ROYAL RESTAURANT 1

2026-08-13: Cycle Inspection / Initial Inspection

Score: 58. Violations were cited in the following area(s).

• Critical: 02B — Hot TCS food item not held at or above 140 °F.
• 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: 04H — Raw, cooked or prepared food is adulterated, contaminated, cross-contaminated, or not discarded in accordance with HACCP plan.
• 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: 04N — Filth flies or food/refuse/sewage associated with (FRSA) flies or other nuisance pests in establishment’s food and/or non-food areas. FRSA flies include house flies, blow flies, bottle flies, flesh flies, drain flies, Phorid flies and fruit flies.
• Critical: 05D — No hand washing facility in or adjacent to toilet room or within 25 feet of a food preparation, food service or ware washing area. Hand washing facility not accessible, obstructed or used for non-hand washing purposes. No hot and cold running water or water at inadequate pressure. No soap or acceptable hand-drying device.
• Critical: 06F — Wiping cloths not stored clean and dry, or in a sanitizing solution, between uses.
• Not Critical: 08A — Establishment is not free of harborage or conditions conducive to rodents, insects or other pests.