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Item No.:
08
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Site:
Other-Deck 3 - Trolley Wash
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Violation:
There was a noncontinous backflow prevention device installed for the trolley wash. There was a hose with a valve attached to the end. This item was corrected.
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Recommendation:
Ensure that a continuous pressure-type backflow preventer is installed when a valve is located downstream from the backflow preventer.
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Item No.:
16
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Site:
Galley-Deck 6 - Soup Station - Walk-in Refrigerator
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Violation:
There were three pans of cooked ready-to-eat beef tenderloin with a production date of 14 September 2010 that were out of temperature. The lowest temperature for the first pan was 47F. The lowest temperature for the second pan was 46F. The lowest temperature for the third pan was 44F. According to the blast chilling logs, the three pans were removed from chilling at 0830 with a final cooling temperature that measured 38F. According to the staff, the tenderloin was immediately placed into the walk-in refrigerator following chilling. At 10:00 AM, the pans were placed back into the blast chiller.
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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.:
19
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Site:
Bar-Crew
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Violation:
Two 12-packs of soda were stored on a rack that was less than six inches from the deck.
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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-Market Cafe and Crew Mess
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Violation:
The combination ice/water dispenser had slotted fasteners in the food contact zone near the ice and water dispensers.
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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:
Buffet-Market Cafe (Lido)
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Violation:
The black wire bread baskets had chipping paint.
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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:
Other-Deck 4 - Pastry
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Violation:
The table-mounted mixer surfaces was chipped in the food contact zone.
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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:
Pantry-Deck 3 - Bakery
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Violation:
There was chipped paint on the food contact surfaces of the painted metal scales.
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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.:
21
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Site:
Galley-Deck 7 - Lucina
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Violation:
There was an open seam around the drain line for the pasta cooker.
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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.:
21
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Site:
Pantry-Deck 4 - Meat Preparation / Butcher
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Violation:
The rubber gaskets of the meat grinder had deteriorated and were no longer easily cleanable.
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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-Topsiders
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Violation:
The soda tubing in the technical space below the soda dispenser was wrapped loosely in plastic.
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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.:
21
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Site:
Food Service General-Market Cafe and Crew Mess
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Violation:
The combination ice/water dispensers were corroded where the galvanized metal bottom came into contact with the stainless steel sides and along the front of the machine at the ice/water dispensers. Some machines had rust stains along the sides of the plastic ice chute.
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Recommendation:
Ensure that nonfood-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. 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.:
26
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Site:
Pantry-Deck 4 - Meat Preparation / Butcher
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Violation:
The inside of the auger of the previously cleaned meat grinder was lightly soiled with food 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.:
27
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Site:
Pantry-Deck 4 - Meat Preparation / Butcher
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Violation:
The previously cleaned metal brackets that hold the cutting board in place on the worktable were lightly soiled with food debris.
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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:
Bar-Topsiders
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Violation:
There was mold in the bottom of the technical space below the soda dispenser.
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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:
Buffet-Deck 5 - Staff Mess - Beverage Station
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Violation:
The top of the milk machine was lightly 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.:
27
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Site:
Galley-Deck 7 - Lucina
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Violation:
The previously cleaned area around the pasta cooker drain was lightly 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.:
27
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Site:
Galley-Small Grooved Grills / Flat Grills with open drip-pan housing in front
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Violation:
The bottom of the front edge of each small grooved grill and flat grill with a table-mounted drip-pan housing was lightly 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-Market Cafe (Lido) - Beverage and Waiter
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Violation:
The beverage stations and waiter stations located throughout the buffet area did not have coving.
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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).
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Item No.:
33
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Site:
Bar-Java Cafe
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Violation:
The coving was missing or worn.
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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).
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Item No.:
33
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Site:
Food Service General-Decks
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Violation:
In several food preparation and storage areas of the Market Cafe, main galley, crew galley, and preparation galleys on Deck 3, there were cracked tiles, missing coving and recessed grout. In the main galley, where grout was used as a coving material, the surface was rough and not easily cleanable. In addition, there were several locations where the coving was loose. There were a few waiter stations in the main dining area that had soft sealant for coving material.
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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.:
36
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Site:
Galley-Deck 6 - Soup Station - Walk-in Refrigerator
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Violation:
The light for the walk-in refrigerator did not work at the time of the inspection. This item was repaired.
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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.:
38
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Site:
Pantry-Deck 4 - Meat Preparation / Butcher - Thawing
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Violation:
The double-unit thawing refrigerator # 3/4 was out of order. According to the staff, the unit has been out of service for an undetermined length of time, and the replacement parts are difficult to find.
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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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