|
|
|
Item No.:
08
|
|
Site:
Galley-Deck 4 Trolley Wash
|
|
Violation:
The label posted at the reduced pressure assembly backflow prevention device for the trolley wash indicated the pressure test was last performed on 10 March 2010.
|
|
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. Verify that this test has been performed for this device during the past year.
|
|
|
Item No.:
10
|
|
Site:
Recreational Water Facilities-Testing Procedures
|
|
Violation:
Testing of chlorine residual was being done using a Total chlorine residual reagent, instead of using the Free chlorine residual reagent.
|
|
Recommendation:
Ensure that a halogen test kit is provided and used with the correct reagents.
|
|
|
Item No.:
19
|
|
Site:
Buffet-Windjammer Service Counter (Starboard)
|
|
Violation:
Serving utensils were not provided for two display plates of apples.
|
|
Recommendation:
Ensure that food-dispensing utensils are available for each container displayed at a consumer self-service unit such as a buffet or salad bar.
|
|
|
Item No.:
19
|
|
Site:
Buffet-Windjammer Hot Line (Center)
|
|
Violation:
A serving utensil was not provided for a display container of nuts.
|
|
Recommendation:
Ensure that food-dispensing utensils are available for each container displayed at a consumer self-service unit such as a buffet or salad bar.
|
|
|
Item No.:
21
|
|
Site:
Buffet-Windjammer Hot Line (Center)
|
|
Violation:
A gap existed between the stainless steel rope hold and the underside of the granite counter top.
|
|
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. 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.:
21
|
|
Site:
Buffet-Windjammer Hot Line (Starboard)
|
|
Violation:
Some areas of the granite counter tops were cracked, making cleaning difficult.
|
|
Recommendation:
Ensure that non-food contact equipment is maintained in good repair and proper adjustment including: (1) Equipment maintained in a state of repair and condition that meets the materials, design, construction, and operation specifications of these guidelines.
|
|
|
Item No.:
21
|
|
Site:
Buffet-Windjammer Hot Line (Starboard)
|
|
Violation:
A gap existed between the stainless steel profile strip and the underside of the granite counter top on the left end.
|
|
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. 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.:
21
|
|
Site:
Galley-Edelweiss Restaurant (Deck 4 and 5)
|
|
Violation:
The waiter stations contained exposed raw wood in some of the cabinets, as well as holes leading to void spaces between the cabinet and the deck.
|
|
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. 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-
|
|
Violation:
The door gaskets of some of the cook and hold units were cracked and worn.
|
|
Recommendation:
Ensure that nonfood-contact equipment components such as doors, seals, hinges, fasteners, and kick plates are kept intact, tight, and adjusted in accordance with manufacturer's specifications.
|
|
|
Item No.:
22
|
|
Site:
Galley-Windjammer Potwash
|
|
Violation:
The final rinse temperature gauge on the hood type potwash machine did not operate while the machine was in use.
|
|
Recommendation:
Ensure that warewashing equipment is maintained in good repair and proper adjustment including: (1) Being maintained in a state of repair and condition that meets the standards of the materials, design, and construction of these guidelines; and (2) Maintaining water pressure, and water temperature measuring devices in good repair and ensuring their accuracy within the intended range of use.
|
|
|
Item No.:
33
|
|
Site:
Preparation Room-Fish
|
|
Violation:
A gap and a seam were noted on the back left corner bulkhead profile strip/stainless steel deck coving juncture.
|
|
Recommendation:
Ensure that decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas are constructed and maintained for easy cleaning. Ensure that surfaces subject to routine splashes, spillage, or other soiling during normal use have easily cleanable features.
|
|
|
Item No.:
36
|
|
Site:
Buffet-Windjammer Ice Station (Port & Starboard)
|
|
Violation:
Sufficient light intensity for cleaning was not provided between the ice machines and the bulkheads.
|
|
Recommendation:
Ensure that the light intensity is at least 110 Lux (10 foot candles) at a distance of 75 centimeters (30 inches) above the deck when in use, in walk-in refrigerator units and dry storage areas, and in other areas and rooms during periods of cleaning.
|
|