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Item No.:
08
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Site:
Other-Garbage Room
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Violation:
There was a non-continuous pressure backflow prevention device on the hose connection below the handwash station. The hose that was connected to this location had a spray gun with a valve. This was corrected.
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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-Provisions Corridor-Near Beer and Soda Cooler (3203)
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Violation:
The threaded hose connection under the handwash sink was not fitted with a backflow prevention device.
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Recommendation:
Install a backflow prevention device.
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Item No.:
11
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Site:
Medical-
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Violation:
There were three instances where the initial, 24- and 48-hour interviews for the close contacts of ill crew had incorrect dates and times in the STARDOCS database; the initial and the 24-hour interviews occurred on the same date, or the 24- and 48-hour interviews occurred on the same date. Because of the date discrepancies, it appeared that the initial, 24- and 48 hour interview were not conducted at the appropriate intervals. There were no paper records to verify that the interviews were conducted at the appropriate intervals.
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Recommendation:
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.:
16
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Site:
Food Service General-
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Violation:
The time control plans for the hot and cold foods in the crew galley stated that foods were discarded within 4 hours from removing them from the walk-in refrigeration unit. Per the chef, the timing for discarding of foods did not begin when the foods were removed from that walk-in unit.
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Recommendation:
Ensure that the written time control plans match the actual time control practices and procedures.
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Item No.:
16
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Site:
Food Service General-
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Violation:
The time control plans for the buffet lines had the service times for each meal service rather than the set-up times for the potentially hazardous foods. Additionally, the pizzeria station's time control plan did not indicate that discard labels were to be used. Per the plan, this station was a 24-hour operation.
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Recommendation:
Ensure that the written time control plans match the actual time control practices and procedures.
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Item No.:
17
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Site:
Galley-Pastry Cooling Logs
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Violation:
The May 03, 2009 entry for cheese cakes showed a cooling start temperature of 120F instead of 140F. The 2-hour temperature was recorded as 64F. The cheese cakes were in the walk-in refrigeration unit.
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Recommendation:
Ensure that the temperatures of potentially hazardous foods are recorded on the cooling logs starting at 140F.
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Item No.:
19
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Site:
Galley-Toaster Station-Imagination
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Violation:
Soiled food pans were stored on a shelf above containers of cooking oil in the toaster station cabinets.
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Recommendation:
Ensure that food is protected from contamination by storing the food in a clean, dry location and where it is not exposed to splash, dust, or other contamination.
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Item No.:
19
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Site:
Provisions-Dry Stores Room
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Violation:
The bags of raisins, dried apricots and walnuts were not tightly sealed after use.
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Recommendation:
Ensure that food is protected from contamination by storing the food: so it is not exposed to splash, dust, or other contamination.
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Item No.:
19
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Site:
Buffet-Passenger and Crew Buffets
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Violation:
There were no side shields for the buffets where individuals lined up within one meter of the foods on display.
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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.:
19
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Site:
Buffet-
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Violation:
The tongs at the bread and bagel station were not under the sneeze shield. This was corrected.
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Recommendation:
Ensure that each self-service food dispensing utensil is covered or located beneath shielding during service.
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Item No.:
20
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Site:
Food Service General-
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Violation:
There were slotted fasteners over the ice making panels in the ice machines.
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Recommendation:
Ensure that materials used in the construction of multiuse utensils and food-contact surfaces of equipment are finished to have a smooth, easily cleanable surface.
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Item No.:
20
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Site:
Galley-Pastry
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Violation:
The white plastic gasket in the bottom of the steam kettle was not smooth.
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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; and (3) Free of sharp internal angles, corners, and crevices.
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Item No.:
21
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Site:
Buffet-Grill and Mongolian Grill
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Violation:
There were gaps in the grill drip pan housings.
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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-Center
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Violation:
The baskets used for crackers were damaged and severely worn.
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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:
Galley-
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Violation:
There was an open seam between the front sections of the flat-top and grooved grills.
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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.:
26
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Site:
Galley-Center
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Violation:
The mixer collar was soiled and had pooled brown liquid along the groove.
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Recommendation:
Ensure that copper and copper alloys such as brass are not used in contact with a food that has a pH below 6 such as vinegar, fruit juice, or wine or for a fitting or tubing installed between a backflow prevention device and a carbonator. Ensure that food only contacts surfaces of equipment and utensils that are cleaned and sanitized.
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Item No.:
26
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Site:
Galley-Pastry
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Violation:
The mixer collar was wet and soiled.
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Recommendation:
Ensure that food only contacts surfaces of equipment and utensils that are cleaned and sanitized.
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Item No.:
27
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Site:
Galley-Center
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Violation:
The baskets used for crackers were soiled.
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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.:
27
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Site:
Galley-Inspiration Hot Line
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Violation:
The technical compartments for the single broiler and the top section of the double broiler unit were soiled with grease.
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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.:
28
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Site:
Other-Chef's Office and Maitre 'D's Offices
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Violation:
Containers of utensils, food equipment and single use items were stored on the deck.
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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.:
33
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Site:
Other-Chef's Office and Maitre 'D's Offices
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Violation:
Food equipment and single use items were stored in these offices and the deck/bulkhead junctures were not coved.
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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:
Other-Imagination Dining Room
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Violation:
The sealant that was used as coving along the buffet station was loose. Additionally, silicone was used as cove base along the buffet.
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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. Ensure that bulkheads and deckheads have smooth, hard finishes, and light colored surfaces.
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Item No.:
33
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Site:
Buffet-
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Violation:
The deck drain under the ice cream station was 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:
Buffet-
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Violation:
There were a number of areas where the deck/counter junctures were not coved. This was at the soiled drop off, the clean stations, the waiter stations and the beverage stations. Under the buffets small white cove tiles were in place but there were rough surfaces and open seams along the junctures.
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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-Staff Mess
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Violation:
There were depressions in the deck at the waiter station near the television.
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Recommendation:
Ensure that decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas, are maintained in good repair.
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Item No.:
33
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Site:
Buffet-Sushi Bar
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Violation:
The deck/counter and deck/bulkhead junctures were not adequately coved.
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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-Grill and Mongolian Grill
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Violation:
The passenger side of the buffet line was not coved.
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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.:
36
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Site:
Buffet-Pizzeria
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Violation:
The light level was inadequate.
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Recommendation:
Ensure that 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.:
36
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Site:
Buffet-
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Violation:
There was insufficient lighting at the beverage station.
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Recommendation:
Ensure that 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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