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Item No.:
16
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Site:
Galley-Garde Manger
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Violation:
A pan of tomato and red pepper sauce (Tobago Cay) was measured at 44F and a tray of sliced roast beef was measured at 49F inside undercounter refrigeration unit 11. The temperature inside the refrigerator was 48F. The sauce had been prepared on March 15 and roast beef had been prepared on March 20. Both items were discarded.
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Recommendation:
Except during preparation, cooking, or cooling, or when time is used as the public health control, ensure that potentially hazardous food is maintained: (1) At 60C (140F) [roasts 54C (130F)] or above, or (2) At 5C (41F) or less.
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Item No.:
19
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Site:
Galley-Dairy Refrigerator
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Violation:
Water from the leaking drain pipe on the air conditioning unit was dripping onto a box of cheese.
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Recommendation:
Ensure that food is not stored: (1) In locker rooms; (2) In toilet rooms; (3) In dressing rooms; (4) In garbage rooms; (5) In mechanical rooms; (6) Under sewer lines that are not continuously sleeve welded; (7) Under leaking water lines, including leaking automatic fire sprinkler heads, or under lines on which water has condensed; (8) Under open stairwells; or (9) Under other sources of contamination from nonfood items such as ice blocks, ice carvings and flowers.
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Item No.:
21
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Site:
Pantry-#5
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Violation:
There were holes on the bottom panel inside the drainage area for the deep fat fryer.
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Recommendation:
Ensure that non-food contact equipment is maintained in good repair and proper adjustment including: (1) Equipment maintained in a state of repair and condition that meets the materials, design, construction, and operation specifications of these guidelines. (2) Equipment components such as doors, seals, hinges, fasteners, and kick plates are kept intact, tight, and adjusted in accordance with manufacturer's specifications. Ensure that void spaces are filled with smooth, durable, easily cleanable material to facilitate proper cleaning and prevent pest harborage.
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Item No.:
21
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Site:
Galley-Bakery
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Violation:
Two hinge covers on the proofing box were loose.
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Recommendation:
Ensure that nonfood-contact equipment components such as doors, seals, hinges, fasteners, and kick plates are kept intact, tight, and adjusted in accordance with manufacturer's specifications.
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Item No.:
21
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Site:
Galley-Bakery
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Violation:
The insulation on the refrigeration line in the ice cream freezer technical compartment was wet and cracked.
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Recommendation:
Ensure that non-food contact equipment is maintained in good repair and proper adjustment including: (1) Equipment maintained in a state of repair and condition that meets the materials, design, construction, and operation specifications of these guidelines. (2) Equipment components such as doors, seals, hinges, fasteners, and kick plates are kept intact, tight, and adjusted in accordance with manufacturer's specifications. Ensure that nonfood-contact surfaces of equipment and utensils are designed and constructed to be durable and to retain their characteristic qualities under normal use conditions.
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Item No.:
21
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Site:
Galley-Bakery
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Violation:
There was corrosion on the bottom of the bread slicer. It appeared that the bottom panel of the bread slicer was missing.
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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. Ensure that non-food contact equipment is maintained in good repair and proper adjustment including: (1) Equipment maintained in a state of repair and condition that meets the materials, design, construction, and operation specifications of these guidelines. (2) Equipment components such as doors, seals, hinges, fasteners, and kick plates are kept intact, tight, and adjusted in accordance with manufacturer's specifications.
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Item No.:
22
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Site:
Pantry-#5
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Violation:
There was no data plate on the hood-type warewash 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.:
27
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Site:
Bar-Piano
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Violation:
The technical compartment below the speed rail 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.:
27
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Site:
Galley-Bakery
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Violation:
The insulation on the refrigeration line inside the ice cream freezer technical compartment was soiled. In addition, the sides and bottom of the technical compartment 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:
Galley-Hot Galley
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Violation:
There was missing grout at the juncture between the deck tile and stainless steel scupper in front of the deep fat fryers and combination oven.
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Recommendation:
Ensure that decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas, are maintained in good repair.
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Item No.:
33
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Site:
Galley-Hot Galley
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Violation:
There was water pooled on the deck inside the saucier walk-in refrigerator. There was also water under the stainless steel deck inside this unit.
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Recommendation:
Ensure that decks, bulkheads, deckheads, and attached equipment in food preparation, warewashing, pantries, and storage areas, are cleaned as often as necessary.
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Item No.:
33
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Site:
Galley-Hot Galley
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Violation:
There was a significant amount of corrosion around the light boxes in the exhaust hoods. There was also corrosion debris on the inside of the light shields.
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Recommendation:
Ensure that decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas are corrosion-resistant. Ensure that light fixtures, vent covers, and similar equipment attached to the bulkheads or deckheads are easily cleanable.
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Item No.:
33
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Site:
Galley-Walk-in Refrigerator Passageway
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Violation:
There was a seam at the top of the reflector strip at the juncture with the bulkhead.
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Recommendation:
Ensure that decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas, are maintained in good repair.
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Item No.:
33
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Site:
Galley-Walk-in Refrigerator Passageway
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Violation:
There were two holes in the door frame at the entrance to the passageway.
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Recommendation:
Ensure that decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas, are maintained in good repair. Ensure that void spaces are filled to facilitate cleaning and prevent pest harborage.
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Item No.:
34
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Site:
Pantry-#5
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Violation:
The spray hose was leaking.
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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.:
34
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Site:
Galley-Hot Galley
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Violation:
There was a leak at the water line on the filter adjacent to the fire safety system. A work order had already been submitted.
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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.:
34
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Site:
Galley-Dairy Refrigerator
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Violation:
There was a leak from the drain pipe on the air conditioning unit.
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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.:
39
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Site:
Galley-Dry Stores Locker
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Violation:
There were two small flies in the locker.
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Recommendation:
Ensure that the presence of insects, rodents, and other pests is effectively controlled to minimize their presence in the food storage, preparation, service areas, warewashing, and utensil storage areas aboard a vessel.
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