Thursday March 28th, 2024 12:20PM

Food Inspections

ROYAL LAKES RESTAURANT/CATERING

66
4700 ROYAL LAKES DR
Inspected by: Lydia Hoffhines
Inspection Date: 04/17/2017
Inpection Notes

1-2A Violation of Code: [511-6-1.03(1)(a)-(c)] The PIC must demonstrate to the Health Authority knowledge of foodborne disease prevention by at least one of the three following ways: 1). Having no priority violations during an inspection, 2). holding a CFSM certification through an accredited program, or 3). Demonstrating food safety knowledge through correctly answering questions asked by the inspector related to the food service operation. Additional training and education needs to be provided to staff regarding clean-up procedures for vomit/fecal events, cold holding temperatures, proper cooling methods and parameters, glove use as it relates to handwashing practices and avoiding bare-hand contact with ready to eat foods, inspecting hermetically sealed cans for acceptability for use, and procedures for date labeling foods and ensuring foods are discarded within 7 days of preparation. The tentative CFSM (or PIC on the absence of the tentative CFSM) must be able to demonstrate knowledge in mentioned areas during the follow-up inspection. New Violation. 1-2B Violation of Code: [511-6-1.03(3)(b)] The previously designated CFSM no longer works at the establishment. A food service establishment that operates without a CFSM must notify the Health Authority within 30 days of the measures being taken to designate a new CFSM. The CFSM holds a managerial position and ensures food safety is being appropriately taught and practiced by all food employees according to their assigned duties within all hours of operation. The person designated to be the CFSM must have proof of registration to take a CFSM exam by the follow-up inspection. New Violation. 2-2D Violation of Code: [511-6-1.07(3)(b)] No paper towels provided at cookline handsink. Keep handwashing sinks properly supplied with hand drying provisions to allow for proper handwashing practices. COS- PIC restocked paper towel dispenser. Corrected On-Site. New Violation. 2-2E Violation of Code: [511-6-1.03(6)] No written or verifiable procedure for cleaning vomit/fecal events on file. Procedure explained to the Health Authority included using standard chlorine test strips to check concentration of sanitizer and thorough pre-cleaning of non-disposable items used during event before cleaning and sanitizing in warewashing machine. The establishment must have a procedure for employees to follow that addresses the specific actions employees must take to minimize the spread of contamination and exposure of employees, consumers, food, and surfaces of vomit or fecal matter. Procedure should emphasize items used for clean-up will be sufficiently bagged or self concealed and discarded in a manner that will prevent potential spread of contaminated surfaces and method used for ensuring sanitizer is adequate strength for killing Norovirus- this requires a minimum of 1000-5000ppm chlorine which exceeds the range of concentration on standard chlorine test strips so using a predetermined water to chlorine ratio can be used instead. Health Authority furnished cleanup event information with example procedure and poster. Repeat Violation. 4-2B Violation of Code: [511-6-1.05(7)(b)] Pink and black slime observed behind baffle of kitchen ice machine, clean interior components of machine frequently and thoroughly enough to keep rid of accumulations. New Violation. 4-2B Violation of Code: [511-6-1.05(7)(a)1] Observed accumulated dried food debris and residues on mechanical slicer, table mounted can opener, and bar mixer. The food contact surfaces of equipment and utensils must be cleaned to sight and touch before sanitizing for storage/reuse. COS- items cleaned and sanitized during inspection. Corrected On-Site. Repeat Violation. 6-1A Low boy cooler drawers holding foods between 47-51F. Foods must be maintained at 41F or less for cold holding. COS- Foods voluntarily discarded by PIC. Observed that cooler was in defrost mode (ambient temperature on digital display 48-50F) and unit is programmed to defrost 6 times per day per PIC. Cooler repair service arrived during inspection- Heath Authority discussed with PIC to inquire with technician the feasibility of reprogramming unit to less frequent defrost cycles and during hours the unit is not in peak use. PIC to monitor internal food temperatures and use baths if necessary if food rises above 41F. Corrected On-Site. New Violation. 6-2 Violation of Code: [511-6-1.04(6)(g)] Baked potatoes, large containers of soups and sauces, and pans of food in makeline or walk-in cooler have no date labels. Foods kept for more than 24 hours must be date marked and discarded after a maximum of 7 days. COS- PIC able to determine original day of preparation and date mark accordingly. Corrected On-Site. New Violation. 6-2 Violation of Code: [511-6-1.04(6)(h)] Date of preparation for foods in makeline and walk-in cooler exceed 7 days from day of preparation: corned beef 4/6, ham 3/30, turkey 4/7, chili 4/6, and buffalo dip 4/6. Foods that require date marking must be discarded if it exceeds 7 days from date of preparation. COS- PIC voluntarily discarded foods. Corrected On-Site. New Violation. 11A Violation of Code: [511-6-1.04(6)(e)] Observed two 6" pans of cooked wings on table between 88-77F (cooked 1 hour ago per PIC) and then placed in walk-in cooler with tight fitting plastic wrap to finish cooling. After 20 minutes in walk-in cooler, wings were 87-74F. When cooling foods, use a method that will facilitate the cooling process and allow foods to cool from 135F to 41F within 6 hours where cooling is rapid enough to allow the foods reach 70F within the first 2 hours of the 6 hour cooling timeframe. Cooling methods options include but not limited to: leaving foods uncovered, using ice baths and/or ice wands, cutting foods into smaller portions, using small portion containers, laying foods out thin on baking sheets, using shallow pans, placing foods in a freezer, and frequent stirring of foods. COS- PIC placed wings on baking pans and placed in walk-in freezer uncovered- wings cooled from 87-74F down to 43-37F over the course of 1 hour and 15 minuets before placed back into walk-in cooler. Corrected On-Site. New Violation. 15C Violation of Code: [511-6-1.05(7)(a)2,3] Accumulated dust and food debris in can rack and backs of equipment along walls. Accumulated food debris on exteriors of bulk food containers. Accumulated grease and food residues on top of low boy cooler and sides and bottoms of equipment along cookline. Clean equipment surfaces frequently and thoroughly enough to keep rid of accumulations. New Violation 17C Violation of Code: [511-6-1.07(5)(n)] Broken and/or unused equipment collected in kitchen and fenced-in area to left of back door. Remove clutter and items not necessary to the daily operation of the establishment to facilitate cleaning and minimize harborage conditions. Items infrequently used should be organized and stored in appropriate areas accordingly. Items and ground outside should not be able to collect standing water since this provides breeding opportunities for mosquitoes and insects. New Violation. 17C Violation of Code: [511-6-1.07(5)(a),(b)] Accumulated trash and food debris observed under equipment and along floor/wall junctures. Accumulation of dust on areas of walls. Clean these areas frequently and thoroughly enough to prevent to facilities rid of accumulations. Cove tile around mop sink broken or missing- needs repaired so area is easily cleanable and adequately dries. New Violation. Remarks: Wash/Rinse 124F, 100ppm cl Wiping Buckets, 100ppm cl A reinspection is required within 10days.

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