ROYAL REFRESHMENT dba MOE'S

Observed an employee prepping food with polished fingernail. 511-6-1.03(5)(f) - Fingernails (Pf) (f) Fingernails. Employees shall keep their fingernails clean and trimmed to no longer than the tips of the fingers. Pf Unless wearing gloves in good repair, a food employee may not wear fingernail polish or artificial fingernails when working with exposed food. correct by 02/20/2026

Observed an opening at the lower end of the exit door. 511-6-1.07(2)(m) - Outer Openings Protected (C) (m) Outer Openings, Protected.

1. Except as specified in paragraphs 2 through 5 of this subsection, outer openings of a food service establishment shall be protected against the entry of insects and rodents by:

(i) Filling or closing holes and other gaps along floors, walls, and ceilings;

(ii) Closed, tight-fitting windows. the manager should ensure that the space is closed to prevent rodents from entering the kitchen. correct by 01/20/2026

Observed a employee not wearing a hair restraint while prepping food in the kitchen area,

Observed carbon buildup on the side of the flat grill, . Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris, The manager will have the side of the grill cleaned by 10/15/24

Observed a employee wearing a black bracelet while prepping food in the kitchen area, Jewelry. Except for a plain ring such as a wedding band food employees may not wear jewelry including medical information jewelry on their arms and hands while preparing food. manager should ensure all employee need to remove the bracelet on the wrist before prepping food. correct 6/10/25

Observed an employee prepping food in the kitchen with no beard guard to prevent possible contamination, Employees preparing or handling food shall use effective and clean, disposable or easily cleanable nets or other hair restraints approved by the Health Authority, worn properly to restrain loose hair including beards and mustaches longer than one half inch. The manager will order beard guards for employee to wear by 6/15/25

Observed a wiping cloth used for cleaning lying on the table in the kitchen area, all wiping cloth used for cleaning must be stored in the bucket between usage the prevent the cloth form becoming contaminated. COS the wet cloth placed in the sanitizer bucket correctly. CORRECT BY 03/09/2025

dried before storing on the shelved to prevent contamination of the clean utensil. l COS the container was dried with a single service paper towel or placed on a rack to completely dry. correct BY 03/09/2025

we observed that the garbage disposal area is littered with refuse. Cleaning Receptacles, in manner to prevent contamination and build-up (C) (q) Cleaning Receptacles.

1. Receptacles and waste handling units for refuse, recyclables, and returnables shall be thoroughly cleaned in a way that does not contaminate food, equipment, utensils, linens, or single-service and single-use articles, and waste water shall be disposed of as specified under subsection (4)(e) of this Rule.

2. Soiled receptacles and waste handling units for refuse, recyclables, and returnables shall be cleaned at a frequency necessary to prevent them from developing a buildup of soil or becoming attractants for insects and rodents. clean the station by 03/09/2025

Observed no certified food safety manager in the restaurant, Food service establishments shall have in its employ a Certified Food Safety Manager (CFSM) as specified in paragraph (b) of this subsection to ensure food safety is being managed within the food service establishment during all hours of operation. The manager will be servsafe certified the next month.

Observed a employee drinking from a black mug cup in the kitchen with that came from home, all employee drinking in the kitchen must drink from a single service disposal cup with a lid and straw while in the kitchen area. COS the employee will drink from a disposal cup with a lid and straw while working in the kitchen area corrected on 12/19/24

Observed a employee wearing a bracelet while prepping food in the kitchen area, Jewelry. Except for a plain ring such as a wedding band food employees may not wear jewelry including medical information jewelry on their arms and hands while preparing food. manager should ensure all employee need to remove the bracelet on the wrist before prepping food. coreect 09/05/2024

Observed that an employee was prepping food with an unrestrained hair longer than 1/2 inch. Employees preparing or handling food shall use effective and clean, disposable or easily cleanable nets or other hair restraints approved by the Health Authority, worn properly to restrain loose hair including beards and mustaches longer than one half inch. The manager should ensure that all employees prepping food should have their hair properly restrained if longer than 1/2 inch while prepping food. correct by 09/05/2024

Observed tomato, cheese, lettuce store on prep top cooler cold line at 45 degrees Fahrenheit, Time/Temperature Control for Safety Food, Hot and Cold Holding. Except during preparation, cooking, or cooling, or when time is used as the public health control, time/temperature control for safety food shall be maintained at 41°F (5°C) or below or 135°F (57°C) or above, except that roasts cooked to a temperature and for a time specified in subsection (5)(a)2 of this Rule and reheated using the same temperature and time conditions as cooking may be held at a temperature of 130°F (54°C) or above. COS The 3 items cheese, lettuce and tomatos on the line were placed in a ice bath to drop the temperature to 41 degree and lower while on the line.

Observed a wet container being stored on then shelved that was not completely dried before storing. all wet container must be completely air dried before storing on the shelved to prevent contamination of the clean utensil. l COS the container was dried with a single service paper towel or placed on a rack to completely dry. corrected on 5/31/24

Observed buildup on the bottom of the prep top cooler in the kitchen area, d) Nonfood-Contact Surfaces. Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues The manager will have the employee clean inside the prep top cooler by 6/2/24

Observed a metal scoop used for dipping chips lying on top of the plastic container not protected between usage in the kitchen area, Storage of In-Use Utensils. During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored: in the food with their handles above the top of the food and the container. COS the scoop was placed properly in the container of chips correctly between usages.

Observed walls and floors behind the flat grills and kettle need cleaning, The physical facilities shall be cleaned as often as necessary to keep them clean and by methods that prevent contamination of food products and food contact surfaces. The manager will clean the walls and floors by 2/30/24

Observed a employee wearing a bracelet while prepping food in the kitchen area, Jewelry. Except for a plain ring such as a wedding band food employees may not wear jewelry including medical information jewelry on their arms and hands while preparing food. COS the employee will remove bracelet's from there wrist.

Observed the hot water not working at the handwashing station, Pressure. Water under pressure shall be provided to all fixtures, equipment, and nonfood equipment that are required to use water except that water supplied as specified under subsection (1)(k)1 and 2 to a temporary food service operation or in response to a temporary interruption of a water supply need not be under pressure. The hot water line is being repaired by 12/1/23

Observed no certified food safety manager in the restaurant, Food service establishments shall have in its employ a Certified Food Safety Manager (CFSM) as specified in paragraph (b) of this subsection to ensure food safety is being managed within the food service establishment during all hours of operation. The owner will get a food safety manager by 9/1/23

Observed no paper towels to dry your hands after properly handwashng at the hand sink in the front kitchen area, ) Hand Drying Provision. Each handwashing sink or group of adjacent handwashing sinks shall be provided with: . Individual, disposable towels;

Observed 2 container of food not properly labeled in the W.I.C. area, time/temperature control for safety food prepared and packaged by a food processing plant shall be clearly marked, at the time the original container is opened in a food service establishment and if the food is held for more than 24 hours, to indicate the date or day by which the food shall be consumed on the premises, sold, or discarded, when held at a temperature of 41°F (5°C) or below for a maximum of 7 days after the original container is opened. The day the original container is opened in the food service establishment shall be counted as Day 1, except, the day or date marked by the food service establishment may not exceed a manufacturer’s use by date if the manufacturer determined the use-by date based on food safety; The acting manager will label all container in W.I.C. properly while being stored.

Observed employee wearing jewelry while prepping in the kitchen area, Jewelry. Except for a plain ring such as a wedding band food employees may not wear jewelry including medical information jewelry on their arms and hands while preparing food. COS the employee will remove the jewelry while prepping in the kitchen.

Observed a plastic cup being stored inside the plastic bend on top of the sugar, .In food that is not time/temperature control for safety food with their handles above the top of the food within containers or equipment that can be closed, such as bins of sugar, flour, or cinnamon. COS the plastic cup was removed from the suger

Observed a employee washing dishes in the three-compartment sink with no rinse water and no sanitizer water, A 3-step washing, rinsing, and sanitizing procedure in a ware washing system for CIP equipment; shuold be used at all times when washing dishes manually. COS the 3-compartment sink were set up correctly to manually wash the dishes.