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Item No.:
27
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Site:
Galley-La Terraza Dishwash
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Violation:
The soap dispenser and the paper towel dispenser of the handwash station 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.:
16
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Site:
Buffet-La Terraza
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Violation:
Sliced butter stored in a tray in undercounter refrigerator T5 had temperatures that ranged from 55F to 57F. This potentially hazardous food was on temperature control.
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Recommendation:
Except during preparation, cooking, or cooling, or when time is used as the public health control, ensure that potentially hazardous food is maintained: (1) At 60C (140F) [roasts 54C (130F)] or above, or (2) At 5C (41F) or less.
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Item No.:
27
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Site:
Buffet-La Terraza
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Violation:
The technical compartment under the water dispenser was soiled. Specifically, the power cables of the water dispenser were soiled with a dark material and the insulation of the water pipes was soiled with a white material that appeared to be mold.
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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-La Terraza
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Violation:
The interior non-food contact areas of the pizza oven were soiled. The staff explained that this oven is in service 24 hours a day. It was unclear the time when this equipment was last cleaned.
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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-La Terraza
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Violation:
Inside the technical compartment for undercounter refrigerator #3, the insulation of the refrigeration lines and the walls of this compartment were soiled with a brown material.
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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.:
16
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Site:
Galley-La Terraza Walk-In Cooler
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Violation:
The eggs stored in a cardboard tray had temperatures that ranged from 57F to 58F. This potentially hazardous food was discarded.
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Recommendation:
Except during preparation, cooking, or cooling, or when time is used as the public health control, ensure that potentially hazardous food is maintained: (1) At 60C (140F) [roasts 54C (130F)] or above, or (2) At 5C (41F) or less.
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Item No.:
28
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Site:
Buffet-La Terraza Linen Locker
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Violation:
There were clean drinking glasses and cups stored along with linens and out of service equipment. In addition, it was unclear if used linens could also be stored for short periods of time in this locker.
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Recommendation:
Ensure that cleaned equipment and utensils, laundered linens, and single-service and single-use articles are stored: (1) In a clean, dry location; (2) Where they are not exposed to splash, dust, or other contamination; and (3) At least 150 mm (6 inches) above the deck.
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Item No.:
33
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Site:
Buffet-La Terraza Linen Locker
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Violation:
There was an out of service hot holding unit stored directly on the deck, making cleaning difficult. The staff said that this unit is never used.
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Recommendation:
Do not store equipment directly on the deck.
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Item No.:
21
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Site:
Pantry-La Terraza
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Violation:
The refrigeration lines in the technical compartment of the undercounter refrigerator next to the ice machine had broken insulation.
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Recommendation:
Repair or replace the insulation.
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Item No.:
27
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Site:
Pantry-La Terraza
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Violation:
The backflow preventer installed on the spray hose of the glasswash sink was soiled with a black material.
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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:
Pantry-La Terraza
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Violation:
The shelves and the wheels of the liquor trolley were soiled with dust.
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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-Pool Grill
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Violation:
The inside of the plate lowerator was soiled in several areas. The plate lowerator was empty 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.:
33
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Site:
Galley-Pool Grill
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Violation:
The deckhead above the grill was soiled with grease. 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.:
27
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Site:
Galley-Pool Grill
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Violation:
The front panel of the preparation counter was soiled with grease. 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.:
33
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Site:
Pantry-Panorama Bar
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Violation:
The deck was soiled all over the pantry, including under the undercounter refrigerators, under the beverage station counter, and under the equipment locker. 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.:
27
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Site:
Pantry-Panorama Bar
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Violation:
The beverage station counter was soiled with dust. This area was previously cleaned and not in use at the time of the inspection. In addition, inside the technical compartment of undercounter refrigerator #3, the power cables were soiled with a brown material.
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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.:
08
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Site:
Bar-Panorama Bar
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Violation:
There was no backflow prevention device for a hose connected to a pipe in the technical compartment of undercounter refrigerator #1. The hose was long enough to reach the deck. It was unclear if this hose was connected to a potable water line.
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Recommendation:
Determine the source supplying the pipe. Ensure that backflow preventers are installed when air gaps are impractical or when water under pressure is required.
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Item No.:
33
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Site:
Bar-Panorama Bar
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Violation:
There were gaps to a void space where the water pipes penetrated the bulkhead in the technical compartment under the handwash station.
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Recommendation:
Close the gaps to void spaces.
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Item No.:
27
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Site:
Bar-Main Bar
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Violation:
The cooling fan area of undercounter refrigerator #2 was soiled with a white material that appeared to be mold.
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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:
Bar-Main Bar Locker
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Violation:
Clean plates and cups were stored on two trolleys that were soiled.
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Recommendation:
Ensure that cleaned equipment and utensils, laundered linens, and single-service and single-use articles are stored: (1) In a clean, dry location; (2) Where they are not exposed to splash, dust, or other contamination; and (3) At least 150 mm (6 inches) above the deck.
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Item No.:
27
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Site:
Bar-Main Bar Locker
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Violation:
The shelves and wheels of the two trolleys holding clean plates and cups were extremely dusty.
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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:
Bar-Main Bar Locker
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Violation:
There was a coffee machine stored directly on the deck, making cleaning difficult. The staff stated that the coffee machine is not used. The deck, bulkheads, and deckhead were soiled in many areas. In addition, the deck/bulkhead juncture was not coved.
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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). Do not store equipment directly on the deck.
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Item No.:
33
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Site:
Galley-Locker A60 4.143
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Violation:
There were new plates and cutlery, packaged herbs, and liquor bottles stored in this locker. The deck was soiled. There was a box with shoes on the deck, making cleaning difficult. The deck/bulkhead juncture was not coved. In addition, the side edge of the door was damaged with several perforations.
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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. Do not store any articles directly on the deck to provide an easily cleanable deck. Ensure that bulkhead and deck junctures are coved (including galleys, pantries, deck/counter junctures at buffets, bars, waiter stations, and dining room work counters). Repair the door.
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Item No.:
22
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Site:
Galley-Port Dishwash
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Violation:
The curtains of the in use flight-type conveyor dishwash machine were damaged in many areas. The curtains were replaced.
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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-Breakfast Preparation Area
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Violation:
The decks under the preparation counter and the undercounter refrigerators were soiled with old food residue and some screws. According to the staff, this area was used for the breakfast service during the day of the inspection. However, this food residue and screws appeared to be older than one day. This area was 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.:
26
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Site:
Galley-Hot Galley
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Violation:
The shaft of the out of service mixer was 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.:
38
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Site:
Galley-Hot Galley
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Violation:
There was an out of service mixer in this area. According to the staff, it has been out of service for months.
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Recommendation:
Repair, replace, or remove the out of service equipment.
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Item No.:
27
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Site:
Galley-Hot Line
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Violation:
The cooling fan area of undercounter refrigerator #2 was soiled with a white material that appeared to be mold.
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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.:
21
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Site:
Galley-Pastry & Bakery Freezer
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Violation:
The latch mechanism of the freezer door was damaged, preventing the door to be latched closed.
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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.:
16
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Site:
Galley-Cold Galley Walk-In Cooler
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Violation:
There were two trays with sliced fruits with a preparation date of 12 June 2011. Slices of watermelon and cantaloupe had temperatures that ranged from 49F to 50F. In addition, a cream cheese block had temperatures that ranged from 46F to 47F. These items were discarded.
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Recommendation:
Except during preparation, cooking, or cooling, or when time is used as the public health control, ensure that potentially hazardous food is maintained: (1) At 60C (140F) [roasts 54C (130F)] or above, or (2) At 5C (41F) or less.
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Item No.:
27
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Site:
Buffet-Crew Mess
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Violation:
The inside of both plate lowerators were soiled in several areas. The plate lowerators were empty 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.:
08
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Site:
Potable Water-Mineralizer
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Violation:
There was less than two pipe diameters between the discharge pipe and the top of the funnel at the discharge for the mineralizer drain.
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Recommendation:
Ensure that air gaps are at least twice the diameter of the delivery fixture opening and a minimum of 3 cm (1 inch).
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Item No.:
08
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Site:
Potable Water-Incinerator Room - Pulper
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Violation:
The vent was not pointed down on the backflow prevention device on the potable water line to the front pulper.
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Recommendation:
Turn the backflow prevention device so that the vent is pointed down.
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Item No.:
21
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Site:
Provisions-Wine Storage (Fresh Produce Room)
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Violation:
The shelving had twine, rope and duct tape between the upright sections of the shelving to prevent the bottles from falling during transit. These materials were not easily cleanable.
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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. Remove the twine, rope and tape and install an easily cleanable support system on the shelving.
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Item No.:
19
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Site:
Provisions-Frozen Meat
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Violation:
There were ice blocks stored among pallets of boxes of meat.
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Recommendation:
Separate the ice blocks from the food pallets in the room.
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Item No.:
18
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Site:
Provisions-Frozen Poultry
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Violation:
There were boxes of chocolate stored immediately against boxes of raw frozen poultry.
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Recommendation:
Ensure that food is protected from cross-contamination by: (1) Physically separating raw animal foods during storage, preparation, holding, and display from raw ready-to-eat food including other raw animal food such as fish for sushi or molluscan shellfish, or other raw ready-to-eat food such as vegetables, and cooked ready-to-eat food; so products do not physically touch, and so as to prevent dripping of one product into another.
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Item No.:
33
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Site:
Provisions-Poultry Thaw Room
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Violation:
The corner bulkhead panel on the outside corner to the left of the entry was loose at the bottom, resulting in a gap.
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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.:
33
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Site:
Provisions-Beverage Storage Room 3-8
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Violation:
The deckhead was not smooth and hard. It was covered with a painted soft insulation material.
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Recommendation:
Ensure that bulkheads and deckheads have smooth, hard finishes, and light colored surfaces.
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Item No.:
19
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Site:
Provisions-Corridor Outside Dry Storage Room
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Violation:
There were food items, including boxes of canned items and bags of rice, stored on pallets in the corridor. There were flanged pipes in the deckhead above where the items were stored. The pipes were not identified as being potable water.
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Recommendation:
Ensure that drain lines carrying sewage or other liquid waste do not pass directly overhead or horizontally through spaces used for the preparation, serving, or storage of food, or the washing or storage of utensils and equipment. Ensure that drain lines that are unavoidable in these food areas are sleeve-welded and do not have mechanical couplings.
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Item No.:
30
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Site:
Preparation Room-
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Violation:
The soap in the dispenser was very watered down.
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Recommendation:
Replace the soap in the dispenser.
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Item No.:
20
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Site:
Preparation Room-
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Violation:
One of the cutting boards was heavily scored on both sides.
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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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