Attachment 6C - SMART Inspection AAR - USNS MATTHEW PERRY (T-AKE 9) sample report.pdf

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USNS MATTHEW PERRY (T-AKE 9)

SMART Inspection

9 – 13 December 2019

Naval Station Everett, WA

Objectives:

Conduct a material discrepancy inspection of all Food Service and Ships Laundry spaces onboard USNS MATTHEW PERRY (T-AKE 9) between the dates of 9 – 13 December

2019.

TSA:

Prior to SMART: No pre-inspection conducted.

Out Brief Comments: Conducted an out brief on 12 December 2019 with SMART Coordinator

Mr. and Senior Inspector LCDR advising them of all noted discrepancies as listed below:

Food Service Sanitation Inspection: Compliant.

2 or less Critical findings. Improper hot food holding temperatures. Food temperatures were not being monitored.

5 or less Non-Critical findings. Open trash cans throughout food service spaces. Excessive dirt and grease build up in Galley ventilation hood. Leftover tags used but not filled out correctly.

(Note) Chief Steward Fred Wilson departed the ship (107) 5 days before the inspection started.

Findings #1: GALLEY GREASE INTERCEPTER HOOD WASH DOWN SYSTEM WAS

INOP. (SIGNIFICANT)

Recommendation: Submit request to the Engineering Department to repair the grease interceptor hood wash down system.

References: NAVSEA S9AA0-AB-GOS-010/GSO, Rev 05, 2012 Ed, Sec 532d.

Tri-Service Food Code, March 2019, 4-502.11(C)

Findings #2: BAKERY 10-LITER FOOD MIXER WAS INOP. (SIGNIFICANT)

Recommendation: Submit request to the Engineering Department to repair or replace the 10-litre mixer.

References: COMSCINST 4000.2B, 28 July 2006 (MILITARY SEALIFT COMMAND

SUPPLY PROCEEDURES MANUAL) Chap 2, Part A, Section III, para 2012

TB MED 530/NAVMED P-5010-1/AFMAN 48-147 IP, Tri-Service Food Code, 1 March 2019, para. 8-304.11

Findings #3: GALLEY SERVING ANNEX TOP FOOD WARMER THERMOSTAT WAS

OUT OF ADJUSTMENT BY -15 DEG. (SIGNIFICANT)

Attachment 6C

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Recommendation: Submit a work request to the Engineering Department to calibrate the food warmer thermostat.

References: COMNAVSURFPACINST 4400.1A/, COMNAVSURFLANTINST 400.1A, 17

Feb 16, Chap 11, para 11400

NAVSUP P486 Vol II, Rev8 AUG2016, Chap. 8-5, Page 230

OPNAVINST 5100.19E, Vol II, 30MAY2007, Sec, C, Para. C1904i.

Findings #4: BOTTOM CENTER CONVECTION OVEN THERMOSTAT IN GALLEY WAS

OUT OF ADJUSTMENT BY -17 DEG. (SIGNIFICANT)

Recommendation: See CASREP 19-021.

References: COMNAVSURFPACINST 4400.1A/, COMNAVSURFLANTINST 400.1A, 17

Feb 16, Chap 11, para 11400

NAVSUP P486 Vol II, Rev8 AUG2016, Chap. 8-5, Page 230

OPNAVINST 5100.19E, Vol II, 30MAY2007, Sec, C, Para. C1904i.

Findings #5: NR 1 DEEP FAT FRYER THERMOMETER WAS OUT OF ADJUSTMENT BY

-10 DEG. (SIGNIFICANT)

Recommendation: Submit a work request to the Engineering Department to calibrate NR 1 deep fat fryer thermostat.

References: COMNAVSURFPACINST 4400.1A/, COMNAVSURFLANTINST 400.1A, 17

Feb 16, Chap 11, para 11400

NAVSUP P486 Vol II, Rev8 AUG2016, Chap. 8-5, Page 230

OPNAVINST 5100.19E, Vol II, 30MAY2007, Sec, C, Para. C1904i.

Findings #6: NR 1 DEEP FAT FRYER SECONDARY SAFETY THERMOSTAT TEST WAS

UNSAT. (FAILED TO REACH MAX TEMP AND REPEATEDLY TRIPPED OFF AT 405

DEG). (SIGNIFICANT)

Recommendation: Submit a work request to the Engineering Department to adjust and calibrate

NR 1 deep fat fryer thermostat.

References: T6161-H4-FSE-010

OPNAVINST 5100.19E, Vol II, 30MAY2007, C1905b.

Findings #7: TOP BAKERY OVEN WAS INOP. (SIGNIFICANT)

Recommendation: See CASREP 19-021.

References: COMSCINST 4000.2B, 28 July 2006 (MILITARY SEALIFT COMMAND

SUPPLY PROCEEDURES MANUAL) Chap 2, Part A, Section III, para 2012

TB MED 530/NAVMED P-5010-1/AFMAN 48-147 IP, Tri-Service Food Code, 1 March 2019, para. 8-304.11

Findings #8: BOTTOM BAKERY OVEN WAS OUT OF INOP. (SIGNIFICANT)

Recommendation: See CASREP 19-021.

References: COMSCINST 4000.2B, 28 July 2006 (MILITARY SEALIFT COMMAND

SUPPLY PROCEEDURES MANUAL) Chap 2, Part A, Section III, para 2012

TB MED 530/NAVMED P-5010-1/AFMAN 48-147 IP, Tri-Service Food Code, 1 March 2019, para. 8-304.11

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Findings #9: GALLEY GRILL WAS INOP. (SIGNIFICANT)

Recommendation: See VR 19-081.

References: COMSCINST 4000.2B, 28 July 2006 (MILITARY SEALIFT COMMAND

SUPPLY PROCEEDURES MANUAL) Chap 2, Part A, Section III, para 2012

TB MED 530/NAVMED P-5010-1/AFMAN 48-147 IP, Tri-Service Food Code, 1 March 2019, para. 8-304.11

Findings #10: 4 OF 6 STOVE/RANGE HOT PLATES IN GALLEY WERE INOP.

(SIGNIFICANT)

Recommendation: See SFWR 19-330.

References: COMSCINST 4000.2B, 28 July 2006 (MILITARY SEALIFT COMMAND

SUPPLY PROCEEDURES MANUAL) Chap 2, Part A, Section III, para 2012

TB MED 530/NAVMED P-5010-1/AFMAN 48-147 IP, Tri-Service Food Code, 1 March 2019, para. 8-304.11

Findings #11: GALLEY STOVE/RANGE OVEN WAS INOP. (SIGNIFICANT)

Recommendation: See SFWR 19-330.

References: COMSCINST 4000.2B, 28 July 2006 (MILITARY SEALIFT COMMAND

SUPPLY PROCEEDURES MANUAL) Chap 2, Part A, Section III, para 2012

TB MED 530/NAVMED P-5010-1/AFMAN 48-147 IP, Tri-Service Food Code, 1 March 2019, para. 8-304.11

Findings #12: NR 4 STEAM TABLE HOT WELL IN GALLEY SERVING ANNEX FAILED

TO REACH MINIMUM TEMPERATURE OF 180 DEG. (SIGNIFICANT)

Recommendation: Submit a work request to the Engineering Department to adjust the thermostat for NR 4 Steam table hot well to ensure the water reaches the minimum required temperature.

References: Tri-Service Food Code, 4-502.11

NAVSUP P486 Vol II, Rev8 AUG2016, Chap. 8-5, Page 230.

Findings #13: SERVING LINE ANNEX UNDER COUNTER REFRIGERATOR WAS

ABOVE MAXIMUM ALLOWABLE TEMP BY 13 DEG. (SIGNIFICANT)

Recommendation: Submit a work request to the Engineering Department to adjust the thermostat for the under-counter refrigerator to ensure the temperature does not exceed 41 deg.

References: Tri-Service Food Code, 4-502.11

NAVSUP P486 Vol II, Rev8 AUG2016, Chap. 8-5, Page 230.

Findings #14: GALLEY REACH IN REFRIGERATOR P101-03 SECTION 1 WAS ABOVE

MAXIMUM ALLOWABLE TEMPERATE BY 5 DEG. (SIGNIFICANT)

Recommendation: Submit a work request to the Engineering Department to adjust the thermostat for the reach-in refrigerator to ensure the temperature does not exceed 41 deg.

References: Tri-Service Food Code, 4-502.11

NAVSUP P486 Vol II, Rev8 AUG2016, Chap. 8-5, Page 230.

Findings #15: CPO MESS REFRIGERATED DAIRY DISPLAY WAS INOP.

(SIGNIFICANT)

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Recommendation: Submit a work request to the Engineering Department to repair or replace the Dairy display refrigerator.

References: Tri-Service Food Code, 4-502.11

NAVSUP P486 Vol II, Rev8 AUG2016, Chap. 8-5, Page 230.

Findings #16: SALAD PREP RM REACH IN REFRIGERATOR WAS ABOVE MAXIMUM

ALLOWABLE TEMP BY 15 DEG. (SIGNIFICANT)

Recommendation: Submit a work request to the Engineering Department to adjust the thermostat for the reach-in refrigerator to ensure the temperature does not exceed 41 deg.

References: Tri-Service Food Code, 4-502.11

NAVSUP P486 Vol II, Rev8 AUG2016, Chap. 8-5, Page 230.

Findings #17: GALLEY REACH IN FREEZER WAS ABOVE MAXIMUM ALLOWABLE

TEMPERATURE BY +7 DEG. (SIGNIFICANT)

Recommendation: Submit a work request to the Engineering Department to adjust the thermostat for the under-counter freezer to ensure the temperature does not exceed 0 deg.

References: Tri-Service Food Code, 4-502.11

NAVSUP P486 Vol II, Rev8 AUG2016, Chap. 8-5, Page 230.

Findings #18: GALLEY ANNEX GRILL THERMOSTAT WAS OUT OF ADJUSTMENT BY

-23 DEG. (SIGNIFICANT)

Recommendation: Submit a work request to the Engineering Department to calibrate the grill thermostat.

References: Tri-Service Food Code, 4-502.11

NAVSUP P486 Vol II, Rev8 AUG2016, Chap. 8-5, Page 230

COMNAVSURFPACINST 4400.1A/, COMNAVSURFLANTINST 400.1A, 17 Feb 16, Chap

11, para 11400.

Findings #19: GALLEY CONVECTION OVEN BOTTOM RIGHT THERMOSTAT WAS

OUT OF ADJUSTMENT BY +15 DEG. (SIGNIFICANT)

Recommendation: See CASREP 19-021.

References: Tri-Service Food Code, 4-502.11

NAVSUP P486 Vol II, Rev8 AUG2016, Chap. 8-5, Page 230

COMNAVSURFPACINST 4400.1A/, COMNAVSURFLANTINST 400.1A, 17 Feb 16, Chap

11, para 11400.

Findings #20: GALLEY MANUAL DISHWASHING STATION (DEEP SINK) WAS NOT

SUPPLIED WITH PPE (SHOULDER LENGTH RUBBER GLOVES AND APRON).

(SIGNIFICANT/SAFETY)

Recommendation: Procure appropriate shoulder length gloves for food service dishwashing from GSA catalog.

References: Tri-Service Food Code, March 2019, 4-204.116

OPNAVINST 5100.19E, Vol II, 30MAY2007, Sec C, Para. C1902j.

Findings #21: SCULLERY MANUAL DISHWASHING STATION (DEEP SINK) WAS NOT

SUPPLIED WITH PPE (SHOULDER LENGTH RUBBER GLOVES AND APRON).

(SIGNIFICANT/SAFETY)

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Recommendation: Procure appropriate shoulder length gloves for food service dishwashing from GSA catalog.

References: Tri-Service Food Code, March 2019, 4-204.116

OPNAVINST 5100.19E, Vol II, 30MAY2007, Sec C, Para. C1902j.

Findings #22: GALLEY MANUAL DISHWASHING STATION (DEEP SINK) WAS NOT

SUPPLIED WITH A DIP AND DRAIN BASKET FOR SANITIZING IN GALLEY.

(SIGNIFICANT/SAFETY)

Recommendation: Open purchase dip/drain baskets.

References: Tri-Service Food Code, March 2019, 4-204.116

OPNAVINST 5100.19E, Vol II, 30MAY2007, Sec C, Para. C1902j.

Findings #23: SCULLERY MANUAL DISHWASHING STATION (DEEP SINK) WAS NOT

SUPPLIED WITH A DIP AND DRAIN BASKET FOR SANITIZING IN GALLEY.

(SIGNIFICANT/SAFETY)

Recommendation: Open purchase dip/drain baskets.

References: Tri-Service Food Code, March 2019, 4-204.11

OPNAVINST 5100.19E, Vol II, 30MAY2007, Sec C, Para. C1902j.

Findings #24: CREW MESSROOM SALAD BAR P103-12 UNDER COUNTER

REFRIGERATOR WAS ABOVE MAXIMUM ALLOWABLE TEMPERATURE BY 6 DEG.

(SIGNIFICANT)

Recommendation: Submit a work request to the Engineering Department to adjust the thermostat for the under-counter refrigerator to ensure the temperature does not exceed 41 deg.

References: Tri-Service Food Code, 4-502.11

NAVSUP P486 Vol II, Rev8 AUG2016, Chap. 8-5, Page 230.

Findings #25: SCULLERY SANITIZING SINK WOULD NOT MAINTAIN WATER LEVEL

FOR BOOSTER HEATER OPERATION. (SIGNIFICANT)

Recommendation: Submit a work request to the Engineering Department to repair or replace the booster heater.

References: NAVSUP P486 Vol II, Rev8 AUG2016, Ch 8-5

OPNAVINST 5100.19E, Ch D1305

Findings #26: FAST SERV LINE UNDER COUNTER REFRIGERATOR WAS INOP

(SIGNIFICANT)

Recommendation: See VR 19-085.

References: COMSCINST 4000.2B, 28 July 2006 (MILITARY SEALIFT COMMAND

SUPPLY PROCEEDURES MANUAL) Chap 2, Part A, Section III, para 2012

TB MED 530/NAVMED P-5010-1/AFMAN 48-147 IP, Tri-Service Food Code, 1 March 2019, para. 8-304.11

Findings #27: NR 1 STEAM TABLE HOT WELL IN FAST SERV LINE WAS INOP.

(SIGNIFICANT)

Recommendation: Submit a work request to the Engineering Department to repair NR 1 steam table hot well.

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References: COMSCINST 4000.2B, 28 July 2006 (MILITARY SEALIFT COMMAND

SUPPLY PROCEEDURES MANUAL) Chap 2, Part A, Section III, para 2012

TB MED 530/NAVMED P-5010-1/AFMAN 48-147 IP, Tri-Service Food Code, 1 March 2019, para. 8-304.11

Findings #28: NR 2 STEAM TABLE HOT WELL IN FAST SERV LINE WAS INOP.

(SIGNIFICANT)

Recommendation: Submit a work request to the Engineering Department to repair NR 2 steam table hot well.

References: COMSCINST 4000.2B, 28 July 2006 (MILITARY SEALIFT COMMAND

SUPPLY PROCEEDURES MANUAL) Chap 2, Part A, Section III, para 2012

TB MED 530/NAVMED P-5010-1/AFMAN 48-147 IP, Tri-Service Food Code, 1 March 2019, para. 8-304.11

Findings #29: NR 4 STEAM TABLE HOT WELL THERMOSTAT IN FAST SERVE LINE

WAS OUT OF ADJUSTMENT BY -10 DEG. (SIGNIFICANT)

Recommendation: Submit a work request to the Engineering Department to calibrate NR 4 steam table hot well thermostat.

References: COMNAVSURFPACINST 4400.1A/, COMNAVSURFLANTINST 400.1A, 17

Feb 16, Chap 11, para 11400

NAVSUP P486 Vol II, Rev8 AUG2016, Chap. 8-5, Page 230

OPNAVINST 5100.19E, Vol II, 30MAY2007, Sec, C, Para. C1904i.

Findings #30: FAST SERV LINE GRILL WAS OUT OF ADJUSTMENT BY -20 DEG.

(SIGNIFICANT)

Recommendation: Submit a work request to the Engineering Department to calibrate the grill thermostat.

References: COMNAVSURFPACINST 4400.1A/, COMNAVSURFLANTINST 400.1A, 17

Feb 16, Chap 11, para 11400

NAVSUP P486 Vol II, Rev8 AUG2016, Chap. 8-5, Page 230

OPNAVINST 5100.19E, Vol II, 30MAY2007, Sec, C, Para. C1904i.

Findings #31: NR 11 SALAD BAR COLD WELL IN CREWS MESSROOM WAS INOP.

(SIGNIFICANT)

Recommendation: Submit a work request to the Engineering Department to repair or replace

NR 11 salad bar unit.

References: COMSCINST 4000.2B, 28 July 2006 (MILITARY SEALIFT COMMAND

SUPPLY PROCEEDURES MANUAL) Chap 2, Part A, Section III, para 2012

TB MED 530/NAVMED P-5010-1/AFMAN 48-147 IP, Tri-Service Food Code, 1 March 2019, para. 8-304.11

Findings #32: NR 11 UNDER COUNTER REFRIGERATOR IN CREWS MESSROOM WAS

INOP. (SIGNIFICANT)

Recommendation: Submit a work request to the Engineering Department to repair or replace

NR 11 salad bar unit.

References: COMSCINST 4000.2B, 28 July 2006 (MILITARY SEALIFT COMMAND

SUPPLY PROCEEDURES MANUAL) Chap 2, Part A, Section III, para 2012

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TB MED 530/NAVMED P-5010-1/AFMAN 48-147 IP, Tri-Service Food Code, 1 March 2019, para. 8-304.11

Findings #33: FREEZE STOREROOM DOOR EMERGENCY RELEASE MECHANISM

WAS INOP AND MISSING POSTED INSTRUCTIONS. (SIGNIFICANT/SAFETY)

Recommendation: Submit a work request to the Engineering Department to repair or replace the emergency door release and post operating instructions in the Frozen provision’s storeroom.

Reference: NAVSEA S9AA0-AB-GOS-010/GSO, REVISION 05, para. 638f.

Findings #34: FISH STOREROOM DOOR EMERGENCY RELEASE MECHANISM WAS

INOP AND MISSING POSTED INSTRUCTIONS. (SIGNIFICANT/SAFETY)

Recommendation: Submit a work request to the Engineering Department to repair or replace the emergency door release and post operating instructions in the Fish storeroom.

Reference: NAVSEA S9AA0-AB-GOS-010/GSO, REVISION 05, para. 638f.

Findings #35: THAW STOREROOM DOOR EMERGENCY RELEASE MECHANISM WAS

INOP AND MISSING POSTED INSTRUCTIONS. (SIGNIFICANT/SAFETY)

Recommendation: Submit a work request to the Engineering Department to repair or replace the emergency door release and post operating instructions in the Thaw storeroom.

Reference: NAVSEA S9AA0-AB-GOS-010/GSO, REVISION 05, para. 638f.

Findings #36: DAIRY STOREROOM DOOR EMERGENCY RELEASE MECHANISM WAS

INOP AND MISSING POSTED INSTRUCTIONS. (SIGNIFICANT/SAFETY)

Recommendation: Submit a work request to the Engineering Department to repair or replace the emergency door release and post operating instructions in the Dairy storeroom.

Reference: NAVSEA S9AA0-AB-GOS-010/GSO, REVISION 05, para. 638f.

Findings #37: CHILL STOREROOM DOOR EMERGENCY RELEASE MECHANISM WAS

INOP AND MISSING POSTED INSTRUCTIONS. (SIGNIFICANT/SAFETY)

Recommendation: Submit a work request to the Engineering Department to repair or replace the emergency door release and post operating instructions in the Chill storeroom.

Reference: NAVSEA S9AA0-AB-GOS-010/GSO, REVISION 05, para. 638f.

Findings #38: DAIRY STOREROOM WAS MISSING SHELF RETAINING BARS FOR

SECURING FOR SEA. (SIGNIFICANT/SAFETY)

Recommendation: Procure retaining bars for the shelving in the Dairy storeroom.

Reference: OPNAVINST 5100.19E, CH 1, VOL II, 30 MAY 2007, SECTION C, C1, PARA.

C0102.c(1), C1304.e

Findings #39: FREEZE STOREROOM WAS MISSING SHELF RETAINING BARS FOR

SECURING FOR SEA. (SIGNIFICANT/SAFETY)

Recommendation: Procure retaining bars for the shelving in the Freeze storeroom.

Reference: OPNAVINST 5100.19E, CH 1, VOL II, 30 MAY 2007, SECTION C, C1, PARA.

C0102.c(1), C1304.e

Findings #40: FISH STOREROOM WAS MISSING SHELF RETAINING BARS FOR

SECURING FOR SEA. (SIGNIFICANT/SAFETY)

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Recommendation: Procure retaining bars for the shelving in the Fish storeroom.

Reference: OPNAVINST 5100.19E, CH 1, VOL II, 30 MAY 2007, SECTION C, C1, PARA.

C0102.c(1), C1304.e

Findings #41: CHILL STOREROOM WAS MISSING SHELF RETAINING BARS FOR

SECURING FOR SEA. (SIGNIFICANT/SAFETY)

Recommendation: Procure retaining bars for the shelving in the Chill storeroom.

Reference: OPNAVINST 5100.19E, CH 1, VOL II, 30 MAY 2007, SECTION C, C1, PARA.

C0102.c(1), C1304.e

Findings #42: THAW ROOM WAS MISSING SHELF RETAINING BARS AND BRACKETS

FOR SECURING FOR SEA. (SIGNIFICANT/SAFETY)

Recommendation: Procure and install appropriate brackets and rods for the shelving in the

Thaw storeroom.

Reference: OPNAVINST 5100.19E, CH 1, VOL II, 30 MAY 2007, SECTION C, C1, PARA.

C0102.c(1), C1304.e

Findings #43: DRY STOREROOM NR 1 WAS MISSING SHELF RETAINING BARS FOR

SECURING FOR SEA. (SIGNIFICANT/SAFETY)

Recommendation: Procure retaining bars for the shelving in the NR 1 Dry storeroom.

Reference: OPNAVINST 5100.19E, CH 1, VOL II, 30 MAY 2007, SECTION C, C1, PARA.

C0102.c(1), C1304.e

Findings #44: DRY STOREROOM NR 2 WAS MISSING SHELF RETAINING BARS FOR

SECURING FOR SEA. (SIGNIFICANT/SAFETY)

Recommendation: Procure retaining bars for the shelving in the NR 2 Dry storeroom.

Reference: OPNAVINST 5100.19E, CH 1, VOL II, 30 MAY 2007, SECTION C, C1, PARA.

C0102.c(1), C1304.e

Findings #45: BAKERY PROOF BOX TEMPERATURE DISPLAY WAS INOP.

Recommendation: Submit a work request to the Engineering Department to repair or replace the proof box temperature display.

References: COMNAVSURFPACINST 4400.1A/, COMNAVSURFLANTINST 400.1A, 17

Feb 16, Chap 11, para 11400

NAVSUP P486 Vol II, Rev8 AUG2016, Chap. 7-7004.1, 8-8207.1

OPNAVINST 5100.19E, Vol II, 30MAY2007, Sec, C, Para. C1904i.

Findings #46: CREWS MESSROOM POPCORN MACHINE WAS NOT ELEVATED 4 – 6”

ABOVE COUNTERTOP.

Recommendation: Submit a work request to the Engineering Department to elevate the popcorn machine.

References: Tri-Service Food Code, 4-501.11, NAVSUP-P 486, Vol II, Rev 8, Chap 8-5, page

219-220.

Findings #47: MEAT SLICER BLADE SHARPENER WAS INOP.

Recommendation: Procure and replace the blade sharpener part for the meat slicer.

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References: COMSCINST 4000.2B, 28 July 2006 (MILITARY SEALIFT COMMAND

SUPPLY PROCEEDURES MANUAL) Chap 2, Part A, Section III, para 2012

TB MED 530/NAVMED P-5010-1/AFMAN 48-147 IP, Tri-Service Food Code, 1 March 2019, para. 8-304.11

Findings #48: MEAT SLICER FEED GRIP “TEETH” WERE WORN DOWN AND

DEGRADED.

Recommendation: Procure and replace the feed grip part for the meat slicer.

References: COMSCINST 4000.2B, 28 July 2006 (MILITARY SEALIFT COMMAND

SUPPLY PROCEEDURES MANUALGH) Chap 2, Part A, Section III, para 2012

TB MED 530/NAVMED P-5010-1/AFMAN 48-147 IP, Tri-Service Food Code, 1 March 2019, para. 8-304.11

Findings #49: SERVING ANNEX UNDER COUNTER REFRIGERATOR COMPRESSOR

HAD EXCESSIVE DUST BUILD UP.

Recommendation: Submit a work request to the Engineering Department to clean the compressor.

References: NAVSUP P486 Vol II, Rev8 AUG2016, Chap. 8-5, OPNAVINST 5100.19E, Chap

D1305.

Findings #50: CPO MESSROOM REFRIGERATED DAIRY DISPLAY DOOR GASKETS

DID NOT HAVE A GOOD SEAL.

Recommendation: Submit a work request to the Engineering Department to adjust or replace the door gaskets.

References: Tri-Service Food Code, March 2019, 4-201.11, 4-501.11, NAVSUP P486 Vol II, Rev8 AUG2016, Chap. 8-8217

OPNAVINST 5100.19E, Chap1 & 19-5

Findings #51: CPO MESSROOM UNDER COUNTER REFRIGERATOR DOOR GASKETS

ON BEVERAGE LINE DID NOT HAVE A GOOD SEAL.

Recommendation: Submit a work request to the Engineering Department to adjust or replace the door gaskets.

References: Tri-Service Food Code, March 2019, 4-201.11, 4-501.11, NAVSUP P486 Vol II, Rev8 AUG2016, Chap. 8-8217

OPNAVINST 5100.19E, Chap1 & 19-5

Findings #52: SALAD PREP ROOM REACH IN REFRIGERATOR NR 101-02 INTERNAL

LIGHT COVER WAS MISSING.

Recommendation: Submit a work request to the Engineering Department to procure and install the light cover.

References: NAVSUP P486 Vol II, Rev8 AUG2016, Chap. 7-7004.1

OPNAVINST 5100.19E - Volume I, 30 May 2007

Findings #53: GALLEY ANNEX GRILL THERMOSTAT INDICATOR LIGHT WAS INOP.

Recommendation:

Reference: NAVSUP P486 REV8 AUG2016, Vol II

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Findings #54: 6 OF 6 CONVECTION OVEN FANS IN GALLEY HAD INSUFFICIENT

BLADE COVERAGE.

Recommendation: See CASREP 19-021.

Reference: OPNAVINST 5100.19E, Vol II, 30MAY2007, Sec C, Para. C1905a.(2)

Findings #55: 5 OF 6 CONVECTION OVEN INTERNAL LIGHTS IN GALLEY WERE

INOP.

Recommendation: See CASREP 19-021.

References: NAVSUP P486 Vol II, Rev8 AUG2016, Chap. 7-7004.1

OPNAVINST 5100.19E - Volume I, 30 May 2007

Findings #56: BOTTOM LEFT CONVECTION OVEN FAN IN GALLEY DID NOT STOP

RUNNING WITH OVEN DOORS OPEN.

Recommendation: See CASREP 19-021.

References: Tri-Service Food Code, March 2019, 4-501.11

NAVSUP P486 Vol II, Rev8 AUG2016, Chap. 8-8207

OPNAVINST 5100.19E, Vol II, 30MAY2007, Sec C, Para. C1902o.

Findings #57: TOP CENTER CONVECTION OVEN LEFT DOOR COUNTERBALANCE IN

GALLEY WAS NOT WORKING PROPERLY.

Recommendation: See CASREP 19-021.

References: Tri-Service Food Code, March 2019, 4-501.11

NAVSUP P486 Vol II, Rev8 AUG2016, Chap. 8-8207

OPNAVINST 5100.19E, Vol II, 30MAY2007, Sec C, Para. C1902o.

Findings #58: TOP CENTER CONVECTION OVEN RIGHT DOOR COUNTERBALANCE

IN GALLEY WAS MISSING.

Recommendation: See CASREP 19-021.

References: Tri-Service Food Code, March 2019, 4-501.11

NAVSUP P486 Vol II, Rev8 AUG2016, Chap. 8-8207

OPNAVINST 5100.19E, Vol II, 30MAY2007, Sec C, Para. C1902o.

Findings #59: BOTTOM CENTER CONVECTION OVEN LEFT DOOR

COUNTERBALANCE IN GALLEY WAS MISSING.

Recommendation: See CASREP 19-021.

References: Tri-Service Food Code, March 2019, 4-501.11

NAVSUP P486 Vol II, Rev8 AUG2016, Chap. 8-8207

OPNAVINST 5100.19E, Vol II, 30MAY2007, Sec C, Para. C1902o.

Findings #60: TOP RIGHT CONVECTION OVEN LEFT DOOR COUNTERBALANCE IN

GALLEY WAS NOT WORKING PROPERLY.

Recommendation: See CASREP 19-021.

References: Tri-Service Food Code, March 2019, 4-501.11

NAVSUP P486 Vol II, Rev8 AUG2016, Chap. 8-8207

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OPNAVINST 5100.19E, Vol II, 30MAY2007, Sec C, Para. C1902o.

Findings #61: OFFICERS MESS SALAD BAR WAS MISSING THE DRAIN LINE SCREEN.

Recommendation: Procure and install drain line screen.

References: OPNAVINST 5100.19E, Vol II, 30MAY2007, Sec C, Para. C1905a.(2)

OPNAVINST 4790.4C, D1302.g

Findings #62: OFFICERS MESS DAIRY DISPLAY REFRIGERATOR DOOR RUBBER

GASKET DID NOT HAVE A GOOD SEAL.

Recommendation: Submit a work request to the Engineering Department to adjust or replace the door gaskets.

References: Tri-Service Food Code, March 2019, 4-201.11, 4-501.11

NAVSUP P486 Vol II, Rev8 AUG2016, Chap. 8-8217

OPNAVINST 5100.19E, Chap1 & 19-5

Findings #63: 2 OF 2 SALAD BAR DRAIN LINE SCREENS IN CREWS MESSROOM

WERE MISSING.

Recommendation: Procure and install drain line screens.

References: OPNAVINST 5100.19E, Vol II, 30MAY2007, Sec C, Para. C1905a.(2)

OPNAVINST 4790.4C, D1302.g

Findings #64: CPO MESSROOM SALAD BAR WAS MISSING THE DRAIN LINE

SCREEN.

Recommendation: Procure and install drain line screen.

References: OPNAVINST 5100.19E, Vol II, 30MAY2007, Sec C, Para. C1905a.(2)

OPNAVINST 4790.4C, D1302.g

Findings #65: BAKERY UNDER COUNTER REFRIGERATOR COMPRESSOR HAD

EXCESSIVE DUST BUILD UP.

Recommendation: Submit a work request to the Engineering Department to clean the compressor.

References: NAVSUP P486 Vol II, Rev8 AUG2016, Chap. 8-5

OPNAVINST 5100.19E, Chap D1305.

Findings #66: NR 12 SALAD BAR COLD WELL POWER INDICATOR LIGHT IN CREWS

MESSROOM WAS INOP.

Recommendation: Submit a work request to the Engineering Department to repair the indicator light.

Reference: NAVSUP P486 REV8 AUG2016, Vol II

Findings #67: SCULLERY DISHWASHER CURTAINS WERE DEGRADED.

Recommendation: Procure and install dishwasher curtains.

Reference: Tri-Service Food Code, March 2019, 4-204.114

Findings #68: SCULLERY SANITIZING SINK BOOSTER HEATER LOW WATER

INDICATOR LIGHT WAS INOP.

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Recommendation: Submit a work request to the Engineering Department to repair the indicator light.

References: NAVSUP P486 Vol II, Rev8 AUG2016, Ch 8-5

OPNAVINST 5100.19E, Ch D1305

Findings #69: SCULLERY SANITIZING SINK FAUCET ASSEMBLY WAS LEAKING.

Recommendation: Submit a work request to the Engineering Department to repair the leaking faucet assembly.

References: NAVSUP P486 Vol II, Rev8 AUG2016, Chap. 7004

Tri-Service Food Code, March 2019, 9-402.10

Findings #70: GALLEY MANUAL DISHWASHING STATION (DEEP SINK) WAS NOT

EQUIPPED WITH A WORKING THERMOMETER.

Recommendation: Procure appropriate thermometers.

Reference: TB MED 530/NAVMED P-5010-1/AFMAN 48-147 IP (Tri-Service Food Code, 1

March 2019)

Findings #71: SCULLERY GARBAGE DISPOSAL SPLASH GUARD WAS DEGRADED.

Recommendation: Procure and install appropriate splash guard.

References: NAVSUP P486 Vol II, Rev8 AUG2016, Chap 8-5

OPNAVINST 5100.19E, Chap D1305

Findings #72: SALAD PREP GARBAGE DISPOSAL SPLASH GUARD WAS DEGRADED.

Recommendation: Procure and install appropriate splash guard.

References: NAVSUP P486 Vol II, Rev8 AUG2016, Chap 8-5

OPNAVINST 5100.19E, Chap D1305

Findings #73: FAST SERVE LINE GARBAGE DISPOSAL SPLASH GUARD WAS

MISSING.

Recommendation: Procure and install appropriate splash guard.

References: NAVSUP P486 Vol II, Rev8 AUG2016, Chap 8-5

OPNAVINST 5100.19E, Chap D1305

Findings #74: GALLEY GARBAGE DISPOSAL SPLASH GUARD WAS MISSING.

Recommendation: Procure and install appropriate splash guard.

References: NAVSUP P486 Vol II, Rev8 AUG2016, Chap 8-5

OPNAVINST 5100.19E, Chap D1305

Findings #75: 1 OF 2 STEAM JACKETED KETTLES WAS MISSING PROTECTIVE

RUBBER BOOT FOR ON/OFF TOGGLE.

Recommendation: Submit a work request to the Engineering Department to install a rubber boot on the toggle switch.

References: OPNAVINST 5100.19E, Vol II, 30MAY2007, Sec C, Para. C1905a.(3)

NAVSUP P486 Vol II, Rev8 AUG2016, Chap. 8-5

Tri-Service Food Code, March 2019, 4-501.11

Findings #76: GREASE INTERCEPTOR HOOD WASHDOWN SYSTEM WAS MISSING

LABEL PLATE INDICATING WHICH HOODS WERE TO BE CLEANED INDIVIDUALLY.

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Recommendation: Submit a work request to the Engineering Department to label the grease interceptor hood washdown system cabinet.

References: NAVSEA S9AA0-AB-GOS-010/GSO, Rev 05, 2012 Ed, Sec 512

Tri-Service Food Code, March 2019, 4-501.11, 4-501.112 & 4-501.113

Findings #77: FREEZE STOREROOM RUBBER DOOR GASKET DID NOT MAINTAIN A

GOOD SEAL.

Recommendation: Submit a work request to the Engineering Department to adjust or replace the door gaskets.

References: Tri-Service Food Code, March 2019, 4-201.11, 4-501.11

NAVSUP P486 Vol II, Rev8 AUG2016, Chap. 8-8217

OPNAVINST 5100.19E, Chap1 & 19-5

Findings #78: FREEZE STOREROOM DECK GRATING WAS LOOSE FITTING.

Recommendation: Submit a work request to the Engineering Department to adjust and or install additional deck grating.

Reference: NAVSEA S9AA0-AB-GOS-010/GSO, REVISION 04.

Findings #79: FREEZE STOREROOM CENTER DOOR HINGE WAS MISSING 2 SCREWS.

Recommendation: Submit a work request to the Engineering Department to install missing screws.

References: Tri-Service Food Code, March 2019, 4-201.11, 4-501.11

NAVSUP P486 Vol II, Rev8 AUG2016, Chap. 8-8217

OPNAVINST 5100.19E, Chap1 & 19-5.

Findings #80: DAIRY STOREROOM BOTTOM DOOR LATCH WAS MISADJUSTED.

Recommendation: Submit a work request to the Engineering Department to adjust the door latch.

References: Tri-Service Food Code, March 2019, 4-201.11, 4-501.11

NAVSUP P486 Vol II, Rev8 AUG2016, Chap. 8-8217

OPNAVINST 5100.19E, Chap1 & 19-5.

Findings #81: THAW ROOM BOTTOM DOOR LATCH WAS MISADJUSTED.

Recommendation: Submit a work request to the Engineering Department to adjust the door latch.

References: Tri-Service Food Code, March 2019, 4-201.11, 4-501.11

NAVSUP P486 Vol II, Rev8 AUG2016, Chap. 8-8217

OPNAVINST 5100.19E, Chap1 & 19-5.

Findings #82: THAW ROOM DECK GRATING WAS LOOSE FITTING.

Recommendation: Submit a work request to the Engineering Department to adjust and or install additional deck grating.

Reference: NAVSEA S9AA0-AB-GOS-010/GSO, REVISION 04.

Findings #83: THAW ROOM UTILITY SINK WAS MISSING DRAIN SCREEN.

Recommendation: Procure and install a drain screen.

References: OPNAVINST 5100.19E, Vol II, 30MAY2007, Sec C, Para. C1905a.(2)

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OPNAVINST 4790.4C, D1302.g

Findings #84: FREEZE STOREROOM DEFROSTER DRAINPIPE WAS MISSING HEAT

TAPE.

Recommendation: Submit a work request to the Engineering Department to procure and install heat tape.

Reference: T9516-BC-MMC-010.

Findings #85: FISH STOREROOM DEFROSTER DRAINPIPE WAS MISSING HEAT TAPE.

Recommendation: Submit a work request to the Engineering Department to procure and install heat tape.

Reference: T9516-BC-MMC-010.

Findings #86: CHILL STOREROOM BOTTOM DOOR LATCH WAS MISADJUSTED.

Recommendation: Submit a work request to the Engineering Department to adjust the door latch.

References: Tri-Service Food Code, March 2019, 4-201.11, 4-501.11

NAVSUP P486 Vol II, Rev8 AUG2016, Chap. 8-8217

OPNAVINST 5100.19E, Chap1 & 19-5.

Findings #87: FISH STOREROOM BOTTOM DOOR LATCH WAS MISADJUSTED.

Recommendation: Submit a work request to the Engineering Department to adjust the door latch.

References: Tri-Service Food Code, March 2019, 4-201.11, 4-501.11

NAVSUP P486 Vol II, Rev8 AUG2016, Chap. 8-8217

OPNAVINST 5100.19E, Chap1 & 19-5.

Findings #88: CHILL STOREROOM RUBBER DOOR GASKET DID NOT HAVE A GOOD

SEAL.

Recommendation: Submit a work request to the Engineering Department to adjust or replace the door gaskets.

References: Tri-Service Food Code, March 2019, 4-201.11, 4-501.11

NAVSUP P486 Vol II, Rev8 AUG2016, Chap. 8-821

OPNAVINST 5100.19E, Chap1 & 19-5

Findings #89: FISH STOREROOM RUBBER DOOR GASKET DID NOT HAVE A GOOD

SEAL.

Recommendation: Submit a work request to the Engineering Department to adjust or replace the door gaskets.

References: Tri-Service Food Code, March 2019, 4-201.11, 4-501.11

NAVSUP P486 Vol II, Rev8 AUG2016, Chap. 8-8217

OPNAVINST 5100.19E, Chap1 & 19-5

Findings #90: 2 OF 8 OVERHEAD LIGHT BULBS IN NR 2 DRY STOREROOM WERE

BURNT OUT.

Recommendation: Submit a work request to the Engineering Department to procure and replace the burnt-out light bulb.

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Reference: NAVSUP P486 REV8 AUG2016, Vol II