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Item No.:
08
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Site:
Potable Water-Cross-Connection Control Program - Listing
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Violation:
The reduced pressure assembly backflow preventer on cold water riser at frame 154 on deck 1 was last pressure tested on 30 July 2007, according to the electronic list of testable backflow preventers. Although the job request was made for this test in August, there has been no entry that it was actually done.
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Recommendation:
Ensure that backflow prevention devices requiring testing, for example reduced pressure backflow preventer and double check valves with test cocks, are inspected and tested with a test kit at least annually and that the test results showing the pressure differences on both sides of the valves are maintained for each device.
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Item No.:
08
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Site:
Potable Water-Bridge Pantry
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Violation:
The #7 series backflow preventer installed on the potable water feed pipe to the cappuccino machine was not vented and only approved for residential applications.
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Recommendation:
Replace this backflow preventer with an approved model for continuous pressure and with intermediate atmospheric vent.
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Item No.:
08
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Site:
Potable Water-Pantry 9342 and 9641
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Violation:
The sprayer connected backflow preventer in pantry 9342 was in a position where the backflow preventer could be immersed in a sink or bucket. The potable water feed pipe had a 7 series, unvented backflow preventer installed, which is not approved for this application. Additionally, the cross-connection listing for pantry 9641 identified another 7C series backflow preventer for the chemical dispensing unit, but the correct, hose-bibb, backflow preventer installed on the connection of the chemical concentrate to the potable water pipe was not listed.
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Recommendation:
Install the continuous pressure model backflow preventer at the hose connection to the tap, or on the main supply pipe, where the 7 series preventer is now installed. Correct the written and electronic backflow preventer list to accurately identify the preventer installed for pantry 9641.
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Item No.:
15
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Site:
Galley-
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Violation:
There was a strip of plastic in the uncooked rice bin. This was removed.
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Recommendation:
Ensure that food is safe and unadulterated.
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Item No.:
16
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Site:
Preparation Room-Vegetable Preparation Room
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Violation:
There was a pan of cut vegetables, including tomatoes, measured at 45 degrees Fahrenheit in the vegetable holding walk-in refrigerator. According to the date label, the tomatoes and other vegetables had been cut the previous evening. The vegetables 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: (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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Item No.:
16
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Site:
Buffet-Time as a Public Health Control Plan
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Violation:
According to staff, upright refrigerator #7 and upright hot holding unit #8 were on time control. Most of the food inside these two units were labeled for time control. However there was a pan of cut tomatoes with no label. The time as a public health control plan did not state that units #7 and 8 were on time control.
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Recommendation:
Ensure that the time as a public health control program specifically identifies refrigeration units where time only control is used.
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Item No.:
19
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Site:
Bar-Explorers and Crooners
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Violation:
There was a tray of cookies out for passenger self-service. The tray had a lid and there were tongs available for service. However, the cookies were not adequately protected once the lid was removed.
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Recommendation:
Ensure that food on display is protected from contamination by the use of packaging; counter, service line, or salad bar food guards; display cases; or other effective means.
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Item No.:
20
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Site:
Preparation Room-Vegetable Preparation Room
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Violation:
There were 8 slotted fasteners in the food contact area of the upper compartment of the potato peeler. These were replaced.
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Recommendation:
Ensure that food-contact surfaces of food equipment complies with American National Standards Institute (ANSI) or other internationally accredited food-equipment sanitation standards for materials, design, and construction.
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Item No.:
20
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Site:
Galley-Deck 5 Coffee Area
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Violation:
The two bulk milk container dispensing tubes were longer than one inch. This was corrected.
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Recommendation:
Ensure that the bulk milk container dispensing tube is cut on the diagonal leaving no more than 25mm (1 inch) protruding from the chilled dispensing head.
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Item No.:
21
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Site:
Galley-Deck 5 Pastry Dispense Area
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Violation:
There was missing and peeling sealant on the outside of the two Blodgett ovens.
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Recommendation:
Remove peeling sealant.
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Item No.:
21
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Site:
Galley-Deck 5 Tilt Pan Area
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Violation:
There was loose and peeling sealant around the control box on tilt pan #7.
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Recommendation:
Remove loose and peeling sealant and replace if needed to fill seams.
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Item No.:
21
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Site:
Galley-Deck 5 Soup Kettles Area
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Violation:
There was peeling and missing sealant on the seams between the control boxes of the soup kettles.
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Recommendation:
Remove peeling and missing sealant and replace if needed to fill seams.
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Item No.:
21
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Site:
Galley-Deck 6 Tilt Pan Area
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Violation:
There was missing sealant on the control boxes of the tilt pans, leaving a difficult to clean seam.
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Recommendation:
Seal seams on the control boxes of the tilting pans.
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Item No.:
22
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Site:
Galley-Horizon Court Galley - Dishwash
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Violation:
During repeated tests of the flight-type conveyor dishwash machine a final check of the tank water temperatures revealed the pre-wash tank water was 137 °F, the wash tank water was 181 °F. Staff were running the maximum registering thermometer thru the machine and documenting the temperature from the clean end as the final sanitizing rinse temperature without regard to the individual compartments prior to the final rinse.
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Recommendation:
Ensure that warewashing machines and their auxiliary components: (1) Are operated in accordance with the machine's data plate and other manufacturer's instructions. (2) A warewashing machine's conveyor speed or automatic cycle times are maintained accurately timed in accordance with manufacturer's specifications.
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Item No.:
24
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Site:
Galley-Horizon Court Galley - Dishwash
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Violation:
The in-use flight-type conveyor dishwasher had a dish level hot water final sanitizing rinse temperature of 150 °F. The mounted thermometer displayed a final rinse manifold temperature of 150 °F, and a wax crayon applied to the exterior final rinse manifold pipe did not melt at the 182 °F temperature specified on the crayon.
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Recommendation:
In a mechanical operation, ensure that the temperature of the fresh hot water sanitizing rinse as it enters the manifold is not more than 90°C (194°F), or less than: (1) For a stationary rack, single temperature machine, 74°C (165°F); or (2) For all other machines, 82°C (180°F); or (3) A utensil surface temperature of 71°C (160°F) as measured by an irreversible registering temperature indicator shall be achieved. (4) The maximum temperature of 90°C (194°F), does not apply to the high pressure and temperature systems with wand-type, hand-held, spraying devices used for the in-place cleaning and sanitizing of equipment such as meat saws.
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Item No.:
27
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Site:
Preparation Room-Vegetable Preparation Room
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Violation:
The previously cleaned circular plastic insert for the potato peeler was slightly soiled with food debris.
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Recommendation:
Ensure that nonfood-contact surfaces of equipment are kept free of an accumulation of dust, dirt, food residue, and other debris.
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Item No.:
27
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Site:
Galley-Deck 5 Pastry Dispense Area
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Violation:
There seams that were missing sealant on the two Blodgett ovens were soiled.
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Recommendation:
Ensure that nonfood-contact surfaces of equipment are kept free of an accumulation of dust, dirt, food residue, and other debris.
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Item No.:
33
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Site:
Buffet-Horizon Court Galley - Beverage Stations
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Violation:
There was no coving where the deck joined the beverage station foundation at both the port and starboard side beverage stations.
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Recommendation:
Ensure that bulkhead and deck junctures are coved (including galleys, pantries, deck/counter junctures at buffets, bars, waiter stations, and dining room work counters).
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Item No.:
33
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Site:
Food Service General-Decks
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Violation:
There was missing and recessed grout between the deck tiles in the main galley, crew galley, and preparations areas, making cleaning difficult.
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Recommendation:
Ensure that decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas are constructed and maintained for easy cleaning.
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Item No.:
34
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Site:
Galley-
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Violation:
The soup kettle on the far left-hand side was leaking continuously from the steam release valve. This unit was out of service, and was removed.
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Recommendation:
Ensure that a plumbing system in a food area is maintained in good repair.
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Item No.:
34
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Site:
Galley-Deck 6 Bain Maries
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Violation:
There was a leak at the steam line on bain maries #2 and 6.
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Recommendation:
Ensure that a plumbing system in a food area is maintained in good repair.
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Item No.:
37
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Site:
Galley-Horizon Court Galley - Dishwash
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Violation:
The glasswash machine was turned on and there was a pool of water on the top exterior of the machine. Above at the deckhead there was water dripping down from the screw holes of the light fixture.
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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.:
41
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Site:
Children Area-Pelican's Children Center
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Violation:
The lower interior surfaces of the plastic bins filled with previously cleaned toys were soiled with loose dirt debris.
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Recommendation:
Ensure that the toy bins are cleaned before storing clean toys inside them.
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