Royal India Restaurant Degrades its Sanitary Rating
3801 Griffin Rd
Fort Lauderdale, FL 33312
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Basic - Interior of oven has heavy accumulation of black substance/grease/food debris. Both ovens
Basic - Stored food not covered in walk-in freezer. Lamb covered **Corrected On-Site**
Basic - Uncleanable knife block in use to store knives.
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Mixed solution to 100 ppm chlorine **Corrected On-Site**
High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. At can wash
High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. 300 ppm chlorine. Corrected to 100ppm **Corrected On-Site**
Intermediate - Accumulation of food debris/grease on food-contact surface. Encrusted food on cutting knives stored in butcher block
Intermediate - Employee washed hands in a sink other than an approved handwash sink. Observed dish washer person washing hands in 3 compartment
Intermediate - Soda gun soiled. Holder. Cleaned **Corrected On-Site**
Basic - - From inspection on 2016-05-23: Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Storage and wait station. - From follow-up inspection on 2016-05-25: Not done yet. **Time Extended**
Basic - - From inspection on 2016-05-23: Basic - Nonfood-contact equipment in poor repair. Ladies and mens toilet seat Loose. - From follow-up inspection on 2016-05-25: not done yet. **Time Extended**
Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Storage and wait station.
Basic - Employee eating while preparing food. Waitress has coffee cup on table while making salad.
Basic - Nonfood-contact equipment in poor repair. Ladies and mens toilet seat Loose.
High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. 0 ppm. Muse 3 compartment sink for sanitizing until repaired. 24 hour callback
Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Cooked foods in walkin cooler.
Intermediate - Soda gun soiled. Wait station.
High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Chicken legs 103-117° at buffet table, reheating to 165°, **Corrected On-Site** Observed callback on 2/15/16 Not setup at this. Time.
Basic - In-use utensil not stored on a clean portion of food preparation or cooking equipment. On counter in wait station, placed on plate, **Corrected On-Site**
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Removed, **Corrected On-Site** **Repeat Violation**
Basic - Salad bar/buffet plates/bowls not properly protected or inverted to prevent contamination.
Basic - Soil residue build-up on nonfood-contact surface. Wood shelves. **Repeat Violation**
Basic - Walk-in cooler shelves with rust that has pitted the surface.
Basic - Wood food-contact surface not properly sealed. Storage room next to walkin freezer. **Repeat Violation**
High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Chicken legs 103-117° at buffet table, reheating to 165°, **Corrected On-Site**
High Priority - Self-service salad bar/buffet lacking adequate sneezeguards or other proper protection from contamination.
Intermediate - Equipment drain line draining into handwash sink, from soda gun. **Repeat Violation**
Intermediate - Handwash sink used for purposes other than handwashing. Filling water glasses.
Intermediate - No monitoring of buffet/salad bar by employee trained in safe operating procedures.
Intermediate - No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Everyone
Basic - Food debris/dust/soil residue on dry storage shelves. Observed in back food storage area.
Basic - Wood food-contact surface not properly sealed. Observed at food storage shelves near rear exit door.
Basic - Working containers of food removed from original container not identified by common name. Observed on food storage shelf near rear exit, flour not labeled.
Intermediate - Equipment drain line draining into handwash sink. Observed soda gun holder draining into HWS at wait station.
No Violations Were Observed
Basic - Clean utensils or equipment stored in dirty container, observed tongs stored in soiled stainless container. **Corrected On-Site** **Warning**
Basic - Employee with no hair restraint while engaging in food preparation. Observed 2- male employees on cookline. **Repeat Violation** **Warning**
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed on cookline at 103°f. **Corrected On-Site** **Warning**
High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Observed in WIC Cheese 42°f, cooked spinach 46°, cooked chicken 43°, milk 44°,Due to Walk-in cooler not maintaining potentially hazardous (time/temperature control for safety) food at proper temperatures. of 41 degrees Fahrenheit or colder. **Repeat Violation** **Warning**
Intermediate - Accumulation of debris in the interior of the ice machine. Observed on white interior flap. **Corrected On-Site** **Warning**
Intermediate - Walk-in cooler not maintaining potentially hazardous (time/temperature control for safety) food at proper temperatures. Do not store potentially hazardous (time/temperature control for safety) food in this unit until the unit is capable of maintaining foods at 41 degrees Fahrenheit or colder. Observed Cheese 42°f, cooked spinach 46°, cooked chicken 43°, milk 44°. **Warning**
Basic - Employee with no hair restraint while engaging in food preparation. Observed on cookline employee.
Basic - In-use ice scoop stored on soiled surface between uses. Observed in soiled container, corrective action operator removed both to have washed rinsed and sanitized.
Basic - Old labels stuck to food containers after cleaning. Observed on food containers on dish storage shelf.
High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Observed spinach at 46°f, covered to cool left overnight in walk in cooler over
High Priority - Raw animal food stored over ready-to-eat food. Observed raw goat stored over chopped peppers and onions in flip top unit on cookline, operator moved raw goat to comply. **Corrected On-Site**
High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse. Potentially hazardous (time/temperature control for safety) food covered while cooling. Observed spinach at 46°f, covered to cool left overnight in walk in cooler over 8 hours.
Intermediate - Potentially hazardous (time/temperature control for safety) food covered while cooling. Observed spinach at 46°f, covered to cool left overnight in walk in cooler over 8 hours.
Basic - Exterior door has a gap at the threshold that opens to the outside. Observed at rear door.
Basic - Food debris/dust/soil residue on dry storage shelves. Observed in dry storage area.
Basic - Old labels on containers were observed on dish storage shelf.
High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Observed tandoori chicken 120°f, at buffet station. **Corrected On-Site**
Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine.
High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Raw lamb in prep table in big amount in 72 ,advice manager to work in small batches and to put must of beef in walk in cooler to bring temperature control to 41 or below
Basic - Stored food not covered in walk-in freezer. Lamb and chicken
Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer. Cases with chicken breasts
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. In kitchen on top of burners
Basic - Employee beverage container in a food preparation/clean dishware area does not have a lid and a straw or equivalent dispensing mechanism to prevent hand contact with lip contact area of drink container. On top of ice machine **Corrected On-Site**
Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface.
Basic - Interior of microwave soiled with encrusted food debris. In kitchen
Intermediate - Employee rinsed utensil in handwash sink. Spoon inside by wait station
High Priority - Live flies in kitchen. **Repeat Violation**
No Violations Were Observed
Critical - Observed uncovered food in holding unit/dry storage area. spices under prep table,.
Critical - Observed uncovered food in holding unit/dry storage area. in walk in freezer chicken and lamb. Repeat Violation.
Critical - Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. server touching cut lemons .
Critical - Observed employee dry hands on clothes/apron after washing.
Shelves attached to walls in walk-ins not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. Repeat Violation.
Critical - Dishmachine chlorine sanitizer not at proper minimum strength. 10 ppm too low.
Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner.
Critical - Observed live flies in kitchen.
Observed personal care item stored with food. cellphone in dish table.
Critical - No proof of required employee training provided. All public food service establishments must provide the division with proof of employee training upon request, including, but not limited to, at the time of any division inspection of the establishment. Pro This violation must be corrected by : 12/16/2012.
Critical - phf at 500 degrees fahrenheit overnight. reach in on cookline not main. stop sale phf.
Critical - Thermometer missing - freezer- hair upright Corrected on-site
Critical - No probe type thermometer for internal temps. corrected on-site
Critical - food container uncovered - walkin freezer - chicken
Critical - Double stacked food -walkin freezer
Food handler has no hair restraint - cook Corrected on-site
Rusted walkin shelving.
Hood filters not tight fitted.
Stove top encrusted with grease residue.
Critical - vacuum breaker missing at hose bibb - outside corrected on site
Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. sauces in walk in cooler Corrected On Site.
Critical - Working containers of food removed from original container not identified by common name. seasoning in stockroom Corrected On Site.
Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner. plates in service area
Critical - Observed live flies in kitchen.
Critical - Ready-to-eat potentially hazardous food not consumed/sold within 7 days after opening/preparation. Food may not be served. plantfoods in walk in cooler Corrected On Site.
Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner. plates in stockroom Repeat Violation.
Critical - Observed dead fly on premises. in kitchen
Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening. foods in walk-in-cooler
Ceiling not smooth and easily cleanable. throughout kitchen
Critical - Observed uncovered food in holding unit/dry storage area.spices in kitchen
Observed employee with no hair restraint.
Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner. plates in storage
Ceiling not smooth and easily cleanable throughout kitchen .
Observed cutting board grooved/pitted and no longer cleanable.
Critical - Observed food employee (cook, dishwasher, wait staff, etc.) washing hands in a sink other than an approved hand wash sink. in 3 compartment sink
Observed nonfood-grade containers used for food storage. shopping bags in wif
Critical - Observed uncovered food in holding unit/dry storage area. in wic
Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.in wif
Wet wiping cloth not stored in sanitizing solution between uses.
Critical - Observed handwash sink used for purposes other than handwashing.
Critical - Observed live flies in kitchen.
Observed nonfood-grade containers used for food storage. in wif
Critical - Observed soiled reach-in cooler gaskets.
Critical - Observed uncovered food in holding unit/dry storage area. in wic
Wet wiping cloth not stored in sanitizing solution between uses.
Critical - Working containers of food removed from original container not identified by common name. sugar, seasoning
Critical - No backflow preventer on hose bibb, at north west section of building .
Critical - Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect.
Critical - Observed buildup of slime on soda dispensing nozzles. in kitchen
Critical - Observed cloth gloves contacting ready-to-eat food.
Observed cutting board grooved/pitted and no longer cleanable.
Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands.
Critical - Observed food employee touching ready-to-eat food with their bare hands and the establishment has no approved Alternative Operating Procedure.
Critical - Observed live flies in kitchen.
Observed nonfood-grade containers used for food storage. in wic
Observed open dumpster lid.
Critical - Observed uncovered food in holding unit/dry storage area. cook chicken , cook beef, salads , sauces , plant foods in wic
Critical - Observed uncovered food in holding unit/dry storage area. seasoning in kitchen
Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. chicken , sauces , beef, salads in wic
Wet wiping cloth not stored in sanitizing solution between uses.
Critical - Working containers of food removed from original container not identified by common name.seasoning in kitchen