RITZ CARLTON-EMPLOYEE DINING

High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Observed ware-washing of tools and containers taking place in one compartment prep sink on buffet line. Spoke with person in charge and staff about need for proper ware washing in either a three compartment sink or dishwasher with sanitizer step. All dishes were sent to main ware washing area for recleaning and sanitizing. Corrected On-Site

Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Observed self service buffet properly time marked on chart with 4 hour discard, no written plan. Provided operator with time as a public health control form and explained usage to operator.

Intermediate - One-compartment sink used for warewashing. Person in charge spoke with staff who discontinued. Corrected On-Site

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. High temperature thermometer reached maximum of Dishwasher (Temperature 147F) after running three times. Operator will send all dishware to main kitchen for proper sanitizing. Corrective Action Taken

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils on main cook line. Operator moved to segregated location. Corrected On-Site

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 143.2 off the thermometer after running three times. Operator set up manual sanitation in the three compartment sink. Corrective Action Taken

Intermediate - Handwash sink not accessible for employee use at all times. Observed a garbage can in front of the hand wash sink. Operator moved the garbage can. Corrected On-Site

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed tuna salad made the day before per the chef not date marked. Chef date marked the tuna fish salad. Corrected On-Site

Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Observed the ceiling tiles not smooth and cleanable in the dish area. This is a repeat violation from 07/12/21. Discussed with operator about replacing the ceiling tiles. Repeat Violation

Basic - Floors not maintained smooth and durable. Observed the floor is not smooth and cleanable in the dish area.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed turkey (48°F - Cold Holding); ham (48°F - Cold Holding); cut tomatoes (48°F - Cold Holding); tuna salad (48°F - Cold Holding)on buffet line less than four hours as per operator. Provided operator with materials for using time as a public health control. Operator completed forms and moved foods to using time as a public health control. Corrected On-Site

Basic - Accumulation of black/green mold-like substance in the interior of the self service ice chute.

Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas in dry storage area. Repeat Violation