Royal It Cafe

*37 Storing the food at least 15 cm (6 inches) above the floor

FOOD OFF FLOOR

*09 Raw ready to eat - Food protected from cross contamination by separating, storage, preparation,

RAW PORK ABOVE PREPARED FOOD

*36 Cloths in-use for wiping between uses stored

CLOTHS MUST BE IN SANITIZER

*02 Cold Hold (41øF/45øF or below)

RICE 57.

*09 Raw ready to eat - Food protected from cross contamination by separating, storage, preparation,

EGG STORED ABOVE RTE FOOD, RAW SHRIMP NEXT TO AND ABOVE RTE FOOD.

*19 Water & Plumbing in good repair- per code

3 COMP SINK LEAK.

*28 Date marking > 24 hrs,on site,temp 41F

DATE MARK ALL RTE FOODS 7 DAYS.

*36 Cloths in-use for wiping between uses stored

STORE RAGS IN SANITIZER.

*37 Food protected from cross contamination by storing the food in packages, covered containers, or

COVER RTE FOOD.

*39 Keep utensils handles upright or protected

SCOOP HANDLES IN RICE AND ICE.

*03 Food products not maintained at 135øF or above

rice 56 degrees f (discarded by the manager)

*41 Food storage containers, identified with common name of food.

provide label for food storage containers

*37 Storing the food at least 15 cm (6 inches) above the floor

store food 6 inches off the floor

*47 Other Violations

provide chocking poster clean fans in dining room

*36 Cloths in-use for wiping between uses stored

observed wet cloth on prep tables

*39 Utensils, single serve items 6 inches off - floor

jeep utensils 6 inches off the floor

*18 Toxic items labeling-non original container

provide label for chemical bucket (sanitizer bucket)

*22 Handlers-Certificate Not On Site

all employees need to get food handler certificate

*39 Store equipment & utensils in a clean, dry place

do not store knife between coolers

*09 Food protected cross contamination arrange each type food in equipment so cross is prevented

observed raw eggs stored above rte food

*36 Cloths in-use for wiping food spills used for no other purpose

observed cloth under cutting boards

*35 Eating food, chewing gum, drinking beverages, or using tobacco

observed personal food and drinks store on prep tables

*22 Handlers-Certificate Not On Site

employees need to get food handler cards

*10 Sanitization after Cleaning

observed employee washed utensils at prep sink, sanitized utensils after washing

*07 Food safe, good condition, unadulterated, and honestly presented

spoiled strawberries

*14 When to wash hands before donning new gloves

observed employee put gloves on without washing hands

*31 Handwashing lavatory - used for other purpose

*21 RFSM - Not On Site

manager not on site

*06 Time as PHC: within 4 hours provide written procedures methods of compliance public health contr

provide written procedure for sushi rice

*37 Food protected from cross contamination by storing damaged, spoiled, or recalled food being held

strawberries

*36 Cloths in-use for wiping between uses stored

store wet cloth in sanitizer bucket

*39 In-use utensils, between-use storage. During pauses in food preparation or dispensing, food prep

use utensils with handle to scoop food

*21 RFSM - Not On Site

*47 Conditions of Permit-in use of food equipment

provide

*35 Hair Restraints effective

cover hair

*09 Food protected cross contamination arrange each type food in equipment so cross is prevented

raw chicken above raw beef

*31 Handwashing lavatory - accessible

front hand sink covered/blocked