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Item No.:
08
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Site:
Potable Water-Evaporator #1
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Violation:
A funnel was attached directly to the intermediate air relief valve on the high saline discharge line reduced pressure backflow preventer, defeating the air gap.
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Recommendation:
Provide an airgap between the collection funnel and intermidiate air relief vent.
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Item No.:
*
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Site:
DO NOT USE (whirlpool/spa)-Aft/Starboard Whirlpool
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Violation:
A few of the vents in the exterior drain ring around the whirlpool were broken and pose an injury hazard. The drain ring is outside the whirlpool water line and does not pose an entrapment hazard.
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Recommendation:
Repair the broken vents.
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Item No.:
19
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Site:
Buffet-Windjammer
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Violation:
The sneeze guards were inadequate and several food items placed out for service were not protected. These items were not fully placed under the sneeze guard. Numerous items were placed out for service on the port and starboard side buffet lines and were not located under a sneeze guard.
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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.
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Item No.:
30
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Site:
Galley-Solarium
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Violation:
A waste receptacle was not provided for the handwash station in the dishwash area.
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Recommendation:
Ensure that a handwashing facility includes a sink, soap dispenser, single-use towels dispenser, and waste receptacle.
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Item No.:
12
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Site:
Galley-Dishwash Area
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Violation:
A personal water bottle was noted in the pocket of a crew member. This person was handling clean dishware items on the flight type dishwash machine.
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Recommendation:
Ensure that employees eat, drink, or use any form of tobacco only in designated areas where the contamination of exposed food; clean equipment, utensils, and linens; unwrapped single-service and single-use articles; or other items needing protection can not result.
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Item No.:
24
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Site:
Galley-Pantry
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Violation:
The sanitizing solution for the three bucket system was measured at less than 50 PPM. This was corrected. This area was not in active use.
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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.:
24
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Site:
Bar-Lobby Bar
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Violation:
The sanitizing solution for the three bucket system was measured at less than 50 PPM. This was corrected. The bar was open during the inspection.
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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.:
24
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Site:
Bar-Schooner Bar
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Violation:
The sanitizing solution for the three bucket system was measured at less than 50 PPM. This was corrected. The bar was open during the inspection.
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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.:
33
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Site:
Food Service General-
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Violation:
The wait stations and buffet lines were not coved in the food service areas.
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Recommendation:
Ensure that bulkhead and deck junctures are coved (including galleys, pantries, deck/counter junctures at buffets, bars, waiter stations, and dining room work counters).
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Item No.:
21
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Site:
Galley-Pastry
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Violation:
Melted plastic was noted on the top of the salamander, making cleaning difficult.
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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.:
21
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Site:
Other-Dining Room
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Violation:
A few laminate doors were chipped, creating a rough surface and making cleaning difficult.
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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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