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Item No.:
4
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Site:
Other-FOODSERVICE GENERAL
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Violation:
THE BACKFLOW PREVENTERS ON ALL OF THE DISHWASH SPRAY HOSES WERE INSTALLED AT THE END OF THE FLEX HOSE AT THE NOZZLE. THEY COULD BE SUBMERGED ALONG WITH THE NOZZLE INTO THE SINK AND BE RENDERED INEFFECTIVE.
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Recommendation:
Suggest either shortening each hose so the nozzle can never be submerged below the sinks flood rim or moving the backflow preventer to the hose base in each sink.
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Item No.:
15
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Site:
Other-FISH PREPARATION ROOM
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Violation:
COOKED SHRIMP WAS STORED WITH CONTAINERS IN CONTACT WITH CONTAINERS OF A VARIETY OF RAW SEAFOODS IN THE WALK-IN FREEZER. THIS SCENARIO WAS REPEATED ON SEVERAL SHELVES THROUGHOUT THE WALK-IN.
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Recommendation:
Because of the possibility of cross-contamination, cooked or ready-to-eat foods and raw poultry, meat or seafood must be stored either in separate refrigerators or freezers, in separate sections of the same refrigerator or freezer or on different shelves of the same refrigerator or freezer with cooked or ready-to-eat foods always stored above raw food.
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Item No.:
19
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Site:
Other-LIDO - POT WASH
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Violation:
ENSURE THAT THE PERSON HANDLING THE SOILED EQUIPMENT DOES NOT ALSO HANDLE SANITIZED EQUIPMENT WITHOUT FIRST WASHING HIS HANDS BETWEEN THE DIRTY AND CLEAN OPERATIONS.
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Recommendation:
All food-handling personnel must wash their hands when reporting to work, after each visit to the toilet, after each break, after handling raw meat, poultry or seafood and after coughing, sneezing, or handling garbage or similar sources of potential contamination of hands. After handling dirty dishes, staffers must wash their hands again before handling clean dishes and utensils.
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Item No.:
21
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Site:
Other-LIDO - SERVICE LINES
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Violation:
THE INTERIOR SPACES OF THE GRILLS WERE NOT EASILY CLEANABLE.
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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.:
21
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Site:
Other-OCEAN BAR - PANTRY
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Violation:
DIFFICULT TO CLEAN WOODEN PALLETS WERE NOTED IN THIS AREA.
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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.:
21
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Site:
Other-LA FONTAINE DINING ROOMS
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Violation:
THE DOORS ON ALL OF THE WAITER STATIONS HAD DIFFICULT TO CLEAN PIANO HINGES.
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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.:
22
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Site:
Other-LIDO - BAR
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Violation:
SEVERAL UPPER SPRAY NOZZLES IN THE FINAL SANITIZING RINSE OF THE GLASSWASHING MACHINE WERE PLUGGED WITH DEBRIS.
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Recommendation:
Dishes and utensils must be cleaned and sanitized utilizing spray-type dishwashing machines. These machines shall be properly installed and maintained in good repair. Machines shall be operated in accordance with manufacturers' instructions, and utensils and equipment placed in the machine shall be exposed to all dishwashing cycles. All automatic detergent dispensers, wetting agent dispensers, and liquid sanitizer injectors shall be properly installed and maintained.
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Item No.:
28
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Site:
Other-VEGETABLE PREPARATION ROOM
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Violation:
PREVIOUSLY CLEANED CUTTING BOARDS AND ONE PREP KNIFE WERE FOUND SOILED WITH FOOD RESIDUE ON THE CLEAN STORAGE COUNTER.
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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.:
29
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Site:
Other-LIDO - SERVICE LINES
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Violation:
THE INTERIOR SPACES OF THE GRILLS WERE SOILED WITH FOOD AND GREASE 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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