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Item No.:
2
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Site:
Other-POTABLE WATER
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Violation:
The chlorine residual in the distribution system at the far point analyzer and recorder was measured at 0.1 to 0.15 ppm. The analyzer and the chart record at the far point indicated 0.14 ppm. There had also been a 5 hour period during the past 24 hours when the chlorine level was below the 0.2 ppm required residual. The analyzer and recorder in the Engine Room was indicating 1.3 ppm and a manual test measured the level at 1.3 ppm. The Engine Room Control alarm for a low distribution ppm is connected to the Engine Room analyzer and not the far point analyzer.
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Recommendation:
The potable water distribution system must contain at least 0.2 ppm but must not exceed 5.0 ppm free chlorine or bromine residual. The measurement shall be taken at a distant point in the distribution system. Either additional testing must be done to determine what the level of Engine Room chlorine must be to ensure 0.2 ppm throughout the system or an additional low level sensor installed at the far point analyzer.
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Item No.:
4
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Site:
Other-POTABLE WATER
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Violation:
The launderettes have non-pressure type back flow preventers installed.
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Recommendation:
Install continuous pressure type backflow preventers either on each washing machine supply line or on the main supply lines to each launderette.
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Item No.:
4
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Site:
Other-POTABLE WATER
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Violation:
No backflow preventers were found on the hair rinse sinks in the Beauty Salon. Also, there was no backflow preventer on the submerged inlet of the decorative fountain in the Rain Forest.
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Recommendation:
Install appropriate back flow preventers on the rinse sinks and the supply line to the decorative fountain.
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Item No.:
7
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Site:
Other-PLUTO'S DOG HOUSE
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Violation:
The bucket filling station under the handwash sink by the hamburger grill was leaking onto the deck.
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Recommendation:
Water supply lines and fixtures must be free from leaks and properly installed. Wastewater from equipment and sinks must be properly drained to prevent pooling or leaking of water on the deck.
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Item No.:
7
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Site:
Other-ANIMATOR'S PALATE GALLEY
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Violation:
Steam pipes below the hot line bain maries were leaking.
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Recommendation:
Water supply lines and fixtures must be free from leaks and properly installed. Wastewater from equipment and sinks must be properly drained to prevent pooling or leaking of water on the deck.
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Item No.:
10
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Site:
Other-HOT SERVICE LINE DECK 3 GALLEY
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Violation:
Cheese on the line had an internal product temperature of 49oF and backup sausages had an internal product temperature of 123oF.
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Recommendation:
Potentially hazardous food requiring refrigeration should be stored at or below 45oF. The internal temperature of potentially hazardous food requiring hot storage shall be at least 140oF.
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Item No.:
10
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Site:
Other-PARROT CAY GALLEY
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Violation:
Sausages had an internal product temperature of 126oF.
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Recommendation:
The internal temperature of potentially hazardous food requiring hot storage shall be at least 140oF.
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Item No.:
10
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Site:
Other-ANIMATORS PALATE GALLEY
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Violation:
Melon salad in the breakfast pantry cold top and an internal product temperature of 57oF and cream cheese at 57oF.
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Recommendation:
Potentially hazardous food requiring refrigeration should be stored at or below 45oF.
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Item No.:
11
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Site:
Other-GENERAL FOOD SERVICE
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Violation:
One bank of refrigerators in the Animator's Palate Galley and one bank in the Crew Galley were inoperative. Several units were marked "Out of Service".
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Recommendation:
Refrigerators used to store potentially hazardous foods must be maintained at 40oF (4.5oC) at all times to assure that potentially hazardous foods stored therein stabilize at or below 45oF (7oC).
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Item No.:
11
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Site:
Other-OCEANAIRE'S CLUB PANTRY
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Violation:
Several refrigerators in this area did not have door gaskets. The units were not currently in use but were not labeled "Out of Service".
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Recommendation:
Ensure that all food service equipment is properly maintained and signs are used to designate equipment out of service.
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Item No.:
11
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Site:
Other-PLUTO'S DOG HOUSE
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Violation:
Reach in refrigerator 12:0318 had an internal ambient air temperature of 55oF. No potentially hazardous foods were stored in this unit at the time.
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Recommendation:
Refrigerators used to store potentially hazardous foods must be maintained at 40oF (4.5oC) at all times to assure that potentially hazardous foods stored therein stabilize at or below 45oF (7oC).
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Item No.:
11
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Site:
Other-PINOCCIHIO'S PIZZERIA
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Violation:
Refrigerator 12:0342 and also the undercounter refrigerator next to it did not have any door gaskets. Although the units were not currently in use, they were not labeled "Out of Service".
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Recommendation:
Refrigerators used to store potentially hazardous foods must be maintained at 40oF (4.5oC) at all times to assure that potentially hazardous foods stored therein stabilize at or below 45oF (7oC). They must also be maintained with door gaskets. If units are taken out of service, they should be provided with signs stating that they are "Out of Service".
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Item No.:
11
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Site:
Other-TOPSIDER CAFE
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Violation:
Refrigerator 12:0004 had an internal ambient air temperature of 70oF. There were no potentially hazardous foods stored in this refrigerator at the time. Employees stated that the unit was in the defrost cycle at the time.
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Recommendation:
Refrigerators used to store potentially hazardous foods must be maintained at 40oF (4.5oC) at all times to assure that potentially hazardous foods stored therein stabilize at or below 45oF (7oC).
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Item No.:
14
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Site:
Other-ANIMATOR'S PALATE GALLEY
|
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Violation:
Someone had added raw eggs to a container of pasteurized eggs in the galley.
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Recommendation:
Do not contaminate pasteurized egg products with raw shell eggs.
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Item No.:
15
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Site:
Other-PROVISIONS WALKINS GENERAL
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Violation:
Raw and cooked foods were stored in close proximity to each other.
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Recommendation:
Recommend altering storage methods to provide better separation of raw and ready to eat foods. Because of the possibility of cross-contamination, cooked or ready-to-eat foods and raw poultry, meat or seafood must be stored either in separate refrigerators or freezers, in separate sections of the same refrigerator or freezer or on different shelves of the same refrigerator or freezer with cooked or ready-to-eat foods always stored above raw food.
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Item No.:
20
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Site:
Other-FOOD SERVICE GENERAL
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Violation:
Meat slicers had soft sealant on the food contact surface.
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Recommendation:
The soft sealant on the back plates of the slicers is not easy to clean. Replace this sealant with a food grade hard sealant.
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Item No.:
20
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Site:
Other-ANIMATOR'S PALATE GALLEY
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Violation:
In use knives were stored in plastic sheaths.
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Recommendation:
Knives and other utensils should not be stored in non-easily cleanable sheaths.
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Item No.:
20
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Site:
Other-ANIMATOR'S PALATE GALLEY
|
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Violation:
A removable equipment label was still adhering to an ice deflector shield.
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Recommendation:
Food-contact surfaces must be easily cleanable.
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Item No.:
20
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Site:
Other-PALO'S RESTAURANT
|
|
Violation:
The pizza paddle in the dry storage cabinet and several in the pot wash area had wooden handles and difficult to clean handle attachment areas.
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Recommendation:
Food-contact and ice-contact surfaces must be constructed of materials that are nontoxic, smooth, corrosion-resistant, nonabsorbent, and durable under conditions of normal use. Recommend using National Sanitation Foundation (NSF) approved utensils.
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Item No.:
20
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Site:
Other-PALO'S RESTAURANT
|
|
Violation:
The food slicer had soft sealant in the seam of the two piece back plate making it difficult to clean.
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Recommendation:
Replace the soft sealant with a food grade hard sealant.
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Item No.:
20
|
|
Site:
Other-PALO'S RESTAURANT / KITCHEN
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|
Violation:
The belt on the dough roller was make of canvas making it difficult to clean.
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Recommendation:
Food-contact and ice-contact surfaces must be constructed of materials that are nontoxic, smooth, corrosion-resistant, nonabsorbent, and durable under conditions of normal use.
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Item No.:
20
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Site:
Other-PLUTO'S DOG HOUSE
|
|
Violation:
The condiment island's undercounter connections were not easy to disassemble for cleaning.
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Recommendation:
Unless designed for in-place cleaning, food contact surfaces shall be accessible for cleaning and inspection without being disassembled, by disassembling without the use of tools or by easy disassembling with the use of only simple tools such as a mallet, a screwdriver, or an open end wrench.
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Item No.:
21
|
|
Site:
Other-TOPSIDER CAFE
|
|
Violation:
The door to the undercounter cabinet across from the tilting pans had broken off making the storage area subject to food splash and difficult to clean.
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Recommendation:
Nonfood preparation equipment must be easily cleanable, in good repair.
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Item No.:
21
|
|
Site:
Other-GENERAL FOOD SERVICE
|
|
Violation:
Numerous dish landings, ice machine door seal areas and stainless steel prep counters had metal welding slag and burn areas that were corroding making them difficult to clean.
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Recommendation:
Nonfood preparation equipment must be easily cleanable, in good repair, and corrosion-resistant.
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Item No.:
21
|
|
Site:
Other-PALO'S RESTAURANT / SERVING COUNTER
|
|
Violation:
One of the light shields behind the bar counter was broken making it difficult to clean and exposing the light tube to breaking.
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Recommendation:
Nonfood preparation equipment must be easily cleanable, in good repair, and corrosion-resistant.
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Item No.:
22
|
|
Site:
Other-SCULLERY DECK 3
|
|
Violation:
Some of the final rinse nozzles were clogged preventing proper sanitizing rinse coverage.
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Recommendation:
Dishes and utensils must be cleaned and sanitized utilizing spray-type dishwashing machines. These machines shall be properly installed and maintained in good repair. Machines shall be operated in accordance with manufacturers' instructions, and utensils and equipment placed in the machine shall be exposed to all dishwashing cycles. All automatic detergent dispensers, wetting agent dispensers, and liquid sanitizer injectors shall be properly installed and maintained.
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Item No.:
22
|
|
Site:
Other-SCULLERY DECK 3
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|
Violation:
It appeared that inadequate water pressure was provided to the final rinse arms of the dishwashing machine and glass washing machine and the final spray was intermittent and did not provide a broad spray pattern.
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Recommendation:
Dishes and utensils must be cleaned and sanitized utilizing spray-type dishwashing machines. These machines shall be properly installed and maintained in good repair. Machines shall be operated in accordance with manufacturers' instructions, and utensils and equipment placed in the machine shall be exposed to all dishwashing cycles. All automatic detergent dispensers, wetting agent dispensers, and liquid sanitizer injectors shall be properly installed and maintained.
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Item No.:
22
|
|
Site:
Other-SIGNALS POOL BAR PANTRY
|
|
Violation:
Live steam was observed coming from the final rinse nozzles. The final sanitizing rinse was measured at 172oF at the dish surface.
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Recommendation:
Dishes and utensils must be cleaned and sanitized utilizing spray-type dishwashing machines. These machines shall be properly installed and maintained in good repair. Machines shall be operated in accordance with manufacturers' instructions, and utensils and equipment placed in the machine shall be exposed to all dishwashing cycles. All automatic detergent dispensers, wetting agent dispensers, and liquid sanitizer injectors shall be properly installed and maintained.
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Item No.:
22
|
|
Site:
Other-PINOCCHIO'S BAR PANTRY
|
|
Violation:
The final rinse temperature of dishwashing machine 12:0329 was measured at 158oF. This dishwashing machine was not in use at the time.
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Recommendation:
Dishes and utensils must be cleaned and sanitized utilizing spray-type dishwashing machines. These machines shall be properly installed and maintained in good repair. Machines shall be operated in accordance with manufacturers' instructions, and utensils and equipment placed in the machine shall be exposed to all dishwashing cycles. All automatic detergent dispensers, wetting agent dispensers, and liquid sanitizer injectors shall be properly installed and maintained.
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Item No.:
22
|
|
Site:
Other-SESSION'S PANTRY
|
|
Violation:
The final rinse temperature of the dishwashing machine was measured at 155oF. This dishwashing machine was not in use at the time.
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Recommendation:
Dishes and utensils must be cleaned and sanitized utilizing spray-type dishwashing machines. These machines shall be properly installed and maintained in good repair. Machines shall be operated in accordance with manufacturers' instructions, and utensils and equipment placed in the machine shall be exposed to all dishwashing cycles. All automatic detergent dispensers, wetting agent dispensers, and liquid sanitizer injectors shall be properly installed and maintained.
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Item No.:
22
|
|
Site:
Other-PROMENADE LOUNGE PANTRY
|
|
Violation:
The final rinse temperature of the dishwashing machine was measured at 159oF. This machine was not in use at the time.
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|
Recommendation:
Dishes and utensils must be cleaned and sanitized utilizing spray-type dishwashing machines. These machines shall be properly installed and maintained in good repair. Machines shall be operated in accordance with manufacturers' instructions, and utensils and equipment placed in the machine shall be exposed to all dishwashing cycles. All automatic detergent dispensers, wetting agent dispensers, and liquid sanitizer injectors shall be properly installed and maintained.
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Item No.:
28
|
|
Site:
Other-ANIMATOR'S PALATE GALLEY POT WASH
|
|
Violation:
Previously cleaned strainers, large spoons and several other items were found soiled.
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|
Recommendation:
To prevent cross-contamination, pots, pans, utensils and other food contact surfaces of equipment shall be thoroughly washed, rinsed and sanitized after each use and prior to storage. Any items which are found to be soiled after being washed, must be returned to the warewashing area for immediate re-washing.
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Item No.:
28
|
|
Site:
Other-PLUTO'S DOG HOUSE
|
|
Violation:
The condiment island's twist on connections were soiled with food residue.
|
|
Recommendation:
Clean food contact surfaces of equipment after daily use.
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Item No.:
28
|
|
Site:
Other-PINOCCIHIO'S PIZZERIA
|
|
Violation:
A pizza cutter and a spatula were found soiled in a container in the cold well of the prep counter.
|
|
Recommendation:
To prevent cross-contamination, pots, pans, utensils and other food contact surfaces of equipment shall be thoroughly washed, rinsed and sanitized after each use and prior to storage. Any items which are found to be soiled after being washed, must be returned to the warewashing area for immediate re-washing.
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Item No.:
28
|
|
Site:
Other-ANIMATOR'S PALATE GALLEY
|
|
Violation:
The food blender in the Cold Pantry was soiled with food residue.
|
|
Recommendation:
To prevent cross-contamination, pots, pans, utensils and other food contact surfaces of equipment shall be thoroughly washed, rinsed and sanitized after each use and prior to storage. Any items which are found to be soiled after being washed, must be returned to the warewashing area for immediate re-washing.
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Item No.:
29
|
|
Site:
Other-PLUTO'S DOG H OUSE
|
|
Violation:
The exhaust hood over the fryers and the grills was soiled with old grease.
|
|
Recommendation:
Non-food contact surfaces of equipment shall be cleaned as often as is necessary to keep the equipment free of accumulation of dust, dirt, food particles, and other debris.
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Item No.:
29
|
|
Site:
Other-PLUTO'S DOG HOUSE
|
|
Violation:
The exhaust hood over the hamburger grill was heavily soiled with grease.
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|
Recommendation:
Non-food contact surfaces of equipment shall be cleaned as often as is necessary to keep the equipment free of accumulation of dust, dirt, food particles, and other debris.
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Item No.:
30
|
|
Site:
Other-ANMATOR'S PALATE GALLEY POT WASH
|
|
Violation:
There was inadequate storage for soiled pots, pans and utensils. Several items were stored on top of garbage cans.
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Recommendation:
Sufficient storage space for clean and dirty pots and pans.
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Item No.:
30
|
|
Site:
Other-PINOCCHIO'S BAR PANTRY
|
|
Violation:
Soiled glasses and utensils were found on the clean dish landing of the dish machine. The machine was not in service at the time.
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|
Recommendation:
The intermingling of clean utensil operations with soiled utensil operations is prohibited. Soiled and clean utensils must be kept separate to prevent the contamination of clean utensils.
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Item No.:
30
|
|
Site:
Other-SCULLERY DECK 3
|
|
Violation:
Racks of dishes and empty dish racks were stored directly on the deck.
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|
Recommendation:
After sanitizing, all equipment and utensils shall be air dried. Cleaned and sanitized equipment and utensils shall be handled and stored in a way that protects them from contamination.
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Item No.:
38
|
|
Site:
Other-GENERAL FOOD SERVICE
|
|
Violation:
The difficult to clean areas, especially steps into and out of bar pantries and corner areas were heavily soiled with dirt and food residue.
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|
Recommendation:
Decks, bulkheads, and deckheads in food preparation, warewashing, and storage areas, including pantries, shall be designed and constructed for easy cleanability, shall be corrosion-resistant, maintained in good repair, and kept clean.
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Item No.:
38
|
|
Site:
Other-GENERAL FOOD SERVICE
|
|
Violation:
The deck was chipping along some of the scuppers and cracking around heavy equipment.
|
|
Recommendation:
It is required that decks be maintained so as to be durable and easily cleanable.
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Item No.:
38
|
|
Site:
Other-PALO'S RESTAURANT / DINING ROOM
|
|
Violation:
The deck behind the pizza oven fire door was soiled with dirt and food residue.
|
|
Recommendation:
It is required that decks be cleaned routinely.
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|
Item No.:
40
|
|
Site:
Other-CREW GALLEY
|
|
Violation:
Condensation was dripping from the deckheads and around hoods.
|
|
Recommendation:
Ventilation systems shall be adequately designed to remove a large percentage of the hot humid air in food service areas to prevent workers from perspiring profusely and to prevent the accumulation of condensation on deckheads.
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Item No.:
41
|
|
Site:
Other-GENERAL FOOD SERVICE
|
|
Violation:
Wet mops were stored on the deck in the cleaning equipment store rooms.
|
|
Recommendation:
It is required that mops be wrung out and hung up to dry between uses.
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