Thursday, August 18, 2011

Ritz-Carlton has the 2nd dirtiest kitchen in midtown Manhattan (13th dirtiest in the city)!

Ritz-Carlton New York City is filthy? I guess you don't always get what you pay for!

At $695 a night for a basic room up to $2,700 a night for a suite, a stay at the Ritz-Carlton in midtown Manhattan is anything but cheap.

But for that money guests may be getting a few things that they didn't bargain for!

What little extras do you currently get for your money when you sit down for a meal?

Things that you wouldn't expect at a luxury hotel, such as a sanitary grade just above failing!

Under the current grading system for New York City restaurants, the nature and number of the 77 violation points found at the Ritz-Carlton Midtown would earn it a grade of C, although on the NYC restaurant inspection website the grade is currently under review.

Some of the more egregious items that need improvement include:

Sanitary Violations

1) Hot food item not held at or above 140º F.

2) Cold food item held above 41º F (smoked fish and reduced oxygen packaged foods above 38 ºF) except during necessary preparation.

3) Raw, cooked or prepared food is adulterated, contaminated, cross-contaminated, or not discarded in accordance with HACCP plan.

4) Filth flies or food/refuse/sewage-associated (FRSA) flies present in facility’s food and/or non-food areas. Filth flies include house flies, little house flies, blow flies, bottle flies and flesh flies. Food/refuse/sewage-associated flies include fruit flies, drain flies and Phorid flies.

5) Personal cleanliness inadequate. Outer garment soiled with possible contaminant. Effective hair restraint not worn in an area where food is prepared.

6) Food contact surface not properly washed, rinsed and sanitized after each use and following any activity when contamination may have occurred.

As a suggestion, if you really like the accommodations at the Ritz-Carlton, order in from the Domino's Pizza on Columbus Avenue that scores an A rating! They deliver!

Caveat Emptor

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  1. As a 25 year veteran in the kitchen, I can tell you two things;
    First, getting a subjective inspection from a government employee, who can at times have a chip on their shoulder, can be a difficult proposition. Any previous adverse encounters or negative interactions could prejudice the inspectors decision making. The inspectors do tend to hold a grudge and can, and will, wield their authority to make a point.
    Second, given the history of the Ritz brand, the benchmarks they have set in the hospitality industry, and the fact that many hotel groups attempt to emulate their standards, I find it difficult to believe there wasn't an underlying motive to this inspector's agenda. The Ritz kitchens have successfully produced many professionals and culinarians; from the encounters I have had over the years, each and every one of them was so particular about the details, that it makes me doubt the validity of this inspectors findings.

  2. I agree that having the 13th worst score in Manhattan does seem unlikely for a Ritz-Carlton, but stranger things have happened.

    I have had some disturbing experiences at some supposedly top tier restaurants in Manhattan.

    Thank you for you comment.