|
|
|
Item No.:
*
|
|
Site:
Other-SWIMMING POOLS & WHIRLPOOL SPAS
|
|
Violation:
THE SWIMMING POOL AND WHIRLPOOL SPA LOGS WERE OUTSTANDING.
|
|
Recommendation:
|
|
|
Item No.:
*
|
|
Site:
Other-POTABLE WATER
|
|
Violation:
THE POTABLE WATER HALOGENATION LOGS WERE OUTSTANDING.
|
|
Recommendation:
|
|
|
Item No.:
*
|
|
Site:
Other-INTEGRATED PEST MANAGEMENT
|
|
Violation:
THE INTEGRATED PEST MANAGEMENT (IPM) LOG WAS OUTSTANDING AND THE PROGRAM WAS FULLY IMPLEMENTED.
|
|
Recommendation:
|
|
|
Item No.:
02
|
|
Site:
Other-GASTROINTESTINAL ILLNESS REPORTING
|
|
Violation:
ENSURE THAT THE FOLLOWING GASTROINTESTINAL ILLNESS CASE DEFINITION IS USED.
|
|
Recommendation:
(1) Diarrhea (three or more episodes of loose stools in a 24 hour period); or (2) Vomiting and one additional symptom including one or more episodes of loose stools in a 24-hour period, or abdominal cramps, or headache, or muscle aches, or fever; and (3) Reported to the master of the vessel, the medical staff, or other designated staff by a passenger or a crew member.
|
|
|
Item No.:
06
|
|
Site:
Other-POTABLE WATER
|
|
Violation:
THERE WAS NO MICROBIOLOGICAL TESTING DONE ON THE POTABLE WATER DISTRIBUTION SYSTEM.
|
|
Recommendation:
A minimum of four potable water samples per month shall be collected and analyzed for the presence of Escherichia coli. Samples shall be collected randomly from locations forward, aft, upper, and lower decks of the vessel.
|
|
|
Item No.:
08
|
|
Site:
Other-POTABLE WATER
|
|
Violation:
THE REDUCED PRESSURE PRINCIPLE (RPZ) BACKFLOW PREVENTION DEVICE LOG DID NOT INCLUDE TEST RESULTS.
|
|
Recommendation:
Backflow prevention devices requiring testing, for example reduced pressure backflow preventer and double check valves with test cocks, shall be inspected and tested with a test kit at least annually. Test results showing the pressure differences on both sides of the valves shall be maintained for each device.
|
|
|
Item No.:
10
|
|
Site:
Other-SWIMMING POOLS & WHIRLPOOL SPAS
|
|
Violation:
THERE WAS NO WRITTEN FECAL ACCIDENT PROCEDURE PLAN IN PLACE.
|
|
Recommendation:
A fecal accident response procedure shall be documented and available for review during inspections.
|
|
|
Item No.:
10
|
|
Site:
Other-HOUSEKEEPING
|
|
Violation:
THE JETTED TUBS IN THE SUITES WERE OFTEN CLEANED AND SANITIZED THE EVENING BEFORE DISEMBARKATION. THIS DOES NOT ENSURE THAT THEY ARE SANITIZED BETWEEN OCCUPANTS.
|
|
Recommendation:
Sanitize the jetted tubs in the suites after guests have vacated the suites.
|
|
|
Item No.:
16
|
|
Site:
Other-DECK 6 GALLEY / GARDE MANGER
|
|
Violation:
THE CAVIAR THAT WAS SERVED WAS NOT PASTEURIZED, CERTIFIED AS PARASITE FREE, OR FROZEN TO THE TIME AND TEMPERATURE REQUIRED FOR PARASITE DESTRUCTION.
|
|
Recommendation:
Before service in ready-to-eat form, raw, raw-marinated, partially cooked, marinated-partially cooked fish other than molluscan shellfish, this also includes unpasteurized caviar, gravlax, savichi, carpaccio and sashimi:
(1) Shall be frozen throughout to a temperature of -20C (-4F) or below for 168 hours (7 days) in a freezer; or -35C (-31F) or below for 15 hours in a blast freezer.
|
|
|
Item No.:
16
|
|
Site:
Other-DECK 6 GALLEY / OMELET STATION
|
|
Violation:
COOKED PEPPERS AND HAM AT THIS STATION HAD PRODUCT TEMPERATURES OF 50 AND 51F RESPECTFULLY. THERE WAS NO WRITTEN PROCEDURES IDENTIFYING TIME OR TEMPERATURE AS THE PUBLIC HEALTH CONTROL FOR THESE POTENTIALLY HAZARDOUS FOODS.
|
|
Recommendation:
If time only, rather than time in conjunction with temperature, is used as the public health control for a working supply of potentially hazardous food before cooking, or for ready-to-eat potentially hazardous food that is displayed or held for service for immediate consumption:
(1) The food shall be marked or otherwise identified to indicate the time that is 4 hours past the point in time when the food is removed from temperature control; (2) The food shall be cooked and served, served if ready-to-eat, or discarded, within 4 hours from the time when the food is removed from temperature control; and (3) The food in unmarked containers or packages or marked to exceed a 4 hour limit shall be discarded.
Written procedures that ensure compliance with these guidelines shall be maintained on the vessel and made available to the VSP, upon request.
|
|
|
Item No.:
16
|
|
Site:
Other-DECK 5 OFFICERS MESS / COLD SERVICE
|
|
Violation:
YOGURT STORED IN THE UNDERCOUNTER REFRIGERATOR HAD A PRODUCT TEMPERATURE OF 45F.
|
|
Recommendation:
Refrigerated, ready-to-eat, potentially hazardous food may be held at 7C (45F) up to 24 hours in existing short term holding refrigeration equipment provided:
(1) The equipment is designated by a permanent label affixed to it indicating the maximum allowable product temperature is 7C (45F) and the maximum allowable storage time is 24 hours; (2) All containers of potentially hazardous foods placed in the unit must be labeled with a date and time by which food shall be used or discarded; (3) Potentially hazardous foods when placed in the equipment shall be at 5C (41F) or less; and (4) When the equipment is upgraded or replaced, it shall be with equipment that can maintain the potentially hazardous food at 5C (41F) or less.
|
|
|
Item No.:
16
|
|
Site:
Other-FOOD SERVICE - GENERAL
|
|
Violation:
A CONSUMER ADVISORY, WARNING GUESTS THAT EATING RAW OR UNDER COOKED PROTEIN FOODS MAY BE HAZARDOUS TO THEIR HEALTH WAS NOT PROVIDED.
|
|
Recommendation:
If an animal food such as beef, eggs, fish, lamb, milk, pork, poultry, or shellfish that is raw, undercooked, or not otherwise processed to eliminate pathogens is offered in a ready-to-eat form or as a raw ingredient in another ready-to-eat food, the passengers shall be informed by vessel newsletter articles, brochures, embarkation television broadcasts, menu advisories, placards, or other written means of the significantly increased risk to certain especially vulnerable consumers eating such foods in raw or undercooked form.
|
|
|
Item No.:
16
|
|
Site:
Other-FOOD SERVICE - GENERAL
|
|
Violation:
THERE WAS NO DATE MARKING OF POTENTIALLY HAZARDOUS, READY-TO-EAT FOODS HELD IN REFRIGERATORS FOR MORE THAN 24 HOURS.
|
|
Recommendation:
Refrigerated, ready-to-eat, potentially hazardous food:
(1) Prepared on a vessel and held refrigerated for more than 24 hours shall be clearly marked at the time of preparation to indicate the date by which the food shall be consumed, which is, including the day of preparation, 7 calendar days or fewer from the day the food is prepared.
|
|
|
Item No.:
19
|
|
Site:
Other-DECK 6 GALLEY / VEGETABLE/SOUP PREP AREA
|
|
Violation:
THE BULK CONTAINER OF SALT WAS NOT LABELED.
|
|
Recommendation:
Working containers holding food or food ingredients that are removed from their original packages for use on the vessel, such as cooking oils, flour, herbs, potato flakes, salt, spices, and sugar shall be identified with the common name of the food.
|
|
|
Item No.:
19
|
|
Site:
Other-SABITINI PIZZERIA
|
|
Violation:
THE SCOOP FOR THE FLOUR WAS STORED WITH THE HANDLE IN CONTACT WITH THE FLOUR.
|
|
Recommendation:
Ensure that the handles of food dispensing utensils are not in contact with the food.
|
|
|
Item No.:
20
|
|
Site:
Other-DECK 6 GALLEY / HOT SERVICE LINE
|
|
Violation:
THE STAND-BY HOT HOLDING CABINETS UNDERNEATH THE SERVICE LINE WERE NOT PROVIDED WITH WORKING THERMOMETERS.
|
|
Recommendation:
Install thermometers in the coldest area of these hot holding cabinets.
|
|
|
Item No.:
20
|
|
Site:
Other-LIDO - GENERAL
|
|
Violation:
TWO OF SIX BI-METALLIC THERMOMETERS CHECKED WERE OUT OF CALIBRATION.
|
|
Recommendation:
Food temperature measuring devices:
(1) That are scaled only in Celsius or dually scaled in Celsius and Fahrenheit shall be accurate to 1C in the intended range of use; and (2) That are scaled only in Fahrenheit shall be accurate to 2F in the intended range of use.
|
|
|
Item No.:
20
|
|
Site:
Other-DECK 6 GALLEY / SOUP SERVICE LINE
|
|
Violation:
A WORKING THERMOMETER WAS NOT PROVIDED FOR #6 ALTO-SHAAM HOT HOLDING UNIT.
|
|
Recommendation:
Ambient air temperature measuring devices:
(1) That are scaled in Celsius or dually scaled in Celsius and Fahrenheit shall be designed to be easily readable and accurate to 1.5C in the intended range of use. (2) That are scaled only in Fahrenheit shall be accurate to 3F in the intended range of use.
|
|
|
Item No.:
20
|
|
Site:
Other-FOOD SERVICE - GENERAL
|
|
Violation:
THERMOMETERS WERE NOT PLACED IN THE WARMEST PART OF THE REFRIGERATORS.
|
|
Recommendation:
Temperature measuring devices shall conform to the following guidelines:
(1) In a mechanically refrigerated or hot-food storage unit, the sensor of a temperature measuring device shall be located to measure the air temperature in the warmest part of a mechanically refrigerated unit and in the coolest part of a hot-food storage unit.
|
|
|
Item No.:
21
|
|
Site:
Other-DECK 5 CREW MESS
|
|
Violation:
THE TECHNICAL SPACE OF THE VITALITY JUICE MACHINE WAS DIFFICULT TO CLEAN.
|
|
Recommendation:
Nonfood-contact surfaces of equipment that are exposed to splash, spillage, or other food soiling or that require frequent cleaning shall be constructed of a corrosion-resistant, nonabsorbent, smooth material and easily accessible for cleaning. The manufacturer of this equipment is designing an internal drip tray and should be contacted to ensure it is installed.
|
|
|
Item No.:
21
|
|
Site:
Other-DECK 5 / CREW GALLEY
|
|
Violation:
THERE WAS EXCESSIVE AND PEELING SEALANT NOTED ON OVEN #2.
|
|
Recommendation:
Nonfood-contact equipment shall be maintained in good repair and easy to clean.
|
|
|
Item No.:
21
|
|
Site:
Other-DECK 5 GALLEY
|
|
Violation:
THE FOOT PEDAL ON THE DRINKING FOUNTAIN WAS BROKEN.
|
|
Recommendation:
Nonfood-contact equipment shall be maintained in good repair and proper adjustment including:
(2) Equipment components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturer's specifications.
|
|
|
Item No.:
21
|
|
Site:
Other-DECK 6 GALLEY / HOT GALLEY
|
|
Violation:
THE DOOR HANDLE AT COLD ROOM #6608 WAS IN DISREPAIR.
|
|
Recommendation:
Nonfood-contact equipment shall be maintained in good repair and proper adjustment including:
(1) Equipment shall be maintained in a state of repair and condition that meets the materials, design, construction, and operation specifications of these guidelines.
(2) Equipment components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturer's specifications.
|
|
|
Item No.:
21
|
|
Site:
Other-DECK 6 GALLEY / HOT GALLEY
|
|
Violation:
THE LABEL AND SEALANT ON OVEN #3 WERE PEELING.
|
|
Recommendation:
Repair this oven to make it easier to clean.
|
|
|
Item No.:
21
|
|
Site:
Other-DECK 6 GALLEY / POTWASH CLEAN STORAGE
|
|
Violation:
THE CONE SHAPED STRAINER HANDLES WERE DAMAGED.
|
|
Recommendation:
Nonfood-contact equipment shall be maintained in good repair.
|
|
|
Item No.:
21
|
|
Site:
Other-EXTERIOR BARS - GENERAL
|
|
Violation:
THE BAR COUNTERS IN THESE BARS WERE SOILED WITH DUST.
|
|
Recommendation:
Keep non-food contact surfaces of equipment clean.
|
|
|
Item No.:
21
|
|
Site:
Other-WHEELHOUSE BAR
|
|
Violation:
THE COUNTER IN THE STEWARDS AREA HAD AN OPEN SEAM BETWEEN THE COUNTER TOP AND THE BACK SPLASH WHERE THE GROUT WAS MISSING MAKING THE AREA DIFFICULT TO CLEAN.
|
|
Recommendation:
Nonfood-contact surfaces shall be free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance.
|
|
|
Item No.:
21
|
|
Site:
Other-LIDO / COFFEE STATION / PORTSIDE FORWARD
|
|
Violation:
THE LAMINATE ON THE CABINET DOORS WAS CRACKED MAKING THE SURFACES DIFFICULT TO CLEAN.
|
|
Recommendation:
Nonfood-contact equipment shall be maintained in good repair.
|
|
|
Item No.:
22
|
|
Site:
Other-DECK 6 GALLEY / POTWASH
|
|
Violation:
THE FINAL RINSE PRESSURE GAUGE WAS INOPERABLE.
|
|
Recommendation:
Pressure measuring devices that display the pressures in the water supply line for the fresh hot water sanitizing rinse shall have increments of 7 kilopascals (1 pounds per square inch) or smaller and shall be accurate to 14 kilopascals ( 2 pounds per square inch) in the 100-170 kilopascals (15-25 pounds per square inch) range.
|
|
|
Item No.:
22
|
|
Site:
Other-DECK 6 GALLEY / DISHWASHING AREA
|
|
Violation:
THE FINAL RINSE PRESSURE ON THE GLASSWASHING MACHINE WAS ABOVE THE MANUFACTURER'S RECOMMENDED RANGE.
|
|
Recommendation:
A warewashing machine and its auxiliary components:
(1) Shall be operated in accordance with the machine's data plate and other manufacturer's instructions. (2) A warewashing machine's conveyor speed or automatic cycle times shall be maintained accurately timed in accordance with manufacturer's specifications.
|
|
|
Item No.:
22
|
|
Site:
Other-DECK 4 GALLEY / POTWASH AREA
|
|
Violation:
THE FINAL RINSE PRESSURE ON THE POTWASHING MACHINE WAS ABOVE THE MANUFACTURER'S RECOMMENDED RANGE.
|
|
Recommendation:
A warewashing machine and its auxiliary components:
(1) Shall be operated in accordance with the machine's data plate and other manufacturer's instructions. (2) A warewashing machine's conveyor speed or automatic cycle times shall be maintained accurately timed in accordance with manufacturer's specifications.
|
|
|
Item No.:
26
|
|
Site:
Other-LIDO / BUFFET
|
|
Violation:
THE JUICE RESERVOIR OF THE VITALITY JUICE MACHINE WAS SOILED WITH JUICE RESIDUE. THE CLEANING STAFF WAS NOT PROPERLY DISASSEMBLING THE UNIT FOR CLEANING.
|
|
Recommendation:
|
|
|
Item No.:
26
|
|
Site:
Other-DECK 6 GALLEY / POTWASH
|
|
Violation:
THE FORCE OF THE WATER SPRAY IN THE AUTOMATIC POTWASH MACHINE FLIPS THE LIGHTER EQUIPMENT SO THAT WATER FROM THE WASH AND RINSE CYCLES DOES NOT DRAIN AFTER EACH CYCLE AND PRIOR TO THE FINAL RINSE.
|
|
Recommendation:
Ensure that all pots, pans and utensils are properly cleaned and sanitized.
|
|
|
Item No.:
26
|
|
Site:
Other-LIDO / DISHWASH AND POTWASH AREA
|
|
Violation:
PREVIOUSLY CLEANED PLASTIC BINS, SHEET PANS AND UTENSILS WERE FOUND SOILED WITH FOOD RESIDUE AND GREASE.
|
|
Recommendation:
Food-contact surfaces of equipment and utensils shall be clean to sight and touch.
|
|
|
Item No.:
26
|
|
Site:
Other-LIDO / BUFFET
|
|
Violation:
THE JUICE CONCENTRATE RESERVOIR OF THE VITALITY JUICE MACHINE WAS FOUND SOILED WITH JUICE RESIDUE. THE CLEANING STAFF WAS NOT PROPERLY DISASSEMBLING THE RESERVOIR FOR CLEANING.
|
|
Recommendation:
Food-contact surfaces of equipment and utensils shall be clean to sight and touch.
|
|
|
Item No.:
27
|
|
Site:
Other-DECK 5 / CREW MESS
|
|
Violation:
THE TECHNICAL SPACE OF THE VITALITY JUICE MACHINE WAS SOILED WITH DRINK RESIDUE.
|
|
Recommendation:
Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.
|
|
|
Item No.:
27
|
|
Site:
Other-DECK 5 / BAKERY
|
|
Violation:
THE TECHNICAL SPACE UNDER THE ROLL MACHINE WAS WET, SOILED, AND HAD A FOUL ODOR.
|
|
Recommendation:
Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.
|
|
|
Item No.:
28
|
|
Site:
Other-DECK 6 GALLEY / POTWASH CLEAN STORAGE
|
|
Violation:
THE CLEAN CUTTING BOARDS WERE NOT ALLOWED TO DRAIN BEFORE BEING STACKED.
|
|
Recommendation:
Provide proper cutting board storage that allows them to air dry before stacking.
|
|
|
Item No.:
28
|
|
Site:
Other-DECK 6 / DINING ROOM
|
|
Violation:
THE LOCKS AND BRACKETS FROM THE WAITER STATIONS WERE STORED WITH CLEAN UTENSILS IN THE WAITER STATION DRAWERS.
|
|
Recommendation:
Identify a storage area for the locks and brackets where they will not contaminate clean utensils and/or food.
|
|
|
Item No.:
28
|
|
Site:
Other-DECK 6 GALLEY / GARDE MANGER
|
|
Violation:
EXCESS WATER WAS NOTED IN THE CLEAN PLATE STORAGE CABINETS.
|
|
Recommendation:
Ensure that any excess water is drained from the cabinets.
|
|
|
Item No.:
29
|
|
Site:
Other-BARS - GENERAL
|
|
Violation:
ENSURE CLEAR ACCESS TO HAND WASHING STATIONS.
|
|
Recommendation:
|
|
|
Item No.:
30
|
|
Site:
Other-TOILET ROOMS
|
|
Violation:
THE TOILET ROOMS ADJACENT TO THE CREW GALLEY AND THE OFFICERS MESS WERE NOT PROVIDED WITH SOAP, COVERED WASTE RECEPTACLES OR PAPER TOWELS (ELECTRIC HAND DRYERS WERE PROVIDED). THESE TOILET ROOMS ARE THE MOST ACCESSIBLE FOR THE FOOD HANDLERS WORKING IN THESE AREAS AND SHOULD BE PROPERLY EQUIPPED.
|
|
Recommendation:
Toilet rooms shall be completely enclosed and shall have tight-fitting, self-closing doors which shall be kept closed except during cleaning or maintenance.
Signs shall be conspicuously posted on the bulkhead adjacent to the door of the toilet, reading "WASH HANDS AFTER USING TOILET " in a language that the food employees understand.
Easily cleanable covered receptacles shall be provided for hygiene waste materials.
Each handwashing facility shall have a supply of hand-cleansing soap or detergent and a supply of single-service paper towels available.
|
|
|
Item No.:
31
|
|
Site:
Other-DECK 5 OFFICERS MESS
|
|
Violation:
AN UNLABELED BOTTLE OF CLEANSER WAS NOTED IN THE CHEMICAL LOCKER.
|
|
Recommendation:
Original containers of poisonous or toxic materials and personal-care items shall bear a legible manufacturer's label.
Working containers used for storing poisonous or toxic materials such as cleaners and sanitizers taken from bulk supplies shall be clearly and individually identified with the common name of the material.
|
|
|
Item No.:
33
|
|
Site:
Other-DECK 5 OFFICERS MESS
|
|
Violation:
BUCKLED DECK TILES WERE NOTED IN THE CLOSET USED TO STORE PAPER CUPS. EXCESS WATER WAS NOTED UNDER THE DECK TILES.
|
|
Recommendation:
Decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas, shall be maintained in good repair.
|
|
|
Item No.:
33
|
|
Site:
Other-DECK 5 GALLEY / STATIONARY CABINET
|
|
Violation:
DUST WAS NOTED ON THE DECK UNDER THE CABINET.
|
|
Recommendation:
Decks, bulkheads, deckheads, and attached equipment in food preparation, warewashing, pantries, and storage areas, shall be cleaned as often as necessary.
|
|
|
Item No.:
33
|
|
Site:
Other-PROVISIONS / MEAT HOLDING UNIT
|
|
Violation:
THE OLD DECK MOUNTED SHELVING LEGS WERE STILL IN PLACE MAKING THE DECK DIFFICULT TO CLEAN.
|
|
Recommendation:
Remove the old legs.
|
|
|
Item No.:
33
|
|
Site:
Other-PROVISIONS / CORRIDOR
|
|
Violation:
THE DECK UNDER AND BETWEEN THE FLOUR PALLETS WAS SOILED WITH FOOD RESIDUE.
|
|
Recommendation:
Clean the deck in this area as often as required to keep it free of food residue.
|
|
|
Item No.:
33
|
|
Site:
Other-PROVISIONS / FRUIT COOLER #3714
|
|
Violation:
THE BULKHEAD ON THE LEFT SIDE OF THE DOORWAY WAS DAMAGED MAKING IT DIFFICULT TO CLEAN.
|
|
Recommendation:
Repair the bulkhead.
|
|
|
Item No.:
33
|
|
Site:
Other-FOOD SERVICE - GENERAL
|
|
Violation:
THE DECKS UNDER EQUIPMENT HAD TAPE ON THEIR SURFACES MAKING THESE AREAS DIFFICULT TO CLEAN.
|
|
Recommendation:
Remove the tape.
|
|
|
Item No.:
33
|
|
Site:
Other-LIDO / GENERAL
|
|
Violation:
SEALANT USED THROUGHOUT THIS AREA WAS PEELING MAKING THE AREAS DIFFICULT TO CLEAN.
|
|
Recommendation:
Decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas shall be constructed and maintained for easy cleaning.
|
|
|
Item No.:
33
|
|
Site:
Other-DECK 6 GALLEY / POTWASH CLEAN STORAGE
|
|
Violation:
DUST WAS NOTED ON THE DECK UNDER THE CLEAN STORAGE LOCKER.
|
|
Recommendation:
Decks, bulkheads, deckheads, and attached equipment in food preparation, warewashing, pantries, and storage areas, shall be cleaned as often as necessary.
|
|
|
Item No.:
33
|
|
Site:
Other-FOOD LIFTS
|
|
Violation:
THE LIFT DOOR TRACKS WERE SOILED. ADDITIONALLY, THE DECKS WERE SOILED WITH DRIED PAINT MAKING THE AREA DIFFICULT TO CLEAN.
|
|
Recommendation:
Decks in food lifts shall be maintained in good repair and clean.
|
|
|
Item No.:
33
|
|
Site:
Other-DECK 6 GALLEY / CLEAN DISH STORAGE
|
|
Violation:
EXCESS WATER WAS NOTED ON THE DECK IN THIS AREA.
|
|
Recommendation:
Ensure that the deck drains to prevent water from pooling on the deck.
|
|
|
Item No.:
34
|
|
Site:
Other-DECK 5 GALLEY
|
|
Violation:
THE DRINKING FOUNTAIN DRAIN LINE WAS CLOGGED.
|
|
Recommendation:
A plumbing system in a food area shall be maintained in good repair.
|
|
|
Item No.:
36
|
|
Site:
Other-SABITINI PIZZERIA
|
|
Violation:
ONE LIGHT WAS NOT WORKING IN THE PIZZA OVEN, AND ONE OF THE LIGHT SHIELDS WAS CRACKED.
|
|
Recommendation:
Light bulbs shall be shielded, coated, or otherwise shatter-resistant in areas where there is exposed food; clean equipment, utensils, and linens; or unwrapped single-service, and single-use articles.
|
|
|
Item No.:
37
|
|
Site:
Other-DECK 5 GALLEY / POTWASH AREA
|
|
Violation:
THERE WAS EXCESS CONDENSATION COLLECTING INSIDE THE HOOD OVER THE CLEAN LANDING OF THE POTWASHING MACHINE.
|
|
Recommendation:
Exhaust ventilation hood systems in food preparation and warewashing areas including components such as hoods, fans, guards, and ducting shall be designed to prevent grease or condensation from draining or dripping onto food, equipment, utensils, linens, and single-service and single-use articles.
|
|
|
Item No.:
41
|
|
Site:
Other-CHILD ACTIVITY CENTER
|
|
Violation:
COMMON SLEEPING BAGS WERE AVAILABLE IN THIS AREA AND USED IF CHILDREN FALL ASLEEP WHILE AT THE CENTER. IT WAS QUESTIONABLE WHETHER THESE BAGS WERE LAUNDERED BETWEEN USES.
|
|
Recommendation:
Recommend using liners that are easily laundered and ensure they and the pillow cases are laundered after each use.
|
|
|
Item No.:
41
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Site:
Other-CHILD ACTIVITY CENTER
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Violation:
WOODEN BLOCKS WERE PROVIDED AS TOYS. THESE BLOCKS WILL NOT WITHSTAND DAILY CLEANING AND DISINFECTING.
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Recommendation:
Toys used in the child-activity center shall be cleaned and disinfected daily.
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