| Item No. | Description | Points Deducted |
| 08 | PW filling hoses, caps, connections, procedures; Sample records, valves; PW system constructed, maintained | 0 |
| 10 | Swimming pools / spas maintained, safety equipment | 0 |
| 19 | Food protected storage, preparation, display, service, transportation; Original containers, labeling; Food handling minimized; In-use food dispensing, preparation utensils stored | 0 |
| 20 | PHF temperature maintenance facilities; Food-contact surfaces designed, constructed, installed, maintained; TMD=s provided, located, calibrated | 0 |
| 21 | Nonfood-contact surfaces designed, constructed, maintained, installed, located | 0 |
| 22 | Dishwashing / equipment washing facilities designed, constructed, maintained, installed, located, operated, TMDs, test kits | 0 |
| 34 | Plumbing fixtures / supply lines / drain lines / drains installed, repair | 0 |
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Selected Item Details
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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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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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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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