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Item No.:
19
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Site:
Pantry-Deck 4 Lobby Bar
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Violation:
Cans of soda were stored under the ice machine water filter. Water was leaking from the filter fittings onto a case of canned sodas. Per the bar manager, the cans were just purchased, due to a soda line leak in Schooner Bar, and all cans are cleaned prior to storage at the bar. These cans were moved at the time of the inspection.
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Recommendation:
Ensure that food is protected from contamination that may result from a factor or source such as seawater, bilge water, or hydraulic or fuel lines.
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Item No.:
21
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Site:
Galley-Deck 4 Port Side
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Violation:
Seven screws were missing on the back panel of the tilting kettles. A gap was noted on this panel, making cleaning difficult.
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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.:
22
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Site:
Galley-Deck 5 Starboard Side Glasswash
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Violation:
The pressure gauge for the glasswash machine was broken.
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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.:
24
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Site:
Galley-Deck 4 Starboard Dishwash
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Violation:
The final, hot water sanitizing temperature was measured at 150°F to 155°F on the flight type dishwash machine at 0845. This area was in active use. Temperatures were taken multiple times with four thermometers. Staff records indicated a temperature of 165°F at 0600 and 162°F 0800. The engineering department could not find anything wrong with the machine and a temperature of 170°F was measured upon startup. All previous records indicated proper sanitizing temperatures and all other machines were functioning properly..
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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 90°C (194°F), or less than: (1) For a stationary rack, single temperature machine, 74°C (165°F); or (2) For all other machines, 82°C (180°F); or (3) A utensil surface temperature of 71°C (160°F) as measured by an irreversible registering temperature indicator shall be achieved. (4) The maximum temperature of 90°C (194°F), 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.:
26
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Site:
Galley-Deck 4 Port and Starboard Clean Storage
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Violation:
Numerous previously cleaned glasses were soiled and stored as clean. All items were rewashed.
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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.:
26
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Site:
Galley-Deck 4 Hot Galley
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Violation:
A few previously cleaned plates were soiled and stored in the hot holding plate trolley.
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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.:
26
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Site:
Buffet-
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Violation:
A few soiled plates were set out for service in the officer's mess.
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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.:
28
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Site:
Galley-Deck 4 Hot Galley
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Violation:
The inside of the hot holding plate trolley was soiled with food debris and grease. A used glove was also noted in the bottom of the trolley. Clean plates were stored in this unit.
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Recommendation:
Ensure that the trolleys are cleaned prior to storage of clean plates.
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Item No.:
33
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Site:
Bar-Deck 4 Lobby Bar
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Violation:
The deck of the technical space below the handsink was soiled with a rusty sludge.
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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:
Bar-Deck 6 Schnoor Bar
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Violation:
Two used rags were found in the technical space below the hansink. The rags had been utilized by a contractor working on the soda dispensing system leak.
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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:
Bar-Deck 6 Schnoor Bar
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Violation:
The technical space below the speed rail was soiled with soda syrup due to a previous leak in one of the lines.
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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-Hot Galley and Soup Station
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Violation:
Some recessed grout was noted in these areas, making cleaning difficult.
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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.:
34
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Site:
Pantry-Deck 4 Lobby Bar
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Violation:
Water was leaking from the ice machine cartridge filter fittings onto the deck and a case of canned sodas.
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Recommendation:
Ensure that a plumbing system in a food area is maintained in good repair.
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