RITZ CARLTON MAIN KITCHEN

High Priority - Live, small flying insects found. Observed one (1) live flying insect in kitchen area.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In bottom of flip top reach in cooler, sliced provolone cheese (46F - Cold Holding). Employee stated food was out for a little then put back into cooler. Corrective Action Taken Repeat Violation Admin Complaint

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. In stand up warmer near dish area, scrambled egg (125F - Hot Holding). Chef voluntarily discarded. Fried onion strips (120F - Hot Holding). Chef had employee put in oven. Rechecked @ 166F. Corrected On-Site

Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. In pastry reach in cooler, gallon of milk opened Saturday and not date marked. Chef added date marking. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Multiple cutting boards in kitchen black cut marks present. Repeat Violation

Intermediate - Handwash sink used for purposes other than handwashing. Handwash sink at bar area in coast, metal pitcher stored in sink. Chef removed pitcher. Corrected On-Site

Basic - Bowl or other container with no handle used to dispense food. In container of rice in kitchen, to go cup used as scoop. Chef removed cup from product. Corrected On-Site Repeat Violation

Basic - Equipment in poor repair. Gasket torn on reach in cooler on cook line. Repeat Violation

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Interior of three reach in cooler in server station soiled with food debris. Chef employees begin to clean. Corrective Action Taken

Basic - Single-service articles not stored inverted or protected from contamination. On top shelf of cook line, to go boxes not inverted. Chef flipped stacks of boxes over. Also, in server station, to go cup lids not inverted. Chef flipped over all lids. Corrected On-Site

High Priority - Non-food grade paper/paper towel used as liner for food container. Observed non food grade paper towels used in direct contact with omelette ingredients in Reach in cooler across from grill on cook line. Discussed with executive chef and provided info of approved paper towels.

High Priority - Raw animal food not properly separated from ready-to-eat raw animal food, such as hamburgers, steak and sushi covered under a consumer advisory. Observed Raw beef over raw salmon in reach in cooler on cook line. Operator put beef below salmon. Corrected On-Site

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Observed ready to eat bread stored below raw fish in reach in freezer in kitchen area. Not all products commercially packaged. Operator relocated bread. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cut tomatoes on cook line in reach in cooler at 46F. Operator stated that they had been prepped at 6AM. Observed an additional pan below pan of cut tomatoes blocking the air flow from bottom of cooler. Operator removed pans to improve air flow and voluntarily discarded the tomatoes. Corrected On-Site Repeat Violation Admin Complaint

High Priority - Toxic substance/chemical improperly stored. Container of Sanitizer stored over clean dishes in ware wash area. Operator relocated sanitizer. Observed spray bottle with chemicals on shelf with clean dishes in kitchen area. Operator removed spray bottle. Corrected On-Site

High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Sanitizer solution on cook line tested. 500ppm, operated fixed mixture re tested at 200ppm Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Nozzles on coffee dispensers in wait station area are soiled with calcium like substance. Multiple stained cutting board on cook line.

Intermediate - Raw or undercooked oysters offered and establishment has no consumer advisory sign provided on wall, menu, placard, table tent or by any other written means. Raw animal foods must be fully cooked prior to service. Observed no consumer advisory for oysters that are being served raw. Provided oyster consumer advisory to operator during this inspection and he posted it for guests. Corrected On-Site

Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Multiple Hand wash sinks in kitchen without hot water. Temped 72F-80F oOperator called ,maintenance water at all hand wash sinks over 100F Corrected On-Site

Basic - Bowl or other container with no handle used to dispense food. Multiple bowls with no handles used in multiple spice bins. Operator removed bowls. Corrected On-Site Repeat Violation

Basic - Ceiling tile missing. Ceiling tile missing in ware wash area of main kitchen, ceiling tile missing at entrance of kitchen. Operator stated ceiling is being replaced in sections along with AC's.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee beverage on food cart with plates in food prep table in area. Operators removed the drink. Corrected On-Site Repeat Violation

Basic - Equipment and utensils not properly air-dried - wet nesting. Clean stacked pans on storage shelf unable to properly air dry in warewash station

Basic - Equipment in poor repair. Multiple reach in coolers and ice machine have ripped/ torn gaskets.

Basic - Food stored on floor. Bag in box soda syrup observed on floor at entrance to bar area. Operator picked up boxed syrup and placed it on shelf. Corrected On-Site Repeat Violation

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed utensils in water on stove at 80F, operators poured water out and cleaned utensils. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Multiple gaskets in kitchen area soiled with old food debris.

Basic - Utensils in poor condition. Observed Multiple Whisks in ware wash area with melted handles. Observed spatula with chipped corners. Operator voluntarily discarded it. Corrective Action Taken

Basic - Working containers of food removed from original container not identified by common name. Flour bin at end of cook line not labeled, operator labeled item. Sugar bowl in kitchen area not labeled, operator labeled item. Corrected On-Site

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Drink on prep line, discarded Corrected On-Site

Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Drink in cooler, discarded Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Sausage 54f placed on ice Corrective Action Taken

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Steak 112f cooked vegetables 116f sent to reheat Corrective Action Taken

Basic - Bowl or other container with no handle used to dispense food. Multiple Cups in sugar. Moved Corrected On-Site

Basic - Employee eating in a food preparation or other restricted area. Personal drink on prep area while cutting vegetables, moved Corrected On-Site

Basic - No handwashing sign provided at a hand sink used by food employees. Handsink on line, placed Corrected On-Site

Basic - Working containers of food removed from original container not identified by common name. Large white container with white substance inside, labeled Flour Corrected On-Site

Intermediate - Handwash sink used for purposes other than handwashing. Pan stored in handsink, moved Corrected On-Site

Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Watches, removed Corrected On-Site

Basic - In-use tongs stored on equipment door handle between uses. On oven doors, moved Corrected On-Site

Basic - Stored food not covered. Corn In reach in cooler stored on rack , employee placed in container Corrected On-Site

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Walk in cooler fan covers Corrected On-Site

Basic - In-use knife/knives stored in cracks between pieces of equipment. Knife stored between cooler and prep table

Basic - No handwashing sign provided at a hand sink used by food employees. At hand sink on cook line

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw beef over cut limes, moved to store properly Corrected On-Site

Basic - Buildup of food debris/soil residue on equipment door handles. Gaskets

Basic - In-use tongs stored on equipment door handle between uses. On oven moved Corrected On-Site

High Priority - Date marked combined ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days of preparing/opening the earliest ready-to-eat time/temperature for safety ingredient. See stop sale. Noddles 8-11and hummus 8-15

Basic - Buildup of food debris/soil residue on equipment door handles. Gaskets On coolers

Basic - Label for original container of raw shucked clams/mussels/oysters not maintained on premises until last of product served. Pans in walk in cooler