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Item No.:
15
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Site:
Other-Hotel Locker 14504 FSD 14.5.04 - Near Ice Cream Shop
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Violation:
Three dented cans of sundae topping (chocolate and caramel) were stored in this locker. The dents were on the ends of the cans along the seams. According to the F&B Supervisor, these cans were supposed to be discarded.
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Recommendation:
Ensure that food packages are in good condition and protect the integrity of the contents so that the food is not exposed to adulteration or potential contaminants. Ensure that canned goods with dents on end or side seams are not used.
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Item No.:
16
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Site:
Bar-La Pat
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Violation:
A pitcher of cream was said to be on time control, but there was no four hour label. The bar is open for greater than four hours.
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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 (1) 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; (2) The food is cooked and served, served if ready-to-eat, or discarded, within 4 hours from the time when the food is removed from temperature control; and (3) The food in unmarked containers or packages or marked to exceed a 4 hour limit is discarded.
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Item No.:
19
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Site:
Bar-La Pat
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Violation:
Two bottles of liquor were stored at the handwashing station. This was corrected.
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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.:
19
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Site:
Room Service-Hotel Locker 9252
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Violation:
A stack of cases of water was on a food tray directly on 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.:
21
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Site:
Buffet-
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Violation:
Inside the technical compartments below the buffet lines with hinges on the side (others had the hinges on the bottom), there was raw wood along the front edge of the compartment. There was also a gap between the wood and a metal piece along the channel for the electrical cables. Some areas appeared to be open to the void space below. This was noted on the port side, but the starboard side should be inspected for the same condition.
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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. 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:
Galley-Deck 5 Port Hot Line
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Violation:
There was peeling sealant around the drain line inside the drip pan housing for the grooved grill to the right of the salamander.
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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:
Galley-Potwash
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Violation:
There was a gap between the counter and the flat stainless steel panel on the underside of the counter below the funnel of the pulper, to the left of the funnel. There was also a recessed area to the left of the funnel that was very 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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Item No.:
21
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Site:
Galley-Deck 6 Potwash
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Violation:
There was a gap between the counter and the flat stainless steel panel on the underside of the counter below the funnel of the pulper. There was also a recessed area to the left of the funnel that was very 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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Item No.:
21
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Site:
Galley-Decks 5 and 6
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Violation:
The braided stainless steel lines in the technical compartments for the undercounter refrigeration units were difficult to clean.
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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:
Other-Hotel Locker 14504 FSD 14.5.04 - Near Ice Cream Shop
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Violation:
The shelving used for food storage and single service item storage in this locker were difficult to clean. The shelving units were soiled.
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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.:
22
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Site:
Galley-Deck 5 Dishwash
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Violation:
The final rinse temperature gauge on the flight-type dishwash machine indicated between 216F and 225F, but there was no steam coming from the spray heads on the final rinse. The temperature gauge was not accurate.
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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.:
24
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Site:
Buffet-
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Violation:
There was a bucket of sanitizing rinse that was measured below 50 ppm chlorine and the water was cloudy. It was replaced.
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Recommendation:
Ensure that a chlorine solution used as a sanitizing solution has a concentration between 50 mg/L (ppm) and 200 mg/L (ppm). Ensure that the sanitizing solution is clean.
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Item No.:
27
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Site:
Buffet-
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Violation:
There was dirt and other dry debris in the gap between the wood and the metal piece in the channel for the electrical cables.
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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-Wheelhouse
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Violation:
The technical space below the starboard speed rail was heavily soiled with 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:
Other-Hotel Locker 14504 FSD 14.5.04 - Near Ice Cream Shop
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Violation:
The shelving used for food storage and single service item storage in this locker were difficult to clean. The shelving units 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.:
27
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Site:
Galley-Deck 6 Bakery
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Violation:
The lower right frame area of the bread slicer was soiled with old bread crumbs.
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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 6 Potwash
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Violation:
There was water in the gap between the underside of the counter below the funnel of the pulper and the stainless steel panel. There was mold in the recess to the left of the funnel and on the surfaces around the recess. The area was 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-Decks 5 and 6
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Violation:
The braided stainless steel lines and the valves near the deck in the technical compartments for the undercounter refrigeration units were soiled with 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:
Other-Hotel Locker 14504 FSD 14.5.04 - Near Ice Cream Shop
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Violation:
Single service items such as coffee stirrers were stored on the same shelf as the boxes hand sanitizer. A bottle of carpet cleaner and bottles of dishwashing detergent were stored on the same shelf as two coffee carafes. Several coffee carafes were stored directly on the deck. Dish racks with glasses and coffee mugs were stored directly on the deck. According to the F&B Supervisor, the coffee carafes, glasses, and mugs were to be discarded.
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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.:
30
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Site:
Pantry-Room 5552
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Violation:
The sign posted at the handwashing station stated "Please wash your hands after using the toilet" instead of "wash hands often."
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Recommendation:
Ensure that a sign stating "WASH HANDS OFTEN" in a language that the food employees understand is posted over handwashing sinks.
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Item No.:
31
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Site:
Other-Hotel Locker 14504 FSD 14.5.04 - Near Ice Cream Shop
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Violation:
Single service items and food items were stored in the same locker as carpet cleaner, dishwashing detergent, and hand sanitizer. Coffee stirrers were stored on the same shelf as hand sanitizer. A tube of food equipment lubricant was stored in the same bin as bottles of chocolate sauce, caramel sauce, and a container of malt powder.
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Recommendation:
Ensure that poisonous or toxic materials used in food area cleaning and maintenance are stored so they cannot contaminate food, equipment, utensils, linens, and single-service and single-use articles by separating the poisonous or toxic materials by storing in a cleaning materials locker.
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Item No.:
32
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Site:
Pantry-Medical
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Violation:
Sugar wrappers were in the waste receptacle at the hand washing station. There was no lid on this waste receptacle.
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Recommendation:
Ensure that receptacles and waste-handling containers for refuse, recyclables and for use with materials containing food residue are insect- and rodent-resistant and have tight fitting lids.
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Item No.:
33
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Site:
Pantry-Wheelhouse
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Violation:
A deck tile was missing directly in front of the handwashing station. A work order had already been submitted.
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Recommendation:
Ensure that decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas, are maintained in good repair.
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Item No.:
33
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Site:
Other-Hotel Locker 14504 FSD 14.5.04 - Near Ice Cream Shop
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Violation:
This locker was used to store food items, such as ice cream sprinkles, chocolate sauce, caramel sauce, and ice cream cones. There were many items stored directly on the deck, making cleaning difficult. The deck was soiled. The deckhead had exposed cables, ventilation ducts and other features that made cleaning difficult. The bulkheads were not hard or easily cleanable. There was no coving at the deck/bulkhead juncture.
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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. Ensure that bulkhead and deck junctures are coved (including galleys, pantries, deck/counter junctures at buffets, bars, waiter stations, and dining room work counters). Ensure that bulkheads and deckheads have smooth, hard finishes, and light colored surfaces. Ensure that light fixtures, vent covers, and similar equipment attached to the bulkheads or deckheads are easily cleanable. 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 6 Pastry
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Violation:
There was peeling soft sealant around the deck penetration for the electrical lines behind the stack oven.
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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:
Galley-Deck 6 Fruit Pantry
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Violation:
The deck penetration on the left side of the technical compartment 062212/T6210 was open on top and there was standing water in the opening.
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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:
Galley-Deck 5 Garde Manger
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Violation:
The deck penetration on the left side of the technical compartment 052327B/T5230 was open on top and there was water in the opening.
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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:
Galley-Deck 5 Garde Manger
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Violation:
There was peeling soft sealant at the deck juncture on the left side of the ice machine. The deck was soiled below the sealant.
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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. 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 12
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Violation:
In technical compartment 122313B/T12210, the front left deck penetration was open on top and there was water in the opening.
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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:
Galley-Deck 12
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Violation:
There was a moldy potato on the deck below the left tilting kettle.
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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 5 Starboard Hot Line
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Violation:
There was a deck penetration in the front of technical compartment 052588B/T52230 that was open on top and there was water in the opening.
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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.:
39
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Site:
Pantry-Horizon Court Bar
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Violation:
There was a fly inside the pantry.
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Recommendation:
Ensure that the presence of insects, rodents, and other pests is effectively controlled to minimize their presence in the food storage, preparation, service areas, warewashing, and utensil storage areas aboard a vessel.
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Item No.:
39
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Site:
Pantry-Lido Bar
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Violation:
There was a fly inside the pantry.
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Recommendation:
Ensure that the presence of insects, rodents, and other pests is effectively controlled to minimize their presence in the food storage, preparation, service areas, warewashing, and utensil storage areas aboard a vessel.
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Item No.:
39
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Site:
Pantry-Trident Grill Bar
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Violation:
There were 2 flies in the bar pantry. The door to the bar, which is on an open deck, was propped open.
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Recommendation:
Ensure that the presence of insects, rodents, and other pests is effectively controlled to minimize their presence in the food storage, preparation, service areas, warewashing, and utensil storage areas aboard a vessel.
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Item No.:
39
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Site:
Galley-Deck 5 Garde Manger
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Violation:
There were more than 10 small black flies in technical compartment 052330B/T5230. This was a compartment where the braided stainless steel lines and valves were soiled with mold.
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Recommendation:
Ensure that the presence of insects, rodents, and other pests is effectively controlled to minimize their presence in the food storage, preparation, service areas, warewashing, and utensil storage areas aboard a vessel.
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Item No.:
39
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Site:
Galley-Deck 6 Potwash
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Violation:
There were several small black flies and what appeared to be fly larvae casings on the moldy surfaces below the pulper.
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Recommendation:
Ensure that the presence of insects, rodents, and other pests is effectively controlled to minimize their presence in the food storage, preparation, service areas, warewashing, and utensil storage areas aboard a vessel.
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Item No.:
40
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Site:
Pantry-Trident Grill Bar
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Violation:
There were 2 flies in the bar pantry. The door to the bar, which is on an open deck, was propped open.
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Recommendation:
Ensure that entry points where pests may enter the food areas are protected.
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