Palace Dumplings Inc

1671 Route 9, Wappingers Falls, NY 12590

Overview

Palace Dumplings Inc (NYS Health Operation #761046) is a food service facility in inspected by inspected by New York State Department of Health (NYSDOH). The registered business location is at 1671 Route 9, Wappingers Falls, NY 12590. The food service type is Food Service Establishment - Restaurant. The last inspection date is October 11, 2023.

Facility Overview

NYS Health Operation ID761046
NYSDOH Gazetteer132401
Facility NamePALACE DUMPLINGS
Operation NamePALACE DUMPLINGS
Facility Address1671 ROUTE 9, WAPPINGERS FALLS
Permitted Corporation NamePALACE DUMPLINGS INC
Permitted Operator NameYAN MEI HU
Address1671 Route 9
Wappingers Falls
NY 12590
MunicipalityWAPPINGER
CountyDUTCHESS
Local Health DepartmentDutchess County
Food Service DescriptionFood Service Establishment - Restaurant
Permit Expiration Date2024-04-30

Last Inspection Results

Inspection Date2023-10-11
Inspection TypeInspection
Total Noncritical Violations3
ViolationsItem 8A- Food not protected during storage, preparation, display, transportation and service, from potential sources of contamination (e.g., food uncovered, mislabeled, stored on floor, missing or inadequate sneeze guards, food containers double stacked); Item 8F- Improper thawing procedures used; Item 15B- Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans;
Inspection CommentsRice warmers white rice 165F, 178F; 1 door reach in mushrooms 35F; soup warmer 170F; 2 door coca cola reach in dumpling filling 36F; prep station top cooked chicken 42F; bottom cooked beef 43F.

Inspection Results

Inspection DateInspection TypeViolations
2023-10-11InspectionCritical: 0, Noncritical: 3, Violation Items: 15B; 8A; 8F
Rice warmers white rice 165F, 178F; 1 door reach in mushrooms 35F; soup warmer 170F; 2 door coca cola reach in dumpling filling 36F; prep station top cooked chicken 42F; bottom cooked beef 43F.
2023-02-27InspectionCritical: 0, Noncritical: 0, Violation Items:
Rice 173F; soup 175F; prep station chicken 43F, shrimp 43F; 2 door coca cola cooler vegetable filling 40F.
2023-02-06InspectionCritical: 2, Noncritical: 1, Violation Items: 5B; 5C; 8A
Rice 177F; 2 door reach in 44F; soup 180F; prep station chicken 44F, shrimp 43F; 2 door coca cola cooler vegetable filling 40F; one door coca cola cooler raw ground chicken 43F.
2022-10-12Re-InspectionCritical: 0, Noncritical: 0, Violation Items:
Reinspection from previous report of 10/5/22. Items corrected. Facility is in compliance.
2022-10-05InspectionCritical: 2, Noncritical: 1, Violation Items: 15A; 5C
Acceptable temps observed: Vertical cooler, dumpling fililng 41F. White cooler, tofu 41F. Hot holding, dumplings 192F.
2022-01-28InspectionCritical: 0, Noncritical: 3, Violation Items: 15B; 8A; 8D
Adequate temperatures: Hot held rice 168F, Kitchen reach in cooler ground pork 41F, Dining area reach in cooler pork 38F.
2021-12-29InspectionCritical: 0, Noncritical: 5, Violation Items: 12E; 14C; 8A; 8D; 8F
Adequate temperatures: Hot held egg drop soup 174F, Reach in cooler shrimp 38F, Front service area reach in cooler pork 40F.
2020-09-10InspectionCritical: 0, Noncritical: 1, Violation Items: 16
COVID-19 safety plan must be filled out and made available on site.|Adequate temperatures: Reach in cooler chicken 40F, Cookline cooler beef 39F.
2019-12-06Re-InspectionCritical: 0, Noncritical: 1, Violation Items: 15A
2019-10-23InspectionCritical: 1, Noncritical: 3, Violation Items: 11D; 12E; 15A; 5C
Adequate temperatures: Hot held dumplings 200F, Reach in cooler ground beef 37F, Hot held soup 185F.
2019-03-25InspectionCritical: 1, Noncritical: 4, Violation Items: 11D; 12E; 5C; 8A; 8F
Adequate temperatures: Hot held rice 140F, RIC chicken 42F, Cooked chicken dumplings 192F. Dishwasher final rinse temp 200F.
2018-12-28Re-InspectionCritical: 0, Noncritical: 0, Violation Items:
All items have been corrected from previous inspection on 12/20/18.
2018-12-20InspectionCritical: 1, Noncritical: 1, Violation Items: 15B; 2C
Reinspect on or after 12/27/18.|Adequate temperatures observed: hot held egg drop soup 165F, reach-in cooler raw pork dumpling filling 39F, refrigerator raw shrimp 40F.
2018-08-23InspectionCritical: 0, Noncritical: 4, Violation Items: 11B; 15B; 8A; 8F
Bathroom doors need to self-close. Cold storage temperatures checked and all were code compliant.
2018-04-25Re-InspectionCritical: 0, Noncritical: 1, Violation Items: 8A
Follow-up to inspection of March 30. All previously issued violations were either corrected during the inspection or since, except for 8A- (food stored directly on floor), which was thoroughly discussed with the owner during the inspection.
2018-03-30InspectionCritical: 1, Noncritical: 5, Violation Items: 11A; 15B; 2C; 8A; 8C
Permit to Operate expires March 31. Renewal application and fee have been received by this Department. |Acceptable temperatures: noodles in steam pot @ 164F, raw ground pork filliing for dumplings in RIC cooler @ 37F, tofu in front display cooler @ 40F.
2017-10-17InspectionCritical: 1, Noncritical: 9, Violation Items: 11D; 12D; 5C; 8A; 8B; 8D; 8F
Reinspect in 2 - 3 weeks. |Acceptable temperatures: egg drop soup in steam pot @ 166F, raw ground pork in display cooler @ 42F, |Dishwasher final rinse cycle @ 183F- OK.
2017-04-24Re-InspectionCritical: 0, Noncritical: 0, Violation Items:
No violations noted during reinspection.
2017-04-12InspectionCritical: 1, Noncritical: 2, Violation Items: 11C; 12E; 2C
Raw shrimp in one-door cooler 43F, egg drop soup 167F, raw pork mixture in reach-in cooler 43F.|Reinspect in one week.
2016-10-05InspectionCritical: 0, Noncritical: 1, Violation Items: 12E
2016-02-29InspectionCritical: 0, Noncritical: 2, Violation Items: 12E; 8A
2015-09-18InspectionCritical: 0, Noncritical: 1, Violation Items: 12E
2015-03-03InspectionCritical: 0, Noncritical: 2, Violation Items: 15B; 8A
2014-10-03InspectionCritical: 0, Noncritical: 0, Violation Items:
2014-04-02InspectionCritical: 0, Noncritical: 0, Violation Items:
2013-10-10InspectionCritical: 0, Noncritical: 4, Violation Items: 12E; 15B; 8F
2013-04-23Re-InspectionCritical: 0, Noncritical: 0, Violation Items:
2013-04-09InspectionCritical: 0, Noncritical: 4, Violation Items: 15A; 15B; 8A; 9B
2012-10-26InspectionCritical: 0, Noncritical: 1, Violation Items: 8A
2012-10-12InspectionCritical: 0, Noncritical: 0, Violation Items:
2012-02-22InspectionCritical: 0, Noncritical: 0, Violation Items:
2011-10-05InspectionCritical: 0, Noncritical: 0, Violation Items:
2011-05-18Re-InspectionCritical: 0, Noncritical: 0, Violation Items:
2011-04-21InspectionCritical: 2, Noncritical: 2, Violation Items: 3C; 5C; 8A; 8E

Violation Code Descriptions

Violation ItemCritical ViolationViolation Description
2CCritical ViolationCooked or prepared foods are subject to cross-contamination from raw foods.
3CCritical ViolationFood workers do not use proper utensils to eliminate bare hand contact with cooked or prepared foods.
5BCritical ViolationPotentially hazardous foods are not cooled by an approved method where the food temperature can be reduced from 120oF to 70oF or less within two hours and 70oF to 45oF within four hours.
5CCritical ViolationPotentially hazardous foods are not stored under refrigeration except during necessary preparation or approved precooling procedures (room temperature storage).
Not Critical Violation
11ANot Critical ViolationManual facilities inadequate, technique incorrect; mechanical facilities not operated in accordance with manufacturer's instructions
11BNot Critical ViolationWiping cloths dirty, not stored properly in sanitizing solutions
11CNot Critical ViolationFood contact surfaces not washed, rinsed and sanitized after each use and following any time of operations when contamination may have occurred
11DNot Critical ViolationNon food contact surfaces of equipment not clean
12DNot Critical ViolationToilet facilities inadequate, inconvenient, dirty, in disrepair, toilet paper missing, not self-closing doors, missing hand wash signs
12ENot Critical ViolationHandwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing
14CNot Critical ViolationPesticide application not supervised by a certified applicator
15ANot Critical ViolationFloors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
15BNot Critical ViolationLighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans
16Not Critical ViolationMiscellaneous, Economic Violation, Choking Poster, Training.
8ANot Critical ViolationFood not protected during storage, preparation, display, transportation and service, from potential sources of contamination (e.g., food uncovered, mislabeled, stored on floor, missing or inadequate sneeze guards, food containers double stacked)
8BNot Critical ViolationIn use food dispensing utensils improperly stored
8CNot Critical ViolationImproper use and storage of clean, sanitized equipment and utensils
8DNot Critical ViolationSingle service items reused, improperly stored, dispensed, not used when required
8ENot Critical ViolationAccurate thermometers not available or used to evaluate refrigerated or heated storage temperatures
8FNot Critical ViolationImproper thawing procedures used
9BNot Critical ViolationTobacco is used; eating, drinking in food preparation, dishwashing food storage areas

Location Information

Street Address 1671 ROUTE 9
CityWAPPINGERS FALLS
StateNY
Zip Code12590

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Dataset Information

This dataset includes about 90k food service facilities inspected by New York State Department of Health (NYSDOH). In New York State, environmental health protection programs are carried out at the central, regional, district and county levels. Each service facility is registered with facility name, business address, inspection dates, violations, etc.

SubjectBusiness and Economy
JurisdictionState of New York
Data ProviderNew York State Department of Health (NYSDOH), Bureau of Community Environmental Health and Food Protection
Sourcedata.ny.gov

Dataset Details

The New York State Department of Health's Bureau of Community Environmental Health and Food Protection works to protect the public health by assuring that food service establishments are operated in a manner that eliminates hazards through design and management, resulting in a decreased incidence of foodborne illness in our communities. The Bureau's Food Protection Program also coordinates foodborne outbreak investigations, analyzes the findings and uses this information to develop regulations and guidance designed to prevent similar outbreaks in the future. This data includes the name and location of food service establishments and the violations that were found at the time of their inspections. Violation details are collected on inspection reports (i.e., the actual food item, quantity and temperature of food found out of temperature control) as well as corrective actions for critical violations; this data set is limited to the violation number and the corresponding general violation description.

There are over 90,000 food service establishments in New York State. The Food Protection Program provides guidance and assistance to county and city health departments and State District Offices which in turn permit and inspect food service establishments, some institutional food services, temporary and mobile food service establishments and food and beverage vending machines. Each food service establishment is registered with facility name, business address, inspection dates, violations, etc.

To give New Yorkers the access they deserve to government data and information, Governor Andrew M. Cuomo launched the Open NY initiative in March 2013 and signed Executive Order 95. It directs state agencies to identify, catalog, and publish their data on the state's open data website administered by the Office of Information Technology Services (ITS). Open NY increases transparency, improves government performance, empowers New Yorkers to participate in government, and encourages research and economic opportunities statewide.