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Item No.:
29
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Site:
Galley-Aft Deli Bar
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Violation:
There were three trash binds in front of the handwash station.
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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.:
21
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Site:
Galley-Starboard Juice Station
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Violation:
There was peeling tape on the cold holding cabinet, leaving rough surfaces and a sticky residue.
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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.:
39
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Site:
Galley-Starboard Juice Station
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Violation:
There were numerous small fly carcasses in the technical space of upright refrigeration unit 9.12A. There were no live flies observed.
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Recommendation:
Ensure that dead insects are removed at a frequency that prevents their accumulation or decomposition, or the attraction of pests.
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Item No.:
37
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Site:
Galley-Italian Station
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Violation:
There was condensate on the deckhead above the baine marie. No condensate was observed dripping.
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Recommendation:
Ensure that all food preparation, warewashing, and toilet rooms have sufficient ventilation to keep them free of excessive heat, steam, condensation, vapors, obnoxious odors, smoke, and fumes.
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Item No.:
21
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Site:
Food Service General-
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Violation:
There were numerous technical spaces of the up-right reach-in refrigeration units with utility cables draped on the shelf. These units were soiled.
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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.:
27
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Site:
Food Service General-
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Violation:
There were numerous technical spaces of the reach-in refrigeration units that had utility cable draped on the shelf. These units were soiled.
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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.:
33
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Site:
Buffet-Taco Bar
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Violation:
Some of the coving was damaged and there was no coving at the stainless steel corner/deck junctures.
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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. Ensure that bulkhead and deck junctures are coved (including galleys, pantries, deck/counter junctures at buffets, bars, waiter stations, and dining room work counters).
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Item No.:
21
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Site:
Buffet-Taco Bar
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Violation:
A few of the glass sneeze shield edges were damaged.
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Recommendation:
Ensure that non-food contact equipment is maintained in good repair and proper adjustment including: (1) Equipment maintained in a state of repair and condition that meets the materials, design, construction, and operation specifications of these guidelines. (2) Equipment components such as doors, seals, hinges, fasteners, and kick plates are kept intact, tight, and adjusted in accordance with manufacturer's specifications.
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Item No.:
21
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Site:
Bar-Lido
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Violation:
There were cables draped on the deck in technical space LP9.1. The deck was soiled.
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Recommendation:
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Item No.:
33
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Site:
Bar-Lido
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Violation:
There were cables draped on the deck in technical space LP9.1. The deck was soiled.
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Recommendation:
Ensure that decks, bulkheads, deckheads, and attached equipment in food preparation, warewashing, pantries, and storage areas, are cleaned as often as necessary.
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Item No.:
22
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Site:
Galley-Deck 2 - Dishwash
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Violation:
Several finger links on the conveyor type dishwash machine were missing or damaged.
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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.:
21
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Site:
Galley-Deck 2 - Garde Manger
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Violation:
The plate warmer door latch was broken. String was used to secure the door.
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Recommendation:
Ensure that non-food contact equipment is maintained in good repair and proper adjustment including: (1) Equipment maintained in a state of repair and condition that meets the materials, design, construction, and operation specifications of these guidelines. (2) Equipment components such as doors, seals, hinges, fasteners, and kick plates are kept intact, tight, and adjusted in accordance with manufacturer's specifications.
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Item No.:
37
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Site:
Galley-Deck 2 - Service Line
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Violation:
Condensate was forming on the over shelves and front sneeze shields of the in-use baine maries. No condensate was observed dripping onto equipment surfaces or food.
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Recommendation:
When operating the baine marie units, ensure that pans are inserted, covers are installed, or that he temperature controls ase set to prevent condensate from forming on nearby surfaces.
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Item No.:
38
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Site:
Galley-Deck 2 - Special Order Section
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Violation:
The buffalo chopper was posted "not in use". The item was scheduled for removal.
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Recommendation:
Ensure that only articles necessary for the food service operation are stored in food preparation, food storage, and warewashing areas.
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Item No.:
37
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Site:
Galley-Pinnacle Grill Dishwash
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Violation:
There was condensate on the bulkhead and deckhead at the soiled landing of the dishwash machine. The condensate was dripping onto the deck and soiled utensil landing.
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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. Ensure that ventilation hood systems and devices operate effectively to prevent grease and condensate from collecting on the bulkheads and deckheads and remove contaminants generated by equipment located under them.
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Item No.:
33
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Site:
Food Service General-Food Lifts
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Violation:
The door tracks, side void spaces, and the lift shaft support structures were heavily soiled with food, dust, and other debris.
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Recommendation:
Ensure that decks, bulkheads, deckheads, and attached equipment in food preparation, warewashing, pantries, and storage areas, are cleaned as often as necessary.
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Item No.:
33
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Site:
Dining Room-Wait Stations
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Violation:
The wait stations were not coved at the corners where the carpet, hard deck, and corner supports meet. These areas were soiled with food debris.
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Recommendation:
Ensure that bulkhead and deck junctures are coved (including galleys, pantries, deck/counter junctures at buffets, bars, waiter stations, and dining room work counters). Ensure that decks, bulkheads, deckheads, and attached equipment in food preparation, warewashing, pantries, and storage areas, are cleaned as often as necessary.
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Item No.:
33
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Site:
Dining Room-Center Wait Stations
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Violation:
There was coving along the bottom of the counter/deck juncture, however, the coving was elevated above the deck creating a 90 degree lip. This area was soiled with food matter. There was no coving at the corner supports/deck juncture.
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Recommendation:
Ensure that decks, bulkheads, deckheads, and attached equipment in food preparation, warewashing, pantries, and storage areas, are cleaned as often as necessary. Ensure that bulkhead and deck junctures are coved (including galleys, pantries, deck/counter junctures at buffets, bars, waiter stations, and dining room work counters).
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Item No.:
28
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Site:
Galley-Deck 3 - Dishwash
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Violation:
The clean coffee urns were stored upright. A few urns were wet inside.
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Recommendation:
Ensure that clean equipment and utensils are stored: (1) In a self-draining position that allows air drying; and (2) Covered or inverted.
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Item No.:
22
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Site:
Galley-Deck 3 - Dishwash
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Violation:
Several finger links on the conveyor type dishwash machine were missing or damaged.
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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.:
33
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Site:
Galley-Galley Door to Crew Buffet
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Violation:
The door seal was torn and split.
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Recommendation:
Ensure that decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas, are maintained in good repair.
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Item No.:
20
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Site:
Buffet-Service Line
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Violation:
There were a few chipped plates and bowls placed out for service. These were removed.
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Recommendation:
Ensure that multiuse food-contact surfaces are: (1) Smooth; (2) Free of breaks, open seams >1 mm (1/32 inch), cracks, chips, inclusions, pits, and similar imperfections; (3) Free of sharp internal angles, corners, and crevices; (4) Finished to have smooth welds and joints; and (5) Accessible for cleaning and inspection by one of the following methods without being disassembled, by disassembling without the use of tools, or by easy disassembling with the use of handheld tools commonly available to maintenance and cleaning personnel such as screwdrivers, pliers, open-end wrenches, and Allen wrenches. Ensure that utensils are maintained in a state of repair or condition that meets the materials, design and construction specifications of these guidelines or are discarded.
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Item No.:
20
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Site:
Preparation Room-
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Violation:
The yellow cutting board had a few deep gouges, making leaning difficult.
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Recommendation:
Ensure that surfaces such as cutting blocks and boards that are subject to scratching and scoring are resurfaced if they no longer can be effectively cleaned and sanitized, or discarded if they are not capable of being resurfaced.
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Item No.:
16
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Site:
Preparation Room-
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Violation:
There was a pan of potato salad in the walk-in refrigerator with a discard day label of Monday (corresponding preparation date of 6/15). The potatoes for this batch of potato salad were cooked and cooled on 6/14. Additionally, there was a pan of cooked potatoes with a day label of Sunday (corresponding date of 6/14). Per the cooling log, the potatoes were cooked and cooled on 6/13. The 7-day discard labels for both products should have been one day sooner than indicated.
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Recommendation:
When determing the 7-day discard date for mixed products, ensure that the "oldest" potentially hazardous food production date in the mizxed product is used as the initial calcualtion point.
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Item No.:
19
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Site:
Provisions-Freezer 1
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Violation:
There was an open box of kosher fish. The individual fish in the box were not wrapped or otherwise protected.
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Recommendation:
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Item No.:
33
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Site:
Bar-Walk-in Refrigerator
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Violation:
The deck was covered with approximately 10cm of water.
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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.:
16
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Site:
Other-Card Room
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Violation:
Coffee and tea service was set in this room. There were containers of milk and skim milk. Per staff, this set up is on time control. There was no time control plan and the milk containers did not have discard labels.
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Recommendation:
If time only, rather than time in conjunction with temperature, is used as the public health control for a working supply of potentially hazardous food before cooking, or for ready-to-eat potentially hazardous food that is displayed or held for service for immediate consumption, ensure that (1) The food is marked or otherwise identified to indicate the time that is 4 hours past the point in time when the food is removed from temperature control; (2) The food is cooked and served, served if ready-to-eat, or discarded, within 4 hours from the time when the food is removed from temperature control; and (3) The food in unmarked containers or packages or marked to exceed a 4 hour limit is discarded.
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Item No.:
08
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Site:
Potable Water-Engine Room - Bunkering
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Violation:
The potable water supply line downstream of the chlorination injection point for bunkering was not painted or striped blue.
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Recommendation:
Ensure that potable water piping and fittings are painted or stripped auxiliary blue, or in accordance with ISO 14726, at 5 m (15 feet) intervals on each side of partitions, decks, and bulkheads in all spaces, except where the decor would be marred by such markings.
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