|
|
|
Item No.:
20
|
|
Site:
Other-COLD PANTRY
|
|
Violation:
SOFT SEALANT WAS NOTED ON THE BACK PLATE OF THE SLICER.
|
|
Recommendation:
Soft sealant shall not be used on food contact surfaces.
|
|
|
Item No.:
21
|
|
Site:
Other-FOOD SERVICE-GENERAL
|
|
Violation:
THE INTERIORS OF THE VITALITY JUICE MACHINES WERE NOTE EASILY CLEANABLE.
|
|
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.:
28
|
|
Site:
Other-COLD PANTRY-DECK 4
|
|
Violation:
A PREVIOUSLY CLEANED CHOPPER BLADE WAS SOILED WITH FOOD RESIDUE.
|
|
Recommendation:
All food preparation equipment, utensils, tableware, other food contact surfaces and food storage containers shall be washed, rinsed, and sanitized after every use or change in use. A food surface is that surface of equipment or utensil with which food normally comes in contact and those surfaces from which food may drip, drain, or splash back onto other surfaces normally in contact with food.
|
|
|
Item No.:
30
|
|
Site:
Other-GALLEY-DECK 4
|
|
Violation:
One employee was note placing his parry knife in a cardboard scabbard.
|
|
Recommendation:
Knives shall not be placed in scabbards because of possible cross contamination.
|
|
|
Item No.:
34
|
|
Site:
Other-GALLEY-DECK 4
|
|
Violation:
Drink ice had been dumped in the hand wash sink.
|
|
Recommendation:
Handwashing facilities must be used for no other purpose and must be accessible at all times, kept clean and be in good repair.
|
|
|
Item No.:
38
|
|
Site:
Other-FOOD SERVICE-GENERAL
|
|
Violation:
SEVERAL BULKHEADS IN VARIOUS AREAS HAD LOOSE PROFILE STRIPS AND DAMAGE FROM TRANSPORT CARTS.
|
|
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.
|
|