|
|
|
Item No.:
08
|
|
Site:
Potable Water-Cross-Connection Control Program
|
|
Violation:
The cross-connection control program listed many device types as dual check vacuum breakers and the devices as Watts N9. The Watts N9 is a dual check valve with an atmospheric vent, not an atmospheric vacuum breaker.
|
|
Recommendation:
Ensure that the backflow prevention devices are listed correctly on the cross-connection control program.
|
|
|
Item No.:
08
|
|
Site:
Potable Water-Cross-Connection Control Program
|
|
Violation:
The cross-connection control program listed the potable water lines supplying the deck washing taps with hosebib vacuum breakers as the device type, but listed the device as a Watts N9. Upon inspection, the devices were hosebib vacuum breakers, but were Watts Series 8P devices. Per staff, a pressure washer was hooked up to this connection to pressure wash the decks. The Watts Series 8 was only appropriate for backsiphonage protection. The addition of the pressure washer renders this device inadequate.
|
|
Recommendation:
Ensure that the backflow prevention devices are listed correctly on the cross-connection control program.
Ensure that the appropriate backflow prevention devices that are made for backpressure are installed.
|
|
|
Item No.:
10
|
|
Site:
Recreational Water Facilities-Water Tunnel
|
|
Violation:
The rubber pad at the water tunnel pool was damaged. This area was a zero depth area with a collection below. The damaged deck caused water to be retained and therefore uncirculated and untreated.
|
|
Recommendation:
Repair the rubber pad.
|
|
|
Item No.:
14
|
|
Site:
Pantry-Terrace
|
|
Violation:
While wearing a watch, a bar steward was slicing garnishes.
|
|
Recommendation:
While preparing food, ensure that food employees do not wear jewelry on their arms and hands.
|
|
|
Item No.:
16
|
|
Site:
Room Service-
|
|
Violation:
There was no four-hour discard label on a pan of sliced tomato garnish that was on time control. Room service is open 24 hours a day, and the time control plan stated that all food on time as a public health control should have had four-hour labels. This was corrected.
|
|
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 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. Ensure that the operational procedures follow the written time as a public health control plan.
|
|
|
Item No.:
16
|
|
Site:
Galley-Lotus
|
|
Violation:
A pan of cut melon in an undercounter refrigerator was measured at 47F. The melon was placed in the blast chiller.
|
|
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.
|
|
|
Item No.:
16
|
|
Site:
Galley-Lotus
|
|
Violation:
Food on time control in an undercounter refrigerator had seven day discard labels.
|
|
Recommendation:
Ensure that seven day discard labels are removed when food is placed on time control.
|
|
|
Item No.:
16
|
|
Site:
Galley-Queen's Grill
|
|
Violation:
Several entries for cooked gravies and sauces on the cooling log were not less than 70F within two hours. Pepper sauce was 98F, beef gravy was 96F, lamb gravy was 88F, duck gravy was 86F, tamarind sauce was 88F, and chicken sauce was 88F. According to the staff, a new crew member had recorded these temperatures, and the temperature logs had not yet been reviewed by the supervising chef. All these items were cooled below 41after five hours. These items were discarded.
|
|
Recommendation:
Ensure that cooked potentially hazardous food is cooled: (1) Within 2 hours, from 60C (140F) to 21C (70F); and (2) Within 4 hours, from 21C (70F) to 5C (41F) or less.
|
|
|
Item No.:
17
|
|
Site:
Galley-Britannia Production
|
|
Violation:
There were several cooked food items on the cooling logs that had initial temperatures below 140F. Oyster soup was 130F, mushroom soup was 120F, chicken consumme was 110F, and lasagna was 120F. According to the staff, the soups were cooled with ice immediately after cooking and before entry onto the cooling log. Also, the lasagna was cooled after assembly and before cooking. There were no notes on the cooling log to indicate these alternate cooling methods.
|
|
Recommendation:
Ensure that the entire cooling process is recorded on the cooling logs.
|
|
|
Item No.:
19
|
|
Site:
Other-Concierge Lounge
|
|
Violation:
Two trays of self-service food were covered with dome lids that had large openings in the front. The food under these openings was not adequately protected.
|
|
Recommendation:
Ensure that self-service food is adequately protected.
|
|
|
Item No.:
19
|
|
Site:
Preparation Room-
|
|
Violation:
Five trays of uncooked rolls in the walk-in refrigerator were stored uncovered. This was corrected.
|
|
Recommendation:
Ensure that food stored in walk-in refrigerators is covered.
|
|
|
Item No.:
20
|
|
Site:
Galley-
|
|
Violation:
The blast chiller had been out of order since June 30, 2010. Parts had been ordered and staff stated that the parts were expected to be delivered at the next port on July 26. Food was being cooled in the freezer.
|
|
Recommendation:
Ensure that food contact equipment is maintained in a state of repair and condition that meets the materials, design, construction, and operation specifications of these guidelines.
|
|
|
Item No.:
20
|
|
Site:
Galley-Pastry
|
|
Violation:
The dough sheeter belt was frayed on the right side. This was corrected.
|
|
Recommendation:
Ensure that food contact equipment is maintained in a state of repair and condition that meets the materials, design, construction, and operation specifications of these guidelines.
|
|
|
Item No.:
20
|
|
Site:
Galley-Potwash
|
|
Violation:
Three of the cutting boards on the clean storage rack were scratched and scored. The hard plastic rolling pin was also scratched and scored.
|
|
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.
|
|
|
Item No.:
20
|
|
Site:
Galley-Lotus
|
|
Violation:
A crew member's temperature measuring device was out of calibration. The temperature measuring device measured 28F in an ice bath.
|
|
Recommendation:
Ensure that food temperature measuring devices are calibrated in accordance with manufacturer's specifications as necessary to ensure their accuracy.
|
|
|
Item No.:
21
|
|
Site:
Pantry-Britannia Dispense
|
|
Violation:
There was an open penetration in the back of technical compartment #3. This was corrected.
|
|
Recommendation:
Close the penetration.
|
|
|
Item No.:
26
|
|
Site:
Galley-Britannia
|
|
Violation:
The delivery tubing in the upper compartment of the starboard ice machine was soiled.
|
|
Recommendation:
Ensure that food only contacts surfaces of equipment and utensils that are cleaned and sanitized.
|
|
|
Item No.:
26
|
|
Site:
Galley-Potwash
|
|
Violation:
The cutting boards and hard plastic rolling pin were soiled in the scratches and scores.
|
|
Recommendation:
Ensure that food only contacts surfaces of equipment and utensils that are cleaned and sanitized.
|
|
|
Item No.:
26
|
|
Site:
Pantry-Lido Dispense
|
|
Violation:
The delivery tubing in the upper compartment of the ice machine was sticky and soiled.
|
|
Recommendation:
Ensure that food only contacts surfaces of equipment and utensils that are cleaned and sanitized.
|
|
|
Item No.:
27
|
|
Site:
Pantry-Lido Dispense
|
|
Violation:
The insulation in the technical compartment for the counter-top ice bin was wet and soiled.
|
|
Recommendation:
Ensure that nonfood-contact surfaces of equipment are kept free of an accumulation of dust, dirt, food residue, and other debris.
|
|
|
Item No.:
28
|
|
Site:
Galley-Queen's Grill
|
|
Violation:
The counter-top ice cream freezer well had been out of service since March 2010. According to staff, repairs were scheduled for July 26.
|
|
Recommendation:
Ensure that this unit is repaired.
|
|
|
Item No.:
33
|
|
Site:
Galley-Hot Galley
|
|
Violation:
The sealant on the penetration where the speaker attached to the bulkhead was rough and difficult to clean. This was corrected.
|
|
Recommendation:
Repair or replace the sealant.
|
|
|
Item No.:
33
|
|
Site:
Galley-Pastry
|
|
Violation:
There was an open penetration in the bulkhead where the speaker cords were attached. This was corrected.
|
|
Recommendation:
Ensure that decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas are constructed and maintained for easy cleaning.
|
|
|
Item No.:
33
|
|
Site:
Bar-Commodore
|
|
Violation:
There was a gap where the soda tubing penetrated the deck column. This gap was soiled.
|
|
Recommendation:
Clean and close the gap.
|
|
|
Item No.:
37
|
|
Site:
Galley-Queen's Grill
|
|
Violation:
Water was dripping from the deckhead light box above the soiled end of the warewash machine.
|
|
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.
|
|