Ritz Restaurant Improves its Sanitary Rating

Critical - Violation: 01B-23-1Nonexempt fish (salmon) has not undergone proper parasite destruction. Fish must be served cooked or discarded. Repeat Violation. This violation must be corrected by : 9-7-10.

Critical - Violation: 02-22-1Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.

Critical - Violation: 05-09-1No conspicuously located thermometer in holding unit.

Critical - Violation: 12A-04-1Observed establishment utilizing time as a public health control without having written procedures (sushi rice).

Critical - Violation: 12A-16-1Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands.

Violation: 21-12-1Wet wiping cloth not stored in sanitizing solution between uses.

Critical - Violation: 53B-08-1No proof of required employee training provided. All public food service establishments must provide the division with proof of employee training upon request, including, but not limited to, at the time of any division inspection of the establishment. This violation must be corrected by : 9-7-10.

Critical - Nonexempt fish (salmon) has not undergone proper parasite destruction. Fish must be served cooked or discarded. Repeat Violation. This violation must be corrected by : 9-7-10.

Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.

Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.

Critical - No thermometer provided to measure temperature of food product.

Critical - No conspicuously located thermometer in holding unit.

Critical - Observed establishment utilizing time as a public health control without having written procedures (sushi rice).

Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands.

Observed employee with ineffective hair restraint.

Wet wiping cloth not stored in sanitizing solution between uses.Corrected On Site.

Critical - Food-contact surfaces (cutting board) not cleaned after being contaminationed.

Critical - Observed soil buildup inside ice bin.

Critical - Handwashing cleanser lacking at handwashing lavatory.

No copy of latest inspection report.

Critical - No currently certified food service manager on duty with four or more employees engaged in food preparation.

Critical - Food Service Manager not certified after 30 days of employment.

Critical - Employees not informed of acceptable sanitary practices.

Critical - No proof of required employee training provided. All public food service establishments must provide the division with proof of employee training upon request, including, but not limited to, at the time of any division inspection of the establishment. This violation must be corrected by : 9-7-10.