Drippings of condensation within refrigerators

Use of outdated fresh milk in open containers

Improper dispensing of fresh and cold milk, both hot and cold. There must be not dispensing of milk through intermediate containers for drinking purposes, or dipping from pots or other containers

Leaking, rusty or swollen cans of food. All such cans should be discarded

Condensation Drippings from non-insulated overhead pipes in deck heads

Condensation Drippings from exhaust hoods

Soft, chipped, blistered or peeling paint from deck heads, bulkheads or equipment

Storage of dirty fruit, produce or other containers of food within food preparation areas including the main galley

Storage of display items including ice, not intended for human consumption, in the same refrigerator or other area with food.

Intermingling of food and clean utensil operations with soiled utensil operations at the waiter service stations

Hand contact with food, drink, ice or the surface of containers which come into contact with food

Splashing of food contact or storage surfaces during cleanup operations

Potential contamination of food due to perspiration of food handlers caused by inadequate ventilation and/or exhaust systems

The use of Styrofoam in ice buckets and decanters

Uncovered food containers within refrigerators

The “nesting” or stacking of food containers in such manner that the food is exposed to contamination

The use of steel wool

Multiple uses of processed or manufactured containers designed for single use

Unclean, uncovered containers used for the storage of flour, sugar, seasoning, meats or other foods

Lighting fixtures not equipped with protective covers

Improper dispensing or storage of silverware and/ or plastic eating utensils

Improper dispensing of ice cream (no dipper well)

Improper serving of butter patties on dining room tables. Butter must be kept cold by placing the butter in suitable containers with crushed ice. Butter placed in containers on tables, and not consumed, should be used for cooking purposes only and not reserved unless commercially wrapped butter patties are used

Improper storage of food in the galley, refrigerated spaces, and dry stored rooms

All food must be stored a minimum of 6 inches off any deck and preferably 12 inches

The use of reconstituted milk for drinking purposes in the absence of approved equipment specifically designed for reconstituting milk

The filling of water glasses or pitchers for dining room service in an unclean area

The placement of knives within sheaths which are not easily cleanable or clean

The improper dispensing of juices. Juices should be dispensed from original containers or from juice dispensers. Juices must not be dipped from pots or other containers

Storage or arrangement of flowers and plants in food preparation, storage or serving areas

Food or utensils subject to splash due to improper cleaning operations

Food not properly wrapped or covered during storage

High acid foods or beverages stored or transported in containers or piping coated with toxic metals and / or metallic salts such as copper, antimony, cadmium, lead or zinc

Cloths and sponges that have been used to clean potentially contaminated surfaces used to clean food contact surfaces

Hand contact with food contact surfaces of clean utensils and equipment used for the preparation, serving and / or storage of potentially hazardous foods

If the same meat grinding equipment must be used for grinding beef and raw pork, the equipment should be thoroughly cleaned and sanitized between the two operations

The re-use of single service food containers or utens