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Item No.:
11
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Site:
Other-WINDJAMMER - BUFFET
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Violation:
CUT WATERMELON ON THE STARBOARD COLD TOP DISPLAY HAD INTERNAL TEMPERATURES OF 52 F. THE TRAY WAS REMOVED AND QUICK CHILLED DURING THE INSPECTION.
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Recommendation:
Potentially hazardous food must be refrigerated in a manner that promotes rapid cooling. Such foods prepared in large volumes or quantities can be rapidly cooled utilizing such methods as shallow pans, agitation, quick chilling in freezer units, or ice baths external to the food container. The use of blast freezers are very effective in reducing temperatures quickly.
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Item No.:
14
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Site:
Other-PROVISIONS
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Violation:
VARIOUS BOXED FOOD PRODUCTS WERE FOUND STACKED ON THE DECK OF SEVERAL PROVISION COLD ROOMS.
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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.:
18
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Site:
Other-MAIN GALLEY\
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Violation:
ONE FOOD HANDLER WEARING A BANDAGE WAS QUESTIONED ABOUT THE MEDICAL ASSISTANCE PROVIDED AND INDICATED THAT HE WAS EVALUATED BY THE MEDICAL STAFF. NO RECORD OF A VISIT WAS MADE AND IT APPEARED THAT THE BANDAGE WAS SELF-APPLIED. ENSURE THAT MEDICAL IS INVOLVED IN THE EVALUATION OF WOUNDS ON FOOD WORKERS AND THAT ONLY MEDICAL ISSUE BANDAGES FOR APPLICATION.
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Recommendation:
Any person known or suspected to be infected with any communicable disease that can be transmitted via food or liquids must not work in any food service area. This applies to known carriers of communicable diseases as well as to persons with related signs or symptoms, such as boils, sores, infected wounds, diarrhea, jaundice, and abnormal discharge from the nose or mouth.
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Item No.:
21
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Site:
Other-MAIN GALLEY
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Violation:
THE MEAT TENDERIZING MALLETS IN THE GALLEY AND PROVISIONS WERE CONSTRUCTED WITH WOODEN HANDLES WHICH WERE DAMAGED AND ABOSORBENT.
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Recommendation:
Nonfood preparation equipment must be easily cleanable, non-absorbent, and corrosion-resistant.
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Item No.:
21
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Site:
Other-WINDJAMMER - BEVERAGE STATIONS
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Violation:
THERE WAS A DIFFICULT TO CLEAN SEAM ALONG THE BASE OF THE JUICE DISPENSERS WHERE THEY JOIN THE COUNTER BELOW.
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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-CREW GALLEY
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Violation:
THE MICROWAVE OVEN IN USE IN THIS AREA WAS A RESIDENTIAL MODEL WHICH WAS NOT CONSTRUCTED ACCORDING TO CRITERIA ESTABLISHED BY THE NATIONAL SANITATION FOUNDATION (NSF) OR EQUIVALENT.
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Recommendation:
Replace the microwave oven with a model which is constructed according to NSF criteria or equivalent.
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Item No.:
22
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Site:
Other-WINDJAMMER - DISHWASH
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Violation:
THE MOUNTED FINAL RINSE THERMOMETER REGISTERED 210 F AND LIVE STEAM WAS FLOWING OUT OF THE FINAL RINSE CHAMBER OF THE CONVEYOR DISHWASHING MACHINE.
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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.:
26
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Site:
Other-WINDJAMMER - DISHWASH
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Violation:
THE CONVEYOR DISHWASH MACHINE WAS IN ACTIVE OPERATION AND THERE WAS NO WATER SPRAYING FROM EITHER THE UPPER OR LOWER FINAL RINSE NOZZLES. THE MACHINE WAS TAKEN OUT OF SERVICE AND REPAIRED AND ALL DISHES WERE RE-WASHED DURING THE INSPECTION.
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Recommendation:
Automatic dishwashing machines utilizing hot water for sanitizing shall operate at a minimum of 165oF (74oC) measured at dish level.
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Item No.:
34
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Site:
Other-MAIN GALLEY
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Violation:
MANY HANDWASHING SINKS CONTINUE TO PRODUCE ONLY COLD WATER TO USERS. REPLACEMENT MIXING VALVES ARE ON ORDER. ENSURE THIS ITEM IS FULLY CORRECTED BEFORE THE NEXT ROUTINE INSPECTION.
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Recommendation:
Any self-closing, slow-closing, or metering faucet used shall be designed to provide a flow of water for at least 15-seconds without the need to reactivate the faucet. Handwashing facilities must be provided hot and cold running water from a single mixing outlet.
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Item No.:
38
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Site:
Other-WINDJAMMER - BUFFET
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Violation:
THE GRID TYPE DECKHEAD ABOVE EACH BUFFET LINE WAS DIFFICULT TO CLEAN AND HAD AN ACCUMULATION OF DUST DEBRIS INSIDE THE GRIDS.
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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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Item No.:
38
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Site:
Other-MAIN GALLEY
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Violation:
THE DECK ON THE STARBOARD SIDE OF THE GALLEY WAS COVERED WITH CARPETING AND THE CARPET WAS HEAVILY SOILED AND WATER SOAKED.
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Recommendation:
Carpeting is prohibited in food preparation, equipment washing and utensil washing areas, in food storage areas and toilet room areas where urinals or toilet fixtures are located.
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