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Item No.:
24
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|
Site:
Galley-DECK 2 DISHWASH MACHINE
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|
Violation:
THE DISHWASH MACHINE FINAL RINSE GAUGE INDICATED A MANIFOLD TEMPERATURE OF >270F. THE PLATE SURFACE TEMPERATURE WAS MONITORED AND FOUND TO BE 164F. HEAVY STEAM FLOWS WERE EMANATING FROM THE UNIT. OBSERVATION OF THE FINAL RINSE NOZZLES REVELED A VERY FINE SPRAY THAT WAS PARTIALLY EVAPORATING RESULTING IN DIMINISHED PLATE SURFACE COVERAGE.
THIS WAS CORRECTED AT THE TIME OF THE INSPECTION.
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|
Recommendation:
In a mechanical operation, ensure that the temperature of the fresh hot water sanitizing rinse as it enters the manifold is not more than 90C (194F).
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Item No.:
33
|
|
Site:
Galley-DECK 2 SOUP STATION
|
|
Violation:
THE PROFILE STRIP AT THE EMERGENCY EXIT WAS LOOSE MAKING THE AREA DIFFICULT TO CLEAN.
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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.:
22
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|
Site:
Galley-DECK 2 POTWASH
|
|
Violation:
THE MANUFACTURER'S DATA PLATE WAS MISSING.
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|
Recommendation:
Ensure that warewashing machines are provided with an easily accessible and readable data plate affixed to the machine by the manufacturer that indicates the machine's design and operating specifications including the: (1) Temperatures required for washing, rinsing, and sanitizing; (2) Pressure required for the fresh water sanitizing rinse; and (3) Conveyor speed for conveyor machines or cycle time for stationary rack machines.
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Item No.:
33
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|
Site:
Galley-ELEVATORS
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|
Violation:
BOTH FOOD SERVICE TRANSPORT ELEVATOR DOOR TRACKS WERE HEAVILY SOILED.
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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.:
33
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|
Site:
Galley-DECK 2 PINNACLE HOT GALLEY
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|
Violation:
WATER WAS NOTED POOLED ON THE PREVIOUSLY CLEANED DECK BELOW THE CLAM SHELL GRILL.
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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.:
34
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|
Site:
Galley-DECK 2 PINNACLE GALLEY
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|
Violation:
TWO LEAKS WERE NOTED IN THE WATER SERVICE LINES IN TECHNICAL AREA BELOW THE STEAM TABLE.
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Recommendation:
Ensure that a plumbing system in a food area is maintained in good repair.
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Item No.:
33
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|
Site:
Galley-DECK 2
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|
Violation:
THE DECK COATING WAS PEELING IN SEVERAL AREAS THROUGHOUT THE GALLEY.
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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.:
26
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|
Site:
Galley-DECK 2 PASTRY
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|
Violation:
THE PREVIOUSLY CLEANED FLOOR MOUNTED MIXER WAS SOILED WITH DRIED DOUGH AT THE ATTACHMENT SHAFT.
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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.:
21
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|
Site:
Galley-DECK 2 PASTRY
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|
Violation:
A PIECE OF FOAM WRAP WAS NOTED ON THE COLD BOX (#26) DOOR FAN CONTROL SWITCH, MAKING IT DIFFICULT TO CLEAN.
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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 2 GARDE MANGER
|
|
Violation:
PEELING AND MISSING SOFT SEALANT WAS NOTED ON COLD BOX (#27) LOWER DOOR FRAME. WATER WAS POOLED IN THE RESULTING VOID SPACE.
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|
Recommendation:
Ensure that nonfood-contact equipment components such as doors, seals, hinges, fasteners, and kick plates are kept intact, tight, and adjusted in accordance with manufacturer's specifications.
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Item No.:
10
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|
Site:
Recreational Water Facilities-AFT POOL - PORT SIDE WHIRLPOOL SPA
|
|
Violation:
THE END RECIRCULATION SUCTION FITTING COVER WAS REMOVED ON THE PORT SIDE WHIRLPOOL SPA.
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|
Recommendation:
Ensure that anti-entrapment drain covers or other drains that prevent entrapment hazards (dual drains/channel drains) are provided on swimming pools and whirlpool spas.
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Item No.:
21
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|
Site:
Food Service General-GALLEYS
|
|
Violation:
THREE PORTABLE HOT AND COLD STORAGE BOXES WERE FOUND WITH PEELING TAPE ON THE EXTERIOR DOORS, MAKING THE SURFACES DIFFICULT TO CLEAN.
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|
Recommendation:
Ensure that nonfood-contact surfaces of equipment and utensils are designed and constructed to be durable and to retain their characteristic qualities under normal use conditions.
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Item No.:
08
|
|
Site:
Potable Water-ENGINE DRESSING ROOM - CLOTHES WASHER
|
|
Violation:
THE WASHING MACHINE IN THE ENGINE DRESSING ROOM APPEARED TO BE SUPPLIED WITH POTABLE WATER, BUT THE FEED LINE CONNECTED TO THE UNIT WAS NOT VISIBLE DUE TO A STEEL SIDE PANEL ATTACHED TO THE MACHINE. IT WAS NOT CLEAR THAT A BACKFLOW PREVENTION DEVICE WAS INSTALLED ON THE POTABLE WATER SUPPLY PIPE OR THAT IT WAS ROUTINELY CHECKED FOR LEAKAGE.
|
|
Recommendation:
Ensure that backflow preventers are installed when air gaps are impractical or when water under pressure is required.
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Item No.:
22
|
|
Site:
Galley-DECK 2 GLASS WASH
|
|
Violation:
THE FINAL RINSE MANIFOLD TEMPERATURE GAUGE WAS NOT PROPERLY CALIBRATED. PLATE SURFACE TEMPERATURE WAS MEASURED AT 160F AND THE GAUGE INDICATED A TEMPERATURE OF 210F. NO STEAM WAS NOTED AT THE FINAL RINSE NOZZLES.
THE FINAL RINSE PRESSURE GAUGE WAS INDICATING A READING OF 10PSI AND DID NOT FLUCTUATE DURING MACHINE CYCLES.
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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.:
22
|
|
Site:
Galley-DECK 3 POTWASH
|
|
Violation:
THE MANUFACTURER'S DATA PLATE WAS MISSING.
|
|
Recommendation:
Ensure that warewashing machines are provided with an easily accessible and readable data plate affixed to the machine by the manufacturer that indicates the machine's design and operating specifications including the: (1) Temperatures required for washing, rinsing, and sanitizing; (2) Pressure required for the fresh water sanitizing rinse; and (3) Conveyor speed for conveyor machines or cycle time for stationary rack machines.
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|
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Item No.:
29
|
|
Site:
Galley-DECK 3 POTWASH
|
|
Violation:
THE DOOR TO THE POTWASH AREA WAS OPEN AT THE TIME OF THE INSPECTION AND WAS BLOCKING ACCESS TO THE HANDSINK.
|
|
Recommendation:
Ensure that handwashing facilities are accessible at all times.
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|
|
Item No.:
28
|
|
Site:
Galley-A DECK
|
|
Violation:
THE FOOD PREP COUNTER WAS NOT PROTECTED FROM CONTAMINATION FROM THE ADJACENT DRINKING FOUNTAIN. OPERATION OF THE FOUNTAIN RESULTED LIQUID SPLATTER AT THE COUNTER SURFACE.
|
|
Recommendation:
Ensure that cleaned equipment and utensils, laundered linens, and single-service and single-use articles are stored: (1) In a clean, dry location; (2) Where they are not exposed to splash, dust, or other contamination; and (3) At least 150 mm (6 inches) above the deck.
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|
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Item No.:
35
|
|
Site:
Galley-A DECK
|
|
Violation:
THE HOOD CLEANING DRIP COLLECTION DRAIN LINE WAS NOT PLUMBED TO THE DECK DRAIN. ALLOWING ANY DISCHARGE TO POOL ON THE DECK SURFACE BELOW THE GRILL.
|
|
Recommendation:
Ensure that black and gray water is discharged to the vessel's wastewater disposal system and does not pool on the deck.
|
|
|
Item No.:
21
|
|
Site:
Galley-A DECK
|
|
Violation:
PEELING LABELS WERE NOTED ON THE FRONT OF THE GRILLS, MAKING CLEANING DIFFICULT.
|
|
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.
|
|
|
Item No.:
08
|
|
Site:
Potable Water-A DECK PETTY OFFICER'S MESS
|
|
Violation:
THE BACKFLOW PREVENTER ON THE POTABLE WATER LINE AT THE BEVERAGE STATION WAS LEAKING.
THIS WAS CORRECTED AT THE TIME OF THE INSPECTION.
|
|
Recommendation:
Ensure that backflow preventers are maintained in good repair.
|
|
|
Item No.:
08
|
|
Site:
Potable Water-GREENHOUSE SPA AND VARIOUS CABINS
|
|
Violation:
TWO PEDICURE CHAIRS WITH WHIRLPOOL SPA TUBS WERE PRESENT IN THE BEAUTY ROOM OF THE GREENHOUSE SPA BUT NOT CONNECTED TO WATER OR ELECTRICAL POWER. NO BACKFLOW PROTECTION WAS OBSERVED ON EITHER CHAIR FOR POTABLE WATER. THERE WAS A NON-CONTINUOUS PRESSURE BACKFLOW PREVENTER INSTALLED ON THE HOT AND COLD POTABLE WATER SUPPLY PIPE IN THE CORRIDOR ACCESS PANEL FOR CABIN 7045 AND 7046. THERE WERE FLEXIBLE SPRAY HOSES WITHOUT INDIVIDUAL BACKFLOW PREVENTION IN THOSE CABINS AT THE HOT TUB AND SHOWER (SHOWER HEAD AND HOSE CONNECTED FOOT MASSAGER). AS THERE WERE VALVES DOWNSTREAM OF THE BACKFLOW PREVENTER, ONLY A CONTINUOUS PRESSURE MODEL SHOULD BE USED. THE FLEXIBLE SHOWER HOSE IN CABIN 8022 WAS NOT EQUIPPED WITH BACKFLOW PREVENTION.
|
|
Recommendation:
Ensure that a continuous pressure-type backflow preventer is installed when a valve is located downstream from the backflow preventer.
|
|
|
Item No.:
30
|
|
Site:
Galley-DECK 3 STAFF TOILET
|
|
Violation:
THE DOOR'S SELF-CLOSING MECHANISMS WERE NOT FUNCTIONING PROPERLY RESULTING IN THE DOORS NOT COMPLETELY CLOSING.
|
|
Recommendation:
Ensure that toilet rooms are completely enclosed and shall have tight-fitting, self-closing doors which shall be kept closed except during cleaning or maintenance.
|
|
|
Item No.:
20
|
|
Site:
Preparation Room-B DECK VEGETABLE PREP
|
|
Violation:
FOUR SLOTTED SCREWS WERE FOUND IN THE POTATO PEELER, MAKING CLEANING DIFFICULT.
|
|
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.:
28
|
|
Site:
Galley-DECK 9 DISHWASH
|
|
Violation:
STEAM WAS EMANATING FROM THE CLEAN END OF THE MACHINE RESULTING IN CONDENSATE FORMATION. THE OPERATOR WAS UTILIZING A SQUEEGEE TO WIPE THE INTERIOR OF THE HOOD. THE CONDENSATE WAS NOTED FALLING ONTO CLEAN ITEMS EXITING THE MACHINE.
|
|
Recommendation:
Ensure that cleaned equipment and utensils, laundered linens, and single-service and single-use articles are stored: (1) In a clean, dry location; (2) Where they are not exposed to splash, dust, or other contamination; and (3) At least 150 mm (6 inches) above the deck.
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|
|
Item No.:
24
|
|
Site:
Galley-DECK 9 DISHWASH
|
|
Violation:
THE DISHWASH MACHINE FINAL RINSE TEMPERATURE GAUGE INDICATED A MANIFOLD TEMPERATURE OF >250F. THE PLATE SURFACE TEMPERATURE WAS MONITORED AND FOUND TO BE 174F. HEAVY STEAM FLOWS WERE EMANATING FROM THE UNIT. OBSERVATION OF THE FINAL RINSE NOZZLES REVELED A VERY FINE SPRAY THAT WAS PARTIALLY EVAPORATING RESULTING IN A DIMINISHED PLATE SURFACE COVERAGE.
|
|
Recommendation:
In a mechanical operation, ensure that the temperature of the fresh hot water sanitizing rinse as it enters the manifold is not more than 90C (194F), or less than: (1) For a stationary rack, single temperature machine, 74C (165F); or (2) For all other machines, 82C (180F); or (3) A utensil surface temperature of 71C (160F) as measured by an irreversible registering temperature indicator shall be achieved. (4) The maximum temperature of 90C (194F), does not apply to the high pressure and temperature systems with wand-type, hand-held, spraying devices used for the in-place cleaning and sanitizing of equipment such as meat saws.
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|
|
Item No.:
11
|
|
Site:
Medical-MEDICAL
|
|
Violation:
DURING THE CURRENT CRUISE A FOOD EMPLOYEE WAS DESIGNATED A GASTROINTESTINAL ILLNESS CASE BY MEDICAL AND REMOVED FROM DUTY ON 22 FEBRUARY. THE EMPLOYEE RETURNED TO WORK 24 HRS LATER AFTER SYMPTOMS RESOLVED ON 23 FEBRUARY. THE 2005 VSP OPERATIONS MANUAL REQUIRES A 48 HOUR WORK RESTRICTION AND ISOLATION FROM THE LAST GASTROINTESTINAL ILLNESS SYMPTOM.
|
|
Recommendation:
Ensure that symptomatic food employees meeting the case definition for AGE are isolated in cabin or designated, restricted area until symptom-free for a minimum of 48 hours.
|
|
|
Item No.:
41
|
|
Site:
Ventilation-AIR HANDLING UNITS
|
|
Violation:
THE CONDENSATION DRIP PANS WERE NOT ACCESSIBLE FOR INSPECTION, MAINTENANCE, AND CLEANING.
|
|
Recommendation:
Ensure that air handling unit condensate drain pans and collection systems are accessible for inspection, maintenance, and cleaning.
|
|
|
Item No.:
41
|
|
Site:
Ventilation-MAINTENANCE PLAN
|
|
Violation:
A WRITTEN INSPECTION, MAINTENANCE AND CLEANING PLAN WAS NOT AVAILABLE.
THIS IS A NEW REQUIREMENT IN THE 2005 VSP OPERATIONS MANUAL.
|
|
Recommendation:
Ensure that vessels have a written plan to inspect, clean, and maintain the heating, ventilation, and air conditioning systems in accordance with manufactures recommendations and industry standards. Ensure that the plan is available for review during inspections.
|
|
|
Item No.:
36
|
|
Site:
Bar-ATRIUM BAR
|
|
Violation:
THREE LIGHT FIXTURES LOCATED OVER THE BAR WERE NOT SHIELDED AND DID NOT HAVE SHATTER-RESISTANT BULBS.
|
|
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.
|
|
|
Item No.:
11
|
|
Site:
Medical-MEDICAL
|
|
Violation:
ALTHOUGH MOST OF THE REQUIREMENTS UNDER 4.4.1.2 UNDER MANAGEMENT OF ASYMPTOMATIC CABIN MATES AND IMMEDIATE CONTACTS WAS PERFORMED (VERBAL INTERVIEW TO CONFIRM CONDITION AND ADVISE ABOUT HANDWASHING AND REPORTING SYMPTOMS IMMEDIATELY TO MEDICAL), THERE WAS ONLY DOCUMENTED INFORMATION ABOUT THE ACTUAL CREW MEMBER WITH GASTROINTESTINAL ILLNESS, WITH NO NOTATION WRITTEN OR ELECTRONICALLY THAT THE CABIN MATE WAS INTERVIEWED, NO IMMEDIATE CONTACTS WERE INVOLVED, HYGIENE AND HANDWASHING FACTS WERE ISSUED, OR THAT REPORTING WAS REQUIRED). ADDITIONALLY, THERE WAS NO DESIGNATED FOLLOW-UP MADE WITH THE ASYMPTOMATIC CABIN MATE AFTER THE INITIAL INTERVIEW. THESE ITEMS ARE NEW REQUIREMENTS OF THE 2005 VSP OPERATIONS MANUAL.
|
|
Recommendation:
Ensure that an electronic or written note is made to document whether or not a cabin mater or immediate contact is involved, the verbal interview, handwashing, and hygiene facts were communicated, and the follow-up interviews were made.
4.4.1.2
Medical or supervisory staff shall conduct verbal interviews daily with asymptomatic crew until 48 hours after onset of the ill crew members symptoms began. Ensure that medical staff conduct daily verbal interviews with asymptomatic crew until 48 hours after onset of the ill crew members symptoms.
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|
|
Item No.:
40
|
|
Site:
Integrated Pest Management-ACTIVE MONITORING OF PEST ACTIVITY
|
|
Violation:
THERE WAS NO ACTIVE MONITORING INSPECTION SCHEDULE, INCLUDING SOME AT NIGHT, OR A SECTION OF THE PEST MANAGEMENT PLAN SPECIFYING ACTIVE INSPECTIONS IN OPERATIONAL AREAS OF THE SHIP FOR LIVE PESTS. THE VARIOUS INSPECTIONS CONDUCTED WERE EITHER FOR PROVISIONS LOADING, STICKY TRAPS, OR OTHER BAITS UNDER PASSIVE MONITORING.
|
|
Recommendation:
Ensure that the Integrated Pest Management Plan sets a schedule for periodic monitoring inspections including some at night.
|
|
|
Item No.:
19
|
|
Site:
Buffet-DESSERT BAR
|
|
Violation:
A FULL TRAY OF COOKIES WAS ON DISPLAY AND NOT PROTECTED BY A SNEEZE SHIELD DURING THE SELF-SERVICE OPEN LUNCH BUFFET. THE TRAY OF COOKIES WAS MOVED TO A DISPLAY CASE.
|
|
Recommendation:
Ensure that food on display is protected from contamination by the use of packaging; counter, service line, or salad bar food guards; display cases; or other effective means.
|
|
|
Item No.:
19
|
|
Site:
Buffet-LIDO ICE CREAM BAR
|
|
Violation:
CHOCOLATE BITS, MARSHMALLOWS AND OTHER ICE CREAM TOPPINGS WERE NOT DISPLAYED UNDER A SNEEZE SHIELD DURING THE SELF-SERVICE LUNCH BUFFET
|
|
Recommendation:
Ensure that food on display is protected from contamination by the use of packaging; counter, service line, or salad bar food guards; display cases; or other effective means.
|
|
|
Item No.:
19
|
|
Site:
Buffet-LIDO - BISTRO
|
|
Violation:
BOWLS OF CONDIMENTS FOR THE SANDWICHES MADE IN THE BISTRO WERE NOT DISPLAYED UNDER A SNEEZE SHIELD DURING OPEN OPERATION OF THE SELF-SERVICE LUNCH BUFFET.
|
|
Recommendation:
Ensure that food on display is protected from contamination by the use of packaging; counter, service line, or salad bar food guards; display cases; or other effective means.
|
|
|
Item No.:
19
|
|
Site:
Buffet-LIDO BUFFET, PORT AND STARBOARD SIDES
|
|
Violation:
TRAYS OF SMOKED SALMON DISPLAYED ON BOTH THE PORT AND STARBOARD LIDO BUFFET WERE NOT ADEQUATELY PROTECTED BY THE SNEEZE SHIELD DURING THE SELF-SERVICE LUNCH BUFFET.
|
|
Recommendation:
Ensure that food on display is protected from contamination by the use of packaging; counter, service line, or salad bar food guards; display cases; or other effective means.
|
|
|
Item No.:
20
|
|
Site:
Buffet-LIDO BUFFET, PORT SIDE
|
|
Violation:
THE TECHNICAL SPACE ON THE INTERIOR OF THE DESSERT DISPLAY CASE WAS OPEN AND EXPOSED, MAKING IT DIFFICULT TO CLEAN. THE CASE WAS FULL OF DESSERTS.
|
|
Recommendation:
Ensure that multiuse food-contact surfaces are: (1) Smooth; (2) Free of breaks, open seams >1 mm (1/32 inch), cracks, chips, inclusions, pits, and similar imperfections; (3) Free of sharp internal angles, corners, and crevices; (4) Finished to have smooth welds and joints; and (5) Accessible for cleaning and inspection by one of the following methods without being disassembled, by disassembling without the use of tools, or by easy disassembling with the use of handheld tools commonly available to maintenance and cleaning personnel such as screwdrivers, pliers, open-end wrenches, and Allen wrenches.
|
|
|
Item No.:
26
|
|
Site:
Buffet-LIDO BUFFET, PORT SIDE
|
|
Violation:
THE INTERIOR OF THE FREE-STANDING DESSERT CABINET WAS SOILED WITH BLACK MOLD ALONG THE JUNCTURE OF THE GLASS PANELS AND BASE, ON THE INTERIOR OF THE UNIT. THE UNIT WAS FILLED WITH DESSERTS.
|
|
Recommendation:
Ensure that food-contact surfaces of equipment and utensils are clean to sight and touch.
|
|
|
Item No.:
22
|
|
Site:
Buffet-LIDO BUFFET, PIZZA KITCHEN
|
|
Violation:
DUE TO INSUFFICIENT STORAGE, SOILED COOKING UTENSILS WERE BEING STORED ON THE WORK-COUNTER ABOVE THE UNDER-COUNTER DISHWASH MACHINE. ALTHOUGH THIS AREA WAS ,LABELED FOR "DIRTY STORAGE", THERE IS POTENTIAL RISK OF CROSS-CONTAMINATION OF THE "CLEAN" STORAGE AREA DIRECTLY ADJACENT TO THE "DIRTY" AREA.
|
|
Recommendation:
Ensure that drainboards, utensil racks, or tables large enough to accommodate all soiled and cleaned items that may accumulate during hours of operation are provided for necessary utensil holding before cleaning and after sanitizing.
|
|
|
Item No.:
39
|
|
Site:
Integrated Pest Management-DECK 3 MAIN GALLEY COFFEE STATION & CREW MESS
|
|
Violation:
DRAIN FLIES WERE NOTED IN THE TECHNICAL COMPARTMENT BELOW THE COFFEE STATION IN THE MAIN GALLEY ON DECK 3 NEAR THE COFFEE STATION, AND NEAR THE ICE DISPENSER IN THE CREW MESS.
|
|
Recommendation:
Ensure that the presence of insects, rodents, and other pests is effectively controlled to minimize their presence in the food storage, preparation, service areas, warewashing, and utensil storage areas aboard a vessel.
|
|
|
Item No.:
19
|
|
Site:
Food Service General-GALLEYS
|
|
Violation:
CONDENSATE COLLECTION PANS LOCATED IN THE TECHNICAL SPACES ABOVE THE REACH-IN AND ROLL-IN REFRIGERATORS HAVE NO MEANS TO DRAIN THE CONDENSATE WASTE WATER COLLECTED IN THE PANS. IN 3 OF 4 REFRIGERATORS CHECKED, STANDING WATER WAS FOUND IN THE PANS. IF THE PANS OVERFLOW, WASTE WATER WOULD POTENTIALLY CONTAMINATE FOOD STORED BELOW IN THE REFRIGERATORS.
|
|
Recommendation:
Ensure that food is not stored: (1) In locker rooms; (2) In toilet rooms; (3) In dressing rooms; (4) In garbage rooms; (5) In mechanical rooms; (6) Under sewer lines that are not continuously sleeve welded; (7) Under leaking water lines, including leaking automatic fire sprinkler heads, or under lines on which water has condensed; (8) Under open stairwells; or (9) Under other sources of contamination from nonfood items such as ice blocks, ice carvings and flowers.
|
|