| Item No. | Description | Points Deducted |
| 16 | Potentially hazardous food temperatures storage, preparation display, service, transportation | 0 |
| 19 | Food protected storage, preparation, display, service, transportation; Original containers, labeling; Food handling minimized; In-use food dispensing, preparation utensils stored | 2 |
| 20 | PHF temperature maintenance facilities; Food-contact surfaces designed, constructed, installed, maintained; TMD=s provided, located, calibrated | 0 |
| 22 | Dishwashing / equipment washing facilities designed, constructed, maintained, installed, located, operated, TMDs, test kits | 0 |
| 24 | Sanitizing rinse temperature, concentration, time | 0 |
| 25 | Wiping cloths / chef=s towels clean, stored, used | 0 |
| 26 | Food-contact surfaces equipment / utensils clean; Safe | 3 |
| 36 | Lighting provided, shielded | 0 |
| 40 | IPM procedures developed; followed; outer openings protected | 0 |
| 41 | Child Activity Centers facilities, diaper changing, operation | 0 |
| 999 | Miscellaneous | 0 |
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Selected Item Details
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Item No.:
16
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Site:
Other-OCEAN CAFÉ BUFFET - PORT/AFT |
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Violation:
COLD-TOP TRAYS OF SLICED CHEESES, PICKLED HERRING, AND SLICED TURKEY ON DISPLAY FOR PASSENGER SELF-SERVICE HAD PRODUCT TEMPERATURES OF 50 °F. SLICED CHEESE AT THE PORT/FORWARD BUFFET LINE WAS ALSO AT 50 °F. |
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Recommendation:7.3.5.3.1.1
Potentially hazardous food shall be maintained:
(1) At 5°C (41°F) or less. |
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