|
|
|
Item No.:
3
|
|
Site:
Other-POTABLE WATER
|
|
Violation:
ENSURE THAT THE DISTRIBUTION SYSTEM CHLORINE ANALYZER PUMP HAS A BACKUP PUMP WITH AN AUTOMATIC SWITCH OVER.
|
|
Recommendation:
|
|
|
Item No.:
7
|
|
Site:
Other-FOOD SERVICE-GENERAL
|
|
Violation:
SEVERAL FLOOR SINKS WERE NOT DRAINING PROPERLY.
|
|
Recommendation:
Floor sinks shall be repaired so that they drain properly.
|
|
|
Item No.:
10
|
|
Site:
Other-BREAKFAST PANTRY
|
|
Violation:
MILK FOR THE CAPPUCCINO MACHINE WAS BEING HELD AT 57oF. THE INTERIOR OF THE MACHINE WAS FROSTED OVER.
|
|
Recommendation:
Potentially hazardous food requiring refrigeration should be stored at or below 45oF.
|
|
|
Item No.:
14
|
|
Site:
Other-OFFICERS MESS
|
|
Violation:
THERE WAS NO SNEEZE GUARD PROVIDED FOR THE BAIN MARIE.
|
|
Recommendation:
Display tables or buffet lines for service of unpackaged foods must be effectively shielded so as to intercept any source of contamination from the consumer. Appropriate food shielding (sneeze guards) should be provided.
|
|
|
Item No.:
14
|
|
Site:
Other-GARDE MANGER
|
|
Violation:
CONDENSATION WAS FORMING ALONG THE REACH-THRU REFRIGERATOR DOORS.
|
|
Recommendation:
The condensation problem shall be corrected.
|
|
|
Item No.:
15
|
|
Site:
Other-PROVISIONS-COLD STORES
|
|
Violation:
COOKED AND RAW FISH WERE STORED SIDE BY SIDE IN THE FISH FREEZER.
|
|
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.
|
|
|
Item No.:
20
|
|
Site:
Other-MAIN GALLEY
|
|
Violation:
SAUCE PANS CONTAINED NON-EASILY CLEANABLE OPEN CHANNELS IN THE HANDLES.
|
|
Recommendation:
The sauce pans shall be replaced.
|
|
|
Item No.:
21
|
|
Site:
Other-SPECIALTY GALLEY
|
|
Violation:
THERE WERE NON-EASILY CLEANABLE GAPS BETWEEN THE GRILL RAILS.
|
|
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.
|
|
|
Item No.:
21
|
|
Site:
Other-BARS-GENERAL
|
|
Violation:
TWO ICE BIN DOOR GASKETS WERE SPLIT.
|
|
Recommendation:
Ice bin door gaskets shall be easily cleanable without breaks in the material. The corners shall be closed and sealed and hollow sections shall be sealed.
|
|
|
Item No.:
21
|
|
Site:
Other-BREAKFAST PANTRY
|
|
Violation:
THE ELECTRICAL CORD TO THE TOASTER WAS LYING ON THE COUNTER.
|
|
Recommendation:
The cord shall be shortened.
|
|
|
Item No.:
22
|
|
Site:
Other-LIDO POT WASH
|
|
Violation:
ENSURE THAT ALL EQUIPMENT BEING WASHED AND SANITIZED FITS IN THE 3-COMPARTMENT SINK.
|
|
Recommendation:
|
|
|
Item No.:
22
|
|
Site:
Other-BARS-GENERAL
|
|
Violation:
THE UPPER SPRAY ARMS IN 3 OF THE UNDER COUNTER GLASS WASHERS HAD SOME CLOGGED SPRAY NOZZLES.
|
|
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.
|
|
|
Item No.:
22
|
|
Site:
Other-CREW POTWASH
|
|
Violation:
CLEAN POTS AND PANS WERE EXCESSIVELY WET AS THERE WAS NO CLEAN LANDING TABLE TO DRAIN OFF EXCESS WATER.
|
|
Recommendation:
For manual washing, rinsing, and sanitizing of utensils and equipment, a sink with at least three compartments shall be provided and used. Sink compartments shall be large enough to contain the equipment and utensils, and each compartment of the sink shall be supplied with hot and cold potable running water. Clean and soiled landing tables shall be provided.
|
|
|
Item No.:
22
|
|
Site:
Other-MAIN GALLEY-DISHWASHING
|
|
Violation:
THE FINAL RINSE PATTERNS DID NOT HAVE A WIDE ENOUGH SPRAY PATTERN AND THE PRESSURE GAUGE INDICATED A PRESSURE OF 60 POUNDS PER SQUARE INCH.
|
|
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.
|
|
|
Item No.:
26
|
|
Site:
Other-LIDO DISHWASHING
|
|
Violation:
THE FINAL SANITIZING TEMPERATURE OF THE AUTOMATIC DISHWASHER WAS 140oF.
|
|
Recommendation:
Automatic dishwashing machines utilizing hot water for sanitizing shall operate at a minimum of 165oF (74oC) measured at dish level.
|
|
|
Item No.:
38
|
|
Site:
Other-FOOD SERVICE-GENERAL
|
|
Violation:
EXCESSIVE SEALANT WAS NOTED IN TECHNICAL CABINET DRAIN WELLS AND ALONG SOME BULKHEAD/DECK JUNCTURES.
|
|
Recommendation:
Excessive sealant shall be removed.
|
|
|
Item No.:
38
|
|
Site:
Other-CREW MESS
|
|
Violation:
FOOD DEBRIS WAS BUILDING UP AT THE BULKHEAD/DECKHEAD JUNCTURE BELOW THE DIRTY DISH DROP OFF.
|
|
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.
|
|
|
Item No.:
38
|
|
Site:
Other-FOOD SERVICE-GENERAL
|
|
Violation:
ROUGH WELDS WERE NOTED AROUND SOME SCUPPER DRAINS.
|
|
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.
|
|
|
Item No.:
38
|
|
Site:
Other-VEGETABLE PREPARATION
|
|
Violation:
FOOD DEBRIS WAS NOTED IN HARD TO REACH AREAS OF DRAINS.
|
|
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.
|
|
|
Item No.:
39
|
|
Site:
Other-DINING ROOM WAITER STATIONS
|
|
Violation:
LIGHTING WAS LESS THAN ADEQUATE AT THE WAITER STATIONS.
|
|
Recommendation:
It is required that additional lighting be provided to insure at least 20-footcandles of light on all food preparation surfaces.
|
|
|
Item No.:
39
|
|
Site:
Other-OFFICERS BAR
|
|
Violation:
SOME LIGHT WERE NOT FUNCTIONING ABOVE THE BAR.
|
|
Recommendation:
The lights shall be repaired.
|
|