| Item No. | Description | Points Deducted |
| 21 | Nonfood-contact surfaces designed, constructed, maintained, installed, located | 0 |
| 26 | Food-contact surfaces equipment / utensils clean; Safe | 0 |
| 27 | Equipment / utensils non-food-contact surfaces clean | 0 |
| 28 | Equipment / utensil / linen / single / service storage, handling, dispensed; Clean frequency | 0 |
| 30 | Hand cleanser, sanitary towels, waste receptacles, handwash signs; maintenance | 0 |
| 33 | Decks / bulkheads / deckheads construction, repair, clean | 0 |
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Selected Item Details
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Item No.:
21
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Site:
Bar-Lobby Bar |
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Violation:
The bar counter was cracked, making cleaning difficult. |
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Recommendation:Ensure that nonfood-contact surfaces are free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance. |
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Site:
Galley-Butcher Shop |
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Violation:
A loose gasket was noted at the base of the reach-in refrigerator. |
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Recommendation:Ensure that non-food 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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Site:
Provisions-Dry Storage |
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Violation:
Bare wood slats were used as platforms to store containers of spices. |
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Recommendation:Ensure that nonfood-contact surfaces of equipment that are exposed to splash, spillage, or other food soiling or that require frequent cleaning are constructed of a corrosion-resistant, nonabsorbent, and smooth material. |
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