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Item No.:
21
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Site:
Galley-CLEAN STORAGE AREA
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Violation:
THE RUBBERIZED MATERIAL ON A FEW WAITER SERVING TRAYS WAS PEELING ALONG THE EDGES, MAKING CLEANING DIFFICULT.
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Recommendation:
Ensure that nonfood-contact surfaces are free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance.
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Item No.:
20
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Site:
Galley-BEVERAGE SERVICE LINE
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Violation:
THE PORTABLE TABLE USED TO PLACE THE BAGELS AND BREAD HAD A DAMAGED VINYL TOP EXPOSING THE OPEN CELL PADDING. THE BAGELS AND BREAD WERE STORED IN PLASTIC BINS.
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Recommendation:
Ensure that materials used in the construction of multiuse utensils and food-contact surfaces of equipment are: (1) Durable, corrosion-resistant, and nonabsorbent; (2) Sufficient in weight and thickness to withstand repeated warewashing; (3) Finished to have a smooth, easily cleanable surface; and (4) Resistant to pitting, chipping, crazing, scratching, scoring, distortion, and decomposition.
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Item No.:
24
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Site:
Galley-DECK 5 GALLEY
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Violation:
A SANITIZING BUCKET WAS NOTED TO HAVE A CHLORINE CONCENTRATION ABOVE 200 PPM.
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Recommendation:
Ensure that a chlorine solution used as a sanitizing solution has a concentration between 50 mg/L (ppm) and 200 mg/L (ppm).
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Item No.:
33
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Site:
Other-BAKERY/PASTRY
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Violation:
THE DECK TILES WERE CRACK AND CHIPPED IN THE BAKERY/PASTRY AREA.
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Recommendation:
Ensure that decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas are constructed and maintained for easy cleaning.
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Item No.:
33
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Site:
Galley-GALLEY
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Violation:
MINOR RECESSED GROUTING WAS NOTED BETWEEN THE AND TILE THE STAINLESS SCUPPER WAYS THROUGHOUT THE GALLEY.
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Recommendation:
Ensure that decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas are constructed and maintained for easy cleaning.
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Item No.:
20
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Site:
Preparation Room-
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Violation:
ONE CUTTING BOARD WAS PITTED AND SCORED, MAKING CLEANING DIFFICULT.
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Recommendation:
Ensure that 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.
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Item No.:
28
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Site:
Other-DINING ROOM
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Violation:
A FEW COFFEE CUPS WERE NOT INVERTED WHILE STORED ON THE WAITER STATION.
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Recommendation:
Ensure that clean equipment and utensils are stored: (1) In a self-draining position that allows air drying; and (2) Covered or inverted.
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Item No.:
29
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Site:
Buffet-LIDO OUTDOOR GRILL
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Violation:
FOOD DEBRIS AND A YELLOW LIQUID WERE NOTED IN AND AROUND THE HANDWASHING SINK.
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Recommendation:
Ensure that handwashing facilities are used for no other purpose and are accessible at all times.
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Item No.:
26
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Site:
Bar-TOP SIDE BAR-PANTRY CLEAN GLASS STORAGE
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Violation:
A FEW PREVIOUSLY CLEANED GLASSES WERE SOILED AND STORED AS CLEAN.
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Recommendation:
Ensure that food-contact surfaces of equipment and utensils are clean to sight and touch.
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Item No.:
08
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Site:
Potable Water-TANKS
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Violation:
THE DOCUMENTATION FOR THE POTABLE WATER TANKS FLUSHING AND DISINFECTION CONTACT TIME AND CANCENTRATION LEVEL OF CHLORINE WAS NOT ALWAYS RECORDED.
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Recommendation:
Ensure that the disinfected parts of the system are flushed with potable water until the free residual halogen is at or below 5.00 mg/L (ppm).
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Item No.:
10
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Site:
DO NOT USE (whirlpool/spa)-
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Violation:
THE CONCENTRATION OF THE SHOCK HALOGENATION PROCESS WAS NOT DOCUMENTED. STAFF STATED THAT THE ANALYZER CHARTS ARE TURNED OFF DURING THE PROCESS AND MANUAL SAMPLES ARE TAKEN, HOWEVER THE HALOGEN READING IS NOT RECORDED AND STAFF'S WATER TEST KIT ONLY MEASURES A MAXIMUM OF 6 PPM.
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Recommendation:
Ensure that a written or electronic record of whirlpool spa filter inspection, backwashing, core sample sedimentation test, and shock halogenation (concentration and contact time) is maintained and available for review during inspections.
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Item No.:
20
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Site:
Galley-LIDO SPORTS BAR PANTRY
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Violation:
AN INTERNAL AMBIENT AIR TEMPERATURE THERMOMETER WAS NOT PROVIDED INSIDE OF THE ALTO SHAM HOT HOLDING UNIT 55.58. TWO PANS OF SCRAMBLED EGGS WERE BEING HOT HELD IN THIS UNIT.
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Recommendation:
Ensure that food temperature measuring devices are provided and readily accessible for use in ensuring attainment and maintenance of food temperatures.
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Item No.:
20
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Site:
Galley-LIDO
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Violation:
THE INTERNAL AMBIENT AIR TEMPERATURE THERMOMETER WAS BROKEN INSIDE OF THE ALTO SHAM HOT HOLDING UNIT 55.57. SEVERAL FOOD ITEMS WERE BEING HOT HELD IN THIS UNIT.
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Recommendation:
Replace the broken thermometer with a new one.
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