ROYAL RASOI

High Priority - Serving utensil at buffet not properly protected from contamination. - operator moved to inside of covered cafers Corrected On-Site

Basic - Bowl or other container with no handle used to dispense food. - plastic bowl no handle used to scoop dry spice Corrected On-Site

Basic - Buildup of food debris/soil residue on equipment door handles. - cookline right cooler Corrected On-Site

Basic - Open condiments provided for self-service not properly protected. - fennel seeds at front podium. Operator removed and replaced with mints. Corrected On-Site

Basic - Wall soiled with accumulated grease, food debris, and/or dust. - area above fire extinguisher Corrected On-Site

Basic - Bowl or other container with no handle used to dispense food. - plastic bowl used to scoop salt. Operator discarded Corrected On-Site

Basic - Buildup of food debris/soil residue on equipment door handles. - cookline cooler Repeat Violation

Basic - Employee with no hair restraint while engaging in food preparation. - 1 employee food prep - 1 employee doing dishes

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. - raw chicken over cooked lentils at cook line cooler. Manager moved Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. - can opener blade

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. - no chlorine test kit

Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. - lunch buffet items - provided to operator

Basic - Accumulation of debris inside warewashing machine.

Basic - Accumulation of debris on dish trays

Basic - Accumulation of debris on exterior of warewashing machine. - top of dish machine soiled

Basic - Bowl or other container with no handle used to dispense food. - plastic bowl used to scoop bulk rice Corrected On-Site

Basic - Buildup of food debris/soil residue on equipment door handles. - cook line cooler door handles

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken and raw shrimp stored over ready to eat at walk in cooler Corrected On-Site

Intermediate - Handwash sink not accessible for employee use at all times. Hand wash sink at cooks line had a trash can in front of the sink Corrected On-Site

Basic - Bowl or other container with no handle used to dispense food. Salt,sugar and flour have bowls instead of scoops

Basic - Ceiling tile missing. Vent above dish machine

Basic - Cutting board has cut marks and is no longer cleanable. On make tables at cooks line,medium green and white cutting boards

Basic - In-use tongs stored on equipment door handle between uses. In use tongs stored on handle of oven Corrected On-Site

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave on cooks line

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Side of fryer on cooks line Metal wall behind heating elements on cooks line

Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Case of unwashed green peppers stored over ready to eat in walk in coole

High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. 0 ppm Low on sanitizer , replaced sanitizer, primed and tested 50 ppm

Basic - Ceiling tile missing. At the dish vent

Basic - Dead roaches on premises. 6 dead roaches at the cooks line wall under the hand sink, recommend to the operator to move the low boy coolers and clean behind

Basic - Exterior door has a gap at the threshold that opens to the outside. Door is rusted out

Basic - Floor soiled/has accumulation of debris. -In the dry storage area rice spilled on the floor -cooks line grease

Basic - Food stored on floor. Bag of rice

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Stand up freezer has a frost build up

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Exterior of the fryer and oven -hood filters dirty, catch trays not effective and soiling the floor below

High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. 0 ppm system is not drawing the chemical open called for service

High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb.

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked.yougurt mix not dated , pan has a old date

Basic - Accumulation of dead or trapped birds, insects, rodents, or other pests, in control devices. Fly catcher needs to be cleaned out

Basic - In-use wet wiping cloth/towel used under cutting board.

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris.line microwave

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Exterior of the oven Hood filters

Basic - Outer openings not protected with self-closing doors. Back door propped open

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken over cooked chicken Operator corrected Corrected On-Site

High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Carrot dessert from 7/25 operator disposed of product

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -cutting boards

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Lentils not dated

Basic - Time/temperature control for safety food thawed in an improper manner. Product is slacking at room temperature

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw eggs over cooked meats

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Make cooler ; chicken (70F - Cold Holding); chick peas (70F - Cold Holding); lamb (70F - Cold Holding); goat (70F - Cold Holding) unit was found off

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Make cooler ; chicken (70F - Cold Holding); chick peas (70F - Cold Holding); lamb (70F - Cold Holding); goat (70F - Cold Holding)

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Items are not dated

Basic - In-use wet wiping cloth/towel used under cutting board. At the cooks line

Basic - Standing water or very slow draining water in handwash sink, three-compartment sink, or mop sink. Mop sink slow to drain