|
|
|
Item No.:
33
|
|
Site:
Buffet-HOT ISLAND STARBOARD (EGG HARBOR)
|
|
Violation:
A SMALL SECTION OF DECK TILE WAS MISSING AT THE LEFT CORNER NEAR THE HANDWASH SINK, MAKING CLEANING DIFFICULT.
|
|
Recommendation:
Ensure that decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas are constructed and maintained for easy cleaning.
|
|
|
Item No.:
33
|
|
Site:
Buffet-HOT ISLAND STARBOARD (EGG HARBOR)
|
|
Violation:
STANDING WATER WAS NOTED IN THE TECHNICAL COMPARTMENT UNDER THE HANDWASH SINK.
|
|
Recommendation:
Ensure that decks, bulkheads, deckheads, and attached equipment in food preparation, warewashing, pantries, and storage areas, are cleaned as often as necessary.
|
|
|
Item No.:
27
|
|
Site:
Buffet-CEREAL STATION
|
|
Violation:
STAGNANT, SOILED WATER WAS NOTED IN THE TECHNICAL COMPARTMENT UNDER THIS STATION.
|
|
Recommendation:
Ensure that nonfood-contact surfaces of equipment are kept free of an accumulation of dust, dirt, food residue, and other debris.
|
|
|
Item No.:
27
|
|
Site:
Buffet-HOT ISLAND PORT
|
|
Violation:
STANDING WATER WAS NOTED IN THE TECHNICAL COMPARTMENT UNDER THE HANDWASH SINK.
|
|
Recommendation:
Ensure that nonfood-contact surfaces of equipment are kept free of an accumulation of dust, dirt, food residue, and other debris.
|
|
|
Item No.:
34
|
|
Site:
Buffet-HOT ISLAND PORT
|
|
Violation:
THE WATER AT THE HANDWASH SINK WAS DRAINING VERY SLOWLY.
|
|
Recommendation:
Ensure that a plumbing system in a food area is maintained in good repair.
|
|
|
Item No.:
21
|
|
Site:
Buffet-HOT ISLAND PORT
|
|
Violation:
THE PLASTIC PROTECTIVE SHEETING WAS NOT REMOVED FROM THE CARVING STATION DRIP PAN HOUSING. THE SHEETING WAS CURLED ALONG THE EDGES, MAKING CLEANING DIFFICULT.
|
|
Recommendation:
Ensure that nonfood-contact surfaces of equipment that are exposed to splash, spillage, or other food soiling or that require frequent cleaning are constructed of a corrosion-resistant, nonabsorbent, and smooth material.
|
|
|
Item No.:
02
|
|
Site:
Medical-MEDICAL
|
|
Violation:
A REVIEW OF THE ELECTRONIC GASTROINSTESTINAL ILLNESS SURVEILLANCE LOG DID NOT NOTE A LISTING OF THE SYMPTOMS FOR THE RECORDED CASES. A REVIEW OF THE PAPER DOCUMENTATION DID NOT LIST ANY OF THE SYMPTOMS FOR THE FIVE MOST RECENT CRUISES REVIEWED. ACCORDING TO THE MEDICAL STAFF, THE CURRENT ELECTRONIC LOG HAS BEEN IN PLACE SINCE JUNE 2004.
|
|
Recommendation:
The gastrointestinal illness surveillance log entry for each passenger or crew member shall contain the following information:
(1) The first date of clinic visit or report to staff of illness; (2) The person's name, age and gender; (3) A designation as passenger or crew member; (4) Crew member position or job on the vessel, if applicable; (5) Cabin number; (6) Meal seating information; (7) Date and time of illness onset; (8) Illness symptoms, including the presence of the following selected signs and symptoms: numbers of episodes each of diarrhea and vomiting per day, bloody stools, fever, recorded temperature; (9) Notation on whether or not a stool specimen was requested and received; (10) Use of antidiarrheal medication; and (11) The presence of underlying medical conditions which may affect interpretation of acute gastrointestinal illness for example diabetic diarrhea, inflammatory bowel disease, gastrectomy or others.
|
|
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Item No.:
21
|
|
Site:
Buffet-GRILL STATION, PORT
|
|
Violation:
A LOOSE STAINLESS STEEL PANEL WAS NOTED ALONG THE LEFT SIDE OF THE SWINGING DOOR. OPEN SEAMS WERE NOTED ALONG THE COUNTER AND ALONG THE STAINLESS STEEL PANEL OF THE INDUCTION STATION.
|
|
Recommendation:
Ensure that nonfood-contact surfaces of equipment that are exposed to splash, spillage, or other food soiling or that require frequent cleaning are constructed of a corrosion-resistant, nonabsorbent, and smooth material.
|
|
|
Item No.:
21
|
|
Site:
Galley-MAIN GALLEY - DK 4 - HOT GALLEY
|
|
Violation:
THE MOUNTED THERMOMETER ON THE BAIN MARIE WAS MISSING THE PROTECTIVE COVER, MAKING THE AREA DIFFICULT TO CLEAN..
|
|
Recommendation:
Ensure that nonfood-contact surfaces of equipment that are exposed to splash, spillage, or other food soiling or that require frequent cleaning are constructed of a corrosion-resistant, nonabsorbent, and smooth material.
|
|
|
Item No.:
20
|
|
Site:
Buffet-THIRST QUENCHER STATION
|
|
Violation:
NUMEROUS COFFEE CUPS WERE CRACKED AND STAINED. THE CUPS WERE DISCARDED DURING THE INSPECTION.
|
|
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.
|
|
|
Item No.:
21
|
|
Site:
Galley-MAIN GALLEY - DK 4 - HOT GALLEY
|
|
Violation:
PEELING LABELS WERE NOTED ON THE HOT HOLDING CABINETS, MAKING CLEANING DIFFICULT.
|
|
Recommendation:
Ensure that nonfood-contact surfaces of equipment that are exposed to splash, spillage, or other food soiling or that require frequent cleaning are constructed of a corrosion-resistant, nonabsorbent, and smooth material.
|
|
|
Item No.:
27
|
|
Site:
Buffet-HEALTHY AND SWEET STATION
|
|
Violation:
A LARGE SHEET OF CARDBOARD AND A PIECE OF WOOD WERE NOTED IN THE TECHNICAL COMPARTMENT UNDER THIS STATION.
|
|
Recommendation:
Ensure that nonfood-contact surfaces of equipment are kept free of an accumulation of dust, dirt, food residue, and other debris.
|
|
|
Item No.:
26
|
|
Site:
Galley-MAIN GALLEY - DK 4 - HOT GALLEY
|
|
Violation:
ONE OF SIX PREVIOUSLY CLEANED BAIN MARIE PANS WAS FOUND SOILED AND STORED READY FOR USE.
|
|
Recommendation:
Ensure that food-contact surfaces of equipment and utensils are clean to sight and touch.
|
|
|
Item No.:
38
|
|
Site:
Buffet-THIRST QUENCHER STARBOARD
|
|
Violation:
TWO SQUEEGEES WERE STORED IN A SPACE THAT WAS NOT A DESIGNATED CLEANING LOCKER.
|
|
Recommendation:
Ensure that maintenance tools such as mops, brooms, and similar items are stored in a designated locker so they do not contaminate food, food-contact surfaces of utensils, and equipment, linens, and single-service and single-use articles.
|
|
|
Item No.:
21
|
|
Site:
Buffet-THIRST QUENCHER STARBOARD
|
|
Violation:
THE PROTECTIVE PLASTIC SHEETING WAS NOT REMOVED FROM THE BOTTOM OF THE JUICE DISPENSER DRIP PAN. THE SHEETING WAS CURLED ALONG THE EDGES, 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.:
28
|
|
Site:
Galley-DISHWASH/GLASS WASH AREA
|
|
Violation:
NUMEROUS LONG BLACK PLASTIC CONTAINERS WERE STACKED WHILE WET IMPEDING AIR DRYING.
|
|
Recommendation:
After cleaning and sanitizing, ensure that equipment and utensils are air-dried or adequately drained before contact with food. Ensure that clean equipment and utensils are stored: (1) In a self-draining position that allows air drying; and (2) Covered or inverted.
|
|
|
Item No.:
26
|
|
Site:
Galley-MAIN GALLEY - DK 4 - PASTRY
|
|
Violation:
THE INTERIOR REAR PANELS OF THE PREVIOUSLY CLEANED STACK OVENS WERE SOILED WITH A GREASY RESIDUE.
|
|
Recommendation:
Ensure that food-contact surfaces of equipment and utensils are clean to sight and touch.
|
|
|
Item No.:
26
|
|
Site:
Galley-DISHWASH/GLASSWASH AREA
|
|
Violation:
A FEW BOWLS WERE SOILED AND WET AND STORED AS CLEAN.
|
|
Recommendation:
Ensure that food-contact surfaces of equipment and utensils are clean to sight and touch.
|
|
|
Item No.:
20
|
|
Site:
Galley-DISHWASH/GLASS WASH AREA
|
|
Violation:
A FEW SMALL PLASTIC BOWLS WERE CRACKED AND STAGED ON THE CLEAN STAGING TABLE.
|
|
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.
|
|
|
Item No.:
20
|
|
Site:
Galley-MAIN GALLEY - DK 4 - PASTRY
|
|
Violation:
LOOSE AND PEELING SEALANT WAS NOTED ON THE INTERIOR SURFACES OF THE OVEN DOORS, 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.
|
|
|
Item No.:
29
|
|
Site:
Galley-DISHWASH/GLASS WASH AREA
|
|
Violation:
A LARGE WHITE PLASTIC PAIL WAS STAGED IN FRONT OF THE HANDWASH SINK.
|
|
Recommendation:
Ensure that handwashing facilities are used for no other purpose and are accessible at all times.
|
|
|
Item No.:
21
|
|
Site:
Galley-MAIN GALLEY - DK 4 - DISHWASH AREA (STBD)
|
|
Violation:
SOME OF THE SERVING TRAYS WERE DAMAGED ALONG THE EDGES, MAKING CLEANING DIFFICULT.
|
|
Recommendation:
Ensure that nonfood-contact surfaces of equipment that are exposed to splash, spillage, or other food soiling or that require frequent cleaning are constructed of a corrosion-resistant, nonabsorbent, and smooth material.
|
|
|
Item No.:
30
|
|
Site:
Galley-DISHWASH/GLASSWASH AREA
|
|
Violation:
A WASTE RECEPTACLE WAS NOT PROVIDED AT THE HANDWASH SINK.
|
|
Recommendation:
Ensure that a handwashing facility includes a sink, soap dispenser, single-use towels dispenser, and waste receptacle.
|
|
|
Item No.:
20
|
|
Site:
Galley-DISHWASH/GLASS WASH AREA
|
|
Violation:
SEVERAL OF THE SQUARE FOOD CONTAINERS HAD DAMAGED EDGES, 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.
|
|
|
Item No.:
26
|
|
Site:
Galley-DECK 5 - ROOM SERVICE PANTRY
|
|
Violation:
ONE PREVIOUSLY CLEANED BOWL WAS FOUND SOILED AND STORED AS CLEAN.
|
|
Recommendation:
Ensure that food-contact surfaces of equipment and utensils are clean to sight and touch.
|
|
|
Item No.:
20
|
|
Site:
Galley-
|
|
Violation:
SEAMS WERE NOTED BETWEEN THE ICE BIN AND THE UPPER COMPARTMENT OF THE ICE MACHINE, MAKING CLEANING DIFFICULT.
|
|
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.:
21
|
|
Site:
Galley-DECK 5 - HOT GALLEY
|
|
Violation:
LOOSE AND PEELING SEALANT WAS NOTED ON THE REAR PANELS OF SOME OVENS, MAKING CLEANING DIFFICULT.
|
|
Recommendation:
Ensure that nonfood-contact surfaces of equipment that are exposed to splash, spillage, or other food soiling or that require frequent cleaning are constructed of a corrosion-resistant, nonabsorbent, and smooth material.
|
|
|
Item No.:
21
|
|
Site:
Other-SILVER ROLLING STATION-DINING ROOM
|
|
Violation:
THE COUNTER AND FORMICA CABINET SURFACES, WERE DAMAGED MAKING CLEANING DIFFICULT.
|
|
Recommendation:
Ensure that nonfood-contact surfaces of equipment that are exposed to splash, spillage, or other food soiling or that require frequent cleaning are constructed of a corrosion-resistant, nonabsorbent, and smooth material.
|
|
|
Item No.:
33
|
|
Site:
Other-BAR STORE ROOM (FSD 11.4.00060
|
|
Violation:
A DISHRACK WAS USED FOR STORAGE MAKING THE DECK DIFFICULT TO CLEAN.
|
|
Recommendation:
Ensure that decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas are constructed and maintained for easy cleaning.
|
|
|
Item No.:
22
|
|
Site:
Galley-DECK 5 - DISHWASH AREA
|
|
Violation:
THE UPPER FINAL RINSE SRAY NOZZLES WERE NOT PROVIDING FULL COVERAGE. IN ADDITION, THE WATER SPRAY DID NOT HAVE A FAN PATTERN.
|
|
Recommendation:
Ensure that warewashing machines and their auxiliary components: (1) Are operated in accordance with the machine's data plate and other manufacturer's instructions. (2) A warewashing machine's conveyor speed or automatic cycle times are maintained accurately timed in accordance with manufacturer's specifications.
|
|
|
Item No.:
14
|
|
Site:
Pantry-POOL BAR
|
|
Violation:
A BAR SERVER WAS CUTTING LIME GARNISH WHILE WEARING A WATCH.
|
|
Recommendation:
While preparing food, ensure that food employees do not wear jewelry on their arms and hands.
|
|
|
Item No.:
21
|
|
Site:
Galley-DECK 6 - CHOPS GALLEY
|
|
Violation:
TWO HINGE COVERS WERE MISSING FROM THE HOT HOLDING CABINETS, 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.:
24
|
|
Site:
Bar-SKY BAR
|
|
Violation:
THE FREE CHLORINE RESIDUAL AT THE SANITIZE BUCKET WAS TESTED AT LESS THAN 50 PPM. THIS WAS CORRECTED DURING THE INSPECTION.
|
|
Recommendation:
Ensure that a chlorine solution used as a sanitizing solution has a concentration between 50 mg/L (ppm) and 200 mg/L (ppm).
|
|
|
Item No.:
31
|
|
Site:
Bar-LIDO BAR
|
|
Violation:
A JUG OF BLEACH WAS STORED WITH A DISHRACK OF SOILED GLASSES. THIS WAS NOT A DESIGNATED AREA FOR CHEMICAL STORAGE.
|
|
Recommendation:
Ensure that poisonous or toxic materials used in food area cleaning and maintenance are stored so they cannot contaminate food, equipment, utensils, linens, and single-service and single-use articles by separating the poisonous or toxic materials by storing in a cleaning materials locker.
|
|
|
Item No.:
30
|
|
Site:
Galley-CREW GALLEY
|
|
Violation:
THE HANDWASH STATION LOCATED BETWEEN THE STAFF MESS AND THE CREW GALLEY WAS MISSING THE "WASH HANDS OFTEN" SIGN.
|
|
Recommendation:
Ensure that a sign stating "WASH HANDS OFTEN" in a language that the food employees understand is posted over handwashing sinks.
|
|
|
Item No.:
41
|
|
Site:
Ventilation-AP-5-12-12.1
|
|
Violation:
THE DROP COLLECTOR WAS HEAVILY SOILED WITH MOLD. THE DRIP PAN AREA WAS ENCRUSTED WITH A WHITE GRANULAR MATERIAL.
|
|
Recommendation:
Ensure that air handling units are kept clean.
|
|
|
Item No.:
41
|
|
Site:
Children Area-
|
|
Violation:
THE WRITTEN POLICY/PROCEDURE ON WHAT TO DO SHOULD A CHILD DEVELOP SYMPTOMS OF A COMMON INFECTIOUS CHILDHOOD DISEASE WHILE AT THE CENTER WAS INCOMPLETE. THE YOUTH DIRECTOR VERBALLY EXPLAINED THE DETAILED PROCEDURE.
|
|
Recommendation:
Ensure that the child-activity center has a written policy on procedures to be followed when a child develops symptoms of an infectious illness while at the center.
|
|
|
Item No.:
30
|
|
Site:
Galley-CREW GALLEY
|
|
Violation:
THE HANDWASH STATION INSIDE THE GALLEY NEAR THE STAFF MESS PASSAGEWAY WAS POSTED OUT OF ORDER DUE TO A DEFECTIVE SENSOR. ANOTHER HANDWASH STATION WAS LOCATED IN THE IMMEDIATE AREA.
|
|
Recommendation:
Ensure that handwashing facilities are kept clean and in good repair.
|
|
|
Item No.:
10
|
|
Site:
Recreational Water Facilities-SOLARIUM POOL
|
|
Violation:
THE DRAINS AT THE TOP OF THE STEPS WERE NOT FITTED WITH ANTI-VORTEX (ANTI-ENTRAPMENT) DRAIN COVERS. THIS LOCATION IS INSIDE THE SWIMMING POOL.
|
|
Recommendation:
Ensure that anti-vortex drain covers are provided on swimming pools and whirlpool spas.
|
|
|
Item No.:
30
|
|
Site:
Bar-SCHOONER BAR PANTRY
|
|
Violation:
THE HANDWASH SINK WAS POSTED OUT OF ORDER DUE TO A DEFECTIVE SENSOR.
|
|
Recommendation:
Ensure that handwashing facilities are kept clean and in good repair.
|
|
|
Item No.:
10
|
|
Site:
Other-WHIRLPOOLS GENERAL
|
|
Violation:
THE RECORDS INDICATED THAT THE WATER IN THE WHIRLPOOLS WAS NOT CONSISTENTLY DISCHARGED ON A DAILY BASIS. SOME OF THE FIELDS FOR CHORINE RESIDUALS WERE BLANK WITH NO INDICATION THAT THE WHIRLPOOL WAS CLOSED OR THAT THE WATER WAS DUMPED.
|
|
Recommendation:
Ensure that the whirlpool spa water is changed daily.
|
|
|
Item No.:
26
|
|
Site:
Bar-SCHOONER BAR
|
|
Violation:
ONE PREVIOUSLY CLEANED PLASTIC DRINK GLASS WAS FOUND SOILED AND STORED READY FOR SERVICE.
|
|
Recommendation:
Ensure that food-contact surfaces of equipment and utensils are clean to sight and touch.
|
|
|
Item No.:
08
|
|
Site:
Potable Water-
|
|
Violation:
THE POTABLE WATER LINES SUPPLYING THE SHOWERS OF THE SUITES WERE NOT FITTED WITH BACKFLOW PREVENTION DEVICES. THIS WAS NOTED IN SUITES 1532, 1534, 1536, AND 1542.
|
|
Recommendation:
Ensure that backflow preventers are installed when air gaps are impractical or when water under pressure is required.
|
|
|
Item No.:
07
|
|
Site:
Potable Water-
|
|
Violation:
THE RECORDS FOR POTABLE WATER TANK DISINFECTION DID NOT INDICATE A 4-HOUR CONTACT TIME.
|
|
Recommendation:
Ensure that disinfection following potential contamination is accomplished by increasing free residual halogen to at least 50 mg/L (ppm) throughout the affected area and maintaining this concentration for 4 hours.
|
|
|
Item No.:
08
|
|
Site:
Potable Water-
|
|
Violation:
THE RECORDS FOR THE POTABLE WATER TANK DISINFECTION DID NOT INDICATE FLUSHING OF THE TANKS AFTER DISINFECTION. THE WRITTEN PROCEDURES FOR TANK DISINFECTION DID INDICATE FLUSHING.
THE WRITTEN PROCEDURE FOR TANK CLEANING INDICATED THAT THE TANKS WERE TO BE CLEANED USING HIGH PRESSURE FRESH WATER. THERE WAS NO INDICATION THAT A DETERGENT OR CLEANSER WAS TO BE USED DURING THE CLEANING PROCESS.
|
|
Recommendation:
Ensure that the disinfected parts of the system are flushed with potable water until the free residual halogen is 5.00 mg/L (ppm). Ensure that the documentation of the cleaning is maintained for 12 months and is available to the VSP for review during inspections.
|
|
|
Item No.:
03
|
|
Site:
Potable Water-
|
|
Violation:
THERE WERE A NUMBER OF DAYS WHEN THE FIRST READING AT OR ABOVE 2 PPM DURING PRODUCTION WAS BETWEEN 1-1.5 HOURS AFTER THE START OF PRODUCTION. MOST OF THESE READINGS WERE WELL ABOVE 2 PPM.
|
|
Recommendation:
Ensure that potable water is continuously halogenated to at least 2.0 mg/L (ppm) free residual halogen at the time of bunkering or production with an automatic halogenation device.
|
|
|
Item No.:
08
|
|
Site:
Potable Water-
|
|
Violation:
THE REDUCED PRESSURE BACKFLOW PREVENTION DEVICE AT THE HIGH SALINITY DISCHARGE FOR EVAPORATOR NUMBER 1 WAS TESTED DECEMBER 2004 BUT THE PRESSURE READINGS WERE NOT RECORDED.
|
|
Recommendation:
Ensure that backflow prevention devices requiring testing, for example reduced pressure backflow preventer and double check valves with test cocks, are inspected and tested with a test kit at least annually and that the test results showing the pressure differences on both sides of the valves are maintained for each device. Ensure that the inspection and test results for backflow preventers are retained for at least 12 months and are available to the VSP for review during inspections.
|
|
|
Item No.:
21
|
|
Site:
Galley-DECK 5 - HOT GALLEY
|
|
Violation:
THE MOUNTED THERMOMETER ON THE BAIN MARIE WAS MISSING THE PROTECTIVE COVER, MAKING THE AREA DIFFICULT TO CLEAN.
|
|
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-ENGINE ROOM
|
|
Violation:
THE POTABLE WATER LINES SUPPLYING THE WATER FOUNTAINS AND THE HOT POTABLE WATER LINE SUPPLYING THE SINK AT THE DISTRIBUTION CHLORINATION STATION WERE NOT STRIPED BLUE.
|
|
Recommendation:
Ensure that potable water piping is painted light blue or striped with 15 cm (6 inches) light blue bands or a light blue stripe at fittings on each side of partitions, decks, and bulkheads and at intervals not to exceed 5 m (15 feet) in all spaces, except where the decor would be marred by such markings.
|
|
|
Item No.:
26
|
|
Site:
Galley-DISWASH/GLASSWASH
|
|
Violation:
GLUE RESIDUE AND LABEL RESIDUE WERE NOTED ON THE BOTTOM OF THE LARGE PLASTIC PLATES.
|
|
Recommendation:
Ensure that food-contact surfaces of equipment and utensils are clean to sight and touch.
|
|