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Item No.:
08
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Site:
Potable Water-Backflow Prevention Inspection Logs
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Violation:
There were no records documenting the annual test results for the reduced pressure backflow prevention device on the testable backflow devices. The logs just indicate 'OK No Issues'. A new fleet form is being implemented that will provide specific test results.
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Recommendation:
Inspect and test backflow prevention devices requiring testing with a test kit after installation and at least annually. Maintain the test results showing the pressure differences on both sides of the valves for each device.
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Item No.:
16
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Site:
Galley-Forward Port Pantry
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Violation:
A hotel pan of arugula in reach-in refrigerator R9-05 was measured at 52F by the inspector. The cut leafy green had been prepared the previous evening, so it was discarded immediately.
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Recommendation:
Except during preparation, cooking, or cooling, or when time is used as the public health control, maintain potentially hazardous foods at 57C (135F) or above, except that roasts may be held at a temperature of 54C (130F); or 5C (41F) or less.
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Item No.:
20
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Site:
Galley-Forward Port Pantry
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Violation:
The temperature gauge on the outside of reach-in refrigerator R9-05 read 48F. The removable ambient temperature thermometer inside the unit measured 50F. The inspector's thermometer was left in the unit for several minutes and read 45F. A pan of arugula was measured by the inspector at 52F. The only potentially hazardous food in the unit was measured at less than 41F. Staff stated the refrigerator was on defrost mode and it was discussed that the potentially hazardous food must still remain in temperature even if the unit is on defrost mode.
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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.:
21
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Site:
Galley-Center
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Violation:
The sealant on the back of the turning handle for the tilting pan next to the griddle was peeling. The handle was removed immediately for repair.
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Recommendation:
Ensure 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.:
21
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Site:
Galley-
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Violation:
Ice was accumulated on the bottom right side of undercounter time control refrigerator #4 across from the grills.
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Recommendation:
Ensure nonfood contact equipment is maintained in good repair and proper adjustment including: (1) Equipment 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.:
22
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Site:
Galley-Forward (Atlantic) Dishwash Area
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Violation:
The temperature gauge for the final sanitizing rinse on the flight-type conveyor dishwash machine read between 222F and 262F during active use. The temperature at the utensil surface was measured at 167F and there was no steam observed coming from the final rinse spray nozzles, indicating a faulty gauge.
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Recommendation:
Maintain warewashing equipment in good repair and proper adjustment, including: (1) warewashing equipment is maintained in a state of repair and condition that meets the standards of the materials, design, and construction of these guidelines; (2) water pressure and water temperature-measuring devices are maintained in good repair and accurate within the intended range of use.
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Item No.:
25
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Site:
Buffet-Grand Buffet
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Violation:
A wiping cloth was draped on the edge of the sanitizing bucket instead of being fully submerged in the solution. This was corrected.
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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.:
27
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Site:
Galley-Center
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Violation:
The back of the turning handle on the tilting pan next to the steam kettle was soiled with old food debris. The handle was removed immediately for cleaning.
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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.:
30
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Site:
Galley-Center
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Violation:
The paper towels at the handwashing station next to combination oven E3-40 were wet. This was corrected.
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Recommendation:
Keep handwashing facilities clean and in good repair.
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Item No.:
33
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Site:
Galley-Hot Galley
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Violation:
The deck grout in front of the blast chiller and conveyor oven was recessed and missing. Staff stated deck and grouting repairs onboard were ongoing and presented a deck grouting plan that included this area.
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Recommendation:
Ensure decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas are maintained in good repair.
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Item No.:
36
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Site:
Dining Room-Pacific
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Violation:
The light intensity at the waiter stations could not be raised to 220 lux for cleaning. This was an ongoing project and staff provided documentation that cable had been installed for new light connections. This was written on the previous inspection, and lighting improvements had already been completed on the Atlantic dining room since the previous inspection.
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Recommendation:
In bars and dining room waiter stations, provide 220 lux (20 foot candles) light intensity during cleaning operations.
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