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Item No.:
08
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|
Site:
Potable Water-Cross-Connection Control Plan
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|
Violation:
The list of all cross-connections, backflow protection installed and inspections does not include the deck 1 and deck 9 Ecolab chemical stations or any of the individual chemical dispensers installed in galleys, pantries, and other areas around the ship.
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|
Recommendation:
Ensure that the cross-connection control program includes at minimum: a complete listing of cross-connections and the backflow prevention method/device for each, so that there is a match to the plumbing system component and location, and an inspection frequency. Ensure that air-gaps are included in the listing.
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Item No.:
10
|
|
Site:
Swimming Pool-Hydro Pool
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|
Violation:
The hydropool meets the definition as a spa pool and is operated as such. There was no sign posted to warn users of the risk to those who are susceptible due to their health conditions.
|
|
Recommendation:
Ensure that a sign is installed near the whirlpool spas that lists standard safety precautions and risks, warning against use by particularly susceptible people, such as those who are immunocompromised.
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|
|
Item No.:
10
|
|
Site:
Swimming Pool-Hydro Pool and Forward Pool
|
|
Violation:
The life rings installed at the hydro pool and forward pool did not have a length of rope attached to help pull a drowning person to safety.
|
|
Recommendation:
Ensure that an easy-access shepherd's hook and approved floatation device (with a length of line 1/2 the pool width or 16 m (50 feet)) is provided at a prominent location near each public swimming pool.
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|
|
Item No.:
10
|
|
Site:
Swimming Pool-Hydro Pool
|
|
Violation:
The review of the backwashing log for the hydro pool revealed that the ship does not backwash the sand filters on a daily basis. The records show that 3 days and in some cases such as 12-18 June 2008 there were 6 days which passed before the hydro pool sand filters were backwashed.
|
|
Recommendation:
Ensure that a written or electronic record of whirlpool spa filter inspection, backwashing, core sample sedimentation test, and shock halogenation (concentration and contact time) is maintained and available for review during inspections.
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|
|
Item No.:
10
|
|
Site:
Swimming Pool-Hydro Pool and Whirlpool Spas
|
|
Violation:
The monthly sand filter core sedimentation tests were performed according to staff, but not recorded in the logs. The whirlpool spas have recently been converted to cartridge filters, but the hydro pool is still filtered by sand.
|
|
Recommendation:
Ensure that a written or electronic record of whirlpool spa filter inspection, backwashing, core sample sedimentation test, and shock halogenation (concentration and contact time) is maintained and available for review during inspections.
|
|
|
Item No.:
16
|
|
Site:
Galley-Ocean Cafe Galley - Time as a Public Health Control
|
|
Violation:
The written and posted time as a public health plan and time control procedure specify that potentially hazardous foods will be stored under temperature control, prepared, cooked, then either placed out on the buffet area for service under time control, blast chilled, or stored in back-up hot holding units under temperature control. Cold potentially hazardous foods under the time control procedure were to be stored under temperature control, prepared and served, or maintained at 41 °F until placed on the buffet line. Staff were storing hot foods in the hot galley bain marie, combination oven, and Alto-Shaam cook and hold two door ovens as back-up for the buffet service area under time only as the public health control. This item was also noted in the VSP inspection conducted 24 February 2008.
|
|
Recommendation:
Revise the written time as a public health control plan to be specifically how the program is meant to operate in this area, and ensure staff are trained and follow this plan as written.
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|
|
Item No.:
16
|
|
Site:
Galley-Ocean Cafe Galley - Hot Galley
|
|
Violation:
The following potentially hazardous foods were found in back-up hot holding in the hot galley:
Alto Shaam 2 door oven - 1 pan cooked Canadian bacon - 111 °F, 2 pans cooked rice - 130 °F, 2 pans eggs benedict (Canadian Bacon) - 95 °F
Combination Oven - 1 pan cooked mushrooms - 126 °F, 1 pan hash brown potato - 130 °F, 1 pan cooked Canadian bacon 122 °F
Alto Shaam 2 door oven Upper - 1 pan corned beef hash - 129 °F, 1 pan link sausage - 128 °F
Lower - 1 pan corned beef hash - 128 °F, link sausage - 122 °F
These foods were on time control according to staff and time and temperatures were recorded on a log form at 6:30-6:55 am for these foods. The log form also stated that foods held hot were to be at 140 °F or above. None of the recorded food temperatures was below 140 °F on the log form.
|
|
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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|
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Item No.:
16
|
|
Site:
Galley-Ocean Cafe Galley - Cold Galley
|
|
Violation:
There was a notice posted on the bulkhead beside undercounter reach-in refrigerator #165 stating that foods stored in this refrigerator and undercounter reach-in refrigerator #166 were on time control. Immediately beside this notice was a time control procedure which stated that all cold potentially hazardous foods will be maintained at 41 °F until placed on the buffet line. Additionally, there is a posted time control plan for the breakfast and lunch service periods which specifies details about cooking, storage of cooked foods at 140 °F and above and does not address cold food at all, except in the title. Staff stated that they used the two above named refrigerators for time control storage as back-up to the buffet line. Various cold cuts and cheeses were found in reach-in refrigerator #165 and all were above 41 °F.
|
|
Recommendation:
Review both posted documents and remove the one which is not correct to this operation.
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|
|
Item No.:
16
|
|
Site:
Galley-Bell Box Galley - Time as a Public Health Control Plan
|
|
Violation:
The written and posted time as a public health control plan specified that time only is used as the public health control in refrigeration unit #. There was no notation of which refrigeration unit this was. Additionally it states that time control is used on the service line and buffet and the operation is 24 hours.. The staff stated that the glass sliding door refrigerator and bain marie were areas where time control is used during service periods. There was no notation on the plan about marking foods with their 4 hour discard time, given the more than 4 hour service hours could be reached.
|
|
Recommendation:
Revise the written time as a public health control plan to be specifically how the program is meant to operate in this area, and ensure staff are trained and follow this plan as written. Ensure that the plan addresses any service periods exceeding 4 hours and that those potentially hazardous foods are labeled with discard times.
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|
|
Item No.:
19
|
|
Site:
Galley-Ocean Cafe Galley - Hot Galley
|
|
Violation:
There was a working pan of cooking oil on the range top and another on the grill with no label identifying the contents.
|
|
Recommendation:
Ensure that working containers holding food or food ingredients that are removed from their original packages for use on the vessel, such as cooking oils, flour, herbs, potato flakes, salt, spices, and sugar are identified with the common name of the food.
|
|
|
Item No.:
19
|
|
Site:
Galley-Ocean Cafe Buffet - Asian Corner
|
|
Violation:
Working pans of egg whites, liquid whole egg, and cooking oil were not labeled at the omelette station.
|
|
Recommendation:
Ensure that working containers holding food or food ingredients that are removed from their original packages for use on the vessel, such as cooking oils, flour, herbs, potato flakes, salt, spices, and sugar are identified with the common name of the food.
|
|
|
Item No.:
20
|
|
Site:
Galley-Deck 3 - Ice Machine (across from the Chef's office)
|
|
Violation:
The rubber gasket at the top of the water drip tray inside the cuber scetion of the ice machine was not installed correctly, leaving a gap, making cleaning difficult.
|
|
Recommendation:
Re-install or replace the water drip tray gasket.
|
|
|
Item No.:
21
|
|
Site:
Galley-Specialty Galley
|
|
Violation:
Peeling sealant was noted between the steam kettle and the tilting pan, making cleaning difficult.
|
|
Recommendation:
Remove peeling sealant.
|
|
|
Item No.:
21
|
|
Site:
Galley-Deck 3 - Pastry Area
|
|
Violation:
The potable water lines to the ice cream machines had a braided metal covering that was difficult to clean.
|
|
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.
|
|
|
Item No.:
21
|
|
Site:
Galley-Deck 3 - Roasting Station
|
|
Violation:
The rubber guard at the top of the hot-holding cabinet was burned, leaving a rough surface, making cleaning difficult.
|
|
Recommendation:
Replace the rubber guard.
|
|
|
Item No.:
21
|
|
Site:
Galley-Hot Galley
|
|
Violation:
Peeling sealant was noted on some pieces of galley equipment.
|
|
Recommendation:
Remove peeling sealant and only replace if there is a need.
|
|
|
Item No.:
21
|
|
Site:
Galley-Hot Galley (Port)
|
|
Violation:
The panel on the underside of the ribbed grill was separating, leaving a large opening, making cleaning difficult. This item was corrected during the inspection.
|
|
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.
|
|
|
Item No.:
21
|
|
Site:
Galley-Deck 3 - Bakery
|
|
Violation:
Some gaps, seams, excess sealant and missing fasteners were noted on both the bakery ovens. ONe of the units was posted out of order.
|
|
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.
|
|
|
Item No.:
21
|
|
Site:
Galley-Deck 3 - Ice Machine (across from the Chef's office)
|
|
Violation:
The rear panel on the ice machine was damaged, leaving an opening, making cleaning difficult.
|
|
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.
|
|
|
Item No.:
22
|
|
Site:
Galley-Ocean Cafe Galley - Dishwash
|
|
Violation:
The in-use conveyor dishwash machine had a poor spray pattern from the rinse upper arm nozzles. There was a heavy spray of water from the right side of the upper spray arm where it inserts into the housing which was the likely cause of the problem. The nozzle spray pattern was a single steady water stream rather than a fan type spray.
|
|
Recommendation:
Ensure that warewashing equipment is maintained in good repair and proper adjustment including: (1) Being maintained in a state of repair and condition that meets the standards of the materials, design, and construction of these guidelines; and (2) Maintaining water pressure, and water temperature measuring devices in good repair and ensuring their accuracy within the intended range of use.
|
|
|
Item No.:
22
|
|
Site:
Galley-Ocean Cafe Galley - Dishwash
|
|
Violation:
There was an excessive amount of soiled dishware stacked on top and in front of the dirty staging table. There was additional stacks of soiled in the Ocean Cafe Dining room tables. The conveyor glasswash machine was posted out of order from the morning. Staff repaired both warewash machines during the inspection.
|
|
Recommendation:
Ensure that drainboards, utensil racks, or tables large enough to accommodate all soiled and cleaned items that may accumulate during hours of operation are provided for necessary utensil holding before cleaning and after sanitizing.
|
|
|
Item No.:
22
|
|
Site:
Galley-Deck 3 - Dishwash Area
|
|
Violation:
Only one of the upper rinse nozzles on the in-use conveyor dishwashers was working. The machine has both a rinse and a final rinse section. The final rinse temperature was measured at 160 °F and 171°F
|
|
Recommendation:
Ensure that warewashing equipment is maintained in good repair and proper adjustment including: (1) Being maintained in a state of repair and condition that meets the standards of the materials, design, and construction of these guidelines; and (2) Maintaining water pressure, and water temperature measuring devices in good repair and ensuring their accuracy within the intended range of use.
|
|
|
Item No.:
22
|
|
Site:
Galley-Deck 3 - Potwash Area
|
|
Violation:
One of the two large mechanical potwashers continued to be posted out of order. This is a repeat item from the previous inspection.
|
|
Recommendation:
Ensure that warewashing equipment is maintained in good repair and proper adjustment including: (1) Being maintained in a state of repair and condition that meets the standards of the materials, design, and construction of these guidelines; and (2) Maintaining water pressure, and water temperature measuring devices in good repair and ensuring their accuracy within the intended range of use.
|
|
|
Item No.:
22
|
|
Site:
Galley-Dishwash Area
|
|
Violation:
According to the temperature log records, the aft conveyor dishwasher was posted out of order for at least the last 60 days. The unit was posted out of order during the inspection as well.
|
|
Recommendation:
Ensure that warewashing equipment is maintained in good repair and proper adjustment including: (1) Being maintained in a state of repair and condition that meets the standards of the materials, design, and construction of these guidelines; and (2) Maintaining water pressure, and water temperature measuring devices in good repair and ensuring their accuracy within the intended range of use.
|
|
|
Item No.:
22
|
|
Site:
Galley-Deck 3 - Potwash Area
|
|
Violation:
The starboard mechanical potwasher was posted out of order since April 2008 (damaged motor). The ship is awaiting spare parts.
|
|
Recommendation:
Ensure that warewashing equipment is maintained in good repair and proper adjustment including: (1) Being maintained in a state of repair and condition that meets the standards of the materials, design, and construction of these guidelines; and (2) Maintaining water pressure, and water temperature measuring devices in good repair and ensuring their accuracy within the intended range of use.
|
|
|
Item No.:
22
|
|
Site:
Galley-Food Service General - Dishwash Machines
|
|
Violation:
In addition to the warewash units listed in other findings, there were a number of other units that were in disrepair for short periods of time (e.g., less than 30 days). According to the ship's staff, the ship is awaiting replacement parts.
|
|
Recommendation:
There should be some overall assessment of the capacity for timely and proper warewashing throughout the ship. It may be that the supply of spare parts held onboard is not sufficient for the repair demand. There should be sufficient capacity to complete warewashing after a meal service and before the next service begins. Some review may be needed for timely response to requests for replacement parts for each machine.
|
|
|
Item No.:
26
|
|
Site:
Galley-Specialty Galley - Potwash Area
|
|
Violation:
A few previously cleaned pans were found soiled and stored as clean. This item was corrected durng the inspection.
|
|
Recommendation:
Ensure that food-contact surfaces of equipment and utensils are clean to sight and touch.
|
|
|
Item No.:
26
|
|
Site:
Pantry-Specialty Dining Room Pantry
|
|
Violation:
A few previously cleaned plates were found soiled on the non-food contact side. This item was corrected during the inspection.
|
|
Recommendation:
Ensure that food-contact surfaces of equipment and utensils are clean to sight and touch.
|
|
|
Item No.:
27
|
|
Site:
Galley-Ocean Cafe Buffet - Port Forward Section
|
|
Violation:
There was a layer of dust on the upper portion of the bulb in the carving station heat lamp.
|
|
Recommendation:
Ensure that nonfood-contact surfaces of equipment are kept free of an accumulation of dust, dirt, food residue, and other debris.
|
|
|
Item No.:
27
|
|
Site:
Pantry-Deck 9 Forward Pantry #6312
|
|
Violation:
Old syrup was dripping from the tubing at the connection for ice tea at the lower technical section behind the front cover of the juice dispenser.
|
|
Recommendation:
Ensure that nonfood-contact surfaces of equipment are kept free of an accumulation of dust, dirt, food residue, and other debris.
|
|
|
Item No.:
27
|
|
Site:
Galley-Specialty Galley
|
|
Violation:
The non-food contact areas between the steam kettle and the tilting pan was slightly soiled with food debris. This section was previously cleaned.
|
|
Recommendation:
Ensure that nonfood-contact surfaces of equipment are kept free of an accumulation of dust, dirt, food residue, and other debris.
|
|
|
Item No.:
27
|
|
Site:
Galley-Deck 3 - Pastry Area
|
|
Violation:
The potable water lines to the ice cream machines were soiled with greater than one day's accumulation of dirt.
|
|
Recommendation:
Ensure that nonfood-contact surfaces of equipment are kept free of an accumulation of dust, dirt, food residue, and other debris.
|
|
|
Item No.:
30
|
|
Site:
Pantry-Specialty Dining Room Pantry
|
|
Violation:
The required "Wash Hands Often" sign was missing at the handwash station.
|
|
Recommendation:
Ensure that a sign stating "WASH HANDS OFTEN" in a language that the food employees understand is posted over handwashing sinks.
|
|
|
Item No.:
30
|
|
Site:
Other-Garbage Room
|
|
Violation:
The required "Wash Hands Often" sign was missing at the handwash station.
|
|
Recommendation:
Ensure that a sign stating "WASH HANDS OFTEN" in a language that the food employees understand is posted over handwashing sinks.
|
|
|
Item No.:
33
|
|
Site:
Galley-Ocean Cafe Buffet Aft - Waffle Section
|
|
Violation:
The light colored deckhead panels were soiled throughout with a brown residue. This was particularly heavy over the center part of the front counter above the waffle cooking equipment, which was in operation at the time. There was a dust and oil soil on the lower edge of the light fixture directly above the waffle cookers with an oil drop falling from that light.
|
|
Recommendation:
Ensure that decks, bulkheads, deckheads, and attached equipment in food preparation, warewashing, pantries, and storage areas, are cleaned as often as necessary.
|
|
|
Item No.:
33
|
|
Site:
Galley-Ocean Cafe Buffet Aft - Waffle Section
|
|
Violation:
The deckhead construction was of panels with hundreds of small pinholes throughout, making cleaning difficult. An old brown residue was present between many of the panels.
|
|
Recommendation:
Ensure that decks, bulkheads, deckheads, and attached equipment in food preparation, warewashing, pantries, and storage areas, are cleaned as often as necessary.
|
|
|
Item No.:
33
|
|
Site:
Galley-Ocean Cafe Buffet Aft - Waffle Section
|
|
Violation:
The lower bulkhead stainless steel profile trim piece at the deck was separating from the bulkhead behind, creating a difficult to clean gap. Staff corrected this during the inspection. Additionally, there was damage along the back decorative bulkhead with peeling laminate, and sharp dents along the two shutter door columns and at both sides of the entry door.
|
|
Recommendation:
Ensure that decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas are constructed and maintained for easy cleaning.
|
|
|
Item No.:
33
|
|
Site:
Galley-Specialty Galley
|
|
Violation:
Cracked tile coving was noted at the base of the bulkhead near the galley entrance. Broken tile molding was noted at the base of the bulkhead near the handwash station. Some deck tiles around scuppers were damaged. Recessed grout was noted between deck tiles in this area.
|
|
Recommendation:
Ensure that decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas are constructed and maintained for easy cleaning.
|
|
|
Item No.:
33
|
|
Site:
Galley-Deck 3 - Dishwash Area (AFT)
|
|
Violation:
Recessed or missing grout was noted between deck tiles in this area.
|
|
Recommendation:
Ensure that decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas are constructed and maintained for easy cleaning.
|
|
|
Item No.:
33
|
|
Site:
Galley-Deck 3 - Pastry Area
|
|
Violation:
The deckhead between the pick-up areas was soiled. The light cover between the pick-up stations was soiled.
|
|
Recommendation:
Ensure that decks, bulkheads, deckheads, and attached equipment in food preparation, warewashing, pantries, and storage areas, are cleaned as often as necessary.
|
|
|
Item No.:
33
|
|
Site:
Galley-Deck 3 - Hot Galley
|
|
Violation:
The stainless steel separators above the hot lines were soiled.
|
|
Recommendation:
Ensure that decks, bulkheads, deckheads, and attached equipment in food preparation, warewashing, pantries, and storage areas, are cleaned as often as necessary.
|
|
|
Item No.:
33
|
|
Site:
Galley-Deck 3 - Hot Galley
|
|
Violation:
Loose, peeling sealant was noted on the bulkhead behind the portside combination ovens.
|
|
Recommendation:
Remove peeling sealant.
|
|
|
Item No.:
33
|
|
Site:
Other-Metropolitan Dining Room
|
|
Violation:
Broken tile coving was noted at the rear section of the Deck 4 Center Waiter Station (STBD), making cleaning difficult.
|
|
Recommendation:
Ensure that decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas are constructed and maintained for easy cleaning.
|
|
|
Item No.:
33
|
|
Site:
Galley-Special Order Preparation
|
|
Violation:
The deckhead between the two ventilation supply units was soiled.
|
|
Recommendation:
Ensure that decks, bulkheads, deckheads, and attached equipment in food preparation, warewashing, pantries, and storage areas, are cleaned as often as necessary.
|
|
|
Item No.:
33
|
|
Site:
Galley-Deck 3 - Ice Machine (across from the Chef's office)
|
|
Violation:
Peeling sealant was noted on the deckhead in this area.
|
|
Recommendation:
Remove peeling sealant and only replace if necessary.
|
|
|
Item No.:
33
|
|
Site:
Galley-Food Service General - Deckheads and Bulkheads
|
|
Violation:
Loose, peeling sealant was noted on several bulkheads and deckheads throughout food service and food storage areas.
|
|
Recommendation:
Peeling sealant should be removed. Prior to application of a sealant, there should be some confirmation that the joints between panels or on equipment exceeds 0.8 mm or 1/32 inch and is less than 3mm or 1/8 inch.
|
|
|
Item No.:
36
|
|
Site:
Galley-Ocean Cafe Buffet Aft - Waffle Section
|
|
Violation:
There was less than 220 lux (20 foot candles) of artificial light at the back counter forward section, beside the dual deep fryer. There was no light installed at the counter, so it could not be increased to 220 lux for cleaning either.
|
|
Recommendation:
Ensure that the light intensity is at least 220 Lux (20 foot candles) on food preparation surfaces, and at a distance of 75 centimeters (30 inches) above the deck in food preparation areas, handwashing facilities, warewashing areas, equipment, and utensil storage, pantries, toilet rooms, and consumer self-service areas.
|
|
|
Item No.:
36
|
|
Site:
Galley-Ocean Cafe Buffet - Port Forward Section
|
|
Violation:
The heat lamp bulb extended below the lower edge of the surrounding shield, but was not a shatter-resistant bulb. Staff replaced this bulb with a shatter-resistant one.
|
|
Recommendation:
Ensure that an infrared or other heat lamp is protected against breakage by a shield surrounding and extending beyond the bulb so that only the face of the bulb is exposed.
|
|
|
Item No.:
36
|
|
Site:
Other-Metropolitan Dining Room
|
|
Violation:
The lights above the waiter stations were less than 220 lux. This is a repeat item from the previous inspection.
|
|
Recommendation:
Ensure that the light intensity is at least 220 Lux (20 foot candles) in bars and at dining room waiter stations during periods of cleaning.
|
|
|
Item No.:
38
|
|
Site:
Galley-Deck 3 - Bakery
|
|
Violation:
The glasswasher was posted "not in use." This item is scheduled for removal during the April 2009 drydock period. The VSP strongly recommends the removal of this unit, as the design was to keep the various bakery utensils and smaller equipment in this space and not mixed in washing with other items.
|
|
Recommendation:
The VSP strongly recommends the removal of this unit, as the design was to keep the various bakery utensils and smaller equipment in this space and not mixed in washing with other items.
|
|
|
Item No.:
39
|
|
Site:
Galley-Ocean Cafe Galley - Hot Galley
|
|
Violation:
There was one filth fly observed in the hot galley.
|
|
Recommendation:
Ensure that the presence of insects, rodents, and other pests is effectively controlled to minimize their presence in the food storage, preparation, service areas, warewashing, and utensil storage areas aboard a vessel.
|
|
|
Item No.:
39
|
|
Site:
Other-Spa Cafe - Buffet and Galley
|
|
Violation:
There was one fruit fly noted flying in the buffet area another fruit fly and a filth fly were observed flying around the galley area.
|
|
Recommendation:
Ensure that the presence of insects, rodents, and other pests is effectively controlled to minimize their presence in the food storage, preparation, service areas, warewashing, and utensil storage areas aboard a vessel.
|
|
|
Item No.:
39
|
|
Site:
Galley-Bell Box Galley
|
|
Violation:
Two fruit flies were observed as the inspection team entered the galley and at least one more was seen as the inspection continued into the hot section.
|
|
Recommendation:
Ensure that the presence of insects, rodents, and other pests is effectively controlled to minimize their presence in the food storage, preparation, service areas, warewashing, and utensil storage areas aboard a vessel.
|
|
|
Item No.:
39
|
|
Site:
Other-Specialty Dining Room - Three Way Waiter Station
|
|
Violation:
Two live black flies were noted in this area.
|
|
Recommendation:
Ensure that the presence of insects, rodents, and other pests is effectively controlled to minimize their presence in the food storage, preparation, service areas, warewashing, and utensil storage areas aboard a vessel.
|
|
|
Item No.:
41
|
|
Site:
Ventilation-AC Fan Room #430
|
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Violation:
The condensate collection pan is not accessible for inspection at fan unit 410 and 4 other units onboard. This was noted in the February 24, 2008 inspection and staff created a sight window for the door to these units. The sight window is not effective in this case, because the collection pan has a metal panel over it and the panel has only small holes where the pan below can be observed. This problem requires some fiber optic cable to allow viewing of the drain pan completely.
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Recommendation:
Ensure that air handling unit condensate drain pans and collection systems are accessible for inspection, maintenance, and cleaning.
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