6-501.12 Grease and food debris on the floor below the cooking equipment.
8. 4-602.11 Some mold on the interior of the ice machine.
9. 5-501.113 Lid left open on the dumpster.
____________________________________________________

Date: 9/8/17                             Reason for inspection: Follow up

Critical Violation:
Ordinance: Manager’s certification has expired.

Non-Critical Violation:
____________________________________________________

 

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