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Item No.:
08
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Site:
Potable Water-
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Violation:
There were a few connections to the potable water system that were not listed in the comprehensive cross-connection control program. These connections were the hose connection in the chlorine dosing station for the potable water system, the crew galley combination oven, the hospital ward showers, and the spa therapy room showers. All of these connections were adequately protected.
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Recommendation:
Ensure that all of the connections to the potable water system where contamination can occur are listed.
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Item No.:
08
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Site:
Potable Water-
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Violation:
The potable water line in the hydropool pump room was not striped or painted blue.
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Recommendation:
Ensure that each potable water filling line is painted auxiliary blue and clearly marked "POTABLE WATER FILLING" in letters at least 13 mm (0.5 inch) high, stamped on a non-corrosive label plate or the equivalent and located at or near the point of hose connection.
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Item No.:
20
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Site:
Preparation Room-Lido Preparation
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Violation:
There was soft sealant on the back panel of the slicer.
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Recommendation:
If sealant is used in this area ensure that it dries to a semi-hard to hard finish that is smooth and easy to clean.
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Item No.:
20
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Site:
Galley-Garde Manger
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Violation:
There was soft sealant on the back panel of the slicer.
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Recommendation:
If sealant is used in this area ensure that it dries to a semi-hard to hard finish that is smooth and easy to clean.
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Item No.:
21
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Site:
Galley-Pastry
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Violation:
There was an unsealed pipe penetration in the back of the technical compartment to the left of undercounter refrigeration unit 2.17.A.
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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:
Buffet-Starboard and Port Delis
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Violation:
There was an unsealed penetration for an electrical wire in the back of the technical compartment next to the handwash station in both delis.
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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:
Preparation Room-
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Violation:
On the lower left corner of the front of the rotating oven, the condensate drain line was not sealed.
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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.:
24
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Site:
Preparation Room-Lido Preparation
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Violation:
The sanitizing bucket was measured at lower than 50 ppm chlorine. This was corrected.
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Recommendation:
Ensure that a chlorine solution used as a sanitizing solution has a concentration between 50 mg/L (ppm) and 200 mg/L (ppm).
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Item No.:
33
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Site:
Preparation Room-Fish Preperation and Butcher Shop
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Violation:
There was an air filter unit in the fish thaw room and two in the butcher shop. The mounts of the these filter units were corroding.
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Recommendation:
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:
Provisions-Cold Room #13 (Fruit)
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Violation:
On the lower edge of the far left bulkhead, one of the bulkhead panels was separating, creating a gap.
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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:
Buffet-Starboard Bistro Line
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Violation:
There was a steam leak in the technical compartment to the left of the plate warmer.
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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:
Provisions-Dry Provisions #16
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Violation:
One of the lights in the back right corner of the room was out, resulting in lighting levels less than 110 lux.
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Recommendation:
Ensure that the light intensity is at least 110 Lux (10 foot candles) at a distance of 75 centimeters (30 inches) above the deck when in use, in walk-in refrigerator units and dry storage areas, and in other areas and rooms during periods of cleaning.
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