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Item No.:
06
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Site:
Potable Water-Far Point Analyzers
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Violation:
There were several days where the chart recorders for the upper and lower loop analyzers were used for more than 24 hours.
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Recommendation:
Ensure that a period greater than 24 hours is not recorded on the charts.
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Item No.:
08
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Site:
Pantry-Pool Bar Pantry
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Violation:
There was no atmospheric vent on the backflow prevention device for the carbonator in the multi-flow cabinet.
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Recommendation:
Ensure the backflow prevention device has an atmospheric vent.
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Item No.:
08
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Site:
Potable Water-Engine Room
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Violation:
The potable water line used to fill the evaporator chemical tank did not have a backflow prevention device. A hose was connected to the potable water line. This was corrected.
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Recommendation:
Ensure that backflow preventers are installed when air gaps are impractical or when water under pressure is required.
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Item No.:
08
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Site:
Potable Water-Evaporator High Saline Discharge
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Violation:
Double check valve assemblies were installed on the high saline discharge lines from the evaporators.
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Recommendation:
Ensure that on high saline overboard discharges from evaporators or other such cross-connections involving high pressure that reduced pressure assembly backflow prevention devices are installed or air gap are provided.
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Item No.:
12
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Site:
Galley-Deck 5 Dishwash
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Violation:
A staff member was observed mopping the deck and then directly removing clean dishware from the dishwash machine without removing his gloves or washing his hands.
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Recommendation:
Ensure that food employees clean their hands and exposed portions of their arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles and: (1) After touching bare human body parts other than clean hands and clean, exposed portions of arms; (2) After using the toilet room; (3) After coughing, sneezing, using a handkerchief or disposable tissue, using tobacco, eating, or drinking; (4) After handling soiled equipment or utensils; (5) During food preparation, as often as necessary to remove soil and contamination and to prevent cross- contamination when changing tasks; (6) When switching between working with raw food and working with ready-to-eat food; and (7) After engaging in other activities that contaminate the hands.
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Item No.:
16
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Site:
Galley-Solarium Cafe
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Violation:
The time as a public health control plan for hot foods stated that the service times do not exceed 4 hours. Per staff, the service times exceeded 4 hours.
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Recommendation:
Ensure the time as a public health control plan states the service times for the Solarium Cafe. Also ensure that the plan states that discard labels will be used.
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Item No.:
19
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Site:
Buffet-Officer's Mess
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Violation:
There was no sneeze guard for the soup station.
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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.:
21
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Site:
Food Service General-
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Violation:
There were openings around the pipe penetrations inside the technical compartments.
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Recommendation:
Close the openings around the pipe penetrations.
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Item No.:
21
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Site:
Food Service General-Technical Compartments
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Violation:
The insulation around the pipes were damaged inside the technical compartments.
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Recommendation:
Remove or replace the insulation.
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Item No.:
21
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Site:
Buffet-Port Cold Buffet
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Violation:
There was an excessive amount of sealant in the technical compartment for refrigeration unit SB1.
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Recommendation:
Remove the excess sealant.
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Item No.:
21
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Site:
Galley-Deck 4 Coffee Station
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Violation:
The drain pipe for the espresso machine was difficult to clean due to it's long length and bends.
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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.
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Item No.:
22
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Site:
Galley-Dishwash
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Violation:
The final rinse curtains for the dishwash machine were soiled.
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Recommendation:
Ensure that warewashing machines; the compartments of sinks, basins, or other receptacles used for washing and rinsing equipment, utensils, or raw foods, or laundering wiping cloths; and drainboards are cleaned: (1) Before use; (2) Throughout the day at a frequency necessary to prevent recontamination of equipment and utensils and to ensure that the equipment performs its intended function; and (3) If used, at least every 24 hours.
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Item No.:
22
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Site:
Galley-Potwash
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Violation:
There was an excessive amount of soiled items in the potwash area. There were two staff members working in this area. However, there was enough space for only one staff member to work.
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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.
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Item No.:
22
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Site:
Galley-Dishwash
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Violation:
The final rinse curtains for the dishwash machine were soiled.
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Recommendation:
Ensure that warewashing machines; the compartments of sinks, basins, or other receptacles used for washing and rinsing equipment, utensils, or raw foods, or laundering wiping cloths; and drainboards are cleaned: (1) Before use; (2) Throughout the day at a frequency necessary to prevent recontamination of equipment and utensils and to ensure that the equipment performs its intended function; and (3) If used, at least every 24 hours.
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Item No.:
33
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Site:
Buffet-
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Violation:
There was no coving along the deck/buffet counter junctures.
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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-
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Violation:
The deck tiles were damaged and the grout was recessed or missing in the food preparation areas.
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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.:
33
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Site:
Galley-
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Violation:
There was an opening around the bulkhead pipe penetration behind the combination oven.
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Recommendation:
Close the opening in the bulkhead.
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Item No.:
34
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Site:
Galley-Potwash
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Violation:
The drain line at the clean landing of the potwash machine was missing. Water was dripping from the drain onto the deck.
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Recommendation:
Replace the drain line.
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Item No.:
36
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Site:
Bar-Lattetudes
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Violation:
The light bulb inside the pastry display case was not shielded or shatter-resistant.
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Recommendation:
Ensure that light bulbs are shielded, coated, or otherwise shatter-resistant in areas where there is exposed food, clean equipment, utensils, and linens, or unwrapped 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 an excessive amount of condensate on the deckhead above the clean landing of the dishwash machine.
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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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Item No.:
38
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Site:
Galley-
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Violation:
There was a broom stored on the deck behind the combination oven.
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Recommendation:
Ensure that maintenance tools such as mops, brooms, and similar items are stored in a designated locker so they do not contaminate food, food-contact surfaces of utensils, and equipment, linens, and single-service and single-use articles.
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