ROYAL ATHLETIC CLUB

The restaurant is in the process of transferring ownership, and the new owner's application is still being reviewed.

Code EA09

E1 Placard Posted

Code EA01

14. Food contact surfaces: clean and sanitized

Code F014

The person in charge could not demonstrate they understand basic food safety rules.

Code F01a

49. Plan review

Code F049

10. Proper cooking time and temperature

Code F010

E3 Hearing

Code EA03

E5 Transfat

Code EA05

26. Approved thawing methods in use

Code F026

Staff must not eat, drink, or use tobacco in areas where food is prepared or served.

Code F004

Fruits and vegetables were not being properly washed before being served or prepared.

Code F028

The restaurant has completed a transfer of ownership and the new owner has been officially approved.

Code EA08

E4 Re-Open

Code EA04

The restaurant's pipes, faucets, and drains must be properly installed and working to prevent contamination.

Code F041

43. Toilet facilities: properly constructed, supplied, cleaned

Code F043

11. Proper reheating procedures for hot holding

Code F011

C3 Samples

Code CA03

42. Garbage/refuse properly disposed; facilities maintained

Code F042

The restaurant must have proper airflow and lighting in all work areas.

Code F038

21. Hot and cold water available

Code F021

No one is allowed to use any part of the restaurant as a place to sleep.

Code F046

C10 Dishwasher - Yes

Code CA10

C7 Polystyrene

Code CA07

37. Vending Machine

Code F037

C5 Impoundment

Code CA05

Cleaning chemicals or other toxic substances weren't properly labeled, stored separately from food, or used correctly.

Code F029

40. Wiping cloths; properly used and stored

Code F040

E7 Change of Ownership - Denied

Code EA07

15. Food obtained from approved source

Code F015

45. Floors, walls and ceiling: built, maintained and clean

Code F045

19. Consumer advisory provided

Code F019

27. Food separated and protected

Code F027

CO2 tanks (used for carbonated drinks) weren't being stored or secured properly.

Code F036

32. Food properly labeled & honestly presented

Code F032

The restaurant has been ordered to stop operating, either entirely or for a specific activity.

Code CA04

02. Communicable disease; reporting, restrictions & exclusions

Code F002

17. Compliance with Gulf Oyster Regulations

Code F017

The restaurant is correctly disposing of sewage and wastewater so it doesn't contaminate food or the surrounding area.

Code F022

The restaurant must serve food that is safe to eat and not spoiled or contaminated.

Code F013

The outer surfaces of equipment (like the sides of fryers or shelving) were not properly cleaned.

Code F033

30. Food storage; food storage containers identified

Code F030

The restaurant was found to have violations related to cleanliness and sanitation that were observed and documented by the inspector.

Code CA02

This appears to be an internal impound release code and cannot be translated without more context.

Code CA06

08. Time as a public health control; procedures & records

Code F008

The restaurant either lacks food thermometers or the ones they have are giving inaccurate temperature readings.

Code F039

The inspector took photos to document a violation as evidence.

Code EA02

The restaurant's operating permit wasn't visible or available on the premises.

Code F048

No qualified manager was present or actively overseeing food safety practices.

Code F024

Employees weren't washing their hands properly or were using gloves incorrectly.

Code F005

The restaurant is required to avoid serving certain high-risk foods (like unpasteurized items) to vulnerable groups such as school children or hospital patients.

Code F020

The restaurant's dishwasher is not working or not present.

Code CA11

The restaurant has an issue with how rainwater runoff is being managed on the property.

Code CA08

This inspection finding has been referred to another agency or department for further action.

Code CA01

The menu did not meet required guidelines (likely missing allergen or calorie information).

Code EA06

The restaurant did not have a working, accessible sink with soap and drying supplies specifically for staff to wash their hands.

Code F006

Employees must not handle food if they are showing symptoms like discharge from their eyes, nose, or mouth.

Code F003

The restaurant is not following the special food safety procedures or plans it agreed to follow as a condition of operating.

Code F018

The restaurant must properly maintain and use their dish-washing equipment, including testing it regularly to ensure it sanitizes correctly.

Code F034

If the restaurant serves shellfish, they must keep and display the required tracking tags that show where the shellfish came from.

Code F016

Staff didn't have valid food safety certifications or food handler cards available for the inspector to check.

Code F01b

The restaurant is not keeping hot foods hot enough or cold foods cold enough to prevent bacterial growth.

Code F007

The restaurant is using single-use plastics that are banned under local regulations.

Code CA09