RITZ CARLTON GOLF RESORT-POOL

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In the reach in cooler on the cook line, observed raw shrimp (48F - Cold Holding); raw chicken (47F - Cold Holding); raw salmon (49F - Cold Holding). Operator stated foods are moved to cooler during service, less than 1 hour prior to inspection. Operator began to move foods back into the walk in cooler and add ice. Corrective Action Taken

Intermediate - Hot water sanitizing dishmachine final rinse not reaching proper temperature at manifold. Manifold is reading 86F. Operator ran thermometer inside dishmachine, result 165F. Operator stated they contacted ecolab. Corrective Action Taken

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. In the walk in cooler observed raw chicken placed above raw shrimp on the speed rack. Operator rearranged for proper storage. Corrected On-Site

Intermediate - No soap provided at handwash sink. No soap observed at bar hand washing sink. Operator brought more soap. Corrected On-Site

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Dusty ceiling vent in ice machine area.

Basic - Equipment in poor repair. In pantry area, observed Reach in cooler with torn gasket.

Basic - Stored food not covered. Near ice machine, observed tortilla chips with no lid. Operator covered tortilla chips. Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw beef patties over prepare ready to eat quesadillas at reach-in cooler on cooks line. Employee rearranged items for proper storage. Corrected On-Site

Intermediate - Establishment conducts non-continuous cooking of raw animal foods without written procedures approved by the division. Observed salmon at held at 42F cold holding is not fully cooked and is finished cooked when ordered.

Basic - Employee beverage container on a food preparation table. Employee moved beverage. Corrected On-Site

Basic - Insect control device installed over clean dish rack across from cooks line.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade has accumulated debris. Operator moved can opener to dishwasher area Corrective Action Taken

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At front cooks line, Operator replenished towels Corrected On-Site

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. In a water pan on the range, hotdogs (107F - Hot Holding). Operator turned on the burner. Hotdogs 167F.Corrective Action Taken Corrected On-Site

Intermediate - Basic - Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination different than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants.

Intermediate - Handwash sink used for purposes other than handwashing. The hand washing sink on the cook line has been used as a dump sink as witnessed by ice cubes in the sink.

Basic - Employee personal food not properly identified and segregated from food to be served to the public. In the bottom of the make table cooler in front of the upright reach in cooler employee food is stored with food to be served to customers. Operator removed the employee food. Corrected On-Site

Basic - Equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink. Do not use dishes/equipment not properly sanitized. The soap is in the center well, no rinse well set up. Operator spoke with employee and filled sinks in proper order. Corrected On-Site

Basic - No handwashing sign provided at a hand sink used by food employees. The hand washing sign is missing in the service area behind the bar.

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw hamburger under raw chicken in reach in cooler. Operator removed and rearranged. Corrected On-Site

Basic - No handwashing sign provided at a hand sink used by food employees. Observed no hand washing sink in bar hand washing sink area. Operator placed hand washing sink sign on. Corrected On-Site Repeat Violation

High Priority - Heat strip failed to turn black to indicate the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface and/or high temperature holding thermometer did not reach 160F. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. Observed dishwashing machine at 151F. Operator setup three compartment sink. Corrective Action Taken

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw eggs over ready to eat foods. Operator rearranged eggs under ready to eat. Corrected On-Site

Basic - No handwashing sign provided at a hand sink used by food employees. Observed hand washing sign in the bar area. Operator posted hand washing sign. Corrected On-Site

Intermediate - Hot water sanitizing dishmachine final rinse not reaching proper temperature at manifold. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. Observed high temperature dish machine at 152.6°F after five cycles. Operator set up quaternary sanitation station in three compartment sink testing at 200ppm. Corrective Action Taken