RITZ CARLTON - PREP KITCHEN LEVEL 2

Basic - Ice buildup in reach-in freezer.

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 approved by the Division of Hotels and Restaurants. Observed establishment conducting reduced oxygen packaging for various raw meats and fish. All located in reach in freezer. Vacuum packaging machine stored on prep table in prep area. Establishment does not currently have a HACCP plan approved by the Division of Hotels and Restaurants. However food is only kept for 48 hours.

High Priority - - From initial inspection : High Priority - Observed various raw fish packaged in the establishment using a reduced oxygen method not bearing a label indicating that it is to be kept frozen until time of use. Warning - From follow-up inspection 2025-03-14: High Priority - Observed various raw fish packaged in the establishment using a reduced oxygen method not bearing a label indicating that it is to be kept frozen until time of use. Warning 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 approved by the Division of Hotels and Restaurants. Observed establishment conducting reduced oxygen packaging for various raw meats and fish. All located in reach in freezer. Vacuum packaging machine stored on prep table in prep area. Establishment does not currently have a HACCP plan approved by the Division of Hotels and Restaurants. Provided manager with bulletin. Warning - From follow-up inspection 2025-03-14: 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 approved by the Division of Hotels and Restaurants. Observed establishment conducting reduced oxygen packaging for various raw meats and fish. All located in reach in freezer. Vacuum packaging machine stored on prep table in prep area. Establishment does not currently have a HACCP plan approved by the Division of Hotels and Restaurants. Provided manager with bulletin. Warning Time Extended

Basic - Single-service articles improperly stored. Observed case of takeout containers being stored on floor. Chef moved to shelf. Corrected On-Site

Intermediate - No soap provided at handwash sink. Located in warewash area. Manager added. Corrected On-Site

Basic - Clean pots and pans not stored inverted or in a protected manner. Manager inverted. Corrected On-Site

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee jacket and bag stored on prep shelf. Manager removed. Corrected On-Site

Basic - Time/temperature control for safety food thawed in an improper manner. Observed various foods thawing at room temperature in prep sink. Manager turned on water. Corrected On-Site