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Item No.:
11
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Site:
Medical-
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Violation:
The medical staff had a list of food employees. The list did not include the chief refrigeration engineer, the fitter refrigeration worker, or the assistant refrigeration worker. These individuals work on the ice machines and should be included on the list.
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Recommendation:
Ensure that the list of food service workers includes all staff that they are restricted from working with warewashing equipment, clean equipment, utensils, and linens, and unwrapped single-service and single-use articles. The restricted individual shall not return to the above duties until they are symptom free for a minimum of 48 hours.
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Item No.:
19
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Site:
Provisions-Dry Stores
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Violation:
There were two boxes of raw peanuts that were not tightly sealed after opening.
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Recommendation:
Ensure that foods are tightly sealed to prevent contamination.
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Item No.:
19
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Site:
Buffet-
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Violation:
The ice cream cones were placed in a pan with a lid and not under the sneeze guard. There were no serving utensils for the cones.
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Recommendation:
Provide serving utensils or dispensing tissues for the cones. 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:
Galley-
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Violation:
A colander with spaghetti was placed on the deck sink grate and not a deck stand.
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Recommendation:
Do not place containers of food on the deck or deck sink grate. Use appropriate tables or deck stands for food containers.
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Item No.:
19
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Site:
Galley-Pastry Area
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Violation:
A large platter of cup cakes were not covered in the walk-in refrigeration unit.
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Recommendation:
Ensure all stored foods are covered to prevent contamination.
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Item No.:
20
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Site:
Buffet-
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Violation:
It appeared that there was a missing panel in the upper section of the microwave. The area around the fans had holes, gaps and other difficult to clean features.
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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; (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.:
21
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Site:
Buffet-Officer's Mess Locker
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Violation:
There were rough painted plywood panels that were used as guards on the sides of the shelving units.
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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.
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Item No.:
21
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Site:
Buffet-Annex Dry Stores Room
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Violation:
The bottom area of the shelving legs had holes and gaps, making cleaning difficult.
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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:
Preparation Room-
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Violation:
There was corrosion on a line on the food waste unit under the soiled side ramp near the black valve.
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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.
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Item No.:
22
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Site:
Galley-Dishwash
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Violation:
There was foam in the final rinse section of the dishwash machine. This was corrected.
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Recommendation:
Ensure that the wash, rinse, and sanitize solutions are maintained clean.
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Item No.:
28
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Site:
Galley-Pastry Area
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Violation:
A table that was said to be used for staging plates was placed under a bulkhead mounted fly trap.
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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.:
28
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Site:
Galley-Appetizer Pantry Area
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Violation:
Trolleys with clean plates were staged under the hood cleaning cabinets.
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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.:
30
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Site:
Galley-Dishwash
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Violation:
A waste receptacle was not provided at the handwash station on the soiled end.
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Recommendation:
Ensure that a handwashing facility includes a sink, soap dispenser, single-use towels dispenser, and waste receptacle.
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Item No.:
33
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Site:
Bar-Sunset
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Violation:
There was a small locker that was used to store bottles of liquor. The bulkhead was not finished and was made of lagging. There was exposed electrical lines and ductwork in this room. There was a gap between the deck and the bulkhead. These features made 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. 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-Annex Dry Stores Room
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Violation:
The deck under the shelving legs 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-Annex Dry Stores Room
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Violation:
The deck/bulkhead juncture 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.:
33
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Site:
Buffet-Annex Dry Stores Room
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Violation:
There was an open channel in the door frame where the locking pin area was not closed. This was also noted in the staff mess.
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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.:
33
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Site:
Buffet-Staff
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Violation:
There was a section of missing coving next to the ice cream machine.
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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.:
40
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Site:
Galley-Potwash Area
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Violation:
There was a locker next to walk-in refrigeration unit "Room 53" that had an excessive amount of equipment creating harborage conditions. Some of this equipment included soiled pizza baking pans.
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Recommendation:
Remove excess equipment and soiled equipment to prevent insect attraction and harborage.
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