Royal Palace Chinese Restaurant

4-2B: .05(6)(n)Observed dish washing machine operating with a chlorine concentration of 0 ppm. A chemical sanitizer used in a sanitizing solution for a manual or mechanical operations must meet a specified minimum concentration (for chlorine sanitizer it must be 50-100 ppm; for quat ammonia, it must be used according to the manufacturer's specifications). (P) Corrective Actions: Person in charge replaced sanitizer for dish machine and dish machine reach the proper threshold of 50-100 ppm.

5-1A: .04(5)(a)Observed chef plate chicken Broccoli dish for buffet and Peppered Steak Dish for buffet that did not meat the minimum required cook temperature. (See temp. log). Raw animal foods such as eggs, fish, meat, poultry, and foods containing these raw animal foods, shall be cooked to heat all parts of the food to a minimum temperature and time according to the food being cooked unless a there is a consumer advisory. (P) Corrective Actions: Both Chicken broccoli dish and peppered steak dish recooked to reach a temperature of 165 degrees Fahrenheit or greater.

2-2D: .07(3)(c)Observed ice in the hand sink. A handwashing facility may not be used for purposes other than handwashing. (Pf) Corrective Actions: Educated person in charge about the uses for a hand sink. Hand sink was washed rinsed and sanitized.

12A: .04(4)(q)Observed facility using old chicken boxes to store frozen shrimp. Food shall be protected from miscellaneous sources of contamination. (C) Corrective Actions: Facility moved raw shrimp to plastic food service containers.