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Item No.:
08
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Site:
Potable Water-Tank Maintenance Records
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Violation:
On 19 March 2011, potable water tanks #3 port and #3 starboard were painted in rusty areas with an approved two part epoxy coating system. There was no statement documenting that the application, drying and curing was done in accordance with the specifications from the manufacturer.
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Recommendation:
Ensure that interior coatings on potable water tanks are approved for potable water contact, and all manufacturer's recommendations for application, drying, or curing are followed. Ensure written documentation for the coating used and recommendations followed are available for review during inspections.
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Item No.:
10
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Site:
DO NOT USE (whirlpool/spa)-Filter Backwashing Records
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Violation:
The log form used for whirlpool spa monitoring and maintenance included a statement in the comment box: 'all sand filters backwashed until clear water was visible on the sand filter'. In discussion with the engineer responsible for this maintenance, it was determined that the filter backwash was an automatic process and he did not view the water moving through the filter to see if the water was clear or not at the end of each backwash cycle. The form had this statement each day, so it appeared the wording was simply part of the forms contents rather than a record of what was actually done.
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Recommendation:
Ensure that granular filters are backwashed at least daily. Repeat backwashing, if necessary, until the water viewed through the sight glass or discharge point is clean flowing. Ensure a staff member physically observes the backwashing to verify clean flow and the record of this is accurate.
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Item No.:
16
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Site:
Galley-Dessert Counter
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Violation:
One tray of non-UHT milk containers that was on time control was not identified to indicate its discard time. No other food items were stored in the surrounding areas; therefore, there was no assurance if this tray was left in this area from the previous service. The staff stated that the tray was recently placed in the area for the lunch service and was not a left over from the breakfast service.
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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.:
19
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Site:
Galley-Walk-In Refrigerator #11-10
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Violation:
The lids of three hotel pans containing olives had some water pooled on top. This water could potentially drip inside the pans and on foods while lifting the lids during handling. The staff explained that the water came from condensation collected during cooling in the blast chiller. This was corrected.
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Recommendation:
Ensure that food is 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.:
20
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Site:
Food Service General-Ice Dispensers
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Violation:
There were slotted fasteners in the food splash zone of most of the ice dispensers. These areas were in active use at the time of the inspection.
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Recommendation:
Remove the slotted fasteners and replace with smooth, low-profile, non-corroding, non-slotted fasteners.
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Item No.:
21
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Site:
Food Service General-Grooved and Flat Grills
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Violation:
There were gaps around the grease chutes inside the drip pan housings. This was noted in the previous two inspections.
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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.:
22
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Site:
Galley-Dishwash - Port
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Violation:
During the active use of the flight-type conveyor dishwash machine, two of the right upper final sanitizing rinse spray nozzles were not spraying.
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Recommendation:
Ensure that the upper final sanitizing rinse spray nozzles form effective spray patterns.
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Item No.:
22
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Site:
Galley-Glasswash - Port
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Violation:
During active use of the conveyor glasswash machine, the gauge display for the final sanitizing rinse temperature was reading 208F while the temperature measured manually at the glass surface was 171F. These temperature differences suggested that the gauge was not working properly.
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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.:
22
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Site:
Galley-Potwash
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Violation:
During active use of the conveyor potwash machine, the gauge display for the final sanitizing rinse temperature was reading 205F while the temperature measured manually at the pot surface was 171F. These temperature differences suggested that the gauge was not working properly.
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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.:
22
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Site:
Galley-Potwash
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Violation:
During active use of the conveyor potwash machine, there were eight final sanitizing spray nozzles of the upper spray arm that were not spraying.
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Recommendation:
Ensure that all final sanitizing spray nozzles of the upper spray arm form effective spray patterns.
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Item No.:
22
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Site:
Galley-Dishwash
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Violation:
During active use of the flight-type conveyor dishwash machine, the final sanitizing rinse upper spray nozzles had a weak pressure, causing a poor spray pattern.
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Recommendation:
Ensure that the final sanitizing spray nozzles have sufficient water pressure to form effective spray patterns.
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Item No.:
25
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Site:
Bar-Lobby Bar
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Violation:
A wet wiping cloth was inside an empty sanitizing bucket on the front bar counter. Staff immediately removed both to fill the bucket with a sanitizing solution.
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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-Truffles Dining Room - Lower Level Pantry Port
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Violation:
The ice dispensers had soiled slotted fasteners in the food splash zone. In addition, the interior of the ice dispensing chute was soiled with a black residue.
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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-Fish
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Violation:
The previously cleaned counter had residue from ice cream mix. The area was not in use at the time of the inspection.
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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:
Buffet-Lido Coffee Station - Aft / Starboard
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Violation:
The slotted fasteners in the food splash zone of the ice dispenser were soiled. This area was in active use at the time of the inspection.
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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:
Buffet-Ice Dispensers
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Violation:
The food-contact part of the chutes of two of the ice dispensers were slightly soiled with a dark material.
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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:
Bar-Serenity
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Violation:
The left dispensing tube of the draft beer dispenser was soiled. This area was previously cleaned and not active at the time of the inspection.
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Recommendation:
Ensure that food only contacts surfaces of equipment and utensils that are cleaned and sanitized.
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Item No.:
26
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Site:
Galley-Ice Machine
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Violation:
The top left panel of the interior bin of ice machine #4811.011.168 was slightly soiled with a brown material.
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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.:
27
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Site:
Galley-Appetizer Pantry
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Violation:
There was some mold on the pipe insulation in technical compartment #80112 F33.
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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-Grooved Grill - Starboard
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Violation:
The gap around the grease chute inside the drip pan housing was soiled. This grill was previously cleaned and not in active use at the time of the inspection.
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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-Roast Section / Port
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Violation:
The water faucet of the right tilting pan was slightly soiled. This area was previously cleaned and not in use at the time of the inspection.
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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-Potwash
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Violation:
Previously cleaned and sanitized hotel pans were stacked on deck stands, not allowing them to air-dry properly.
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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.:
28
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Site:
Preparation Room-Fish & Poultry
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Violation:
The baskets of the previously cleaned bulkhead-mounted knife lockers in these two preparation rooms were soiled in many areas with black, brown, and white materials. These baskets were still soiled and wet after cleaning, which could potentially contaminate knives during storage. No knives were stored in the baskets at the time of the inspection.
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Recommendation:
Clean the baskets to avoid contamination of knives during storage.
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Item No.:
28
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Site:
Galley-Truffles Dining Room - Lower Level Pantry Port
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Violation:
Some of the previously cleaned tea pots stored upright had water pooled 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.:
28
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Site:
Buffet-Lido
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Violation:
All buffet lines had several stacks of unprotected plates and bowls facing up during self-service, making them prone to contamination by consumers.
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Recommendation:
Ensure that eating utensils dispensed at a consumer self-service unit such as a buffet or salad bar are protected from contamination.
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Item No.:
33
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Site:
Galley-Walk-In Refrigerator / Center
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Violation:
A screw holding one of the deckhead light fixtures was soiled with an orange material.
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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:
Galley-Dishwash
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Violation:
The seams between the deckhead panels above the soiled landing of the flight-type conveyor dishwash machine were heavily soiled with a moist dark material.
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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:
Galley-Appetizer Pantry
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Violation:
The deck by the aft hand wash station was soiled with a black material. This area was previously cleaned and not in use at the time of the inspection.
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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:
Galley-Appetizer Pantry - Walk-In Refrigerator
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Violation:
There was a stain of water with a rusty color appeared to come out from a bulkhead plug. Some water was pooled on the left deck corner next to the door.
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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:
Galley-Appetizer Pantry - Forward / Walk-In Refrigerator #11-07
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Violation:
The deckhead was soiled around the deckhead plug in front of the door. In addition, the seams of the deckhead panels were soiled. The surrounding area was previously cleaned and not in use at the time of the inspection.
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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:
Galley-Appetizer Pantry
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Violation:
The deckhead above the preparation areas was soiled. This area was previously cleaned and not in use at the time of the inspection.
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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:
Galley-Roast Section / Port
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Violation:
There were pieces of food remnants and oil on the deck. This area was previously cleaned and not in use at the time of the inspection.
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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:
Preparation Room-Walk-In Refrigerator
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Violation:
Sealant was broken around the deckhead panel opened during the last dry dock beside the fire alarm bell, leaving a difficult to clean seam. Additionally, the seams along the deckhead panels were soiled with a black material.
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Recommendation:
Repair the damaged sealant. 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:
Galley-Pastry Cooler - Forward
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Violation:
One plug was missing on the right bulkhead, exposing the insulation.
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Recommendation:
Replace the plug.
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Item No.:
33
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Site:
Galley-Pastry Freezer - Forward
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Violation:
Two plugs from the left bulkhead were missing, exposing the insulation.
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Recommendation:
Replace the plugs.
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Item No.:
34
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Site:
Galley-Center Soup Station
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Violation:
There was water leaking from the deckhead, to the right of hood 4-3. The water was dripping onto a preparation table and the deck. This area was in active use at the time of the inspection.
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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.:
34
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Site:
Provisions-Beer and Soda Walk-In Refrigerator
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Violation:
Water was dripping from the deckhead onto some of the boxes of beverages.
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Recommendation:
Ensure that the plumbing system in the food area is maintained in good repair.
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Item No.:
34
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Site:
Provisions-Meat Freezer #11
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Violation:
Water was leaking from a frozen water column hanging from the sprinkler at the bottom interior of the center technical compartment. A light fixture in the same area had pooled water inside.
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Recommendation:
Ensure that the plumbing system in the food area is maintained in good repair.
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Item No.:
34
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Site:
Galley-Walk-In Freezer #11-11
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Violation:
There was water leaking from the deckhead sprinkler. No food was impacted.
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Recommendation:
Ensure that the plumbing system in the food area is maintained in good repair.
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Item No.:
34
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Site:
Galley-Steakhouse
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Violation:
There was a water leak at the faucet of the preparation counter sink.
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Recommendation:
Ensure that the plumbing system in the food area is maintained in good repair.
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Item No.:
37
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Site:
Galley-Grill - Walk-In Refrigerator - Forward / Starboard
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Violation:
There was pooled water in one of the deckhead light covers and condensation inside another deckhead light cover.
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Recommendation:
Ensure that condensate does not collect in deckhead light covers.
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Item No.:
37
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Site:
Galley-Walk-In Refrigerator / Center
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Violation:
There was some water pooled in two of the deckhead light covers and condensation inside another deckhead light cover.
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Recommendation:
Ensure that condensate does not collect in deckhead light covers.
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Item No.:
37
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Site:
Galley-Pastry Freezer - Forward
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Violation:
There was heavy condensation on the deckhead. No food appeared to be impacted.
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Recommendation:
Ensure that condensate does not collect on deckheads.
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