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Item No.:
21
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Site:
Other-LIDO
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Violation:
THE INTERIORS OF THE FRYERS WERE NOT EASILY CLEANABLE.
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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.:
29
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Site:
Other-LIDO
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Violation:
THE INTERIOR OF THE FRYER LOCATED IN THE HAPPY VALLEY PANTRY WAS SOILED WITH GREASE 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.:
21
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Site:
Other-LIDO
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Violation:
THE SPACE BEHIND THE FRONT COVER OF THE JUICE MACHINES WAS NOT EASILY CLEANABLE.
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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.:
29
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Site:
Other-LIDO
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Violation:
THE SPACE BEHIND THE FRONT COVER OF THE JUICE MACHINES WAS SOILED WITH JUICE 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.:
21
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Site:
Other-LIDO PANTRY
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Violation:
THE FRONT PLATE OF A THERMA GRILL WAS PULLED LOOSE AND DIFFICULT TO CLEAN BEHIND.
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Recommendation:
Nonfood preparation equipment must be easily cleanable, in good repair, and corrosion-resistant.
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Item No.:
29
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Site:
Other-LIDO PANTRY
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Violation:
THE AREA BEHIND THE FRONT PLATE OF THE THERMA GRILL WAS SOILED WITH FOOD AND GREASE 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.:
38
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Site:
Other-DINING ROOM SERVICE COUNTER
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Violation:
EXCESS LENGTHS OF ELECTRICAL CORDS CONNECTED TO FIXED EQUIPMENT WERE DRAPED ACROSS THE DECK BELOW THE SERVICE COUNTER MAKING IT DIFFICULT TO CLEAN.
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Recommendation:
Exposed utility service lines and pipes shall be installed in a way that does not obstruct or prevent cleaning of decks, deckheads or bulkheads.
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Item No.:
40
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Site:
Other-HOT GALLEY
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Violation:
HIGH HEAT AND HUMIDITY PRODUCED IN THE PORT AND STARBOARD HOT GALLEYS CAUSED EMPLOYEES WORKING IN THOSE AREAS TO PERSPIRE PROFUSELY ABOUT THE HEAD AND NECK.
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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.:
22
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Site:
Other-MAIN GALLEY - AFT DISHWASH
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Violation:
LIVE STEAM WAS PRODUCED IN THE FINAL RINSE CHAMBER OF THE MAIN DISHWASH MACHINE. THE STEAM WAS CONDENSING ON THE EXHAUST HOOD AND ADJACENT DECKHEAD AND WATER WAS DRIPPING DOWN ONTO SURFACES BELOW, INCLUDING THE CLEAN SIDE OF THE 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.
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Item No.:
40
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Site:
Other-MAIN GALLEY - POT WASH
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Violation:
HIGH HEAT AND HUMIDITY IN THIS AREA CAUSED EMPLOYEES WORKING THERE TO PERSPIRE PROFUSELY ABOUT THE HEAD AND NECK.
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Recommendation:
All food preparation, warewashing and toilet rooms shall have sufficient ventilation to keep them free of excessive heat, steam, condensation, vapors, obnoxious odors, smoke and fumes.
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Item No.:
22
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Site:
Other-MAIN GALLEY - FORWARD DISHWASH
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Violation:
LIVE STEAM WAS PRODUCED IN THE MAIN DISHWASHING MACHINE AND CONDENSING ON THE EXHAUST HOOD AND SURROUNDING DECKHEAD. WATER WAS DRIPPING FROM THE HOOD AND DECKHEAD TO SURFACES BELOW.
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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.
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Item No.:
28
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Site:
Other-MAIN GALLEY - FORWARD DISHWASH
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Violation:
PREVIOUSLY CLEANED DISHWASHING STORAGE RACKS WERE FOUND HEAVILY SOILED WITH FOOD DEBRIS ON THE CLEAN 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.:
40
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Site:
Other-CREW GALLEY
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Violation:
HEAVY CONDENSATION WAS NOTED ON THE EXHAUST VENTILATION HOOD ABOVE THE SOUP KETTLES. WATER WAS DRIPPING FROM THE HOOD ONTO THE KETTLES AND UTENSILS STORED ON THEM.
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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.:
29
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Site:
Other-CREW GALLEY - HOT GALLEY
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Violation:
THE UNDERSIDE OF THE FRYERS AND TILTING PANS WERE SOILED WITH DIRT AND GREASE 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.:
40
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Site:
Other-CREW GALLEY - POT WASH
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Violation:
HEAVY CONDENSATION WAS NOTED ON THE EXHAUST VENTILATION HOOD AND ADJACENT DECKHEAD. WATER WAS DRIPPING FROM THE HOOD AND DECKHEAD TO SURFACES BELOW.
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Recommendation:
All food preparation, warewashing and toilet rooms shall have sufficient ventilation to keep them free of excessive heat, steam, condensation, vapors, obnoxious odors, smoke and fumes.
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Item No.:
22
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Site:
Other-CREW GALLEY - DISHWASH
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Violation:
EXCESSIVE STEAM WAS PRODUCED IN THE MAIN DISHWASHING MACHINE AND WAS CONDENSING ON THE EXHAUST VENTILATION HOOD. WATER WAS DRIPPING DOWN FROM THE HOOD INTO THE MACHINES FAN AND OTHER SURFACES BELOW. HEAVY WATER LEAKAGE WAS ALSO NOTED INSIDE THE 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-CREW GALLEY - DISHWASH
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Violation:
FOUR CONSECUTIVE MEASURES OF THE FINAL SANITIZING RINSE OF THE MAIN DISHWASHING MACHINE ACHIEVED A MAXIMUM TEMPERATURE OF 160 F. ON THE FIFTH MEASURE THE MACHINE ACHIEVED A FINAL RINSE TEMPERATURE OF 180 F. THIS MACHINE WAS IN ACTIVE OPERATION PRIOR TO THE TESTING.
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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.:
38
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Site:
Other-STAFF MESS
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Violation:
NUMEROUS LOOSE, CRACKED, AND BROKEN DECK TILES WERE NOTED IN THIS AREA. THE DECK BENEATH THE BEVERAGE COUNTER WAS DIFFICULT TO ACCESS FOR CLEANING AND SOILED WITH DIRT.
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Recommendation:
It is required that decks be maintained so as to be durable and easily cleanable. Exposed utility service lines and pipes shall be installed in a way that does not obstruct or prevent cleaning of decks, deckheads or bulkheads.
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Item No.:
34
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Site:
Other-FOODSERVICE GENERAL
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Violation:
SOME OF THE TALL GREY GARBAGE CANS WERE STILL BLOCKING ACCESS TO HANDWASHING SINKS IN VARIOUS AREAS OF THE MAIN GALLEY. THIS ITEM WAS SCORED IN THE PREVIOUS INSPECTION, BUT THE STAFF STATED THAT THEY THOUGHT WE WERE REFERRING TO 55 GALLON SIZE CONTAINERS AND TROLLEYS. AFTER LONG DISCUSSION I EXPLAINED THAT IF EVEN ONE OF THESE CONTAINERS IS FOUND BLOCKING ANY HANDWASHING SINK IN FUTURE INSPECTIONS ITEM 34 WILL BE CITED AND 3 POINTS WILL BE DEBITED.
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Recommendation:
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