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Item No.:
08
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Site:
Potable Water-Tank Cleaning and Disinfection
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Violation:
Since June 2010, all potable water tanks (except 2S) were spot painted with Naviguard. Documentation of the potable water tank maintenance did not indicate the Naviguard paint was cured per manufacturer's instructions. There was documentation for drying and disinfection.
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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.:
09
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Site:
Recreational Water Facilities-Baby Splash Zone
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Violation:
According to the approved variance submission for this pool, the record of coliform analysis was to include testing for total coliform and Escherichia coli (E. coli) bacteria at 8 am and 6 pm. The record specified only coliform test and positive/negative. Due to the format of the log form, staff only circle the positive or negative result, but there is no specific answer to which was positive or negative (total coliform or E. coli).
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Recommendation:
Modify the log form for the baby splash zone to include a field for the E.coli and total coliform result as positive or negative.
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Item No.:
16
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Site:
Galley-Sorrento's
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Violation:
The time as a public health control plan did not include the galley counter cold well as being on time control.
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Recommendation:
Ensure that all locations under time control are described in the time as a public health control plan.
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Item No.:
19
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Site:
Galley-Deck 3 - Pantry
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Violation:
The handle of the scoop was in contact with the jasmine rice in the bin located inside the walk-in dry stores room.
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Recommendation:
During pauses in food preparation or dispensing, ensure that food preparation and dispensing utensils are stored: (2) In food that is not potentially hazardous with their handles above the top of the food within containers or equipment that can be closed, such as bins of sugar, flour, or cinnamon.
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Item No.:
20
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Site:
Galley-Deck 4 - Bakery
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Violation:
Some areas of the dough sheeter belt were frayed along the worker side, making cleaning difficult.
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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-Park Cafe
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Violation:
On the San Marco espresso machines, the splash zone to the far left and right above the milk steamers was open to the wires and pipes. This made cleaning difficult.
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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-Park Cafe
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Violation:
There was a household microwave on the counter across from the soup wells.
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Recommendation:
Ensure that food-contact surfaces of food equipment complies with American National Standards Institute (ANSI) or other internationally accredited food-equipment sanitation standards for materials, design, and construction.
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Item No.:
21
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Site:
Room Service-Deck 8
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Violation:
On the front of the right ELRO flat grill, there was excess sealant along the seam between the oven and the flat grill, making cleaning difficult.
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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.:
21
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Site:
Preparation Room-Deck 2
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Violation:
A piece of the plastic guard on the meat slicer had broken off. A work order was placed.
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Recommendation:
Ensure that nonfood-contact surfaces of equipment and utensils are designed and constructed to be durable and to retain their characteristic qualities under normal use conditions.
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Item No.:
21
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Site:
Galley-Seafood Shack
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Violation:
The lower surface of the lower section of the Garland salamander was starting to rust at the right mount and there was light rust along the front of this surface.
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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.:
21
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Site:
Dining Room-Opus 3, 4, and 5
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Violation:
Some areas of the waiter stations had exposed wood on the doors and drawers, making cleaning difficult. There were holes in the inside of some cabinets where the adjusting shelf holders were missing.
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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-Deck 3 - Dishwash
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Violation:
There was debris in the bottom of the sanitizing tank of the starboard in-use flight-type dishwash machine.
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Recommendation:
Ensure that the wash, rinse, and sanitize solutions are maintained clean.
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Item No.:
22
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Site:
Galley-Deck 4 - Dishwash
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Violation:
There was debris in the bottom of the sanitizing tank of the port in-use flight-type dishwash machine.
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Recommendation:
Ensure that the wash, rinse, and sanitize solutions are maintained clean.
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Item No.:
26
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Site:
Pantry-Ice Machines
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Violation:
There were dark and pink materials that appeared to be mold in different areas of the ice bin of the ice machines. The soiled areas included the sides of the chute to the ice bin and the stainless steel panels in front of the cuber panel covers in the upper compartment. This was noted in different deck pantries, such as in deck 3 pantry, deck 12 aft pantry, and deck 12 forward pantry.
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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:
Pantry-Deck 14
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Violation:
There were pink and dark spots that appeared to be mold in the inside surface of the cuber panel cover in ice machine #4411.144P.010.
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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.:
29
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Site:
Galley-Seafood Shack
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Violation:
The temperature of the water at the handwash station by the dishwash area was measured at 131F. The user could not adjust the temperature of the water. This was corrected.
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Recommendation:
Ensure that handwashing sinks are equipped to provide water at a temperature of at least 43C (110F) through a mixing valve or combination faucet. For handwash sinks with electronic sensors, where the user cannot make temperature adjustments, ensure that the temperature provided to the user does not exceed 52C (125F).
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Item No.:
29
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Site:
Room Service-Deck 8
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Violation:
The water temperature at the handwash station near the passageway entrance to room service was measured at 128F. The user could not adjust the temperature of the water. This was corrected.
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Recommendation:
Ensure that handwashing sinks are equipped to provide water at a temperature of at least 43C (110F) through a mixing valve or combination faucet. For handwash sinks with electronic sensors, where the user cannot make temperature adjustments, ensure that the temperature provided to the user does not exceed 52C (125F).
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Item No.:
29
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Site:
Galley-Deck 4 - Bakery
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Violation:
The water temperature of the handwash station at the entrance to the bakery next to elevators zone 8-A port (aft) was measured at 133F. The user could not adjust the temperature of the water. This was corrected.
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Recommendation:
Ensure that handwashing sinks are equipped to provide water at a temperature of at least 43C (110F) through a mixing valve or combination faucet. For handwash sinks with electronic sensors, where the user cannot make temperature adjustments, ensure that the temperature provided to the user does not exceed 52C (125F).
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Item No.:
30
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Site:
Galley-Toilet Room
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Violation:
The 'wash hands after using the toilet' sign was above the handwash sinks and not next to the exit door.
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Recommendation:
Ensure that signs are conspicuously posted on the bulkhead adjacent to the door of the toilet, reading "WASH HANDS AFTER USING TOILET " in a language that the food employees understand.
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Item No.:
33
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Site:
Galley-Johnny Rockets
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Violation:
The electrical cables for the undercounter dishwash machine were on the deck. The cables were moved to the bulkhead hook.
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Recommendation:
Secure the cables above the deck to allow for cleaning.
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Item No.:
33
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Site:
Pantry-Deck 14
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Violation:
The deck under the pallets holding dry storage items had an accumulation of water and 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:
Preparation Room-Deck 2 - Dairy Store Room
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Violation:
The sealant along the right bulkhead below the lower bulkhead bumper was loose and peeling.
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Recommendation:
Remove the peeling sealant and replace as necessary.
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Item No.:
33
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Site:
Galley-Deck 5 - Soup Station
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Violation:
There was a hole where the locking mechanism was missing from both stainless steel doors to the dining room.
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Recommendation:
Replace the locking mechanism or close the hole.
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Item No.:
33
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Site:
Galley-Deck 5 - Dishwash
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Violation:
Some areas of the deckhead-mounted plastic exhaust covers at the clean end of the dishwash machine were melted and peeling.
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Recommendation:
Replace the plastic exhaust covers.
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Item No.:
33
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Site:
Pantry-Ice Cream
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Violation:
The drain line to the undercounter dishwash unit was too long and draped on the deck.
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Recommendation:
Shorten the drain line to the undercounter dishwash machine or secure it above the deck to allow for cleaning of the deck.
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Item No.:
33
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Site:
Galley-Deck 4 - Dishwash
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Violation:
Some areas of the deckhead-mounted plastic exhaust covers at the clean end of both of the dishwash machines were melted and peeling.
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Recommendation:
Replace the plastic exhaust covers.
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Item No.:
34
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Site:
Galley-Deck 3 - Potwash
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Violation:
The faucet of the rinse and sanitizing compartments of the three-compartment sink was leaking. Staff stated the left faucet handle was missing and the water could not be completely turned off.
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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.:
36
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Site:
Galley-Deck 3 - Pastry
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Violation:
There was insufficient lighting below the condensation unit in the walk-in freezer. Food was stored in this area.
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Recommendation:
Ensure that the light intensity is at least 110 Lux (10 foot candles) at a distance of 75 centimeters (30 inches) above the deck when in use, in walk-in refrigerator units and dry storage areas, and in other areas and rooms during periods of cleaning.
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Item No.:
37
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Site:
Galley-Deck 4 - Dishwash
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Violation:
There was condensation collecting on the deckhead above the soiled end of the port dishwash machine.
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Recommendation:
Ensure that ventilation hood systems and devices are sufficient in number and capacity to prevent grease or condensation from collecting on bulkheads and deckheads.
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Item No.:
38
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Site:
Galley-Johnny Rockets
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Violation:
In the corner under the dishwash counter, there was a blue plastic waste bin with cleaning supplies inside, including a wet scrub pad on a handle.
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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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