Royale India

Inspector's notes

Second Consecutive Violation. The person in charge (PIC) is not a certified food protection manager. Ensure the PIC on site is an ANSI-certified food protection manager and maintain the certificate available for review. Via email, provided weblink on obtaining food manager certification. (A) The PERSON IN CHARGE shall be a certified FOOD protection manager who has shown proficiency of required information through passing a test that is part of an ACCREDITED PROGRAM. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

At main handwashing sink, table with rice cooker blocking sink. Table and rice cooker were moved. A handwashing sink is to be accessible for use at all times. Corrective Action: Corrected at time of inspection. 6-301.11 - Priority Foundation: 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. Addl Notes: Second Consecutive Violation. At two handwashing sinks, no handwashing soap available. Handwashing soap was provided at time of inspection. Maintain all handwashing sinks stocked with handwashing soap at all times. Corrective Action: Corrected at time of inspection.

Inspector's notes

In walk in cooler, flat of raw shell eggs stored over covered and uncovered ready to eat food items. Manager moved raw shell eggs to bottom shelf. All raw animal proteins must be stored below ready-to-eat (RTE) foods and stored according to cooking temperature at all times to prevent cross contamination. PIC properly stored all raw animal proteins according to the final cooking temperature based on the cooking parameters in § 3-401.11 of the Food Code. Corrective Action: Corrected at time of inspection.

Inspector's notes

In walk in cooler, cooked potatoes, cooked meats, and in cook line prep table cooler, cooked meats, cooked gravy without date marks. Per employee, TCS foods were prepared >24 hours. Manager provided date marks for cooked meats, cooked potatoes, and cooked gravy. TCS (time/ temperature control for food safety) foods requiring date marking are to be date marked within 24 hours and sold or discarded after 7 days (including the day it was made as day 1). Corrective Action: Corrected at time of inspection.

Inspector's notes

In walk in freezer, boxes of food stored directly on ground. Instructed manager to move all food at least 6 inches off of ground. Food is to be stored at least 6 inches off the ground at all times to prevent contamination from the premises. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

The person in charge (PIC) is not a certified food protection manager. Ensure the PIC on site is an ANSI-certified food protection manager and maintain the certificate available for review. Via email, provided weblink on obtaining food manager certification. (A) The PERSON IN CHARGE shall be a certified FOOD protection manager who has shown proficiency of required information through passing a test that is part of an ACCREDITED PROGRAM. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

At cook line handwashing sink, no handwashing soap available. Manager provided handwashing soap at time of inspection. Maintain all handwashing sinks stocked with handwashing soap at all times. Corrective Action: Corrected at time of inspection.

Inspector's notes

In walk in cooler, large, uncovered container (>5 inches deep) of cooked chicken masala with internal temperatures of 65*F-75*F. Per employees, chicken masala was cooked the previous night. Chicken masala was discarded. See embargo form. Cooked TCS foods must be cooled from 135°F to 70°F within 2 hours, and from 70°F to 41°F within 4 hours for a total of 6 hours for cooling. Via email, provided Maricopa County cooling handouts. Corrective Action: Corrected at time of inspection.

Inspector's notes

On cook line, in prep table cooler nearest handwashing sink, TCS foods (cooked chicken, cooked sauces, cut lettuce) with internal temperatures of 50*F-55*F. Per employee, TCS foods were in prep table cooler over-night and temperatures were not taken at time of opening at 1100am. Cooked chicken, cooked sauces, cut lettuce were discarded. See embargo form. Ambient temperature of prep table cooler was 44.4*F, taken with inspector min/max probe thermometer. Discontinue use of prep table cooler for storing of TCS foods until able to maintain proper cold holding temperatures. Maintain TCS (time/ temperature control for food safety) foods at a cold holding temperature of 41*F or less at all times. Corrective Action: Corrected at time of inspection.