|
|
|
Item No.:
18
|
|
Site:
Other-PERSONNEL - MEDICAL
|
|
Violation:
THERE WERE TWO CASES OF DIARRHEA THAT WERE TREATED WITH ANTI-DIARRHEAL MEDICATION AND WERE NOT RECORDED IN THE DIARRHEA ILLNESS LOG.
|
|
Recommendation:
Diarrhea logs in the hospital must be accurately maintained, and results must be reported to the Vessel Sanitation Program in accordance with Section III of the "Vessel Sanitation Program Operations Manual", August 1989.
|
|
|
Item No.:
19
|
|
Site:
Other-WINDJAMMER OMELET STATION
|
|
Violation:
AN EMPLOYEE WAS CRACKING SHELL EGGS FOR EGGS-TO-ORDER AND NOT WASHING HIS HANDS BEFORE CONTINUING WITH FOOD SERVICE.
|
|
Recommendation:
Recommend a procedure where eggs are cracked and placed in individual bowls, nested in an ice bath, prior to cooking so the cooking process can take place by only contacting the bowls with no handwash step needed for cooking.
|
|
|
Item No.:
21
|
|
Site:
Other-WINDJAMMER GALLEY
|
|
Violation:
REPLACE THE CARDBOARD FOOD WRAP DISPENSERS WITH DISPENSERS CONSTRUCTED OF PLASTIC OR STAINLESS STEEL.
|
|
Recommendation:
Nonfood preparation equipment must be easily cleanable, in good repair, and corrosion-resistant.
|
|
|
Item No.:
21
|
|
Site:
Other-PASTRY - DECK 4
|
|
Violation:
A CORRUGATED PLASTIC ELECTRICAL CONDUIT CONNECTED TO THE PIE PRESS WAS DIFFICULT TO CLEAN.
|
|
Recommendation:
Replace the conduit with a smooth material which is easy to clean.
|
|
|
Item No.:
21
|
|
Site:
Other-GALLEY - DECK 4 BEVERAGE STATION
|
|
Violation:
EXCESS LENGTHS OF POWER CORDS CONNECTED TO THE JUICE MACHINES WERE COILED OR DRAPED ON COUNTER TOPS MAKING CLEANING DIFFICULT.
|
|
Recommendation:
Shorten power cords connected to fixed equipment so the surrounding area can be cleaned easily.
|
|
|
Item No.:
22
|
|
Site:
Other-WINDJAMMER POT WASH
|
|
Violation:
ONE JET NOZZLE WAS MISSING ON ONE OF THE POT WASHING MACHINE SPRAY ARMS. THERE WAS SOME DEBRIS LODGED IN THE WASH SPRAY ARMS.
|
|
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-WINDJAMMER POT WASH
|
|
Violation:
THE GAUGE ON THE POT WASH MACHINE INDICATED A SANITIZING RINSE TEMPERATURE OF 184 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-DISHWASH - DECK 4
|
|
Violation:
REPAIR OR REPLACE THE BROKEN THERMOMETER MOUNTED ON THE CONVEYOR DISHWASH MACHINE (WASH CYCLE).
|
|
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-WINDJAMMER POT WASH
|
|
Violation:
AN EMPLOYEE WAS WASHING AND RINSING PANS AND NOT SANITIZING THEM BEFORE PLACING THEM ON THE CLEAN STORAGE SHELVES.
|
|
Recommendation:
To prevent cross-contamination, kitchenware and food contact surfaces of equipment shall be washed, rinsed and sanitized after each use and following any interruption of operations during which time contamination may have occurred.
|
|
|
Item No.:
26
|
|
Site:
Other-WINDJAMMER POT WASH
|
|
Violation:
THE SANITIZING RINSE IN THE POT WASHING MACHINE WAS ONLY 157 F.
|
|
Recommendation:
Automatic warewashing machines utilizing hot water for sanitizing shall operate at a minimum of 165oF (74oC) measured at dish level.
|
|
|
Item No.:
28
|
|
Site:
Other-WINDJAMMER ICE CREAM
|
|
Violation:
ONE OF THE SOFT SERVE ICE CREAM/YOGURT MACHINES HAD RESIDUES OF MIX IN THE DISPENSER HEAD AND TUBE BETWEEN THE MIX STORAGE COMPARTMENT AND FREEZING CHAMBER.
|
|
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-WINDJAMMER POT WASH
|
|
Violation:
THERE WERE SEVERAL POTS/PANS WITH ADHERING FOOD RESIDUE ON THEM STORED ON THE CLEAN STORAGE SHELVES.
|
|
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.:
28
|
|
Site:
Other-WINDJAMMER PIZZERIA
|
|
Violation:
THERE WERE TWO SOILED PANS FOUND IN CLEAN STORAGE.
|
|
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-BAKERY - DECK 5 GALLEY
|
|
Violation:
THE UNDERSIDE SURFACE OF THE DONUT FRYER WAS SOILED WITH OIL AND FOOD 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-PASTRY - DECK 4
|
|
Violation:
THE EXTERIOR SURFACE OF THE PIE PRESS ELECTRICAL CONDUIT WAS SOILED WITH DIRT 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-GALLEY - DECK 4 BEVERAGE STATION
|
|
Violation:
THE INTERIOR FRONT COVER OF THE JUICE MACHINES IN THIS AREA WERE SOILED WITH OLD 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.:
30
|
|
Site:
Other-POT WASH - DECK 4
|
|
Violation:
STANDING WATER ON THE DECK AT THE CLEAN POT/PAN STORAGE RACK SUBJECTED ITEMS ON THE LOWEST SHELF TO SPLASH.
|
|
Recommendation:
Install a removable steel shelf cover for the lowest rack shelf to prevent clean pots/pans stored there from splash until the standing water problem is corrected.
|
|
|
Item No.:
34
|
|
Site:
Other-WINDJAMMER OMELET STATION
|
|
Violation:
THE HANDWASHING SINK FOR THIS AREA WAS BLOCKED BY A STACK OF TABLES. EMPLOYEES WERE USING A UTILITY SINK WITHOUT SOAP OR TOWELS.
|
|
Recommendation:
Handwashing sinks must be accessible to employees at all times.
|
|
|
Item No.:
38
|
|
Site:
Other-BAKERY - DECK 5
|
|
Violation:
THE BULKHEAD BEHIND THE DONUT FRYER WAS SOILED WITH OIL RESIDUE.
|
|
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-DINING ROOM - DECK 4
|
|
Violation:
THE SEAM WHERE THE WAITER STATIONS JOIN THE DECK WAS NOT COVED TO A 9.5 MM (3/8 INCH) RADIUS AND WAS SOILED WITH DIRT RESIDUE IN AREAS.
|
|
Recommendation:
Recommend coving the deck/waiter station bulkhead junctures throughout.
|
|
|
Item No.:
40
|
|
Site:
Other-WINDJAMMER POT WASH
|
|
Violation:
THE EMPLOYEE WASHING POTS/PANS WAS PERSPIRING PROFUSELY. THE WATER IN THE FINAL SANITIZING RINSE COMPARTMENT WAS BOILING AND CREATING EXCESSIVE HEAT AND STEAM.
|
|
Recommendation:
Adjust the final sanitizing rinse temperature down to 170-180 F to reduce heat and steam in the area. Provide additional mechanical exhaust ventilation if necessary.
|
|