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Item No.:
08
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Site:
Galley-
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Violation:
The backflow prevention device on the convection oven was leaking continously.
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Recommendation:
Ensure that backflow prevention devices are periodically inspected and any failed units are replaced.
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Item No.:
20
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Site:
Galley-
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Violation:
The sealant on several of the slicers in the main galley dried to a soft finish, making cleaning difficult.
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Recommendation:
Ensure that food 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:
Galley-Deck 6 Coffee Station
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Violation:
The bulk milk tube was longer than one inch.
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Recommendation:
Ensure that the bulk milk container dispensing tube is cut on the diagonal leaving no more than 25mm (1 inch) protruding from the chilled dispensing head.
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Item No.:
21
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Site:
Preparation Room-Fish
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Violation:
There was adhesive on the face of the under counter dishwasher, making cleaning difficult.
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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.
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Item No.:
21
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Site:
Galley-Crew and Main
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Violation:
The sealant on the inside of several grill drip tray housing compartments was loose and 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.:
21
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Site:
Galley-Soup and Grill Sections
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Violation:
The labels on a few of the tilting pan control boxes were peeling, making cleaning difficult.
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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.
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Item No.:
22
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Site:
Galley-Deck 6 Dishwash
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Violation:
There was no data plate on the glass wash 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.:
22
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Site:
Galley-Deck 6 Dishwash
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Violation:
Three of the nozzles on the pre-rinse washer arm of the in-use conveyer dishwasher were clogged.
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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.:
33
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Site:
Buffet-Horizon Court Portside Cold Station
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Violation:
The coving at the buffet/deck juncture was not flush with the deck. The coving was lower than the deck tiles creating a 90 angle, making cleaning difficult.
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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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