THE MONARCH AT ROYAL HIGHLANDS INC

Cleaning chemicals or other toxic substances unlabeled or stored where they can reach food.

Food held, cooled, cooked, or reheated outside safe temperatures, letting dangerous bacteria multiply.

Raw meat, poultry, or seafood not separated from ready-to-eat food, or food left unprotected during prep, storage, or display.

Missing consumer advisory for raw or undercooked items, ready-to-eat food not date-marked, or food not properly labeled.

Dish machine or sinks not set up or working properly, or missing sanitizer test kit and gauges.

Missing or expired food manager certification, or employee food-safety training not documented.

Surfaces that touch food — cutting boards, ice bins, dish racks — soiled or not sanitized.

Food-contact or nonfood-contact surfaces improperly designed, constructed, maintained, or located.

Shelves, counters, handles, or equipment exteriors soiled with grease, debris, or dust.

Food from an unapproved supplier, unsafe or spoiled food, missing shellfish harvest tags, or raw fish without required parasite destruction.

Food held, cooled, cooked, or reheated outside safe temperatures, letting dangerous bacteria multiply.

Raw meat, poultry, or seafood not separated from ready-to-eat food, or food left unprotected during prep, storage, or display.

Dish machine or sinks not set up or working properly, or missing sanitizer test kit and gauges.

Handwash sink missing, blocked, or used for other purposes, or missing soap, towels, or the handwash sign.

Floors, walls, ceilings, or attached equipment dirty, damaged, or poorly vented.

Surfaces that touch food — cutting boards, ice bins, dish racks — soiled or not sanitized.

Food-contact or nonfood-contact surfaces improperly designed, constructed, maintained, or located.

Shelves, counters, handles, or equipment exteriors soiled with grease, debris, or dust.

The establishment's license expired, not obtained, or not properly displayed.

Food held, cooled, cooked, or reheated outside safe temperatures, letting dangerous bacteria multiply.

Missing or expired food manager certification, or employee food-safety training not documented.

Food-contact or nonfood-contact surfaces improperly designed, constructed, maintained, or located.

Surfaces that touch food — cutting boards, ice bins, dish racks — soiled or not sanitized.

High-risk food (like meat) thawed improperly, promoting bacterial growth.

Shelves, counters, handles, or equipment exteriors soiled with grease, debris, or dust.

Floors, walls, ceilings, or attached equipment dirty, damaged, or poorly vented.

Food held, cooled, cooked, or reheated outside safe temperatures, letting dangerous bacteria multiply.

Handwash sink missing, blocked, or used for other purposes, or missing soap, towels, or the handwash sign.

Dish machine or sinks not set up or working properly, or missing sanitizer test kit and gauges.

Food-contact or nonfood-contact surfaces improperly designed, constructed, maintained, or located.

Surfaces that touch food — cutting boards, ice bins, dish racks — soiled or not sanitized.

Shelves, counters, handles, or equipment exteriors soiled with grease, debris, or dust.

Floors, walls, ceilings, or attached equipment dirty, damaged, or poorly vented.

Raw meat, poultry, or seafood not separated from ready-to-eat food, or food left unprotected during prep, storage, or display.

Water not safe, or hot (100°F) and cold water not available under pressure.

Handwash sink missing, blocked, or used for other purposes, or missing soap, towels, or the handwash sign.

Food-contact or nonfood-contact surfaces improperly designed, constructed, maintained, or located.

Floors, walls, ceilings, or attached equipment dirty, damaged, or poorly vented.

Surfaces that touch food — cutting boards, ice bins, dish racks — soiled or not sanitized.

Shelves, counters, handles, or equipment exteriors soiled with grease, debris, or dust.

Employee jackets, phones, drinks, or other personal items stored where they can contaminate food.

Raw meat, poultry, or seafood not separated from ready-to-eat food, or food left unprotected during prep, storage, or display.

Dish machine or sinks not set up or working properly, or missing sanitizer test kit and gauges.

Handwash sink missing, blocked, or used for other purposes, or missing soap, towels, or the handwash sign.

Food-contact or nonfood-contact surfaces improperly designed, constructed, maintained, or located.

Surfaces that touch food — cutting boards, ice bins, dish racks — soiled or not sanitized.

Floors, walls, ceilings, or attached equipment dirty, damaged, or poorly vented.

Shelves, counters, handles, or equipment exteriors soiled with grease, debris, or dust.

Raw meat, poultry, or seafood not separated from ready-to-eat food, or food left unprotected during prep, storage, or display.

Food held, cooled, cooked, or reheated outside safe temperatures, letting dangerous bacteria multiply.

Dish machine or sinks not set up or working properly, or missing sanitizer test kit and gauges.

Surfaces that touch food — cutting boards, ice bins, dish racks — soiled or not sanitized.

Food-contact or nonfood-contact surfaces improperly designed, constructed, maintained, or located.

Floors, walls, ceilings, or attached equipment dirty, damaged, or poorly vented.

Employee jackets, phones, drinks, or other personal items stored where they can contaminate food.

Raw meat, poultry, or seafood not separated from ready-to-eat food, or food left unprotected during prep, storage, or display.

Missing or expired food manager certification, or employee food-safety training not documented.

Surfaces that touch food — cutting boards, ice bins, dish racks — soiled or not sanitized.

Missing hair or beard restraint, dirty work clothes, jewelry, or painted/artificial fingernails during food prep.

Food from an unapproved supplier, unsafe or spoiled food, missing shellfish harvest tags, or raw fish without required parasite destruction.

Food held, cooled, cooked, or reheated outside safe temperatures, letting dangerous bacteria multiply.

Raw meat, poultry, or seafood not separated from ready-to-eat food, or food left unprotected during prep, storage, or display.

Dish machine or sinks not set up or working properly, or missing sanitizer test kit and gauges.

Missing consumer advisory for raw or undercooked items, ready-to-eat food not date-marked, or food not properly labeled.

Food-contact or nonfood-contact surfaces improperly designed, constructed, maintained, or located.

Surfaces that touch food — cutting boards, ice bins, dish racks — soiled or not sanitized.

Shelves, counters, handles, or equipment exteriors soiled with grease, debris, or dust.

Floors, walls, ceilings, or attached equipment dirty, damaged, or poorly vented.

Employee jackets, phones, drinks, or other personal items stored where they can contaminate food.

Food held, cooled, cooked, or reheated outside safe temperatures, letting dangerous bacteria multiply.

Raw meat, poultry, or seafood not separated from ready-to-eat food, or food left unprotected during prep, storage, or display.

Roaches, rodents, flies, or other pests present — or doors and openings that let them in not protected.

Missing consumer advisory for raw or undercooked items, ready-to-eat food not date-marked, or food not properly labeled.

Surfaces that touch food — cutting boards, ice bins, dish racks — soiled or not sanitized.

Food-contact or nonfood-contact surfaces improperly designed, constructed, maintained, or located.

Shelves, counters, handles, or equipment exteriors soiled with grease, debris, or dust.

Floors, walls, ceilings, or attached equipment dirty, damaged, or poorly vented.