Warwick Melrose Hotel - Main Kitchen

*31 Handwashing lavatory - used for other purpose

observed plastic to go bowl inside hand sink

*40 Single use articel wrapped or dispensed

maintain coffee filters in plastic bag or container when not in use

*10 Clean Sight and Touch

can opener observed with product debris accumulation

*35 Hair Restraints effective

observed dish washer without hair restraint

*45 Drying Mops-air dry

hang mop when not in use

*19 Water & Plumbing in good repair- per code

repair leak at 2 compartment sink

*41 Food storage containers, identified with common name of food.

Label bulk containers

*42 Dirty nonfood contact surfaces

Detail clean equipment and floors

*37 Storing the food where it is not exposed to splash, dust, or other contamination

Store ready to eat foods in a manner that avoids cross contamination

*47 Handwashing signage

*45 Premises shall be maintained in good repair

*36 Cloths in-use for wiping between uses stored

*21 RFSM - Not On Site

No RFSM currently on site

*34 Pest Control

Observed fruit flies in kitchen

*36 Cloths in-use for wiping between uses stored

Observed wiping cloth left on prep counter

*22 Accredited food handler certificate - 60 days

Employees unable to provide food handlers

*43 Clean vent syst:Intake/exhaust air ducts

Air intake vent soiled

*10 Clean Sight and Touch

Deep fryers wheels crusted in grease

*10 Hot water sanitizer surface temp. < 160'F

observed dishwasher rinse at 148 degrees. Must be 180 degrees

*21 RFSM - Not On Site

Must have RFSM on site during all serving hours

*30 Food Establishment Permit

Man kitchen permit unavailable. Must be displayed

*36 Cloths in-use for wiping between uses stored

Wiping cloth left on counter near cold hold

*39 Keep utensils handles upright or protected

utensil handle in flour in storage bin

*45 Premises shall be maintained in good repair

Observed displaced ceiling tile above dishwasher

*02 Cold Hold (41øF/45øF or below)

Several food items above temp in cold hold

*21 RFSM - Not On Site

No RFSM on site

*19 Water & Plumbing in good repair- per code

3 compartment sink leaking

*47 Other Violations

Missing hand wash sign in kitchen

*42 Dirty nonfood contact surfaces

Address areas behind stove

*36 Cloths in-use for wiping between uses stored

*37 Storing the food where it is not exposed to splash, dust, or other contamination

Store lettuce in a protective seal

*21 RFSM - Not On Site

Must have registered food service manager's certificate on site.

*38 Thawing. under running water criteria (70 degrees Fahrenheit) or below;

no standing water

*42 Dirty nonfood contact surfaces

clean shelves, gaskets, coolers inside, pipe under 3 com sink

*01 Cooling -- total 6 hours, 135-41øF

tomato cooked on 7/26/2020 in cooler temperature 47.6 degrees f-discarded

*28 Date marking > 24 hrs,on site,temp 41F

clearly date mark TCS food for 7 days only

*21 RFSM - Not On Site

obtain rfsm certificate

*36 Cloths in-use for wiping between uses stored

store wet cloth in sanitizer bucket

*39 Store all equipment & utensil covered or inverted

invert clean utensils

*43 Light bulbs, light shields provided

light shield

*47 Handwashing signage

provide hand washing sign

*10 Q.A. PPM - follow manufacturer's direction

sanitizer bucket 0 ppm

*37 Storing the food at least 15 cm (6 inches) above the floor

observed food sit on floor

*02 Cold Hold (41øF/45øF or below)

pineapple 47.9, oat meal 47.8, tomato 47.6 degrees f (prepared two days ago)

*02 Cold Hold (41øF/45øF or below)

temperatures not maintained ar 41 degrees f or below peas *51 cheese *46.5 rice *47.5 gumbo 135

*37 Preventing contamination from other sources. Miscellaneous sources of Contamination

standing water in the bottom of the make line have make line checked to see where condensation is coming from

*32 Food-contact surfaces. smooth, non-absorbent and easily cleanable

cloth used to catch condensation in the make line food stored on paper in the make line can not store utensils on cloth

*42 Floors/walls/ceiling/nonfood dirty

CLEAN: all Gaskets- replace cracked ones dust on the ceiling bulk food containers clean all creases , corners in the kitchen build up ice cream freezer

*09 Food protected cross contamination arrange each type food in equipment so cross is prevented

RAW CHICKEN OVER RTE IN RIC

*42 Nonfood-contact surfaces material

NO TOWELS AS LINER OR UNDER CUTTING BOARD

*18 Toxic items labeling-non original container

LABEL SPRAY BOTTLE- ROOM SERVICE

*02 Cold Hold (41øF/45øF or below)

ITEMS IN RIC ~57-58 DEGREE F

*07 Food safe, good condition, unadulterated, and honestly presented

MOLDED CHEESE AND BERRIES

*39 Equipment in good repair and proper adjustment.

SERVICE RIC

*10 Clean Sight and Touch

INSIDE MICROWAVE

*43 Clean vent syst:Intake/exhaust air ducts

AIR VENT TO BE FREE OF DUST

*39 Equipment in good repair and proper adjustment.

SERVICE COOLER #3 ON COOK LINE, ENSURE SERVICE ON COOLER WITH LEAK

*02 Cold Hold (41øF/45øF or below)

raw chicken 49 degree f

*02 Cold Hold (41øF/45øF or below)

POOLED EGGS 50 DEGREE F, SOUP 45 DEGREE F

*18 Toxic items storage adjacent to food/utensils

SANITIZER BUCKET STORED ON PREP TABLE

*32 Thermometer in good condition or discarded

REPLACE THERMOMETER AT DISH MACHINE

*42 Dirty nonfood contact surfaces

CLEAN AIR VENT TO BE FREE OF DUST

*28 Date marking > 24 hrs,on site,temp 41F

DISCARD ITEMS IN COOLER PAST 7 DAYS

*31 Handwashing lavatory - used for other purpose

NO DUMPING IN HAND SINK

*10 Clean Sight and Touch

CONDENSATION IN COOLER

*29 Food thermometers provided and accessible

IN COOLERS

*18 Toxic items labeling-non original container

SPRAY BOTTLE

*38 Thawing. under running water criteria -thawed RTE <41F

*02 Cold Hold (41øF/45øF or below)

CHICKEN 50 DEGREE F

*39 Equipment in good repair and proper adjustment.

COLD HOLD BY GRILL NEEDS REPAIR AMBIENT TEMP 46 DEGREE F

*10 Clean Sight and Touch

MEAT CUTTER, WARMER

*42 Nonfood-contact surfaces material

NO TOWELS UNDER CUTTING BOARD

*35 Eating food, chewing gum, drinking beverages, or using tobacco

DESIGNATE AREA FOR EMPLOYEE ITEMS

*36 Cloths in-use for wiping between uses stored

*36 Cloths in-use for wiping between uses stored

*29 Food thermometers provided and accessible

IN FISH COOLER

*02 Machine vending--automatic shut off-- Cold Hold (41øF/45øF or below)

OVER 41`F

*36 Cloths in-use for wiping between uses stored

MUST STORE ALL WIPING CLOTHS WHILE NOT IN USE INSIDE APPROVED SANITIZER AT THE PROPER CONCENTRATION EX. CLOTHS ON COUNTER NOT BEING USED SEC. 17-5.3. WIPING CLOTHS AND SPONGES. (b) A

*31 Handwashing lavatory - used for other purpose

-Handwashing facilities are to be used for handwashing only.