|
|
|
Item No.:
37
|
|
Site:
Galley-Deck 4 - Dishwash
|
|
Violation:
The soiled side of the dishwash area had an excessive amount of condensate above it. The condensate dripped from the deckhead and pooled on the deck.
|
|
Recommendation:
Ensure ventilation hood systems and devices operate effectively to prevent grease and condensate from collecting on the bulkheads and deckheads.
|
|
|
Item No.:
21
|
|
Site:
Galley-Deck 4 - Izumi
|
|
Violation:
On hibachi grill #1 and #3, the grease trap had old food debris and peeling sealant. The area had been previously cleaned and sanitized.
|
|
Recommendation:
Ensure nonfood-contact surfaces are free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance.
|
|
|
Item No.:
19
|
|
Site:
Buffet-Windjammer Service Tongs
|
|
Violation:
The handles of the self-service serving tongs were touching the bread rolls out for passenger self-service at the starboard omelet station. Additionally, there were no service tongs available for the lemon wedges (starboard side Favorites Island), the apple Danish (portside dessert island), and the bran muffins (portside dessert island).
|
|
Recommendation:
During pauses in food preparation or dispensing, ensure food preparation and dispensing utensils are stored in the food with their handles above the top of the food and the container. Provide food-dispensing utensils for each container displayed at a consumer self-service unit such as a buffet or salad bar.
|
|
|
Item No.:
25
|
|
Site:
Galley-Portside Pantry
|
|
Violation:
A wet wiping cloth was stored on the countertop beneath the counter-mounted deli slicer.
|
|
Recommendation:
Restrict wiping cloths to the following: (1) Cloths used for wiping food spills are used for no other purpose; (2) Cloths used for wiping food spills are dry and used for wiping food spills from tableware and single service articles or wet and cleaned, stored in a chemical sanitizer, and used for wiping spills from food-contact and nonfood-contact surfaces of equipment; (3) Dry or wet cloths used with raw animal foods are kept separate from cloths used for other purposes. Wet cloths used with raw animal foods must be kept in a separate sanitizing solution; (4) Wet wiping cloths used with a freshly made sanitizing solution and dry wiping cloths are free of food debris and visible soil.
|
|
|
Item No.:
27
|
|
Site:
Galley-Portside Pantry
|
|
Violation:
The deli slicer's metal nameplate was detached and there was old food residue behind the nameplate.
|
|
Recommendation:
Ensure nonfood-contact surfaces of equipment are kept free of an accumulation of dust, dirt, food residue, and other debris.
|
|
|
Item No.:
21
|
|
Site:
Galley-Portside Pantry
|
|
Violation:
The deli slicer's metal nameplate was detached and there was old food residue behind the nameplate.
|
|
Recommendation:
Ensure nonfood-contact surfaces are free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance.
|
|
|
Item No.:
27
|
|
Site:
Galley-Portside Pantry
|
|
Violation:
The handles of all three undercounter refrigerators had a sticky residue. On the countertop above the refrigerators, sliced melon was being stored for service; however, it was unclear if the sticky residue was from the sliced melon.
|
|
Recommendation:
Ensure nonfood-contact surfaces of equipment are kept free of an accumulation of dust, dirt, food residue, and other debris.
|
|
|
Item No.:
34
|
|
Site:
Galley-Preparation Sink
|
|
Violation:
The preparation sink's faucet in the portside hot galley continuously dripped water, and water pooled in the bottom of the sink.
|
|
Recommendation:
Ensure a plumbing system in a food area is maintained in good repair.
|
|
|
Item No.:
21
|
|
Site:
Galley-Portside Combination Ovens
|
|
Violation:
The plastic touch buttons were peeling and missing on the three left-side combination ovens, which made the area difficult to clean.
|
|
Recommendation:
Ensure nonfood-contact surfaces of equipment that are exposed to splash, spillage, or other food soiling or that require frequent cleaning are constructed of a corrosion-resistant, nonabsorbent, and smooth material.
|
|
|
Item No.:
34
|
|
Site:
Buffet-Island #7 Handwash Station
|
|
Violation:
The handwash station's faucet continuously dripped water.
|
|
Recommendation:
Ensure a plumbing system in a food area is maintained in good repair.
|
|
|
Item No.:
36
|
|
Site:
Buffet-Island #6 Lighting
|
|
Violation:
The plastic protective cover was peeling on the red heat lamp above the carving station.
|
|
Recommendation:
Ensure light bulbs are shielded, coated, or otherwise shatter-resistant in areas where there is exposed food, clean equipment, utensils, and linens, or unwrapped single-service and single-use articles.
|
|
|
Item No.:
21
|
|
Site:
Buffet-Island Hot Plates
|
|
Violation:
Red silicone was peeling and/or missing around the outside of the island hot plates throughout the venue, creating a difficult to clean area.
|
|
Recommendation:
Ensure nonfood-contact surfaces are free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance.
|
|
|
Item No.:
27
|
|
Site:
Buffet-Island Hot Plates
|
|
Violation:
Red silicone was peeling and/or missing around the outside of the island hot plates throughout the venue, creating a difficult to clean area. Old food residue was in several of the areas where the silicone was missing on portside Island #5 and starboard Island #3.
|
|
Recommendation:
Ensure nonfood-contact surfaces of equipment are kept free of an accumulation of dust, dirt, food residue, and other debris.
|
|
|
Item No.:
22
|
|
Site:
Buffet-Portside Waiter Stations
|
|
Violation:
The chemical sanitizer in two buckets was cloudy. The sanitizer was replaced immediately in both buckets.
|
|
Recommendation:
Ensure the wash, rinse, and sanitize solutions are maintained clean.
|
|
|
Item No.:
26
|
|
Site:
Buffet-Portside Beverage Station Ice Machine
|
|
Violation:
A pink substance was on the food contact surface of the ice machine's inner cover. The substance could be removed with an alcohol swab.
|
|
Recommendation:
Ensure food contact surfaces of equipment and utensils are clean to sight and touch.
|
|
|
Item No.:
21
|
|
Site:
Buffet-Starboard Beverage Station
|
|
Violation:
There was a large peeling sticker on the countertop underneath the juice machine, which made the area difficult to clean.
|
|
Recommendation:
Ensure nonfood-contact surfaces are free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance.
|
|
|
Item No.:
25
|
|
Site:
Buffet-Starboard Island #2
|
|
Violation:
A wet wiping cloth was stored on the edge of the handwash sink.
|
|
Recommendation:
Restrict wiping cloths to the following: (1) Cloths used for wiping food spills are used for no other purpose; (2) Cloths used for wiping food spills are dry and used for wiping food spills from tableware and single service articles or wet and cleaned, stored in a chemical sanitizer, and used for wiping spills from food-contact and nonfood-contact surfaces of equipment; (3) Dry or wet cloths used with raw animal foods are kept separate from cloths used for other purposes. Wet cloths used with raw animal foods must be kept in a separate sanitizing solution; (4) Wet wiping cloths used with a freshly made sanitizing solution and dry wiping cloths are free of food debris and visible soil.
|
|
|
Item No.:
21
|
|
Site:
Buffet-Starboard Island #3
|
|
Violation:
Two melamine display trays were chipped in several areas. The trays were immediately discarded.
|
|
Recommendation:
Design and construct nonfood-contact surfaces of equipment and utensils to be durable and to retain their characteristic qualities under normal use conditions.
|
|
|
Item No.:
27
|
|
Site:
Buffet-Starboard Coffee Station
|
|
Violation:
There was dried residue underneath the counter-mounted ice machine.
|
|
Recommendation:
Ensure nonfood-contact surfaces of equipment are kept free of an accumulation of dust, dirt, food residue, and other debris.
|
|
|
Item No.:
20
|
|
Site:
Galley-El Loco Fresco
|
|
Violation:
Condensate collected inside on the top of the undercounter time control refrigerator, then dripped and pooled on the bottom. No food was impacted as the venue was not in service at the time.
|
|
Recommendation:
Food contact equipment must be maintained in good repair and proper adjustment: (1) Equipment must be maintained in a state of repair and condition that meets the materials, design, construction, and operating specifications of these guidelines.
|
|
|
Item No.:
27
|
|
Site:
Galley-El Loco Fresco
|
|
Violation:
The display-only tortilla machine had dust, a piece of hair, and oil build-up on the surface.
|
|
Recommendation:
Ensure nonfood-contact surfaces of equipment are kept free of an accumulation of dust, dirt, food residue, and other debris.
|
|
|
Item No.:
33
|
|
Site:
Galley-El Loco Fresco
|
|
Violation:
There were four loose screws and one missing screw in the two light fixtures directly above the grill.
|
|
Recommendation:
Ensure decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas are maintained in good repair.
|
|
|
Item No.:
21
|
|
Site:
Galley-Portside BBQ
|
|
Violation:
The right counter-mounted microwave was missing screw caps and two screws were missing, which made the area difficult to clean.
|
|
Recommendation:
Ensure nonfood-contact surfaces are free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance.
|
|
|
Item No.:
26
|
|
Site:
Galley-Portside BBQ
|
|
Violation:
One heavily scored plastic cutting board was stored in the clean area. Crew immediately took the cutting board to be resurfaced.
|
|
Recommendation:
Ensure food contact surfaces of equipment and utensils are clean to sight and touch. Ensure surfaces such as cutting blocks and boards that are subject to scratching and scoring are resurfaced if they no longer can be effectively cleaned and sanitized or discarded if they are not capable of being resurfaced.
|
|
|
Item No.:
36
|
|
Site:
Galley-Chops Grille
|
|
Violation:
The plastic protective cover was peeling on two red heat lamps.
|
|
Recommendation:
Ensure light bulbs are shielded, coated, or otherwise shatter-resistant in areas where there is exposed food, clean equipment, utensils, and linens, or unwrapped single-service and single-use articles.
|
|
|
Item No.:
20
|
|
Site:
Galley-Chops Grille
|
|
Violation:
There was one slotted fastener and three missing fasteners in the food splash zone of the counter-mounted espresso machine. Staff corrected immediately.
|
|
Recommendation:
Use only low profile, nonslotted, noncorroding, and easy-to-clean fasteners on food-contact surfaces and in splash zones. Prohibit the use of exposed slotted screws, Phillips head screws, or pop rivets in these areas.
|
|
|
Item No.:
36
|
|
Site:
Bar-Vintages
|
|
Violation:
One lightbulb was out over the handwash station and back bar counter, which caused the light intensity to be less than 110 lux when the light intensity was raised.
|
|
Recommendation:
Ensure the light intensity is at least 110 lux (10 foot candles) at a distance of 75 centimeters (30 inches) above the deck when in use, in walk-in refrigerator units and dry storage areas, and in other areas and rooms during periods of cleaning. Ensure the light intensity is at least 110 lux (10 foot candles) behind and around mounted equipment, including counter-mounted equipment.
|
|
|
Item No.:
19
|
|
Site:
Bar-Trellis Bar
|
|
Violation:
In the left back corner of the bar, a tree branch was overhanging the bar area. Four leaves were on the countertop between bottles of alcohol. Staff had the tree branch trimmed.
|
|
Recommendation:
Protect food from contamination that may result from a physical, chemical, biological origin.
|
|
|
Item No.:
27
|
|
Site:
Bar-Globe and Atlas
|
|
Violation:
The dishwasher's data plate was detaching and the area behind the data plate was soiled.
|
|
Recommendation:
Ensure nonfood-contact surfaces of equipment are kept free of an accumulation of dust, dirt, food residue, and other debris.
|
|
|
Item No.:
20
|
|
Site:
Bar-Starbucks
|
|
Violation:
Slotted fasteners were in the food splash zone of both counter-mounted espresso machine. Staff corrected immediately.
|
|
Recommendation:
Use only low profile, nonslotted, noncorroding, and easy-to-clean fasteners on food-contact surfaces and in splash zones. Prohibit the use of exposed slotted screws, Phillips head screws, or pop rivets in these areas.
|
|
|
Item No.:
22
|
|
Site:
Bar-Boleros Bar
|
|
Violation:
Soiled dishes were stored on the bottom shelf of an undercounter storage area, and clean menus were stored on the second shelf. There was no sign indicating if this area was for soiled items.
|
|
Recommendation:
Ensure drainboards, utensils, racks, or tables large enough to accommodate all soiled and cleaned items that may accumulate during hours of operation are provided for necessary utensil holding before cleaning and after sanitizing.
|
|
|
Item No.:
21
|
|
Site:
Galley-Deck 4 - Braising Station
|
|
Violation:
The sealant on the bulkhead/counter juncture was missing or peeling. Remediation started immediately.
|
|
Recommendation:
Ensure nonfood-contact surfaces are free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance.
|
|
|
Item No.:
08
|
|
Site:
Galley-Deck 4 - Braising Station
|
|
Violation:
The atmospheric vents on the backflow prevention devices for both combination ovens were clogged.
|
|
Recommendation:
Maintain backflow prevention devices in good repair.
|
|
|
Item No.:
26
|
|
Site:
Galley-Deck 4 - Beverage Station Portside
|
|
Violation:
The juice dispenser had more than a day's worth of debris in the food splash area. Cleaning started immediately.
|
|
Recommendation:
Ensure food contact surfaces of equipment and utensils are clean to sight and touch.
|
|
|
Item No.:
20
|
|
Site:
Galley-Deck 4 - Bakery
|
|
Violation:
The dough sheeter belt had a hole on one side, and the edges were heavily frayed.
|
|
Recommendation:
Food contact equipment must be maintained in good repair and proper adjustment: (1) Equipment must be maintained in a state of repair and condition that meets the materials, design, construction, and operating specifications of these guidelines.
|
|
|
Item No.:
21
|
|
Site:
Galley-Deck 4 - Bakery
|
|
Violation:
The stand mixer bowl had rust on the bottom outside of the bowl.
|
|
Recommendation:
Ensure nonfood-contact surfaces of equipment that are exposed to splash, spillage, or other food soiling or that require frequent cleaning are constructed of a corrosion-resistant, nonabsorbent, and smooth material.
|
|
|
Item No.:
27
|
|
Site:
Galley-Deck 4 - Bakery
|
|
Violation:
The flour cart's wheel casters were rusted.
|
|
Recommendation:
Ensure nonfood-contact surfaces of equipment are kept free of an accumulation of dust, dirt, food residue, and other debris. Ensure nonfood-contact surfaces of equipment that are exposed to splash, spillage, or other food soiling or that require frequent cleaning are constructed of a corrosion-resistant, nonabsorbent, and smooth material.
|
|
|
Item No.:
33
|
|
Site:
Galley-Deck 4 - Dishwash
|
|
Violation:
The soiled side of the dishwash area had an excessive amount of condensate above it. The condensate dripped from the deckhead and pooled on the deck.
|
|
Recommendation:
Ensure decks, bulkheads, deckheads, and attached equipment in food preparation, warewashing, pantries, and storage areas are cleaned as often as necessary.
|
|
|
Item No.:
08
|
|
Site:
Galley-Deck 3 - Hotline
|
|
Violation:
The atmospheric vents on the backflow prevention device for the right combination oven were clogged.
|
|
Recommendation:
Maintain backflow prevention devices in good repair.
|
|
|
Item No.:
21
|
|
Site:
Galley-Deck 3 - Trolley Wash
|
|
Violation:
The handle to the technical space for the trolley wash was missing.
|
|
Recommendation:
Ensure nonfood contact equipment is maintained in good repair and proper adjustment including: (1) Equipment maintained in a state of repair and condition that meets the materials, design, construction, and operation specifications of these guidelines; (2) Equipment components such as doors, seals, hinges, fasteners, and kick plates are kept intact, tight, and adjusted in accordance with manufacturer's specifications.
|
|
|
Item No.:
33
|
|
Site:
Galley-Deck 3 - Potwash
|
|
Violation:
Deck tile grout was missing and/or recessed, which caused water to pool on the deck.
|
|
Recommendation:
Ensure decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas are maintained in good repair. Ensure decks, bulkheads, deckheads, and attached equipment in food preparation, warewashing, pantries, and storage areas are cleaned as often as necessary.
|
|
|
Item No.:
30
|
|
Site:
Galley-Deck 5 - Toilet Room
|
|
Violation:
The toilet room by the entrance to the galley was open, and the self-closing door was not working properly. This was fixed before the end of the inspection.
|
|
Recommendation:
Ensure toilet rooms are completely enclosed and have tight-fitting, self-closing doors which are kept closed except during cleaning or maintenance.
|
|
|
Item No.:
33
|
|
Site:
Galley-Deck 5 - Braising Station
|
|
Violation:
The grout was missing and/or recessed, which caused water to pool on the deck.
|
|
Recommendation:
Ensure decks, bulkheads, deckheads, and attached equipment in food preparation, warewashing, pantries, and storage areas are cleaned as often as necessary.
|
|
|
Item No.:
33
|
|
Site:
Galley-Deck 5 - Dry Storage
|
|
Violation:
Dry storage walk-ins #5990 D and E had more than a day's worth of debris on the deckhead/bulkhead juncture.
|
|
Recommendation:
Ensure decks, bulkheads, deckheads, and attached equipment in food preparation, warewashing, pantries, and storage areas are cleaned as often as necessary.
|
|
|
Item No.:
39
|
|
Site:
Galley-Deck 5 - Potwash
|
|
Violation:
There was a fly observed in the area.
|
|
Recommendation:
Effectively control the presence of insects, rodents, and other pests to minimize their presence in the food storage, preparation, and service areas and warewashing and utensil storage areas aboard a vessel.
|
|
|
Item No.:
39
|
|
Site:
Galley-Deck 4 - Izumi
|
|
Violation:
A fly was observed in the area.
|
|
Recommendation:
Effectively control the presence of insects, rodents, and other pests to minimize their presence in the food storage, preparation, and service areas and warewashing and utensil storage areas aboard a vessel.
|
|
|
Item No.:
27
|
|
Site:
Galley-Deck 4 - Izumi
|
|
Violation:
On hibachi grill #1 and #3, the grease trap had old food debris and peeling sealant. The area had been previously cleaned and sanitized.
|
|
Recommendation:
Ensure nonfood-contact surfaces of equipment are kept free of an accumulation of dust, dirt, food residue, and other debris.
|
|
|
Item No.:
34
|
|
Site:
Galley-Deck 4 - Izumi
|
|
Violation:
The sink on hibachi grill #3 did not drain properly.
|
|
Recommendation:
Ensure a plumbing system in a food area is maintained in good repair.
|
|
|
Item No.:
33
|
|
Site:
Preparation Room-Deck 2 - Fish Preparation
|
|
Violation:
Water leaked from the deckhead in front of the sink and pooled on the deck. Additionally, water leaked from refrigerator #2982 and pooled on the deck. No food was impacted.
|
|
Recommendation:
Ensure decks, bulkheads, and deckheads in food preparation, warewashing, pantries, bars, and food and equipment storage areas are constructed and maintained for easy cleaning. Ensure decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas are maintained in good repair.
|
|
|
Item No.:
33
|
|
Site:
Provisions-Deck 2 - Egg Room
|
|
Violation:
Water leaked from the deckhead in front of the sink and pooled on the deck. Crew had placed cardboard on top of the eggs to protect them. No food was impacted.
|
|
Recommendation:
Ensure decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas are maintained in good repair. Ensure decks, bulkheads, and deckheads in food preparation, warewashing, pantries, bars, and food and equipment storage areas are constructed and maintained for easy cleaning.
|
|
|
Item No.:
16
|
|
Site:
Provisions-Deck 2 - Loading Area
|
|
Violation:
At 1257, a tray with hot water, coffee, and milk was left in the loading area, and the time control sticker on the milk read 0600 - 1000.
|
|
Recommendation:
If time only?rather than time in conjunction with temperature?is used as the public health control for a working supply of potentially hazardous food before cooking, or for ready-to-eat potentially hazardous food that is displayed or held for service for immediate consumption, ensure the food Is discarded within 4 hours of placement on time control.
|
|
|
Item No.:
33
|
|
Site:
Galley-Decks
|
|
Violation:
Deck tiles, deck grouting, deck coving, and concrete decks throughout the Windjammer galley were in poor repair, missing, or recessed.
|
|
Recommendation:
Ensure decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas are maintained in good repair.
|
|
|
Item No.:
42
|
|
Site:
Children Area-Kids Ages 3 - 5
|
|
Violation:
The green couch's fabric was worn on the sitting area and not easily cleanable. Staff stated new material is on order.
|
|
Recommendation:
Ensure surfaces of tables, chairs, and other furnishings that children touch with their hands are cleanable.
|
|
|
Item No.:
09
|
|
Site:
Recreational Water Facilities-Whirlpool #4
|
|
Violation:
The free halogen residual was less than the required 3.00 ppm minimum. The inspector measured 2.63 ppm and 2.30 ppm, and the technician measured 2.22 ppm, 2.5 ppm and 2.6 ppm. The whirlpool was open, but no passengers were in the whirlpool at the time of the inspection. Staff immediately closed the whirlpool.
|
|
Recommendation:
Maintain a free residual halogen in recirculated RWFs in the following ranges: whirlpool spas and spa pools, between 3.0 and 10.0 mg/L (ppm) free chlorine or between 4.0 and 10.0 mg/L (ppm) bromine.
|
|
|
Item No.:
10
|
|
Site:
Recreational Water Facilities-Whirlpool #4
|
|
Violation:
The free halogen residual in the whirlpool was less than the minimum required 3.00 ppm. The whirlpool was open, but no passengers were in the whirlpool at the time of the inspection. In the pump room, the free halogen analyzer stated the free halogen residual was 6.64 ppm, so no alarm was observed. The inspector then measured the free halogen residual in the pump room at 3.01 ppm and the technician measured 2.77 ppm. The technician immediately recalibrated the analyzer.
|
|
Recommendation:
Maintain and operate the halogen and pH analyzer-chart recorder in accordance with the manufacturer?s instructions. Conduct a manual comparison test before opening the RWF to verify calibration for free halogen residual and pH. Ensure the analyzer reading is within 0.2 ppm for free halogen and 0.2 for pH 7.0 to 7.8. For RWFs open longer than 24 hours, conduct a manual comparison test every 24 hours.
|
|
|
Item No.:
08
|
|
Site:
Potable Water-Garbage Room
|
|
Violation:
The backflow prevention device for the filter near the utility sink was in disrepair with the atmospheric vents blocked.
|
|
Recommendation:
Maintain backflow prevention devices in good repair.
|
|
|
Item No.:
11
|
|
Site:
Medical-Acute Gastroenteritis (AGE) Surveillance Log
|
|
Violation:
Multiple crew members became symptomatic in the middle of the night and reported the next morning. (1) A food handler exhibited AGE symptoms at 0300 on 16 June 2023 and reported to medical at 0933. (2) A non-food handler became symptomatic at 0300 on 3 June 2023 and reported to medical at 0827. (3) A non-food handler became symptomatic at 0200 on 23 May 2023 and reported to medical at 0943. All three crew members were not working, and in their cabins while symptomatic prior to reporting to medical. Disciplinary action was documented for all cases.
|
|
Recommendation:
Ensure all crew members quickly report to the medical staff when experiencing AGE symptoms.
|
|
|
Item No.:
22
|
|
Site:
Other-Deck 6 - Sugar Beach
|
|
Violation:
The sink compartment used to wash and sanitize the bowl that attaches to the cotton candy making machine was not large enough to accommodate this piece of equipment. The crew member in the area explained how the bowl had to be sanitized with a rag after washing. There is a potwash area on Deck 5 where this bowl can be properly sanitized either in the three-compartment sink or potwash machine.
|
|
Recommendation:
Ensure that sink compartments are large enough to accommodate immersion of the largest equipment and utensils. If equipment or utensils are too large for the warewashing sink, ensure a warewashing machine or alternative equipment, such as a three-bucket system, is used.
|
|
|
Item No.:
13
|
|
Site:
Other-Sushi Making Class (Variance)
|
|
Violation:
Six different health questionnaires from various voyages were signed, but not marked if the participant or anyone they were traveling with had experienced symptoms within the last 48 hours. The dates of the Sushi making classes were 17 June, 25 June, 26 May, 24 May, 29 May, and 22 May 2023.
|
|
Recommendation:
Ensure health questionnaires are reviewed and sick travelers are excluded prior to a food-contact class.
|
|
|
Item No.:
21
|
|
Site:
Bar-Globe and Atlas
|
|
Violation:
The dishwasher's data plate was detaching and the area behind the data plate was soiled.
|
|
Recommendation:
Ensure nonfood-contact surfaces are free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance.
|
|