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Item No.:
10
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Site:
DO NOT USE (whirlpool/spa)-Whirlpools 1, 2, 3, 4, and 5
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Violation:
On 02 October 2010, the daily changing of the whirlpool water was not completed. Per the logs, the vessel was in "sensitive" waters outside Quebec. The super halogenation and backwash were completed and the whirlpools were opened the next morning.
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Recommendation:
Ensure that the whirlpool spa water is changed daily.
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Item No.:
21
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Site:
Food Service General-Handles for Tilting Kettles and Pans
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Violation:
The tilting kettle and tilting pan handles were deteriorating, creating difficult to clean rough surfaces.
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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. 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.:
19
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Site:
Buffet-Deck 5 - Cold Display
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Violation:
The two buffet cold holding units did not have side shields.
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Recommendation:
Install side shields on the cold holding units.
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Item No.:
26
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Site:
Buffet-Deck 5 - Staff Mess - Beverage Station
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Violation:
The juice machine dispenser nozzles and backsplash were soiled with a sticky 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.:
21
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Site:
Buffet-Deck 5 - Staff Mess - Beverage Station
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Violation:
The front of the plastic coffee grinder waste collection basket for the espresso machine was cracked and not 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.:
22
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Site:
Galley-Deck 5 - Dishwash
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Violation:
One final rinse spray nozzle on the in-use flight-type warewash machine did not have an effective spray pattern.
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Recommendation:
Ensure that ware washing 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.:
27
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Site:
Food Service General-Elevated Grooved Grills and Hot Plates
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Violation:
The underside surface of most of the grooved grills and hot plates at the grease pan chute were soiled with old grease and food residue.
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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.:
36
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Site:
Dining Room-Deck 7 - Cagney's Steakhouse
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Violation:
The side stand/waiter station did not have adequate lighting on the soiled and clean sides.
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Recommendation:
Ensure that the light intensity is at least 220 Lux (20 foot candles) in bars and at dining room waiter stations during periods of cleaning.
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Item No.:
33
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Site:
Galley-Deck 13 - Hamburger Station
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Violation:
The deck under the side-by-side grill and fryer was soiled with an accumulation of food 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:
Galley-Deck 13 - Hamburger Station
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Violation:
The deck adjacent to the stainless steel pad for the deep fat fryer and grill had a rough surface, making cleaning difficult.
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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.:
21
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Site:
Galley-Deck 13 - Hamburger Station
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Violation:
The counter surface below the frozen drink machine was separating from the backsplash, creating a seam that was difficult to clean.
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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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