| 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 | 0 |
| 20 | PHF temperature maintenance facilities; Food-contact surfaces designed, constructed, installed, maintained; TMD=s provided, located, calibrated | 0 |
| 21 | Nonfood-contact surfaces designed, constructed, maintained, installed, located | 0 |
| 22 | Dishwashing / equipment washing facilities designed, constructed, maintained, installed, located, operated, TMDs, test kits | 0 |
| 25 | Wiping cloths / chef=s towels clean, stored, used | 0 |
| 26 | Food-contact surfaces equipment / utensils clean; Safe | 0 |
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Selected Item Details
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Item No.:
16
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Site:
Galley-Garde Manger |
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Violation:
A few sliced melons were found with internal product temperatures of 45°F-47°F. These items were prepared the same morning and were sent directly to the blast chiller. |
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Recommendation:Except during preparation, cooking, or cooling, or when time is used as the public health control, ensure that potentially hazardous food is maintained: (1) At 60°C (140°F) [roasts 54°C (130°F)] or above, or (2) At 5°C (41°F) or less. |
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Site:
Galley-Summer Palace |
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Violation:
A few kipper (fish) were found with internal product temperatures of 46°F-47°F. These items were placed in the blast chiller for rapid cooling. |
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Recommendation:Except during preparation, cooking, or cooling, or when time is used as the public health control, ensure that potentially hazardous food is maintained: (1) At 60°C (140°F) [roasts 54°C (130°F)] or above, or (2) At 5°C (41°F) or less. |
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