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Item No.:
40
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|
Site:
Buffet-Market Place - Guy's Hamburger Grill
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|
Violation:
The door from the galley to the front service counter was pinned open allowing access for flying insects. The front counter was on an open deck to the outdoors.
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|
Recommendation:
Protect entry points where pests may enter the food areas.
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Item No.:
19
|
|
Site:
Provisions-Dry Stores
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|
Violation:
There were several food items, including 35 gallon jugs of vegetable oil that were stored up against and across from two flammable lockers inside of the walk-in refrigerator that contained paint, rust inhibitor spray, hair spray, barbicide, nail polish remover, isopropyl alcohol, nail polish, hair coloring, and other spa related chemicals.
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|
Recommendation:
Protect food from contamination by storing the food: (1) Covered or otherwise protected; (2) In a clean, dry location; (3) Where it is not exposed to splash, dust, or other contamination; and (4) At least 15 centimeters (6 inches) above the deck.
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Item No.:
44
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|
Site:
Medical-Acute Gastroenteritis (AGE) Definition
|
|
Violation:
In four cases, the medical staff had recorded information that individuals had symptoms that met the AGE definition in the 2011 VSP Operations Manual, but they recorded these cases as non-reportable on the AGE surveillance log. In addition, a reportable food worker case was not isolated by the medical staff for the required 48 hours after their last symptom, resulting in this person working while sick.
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|
Recommendation:
Ensure the medical staff understand the definition of Acute Gastroenteritis as described in the 2011 VSP Operations Manual.
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Item No.:
08
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|
Site:
Potable Water-Striping
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|
Violation:
The combined distillate and permeate line from the evaporators and the reverse osmosis systems was not striped blue/gray/blue every 15 feet. The distillate line on the reverse osmosis unit #1 was striped blue for potable water up to the chlorine injection point.
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|
Recommendation:
Stripe or paint potable water lines either in accordance with ISO 14726 (blue/green/blue) or blue only. Stripe or paint distillate and permeate lines directed to the potable water system in accordance with ISO 14726 (blue/gray/blue). Ensure no other lines have the above color designations. Stripe or paint these lines at 5 meters (15 feet) intervals and on each side of partitions, decks, and bulkheads, except where decor would be marred by such markings, including potable water supply lines in technical lockers.
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Item No.:
08
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|
Site:
Potable Water-Cross-Connection Control Log
|
|
Violation:
The cross-connection control log indicated air gaps for the tank production and bunker tanks for chlorine, but upon inspection, these tanks and air gaps had been removed. Also, the description for the mechanical device on the cross-connection control log stated 'F.W. transfer to technical' on deck C in the engine room. According to staff, the backflow prevention device was for the water from the potable water tank going to the technical tank. Also, another description of a mechanical device stated 'distillate delivery', but according to staff this device was for the evaporator water that had already been chlorinated to the distillate tank. Because of the non-specific information given about these backflow prevention devices some staff were not sure of their location or purpose.
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|
Recommendation:
Ensure the cross-connection control program includes at a minimum: a complete listing of cross-connections and the backflow prevention method or device for each, so there is a match to the plumbing system component and location. Include air gaps on the listing. Ensure a schedule for inspection frequency is set. Maintain a log documenting the inspection and maintenance in written or electronic form, and ensure it is available for review during inspections.
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Item No.:
19
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|
Site:
Potable Water-Engine Room
|
|
Violation:
There was a small cooler with a small amount of water left that was stored on a soiled deck next to evaporator #2. Workers were using the nearby cups to drink water out of the cooler while working in the engine room. There were more than 20 workers in the area. The cooler and the cups were removed.
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|
Recommendation:
Protect food from contamination by storing the food: (1) Covered or otherwise protected; (2) In a clean, dry location; (3) Where it is not exposed to splash, dust, or other contamination; and (4) At least 15 centimeters (6 inches) above the deck.
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Item No.:
28
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|
Site:
Potable Water-Engine Room
|
|
Violation:
Workers were using a small cooler to drink from while working in the engine room. The cooler was stored on a soiled deck next to evaporator #2. Also, there was a box of cups stored on the soiled deck and a box of inverted cups stored on a soiled deck near ballast water pipes. The cooler and the cups were removed.
|
|
Recommendation:
Store cleaned equipment and utensils, laundered linens, and single-service and single-use articles: (1) in a clean, dry location; (2) in a location where they are not exposed to splash, dust, or other contamination; (3) at least 150 millimeters (6 inches) above the deck.
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Item No.:
33
|
|
Site:
Other-Cherry On Top
|
|
Violation:
The deckhead in the candy storage room had small plenum spaces for ventilation and was difficult to clean.
|
|
Recommendation:
Ensure decks, bulkheads, and deckheads in food preparation, warewashing, pantries, bars, and food and equipment storage areas are constructed and maintained for easy cleaning.
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|
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Item No.:
42
|
|
Site:
Children Area-Toilet Room
|
|
Violation:
The toilet for the kids less than six years old was greater than 11 inches from the deck and the handwashing sink was greater than 22 inches from the deck in the toilet room across from the reception area. A step stool was not in the room or available.
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|
Recommendation:
If toilet rooms are located in a child-activity center, provide a child-size toilet(s) or child-accessible toilet(s) (child-size seat and step stool) and handwashing facilities. Ensure child-size toilets (to include the toilet seat) have a maximum height of 280 millimeters (11 inches) and a toilet seat opening no greater than 203 millimeters (8 inches). Ensure handwashing sinks have a maximum height of 560 millimeters (22 inches) above the deck or a step stool.
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Item No.:
10
|
|
Site:
Recreational Water Facilities-Serenity Pool
|
|
Violation:
There was no flow meter installed and no turnover rate calculated for this RWF. Also, the bather load was calculated using the flow rate from the theoretical pump capacity.
|
|
Recommendation:
Install a flow meter to monitor flow rates and calculate the bather load and turnover rate using the flow meter. Design recirculation systems and equipment, including chemical control equipment, UV disinfection systems, filter, and pumps to maintain adequate water chemistry control while operating at the following minimum turnover rates: (1) swimming pool (VSP 2005 Construction Guidelines or earlier): 6 hours; (2) swimming pool (VSP 2011 Construction Guidelines or later): 4 hours; (3) children's pool: 0.5 hours; (4) wading pool: 1 hour; (5) whirlpool spa: 0.5 hours; (6) spa pool: 2 hours; (7) interactive RWF or activity pool less than 610 millimeters (24 inches) deep: 1 hour; (8) interactive RWF or activity pool greater than 610 millimeters (24 inches) deep: 2 hours; and (9) baby-only water facility: 0.5 hours. Ensure an RWF slide that is combined with a pool has a turnover rate that matches the rate for the pool.
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|
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Item No.:
02
|
|
Site:
Medical-Acute Gastroenteritis (AGE) Surveillance Log
|
|
Violation:
A food worker had an onset of symptoms on December 2 at 9:30 am with two episodes of diarrhea and stomach cramps, but was recorded as non-reportable on the AGE surveillance log. There was no documentation indicating whether their symptoms were above normal or not. This individual was still in isolation during the inspection and was given antidiarrheal medication. No underlying illness was recorded.
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|
Recommendation:
Ensure a reportable case of AGE is a case reported to the master of the vessel, the medical staff, or other designated staff by a passenger or a crew member and meets the case definition based on the following symptoms: (1) Diarrhea (three or more episodes of loose stools in a 24 hour period or what is above normal for the individual. See section 4.1.2.1.3, illness symptoms); or (2) vomiting and one additional symptom including one or more episodes of loose stools in a 24-hour period, or abdominal cramps, or headache, or muscle aches, or fever (temperature of greater than or equal to 38C [100.4F]).
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|
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Item No.:
02
|
|
Site:
Medical-Acute Gastroenteritis (AGE) Surveillance Log
|
|
Violation:
On December 2 at 6:00 am, a non-food worker had an onset of two episodes of diarrhea and stomach cramps, but was documented as non-reportable on the AGE surveillance log. There was no documentation stating whether these symptoms were above normal or not. This person was isolated for 24 hours and was given anti-diarrheal medication. No underlying illness was recorded.
|
|
Recommendation:
Ensure a reportable case of AGE is a case reported to the master of the vessel, the medical staff, or other designated staff by a passenger or a crew member and meets the case definition based on the following symptoms: (1) Diarrhea (three or more episodes of loose stools in a 24 hour period or what is above normal for the individual. See section 4.1.2.1.3, illness symptoms); or (2) vomiting and one additional symptom including one or more episodes of loose stools in a 24-hour period, or abdominal cramps, or headache, or muscle aches, or fever (temperature of greater than or equal to 38C [100.4F]).
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|
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Item No.:
11
|
|
Site:
Medical-Crew Reporting
|
|
Violation:
A food worker had four episodes of diarrhea and a headache on November 22 at 8:00 am, but did not report to medical until 5:05 pm on the same day. According to their work record, this individual did not work while sick.
|
|
Recommendation:
Crew members should report to medical immediately after their first AGE symptom.
|
|
|
Item No.:
02
|
|
Site:
Medical-Acute Gastroenteritis (AGE) Surveillance Log
|
|
Violation:
A food worker had an onset of two episodes of diarrhea on November 28 at 6:00 am. The medical records indicated this was above normal for the individual, but this individual was recorded as a non-reportable case on the AGE surveillance log.
|
|
Recommendation:
Ensure a reportable case of AGE is a case reported to the master of the vessel, the medical staff, or other designated staff by a passenger or a crew member and meets the case definition based on the following symptoms: (1) Diarrhea (three or more episodes of loose stools in a 24 hour period or what is above normal for the individual. See section 4.1.2.1.3, illness symptoms); or (2) vomiting and one additional symptom including one or more episodes of loose stools in a 24-hour period, or abdominal cramps, or headache, or muscle aches, or fever (temperature of greater than or equal to 38C [100.4F]).
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|
|
Item No.:
11
|
|
Site:
Medical-Crew Isolation
|
|
Violation:
A food worker had an onset of two episodes of diarrhea on November 28 at 6:00 am. The medical records indicated this was above normal for the individual, but this individual was recorded as a non-reportable case on the acute gastroenteritis (AGE) surveillance log. This person was isolated until November 30 at 10:05 am, but this was less than 48 hours after their last symptom. According to their work record, this individual worked on November 30 on and off all day from 10:37 am until 11:15 pm when they still should have been isolated.
|
|
Recommendation:
When food employees meet the case definition for AGE, ensure the following actions are taken: (1) isolate in cabin or designated restricted area until symptom-free for a minimum of 48 hours; (2) follow-up with and receive approval by designated medical personnel before returning crew to work; (3) document date and time of last symptom and clearance to return to work.
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|
|
Item No.:
02
|
|
Site:
Medical-Acute Gastroenteritis (AGE) Surveillance Log
|
|
Violation:
On November 4, there was one non-food worker who had one loose stool and stomach cramps, but was recorded as non-reportable on the AGE surveillance log. There was a note in the medical records indicating the symptoms for this person were above normal. This individual was isolated for 24 hours.
|
|
Recommendation:
Ensure a reportable case of AGE is a case reported to the master of the vessel, the medical staff, or other designated staff by a passenger or a crew member and meets the case definition based on the following symptoms: (1) Diarrhea (three or more episodes of loose stools in a 24 hour period or what is above normal for the individual. See section 4.1.2.1.3, illness symptoms); or (2) vomiting and one additional symptom including one or more episodes of loose stools in a 24-hour period, or abdominal cramps, or headache, or muscle aches, or fever (temperature of greater than or equal to 38C [100.4F]).
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|
|
Item No.:
21
|
|
Site:
Pantry-Medical
|
|
Violation:
There was an open penetration in the water line that used to be connected to a piece of equipment that had been removed. This pantry was used for both food and medication storage.
|
|
Recommendation:
Profile closed the open penetration.
|
|
|
Item No.:
33
|
|
Site:
Pantry-Medical
|
|
Violation:
The deck under the handwashing sink was soiled with large and small pieces of food debris.
|
|
Recommendation:
Ensure decks, bulkheads, deckheads, and attached equipment in food preparation, warewashing, pantries, and storage areas are cleaned as often as necessary.
|
|
|
Item No.:
27
|
|
Site:
Pantry-Medical
|
|
Violation:
The counter behind the microwave was heavily soiled with food debris and dirt.
|
|
Recommendation:
Ensure nonfood-contact surfaces of equipment are kept free of an accumulation of dust, dirt, food residue, and other debris.
|
|
|
Item No.:
29
|
|
Site:
Dining Room-Sunrise Forward Port Waiter Station
|
|
Violation:
A large round serving tray with clean china on top was set directly on the handwash station as staff removed the items from the tray to stage the breakfast service. There was no way to access or use the handwash station during this time.
|
|
Recommendation:
Ensure handwashing facilities are used for no other purpose and are accessible at all times.
|
|
|
Item No.:
20
|
|
Site:
Dining Room-Sunrise Aft Port Waiter Station
|
|
Violation:
The metal clamp holding the forward, counter model ice dispensing tube in place was heavily corroded. The clamp made contact with the ice exiting the tube.
|
|
Recommendation:
Materials used in the construction of multiuse utensils and food contact surfaces of equipment must be: (1) durable, corrosion resistant, and nonabsorbent; (2) sufficient in weight and thickness to withstand repeated warewashing; (3) finished to have a smooth, easily cleanable surface; and (4) resistant to pitting, chipping, crazing, scratching, scoring, distortion and decomposition.
|
|
|
Item No.:
16
|
|
Site:
Galley-Hot Galley
|
|
Violation:
There was a can of whipped cream set on a counter with a time control sticker attached with the discard time, but the time control plan made no note of cold foods on counters as being on time control, unless those foods were in temporary ice baths.
|
|
Recommendation:
Add the whipped cream on time control to the time control plan.
|
|
|
Item No.:
16
|
|
Site:
Galley-Time Control
|
|
Violation:
In the posted time control plan the ovens, hot plate warmer, boilers, tilting pans, and work tables were listed as time control units, but no specific numbers were given and staff stated this was for all such units. Of these there were only time control labels attached to work tables and the portable hot trolleys. Additionally, the foods cooking inside some of the units were tomato sauce, chicken stock, beef stock, and jerk sauce, which were not going to be served immediately, but would be cooled and then reheated, according to staff. Other foods such as pork roasts in combination ovens and bean soup in steam kettles were served from these cooking units within the four hour period of service.
|
|
Recommendation:
Update the time control plan to indicate the food service operation. Maintain a written time control plan(s) that ensures compliance with these guidelines on the vessel and make it available for review during inspections. Post a time control plan at each outlet where time control is used. Ensure plan(s): (2) List refrigeration and hot holding units (compartments and cabinets) on time control (the physical units must also be labeled as such).
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|
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Item No.:
39
|
|
Site:
Galley-Port Hot Service Line
|
|
Violation:
A live adult cockroach was observed in the basin of the #4 bain marie, which was clean and dry at the time of inspection.
|
|
Recommendation:
Effectively control the presence of insects, rodents, and other pests to minimize their presence in the food storage, preparation, and service areas and warewashing and utensil storage areas aboard a vessel.
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|
|
Item No.:
33
|
|
Site:
Galley-Decks and Deckheads
|
|
Violation:
The older decks in the hot galley and dishwash areas were chipped and had recessed grout in areas that made cleaning difficult. The deckhead had old food residue and dirt debris on the surface, with a concentration in the seams between the deckhead panels. The deckhead had an oil residue along crevices and profile strips, indicating a possible oil or grease product on top of the deckhead panels.
|
|
Recommendation:
Ensure decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas are maintained in good repair. Ensure decks, bulkheads, deckheads, and attached equipment in food preparation, warewashing, pantries, and storage areas are cleaned as often as necessary.
|
|
|
Item No.:
33
|
|
Site:
Galley-Port Hot Service Line
|
|
Violation:
There was an excessive amount of oil droplets along the deckhead over the end of the hot service line near bain marie #4 and near deckhead access hatches that were directly over the food display/pick-up counter.
|
|
Recommendation:
Ensure decks, bulkheads, deckheads, and attached equipment in food preparation, warewashing, pantries, and storage areas are cleaned as often as necessary.
|
|
|
Item No.:
33
|
|
Site:
Galley-Main Galley - Cold Pantry
|
|
Violation:
The deckhead throughout this area had a food and dirt residue build-up.
|
|
Recommendation:
Ensure decks, bulkheads, deckheads, and attached equipment in food preparation, warewashing, pantries, and storage areas are cleaned as often as necessary.
|
|
|
Item No.:
39
|
|
Site:
Galley-Cold Pantry
|
|
Violation:
Three live fruit flies were observed on the deckhead near walk-in refrigerator #30 in the cold pantry.
|
|
Recommendation:
Effectively control the presence of insects, rodents, and other pests to minimize their presence in the food storage, preparation, and service areas and warewashing and utensil storage areas aboard a vessel.
|
|
|
Item No.:
22
|
|
Site:
Galley-Aft Dishwash
|
|
Violation:
The final rinse spray nozzles in the upper final rinse manifold of the in-use conveyor glasswash machine did not have an effective spray pattern and the far right final rinse spray nozzle on the same upper manifold was slowly dripping water. Staff repaired the machine during the inspection.
|
|
Recommendation:
Ensure a warewashing machine and its auxiliary components are operated in accordance with the machine's data plate and other manufacturer's instructions. Ensure a warewashing machine's conveyor speed or automatic cycle times is maintained accurately timed in accordance with manufacturer's specifications.
|
|
|
Item No.:
34
|
|
Site:
Galley-Main Galley - Pastry
|
|
Violation:
There was a continuous water leak in at least two sections of the in-use conveyor pot wash machine in the lower side exterior panels, with water pooling on the deck near the clean end of the machine.
|
|
Recommendation:
Ensure the plumbing system in a food area is maintained in good repair.
|
|
|
Item No.:
21
|
|
Site:
Other-Bonsai Sushi Preparation Counter
|
|
Violation:
The counter model sushi showcase refrigerator was not set on legs at the counter and was not sealed to the counter top. This long refrigerator was not easy to move so the area underneath could be cleaned by one person. Staff sealed the lower edge to the counter top during the inspection.
|
|
Recommendation:
Install table-mounted equipment that is not easily movable to allow cleaning of the equipment and areas underneath and around the equipment by being: (1) Sealed to the table; or (2) Elevated on legs.
|
|
|
Item No.:
08
|
|
Site:
Galley-Pot Wash
|
|
Violation:
The vent for the backflow prevention device on the potable water supply pipe to the handwash sink was continuously leaking water.
|
|
Recommendation:
Maintain backflow prevention devices in good repair.
|
|
|
Item No.:
33
|
|
Site:
Galley-Hot Galley
|
|
Violation:
The single light fixtures over the bank of steam kettles were heavily soiled with an encrusted debris. Some of the light fixtures had exterior labels that were peeling.
|
|
Recommendation:
Ensure decks, bulkheads, deckheads, and attached equipment in food preparation, warewashing, pantries, and storage areas are cleaned as often as necessary.
|
|
|
Item No.:
33
|
|
Site:
Galley-Deckhead
|
|
Violation:
Numerous deckhead panels were repaired with spot welds that were not polished and left a very sharp edge that made cleaning difficult. Some areas had several panels hanging down, but still connected from the deckhead. Also, the deckhead had old food residue and dirt debris on the surface, with a concentration in the seams between the deckhead panels. The deckhead had an oil residue along crevices and profile strips, indicating a possible oil or grease product present on top of the deckhead panels.
|
|
Recommendation:
Ensure decks, bulkheads, and deckheads in food preparation, warewashing, pantries, bars, and food and equipment storage areas are constructed and maintained for easy cleaning. Ensure decks, bulkheads, deckheads, and attached equipment in food preparation, warewashing, pantries, and storage areas are cleaned as often as necessary.
|
|
|
Item No.:
36
|
|
Site:
Buffet-Crew Mess
|
|
Violation:
The light intensity was less than 220 lux along the front of the counter-mounted equipment on the beverage station.
|
|
Recommendation:
Ensure the light intensity is at least 220 lux (20 foot candles) on food preparation surfaces, and at a distance of 75 centimeters (30 inches) above the deck in food preparation areas, handwashing facilities, warewashing areas, equipment, and utensil storage, pantries, toilet rooms, and consumer self-service areas.
|
|
|
Item No.:
16
|
|
Site:
Preparation Room-Walk-In Refrigerator #14
|
|
Violation:
One plastic food bin of cooked corn was found inside walk-in refrigerator #14 with a food temperature between 45F and 48F as measured by the inspector. In the same refrigerator, two bins of cut spinach had food temperatures between 56F and 60F as measured by the inspector. It was unclear how long these foods were out of temperature and they were all discarded.
|
|
Recommendation:
Except during preparation, cooking, or cooling, or when time is used as the public health control, maintain potentially hazardous foods at 57C (135F) or above, except that roasts may be held at a temperature of 54C (130F); or 5C (41F) or less.
|
|
|
Item No.:
31
|
|
Site:
Provisions-Dry Stores
|
|
Violation:
Two flammable lockers were stored inside the dry storage walk-in refrigerator. One of the lockers was against a bulkhead and directly opposite to several food items stored in this area and the other locker had several 35 gallon vegetable oil jugs leaning against it. The lockers contained paint, rust inhibitor spray, hair spray, barbicide, nail polish remover, isopropyl alcohol, nail polish, hair coloring, and other spa related chemicals.
|
|
Recommendation:
Store poisonous or toxic materials used in the cleaning and maintenance of food areas in a cleaning materials locker so they cannot contaminate food, equipment, utensils, linens, and single-service and single-use articles. Ensure only poisonous or toxic materials that are required for the operation and maintenance of a food area of the vessel, such as for the cleaning and sanitizing of equipment and utensils and the control of insects and rodents, are allowed in the food areas of the vessel.
|
|
|
Item No.:
08
|
|
Site:
Room Service-Deck 6
|
|
Violation:
There was no cap on the top of the atmospheric vacuum breaker at the final rinse manifold of the in-use conveyor dishwash machine.
|
|
Recommendation:
Maintain backflow prevention devices in good repair.
|
|
|
Item No.:
16
|
|
Site:
Room Service-Deck 6 Room Service
|
|
Violation:
In the reach-in refrigerator RS-53 there were two trays filled with pint containers of milk and chocolate milk with discard times of noon. A third tray of milk that was half-filled had no discard sticker attached. This outlet was open for 24 hours and the time of inspection was 12:10 pm. Staff were made aware of the time limit and they discarded the milk.
|
|
Recommendation:
If time only-rather than time in conjunction with temperature-is used as the public health control for a working supply of potentially hazardous food before cooking, or for ready-to-eat potentially hazardous food that is displayed or held for service for immediate consumption, ensure the food (1) Has an initial temperature of 5C (41F) or less or 57C (135F) or greater before placement on time control. (2) Is not be placed on temperature control again. (3) Is marked or otherwise identified to indicate the time 4 hours past the point in time when the food is removed from temperature control (if the time between service set-up and closing is greater than 4 hours. and (4) Is discarded within 4 hours of placement on time control.
|
|
|
Item No.:
33
|
|
Site:
Buffet-Deck 9 Cucina del Capitano
|
|
Violation:
This area was not fully constructed and many of the deckhead panels had gaps and exposed screw fasteners.
|
|
Recommendation:
Ensure decks, bulkheads, and deckheads in food preparation, warewashing, pantries, bars, and food and equipment storage areas are constructed and maintained for easy cleaning.
|
|
|
Item No.:
39
|
|
Site:
Buffet-Deck 9 Pizzeria del Capitano
|
|
Violation:
One live fruit fly was observed at the upright reach-in refrigerator.
|
|
Recommendation:
Effectively control the presence of insects, rodents, and other pests to minimize their presence in the food storage, preparation, and service areas and warewashing and utensil storage areas aboard a vessel.
|
|
|
Item No.:
39
|
|
Site:
Buffet-Ji Ji's Asian Kitchen
|
|
Violation:
Two live fruit flies were observed on the deckhead and bulkhead of the front service area.
|
|
Recommendation:
Effectively control the presence of insects, rodents, and other pests to minimize their presence in the food storage, preparation, and service areas and warewashing and utensil storage areas aboard a vessel.
|
|
|
Item No.:
33
|
|
Site:
Buffet-Market Place - Port and Starboard Beverage Stations
|
|
Violation:
There was heavy dust debris on the wooden beams attached to the deckhead and on some of the perforated deckhead panels. The deckhead panels on the forward/port corner of the port beverage station were falling down.
|
|
Recommendation:
Ensure decks, bulkheads, deckheads, and attached equipment in food preparation, warewashing, pantries, and storage areas are cleaned as often as necessary. Ensure decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas are maintained in good repair.
|
|
|
Item No.:
40
|
|
Site:
Buffet-Market Place - Blue Iguana
|
|
Violation:
The door from the galley to the front service counter was pinned open allowing access for flying insects. The front counter was on an open deck to the outdoors.
|
|
Recommendation:
Protect entry points where pests may enter the food areas.
|
|
|
Item No.:
33
|
|
Site:
Buffet-Market Place - Guy's Hamburger Grill
|
|
Violation:
The grooved metal bulkhead trim around the back bulkhead door was rough and not easy to clean due to the grooved pattern. Dirt and food soil were noted between the grooves in the bulkhead.
|
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Recommendation:
Ensure decks, bulkheads, and deckheads in food preparation, warewashing, pantries, bars, and food and equipment storage areas are constructed and maintained for easy cleaning. Ensure decks, bulkheads, deckheads, and attached equipment in food preparation, warewashing, pantries, and storage areas are cleaned as often as necessary.
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Item No.:
26
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Site:
Buffet-Pizzeria del Capitano
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Violation:
Several of the previously cleaned plates stacked at the front counter for use by staff were soiled with visible food particles.
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Recommendation:
Ensure food only contacts surfaces of equipment and utensils that are cleaned and sanitized.
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