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Item No.:
20
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Site:
Buffet-BUFFET SERVICE LINE
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Violation:
TWO BOWLS WERE CHIPPED, MAKING CLEANING DIFFICULT.
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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:
Galley-JOHNNY ROCKETS
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Violation:
THE GASKETS ON TWO UNDERCOUNTER REFRIGERATOR DOORS WERE LOOSE.
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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.
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Item No.:
21
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Site:
Buffet-JADE BUFFET LINE
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Violation:
FIVE SERVING TRAYS WERE CHIPPED, 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.:
22
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Site:
Galley-DECK 5 POTWASH
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Violation:
THE TEMPERATURE GAUGE WAS BROKEN ON THE MEIKO DISHWASH MACHINE.
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Recommendation:
Replace this broken temperature gauge.
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Item No.:
22
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Site:
Galley-DECK 5 DISHWASH
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Violation:
THE CURTAIN AT THE SOILED END OF THE DISHWASH MACHINE WAS REMOVED DUE TO A BROKEN HOOK. THE AMBIENT AIR TEMPERATURE MEASURED 129F AT THE WORKERS STATION. BOTH CREW MEMBERS WERE SWEATING EXCESSIVELY. STEAM WAS NOTED THROUGHOUT THE SOILED END AND EXCESS CONDENSATION WAS NOTED ON THE DECKHEAD. THE VENTILATION WAS WORKING IN THE AREA AND THE FINAL SANITIZING RINSE REVEALED AN APPROPRIATE TEMPERATURE.
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Recommendation:
Repair the hook and replace the curtain at the soiled end of the dishwash machine.
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Item No.:
22
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Site:
Galley-DECK 5 - OFFICER'S MESS
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Violation:
THE CURTAINS FOR THE DISHWASH MACHINE WERE NOT INSTALLED AT THE TIME OF THE INSPECTION. THE MACHINE WAS IN OPERATION. STAFF STATED THAT THEY REMOVED THE CURTAINS FOR THE MORNING INTERNAL INSPECTION.
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Recommendation:
Ensure that warewashing machine wash and rinse tanks are equipped with baffles, curtains, or other means to minimize internal cross-contamination of the solutions in wash and rinse tanks.
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Item No.:
22
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Site:
Galley-DECK 5 - OFFICER'S MESS
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Violation:
THE PRESSURE GAUGE FOR THE DISHWASH READ 14-15 PSI. THE DATA PLATE FROM THE MANUFACTURER LISTED A PSI OF AT LEAST 20.
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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.
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Item No.:
24
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Site:
Galley-DECK 4 POTWASH
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Violation:
THE FINAL SANITIZING CONCENTRATION WAS MEASURED AT GREATER THAN 200 PPM.
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Recommendation:
Ensure that a chlorine solution used as a sanitizing solution has a concentration between 50 mg/L (ppm) and 200 mg/L (ppm).
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Item No.:
26
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Site:
Pantry-PUB BAR
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Violation:
LIP STICK WAS NOTED ON A FEW PREVIOUSLY CLEANED GLASSES.
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Recommendation:
Ensure that food-contact surfaces of equipment and utensils are clean to sight and touch.
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Item No.:
28
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Site:
Pantry-DISCO BAR
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Violation:
ONE RACK OF PREVIOUSLY CLEANED PLASTIC CUPS WAS STORED WET STACKED AND INVERTED. THESE CUPS WERE WASHED THE PREVIOUS NIGHT.
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Recommendation:
Ensure that clean equipment and utensils are stored: (1) In a self-draining position that allows air drying; and (2) Covered or inverted.
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Item No.:
28
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Site:
Food Service General-DECK 5
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Violation:
STAFF WAS OBSERVED PUSHING A TROLLEY OF PLATES THAT WAS NOT COVERED OR INVERTED. WHEN QUESTIONED, STAFF STATED THAT HE WAS MOVING THE PLATES FROM THE DECK 5 MAIN GALLEY TO THE LIDO GALLEY. THESE PLATES WERE ON THE TOP SHELF OF THE TROLLEY.
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Recommendation:
Ensure that clean equipment and utensils are stored: (1) In a self-draining position that allows air drying; and (2) Covered or inverted.
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