Royal Lakes Restaurant

Basic – Dead roaches on premises

Observed approximately 50 dead roaches in the following areas:n20 dead roaches under warewashing machine and surrounding arean6 dead roaches under containers in dry food storagen14 dead roaches under grill area n3 dead roaches under steamern7 dead roaches in cabinet at front service area

Employees started to clean up and discard dead roaches during this inspection. Corrective Action Taken Warning

Basic – Floor soiled/has accumulation of debris

Floor under equipment throughout cookline, dry food storage area soiled/ grease and debris build up

Basic – Floor tiles missing and/or in disrepair

Multiple floor tiles in warewashing area in disrepair

Basic – Interior of oven/microwave has accumulation of black substance/grease/food debris

Interior of microwave on cookline and microwave in prep area soiled.

High Priority – Container of medicine improperly stored

Bottle of medicine stored next to container of sugar at prep table. Operator removed bottle of medicine. Corrected On-Site

High Priority – Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly

Dishwasher (Chlorine 0ppm) operator primed machine and ran a couple of cycles and retested at 100Ppm Corrected On-Site

High Priority – Roach activity present as evidenced by live roaches found

Observed approximately 27 live roaches in the following areas:n4 live roaches under grilln3 live roaches by hand wash sink at front service arean1 live roach between two cabinets in front service arean3 live roaches on floor below hand wash sink at cook linen3 live roaches in prep arean13 live roaches in warewashing area under equipment and triple sink. Operator was trying to kill some as they were pointed out to operator. Corrective Action Taken Warning

High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit

fried tofu (46F – Cold Holding); cooked chicken (44F – Cold Holding) in top of flip top reach-in cooler across from wok station. Operator stated lid was opened during lunch. Operator closed lid to chill items. Corrective Action Taken

Intermediate – Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment

Operator unable to provide written procedures for clean up events. Distributed Training material during this inspection. Corrected On-Site

Intermediate – Food-contact surface soiled with food debris, mold-like substance or slime

Cutting boards on reach-in cooler on cookline and prep area soiled/ stained

Also, soda nozzle for Dr Pepper at soda dispensing machine soiled.

Intermediate – No paper towels or mechanical hand drying device provided at handwash sink

No paper towels at hand wash sink on cookline

Also, unable to dispense paper towels At hand wash sink at front service line.

Intermediate – No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses

Operator unable to provide proof that employees are informed of reporting symptoms related to food borne illnesses to person in charge. Distributed health form to operator during this inspection Corrective Action Taken

Intermediate – Spray bottle containing toxic substance not labeled

Unlabeled Spray bottle containing toxic substance stored behind hot water for tea machine. Operator labeled sanitizer. Corrected On-Site