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Item No.:
16
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Site:
Galley-Dairy Refrigerator
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Violation:
A few individually wrapped butter packets were measured at 48F to 60F. The walk-in refrigeration unit was in proper temperature and all other items in the unit were in proper temperature. It was unclear how long the butter had been in the unit and were it came from. The items were discarded during the inspection.
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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.:
19
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Site:
Buffet-Service Line
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Violation:
One service utensil was found in a service dish of salmon with the handle in contact with salmon. The utensil was immediately replaced and staff were observed monitoring and replacing utensils.
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Recommendation:
During pauses in food preparation or dispensing, ensure that food preparation and dispensing utensils are stored: (1) In the food with their handles above the top of the food and the container.
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Item No.:
20
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Site:
Galley-Pastry
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Violation:
The blast chiller has been out of order since the October 2006 dry dock. This unit was installed during the dry dock.
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Recommendation:
Repair the blast chiller.
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Item No.:
21
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Site:
Buffet-Seating Area
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Violation:
Four soiled landing stations had chipped and peeling laminate surfaces, missing handles, and the wooden surfaces were separating from the metal supports. A requisition was in place to replace all the units.
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Recommendation:
Repair or replace the soiled landings.
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Item No.:
27
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Site:
Bar-Pinocchio Bar
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Violation:
The technical space above refrigerator #5 had greater than one days accumulation of dust. This was corrected during the inspection.
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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:
Pantry-Room Service
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Violation:
Slight dust was noted on the top of the pass through refrigerator. This was corrected during the inspection.
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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-
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Violation:
Heavy dust accumulation was noted in the vent above the large mixer. This was corrected during the inspection.
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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:
Buffet-Service Line
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Violation:
A few of the service utensils were not placed under the sneeze shield. This was corrected during the inspection.
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Recommendation:
Ensure that eating utensils dispensed at a consumer self-service unit such as a buffet or salad bar are protected from contamination.
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Item No.:
33
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Site:
Other-Dining Rooms
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Violation:
The deck/wait station junctures were not coved in the dining rooms. Staff stated that the coving has been ordered.
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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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