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Item No.:
14
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Site:
Other-WINDJAMMER FOOD SERVICE
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Violation:
A large bowl of parmesan cheese was displayed unprotected on the buffet line.
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Recommendation:
Condiments, seasonings, and dressings shall be provided and dispensed in individual packages, from dispensers or from properly protected containers.
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Item No.:
11
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Site:
Other-WINDJAMMER FOOD SERVICE
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Violation:
Mashed potatoes were found in a hot holding unit with an internal product temperature of 135oF.
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Recommendation:
To prevent the rapid growth of microorganisms, potentially hazardous foods must be maintained at safe temperatures (45oF or below, 140oF or above) during storage prior to placement on the hot buffet line.
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Item No.:
22
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Site:
Other-WINDJAMMER FOOD SERVICE
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Violation:
The final rinse thermometer on the dishwashing machine was registering over 220oF and live steam instead of hot water was entering the final rinse compartment.
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Recommendation:
Dishwashing machines designed to sanitize with hot water shall be operated in accordance with manufacturers' instructions and utensils and equipment placed in the machine shall be exposed to hot water (greater than 165oF) and not steam in the sanitizing rinse cyle.
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Item No.:
20
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Site:
Other-WINDJAMMER FOOD SERVICE
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Violation:
Several cracked plastic plate covers were found.
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Recommendation:
Food-contact and ice-contact surfaces must be constructed of materials that are nontoxic, smooth, corrosion-resistant, nonabsorbent, and durable under conditions of normal use.
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Item No.:
4
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Site:
Other-POTABLE WATER
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Violation:
The vent to the backflow preventer for the Gaylord hood cleaning system in the Windjammer was piped into the bulkhead making it difficult to observe if it was leaking.
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Recommendation:
Vacuum breakers and backflow preventers must be properly installed and maintained in good repair at all times to assure reliable operation. Place the drainline where it can be inspected to detect if it is leaking, to a scupper or drain.
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Item No.:
34
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Site:
Other-DECK 4 - GALLEY
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Violation:
The handwash sink at the entrance to the galley from the dining room had ice and beverage residue in it.
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Recommendation:
Handwashing facilities must be used for no other purpose and must be accessible at all times, kept clean and be in good repair.
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Item No.:
30
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Site:
Other-DECK 4 - SERVICE BAR
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Violation:
There were three dirty glasses found on the counter and in a dishwasher rack under the sink.
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Recommendation:
The intermingling of clean utensil operations with soiled utensil operations is prohibited. Soiled and clean utensils must be kept separate to prevent the contamination of clean utensils.
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Item No.:
40
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Site:
Other-DECK 4 - HOT GALLEY
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Violation:
There was a large amount of condensation forming on the shelves over the bain maries and dripping back onto the pans and food.
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Recommendation:
Ventilation systems shall be adequately designed to remove a large percentage of the hot humid air in food service areas to prevent workers from perspiring profusely and to prevent the accumulation of condensation on deckheads. It is recommended that the bain maries be covered when not in use, this will reduce the amount of steam and condensation in this area.
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Item No.:
29
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Site:
Other-DECK 4 - HOT GALLEY
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Violation:
The interior of the door to technical cabinet 046-044 was soiled with black slime mold.
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Recommendation:
Non-food contact surfaces of equipment shall be cleaned as often as is necessary to keep the equipment free of accumulation of dust, dirt, food particles, and other debris.
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Item No.:
28
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Site:
Other-DECK 4 - HOT GALLEY
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Violation:
The interiors of the doors to undercounter refrigerators 046-044 were soiled with food residue.
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Recommendation:
The food contact surfaces of all food service equipment shall be kept free of accumulated soil.
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Item No.:
11
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Site:
Other-DECK 4 - PASTRY
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Violation:
The pass through refrigerator #106 had an internal ambient air temperature of 50oF. There were slices of Boston Creme pie and a container of whipped cream stored in this refrigerator.
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Recommendation:
Refrigerators used to store potentially hazardous foods must be maintained at 40oF (4.5oC) at all times to assure that potentially hazardous foods stored therein stabilize at or below 45oF (7oC).
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Item No.:
21
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Site:
Other-DECK 4 - SOUP STATION
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Violation:
The combi-oven door gasket was loose making it difficult to clean.
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Recommendation:
Oven gaskets shall be easily cleanable without breaks in the material.
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Item No.:
21
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Site:
Other-DECK 5 - HOT GALLEY
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Violation:
There was a gap between the grill front and the area surrounding the drip pan making it difficult to clean.
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Recommendation:
Surfaces of equipment not intended for contact with food, but which are exposed to splash or food debris or which otherwise require frequent cleaning, shall be designed and fabricated to be smooth, washable, free of unnecessary ledges, projections, or crevices, and readily accessible for cleaning, and shall be of such material and in such repair as to be easily maintained in a clean and sanitary condition.
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Item No.:
28
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Site:
Other-DECK 5 - ICE CREAM STATIO
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Violation:
The fan cover of pass through refrigerator 056-071 was soiled with dust.
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Recommendation:
The food contact surfaces of all food service equipment shall be kept free of dust and other accumulated soil.
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Item No.:
20
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Site:
Other-DECK 5 - BUFFET STATION
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Violation:
There was an open seam present on the back plate of the food slicer.
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Recommendation:
Food preparation equipment must be easily cleanable, in good repair, and corrosion-resistant.
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Item No.:
28
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Site:
Other-DECK 5 - BUFFET STATION
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Violation:
The seam on the back plate of the food slicer was soiled with food residue.
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Recommendation:
The food contact surfaces of all food preparation equipment shall be kept free of food residue and other accumulated soil.
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Item No.:
17
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Site:
Other-DECK 5 - BUFFET STATION
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Violation:
The handle of the ice scoop was in contact with the ice in the ice machine.
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Recommendation:
Between uses, ice transfer receptacles shall be stored in a way that protects them and the ice from contamination.
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Item No.:
26
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Site:
Other-DECK 5 - SCULLERY
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Violation:
The final rinse temperature for the in-use flite dishwashing machine was measured at 160oF. After adjusting the final rinse temperature it was measured at 170oF.
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Recommendation:
Automatic dishwashing machines utilizing hot water for sanitizing shall operate at a minimum of 165oF (74oC) measured at dish level.
Recommend that the utility workers monitor the machine thermometers and report to their supervisor when the temperature falls below 180oF.
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Item No.:
38
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Site:
Other-FOOD ELEVATOR
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Violation:
The deck of the food lift was heavily soiled with food debris and dirt.
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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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Item No.:
21
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Site:
Other-PROVISIONS - DRY STORES
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Violation:
Cardboard was used to cover tubular shelving, to prevent small items from falling through.
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Recommendation:
Nonfood preparation equipment must be easily cleanable. Cardboard is not easily cleanable or durable. Additionally, it provides ideal harborage for cockroaches.
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Item No.:
20
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Site:
Other-FOOD SERVICE - GENERAL
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Violation:
Numerous ice machines had split door gaskets making them difficult to clean.
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Recommendation:
Food-contact and ice-contact surfaces must be constructed of materials that are nontoxic, smooth, corrosion-resistant, nonabsorbent, and durable under conditions of normal use. Food-contact surfaces also must be easily cleanable and free of difficult-to-clean internal corners, crevices, and fasteners.
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