ROYAL RANCH HOUSE health score and inspection history

Provide a rack or basket to allow complete immersion of equipment and utensils into hot water for sanitization.// 4-301.12 (A)(B) Provide a 3-compartment sink large enough to completely immerse the largest utensil.// 4-302.13 (A) Provide a readily accessible thermometer for manual ware washing to measure washing and sanitizing temperatures.// 4-501.19 Maintain the wash solution at 110 F or higher in a manual ware washing sink.// Soiled Utensils stack in 3 compartment sink not properly wash, rinse or sanitized//Utensils over stacked in all 3 sinks.//Wash temperature at 88 F.//Not rinsing utensil and not sanitizing utensils properly.

5-205.15(B) Maintain plumbing in good repair. (ex: floor drain covers, missing toilet tank lid, broken toilet seat, etc.)//Provide drain cover for mop sink.

Reheat food to at least 165 F for at least 15 seconds within 2 hours. White Rice on steam table temp. at 112 F.//Reheated to 167 F.

4-501.114, 4-703.11 Sanitize utensils with quaternary ammonia at a concentration specified by manufacturer for at least 30 seconds.// 4-702.11 Sanitize all utensils and food contact surfaces after cleaning and before use.//Establishment without quaternary ammonia.//Corrective Action, Use Bleach to sanitize utensils.

Clean interiors and door seals of microwaves at least every 24 hours.

5-501.16; 6-301.20 Provide a waste receptacle at handwashing sinks that are supplied with paper towels.

3-304.14. 4-501.114 Provide quaternary ammonia solution at concentration specified by manufacturer for storing cloths used to wipe counters and equipment.//Establishment is out of quaternary ammonia.//Use bleach water to wipe down counters and equipment.

3-501.17(A) Properly date mark all TCS food prepared in-house, when held for more than 24 hours, with the preparation date and date of discard—not to exceed 7 days including the date of preparation. //Sweet potato and Broccoli Casserole held in WI cooler without a date mark.//Both food items discarded by PIC.//COS

Store food at least 6 inches above the floor.//Numerous boxes of food items stored on floor in WI Freezer and in dry storage.

Clean equipment food contact surfaces and utensils to sight and touch. (choppers, slicers, mixers, utensils in storage)//Deli slicers stored underneath counter top in kitchen, not cleaned.

Reheat food to at least 165 F for at least 15 seconds within 2 hours.//Cooked rice stored in Hot- Holding Cabinet temp. at 121 F.//Ambient air temp. in hot-holding cabinet at 162 F.//Place rice back in steamer//Reheated to 174 F.//COS.

(B) Maintain non-pasteurized raw shell eggs at ambient temperature of 45 F or below.//Raw shell eggs stored at RT on sandwich make table.// 3-501.19(B)(4) Discard TCS food under time as a control that is in unmarked containers if the time that the food was removed from temperature control cannot otherwise be identified (ex: whiteboard, log book, timer) or the food is marked to exceed the 4-ho//Raw Eggs discarded by owner.//COS.