ROYAL MANSION RESTAURANT AND BAR INDIAN AND NEPALESE CUISINE

Violations (4)

• 5

  Procedures for responding to vomiting and diarrheal events

  Observed no clean up kit for diarrheal or vomiting events. Corrective Actions: Ensure you have a clean up kit for diarrhea and vomiting events on site.

• 10

  Adequate hand washing facilities supplied and accessible

  Observed the hand wash sink in the ware wash area does not have paper towels in the dispenser. Observed that there is a paper towel dispenser and soap dispenser over the 3-compartment sink. Employees use the 3-comp sink for handwashing as well as the designated hand wash sink, according to the manager. Corrective Actions: Ensure that paper towel dispensers are well stocked with paper towels. Manager will remove the hand washing supplies from the 3-comp sink and re-educate the employees.

• 22

  Proper cold holding temperatures

  Observed food in the walk in cooler was at temperatures above 41F. cooked beans from yesterday were 45F. Cooked chicken was 45F. Ambient air was 46F. Corrective Actions: Manager. is voluntarily discarding all food product that requires refrigeration for safety that is over 41F. Food discarded is cooked meat, cooked beans, cooked stews and vegetables and sauces. Food kept were uncut fruits and vegetables except for leafy greens, which were also discarded.

• 41

  Wiping cloths; properly used and stored

  Observed wiping cloths on the cook line not being stored in properly concentrated sanitizer water. Corrective Actions: Manager removed the cloths not kept in properly concentrated sanitizer water.