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Item No.:
08
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Site:
Galley-Glasswash
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Violation:
The backflow prevention device on the glasswash machine was leaking water from the top while the machine was in use.
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Recommendation:
Ensure that backflow preventers are maintained in good repair.
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Item No.:
21
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Site:
Galley-Hot Galley
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Violation:
The sign on the front of the fryer was loose, making cleaning difficult.
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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-Dishwash
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Violation:
Several waiter trays had chipped and torn coating, exposing the metal underlayer and making cleaning difficult.
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Recommendation:
Ensure that materials used in the construction of multiuse utensils and food-contact surfaces of equipment are: (1) Durable, corrosion-resistant, and nonabsorbent; (2) Sufficient in weight and thickness to withstand repeated warewashing; (3) Finished to have a smooth, easily cleanable surface; and (4) Resistant to pitting, chipping, crazing, scratching, scoring, distortion, and decomposition.
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Item No.:
21
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Site:
Buffet-Garden Buffet
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Violation:
There was raw exposed wood in the technical space under the juice machine at the beverage station, making cleaning difficult.
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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-Bistro
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Violation:
There were peeling labels on the front of the marked steak grill, making cleaning difficult.
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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-7 Seas Glasswash
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Violation:
The final rinse temperature gauge on the glasswash machine read 230 F. The temperature at the surface of the glasses was 168.8 F. There was no steam coming from the final rinse spray nozzles. This was corrected.
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Recommendation:
Ensure that water temperature measuring devices: (1) That are scaled in Celsius or dually scaled in Celsius and Fahrenheit are designed to be accurate to 1.5C in the intended range of use. (2) That are scaled only in Fahrenheit are designed to be accurate to 3F in the intended range of use.
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Item No.:
22
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Site:
Galley-7 Seas Dishwash
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Violation:
The final rinse temperature gauge on the dishwash machine was inoperable. The final rinse temperature at the plate surface was measured at 170 F. This was corrected.
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Recommendation:
Ensure that water temperature measuring devices: (1) That are scaled in Celsius or dually scaled in Celsius and Fahrenheit are designed to be accurate to 1.5C in the intended range of use. (2) That are scaled only in Fahrenheit are designed to be accurate to 3F in the intended range of use.
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Item No.:
22
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Site:
Galley-Potwash
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Violation:
The external temperature gauge for the sanitize compartment of the three compartment sink had a reading of 150 F. The temperature of the water was measured at 180 F when checked with the inspector's thermometer.
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Recommendation:
Ensure that water temperature measuring devices: (1) That are scaled in Celsius or dually scaled in Celsius and Fahrenheit are designed to be accurate to 1.5C in the intended range of use. (2) That are scaled only in Fahrenheit are designed to be accurate to 3F in the intended range of use.
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Item No.:
27
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Site:
Buffet-Garden Buffet
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Violation:
The technical space under the juice machine was soiled with old juice residue.
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Recommendation:
Ensure that nonfood-contact surfaces of equipment are kept free of an accumulation of dust, dirt, food residue, and other debris.
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Item No.:
29
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Site:
Preparation Room-
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Violation:
The handwash station next to the thaw box had a maximum water temperature of 96 F through the mixing valve.
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Recommendation:
Ensure that handwashing sinks are equipped to provide water at a temperature of at least 43C (110F) through a mixing valve or combination faucet. For handwash sinks with electronic sensors, where the user cannot make temperature adjustments, ensure that the temperature provided to the user does not exceed 52C (125F).
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Item No.:
33
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Site:
Galley-Bistro
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Violation:
The sign attached to the bulkhead above the hot plate was warped, making cleaning difficult.
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Recommendation:
Ensure that surfaces subject to routine splashes, spillage, or other soiling during normal use have easily cleanable features.
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Item No.:
33
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Site:
Buffet-Staff Mess
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Violation:
The integral deck/bulkhead coving under the cleaning materials locker behind the service line was not flush with the deck, making cleaning difficult.
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Recommendation:
Ensure that decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas are constructed and maintained for easy cleaning.
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Item No.:
33
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Site:
Galley-Soup Station
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Violation:
There was a seam between the right stock pot and the bulkhead where sealant was missing, making cleaning difficult. Also, a few fasteners were missing on the counter behind the stock pots, making cleaning difficult.
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Recommendation:
Ensure that decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas are constructed and maintained for easy cleaning.
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Item No.:
33
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Site:
Other-Ice Cream Bar
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Violation:
Excessive dust was on the deckhead behind the ice cream machine.
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Recommendation:
Ensure that decks, bulkheads, deckheads, and attached equipment in food preparation, warewashing, pantries, and storage areas, are cleaned as often as necessary.
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Item No.:
37
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Site:
Galley-Dishwash
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Violation:
There was condensate collecting on the air intake duct above the dirty landing of the dishwash machine.
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Recommendation:
Ensure that ventilation hood systems and devices are sufficient in number and capacity to prevent grease or condensation from collecting on bulkheads and deckheads.
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Item No.:
41
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Site:
Housekeeping-
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Violation:
Persons could not exit the toilet rooms outside the child activity center without bare hand contact with the door.
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Recommendation:
Equip public toilet facilities so that persons exiting the toilet room are not required to handle the door with bare hands. This may be accomplished by methods such as locating paper towel dispensers at sinks and waste containers near the room door, installing mechanically operated doors, door removal, or other effective means.
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