RENAISSANCE MAIN KITCHEN health score and inspection history

Clean facilities (floors, walls, ceilings, ceiling/wall vent covers, fixtures, etc.) as often as necessary to maintain cleanliness. /// Grime and debris observed on the floors and of the facility. 6-501.11 Maintain physical facilities in good repair (floors, walls, ceilings, ceiling tiles, attached fixtures, etc.). /// Damaged walls in the facility.

4-601.11(C) Keep nonfood contact surfaces of equipment (interiors of refrigeration units and cooking equipment, exteriors of equipment, storage shelves, etc.) free of an accumulation of dust, dirt, food residue, and other debris. /// Grime and debris observed on exterior and interior of equipment.

Store clean equipment and utensils covered or inverted. /// Observed bowls and mugs stored in the dry storage area not properly covered or inverted. Observed utensils stored in different directions on top of one another in the storage drawers.

(B) Loosely cover or uncover food until cooled. /// Observed recently prepped TCS items completely sealed before being properly cooled.

Store raw animal foods with higher required cooking temperatures below those with lower required cooking temperatures. (preventive) /// Observed raw eggs stored above RTE ham/fruit and raw sausage stored above lettuce, cucumber, tomato and bread.

Provide hot water for sanitization in the dish machine which achieves a utensil surface temperature of at least 160 F. / Repair dish machine and wash, rinse and sanitize in 3-compartment sink until repair is verified by JCDH. (Corrective Action) /// Observed utensil surface temp at 152F at the main mechanical dish machine when in service.

Clean facilities (floors, walls, ceilings, ceiling/wall vent covers, fixtures, etc.) as often as necessary to maintain cleanliness. /// Grime and debris observed on the floors of the facility.

Store wet wiping cloths in the appropriate sanitizing solution when they are between uses. /// Observed used cloths stored on counters.

4-601.11(C) Keep nonfood contact surfaces of equipment (interiors of refrigeration units and cooking equipment, exteriors of equipment, storage shelves, etc.) free of an accumulation of dust, dirt, food residue, and other debris. /// Observed grime and debris inside the R.I. coolers and on equipment.