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Item No.:
11
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Site:
Other-LIDO - FOOD SERVICE
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Violation:
Eggs were found in a walk-in refrigerator with an internal product temperature of 56oF. The eggs were reportedly transferred from provisions that morning.
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Recommendation:
Proper handling is required when storing or transporting potentially hazardous foods to assure that all refrigerated foods are held at or below 45oF.
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Item No.:
11
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Site:
Other-MAIN GALLEY - COLD PANTRY
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Violation:
A pass-through refrigerator had an internal ambient air temperature of 50-60oF. Yogurt stored in the refrigerator had an internal product temperature of 54oF. Also, several refrigerators were marked out-of-order.
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Recommendation:
Refrigerators used to store potentially hazardous foods must be maintained at 40oF (4.5oC) at all times to assure that potentially hazardous foods stored therein stabilize at or below 45oF (7oC). Potentially hazardous foods shall be moved to another unit if, during the refrigeration defrosting cycle, the ambient temperature rises above 40oF.
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Item No.:
11
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Site:
Other-PASTRY
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Violation:
The pass-through refrigerator was found with an internal air temperature of 50oF.
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Recommendation:
Refrigerators used to store potentially hazardous foods must be maintained at 40oF (4.5oC) at all times to assure that potentially hazardous foods stored therein stabilize at or below 45oF (7oC).
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Item No.:
11
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Site:
Other-DINING ROOM
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Violation:
One refrigerator under the coldtop table had an internal air temperature of 60oF.
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Recommendation:
Refrigerators used to store potentially hazardous foods must be maintained at 40oF (4.5oC) at all times to assure that potentially hazardous foods stored therein stabilize at or below 45oF (7oC).
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Item No.:
28
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Site:
Other-MAIN GALLEY
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Violation:
Many plastic plate covers and dishware, on the service line, were soiled with food residue.
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Recommendation:
The food contact surfaces of plate covers and dishware shall be kept free of soil. To ensure clean tableware, dishes shall be prewashed, correctly racked, and if necessary, presoaked to facilitate thorough wash, rinse and sanitizing action in the dishwashing machine. Any items that are found to be soiled must be returned to the dishwashing area for immediate rewashing.
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Item No.:
28
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Site:
Other-MAIN GALLEY - COLD PANTRY
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Violation:
The can opener, mixer splash zone, and two pans were found soiled with food residue.
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Recommendation:
To prevent cross-contamination, 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-MAIN GALLEY - POTWASH
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Violation:
Many pans were found soiled with food residue, after having been washed.
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Recommendation:
To prevent cross-contamination, 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-MAIN GALLEY - FORWARD SCU
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Violation:
Some glassware was found soiled with drink residue.
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Recommendation:
To ensure clean glassware, glasses shall be prewashed, correctly racked, and if necessary, presoaked to facilitate thorough wash, rinse and sanitizing action in the dishwashing machine. Any items that are found to be soiled must be returned to the dishwashing area for immediate rewashing, before storing.
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Item No.:
29
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Site:
Other-MAIN GALLEY - FORWARD SCU
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Violation:
The top of the large dishwashing machine was soiled with dust and dirt.
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Recommendation:
Non-food contact surfaces of equipment shall be cleaned as often as is necessary to keep the equipment free of accumulation of dust, dirt, food particles, and other debris.
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Item No.:
29
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Site:
Other-FOOD PREPARATION - GENERA
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Violation:
The evaporators and fan guards in the walk-in refrigerators were soiled with dust.
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Recommendation:
Non-food contact surfaces of equipment shall be cleaned as often as is necessary to keep the equipment free of accumulation of dust, dirt, food particles, and other debris.
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Item No.:
30
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Site:
Other-MAIN GALLEY - POTWASH
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Violation:
Pans were being placed on the deck prior to washing.
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Recommendation:
Adequate space and shelving shall be provided for the storage of dirty pans, prior to washing, and the shelving shall be located and designed to prevent contamination.
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Item No.:
38
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Site:
Other-CREW MESS
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Violation:
The vinyl tiles did not provide a durable surface and they were peeling.
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Recommendation:
It is required that decks be maintained so as to be durable and easily cleanable.
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Item No.:
38
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Site:
Other-FOOD PREPARATION - GENERA
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Violation:
Deckhead exhaust vents in food preparation areas and sculleries had an accumulation of dust on the covers.
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Recommendation:
Vent covers and similar equipment attached to bulkheads and deckheads must be easily cleanable and shall be kept clean.
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Item No.:
38
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Site:
Other-MAIN GALLEY - TOAST STATI
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Violation:
The decks were soiled with food residue and food wrappers.
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Recommendation:
Decks, bulkheads, and deckheads in food preparation, warewashing, and storage areas, including pantries, shall be kept clean.
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Item No.:
38
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Site:
Other-MAIN GALLEY - COLD PANTRY
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Violation:
Deck surfaces under and around equipment and deck scuppers and drains were found soiled with food residue from the previous day's service.
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Recommendation:
Decks and deck drains shall be kept clean between use of the area.
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Item No.:
38
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Site:
Other-POULTRY PREPARATION
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Violation:
The tile around the scupper was cracked and broken.
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Recommendation:
It is required that decks be maintained so as to be durable and easily cleanable.
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