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Item No.:
06
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Site:
Potable Water-Distribution Halogen Station
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Violation:
The backup halogen pump did not have an automatic switchover feature.
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Recommendation:
Ensure that at least one backup halogen pump is available with automatic switchover to maintain the free residual halogen in the event that the primary pump fails, an increase in demand occurs, or the low chlorine alarm sounds.
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Item No.:
16
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Site:
Galley-
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Violation:
Per staff, the rice was placed in the bain marie unit at 0800 for the lunch service. This unit was on time control. Lunch was served until 1300. There was no discard label on the rice.
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Recommendation:
If time only, rather than time in conjunction with temperature, is used as the public health control for a working supply of potentially hazardous food before cooking, or for ready-to-eat potentially hazardous food that is displayed or held for service for immediate consumption, ensure that the food is marked or otherwise identified to indicate the time that is 4 hours past the point in time when the food is removed from temperature control.
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Item No.:
18
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Site:
Provisions-Meat Thawing Room
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Violation:
There was a container of raw hamburger stored above a container of raw steak. This was corrected.
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Recommendation:
Ensure that food is protected from cross-contamination by: (2) Separating types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display by using separate equipment for each type, or arranging each type of food in equipment so that cross-contamination of one type with another is prevented, and preparing each type of food at different times or in separate areas.
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Item No.:
19
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Site:
Galley-Bakery
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Violation:
There were two bulk rolling containers of flour that were not labeled.
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Recommendation:
Ensure that working containers holding food or food ingredients that are removed from their original packages for use on the vessel, such as cooking oils, flour, herbs, potato flakes, salt, spices, and sugar are identified with the common name of the food.
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Item No.:
19
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Site:
Provisions-Frozen Vegetable Cooler and Dry Provision
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Violation:
There was an excessive amount of food stored in these rooms. There was no room to walk inside these rooms. Staff stated that they had to crawl on top of the boxes to reach food in the back of the room. Also, staff were unable to determine if the decks were clean or if there were any signs of pests inside these rooms.
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Recommendation:
Ensure that food is protected from contamination by storing the food in a manner that does not require personnel to crawl on the boxes.
Ensure that there is enough room in storage rooms to allow for inspection and cleaning of the decks and inspection for pests.
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Item No.:
20
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Site:
Provisions-Poultry Thawing Room
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Violation:
There was a blue cutting board that was heavily scored. This was discarded.
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Recommendation:
Ensure that surfaces such as cutting blocks and boards that are subject to scratching and scoring are resurfaced if they no longer can be effectively cleaned and sanitized, or discarded if they are not capable of being resurfaced.
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Item No.:
20
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Site:
Pantry-Officer's Pantry
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Violation:
The ambient air thermometer read 45 F inside the reach-in refrigerator. The temperature of the food was below 41 F. There were trays stored inside the refrigerator. These trays prevented proper air circulation.
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Recommendation:
Ensure that the ambient air temperature inside refrigeration units is 41 F or below.
Ensure that items stored in refrigeration units do not prevent air circulation.
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Item No.:
22
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Site:
Galley-Warewash
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Violation:
The rinse nozzles were clogged inside the dishwash machine. This was corrected.
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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.:
22
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Site:
Galley-Warewash
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Violation:
There was no conveyor speed on the data plate for the dishwash machine.
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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.:
24
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Site:
Galley-Warewash
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Violation:
The surface plate temperature of the glasswash machine was 154 F. This machine was in active use. This was corrected.
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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 90C (194F), or less than: (1) For a stationary rack, single temperature machine, 74C (165F); or (2) For all other machines, 82C (180F); or (3) A utensil surface temperature of 71C (160F) as measured by an irreversible registering temperature indicator shall be achieved. (4) The maximum temperature of 90C (194F), 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.
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Item No.:
27
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Site:
Other-Pool Grill
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Violation:
The edges along the grooved grill where the splash guard detaches 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.:
33
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Site:
Food Service General-Buffet Technical Compartments
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Violation:
The decks inside the technical compartments of the buffet units were rough and difficult to clean.
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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.:
34
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Site:
Pantry-Pool Bar
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Violation:
There was a leak at the faucet of 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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