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Item No.:
*
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Site:
*General Comments-
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Violation:
Many corrections were noted from the previous inspection report.
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Recommendation:
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Item No.:
19
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Site:
Galley-Hot Galley
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Violation:
Condensate from the fan coil unit and associated piping inside the undercounter refrigerator was dripping onto foods in containers on shelves below. Significant amounts of water was pooled on two food containers inside.
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Recommendation:
Evaluate the combination of hot equipment directly above this refrigerator as a possible cause of this excessive condensation. Repair or relocate the reach-in refrigerator based on those findings. In the interim, recommend some open sheet tray be installed in the uppermost shelf to catch dripping condensate and protect food items below from contamination.
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Item No.:
20
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Site:
Other-Deck 2 Stores
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Violation:
The chest freezer installed on the open 2nd deck is not designed/constructed according to criteria in the National Sanitation Foundation or its equivalent. The interior surfaces are coated with a thick frost which makes cleaning difficult. There is some exterior damage suggesting it may not be a durable unit for a ship.
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Recommendation:
Ensure that food-contact surfaces of food equipment complies with American National Standards Institute (ANSI) or other internationally accredited food-equipment sanitation standards for materials, design, and construction.
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Item No.:
20
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Site:
Galley-Hot Galley
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Violation:
The interior of the undercounter reach-in refrigerator was difficult to clean due to exposed wiring, piping, insulation and the exposed fan coil unit inside.
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Recommendation:
Ensure that multiuse food-contact surfaces are: (1) Smooth; (2) Free of breaks, open seams >1 mm (1/32 inch), cracks, chips, inclusions, pits, and similar imperfections; (3) Free of sharp internal angles, corners, and crevices; (4) Finished to have smooth welds and joints; and (5) Accessible for cleaning and inspection by one of the following methods without being disassembled, by disassembling without the use of tools, or by easy disassembling with the use of handheld tools commonly available to maintenance and cleaning personnel such as screwdrivers, pliers, open-end wrenches, and Allen wrenches.
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Item No.:
21
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Site:
Galley-Cabinets - General
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Violation:
The older steel upper and lower cabinets have difficult to clean piano hinge door fasteners. The upper cabinets have difficult to clean seams along the lower shelf sides where the two panels join.
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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:
Galley-Hot Galley
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Violation:
The older range top grill grease pan chute was difficult to clean due to gaps and the deep void where it inserts. The new grill grease pan chute was also difficult to clean and the area at the chute underside had difficult to clean gaps.
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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.:
27
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Site:
Galley-Hot Galley
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Violation:
The channel where the grill grease pan and the range top grease pan inserted was soiled with grease and food residue. The grill was previously cleaned but the chute and the channel where the pan inserts was soiled with grease and food residue.
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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-Cabinets - General
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Violation:
The piano hinge fasteners on the older steel cabinets throughout the galley are dirt soiled. There is dirt debris lodged in the seams inside the upper cabinets lower shelves at the sides.
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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-Forward Bulkhead
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Violation:
The forward upper cabinets had old metal filings from where holes were drilled to pass wires through for the radio and the fire system wiring.
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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-Forward Bulkhead
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Violation:
There are wires draping the forward upper cabinet interiors, where the clean bowls and plates are stored. The wires serve the radio speaker and the fire suppression system adjacent. Some were contacting clean items in storage.
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Recommendation:
Enclose/encase the wires passing in the cabinet so there is no way they can contact clean dishware.
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Item No.:
36
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Site:
Galley-Bakery Counter
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Violation:
The artificial light level over the aft/starboard baking preparation counter was below the minimum 220 lux (20 foot candles).
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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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