RITZ-CARLTON HOTEL- DUSK SUSHI

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed container of raw waygu beef stored over ready to eat sauce. Educated operator on proper separation of raw foods. Operator placed raw waygu beef on bottom shelf. Corrected On-Site Repeat Violation

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed Tuna 47F cold hold less than 4 hours. Operator placed tuna on ice. Corrective Action Taken

Intermediate - Observed sushi cooler sliding door not closing all the way. Operator called maintenance. Corrective Action Taken

Basic - In-use ice scoop stored on top of ice machine between uses. Operator removed ice scoops. Corrected On-Site

Basic - Interior roof of oven/microwave has accumulation of food debris. Operator cleaned microwave oven. Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In Reach in cooler, observed Raw fish over cooked crab. Operator rearranged products. Corrected On-Site

Basic - Bowl or other container with no handle used to dispense food. In working rice bin, observed container with no handle being used to scoop rice. Operator removed container. Corrected On-Site

Basic - Ripped/worn tin foil used as shelf cover. In kitchen, observed torn foil on shelving. Operator removed and replaced with new foil. Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw fish stored over cooked crab on sushi line cold holding units. Operator adjusted to correct order. Corrected On-Site

High Priority - Toxic substance/chemical improperly stored. 2 chemical spray bottled stored over open bottles of liquor in bar area. Operator moved to proper storage location. Corrected On-Site

Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. On cook line, raw fish thawing under refrigeration, not removed from commercial vacuum sealed package, as directed on package. Operator removed fish from packaging for further thawing. Corrected On-Site

High Priority - Toxic substance/chemical improperly stored. Spray bottle containing cleaning fluid stored next to cooking oil in the kitchen area. Chef removed the bottles. Corrected On-Site

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

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine.

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. Dishwasher (Temperature 105) after running three times. Operator shut off the machine and instructed staff to send all dishware to main kitchen for proper sanitation. Corrective Action Taken

Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.

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.

Intermediate - - From initial inspection : Intermediate - No plan review submitted and approved - renovations were made or are in progress. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. Observed a sushi bar has been added and a hand wash sink has been moved farther down at the bar. Warning - From follow-up inspection 2022-04-21: Observed the plans have not been submitted as of today, Admin Complaint