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Item No.:
16
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Site:
Other-GALLEY
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Violation:
Two employees were handling ready-to-eat foods with their bare hands.
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Recommendation:
Hand contact with food or drink must be minimized. Personnel must use disposable plastic gloves and nonabsorbent materials such as waxed paper or utensils when handling ready-to-eat foods that will not undergo further cooking. Gloves shall be discarded and replaced whenever torn, punctured, or contaminated.
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Item No.:
21
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Site:
Other-GALLEY
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Violation:
There were non-easily cleanable gaps between the refrigerator and the deckhead.
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Recommendation:
Unless sufficient space is provided for easy cleaning between, behind and above each unit of fixed equipment, the space between it and adjoining equipment and adjacent bulkheads or deckheads shall be not more than 1/32-inch. If exposed to seepage, the equipment shall be sealed to the adjoining equipment or adjacent bulkheads or deckheads.
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Item No.:
21
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Site:
Other-GALLEY
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Violation:
There was a large non-easily cleanable gap between the grill and the stove.
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Recommendation:
Unless sufficient space is provided for easy cleaning between, behind and above each unit of fixed equipment, the space between it and adjoining equipment and adjacent bulkheads or deckheads shall be not more than 1/32-inch. If exposed to seepage, the equipment shall be sealed to the adjoining equipment or adjacent bulkheads or deckheads.
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Item No.:
27
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Site:
Other-GALLEY
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Violation:
Wiping cloths were not properly restricted.
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Recommendation:
Moist cloths or sponges used for wiping food spills on kitchenware and food contact surfaces of equipment shall be clean and must be rinsed frequently in a sanitizing solution and used for no other purpose. Wiping cloths and sponges shall be stored in a sanitizing solution between uses. Containers of washing and sanitizing solution shall be stored in a manner to preclude contamination of food and food-contact surfaces.
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Item No.:
28
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Site:
Other-GALLEY
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Violation:
The interior of the microwave oven was soiled with food residue.
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Recommendation:
All food preparation equipment, utensils, tableware, other food contact surfaces and food storage containers shall be washed, rinsed, and sanitized after every use or change in use. A food surface is that surface of equipment or utensil with which food normally comes in contact and those surfaces from which food may drip, drain, or splash back onto other surfaces normally in contact with food.
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Item No.:
28
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Site:
Other-GALLEY
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Violation:
The inside of the steamer was soiled with food residue.
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Recommendation:
All food preparation equipment, utensils, tableware, other food contact surfaces and food storage containers shall be washed, rinsed, and sanitized after every use or change in use. A food surface is that surface of equipment or utensil with which food normally comes in contact and those surfaces from which food may drip, drain, or splash back onto other surfaces normally in contact with food.
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Item No.:
38
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Site:
Other-GALLEY
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Violation:
The deck in the walk-in freezer was in poor repair and was soiled with food debris.
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Recommendation:
Decks, bulkheads, and deckheads in food preparation, warewashing, and storage areas, including pantries, shall be designed and constructed for easy cleanability, shall be corrosion-resistant, maintained in good repair, and kept clean.
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