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Item No.:
08
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Site:
Potable Water-Garbage Room
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Violation:
The cross connections and backflow prevention devices on the bin washer and the bucket fill at the handwash station were not listed on the cross connection control program.
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Recommendation:
Ensure that the cross-connection control program includes at minimum: a complete listing of cross-connections and the backflow prevention method/device for each, so that there is a match to the plumbing system component and location, and an inspection frequency. Ensure that air-gaps are included in the listing.
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Item No.:
08
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Site:
Potable Water-Laundry Room
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Violation:
The potable water line to the chemical dispensing station was not striped blue.
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Recommendation:
Ensure that potable water piping and fittings are painted or stripped auxiliary blue, or in accordance with ISO 14726, at 5 m (15 feet) intervals on each side of partitions, decks, and bulkheads in all spaces, except where the decor would be marred by such markings.
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Item No.:
20
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Site:
Galley-Topsider
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Violation:
Two of the lids at the deli preparation counter were cracked.
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Recommendation:
Replace the lids.
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Item No.:
21
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Site:
Bar-Topsider
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Violation:
In the technical compartment below the port side beer taps, the insulation material was not sealed on the beer lines on the end closest to the taps.
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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:
Buffet-Topsider
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Violation:
The front surface material of the hotdog roller was torn and peeling.
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Recommendation:
Remove or replace the front surface material.
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Item No.:
21
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Site:
Buffet-Topsider
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Violation:
There was peeling sealant around the tray area of the french fry warmer.
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Recommendation:
Remove and replace the sealant.
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Item No.:
22
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Site:
Food Service General-Dishwash Machines
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Violation:
The data plates on the flight and multi-rack dishwash machines did not include the pressure for the fresh water sanitizing rinse.
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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-Garden Cafe Dishwash
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Violation:
The data plate on the flight machine gave the speed in racks/hour and the data plate on the multi rack machine gave the speed in feet per minute.
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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. Ensure that the correct information for each warewash unit is on the data plate.
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Item No.:
27
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Site:
Bar-Topsider
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Violation:
In the technical compartment for the starboard side soda gun, the line for the soda system 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:
Buffet-Garden Cafe Island #1
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Violation:
The back area of the technical compartment below the handwash station 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:
Bar-Topsider
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Violation:
In the technical compartment below the starboard side beer taps, the line for the beer distribution system 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-Bistro Pantry
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Violation:
The pipes were soiled in the back area of the technical compartment for undercounter refrigeration unit #2.
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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.:
28
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Site:
Galley-Azura Dishwash
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Violation:
There were stacks of plates on the clean storage shelves that were not covered or inverted. This area was not in use at the time of the inspection.
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Recommendation:
Ensure that clean equipment and utensils are stored: (1) In a self-draining position that allows air drying; and (2) Covered or inverted.
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Item No.:
30
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Site:
Galley-Deck 5
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Violation:
In the toilet room for galley workers, there was no sign stating "wash hands after using toilet".
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Recommendation:
Ensure that signs are conspicuously posted on the bulkhead adjacent to the door of the toilet, reading "WASH HANDS AFTER USING TOILET " in a language that the food employees understand.
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Item No.:
33
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Site:
Galley-Topsider
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Violation:
In the technical compartment for undercounter refrigeration unit #4, the two deck penetrations were not sealed.
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Recommendation:
Seal the deck penetrations.
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Item No.:
34
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Site:
Galley-Azura Dishwash
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Violation:
There was low pressure at the water fountain.
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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-Teppanyaki Preparation Galley
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Violation:
There was a leak between the handles of the utility sink.
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Recommendation:
Ensure that a plumbing system in a food area is maintained in good repair.
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