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Item No.:
02
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Site:
Medical-
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Violation:
The bacterial specimen containers had an expiration date of 2007/08/31. Staff ordered new specimen containers.
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Recommendation:
Ensure that bacterial specimen containers are not expired.
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Item No.:
08
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Site:
Other-Aft International Shore Connection
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Violation:
The reduced pressure backflow prevention device did not have an air gap from the vent to the drain line.
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Recommendation:
Ensure that there is an air gap between the vent and the drain line.
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Item No.:
08
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Site:
Potable Water-
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Violation:
The air gaps used for backflow prevention were not listed in the comprehensive plan. The staff is currently working to update the plan.
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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.:
19
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Site:
Buffet-Lido Port Side
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Violation:
There were no serving utensils for the fruit on the buffet.
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Recommendation:
Ensure that utensils are supplied for the fruit at the buffet.
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Item No.:
20
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Site:
Galley-
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Violation:
There were slotted fasteners noted in the fryer, making cleaning difficult. This was corrected.
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Recommendation:
Replace the fasteners with low profile, smooth, and non-corroding fasteners.
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Item No.:
21
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Site:
Buffet-Officer's Mess Pantry
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Violation:
There were several glasses that were chipped at the base, making cleaning difficult.
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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-Cold Galley
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Violation:
The gasket for refrigeration unit #74 was torn, making cleaning difficult. This was corrected.
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Recommendation:
Replace the gasket.
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Item No.:
21
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Site:
Other-Dining Room
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Violation:
There were a few broken door hinges, missing door handles and a broken door at the waiter stations, making cleaning difficult.
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Recommendation:
Replace the door hinges, door handles, and the door.
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Item No.:
21
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Site:
Galley-SS United States
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Violation:
There were open seams noted along the outer edges of the square tilting pan, making cleaning difficult.
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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:
Gaps were noted along the edges of the grill, making cleaning difficult.
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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.:
22
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Site:
Galley-Potwash Machine
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Violation:
The data plate did not indicate the cycle times for the wash and 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.:
24
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Site:
Galley-Hot Galley
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Violation:
A bucket of sanitizing solution was found with no concentration of chlorine. The bucket was replaced with a new chlorine and water solution.
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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-Hot Galley
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Violation:
Several plates were soiled and stored as clean inside the warming cabinet under the bain marie.
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Recommendation:
Ensure that food only contacts surfaces of equipment and utensils are cleaned and sanitized. Ensure that food-contact surfaces of equipment and utensils are clean to sight and touch.
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Item No.:
28
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Site:
Galley-Starboard Glass Wash
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Violation:
The condensate was observed dripping from the upper surface of the machine, after the last curtain, onto previously cleaned glasses on the clean landing.
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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:
Buffet-Staff Mess
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Violation:
There were several plates that were stacked wet and out for service.
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Recommendation:
After cleaning and sanitizing, ensure that equipment and utensils are air-dried or adequately drained before contact with food.
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Item No.:
29
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Site:
Galley-
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Violation:
A plumber was observed dumping a bucket of water into the handwash station.
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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.:
30
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Site:
Galley-
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Violation:
The paper towels at the handwash station near the entrance to the SS United States galley were wet.
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Recommendation:
Ensure that paper towels remain dry.
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Item No.:
33
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Site:
Galley-SS United States
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Violation:
Soft sealant was noted along the coving in a few areas, 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.:
33
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Site:
Galley-
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Violation:
Missing and recessed grout were noted throughout the galley and service areas, 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.:
33
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Site:
Buffet-Lido Port Side
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Violation:
The bread station on the service side of the buffet was not coved at the deck/bulkhead juncture, making cleaning difficult.
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Recommendation:
Ensure that bulkhead and deck junctures are coved (including galleys, pantries, deck/counter junctures at buffets, bars, waiter stations, and dining room work counters).
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Item No.:
33
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Site:
Buffet-Center Coffee Station
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Violation:
The deck/cabinet juncture was not coved, making cleaning difficult.
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Recommendation:
Ensure that bulkhead and deck junctures are coved (including galleys, pantries, deck/counter junctures at buffets, bars, waiter stations, and dining room work counters).
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Item No.:
33
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Site:
Buffet-Waiter Stations
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Violation:
The waiter stations in the buffet were not coved at the deck/cabinet juncture, making cleaning difficult.
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Recommendation:
Ensure that bulkhead and deck junctures are coved (including galleys, pantries, deck/counter junctures at buffets, bars, waiter stations, and dining room work counters).
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Item No.:
33
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Site:
Galley-SS United States
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Violation:
The tile coving along the handwash station was cracked and damaged, 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:
Galley-SS United States
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Violation:
There was a leak at the supply line for the chemical dispenser.
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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.:
37
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Site:
Galley-Starboard Glass Wash
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Violation:
Excessive condensation was forming on the upper surface of the machine beyond the last curtain above the clean landing of the glass wash machine. There was also a stream of water falling from this surface onto the clean landing.
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Recommendation:
Ensure that exhaust ventilation hood systems in food preparation and warewashing areas including components such as hoods, fans, guards, and ducting are designed to prevent grease or condensation from draining or dripping onto food, equipment, utensils, linens, and single-service and single-use articles.
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Item No.:
38
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Site:
Preparation Room-
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Violation:
There was a meat microwave that has never been in use.
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Recommendation:
Ensure that only articles necessary for the food service operation are stored in food preparation, food storage, and warewashing areas.
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