HER MAJESTY KITCHEN

observed an open bag of paster at the dry storage that is not properly rapped. The manager should ensure the bag is properly rapped after use to avoid contamination. correct by 04/12/2026

Observed opening at the floor of the back door of the kitchen Except as specified in paragraphs 2 through 5 of this subsection, outer openings of a food service establishment shall be protected against the entry of insects and rodents by:

(i) Filling or closing holes and other gaps along floors, walls, and ceilings;

(ii) Closed, tight-fitting windows; and

(iii) Solid, self-closing, tight-fitting doors.

the manager should ensure the door opening is properly sealed to prevent rodent from getting into the kitchen area. correct by 05/12/2026

Observed sanitizing solutions not stored at least 6" above the floor. also observed some shelves are not at least 6" above the floor.

1. Except as specified in paragraph 4 of this subsection, cleaned equipment and utensils, laundered linens, and single-service and single-use articles shall be stored:

(i) In a clean, dry location;

(ii) Where they are not exposed to splash, dust, or other contamination; and

(iii) At least 6 inches (15 centimeters) above the floor. The manager should ensure that things are stored at least 6" above the floor. correct 04/20/2026

Observed buildup of grease on the filter above the fryer in the kitchen area, The physical facilities shall be cleaned as often as necessary to keep them clean and by methods that prevent contamination of food products. The filter will be cleaned by 04/20/2026

Observed a chef prepping and cooking in the kitchen with a watch on his wrist, Jewelry. Except for a plain ring such as a wedding band food employees may not wear jewelry including medical information jewelry on their arms and hands while preparing food. COS the chef removed the watch from there wrist.

Observed two 5 gallons container of oil stored on the floor in the dry storage,cation (C) (e) Equipment, Utensils, Linens, and Single-Service and Single-Use Articles in the dry storage area must be stored 6 inches off the floors at all times. COS the containers of cooking oil was placed on a shelf in the dry storage area off the floor.

Observed buildup on back walls of the 4-burner stovetop, Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris The manager will have backside of the stovetop cleaned by 12/15/25

Observed buildup of grease on the filter above the fryer in the kitchen area, The physical facilities shall be cleaned as often as necessary to keep them clean and by methods that prevent contamination of food products. The filter will be cleaned by 12/10/25

observed an open bag of rice at the dry storage that is not properly rapped. 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. correct by 04/12/2025

We observed the chef cooking food without proper beard restrain. Employees preparing or handling food shall use effective and clean, disposable or easily cleanable nets or other hair restraints approved by the Health Authority, worn properly to restrain loose hair including beards and mustaches longer than one half inch. the manager should ensure that any employee prepping food restrain their hair properly. correct by 01/20/2025

I observed that they ran out of test strip to test sanitizer. Ware Washing Equipment, Determining Chemical Sanitizer Concentration. Concentration of the sanitizing solution shall be accurately determined by using a test kit or other device. correct by 01/20/2025

We observed grease build up on the roof of the frier. The physical facilities shall be cleaned as often as necessary to keep them clean and by methods that prevent contamination of food products. correct by 01/20/2025

I observed that two bags of chicken and a bag of shrimp are out of temp (46 degrees and above). Time/Temperature Control for Safety; Cold Holding (P) (f) Time/Temperature Control for Safety Food, Hot and Cold Holding. Except during preparation, cooking, or cooling, or when time is used as the public health control, time/temperature control for safety food shall be maintained at 41°F (5°C) or below or 135°F (57°C) or above, except that roasts cooked to a temperature and for a time specified in subsection (5)(a)2 of this Rule and reheated using the same temperature and time conditions as cooking may be held at a temperature of 130°F (54°C) or above. The items out temp was trashed and the manager should ensure that all potentially hazardous food should be stored at a temperature of 41 or below. Corrected on site

Observed a ice scoop being stored on top of the ice machine in the dry storage area food end not protected, During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored 5. In a clean, protected location if the utensils, such as ice scoops, are used only with a food that is not time/temperature control for safety food. COS the ice scoop wil be stored in a placstic bag between usage.