RITZ CARLTON-MAIN/PASTRY/GRILL

High Priority - - From initial inspection : High Priority - Hose attached to faucet at three-compartment/food preparation/handwash sink eliminating required air gap. Larger triple sink in middle of kitchen hose hanging into sink eliminating air gap. Operator hung the hose. Corrected On-Site - From follow-up inspection 2023-10-12: Time Extended - From follow-up inspection 2023-12-12: Time extension until next routine inspection. Time Extended

Intermediate - - From initial inspection : Intermediate - Equipment drain line draining into handwash sink. Grill back of house beverage station. Also ice dumped in handwash sink near ice machine in same area. In front of this area, bar handwash sink filled with drying dishes. - From follow-up inspection 2023-10-12: Time Extended - From follow-up inspection 2023-12-12: Time extension until next routine inspection. Time Extended

Intermediate - - From initial inspection : Intermediate - Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan/variance approved by the Division of Hotels and Restaurants. This license reduced-oxygen packages and cools cooked pork and other foods for its other licenses at same address under same ownership. Provided operator email contact and template for reduced-oxygen packaging storage per their request. Warning - From follow-up inspection 2023-10-12: Time extension given to allow operator time to submit for HACCP plan/variance. Time Extended - From follow-up inspection 2023-12-12: Operator has submitted a HAACP plan for license number 2103796, Ritz Carlton Sofra - Naples, at same location and under same ownership. Per Office of Program Quality, if establishment wishes to engage in reduced-oxygen packaging at this separate license, a second HACCP plan must be submitted. Time extension given to allow operator time to submit HACCP plan for this license. Time Extended

Intermediate - - From initial inspection : Intermediate - Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. Observed cooked veal stock labeled 10/1/2023 in walk-in cooler per operator frozen, but time not properly date tracked during freezing per operator three days. - From follow-up inspection 2023-10-12: Time Extended - From follow-up inspection 2023-12-12: Time extension until next routine inspection. Time Extended

Basic - - From initial inspection : Basic - Equipment and utensils not rinsed between washing and sanitizing. Smaller triple sink not set up correctly in middle of kitchen, rinse step is missing. - From follow-up inspection 2023-10-12: Time Extended - From follow-up inspection 2023-12-12: Time extension until next routine inspection. Time Extended

High Priority - - From initial inspection : High Priority - Hose attached to faucet at three-compartment/food preparation/handwash sink eliminating required air gap. Larger triple sink in middle of kitchen hose hanging into sink eliminating air gap. Operator hung the hose. Corrected On-Site - From follow-up inspection 2023-10-12: Time Extended

Intermediate - - From initial inspection : Intermediate - Equipment drain line draining into handwash sink. Grill back of house beverage station. Also ice dumped in handwash sink near ice machine in same area. In front of this area, bar handwash sink filled with drying dishes. - From follow-up inspection 2023-10-12: Time Extended

Intermediate - - From initial inspection : Intermediate - Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan/variance approved by the Division of Hotels and Restaurants. This license reduced-oxygen packages and cools cooked pork and other foods for its other licenses at same address under same ownership. Provided operator email contact and template for reduced-oxygen packaging storage per their request. Warning - From follow-up inspection 2023-10-12: Time extension given to allow operator time to submit for HACCP plan/variance. Time Extended

Intermediate - - From initial inspection : Intermediate - Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. Observed cooked veal stock labeled 10/1/2023 in walk-in cooler per operator frozen, but time not properly date tracked during freezing per operator three days. - From follow-up inspection 2023-10-12: Time Extended

Basic - - From initial inspection : Basic - Equipment and utensils not rinsed between washing and sanitizing. Smaller triple sink not set up correctly in middle of kitchen, rinse step is missing. - From follow-up inspection 2023-10-12: Time Extended

High Priority - Hose attached to faucet at three-compartment/food preparation/handwash sink eliminating required air gap. Larger triple sink in middle of kitchen hose hanging into sink eliminating air gap. Operator hung the hose. Corrected On-Site

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. By main dishwashing area at far right of cook line, approximately 25 small flying insects observed on wall, ceiling and boxes. Admin Complaint

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In main walk-in cooler observed raw shell eggs over potatoes, raw vegetable cooking sauce. Operator moved raw shell eggs to proper storage.

Intermediate - Equipment drain line draining into handwash sink. Grill back of house beverage station. Also ice dumped in handwash sink near ice machine in same area. In front of this area, bar handwash sink filled with drying dishes.

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. In main walk-in cooler, observed blended cooked tomatoes salsa ambient cooling in large, dense 16 quart plastic container.

Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Provided operator employee reporting agreement, (HR 5030-309) manager health reporting responsibilities (HR 5030-101)and employee health reporting responsibilities (HR 5030-103], discussed with operator importance of employee heath. Discussed employee heath with operator, operator began filling outform at time of inspection. Repeat 6/21/2023. Corrective Action Taken Repeat Violation

Intermediate - Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan/variance approved by the Division of Hotels and Restaurants. This license reduced-oxygen packages and cools cooked pork and other foods for its other licenses at same address under same ownership. Provided operator email contact and template for reduced-oxygen packaging storage per their request. Warning

Intermediate - Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. Observed cooked veal stock labeled 10/1/2023 in walk-in cooler per operator frozen, but time not properly date tracked during freezing per operator three days.

Basic - Equipment and utensils not rinsed between washing and sanitizing. Smaller triple sink not set up correctly in middle of kitchen, rinse step is missing.

High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Cooked chicken stock labeled 9/13/2022. Cooked beef juice labeled 9/6/2022. Housemade remoulade containing sour cream labeled 9/12/2022. Hot-processed in house pickled carrots labeled 8/31/2022. Today is 9/21/2022. Warning

High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Cooked chicken stock labeled 9/13/2022. Cooked beef juice labeled 9/6/2022. Housemade remoulade containing sour cream labeled 9/12/2022. Hot-processed in house pickled carrots labeled 8/31/2022. Today is 9/21/2022. Warning

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Dairy walk-in cooler outside of main kitchen: cheddar cheese (49F - Cold Holding); feta cheese (48F - Cold Holding); queso fresco (47F - Cold Holding); milk (48F - Cold Holding); half and half (49F - Cold Holding); cream (47F - Cold Holding); sour cream (48F - Cold Holding); liquid egg yolks (50F - Cold Holding); cotija cheese (52F - Cold Holding); goat cheese (49F - Cold Holding); tofu (48F - Cold Holding); blue cheese (50F - Cold Holding); yogurt (49F - Cold Holding); assorted sliced cheese (48F - Cold Holding); assorted smoked cheese (47F - Cold Holding); yogurt (49F - Cold Holding) mozzarella (47F - Cold Holding) all held overnight per operator. Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Dairy walk-in cooler outside of main kitchen: cheddar cheese (49F - Cold Holding); feta cheese (48F - Cold Holding); queso fresco (47F - Cold Holding); milk (48F - Cold Holding); half and half (49F - Cold Holding); cream (47F - Cold Holding); sour cream (48F - Cold Holding); liquid egg yolks (50F - Cold Holding); cotija cheese (52F - Cold Holding); goat cheese (49F - Cold Holding); tofu (48F - Cold Holding); blue cheese (50F - Cold Holding); yogurt (49F - Cold Holding); assorted sliced cheese (48F - Cold Holding); assorted smoked cheese (47F - Cold Holding); yogurt (49F - Cold Holding) mozzarella (47F - Cold Holding) all held overnight per operator. Warning

Intermediate - Equipment drain line draining into handwash sink in grill room service station. Warning

Basic - Bowl or other container with no handle used to dispense food in walk-in cooler, ranch dressing and shredded Parmesan cheese. Warning