Royal Oaks

Inspector's notes

-- High temp dishwasher measuring at 144°F using min/max thermometer after running multiple times. The PIC called for service at the time of inspection. The PIC relocated all food-contact surfaces to ware washing area to be washed, rinsed, and sanitized at the time of inspection. When food-contact surfaces are being sanitized with hot water in a dish machine, the surface temperature must reach at least 160°F as measured by an irreversible registering temperature measuring device to destroy pathogens that may remain on such surfaces after cleaning. Corrective Action: Corrected at time of inspection.

Inspector's notes

High temperature dishwasher observed at 148-155*F final rinse temperature after several attempt. PIC advised staff to sanitize all dishware at the 3 compartment sink where they have the quat sanitizer. Quat test strips were available and easily accessible. The Quat solution measured within the proper range (200-400ppm). PIC stated that they will submit a work order for the dish machine.

Priority Foundation-6-301.11, Pf: Handwashing Cleanser, Availability. 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/4573/AMC-Toolbox---Handwashing. ---- Observed there to be no hand washing soap by the hand washing sink located nearest to the cook line. PIC supplied the sink with soap at time of inspection. Hand soap/cleanser must always be present to aid in reducing microorganisms and particulate matter found on hands. Please keep all hand washing sinks stocked with soap at all time. Priority Foundation-6-301.12, Pf: Hand Drying Provision. 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/4573/AMC-Toolbox---Handwashing. ----- Observed there to be no hand drying paper towels at the handwashing sink by the cook line. PIC supplied paper towels at time of inspection. Hand drying towels must always be available at all hand washing sinks. Residual moisture on the hands can increase the level of touch-contact associated bacterial transfer following handwashing. Employees are more likely to practice good handwashing when handwashing sinks are supplied with soap and paper towels at all times Correct By: Corrected At Time Of Inspection

PRIORITY VIOLATION-4-501.111, P: Manual Warewashing Equipment, Hot Water Sanitization Temperatures. 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/4574/AMC-Toolbox---Food-Contact-Surfaces. ----- High temp dishwasher observed with a final rinse temperature between 155-157 after final rinse. There were dishes being washed at time of inspection. The machine was ran several times and yielded the same final rinse temperature. Establishment had a min/max thermometer and temperature sensitive test strips available and easily accessible. Discussed employee training and verification methods used (e.g. temp logs). All dishes that were recently washed in the dishwasher were sanitized at the 3 compartment sink. The quat dispenser at the 3 compartment sink was dispensing proper concentration between 200-400ppm and test strips were available. PIC stated they will submit a work order for the dishwasher and will utilize the 3 compartment sink to sanitize all dishes until dishwasher is fixed. The hot water has to be 160*F minimum when it comes in contact with dishware to ensure proper sanitization. Correct By: Corrected At Time Of Inspection