Inspection Report

Business Name
Royal Oaks
Business Address
10015 W ROYAL OAK RD SUN CITY AZ 85351
Permit Number
FD-15058
Permit Type
Food Establishment - Eating & Drinking
Inspection Purpose
Food Routine Inspection
Inspection Date
2/15/2024
Grade
B
Priority Violation
1
Inspection Status
Completed

Violations

Violation #: 10

Description: Adequate Handwashing Sinks, Properly Supplied and Accessible

Comments:

Priority Foundation-5-205.11, Pf: Using a Handwashing Sink-Operation and Maintenance. For a permanent fix to this violation, check out these simple tools in our Active Managerial Control Toolbox, made especially for you. https://www.maricopa.gov/4573/AMC-Toolbox---Handwashing. ----- Non-functioning handwashing sink near dry storage and prep area. Nearest hand washing sink isn't visible from this work station and is more than 25ft away. Person in charge stated that the sink was taped off due to drainage issue. Discussed handwashing sink requirements; An adequate flow of warm water (100-108*F) through a mixing valve or combination faucet is required at all hand washing sinks. There has to a handwashing station within 25ft and or visible from each work station All hand washing sink must be supplied with soap and paper towels at all time. Inadequate water flow and temperatures, hand soap, and paper towels may lead to poor handwashing practices. Please resolve issue prior to re-inspection within 10 business days.

Correct By: Correct Prior To Reinspection

Violation #: 22

Description: Proper Cold Holding Temperatures

Comments:

PRIORITY VIOLATION-3-501.16(A)(2) and (B), P: Time/Temperature Control for Safety Food, Cold Holding. For a permanent fix to this violation, check out these simple tools in our Active Managerial Control Toolbox, made especially for you. https://www.maricopa.gov/4576/AMC-Toolbox---Cold-Holding. ------ Tuna salad, chicken salad, and partially cooked chicken observed with an internal temperature range of 50-53*F while being cold help inside the reach-in cooler near the dining room entrance. The ambient temperature of the reach-in cooler was 53*F according the thermometers inside. Per PIC, all food items mentioned above had only been inside the unit for less that an hour. All Items were taken to the walk-in cooler where they were later observed below 41*F. Establishment has many other refrigerators to use. TCS foods must be cold held at 41*F or below to prevent bacterial growth. Discussed the temperature danger zone (range between 41*F and 135*F) with PIC.

Correct By: Corrected At Time Of Inspection

Comments/Details

This establishment received a(n) B Grade and had 1 Priority, 1 Priority Foundation violations on this inspection.

**Advised PIC to change defrost times on cold holding units to a time when kitchens aren't busy, at night**

No County legal action will result from this inspection.

Emailed inspection report.



Award: B,Review Complete: CHECKED,Review Notes: QA,Signer: Felix H.

"A" for Food Safety

Through our grading system, Maricopa County Environmental Services Department provides at-a-glance indications of how food establishments perform during food safety inspections. This system is designed to grade food establishments in terms of food safety requirements and provide recognition to those who choose to participate.

How does it work?

The issuance of grade cards to food establishments is based on voluntary participation. The person in charge, who is present during the inspection, will be asked whether they would like to participate in the Grading System. This will be decided prior to each inspection. If an establishment does not participate in the Grading System, Not Participating or NP will appear on the inspection report, and the inspection will still occur. If an establishment does participate, a grade of A, B, C, or D will be determined at the conclusion of the inspection using the Grading System chart below. Participating establishments will then be provided with a grade card that can be posted in the establishment. The status of the establishment’s grade will also appear on the Restaurant Ratings page of the department’s website.

How can I determine the grade?

The Grading System chart can be used to determine grades earned for establishments that do not participate. Grades are determined by the number of Priority and Priority Foundation violations received at the time of inspection. Violation types are defined in general terms below.

Definitions

Priority Violation
Major violation that directly contributes to increasing the risk of foodborne illness or injury (e.g. Food employees do not properly wash hands when required).
Priority Foundation Violation
Minor violation that does not directly contribute to an increased risk of foodborne illness but failure to correct this violation may lead to the occurrence of a priority violation. For example, hand washing soap and paper towels not available at hand wash sink (may lead directly to food employees not properly washing hands when required).
Core Violation
Minor violation that relates to general maintenance and sanitation (e.g. No sign reminding employees to wash hands).
Cutting Edge Program
All county food-related establishments can partner with Maricopa County to implement a proactive approach to reducing foodborne illness risk factors by implementing food safety systems that include policies, training, and verification processes. Partners enrolled in the Cutting Edge Program receive an A+ when an A is earned.
Grading System The matrix below is used to grade food inspections under the voluntary grading system.
A B B B B B B B C C C C C C D D
Priority 0 0 0 0 0 1 1 1 0 1 1 2 2 2 2 3
Priority Foundation 0 1 2 3 4 0 1 2 5 3 4 0 1 2 3 0

Any legal action for a pattern of non-compliance or permit suspension results in a D.