Royal Queen

Cycle Inspection / Initial Inspection

• 06D — Food contact surface not properly washed, rinsed and sanitized after each use and following any activity when contamination may have occurred. (critical)
• 04K — Evidence of rats or live rats in establishment's food or non-food areas. (critical)
• 04M — Live roaches in facility's food or non-food area. (critical)
• 02B — Hot TCS food item not held at or above 140 °F. (critical)
• 08A — Establishment is not free of harborage or conditions conducive to rodents, insects or other pests. (critical)

Cycle Inspection / Re-inspection

• 02B — Hot TCS food item not held at or above 140 °F. (critical)
• 10F — Non-food contact surface or equipment made of unacceptable material, not kept clean, or not properly sealed, raised, spaced or movable to allow accessibility for cleaning on all sides, above and underneath the unit. (critical)
• 02G — Cold TCS food item held above 41 °F; smoked or processed fish held above 38 °F; intact raw eggs held above 45 °F; or reduced oxygen packaged (ROP) TCS foods held above required temperatures except during active necessary preparation. (critical)
• 06A — Personal cleanliness is inadequate. Outer garment soiled with possible contaminant. Effective hair restraint not worn where required. Jewelry worn on hands or arms. Fingernail polish worn or fingernails not kept clean and trimmed. (critical)
• 04H — Raw, cooked or prepared food is adulterated, contaminated, cross-contaminated, or not discarded in accordance with HACCP plan. (critical)

Cycle Inspection / Initial Inspection

• 08A — Establishment is not free of harborage or conditions conducive to rodents, insects or other pests. (critical)
• 04L — Evidence of mice or live mice in establishment's food or non-food areas. (critical)
• 02G — Cold TCS food item held above 41 °F; smoked or processed fish held above 38 °F; intact raw eggs held above 45 °F; or reduced oxygen packaged (ROP) TCS foods held above required temperatures except during active necessary preparation. (critical)
• 10F — Non-food contact surface or equipment made of unacceptable material, not kept clean, or not properly sealed, raised, spaced or movable to allow accessibility for cleaning on all sides, above and underneath the unit. (critical)
• 04A — Food Protection Certificate (FPC) not held by manager or supervisor of food operations. (critical)

Administrative Miscellaneous / Initial Inspection

• 20-06 — Current letter grade or Grade Pending card not posted (critical)
• 19-10 — Failure to display required signage about plastic straw availability (critical)

Cycle Inspection / Re-inspection

• 04A — Food Protection Certificate (FPC) not held by manager or supervisor of food operations. (critical)
• 02B — Hot TCS food item not held at or above 140 °F. (critical)
• 08A — Establishment is not free of harborage or conditions conducive to rodents, insects or other pests. (critical)
• 28-05 — Food adulterated or misbranded. Adulterated or misbranded food possessed, being manufactured, produced, packed, sold, offered for sale, delivered or given away (critical)
• 04L — Evidence of mice or live mice in establishment's food or non-food areas. (critical)
• 02G — Cold TCS food item held above 41 °F; smoked or processed fish held above 38 °F; intact raw eggs held above 45 °F; or reduced oxygen packaged (ROP) TCS foods held above required temperatures except during active necessary preparation. (critical)

Cycle Inspection / Initial Inspection

• 02B — Hot TCS food item not held at or above 140 °F. (critical)
• 09E — Wash hands sign not posted near or above hand washing sink. (critical)
• 08A — Establishment is not free of harborage or conditions conducive to rodents, insects or other pests. (critical)
• 10H — Single service article not provided. Single service article reused or not protected from contamination when transported, stored, dispensed. Drinking straws not completely enclosed in wrapper or dispensed from a sanitary device. (critical)
• 04K — Evidence of rats or live rats in establishment's food or non-food areas. (critical)
• 04J — Properly scaled and calibrated thermometer or thermocouple not provided or not readily accessible in food preparation and hot/cold holding areas to measure temperatures of TCS foods during cooking, cooling, reheating, and holding. (critical)