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Item No.:
22
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Site:
Other-DECK 4-DISHWASHING
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Violation:
The final rinse of the large dishwasher was to hot as steam and air were emitting from the spray nozzles. The dishlevel temperature was 155oF.
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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-DECK 5-DISHWASHING
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Violation:
A few 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.:
28
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Site:
Other-WINDJAMMER POT WASH
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Violation:
The chaffing dish rotating covers in the clean storage area were 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-WINDJAMMER HOT GALLEY
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Violation:
The back side of the slicer's blade was 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-POOL BAR
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Violation:
The drink mixer spinner blade was soiled with dried juice residue. This was also noted in the Sports bar.
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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.:
38
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Site:
Other-DECK 5- GALLEY
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Violation:
There were some small gaps in a bulkhead corner profile strip.
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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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