|
|
|
Item No.:
33
|
|
Site:
Food Service General-
|
|
Violation:
CRACKED AND/OR CHIPPED DECK TILES WERE NOTED THROUGHOUT THE GALLEY AND PROVISION AREAS. RECESSED OR MISSING DECK TILE GROUT WAS ALSO NOTED IN THE GALLEY AND PROVISION AREAS.
THE DETERIORATED DECK TILE CHARACTERISTICS MAKE CLEANING THESE SURFACES DIFFICULT.
|
|
Recommendation:
Ensure that decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas are constructed and maintained for easy cleaning.
|
|
|
Item No.:
33
|
|
Site:
Galley-DECK 3 CHEF'S BOX
|
|
Violation:
THE COVE TILES WERE SEPARATING FROM THE DECK TILES ALONG THE DECK JUNCTURE ON THE LEFT SIDE AS YOU ENTER THE CHEF'S BOX. THIS SEPARATION CREATED A GAP MAKING CLEANING DIFFICULT.
|
|
Recommendation:
Ensure that decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas are constructed and maintained for easy cleaning.
|
|
|
Item No.:
27
|
|
Site:
Galley-DECK 3
|
|
Violation:
THE UNDER SIDE OF THE PREVIOUSLY CLEANED DEEP FRYER BOX WAS FOUND SOILED WITH GREASE.
|
|
Recommendation:
Ensure that nonfood-contact surfaces of equipment are kept free of an accumulation of dust, dirt, food residue, and other debris.
|
|
|
Item No.:
26
|
|
Site:
Galley-HAMBURGER GRILL DECK 9 AFT
|
|
Violation:
THE METAL WIRE CONVEYER BELT ON THE CTX MACHINE WAS HEAVILY SOILED WITH OLD GREASE AND FOOD DEBRIS.
|
|
Recommendation:
Ensure that food only contacts surfaces of equipment and utensils that are cleaned and sanitized. Ensure that food-contact surfaces of equipment and utensils are clean to sight and touch.
|
|
|
Item No.:
24
|
|
Site:
Galley-DECK 3 STARBOARD POTWASH
|
|
Violation:
THE OPERATOR WAS OBSERVED FOR THREE SANITIZATION CYCLES. ON EACH OF THESE CYCLES, THE UTENSILS WERE SUBMERGED IN THE HOT WATER SANITIZING RINSE FOR LESS THAN THE REQUIRED 30 SECONDS. WHEN QUESTIONED ON THE TIME REQUIREMENTS, A CORRECT RESPONSE WAS GIVEN AND SUBSEQUENT UTENSILS WERE HELD FOR 30 SECONDS OR LONGER.
IT WAS NOTED THAT A CLOCK WAS MOUNTED ON THE DECKHEAD ABOVE THE THREE-COMPARTMENT SINK.
|
|
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.
|
|
|
Item No.:
08
|
|
Site:
Potable Water-F.S.D .25 POTABLE WATER LINE HOSE LOCKER
|
|
Violation:
THE POTABLE WATER HOSE LOCKER WAS NOT SELF DRAINING.
THIS WAS CORRECTED DURING THE INSPECTION.
|
|
Recommendation:
Ensure that the potable water hose lockers are mounted at least 45 cm (18 inches) above the deck and are self-draining.
|
|
|
Item No.:
24
|
|
Site:
Galley-DECK 3 STARBOARD AND PORT GLASS WASH
|
|
Violation:
TWO GLASS WASH MACHINES WERE IN OPERATION AND EVALUATED. THE FINAL RINSE TEMPERATURE OF BOTH GLASS WASH MACHINE INTEGRAL GAUGES WAS OBSERVED TO BE >210F. THE UTENSIL SURFACE FINAL RINSE TEMPERATURE WAS CHECKED WITH A HOLDING THERMOMETER AND THE TEMPERATURE, RECORDED AT THE UTENSIL SURFACE, WAS 188F.
THE SPRAY HEADS WERE OBSERVED, THE WATER WAS PARTIALLY MISTING AND THE FINAL RINSE SPRAY WAS NOT EFFECTIVELY COVERING THE ENTIRE UTENSIL SURFACE. THIS PROBLEM WAS A RESULT OF THE HIGH FINAL RINSE TEMPERATURE CREATING NEAR STEAM FLOW.
THIS WAS CORRECTED AT THE TIME OF THE INSPECTION.
|
|
Recommendation:
In a mechanical operation, ensure that the temperature of the fresh hot water sanitizing rinse as it enters the manifold is not 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); or (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.
|
|
|
Item No.:
20
|
|
Site:
Galley-DECK 3
|
|
Violation:
SLOTTED FASTENERS WERE NOTED IN THE SPLASH AREA OF EACH OF THE ICE MACHINES INSPECTED. THIS FEATURE MAKES CLEANING DIFFICULT.
A PURCHASE ORDER HAD BEEN PREVIOUSLY SUBMITTED TO OBTAIN AND REPLACE ALL SLOTTED FASTENERS IN THESE UNITS.
|
|
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.
|
|
|
Item No.:
33
|
|
Site:
Galley-DECK 3
|
|
Violation:
THE DECK SURFACES, UNDER SEVERAL SERVICE COUNTERS WERE FOUND SLIGHTLY SOILED WITH PAPER WASTE, FOOD DEBRIS, GREASE AND MOLD AT THE DECK AND DECKHEAD JUNCTURE.
THESE SURFACES WERE CLEANED AT THE TIME OF THE INSPECTION.
|
|
Recommendation:
Ensure that decks, bulkheads, deckheads, and attached equipment in food preparation, warewashing, pantries, and storage areas, are cleaned as often as necessary.
|
|
|
Item No.:
21
|
|
Site:
Galley-DECK 3
|
|
Violation:
EQUIPMENT HANDLES TO SEVERAL UNDER COUNTER REACH-IN REFRIGERATOR AND STORAGE UNITS WERE FOUND WITH NON-SMOOTH WELDS OR OTHER REPAIR FEATURES THAT MADE THEM DIFFICULT TO CLEAN.
|
|
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 of equipment and utensils are designed and constructed to be durable and to retain their characteristic qualities under normal use conditions. 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.:
34
|
|
Site:
Galley-DECK 3 PORTSIDE WAIT STATION
|
|
Violation:
COMPRESSOR CONDENSATE WAS POOLING ON THE DECK OF THE UNDER COUNTER STORAGE UNIT. A DRAIN WAS LOCATED IN THE INTERIOR AT THE FRONT OF THE UNIT, HOWEVER THE CONDENSATE WAS POOLING AT THE REAR OF THE UNDER COUNTER DECK.
|
|
Recommendation:
A second drain, located at the rear of the counter deck surface would allow the condensate to properly drain and prevent pooling. Ensure that a plumbing system in a food area is maintained in good repair.
|
|
|
Item No.:
08
|
|
Site:
Potable Water-DECK 3 MAIN GALLEY, STARBOARD WAIT STATION
|
|
Violation:
THE N9, CONTINUOUS PRESSURE BACK FLOW PREVENTER, LOCATED ON THE COFFEE MACHINE WATER FEED LINE WAS LEAKING. THE CONTINUOUS FLOW FROM THIS UNIT INDICATES THAT IT HAD FAILED.
|
|
Recommendation:
Ensure that backflow prevention devices are periodically inspected and any failed units are replaced.
|
|
|
Item No.:
08
|
|
Site:
Potable Water-F.S.D .41 POTABLE WATER HOSE STORAGE
|
|
Violation:
ONE POTABLE WATER FILLING HOSE WAS STORED ON THE DECK. IT WAS STATED THAT THIS HOSE IS NOT USED.
|
|
Recommendation:
Obsolete items, such as potable water hose, that are no longer in use should be discarded or otherwise removed from the vessel. Ensure that hoses, fittings, water filters, buckets, and appurtences used for connection with the bunkering of potable water are handled and stored in a sanitary manner.
|
|
|
Item No.:
34
|
|
Site:
Galley-DECK 3
|
|
Violation:
THE ICE MACHINE DRAIN LINE WAS NOT SUFFICIENTLY ANGLED TO ALLOW THE COMPRESSOR CONDENSATE TO DRAIN TO THE SCUPPER. THE RESULT WAS A POOLING OF CONDENSATE ON THE DECK UNDER THE SERVICE COUNTER.
|
|
Recommendation:
Ensure that a plumbing system in a food area is maintained in good repair.
|
|
|
Item No.:
08
|
|
Site:
Galley-DECK 0
|
|
Violation:
THE REDUCED PRESSURE PRINCIPLE BACKFLOW PREVENTER, LOCATED ON THE GAYLORD HOOD CLEANING SYSTEM, WAS LEAKING AT THE TEST COCK GASKET ADJACENT TO THE DRAIN VENT.
|
|
Recommendation:
Ensure that backflow prevention devices are periodically inspected and any failed units are replaced.
|
|
|
Item No.:
33
|
|
Site:
Galley-DECK 6 CHINESE BUFFET
|
|
Violation:
ROUGH WELDS AND GAPS WERE NOTED ON BULKHEAD DOOR FRAMES MAKING CLEANING DIFFICULT.
|
|
Recommendation:
Ensure that decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas, are maintained in good repair.
|
|
|
Item No.:
08
|
|
Site:
Potable Water-RECORDS
|
|
Violation:
THE COMPREHENSIVE CROSS-CONNECTION PLAN DID NOT COMPLETELY LIST ALL CROSS CONNECTIONS INCLUDING AIR GAPS.
|
|
Recommendation:
5.7.1.1.4 Ensure that the cross-connection control program includes a complete listing of cross-connections including the backflow/prevention device for each including any air gaps. Maintain a log documenting the inspection or maintenance in written or electronic form.
|
|
|
Item No.:
41
|
|
Site:
Other-PUBLIC RESTROOMS
|
|
Violation:
EXITING THE PUBLIC TOILET FACILITIES CURRENTLY REQUIRES PERSONS TO HANDLE THE DOOR WITH BARE HANDS.
THE NEW 2005 VSP MANUAL REQUIRES NO BARE HAND CONTACT.
|
|
Recommendation:
9.1.1.1.3 Ensure that all public toilet facilities are equipped so that persons exiting the toilet room are not required to handle the door with bare hands.
|
|