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Item No.:
9
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Site:
Other-GALLEY - BEVERAGE STATION
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Violation:
A PREVIOUSLY OPENED BAG OF MILK WAS FOUND LYING INSIDE A BULK MILK DISPENSER WITH THE SPOUT TIED IN A KNOT.
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Recommendation:
Milk dispenser bag milk containers are designed for a one time installation, opening, and use until empty. Removal of partially filled bags with manipulation of the spout for storage and re-use is insanitary and prohibited. Milk should be fully drained while in the dispenser and any partially filled bags discarded if removed from the dispenser.
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Item No.:
12
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Site:
Other-LIDO - GENERAL
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Violation:
THE HOT HOLDING TROLLEYS DID NOT HAVE EXTERNAL OR INTERNAL THERMOMETERS.
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Recommendation:
All hot carts or similar equipment shall have a thermometer to measure the ambient air temperature of the unit.
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Item No.:
21
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Site:
Other-HOT GALLEY
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Violation:
LOOSE PROFILE STRIPS WERE NOTED ALONG THE TOP OF THE STOVE BANK.
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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.:
21
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Site:
Other-FOOD SERVICE GENERAL
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Violation:
THERE WERE NUMEROUS POWER CORDS FOUND LAYING ON THE COUNTERS, ESPECIALLY THE REFRIGERATORS FOR THE W/F COFFEE MACHINES.
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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-CREW MESS - SERVICE LINE
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Violation:
THE DOOR GASKET TO THE REACH-IN ICE CREAM FREEZER WAS SPLIT.
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Recommendation:
Refrigerator gaskets shall be easily cleanable without breaks in the material. The corners shall be closed and sealed and hollow sections shall be sealed.
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Item No.:
22
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Site:
Other-POT WASH
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Violation:
THE TEMPERATURE OF THE SANITIZING SINK RINSE WATER WAS 192.5 F. THE WORKER ON THE CLEAN SIDE WAS HANDLING DIRTY PANS AND CLEAN PANS WITHOUT WASHING HIS HANDS AND RE-GLOVING AFTER OPERATIONS.
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Recommendation:
Sufficient storage space for clean and dirty pots and pans must be provided to avoid contamination of cleaned equipment. The sanitizing sink should be maintained between 170-180 F.
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Item No.:
22
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Site:
Other-CASINO BAR
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Violation:
THE FINAL RINSE TEMPERATURE OF THE DISHWASHER WAS EXTREMELY HIGH AND LIVE STEAM WAS HEARD COMING FROM THE SPRAY ARM.
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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.:
22
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Site:
Other-IMAGINATION FORWARD - DISHWASH
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Violation:
LIVE STEAM WAS SEEN AND HEARD FROM THE DISHWASH MACHINE, AND NO WATER WAS RELEASED FROM THE FINAL RINSE SPRAY JETS IN EITHER UPPER OR LOWER SPRAY ARMS.
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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.:
22
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Site:
Other-LIDO - DISHWASH AREA
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Violation:
THE DISHWASHING AREA WAS OVERCROWDED WITH CONTAINERS OF DIRTY DISHES, EMPTY GRAY TUBS AND GRAY TUBS CONTAINING PIZZA PANS. THE DISH WASHERS HAD VERY LIMITED SPACE TO PROPERLY PRE-FLUSH DISHES, RESULTING IN A LARGE NUMBER HAVING TO BE RE-WASHED. RECOMMEND A THOROUGH EVALUATION OF THIS OPERATION TO IMPROVE EFFICIENCY.
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Recommendation:
Sufficient storage space for clean and dirty pots and pans must be provided to avoid contamination of cleaned equipment.
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Item No.:
22
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Site:
Other-LIDO - DISHWASH AREA
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Violation:
PIZZA PANS WERE HEAVILY SOILED WITH BAKED-ON RESIDUE. THESE PANS SHOULD BE WASHED IN A POT WASH INSTEAD OF A DISHWASH MACHINE.
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Recommendation:
Please see recommendation under item 5.
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Item No.:
26
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Site:
Other-POOL BAR
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Violation:
THE FINAL RINSE TEMPERATURE OF THE DISHWASHER WAS MEASURED AT 158 F. THE DISHWASHER WAS NOT IN ACTIVE USE AT THE TIME.
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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.:
26
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Site:
Other-IMAGINATION FORWARD - DISHWASH
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Violation:
THE HIGHEST TEMPERATURE ACHIEVED IN THE FLIGHT-TYPE CONVEYOR DISHWASHING MACHINE WAS 160 F.
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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.:
26
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Site:
Other-INSPIRATION AFT - DISHWASH
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Violation:
THE FINAL SANITIZING RINSE IN THE GLASSWASHING MACHINE WAS ONLY 150 F.
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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.:
28
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Site:
Other-POT WASH
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Violation:
NUMEROUS PREVIOUSLY CLEANED BAIN MARIE PANS WERE FOUND SOILED WITH FOOD RESIDUE 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.:
28
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Site:
Other-LIDO - CENTER PANTRY
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Violation:
NUMEROUS PREVIOUSLY CLEANED SALAD BOWLS WERE FOUND SOILED WITH FOOD RESIDUE. THE BOWLS WERE STORED IN A CLEAN DISH TROLLEY.
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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-LIDO - CENTER PANTRY
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Violation:
THERE WERE SEVERAL PREVIOUSLY CLEANED BAIN MARIE LIDS THAT WERE FOUND SOILED WITH FOOD RESIDUE AND 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.:
29
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Site:
Other-SUSHI BAR
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Violation:
THE BACK COUNTER UNDER THE POINT-OF-SALE MACHINE WAS HEAVILY 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.:
29
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Site:
Other-HOT GALLEY
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Violation:
ONE OF THE LOOSE PROFILES ON TOP OF THE STOVE BANK WAS 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.:
34
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Site:
Other-SALAD/APPETIZER PANTRY
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Violation:
THE GRAY WASTE BIN WAS BLOCKING ACCESS TO THE HANDWASH SINK.
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Recommendation:
Handwashing sinks must be accessible to employees at all times.
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Item No.:
38
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Site:
Other-PIZZERIA
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Violation:
THE CORNER PROFILE BETWEEN THE SERVING COUNTER AND PREPARATION AREA WAS LOOSE MAKING THE AREA DIFFICULT TO CLEAN.
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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.
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Item No.:
40
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Site:
Other-IMAGINATION FORWARD - DISHWASH
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Violation:
CONDENSATION FROM THE FLIGHT-TYPE DISHWASHER WAS FORMING ON THE DECKHEAD ABOVE AND DRIPPING ON SURFACES BELOW.
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Recommendation:
Proper operation of the dishwash machine should reduce or eliminate steam production and the resulting condensation. 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.:
40
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Site:
Other-POT WASH
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Violation:
STEAM RISING FROM THE SANITIZING SINK WAS CONDENSING ON THE DECKHEAD AND DRIPPING ONTO SURFACES BELOW.
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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.:
41
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Site:
Other-MUSICAL CAFE
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Violation:
THE FOOD HANDLERS PURSE WAS FOUND SITTING ON THE BACK COUNTER.
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Recommendation:
Only articles necessary for the food service operation shall be stored in food preparation and storage areas.
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Item No.:
41
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Site:
Other-MUSICAL CAFE
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Violation:
MONEY WAS SITTING ON THE BACK COUNTER. RECOMMEND PROVIDING A CASH DRAWER TO THIS AREA.
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Recommendation:
Only articles necessary for the operation and maintenance of the food service establishment shall be stored on the premises.
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