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Item No.:
08
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Site:
Buffet-Indoor Starboard Beverage Station
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Violation:
The backflow prevention device for the juice machine appeared to be a non-continuous pressure device.
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Recommendation:
Ensure that a continuous pressure-type backflow preventer is installed when a valve is located downstream from the backflow preventer.
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Item No.:
08
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Site:
Potable Water-Bunker Stations
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Violation:
The potable water lines in the forward starboard and forward port bunker stations were not striped blue.
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Recommendation:
Ensure that potable water piping and fittings are painted or stripped auxiliary blue, or in accordance with ISO 14726, at 5 m (15 feet) intervals on each side of partitions, decks, and bulkheads in all spaces, except where the decor would be marred by such markings.
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Item No.:
16
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Site:
Galley-Deck 4 & 5
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Violation:
The pass through refrigerators in these areas were on time only as a public health control. Although these units were marked with a sign as "time only" on the unit, the time as a public health control plan did not reflect this. Per the chef, the food in these units were considered out for service.
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Recommendation:
Revise the time as a public health control plan to reflect the use of the pass through refrigerators on time only.
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Item No.:
21
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Site:
Preparation Room-
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Violation:
The potato peeler had slotted fasteners inside the food contact area, making cleaning difficult.
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Recommendation:
Replace the slotted fasteners with smooth, non-corroding, low profile fasteners.
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Item No.:
21
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Site:
Galley-Deck 4 Soup Station
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Violation:
The left tilting kettle had a peeling label, making cleaning difficult.
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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.:
22
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Site:
Buffet-Potwash
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Violation:
There was no data plate on the potwash machine.
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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.:
27
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Site:
Galley-Deck 4 Soup Station
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Violation:
The peeling label on the tilting kettle was soiled with a black substance.
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Recommendation:
Ensure that 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:
Other-Edelweiss Dining Room
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Violation:
The coving at some waiter stations was worn and recessed, making cleaning difficult.
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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.:
33
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Site:
Buffet-Outdoor Starboard Beverage Station
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Violation:
There was a gap at the bottom left corner of the beverage station below the sugar and tea caddy, making cleaning difficult. This area was soiled with old food and debris.
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Recommendation:
Clean the area and close the gap.
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