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Item No.:
16
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Site:
Galley-Windjammer
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Violation:
The time control plan did not indicate that the back-up food in the galley was on time control.
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Recommendation:
Ensure that the time control plan matches the operations in the galley, including when time control begins and the locations of food on time control.
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Item No.:
16
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Site:
Galley-Garde Manger
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Violation:
The garlic-in-oil preparation in the walk-in refrigeration unit was not discarded within 7 days of preparation. The container had a discard date of 10/24/08 and a preparation date of 10/18/2008. This item was discarded.
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Recommendation:
Ensure that refrigerated, ready-to-eat, potentially hazardous food is discarded if not consumed within 7 calendar days from the date of preparation or opening.
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Item No.:
16
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Site:
Food Service General-
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Violation:
It was not clear that the time control plans showed which refrigeration units in the deck 4 and deck 5 galleys that were on time control. There were flow diagram plans that did not show these units on time control. It took the better part of a day for the crew to come up with the plan that addressed these refrigeration unit.
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Recommendation:
Ensure that the time control plan matches the operations in the galley, including when time control begins and the locations of food on time control.
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Item No.:
19
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Site:
Buffet-Windjammer Port Hot Station
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Violation:
Side shields were not provided on the portable buffet stations.
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Recommendation:
Ensure that side shields are installed where food is placed within a meter of consumers on the side where consumers line up for service.
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Item No.:
19
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Site:
Buffet-Windjammer Center Buffet Station
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Violation:
There were no side shields on the portable buffet station sneeze guards. There were no sneeze guards for the soup urns or the chaffing dishes.
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Recommendation:
Ensure that consumer self-service operations, such as salad bars and buffets, for unpackaged ready-to-eat foods are provided with suitable utensils or effective dispensing methods that protect the food from contamination; and are monitored by food employees trained in safe operating procedures.
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Item No.:
19
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Site:
Buffet-Windjammer Center Buffet Station
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Violation:
There were no side shields on the portable buffet station sneeze guards. There were no sneeze guards for the soup urns or the chaffing dishes.
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Recommendation:
Ensure that side shields are installed where consumers are within 1 meter of food placed out for service and on the side where consumers line up for service.
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Item No.:
19
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Site:
Buffet-Windjammer Dessert Buffet
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Violation:
The backside of the buffet stations were not adequately protected.
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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.:
19
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Site:
Other-Solarium Service Counter
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Violation:
There was no side shield at the port bain marie sneeze guard.
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Recommendation:
Install a side shield on the sneeze guard on the end where consumers line up for service and food is placed within 1 meter of the consumer.
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Item No.:
19
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Site:
Buffet-
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Violation:
Dome lids were used to cover bread. The opening of the dome faced the consumer. These containers were not under a sneeze shield.
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Recommendation:
Ensure that the bread containers are placed under a sneeze shield.
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Item No.:
21
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Site:
Buffet-Windjammer Port Hot Buffet
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Violation:
There was corrosion in the technical spaces.
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Recommendation:
Ensure that nonfood-contact surfaces of equipment that are exposed to splash, spillage, or other food soiling or that require frequent cleaning are constructed of a corrosion-resistant, nonabsorbent, and smooth material.
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Item No.:
21
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Site:
Buffet-Windjammer Port Toast Station
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Violation:
The seams along the beverage counter tops were not tight.
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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.:
21
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Site:
Food Service General-
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Violation:
There were ribbed conduit lines in the technical compartments of buffet stations and bars that were subject to splash. Additionally, some of these technical spaces had an excessive amount of foam insulation around the deck penetrations that was difficult to clean.
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Recommendation:
Ensure that nonfood-contact surfaces of equipment that are exposed to splash, spillage, or other food soiling or that require frequent cleaning are constructed of a corrosion-resistant, nonabsorbent, and smooth material.
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Item No.:
21
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Site:
Galley-Windjammer
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Violation:
The shelving units in the dry stores room (FD 9.08) were difficult to clean due gaps and seams.
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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.:
21
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Site:
Bar-General
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Violation:
There were a few technical spaces were the soda lines were not wrapped or placed in a single tube, making cleaning difficult.
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Recommendation:
Wrap the soda lines into a single smooth tube.
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Item No.:
21
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Site:
Food Service General-
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Violation:
There were gaps around the chutes of the grill drip pan housings.
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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-Windjammer
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Violation:
There was an insufficient amount of space for storage of soiled items at the potwash. There was a very narrow space between the 3-compartment sink and the deck stands with soiled items where the crew member was working.
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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.:
27
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Site:
Buffet-Windjammer Beverage Stations
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Violation:
The seams along the counter tops were soiled/stained/wet.
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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:
Buffet-Windjammer Carving Station
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Violation:
The ribbed conduit line was 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.:
27
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Site:
Buffet-Outside Port Beverage Station
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Violation:
The waste line from the ice machine was soiled with mold.
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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:
Bar-Schooner
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Violation:
The waste line for the ice well was soiled with mold.
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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:
Food Service General-
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Violation:
The gaps around the chutes of the grill drip pan housings 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.:
28
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Site:
Buffet-Windjammer Center Buffet Station
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Violation:
A chaffing dish was stored on the deck under the table.
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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.:
28
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Site:
Buffet-Windjammer Coffee Station
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Violation:
Coffee filters were stored on the bottom of the technical cabinet. This was corrected.
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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.:
30
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Site:
Galley-Windjammer Toilet Room
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Violation:
The toilet room door was not self-closing. There was no "wash hands often" sign over the handwash sink.
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Recommendation:
Ensure that a sign stating "WASH HANDS OFTEN" in a language that the food employees understand is posted over handwashing sinks.
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Item No.:
30
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Site:
Galley-Windjammer Toilet Room
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Violation:
The toilet room door was not self-closing. There was no "wash hands often" sign over the handwash sink.
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Recommendation:
Ensure that toilet rooms are completely enclosed and shall have tight-fitting, self-closing doors which shall be kept closed except during cleaning or maintenance.
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Item No.:
30
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Site:
Galley-Solarium Toilet Room
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Violation:
There was no "wash hands after using the toilet" sign on the bulkhead adjacent to the toilet room door.
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Recommendation:
Ensure that signs are conspicuously posted on the bulkhead adjacent to the door of the toilet, reading "WASH HANDS AFTER USING TOILET " in a language that the food employees understand.
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Item No.:
33
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Site:
Galley-Windjammer
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Violation:
There was no coving at the bulkhead/deck juncture at the entrance area of the galley. The grout was worn in the galley.
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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:
Galley-Windjammer
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Violation:
There was no coving at the bulkhead/deck juncture at the entrance area of the galley. The grout was worn in the galley.
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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:
Buffet-Windjammer
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Violation:
A soft silver sealant material was used at the counter-deck junctures of the buffet and beverage station counters.
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Recommendation:
Remove the soft sealant and replace with a smooth, hard, durable material.
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Item No.:
33
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Site:
Buffet-Windjammer Port Hot Buffet
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Violation:
The was dust on and above the decorative deckhead grid.
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Recommendation:
Ensure that decks, bulkheads, deckheads, and attached equipment in food preparation, warewashing, pantries, and storage areas, are cleaned as often as necessary.
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Item No.:
33
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Site:
Galley-Windjammer
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Violation:
The dry stores room (FD 9.08) bulkhead/deck juncture was not coved. The deck was soiled around the supports of the shelving unit.
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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:
Galley-Windjammer
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Violation:
The dry stores room (FD 9.08) bulkhead/deck juncture was not coved. The deck was soiled around the supports of the shelving unit.
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Recommendation:
Ensure that decks, bulkheads, deckheads, and attached equipment in food preparation, warewashing, pantries, and storage areas, are cleaned as often as necessary.
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Item No.:
33
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Site:
Other-Solarium Service Counter
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Violation:
There was no coving at the deck juncture in this area.
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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:
Buffet-Mess Room Soiled Drop Off Stations
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Violation:
The bulkhead/deck junctures were not coved.
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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:
Preparation Room-
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Violation:
The corner bulkhead profile strip to the left of the thaw room entrance was loose.
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Recommendation:
Secure the bulkhead profile strip.
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Item No.:
33
|
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Site:
Pantry-Schooner
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Violation:
The deck grouting was worn.
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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:
Pantry-Schooner
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Violation:
There was an adhesive residue on the bulkhead across from the left POS unit.
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Recommendation:
Remove the adhesive residue.
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Item No.:
33
|
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Site:
Bar-Cafe Latittude
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Violation:
The lower portion of the bulkhead adjacent to the entrance to the pantry was water damaged.
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Recommendation:
Replace the damaged portion of the bulkhead and replace with a smooth, hard, durable and non-absorbent material.
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Item No.:
33
|
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Site:
Pantry-Cafe Latittude
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Violation:
The bulkhead/deck juncture was not coved.
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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.:
36
|
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Site:
Buffet-Windjammer Port Hot Buffet
|
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Violation:
The deckhead light bulbs above the decorative deckhead grid were 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.:
36
|
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Site:
Buffet-Windjammer Port Toast Station
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Violation:
The bulb over the front counter area 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.:
36
|
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Site:
Buffet-Windjammer Sandwich Station
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Violation:
One of the counter lights was out, resulting in inadequate light levels.
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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.
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Item No.:
36
|
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Site:
Buffet-
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Violation:
The light bulb over the clean coffee cup storage 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.:
36
|
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Site:
Buffet-Staff Mess
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Violation:
The bulb over the panini station 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.:
36
|
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Site:
Buffet-Officer's Mess
|
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Violation:
A few of the bulbs over the buffet tables were 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.:
38
|
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Site:
Galley-Solarium
|
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Violation:
The cleaning room/locker was full of cases of new plates and cups. There was no room to store cleaning equipment such as buckets and pails. There was no room to hang brooms or mops, which were all stored in the mop sink. There was no sign on this room/locker.
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Recommendation:
After use, ensure that mops are placed in a position that allows them to air-dry without soiling walls, equipment, or supplies.
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Item No.:
38
|
|
Site:
Galley-Solarium
|
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Violation:
The cleaning room/locker was full of cases of new plates and cups. There was no room to store cleaning equipment such as buckets and pails. There was no room to hang brooms or mops, which were all stored in the mop sink. There was no sign on this room/locker.
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Recommendation:
Ensure that maintenance tools such as mops, brooms, and similar items are stored in an orderly manner that facilitates cleaning of the area used for storing the maintenance tools.
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Item No.:
38
|
|
Site:
Galley-Solarium
|
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Violation:
The cleaning room/locker was full of cases of new plates and cups. There was no room to store cleaning equipment such as buckets and pails. There was no room to hang brooms or mops, which were all stored in the mop sink. There was no sign on this room/locker.
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Recommendation:
Label the cleaning room/locker.
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