Royal Palms Cafe

Basic – Bowl or other container with no handle used to dispense food. On sugar, mgr discarded it Corrected On-Site

Basic – Carbon dioxide/helium tanks not adequately secured. By mop sink, mgr secured them Corrected On-Site

Basic – Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Bowls and food containers, mgr inverted them Corrected On-Site

Basic – Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Shelves in walk in cooler

Basic – Reach-in cooler interior/shelves have accumulation of soil residues. Shelves in prep unit

Basic – Single-service items for customer self-service not properly protected to prevent contamination. Lids, mgr inverted them Corrected On-Site

High Priority – Time/temperature control for safety, commercially processed food reheating for hot holding not heated to a minimum temperature of 135 degrees Fahrenheit in all parts. 115f nacho cheese taken out to reheat at 7:00, it's 9:15, mgr reheated it rapidly to 155f

Intermediate – Certified food manager unable to answer basic Food Code questions pertaining to safe operation of establishment. Didn't know reheating parameters, explained to him

Intermediate – No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Chlorine

Intermediate – No soap provided at handwash sink. Both handsink have sanitizer in soap container, labeled sanitizer, mgr placed some soap by hand sinks Corrected On-Site

Intermediate – Probe thermometer not used to ensure proper food temperatures. For reheating cheese

Intermediate – Ready-to-eat, time/temperature control for safety food opened/prepared, frozen and then thawed and held at refrigeration temperature not properly date marked. Several cooked foods

Intermediate – Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cream cheese opened a coup of days ago, labeled by employee Corrected On-Site