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Item No.:
08
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Site:
Galley-Hot Galley
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Violation:
There was a non-continuous pressure type backflow prevention device on the potable water line for the spray hose at the utility sink.
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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.:
16
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Site:
Food Service General-Discard Labels
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Violation:
There were only production dates on the potentially hazardous foods in the food preparation areas.
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Recommendation:
Ensure that refrigerated, ready-to-eat, potentially hazardous food: (1) Prepared on a vessel and held refrigerated for more than 24 hours is clearly marked at the time of preparation to indicate the date or day by which the food shall be consumed, which is 7 calendar days or fewer from the day the food is prepared with the day of preparation counting as day 1. (2) A container of refrigerated, ready-to-eat potentially hazardous food prepared and packaged by a food processing plant and held on the vessel after opening more than 24 hours is clearly marked, at the time the original container is opened, to indicate the date by which the food shall be consumed which is, including the day the original container is opened, 7 calendar days or fewer after the original container is opened. The day of opening is counted as day 1.
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Item No.:
16
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Site:
Galley-Sidewalk Grill and Bordeaux
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Violation:
The time as a public health control plan stated that items out for buffet service were on time control. There was no buffet service at these locations. Per staff, the cold top units were on time control. These units were not listed on the time as a public health control plan.
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Recommendation:
Ensure that the time as a public health control plan describes the activities and includes all time control equipment/locations at these outlets.
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Item No.:
19
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Site:
Buffet-Cheese Station
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Violation:
A passenger was observed placing her entire head under the sneeze guard to slice the block of cheese.
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Recommendation:
Place food under the sneeze guard so that passengers can easily access the food. Consider pre-slicing the cheese.
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Item No.:
20
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Site:
Preparation Room-
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Violation:
There were slotted fasteners inside the food contact surfaces of the potato peelers.
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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:
Food Service General-Sealant
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Violation:
The sealant used inside the food contact surfaces of the ice machine and the chutes of the potato peelers was INTEK AG300. A document showed that this sealant can be used for incidental food contact, but not for direct food contact.
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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.:
22
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Site:
Pantry-Deck 9 Forward
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Violation:
There was no data plate on the undercounter dishwasher.
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Recommendation:
Ensure that warewashing machines are provided with an easily accessible and readable data plate affixed to the machine by the manufacturer that indicates the machine's design and operating specifications including the: (1) Temperatures required for washing, rinsing, and sanitizing; (2) Pressure required for the fresh water sanitizing rinse; and (3) Conveyor speed for conveyor machines or cycle time for stationary rack machines.
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Item No.:
27
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Site:
Galley-Hot Galley
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Violation:
The inside of the left edge of the grooved grill 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.:
28
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Site:
Galley-Bordeaux
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Violation:
There was no protective shield between the clean storage rack and the preparation table.
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Recommendation:
Install a shield to protect the clean items in the storage rack.
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Item No.:
29
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Site:
Galley-Outside of Pastry Area
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Violation:
There was food debris inside the handwash sink.
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Recommendation:
Ensure that handwashing facilities are used for no other purpose and are accessible at all times.
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Item No.:
33
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Site:
Galley-Pastry
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Violation:
The bottom of the bulkhead was not flush with the coving next to the tilting kettle.
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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-Pastry
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Violation:
There were openings around the bulkhead pipe penetrations inside the technical compartment for undercounter refrigerator PST3.
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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:
Other-Alexandria Restaurant Bar
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Violation:
There were openings in the deckhead leading directly to the ventilation system above the bar counter. There were no covers on these openings.
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Recommendation:
Install a diffuser or other type of cover over the ventilation openings in the deckhead.
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Item No.:
34
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Site:
Galley-Outside of Pastry Area
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Violation:
The drain was clogged because of the food debris inside the handwash sink.
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Recommendation:
Ensure that a plumbing system in a food area is maintained in good repair.
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Item No.:
36
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Site:
Other-Bordeaux Coffee Station
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Violation:
There was an insufficient amount of light at the coffee station for cleaning purposes.
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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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