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Item No.:
08
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Site:
Potable Water-
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Violation:
The list of backflow prevention devices did not always indicate the equipment the device was connected to. For example, for decks 6, 8, and 9 deck pantries, Captain's Pantry, and Bell Box the equipment was not indicated for the device listed, however staff stated the coffee or juice machines in that area had been or were in the process of being removed. Pump Rooms 3 and 5 did not indicate the equipment the non-testable device was connected to. Also, it was difficult to understand the lists of testable and non-testable devices as some of the devices were included on both lists, but the equipment the device was connected to was not always indicated on the lists. Sometimes the diameter of the air gap below the device's atmospheric vent was indicated for the equipment. Also, the backflow prevention device for the reverse osmosis was not included on the list of testable devices.
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Recommendation:
Ensure the cross-connection control program includes at a minimum: a complete listing of cross-connections and the backflow prevention method or device for each, so there is a match to the plumbing system component and location. Include air gaps on the listing. Ensure a schedule for inspection frequency is set. Maintain a log documenting the inspection and maintenance in written or electronic form, and ensure it is available for review during inspections.
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Item No.:
10
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Site:
Recreational Water Facilities-Shock Halogenation
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Violation:
A review of the records for all six whirlpool spas indicated shock halogenation occurred slightly less than 60 minutes for many days.
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Recommendation:
Increase the free residual halogen to at least 10.0 mg/L (ppm) and circulate for at least 1 hour every 24 hours. Test the free residual halogen both at the start and completion of shock halogenation. Superhalogenate the water in the entire RWF system to 10 ppm to include the whirlpool spa/spa pool tub, compensation tank, filter housing, and all associated piping before starting the 1-hour timing.
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Item No.:
19
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Site:
Provisions-Vegetable Cooler
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Violation:
A plastic tray of edible grass growing in soil was found stored on boxes of cabbage. Another tray of edible grass that was marked 'For Display Only' was on top of another adjacent box of food.
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Recommendation:
Protect food from contamination by storing the food: (3) Where it is not exposed to splash, dust, or other contamination.
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Item No.:
20
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Site:
Preparation Room-
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Violation:
Rough sealant that was difficult to clean was noted in the upper left corner of the ice maker panel.
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Recommendation:
Food contact equipment must be maintained in good repair and proper adjustment: (1) Equipment must be maintained in a state of repair and condition that meets the materials, design, construction, and operating specifications of these guidelines.
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Item No.:
25
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Site:
Preparation Room-
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Violation:
A wet wiping cloth that had been in use was left on the preparation table.
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Recommendation:
Restrict wiping cloths to the following: (2) Cloths used for wiping food spills are dry and used for wiping food spills from tableware and single service articles or wet and cleaned, stored in a chemical sanitizer, and used for wiping spills from food-contact and nonfood-contact surfaces of equipment.
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Item No.:
26
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Site:
Preparation Room-
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Violation:
Soil particles were found in the round corners of more than four rectangular plastic serving bowls found in the clean storage area.
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Recommendation:
Ensure 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-Pastry
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Violation:
The handle for the sugar bin sliding cover was soiled with dried sugar.
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Recommendation:
Ensure 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:
Galley-Hot Galley
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Violation:
Water pooled on the deck below the port handwash station.
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Recommendation:
Ensure 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.:
33
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Site:
Buffet-Ice Cream Station
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Violation:
The flange covering an ice cream machine cooling water line bulkhead/pipe penetration was missing. This created a possible insect entry point to the void behind the bulkhead. Sealant was added to this hole during the inspection as a temporary repair.
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Recommendation:
Ensure bulkheads in food areas are maintained in good repair.
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Item No.:
34
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Site:
Galley-Hot Galley
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Violation:
The port handwash station bucket filling line was constantly leaking, resulting in water pooled on the deck. The valve handles had been removed from the supply lines for this leaking faucet.
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Recommendation:
Ensure the plumbing system in a food area is maintained in good repair.
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Item No.:
36
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Site:
Bar-Michael's Club
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Violation:
The bar handwash sink illumination was measured at 30 lux.
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Recommendation:
Ensure the light intensity is at least 110 lux (10 foot candles) at handwashing stations in bars.
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