ROYAL FOOD

1) Rice scoops that are in use is stored in room temperature standing water. [CA] Utensils used for potentially hazardous foods and subject to be reused shall be stored in water measured at 135F or above or changed every 4 hours. 2) Knifes observed stored with blade in crevice of dry storage shelves. [CA] Knifes shall be stored in a location that is safe, clean, and protected from cross-contamination.

Potentially hazardous foods measured at improper holding temperatures. Major violation: - Bowl of rice from previous day stored on top of the food prep unit insert is measured at 54F. Minor violation: Inside the food prep unit inserts: raw chicken, raw beef, noodles, and raw shell eggs were measured at 44-46F. [CA] Potentially hazardous foods when cold holding shall be held at or below 41F. [COS] The bowl of rice was discarded into the trash by employee.

Inside the food prep unit and walk-in cooler, raw meat is observed stored above ready-to-eat foods. [CA] Properly store raw meats separately or below ready-to-eat foods to prevent cross-contamination.

Food handler card for employees are not available for review. [CA] All employees that handles or serves food shall have a valid food handler card available within 30 days from their date of hire.

At time of inspection, back door of facility is kept propped opened. [CA] Keep back door closed when not in use to prevent entrance of vermin.

Two dead cockroaches observed under the three compartment sink. [CA] Food facility shall be kept free of vermin and vermin debris. Clean and sanitize affected area. No other signs or evidence of vermin was observed within the facility. Operator showed pest control receipt dated 3/22/26 - receipt only knows preventative treatments used and does not provide any additional information.

Wiping towels are observed used, reused, and stored on food prep surfaces. [CA] Wiping towels shall be stored in sanitizing solution of an approved concentration when not in use (100 ppm - chlorine, 200 ppm - quaternary ammonium).

Multiple dead cockroaches observed on the floor in the middle of the kitchen. Per employee, the cockroaches were flushed out from behind and under equipment by him spraying the floors with the sprayer hose. [CA] The premises of each food facility shall be kept free of vermin and vermin debris. Facility shall clean and sanitized all affected areas. Did not observed any other evidence or live or dead cockroaches in the kitchen or food storage areas. There is also no signs that food have been contaminated by vermin. A follow-up inspection will be conducted and if additional evidence of a vermin infestation is observed - facility will be subject to enforcement action.

Back door of facility is kept open at time of inspection. [CA] Keep back door closed when not in use to prevent the entrance of vermin.

Employee was cleaning the kitchen using the sprayer hose that resulted in contaminating paper towels inside the dispenser. [CA] All parts of the handwash sinks shall be maintained clean and useable. [COS] Soiled paper towels were taken out of the dispenser.

1) Observed knives stored on shelf while still soiled with dried debris from raw meat. 2) Food contact utensils and equipment on storage shelves were contaminated from splash by employee using sprayer hose to clean the floors. 3) Containers used to serve rice to customers are stored under the rice cooker while still soiled with debris of rice. [CA] Food contact equipment and utensils shall be properly cleaned and sanitized prior to storage or use. [COS] Employee removed all equipment to be properly washed, rinsed, and sanitized.

Food handler cards for employees are not available for review. [CA] All employees that handles, prepares, or serves food shall have a valid food handler card available for review within 30 days from their date of hire.

Accumulation of grease and debris on shelves located under prep tables and on storage shelves. [CA] Frequently clean nonfood contact surfaces, or as needed, to prevent the accumulation of debris.

Containers of food are stored on the floor inside the walk-in cooler. [CA] Food shall be stored a minimum of 6 inches off the floor.

Lacking chemical test strips to measure sanitizer. [CA] Means for adequately measuring the applicable sanitization method must be readily available (ex. Sanitizer test strips, thermal strips).

Inside reach-in cooler and walk-in cooler, raw foods are stored above ready-to-eat foods. [CA] Raw foods shall be stored separate or below ready-to-eat foods to prevent cross-contamination.

Employee observed cleaning with the hose and towels and then proceeded back to the cook line and handled food contact equipment without handing his hands. [CA] Employees shall properly wash hands using warm water, soap, and single-use paper towels when changing tasks and prior to handling food or food contact equipment. [COS] Employee was stopped to have him properly wash his hands. Employee was also instructed to properly wash contaminated equipment.

Wiping towels are used, reused, and stored on prep surfaces. [CA] Wiping towels shall be stored in sanitizing solution of an approved concentration when not in use (100 ppm - chlorine, 200 ppm - quaternary ammonium).

Open container of oil was adulterated by splash from employee spraying the walls, tables and floor of the kitchen with a sprayer hose. [CA] No employee shall commit any act that may cause the contamination or adulteration of food, food-contact surfaces, or utensils. [COS] Employee discarded the oil into the trash.