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Item No.:
4
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Site:
Other-POTABLE WATER SYSTEM
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Violation:
PHOTOLAB SINK VACUUM BREAKER AIR RELIEF HOLES WERE COMPLETELY COVERED BY A PLASTIC HOSE THAT WAS CLAMPED ON THE VALVE DISCHARGE NOZZLE. THE COVERED HOLES WOULD MAKE THE BACKFLOW PROTECTION INEFFECTIVE.
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Recommendation:
Vacuum breakers and backflow preventers must be properly installed and maintained in good repair at all times to assure reliable operation.
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Item No.:
7
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Site:
Other-DECK 4 GALLEY
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Violation:
WATER WAS LEAKING FROM BENEATH THE FORWARD - PORT CORNER JUICE DISPENSER AND POOLING ON THE COUNTER TOP BELOW.
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Recommendation:
Water supply lines and fixtures must be free from leaks and properly installed.
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Item No.:
7
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Site:
Other-CREW GALLEY - POTWASH
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Violation:
WATER WAS LEAKING FROM A PIPE BENEATH THE 3 COMPARTMENT SINK ONTO DECK BELOW.
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Recommendation:
Fixtures must be free from leaks and properly installed. Wastewater from equipment and sinks must be properly drained to prevent pooling or leaking of water on the deck.
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Item No.:
11
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Site:
Other-DECK 4 - HOT GALLEY
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Violation:
A PLASTIC BIN WITH ICE BLOCK FOR A BLOCK OF SLICED CHEESE HAD AN INTERNAL PRODUCT TEMPERATURE OF 62F.
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Recommendation:
Potentially hazardous food must be refrigerated in a manner that promotes rapid cooling.
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Item No.:
14
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Site:
Other-PROVISIONS
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Violation:
EGG WALK-IN REFRIGERATOR HAD A WATER LEAK FROM THE DECKHEAD THAT WAS DRIPPING ONTO BOXES OF SHELL EGGS AND ONTO DECK BELOW.
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Recommendation:
Move affected product immediately, determine source of leak and repair it.
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Item No.:
14
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Site:
Other-PROVISIONS
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Violation:
A BEER KEG WAS STORED ON THE DECK IN THE EGG WALK-IN REFRIGERATOR IN THE CORNER AND WAS SURROUNDED BY CUT FLOWERS. THE FLOWERS WERE MOVED DURING THE INSPECTION.
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Recommendation:
Food products must be stored a minimum of 6-inches above the deck in a manner that protects the food from splash and other contamination, and that permits easy cleaning of the deck surface below.
Nonfood items such as ice blocks, flowers, and carvings shall be stored in a designated area separate from food items. Separation may be accomplished by using separate storage racks, physical distance, divider walls or partitions or separate refrigeration units or rooms. Flowers must not be stored in a reach-in refrigerator that is used for food storage.
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Item No.:
14
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Site:
Other-PROVISIONS
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Violation:
BEER KEGS WERE STORED ON THE DECK IN THE COOKED MEAT WALK-IN REFRIGERATOR.
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Recommendation:
Food products must be stored a minimum of 6-inches above the deck in a manner that protects the food from splash and other contamination, and that permits easy cleaning of the deck surface below.
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Item No.:
14
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Site:
Other-WINDJAMMER - DINING ROOM
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Violation:
NEW SNEEZE GUARDS INSTALLED OVER HOT LINE DO NOT ADEQUATELY PROTECT THE FOOD FROM POTENTIAL CONTAMINATION.
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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.
Consult ANSI/NSF Standard 2 - 1996 Food Equipment - Section 4.42 Food Shields for acceptable design criteria.
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Item No.:
20
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Site:
Other-WINDJAMMER - POTWASHING
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Violation:
PUMP TYPE INSULTATED BEVERAGE DISPENSER PARTS MAY NOT BE ABLE TO BE FULLY DISASSEMBLED FOR CLEANING WHEN JUICE PRODUCTS ARE DISPENSED IN THEM.
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Recommendation:
Food-contact surfaces also must be easily cleanable and free of difficult-to-clean internal parts.
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Item No.:
20
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Site:
Other-WINDJAMMER - POTWASHING
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Violation:
ONE PUMP TYPE INSULTATED BEVERAGE DISPENSER HEAD WAS CRACKED MAKING IT DIFFICULT TO CLEAN.
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Recommendation:
Food dispensing equipment must be easily cleanable and in good repair.
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Item No.:
21
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Site:
Other-FOOD SERVICE - GENERAL
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Violation:
THE INTERIOR FRONT COVERS OF THE JUICE DISPENSERS WERE DIFFICULT TO ACCESS FOR CLEANING.
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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-FOOD SERVICE - GENERAL
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Violation:
HOSES CONNECTED TO THE POTABLE WATER SUPPLY FOR THE JUICE DISPENSERS WERE DRAPED ON COUNTERS IN BEVERAGE AREAS.
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Recommendation:
Fixed equipment electrical wiring and utility connections shall be designed to be easily cleanable.
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Item No.:
21
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Site:
Other-GREAT GATSBY DINING ROOM
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Violation:
WAITER STATION UNDERCOUNTER SHELVES HAD SIDE PANELS WITH PEELING PLASTIC LAMINATE, CREATING A DIFFICULT TO CLEAN SEAM.
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Recommendation:
Nonfood preparation equipment must be easily cleanable, in good repair, and corrosion-resistant.
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Item No.:
21
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Site:
Other-GREAT GATSBY DINING ROOM
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Violation:
A DIFFICULT TO CLEAN SEAM WAS PRESENT BETWEEN WAITER STATION CLEAN AND DIRTY SIDE JOINTS.
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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-WINDJAMMER - POTWASHING
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Violation:
POTWASH MACHINE WAS OPERATING AT 150 - 160F. ON FINAL SANITIZING RINSE. THIS PROCESS FOLLOWED A THREE COMPARTMENT SINK WASH - RINSE - SANITIZE OPERATION WHERE THE UTENSILS WERE EXPOSED TO 180F SANITING RINSE.
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Recommendation:
Potwash 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.
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Item No.:
22
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Site:
Other-WINDJAMMER - DISHWASHING
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Violation:
WASH MANIFOLD OF TWO TANK CONVEYOR DISHWASHER WAS NOT SEATED PROPERLY DURING MACHINE OPERATION.
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Recommendation:
Dishwashing 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.
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Item No.:
28
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Site:
Other-WINDJAMMER - DISHWASHING
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Violation:
SEVERAL SOILED PLATES WERE NOTED IN CLEAN UTENSIL STORAGE AREA.
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Recommendation:
Utensils and 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-WINDJAMMER - POTWASHING
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Violation:
JUICE MACHINE CONCENTRATE CONTAINERS STORED IN CLEAN STORAGE HAD NOT BEEN DISASSEMBLED FOR CLEANING. SOIL WAS FOUND AROUND "O" RING.
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Recommendation:
Food contact surfaces of equipment shall be thoroughly washed, rinsed and sanitized after each use and prior to storage. Food contact surfaces shall be fully disassembled to ensure the removal of all food debris. 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-WINDJAMMER - PIZZERIA
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Violation:
A NUMBER OF SOILED PLATES WERE NOTED IN THE CLEAN STORAGE AREA.
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Recommendation:
Utensils 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.
Presoaking is recommended when utensils are stored soiled for a period of time before washing to aid in removal of soil that may harden on the utensil.
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Item No.:
28
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Site:
Other-WINDJAMMER - POTWASHING
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Violation:
SEVERAL PUMP TYPE INSULATED BEVERAGE DISPENSERS WERE FOUND IN THE CLEAN UTENSIL STORAGE AREA THAT STILL HAD JUICE AND COFFEE IN THEM.
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Recommendation:
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.
Sufficient storage space for clean and dirty utensils must be provided to avoid contamination of cleaned equipment.
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Item No.:
28
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Site:
Other-WINDJAMMER - POTWASHING
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Violation:
GREASE FILM WAS NOTED ON A NUMBER OF POTS STORED IN CLEAN UTENSIL STORAGE AREA.
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Recommendation:
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-ROOM PANTRIES
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Violation:
SOIL WAS NOTED AT SEAM BETWEEN ICE MAKER AND STORAGE BIN IN AN ICE MACHINE.
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Recommendation:
Food contact surfaces of equipment shall be thoroughly washed, rinsed and sanitized after each use and prior to storage.
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Item No.:
30
|
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Site:
Other-WINDJAMMER - POTWASHING
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Violation:
SOILED STORAGE IN POTWASH AREA WAS UNDERSIZED. SOILED POTS AND PANS WERE STORED ADJACENT TO CLEAN POTS AND PANS. A DISHWASHING RACK WAS PLACED ON DECK TO HOLD A 5 FOOT STACK OF SOILED POTS AND PANS. DESIGNATED SOILED DISH AREA WAS COMPLETELY FULL TO THE DECKHEAD.
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Recommendation:
Sufficient storage space for clean and dirty pots and pans must be provided to avoid contamination of cleaned equipment.
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Item No.:
30
|
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Site:
Other-WINDJAMMER - DISHWASHING
|
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Violation:
SOILED DISHES WERE STACKED ON THE DECK IN FRONT OF THE PREWASH STATION.
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Recommendation:
Sufficient storage space for clean and dirty utensils must be provided to avoid contamination of cleaned equipment.
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Item No.:
30
|
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Site:
Other-DECK 4 - POTWASH
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Violation:
THE POTWASH AREA WAS POORLY DESIGNED AND INADEQUATELY SIZED FOR SEPERATION OF DIRTY POTS / PANS FROM CLEAN TRANSFER AND STORAGE. ALL DIRTY POTS / PANS EITHER PASS ONTO THE SMALL 3 COMPARTMENT SINK DIRTY LANDING AREA OR STAGED ON FLOOR STANDS AND RACKS ON THE CLEAN END OF THE SINK WHERE THE CLEAN TRANSFER TAKES PLACE.
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Recommendation:
Sufficient storage space for clean and dirty pots and pans must be provided to avoid contamination of cleaned equipment.
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Item No.:
30
|
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Site:
Other-DECK 4 - DISHWASH
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Violation:
THE CORRIDOR WHERE THE WAIT STAFF DROP DIRTY DISHES AND PERFORM HANDWASHING WAS ALSO USED FOR STORING CLEAN RACKS. THERE WAS LITTLE SPACE FOR SEPARATING DIRTY AND CLEAN OPERATIONS WITH LARGE AMOUNT OF CROSS TRAFFIC.
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Recommendation:
Adequate space and shelving shall be provided for the storage of clean utensils and equipment and shall be located and designed to prevent contamination.
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Item No.:
38
|
|
Site:
Other-CREW MESS
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Violation:
THE DECKHEAD THROUGHOUT AND ABOVE THE FOOD SERVICE COUNTER WAS DIFFICULT TO CLEAN DUE TO GAPS BETWEEN THE PANELS. HEAVY DUST ACCUMULATIONS WERE NOTED BETWEEN DECKHEAD PANELS.
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Recommendation:
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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Item No.:
38
|
|
Site:
Other-PROVISIONS
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Violation:
THE DECKS, BULKHEADS AND DECKHEADS OF THE ICE CREAM WALK-IN FREEZER WERE FROSTED OVER AND HAD A LAYER OF ICE MAKING THEM DIFFICULT TO CLEAN. THE EVAPORATOR HAD A HEAVY ICE BUILD-UP HANGING ON THE DRIP PAN.
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Recommendation:
Decks, bulkheads, and deckheads in storage areas shall be kept clean. Examine door seals to ensure outside moist air is not entering freezer.
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Item No.:
40
|
|
Site:
Other-DECK 5 GALLEY - DISHWASH
|
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Violation:
HEAVY CONDENSATION ON THE DECKHEAD WAS NOTED ACROSS THE ENTIRE LENGTH OF THE FLIGHT TYPE CONVEYOR DISH MACHINES. WATER WAS DRIPPING FREELY ONTO SURFACES BELOW AND MORE HEAVILY ON THE CLEAN SIDE.
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Recommendation:
All warewashing shall have sufficient ventilation to keep them free of excessive heat, steam and condensation.
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Item No.:
40
|
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Site:
Other-CREW GALLEY - DISHWASH
|
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Violation:
CONDENSATION WAS PRESENT ON DECKHEAD ESPECIALLY AT DIFFUSERS ON DIRTY SIDE OF THE FLIGHT TYPE CONVEYOR DISH MACHINE. WATER WAS DRIPPING FROM THE DECKHEAD TO SURFACES BELOW.
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Recommendation:
Ventilation systems shall be adequately designed to remove a large percentage of the hot humid air in food service areas to prevent workers from perspiring profusely and to prevent the accumulation of condensation on deckheads.
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