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Item No.:
08
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Site:
Food Service General-Hood Cleaning System
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Violation:
The backflow prevention assemblies for the hood cleaning systems in the main galley, crew galley, Pinnacle galley and hamburger galley consisted of a continuous pressure rated 9DM2 assembly. The assemblies were rated for continuous pressure, but not high-pressure that could be exerted by the hood cleaning pump.
In addition, the cross-connection control list did not list the 9DM2 assemblies in the crew galley, hamburger galley, and the Pinnacle galley.
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Recommendation:
Ensure that a continuous pressure-type backflow preventer is installed when a valve is located downstream from the backflow preventer.
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Item No.:
16
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Site:
Bar-Explorations Cafe
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Violation:
A large carton of milk in the undercounter refrigerator had a temperature of 45F. The ambient temperature of the refrigerator was 48F.
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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.:
20
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Site:
Bar-Explorations Cafe
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Violation:
The metal plates on the right and left side of the espresso machine at the dispensing nozzles were corroded and difficult to clean.
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Recommendation:
Ensure that materials used in the construction of multiuse utensils and food-contact surfaces of equipment are: (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.
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Item No.:
20
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Site:
Dining Room-Officer's Mess - Beverage Station
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Violation:
Four bundled stainless steel tubes that made up the dispensing nozzle had a gap in the center of the bundle that was not easy to clean.
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Recommendation:
Place food grade sealant in the center of the bundle of tubes.
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Item No.:
21
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Site:
Food Service General-Food Warmers
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Violation:
Black and gold paint was bubbling and peeling from the front, top and side surfaces of the hot holding units, which created a difficult to clean surface.
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Recommendation:
Ensure that nonfood-contact surfaces of equipment that are exposed to splash, spillage, or other food soiling or that require frequent cleaning are constructed of a corrosion-resistant, nonabsorbent, and smooth material.
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Item No.:
22
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Site:
Galley-Potwash
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Violation:
Excessive steam was escaping from a missing seal along the soiled landing of the hood-type pot-wash machine.
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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.:
26
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Site:
Dining Room-Officer's Mess - Beverage Station
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Violation:
The stainless steel backsplash behind and adjacent to the dispensing nozzle had an old deposit of a sticky residue.
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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-Toast Station Starboard
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Violation:
The deckhead, the fire sprinkler and the bulkhead had a heavy accumulation of dust and lint.
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Recommendation:
Ensure that decks, bulkheads, deckheads, and attached equipment in food preparation, warewashing, pantries, and storage areas, are cleaned as often as necessary.
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Item No.:
36
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Site:
Galley-Toast Station Starboard Side
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Violation:
The artificial illumination above the counter-mounted toasters was insufficient.
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Recommendation:
Ensure that the light intensity is 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.:
36
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Site:
Galley-Piano Bar
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Violation:
The florescent bulbs along the back bar counter were not shatter resistant.
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Recommendation:
Ensure that light bulbs are shielded, coated, or otherwise shatter-resistant in areas where there is exposed food, clean equipment, utensils, and linens, or unwrapped single-service and single-use articles.
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Item No.:
36
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Site:
Galley-Toast Station Port Side
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Violation:
The artificial illumination at the counter and counter-mounted toasters was not sufficient. The light bulb was burnt-out.
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Recommendation:
Ensure that the light intensity is 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.:
36
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Site:
Dining Room-Officer's Mess - Beverage Station
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Violation:
The artificial illumination near the counter mounted juice dispensing nozzle was not sufficient.
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Recommendation:
Ensure that the light intensity is 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:
Galley-Warewash
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Violation:
The ambient temperature in the warewash room measured 87F. The staff member working on the soiled end of the flight-type warewash machine was perspiring.
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Recommendation:
Ensure that all food preparation, warewashing, and toilet rooms have sufficient ventilation to keep them free of excessive heat, steam, condensation, vapors, obnoxious odors, smoke, and fumes.
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