Royal China

4 findings recorded on Jul 31, 2026.

1. Inspector observationItem 4-1A ↗

   Food separation and protection

   (vi)(vii)(viii)Observed raw shrimp stored underneath beef tripe, ready to eat shrimp stored underneath raw salmon and raw chicken in the walk in cooler. Observed raw shrimp stored above unwashed vegetables and deccorative flowers stored above ready to eat food items in the standing cooler. ***2ND CONSECUTIVE REPEAT VIOLATION FROM ROUTINE TO ROUTINE. // Food shall be protected from cross contamination by: (i) Except as specified in paragraph (i)(IV) of below, separating raw animal foods during storage, preparation, holding, and display from: (I) Raw ready-to-eat food including other raw animal food such as fish for sushi or molluscan shellfish, or other raw ready-to-eat food such as fruits…

   Inspector’s full note

   Inspection item: Inspection item 4-1A

   Code .04(4)(c)1(i)(ii)(iii)(v)

   (vi)(vii)(viii)Observed raw shrimp stored underneath beef tripe, ready to eat shrimp stored underneath raw salmon and raw chicken in the walk in cooler. Observed raw shrimp stored above unwashed vegetables and deccorative flowers stored above ready to eat food items in the standing cooler. ***2ND CONSECUTIVE REPEAT VIOLATION FROM ROUTINE TO ROUTINE. // Food shall be protected from cross contamination by: (i) Except as specified in paragraph (i)(IV) of below, separating raw animal foods during storage, preparation, holding, and display from: (I) Raw ready-to-eat food including other raw animal food such as fish for sushi or molluscan shellfish, or other raw ready-to-eat food such as fruits and vegetables, (P) and (II) Cooked ready-to-eat food; and (P) (III) Fruits and vegetables before they are washed; (P) (IV) Frozen, commercially processed and packaged raw animal food may be stored or displayed with or above frozen, commercially processed and packaged, ready-to-eat food. (ii) Except when combined as ingredients, separating types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display by: (I) Using separate equipment for each type, (P) or (II) Arranging each type of food in equipment so that cross contamination of one type with another is prevented, (P) and (III) Preparing each type of food at different times or in separate areas; (P) (iii) Cleaning and sanitizing equipment and utensils; (v) Cleaning hermetically sealed containers of food of visible soil before opening; (vi) Protecting food containers that are received packaged together in a case or overwrap from cuts when the case or overwrap is opened; (vii) Storing damaged, spoiled, or recalled food being held in the food service establishment separate from food, equipment, utensils, linens and single-service and single-use articles; or (viii) Separating fruits and vegetables, before they are washed from ready-to-eat food. Corrective Actions: Items were moved to proper storage order. //

   Official report · Item 4-1A ↗

   Correction status not recorded

2. Inspector observationItem 10D ↗

   Food labeling and containers

   Multiple food and sauce storage containers not labeled with the contents. // Except for containers holding food that can be readily and unmistakably recognized, such as dry pasta, working containers holding food or food ingredients that are removed from their original packages for use in the food establishment, such as cooking oils, flour, herbs, potato flakes, salt, spices, and sugar shall be clearly and legibly identified, in English, with the common name of the food. (C) Corrective Actions: Containers were labeled. //

   Inspector’s full note

   Inspection item: Inspection item 10D

   Code .04(4)(d)

   Multiple food and sauce storage containers not labeled with the contents. // Except for containers holding food that can be readily and unmistakably recognized, such as dry pasta, working containers holding food or food ingredients that are removed from their original packages for use in the food establishment, such as cooking oils, flour, herbs, potato flakes, salt, spices, and sugar shall be clearly and legibly identified, in English, with the common name of the food. (C) Corrective Actions: Containers were labeled. //

   Official report · Item 10D ↗

   Correction status not recorded

3. Inspector observationItem 12D ↗

   Washing fruits and vegetables

   Employee rinsed his hands in the vegetable wash sink. // Raw fruits and vegetables shall be thoroughly washed in water, in a sink designated for that purpose only, to remove soil and other contaminants before being cut, combined with other ingredients, cooked, served, or offered for human consumption in ready-to-eat form. (Pf) Corrective Actions: Employee was informed that hand washing is to be done in designated hand washing sinks only. //

   Inspector’s full note

   Inspection item: Inspection item 12D

   Code .04(4)(g)

   Employee rinsed his hands in the vegetable wash sink. // Raw fruits and vegetables shall be thoroughly washed in water, in a sink designated for that purpose only, to remove soil and other contaminants before being cut, combined with other ingredients, cooked, served, or offered for human consumption in ready-to-eat form. (Pf) Corrective Actions: Employee was informed that hand washing is to be done in designated hand washing sinks only. //

   Official report · Item 12D ↗

   Correction status not recorded

Correction status comes from the dated report. Later changes may not be recorded here.