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Item No.:
*
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Site:
Other-CORRECTIVE ACTION STATEMENT
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Violation:
IN DEVELOPING THE CORRECTIVE ACTION STATEMENT FOR THIS INSPECTION, CRITICAL-ITEM DEFICIENCIES (DESIGNATED WITH YES IN CRITICAL COLUMN (WORTH 3 - 5 POINTS), WHETHER DEBITED OR NOT, SHOULD INCLUDE STANDARD OPERATING PROCEDURES AND MONITORING PROCEDURES IMPLEMENTED TO PREVENT THE RECURRENCE OF THE CRITICAL DEFICIENCY.
PREPARE CORRECTIVE ACTION STATEMENT AS A WORD PROCESSING OR SPREADSHEET FILE WHICH WILL BE SENT TO USPHS / VSP AS AN EMAIL MESSAGE ATTACHMENT. PLEASE EMAIL CORRECTIVE ACTION STATEMENT TO: VSP@CDC.GOV
USE EMAIL MESSAGE SUBJECT LINE: VOLENDAM - CAS - [11/19/2004] .
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Recommendation:
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Item No.:
08
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Site:
Other-POTABLE WATER
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Violation:
THE SHORE SIDE HALOGEN DEMAND AND PH TESTS TAKEN PRIOR TO BUNKERING WERE NOT RECORDED ON 6/20, 8/12, AND 8/27.
MANY OF THE SMALL DIAMETER POTABLE WATER LINES IN THE ENGINE ROOM, INCLUDING THE LINES TO THE EYE-WASH STATIONS, WERE NOT STRIPED BLUE.
A BACKFLOW PREVENTION DEVICE WAS NOT LOCATED ON ONE OF THE HOSE CONNECTIONS NEAR THE POTABLE WATER DISTRIBUTION CHLORINATION SYSTEM. A HOSE WAS ATTACHED TO THIS CONNECTION AT THE TIME OF THE INSPECTION.
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Recommendation:
5.2.1.2.1
A halogen demand test and pH shall be conducted on the shore-side water supply before starting the bunkering process to establish the correct halogen dosage.
5.3.2.1.1
Potable water piping shall be painted light blue or striped with 15 cm (6 inches) light blue bands or a light blue stripe at fittings on each side of partitions, decks, and bulkheads and at intervals not to exceed 5 m (15 feet) in all spaces, except where the decor would be marred by such markings.
Install the appropriate backflow prevention device on this hose connection.
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Item No.:
09
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Site:
Other-WHIRLPOOLS
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Violation:
FOR 52 DAYS SINCE THE LAST INSPECTION, THE FREE BROMINE LEVELS IN THE PORTSIDE WHIRLPOOL WERE BELOW 4.0 PPM. THERE WAS NO INDICATION THAT THIS WHIRLPOOL WAS CLOSED DURING THOSE TIMES.
FOR 14 DAYS SINCE THE LAST INSPECTION, THE FREE BROMINE LEVELS IN THE STARBOARD SIDE WHIRLPOOL WERE BELOW 4.0 PPM. THERE WAS NO INDICATION THAT THIS WHIRLPOOL WAS CLOSED DURING THOSE TIMES.
|
|
Recommendation:
6.3.2.1.1
Whirlpool spas shall maintain a free residual chlorine of >3.0 mg/L (ppm) and <10 mg/L (ppm), or a free residual bromine of >4.0 mg/L (ppm) and <10 mg/L (ppm).
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Item No.:
10
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|
Site:
Other-WHIRLPOOLS
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|
Violation:
SEDIMENTATION TESTS WERE NOT PERFORMED ON A MONTHLY BASIS FOR THE GRANULAR FILTERS.
FOR THE PORTSIDE WHIRLPOOL ON 9/7, 9/17, 10/11, 10/16, 10/23, AND 10/27 FOR SEVERAL HOURS EACH DAY "PEN FAILURE" WAS NOTED ON THE CHARTS INDICATING THAT THE PEN WAS NOT RECORDING THE FREE BROMINE RESIDUALS. MANUAL TESTS WERE NOT CONDUCTED ON AN HOURLY BASIS DURING THESE TIMES.
FOR THE STARBOARD SIDE WHIRLPOOL ON 8/6 AND FROM 8/24 TO 9/8, THE HALOGEN ANALYZER CHART RECORDER WAS MALFUNCTIONING. MANUAL TESTS WERE CONDUCTED HOWEVER THESE WERE NOT DONE ON AN HOURLY BASIS.
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|
Recommendation:
6.3.2.2.2
Residual halogen logs shall be maintained with residuals measured and recorded hourly during operation.
6.3.1.1.5
The granular filters shall be opened at least monthly and examined for cracks, mounds, or holes in the filter media. A core sample of the filter media shall be inspected for excessive organic material accumulation using a recommended sedimentation method.
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Item No.:
15
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|
Site:
Other-MAIN GALLEY-BREAKFAST PANTRY
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|
Violation:
TWO CANS WERE DENTED ALONG THE SEAMS. ONE CAN WAS UNLABELED AND ONE CAN CONTAINED KETCHUP. THESE ITEMS WERE DISCARDED.
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|
Recommendation:
7.3.2.2.5
Food packages shall be in good condition and protect the integrity of the contents so that the food is not exposed to adulteration or potential contaminants. Canned goods with dents on end or side seams may not be used.
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Item No.:
16
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|
Site:
Other-MAIN GALLEY-HOT GALLEY
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|
Violation:
TOFU IN THE WALK-IN REFRIGERATOR WAS TESTED AT 53F. THE THERMOMETER IN THIS UNIT NOTED 42F. THE TOFU WAS DISCARDED.
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|
Recommendation:
7.3.5.3.1.1
Potentially hazardous food shall be 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:
Other-PROVISIONS-ROOM II
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|
Violation:
FOODS PLACED IN THIS UNIT THE NIGHT BEFORE FOR ISSUE WERE NOT AT THE PROPER TEMPERATURE. COOKED MEATBALLS WERE TESTED AT 50.7F. CHEESE, MILK, AND YOGURT WERE TESTED AT 49F. THE THERMOMETER IN THIS UNIT NOTED 50F. THESE ITEMS WERE DISCARDED.
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|
Recommendation:
7.3.5.3.1.1
Potentially hazardous food shall be 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:
Other-LIDO BUFFET
|
|
Violation:
A SERVING UTENSIL WAS NOT PROVIDED FOR EACH FOOD ITEM.
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|
Recommendation:
7.4.3.3.1
A food-dispensing utensil shall be available for each container displayed at a consumer self-service unit such as a buffet or salad bar.
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Item No.:
19
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|
Site:
Other-LIDO ICE CREAM BAR
|
|
Violation:
THE TUBE WAS NOT IN PLACE AT THE IN USE DIPPER WELL. THE DIPPER WELL COULD ADEQUATELY FLUSH THE FOOD PARTICLES FROM THE SCOOPS.
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|
Recommendation:
7.3.3.4.2.4
During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored:
(4) In running water of sufficient velocity to flush particulates to the drain, if used with moist food such as ice cream or mashed potatoes.
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Item No.:
19
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|
Site:
Other-LIDO WOK STATION
|
|
Violation:
SHORT HANDLED UTENILS WERE USED FOR DISPENSING THE INGREDIENTS. THE HANDLE OF THE SPOON IN THE GARLIC PAN WAS IN DIRECT CONTACT WITH THE GARLIC.
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|
Recommendation:
7.3.3.4.2.1
During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored:
(1) In the food with their handles above the top of the food and the container.
7.3.3.4.2.2
During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored:
(2) In food that is not potentially hazardous with their handles above the top of the food within containers or equipment that can be closed, such as bins of sugar, flour, or cinnamon.
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Item No.:
19
|
|
Site:
Other-MAIN GALLEY
|
|
Violation:
CONDENSATE WAS NOTED IN THE PROOFERS ABOVE AN UNPROTECTED TRAY OF DOUGH.
|
|
Recommendation:
Provide adequate protection in this unit so that condensate does not drip on to foods. Ensure that adequate humidity levels are maintained so that excessive amounts of condensate are not allowed to accumulate.
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Item No.:
19
|
|
Site:
Other-MAIN GALLEY-DRY STORES ROOM
|
|
Violation:
A RIP WAS NOTED ON A BAG OF RICE.
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|
Recommendation:
Ensure that food packaging is intact.
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Item No.:
19
|
|
Site:
Other-DININING ROOM STORES
|
|
Violation:
THE BOTTOM SHELF WAS TOO CLOSE TO THE DECK CAUSING FOOD ITEMS TO BE STORED LESS THAN 6 INCHES FROM THE DECK. THIS WAS CORRECTED DURING THE INSPECTION.
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|
Recommendation:
7.3.3.5.1
Food shall be 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.:
19
|
|
Site:
Other-CREW MESS
|
|
Violation:
SERVING UTENSILS WERE NOT AVAILABLE FOR THE APPLES.
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|
Recommendation:
7.4.3.3.1
A food-dispensing utensil shall be available for each container displayed at a consumer self-service unit such as a buffet or salad bar.
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Item No.:
19
|
|
Site:
Other-LIDO BUFFET-GENERAL
|
|
Violation:
THERE WERE GAPS BETWEEN THE VARIOUS STATIONS AT THE BUFFET. FOODS WERE PLACE ALONG THESE GAPS EXPOSING THEM TO CONTAMINATION.
SEVERAL CONDIMENTS AND FOOD ITEMS WERE PLACED OUT FOR SERVICE BUT WERE NOT PLACED UNDER THE SNEEZE GUARD. THESE ITEMS WERE COTTAGE CHEESE, HORSERADISH, MINT JELLY, TARTAR SAUCE, FRUIT JELLY, MAYONAISE, KETCHUP, AND MUSTARD.
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|
Recommendation:
7.3.3.6.1
Food on display shall be protected from contamination by the use of packaging; counter, service line, or salad bar food guards; display cases; or other effective means.
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Item No.:
20
|
|
Site:
Other-MAIN GALLEY-PANTRY
|
|
Violation:
THE CHOPPER BLADE EDGES WERE ROUGH, MAKING CLEANING DIFFICULT.
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|
Recommendation:
7.4.2.2.1
Multiuse food-contact surfaces shall be:
(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.:
20
|
|
Site:
Other-MAIN GALLEY-PANTRY
|
|
Violation:
PEELING SOFT SEALANT WAS NOTED ON THE BACK-PLATE OF THE SLICER, MAKING CLEANING DIFFICULT.
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|
Recommendation:
7.4.2.2.1
Multiuse food-contact surfaces shall be:
(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.:
20
|
|
Site:
Other-MAIN GALLEY
|
|
Violation:
SEAMS WERE NOTED BETWEEN THE UPPER COMPARTMENT AND THE ICE BIN OF THE ICE MACHINES. SLOTTED FASTENERS WERE NOTED IN THE ICE/WATER CONTACT SURFACES OF THE ICE MACHINE, MAKING CLEANING DIFFICULT.
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|
Recommendation:
7.4.2.2.1
Multiuse food-contact surfaces shall be:
(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.:
20
|
|
Site:
Other-MAIN GALLEY-SAUCIER AREA
|
|
Violation:
SLOTTED FASTENERS WERE NOTED IN THE FOOD CONTACT AND FOOD SPLASH ZONES OF THE FRYERS MAKING CLEANING DIFFICULT.
|
|
Recommendation:
7.4.2.2.1
Multiuse food-contact surfaces shall be:
(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.:
20
|
|
Site:
Other-MAIN GALLEY-BREAKFAST PANTRY
|
|
Violation:
REFRIGERATION UNITS 4.10 A-C WERE OUT OF ORDER FOR 3 WEEKS. REFRIGERATION UNIT 4.4 WAS OUT OF ORDER FOR 6 WEEKS. THERE WERE OTHER REFRIERATION UNITS AVAILABLE FOR USE.
|
|
Recommendation:
Repair these units as soon as possible.
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|
Item No.:
21
|
|
Site:
Other-MAIN GALLEY-HOT GALLEY
|
|
Violation:
THE PIPE WRAP ON THE LINES UNDER THE HOT SERVICE LINE WAS PEELING AND DIFFICULT TO CLEAN.
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|
Recommendation:
7.4.1.1.9
Nonfood-contact surfaces of equipment that are exposed to splash, spillage, or other food soiling or that require frequent cleaning shall be constructed of a corrosion-resistant, nonabsorbent, and smooth material.
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Item No.:
21
|
|
Site:
Other-MAIN GALLEY-SAUCIER AREA
|
|
Violation:
THE LABELS WERE PEELING FROM THE TILT PAN AND KETTLE, MAKING CLEANING DIFFICULT.
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|
Recommendation:
7.4.1.1.9
Nonfood-contact surfaces of equipment that are exposed to splash, spillage, or other food soiling or that require frequent cleaning shall be constructed of a corrosion-resistant, nonabsorbent, and smooth material.
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Item No.:
21
|
|
Site:
Other-MAIN GALLEY-SAUCIER AREA
|
|
Violation:
A SEAM WAS NOTED ALONG THE BULKHEAD JUNCTURE ON THE LEFT SIDE OF THE OVENS, MAKING CLEANING DIFFICULT.
|
|
Recommendation:
Seal this seam.
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|
Item No.:
21
|
|
Site:
Other-MAIN GALLEY-VEGETABLE AREA
|
|
Violation:
THE LABELS WERE PEELING FROM THE KETTLE MAKING CLEANING DIFFICULT.
|
|
Recommendation:
7.4.1.1.9
Nonfood-contact surfaces of equipment that are exposed to splash, spillage, or other food soiling or that require frequent cleaning shall be constructed of a corrosion-resistant, nonabsorbent, and smooth material.
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Item No.:
21
|
|
Site:
Other-MAIN GALLEY-SAUCIER AREA
|
|
Violation:
A PIECE OF MASKING TAPE WAS PEELING FROM THE MICROWAVE, MAKING CLEANING DIFFICULT.
|
|
Recommendation:
7.4.1.1.9
Nonfood-contact surfaces of equipment that are exposed to splash, spillage, or other food soiling or that require frequent cleaning shall be constructed of a corrosion-resistant, nonabsorbent, and smooth material.
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Item No.:
21
|
|
Site:
Other-LIDO PORT SERVICE LINE
|
|
Violation:
THE NON-FOOD CONTACT AREA OF THE FRYER WAS NOT EASY TO CLEAN DUE TO GAPS AND 90 DEGREE ANGLES AND CORNERS. THIS AREA WAS UNDER THE COOKING OIL PAN.
|
|
Recommendation:
7.4.2.2.6
Nonfood-contact surfaces shall be 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
|
|
Site:
Other-DOLPHIN BAR
|
|
Violation:
PANELS OF INSULATION MATERIAL WERE NOTED UNDER THE ICE BIN. THIS MATERIAL HAD CUT EDGES THAT WERE DIFFICULT TO CLEAN.
|
|
Recommendation:
7.4.1.1.9
Nonfood-contact surfaces of equipment that are exposed to splash, spillage, or other food soiling or that require frequent cleaning shall be constructed of a corrosion-resistant, nonabsorbent, and smooth material.
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Item No.:
21
|
|
Site:
Other-CREW MESS
|
|
Violation:
THE EDGES ON SOME OF THE SNEEZE GUARD GLAS PANELS WERE CHIPPED.
|
|
Recommendation:
7.4.1.1.9
Nonfood-contact surfaces of equipment that are exposed to splash, spillage, or other food soiling or that require frequent cleaning shall be constructed of a corrosion-resistant, nonabsorbent, and smooth material.
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|
|
Item No.:
21
|
|
Site:
Other-CREW MESS-LOCKER AD.11
|
|
Violation:
SOME OF THE SHELVING PANELS WERE DAMAGED, MAKING CLEANING DIFFICULT.
|
|
Recommendation:
7.4.1.1.9
Nonfood-contact surfaces of equipment that are exposed to splash, spillage, or other food soiling or that require frequent cleaning shall be constructed of a corrosion-resistant, nonabsorbent, and smooth material.
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|
Item No.:
21
|
|
Site:
Other-OCEAN BAR
|
|
Violation:
THE INSULATION MATERIAL IN THE TECHNICAL COMPARTMENT UNDER THE REFRIGERATION UNIT WAS MADE OF PAPER, MAKING CLEANING DIFFICULT.
|
|
Recommendation:
7.4.1.1.9
Nonfood-contact surfaces of equipment that are exposed to splash, spillage, or other food soiling or that require frequent cleaning shall be constructed of a corrosion-resistant, nonabsorbent, and smooth material.
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|
|
Item No.:
26
|
|
Site:
Other-MAIN GALLEY-SAUCIER AREA
|
|
Violation:
THE FRYER COILES WERE SOILED WITH CARBONIZED FOOD RESIDUE.
|
|
Recommendation:
7.5.5.1.1
Food-contact surfaces of equipment and utensils shall be clean to sight and touch.
|
|
|
Item No.:
26
|
|
Site:
Other-MAIN GALLEY-BREAKFAST PANTRY
|
|
Violation:
THE MILK TUBE AND PAN AT THE LEFT COFFEE UNIT WERE SOILED. THIS UNIT WAS SAID TO BE CLEAN.
|
|
Recommendation:
7.5.5.1.1
Food-contact surfaces of equipment and utensils shall be clean to sight and touch.
|
|
|
Item No.:
26
|
|
Site:
Other-MAIN GALLEY-BREAKFAST PANTRY
|
|
Violation:
THE INTERNAL GASKET OF THE SPOUT AT THE CAMBRO BEVERAGE DISPENSER WAS SOILED.
|
|
Recommendation:
7.5.5.1.1
Food-contact surfaces of equipment and utensils shall be clean to sight and touch.
|
|
|
Item No.:
26
|
|
Site:
Other-MAIN GALLEY
|
|
Violation:
A FEW PREVIOUSLY CLEANED COFFEE CARAFES WERE SOILED.
|
|
Recommendation:
7.5.5.1.1
Food-contact surfaces of equipment and utensils shall be clean to sight and touch.
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|
Item No.:
27
|
|
Site:
Other-MAIN GALLEY-HOT GALLEY
|
|
Violation:
THE AREA AROUND THE CHUTES OF THE DRIP PAN HOUSINGS WERE SOILED WITH FOOD AND GREASE RESIDUE.
|
|
Recommendation:
7.5.5.1.3
Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.
|
|
|
Item No.:
27
|
|
Site:
Other-CREW MESS
|
|
Violation:
THE TECHNICAL SPACE OF THE JUICE DISPENSER WAS SOILED.
|
|
Recommendation:
7.5.5.1.3
Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.
|
|
|
Item No.:
28
|
|
Site:
Other-LIDO BAR AFT
|
|
Violation:
GLASSES WERE PLACED OUT FOR USE PRIOR TO AIR DRYING.
|
|
Recommendation:
7.5.7.1.1
After cleaning and sanitizing, equipment and utensils shall be air-dried or adequately drained before contact with food.
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|
Item No.:
29
|
|
Site:
Other-OCEAN BAR
|
|
Violation:
A HANDWASH SINK WAS NOT PROVIDED BEHIND THE BAR. THE PANTRY DOOR WAS CLOSED WHILE THE BAR WAS OPEN.
|
|
Recommendation:
7.7.1.1.2
The handwashing facility shall be located within 8 m (25 feet) of all parts of the area and should not be located in an adjacent area that requires passage through a closed door.
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|
Item No.:
29
|
|
Site:
Other-DOLPHIN BAR
|
|
Violation:
A HANDWASH SINK WAS NOT PROVIDED BEHIND THE BAR. THE DOOR TO THE PANTRY WAS CLOSED WHEN THE BAR WAS OPEN.
|
|
Recommendation:
7.7.1.1.2
The handwashing facility shall be located within 8 m (25 feet) of all parts of the area and should not be located in an adjacent area that requires passage through a closed door.
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|
Item No.:
30
|
|
Site:
Other-MAIN GALLEY-BREAKFAST PANTRY
|
|
Violation:
A WASTE RECEPTACLE WAS NOT PROVIDED AT THE HANDWASH SINK.
|
|
Recommendation:
7.7.1.1.6
A handwashing facility shall include a sink, soap dispenser, single-use towels dispenser, and waste receptacle.
|
|
|
Item No.:
33
|
|
Site:
Other-MAIN GALLEY PORT LOCKER
|
|
Violation:
EQUIPMENT WAS STORED ON SHELVES THAT WERE TOO CLOSE TO THE DECK, MAKING CLEANING OF THE DECK DIFFICULT.
|
|
Recommendation:
Store items off the deck to facilitate cleaning of the deck.
|
|
|
Item No.:
33
|
|
Site:
Other-LIDO PREPARATION
|
|
Violation:
GAPS WERE NOTED AROUND THE WATER SUPPLY LINES UNDER THE 3-COMPARTMENT SINK, MAKING CLEANING DIFFICULT.
|
|
Recommendation:
7.7.4.1.1
Decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas shall be constructed and maintained for easy cleaning.
|
|
|
Item No.:
33
|
|
Site:
Other-DOPHIN BAR
|
|
Violation:
THE DECK DRAIN WAS SOILED UNDER THE ICE BIN.
|
|
Recommendation:
7.7.4.2.1
Decks, bulkheads, deckheads, and attached equipment in food preparation, warewashing, pantries, and storage areas, shall be cleaned as often as necessary.
|
|
|
Item No.:
33
|
|
Site:
Other-CREW MESS
|
|
Violation:
A HOLE WAS NOTED WHERE A FASTENER WAS MISSING ALONG THE EDGE OF THE SOILED PASS-THROUGH, MAKING CLEANING DIFFICULT.
|
|
Recommendation:
7.7.4.1.1
Decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas shall be constructed and maintained for easy cleaning.
|
|
|
Item No.:
33
|
|
Site:
Other-CREW MESS-LOCKER AD.11
|
|
Violation:
ITEMS WERE STORED ON THE DECK, MAKING CLEANING DIFFICULT.
|
|
Recommendation:
Store items off the deck to facilitate cleaning.
|
|
|
Item No.:
33
|
|
Site:
Other-FOOD SERVICE GENERAL
|
|
Violation:
THE DECK THROUGHT THE GALLEY AREAS HAD ROUGH AND PITTED SURFACES, MAKING CLEANING DIFFICULT. THE EDGES OF THE DECK NEAR THE BULKHEAD HAD SEAMS AND CHIPPED SURFACES, MAKING CLEANING DIFFICULT. THE SCUPPERS THROUGHOUT THE GALLEY SPACES HAD ROUGH AND PITTED SURFACES, MAKING CLEANING DIFFICULT.
|
|
Recommendation:
7.7.4.1.1
Decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas shall be constructed and maintained for easy cleaning.
|
|
|
Item No.:
33
|
|
Site:
Other-LIDO DISHWASH
|
|
Violation:
THE DECK HAD ROUGH SURFACES, AND PITTED AREA, MAKING CLEANING DIFFICULT.
|
|
Recommendation:
7.7.4.1.1
Decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas shall be constructed and maintained for easy cleaning.
|
|
|
Item No.:
33
|
|
Site:
Other-LIDO BUFFET GENERAL
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Violation:
OPEN AREAS AROUND THE SPRINKLER HEADS WERE NOTED IN THE DECKHEADS ABOVE THE BUFFET LINES, MAKING CLEANING DIFFICULT.
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Recommendation:
7.7.4.1.1
Decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas shall be constructed and maintained for easy cleaning.
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Item No.:
34
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Site:
Other-MAIN GALLEY-DISHWASH
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Violation:
THE DRAIN WAS DETACHED FROM THE SOILED RAMP DRAIN. THE SOILED WATER WAS DISCHARGING ON TO THE DECK.
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Recommendation:
7.7.3.3.1
A plumbing system in a food area shall be maintained in good repair.
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Item No.:
34
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Site:
Other-MAIN GALLEY-BREAKFAST PANTRY
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Violation:
A LEAK WAS NOTED AT THE DIPPER WELL.
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Recommendation:
7.7.3.3.1
A plumbing system in a food area shall be maintained in good repair.
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Item No.:
36
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Site:
Other-LIDO WOK BAR
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Violation:
THE LIGHT LEVEL AT THIS STATION DID NOT APPEAR TO BE ADEQUATE.
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Recommendation:
7.7.5.1.1
The light intensity shall be 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.:
37
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Site:
Other-PETTY OFFICER'S MESS
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Violation:
THIS AREA WAS VERY HOT AND HUMID. THE STEAM TABLE WAS ON BUT MOST OF THE WELLS DID NOT HAVE A PAN IN THEM.
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Recommendation:
7.4.2.4.1
Exhaust ventilation hood systems in food preparation and warewashing areas including components such as hoods, fans, guards, and ducting shall be 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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