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Item No.:
08
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Site:
Buffet-Market Show Galley
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Violation:
There was a non-continuous pressure type backflow prevention device on the potable water line supplying the spray hose for the combination oven. This was corrected.
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Recommendation:
Ensure that a continuous pressure-type backflow preventer is installed when a valve is located downstream from the backflow preventer.
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Item No.:
08
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Site:
Potable Water-Cross Connection Control Program
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Violation:
The plumbing system component was not listed in the cross connection control program (e.g., toilet, combination oven, etc.)
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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.:
08
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Site:
Potable Water-Tank Maintenance
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Violation:
The records for the potable water tank disinfection included the chlorine concentration, but not the contact time.
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Recommendation:
Ensure that documentation of any inspection, cleaning, disinfection (including concentration and contact time of disinfectant), and flushing is maintained for 12 months and is available to the VSP for review during inspections.
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Item No.:
10
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Site:
Swimming Pool-
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Violation:
There was no rope on the flotation device. The shepherds hook was not in a prominant location.
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Recommendation:
Ensure that an easy-access shepherd's hook and approved floatation device (with a length of line 1/2 the pool width or 16 m (50 feet)) is provided at a prominent location near each public swimming pool.
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Item No.:
19
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Site:
Buffet-Market Buffet
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Violation:
There were tongs not located under a sneeze guard at a few of the buffet stations.
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Recommendation:
Ensure that each self-service food dispensing utensil is covered or located beneath shielding during service.
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Item No.:
19
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Site:
Buffet-Market Buffet
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Violation:
There was a covered tray of bread at the buffet line. There were openings at each end of the cover that allowed for contamination of the bread.
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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:
Buffet-Market Buffet
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Violation:
Passengers were able to use the dipper well for self-service of ice cream. The dipper well and scoop were not located under a sneeze guard.
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Recommendation:
Ensure that each self-service food dispensing utensil is covered or located beneath shielding during service.
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Item No.:
19
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Site:
Buffet-Officer's Mess
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Violation:
The sliced fruit was not located under a sneeze guard. This was corrected.
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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:
Food Service General-Slotted Fasteners
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Violation:
There were slotted fasteners on the food contact surfaces in the upper compartment of the ice machines, inside the ovens and the potato peeler.
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Recommendation:
Replace the slotted fasteners with smooth, low-profile, non-corroding fasteners.
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Item No.:
20
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Site:
Buffet-Market Show Galley
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Violation:
The sealant used on the cooking surface of the flat grill was Pactan 7076. It could not be determined if this sealant was approved for food contact surfaces.
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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 3 Cold Galley
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Violation:
There was a refrigeration unit that was designated as a "day store" refrigerator. Per staff, this unit was able to maintain potentially hazardous foods below 41° F but has had difficulty maintaining that temperature. The cheese inside the refrigerator was 41° F.
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Recommendation:
Repair or replace this refrigeration unit or use if for time control only. The day stores desingnation was not intended for refrigeration units designed to reach 41° F.
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Item No.:
21
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Site:
Food Service General-Buffet Stations
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Violation:
There was exposed, raw wood on the underside of the buffet counters.
The wooden supports inside the technical compartments were made of an exposed, raw wood.
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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-Market Buffet
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Violation:
There were large void spaces inside the technical compartments.
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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-Market Potwash
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Violation:
There was a soapy residue inside the potwash machine at the completion of the cycles.
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Recommendation:
Ensure that warewashing equipment is maintained in good repair and proper adjustment including: (1) Being maintained in a state of repair and condition that meets the standards of the materials, design, and construction of these guidelines; and (2) Maintaining water pressure, and water temperature measuring devices in good repair and ensuring their accuracy within the intended range of use.
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Item No.:
34
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Site:
Galley-Deck 9
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Violation:
The deck drain under the pulper system was clogged.
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Recommendation:
Ensure that a plumbing system in a food area is maintained in good repair.
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