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Item No.:
08
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Site:
Potable Water-Cross-connection Control Plan
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Violation:
Air gaps utilized as the backflow prevention method in areas such as dishwashers, chemical dispenser stations, fill lines for chemical mixing vats, mineralizer waste discharge, etc. were not listed in the cross-connection control plan.
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Recommendation:
Ensure that air-gaps are included in the cross-connection control plan listing.
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Item No.:
08
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Site:
Potable Water-Deck 1 Mineralizer
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Violation:
The water lines from the mineralizer were striped blue indicating potable water. This water is not yet pH adjusted or halogenated and is therefore not considered potable water. This was corrected at the time of the inspection.
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Recommendation:
Remove the blue striping.
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Item No.:
12
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Site:
Galley-Deck 14 Dishwash - Soiled Landing Area
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Violation:
Two employees were observed dropping off soiled items and not properly washing their hands. Management immediately confronted the individuals and ensured that they properly washed their hands.
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Recommendation:
Ensure that food employees clean their hands and exposed portions of their arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles and: (1) After touching bare human body parts other than clean hands and clean, exposed portions of arms; (2) After using the toilet room; (3) After coughing, sneezing, using a handkerchief or disposable tissue, using tobacco, eating, or drinking; (4) After handling soiled equipment or utensils; (5) During food preparation, as often as necessary to remove soil and contamination and to prevent cross- contamination when changing tasks; (6) When switching between working with raw food and working with ready-to-eat food; and (7) After engaging in other activities that contaminate the hands.
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Item No.:
24
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Site:
Galley-Deck 6 Hot Galley
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Violation:
The sanitizing solution for the three bucket system was measured at greater than 200 ppm. This was corrected during the inspection.
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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.:
26
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Site:
Galley-Deck 6 Port Side Dishwash
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Violation:
A few previously cleaned glasses were soiled and stored as clean. All glasses were rewashed.
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Recommendation:
Ensure that food-contact surfaces of equipment and utensils are clean to sight and touch.
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Item No.:
33
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Site:
Galley-Deck 14 Dry Store
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Violation:
Peeling red storage line tape was was noted on the bulkhead, making cleaning difficult.
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Recommendation:
Ensure that bulkheads and deckheads have smooth, hard finishes, and light colored surfaces.
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Item No.:
33
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Site:
Galley-Deck 14 Horizon Court Galley
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Violation:
Missing or recessed grout was noted in a few areas were the tile and stainless steel deck interface, 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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Item No.:
34
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Site:
Buffet-Trident Grill
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Violation:
The sprinkler above the deep fat fryer was leaking onto the counter. Food was not placed under the leaking sprinkler. Staff closed the section and maintenance was called.
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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:
Bar-Lido Mermaids Bar
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Violation:
Four lights were not shielded or shatter resistant.
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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.:
37
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Site:
Galley-Deck 6 Starboard Side Dishwash
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Violation:
Condensation was noted on the deck head on the soiled end of the flight type dishwash machine. Excess steam was noted on the soiled end of the machine.
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Recommendation:
Ensure that all food preparation, warewashing, and toilet rooms have sufficient ventilation to keep them free of excessive heat, steam, condensation, vapors, obnoxious odors, smoke, and fumes.
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