|
|
|
Item No.:
4
|
|
Site:
Other-POTABLE WATER SYSTEM
|
|
Violation:
THE BACKFLOW PREVENTER ON SINK #3 IN THE BEAUTY SALON WAS LEAKING.
|
|
Recommendation:
Vacuum breakers and backflow preventers must be properly installed and maintained in good repair at all times to assure reliable operation.
|
|
|
Item No.:
4
|
|
Site:
Other-DECK 9 POOL AND WHIRLPOOL PUMP RMS
|
|
Violation:
THE POTABLE WATER LINES IN THESE ROOMS WERE NOT STRIPED BLUE OR STENCILED AS REQUIRED.
|
|
Recommendation:
The piping of the potable water system, including the filling line, must be suitably stenciled, painted light blue, or striped with 6-inch light blue bands or a light blue stripe at fittings on each side of partitions, decks and bulkheads at intervals not to exceed 15-feet in all spaces, except where the decor would be marred by such markings.
|
|
|
Item No.:
10
|
|
Site:
Other-CHILDREN'S PLAY ROOM
|
|
Violation:
CHOCOLATE MILK STORED INSIDE THE UNDER COUNTER REACH-IN REFRIGERATOR HAD AN INTERNAL TEMPERATURE OF 52 F.
|
|
Recommendation:
Potentially hazardous food requiring refrigeration should be stored at or below 45oF.
|
|
|
Item No.:
11
|
|
Site:
Other-CHILDREN'S PLAY ROOM
|
|
Violation:
THE AMBIENT AIR TEMPERATURE INSIDE THE UNDER COUNTER REACH-IN REFRIGERATOR WAS 45 F.
|
|
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-BUFFET PANTRY
|
|
Violation:
CONTAINERS OF FOOD COVERED WITH PLASTIC WRAP WERE STACKED (NESTED) ON OTHERS IN THE TWO WALK-IN REFRIGERATORS.
|
|
Recommendation:
The nesting of food containers is prohibited.
|
|
|
Item No.:
20
|
|
Site:
Other-APPETIZER PANTRY
|
|
Violation:
SOFT, LOOSE SEALANT WAS NOTED ON THE BACKPLATE OF THE SLICER.
|
|
Recommendation:
Food preparation equipment must be easily cleanable, in good repair, and corrosion-resistant.
|
|
|
Item No.:
21
|
|
Site:
Other-HOT GALLEY
|
|
Violation:
THE INTERIOR HANDLE SPACES OF THE SALAMANDER OVENS LOCATED ABOVE THE GRILLS WERE NOT EASY TO CLEAN.
|
|
Recommendation:
Nonfood preparation equipment must be easily cleanable, in good repair, and corrosion-resistant.
|
|
|
Item No.:
21
|
|
Site:
Other-MAIN GALLEY - AFT
|
|
Violation:
THE CRUSHED ICE MACHINE HAD A LOOSE DOOR PANEL.
|
|
Recommendation:
Nonfood preparation equipment must be easily cleanable, in good repair, and corrosion-resistant.
|
|
|
Item No.:
21
|
|
Site:
Other-FOOD SERVICE GENERAL
|
|
Violation:
THE INTERIOR SPACES OF THE FRYERS WERE NOT EASY TO CLEAN.
|
|
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.:
21
|
|
Site:
Other-BEVERAGE STATION - AFT STARBOARD
|
|
Violation:
THERE WAS AN OPEN SEAM ALONG THE BASE OF THE ICE DISPENSER.
|
|
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.:
21
|
|
Site:
Other-FOOD SERVICE GENERAL
|
|
Violation:
THE SPACES BEHIND THE FRONT COVERS OF THE VITALITY JUICE MACHINES WERE NOT EASY TO CLEAN.
|
|
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.:
22
|
|
Site:
Other-LIDO - DISHWASH
|
|
Violation:
THREE OF FIVE UPPER ARM FINAL RINSE SPRAY NOZZLES WERE COMPLETELY CLOGGED IN THE CONVEYOR DISHWASHING MACHINE.
|
|
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.
|
|
|
Item No.:
23
|
|
Site:
Other-CREW POT WASH
|
|
Violation:
THE FINAL RINSE TEMPERATURE OF THE 3 COMPARTMENT SANITIZING SINK WAS
196 F. THE MOUNTED THERMOMETER READ 120 F.
|
|
Recommendation:
Machine or water line-mounted, numerically scaled, indicating thermometers, accurate to +3oF (+1.5oC), shall be provided to indicate the temperature of the water in each tank of the machine and the temperature of the final rinse water as it enters the manifold.
|
|
|
Item No.:
23
|
|
Site:
Other-LIDO - POT WASH
|
|
Violation:
THE WATER TEMPERATURE IN THE SANITIZING RINSE SINK WAS 188 F, WHILE THE MOUNTED THERMOMETER MEASURED 160 F.
|
|
Recommendation:
Machine or water line-mounted, numerically scaled, indicating thermometers, accurate to +3oF (+1.5oC), shall be provided.
|
|
|
Item No.:
23
|
|
Site:
Other-MAIN POT WASH
|
|
Violation:
THE THERMOMETER MOUNTED ON THE SANITIZING SINK WAS BROKEN.
|
|
Recommendation:
Machine or water line-mounted, numerically scaled, indicating thermometers, accurate to +3oF (+1.5oC), shall be provided to indicate the temperature of the water in each tank of the machine and the temperature of the final rinse water as it enters the manifold.
|
|
|
Item No.:
26
|
|
Site:
Other-MAIN POT WASH
|
|
Violation:
THE FINAL RINSE TEMPERATURE OF THE THREE COMPARTMENT SANITIZING SINK WAS 154 F. CHECKING BACK IN 45 MINUTES THE TEMPERATURE WAS 210 F.
|
|
Recommendation:
Hot water sanitizing sinks must be maintained above 170 F.
|
|
|
Item No.:
28
|
|
Site:
Other-MAIN POT WASH
|
|
Violation:
A FEW OF THE PREVIOUSLY CLEANED POTS, PANS, AND CUTTING BOARDS WERE SOILED WITH FOOD AND GREASE RESIDUE.
|
|
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.
|
|
|
Item No.:
29
|
|
Site:
Other-HOT GALLEY
|
|
Violation:
THE INTERIOR HANDLE SPACES OF THE SALAMANDER OVENS LOCATED ABOVE THE GRILLS WERE SOILED WITH GREASE RESIDUE.
|
|
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.
|
|
|
Item No.:
29
|
|
Site:
Other-BEVERAGE STATION - AFT STARBOARD
|
|
Violation:
THE OPEN SEAM ALONG THE BASE OF THE ICE DISPENSER WAS SOILED WITH DIRT AND DRINK RESIDUE.
|
|
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.
|
|
|
Item No.:
29
|
|
Site:
Other-FOOD SERVICE GENERAL
|
|
Violation:
THE INTERIOR SPACES OF THE FRYERS WERE SOILED WITH GREASE RESIDUE.
|
|
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.
|
|
|
Item No.:
29
|
|
Site:
Other-FOOD SERVICE GENERAL
|
|
Violation:
THE SPACES BEHIND THE FRONT COVERS OF THE VITALITY JUICE MACHINES WERE SOILED WITH JUICE RESIDUE.
|
|
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.
|
|
|
Item No.:
34
|
|
Site:
Other-LIDO BUFFET PANTRY
|
|
Violation:
THE DISTANCE FROM THE PREPARATION AREA TO THE HANDWASHING STATIONS NEARBY WAS 30, 35, AND 41 FEET RESPECTIVELY.
|
|
Recommendation:
Handwashing facilities must be maintained in good repair and located to permit easy use by food service personnel in food preparation areas. No food handler shall have to walk a distance of more than 25-feet to reach a station.
|
|
|
Item No.:
34
|
|
Site:
Other-FOOD SERVICE GENERAL
|
|
Violation:
ACCESS TO SOME OF THE HANDWASHING SINKS WAS BLOCKED BY THE GREY GARBAGE CANS.
|
|
Recommendation:
Handwashing sinks must be accessible to employees at all times.
|
|
|
Item No.:
34
|
|
Site:
Other-GRAND BUFFET, JUICE BAR, D6 PANTRY
|
|
Violation:
HANDWASHING STATIONS IN THE ABOVE AREAS WERE BLOCKED BY WASTE RECEPTACLES POSITIONED THERE.
|
|
Recommendation:
Handwashing sinks must be accessible to employees at all times.
|
|
|
Item No.:
35
|
|
Site:
Other-MAIN POT WASH
|
|
Violation:
THE HAND WASHING SOAP DISPENSER WAS EMPTY. THE SOAP DISPENSER ADJACENT TO THE HAND WASH SINK WAS LEAKING.
|
|
Recommendation:
A supply of hand-cleansing soap or detergent shall be available at each handwashing sink at all times.
|
|
|
Item No.:
36
|
|
Site:
Other-GRAND BUFFET AND BUFFET PANTRY
|
|
Violation:
NUMEROUS HOUSE FLIES WERE NOTED IN THESE AREAS.
|
|
Recommendation:
Effective measures intended to minimize the presence of rodents, flies, cockroaches, and other insects on the premises shall be utilized.
|
|
|
Item No.:
38
|
|
Site:
Other-MAIN GALLEY - AFT
|
|
Violation:
RUBBER DECKING WAS SEPARATING IN SEVERAL AREAS.
|
|
Recommendation:
It is required that decks be maintained so as to be durable and easily cleanable.
|
|
|
Item No.:
38
|
|
Site:
Other-PANTRY #2
|
|
Violation:
DECKHEAD PANELS WERE DAMAGED AND SEAMS WERE PRESENT BETWEEN PANELS.
|
|
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.
|
|
|
Item No.:
38
|
|
Site:
Other-LIDO - DISHWASH
|
|
Violation:
SEVERAL DECK TILE WERE CRACKED, BROKEN, OR LOOSE NEAR THE DIRTY END OF THE CONVEYOR DISHWASHING MACHINE.
|
|
Recommendation:
It is required that decks be maintained so as to be durable and easily cleanable.
|
|
|
Item No.:
38
|
|
Site:
Other-BUFFET PANTRY
|
|
Violation:
THE BULKHEAD BEHIND AND BELOW THE SOUP KETTLES HAD LOOSE PROFILE STRIPS, PEELING SEALANT, DIRT AND FOOD SPLASH.
|
|
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.
|
|
|
Item No.:
38
|
|
Site:
Other-GRILLE SERVICE COUNTER
|
|
Violation:
THE DECORATIVE TILE BULKHEAD SURROUNDING THE GRILL WAS DAMAGED IN AREAS AND GREASE HAD LEAKED BEHIND AND LOOSENED THE TILE. RECOMMEND THIS BULKHEAD BE RECONSTRUCTED IN COVED STAINLESS STEEL AS IN OTHER PREPARATION AREAS.
|
|
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.
|
|
|
Item No.:
39
|
|
Site:
Other-BARS - GENERAL
|
|
Violation:
ENSURE THAT ARTIFICIAL LIGHTS ABOVE PREPARATION/SERVICE COUNTERS CAN BE RAISED TO A LEVEL OF 220 LUX (20 FOOT CANDLES) FOR CLEANING IN ALL BARS. THE LIGHT LEVEL IN THE DESTINY AND SPORTS BARS WAS BELOW 220 LUX.
|
|
Recommendation:
It is required that additional lighting be provided to insure at least 20-footcandles of light on all food preparation surfaces for cleaning.
|
|
|
Item No.:
39
|
|
Site:
Other-BEVERAGE STATIONS - AFT PORT AND STBD
|
|
Violation:
ARTIFICIAL LIGHT LEVELS COULD NOT BE INCREASED TO 220 LUX (20 FOOT CANDLES).
|
|
Recommendation:
It is required that additional lighting be provided to insure at least 20-footcandles of light on all food preparation surfaces.
|
|
|
Item No.:
40
|
|
Site:
Other-GRILLE PANTRY
|
|
Violation:
EXCESSIVE HEAT AND HUMIDITY WAS PRODUCED BY THE CONVEYOR OVEN AND THE FRYER IN THIS AREA.
|
|
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.
|
|