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Item No.:
08
|
|
Site:
Buffet-Conservatory - Coffee Service Station
|
|
Violation:
The backflow prevention device for the potable water line connected to the hot water heater for the coffee machine could not be located.
|
|
Recommendation:
Ensure that backflow preventers are located so they may be inspected, serviced, and maintained.
|
|
|
Item No.:
08
|
|
Site:
Buffet-Conservatory - Port/Aft Coffee and Juice Station
|
|
Violation:
The backflow prevention device for the potable water line serving the coffee machine could not be located.
|
|
Recommendation:
Ensure that backflow preventers are located so they may be inspected, serviced, and maintained.
|
|
|
Item No.:
08
|
|
Site:
Buffet-Conservatory - Starboard/Aft Coffee and Juice Station
|
|
Violation:
The backflow prevention device for the coffee machine was leaking.
|
|
Recommendation:
Replace the leaking backflow prevention device.
|
|
|
Item No.:
08
|
|
Site:
Buffet-Conservatory - Starboard Coffee Station
|
|
Violation:
The backflow prevention device for the potable water line serving the coffee machine could not be located.
|
|
Recommendation:
Ensure that backflow preventers are located so they may be inspected, serviced, and maintained.
|
|
|
Item No.:
08
|
|
Site:
Potable Water-Cross-connection Control Listing
|
|
Violation:
The list of cross-connections and the backflow prevention method/device was not complete. Some of the missing items include: galley hood cleaning systems, crew laundry, buffet beverage stations, pool rooms, garbage room, and the testable unit for the balcony sprinkler system.
|
|
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.
|
|
|
Item No.:
08
|
|
Site:
Potable Water-Starboard Bunker Station
|
|
Violation:
The potable water filling line was not marked "Potable Water Only".
|
|
Recommendation:
Ensure that potable water hoses are labeled for use with the words "potable water only" in letters at least 13mm (0.5 inch) at each connecting end.
|
|
|
Item No.:
10
|
|
Site:
Swimming Pool-Crystal
|
|
Violation:
There were certification letters for all the "anti-vortex" drain covers stating that they were tested to meet the AMSE/ANSI A112.19.8M standard, however, the flat design and installation of the Crystal pool drain cover did not appear to meet the AMSE/ANSI A112.19.8M requirements.
|
|
Recommendation:
Verify that the drain covers meet the AMSE/ANSI A112.19.8M or equivalent requirements.
|
|
|
Item No.:
17
|
|
Site:
Provisions-Certificate of Parasite Destruction
|
|
Violation:
The letter from GR Bunning and Company attesting to the destruction of parasites in smoked fish products did not list the time to which the fish were subjected to, making it difficult to properly evaluate procedures for parasite destruction.
|
|
Recommendation:
Ensure that, if raw, raw-marinated, partially cooked, or marinated-partially cooked fish are served in ready-to-eat form: (1) The person in charge records the freezing temperature and time to which the fish are subjected and retains the records on the vessel for 90 calendar days beyond the time of service or sale of the fish; or (2) If the fish are frozen by a supplier, a written letter from the supplier which specifies the fish species involved and both the temperature to which the fish was frozen and the total time period at that temperature. If the supplier provides any of the same species to the vessel in a fresh state, there shall be some designation on the outer packaging for the parasite-free fish.
|
|
|
Item No.:
19
|
|
Site:
Buffet-Conservatory - Service Lines (Starboard)
|
|
Violation:
The sneeze shield was not in place at the time of the inspection. There were open, individual service containers of milk at the station.
|
|
Recommendation:
Ensure that food is protected from contamination by storing the food: (1) In a clean, dry location; (2) Where it is not exposed to splash, dust, or other contamination; and (3) At least 15 centimeters (6 inches) above the deck.
|
|
|
Item No.:
19
|
|
Site:
Buffet-Conservatory - Port and Starboard Hot Lines
|
|
Violation:
Bread products were not positioned under the sneeze shield to provide proper protection.
|
|
Recommendation:
Ensure that food is protected from contamination by storing the food: (1) In a clean, dry location; (2) Where it is not exposed to splash, dust, or other contamination; and (3) At least 15 centimeters (6 inches) above the deck.
|
|
|
Item No.:
19
|
|
Site:
Buffet-Conservatory - Port and Starboard Hot Cereal Service
|
|
Violation:
The porridge and hot milk containers had removable covers in place, but were not otherwise protected by a sneeze shield.
|
|
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.
|
|
|
Item No.:
19
|
|
Site:
Buffet-Conservatory - Starboard Hot Cereal Service
|
|
Violation:
The diabetic jams on the buffet line were not protected by a side sneeze shield.
|
|
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.
|
|
|
Item No.:
20
|
|
Site:
Galley-Fish Station
|
|
Violation:
The interior top panel of the tabletop microwave oven was loose, leaving gaps, making cleaning difficult.
|
|
Recommendation:
Ensure that multiuse food-contact surfaces are: (1) Smooth; (2) Free of breaks, open seams >1 mm (1/32 inch), cracks, chips, inclusions, pits, and similar imperfections; (3) Free of sharp internal angles, corners, and crevices; (4) Finished to have smooth welds and joints; and (5) Accessible for cleaning and inspection by one of the following methods without being disassembled, by disassembling without the use of tools, or by easy disassembling with the use of handheld tools commonly available to maintenance and cleaning personnel such as screwdrivers, pliers, open-end wrenches, and Allen wrenches.
|
|
|
Item No.:
20
|
|
Site:
Bar-Crystal
|
|
Violation:
There were slotted fasteners in the upper compartment of the ice machine in the food splash zone. The fasteners were corroded.
|
|
Recommendation:
Ensure that multiuse food-contact surfaces are: (1) Smooth; (2) Free of breaks, open seams >1 mm (1/32 inch), cracks, chips, inclusions, pits, and similar imperfections; (3) Free of sharp internal angles, corners, and crevices; (4) Finished to have smooth welds and joints; and (5) Accessible for cleaning and inspection by one of the following methods without being disassembled, by disassembling without the use of tools, or by easy disassembling with the use of handheld tools commonly available to maintenance and cleaning personnel such as screwdrivers, pliers, open-end wrenches, and Allen wrenches.
|
|
|
Item No.:
21
|
|
Site:
Galley-Bar Pantry
|
|
Violation:
A large hole was noted in the rear of the preparation counter.
|
|
Recommendation:
Seal the hole.
|
|
|
Item No.:
21
|
|
Site:
Galley-Ice Machine (Bar Pantry Area)
|
|
Violation:
The interior upper surface of the technical compartment of the ice machine was made of a styrofoam-like material, making it not easily cleanable. The interior surface of the technical compartment of the ice machine was peeling, making cleaning difficult.
|
|
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.
|
|
|
Item No.:
21
|
|
Site:
Galley-Garde Manger
|
|
Violation:
Loose, peeling sealant was noted on the exterior surfaces of the blast chiller, 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.:
21
|
|
Site:
Galley-Soup Station
|
|
Violation:
The side panel between the two steam kettles was missing fasteners and had a large gap, 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.:
21
|
|
Site:
Galley-Fish Station
|
|
Violation:
The door handle to the reach-in refrigerator was broken. There was no food stored inside the unit.
|
|
Recommendation:
Repair the broken door handle.
|
|
|
Item No.:
21
|
|
Site:
Galley-
|
|
Violation:
A loose and bent panel to the technical compartment of the tilting pan left a gap, 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.:
21
|
|
Site:
Buffet-Conservatory - Service Lines (Port and Starboard)
|
|
Violation:
There were six holes drilled through the tray rail surface. The underside of the of the tray rail at the hole penetrations had some residue build-up.
|
|
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:
Buffet-Conservatory - Service Lines (Port and Starboard)
|
|
Violation:
Some of the laminate surfaces on the technical space access panel frames and doors was chipped, peeling, delaminating, or missing.
|
|
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-Conservatory
|
|
Violation:
There were holes and excessive weld build-up in the pastry cart.
|
|
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:
Bar-Crystal
|
|
Violation:
There was an adhesive residue on the interior edge of the ice machine upper compartment access panel.
|
|
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.
|
|
|
Item No.:
22
|
|
Site:
Galley-Dishwash Area
|
|
Violation:
The final rinse of the small conveyor dishwasher was not working. The crew members were sanitizing the dishes in the three-compartment sink as a temporary measure.
|
|
Recommendation:
Repair the final rinse on the dishwasher.
|
|
|
Item No.:
24
|
|
Site:
Galley-Starboard Dishwash Area
|
|
Violation:
The final rinse temperature on the in-use conveyor dishwasher measured 151.0 °F and 154.5°F at the plate surface using a maximum-registering thermometer. The final rinse water reservoir temperature was measured at 157°F. A heat sensitive tape was placed on a plate and passed through the final rinse and did not register a temperature of greater than or equal to 160°F at the plate surface. The mounted final rinse temperature gauge registered 167°F-168°F during the cycle at the manifold.
|
|
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.
|
|
|
Item No.:
24
|
|
Site:
Buffet-Conservatory
|
|
Violation:
The vessel is using an accelerated hydrogen peroxide sanitizer. Per staff the initial concentration is determined by the individual preparing the solutions using a test kit. No other confirmation tests are done by staff during the course of the service period to determine that the proper concentration is maintained.
|
|
Recommendation:
Ensure that concentration of the sanitizing solution is accurately determined by using a test kit or other device.
|
|
|
Item No.:
27
|
|
Site:
Galley-Ice Machine (Bar Pantry Area)
|
|
Violation:
A mold-like material was noted on the interior top surface of the technical compartment of the ice machine. This was corrected.
|
|
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-Pastry
|
|
Violation:
The inside of the latch to undercounter refrigerator PA/10C was soiled.
|
|
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:
Bar-Crystal
|
|
Violation:
The technical space below the speed rail was soiled.
|
|
Recommendation:
Ensure that nonfood-contact surfaces of equipment are kept free of an accumulation of dust, dirt, food residue, and other debris.
|
|
|
Item No.:
28
|
|
Site:
Galley-Conservatory
|
|
Violation:
Several hotel pans were stacked wet.
|
|
Recommendation:
After cleaning and sanitizing, ensure that equipment and utensils are air-dried or adequately drained before contact with food.
|
|
|
Item No.:
30
|
|
Site:
Galley-Conservatory
|
|
Violation:
The handwash stations in the Conservatory galley and pantry did not have dedicated waste receptacles. The general refuse waste receptacles were being utilized.
|
|
Recommendation:
Ensure that a handwashing facility includes a sink, soap dispenser, single-use towels dispenser, and waste receptacle.
|
|
|
Item No.:
33
|
|
Site:
Food Service General-Decks, Bulkheads and Deckheads
|
|
Violation:
Some sections of food service and food strorage were not coved at the deck-bulkhead junctures. Missing and recessed grout was noted in some food service and food storage areas. There were broken deck tiles in some food service areas. A few of the deck surfaces were rough, especially under preparation counters and around legs of equipment and countertops. There were gaps between deckhead panels in some food service areas. The bulkheads and deckheads were also difficult to clean due to attached piping, exposed wiring and attached equipment.
|
|
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).
|
|
|
Item No.:
33
|
|
Site:
Food Service General-Decks, Bulkheads and Deckheads
|
|
Violation:
Some sections of food service and food strorage were not coved at the deck-bulkhead junctures. Missing and recessed grout was noted in some food service and food storage areas. There were broken deck tiles in some food service areas. A few of the deck surfaces were rough, especially under preparation counters and around legs of equipment and countertops. There were gaps between deckhead panels in some food service areas. The bulkheads and deckheads were also difficult to clean due to attached piping, exposed wiring and attached equipment.
|
|
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:
Food Service General-Decks, Bulkheads and Deckheads
|
|
Violation:
Some sections of food service and food strorage were not coved at the deck-bulkhead junctures. Missing and recessed grout was noted in some food service and food storage areas. There were broken deck tiles in some food service areas. A few of the deck surfaces were rough, especially under preparation counters and around legs of equipment and countertops. There were gaps between deckhead panels in some food service areas. The bulkheads and deckheads were also difficult to clean due to attached piping, exposed wiring and attached equipment.
|
|
Recommendation:
Ensure that decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas, are maintained in good repair.
|
|
|
Item No.:
33
|
|
Site:
Galley-Portside Coffee Pantry
|
|
Violation:
Cracked and broken tile coving was found near the entrance of this area.
|
|
Recommendation:
Ensure that decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas, are maintained in good repair.
|
|
|
Item No.:
33
|
|
Site:
Galley-Portside Dishwash Area
|
|
Violation:
Loose, peeling sealant was noted on the bulkheads 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-Portside Dishwash Area
|
|
Violation:
Tile coving was missing in this area.
|
|
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).
|
|
|
Item No.:
33
|
|
Site:
Galley-Bar Pantry
|
|
Violation:
Broken deck tiles were found around the scuppers.
|
|
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-Soup Station
|
|
Violation:
Loose, peeling sealant was noted on the bulkheads 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-Pastry
|
|
Violation:
The top of the tile coving next to the walk-in refrigeraton unit was soiled. The coved area was also rough, 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-Pastry
|
|
Violation:
The top of the tile coving next to the walk-in refrigeraton unit was soiled. The coved area was also rough, making cleaning difficult.
|
|
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-Potwash Area
|
|
Violation:
The deck beneath the three-compartment sink was rough, 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:
Preparation Room-
|
|
Violation:
Unsealed pipe penetrations were noted in the bulkhead near the three-compartment sink.
|
|
Recommendation:
Seal the pipe penetrations.
|
|
|
Item No.:
33
|
|
Site:
Provisions-Dry Storage
|
|
Violation:
The starboard side lower bulkhead panel was missing fasteners that resulted in a gap, making cleaning difficult. The bulkhead at the entrance to the unit was badly dented, 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:
Provisions-Poultry Freezer
|
|
Violation:
Loose profile strips were noted on the deckhead in this unit
|
|
Recommendation:
Repair the loose profile strips.
|
|
|
Item No.:
33
|
|
Site:
Provisions-White Wine Walk-in Refrigeration Unit
|
|
Violation:
The electrical conduit was missing fasteners, leaving openings, making cleaning difficult. The electrical conduit was dangling from the deckhead.
|
|
Recommendation:
Reattach the electrical conduit to the deckhead.
|
|
|
Item No.:
33
|
|
Site:
Galley-Dishwash Area
|
|
Violation:
Open voids were noted in the door frame of the door to the galley and the soiled drop-off area, making cleaning difficult. This could provide harborage for insects. The soiled drop-off area had holes that were soiled with old food debris. The soiled drop-off area finding is a repeat violation.
|
|
Recommendation:
Seal the open voids in the door frame.
|
|
|
Item No.:
33
|
|
Site:
Buffet-Conservatory - Waiter Work Stations
|
|
Violation:
There were gaps in the coving at each of the corner junctures. There was food and soil in the gaps.
|
|
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:
Buffet-Conservatory - Waiter Work Stations (Port/Forward)
|
|
Violation:
There was no coving in the short section between the waiter work station and the adjacent coffee station.
|
|
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).
|
|
|
Item No.:
33
|
|
Site:
Buffet-Conservatory - Port/Aft Coffee and Juice Station
|
|
Violation:
There were void spaces between the deck and frame for the technical space. There was a void space between the technical space back wall and the bulkhead were the water line penetrates. The deck in the void spaces was severely corroded, pitted and soiled.
|
|
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:
Buffet-Conservatory - Port/Aft Coffee and Juice Station
|
|
Violation:
There were void spaces between the deck and frame for the technical space. There was a void space between the technical space back wall and the bulkhead were the water line penetrates. The deck in the void spaces was severely corroded, pitted and 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:
Buffet-Conservatory - Starboard/Aft Coffee and Juice Station
|
|
Violation:
The wood surfaces of the technical space were wet, delaminating, and damaged.
|
|
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:
Pantry-Conservatory
|
|
Violation:
The grout between the cove tiles and the bulkheads was rough, loose, or missing in several locations.
|
|
Recommendation:
Ensure that decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas, are maintained in good repair.
|
|
|
Item No.:
33
|
|
Site:
Pantry-Conservatory
|
|
Violation:
The juncture at the rotating door base frame and deck was not coved.
|
|
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).
|
|
|
Item No.:
33
|
|
Site:
Pantry-Conservatory
|
|
Violation:
The pipe penetration in the technical space below the coffee machine was not sealed.
|
|
Recommendation:
Seal the open pipe penetrations.
|
|
|
Item No.:
33
|
|
Site:
Galley-Conservatory
|
|
Violation:
The bulkhead/deck juncture to the left of the clean storage area was not coved.
|
|
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).
|
|
|
Item No.:
33
|
|
Site:
Galley-Conservatory
|
|
Violation:
Numerous deckhead panels were damaged.
|
|
Recommendation:
Ensure that decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas, are maintained in good repair.
|
|
|
Item No.:
33
|
|
Site:
Galley-Conservatory
|
|
Violation:
The grout between the cove tiles and the bulkheads was rough, loose, or missing in several locations.
|
|
Recommendation:
Ensure that decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas, are maintained in good repair.
|
|
|
Item No.:
36
|
|
Site:
Preparation Room-Thawing Room
|
|
Violation:
The light cover to the lights attached to the deckhead was missing.
|
|
Recommendation:
Replace the missing light cover.
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Item No.:
38
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Site:
Bar-Crystal
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Violation:
The mops and other cleaning equipment were stored against the bulkhead next to the handwash station.
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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
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Site:
Pantry-E Deck Forward
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Violation:
The dishwash and coffee machines were posted "out of order". Per staff, these have been out of order for greater than 60 days.
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Recommendation:
Repair dishwash and coffee machines or remove from this location.
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Item No.:
41
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Site:
Ventilation-Fan Room 13
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Violation:
The condensate drain pan for AC27 was not accessible for inspection. Per staff, all the units are designed the same and have restricted access to the condensate drain pans. Some units have been modified. This is an ongoing process.
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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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