| Item No. | Description | Points Deducted |
| 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 |
| 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 |
| 29 | Facilities convenient, accessible, designed, installed | 0 |
| 33 | Decks / bulkheads / deckheads construction, repair, clean | 0 |
| 34 | Plumbing fixtures / supply lines / drain lines / drains installed, repair | 0 |
| 37 | Rooms / equipment vented, humidity, condensation | 0 |
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Selected Item Details
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Item No.:
19
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Site:
Housekeeping-Room Steward |
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Violation:
The handle of an ice scoop was in direct contact with the ice. This was noted in the ice chest of a room steward. |
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Recommendation:During pauses in food preparation or dispensing, ensure that food preparation and dispensing utensils are stored: (2) In food that is not potentially hazardous with their handles above the top of the food within containers or equipment that can be closed, such as bins of sugar, flour, or cinnamon. |
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