ROYAL DINE RESTAURANT

Insects, rodents, and animals not present — Inspector Note: Observed five or more house flies and fruit flies in the restaurant's bar area. Controlling Pests. The presence of insects, rodents, and other pests shall be controlled to minimize their presence on the premises by: 2. Routinely inspecting the premises for evidence of pests; 3. Using methods, if pests are found, such as trapping devices or other means of pest control as specified under subsections (6)(e), (6)(m), and (6)(n) of this Rule; Pf and 4. Eliminating harborage conditions. Discussed with the PIC the need to eliminate potential harborage sources in the bar area to help prevent pests.

Adequate handwashing facilities supplied & accessible — Inspector Note: Observed handwash sink in bar area blocked by unclean glassware. Using a Handwashing Sink- Operation & maintenance (Pf) (o) Using a Handwashing Sink. 1. A handwashing sink shall be maintained so that it is accessible at all times for employee use. Pf Discussed with PIC, that the handwash station shall be accessible at all times for employee use. PIC moved unclean dishes to 3 compartment sink to be washed.

Adequate handwashing facilities supplied & accessible — Inspector Note: Observed that the paper towel dispenser near the hand sink in the main kitchen was empty. Hand Drying Provision (Pf) (b) Hand Drying Provision. Each handwashing sink or group of adjacent handwashing sinks shall be provided with: 1. Individual, disposable towels; Pf PIC provided paper towels for the hand sink in the main kitchen.

Food-contact surfaces: cleaned & sanitized — Inspector Note: Observed black organic debris located on the inside rim and sides of ice bin. Equipment, Food-Contact Surfaces,& Utensils (Pf) (7) Cleaning of Equipment and Utensils. (a) Equipment, Food-Contact Surfaces, and Utensils. 1. Equipment food-contact surfaces and utensils shall be clean to sight and touch. Pf. Discussed with PIC that the ice in the ice bin must be burned/discarded, and the bin shall be thoroughly cleaned and sanitized before being refilled with fresh ice by the end of the business day.

Proper cold holding temperatures — Inspector Note: Observed vegetable balls in the prep top cooler closest to the hand sink in the main kitchen that was holding temperatures above 41 degrees Fahrenheit. 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. P PIC stated that the vegetable balls were removed from the walk-in cooler and placed in the prep top cooler at 12:00 PM. At 1:48 PM, their temperature was measured at 58°F. The PIC then moved the vegetable balls to the walk-in freezer for rapid cooling. A follow-up temperature check at 3:15 PM showed the internal temperature had reached 40°F.