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Item No.:
06
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Site:
Potable Water-Microbiologic Monitoring
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Violation:
For October 2010, the records for the four monthly potable water samples indicated "yes" in the column for E. coli. For the other months, "no" was written in this column. When asked, the medical staff stated that this was a mistake and that the E. coli results were negative in October.
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Recommendation:
Ensure that the records for the monthly potable water microbiologic sampling are accurate.
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Item No.:
08
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Site:
Potable Water-Production Records
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Violation:
For several dates during October and November 2010, the potable water production records showed that the initial chlorine readings were taken more than 30 minutes after the start of production.
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Recommendation:
Ensure that the chlorine reading is taken and recorded within 30 minutes of the start of production.
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Item No.:
08
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Site:
Potable Water-Cross-Connection Control Program
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Violation:
The list of backflow prevention devices for the passenger and crew cabins did not include the type of devices (atmospheric vacuum breakers), the number of devices (two), or the potable water system components (toilets and shower hoses) where the backflow prevention devices were installed.
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Recommendation:
Ensure that the cross-connection control program includes the device type, number, and system component for the passenger and crew cabins.
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Item No.:
08
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Site:
Potable Water-Water Softeners
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Violation:
There were no air gaps on the backwash discharge pipe for each of the three water softeners. On each pipe, there was a piece of plastic that wrapped around the bottom of the pipe and extended into the drain pipe.
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Recommendation:
Remove the plastic from the discharge pipes.
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Item No.:
08
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Site:
Potable Water-Beauty Salon
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Violation:
There were no air gaps below the intermediate atmospheric vents on the two backflow prevention devices installed on the second hair wash sink from the service desk. The vents were covered by the drain pipes.
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Recommendation:
Ensure that there are air gaps below the intermediate atmospheric vents.
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Item No.:
08
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Site:
Galley-L'Obelisco
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Violation:
There was no air gap at the filling faucet for the tilting kettle. This was corrected.
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Recommendation:
Ensure that there is an air gap.
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Item No.:
10
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Site:
DO NOT USE (whirlpool/spa)-
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Violation:
The shock chlorination had not been recorded since 5 November 2010. The filter backwashing had not been recorded since 6 November 2010.
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Recommendation:
Ensure that a written or electronic record of whirlpool spa filter inspection, backwashing, core sample sedimentation test, and shock halogenation (concentration and contact time) is maintained and available for review during inspections.
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Item No.:
16
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Site:
Galley-
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Violation:
There was a large pot of tomato sauce in the walk-in refrigeration unit. The internal temperature was measured at 85F. The cooling log indicated that the tomato sauce was made on 10 November and that it had been cooled properly from cooking to below 41F. The tomato sauce 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:
Galley-
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Violation:
There was a deep pan of fish soup that was on a plastic-wrapped trolley inside the walk-in refrigeration unit. The soup was measured at 47.5F. The soup was labeled as being prepared 11 November. The cooling log indicated that the soup was prepared on 10 November. The soup 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. Remove the plastic wrap from trolleys when they are placed in the cold room in order to allow circulation of cold air to maintain food temperatures.
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Item No.:
16
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Site:
Galley-Deck 6
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Violation:
At blast chiller 067361A, a cold cut salad was placed in the unit at 0905 at 52F. During the inspection at 1210, there were no additional times or temperatures entered into the cooling log for the salad, but the salad was no longer in the blast chiller.
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Recommendation:
Ensure that potentially hazardous food is cooled within 4 hours to 5C (41F) or less, if prepared from ingredients at ambient temperature, such as reconstituted foods and canned tuna.
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Item No.:
19
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Site:
Buffet-Pompeiano
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Violation:
At the cold buffet islands, there were plates for the serving utensils placed outside the protection of the sneeze guard. The plates were moved under the sneeze guard.
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Recommendation:
Ensure that each self-service food dispensing utensil is covered or located beneath shielding during service.
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Item No.:
19
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Site:
Buffet-Pompeiano
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Violation:
The salad dressing dispensing bottles were outside the sneeze guard. The bottles were moved under the sneeze guard.
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Recommendation:
Ensure that condiments are protected from contamination by being kept in dispensers that are designed to provide protection, protected food displays provided with the proper utensils, original containers designed for dispensing, or individual packages or portions.
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Item No.:
20
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Site:
Galley-Deck 6 Pastry
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Violation:
One of the dough sheeter belts was badly damaged. Staff stated that a new belt had been ordered and this sheeter was not used. There was another dough sheeter in the galley.
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Recommendation:
Replace the dough sheeter belt.
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Item No.:
21
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Site:
Galley-Deck 6 Wine Cellar
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Violation:
In the back of the technical compartment below the speed rail, the penetration for the multi-flow hoses was not sealed.
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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.:
21
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Site:
Galley-Deck 5
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Violation:
In the top of the multi-flow locker by the beverage station, the penetration for the multi-flow hoses was not sealed.
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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.:
21
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Site:
Provisions-Plastic Pallets
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Violation:
Some of the plastic pallets were damaged and the dark blue pallets had open areas, making cleaning difficult.
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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.:
22
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Site:
Food Service General-Flight-Type Dishwash Machines
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Violation:
The dishwash machines had Opti-Rinse heads on the final rinse spray arm. The flight-type machines had a long drying section and the flow from the Opti-Rinse spray heads could not be viewed from the end of the machine. There was no way to see if the spray heads were functioning correctly.
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Recommendation:
Ensure that the spray heads are able to viewed to ensure that they are functioning correctly.
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Item No.:
24
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Site:
Galley-
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Violation:
One bucket of sanitizing solution was measured below 50 ppm chlorine. The water was cloudy. The bucket was emptied and replaced.
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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.:
26
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Site:
Buffet-Crew Mess
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Violation:
Inside the upper compartment of the juice machine, the ports where the bottles connect for dispensing were soiled with dried juice 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.:
27
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Site:
Galley-
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Violation:
The turning handles on the two adjacent tilting pans were soiled with old food in the seam along the back side of the handle.
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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 5 Hot Galley
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Violation:
The turning handles for the tilting pans were soiled along the seam on the back of the handle.
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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.:
33
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Site:
Buffet-Crew Mess
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Violation:
At the soiled drop-off, the lock had been removed from the door at the pass-through to the dishwash area, making cleaning difficult. This was corrected.
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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:
Food Service General-Trolley Lift
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Violation:
The latch pin recess in the frame of the door for the trolley lift was not sealed. This was noted on several decks.
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Recommendation:
Seal the latch pin recesses.
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Item No.:
34
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Site:
Galley-
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Violation:
The water fountain faucet was not secured and the backflow device on the potable water line to the fountain was leaking. This was corrected.
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Recommendation:
Ensure that a plumbing system in a food area is maintained in good repair.
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