|
|
|
Item No.:
4
|
|
Site:
Other-POTABLE WATER SYSTEM-PHOT
|
|
Violation:
The atmospheric vacuum breakers shall be replaced with the continuous pressure-type of backflow preventers.
|
|
Recommendation:
|
|
|
Item No.:
11
|
|
Site:
Other-CREW GALLEY
|
|
Violation:
The double door upright refrigerator was found with an ambient air temperature of 54oF. Some perishable food, such as crab meat was stored inside. Some tortellini and blocks of margarine were checked and found with internal product temperatures of 52-53oF.
|
|
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).
|
|
|
Item No.:
14
|
|
Site:
Other-WINDJAMMER
|
|
Violation:
The protective food shielding (sneeze guards) along the two pastry tables were not large enough to provide adequate protection of the food on display.
|
|
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.
|
|
|
Item No.:
15
|
|
Site:
Other-DECK 4 GALLEY
|
|
Violation:
A lexan bin of raw chicken was placed in the blast chill refrigerator above cooked, ready-to-eat pepperoni, and cooked chicken.
|
|
Recommendation:
Because of the possibility of cross-contamination, cooked or ready-to-eat foods and raw poultry, meat or seafood must be stored either in separate refrigerators or freezers, in separate sections of the same refrigerator or freezer or on different shelves of the same refrigerator or freezer with cooked or ready-to-eat foods always stored above raw food.
|
|
|
Item No.:
15
|
|
Site:
Other-DECK 5 GALLEY - HOT SERVI
|
|
Violation:
A tray of raw fish was stored in a refrigerator above cooked spaghetti. Also, a tray with cups of raw eggs was stored above tomato and pickle garnishes in a refrigerator.
|
|
Recommendation:
Because of the possibility of cross-contamination, cooked or ready-to-eat foods and raw poultry, meat or seafood must be stored either in separate refrigerators or freezers, in separate sections of the same refrigerator or freezer or on different shelves of the same refrigerator or freezer with cooked or ready-to-eat foods always stored above raw food.
|
|
|
Item No.:
21
|
|
Site:
Other-DECK 4 & 5 GALLEYS-GENERA
|
|
Violation:
The tops of two induction grills were shattered.
|
|
Recommendation:
The equipment shall be repaired or replaced.
|
|
|
Item No.:
21
|
|
Site:
Other-DECK 4 GALLEY
|
|
Violation:
The plywood check board was not easily cleanable and must be replaced with one which can be cleaned.
|
|
Recommendation:
A board of teflon, stainless steel, or plexiglas would be types of materials which are acceptable.
|
|
|
Item No.:
22
|
|
Site:
Other-WINDJAMMER - POTWASH
|
|
Violation:
A stainless steel basket or rack shall be provided for the sanitize compartment of the three-compartment sink.
|
|
Recommendation:
|
|
|
Item No.:
22
|
|
Site:
Other-DECK 4 SCULLERY
|
|
Violation:
The final rinse temperature gauge for the flight-type dishwashing machine was not working.
|
|
Recommendation:
Accurate gauges for measuring washing and sanitizing temperatures in the dish machines shall be provided.
|
|
|
Item No.:
26
|
|
Site:
Other-WINDJAMMER DINING ROOM
|
|
Violation:
Waiters were observed wiping tables with soap water, rinse water without chlorine or with a sanitizing solution above 200 ppm chlorine.
|
|
Recommendation:
The dining room table shall be sanitized as the third step in the cleaning process using a chlorine solution of 100-200 ppm.
|
|
|
Item No.:
28
|
|
Site:
Other-WINDJAMMER PANTRY
|
|
Violation:
Some food residue was found on the slicing machine.
|
|
Recommendation:
Food shall be prepared on surfaces that prior to use have been thoroughly washed, rinsed, and sanitized.
|
|
|
Item No.:
28
|
|
Site:
Other-DECK 4 GALLEY
|
|
Violation:
One soda dispensing nozzle was soiled with black mold.
|
|
Recommendation:
All food contact surfaces of equipment, such as soda dispensing lines must be cleaned on a regular basis to prevent the growth of mold.
|
|
|
Item No.:
28
|
|
Site:
Other-DECK 5 COLD GALLEY
|
|
Violation:
The teflon ring and rubber gasket at the base of the food chopper were 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.:
28
|
|
Site:
Other-FISH PREPARATION ROOM
|
|
Violation:
The fish saw 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.:
38
|
|
Site:
Other-DECK 4 & 5 GALLEYS - GENE
|
|
Violation:
Deck tile grouting was cracked in some areas where the grouting joined the stainless steel deck plates.
|
|
Recommendation:
Deck surfaces shall be smooth and easily cleanable. Tile grouting shall be flush with the tile surface.
|
|
|
Item No.:
38
|
|
Site:
Other-DECK 4 PASTRY
|
|
Violation:
A bulkhead profile strip was detached in the area of the small tabletop mixer.
|
|
Recommendation:
The profile strip shall be secured with welds or glue.
|
|
|
Item No.:
38
|
|
Site:
Other-WINDJAMMER CAFE
|
|
Violation:
The formica covering for the pantry door was warped and loose.
|
|
Recommendation:
The covering shall be secured tightly to provide a smooth, easily cleanable surface.
|
|
|
Item No.:
40
|
|
Site:
Other-DECK 5 SCULLERY
|
|
Violation:
Some condensation was forming on the deckhead in the soiled handling area of the large dishwashing machine.
|
|
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.
|
|