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Item No.:
06
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Site:
Potable Water-Halogen Analyzer-Chart Records
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Violation:
There were five days where the deck 9 far point halogen analyzer-chart records indicated the free residual halogen was less than 0.2 ppm. On July 29, from 2315 hrs to 0015 hrs, from 0500 hrs to 0630 hrs, from 0800 hrs to 1200 hrs; on August 16, from 2000 hrs to 0145 hrs; on September 8, from 2345 hrs to 0100 hrs, and 0615 hrs to 0900 hrs; on October 25, from 0900 hrs to 1200 hrs; on October 29, from 2315 hrs to 0230 hrs. There was no indication in the records of any unusual water events in the potable water system.
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Recommendation:
Ensure that halogen analyzer-chart recorder charts are changed, initialed, and dated daily and contain notations of any unusual water events in the potable water system.
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Item No.:
08
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Site:
Potable Water-Cross-Connection Control Program
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Violation:
The list of testable devices did not have the connection they protected identified in the cross-connection control program. Only the device type and location were listed. This was identified in the May 2010 inspection report.
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Recommendation:
Ensure that the cross-connection control program includes at minimum: a complete listing of cross-connections and the backflow prevention method/device for each, so that there is a match to the plumbing system component and location, and an inspection frequency. Ensure that air-gaps are included in the listing.
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Item No.:
08
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Site:
Potable Water-Buffet Beverage Stations
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Violation:
There was only one backflow prevention device installed on the potable water line at each beverage station. There were coffee and juice machines at each beverage station.
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Recommendation:
Install backflow prevention device on each potable water line serving different types of equipment. One backflow prevention device can be used for multiple pieces of similar equipment (e.g. coffee machines).
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Item No.:
18
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Site:
Buffet-Hamburger Grill
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Violation:
Raw hamburger was stored above cheese slices in the upright reach-in refrigerator. This was corrected.
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Recommendation:
Ensure that food is 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:
Buffet-Taste of Nations
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Violation:
The condiment containers displayed on the raised shelf at the bread station were not fully protected by the portable sneeze shield.
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Recommendation:
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.:
20
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Site:
Buffet-Potwash - Clean Storage Rack
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Violation:
There were three cutting boards with plastic fibers on both sides.
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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. 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.:
20
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Site:
Buffet-Deli Station
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Violation:
There was loose/peeling sealant on the back of the meat slicer.
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Recommendation:
Remove the loose/peeling sealant. 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.
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Item No.:
21
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Site:
Buffet-Dessert Station
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Violation:
The control box cover panel, in the upper right of technical space 4811.092.460, was missing.
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Recommendation:
Install the control box cover plate.
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Item No.:
21
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Site:
Buffet-Dessert Station
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Violation:
The technical space access panel near on the dessert display case was not secured.
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Recommendation:
Secure the access panel.
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Item No.:
21
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Site:
Buffet-Taste of Nations
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Violation:
The pipe insulation in the technical space of unit 4811.093.173 was loose and peeling. In addition, there was excessive sealant on the left temperature gauge faceplate of the unit. These feature make cleaning difficult.
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Recommendation:
Replace and/or properly secure the pipe insulation to provide a smooth easily cleanable surface. Remove the excess sealant from the temperature gauge faceplate.
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Item No.:
21
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Site:
Buffet-Pizzeria
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Violation:
The gasket on the swinging door between the service line and pantry was torn and did not fit properly.
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Recommendation:
Replace the gasket.
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Item No.:
22
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Site:
Food Service General-Pizzeria and Hamburger Grill
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Violation:
The vessel manufactured data plates on the potwash units had pressure standards, however there were no pressure gauges could be located.
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Recommendation:
Review the manufacturer's literature and determine if a pressure gauge is required on this type of unit. If needed, install the pressure gauges. IF not require, remove the pressure reading information from the equipment data plate.
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Item No.:
24
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Site:
Galley-Potwash
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Violation:
The water temperature in the final rinse compartment of the 3-compartment sink was 166F. The area was in active use.
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Recommendation:
In a manual operation, ensure that if immersion in hot water is used for sanitizing: (1) The temperature of the water is maintained at 77C, (171F) or above; and (2) The food-contact surface is immersed for at least 30 seconds.
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Item No.:
27
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Site:
Galley-Technical Space 4811.092.610
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Violation:
The utility cable and the front frame of the technical space that the cable was mounted to were heavily soiled with mold.
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Recommendation:
Ensure that nonfood-contact surfaces of equipment are kept free of an accumulation of dust, dirt, food residue, and other debris.
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Item No.:
30
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Site:
Galley-Crew Toilets
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Violation:
The doors to the men's and women's toilet rooms did not fully close. The self-closing mechanisms needed to be adjusted.
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Recommendation:
Ensure that toilet rooms are completely enclosed and shall have tight-fitting, self-closing doors which shall be kept closed except during cleaning or maintenance.
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Item No.:
33
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Site:
Galley-Pass-thru to Aft Service Line
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Violation:
The bulkhead and coving tiles in this area were damaged.
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Recommendation:
Ensure that decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas, are maintained in good repair.
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Item No.:
33
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Site:
Galley-
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Violation:
There was loose/recessed/missing grout in the deep fat fryer area.
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Recommendation:
Ensure that decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas, are maintained in good repair.
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Item No.:
33
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Site:
Buffet-Dessert Station
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Violation:
There was an open void in the back wall of technical space 4811.092.460.
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Recommendation:
Close the void space.
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Item No.:
33
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Site:
Buffet-Asian
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Violation:
The deck/bulkhead juncture to the right of the upright refrigeration unit was not coved.
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Recommendation:
Cove the deck/bulkhead juncture.
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Item No.:
33
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Site:
Buffet-Asian
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Violation:
The coving material around the flat grill/deep fat fryer fire shutter frames was cracked and rough, 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.:
33
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Site:
Galley-Port Entry Door
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Violation:
The deck below the threshold ramp was heavily soiled with old food residue and debris.
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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-Dessert Station
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Violation:
There was an open void in the back wall/floor juncture in the technical space to the right of 4811.092.460.
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Recommendation:
Close the void space.
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Item No.:
33
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Site:
Buffet-Deli Station
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Violation:
There was recessed/rough grout in this area.
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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:
Galley-Hot Lines
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Violation:
There were damaged deck tiles and recessed/missing grout in the plate trolley recesses between the baine maries.
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Recommendation:
Ensure that decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas, are maintained in good repair.
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Item No.:
33
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Site:
Galley-Soup Station
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Violation:
There was recessed/missing grout in this area.
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Recommendation:
Ensure that decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas, are maintained in good repair.
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Item No.:
33
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Site:
Buffet-Hamburger Grill
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Violation:
The deckhead and light covers above the cold and hot plates were soiled with grease and dust.
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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-
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Violation:
There was recessed/missing grout in the areas in front of the soup station tilting kettles and the deep fat fryers.
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Recommendation:
Ensure that decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas, are maintained in good repair.
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Item No.:
34
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Site:
Buffet-Warewash
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Violation:
There was a leak in the pressure regulator below the soiled end of the glasswash machine.
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Recommendation:
Ensure that a plumbing system in a food area is maintained in good repair.
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Item No.:
34
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Site:
Buffet-Warewash
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Violation:
The water basin drain below the soiled end of the dishwash machine was not functioning and water was flowing over the sides and pooling on the deck. This was corrected.
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Recommendation:
Ensure that a plumbing system in a food area is maintained in good repair.
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Item No.:
37
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Site:
Galley-Warewash
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Violation:
There was an excessive amount of condensate on the deckhead above the soiled end of the dishwash machine.
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Recommendation:
Ensure that ventilation hood systems and devices are sufficient in number and capacity to prevent grease or condensation from collecting on bulkheads and deckheads. Ensure that all food preparation, warewashing, and toilet rooms have sufficient ventilation to keep them free of excessive heat, steam, condensation, vapors, obnoxious odors, smoke, and fumes.
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Item No.:
37
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Site:
Galley-Warewash
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Violation:
There was excessive heat and steam from the dishwash and glasswash units. There was condensate forming on the entire interior surface of the ventilation hood as well as on the deckhead and bulkhead of the dishwash clean end. The plate surface temperature of the pre-rinse was 160F, first wash was 170F, and second wash was 165F. The utensil surface final rinse temperature of the glasswash unit was 178F and the glasswash unit final rinse temperature gauge reading was 222F. The final rinse spray patterns in both machines were good and no steam could be heard during the final rinse.
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Recommendation:
Ensure that ventilation hood systems and devices are sufficient in number and capacity to prevent grease or condensation from collecting on bulkheads and deckheads. Ensure that all food preparation, warewashing, and toilet rooms have sufficient ventilation to keep them free of excessive heat, steam, condensation, vapors, obnoxious odors, smoke, and fumes.
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Item No.:
41
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Site:
Children Area-Toilet Room
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Violation:
There was no airtight, washable waste receptacle conveniently located to dispose of excrement and soiled sanitary wipes that cannot be disposed of in the toilet.
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Recommendation:
Ensure that an airtight, washable waste receptacle is conveniently located to dispose of excrement and soiled sanitary wipes that cannot be disposed of in the toilet and gloves and waste materials are removed from the child-activity center each day.
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