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Item No.:
*
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Site:
Other-CORRECTIVE ACTION STATEMENT INSTRUCTIONS
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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: PARADISE - CAS - [02/10/2002] .
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Recommendation:
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Item No.:
01
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Site:
Other-MEDICAL
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Violation:
DURING ONE LEG OF THE EASTERN ITINERARY THE VESSEL TRAVELS FROM NASSAU TO SAN JUAN. THERE HAVE BEEN NO 24-HOUR PRIOR TO ARRIVAL REPORTS MADE FOR THIS LEG ON PAST SEVERAL CRUISES. IN ADDITION, THERE WAS NO REPORT MADE ON THE 1/20-27 CRUISE. THIS WAS A CHARTER CRUISE WHICH INCLUDED A STOP IN NASSAU. THE SHIP HAS BEEN REPORTING 24 HOURS PRIOR TO ARRIVAL IN MIAMI, HOWEVER FOR THE EASTERN ITINERARY THE PORT PRIOR TO MIAMI IS THE US PORT OF ST THOMAS.
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Recommendation:
4.2.1.1.1
The master, the medical staff, or other designated staff of a vessel destined for a U.S. port from a foreign port shall submit at least one standardized gastrointestinal illness report based on the number of reportable cases in the gastrointestinal illness log to the VSP no less than 24 hours, but not more than 30 hours before the vessel's expected arrival at the U.S. port.
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Item No.:
08
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Site:
Other-POTABLE WATER
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Violation:
ONE OF THE POTABLE WATER FILLING LINES DID NOT HAVE THE SCREW CAP FASTENED BY A NON-CORRODING CHAIN.
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Recommendation:
5.3.2.1.4
The potable water filling line shall have a screw cap or plug fastened by a non-corroding chain to an adjacent bulkhead or surface in such a manner that the cap or plug shall not touch the deck when hanging free.
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Item No.:
16
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Site:
Other-CREW/STAFF/OFFICER'S MESS
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|
Violation:
TIME AS A CONTROL WAS USED FOR THE COLD FOODS ON THESE MESS LINES. THESE FOODS WERE NOT LISTED IN THE TIME AS A CONTROL PLAN.
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Recommendation:
7.3.5.3.5
If time only, rather than time in conjunction with temperature, is used as the public health control for a working supply of potentially hazardous food before cooking, or for ready-to-eat potentially hazardous food that is displayed or held for service for immediate consumption:
(1) The food shall be marked or otherwise identified to indicate the time that is 4 hours past the point in time when the food is removed from temperature control; (2) The food shall be cooked and served, served if ready-to-eat, or discarded, within 4 hours from the time when the food is removed from temperature control; and (3) The food in unmarked containers or packages or marked to exceed a 4 hour limit shall be discarded.
7.3.5.3.6
Written procedures that ensure compliance with these guidelines shall be maintained on the vessel and made available to the VSP, upon request.
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Item No.:
19
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Site:
Other-PROVISIONS-DRY STORES
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Violation:
A HOLE WAS NOTED IN ONE OF THE BLUE RICE BAGS.
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Recommendation:
Store food in intact containers/packaging.
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Item No.:
19
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Site:
Other-CREW MESS
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Violation:
TONGS WERE NOT PROVIDED FOR DISPENSING BREAD AND BAGELS. THIS WAS CORRECTED DURING THE INSPECTION.
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Recommendation:
7.3.3.6.3
Consumer self-service operations, such as salad bars and buffets, for unpackaged ready-to-eat foods:
(1) Shall be provided with suitable utensils or effective dispensing methods that protect the food from contamination; and
(2) Shall be monitored by food employees trained in safe operating procedures.
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Item No.:
20
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Site:
Other-CREW GALLEY
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Violation:
THE FASTENERS ON THE FRYER COILS WERE SLOTTED.
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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
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Site:
Other-CREW POT WASH
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|
Violation:
A MANGLED CONE STRAINER WAS NOTED IN CLEAN STORAGE.
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Recommendation:
7.4.1.1.2
Materials that are used in the construction of multiuse utensils and food-contact surfaces of equipment shall be:
(1) Durable, corrosion-resistant, and nonabsorbent; (2) Sufficient in weight and thickness to withstand repeated warewashing; (3) Finished to have a smooth, easily cleanable surface; and (4) Resistant to pitting, chipping, crazing, scratching, scoring, distortion, and decomposition.
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
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Site:
Other-MAIN GALLEY
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Violation:
THE UPPER FAN SHIELD WAS MISSING IN THE MICROWAVE.
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Recommendation:
7.4.2.1.1
Food contact surfaces of equipment and utensils shall be designed and constructed to be durable and to retain their characteristic qualities under normal use conditions.
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Item No.:
20
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Site:
Other-MAIN GALLEY
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|
Violation:
THE STICK FREE COATING WAS DAMAGED ON SEVERAL OF THE SAUTE PANS THAT WERE STORED IN THE CABINETS UNDER THE TOASTERS.
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Recommendation:
7.4.2.1.1
Food contact surfaces of equipment and utensils shall be designed and constructed to be durable and to retain their characteristic qualities under normal use conditions.
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Item No.:
20
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Site:
Other-PROVISIONS-BUFFET PANTRY
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Violation:
THE CHOPPER BLADE WAS BADLY WORN.
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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.:
21
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Site:
Other-LIDO GENERAL
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|
Violation:
THERMOMETERS WERE NOT PROVIDED IN THE HOT HOLD CABINETS.
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Recommendation:
7.4.2.4.9.2
Temperature measuring devices shall conform to the following guidelines:
(2) Cold or hot holding equipment used for potentially hazardous food shall be designed to include and shall be equipped with at least one integral or affixed temperature measuring device that is located to allow easy viewing of the device's temperature display.
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Item No.:
21
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Site:
Other-LIDO CENTER
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|
Violation:
THE GASKETS ON THE REFRIGERATION UNITS IN THE CENTER LIDO DID NOT PROVIDE A TIGHT SEAL.
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Recommendation:
Replace the gaskets.
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Item No.:
21
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|
Site:
Other-LIDO PANTRIES 2 AND 4
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|
Violation:
THE TOASTERS HAD SURFACES THAT WERE NOT EASY 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
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Site:
Other-LIDO PANTRIES 2 AND 4
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|
Violation:
LOOSE SEALANT WAS NOTED ON THE NON-FOOD CONTACT SURFACES OF EQUIPMENT MAKING THE SURFACES 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
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|
Site:
Other-MAIN GALLEY-ELATION SIDE
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|
Violation:
A BLACK POROUS INSULATION MATERIAL WAS NOTED ON THE NON-FOOD CONTACT SURFACE OF THE PLASTIC PANEL COVERING THE ICE/WATER CONTACT COMPARTMENT OF THE ICE MACHINE. THIS MATERIAL RELEASED WATER WHEN PRESSED.
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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
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|
Site:
Other-BAKERY/PASTRY
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|
Violation:
THE OVEN LIGHTS WERE NOT WORKING PROPERLY. ONLY ONE LIGHT COULD BE TURNED ON.
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|
Recommendation:
7.4.5.1.2
Nonfood-contact equipment shall be maintained in good repair and proper adjustment including:
(1) Equipment shall be maintained in a state of repair and condition that meets the materials, design, construction, and operation specifications of these guidelines.
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Item No.:
21
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|
Site:
Other-MAIN GALLEY
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|
Violation:
THE AREA AROUND THE LARGE HOBART MIXER COLLAR WAS CORRODED.
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|
Recommendation:
Remove the corrosion and provide adequate lubrication for this area.
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Item No.:
21
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|
Site:
Other-MAIN GALLEY
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|
Violation:
A MANGLED COLANDER WAS NOTED NEAR THE TILT SKILLETS. THIS COLLANDER IS USED TO CATCH FOOD RESIDUE AND NOT FOR FOOD CONTACT.
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|
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
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|
Site:
Other-MAIN GALLEY-COOK OVENS
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|
Violation:
A GAP WAS NOTED AROUND THE DOORS ON SEVERAL OF THE LANG OVENS. THE DOORS ALSO HAD MISSING/LOOSE FASTENERS.
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|
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
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|
Site:
Other-CREW GALLEY
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|
Violation:
THE LABELS ON THE SOUP KETTLES WERE LOOSE AND PEELING.
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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
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Site:
Other-CREW MESS
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|
Violation:
THE CORD FOR THE COFFEE HOT PLATES DRAPED THE ENTIRE LENGTH OF THE COUNTER. THIS WAS CORRECTED DURING THE INSPECTION.
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|
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
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|
Site:
Other-CREW GALLEY
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|
Violation:
THE DOOR ON THE LEFT OVEN WAS DAMAGED.
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|
Recommendation:
Repair or replace the door.
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Item No.:
22
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|
Site:
Other-DESTINY DISHWASH/GLASSWASH
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|
Violation:
THE WASH AND RINSE GAUGES WERE NOT WORKING PROPERLY OR WERE INACCURATE ON THE GLASSWASH UNIT.
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|
Recommendation:
Replace the temperature gauges.
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Item No.:
22
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|
Site:
Other-CREW POT WASH
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|
Violation:
THE FINAL RINSE TEMPERATURE AT THE SANITIZING COMPARTMENT OF THE POT SINK WAS TESTED AT 194F WHILE THE MOUNTED THERMOMETER NOTED 184F.
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|
Recommendation:
7.5.2.1.1
Water temperature measuring devices:
(1) That are scaled in Celsius or dually scaled in Celsius and Fahrenheit shall be designed to be accurate to 1.5C in the intended range of use. (2) That are scaled only in Fahrenheit shall designed to be accurate to 3F in the intended range of use.
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Item No.:
24
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|
Site:
Other-DESTINY DISHWASH/GLASSWASH
|
|
Violation:
THE FINAL RINSE THERMOMETER ON THE DISHWASH UNIT REGISTERED 206F.
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|
Recommendation:
7.5.6.1.2
In a mechanical operation, the temperature of the fresh hot water sanitizing rinse as it enters the manifold may not be more than 90C (194F), or less than:
(1) For a stationary rack, single temperature machine, 74C (165F); or (2) For all other machines, 82C (180F). (3) A utensil surface temperature of 71C (160F) as measured by an irreversible registering temperature indicator shall be achieved. (4) The maximum temperature of 90C (194F), does not apply to the high pressure and temperature systems with wand-type, hand-held, spraying devices used for the in-place cleaning and sanitizing of equipment such as meat saws.
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Item No.:
24
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|
Site:
Other-MAIN GALLEY POT WASH
|
|
Violation:
THE FINAL RINSE TEMPERATURE ON THE GAUGE REGISTERED OVER 210 F AT THE AUTOMATIC POT WASH MACHINE.
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|
Recommendation:
7.5.6.1.2
In a mechanical operation, the temperature of the fresh hot water sanitizing rinse as it enters the manifold may not be more than 90C (194F), or less than:
(1) For a stationary rack, single temperature machine, 74C (165F); or (2) For all other machines, 82C (180F). (3) A utensil surface temperature of 71C (160F) as measured by an irreversible registering temperature indicator shall be achieved. (4) The maximum temperature of 90C (194F), does not apply to the high pressure and temperature systems with wand-type, hand-held, spraying devices used for the in-place cleaning and sanitizing of equipment such as meat saws.
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Item No.:
26
|
|
Site:
Other-MAIN GALLEY-HOT LINE
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|
Violation:
THE PREVIOUSLY CLEANED FRYER COILS WERE SLIGHLTY SOILED NEAR THE FASTENERS.
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|
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.:
26
|
|
Site:
Other-MAIN GALLEY
|
|
Violation:
THE INNER SURFACES OF THE SAUTE PANS WERE SOILED WITH FOOD RESIDUE. .
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|
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.:
26
|
|
Site:
Other-CRFEW MESS
|
|
Violation:
SLIGHT MOLD WAS NOTED IN THE UPPER ICE/WATER COMPARTMENT OF THE ICE MACHINE. THIS WAS CORRECTED DURING THE INSPECTION.
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|
Recommendation:
7.3.3.4.1
Food shall only contact surfaces of equipment and utensils that are cleaned and sanitized.
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Item No.:
27
|
|
Site:
Other-PROVISIONS
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|
Violation:
THE YELLOW PLASTIC BREAD DELIVERY CONTAINERS WERE HEAVILY SOILED. ALMOST ALL OF THE CONTAINERS WERE SOILED.
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|
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.
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Item No.:
27
|
|
Site:
Other-MAIN GALLEY-GENERAL
|
|
Violation:
THE TECHNICAL SPACE OF THE JUICE DISPENSERS WERE SOILED WITH DRINK RESIDUE.
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|
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.
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Item No.:
27
|
|
Site:
Other-MAIN GALLEY
|
|
Violation:
EXCESS WATER WAS NOTED IN THE COLLAR OF THE LARGE HOBART MIXER.
|
|
Recommendation:
Prevent excess water from entering the mixer collar.
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Item No.:
27
|
|
Site:
Other-MAIN GALLEY
|
|
Violation:
THE MANGLED COLLANDER STORED NEAR THE TILT SKILLETS WAS SOILED WITH FOOD RESIDUE. THIS COLANDER IS USED TO CATCH FOOD RESIDUE AND NOT FOR FOOD CONTACT.
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|
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.
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Item No.:
27
|
|
Site:
Other-LIDO PANTRIES 2 AND 4
|
|
Violation:
THE NON-FOOD CONTACT SURFACES OF EQUIPMENT, WHERE LOOSE SEALANT WAS NOTED, WERE SOILED WITH GREASE RESIDUE.
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|
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.
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Item No.:
28
|
|
Site:
Other-POOL BAR B-SIDE
|
|
Violation:
THE MULTI-FLOW UNIT DISPENSING NOZZLE WAS SOILED WITH SYRUP RESIDUE.
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|
Recommendation:
7.5.5.1.6
Cleaning of equipment such as ice bins and beverage dispensing nozzles and enclosed components of equipment such as ice makers, cooking oil storage tanks, and distribution lines, beverage, and syrup dispensing lines or tubes, and coffee bean grinders shall be conducted:
(1) At a frequency specified by the manufacturer, or (2) Absent manufacturer specifications, at a frequency necessary to preclude accumulation of soil or mold.
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Item No.:
28
|
|
Site:
Other-PROVISIONS-MEAT PREPARATION
|
|
Violation:
A SOILED RAG WAS NOTED IN THE PREPARTION SINK.
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|
Recommendation:
7.5.8.2.6
Soiled linens shall be kept in clean, nonabsorbent receptacles or clean, washable laundry bags and stored and transported to prevent contamination of food, clean equipment, clean utensils, and single-service and single-use articles.
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Item No.:
28
|
|
Site:
Other-BAKERY/PASTRY
|
|
Violation:
A TOWEL WAS NOTED HANGING FROM THE BACK OF THE OVEN. THIS TOWEL WAS DRY AND STIFF.
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|
Recommendation:
7.5.8.2.6
Soiled linens shall be kept in clean, nonabsorbent receptacles or clean, washable laundry bags and stored and transported to prevent contamination of food, clean equipment, clean utensils, and single-service and single-use articles.
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Item No.:
28
|
|
Site:
Other-DESTINY DINING ROOM
|
|
Violation:
SEVERAL SOILED RAGS AND TWO GARNISH HOLDERS WERE NOTED UNDER THE SERVICE LINE. ONE OF THE GARNISH HOLDERS WAS DIRECTLY UNDER THE DRAIN LINE FOR THE SERVICE LINE.
|
|
Recommendation:
7.5.8.2.6
Soiled linens shall be kept in clean, nonabsorbent receptacles or clean, washable laundry bags and stored and transported to prevent contamination of food, clean equipment, clean utensils, and single-service and single-use articles. Do not store food service equipment under the service line.
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|
Item No.:
30
|
|
Site:
Other-PROVISIONS
|
|
Violation:
A "WASH HANDS OFTEN" SIGN WAS NOTED POSTED OVER THE HANDWASH SINK NEAR THE ICE FREEZER AND THE HANDWASH SINK NEAR THE DECORATION REFRIGERATOR.
|
|
Recommendation:
7.7.1.1.7
A sign stating "WASH HANDS OFTEN" in a language that the food employees understand shall be posted over handwashing sinks.
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Item No.:
30
|
|
Site:
Other- MAIN GALLEY-CREW TOILET
|
|
Violation:
COVERED WASTE RECEPTACLES WERE NOT PROVIDED IN THE CREW TOILET ROOMS.
|
|
Recommendation:
7.7.1.2.5
Easily cleanable covered receptacles shall be provided for hygiene waste materials.
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Item No.:
33
|
|
Site:
Other-MAIN GALLEY-ELATION SIDE
|
|
Violation:
THE DECK UNDER THE LEFT SIDE OF THE JUICE DISPENSER COUNTER WAS SOILED.
|
|
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.
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Item No.:
33
|
|
Site:
Other-DESTINY DINING ROOM
|
|
Violation:
THE DECK AREA UNDER THE SERVICE LINE WAS HEAVILY SOILED.
|
|
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.
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Item No.:
33
|
|
Site:
Other-SANITATION ELEVATOR
|
|
Violation:
THE ELEVATOR DOOR TRACKS AND THE CORNERS UNDER THE LADDER WERE SOILED WITH FOOD RESIDUE.
|
|
Recommendation:
Clean the door tracks and the area under the ladder.
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|
Item No.:
33
|
|
Site:
Other-LIDO GENERAL FOOD SERVICE
|
|
Violation:
RECESSED GROUTING WAS NOTED THROUGHOUT THE FOOD SERVICE AREAS.
|
|
Recommendation:
Regrout the deck as needed.
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|
Item No.:
33
|
|
Site:
Other-LIDO CENTER
|
|
Violation:
LOOSE SEALANT WAS NOTED ON THE EXHAUST HOOD OVER THE FRYERS.
|
|
Recommendation:
Remove the loose sealant and reapply sealant as needed.
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|
Item No.:
33
|
|
Site:
Other-LIDO
|
|
Violation:
THE DOOR FRAMES IN THE LIDO AREA SHOULD HAVE INVERSE NIPPLES INSTALLED ON THEM. THIS WOULD SEAL THE DOOR CHANNEL.
|
|
Recommendation:
|
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|
Item No.:
34
|
|
Site:
Other-PROVISIONS-BUFFET PANTRY
|
|
Violation:
A LEAK WAS NOTED AT THE KETTLE SUPPLY LINE CONNECTION.
|
|
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
|
|
Site:
Other-DESTINY DINING ROOM
|
|
Violation:
A LEAK WAS NOTED UNDER THE HOT END OF THE SERVICE LINE.
|
|
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
|
|
Site:
Other-MAIN GALLEY-SOUP STATION
|
|
Violation:
A LEAK WAS NOTED AROUND THE KETTLE VALVE.
|
|
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
|
|
Site:
Other-MAIN GALLEY-HOT LINE
|
|
Violation:
A LEAK WAS NOTED IN THE WATER LINE UNDER THE HOT FOOD SERVICE LINE NEAR CONTROL BOX 855A.
|
|
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.:
37
|
|
Site:
Other-DESTINY DISHWASH/GLASSWASH
|
|
Violation:
CONDENSATE WAS NOTED ON THE BULKHEAD AND DECKHEAD AT THE CLEAN END OF THE GLASSWASH MACHINE. THE FINAL RINSE TEMPERATURE AT THE PLATE LEVEL WAS TESTED AT 176 F.
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Recommendation:
7.4.3.2.1
Ventilation hood systems and devices shall be sufficient in number and capacity to prevent grease or condensation from collecting on bulkheads and deckheads.
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Item No.:
38
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Site:
Other-SERVICE BAR-DESTINY
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Violation:
THE CARBONATOR WAS NO LONGER IN USE. THE STORAGE OF SODA CANS ON A DECK STAND BLOCKED ACCESS TO THE CLEANING LOCKER.
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Recommendation:
REMOVE THE CARBONATOR TO PROVIDED ADDITIONAL NEEDED STORAGE SPACE.
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