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Item No.:
12
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Site:
Preparation Room-
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Violation:
There was a partially consumed bottle of spring water in undercounter refrigeration unit 41415A. There was no food service purpose for this bottle of water. The bottle was discarded.
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Recommendation:
Ensure that employees eat, drink, or use any form of tobacco only in designated areas where the contamination of exposed food; clean equipment, utensils, and linens; unwrapped single-service and single-use articles; or other items needing protection cannot result.
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Item No.:
16
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Site:
Buffet-
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Violation:
According to the time control plan the hot and cold holding units under the buffet lines were on time control. There was a place for including the number designation for each of these units on the plan. The number designations for the hot and cold hold units were not on the plan. This was corrected.
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Recommendation:
Ensure the time-control plan includes each hot holding unit and cold holding unit on time as a public health control. Listing holding units on the time-control plan will avoid confusion with holding units on temperature control.
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Item No.:
16
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Site:
Buffet-Horizon Court Starboard
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Violation:
There was a 7-day discard label on a tray of turkey sandwiches that were on time-control in the refrigerator unit under the buffet. The label was removed.
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Recommendation:
Ensure that 7-day discard labels are removed when the food item is placed under time as a public health control.
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Item No.:
18
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Site:
Galley-Deck 6 Hot Galley
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Violation:
A pan of raw ground beef was stored over a pan of raw lamb chops in the undercounter refrigeration unit. This was corrected.
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Recommendation:
Ensure that raw, uncooked, potentially hazardous foods, such as beef steaks, that have lower cooking temperatures than other raw, uncooked, potentially hazardous foods that have higher cooking temperatures, such as hamburgers are stored to prevent cross-contamination. Ensure that foods that have different cooking temperatures are not stored in direct contact with each other. Also, ensure that the food with the highest cooking temperature is stored below the food that has the lower cooking temperature to prevent cross-contamination from dripping.
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Item No.:
18
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Site:
Preparation Room-
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Violation:
There was a bag of hot dogs stored on top of a covered pan of raw meat, under another pan of raw meat. This item was corrected.
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Recommendation:
Ensure that potentially hazardous food items that can be served as ready-to-eat foods, such as hot dogs, are stored to prevent cross-contamination. Physically segregate and separate the ready-to-eat items from raw, uncooked potentially hazardous foods. Ensure ready-to-eat foods are not stored in direct contact with raw, uncooked potentially hazardous foods. Ensure ready-to-eat foods are stored above raw, uncooked, potentially hazardous foods to prevent cross-contamination from dripping.
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Item No.:
19
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Site:
Provisions-Dry Store 3071
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Violation:
The bags of sliced almonds, almond paste, Vietnamese cashew nut kernels and in-shell roasted peanuts were not tightly sealed after opening.
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Recommendation:
When completed with dispensing of food from bags, bins, or other containers, ensure the containers/bags are closed or sealed to prevent contamination.
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Item No.:
19
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Site:
Provisions-Walk-in Refrigerration Unit 4720
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Violation:
There was a steady drip from the deckhead on to boxes of juice containers. The boxes were moved.
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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.
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Item No.:
19
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Site:
Buffet-Horizon Court Starboard and Port
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Violation:
There were 6 trays of bread with only two serving utensils at each station.
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Recommendation:
Ensure that food-dispensing utensils are available for each container displayed at a consumer self-service unit such as a buffet or salad bar.
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Item No.:
19
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Site:
Buffet-Horizon Court Starboard and Port
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Violation:
There were pieces of whole fruit placed between platters and trays of foods on display at the cold buffet stations. There were no serving utensils for these pieces of fruit.
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Recommendation:
Ensure that food-dispensing utensils are available for each container displayed at a consumer self-service unit such as a buffet or salad bar.
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Item No.:
21
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Site:
Bar-Calypso
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Violation:
A wooden cabinet used for a waiter/bus station was severely damaged, making cleaning difficult. The cabinet was soiled with mold.
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Recommendation:
Ensure that non-food contact equipment is maintained in good repair and proper adjustment including: (1) Equipment maintained in a state of repair and condition that meets the materials, design, construction, and operation specifications of these guidelines. (2) 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.:
28
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Site:
Bar-Calypso
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Violation:
Boxes of straws were stored in the waiter/bus station that had mold.
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Recommendation:
Ensure the single-use articles are stored in a clean dry location that is not exposed to splash, dust or other contamination. In addition, storage should be at least 6-inches (150 mm) above the deck.
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Item No.:
29
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Site:
Galley-Deck 5 Garde Manger
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Violation:
There was a large trash bin blocking access to the handwash station. There was a crew member on duty at this location. This was corrected.
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Recommendation:
Ensure handwashing stations are accessible at all times to provide employees with convenient access to wash their hands as needed.
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Item No.:
34
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Site:
Provisions-Walk-in Refrigerration Unit 4731
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Violation:
There was a steady drip from the deckhead on to the deck.
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Recommendation:
Determine the source of the leak and repair.
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