ROY'S RESTAURANT

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Soup at 93°, less than 4 hours per operator steam table turned up. Corrective Action Taken

Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package.

Basic - Stored food not covered. Bucket of scallops in walk in cooler.

Intermediate - No soap provided at handwash sink. Soap provided during inspection. Corrected On-Site

Basic - No conspicuously located ambient air temperature thermometer in holding unit. Pie cooler.

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Soup at 104°, operator discarded. Corrective Action Taken

Intermediate - Hot water sanitizing dishmachine final rinse not reaching proper temperature at manifold. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.

Basic - Bowl or other container with no handle used to dispense food.In Oysters.

Basic - Food stored on floor. Bag of onions. Properly stored during inspection.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Fan guards walk-in cooler.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Butter at 69° less than 4 hours per operator, put in cooler, potato salad 49, discarded. Corrective Action Taken

High Priority - Toxic substance/chemical improperly stored. Chemical on prep table. Properly stored during inspection.

Basic - In-use ice scoop stored on soiled surface between uses. Properly stored during inspection. Corrected On-Site

Basic - Inaccurate/damaged temperature and/or pressure gauge(s) on dishmachine.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Walk-in cooler fan guards.

High Priority - Toxic substance/chemical improperly stored. Soap on dishwasher.

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

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

Intermediate - Spray bottle containing toxic substance not labeled.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils.

Basic - Food stored on floor. Case of chicken in walk-in.

Basic - Time/temperature control for safety food thawed in an improper manner. Room temperature.

High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking. Hush puppy batter. Less than 4 hours, time marked during inspection. Corrected On-Site

High Priority - Toxic substance/chemical improperly stored. Soap on shelf above prep area, spray bottle on dishwasher.

Intermediate - Food-contact surface soiled. Can opener blade.

Intermediate - Handwash sink used for purposes other than handwashing. Storing coffee pot.

Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/

Basic - Food stored on floor. Case of chicken on floor of walk-in cooler.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Mold like substance on exterior of ice machine.

Basic - Time/temperature control for safety food thawed in an improper manner. Fish thawing at room temperature.

Basic - Working containers of food removed from original container not identified by common name. Dark liquid in reused bulk black pepper container.