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Item No.:
*
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Site:
Potable Water-
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Violation:
THE ORGANIZATION, RECORD KEEPING, AND MANAGEMENT OF THE POOLS, SPAS, POTABLE WATER, HALOGEN MONITORING, AND INTEGRATED PEST MANAGEMENT WERE EXCELLENT.
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Recommendation:
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Item No.:
20
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Site:
Galley-CAGNEY'S STEAKHOUSE
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Violation:
SLIGHT CORROSION WAS NOTED ON THE FLAT TOP GRILL.
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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:
Galley-BAMBOO RESTAURANT GALLEY
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Violation:
CORROSION WAS NOTED ON THE BLADE IN THE LARGE BLENDER PITCHER.
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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.:
21
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Site:
Buffet-GARDEN CAFE
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Violation:
FIVE STYROFOAM DECORATIVE SCULPTURES WERE NOTED ON THE SHELVES ABOVE THE BUFFET SERVICE LINES. THE STYROFOAM MATERIAL WAS DIFFICULT TO CLEAN.
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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-
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Violation:
THE COATING ON MANY OF THE SERVING TRAYS WAS PEELING, MAKING THEM DIFFICULT TO CLEAN.
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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.
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Item No.:
22
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Site:
Galley-BLUE LAGOON RESTAURANT
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Violation:
DATA PLATES WERE NOT POSTED ON THE GLASSWASH MACHINES.
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Recommendation:
Ensure that warewashing machines are 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.:
24
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Site:
Preparation Room-BAKERY/PASTRY POTWASH
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Violation:
AN EMPLOYEE WAS OBSERVED DIPPING A PAN IN THE SANITIZE SINK FOR APPROXIMATELY 10 SECONDS. HOT WATER WAS USED FOR SANITIZING.
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Recommendation:
In a manual operation, ensure that if immersion in hot water is used for sanitizing: (1) The temperature of the water is maintained at 77C, (171F) or above; and (2) The food-contact surface is immersed for at least 30 seconds.
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Item No.:
25
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Site:
Galley-BLUE LAGOON RESTAURANT
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Violation:
THE WET WIPING CLOTH WAS NOT STORED IN THE SANITIZE SOLUTION. THE CLOTH WAS DRAPED OVER THE SIDE OF THE BUCKET.
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Recommendation:
Ensure that wiping cloths used for wiping food spills are 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
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Site:
Galley-BAMBOO RESTAURANT GALLEY
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Violation:
ONE POT WAS SOILED AND STORED AS CLEAN IN THE POTWASH AREA.
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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:
Galley-ROOM SERVICE
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Violation:
THE MIXER COLLAR WAS SLIGHTLY SOILED AND STANDING WATER WAS NOTED IN THE LIP OF THE COLLAR. IT WAS STATED THAT THIS WAS NOT REMOVED ON A REGULAR BASIS FOR CLEANING.
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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:
Preparation Room-
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Violation:
THE SLICER WAS SOILED WITH FOOD RESIDUE BEHIND THE GUARD AREA.
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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.:
29
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Site:
Galley-
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Violation:
ICE CUBES WERE NOTED IN THE HANDWASH SINK IN THE VENETIAN HOT GALLEY NEXT TO THE DOOR LEADING TO THE AQUA HOT GALLEY.
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Recommendation:
Ensure that handwashing facilities are used for no other purpose and are accessible at all times.
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Item No.:
30
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Site:
Galley-BLUE LAGOON RESTAURANT
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Violation:
A WASTE RECEPTACLE WAS NOT PROVIDED AT THE HANDWASH SINK ACROSS FROM THE FRYERS.
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Recommendation:
Ensure that a handwashing facility includes a sink, soap dispenser, single-use towels dispenser, and waste receptacle.
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Item No.:
33
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Site:
Galley-
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Violation:
CRACKED AND MISSING GROUT WAS NOTED IN SEVERAL AREAS IN THE MAIN GALLEY INCLUDING THE AREA AROUND THE SCUPPERS, 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.:
37
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Site:
Galley-
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Violation:
CONDENSATE WAS NOTED IN THE VENTILATION HOOD ABOVE THE SOUP KETTLES. THE KETTLES WERE PARTIALLY CLOSED CAUSING THE CONDENSATE TO FORM BUT PROTECTING THE FOOD IN THE KETTLES FROM CONTAMINATION.
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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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