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Item No.:
4
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Site:
Other-OFFICERS LAUNDRY
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Violation:
Pressure type backflow preventers are required on the potable water lines to the washing machines.
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Recommendation:
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Item No.:
4
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Site:
Other-PHOTO LAB
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Violation:
Pressure type backflow preventers are required when shutoff valves are located downstream from the backflow preventers.
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Recommendation:
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Item No.:
10
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Site:
Other-DECK 4 GALLEY-WALK-IN FRIG #46-13
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Violation:
Trays of cooked, sliced turkey that were prepared and refrigerated the previous evening were found with internal product temperatures of 63oF.
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Recommendation:
After being cooked or prepared, potentially hazardous foods either must be properly refrigerated in a unit with an air temperature at or below 40oF (4.5oC) or remain heated at or above 140oF (60oC).
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Item No.:
10
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Site:
Other-DECK 4 GALLEY-WALK-IN FRIG #46-13
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Violation:
Plastic bins of cooked rice that were prepared and refrigerated the previous evening were found with internal product temperatures of 52oF.
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Recommendation:
After being cooked or prepared, potentially hazardous foods either must be properly refrigerated in a unit with an air temperature at or below 40oF (4.5oC) or remain heated at or above 140oF (60oC).
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Item No.:
10
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Site:
Other-DECK 4-COLD PANTRY
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Violation:
A plastic bin of cooked potatoes that were prepared and refrigerated the previous evening were found with an internal product temperature of 49oF.
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Recommendation:
After being cooked or prepared, potentially hazardous foods either must be properly refrigerated in a unit with an air temperature at or below 40oF (4.5oC) or remain heated at or above 140oF (60oC).
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Item No.:
11
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Site:
Other-DECK 4-COLD PANTRY
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Violation:
Proper procedures, including the use of a thermometer, were not followed for cooling the potatoes to 45oF or below within a 4 hour period.
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Recommendation:
Potentially hazardous food must be refrigerated in a manner that promotes rapid cooling. Such foods prepared in large volumes or quantities can be rapidly cooled utilizing such methods as shallow pans, agitation, quick chilling in freezer units, or ice baths external to the food container. The use of blast freezers are very effective in reducing temperatures quickly.
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Item No.:
11
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Site:
Other-DECK 4 GALLEY
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Violation:
Proper procedures were not followed in cooling the cooked turkey and rice to 45oF or below within a 4 hour period. Thermometers were not used to monitor the product temperatures.
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Recommendation:
Potentially hazardous food must be refrigerated in a manner that promotes rapid cooling. Such foods prepared in large volumes or quantities can be rapidly cooled utilizing such methods as shallow pans, agitation, quick chilling in freezer units, or ice baths external to the food container. The use of blast freezers are very effective in reducing temperatures quickly.
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Item No.:
22
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Site:
Other-DECK 4-DISHWASHING
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Violation:
Plates and plate covers were placed on the conveyor belt of the large dishwashing machine overlapping each other. Also, some pieces of silverware and plate covers were found soiled after being washed due to improper racking or inadequate pre-scraping.
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Recommendation:
Equipment and utensils shall be placed in racks, trays, baskets or on conveyors so that food-contact surfaces are exposed to the unobstructed application of detergent wash and clean rinse waters and free draining occurs.
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Item No.:
28
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Site:
Other-DECK 5-COLD PANTRY
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Violation:
The sealant on the back plate of the slicer was loose encrusted food debris was noted in the seam.
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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.
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Item No.:
28
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Site:
Other-DECK 4-GALLEY
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Violation:
An unwashed knife was found stored in knife locker #3.
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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.
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Item No.:
28
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Site:
Other-DECK 4-GALLEY
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Violation:
Food debris was present on the lid gasket to the pressure braising pan.
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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.
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Item No.:
28
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Site:
Other-DECK 4-GALLEY
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Violation:
Several previously cleaned pans were found soiled with food residue.
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Recommendation:
To prevent cross-contamination, pots, pans, utensils and other food contact surfaces of equipment shall be thoroughly washed, rinsed and sanitized after each use and prior to storage. Any items which are found to be soiled after being washed, must be returned to the warewashing area for immediate re-washing.
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Item No.:
28
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Site:
Other-DECK 4-POTWASH
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Violation:
Some previously cleaned pans and utensils were soiled with food and grease residue.
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Recommendation:
To prevent cross-contamination, pots, pans, utensils and other food contact surfaces of equipment shall be thoroughly washed, rinsed and sanitized after each use and prior to storage. Any items which are found to be soiled after being washed, must be returned to the warewashing area for immediate re-washing.
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Item No.:
28
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Site:
Other-WINDJAMMER CAFE-DISHWASHING
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Violation:
Several previously cleaned plates were soiled with egg residue.
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Recommendation:
To ensure clean tableware, dishes shall be prewashed, correctly racked, and if necessary, presoaked to facilitate thorough wash, rinse and sanitizing action in the dishwashing machine. Any items that are found to be soiled must be returned to the dishwashing area for immediate rewashing.
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Item No.:
29
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Site:
Other-DECK 4-PASTRY
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Violation:
The knife locker was soiled with food residue.
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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.:
29
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Site:
Other-DECK 4-PASTRY
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Violation:
The open cabinet below the ice cream dipper well and the stainless steel dipper well cup were soiled with food residue.
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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.:
29
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Site:
Other-BAKERY
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Violation:
The knife locker was soiled with some food residue.
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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.:
29
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Site:
Other-BAKERY
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Violation:
The stainless steel table surfaces underneath the teflon bakery boards were soiled with dough and moisture.
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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.:
29
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Site:
Other-DECK 4-HOT GALLEY
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Violation:
The knife locker was soiled with food residue.
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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.:
29
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Site:
Other-DECK 4-COFFEE STATION
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Violation:
The splash zone of the milk dispenser and espresso coffee machines were soiled with dried drink residue.
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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.:
29
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Site:
Other-DECK 4-SOUP STATION
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Violation:
The interiors of the soup cup, hot and cold storage drawers were soiled with food residue. Also, the cabinet facing surrounding one of the soup cup drawers on deck 5 was heavily soiled with food debris.
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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.:
40
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Site:
Other-DECK 5-DISHWASHING
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Violation:
Inadequate extraction of steam and heat from the soiled side of the large dishwashing machine resulted in condensation forming on the deckhead.
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Recommendation:
All food preparation, warewashing and toilet rooms shall have sufficient ventilation to keep them free of excessive heat, steam, condensation, vapors, obnoxious odors, smoke and fumes.
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Item No.:
42
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Site:
Other-DECK 4-DINING ROOM
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Violation:
Soiled napkins were found setting on the clean sections of three waiter stations.
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Recommendation:
Soiled napkins shall be stored on the soiled side of the waiter stations.
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