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Item No.:
33
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Site:
Buffet-Windjammer Beverage Station (Port and Starboard)
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Violation:
There were large openings in the side walls of the storage cabinets on either side of the ice machines. The openings were designed for access panels, however, there were missing or improperly secured access panel covers.
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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.:
21
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Site:
Buffet-Windjammer Beverage Station (Port)
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Violation:
There were open seams along the juice machine base plate and the counter surface. Liquid moved from under the base plates when pressure was applied.
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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.:
21
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Site:
Galley-Windjammer Potwash
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Violation:
There was excessive soft sealant on the exterior surfaces of the potwash machine, making cleaning difficult.
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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-Windjammer Potwash/Dishwash
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Violation:
There was insufficient space to stack all soiled items in the soiled warewash area. Soiled items were stacked on deck stands in front of the soiled item drop-off area.
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Recommendation:
Ensure that drainboards, utensil racks, or tables large enough to accommodate all soiled and cleaned items that may accumulate during hours of operation are provided for necessary utensil holding before cleaning and after sanitizing.
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Item No.:
27
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Site:
Galley-Windjammer
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Violation:
The condensate collection pan along the back panel of technical space #4811.092.015 was soiled. The refrigerant piping design made access to the pan difficult.
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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.:
37
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Site:
Galley-Windjammer Dishwash
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Violation:
There was excessive condensate on the deckhead above the dishwash machine at the exhaust vent and clean end. No condensate was observed dripping from the deckhead.
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Recommendation:
Ensure that ventilation hood systems and devices are sufficient in number and capacity to prevent grease or condensation from collecting on bulkheads and deckheads.
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Item No.:
24
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Site:
Galley-Windjammer Dishwash
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Violation:
The plate surface temperature was measured at 190F indicating that the manifold temperature was in excess 194F.
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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).
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Item No.:
08
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Site:
Potable Water-Cross-Connection Control Program
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Violation:
The backflow prevention device list indicated that non-continuous pressure type backflow preventers were installed at the beverage stations. The beverage stations were equipped with the proper continuous pressure type backflow preventers.
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Recommendation:
Ensure that the there is a match to the plumbing system component and the type of backflow prevention method/device used.
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Item No.:
08
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Site:
Potable Water-Garbage Room
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Violation:
There was a non-continuous pressure type back flow prevention device on the water line for the deck wash hose and cleaning table spray gun. The hose and spray gun were equipped with nozzles.
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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.:
07
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Site:
Potable Water-Deck #2 Ice Pantry
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Violation:
There was no backflow prevention device on the faucet to the bucket fill line. A hose was attached to the line.
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Recommendation:
Ensure that the potable water system is protected against backflow or other contamination by backflow preventers or air gaps.
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Item No.:
21
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Site:
Food Service General-
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Violation:
There was excessive sealant noted on the exterior of equipment throughout the food preparation areas, making cleaning difficult.
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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.:
33
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Site:
Food Service General-
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Violation:
There was recessed grouting in the soup kettle area.
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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.:
21
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Site:
Food Service General-
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Violation:
There were loose and peeling labels on several pieces of equipment, making cleaning difficult.
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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.:
34
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Site:
Galley-Deck 4- Soup Kettle Area
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Violation:
There was a leak in the bain-marie technical space.
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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.:
19
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Site:
Galley-Hot Galley
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Violation:
The working container of cinnamon and sugar was 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.:
21
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Site:
Galley-Hot Galley
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Violation:
The rubberized coating on a few of the waiter trays was peeling, making cleaning difficult.
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Recommendation:
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.:
20
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Site:
Preparation Room-Deck 4
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Violation:
One cutting board was pitted and scored, making cleaning difficult.
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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.:
36
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Site:
Galley-Hot Galley
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Violation:
The protective coating was missing on two glass light covers over the hot galley.
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Recommendation:
Ensure that light bulbs are shielded, coated, or otherwise shatter-resistant in areas where there is exposed food, clean equipment, utensils, and linens, or unwrapped single-service and single-use articles.
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Item No.:
20
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Site:
Preparation Room-
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Violation:
Two cutting boards were pitted and scored, making cleaning difficult.
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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.:
08
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Site:
Bar-Champaigne and Pool - Carbonators
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Violation:
The vents on the backflow preventers were turned up, impeding proper drainage.
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Recommendation:
Orientate the vent for the backflow preventers on the carbonators downward to allow proper vent draining.
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Item No.:
33
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Site:
Galley-Deck 4
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Violation:
A few gaps and loose profile strips were noted on the bulkheads, making cleaning difficult.
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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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