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Item No.:
24
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Site:
Preparation Room-
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Violation:
The sanitizer bucket solution was measured at less than 50 ppm and the water was cloudy.
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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.:
19
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Site:
Provisions-Beer Stores
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Violation:
There was liquid dripping from a seam in the deckhead. The liquid was dripping onto cans of soda. The sodas were immediately moved.
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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.:
15
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Site:
Galley-
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Violation:
One large can of bamboo shoots was dented. The can was removed and discarded.
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Recommendation:
Ensure that food packages are in good condition and protect the integrity of the contents so that the food is not exposed to adulteration or potential contaminants. Ensure that canned goods with dents on end or side seams are not used.
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Item No.:
26
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Site:
Galley-Potwash
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Violation:
There were a few soiled hotel pans stored as clean.
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Recommendation:
Ensure that food only contacts surfaces of equipment and utensils that 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.:
08
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Site:
Galley-
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Violation:
The backflow prevention device on the combination oven was leaking from the intermediate atmospheric vent.
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Recommendation:
Ensure that backflow preventers are maintained in good repair.
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Item No.:
22
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Site:
Galley-Dishwash
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Violation:
The machine mounted final rinse temperature gauge was not functioning.
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Recommendation:
Ensure that warewashing equipment is maintained in good repair and proper adjustment including: (1) Being maintained in a state of repair and condition that meets the standards of the materials, design, and construction of these guidelines; and (2) Maintaining water pressure, and water temperature measuring devices in good repair and ensuring their accuracy within the intended range of use.
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Item No.:
16
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Site:
Buffet-Staff Mess
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Violation:
There were individual packages of yogurt in the undercounter refrigerator labeled yogurts. Per the time as a public health control plan, the undercounter units are on time control and the service time had been over for more than 1 hour. The yogurt packages were at 40F.
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Recommendation:
Ensure that the time as a public health control plan reflects the operation and that the plan is followed.
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Item No.:
27
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Site:
Galley-Deck 4 Hot Pass
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Violation:
The plate lowerator floor was soiled.
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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.:
21
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Site:
Galley-Deck 4 Hot Pass
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Violation:
There were seams around the grease pan chutes of the flat and grooved grills.
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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-Deck 4 Hot Pass
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Violation:
The grease pan chutes of the flat and grooved grills had old grease and carbonized matter in the upper seams.
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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.:
24
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Site:
Galley-Deck 4 Dishwash
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Violation:
The final sanitizing rinse temperature at the plate surface was measured at 140F for four runs utilizing different measuring methods.
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Recommendation:
In a mechanical operation, ensure that the temperature of the fresh hot water sanitizing rinse as it enters the manifold is not 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); or (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.:
27
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Site:
Galley-Deck 4 Pastry
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Violation:
The floor of technical space 046.103 was soiled.
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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-Deck 4 Elevator
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Violation:
The door tracks were heavily soiled with food and other debris.
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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.:
20
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Site:
Galley-Deck 4 Potwash
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Violation:
One of the large mixer bowls had cracks in the base on the interior food contact surface. The bowl was discarded.
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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. Ensure that food contact equipment is 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.:
26
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Site:
Galley-Deck 4
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Violation:
The previously cleaned tilting pan was soiled.
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Recommendation:
Ensure that food-contact surfaces of equipment and utensils are clean to sight and touch.
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Item No.:
33
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Site:
Galley-Solarium
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Violation:
There was some missing grout in the deck tiles in front of the flat grill and combination oven.
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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.:
36
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Site:
Bar-Pool
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Violation:
One of the lights above the bar counter was not working.
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Recommendation:
Repair the light.
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Item No.:
36
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Site:
Bar-Pool
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Violation:
The lighting level could not be raised to 220 lux for cleaning.
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Recommendation:
Ensure that the light intensity is at least 220 Lux (20 foot candles) in bars and at dining room waiter stations during periods of cleaning.
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Item No.:
33
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Site:
Bar-Pool
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Violation:
The deckhead was pitted and corroded, 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:
Bar-Pool
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Violation:
There was an open void in the bulkhead of the starboard technical space below the speedrail.
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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. 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.:
08
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Site:
Potable Water-Cross-Connection Control Program
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Violation:
The backflow prevention devices on the carbonator units of the multi-flow systems were not listed on the cross-connection control program. The devices for the staff laundry were listed as 261-031, but the devices installed were Watts N9.
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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.:
08
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Site:
Potable Water-Cross-Connection Control Program
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Violation:
The cross-connection control program listing of backflow prevention devices listed only the location for the devices located in the fan rooms. The plumbing system component/connection was not included.
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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.:
22
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Site:
Pantry-Deck 8 - Pantry 8523
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Violation:
The data plate on the undercounter dishwash unit was worn and unreadable.
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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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