ROYAL FLAVOR RESTAURANT

Foods intended to be in a frozen state are distributed, maintained, stored, transported, displayed, sold or offered for sale in a frozen state until sold or prepared for use. Food intended to be frozen must be frozen until sold or prepared for use.

All food shall be protected from contamination and adulteration.

Multi-service utensils shall be cleaned and sanitized after each use. Clean and sanitize multi-service articles after each use. Clean and sanitize utensils other than multi-service articles as often as necessary to maintain them in a clean and sanitary condition.

Every food premise shall be provided with hot and cold running water under pressure and adequate refrigerated space. Provide potable water for operation of the premises. Provide hot and cold running water under pressure in areas where food is processed, prepared or manufactured or where utensils are cleaned.

Potentially hazardous foods are distributed, maintained, stored, transported, displayed, sold and offered for sale in which the internal temperature is at 4°C (40°F) or lower or 60°C (140°F) or higher. Keep potentially hazardous foods at an internal temperature of 4°C (40°F) or lower.

Every food premise shall be operated and maintained such that it is not a health hazard, adversely affecting the sanitary operations or the wholesomeness of food. Premises must be free from every condition that may adversely affect the sanitary operation of the premises. Premises must be free from every condition that may adversely affect the wholesomeness of food.

The surfaces of equipment and facilities other than utensils that come in direct contact with food are cleaned and sanitized as often as necessary to maintain such surfaces in a sanitary condition.