Ritz Restaurant Llc Improves its Sanitary Rating

Violation: 23-05-1Observed residue build-up on nonfood-contact surface.knife handle

Violation: 24-05-1Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner.

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. Pro This violation must be corrected by : 1/07/2012.

Critical - Nonexempt fish has not undergone proper parasite destruction. 1 invoices missing parasite desstruction statement

Critical - Observed food not maintained frozen in a freezer.

Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.sushi Corrected On Site.

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

Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures.

Critical - Observed raw animal foods not properly separated from each other in holding unit/during preparation.

Critical - Observed food stored on floor.

Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit.

Observed cutting board grooved/pitted and no longer cleanable.

Observed single-use containers (boxes and/or cans) reused for the storage of food.mayonaise containers reused

Critical - Equipment food-contact surfaces and utensils not sanitized.sanitizer not connected

Critical - Dishmachine chlorine sanitizer not at proper minimum strength.

Observed residue build-up on nonfood-contact surface.knife handle

Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner.

mop sink not accessible at establishment.containers on top

Critical - Vacuum breaker mising at hose bibb.

Observed attached equipment soiled with accumulated grease.hood

Observed personal care item stored with food.phone extension cord on cutting board

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. Pro This violation must be corrected by : 1/07/2012.

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

Critical - Observed raw animal food stored over ready-to-eat food.

Wet wiping cloth not stored in sanitizing solution between uses.

Observed build-up of food debris, dust or dirt on nonfood-contact surface.

Observed clean utensils/equipment stored in dirty drawers, racks, vestibules or toilet rooms, or between equipment/walls.

Observed wall soiled with accumulated black debris in dishwashing area.

No copy of latest inspection report.

Critical - Certified Food Manager unable to answer basic Food Code questions-identifying thermometer to measure food temperature.

Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening.

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

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

No mop sink or curbed cleaning facility provided-permanently inaccessible due to reach-in cooler.

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

Critical - Observed interior of reach-in cooler soiled with accumulation of food residue.

Observed build-up of food debris, dust or dirt on nonfood-contact surface-doors, between equipment.

Observed wall soiled with accumulated grease.

Observed attached equipment soiled with accumulated food debris.

Critical - Observed sanitizing solution (chlorine, in kitchen) exceeding the maximum concentration allowed.

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 : 12-19-10.