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Item No.:
08
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Site:
Galley-Hot Galley
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Violation:
There was a leak at the backflow prevention device for the middle combination oven.
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Recommendation:
Ensure that backflow preventers are maintained in good repair.
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Item No.:
20
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Site:
Galley-Deck 6 Coffee Station
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Violation:
The length of the bulk milk container dispensing tube was greater than 1 inch.
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Recommendation:
Ensure that the bulk milk container dispensing tube is cut on the diagonal leaving no more than 25mm (1 inch) protruding from the chilled dispensing head.
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Item No.:
20
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Site:
Preparation Room-
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Violation:
Slotted fasteners were noted inside the food contact area of the potato peelers, 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:
The gaskets around the chutes of both potato peelers were missing, making cleaning difficult.
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Recommendation:
Replace the gaskets.
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Item No.:
21
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Site:
Preparation Room-Fish Preparation
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Violation:
The data plate on the undercounter dish wash machine was peeling, making cleaning difficult.
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Recommendation:
Replace the data plate on the undercounter dish wash machine.
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Item No.:
21
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Site:
Buffet-Horizon Buffet Toast Station
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Violation:
There was a gap noted at the far left edge of the buffet service unit, 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:
Other-Ice Cream Bar
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Violation:
There was a leak at the condensate collection pan inside the reach-in refrigerator.
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Recommendation:
Repair or replace the condensate collection pan.
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Item No.:
21
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Site:
Bar-Pool Bar Port Hand Wash Station
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Violation:
The decorative laminate on the technical compartment door below the hand wash station was loose, making cleaning difficult.
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Recommendation:
Repair or remove the decorative laminate.
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Item No.:
22
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Site:
Galley-Dish Wash
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Violation:
Dried food debris was noted on the final rinse curtain. This machine was in active use.
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Recommendation:
Ensure that warewashing machines; the compartments of sinks, basins, or other receptacles used for washing and rinsing equipment, utensils, or raw foods, or laundering wiping cloths; and drainboards are cleaned: (1) Before use; (2) Throughout the day at a frequency necessary to prevent recontamination of equipment and utensils and to ensure that the equipment performs its intended function; and (3) If used, at least every 24 hours.
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Item No.:
22
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Site:
Galley-Pot Wash
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Violation:
The pot wash machine was a single compartment machine. After the cycle was completed, there was a soapy residue noted on the thermometer and the pan.
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Recommendation:
Ensure that warewashing equipment is maintained in good repair and proper adjustment including: (1) Being maintained in a state of repair and condition that meets the standards of the materials, design, and construction of these guidelines; and (2) Maintaining water pressure, and water temperature measuring devices in good repair and ensuring their accuracy within the intended range of use.
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Item No.:
22
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Site:
Galley-Dish Wash
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Violation:
The data plate for the single compartment glass wash machine stated the wash cycle time was 60 seconds and the rinse cycle time was 11 seconds. The total cycle time was measured at less than 60 seconds.
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Recommendation:
Ensure that warewashing machines and their auxiliary components: (1) Are operated in accordance with the machine's data plate and other manufacturer's instructions. (2) A warewashing machine's conveyor speed or automatic cycle times are maintained accurately timed in accordance with manufacturer's specifications.
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Item No.:
22
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Site:
Galley-Dish Wash
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Violation:
The final rinse gauge on the glass wash machine read 150 F while the surface plate temperature was measured at 159 F.
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Recommendation:
Ensure that warewashing equipment is maintained in good repair and proper adjustment including: (1) Being maintained in a state of repair and condition that meets the standards of the materials, design, and construction of these guidelines; and (2) Maintaining water pressure, and water temperature measuring devices in good repair and ensuring their accuracy within the intended range of use.
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Item No.:
22
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Site:
Pantry-Deck 14 Store 14312
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Violation:
Dirty dishes and glassware were stored on the deck.
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Recommendation:
Ensure that drainboards, utensil racks, or tables large enough to accommodate all soiled and cleaned items that may accumulate during hours of operation are provided for necessary utensil holding before cleaning and after sanitizing.
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Item No.:
26
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Site:
Preparation Room-
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Violation:
The difficult to clean spaces around the chutes on both potato peelers were soiled with an accumulation of food.
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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.:
26
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Site:
Buffet-Starboard Coffee Station
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Violation:
There were a few coffee cups that were soiled and out for service.
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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:
Galley-Deck 6 Beverage Station
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Violation:
There was debris noted in the technical compartment of the ice machine.
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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-Deck 6 Wine Station
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Violation:
There were a few beer mugs noted on a wet shelf inside the reach-in refrigerator.
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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-Deck 5 Pot Wash
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Violation:
The condensate was observed dripping onto the pans on the clean landing of the single compartment pot wash machine. These clean pans were being air-dried on this landing. These items were removed and placed into the pot wash machine again.
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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.:
33
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Site:
Galley-Grill Station
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Violation:
There was recessed and missing deck grout in front of the grill station, 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:
Buffet-Horizon Buffet
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Violation:
The grout along the coving was damaged or recessed, 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:
Bar-Casino Bar
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Violation:
The coving at the deck/cabinet juncture was loose, creating gaps that were difficult to clean.
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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:
Pantry-Deck 14 Store 14312
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Violation:
The coving at the deck/bulkhead juncture was not flush with the deck tile, 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.:
34
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Site:
Galley-Hot Galley
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Violation:
There was a slow drip at the steam valve inside the technical compartment of the aft 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:
Other-Ice Cream Bar
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Violation:
There was a leak noted at the faucet at the preparation sink.
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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-Deck 6 Dishwash Hand Wash Stations
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Violation:
There was a leak at the faucet of the left hand wash 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.:
36
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Site:
Buffet-Port Hot Line
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Violation:
The coating on the bulb above the hot food line was peeling, making it no longer shatter-resistant.
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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-Deck 5 Pot Wash
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Violation:
There was condensate noted dripping onto the clean landing of the single compartment pot wash machine.
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Recommendation:
Ensure that exhaust ventilation hood systems in food preparation and warewashing areas including components such as hoods, fans, guards, and ducting are designed to prevent grease or condensation from draining or dripping onto food, equipment, utensils, linens, and single-service and single-use articles.
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