RITZ CARLTON SOFRA Inspection – October 10, 2023

High Priority 1

#6High Priority03A-02-5

High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cook line cold rail right side:; cooked pickled onions (57F – Cold Holding); yogurt sauce (60F – Cold Holding); feta (58F – Cold Holding); cut tomatoes (59F – Cold Holding) per operator for two hours. Cold rail was not turned on. Operator turned on cold rail and discarded all foods. **Corrected On-Site**

Corrected On-Site

Intermediate 1

#7Intermediate03F-10-5

Intermediate – No written procedures available for use of time as a public health control to hold time/temperature control for safety food. In salad station, butter and cut tomatoes marked as being held on time as a public health control , no written plan.

Basic 5

#1Basic22-20-5

Basic – Accumulation of black/green mold-like substance in the interior of the ice machine/bin by walk-in cooler.

#2Basic32-04-4

Basic – Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors in back of kitchen.

#3Basic51-11-4

Basic – Carbon dioxide/helium tanks not adequately secured. 2 in kitchen by Bibb in box soda storage.

#4Basic10-07-4

Basic – In-use utensil stored in standing water less than 135 degrees Fahrenheit. On cook line by grill utensils in standing water 86F.

#5Basic31B-04-4

Basic – No handwashing sign provided at a hand sink used by food employees. In employee bathroom in back of kitchen and at cook line entrance.

Florida Food Watch