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Item No.:
20
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Site:
Other-I-95 Corridor
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Violation:
Six stacked dish racks containing melamine containers were on a rolling cart. The corners on several of the melamine containers were in disrepair, exposing the metal beneath. This made the containers difficult to clean.
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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.
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Item No.:
25
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Site:
Other-I-95 Corridor
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Violation:
Six stacked dish racks containing melamine containers were on a rolling cart. In the top rack, a damp chef's rag was resting on the bottom of one of the containers.
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Recommendation:
Restrict wiping cloths to the following: (1) Cloths used for wiping food spills are used for no other purpose; (2) Cloths used for wiping food spills are dry and used for wiping food spills from tableware and single service articles or wet and cleaned, stored in a chemical sanitizer, and used for wiping spills from food-contact and nonfood-contact surfaces of equipment; (3) Dry or wet cloths used with raw animal foods are kept separate from cloths used for other purposes. Wet cloths used with raw animal foods must be kept in a separate sanitizing solution; (4) Wet wiping cloths used with a freshly made sanitizing solution and dry wiping cloths are free of food debris and visible soil.
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Item No.:
08
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Site:
Potable Water-Cross Connection Control Plan
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Violation:
The cross connection control plan listed a backflow prevention device on hair wash basin #2. During the inspection, the backflow prevention device could not be located. Staff installed a backflow device before the end of the inspection.
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Recommendation:
Update the cross connection control plan when changes are made to the location of backflow prevention devices.
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Item No.:
19
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Site:
Galley-Deck 4
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Violation:
In side walk in cooler 046306, there were two trays of cut melon on the top of the cooling shelf unprotected.
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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.:
33
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Site:
Galley-Deck 4
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Violation:
The drain line for ice machine IC4.3 was dislodged and draining and puddling on the deck.
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Recommendation:
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:
Galley-Deck 4
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Violation:
Two previously cleaned top plates in different stacks in a plate warmer had splashes of what appeared to be tomato sauce on them. A crew member adjacent to the tilting kettle was preparing tomato sauce in the kettle. Only the top plates were affected. They were immediately removed to be washed.
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Recommendation:
Ensure food contact surfaces of equipment and utensils are clean to sight and touch.
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Item No.:
34
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Site:
Galley-Dishwash
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Violation:
One of the two supply lines for the plate sprayer at the entrance of the this area was constantly dripping from the on/off valve under the counter. The water was directed into the scupper under the dishwash machine.
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Recommendation:
Ensure a plumbing system in a food area is maintained in good repair.
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Item No.:
22
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Site:
Galley-Dishwash
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Violation:
Water was constantly leaking onto a stainless steel platform from the rack type dishwasher at the entrance of the machine. The origin of the steady stream could not be determined.
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Recommendation:
Maintain warewashing equipment in good repair and proper adjustment, including: (1) warewashing equipment is maintained in a state of repair and condition that meets the standards of the materials, design, and construction of these guidelines; (2) water pressure and water temperature-measuring devices are maintained in good repair and accurate within the intended range of use.
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Item No.:
21
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Site:
Galley-Combination Oven
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Violation:
Water was dripping and steam was escaping from both of the combination ovens in this galley from what appeared to be a faulty gasket They were both in use during lunch.
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Recommendation:
Ensure nonfood contact equipment is maintained in good repair and proper adjustment including: (1) Equipment maintained in a state of repair and condition that meets the materials, design, construction, and operation specifications of these guidelines; (2) Equipment components such as doors, seals, hinges, fasteners, and kick plates are kept intact, tight, and adjusted in accordance with manufacturer's specifications.
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Item No.:
29
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Site:
Preparation Room-Handwash
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Violation:
The temperature of the water at the handwash station measured 130F while the area was open.
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Recommendation:
Ensure handwashing sinks are equipped to provide water at a temperature of at least 38C (100F) through a mixing valve or combination faucet. For handwash sinks with electronic sensors, and other types of handwash sinks where the user cannot make temperature adjustments, ensure the temperature provided to the user after the mixing valve does not exceed 49C (120F).
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