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Item No.:
08
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Site:
Galley-LaVeranda
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Violation:
The backflow prevention device on the Franke Espresso machine was leaking around the atmospheric vent. There was mold on the device.
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Recommendation:
Ensure that backflow preventers are maintained in good repair.
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Item No.:
08
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Site:
Buffet-Beverage Station
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Violation:
A portion of the Watts N9 backflow prevention device on the espresso machine was missing.
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Recommendation:
Ensure that backflow preventers are maintained in good repair.
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Item No.:
08
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Site:
Potable Water-Salon
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Violation:
The pedicure station did not have a backflow prevention device installed. This item was corrected.
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Recommendation:
Ensure that backflow preventers are installed when air gaps are impractical or when water under pressure is required.
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Item No.:
16
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Site:
Pantry-Pool
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Violation:
According to the staff, the foods labeled as potentially hazardous were on time-control. There was no time as a public health control plan available. The bar operates greater than 4-hours per day.
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Recommendation:
Ensure that a time control plan is developed and readily available at each food service outlet with potentially hazardous food where time as a public health control is used.
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Item No.:
16
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Site:
Buffet-LaVeranda
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Violation:
The time control plan indicated that the back-up trolleys were on time control, but the trolleys were not labeled as time control. This was also noted in the time control plans in the main galley and crew galley.
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Recommendation:
Label each back-up trolley used for time control.
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Item No.:
16
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Site:
Buffet-LaVeranda - Beverage Station
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Violation:
There were no discard labels on the containers of skim and whole milk. These containers were part of the time control plan and, per staff, the beverage station is open for more than 4 hours.
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Recommendation:
If time only, rather than time in conjunction with temperature, is used as the public health control for a working supply of potentially hazardous food before cooking, or for ready-to-eat potentially hazardous food that is displayed or held for service for immediate consumption, ensure that (1) The food is marked or otherwise identified to indicate the time that is 4 hours past the point in time when the food is removed from temperature control; (2) The food is cooked and served, served if ready-to-eat, or discarded, within 4 hours from the time when the food is removed from temperature control; and (3) The food in unmarked containers or packages or marked to exceed a 4 hour limit is discarded.
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Item No.:
16
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Site:
Galley-Walk-in Refrigerator
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Violation:
There was a hotel pan containing cooked spinach. The temperature of the spinach was measured at 53-57F throughout the pan. The pan label indicated that it was prepared on 6/11. Per the blast chiller log, the spinach was properly cooled and was placed in the walk-in refrigerator at 39F. The spinach was discarded.
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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.
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Item No.:
17
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Site:
Galley-Pastry
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Violation:
The Chicago cheese cakes prepared on 6/12 were not entered in the cooling logs.
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Recommendation:
Ensure that the cooling of all potentially hazardous foods are recorded in the cooling log.
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Item No.:
17
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Site:
Galley-Walk-in Refrigerator
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Violation:
The baked potatoes were not entered in the cooling logs.
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Recommendation:
Ensure that the cooling of all potentially hazardous foods are recorded in the cooling log.
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Item No.:
19
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Site:
Galley-Chef's Office
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Violation:
Canned foods and bottles of wine were stored on the deck.
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Recommendation:
Ensure that food is protected from contamination by storing the food at least 15 centimeters (6 inches) above the deck.
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Item No.:
19
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Site:
Buffet-LaVeranda - Forward Service Line
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Violation:
There was no side sneeze shield on the 2nd display unit (from port side) and the last display unit. Displayed foods are less than 1 meter from the patrons waiting for service.
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Recommendation:
Install side sneeze shields as needed.
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Item No.:
21
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Site:
Provisions-Dry Stores
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Violation:
An absorbent, difficult to clean string was used to secure condiments and spices in the storage racks. Per staff, new shelves were on order.
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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.
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Item No.:
21
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Site:
Bar-Navigator
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Violation:
There was less than 1 inch of clearance between the espresso machine and the counter surface. In addition, water connections and power cords were draped on the counter under the machine, making cleaning difficult.
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Recommendation:
Ensure that table-mounted equipment that is not easily movable is installed to allow cleaning of the equipment and areas underneath and around the equipment by being: (1) Sealed to the table; or (2) Elevated on legs. Ensure that table-mounted equipment that is not easily movable is elevated on legs that provide at least a 100 mm (4-inch) clearance between the table and the equipment. Ensure that utility lines are not draped on the counter surfaces, making cleaning difficult.
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Item No.:
21
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Site:
Provisions-
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Violation:
There were numerous wooden pallets used to store items in the provisions corridors.
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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 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.:
24
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Site:
Galley-Dishwash
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Violation:
The final rinse manifold piping was disconnected and the final rinse spray nozzles of the in-use conveyor machine were not working. The utensil surface temperature at the final rinse was measured at 130F. This was corrected.
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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.
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Item No.:
24
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Site:
Galley-Prime 7
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Violation:
The milk tube and filter from the espresso machine were soaking in a sanitizer rinse. There was less than 10 ppm chlorine concentration in the bowl. This was also observed in the LaVeranda galley.
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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.:
24
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Site:
Buffet-LaVeranda Grill
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Violation:
The chlorine solution in the sanitizer rinse bucket was measured at greater than 200 ppm. This was corrected.
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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.:
25
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Site:
Buffet-LaVeranda Grill
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Violation:
A wet wiping cloth was draped over the side of the sanitizer bucket.
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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.
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Item No.:
26
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Site:
Galley-LaVeranda
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Violation:
A few plates were found soiled and stored as clean in the plate trolleys.
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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.
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Item No.:
26
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Site:
Galley-LaVeranda - Dishwash
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Violation:
A few plates were found soiled and stored as clean in the clean storage rack.
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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.
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Item No.:
26
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Site:
Galley-LaVeranda
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Violation:
The previously cleaned meat slicer was soiled with food debris.
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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.
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Item No.:
27
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Site:
Galley-LaVeranda
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Violation:
The deck below and frame in the under counter refrigeration unit 219 technical space was heavily soiled with mold.
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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.:
27
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Site:
Galley-LaVeranda
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Violation:
The technical space of reach-in refrigeration unit Port 5 was soiled.
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Recommendation:
Ensure that nonfood-contact surfaces of equipment are kept free of an accumulation of dust, dirt, food residue, and other debris.
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Item No.:
27
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Site:
Bar-Navigator
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Violation:
The counter below the espresso machine was soiled.
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Recommendation:
Ensure that nonfood-contact surfaces of equipment are kept free of an accumulation of dust, dirt, food residue, and other debris.
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Item No.:
28
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Site:
Galley-LaVeranda
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Violation:
The knife storage locker shelves were soiled. There were clean knives stored in the locker.
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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.
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Item No.:
28
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Site:
Galley-Potwash
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Violation:
The water from the drinking fountain splattered onto the clean utensil storage rack.
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Recommendation:
Install a shield between the drinking fountain and the clean storage rack.
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Item No.:
30
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Site:
Galley-Cold Pantry
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Violation:
The handwash station waste receptacle was missing. The large waste receptacle being used required staff to use their hands to remove the cover.
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Recommendation:
Ensure that a handwashing facility includes a sink, soap dispenser, single-use towels dispenser, and waste receptacle. Ensure that waste receptacle use is hands free.
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Item No.:
33
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Site:
Buffet-LaVeranda Grill
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Violation:
The deck drain and surrounding deck area in technical space PG3 was soiled with mold.
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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. 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:
Pantry-Room Service
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Violation:
The decks were soiled below the work counters.
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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:
Buffet-LaVeranda
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Violation:
The deck coating in technical spaces Port 11 and 12 was loose and peeling.
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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.:
33
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Site:
Provisions-Dry Stores
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Violation:
The deck was soiled below the deck stands.
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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:
Provisions-Liquor Stores
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Violation:
The deck was soiled below the deck stands.
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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:
Buffet-LaVeranda
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Violation:
The wait stations and wine tables were not coved at the deck juncture.
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Recommendation:
Ensure that bulkhead and deck junctures are coved (including galleys, pantries, deck/counter junctures at buffets, bars, waiter stations, and dining room work counters).
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Item No.:
33
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Site:
Galley-Food Lift
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Violation:
The door tracks and void spaces on either side of the retracting doors were heavily soiled with food and other debris.
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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-LaVeranda
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Violation:
The deck covering in technical space Port 3 was loose and peeling. The deck was soiled with mold.
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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. 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-LaVeranda
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Violation:
The handwash station at the soiled drop-off had loose/missing sealant at the basin/bulkhead juncture.
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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.:
33
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Site:
Galley-LaVeranda
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Violation:
The deck below under counter refrigeration units MG9 and MG10 was soiled at the deck/bulkhead junctures.
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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:
Bar-Star Lounge
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Violation:
Soft sealant was used for coving along the deck/equipment foundation junctures. In some locations, the sealant was pealing.
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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. Ensure that bulkhead and deck junctures are coved (including galleys, pantries, deck/counter junctures at buffets, bars, waiter stations, and dining room work counters).
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Item No.:
33
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Site:
Galley-
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Violation:
The bulkhead electrical panel access door was separated, exposing the insulation.
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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.:
36
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Site:
Bar-Star Lounge
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Violation:
There was insufficient lighting at counters and the handwash station.
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Recommendation:
Ensure that the light intensity is at least 220 Lux (20 foot candles) on food preparation surfaces, and at a distance of 75 centimeters (30 inches) above the deck in food preparation areas, handwashing facilities, warewashing areas, equipment, and utensil storage, pantries, toilet rooms, and consumer self-service areas.
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Item No.:
36
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Site:
Galley-LaVeranda
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Violation:
The light cover inside the ventilation hood above the pasta cooker and grill was missing. The light tubes were soiled with grease, indicating that the cover has been missing for an extended period of time.
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Recommendation:
Ensure that light bulbs are shielded, coated, or otherwise shatter-resistant in areas where there is exposed food, clean equipment, utensils, and linens, or unwrapped single-service and single-use articles.
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Item No.:
37
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Site:
Galley-Tilting Pan
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Violation:
There was condensate on the interior surfaces of the ventilation hood. The tilting pan lid was open at the time. No condensate was observed dripping.
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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. Ensure that ventilation hood systems and devices operate effectively to prevent grease and condensate from collecting on the bulkheads and deckheads and remove contaminants generated by equipment located under them.
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Item No.:
40
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Site:
Galley-
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Violation:
There were 3-4 small dead insects in the bulkhead electrical box access panel door frame.
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Recommendation:
Ensure that dead or trapped insects, rodents, and other pests are removed from control devices and the vessel at a frequency that prevents their accumulation or decomposition, or the attraction of pests.
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