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Item No.:
*
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Site:
Other-CORRECTIVE ACTION STATEMENT
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Violation:
IN DEVELOPING THE CORRECTIVE ACTION STATEMENT FOR THIS INSPECTION, CRITICAL-ITEM DEFICIENCIES (DESIGNATED WITH YES IN CRITICAL COLUMN (WORTH 3 - 5 POINTS), WHETHER DEBITED OR NOT, SHOULD INCLUDE STANDARD OPERATING PROCEDURES AND MONITORING PROCEDURES IMPLEMENTED TO PREVENT THE RECURRENCE OF THE CRITICAL DEFICIENCY.
PREPARE CORRECTIVE ACTION STATEMENT AS A WORD PROCESSING OR SPREADSHEET FILE WHICH WILL BE SENT TO USPHS / VSP AS AN EMAIL MESSAGE ATTACHMENT. PLEASE EMAIL CORRECTIVE ACTION STATEMENT TO: VSP@CDC.GOV
USE EMAIL MESSAGE SUBJECT LINE: ADVENTURE OF THE SEAS - CAS - 11/20/2004.
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Recommendation:
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Item No.:
08
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Site:
Other-FOOD SERVICE GENERAL
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Violation:
ABOUT ONE HALF OF THE SODA CARBONATION UNITS IN THE GALLEYS WERE NOT EQUIPPED WITH VENTED BACKFLOW PREVENTION DEVICES.
A VENTED BACKFLOW PREVENTION DEVICE WAS NOT INSTALLED AT THE FROZEN DRINK UNIT IN THE CAFÉ PROMENADE.
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Recommendation:
Install the appropriate vented backflow prevention devices on these lines.
5.7.1.1.3
The vessel shall provide a comprehensive cross- connection control program that provides safe connections to the potable water system through air gaps or appropriate backflow devices at the following locations, if present:
(1) Potable water supply lines to swimming pools, whirlpool spas, hot tubs, bathtubs, showers, and similar facilities; (2) Photographic laboratory developing machines and utility sinks; (3) Beauty and barber shop spray-rinse hoses; (4) Potable water faucets where hoses are connected or can be connected by threaded or quick-connect outlets such as those serving tanks containing chlorine and other chemicals, and deck taps; (5) Garbage grinders and pulpers; (6) Mechanical warewashing machines; (7) Hospital and laundry equipment; (8) Air conditioning expansion tanks; (9) Boiler feed water tanks; (10) Fire systems; (11) Toilets; (12) Potable water, bilge, and sanitary pumps that require priming; (13) Freshwater or saltwater ballast systems; (14) Bilge or other waste water locations; (15) International shore connection; and (16) Any other connection between potable and non-potable water systems.
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Item No.:
08
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Site:
Other-POTABLE WATER
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Violation:
THE SMALL DIAMETER POTABLE WATER LINES FOR THE SINK AND THE EYEWASH STATION IN THE PUMP ROOM FOR WHIRLPOOLS 3 & 4 WERE NOT STRIPED BLUE.
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Recommendation:
5.3.2.1.1
Potable water piping shall be painted light blue or striped with 15 cm (6 inches) light blue bands or a light blue stripe at fittings on each side of partitions, decks, and bulkheads and at intervals not to exceed 5 m (15 feet) in all spaces, except where the decor would be marred by such markings.
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Item No.:
08
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Site:
Other-DECK 4 HOT GALLEY
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Violation:
THE BACKFLOW PREVENTION DEVICE AT THE POT FILL STATION COULD BE SUBMERGED.
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Recommendation:
Move the device so that it cannot be submerged.
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Item No.:
10
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Site:
Other-WHIRLPOOLS
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Violation:
CORE SAMPLES WERE NOT USED TO CONDUCT THE MONTHLY SEDIMENTATION TESTS.
A SIGN LISTING STANDARD SAFETY PRECAUTIONS AND RISKS WAS NOT POSTED AT THE ROMAN SPA.
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Recommendation:
6.3.1.1.5
The granular filters shall be opened at least monthly and examined for cracks, mounds, or holes in the filter media. A core sample of the filter media shall be inspected for excessive organic material accumulation using a recommended sedimentation method.
6.4.1.1.3
A sign shall be installed near the whirlpool spas that lists standard safety precautions and risks, warning against use by particularly susceptible people, such as those who are immunocompromised.
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Item No.:
16
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Site:
Other-DECK 3 PASTRY
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Violation:
THERE WAS NO INDICATION THAT THE COOLING PROCESS WAS MONITORED FROM 140-70°F FOR THE CUSTARD THAT WAS COOLING IN A CLOSED TROLLEY IN THE WALK-IN. THIS CUSTARD WAS TESTED AT 60°F AFTER 3 HOURS OF COOLING. THE CUSTARD WAS REMOVED TO THE BLAST CHILLER FOR FURTHER COOLING.
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Recommendation:
Ensure that foods are not cooled in closed trolleys.
7.3.5.2.1
Cooked potentially hazardous food shall be cooled:
(1) Within 2 hours, from 60°C (140°F) to 21°C (70°F); and (2) Within 4 hours, from 21°C (70°F) to 5°C (41°F) or less.
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Item No.:
16
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Site:
Other-PROVISIONS-MEAT COOLER
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Violation:
A PAN OF MEATBALL GROUND BEEF MIX WAS TESTED AT 54.8°F. THIS ITEM HAD BEEN PREPARED THE NIGHT BEFORE. THIS ITEM WAS IN A LARGE PLASTIC COVERED CONTAINER THAT WAS APPROXIMATELY 6 INCHES IN DEPTH. THIS ITEM WAS DISCARDED.
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Recommendation:
7.3.5.3.1.1
Potentially hazardous food shall be maintained:
(1) At 60°C (140°F) [roasts 54°C (130°F)] or above,; or (2) At 5°C (41°F) or less.
7.3.5.2.5.1
Cooling shall be accomplished using one or more of the following methods based on the type of food being cooled:
(1) Placing the food in shallow pans; separating the food into smaller or thinner portions; using blast coolers, freezers, or other rapid cooling equipment; stirring the food in a container placed in an ice water bath; using containers that facilitate heat transfer; adding ice as an ingredient; or other effective methods.
7.3.5.2.5.2
Cooling shall be accomplished using one or more of the following methods based on the type of food being cooled:
(2) When placed in cooling or cold-holding equipment, food containers in which food is being cooled shall be arranged in the equipment to provide maximum heat transfer through the container walls; and loosely covered, or uncovered if protected from overhead contamination, during the cooling period to facilitate heat transfer from the surface of the food.
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Item No.:
16
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Site:
Other-DECK 5 HOT GALLEY
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Violation:
A PAN OF RAW SAUSAGE WAS TESTED AT 57°F. RAW BACON WAS TESTED AT 59°F. THE LOWER LAYERS OF BACON WERE TESTED AT 37°F. THE BACON AND SAUSAGE WERE SAID TO HAVE BEEN REMOVED FROM THE REFRIGERATION UNIT APPROXIMATELY 1/2 HOUR PRIOR TO THE TEMPERATURE CHECK. A CREW MEMBER WAS IN THE PROCESS OF COOKING THE BACON BUT APPEARED TO HAVE AN EXCESSIVE AMOUNT OF FOOD OUT AT THE TIME OF THE INSPECTION.
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Recommendation:
7.3.5.3.1.1
Potentially hazardous food shall be maintained:
(1) At 60°C (140°F) [roasts 54°C (130°F)] or above,; or (2) At 5°C (41°F) or less.
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Item No.:
17
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Site:
Other-PROVISIONS-MEAT COOLER
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Violation:
A PAN OF GROUND BEEF TO BE USED FOR MEAT SAUCE WAS TESTED AT 47°F. THIS ITEM HAD BEEN PREPARED APPROXIMATELY 3 HOURS PRIOR TO THE TEMPERATURE CHECK. THE GROUND BEEF WAS IN A LARGE COVERED PLASTIC CONTAINER APPROXIMATELY 6 INCHES IN DEPTH THAT DID NOT ALLOW FOR RAPID COOLING.
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|
Recommendation:
7.3.5.3.1.1
Potentially hazardous food shall be maintained:
(1) At 60°C (140°F) [roasts 54°C (130°F)] or above,; or (2) At 5°C (41°F) or less.
7.3.5.2.5.1
Cooling shall be accomplished using one or more of the following methods based on the type of food being cooled:
(1) Placing the food in shallow pans; separating the food into smaller or thinner portions; using blast coolers, freezers, or other rapid cooling equipment; stirring the food in a container placed in an ice water bath; using containers that facilitate heat transfer; adding ice as an ingredient; or other effective methods.
7.3.5.2.5.2
Cooling shall be accomplished using one or more of the following methods based on the type of food being cooled:
(2) When placed in cooling or cold-holding equipment, food containers in which food is being cooled shall be arranged in the equipment to provide maximum heat transfer through the container walls; and loosely covered, or uncovered if protected from overhead contamination, during the cooling period to facilitate heat transfer from the surface of the food.
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Item No.:
18
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|
Site:
Other-WINDJAMMER BUFFET
|
|
Violation:
ONE CONTAINER OF WATERMELON AND ONE CONTAINER OF PINEAPPLE WERE STORED IN AN UNCOUNTER REFRIGERATOR UNCOVERED.
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|
Recommendation:
7.3.3.2.1.1
Food shall be protected from cross-contamination by: (4) Storing the food in packages, covered containers, or wrappings.
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Item No.:
19
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Site:
Other-DECK 3 MAIN GALLEY
|
|
Violation:
THE FLY TRAP WAS MOUNTED ON A BULKHEAD OVER BINS OF SUGAR PACKETS IN THE MAIN ENTRANCE FOYER. THIS WAS CORRECTED DURING THE INSPECTION.
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Recommendation:
8.2.2.2.2
The insect devices shall not be located over food storage, preparation, and service areas. Dead insects and insect fragments shall be prevented from being impelled onto or falling on exposed food.
7.3.3.5.1
Food shall be 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:
Other-DECK 3 PASTRY
|
|
Violation:
THE SOAP DISPENSER AT THE HANDWASH STATION WAS MOUNTED OVER THE WORK TABLE.
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|
Recommendation:
Move the soap dispenser so that it is not mounted over the work table.
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Item No.:
19
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|
Site:
Other-PROVISIONS-GROCERY ROOM
|
|
Violation:
A RIP WAS NOTED IN A BAG OF RICE. A BOX OF SPLIT PEAS WAS SLIGHTLY OPEN EXPOSING THE PEAS TO POTENTIAL CONTAMINATION.
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|
Recommendation:
Ensure that the food packaging is intact.
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Item No.:
19
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|
Site:
Other-SOLARIUM BAR
|
|
Violation:
A BOX OF SALT WAS NOTED TO BE WET IN A STORAGE CABINET.
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|
Recommendation:
Ensure that water used during cleaning does not come into contact with food containers.
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Item No.:
19
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|
Site:
Other-CAFÉ PROMENADE
|
|
Violation:
A SOILED TRAVEL MUG WAS STORED IN A CABINET WITH LIQUOR. AS PER THE BAR WORKER THIS WAS A USED MUG LEFT BEHIND BY A PASSENGER.
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|
Recommendation:
Do not store soiled items with food/beverages.
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Item No.:
21
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|
Site:
Other-CREW GALLEY
|
|
Violation:
THE LABELS WERE PEELING FROM THE TILT PANS, MAKING CLEANING DIFFICULT.
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|
Recommendation:
7.4.1.1.9
Nonfood-contact surfaces of equipment that are exposed to splash, spillage, or other food soiling or that require frequent cleaning shall be constructed of a corrosion-resistant, nonabsorbent, and smooth material.
7.4.2.2.6
Nonfood-contact surfaces shall be 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-CREW GALLEY
|
|
Violation:
A SEAM WAS NOTED BETWEEN THE SUPPORT COLUMN AND THE WORK STATION AT THE HOT SECTION OF THE GALLEY, MAKING THIS AREA DIFFICULT TO CLEAN.
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|
Recommendation:
7.4.1.1.9
Nonfood-contact surfaces of equipment that are exposed to splash, spillage, or other food soiling or that require frequent cleaning shall be constructed of a corrosion-resistant, nonabsorbent, and smooth material.
7.4.2.2.6
Nonfood-contact surfaces shall be 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-DECK 3 HOT GALLEY
|
|
Violation:
THE LABELS WERE PEELING FROM THE GRILLS, MAKING CLEANING DIFFICULT.
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|
Recommendation:
7.4.1.1.9
Nonfood-contact surfaces of equipment that are exposed to splash, spillage, or other food soiling or that require frequent cleaning shall be constructed of a corrosion-resistant, nonabsorbent, and smooth material.
7.4.2.2.6
Nonfood-contact surfaces shall be 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-DECK 5 HOT GALLEY
|
|
Violation:
THE LABEL WAS PEELING FROM THE GRILL, MAKING CLEANING DIFFICULT.
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|
Recommendation:
7.4.1.1.9
Nonfood-contact surfaces of equipment that are exposed to splash, spillage, or other food soiling or that require frequent cleaning shall be constructed of a corrosion-resistant, nonabsorbent, and smooth material.
7.4.2.2.6
Nonfood-contact surfaces shall be 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
|
|
Site:
Other-POOL BAR
|
|
Violation:
THE 4TH DOOR AND LAST DOOR AT THE BACK BAR REFRIGERATION UNITS WERE IN DISREPAIR AND DID NOT CLOSE PROPERLY.
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|
Recommendation:
6.3.2.2.3
Nonfood-contact equipment shall be maintained in good repair and proper adjustment including:
(2) Equipment components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturer's specifications.
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Item No.:
21
|
|
Site:
Other-FOOD SERVICE GENERAL
|
|
Violation:
THE DECORATIVE STRIPE ON THE TROLLEY DOORS WAS PEELING, MAKING CLEANING DIFFICULT.
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|
Recommendation:
7.4.1.1.9
Nonfood-contact surfaces of equipment that are exposed to splash, spillage, or other food soiling or that require frequent cleaning shall be constructed of a corrosion-resistant, nonabsorbent, and smooth material.
7.4.2.2.6
Nonfood-contact surfaces shall be 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
|
|
Site:
Other-DECK 4 BAKERY
|
|
Violation:
THE PANEL ON THE LEFT DOOR OF THE NUTS CABINET WAS LOOSE, MAKING CLEANING DIFFICULT.
|
|
Recommendation:
7.4.1.1.9
Nonfood-contact surfaces of equipment that are exposed to splash, spillage, or other food soiling or that require frequent cleaning shall be constructed of a corrosion-resistant, nonabsorbent, and smooth material.
7.4.2.2.6
Nonfood-contact surfaces shall be 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
|
|
Site:
Other-DECK 4 BAKERY
|
|
Violation:
THE GASKET WAS LOOSE AND PARTIALLY HANGING FROM THE TOP BACK SECTION OF THE RIGHT PROOFER, MAKING CLEANING DIFFICULT.
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|
Recommendation:
7.4.1.1.9
Nonfood-contact surfaces of equipment that are exposed to splash, spillage, or other food soiling or that require frequent cleaning shall be constructed of a corrosion-resistant, nonabsorbent, and smooth material.
7.4.2.2.6
Nonfood-contact surfaces shall be 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
|
|
Site:
Other-WINDJAMMER GALLEY
|
|
Violation:
THE HANDLE OF THE LID ON THE CONTAINER OF SEASONED SALT WAS DAMAGED, MAKING IT DIFFICULT TO CLEAN.
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|
Recommendation:
7.4.1.1.9
Nonfood-contact surfaces of equipment that are exposed to splash, spillage, or other food soiling or that require frequent cleaning shall be constructed of a corrosion-resistant, nonabsorbent, and smooth material.
7.4.2.2.6
Nonfood-contact surfaces shall be 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
|
|
Site:
Other-WINDJAMMER GALLEY
|
|
Violation:
PEELING SEALANT WAS NOTED ON THE EXTERIORS OF THE HOT HOLDING UNITS.
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|
Recommendation:
7.4.1.1.9
Nonfood-contact surfaces of equipment that are exposed to splash, spillage, or other food soiling or that require frequent cleaning shall be constructed of a corrosion-resistant, nonabsorbent, and smooth material.
7.4.2.2.6
Nonfood-contact surfaces shall be 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
|
|
Site:
Other-WINDJAMMER BUFFET
|
|
Violation:
THE DOOR ON THE HOT HOLDING UNIT NEAR THE ENTRANCE TO THE STARBOARD SIDE HOT LINE WAS DAMAGED, MAKING CLEANING DIFFICULT.
|
|
Recommendation:
7.4.1.1.9
Nonfood-contact surfaces of equipment that are exposed to splash, spillage, or other food soiling or that require frequent cleaning shall be constructed of a corrosion-resistant, nonabsorbent, and smooth material.
7.4.2.2.6
Nonfood-contact surfaces shall be 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
|
|
Site:
Other-WINDJAMMER BUFFET
|
|
Violation:
THE COOLING LINES IN ELECTRICAL LOCKER 11783 IN THE PORT SIDE COLD STATION WERE WRAPPED WITH AN ABSORBENT MATERIAL THAT WAS DIFFICULT TO CLEAN.
THE SHIP IS IN THE PROCESS OF CORRECTING THIS.
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|
Recommendation:
7.4.1.1.9
Nonfood-contact surfaces of equipment that are exposed to splash, spillage, or other food soiling or that require frequent cleaning shall be constructed of a corrosion-resistant, nonabsorbent, and smooth material.
7.4.2.2.6
Nonfood-contact surfaces shall be 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
|
|
Site:
Other-JOHNNY ROCKETS
|
|
Violation:
THE COOLING LINES FOR THE REFRIGERATED DRAWERS WERE WRAPPED WITH AN ABSORBENT MATERIAL THAT WAS DIFFICULT TO CLEAN.
THE SHIP IS IN THE PROCESS OF CORRECTING THIS.
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|
Recommendation:
7.4.1.1.9
Nonfood-contact surfaces of equipment that are exposed to splash, spillage, or other food soiling or that require frequent cleaning shall be constructed of a corrosion-resistant, nonabsorbent, and smooth material.
7.4.2.2.6
Nonfood-contact surfaces shall be 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
|
|
Site:
Other-WINDJAMMER BUFFET
|
|
Violation:
THE COOLING LINES IN ELECTRICAL LOCKER 11764 IN THE FRUIT STATION WERE WRAPPED WITH AN ABSORBENT MATERIAL THAT WAS DIFFICULT TO CLEAN.
THE SHIP IS IN THE PROCESS OF CORRECTING THIS.
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|
Recommendation:
7.4.1.1.9
Nonfood-contact surfaces of equipment that are exposed to splash, spillage, or other food soiling or that require frequent cleaning shall be constructed of a corrosion-resistant, nonabsorbent, and smooth material.
7.4.2.2.6
Nonfood-contact surfaces shall be 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.:
22
|
|
Site:
Other-WINDJAMMER GALLEY POTWASH
|
|
Violation:
THE DATA PLATE ON THE POTWASH MACHINE DID NOT LIST THE PRESSURE REQUIRED FOR THE SANITIZING RINSE.
|
|
Recommendation:
7.5.2.2.3
A warewashing machine shall be provided with an easily accessible and readable data plate affixed to the machine by the manufacturer that indicates the machine's design and operating specifications including the:
(1) Temperatures required for washing, rinsing, and sanitizing; (2) Pressure required for the fresh water sanitizing rinse; and (3) Conveyor speed for conveyor machines or cycle time for stationary rack machines.
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Item No.:
22
|
|
Site:
Other-DECK 3 DISHWASH
|
|
Violation:
ONE SPRAY NOZZLE ON THE FINAL RINSE ARM WAS NOT SPRAYING.
|
|
Recommendation:
7.5.4.1.1
Warewashing equipment shall be maintained in good repair and proper adjustment including:
(1) Warewashing equipment shall be maintained in a state of repair and condition that meets the standards of the materials, design, and construction of these guidelines. (2) Water pressure, and water temperature measuring devices shall be maintained in good repair and be accurate within the intended range of use.
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Item No.:
25
|
|
Site:
Other-WINDJAMMER BUFFET OMELET STATION
|
|
Violation:
TWO WET WIPING CLOTHS WERE STORED ON THE COUNTER NEXT TO THE INDUCTION HOT PLATES. IT WAS STATED THAT THESE WERE USED TO WIPE UP THE FOOD AND GREASE SPLATTER.
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|
Recommendation:
7.3.3.4.4.2
Wiping cloths shall be restricted to the following:
(2) Cloths used for wiping food spills shall be dry and used for wiping food spills from tableware and single-service articles or wet and cleaned, stored in a chemical sanitizer, and used for wiping spills from food-contact and nonfood-contact surfaces of equipment.
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Item No.:
26
|
|
Site:
Other-DECK 3 DISHWASH
|
|
Violation:
TWO SALAD DRESSING BOWLS WERE SOILED AND STORED AS CLEAN.
|
|
Recommendation:
7.5.5.1.1
Food-contact surfaces of equipment and utensils shall be clean to sight and touch.
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Item No.:
27
|
|
Site:
Other-DECK 3 PASTRY
|
|
Violation:
MOLD WAS NOTED ON THE PIPE WRAP UNDER THE PREPARATION SINK.
|
|
Recommendation:
7.5.5.1.3
Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.
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|
Item No.:
27
|
|
Site:
Other-DECK 3 PANTRY
|
|
Violation:
THE TECHNICAL SPACE OF THE JUICE DISPENSER WAS SOILED.
|
|
Recommendation:
7.5.5.1.3
Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.
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|
Item No.:
27
|
|
Site:
Other-WINDJAMMER BUFFET
|
|
Violation:
THE ABSORBENT MATERIAL ON THE COOLING PIPES IN ELECTRICAL LOCKER 11764 IN THE FRUIT STATION WAS SOILED AND SLIMY.
|
|
Recommendation:
7.5.5.1.3
Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.
|
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|
Item No.:
27
|
|
Site:
Other-JOHNNY ROCKETS
|
|
Violation:
THE ABSORBENT MATERIAL ON THE COOLING PIPES FOR THE REFRIGERATED DRAWERS WAS SOILED AND SLIMY.
|
|
Recommendation:
7.5.5.1.3
Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.
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|
Item No.:
27
|
|
Site:
Other-WINDJAMMER BUFFET
|
|
Violation:
THE ABSORBENT MATERIAL ON THE COOLING PIPES IN ELECTRICAL LOCKER 11783 IN THE PORT SIDE COLD STATION WAS SOILED AND SLIMY.
|
|
Recommendation:
7.5.5.1.3
Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.
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|
Item No.:
27
|
|
Site:
Other-PROVISIONS-GROCERY STORE ROOM
|
|
Violation:
A FEW CASES OF LENTILS AND RASPBERRY SAUCE WERE SOILED WITH FOOD SPLATTER. THE LENTILS AND SYRUP HAD SECONDARY PACKAGING BEYOND THE CARDBOARD BOX. THE BOXES WERE EMPTIED AND DISCARDED DURING THE INSPECTION.
|
|
Recommendation:
7.5.5.1.3
Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.
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|
Item No.:
27
|
|
Site:
Other-DECK 3 COFFEE STATION
|
|
Violation:
WATER WAS NOTED ON THE BOTTOM OF THE SODA CABINET. THE BOXES IN THIS CABINET WERE WET.
|
|
Recommendation:
Ensure that water does not enter this cabinet during cleaning.
|
|
|
Item No.:
27
|
|
Site:
Other-CREW GALLEY
|
|
Violation:
A BLACK RESIDUE WAS NOTED ALONG THE KETTLE MOUNTS.
|
|
Recommendation:
7.5.5.1.3
Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.
|
|
|
Item No.:
28
|
|
Site:
Other-DECK 5 DISHWASH
|
|
Violation:
A FEW MARTINI GLASSES WERE NOT STORED COVERED OR INVERTED.
|
|
Recommendation:
7.5.7.3.2
Clean equipment and utensils shall be stored:
(1) In a self-draining position that allows air drying; and (2) Covered or inverted.
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Item No.:
28
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Site:
Other-DECK 5 DISHWASH
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Violation:
THE PLATE COVERS WERE OUT FOR USE WHILE WET.
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Recommendation:
7.5.7.1.1
After cleaning and sanitizing, equipment and utensils shall be air-dried or adequately drained before contact with food.
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Item No.:
28
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Site:
Other-WINDJAMMER BUFFET
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Violation:
THE PLASTIC CUPS WERE PUT OUT FOR USE AT THE BEVERAGE STATIONS WHILE STILL WET. THIS WAS NOTED ON THE LAST INSPECTION.
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Recommendation:
7.5.7.1.1
After cleaning and sanitizing, equipment and utensils shall be air-dried or adequately drained before contact with food.
7.5.7.3.2
Clean equipment and utensils shall be stored:
(1) In a self-draining position that allows air drying; and (2) Covered or inverted.
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Item No.:
28
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Site:
Other-DECK 3 DISHWASH
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Violation:
THE PAPER TOWELS IN THE DISPENSER AT THE SOILED END OF THE DISHWASH UNIT WERE WET. THIS WAS NEAR THE SPRAY HOSE.
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Recommendation:
Provide a splash shield to protect the paper towels.
7.5.7.3.1
Cleaned equipment and utensils, laundered linens, and single-service and single-use articles shall be stored:
(1) In a clean, dry location; (2) Where they are 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.:
29
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Site:
Other-WINDJAMMER BUFFET OMELET STATION
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Violation:
THE SANITIZE BUCKET WAS STORED ON THE HANDWASH SINK.
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Recommendation:
7.7.1.3.1
Handwashing facilities shall be used for no other purpose and shall be accessible at all times.
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Item No.:
33
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Site:
Other-DECK 3 MAIN GALLEY-LOCKER
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Violation:
CASES OF GLOVES WERE STORED ON THE DISHRACK ON THE DECK, MAKING CLEANING DIFFICULT.
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Recommendation:
Store items off of the deck to facilitate cleaning.
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Item No.:
33
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Site:
Other-DECK 5 LOCKER 5820
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Violation:
SEVERAL DISHRACKS OF BOWLS WERE STORED ON THE DECK MAKING CLEANING DIFFICULT. THE STAFF STATED THAT THE BOWLS ARE WASHED PRIOR TO USE. BOXES OF TRAYS WERE STORED ON THE DECK MAKING CLEANING DIFFICULT.
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Recommendation:
Do not store these items on the deck.
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Item No.:
33
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Site:
Other-DECK 3 MAIN GALLEY LIQUOR LOCKER
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Violation:
THE DECK WAS SOILED IN THE CORNER OF THE LIQUOR LOCKER.
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Recommendation:
7.7.4.2.1
Decks, bulkheads, deckheads, and attached equipment in food preparation, warewashing, pantries, and storage areas, shall be cleaned as often as necessary.
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Item No.:
33
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Site:
Other-POOL BAR
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Violation:
THE DECK DRAIN WAS SOILED UNDER THE ICE BIN.
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Recommendation:
7.7.4.2.1
Decks, bulkheads, deckheads, and attached equipment in food preparation, warewashing, pantries, and storage areas, shall be cleaned as often as necessary.
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Item No.:
34
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Site:
Other-DECK 3 PASTRY
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Violation:
THE WATER TEMPERATURE AT THE HANDWASH SINK NEAR THE PLASTIC WORK SURFACE WAS TOO HOT FOR PROPER HANDWASHING. THE TEMPERATURE WAS TESTED AT 128.5°F. THIS WAS CORRECTED DURING THE INSPECTION.
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Recommendation:
Ensure that the water is of a suitable temperature to allow for proper handwashing.
7.7.1.1.3
A handwashing sink shall be equipped to provide water at a temperature of at least 43°C (110°F) through a mixing valve or combination faucet.
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Item No.:
34
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Site:
Other-DECK 3 DISHWASH
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Violation:
WHEN THE DISHWASH UNIT WAS TURNED OFF THE WATER DISCHARGING FROM THE UNIT WAS OVERFLOWING FROM THE DECK DRAIN AND SPILLING ON TO THE DECK.
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Recommendation:
7.7.3.3.1
A plumbing system in a food area shall be maintained in good repair.
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Item No.:
36
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Site:
Other-STAFF MESS PANTRY
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Violation:
THE HALOGEN BULBS OVER THE COFFEE STATION WERE NOT SHIELDED OR SHATTER-RESISTANT.
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Recommendation:
7.7.5.2.1
Light bulbs shall be 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.:
38
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Site:
Other-DECK 3 MAIN GALLEY LOCKER
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Violation:
A GALLON OF BLEACH AND A BUCKET WERE STORED ON THE DECK. THIS LOCKER WAS NOT LABELED AS A CLEANING MATERIALS LOCKER.
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Recommendation:
7.7.7.1.2
Maintenance tools such as mops, brooms, and similar items shall be stored in a designated locker so they do not contaminate food; food-contact surfaces of utensils; and equipment; linens, and single-service and single-use articles.
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Item No.:
38
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Site:
Other-DECK 3 MAIN GALLEY LIQUOR LOCKER
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Violation:
BROOMS WERE STORED ON THE DECK UNDER THE SHELVING UNIT.
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Recommendation:
7.7.7.1.2
Maintenance tools such as mops, brooms, and similar items shall be stored in a designated locker so they do not contaminate food; food-contact surfaces of utensils; and equipment; linens, and single-service and single-use articles.
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