Royal Cafe

Inspector's notes

Observed taco meat in upright cooler across from grill at 47*F Cold hold of food to be at 41*F or lower. As per the cook, the door had been opened during the morning breakfast rush to fill menu items. Taco meat was embargoed and discarded. Observed thinly sliced and marinated beef in upright cooler across from grill at 52*F. Item was embargoed and discarded Observed hamburger patties in same cooler at 45*F. Burger patties were placed in walk in cooler to cool back to 41*F. Diced ham in white container in counter height refrigerator near ovens at 44*F. Employee placed on walk in cooler to cool back to 41*F Advised staff to place items in smaller containers for quick refill and larger containers covered in back area of cooler. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed food items such as ham, corn, beans and fish in walk in cooler stored uncovered. When being stored foods must be stored covered. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed vents around exhaust hood with black fuzz. Surfaces are to be cleaned at regular intervals to prevent build up of dirt or other debris. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed fish in oven at 95*F. As per the staff the fished was cooked earlier in the morning and left in the oven (Oven was turned off) before being placed at steam table for service. Fish was reheated in oven (165*F) and placed at steam warmer. Advised staff to monitor hot hold temperatures during the day. Also, suggested that staff may want to use time as control for hot foods - documentation attached to completed inspection email. Re-temped fish in oven. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed mashed potatoes and stuffing in walk in cooler tightly covered at 80*F. As per the person in charge the items were placed in the walk in cooler after preparing with hot water. Advised staff to place in walk in cooler loosely covered or uncovered and to stir frequently to return product to 41*F. Provided cooling charts to assist with verifing cooling temperatures. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed ice scoop stored on top of ice machine in server area.

Inspector's notes

Hot water at handwashing sink closest to cooking equipment streams from faucet when handle is fully turned to off. Brought to attention of person in charge to repair. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Mechanical dishwasher measured a chlorine sanitizer concentration <50ppm. Dishwasher was primed and no sanitizer was found to be dispensing. Person in charge changed out container of sanitizer and dishwasher was run again. After being run chlorine sanitizer measured 50ppm. Discussed with person in charge testing dishwasher daily prior to beginning warewashing. Chlorine sanitizer shall have a concentration of 50-100ppm. Corrective Action: Corrected at time of inspection.

Inspector's notes

Cold water handle at handwashing sink in warewashing area does not work. Brought to attention of person in charge to have repaired. Corrective Action: Correct prior to next routine inspection.

Core-5-205.15 (B), C: System Maintained in Good Repair; Maintained: Cold water handle nearest to dish washer not working. Ensure cold water handle is repaired by next routine inspection. Correct By: Correct Prior To Next Routine Inspection

Core-5-501.115, C: Maintaining Refuse Areas and Enclosures: Observed grease and oil on top of and on the ground next to the grease recycling dumpster. Dumpster lids also observed open with trash inside. Ensure grease is properly absorbed and removed and area is cleaned, maintained, and closed. Correct By: Correct Prior To Next Routine Inspection

Core-6-501.12, C: Cleaning, Frequency and Restrictions: Drying racks (2) near dish washer area found with build up of hard water debris and rusting. Discussed cleaning racks to be smooth and easily cleanable. Recommended getting plastic rack covers to place on racks, which would be easier to clean and avoid contact with rust. Ventilation above hot station and grill had build up of grease and dust. Ensure areas are clean to sight and touch by next routine inspection. Correct By: Correct Prior To Next Routine Inspection

Core-3-501.15 (B), C: Cooling Methods; Cooling containers. For a permanent fix to this violation, check out these simple tools in our Active Managerial Control Toolbox, made especially for you. https://www.maricopa.gov/4617/AMC-Toolbox---Cooling. ---In walk-in cooler a pan of cooked pork still within proper time frame for cooling was sealed tightly with various layers of plastic wrap and foil. Brought to attention of cook who partially removed covering to allow heat to escape. Food shall be cooled in a manner that facilitates maximum heat transfer. Correct By: Corrected At Time Of Inspection