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Item No.:
08
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Site:
Potable Water-Cross Connection Log
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Violation:
Numerous testable and nontestable backflow prevention devices were not physically tested or visually checked. The last inspections ranged from 4-10 October 2023 and April 2023 for both testable and nontestable devices.
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Recommendation:
Complete a visual check for all non-testable backflow prevention devices and air gaps at least annually. Retain the visual inspection and/or test results for backflow prevention devices and air gaps for at least 12 months and ensure they are available for review during inspections.
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Item No.:
16
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Site:
Buffet-Deck 5 - Crew Mess Ice Cream Machine
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Violation:
The bulk ice cream discard label stated 18 October to 18 November. The was immediately corrected.
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Recommendation:
Ensure refrigerated, ready-to-eat, potentially hazardous food: (1) Prepared on a vessel and held refrigerated for more than 24 hours is clearly marked at the time of preparation to indicate the date or day by which the food must be consumed (7 calendar days or fewer from the day the food is prepared). The day of preparation is counted as day 1. (2) Prepared and packaged by a food-processing plant and held on the vessel after opening for more than 24 hours must be clearly marked at the time the original container is opened to indicate the date by which the food must be consumed (7 calendar days or fewer after the original container is opened). The day of opening is counted as day 1.
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Item No.:
21
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Site:
Buffet-Deck 5 - Crew Mess
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Violation:
The bulk milk unit's internal thermometer read 40°F. The unit's external temperature gauge read 52°F. Milk temperatures measured 39°F. The external temperature gauge was immediately replaced.
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Recommendation:
Ensure ambient air temperature measuring devices are maintained in good repair and are accurate within the intended range of use.
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Item No.:
21
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Site:
Galley-Deck 5
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Violation:
Silicone was wet and sticky on the backside of all the black, round soup kettle handles.
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Recommendation:
Design and construct nonfood-contact surfaces of equipment and utensils to be durable and to retain their characteristic qualities under normal use conditions.
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Item No.:
21
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Site:
Galley-Deck 12 - Garden Cafe
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Violation:
Silicone was peeling on the backside of the left black, round soup kettle handle.
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Recommendation:
Ensure nonfood-contact surfaces are free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance. Design and construct nonfood-contact surfaces of equipment and utensils 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:
Galley-Deck 12 - Garden Cafe
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Violation:
The hood-type potwash machine had been out of order since 19 July 2024. Spare parts are expected to be delivered in December 2024.
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Recommendation:
Maintain warewashing equipment in good repair and proper adjustment, including: (1) warewashing equipment is 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 are maintained in good repair and accurate within the intended range of use.
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Item No.:
33
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Site:
Galley-Deck 12 - Garden Cafe Dishwash Area
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Violation:
Condensate collected on the deckhead above the soiled end of the rack-type glasswash machine when the area was in operation.
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Recommendation:
Ensure 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-Deck 5
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Violation:
Deck tile grout was missing and chipping at the center preparation counter.
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Recommendation:
Ensure decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas are maintained in good repair.
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Item No.:
36
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Site:
Preparation Room-Deck 4
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Violation:
The light intensity measured less than 220 lux at the handwash station near the entrance.
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Recommendation:
Ensure the light intensity is at least 220 lux (20 foot candles) on food preparation surfaces, and at a distance of 75 centimeters (30 inches) above the deck in food preparation areas, handwashing facilities, warewashing areas, equipment, and utensil storage, pantries, toilet rooms, and consumer self-service areas.
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Item No.:
36
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Site:
Galley-Deck 13 - Cagney's Steakhouse
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Violation:
The light intensity measured less than 220 lux at the back soup well.
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Recommendation:
Ensure the light intensity is at least 220 lux (20 foot candles) on food preparation surfaces, and at a distance of 75 centimeters (30 inches) above the deck in food preparation areas, handwashing facilities, warewashing areas, equipment, and utensil storage, pantries, toilet rooms, and consumer self-service areas.
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Item No.:
36
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Site:
Galley-Deck 6
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Violation:
The light intensity measured less than 220 lux at the handwash station in the aft coffee station near the wine cellar.
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Recommendation:
Ensure the light intensity is at least 220 lux (20 foot candles) on food preparation surfaces, and at a distance of 75 centimeters (30 inches) above the deck in food preparation areas, handwashing facilities, warewashing areas, equipment, and utensil storage, pantries, toilet rooms, and consumer self-service areas.
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Item No.:
37
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Site:
Galley-Deck 12 - Garden Cafe Dishwash Area
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Violation:
Steam escaped from the canopy exhaust overhang above the soiled end of the rack-type glasswash machine when the area was in operation.
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Recommendation:
Ensure ventilation hood systems and devices are sufficient in number and capacity to prevent grease or condensation from collecting on bulkheads and deckheads.
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