Royal Garden Chinese Restaurant

Year by year

Inspections

1. May 6, 2026 Routine · 1 priority, 2 priority foundation, 5 core
   • Serious Priority Corrected on site

     FOOD CONTACT SURFACES - WAREWASHING EQUIPMENT, CHEMICAL, TEMPERATURE, pH, CONCENTRATION AND HARDNESS

     The chlorine sanitizer is not being used according to EPA registered label use instructions and is at [0] PPM. The facility was able to obtain service for the machine at the time of the inspection and it was corrected.

     Correction: Repair or adjust warewashing equipment to provide proper sanitizer concentration. The facility was able to get the machine repaired at the time of the inspection.

     Code 4-501.114 (A) - (E)

   • Not serious Priority Foundation Corrected on site

     PROPER COOLING METHODS - CRITERIA

     The facility is keeping cooked chicken out at room temperature for 2 hours after cooking.

     Correction: Adjust methods or procedures to facilitate cooling as described in 3-501.15. Discussed proper cooling methods with the owner. Owner will now not allow the cooked chicken to stay at room temperature beyond 1 hour and finish cooling properly in the walk in cooler.

     Code 3-501.15 (A)

   • Not serious Priority Foundation

     EQUIPMENT AND UTENSILS - FOOD CONTACT SURFACES, CLEANABILITY

     The cutting board for the first prep cooler is not removable for proper cleaning. The cutting board is screwed in place and was visibly soiled because it could not be cleaned.

     Correction: Provide food contact surfaces that are smooth, free of sharp edges and are free from breaks and cracks. Do not use cutting board. Replace with one that fits properly and can be removed for proper cleaning.

     Code 4-202.11 (1) - (4)

   • Not serious Core

     EQUIPMENT AND UTENSILS CONFORM TO ANSI STANDARDS

     Residential refrigerator is not ANSI certified or approved by the department. The cooler was used for mango lassi held at 41 F.

     Correction: Unapproved equipment shall be removed from food service or do not store potentially hazardous foods in this refrigerator.

     Code 4-205.11

   • Not serious Core

     EQUIPMENT AND UTENSILS - GOOD REPAIR

     4 compartment sink is not maintained in good repair. Some of the compartments do not hold water and the sink faucet on the right side is not secure to the back splash.

     Correction: Repair equipment to good condition or remove from premise.

     Code 4-501.11 (A)

   • Not serious Core

     NON-FOOD CONTACT SURFACES - CLEANING FREQUENCY

     The equipment is not cleaned on a frequent basis. The handles to cooler doors had residue build up. The cookline equipment had food build up. Area around the dishmachine has residue and not cleaned frequently.

     Correction: Clean all equipment on a routine basis to prevent accumulation of soil residues.

     Code 4-602.13

   • Not serious Core

     FLOORS, WALLS AND CEILINGS - CLEANABILITY

     The Floor, Wall and Ceilings located through out either require repair or replacement. Ceiling tile in dishwashing area was replaced with one that is not cleanable. The floor in the dishwashing area requires repair and drain covers need to be secured. Walls of the door of the walk in cooler have been replaced with coverings that are not easy to clean.

     Correction: Provide floors, walls, and ceilings that are designed, constructed, and installed so they are smooth and easily cleanable.

     Code 6-201.11

   • Not serious Core

     INSECTS AND RODENTS - OUTER OPENINGS - SCREENING

     The screen on the screened in door in the back of the kitchen is broken and requires repair or replacement. The facility was cooling chicken near this door at the time of the inspection.

     Correction: Provide screens or other effective means or close openings to the outside. Doors and windows kept open to provide ventilation shall be provided with screens, air curtains or other effective means to prevent entrance of rodents and pests.

     Code 6-202.15 (D)

2. May 8, 2025 Re-inspection · 1 priority foundation, 1 repeat
   • Not serious Priority Foundation Repeat

     RTE/TCS FOOD - PROPER DATE MARKING

     Walk-in cooler. The following cooked items prepared in the establishment are not date marked: Noodles, samosas, chicken, beef, dumplings, pot stickers, and various sauces.

     Correction: Adjust method or procedures so that all ready-to-eat time/temperature control for safety food, if required, are provided with date marking or an effective method of identifying when a food item has exceeded 7 days. Discard improperly date marked food or food that has past the 7 day shelf life.

     Code 3-501.17 (A)

3. Mar 27, 2025 Routine · 1 priority, 1 priority foundation, 3 core
   • Serious Priority Corrected on site

     TCS FOOD - COLD HOLDING

     Packaged egg rolls containing meat in undercounter cooler are cold held at 68 degrees F. Cheese on prep table is 52 degrees F.

     Correction: Maintain cold time/temperature control for safety food at or below 41°F. Discard unsafe food items. Egg rolls and cheese were discarded during the inspection.

     Code 3-501.16 (A) (2) AND (B)

   • Not serious Priority Foundation

     RTE/TCS FOOD - PROPER DATE MARKING

     Walk-in cooler. The following cooked items prepared in the establishment are not date marked: Noodles, samosas, chicken, beef, dumplings, pot stickers, and various sauces.

     Correction: Adjust method or procedures so that all ready-to-eat time/temperature control for safety food, if required, are provided with date marking or an effective method of identifying when a food item has exceeded 7 days. Discard improperly date marked food or food that has past the 7 day shelf life.

     Code 3-501.17 (A)

   • Not serious Core

     CERTIFIED FOOD MANAGER – REQUIREMENT - FOOD ESTABLISHMENTS

     The food protection manager certificate expired 12 days prior to inspection.

     Correction: Provide an approved certified food protection manager in the food establishment within 90 days.

     Code 12-201.11 (A) (1)

   • Not serious Core

     LIGHT BULBS - PROTECTIVE SHIELDING

     Lights located in kitchen are not shatter resistant or shielded.

     Correction: Provide shielded, coated, or otherwise shatter resistant light bulbs.

     Code 6-202.11

   • Not serious Core

     INSECTS AND RODENTS - OUTER OPENINGS PROTECTED

     There is a gap at bottom of rear kitchen door which could be the source for the entrance of insects or rodents.

     Correction: Repair this hole or gap so that entrance by insects or rodents into the food establishment is prevented.

     Code 6-202.15 (A) (1)

4. May 30, 2024 Re-inspection · 1 core
   • Not serious Core

     PLUMBING - SYSTEM MAINTAINED IN GOOD REPAIR

     The plumbing at ware washing sinks is not maintained in good repair. The faucet above sanitize compartment and the pipe underneath are leaking.

     Correction: The plumbing system shall be maintained in good repair. Repair or replace defective or leaking plumbing.

     Code 5-205.15 (B)

5. May 15, 2024 Routine · 3 priority, 4 core, 2 repeat
   • Serious Priority Repeat Corrected on site

     PACKAGED AND UNPACKAGED FOOD - RAW OVER RTE-FOODS

     Walk-in cooler. Fresh broccoli stored under raw shell eggs.

     Correction: Reorganize food storage so that ready-to-eat foods are stored above raw animal food and raw vegetables. Discard ready-to-eat foods that show evidence of contamination. Eggs moved to bottom shelf in walk-in cooler during inspection.

     Code 3-302.11 (A) (1)

   • Serious Priority Corrected on site

     TCS FOOD - HOT HOLDING

     Egg drop and hot and sour soups in hot holding unit are hot held at 109-110 °F. Person in charge stated soups were made fresh approximately 1 hour prior to inspection and placed in hot hold unit.

     Correction: Maintain time/temperature control for safety food at or above 135°F. Discard unsafe food items. Soup was re-heated to 165 degrees F for 15 seconds.

     Code 3-501.16 (A) (1)

   • Serious Priority

     PLUMBING - BACKFLOW PREVENTION - AIR GAP

     No air gap provided on food prep sink or ice bin in server station.

     Correction: Provide an air gap on water supply side to protect water supply.

     Code 5-202.13

   • Not serious Core

     IN-USE UTENSILS, BETWEEN USE STORAGE

     Rice spoons used for serving cooked rice were improperly stored in container of stagnant water.

     Correction: Store in-use utensils in the food item with handle extended, on a clean surface, running dipper well or in a container of water greater than 135°F.

     Code 3-304.12

   • Not serious Core

     WIPING CLOTHS - USE LIMITATION - CLOTHS FOR WIPING COUNTERS STORED IN SANITIZER

     Wiping cloths used for wiping surfaces stored on prep surface.

     Correction: Cloths used for wiping counters and equipment shall be stored in a sanitizing solution in between uses.

     Code 3-304.14 (B) (1)

   • Not serious Core

     NON-FOOD CONTACT SURFACES - CLEANING FREQUENCY

     The floor under the stove is not cleaned on a frequent basis. There is a buildup of grease. Interior of cabinet on cook line and interior of cabinet under ice bin in server station are soiled. Baffle of kitchen ice machine is soiled.

     Correction: Clean all equipment on a routine basis to prevent accumulation of soil residues.

     Code 4-602.13

   • Not serious Core Repeat

     PLUMBING - SYSTEM MAINTAINED IN GOOD REPAIR

     The plumbing at ware washing sinks is not maintained in good repair. The faucet above sanitize compartment and the pipe underneath are leaking.

     Correction: The plumbing system shall be maintained in good repair. Repair or replace defective or leaking plumbing.

     Code 5-205.15 (B)

6. May 17, 2023 Follow Up · No items found

   No violations cited.