RITZ CARLTON-H2O

High Priority - Toxic substance/chemical improperly stored. Spray bottle containing cleaning fluid stored stored next to clean pans next to the three compartment sink. Chef removed the bottles. Corrected On-Site

High Priority - Heat strip failed to turn black to indicate the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface and/or high temperature holding thermometer did not reach 160F. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. In back kitchen, Dishwasher (Temperature 123) after running three times. Operator set machine to chlorine sanitation for proper sanitation of all dishware, chlorine 50ppm. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Top drop-in cooler on front counter: tofu (51F - Cold Holding) for one hour per operator. Operator moved to separate reach-in cooler for quick cooling. Corrective Action Taken

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. In heating cabinet in back kitchen, observed cooked salmon (122F - Hot Holding); cooked chicken (123F - Hot Holding) for 45 minutes per operator. Operator turned up temperature for rapid reheat. Corrective Action Taken

Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Large menu printed above front counter, H2O Tuna and Yuzu Salmon on menu served raw per operator, not marked as raw. Operator marked foods on menu proper reminder. Corrected On-Site

Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. Emailed advisory to operator, operator printed and hung sign. Corrected On-Site