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Item No.:
08
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Site:
Potable Water-Non-Testable Devices
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Violation:
The list of non-testable backflow prevention devices indicated a vacuum breaker in the vegetable preparation room was 'not applicable' during the November/December 2022 visual inspection. Upon investigation, the equipment and backflow prevention device were removed from the preparation room.
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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.:
20
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Site:
Other-Outside Beverage Station Near Cabanas
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Violation:
Plastic covers underneath some of the soda machine dispensing nozzles were peeling, which made them difficult to clean. Also, the plastic panel was missing underneath the far left water dispensing nozzle, exposing the slotted fasteners next to the nozzle.
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Recommendation:
Design and construct food contact surfaces of equipment and utensils to be durable and to retain their characteristic qualities under normal use conditions. Use only low profile, nonslotted, noncorroding, and easy-to-clean fasteners on food-contact surfaces and in splash zones. Prohibit the use of exposed slotted screws, Phillips head screws, or pop rivets in these areas.
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Item No.:
24
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Site:
Galley-Deck 3 Tiana's Galley Potwash
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Violation:
A few metal hotel pans in the sanitizing compartment of the three-compartment sink were stacked. This prevented all surfaces of the pans from being properly sanitized. The pans were placed in the rinse compartment to be re-sanitized as the inspector left the area.
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Recommendation:
Ensure items are positioned to allow for all surfaces to be properly sanitized. In a manual operation, if immersion in hot water is used for sanitizing, ensure: (1) the temperature of the water is maintained at 77°C (171°F) or above and (2) the food-contact surface is immersed for at least 30 seconds.
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Item No.:
33
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Site:
Food Service General-Walk-In Refrigerator and Freezer Doors
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Violation:
The lock was missing on many walk-in refrigerator and freezer doors, creating a difficult to clean area. Staff stated they were in the process of installing black plugs into these holes and showed the inspector plugs that had been recently installed.
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Recommendation:
Ensure decks, bulkheads, and deckheads in food preparation, warewashing, pantries, bars, and food and equipment storage areas are constructed and maintained for easy cleaning.
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Item No.:
33
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Site:
Galley-Deck 3 Tiana's Galley
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Violation:
Below the technical compartment to the right of the soup kettle, the steam line relief valve was leaking water onto the deck.
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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:
Galley-Deck 3 Triton Galley Dishwash
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Violation:
Excess condensate was on the deckhead above the soiled end of the conveyor machine. Condensate was also dripping onto the conveyor. No clean items were impacted.
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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.:
34
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Site:
Galley-Deck 3 Tiana's Galley
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Violation:
Below the technical compartment to the right of the soup kettle, the steam line relief valve was leaking.
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Recommendation:
Ensure a plumbing system in a food area is maintained in good repair.
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Item No.:
36
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Site:
Galley-Deck 3 Triton Galley
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Violation:
In the kid's area/soup station, the light intensity at the handwash station next to the bulkhead-mounted fire blanket measured approximately 91 lux on the counter and 125 lux at the faucet handle by both the inspector and electrical engineer.
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Recommendation:
Ensure 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-Deck 3 Triton Galley Dishwash
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Violation:
Excess condensate was on the deckhead above the soiled end of the conveyor machine. Condensate was also dripping onto the conveyor. No clean items were impacted.
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Recommendation:
Ensure exhaust ventilation hood systems in food preparation and warewashing areas--including components such as hoods, fans, guards, and ducting--are designed to prevent grease or condensation from draining or dripping onto food, equipment, utensils, linens, and single-service and single-use articles. Ensure ventilation hood systems and devices operate effectively to prevent grease and condensate from collecting on the bulkheads and deckheads and remove contaminants generated by equipment located under them.
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Item No.:
38
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Site:
Galley-
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Violation:
Inside the cleaning locker, a damp mophead was stored inside an empty cleaning bucket, which prevented proper drying.
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Recommendation:
After use, ensure mops are placed in a position that allows them to air-dry without soiling walls, equipment, or supplies.
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Item No.:
38
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Site:
Pantry-Cove Cafe and Signals
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Violation:
Approximately six cushions for the outside seating area were stored in the corner near the beverage kegs for the multiflow beverage dispensing system.
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Recommendation:
Ensure only articles necessary for the food service operation are stored in food preparation, food storage, and warewashing areas.
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