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Item No.:
08
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Site:
Potable Water-
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Violation:
The differential pressures were not documented for the testable reduced pressure backflow devices.
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Recommendation:
Ensure that backflow prevention devices requiring testing, for example reduced pressure backflow preventer and double check valves with test cocks, are inspected and tested with a test kit at least annually and that the test results showing the pressure differences on both sides of the valves are maintained for each device.
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Item No.:
08
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Site:
Potable Water-
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Violation:
The air gaps were not listed as part of the cross-connection control program.
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Recommendation:
Ensure that air gaps are included as part of the cross-connection control program.
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Item No.:
08
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Site:
Bar-Spinaker Bar
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Violation:
The vent for the backflow preventer located on the carbonator was not oriented in a downward fashion.
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Recommendation:
Ensure these vents are orientated in a downward fashion.
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Item No.:
08
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Site:
Galley-Indigo Juice Station
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Violation:
The backflow prevention device for the WMF machine was leaking.
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Recommendation:
Replace the backflow prevention device.
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Item No.:
12
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Site:
Galley-Hot Galley Summer Palace
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Violation:
A piece of chewed gum was found inside the drip pan of the grill.
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Recommendation:
Ensure that employees eat, drink, or use any form of tobacco only in designated areas where the contamination of exposed food; clean equipment, utensils, and linens; unwrapped single-service and single-use articles; or other items needing protection can not result.
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Item No.:
19
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Site:
Galley-Juice Station
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Violation:
The handle of an ice scoop was in contact with the ice in the ice machine.
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Recommendation:
During pauses in food preparation or dispensing, ensure that food preparation and dispensing utensils are stored: (1) In the food with their handles above the top of the food and the container.
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Item No.:
20
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Site:
Preparation Room-
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Violation:
The belt on the baguette machine was made of felt. The felt was clean at the time of the inspection.
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Recommendation:
Ensure that materials used in the construction of multiuse utensils and food-contact surfaces of equipment are: (1) Durable, corrosion-resistant, and nonabsorbent; (2) Sufficient in weight and thickness to withstand repeated warewashing; (3) Finished to have a smooth, easily cleanable surface; and (4) Resistant to pitting, chipping, crazing, scratching, scoring, distortion, and decomposition.
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Item No.:
21
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Site:
Bar-Martini Bar
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Violation:
Several feet of coiled electrical cable was noted in a neutral cabinet, making the cleaning of this interior space very difficult.
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Recommendation:
Remove or shorten the electrical cable within this cabinet or mount to facilitate cleaning.
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Item No.:
28
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Site:
Galley-Cold Galley
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Violation:
There were several plastic plate covers stacked wet, impeding air drying.
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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.:
28
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Site:
Buffet-Staff Mess
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Violation:
There were a few clean sugar dispensers stored on a wet shelf inside the storage cabinet.
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Recommendation:
Ensure that cleaned equipment and utensils, laundered linens, and single-service and single-use articles are stored: (1) In a clean, dry location; (2) Where they are not exposed to splash, dust, or other contamination; and (3) At least 150 mm (6 inches) above the deck.
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Item No.:
28
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Site:
Galley-Summer Palace Wine Cellar
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Violation:
There were clean plastic containers and glasses stored inverted inside a large plastic container. The bottom of the container was wet.
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Recommendation:
Ensure that cleaned equipment and utensils, laundered linens, and single-service and single-use articles are stored: (1) In a clean, dry location; (2) Where they are not exposed to splash, dust, or other contamination; and (3) At least 150 mm (6 inches) above the deck.
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Item No.:
28
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Site:
Galley-Lotus Galley
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Violation:
There were clean plates stored on a wet shelf inside the storage cabinet below the WMF machine.
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Recommendation:
Ensure that cleaned equipment and utensils, laundered linens, and single-service and single-use articles are stored: (1) In a clean, dry location; (2) Where they are not exposed to splash, dust, or other contamination; and (3) At least 150 mm (6 inches) above the deck.
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Item No.:
28
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Site:
Galley-Lotus Galley
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Violation:
The inverted clean milk pan inside the WMF machine was stored on a wet surface.
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Recommendation:
Ensure that cleaned equipment and utensils, laundered linens, and single-service and single-use articles are stored: (1) In a clean, dry location; (2) Where they are not exposed to splash, dust, or other contamination; and (3) At least 150 mm (6 inches) above the deck.
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Item No.:
28
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Site:
Galley-Lotus Galley
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Violation:
There were 3 shabu-shabu units that were stored upright on the drying rack. Water was noted inside these units.
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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.:
29
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Site:
Galley-
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Violation:
The temperature of the water at the handwash sink near the entrance was measured at 140 F.
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Recommendation:
Ensure that handwashing sinks are equipped to provide water at a temperature of at least 43C (110F) through a mixing valve or combination faucet. For handwash sinks with electronic sensors, where the user cannot make temperature adjustments, ensure that the temperature provided to the user does not exceed 52C (125F).
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Item No.:
29
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Site:
Buffet-Staff Mess
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Violation:
Chlorine test strips were noted inside the handwash sink.
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Recommendation:
Ensure that handwashing facilities are used for no other purpose and are accessible at all times.
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Item No.:
33
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Site:
Galley-Hot Galley
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Violation:
There were 2 missing screws in the deckhead above the grill, making cleaning difficult.
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Recommendation:
Replacel the two missing screws.
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Item No.:
34
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Site:
Galley-Hot Galley
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Violation:
There was a leak in the technical compartment under the bain marie.
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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:
Buffet-Garden Cafe Center Buffet
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Violation:
The light levels over two handwash stations located in the center cold buffet service lines were not adequate.
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Recommendation:
Ensure that the light intensity is at least 220 Lux (20 foot candles) on food preparation surfaces, and at a distance of 75 centimeters (30 inches) above the deck in food preparation areas, handwashing facilities, warewashing areas, equipment, and utensil storage, pantries, toilet rooms, and consumer self-service areas.
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Item No.:
41
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Site:
Housekeeping-Outbreak Prevention and Response Plan
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Violation:
The OPRP mentions that the public areas are to be cleaned three times per day when in outbreak status.
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Recommendation:
Ensure that when the cumulative proportion of cases of gastrointestinal illness among passengers or crew members is 2%, the infection control response includes cleaning and disinfecting all public areas, including handrails and restrooms, on a continuous basis until the proportion decreases to < 2%.
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