Amore Del Lago (Ritz)

Observed the bulk of flour in the pizza area not labeled/ identified as required. COS: bulk foods and working container.

Observed an expired bottle of half and half in the server's cooler in the main kitchen since 12/2/2025. Ensure TCS foods- dairy are discarded after the expiration date. COS

Observed an expired bottle of half and half in the server's cooler in the main kitchen since 12/2/2025. Ensure TCS foods- dairy are discarded after the expiration date. COS: All concerned bottles were discarded.

Observed a cup with no handle and the handle stored in the food. Ensure to use a scoop with a handle, and the handle part does not touch the food.

Observed clear cup/ containers and metal containers wet stacking on the shelf (dish). Ensure equipment and utensils are fully air-dried before stacking them.

Observed gaskets around multiple units (coolers) not in good repair. Ensure they are inspected, cleaned frequently, and replaced if needed.

Observed heavy ice buildup in the ice cream freezer.

Observed two bulks of sour cream not discarded after 7 days in the 3-door reach-in cooler. The open dates on the sour cream were 3/5 and 3/7. Ensure to discard TCS and RTE foods after 7 7day from the open day. Cos all concerned food were discarded

NO temperature monitor device (thermometer) in the grill prep cooler- Ensure to store a thermometer in plain sight in every cooler in the facility.

NO hand-washing signage for the bar hand-washing sink. Ensure you have a sign to identify the bar hand-washing sink.

Observed a cup with no handle stored in the bulk of chips at the bar area

Coffee filter not fully cover the server station area (Main Kitchen)

Observed glassware in multiple areas in the bar not inverted or protected from contamination.

Wood Creek used to hold glassware in the bar area.

Ice buildup in ice cream freezer

Observed several food items- diced tomatoes, ham, cheese, cut fruit, lemon cake _ in make tables #1, 2 and drawers at grill line, fruit make table, cake cooler at buffet not held at 41°F or below for cold holding. Corrective action (CA): all time/temperature control for safety (TCS) foods shall be 41°F or below for cold holding. corrected on-site (COS): all concerned foods were discarded.

Observed several food items at the buffet, not maintained at 135°F or above for hoy holding. Corrective action (CA): all time/temperature control for safety (TCS) food shall be 135°F or above for hot holding. All concerned food was discarded and the person in charge was informed to close the buffet since it was already time to stop service.

Observed several spray bottles with chemicals not labeled. If transferred, chemicals shall be identified by common names.

Observed food handlers without hair restraints. All food employees or handlers are required to wear a hair restraint _ hairnets, caps, and visors are allowed.

The buffet heater is not in good repair, the make tables #1 and 2 are not in good repair and shall be serviced.

Observed utensils throughout the kitchen with burn handle, and break pieces. all equipment and utensils shall be in good repair.

Observed ready-to-eat foods (RTE foods) fruit salad, cut fruit under, and next to unwashed fruit in the produce walk-in cooler (WIC). Corrective action (CA): All unwashed foods and raw food shall be stored below all ready-to-eat foods. Corrected on-site: the unwashed foods were moved to the shelf below the ready-to-eat foods.

Observed several food items _ ground beef, tomatoes, crabs meat, ham, cut fruit, turkey... at the 3-door reach-in cooler, make table #1,2,3 not held at 41°F or below for cold holding. Corrective action (CA): all time/temperature control for safety (TCS) foods shall be 41°F or below for cold holding. corrected on-site (COS): all concerned foods were discarded.

Observed food handlers without hair restraints. All food employees or handlers are required to wear a hair restraint _ hairnets, caps, and visors are allowed.

observed at the bar the mini freezers with a heavy buildup of ice.

the 3-door reach-in cooler with an ambient of 50°F, make table #2 at the grill area with an ambient of 48°F, make table #3 with an ambient of 47°F, and make table #4 with an ambient of 53°F not in good repair. they cannot be used to store foods until they have been serviced. Corrected on-site (COS): Maintenance repairs the equipment by adding more gas before the end of the inspection.