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Item No.:
08
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Site:
Bar-Pool Bar
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Violation:
The intermediate atmospheric vent on the backflow prevention device for the carbonator was pointing up.
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Recommendation:
Position the intermediate atmospheric vent to allow proper draining.
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Item No.:
16
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Site:
Provisions-Preparation Pantry
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Violation:
A large pan of cocktail sauce had an internal temperature of 47F as measured by the inspector. A crew member also measured the temperature and obtained a reading of 31F. A calibration check indicated that the crew member's thermometer was out of calibration. The recorded log temperature for the cocktail sauce was 39F. All other foods in the unit were below 41F. The cocktail sauce was immediately sent to the blast chiller.
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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.:
20
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Site:
Provisions-Preparation Pantry
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Violation:
An ice bath thermometer calibration check was performed and one crew members thermometer was reading 26F. The thermometer was out of calibration by 6F and was immediately adjusted.
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Recommendation:
Ensure that food temperature measuring devices are calibrated in accordance with manufacturer's specifications as necessary to ensure their accuracy.
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Item No.:
20
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Site:
Preparation Room-Potato Peelers
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Violation:
There was loose soft sealant on the food contact surface of the exit chute, making cleaning difficult.
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Recommendation:
Remove the soft sealant.
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Item No.:
21
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Site:
Galley-Oceanliner
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Violation:
The viewing window of the undercounter steam oven was not secure, creating gaps and voids and making cleaning difficult.
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Recommendation:
Secure the viewing window.
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Item No.:
21
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Site:
Galley-Oceanliner
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Violation:
A few of the preparation table decorative side panel tiles were cracked. Additionally, the tile edge profile strips were separating, creating gaps along the corners. These features make 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:
Bar-Pool Bar
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Violation:
The technical space under the ice bin had open penetrations into the back wall, leading to a void space and making cleaning difficult.
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Recommendation:
Profile or otherwise seal the pipe penetrations.
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Item No.:
21
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Site:
Galley-Hot Galley
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Violation:
There was excessive sealant on the technical space access panels of the three deep fryers.
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Recommendation:
Remove the excessive sealant.
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Item No.:
21
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Site:
Other-Dinning Room Waiter Stations
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Violation:
There was peeling and chipped overly on decorative wooden panels of the drawers and cabinets, exposing the underlying wood, and making cleaning difficult.
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Recommendation:
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:
Buffet-Starboard Aft
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Violation:
The service entry doors had chipped and worn laminate, exposing raw wood and making cleaning difficult. A PR# was available and the crew will replace the doors when the new ones arrive.
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Recommendation:
Repair/replace as needed.
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Item No.:
21
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Site:
Galley-Hot Galley
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Violation:
There were open seams on the front edge of the deep fryers, 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:
Galley-Pool Grill
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Violation:
The technical space under the cold station had unsealed pipe penetrations, leading to a void space in the counter and making cleaning difficult.
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Recommendation:
Profile or otherwise seal the pipe penetrations.
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Item No.:
21
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Site:
Galley-Pool Grill
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Violation:
The drip tray housings for both grills were rusted, making cleaning difficult.
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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.:
22
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Site:
Galley-Potwash-Three Compartment Sink
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Violation:
The external mounted sanitizing rinse thermometer displayed a temperature of 162 F. The sanitize rinse water was measured at 176 F.
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Recommendation:
Calibrate the external mounted thermometer as needed.
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Item No.:
27
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Site:
Galley-Pool Grill
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Violation:
The drip tray housings were soiled with old hamburger and grease residue.
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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-Hot Galley
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Violation:
The open seams on the front of the fryer were soiled with egg and other food debris.
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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-Dishwash
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Violation:
A few clean bowls were stored upright and were found to be wet when separated.
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Recommendation:
After cleaning and sanitizing, ensure that equipment and utensils are air-dried or adequately drained before contact with food.
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Item No.:
33
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Site:
Galley-Hot Galley
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Violation:
There was some missing grout at the deck tile and scupper interface in front of the portside tilting pans.
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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:
Preparation Room-
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Violation:
There was a large gap in the deck/bulkhead profile strip below the handsink. Soft sealant was being utilized in an effort to seal the gap. The gap was too large for the use of soft sealants.
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Recommendation:
Tack weld the profile strip.
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Item No.:
33
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Site:
*General Comments-Decks
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Violation:
Hardened grout splatter was noted on the stainless steel deck surfaces under some equipment, creating a rough surface and 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:
Preparation Room-Poultry
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Violation:
There was some missing and recessed grout as well as a few cracked deck tiles in front of the 3-compartment sink.
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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-Champagne
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Violation:
There were several holes in the pantry access door frames.
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Recommendation:
Seal the holes with the appropriate plugs.
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Item No.:
33
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Site:
Buffet-Aqua Spa Cafe
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Violation:
There were open penetrations into the bulkhead under the left and right production sinks in the service area, making cleaning difficult.
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Recommendation:
Ensure that bulkheads and deckheads have smooth, hard finishes, and light colored surfaces.
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Item No.:
33
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Site:
Galley-Hot Galley
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Violation:
There was missing and recessed grout along and around the scuppers under the deep fryers, 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:
Preparation Room-Poultry
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Violation:
Liquid was dripping from a bolt in the deckhead access panel and from a fastener of one vent cover. The liquid was pooling on the deck. No food was stored under these areas.
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Recommendation:
Determine the source of the liquid and repair as needed.
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