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Item No.:
08
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Site:
Potable Water-Technical Room 15.7.13
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Violation:
The air gaps to the drain lines for the reduced pressure backflow prevention devices were not twice the diameter of the intermediate pressure relief valves.
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Recommendation:
Ensure that air gaps are at least twice the diameter of the delivery fixture opening and a minimum of 3 cm (1 inch).
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Item No.:
16
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Site:
Buffet-Lido
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Violation:
The time as a public health control plan stated that all undercounter refrigerators at the buffet were on time control. However, refrigerators #8 and #9 were being used under temperature control. The time as a public health control plan did not reflect this.
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Recommendation:
List refrigerators #8 and #9 as being on temperature control in the time as a public health control plan.
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Item No.:
16
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Site:
Galley-Deck 6 Garde Manger
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Violation:
The temperatures of the sliced cantaloupe and cheeses inside the pass-through refrigerators were measured at 46 F. All other potentially hazardous foods were measured below 41 F. Per staff, the unit was on a defrost cycle. The items were discarded.
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Recommendation:
Except during preparation, cooking, or cooling, or when time is used as the public health control, ensure that potentially hazardous food is maintained: (1) At 60C (140F) [roasts 54C (130F)] or above, or (2) At 5C (41F) or less.
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Item No.:
16
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Site:
Galley-Deck 5 Fruit Pantry
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Violation:
The temperature of the cut watermelon inside the walk-in cooler was measured at 45 F. All other potentially hazardous foods were measured below 41 F. The watermelon was discarded.
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Recommendation:
Except during preparation, cooking, or cooling, or when time is used as the public health control, ensure that potentially hazardous food is maintained: (1) At 60C (140F) [roasts 54C (130F)] or above, or (2) At 5C (41F) or less.
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Item No.:
16
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Site:
Provisions-Vegetable Walk-in Cooler
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Violation:
The temperatures of the cut tomatoes were measured between 44-46 F. These tomatoes had been in the cooler since the previous day. The tomatoes were discarded.
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Recommendation:
Except during preparation, cooking, or cooling, or when time is used as the public health control, ensure that potentially hazardous food is maintained: (1) At 60C (140F) [roasts 54C (130F)] or above, or (2) At 5C (41F) or less.
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Item No.:
19
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Site:
Galley-Deck 6 Garde Manger
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Violation:
There was a piece of hair on the sliced smoked salmon inside the pass-through refrigerator. The salmon was discarded.
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Recommendation:
Ensure that food is protected from contamination by storing the food: (1) In a clean, dry location; (2) Where it is not exposed to splash, dust, or other contamination; and (3) At least 15 centimeters (6 inches) above the deck.
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Item No.:
20
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Site:
Preparation Room-
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Violation:
There were slotted fasteners inside the potato peelers, making cleaning difficult.
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Recommendation:
Replace slotted fasteners with smooth, low profile, non-corroding fasteners.
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Item No.:
21
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Site:
Food Service General-Grills
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Violation:
There were open seams and gaps noted along the edges of the grills in the main galley and crew galley, making cleaning difficult.
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Recommendation:
Seal the seams and gaps.
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Item No.:
21
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Site:
Galley-Deck 5
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Violation:
The gaskets inside the combination oven were torn, making cleaning difficult.
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Recommendation:
Repair or replace the gaskets.
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Item No.:
21
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Site:
Other-Pizzeria
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Violation:
The left side of the pizza oven was separated from the bulkhead, creating seams and gaps that make cleaning difficult.
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Recommendation:
Seal the gaps and seams.
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Item No.:
21
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Site:
Galley-Deck 6 Sauce Section
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Violation:
The gaskets inside the combination ovens were torn, making cleaning difficult.
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Recommendation:
Repair or replace the gaskets.
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Item No.:
22
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Site:
Galley-Deck 5 Pot Wash
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Violation:
A large amount of soiled pots and pans were stored on deck stands in the passage area near the potwash, indicating a lack of proper soiled item storage.
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Recommendation:
Ensure the storage area for soiled pots and pans is sufficient.
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Item No.:
27
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Site:
Galley-Deck 6 Soup Section
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Violation:
There was dried food debris on the non-food contact surfaces of the previously cleaned slicer.
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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-Crown Grill
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Violation:
The teapots were stored upright inside the storage cabinet. There was water inside the teapots.
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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.:
30
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Site:
Galley-Deck 6 Pastry
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Violation:
The paper towels inside the dispenser above the handwash station were wet.
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Recommendation:
Ensure that paper towels at the handwash station are dry.
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Item No.:
30
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Site:
Bar-Tradewind Bar
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Violation:
There was no soap inside the dispenser at the handwash station. This was corrected.
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Recommendation:
Ensure soap is available at handwash stations.
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Item No.:
33
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Site:
Provisions-Red Wine and Spirit Cooler
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Violation:
There was a drip from the deckhead into a bucket on the deck.
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Recommendation:
Ensure that decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas, are maintained in good repair.
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Item No.:
34
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Site:
Preparation Room-
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Violation:
There was a leak at the drain line of the two compartment sink.
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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-Deck 5 Pot Wash
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Violation:
There was a drip from the deckhead onto the deck. Per staff, there was a leak in the pipe above the deckhead.
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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-Deck 6 Sauce Section
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Violation:
There was a leak at the steam line inside the technical compartment for the middle 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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