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Item No.:
*
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Site:
Other-CORRECTIVE ACTION STATEMENT
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Violation:
IN DEVELOPING THE CORRECTIVE ACTION STATEMENT FOR THIS INSPECTION, CRITICAL-ITEM DEFICIENCIES (DESIGNATED WITH YES IN CRITICAL COLUMN (WORTH 3 - 5 POINTS), WHETHER DEBITED OR NOT, SHOULD INCLUDE STANDARD OPERATING PROCEDURES AND MONITORING PROCEDURES IMPLEMENTED TO PREVENT THE RECURRENCE OF THE CRITICAL DEFICIENCY.
PREPARE CORRECTIVE ACTION STATEMENT AS A WORD PROCESSING OR SPREADSHEET FILE WHICH WILL BE SENT TO USPHS / VSP AS AN EMAIL MESSAGE ATTACHMENT. PLEASE EMAIL CORRECTIVE ACTION STATEMENT TO: VSP@CDC.GOV
USE EMAIL MESSAGE SUBJECT LINE: CARNIVAL TRIUMPH - CAS - [06/24/2002] .
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Recommendation:
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Item No.:
08
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Site:
Other-POTABLE WATER
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Violation:
A WRITTEN LIST OF THE BACK FLOW PREVENTERS AND LOCATION ON THE SHIP WAS NOTED. AN INSPECTION SCHEDULE HAS NOT BEEN DEVELOPED FOR THESE DEVICES.
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Recommendation:
5.7.1.1.3
The vessel shall provide a comprehensive cross- connection control program that provides safe connections to the potable water system through air gaps or appropriate backflow devices at the following locations, if present:
(1) Potable water supply lines to swimming pools, whirlpool spas, hot tubs, bathtubs, showers, and similar facilities; (2) Photographic laboratory developing machines and utility sinks; (3) Beauty and barber shop spray-rinse hoses; (4) Potable water faucets where hoses are connected or can be connected by threaded or quick-connect outlets such as those serving tanks containing chlorine and other chemicals, and deck taps; (5) Garbage grinders and pulpers; (6) Mechanical warewashing machines; (7) Hospital and laundry equipment; (8) Air conditioning expansion tanks; (9) Boiler feed water tanks; (10) Fire systems; (11) Toilets; (12) Potable water, bilge, and sanitary pumps that require priming; (13) Freshwater or saltwater ballast systems; (14) Bilge or other waste water locations; (15) International shore connection; and (16) Any other connection between potable and non-potable water systems.
5.7.2.2.1
Backflow prevention devices should be periodically inspected and any failed units shall be replaced.
5.7.2.2.2
Backflow prevention devices requiring testing, for example reduced pressure backflow preventer and double check valves with test cocks, shall be inspected and tested with a test kit at least annually. Test results showing the pressure differences on both sides of the valves shall be maintained for each device.
5.7.2.2.3
The inspection and test results for backflow preventers shall be retained for at least 12 months and shall be available to the VSP for review during inspections.
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Item No.:
08
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Site:
Other-CREW GALLEY
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Violation:
AN AIR GAP OR BACKFLOW PREVENTION DEVICE WAS NOT PROVIDED AT THE DETERGENT DISPENSER NEAR THE CREW MESS ENTRANCE. THIS WAS CORRECTED DURING THE INSPECTION.
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Recommendation:
5.7.1.2.1
Backflow preventers shall be installed when air gaps are impractical or when water under pressure is required.
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Item No.:
10
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Site:
Other-POOLS & SPAS
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Violation:
IT IS RECOMMENDED THAT WHEN FILTERS ARE BACKWASHED, IT IS WRITTEN IN THE LOG.
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Recommendation:
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Item No.:
16
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Site:
Other-CREW MESS
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Violation:
THE MILK BOX WAS TAGGED FOR 24 HOUR USE AS DAY STORES BUT THE MILK UNIT WAS NOT LABELED AS REQUIRED. THE MILK WAS TESTED AT 52F AND HAD BEEN IN THIS UNIT FOR FOUR HOURS. THE MILK WAS DISCARDED.
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Recommendation:
7.3.5.3.1.1
Potentially hazardous food shall be maintained:
(1) At 60C (140F) [roasts 54C (130F)] or above,; or (2) At 5C (41F) or less.
7.3.5.3.7
Refrigerated, ready-to-eat, potentially hazardous food may be held at 7C (45F) up to 24 hours in existing short term holding refrigeration equipment provided:
(1) The equipment is designated by a permanent label affixed to it indicating the maximum allowable product temperature is 7C (45F) and the maximum allowable storage time is 24 hours; (2) All containers of potentially hazardous foods placed in the unit must be labeled with a date and time by which food shall be used or discarded; (3) Potentially hazardous foods when placed in the equipment shall be at 5C (41F) or less; and (4) When the equipment is upgraded or replaced, it shall be with equipment that can maintain the potentially hazardous food at 5C (41F) or less.
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Item No.:
18
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Site:
Other-COLD ROOM 19
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|
Violation:
RAW SHELL EGGS WERE STORED DIRECTLY ON TOP OF JUICE CONTAINERS IN A DELIVERY TROLLEY. THIS WAS IMMEDIATELY CORRECTED.
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Recommendation:
7.3.3.2.1.1
Food shall be protected from cross-contamination by: (1) Physically separating raw animal foods during storage, preparation, holding, and display from raw ready-to-eat food including other raw animal food such as fish for sushi or molluscan shellfish, or other raw ready-to-eat food such as vegetables, and cooked ready-to-eat food; so products do not physically touch, and so as to prevent dripping of one product into another.
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Item No.:
19
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Site:
Other-POULTRY THAW ROOM
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|
Violation:
A COVERED CONTAINER OF MARINATING CHICKEN WAS NOTED UNDER THE EVAPORATOR DRIP PAN. CONDENSATE WAS COLLECTING ON THIS PAN AND DRIPPING DOWN.
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Recommendation:
Do not store food under this drip pan.
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Item No.:
19
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Site:
Other-CREW GALLEY
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|
Violation:
THE INSERT AND DRAIN TUBE FOR THE DIPPER WELL WERE DAMAGED.
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Recommendation:
Replace the insert and drain tube.
7.3.3.4.2.4
During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored:
(4) In running water of sufficient velocity to flush particulates to the drain, if used with moist food such as ice cream or mashed potatoes.
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Item No.:
19
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Site:
Other-PASTRY/BAKERY
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Violation:
THE INSERT AND DRAIN TUBE WERE MISSING AT THE DIPPER WELL.
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Recommendation:
Replace the insert and drain tube.
7.3.3.4.2.4
During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored:
(4) In running water of sufficient velocity to flush particulates to the drain, if used with moist food such as ice cream or mashed potatoes.
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Item No.:
19
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Site:
Other-PARIS PORT AFT WAIT STATION
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|
Violation:
TWO BREAD BASKETS THAT WERE TAKEN FROM THE DINING ROOM TABLES WERE PLACED ON THE CLEAN SIDE OF THE WAIT STATION.
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Recommendation:
Separate items removed from tables by placing them on the soiled side of the wait station.
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Item No.:
19
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Site:
Other-CENTER MAIN GALLEY
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|
Violation:
THE SCOOPS FOR FLOUR AND RICE WERE STORED WITH THEIR HANDLES IN CONTACT WITH THE FOOD.
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Recommendation:
7.3.3.4.2.2
During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored:
(2) In food that is not potentially hazardous with their handles above the top of the food within containers or equipment that can be closed, such as bins of sugar, flour, or cinnamon.
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Item No.:
20
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Site:
Other-CENTER MAIN GALLEY
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|
Violation:
THE BLAST CHILLER HAS BEEN OUT OF ORDER FOR APPROXIMATELY 1 1/2 MONTHS.
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Recommendation:
Repair or replace the blast chiller.
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Item No.:
20
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|
Site:
Other-SALAD APPETIZER PANTRY
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|
Violation:
A WHISK WAS NOTED THAT HAD A DEEP RECESS WHERE THE HEAD OF THE WHISK WAS ATTTACHED TO THE HANDLE. THIS AREA WAS DIFFICULT TO CLEAN.
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Recommendation:
7.4.2.2.1
Multiuse food-contact surfaces shall be:
(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.
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Item No.:
20
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Site:
Other-LIDO PANTRY
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|
Violation:
SOFT SEALANT WAS NOTED ON THE FOOD CONTACT SURFACE OF THE SLICER.
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Recommendation:
Replace with a hard easily cleanable sealant.
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Item No.:
21
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|
Site:
Other-DISCO PANTRY
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|
Violation:
THE ICE MACHINE DOORS DID NOT SEAL PROPERLY.
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|
Recommendation:
Replace the door hinges.
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Item No.:
21
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|
Site:
Other-POTATO ROOM
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|
Violation:
LOOSE SEALANT WAS NOTED AROUND THE GASKET OF THE POTATO PEELER CHUTE HATCH.
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|
Recommendation:
Remove this sealant.
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Item No.:
21
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|
Site:
Other-PROVISIONS-MEAT PREPARATION
|
|
Violation:
MOLD STAIN WAS NOTED ON THE CAULKING AT THE TABLE-BULKHEAD JUNCTURE.
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|
Recommendation:
7.4.1.1.9
Nonfood-contact surfaces of equipment that are exposed to splash, spillage, or other food soiling or that require frequent cleaning shall be constructed of a corrosion-resistant, nonabsorbent, and smooth material.
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Item No.:
21
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|
Site:
Other-CREW MESS
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|
Violation:
A THERMOMETER WAS NOT PROVIDED INSIDE THE MILK DISPENSER AND THE DOOR MOUNTED THERMOMETER WAS BROKEN.
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|
Recommendation:
7.4.2.4.9.2
Temperature measuring devices shall conform to the following guidelines:
(2) Cold or hot holding equipment used for potentially hazardous food shall be designed to include and shall be equipped with at least one integral or affixed temperature measuring device that is located to allow easy viewing of the device's temperature display.
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Item No.:
21
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|
Site:
Other-STAFF MESS
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|
Violation:
THE WIRES IN THE JUICE DISPENSER TECHNICAL SPACE MADE IT DIFFICULT TO CLEAN.
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|
Recommendation:
7.4.2.2.6
Nonfood-contact surfaces shall be 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:
Other-LONDON DINING ROOM PANTRY
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|
Violation:
THE LOCATION OF THE WIRES IN THE JUICE DISPENSER MADE IT DIFFICULT TO CLEAN.
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|
Recommendation:
7.4.2.2.6
Nonfood-contact surfaces shall be 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:
Other-CREW GALLEY
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|
Violation:
A CRACK WAS NOTED IN THE WOK BOWL.
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|
Recommendation:
7.4.2.1.2
Nonfood-contact surfaces of equipment and utensils shall be designed and constructed to be durable and to retain their characteristic qualities under normal use conditions.
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Item No.:
22
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|
Site:
Other-MAIN POTWASH
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|
Violation:
THE FINAL RINSE WATER TEMPERATURE WAS TESTED AT 184F WHILE THE MOUNTED THERMOMETER NOTED 158F. IN ADDITION, THE ITEMS PLACED IN THE SINK WERE THERE FOR LESS THEN 10 SECONDS. ALL ITEMS WERE SAID TO GO THROUGH THE AUTOMATIC WAREWASH UNIT WHICH WAS OPERATING PROPERLY.
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|
Recommendation:
7.5.2.1.1
Water temperature measuring devices:
(1) That are scaled in Celsius or dually scaled in Celsius and Fahrenheit shall be designed to be accurate to 1.5C in the intended range of use. (2) That are scaled only in Fahrenheit shall designed to be accurate to 3F in the intended range of use.
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Item No.:
22
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|
Site:
Other-MAIN POTWASH
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|
Violation:
WATER WAS LEAKING OUT OF THE NEXT TO LAST DOORS OF THE WAREWASH MACHINE. EXCESS WATER WAS NOTED ON THE DECK. .
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|
Recommendation:
Replace the door gaskets.
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Item No.:
22
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|
Site:
Other-PROVISIONS-MEAT PREPARATION
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|
Violation:
THE WAREWASH UNIT WAS POSTED OUT OF ORDER.
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|
Recommendation:
Repair or replace this unit.
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Item No.:
24
|
|
Site:
Other-CREW DISHWASH/GLASSWASH
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|
Violation:
THE FINAL RINSE TEMPERATURE WAS TESTED AT 140F, THEN 154F, AND FINALLY 140F AT THE DISHWASH UNIT. THIS UNIT WAS IN ACTIVE USE.
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|
Recommendation:
7.5.6.1.2
In a mechanical operation, the temperature of the fresh hot water sanitizing rinse as it enters the manifold may not be more than 90C (194F), or less than:
(1) For a stationary rack, single temperature machine, 74C (165F); or (2) For all other machines, 82C (180F). (3) A utensil surface temperature of 71C (160F) as measured by an irreversible registering temperature indicator shall be achieved. (4) The maximum temperature of 90C (194F), 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.:
24
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|
Site:
Other-LIDO AND LONDON DISHWASHING
|
|
Violation:
THE FINAL RINSE PRESSURE WAS 5 PSI. THE SPRAY PATTERN DID NOT FULLY COVER THE PLATES BEING SANITIZED. THIS INEFFECTIVE SPRAY PATTERN WAS ALSO NOTED IN THE LONDON DISHWASH UNIT.
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|
Recommendation:
7.5.4.1.1
Warewashing equipment shall be maintained in good repair and proper adjustment including:
(1) Warewashing equipment shall be maintained in a state of repair and condition that meets the standards of the materials, design, and construction of these guidelines. (2) Water pressure, and water temperature measuring devices shall be maintained in good repair and be accurate within the intended range of use.
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Item No.:
24
|
|
Site:
Other-CREW POTWASH
|
|
Violation:
THE FINAL RINSE TEMPERATURE WAS TESTED AT 166F WHILE THE MOUNTED THERMOMETER REGISTERED 182F. THIS COMPARTMENT WAS SAID TO HAVE JUST BEEN FILLED BUT WAS ALREADY IN USE. THE POTWASH WORKERS DID NOT HAVE THERMOMETERS TO CHECK THE WATER TEMPERATURE.
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|
Recommendation:
7.5.6.1.1
In a manual operation, if immersion in hot water is used for sanitizing:
(1) The temperature of the water shall be maintained at 77C, (171F) or above; and (2) The food-contact surface shall be immersed for at least 30 seconds.
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Item No.:
26
|
|
Site:
Other-CREW GALLEY
|
|
Violation:
THE FRYER COILS WERE SOILED WITH A BLACK FOOD RESIDUE.
|
|
Recommendation:
7.5.5.1.1
Food-contact surfaces of equipment and utensils shall be clean to sight and touch.
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Item No.:
26
|
|
Site:
Other-CREW BAR
|
|
Violation:
THE BULB FOR THE POPCORN POPPER WAS SOILED WITH GREASE SPLATTER.
|
|
Recommendation:
7.5.5.1.1
Food-contact surfaces of equipment and utensils shall be clean to sight and touch.
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Item No.:
27
|
|
Site:
Other-POTATO ROOM
|
|
Violation:
THE CAULKING AROUND THE GASKET OF THE POTATO PEELER WAS STAINED, SLIMEY, AND SOILED.
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|
Recommendation:
7.5.5.1.3
Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.
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Item No.:
27
|
|
Site:
Other-STAFF MESS
|
|
Violation:
THE TECHNICAL SPACE OF THE JUICE DISPENSER WAS SOILED.
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|
Recommendation:
7.5.5.1.3
Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.
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Item No.:
27
|
|
Site:
Other-LONDON DINING ROOM PANTRY
|
|
Violation:
THE TECHNICAL SPACE OF THE JUICE DISPENSER WAS SOILED WITH JUICE RESIDUE.
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|
Recommendation:
7.5.5.1.3
Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.
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Item No.:
27
|
|
Site:
Other-SALAD APPETIZER PANTRY
|
|
Violation:
THE TECHNICAL SPACE UNDER THE COLD TOP WAS SOILED.
|
|
Recommendation:
7.5.5.1.3
Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.
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Item No.:
27
|
|
Site:
Other-CREW BREAK ROOM
|
|
Violation:
THE TECHNICAL SPACE OF THE JUICE DISPENSER WAS SOILED.
|
|
Recommendation:
7.5.5.1.3
Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.
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Item No.:
27
|
|
Site:
Other-HOT LINE
|
|
Violation:
GREASE WAS NOTED IN THE NON-FOOD CONTACT SURFACES OF THE BROILER UNITS AROUND THE SHELF ADJUSTING ARM. THIS WAS NOTED ON THE SINGLE COMPARTMENT UNITS.
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|
Recommendation:
7.5.5.1.3
Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.
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Item No.:
28
|
|
Site:
Other-PARIS PORT DISHWASH/GLASSWASH
|
|
Violation:
THE PLATES STORED IN TROLLEYS WERE NOT COVERED OR INVERTED.
|
|
Recommendation:
7.5.7.3.2
Clean equipment and utensils shall be stored:
(1) In a self-draining position that allows air drying; and (2) Covered or inverted.
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Item No.:
28
|
|
Site:
Other-PROVISIONS-MEAT PREPARATION
|
|
Violation:
THE KNIVES WERE STORED IN SLEEVES THAT WERE NOT EASY TO CLEAN.
|
|
Recommendation:
Install a easy to clean knife holder/rack.
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Item No.:
32
|
|
Site:
Other-MAIN GALLEY CORRIDOR
|
|
Violation:
BUTTER, AND A SODA CAN WERE IN THE HANDWASH SINK WASTE BIN. THIS BIN WAS NOT COVERED.
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|
Recommendation:
7.7.2.1.3
Receptacles and waste-handling containers shall be kept covered when not in continuous use and after they are filled.
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Item No.:
33
|
|
Site:
Other-LONDON DINING ROOM PANTRY
|
|
Violation:
THE DECK UNDER THE COUNTER WAS SOILED.
|
|
Recommendation:
7.7.4.2.1
Decks, bulkheads, deckheads, and attached equipment in food preparation, warewashing, pantries, and storage areas, shall be cleaned as often as necessary.
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Item No.:
33
|
|
Site:
Other-SALAD APPETIZER PANTRY
|
|
Violation:
THE DECK UNDER THE COLD TOP TECHNICAL SPACE WAS SOILED AS WAS THE DECK DRAIN.
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|
Recommendation:
7.7.4.2.1
Decks, bulkheads, deckheads, and attached equipment in food preparation, warewashing, pantries, and storage areas, shall be cleaned as often as necessary.
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Item No.:
33
|
|
Site:
Other-MAIN GALLEY CORRIDOR
|
|
Violation:
CIGARETTE BUTTS, ASHES, AND PAPER WERE NOTED ON THE DECK NEXT TO THE HANDWASH SINK BY THE REVOLVING DOORS.
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|
Recommendation:
7.7.4.2.1
Decks, bulkheads, deckheads, and attached equipment in food preparation, warewashing, pantries, and storage areas, shall be cleaned as often as necessary.
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Item No.:
33
|
|
Site:
Other-CREW GALLEY
|
|
Violation:
A CORRODED PROFILE STRIP WAS NOTED IN THE TECHNCIAL SPACE WHERE THE WATER LEAK WAS NOTED.
|
|
Recommendation:
Replace this profile strip.
7.7.4.1.5
Decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas shall be corrosion-resistant.
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Item No.:
33
|
|
Site:
Other-ELEVATORS
|
|
Violation:
THE DOOR TRACKS WERE SOILED.
|
|
Recommendation:
7.7.4.2.1
Decks, bulkheads, deckheads, and attached equipment in food preparation, warewashing, pantries, and storage areas, shall be cleaned as often as necessary.
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Item No.:
33
|
|
Site:
Other-PROVISIONS-VEGETABLE PREPARATION ROOM
|
|
Violation:
THE DIAMOND PLATE WAS LOOSE AND A GAP WAS NOTED AT THE JUNCTURE BETWEEN IT AND THE DECK TILES.
|
|
Recommendation:
7.7.4.1.1
Decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas shall be constructed and maintained for easy cleaning.
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|
Item No.:
34
|
|
Site:
Other-PASTRY/BAKERY
|
|
Violation:
A LEAK WAS NOTED AT THE HANDWASH SINK WASTELINE.
|
|
Recommendation:
7.7.3.3.1
A plumbing system in a food area shall be maintained in good repair.
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|
Item No.:
34
|
|
Site:
Other-CREW GALLEY
|
|
Violation:
A SLIGHT LEAK WAS NOTED AT THE WASTE LINE OF THE HANDWASH SINK.
|
|
Recommendation:
7.7.3.3.1
A plumbing system in a food area shall be maintained in good repair.
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|
Item No.:
34
|
|
Site:
Other-CREW GALLEY
|
|
Violation:
A LEAK WAS NOTED AT A POTABLE WATER LINE FOR THE ICE MACHINE. THIS LEAK WAS IN THE TECHNICAL SPACE UNDER A PREPARATION COUNTER.
|
|
Recommendation:
7.7.3.3.1
A plumbing system in a food area shall be maintained in good repair.
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|
Item No.:
34
|
|
Site:
Other-LONDON DISHWASH/GLASSWASH
|
|
Violation:
A SLIGHT LEAK WAS NOTED AT THE BACKFLOW PREVENTION DEVICE AT THE GLASSWASH UNIT.
|
|
Recommendation:
7.7.3.3.1
A plumbing system in a food area shall be maintained in good repair.
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|
Item No.:
34
|
|
Site:
Other-CREW GALLEY
|
|
Violation:
A LEAK WAS NOTED AT THE WASTELINE OF THE HANDWASH SINK NEAR THE COOK TOP.
|
|
Recommendation:
7.7.3.3.1
A plumbing system in a food area shall be maintained in good repair.
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|
|
Item No.:
34
|
|
Site:
Other-STARBOARD AFT TOAST STATION
|
|
Violation:
THE HANDWASH SINK WAS OUT OF ORDER. THERE WAS ANOTHER SINK WITHIN 25 FEET OF THIS STATION.
|
|
Recommendation:
7.7.3.3.1
A plumbing system in a food area shall be maintained in good repair.
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|
|
Item No.:
34
|
|
Site:
Other-LONDON DINING ROOM PANTRY
|
|
Violation:
HOT WATER WAS NOT PROVIDED AT THE UTILITY SINK.
|
|
Recommendation:
7.7.3.3.1
A plumbing system in a food area shall be maintained in good repair.
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|
|
Item No.:
36
|
|
Site:
Other-CREW BAR
|
|
Violation:
THE BULB FOR THE POPCORN POPPER WAS NOT SHATTER-RESISTANT.
|
|
Recommendation:
7.7.5.2.1
Light bulbs shall be shielded, coated, or otherwise shatter-resistant in areas where there is exposed food; clean equipment, utensils, and linens; or unwrapped single-service, and single-use articles.
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|
|
Item No.:
37
|
|
Site:
Other-HOT LINE
|
|
Violation:
EXCESS STEAM WAS NOTED COMING FROM THE STEAM TABLE. THE WATER TEMPERATURE WAS TESTED AT 212F.
|
|
Recommendation:
7.4.3.2.1
Ventilation hood systems and devices shall be sufficient in number and capacity to prevent grease or condensation from collecting on bulkheads and deckheads. It may not be necessary to keep the water at such a high temperature in order to maintains hot foods at or above 140F.
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Item No.:
37
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Site:
Other-CREW DISHWASH/GLASSWASH
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Violation:
STEAM WAS ESCAPING FROM THE GLASSWASH UNIT. CONDENSATE WAS NOTED ON THE A/C VENT COVER.
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Recommendation:
7.4.3.2.1
Ventilation hood systems and devices shall be sufficient in number and capacity to prevent grease or condensation from collecting on bulkheads and deckheads.
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Item No.:
38
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Site:
Other-PARIS WINE CELLAR
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Violation:
THE ICE MACHINE WAS POSTED OUT OF ORDER. THE STAFF STATED THAT THIS MACHINE WORKS BUT IS SCHEDULED TO BE MOVED TO ANOTHER LOCATION SO THAT ADDITIONAL STORAGE WILL BE AVAILABLE FOR THE WINE CELLAR.
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Recommendation:
Move this machine or use it where it is.
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Item No.:
38
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Site:
Other-PASTRY/BAKERY
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Violation:
THE WAREWASH UNIT AND DOUGH SHEETER WERE POSTED OUT OF ORDER.
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Recommendation:
Repair or replace these units.
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Item No.:
38
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Site:
Other-CLEANING SUPPLIES LOCKER
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Violation:
THE FLOOR SINK WAS FULL OF BROOMS AND MOP HANDLES.
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Recommendation:
7.7.7.1.3
Maintenance tools such as mops, brooms, and similar items shall be stored in an orderly manner that facilitates cleaning of the area used for storing the maintenance tools.
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