RITZ CARLTON GOLF RESORT BANQU

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In the walk in cooler observed a box of raw bacon stored above ready to eat sauces. Operator rearranged for proper storage. Corrected On-Site

High Priority - Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dishwasher (Temperature 150); Operator adjusted booster heater. Secondary Test Dishwasher (Temperature 162) Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In Walk in cooler, observed raw tuna being stored over cooked peas. Operator rearranged products. In downstairs Walk in cooler, observed raw veal being stored over deli meats. Operator rearranged products. Corrected On-Site

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

High Priority - Cook-chill or sous vide reduced oxygen packaged food cooled to and held cold at 41 degrees Fahrenheit or below held for more than 7 days from time packaged. Observed bag of corn chowder in Walk-in cooler at end of cooks line by dishwasher area. Date on bag was 4-7. Operator voluntarily disposed of bag of corn chowder. Corrected On-Site

High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Observed bag of corn chowder in Walk-in cooler at end of cooks line by dishwasher area. Date on bag was 4-7. Operator voluntarily disposed of bag of corn chowder.

Intermediate - Establishment conducts non-continuous cooking of raw animal foods without written procedures approved by the division. Observed chicken at banquet Walk-in cooler being non-continuously cooked at 112F cooling Email operater non-continuous cooking forms.

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. In walk in cooler, observed raw oysters being stored over fresh fish. Operator rearranged products Corrected On-Site

High Priority - Toxic substance/chemical improperly stored. In pastry shop, on microwave, observed three cans of sterno. Operator moved sterno. Corrected On-Site

High Priority - Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dishwasher (Temperature 134F), operator is washing in the main kitchen dish machine until the dishwasher is repaired. Corrective Action Taken

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.

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. On the side of the ice machine the ice scoop is in 70F standing water. Operator dumped the water. Corrective Action Taken

Basic - No handwashing sign provided at a hand sink used by food employees. There is no hand washing sign at the hand washing sink next to the ice machine.

Basic - Time/temperature control for safety food thawed in an improper manner. On a rolling rack in the prep area there is frozen tuna thawing at room temperature.

Basic - Bowl or other container with no handle used to dispense food. Observed bowl in sauce container in walk-in cooler. Operator removed bowl. Corrected On-Site

Basic - Hole in or other damage to wall. Observed hole in mens bathroom larger stall.

Basic - In-use tongs stored on equipment door handle between uses. Observed tongs in grill door handle. Operator removed tongs. Corrected On-Site

Intermediate - Spray bottle containing toxic substance not labeled. Unlabeled spray bottle in banquet kitchen area. Operator provided common name label. Corrected On-Site

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink in food preparation area. Operator removed drink. Corrected On-Site

Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Operator wearing bracelets while preparing food. Operator removed jewelry. Corrected On-Site

Intermediate - Clam/mussel/oyster tags not marked with last date served. Observed some shell tags from the last 90 days date marked with date of last sold and some not date marked. Educated operator on the importance of date marking shell tags.

Basic - Accumulation of lime scale on the inside of the dishmachine. Observed lime scale buildup on interior of dish machine.