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Item No.:
14
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Site:
Other-WINDJAMMER
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Violation:
A few boxes of food and crates of milk were stored on the deck after being brought up from provisions.
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Recommendation:
During transportation and storage, food shall be protected from contamination.
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Item No.:
38
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Site:
Other-WINDJAMMER
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Violation:
There were 90 degree angles between the base of the buffet line and the deck. Also the bulkhead under the bottom door sills were unfinished making these areas difficult to clean.
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Recommendation:
Decks, bulkheads, and deckheads in food preparation, warewashing, and storage areas, including pantries, shall be designed and constructed for easy cleanability, shall be corrosion-resistant, maintained in good repair, and kept clean.
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Item No.:
20
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Site:
Other-WINDJAMMER
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Violation:
The teflon coating on one of the woks on the buffet was heat damaged making it difficult to clean.
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Recommendation:
Food-contact and ice-contact surfaces must be constructed of materials that are nontoxic, smooth, corrosion-resistant, nonabsorbent, and durable under conditions of normal use.
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Item No.:
30
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Site:
Other-WINDJAMMER
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Violation:
Stacks of soiled pots and pans were stored on the deck at soiled equipment drop-off.
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Recommendation:
Sufficient storage space for clean and dirty pots and pans must be provided to avoid further contamination from storing them on the deck.
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Item No.:
7
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Site:
Other-WINDJAMMER
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Violation:
The clean dish landing on the dishwashing machine did not slope to the drain and water was standing on the landing.
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Recommendation:
Water supply lines and fixtures must be free from leaks and properly installed. Wastewater from equipment and sinks must be properly drained to prevent pooling.
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Item No.:
6
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Site:
Other-SWIMMING POOL
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Violation:
There were several entries in the chlorine log that were less than 1.0 ppm. Comments were made in the log indicating that the chlorine was adjusted.
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Recommendation:
Recirculation and disinfection systems used with swimming pools and whirlpools must be operated and maintained in good repair in accordance with the manufacturer's specifications, recommendations and standards. Recirculating swimming pool water must be filtered and disinfected by bromination or chlorination to maintain a free halogen residual of between 1.0-2.0 ppm.
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Item No.:
15
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Site:
Other-MAIN GALLEY DECK 4 / HOT GALLEY
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Violation:
Raw beef was stored in a lexan bin above a lexan bin of grated cheese.
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Recommendation:
Because of the possibility of cross-contamination, cooked or ready-to-eat foods and raw poultry, meat or seafood must be stored either in separate refrigerators or freezers, in separate sections of the same refrigerator or freezer or on different shelves of the same refrigerator or freezer with cooked or ready-to-eat foods always stored above raw food.
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Item No.:
27
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Site:
Other-MAIN GALLEY DECK 4 / HOT GALLEY
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Violation:
There were multiple chef cloths found on top of the auto shaam by the blast chiller.
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Recommendation:
Store chef's cloths areas that will prevent them from contamination.
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Item No.:
21
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Site:
Other-MAIN GALLEY DECK 4 / PASTRY
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Violation:
There was a wheeled cart from the Vancouver Port Authority, with a wooden platform. This cart was not designed for use in food service spaces and was difficult to clean.
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Recommendation:
Nonfood preparation equipment must be easily cleanable, in good repair, and corrosion-resistant.
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Item No.:
22
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Site:
Other-MAIN GALLEY DECK 4 / SCULLERY
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Violation:
The main dishwashing machine conveyer had numerous broken tines making it difficult to properly position dishes on the conveyer.
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Recommendation:
Dishes and utensils must be cleaned and sanitized utilizing spray-type dishwashing machines. These machines shall be properly installed and maintained in good repair. Machines shall be operated in accordance with manufacturers' instructions, and utensils and equipment placed in the machine shall be exposed to all dishwashing cycles. All automatic detergent dispensers, wetting agent dispensers, and liquid sanitizer injectors shall be properly installed and maintained.
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Item No.:
11
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Site:
Other-MAIN GALLEY DECK 4 / SOUP STATION
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Violation:
A lexan container of cooked rice was found on an undercounter shelf with an internal product temperature of 131oF.
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Recommendation:
Potentially hazardous food must be refrigerated in a manner that promotes rapid cooling. Such foods prepared in large volumes or quantities can be rapidly cooled utilizing such methods as shallow pans, agitation, quick chilling in freezer units, or ice baths external to the food container. The use of blast freezers are very effective in reducing temperatures quickly.
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Item No.:
20
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Site:
Other-MAIN GALLEY DECK 5 / BAKERY
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Violation:
The proofing cabinet doors had gaps and split metal making them difficult to clean.
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Recommendation:
Food-contact surfaces must be easily cleanable and free of difficult-to-clean internal corners, crevices, and fasteners.
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Item No.:
20
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Site:
Other-MAIN GALLEY DECK 5 / BAKERY
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Violation:
Numerous roll/muffin pans were found with split and flaking metal making them difficult to clean and possibly contaminating food with metal flakes.
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Recommendation:
Food-contact and ice-contact surfaces must be constructed of materials that are nontoxic, smooth, corrosion-resistant, nonabsorbent, and durable under conditions of normal use.
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Item No.:
11
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Site:
Other-MAIN GALLEY DECK 5 / HOT GALLEY
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Violation:
The upper cabinet of the auto shaam had an internal ambient temperature of 119oF, and an internal product temperature of salmon of 129oF.
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Recommendation:
Sufficient baine-maries and other heat retention equipment for storing and transporting potentially hazardous food must be provided and maintained to assure that all foods are held at or above 140oF (60oC). This equipment shall not be used to heat food.
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