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Item No.:
08
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Site:
Potable Water-Cross-connection Control Program
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Violation:
The potable water connections to the warewash machine detergent dispensers were not listed in the cross-connection control program.
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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.:
20
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Site:
Galley-Deck 6 Garde Manger
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Violation:
A semi-soft sealant was used on the back plate of the deli slicers, making cleaning difficult.
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Recommendation:
Ensure that materials used in the construction of multiuse utensils and food-contact surfaces of equipment are: (1) Durable, corrosion-resistant, and nonabsorbent; (2) Sufficient in weight and thickness to withstand repeated warewashing; (3) Finished to have a smooth, easily cleanable surface; and (4) Resistant to pitting, chipping, crazing, scratching, scoring, distortion, and decomposition.
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Item No.:
20
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Site:
Galley-Deck 6 Garde Manger
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Violation:
A semi-soft sealant was used on the back plate of the deli slicers, making cleaning difficult.
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Recommendation:
Ensure that the sealant used is approved for food contact surfaces and dries to a smooth hard finish.
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Item No.:
20
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Site:
Galley-Deck 5 Bakery
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Violation:
The dough hook for the left floor mounted mixer was peeling and pitted, making cleaning difficult.
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Recommendation:
Ensure that materials used in the construction of multiuse utensils and food-contact surfaces of equipment are: (1) Durable, corrosion-resistant, and nonabsorbent; (2) Sufficient in weight and thickness to withstand repeated warewashing; (3) Finished to have a smooth, easily cleanable surface; and (4) Resistant to pitting, chipping, crazing, scratching, scoring, distortion, and decomposition.
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Item No.:
27
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Site:
Galley-Deck 6 Portside Hot Galley
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Violation:
The drip tray housing of the flat top grill had grease leaking out from around the edges.
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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
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Violation:
The ceramic induction range top was soiled with old food.
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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:
Galley-
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Violation:
A few deck tiles had missing and recessed grout, 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-Deck 6 Portside Hot Galley
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Violation:
Water was leaking from the deckhead onto the deck in the fish section by the tilting pan.
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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-Soup Station
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Violation:
Excessive condensate was collecting on the deckhead above the three boilers.
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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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