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Item No.:
4
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Site:
Other-POTABLE WATER
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Violation:
The backflow preventers in the Beauty Salon were leaking.
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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-LIDO BUFFET BEVERAGE STAT
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Violation:
The carpet around the beverage station was soaked with water and had a sour smell. It was reported that the drainage for the cleaning cycle was inadequate and wastewater overflowed onto the carpet.
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Recommendation:
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.:
7
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Site:
Other-PROVISIONS
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Violation:
There was a leak that was dripping between two deckhead panels onto the deck in the dairy walk-in refrigerator.
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Recommendation:
Water supply lines and 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-MAIN GALLEY
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Violation:
Boiled whole shell eggs were found on the steam table with an internal temperature of 117oF. Reportedly, the eggs were on the steam table for less than 2 hours and the total time they would be held there would be less than 3 hours.
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Recommendation:
To prevent the rapid growth of microorganisms, potentially hazardous foods must be held hot at 140oF (or higher) or held cold at 45oF (or lower). Potentially hazardous foods may not be held out-of-temperature for more than 4 hours.
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Item No.:
11
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Site:
Other-LIDO HOT GALLEY
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Violation:
The walk-in refrigerator had an ambient air temperature of 50oF. There were shell eggs stored in this refrigerator but they were stored in ice. Also, pastuerized egg products were thawing in the refrigerator. The temperature log for the past 7 days indicated only 2 of 12 entries were at or below 40oF.
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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). A refrigeration log shall be maintained for each unit used for the storage of potentially hazardous foods. The temperature of each refrigerator should be checked daily and recorded in these logs, which should be retained for at least 30 days. Entries above 40oF should be investigated and corrective action should be documented in the log.
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Item No.:
12
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Site:
Other-MAIN GALLEY - PASTRY
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Violation:
The thermometer was missing in one of the ice cream freezer counter units.
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Recommendation:
All refrigerator and freezer units shall have an accurate thermometer located so as to measure the air temperature in the warmest part of the unit.
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Item No.:
15
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Site:
Other-LIDO BUFFET LINE
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Violation:
Shell eggs for eggs-to-order were cracked, prepared and served by the same person without washing his hands, presenting the potential for cross-contamination.
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Recommendation:
Because of the possibility of cross-contamination, employees handling shell eggs should wash their hands afterwards, before handling other foods or clean utensils and dishware.
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Item No.:
19
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Site:
Other-CREW GALLEY - SCULLERY
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Violation:
An employee with a protective plastic bandage on his index finger was found working in this area. The employee was sent to the Infirmary where the finger was re-bandaged and covered with a finger cot.
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Recommendation:
To prevent cross-contamination from soiled or inappropriately protected bandages, cuts and burns shall be evaluated by medical personnel who are qualified to determine whether or not an employee may continue to work and whether or not a protected bandage such as a finger cot is required.
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Item No.:
21
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Site:
Other-MAIN GALLEY - SCULLERY
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Violation:
The hood over one of the dishwashing machines was beginning to corrode.
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Recommendation:
Dishwashing machine ventilation hoods must be easily cleanable, in good repair, and corrosion-resistant.
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Item No.:
21
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Site:
Other-FORWARD BUFFET LINES PORT
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Violation:
The sneeze shields on the alto shams were cracked.
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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-LIDO HOT GALLEY
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Violation:
There was a one inch space between the tilting skillet, the salamander and the griddle making it difficult-to-clean between pieces of equipment.
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Recommendation:
Unless sufficient space is provided for easy cleaning between, behind and above each unit of fixed equipment, the space between it and adjoining equipment and adjacent bulkheads or deckheads shall be not more than 1/32-inch. If exposed to seepage, the equipment shall be sealed to the adjoining equipment or adjacent bulkheads or deckheads.
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Item No.:
28
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Site:
Other-CREW BAR
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Violation:
The bar knife was soiled with grease.
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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
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Violation:
Numerous previously cleaned pots and pans with adhering food debris were found stored on the clean pot and pan storage shelves.
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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
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Violation:
Several previously cleaned plate covers were found with adhering 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.:
29
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Site:
Other-LIDO COLD PANTRY
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Violation:
The walk-in refrigerator evaporator fan covers and bulkhead were soiled with grease and 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.:
29
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Site:
Other-LIDO HOT GALLEY
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Violation:
The spaces between the tilting skillet, the salamander and the griddle were soiled with grease and food residue.
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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-HAMBURGER GRILL
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Violation:
The exhaust hood and area around the fire damper were soiled with grease.
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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-STELLA BAR
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Violation:
The ice scoop from the bar ice (potable ice) was used to make a hole in the ice to chill bar mixes (non-potable ice). This scoop was then rinsed in the utilty sink and was returned to service.
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Recommendation:
Ice scoops shall be washed, rinsed and sanitized after scooping non-potable ice and not just rinsed-off before being re-used to scoop potable ice.
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Item No.:
31
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Site:
Other-STAFF MESS
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Violation:
Single service cups were found displayed on the counter unprotected.
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Recommendation:
Single service cups should be dispensed from sanitary cup dispensers or the protective plastic sleeve inwhich they are shipped should be left on to protect the lip of the cup from contamination.
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Item No.:
34
|
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Site:
Other-MAIN GALLEY - SCULLERY
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Violation:
The handwashing sink was blocked by two dish carts.
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Recommendation:
Handwashing sinks must be accessible to employees at all times.
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Item No.:
38
|
|
Site:
Other-MAIN GALLEY - GENERAL
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Violation:
Broken deck tiles were found in the Pastry walk-in freezer and around deck scuppers.
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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-PROVISIONS
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Violation:
Broken deck tiles were found in the liquor storeroom.
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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-MAIN GALLEY - SCULLERY
|
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Violation:
Grouting between deck tiles was deeply recessed.
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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.:
39
|
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Site:
Other-PIZZERIA
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Violation:
The pizza warmer display cabinet had a broken light cover.
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Recommendation:
Light shields shall be provided for lights where food and equipment are exposed.
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Item No.:
39
|
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Site:
Other-MAIN GALLEY
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Violation:
Light shields were missing over one oven and one dishwashing machine.
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Recommendation:
Light shields shall be provided for lights where food and equipment are exposed.
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Item No.:
40
|
|
Site:
Other-MAIN GALLEY
|
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Violation:
There was an accumulation of condensation in the hood over the soup kettles.
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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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Item No.:
40
|
|
Site:
Other-MAIN GALLEY - SCULLERY
|
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Violation:
There was a heavy accumulation of condensation in the hood over the dishwashing machine.
|
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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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Item No.:
40
|
|
Site:
Other-MAIN GALLEY - POT SCULLER
|
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Violation:
There was a slight accumulation of condensation on the deckhead over the soiled pot and pan landing.
|
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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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Item No.:
40
|
|
Site:
Other-LIDO - SCULLERY
|
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Violation:
Condensation was present on the bulkheads and deckheads around the flite-type dishwashing machine.
|
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Recommendation:
Hood exhaust fans shall operate at an adequate velocity to remove contaminants generated by equipment located under it.
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Item No.:
40
|
|
Site:
Other-HAPPY VALLEY
|
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Violation:
Condensation was present on the air-conditioning vent cover.
|
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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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