|
|
|
Item No.:
12
|
|
Site:
Galley-Hot galley center galley
|
|
Violation:
A crew member was observed going to the handwash station, rinsing his hands under water for a few seconds (with gloves on), taking off the gloves, putting new gloves on and returning to the hot line. This employee did not use soap or wash his bare hands for 20 seconds.
|
|
Recommendation:
Ensure that food employees clean their hands and exposed portions of their arms with a cleaning compound in a handwashing sink by vigorously rubbing together the surfaces of their lathered hands and arms for at least 20 seconds and thoroughly rinsing with clean water and pay particular attention to the areas underneath the fingernails and between the fingers.
|
|
|
Item No.:
16
|
|
Site:
Galley-Salad appetizer
|
|
Violation:
Two 1/2 gallon containers of milk and several packets of butter were measured at 47-48F in undercounter refrigeration unit 4811.001.097. The ambient temperature of the unit was 48F. These items were discarded during the inspection.
|
|
Recommendation:
Except during preparation, cooking, or cooling, or when time is used as the public health control, ensure that potentially hazardous food is maintained: (1) At 60C (140F) [roasts 54C (130F)] or above, or (2) At 5C (41F) or less.
|
|
|
Item No.:
16
|
|
Site:
Galley-Pizzeria
|
|
Violation:
The time control plan for this area did not match the actual procedures which were occurring.
|
|
Recommendation:
Ensure that the actual procedures match the written plan.
|
|
|
Item No.:
16
|
|
Site:
Galley-Pastry
|
|
Violation:
The cooling of all potentially hazardous food items was not monitored in the pastry area. The reviewed log only noted a few items and this areas prepares numerous potentially hazardous foods that must be cooled.
|
|
Recommendation:
Ensure that cooked potentially hazardous food is cooled: (1) Within 2 hours, from 60C (140F) to 21C (70F); and (2) Within 4 hours, from 21C (70F) to 5C (41F) or less.
|
|
|
Item No.:
16
|
|
Site:
Galley-Pastry
|
|
Violation:
A seven day discard date label was not located on trays of vanilla mousse pudding. Staff stated that these items were made the same day.
|
|
Recommendation:
Ensure that 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 shall be consumed, which is 7 calendar days or fewer from the day the food is prepared with the day of preparation counting as day 1. (2) A container of refrigerated, ready-to-eat potentially hazardous food prepared and packaged by a food processing plant and held on the vessel after opening more than 24 hours is clearly marked, at the time the original container is opened, to indicate the date by which the food shall be consumed which is, including the day the original container is opened, 7 calendar days or fewer after the original container is opened. The day of opening is counted as day 1.
|
|
|
Item No.:
16
|
|
Site:
Galley-Pastry
|
|
Violation:
Discard date labels were not located on numerous ready-to-eat potentially hazardous food (PHF) food items throughout the pastry area.
|
|
Recommendation:
Ensure that 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 shall be consumed, which is 7 calendar days or fewer from the day the food is prepared with the day of preparation counting as day 1. (2) A container of refrigerated, ready-to-eat potentially hazardous food prepared and packaged by a food processing plant and held on the vessel after opening more than 24 hours is clearly marked, at the time the original container is opened, to indicate the date by which the food shall be consumed which is, including the day the original container is opened, 7 calendar days or fewer after the original container is opened. The day of opening is counted as day 1.
|
|
|
Item No.:
16
|
|
Site:
Galley-Pastry
|
|
Violation:
Chocolate mousse pudding, white mousse pudding, and passion fruit mousse pudding were all measured with an internal temperature of 50F. All items were cream based. Discard date labels were not located on any of these items and the cooling of these items was not monitored or documented on the cooling logs. Staff stated that these items were made earlier in the day. The ambient temperature of the walk-in refrigerator room 11-18 was 50F. These items were discarded during the inspection.
|
|
Recommendation:
Ensure that cooked potentially hazardous food is cooled: (1) Within 2 hours, from 60C (140F) to 21C (70F); and (2) Within 4 hours, from 21C (70F) to 5C (41F) or less. Except during preparation, cooking, or cooling, or when time is used as the public health control, ensure that potentially hazardous food is maintained: (1) At 60C (140F) [roasts 54C (130F)] or above, or (2) At 5C (41F) or less.
|
|
|
Item No.:
16
|
|
Site:
Galley-Pastry walk-in refrigerator 11-19
|
|
Violation:
Discard date labels were not located on any ready-to-eat potentially hazardous food items in the refrigerator.
|
|
Recommendation:
Ensure that 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 shall be consumed, which is 7 calendar days or fewer from the day the food is prepared with the day of preparation counting as day 1. (2) A container of refrigerated, ready-to-eat potentially hazardous food prepared and packaged by a food processing plant and held on the vessel after opening more than 24 hours is clearly marked, at the time the original container is opened, to indicate the date by which the food shall be consumed which is, including the day the original container is opened, 7 calendar days or fewer after the original container is opened. The day of opening is counted as day 1.
|
|
|
Item No.:
16
|
|
Site:
Galley-Pastry walk-in refrigerator 11-19
|
|
Violation:
All potentially hazardous food items in this unit measured 50F. One large tray of cream and several racks of key lime pie measured 50F. These items were discarded during the inspection.
|
|
Recommendation:
Except during preparation, cooking, or cooling, or when time is used as the public health control, ensure that potentially hazardous food is maintained: (1) At 60C (140F) [roasts 54C (130F)] or above, or (2) At 5C (41F) or less.
|
|
|
Item No.:
16
|
|
Site:
Galley-Buffet preparation walk-in refrigerator 11-16
|
|
Violation:
A discard date label was not located on one tray of vegetable salad with a cream base.
|
|
Recommendation:
Ensure that 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 shall be consumed, which is 7 calendar days or fewer from the day the food is prepared with the day of preparation counting as day 1. (2) A container of refrigerated, ready-to-eat potentially hazardous food prepared and packaged by a food processing plant and held on the vessel after opening more than 24 hours is clearly marked, at the time the original container is opened, to indicate the date by which the food shall be consumed which is, including the day the original container is opened, 7 calendar days or fewer after the original container is opened. The day of opening is counted as day 1.
|
|
|
Item No.:
17
|
|
Site:
Galley-Pastry walk-in refrigerator 11-19
|
|
Violation:
The cooling of the potentially hazardous food items was not monitored or documented.
|
|
Recommendation:
Ensure that logs documenting cooked, potentially hazardous food cooling temperatures and times from the starting points designated in 7.3.5.2.1 thru the control points at 2 and 6 hours are maintained onboard the vessel for a period of 30 days form the date the food was placed in the cooling process.
Ensure that logs documenting cooling of potentially hazardous foods prepared from ingredients at ambient temperatures, with the start time to the time when 5C (41 F) is reached are also maintained for a period of 30 days, beginning with the day of preparation.
|
|
|
Item No.:
17
|
|
Site:
Galley-Pastry
|
|
Violation:
Logs documenting the cooling of potentially hazardous foods in the pastry area were not maintained onboard the vessel for 30 days.
|
|
Recommendation:
Ensure that logs documenting cooked, potentially hazardous food cooling temperatures and times from the starting points designated in 7.3.5.2.1 thru the control points at 2 and 6 hours are maintained onboard the vessel for a period of 30 days form the date the food was placed in the cooling process.
Ensure that logs documenting cooling of potentially hazardous foods prepared from ingredients at ambient temperatures, with the start time to the time when 5C (41 F) is reached are also maintained for a period of 30 days, beginning with the day of preparation.
|
|
|
Item No.:
19
|
|
Site:
Galley-Pastry
|
|
Violation:
Two trolleys of meringue were stored uncovered in the pastry area.
|
|
Recommendation:
Ensure that food is protected from contamination by storing the food: (1) In a clean, dry location; (2) Where it is not exposed to splash, dust, or other contamination; and (3) At least 15 centimeters (6 inches) above the deck.
|
|
|
Item No.:
19
|
|
Site:
Galley-Pastry walk-in refrigerators 11-19 and 11-18
|
|
Violation:
Numerous food items were stored uncovered in both units.
|
|
Recommendation:
Ensure that food is protected from contamination by storing the food: (1) In a clean, dry location; (2) Where it is not exposed to splash, dust, or other contamination; and (3) At least 15 centimeters (6 inches) above the deck.
|
|
|
Item No.:
19
|
|
Site:
Galley-Pastry walk-in refrigerator 11-19
|
|
Violation:
Two pans of gelatin pudding were stored on the deck in walk-in refrigerator 11-19. These items were discarded during the inspection.
|
|
Recommendation:
Ensure that food is protected from contamination by storing the food: (1) In a clean, dry location; (2) Where it is not exposed to splash, dust, or other contamination; and (3) At least 15 centimeters (6 inches) above the deck.
|
|
|
Item No.:
19
|
|
Site:
Buffet-
|
|
Violation:
The handle of the serving utensil was stored in direct contact with the bread of the service buffet line.
|
|
Recommendation:
During pauses in food preparation or dispensing, ensure that food preparation and dispensing utensils are stored: (2) In food that is not potentially hazardous with their handles above the top of the food within containers or equipment that can be closed, such as bins of sugar, flour, or cinnamon.
|
|
|
Item No.:
19
|
|
Site:
Galley-Salad appetizer
|
|
Violation:
Staff was observed placing wet plate covers over plates of food for service. Water was noted dripping from the covers onto the food.
|
|
Recommendation:
Ensure that food is protected from contamination by storing the food: (1) In a clean, dry location; (2) Where it is not exposed to splash, dust, or other contamination; and (3) At least 15 centimeters (6 inches) above the deck.
|
|
|
Item No.:
20
|
|
Site:
Galley-Salad appetizer
|
|
Violation:
The ambient temperature of undercounter refrigeration unit 4811.001.097 was measured at 48F. Several PHF items were located in this unit. This unit was placed out of service.
|
|
Recommendation:
Ensure that food contact equipment is maintained in a state of repair and condition that meets the materials, design, construction, and operation specifications of these guidelines.
|
|
|
Item No.:
20
|
|
Site:
Galley-Pastry walk-in refrigerator 11-19
|
|
Violation:
The ambient temperature of walk-in refrigerator 11-19 was measured at 50F. This unit was not on defrost. Several potentially hazardous food items that were located in this unit were measured at 50F. This unit was placed out of service.
|
|
Recommendation:
Ensure that food contact equipment is maintained in a state of repair and condition that meets the materials, design, construction, and operation specifications of these guidelines.
|
|
|
Item No.:
20
|
|
Site:
Galley-Pastry
|
|
Violation:
The ambient temperature of walk-in 11-18 was measured at 50F. Several potentially hazardous food items were located in this unit were 50F. The unit was not on defrost. The unit was placed out of service.
|
|
Recommendation:
Ensure that food contact equipment is 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-Passenger Serving Trays
|
|
Violation:
Numerous passenger serving trays were chipped along the edge, making cleaning difficult.
|
|
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.
|
|
|
Item No.:
21
|
|
Site:
Galley-Hot galley
|
|
Violation:
A peeling label was noted on reach in undercounter refrigerator 4811.001.128, making cleaning difficult.
|
|
Recommendation:
Remove this peeling label.
|
|
|
Item No.:
21
|
|
Site:
Galley-Hot galley
|
|
Violation:
Gaps were noted on the sides of the salamander, making cleaning difficult.
|
|
Recommendation:
Use a profile strip to seal these gaps along the side of the salamander.
|
|
|
Item No.:
21
|
|
Site:
Galley-Hot galley
|
|
Violation:
Peeling tape was noted on front of the salamander, making cleaning difficult.
|
|
Recommendation:
Remove this peeling tape.
|
|
|
Item No.:
21
|
|
Site:
Galley-Salad appetizer
|
|
Violation:
A peeling label was noted on the vegetable washer, making cleaning difficult.
|
|
Recommendation:
Remove the peeling label on the vegetable washer.
|
|
|
Item No.:
21
|
|
Site:
Galley-
|
|
Violation:
Numerous waiter trays were chipped and peeling around the edges, making cleaning difficult.
|
|
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.
|
|
|
Item No.:
21
|
|
Site:
Food Service General-
|
|
Violation:
Several cooking paddles were missing the end cap, creating a hole and a difficult to clean area.
|
|
Recommendation:
Install a new end cap for these cooking paddles.
|
|
|
Item No.:
21
|
|
Site:
Galley-Roast area
|
|
Violation:
The handle on the combination oven was missing, leaving 5 holes in the door and making cleaning difficult.
|
|
Recommendation:
Reattach the handle to the combination oven.
|
|
|
Item No.:
21
|
|
Site:
Bar-Lobby bar
|
|
Violation:
The purchase label was still located on several previously cleaned glasses. This label was peeling, making cleaning difficult.
|
|
Recommendation:
Remove the original purchase label from these glasses.
|
|
|
Item No.:
21
|
|
Site:
Bar-Casino bar
|
|
Violation:
A few broken and chipped glasses were stored above several other racks of clean glasses. Broken glass was noted on the base of glasses under this rack. All glasses were rewashed.
|
|
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.
|
|
|
Item No.:
22
|
|
Site:
Galley-Dishwash area
|
|
Violation:
Three final rinse sanitizing spray nozzles were clogged, creating an uneven spray pattern.
|
|
Recommendation:
Unclog these final rinse nozzles.
|
|
|
Item No.:
22
|
|
Site:
Galley-Pot wash
|
|
Violation:
The sanitizing solution for the three compartment sink was very cloudy and greasy.
|
|
Recommendation:
Ensure that the wash, rinse, and sanitize solutions are maintained clean.
|
|
|
Item No.:
24
|
|
Site:
Galley-Pot wash
|
|
Violation:
The sanitizing solution in the three bucket system was measured at less than 50 PPM. This was corrected during the inspection.
|
|
Recommendation:
Ensure that a chlorine solution used as a sanitizing solution has a concentration between 50 mg/L (ppm) and 200 mg/L (ppm).
|
|
|
Item No.:
24
|
|
Site:
Bar-Lobby bar
|
|
Violation:
The sanitizing solution for the three bucket system was measured at greater than 200 PPM. This was corrected during the inspection.
|
|
Recommendation:
Ensure that a chlorine solution used as a sanitizing solution has a concentration between 50 mg/L (ppm) and 200 mg/L (ppm).
|
|
|
Item No.:
24
|
|
Site:
Bar-Atlantis bar
|
|
Violation:
The sanitizing solution for the three bucket system measured more than 200 PPM. This was corrected during the inspection.
|
|
Recommendation:
Ensure that a chlorine solution used as a sanitizing solution has a concentration between 50 mg/L (ppm) and 200 mg/L (ppm).
|
|
|
Item No.:
24
|
|
Site:
Bar-Casino bar
|
|
Violation:
The sanitizing solution for the three bucket system was measured at greater than 200 PPM.
|
|
Recommendation:
Ensure that a chlorine solution used as a sanitizing solution has a concentration between 50 mg/L (ppm) and 200 mg/L (ppm).
|
|
|
Item No.:
25
|
|
Site:
Galley-Pot wash
|
|
Violation:
A wet wiping cloth was placed on the edge of the sanitizing bucket.
|
|
Recommendation:
Ensure that wiping cloths used for wiping food spills are dry and used for wiping food spills from tableware and single-service articles; or wet and cleaned, stored in a chemical sanitizer, and used for wiping spills from food-contact and nonfood-contact surfaces of equipment.
|
|
|
Item No.:
26
|
|
Site:
Bar-Lobby bar
|
|
Violation:
Several glasses were soiled and stored as clean.
|
|
Recommendation:
Ensure that food-contact surfaces of equipment and utensils are clean to sight and touch.
|
|
|
Item No.:
26
|
|
Site:
Galley-Pastry
|
|
Violation:
Numerous plates were soiled and stored as clean. Several plates were heavily soiled with food debris. Numerous previously cleaned plate covers were soiled with food debris.
|
|
Recommendation:
Ensure that food-contact surfaces of equipment and utensils are clean to sight and touch.
|
|
|
Item No.:
27
|
|
Site:
Galley-Pastry
|
|
Violation:
Chocolate finger prints were noted on several containers. These items were stored as clean.
|
|
Recommendation:
Ensure that nonfood-contact surfaces of equipment are kept free of an accumulation of dust, dirt, food residue, and other debris.
|
|
|
Item No.:
27
|
|
Site:
Galley-Hot galley
|
|
Violation:
The label was soiled on reach in undercounter refrigerator 4811.001.128.
|
|
Recommendation:
Ensure that nonfood-contact surfaces of equipment are kept free of an accumulation of dust, dirt, food residue, and other debris.
|
|
|
Item No.:
27
|
|
Site:
Galley-Hot galley
|
|
Violation:
The top of the salamander was soiled with food debris.
|
|
Recommendation:
Ensure that nonfood-contact surfaces of equipment are kept free of an accumulation of dust, dirt, food residue, and other debris.
|
|
|
Item No.:
27
|
|
Site:
Galley-Pastry walk-in refrigerator 11-19
|
|
Violation:
The entrance curtains were heavily soiled with food debris.
|
|
Recommendation:
Ensure that nonfood-contact surfaces of equipment are kept free of an accumulation of dust, dirt, food residue, and other debris.
|
|
|
Item No.:
27
|
|
Site:
Food Service General-
|
|
Violation:
Several cooking paddles were missing the end cap, creating a hole and a difficult to clean area. Food debris was noted inside the handle portion of the paddle.
|
|
Recommendation:
Ensure that nonfood-contact surfaces of equipment are kept free of an accumulation of dust, dirt, food residue, and other debris.
|
|
|
Item No.:
27
|
|
Site:
Galley-Dishwash area
|
|
Violation:
The top of the flight type dishwash machine was soiled with greater than one days accumulation of food debris and 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.:
28
|
|
Site:
Galley-Pot wash
|
|
Violation:
Water was noted dripping from the deckhead onto clean pots in the storage area.
|
|
Recommendation:
Ensure that cleaned equipment and utensils, laundered linens, and single-service and single-use articles are stored: (1) In a clean, dry location; (2) Where they are not exposed to splash, dust, or other contamination; and (3) At least 150 mm (6 inches) above the deck. Repair the leak.
|
|
|
Item No.:
28
|
|
Site:
Galley-Salad appetizer
|
|
Violation:
Numerous plate covers were wet stacked with copious amounts of water. These items were being used for dinner service.
|
|
Recommendation:
After cleaning and sanitizing, ensure that equipment and utensils are air-dried or adequately drained before contact with food.
|
|
|
Item No.:
28
|
|
Site:
Galley-Pastry clean plate storage
|
|
Violation:
Numerous clean plates were not stored covered or inverted.
|
|
Recommendation:
Ensure that clean equipment and utensils are stored: (1) In a self-draining position that allows air drying; and (2) Covered or inverted.
|
|
|
Item No.:
28
|
|
Site:
Galley-Pastry clean plate storage
|
|
Violation:
Numerous clean plates were stored on a soiled preparation table.
|
|
Recommendation:
Ensure that cleaned equipment and utensils, laundered linens, and single-service and single-use articles are stored: (1) In a clean, dry location; (2) Where they are not exposed to splash, dust, or other contamination; and (3) At least 150 mm (6 inches) above the deck.
|
|
|
Item No.:
29
|
|
Site:
Buffet-Handwash Stations
|
|
Violation:
Many of the handwash stations had large pieces of food debris within the sink basin indicating that they were used for more than just handwashing.
|
|
Recommendation:
Ensure that handwashing facilities are used for no other purpose and are accessible at all times.
|
|
|
Item No.:
29
|
|
Site:
Galley-Hot galley
|
|
Violation:
Food debris was noted in the center hot galley handwash sink. The top of a tomato was noted in the drain.
|
|
Recommendation:
Ensure that handwashing facilities are used for no other purpose and are accessible at all times.
|
|
|
Item No.:
29
|
|
Site:
Galley-Dishwash area
|
|
Violation:
The handwash station was blocked by numerous soiled items stored directly on the deck.
|
|
Recommendation:
Ensure that handwashing facilities are used for no other purpose and are accessible at all times.
|
|
|
Item No.:
30
|
|
Site:
Galley-Pastry
|
|
Violation:
Paper towels were not provided at the handwash station.
|
|
Recommendation:
Ensure that each handwashing facility has a supply of hand-cleansing soap or detergent and a supply of single-service paper towels available.
|
|
|
Item No.:
31
|
|
Site:
Buffet-Aft Dessert Buffet Service Line
|
|
Violation:
One unlabelled bottle (500ml) of a cleaning liquid was noted stored on the handle of an undercounter refrigerator.
|
|
Recommendation:
Ensure that working containers used for storing poisonous or toxic materials such as cleaners and sanitizers taken from bulk supplies are clearly and individually identified with the common name of the material.
|
|
|
Item No.:
33
|
|
Site:
Galley-Dishwash area
|
|
Violation:
Numerous soiled items (pots, pans, food trolleys and plates) were stored directly on the deck and stacked over five feet high, making cleaning of the deck difficult. Heavy food soilage was noted on the deck.
|
|
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.:
33
|
|
Site:
Food Service General-
|
|
Violation:
Recessed grout was noted throughout the main galley/hot galley, 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.:
33
|
|
Site:
Galley-Buffet preparation
|
|
Violation:
The deck was heavily soiled with food debris. Chicken bones were noted under the preparation table. This area was not in use and staff stated that it was to be used at 1700. This was noted at 1645.
|
|
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.:
33
|
|
Site:
Galley-Soup area
|
|
Violation:
The drain line for the tilting kettles was clogged with chicken broth and bones. The area was heavily soiled with food debris. This area was not in active use.
|
|
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.:
33
|
|
Site:
Galley-Pastry
|
|
Violation:
Two plastic buckets were stored inverted and placed directly on the deck. These buckets were used as storage racks and clear plastic bins were on top of the buckets. This storage made cleaning of the deck difficult.
|
|
Recommendation:
Ensure that items are not stored directly on the deck due to the fact that they obstruct cleaning.
|
|
|
Item No.:
33
|
|
Site:
Galley-Pastry walk-in refrigerator 11-19
|
|
Violation:
The deck was soiled with food debris and water.
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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-Port side preparation area
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Violation:
A soiled rag was stuffed inside a ventilation intake above a preparation table.
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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.:
34
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Site:
Galley-Salad appetizer
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Violation:
Water was noted dripping from the deckhead onto the preparation counter top. This area was not in use at the time of the inspection.
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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.:
36
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Site:
Galley-Pastry
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Violation:
Two lights were not shielded or shatter resistant over the baking ovens. The cover was missing on both lights.
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Recommendation:
Replace the protective covers for these two lights.
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Item No.:
37
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Site:
Galley-Warewash Area
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Violation:
A heavy build-up of condensate was noted on the deckhead over the clean end of the warewash machine. This area was not in active use at the time.
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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.
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Item No.:
37
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Site:
Galley-Pot wash
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Violation:
Heavy condensation was noted on the deckhead in this area. Water was noted dripping on clean pot and pans in this area.
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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.
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