ROYAL PALMS CAFE

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 46f liquid egg sitting on ice, employee added more ice, got to 41f, 60f hamburgers by cook line, explained time as public health control, employee wrote time on Corrected On-Site

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. 100f steak by cook line hot helipad, explained time as public health control, employee wrote time, Corrected On-Site

Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Soups opened yesterday early mir, employee wrote date on Corrected On-Site Repeat Violation

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Sandwich press

Intermediate - No soap provided at handwash sink. Hand sink by triple sink, manager placed some Corrected On-Site

Intermediate - Spray bottle containing toxic substance not labeled. By hand sink close to cook line,cleaner by employee

Basic - Carbon dioxide/helium tanks not adequately secured. By walk in cooler

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. On Oreo table, employee moved it Corrected On-Site

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cellphone and case for ear buds on Oreo table, employee moved it Corrected On-Site Repeat Violation

Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed fruit on shelf above cut lettuce, employee rearranged walk in cooler Corrected On-Site

Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. 0 ppm quat, employee made new solution, 300 ppm Corrected On-Site

High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. 8/14 coleslaw, employee discarded 1/4 cup Corrected On-Site

High Priority - Warewashing sanitizing solution exceeding the maximum concentration allowed. +400 ppm quat in triple sink, very dark green, employee diluted it to 300 ppm

Intermediate - Chemical test kit not used to ensure proper sanitization of equipment and utensils when using a chemical sanitizer. For triple sink Repeat Violation

Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Cream cheese and milk opened on Monday, dated by operator Corrected On-Site Repeat Violation

Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. For new employee

Basic - Employee drinking from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container. Open drink on prep table, employee discarded it Repeat Violation

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Purse above to go containers in box, employee moved it Corrected On-Site

Basic - No copy of latest inspection report available. Could not find it

Basic - No handwashing sign provided at a hand sink used by food employees. Hand sink at entrance to kitchen and hand sink by triple sink, hand sink at front counter Repeat Violation

Basic - Single-service articles not stored inverted or protected from contamination. To go containers not inverted, storage shelf, inverted by manager Corrected On-Site

Basic - Wet wiping cloth not stored in sanitizing solution between uses. On prep table, employee discarded it Corrected On-Site Repeat Violation

Basic - Working containers of food removed from original container not identified by common name. White powder in bulk container, labeled sugar by employee Corrected On-Site Repeat Violation

High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Washing dirty dishes then grabbed clean dishes, explained to him and he washed hands Corrected On-Site

High Priority - Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. 0 ppm, not dispensing quat, added manually by employee, 300 ppm Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw pooled eggs on shelf above cooked chicken in reach in cooler by cook line, mgr rearranged Corrected On-Site

High Priority - Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. 65f eggs, no time, no procedure, explained time as public health control to mgr and he wrote time on Corrective Action Taken

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 60f butter by cook line, 55f cream cheese on prep table, no time, no procedure, explained time as public health control to him and he wrote time down Corrective Action Taken

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. 125f potatoes in double pan, steamer, employee reheated them to 165f Corrected On-Site

High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Faucet by triple sink

Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Cream cheese opened on Monday, mgr dated it Corrected On-Site

Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Emailed one Corrected On-Site

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Quat

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. All hand sinks, employees placed some Corrected On-Site

Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Cook expired on 2/4/24

Basic - Bowl or other container with no handle used to dispense food. For sugar, mgr discard it Corrected On-Site

Basic - Carbon dioxide/helium tanks not adequately secured. By soda syrup rack

Basic - Employee drinking from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container. Open drink at front counter

Basic - Employee with no hair restraint while engaging in food preparation. Cook cooking, put one on Corrected On-Site

Basic - Faucet/handle missing at plumbing fixture. Handle on cold water turns all the way and no water come out, hand sink by triple sink Corrected On-Site

Basic - No handwashing sign provided at a hand sink used by food employees. All hand sinks, employees placed some Corrected On-Site

Basic - Single-service articles not stored inverted or protected from contamination. Aluminum trays not inverted, inverted by employee Corrected On-Site

Basic - Wet wiping cloth not stored in sanitizing solution between uses. For front counter

Basic - Working containers of food removed from original container not identified by common name. Bulk white powder on shelf by prep area