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Item No.:
08
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Site:
Potable Water-Hoses
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Violation:
The potable water hoses were not marked "Potable Water Only."
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Recommendation:
Ensure that potable water hoses are labeled for use with the words "potable water only" in letters at least 13mm (0.5 inch) at each connecting end.
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Item No.:
16
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Site:
Buffet-Undercounter Refrigerator
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Violation:
A pan of pasta salad and a pan of vegetable salad with cut tomatoes were measured at 50 degrees F and 46 degrees F, respectively. These items had been prepared the previous day. These items were discarded.
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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 at 5°C (41°F) or less.
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Item No.:
24
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Site:
Galley-Dishwash
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Violation:
The final rinse temperature was measured at 152 degrees F in the in-use conveyer dishwash machine.
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Recommendation:
Ensure that the temperature of the wash solution in spray type warewashers that use hot water to sanitize is not less than: (3) For a single-tank, conveyor, dual-temperature machine, 71°C (160°F).
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Item No.:
28
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Site:
Galley-Dishwash
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Violation:
The condensate on one of the vent covers attached to the deckhead was dripping onto the clean items below.
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Recommendation:
Ensure that cleaned equipment and utensils, laundered linens, and single-service and single-use articles are stored: (1) In a clean, dry location; (2) Where they are not exposed to splash, dust, or other contamination; and (3) At least 150 mm (6 inches) above the deck.
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Item No.:
33
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Site:
Bar-
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Violation:
The bottom of the door frame of the liquor storage cabinet was missing the top profile piece, exposing gaps.
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Recommendation:
Ensure that decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas, are maintained in good repair.
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Item No.:
33
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Site:
Food Service General-
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Violation:
Soft sealant was used for coving at the deck/bulkhead juncture in several areas in the main galley, provisions, and preparations rooms. Staff stated that this item would be requested for repair during the next dry dock.
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Recommendation:
Ensure that bulkheads and deckheads have smooth, hard finishes, and light colored surfaces.
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Item No.:
33
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Site:
Food Service General-
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Violation:
There was recessed and missing grout in several of the food preparation areas, making cleaning difficult. Staff stated that this item would be requested for repair during the next dry dock.
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Recommendation:
Ensure that decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas, are maintained in good repair.
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Item No.:
33
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Site:
Galley-Hot Galley
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Violation:
The deck surface under the stainless legs of the Alto-shaam warmer was worn and chipped, making cleaning difficult.
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Recommendation:
Ensure that decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas, are maintained in good repair.
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Item No.:
33
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Site:
Provisions-Liquor Stores
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Violation:
The drain cover was missing from the drain, making cleaning difficult. There was debris in the drain.
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Recommendation:
Ensure that decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas, are maintained in good repair.
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Item No.:
37
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Site:
Galley-Dishwash
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Violation:
There was condensate build-up on the outer surface of two of the vent covers attached to the deckhead in the dishwash area.
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Recommendation:
Ensure that exhaust ventilation hood systems in food preparation and warewashing areas including components such as hoods, fans, guards, and ducting are designed to prevent grease or condensation from draining or dripping onto food, equipment, utensils, linens, and single-service and single-use articles.
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Item No.:
37
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Site:
Galley-Dishwash
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Violation:
There was condensate build-up on the outer surface of two of the vent covers attached to the deckhead in the dishwash area.
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Recommendation:
Ensure that ventilation hood systems and devices are sufficient in number and capacity to prevent grease or condensation from collecting on bulkheads and deckheads.
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