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Item No.:
15
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Site:
Galley-
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Violation:
The shellstock tags were maintained in chronological order based on when the box was emptied. There were no records to correlate the shellstock to the date when it was served.
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Recommendation:
Ensure that shellstock shellfish tags: (1) Remain attached to the container in which the shellstock are received until the container is empty. (2) Are maintained by retaining shellstock tags or labels for 90 calendar days from the date the container is emptied by using an approved record keeping system that keeps the tags or labels in chronologic order correlated to the date when the shellstock are served.
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Item No.:
20
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Site:
Galley-Potwash
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Violation:
There was one white cutting board on the clean storage rack that had deep, dark-colored cuts in the surface. The cutting board was removed.
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Recommendation:
Ensure that surfaces such as cutting blocks and boards that are subject to scratching and scoring are resurfaced if they no longer can be effectively cleaned and sanitized, or discarded if they are not capable of being resurfaced.
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Item No.:
21
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Site:
Galley-
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Violation:
In the technical compartment for undercounter refrigeration unit #5, the pipe insulation was split down the length of both pipes.
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Recommendation:
Ensure that nonfood-contact surfaces of equipment that are exposed to splash, spillage, or other food soiling or that require frequent cleaning are constructed of a corrosion-resistant, nonabsorbent, and smooth material.
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Item No.:
21
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Site:
Galley-Cold Pantry
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Violation:
In the technical compartment for undercounter refrigeration unit #1, the pipe insulation was split in several places.
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Recommendation:
Ensure that nonfood-contact surfaces of equipment that are exposed to splash, spillage, or other food soiling or that require frequent cleaning are constructed of a corrosion-resistant, nonabsorbent, and smooth material.
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Item No.:
21
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Site:
Galley-
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Violation:
The profile strip on the right side of the technical compartment between the two tilting kettles was loose. This was corrected.
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Recommendation:
Ensure that nonfood-contact surfaces are free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance.
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Item No.:
21
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Site:
Galley-Hot Galley
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Violation:
In the technical compartment for undercounter refrigeration unit #2, the top surface of the two deck penetrations were recessed and rough.
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Recommendation:
Ensure that nonfood-contact surfaces are free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance.
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Item No.:
22
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Site:
Galley-Dishwash
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Violation:
The right two spray heads were clogged on the final rinse spray arm. This was corrected.
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Recommendation:
Ensure that warewashing equipment is maintained in good repair and proper adjustment including: (1) Being maintained in a state of repair and condition that meets the standards of the materials, design, and construction of these guidelines; and (2) Maintaining water pressure, and water temperature measuring devices in good repair and ensuring their accuracy within the intended range of use.
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Item No.:
22
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Site:
Bar-
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Violation:
There was no data plate on the undercounter dishwash unit. This was corrected.
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Recommendation:
Ensure that warewashing machines are provided with an easily accessible and readable data plate affixed to the machine by the manufacturer that indicates the machine's design and operating specifications including the: (1) Temperatures required for washing, rinsing, and sanitizing; (2) Pressure required for the fresh water sanitizing rinse; and (3) Conveyor speed for conveyor machines or cycle time for stationary rack machines.
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Item No.:
29
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Site:
Galley-
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Violation:
The water at the handwash station next to the water fountain was measured at greater than 130°F. The water temperature was not adjustable at the tap. This was corrected.
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Recommendation:
Ensure that handwashing sinks are equipped to provide water at a temperature of at least 43°C (110°F) through a mixing valve or combination faucet. For handwash sinks with electronic sensors or where the user cannot make temperature adjustments, ensure that the temperature provided to the user does not exceed 52°C (125°F).
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