Food Inspections

Royal Lakes Restaurant/Catering

Inpection Notes

1-2A - pic present, demonstrates knowledge, performs duties 511-6-1.03(2)(a)-(n)(p),(q) - responsibility of pic (pf) Points: 4 Corrected during inspection?: No Repeat: No Inspector Notes: Pic failed in his duties to monitor Active Managerial control over. 1. 2-1B Hands clean and properly washed. 2. 2-2D Adequate handwashing facilities supplied & accessible. 3. 3-1C Food in good condition, safe and unadulterated. 4. 4-2A Food stored covered. 5. 4-2B Food-contact surfaces: cleaned & sanitized. 6. 6-2 Proper date marking and disposition. 7. 8-2B Toxic substances properly identified, stored, used. It is recommended that the PIC be re-trained in Food safety. 2-1B - hands clean and properly washed 511-6-1.03(5)(c) - when to wash (p) Points: 9 Corrected during inspection?: Yes Repeat: No Inspector Notes: An Employee was observed touching their hair with their hands and then proceeding to prepare a drink for a customer at the bar with out first washing their hands. 511-6-1.03(5)(c) - When to Wash (P) (c) When to Wash. 1. Food employees shall clean their hands and exposed portions of their arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles P and: (i) After touching bare human body parts other than clean hands and clean, exposed arms; P (ix) After engaging in other activities that contaminate the hands. P COS: The PIC immediately had the food employees wash his hands to prevent cross contamination. 2-2D - adequate handwashing facilities supplied & accessible 511-6-1.07(3)(b) - hand drying provision (pf) Points: 4 Corrected during inspection?: No Repeat: No Inspector Notes: Observed no hand drying provision at the hand sink by the dishwashing area. 511-6-1.07(3)(b) - Hand Drying Provision (Pf) (b) Hand Drying Provision. Each handwashing sink or group of adjacent handwashing sinks shall be provided with: 1. Individual, disposable towels; Pf 2. A continuous towel system that supplies the user with a clean towel; Pf 3. A heated-air hand drying device; Pf or 4. A hand drying device that employs an air-knife system that delivers high velocity, pressurized air at ambient temperatures. Pf Note: The PIC was told to provide paper towels at hand sink for effective hand washing. 3-1C - food in good condition, safe, and unadulterated 511-6-1.04(1) - safe, unadulterated and honestly presented (p) Points: 9 Corrected during inspection?: Yes Repeat: No Inspector Notes: A packet of strawberries was observed in the walk in refrigeration unit with mold on them. 511-6-1.04(1) - Safe, unadulterated and Honestly Presented (P) (1) Condition. Food shall be safe, unadulterated, and honestly presented. P COS: The PIC voluntarily discarded the strawberries during the inspection. 4-2A - food stored covered 511-6-1.04(4)(c)1(iv) - packaged & unpackaged food, food stored covered(c) Points: 4 Corrected during inspection?: Yes Repeat: No Inspector Notes: Observed uncovered frozen food items inside the reach in freezer unit by the grill prep area of the kitchen. 511-6-1.04(4)(c)1(iv) - Packaged & Unpackaged Food, food stored covered(C) (iv) Except as specified under paragraph 2. of this subsection and when cooling as specified in DPH Rule 511-6-1-.04(6)(e)2.(ii), storing the food in packages, covered containers, or wrappings, except for loosely covered or uncovered containers in which food is being cooled if protected from overhead contamination. COS: The PIC immediately covered the food products to protect from overhead contamination. 4-2B - food-contact surfaces: cleaned & sanitized 511-6-1.05(7)(a)1 - equipment, food-contact surfaces,& utensils (pf) Points: 4 Corrected during inspection?: No Repeat: No Inspector Notes: Various food contact surfaces such as cutting boards, interior of cooking ovens, prep top counters in the kitchen were observed with accumulated food debris. 511-6-1.05(7)(a)1 - Equipment, Food-Contact Surfaces,& Utensils (Pf) (7) Cleaning of Equipment and Utensils. (a) Equipment, Food-Contact Surfaces, and Utensils. 1. Equipment food-contact surfaces and utensils shall be clean to sight and touch. Pf. Note: PIC was told to immediately wash, rise and sanitize all food contact surfaces and equipment in the kitchen. 4-2B - food-contact surfaces: cleaned & sanitized 511-6-1.05(7)(a)1 - equipment, food-contact surfaces,& utensils (pf) Points: 4 Corrected during inspection?: No Repeat: No Inspector Notes: Accumulated food debris was observed on can blade opener in the kitchen. 511-6-1.05(7)(a)1 - Equipment, Food-Contact Surfaces,& Utensils (Pf) (7) Cleaning of Equipment and Utensils. (a) Equipment, Food-Contact Surfaces, and Utensils. 1. Equipment food-contact surfaces and utensils shall be clean to sight and touch. Pf. Note: The PIC immediately placed the Can opener in the (3) compartment sink to wash, rinse and sanitize the opener. 6-2 - proper date marking and disposition 511-6-1.04(6)(g) - ready-to-eat time/temperature control for safety food, date marking (pf) Points: 4 Corrected during inspection?: Yes Repeat: No Inspector Notes: Raw bacon and cooked pulled pork were both observed in the walk in refrigeration unit with no date labels. According to the PIC both items had been prepared for more than 24 hours. 511-6-1.04(6)(g) - Ready-To-Eat Time/Temperature Control for Safety Food, Date Marking (Pf) (g) Ready-to-Eat Time/Temperature Control for Safety Food, Date Marking 1. Except as specified in paragraphs 5 through 7 of this subsection, refrigerated, ready-to-eat, time/temperature control for safety food prepared and packaged by a food processing plant shall be clearly marked, at the time the original container is opened in a food service establishment and if the food is held for more than 24 hours, to indicate the date or day by which the food shall be consumed on the premises, sold, or discarded, when held at a temperature of 41°F (5°C) or below for a maximum of 7 days after the original container is opened. The day the original container is opened in the food service establishment shall be counted as Day 1, except, the day or date marked by the food service establishment may not exceed a manufacturer’s use by date if the manufacturer determined the use-by date based on food safety; Pf The PIC voluntarily discarded the raw bacon and cooked pulled pork during the inspection. 8-2B - toxic substances properly identified, stored, used 511-6-1.07(6)(c) - storage, separation (p) Points: 4 Corrected during inspection?: Yes Repeat: No Inspector Notes: Observed a bottle of bleach mix to be stored above clean and sanitized food equipment at the vegetable prep sink in the hand out window. 511-6-1.07(6)(c) - Storage, Separation (P) (c) Storage, Separation. Poisonous or toxic materials shall be stored so they cannot contaminate food, equipment, utensils, linens, and single-service and single-use articles by: 1. Separating the poisonous or toxic materials by spacing or partitioning; P and 2. Locating the poisonous or toxic materials in an area that is not above food, equipment, utensils, linens, and single-service or single-use articles. This requirement does not apply to equipment and utensil cleaners and sanitizers that are stored in warewashing areas for availability and convenience if the materials are stored to prevent contamination of food, equipment, utensils, linens, and single-service and single-use articles. P COS: The PIC immediately moved the chemical away into proper storage away from food contact equipment and utensils. 12A - contamination prevented during food preparation, storage, display 511-6-1.04(4)(q) - food storage (c) Points: 3 Corrected during inspection?: Yes Repeat: No Inspector Notes: Observed food stored below 6 inches in the bar walk-in cooler and observed food stored on the floor in the main kitchen walk-in cooler. 511-6-1.04(4)(q) - Food Storage (C) (q) Food Storage. 1. Except as specified in paragraphs 2 and 3 of this subsection, food shall be protected from contamination by storing the food: (i) In a clean, dry location; (ii) Where it is not exposed to splash, dust, or other contamination; and (iii) At least 6 inches (15 cm) above the floor. 2. Food in packages and working containers may be stored less than 6 inches (15 cm) above the floor on case lot handling equipment if the equipment can be moved by hand or by conveniently available apparatuses such as hand trucks and forklifts. 3. Pressurized beverage containers, cased food in waterproof containers such as bottles or cans, and milk containers in plastic crates may be stored on a floor that is clean and not exposed to floor moisture. COS: The PIC immediately had all food moved and stored above 6 inches in both walk-in coolers. 12C - wiping cloths: properly used and stored 511-6-1.04(4)(m) - wiping cloths, use limitation (c) Points: 3 Corrected during inspection?: Yes Repeat: No Inspector Notes: Wiping cloths were observed not completely submerged in sanitizer solution in between use. The concentration of the sanitizer (Quaternary Ammonium) was observed at 0ppm. 511-6-1.04(4)(m) - Wiping Cloths, Use Limitation (C) (m) Wiping Cloths, Use Limitation. 1. Cloths in-use for wiping food spills from tableware and carry-out containers that occur as food is being served shall be: (i) Maintained dry; and (ii) Used for no other purpose. 2. Cloths in-use for wiping counters and other equipment surfaces shall be: (i) Held between uses in a chemical sanitizer solution at a concentration specified under DPH Rule 511-6-1-.05(6)(n); and (ii) Laundered daily. 3. Cloths in-use for wiping surfaces in contact with raw animal foods shall be kept separate from cloths used for other purposes. 4. Dry wiping cloths and the chemical sanitizing solutions in which wet wiping cloths are held between uses shall be free of food debris and visible soil. 5. Containers of chemical sanitizing solutions in which wet wiping cloths are held between uses shall be stored off the floor and used in a manner that prevents contamination of food, equipment, utensils, linens, single-service, or single-use articles. 6. Single-use disposable sanitizer wipes shall be used in accordance with EPA-approved manufacturer’s label use instructions. COS: The PIC immediately discarded the sanitizer solution and prepared a new solution that measured between 150 - 400ppm of Quaternary Ammonium solution. He also completely submerged the wiping clothes into the sanitizer during the inspection. 14A - in-use utensils: properly stored 511-6-1.04(4)(k) - in-use utensils, between-use storage (c) Points: 1 Corrected during inspection?: Yes Repeat: No Inspector Notes: Observed two scoops in flour to be stored with their handles directly touching the flour. 511-6-1.04(4)(k) - In-Use Utensils, Between-Use Storage (C) In food that is not time/temperature control for safety food with their handles above the top of the food within containers or equipment that can be closed, such as bins of sugar, flour, or cinnamon. COS: The PIC immediately corrected the position of the scoops to ensure their handles were stored above the top of the flour within the containers. 17C - physical facilities installed, maintained, and clean 511-6-1.07(5)(a),(b) - good repair, physical facilities maintained; cleaning, frequency & restrictions, cleaned often enough to keep them clean (c) Points: 1 Corrected during inspection?: No Repeat: No Inspector Notes: Damaged walls were observed in the kitchen with accumulated grease debris on them. 511-6-1.07(5)(a),(b) - Good Repair, physical facilities maintained; Cleaning, Frequency & Restrictions, cleaned often enough to keep them clean (C) (5) Maintenance and Operation. (a) Good Repair. All physical facilities shall be maintained in good repair. (b) Cleaning, Frequency and Restrictions. 1. The physical facilities shall be cleaned as often as necessary to keep them clean and by methods that prevent contamination of food products. 2. Except for cleaning that is necessary due to a spill or other accident, cleaning shall be done during periods when the least amount of food is exposed, such as after closing. 3. If present, playground equipment and associated areas shall be maintained in a clean and sanitary condition. In addition, a cleaning and sanitizing plan along with cleaning and sanitizing records for playground equipment and associated areas shall be maintained within the food service establishment for review upon request by the Health Authority. Further, such cleaning and sanitizing plan for employees to follow in the event of encountering vomitus or fecal matter shall be included and submitted at the time of permit application as specified in DPH Rule 511-6-1-.02 Note: The PIC will immediately have this repaired and cleaned. 17C - physical facilities installed, maintained, and clean 511-6-1.07(2)(c) - floor and wall junctures, coved, & enclosed or sealed, water-flushed floors provided with drains & graded to drain (c) Points: 1 Corrected during inspection?: No Repeat: No Inspector Notes: The floors in the main kitchen were observed to be poorly graded preventing effective draining of water into the open site drain. As a result of this standing water was observed pooling in regions of the kitchen away from the drains. Several cracked floor tiles were observed in the kitchen. Several baseboards were observed to be in disrepair due to water damage. Several base covings at the floor- wall junctures were observed to be water damaged. Note: The PIC will immediately have these repaired. 17D - adequate ventilation and lighting; designated areas used 511-6-1.05(3)(d) - ventilation hood system, adequacy, adequate to prevent grease & condensation build-up (c) Points: 1 Corrected during inspection?: No Repeat: No Inspector Notes: The filters for the cookline ventilation exhaust hood were observed to be damaged. 511-6-1.05(3)(d) - Ventilation Hood System, Adequacy, adequate to prevent grease & condensation build-up (C) (d) Ventilation Hood Systems, Adequacy. Ventilation hood systems and devices shall be sufficient in number and capacity to prevent grease or condensation from collecting on walls and ceilings. Note: The PIC will immediately have the damaged filters replaced. 18 - insects, rodents, and animals not present 511-6-1.07(5)(k) - controlling pests (pf, c) Points: 3 Corrected during inspection?: No Repeat: No Inspector Notes: Several live and dead roaches were observed in the bar area, kitchen area and back kitchen area of the facility. Note: The PIC will immediately have pest control come out and service the facility.

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