RITZ CARLTON-GUMBO LIMBO / SAND BAR

High Priority - - From initial inspection : 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 146F) Operator set up Three compartment sink for sanitizing and called service technician. Corrective Action Taken Warning - From follow-up inspection 2026-02-03: Dishwasher (temperature 142F) this visit Admin Complaint

Intermediate - Handwash sink used for purposes other than handwashing. Near front line, observed Hand washing sink being used to dump ice.

Basic - Bowl or other container with no handle used to dispense food. Observed bowl with no handle being used to dispense flour. Operator removed bowl. Corrected On-Site

Basic - - From initial inspection : Basic - Ice buildup in reach-in freezer and/or walk-in freezer. There is a buildup of ice on the fan housing and floor of the walk in freezer. Repeat Violation Warning - From follow-up inspection 2025-06-10: Time Extended

High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Dish washer not remove if gloves and washing hands when transferring from dirty dishes to sanitized dishes. Advised the need for proper hand washing habits and operator corrected. Corrected On-Site

Intermediate - Handwash sink used for purposes other than handwashing. Located at Sand Bar outside bar, hand washing habits sin being used for thawing drink products. Operator advised to only use sink for hand washing purposes. Items removed and basin cleaned. Corrected On-Site

Basic - Equipment and utensils not rinsed between washing and sanitizing. Operator ceased washing utensils and dishes and properly set up three compartment sink. Advised operator to re-wash and sanitize items in ware washing area. Operator acknowledged and made steps to correct issue. Corrective Action Taken

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Located in walk in freezer.

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. On cook line in middle tall reach-in cooler cooler near entrance, raw chicken over raw fish. Operator rearranged cooler for proper food storage. Also raw turkey burger over ready-to-eat dressings at far end cook line in low reach-in cooler under convection over. Operator rearranged items for proper storage.Corrected On-Site Corrected On-Site

Intermediate - Handwash sink missing in warewashing or food preparation area. In remote ice machine area, no easily accessible handwash sink near this food prep area.

Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Operator is temporarily using time as a public health control on middle cooler on cook line, no written procedures observed. Provided operator with time as a public health control form, operator filled out at time of inspection. Corrected On-Site

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. On cook line grill utensils in standing water 105F. Operator removed buffer to allow for a higher water temperature.- corrective action taken Above salad station spoons in standing water 74F

Basic - Old food stuck to clean dishware/utensils. Glasses hanging over bar with old food stuck on sides. Operator removed and sorted glasses for cleaning. Corrective Action Taken

Basic - Outer openings not protected during operation and environmental cross contamination could occur. Kitchen opens directly into open air outside.

Basic - Single-service articles improperly stored. Coffee filters stored uncovered, coffee lids not inverted on front service line.

Intermediate - Handwash sink used for purposes other than handwashing. Observed a bar tender rinse a piece of equipment in the hand wash sink.

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No quaternary test kits for the restaurant.

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

Intermediate - Spray bottle containing toxic substance not labeled. Observed a unlabeled chemical bottle by the bar area.

Basic - Ice scoop handle in contact with ice. Observed the ice scoop handle touching the ice at the bar.

Basic - No handwashing sign provided at a hand sink used by food employees. No hand wash sign at the bar area.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed food debris on the fan cover in the walk In cooler.