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Item No.:
08
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Site:
Potable Water-Slide Whirlpool & Children's Pool
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Violation:
There was no air gap between the intermediate atmospheric vent on the backflow prevention device and the wastewater system.
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Recommendation:
Ensure there is an air gap between the intermediate atmospheric vent and the wastewater system.
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Item No.:
08
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Site:
Potable Water-Salon
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Violation:
There were non-continuous pressure backflow prevention devices installed on the hot and cold potable water lines for the pedicure footbaths. A valve was located downstream of the devices.
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Recommendation:
Ensure that a continuous pressure-type backflow preventer is installed when a valve is located downstream from the backflow preventer.
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Item No.:
08
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Site:
Potable Water-Main Pool Midship
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Violation:
There was no air gap between the intermediate atmospheric vent on the backflow prevention device installed on the potable water fill line for the whirlpools and the wastewater system.
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Recommendation:
Ensure there is an air gap between the intermediate atmospheric vent and the wastewater system.
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Item No.:
08
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Site:
Potable Water-Chlorine Make-Up Station
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Violation:
The potable water line feeding the chlorine make-up tank did not have an air gap or a backflow prevention device installed.
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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.:
19
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Site:
Buffet-All Crew Buffets
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Violation:
The soup urn was not located under a sneeze guard.
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Recommendation:
Ensure that food on display is protected from contamination by the use of packaging; counter, service line, or salad bar food guards; display cases; or other effective means.
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Item No.:
20
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Site:
Food Service General-Ovens
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Violation:
The inside, bottom sections of the ovens were warped, making cleaning difficult.
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Recommendation:
Ensure that materials used in the construction of multiuse utensils and food-contact surfaces of equipment are: (1) Durable, corrosion-resistant, and nonabsorbent; (2) Sufficient in weight and thickness to withstand repeated warewashing; (3) Finished to have a smooth, easily cleanable surface; and (4) Resistant to pitting, chipping, crazing, scratching, scoring, distortion, and decomposition.
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Item No.:
20
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Site:
Preparation Room-
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Violation:
There were slotted fasteners inside the potato peeler, making cleaning difficult.
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Recommendation:
Replace the slotted fasteners with low-profile, smooth, non-corroding fasteners.
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Item No.:
20
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Site:
Preparation Room-
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Violation:
A sealant was used along the food contact edges of the potato peeler chute. The label on the packaging for the sealant did not state it could be used for food contact surfaces.
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Recommendation:
Ensure sealants used on food contact surfaces are approved for said use.
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Item No.:
21
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Site:
Galley-Hot Galley Forward Line
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Violation:
There was ice build-up on the insulated pipes inside the technical compartment for the grooved grill, making cleaning difficult.
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Recommendation:
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Item No.:
21
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Site:
Galley-Sauce Section
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Violation:
There was condensate dripping from the bottom of the technical compartment onto the deck for a few soup kettles.
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Recommendation:
Determine the cause of the condensate build-up and repair it.
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Item No.:
21
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Site:
Food Service General-
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Violation:
There was missing sealant along the edges of the equipment, making cleaning difficult.
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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.
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Item No.:
21
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Site:
Buffet-Staff Mess
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Violation:
The ice/water dispenser has been out of order for at least 1 month.
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Recommendation:
Repair or replace the ice/water dispenser.
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Item No.:
21
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Site:
Galley-
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Violation:
The oven door did not close tightly.
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Recommendation:
Repair the oven door.
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Item No.:
22
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Site:
Galley-Potwash
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Violation:
The temperature gauge for the hot water sanitize compartment of the three compartment sink read 160° F while the inspector's thermometer read 175° F.
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Recommendation:
Ensure that water temperature measuring devices: (1) That are scaled in Celsius or dually scaled in Celsius and Fahrenheit are designed to be accurate to ±1.5°C in the intended range of use. (2) That are scaled only in Fahrenheit are designed to be accurate to ±3°F in the intended range of use.
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Item No.:
22
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Site:
Galley-Potwash
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Violation:
The external mounted thermometer for the sanitize compartment of the three compartment sink displayed a temperature of 198° F. The actual measured temperature of the water was 184° F.
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Recommendation:
Ensure that water temperature measuring devices: (1) That are scaled in Celsius or dually scaled in Celsius and Fahrenheit are designed to be accurate to ±1.5°C in the intended range of use. (2) That are scaled only in Fahrenheit are designed to be accurate to ±3°F in the intended range of use.
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Item No.:
26
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Site:
Other-Atlantic Pantry #1
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Violation:
A few of the cheese graters were soiled. Per a staff member, the cheese graters were washed with soap and water and then air dried. There was no sanitizing step.
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Recommendation:
Ensure that food-contact surfaces of equipment and utensils are clean to sight and touch. Ensure that food only contacts surfaces of equipment and utensils that are cleaned and sanitized.
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Item No.:
26
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Site:
Pantry-Sirens Pool Bar
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Violation:
In the upper compartment of the ice machine, there was a slimy substance on the cover for the ice maker.
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Recommendation:
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:
Food Service General-Technical Compartments
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Violation:
The inside of the technical compartments for the bain maries and cold holding units were soiled especially along the pipes.
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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:
Galley-Sauce Section
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Violation:
There was food debris inside the bottom of the technical compartment for the middle soup kettle.
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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.:
33
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Site:
Food Service General-Decks
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Violation:
There was recessed and missing grout on the decks, making cleaning difficult.
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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-Cold Appetizer
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Violation:
The deck under the preparation counter across from reach-in refrigerator R3-12 was heavily soiled.
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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-Pastry
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Violation:
The deck tiles in the rear of the walk-in cooler were soiled.
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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-Pizza Bar
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Violation:
The corners of the deck/bulkhead juncture were soiled with a black substance.
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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-Lobby
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Violation:
The tile coving at the left of the service entrance was chipped and cracked, making cleaning difficult.
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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-Center Galley
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Violation:
There was an excessive amount of food debris in the scupper and the deck drain next to the pizza oven.
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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.:
34
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Site:
Bar-Aft Pool Bar
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Violation:
There was a leak at the faucet of the handwash station.
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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.:
34
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Site:
Galley-Aft Hot Line
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Violation:
There was a steady drip at the steam line in technical compartment E3-12 for the bain marie.
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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.:
34
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Site:
Galley-Atlantic Warewash
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Violation:
There was a leak at the drain line/deck connection at the handwash station.
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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.:
34
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Site:
Galley-Potwash
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Violation:
There was a leak at the steam line for the potwash machine.
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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.:
34
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Site:
Galley-Pastry
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Violation:
There was a leak at the drain line for the preparation sink next to the undercounter dishwash machine.
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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.:
34
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Site:
Galley-Center Galley
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Violation:
The deck drain next to the pizza oven was clogged.
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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:
Buffet-Crew Mess
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Violation:
There were 2 bulbs that were not shielded or shatter-resistant for the food warmer.
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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:
Provisions-Fruit Cooler
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Violation:
Condensate was dripping from the deckhead onto the deck in a few areas.
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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-Potwash
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Violation:
There was an excessive amount of condensate above the clean landing of the potwash machine. Also, the room was hot and humid and a staff member at the clean landing was sweating.
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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 all food preparation, warewashing, and toilet rooms have sufficient ventilation to keep them free of excessive heat, steam, condensation, vapors, obnoxious odors, smoke, and fumes.
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Item No.:
38
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Site:
Preparation Room-All Preparation Rooms
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Violation:
The undercounter dishwash machines were posted not-in use. Per staff, these machines were unnecessary to the operation of the preparation rooms.
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Recommendation:
Ensure that only articles necessary for the food service operation are stored in food preparation, food storage, and warewashing areas.
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