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Item No.:
33
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Site:
Preparation Room-Freezer 4708
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Violation:
The deck below the deck stands was lightly soiled. This was corrected.
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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:
Preparation Room-Under Counter Refrigeration Unit 401.305
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Violation:
There was a sticky substance on the doors where old signs were taped. This was corrected.
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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:
Preparation Room-Fish Freezer 4724 and Fish Defrost Cooler 4722
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Violation:
The deck below the deck stands was lightly soiled. This was corrected.
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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:
Provisions-Meat Cooler
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Violation:
The deck below the deck stands was lightly soiled. This was corrected.
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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.:
21
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Site:
Galley-Deck 5 and 6 Under Counter Refrigeration Units
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Violation:
The refrigerant lines in the technical spaces were wrapped with gray duct tape. The tape was not evenly applied and there were gaps, ridges and voids, making cleaning difficult.
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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 of equipment and utensils are designed and constructed to be durable and to retain their characteristic qualities under normal use conditions.
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Item No.:
21
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Site:
Preparation Room-Under Counter Refrigeration Units
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Violation:
The refrigerant lines in the technical spaces were wrapped with gray duct tape. The tape was not evenly applied and there were gaps, ridges and void, making cleaning difficult.
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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 of equipment and utensils are designed and constructed to be durable and to retain their characteristic qualities under normal use conditions.
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Item No.:
33
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Site:
Provisions-Butter and Cheese Stores
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Violation:
The deck below the deck stands was lightly soiled. This was corrected.
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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.:
16
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Site:
Galley-
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Violation:
There was one pan of chicken salad in refrigeration unit 51818 that was prepared on 12/5 and was under temperature control. The temperature was measured at 46F. The pan was immediately taken to 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.:
17
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Site:
Galley-Deck 5 Pastry
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Violation:
There were trays of tartelettes, mud pies, fruit tarts, lemon tarts, orange tarts, and coffee crme brulee that were not listed on the cooling logs. Per staff, the ingredients included hot milk, heavy cream, and eggs and required cooling.
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Recommendation:
Ensure that all potentially hazardous foods that are cooked and cooled are recorded in the cooling logs.
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Item No.:
17
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Site:
Galley-Deck 5 Pastry
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Violation:
There were several different types of cheese cakes in the refrigeration units. The labels on these cheese cakes listed the specific type, such as caramel cheesecake, as well as the plain cheesecakes. The cooling logs only listed "cheesecake" and it could not be determined which cheesecakes were listed on the cooling logs.
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Recommendation:
Ensure that all types of cheesecakes are accurately identified in the cooling logs.
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Item No.:
21
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Site:
Galley-Deck 5 Pastry
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Violation:
There were slotted fasteners in the food splash zone of the small Hobart counter mixer guard.
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Recommendation:
Replace the slotted fasteners with low profile non-slotted fasteners.
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Item No.:
20
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Site:
Galley-Deck 5 Pastry
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Violation:
The drain insert for the ice cream dipper well was missing.
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Recommendation:
Ensure that the dipper well drain insert is available and properly installed before using.
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Item No.:
30
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Site:
Galley-Deck 6 Crown Grill
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Violation:
The handwash sink near the beverage service line and dishwash area was not operating. A work order had been submitted to repair the sensor and there were two additional handwash sinks in the area.
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Recommendation:
Ensure that handwashing facilities are kept clean and in good repair.
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Item No.:
37
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Site:
Buffet-Horizon Court Gazebo
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Violation:
There was smoke and grease from the grill coming out of the gazebo fire doors and onto the deckheads and bulkheads immediately around the service areas.
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Recommendation:
Ensure that ventilation hood systems and devices operate effectively to prevent grease and condensate from collecting on the bulkheads and deckheads and remove contaminants generated by equipment located under them.
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Item No.:
21
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Site:
Food Service General-Walkin Refrigeration Units
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Violation:
The door handles were made of a chromed material and the surfaces were rough, making cleaning difficult. In addition, the locking pins and pistons were corroded.
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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. If modifications cannot be made prior to the next VSP inspection, the vessel should provide documentation of the work to be performed and the time frame it will be completed.
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Item No.:
26
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Site:
Galley-Cafe Caribe - Clean Utensil Storage Cabinet
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Violation:
The rims of a few of the stored clean plates had a white substance of the rim. All the plates were removed and returned to the scullery.
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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.:
30
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Site:
Galley-Cafe Caribe
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Violation:
The self-closing toilet room door was not tight-fitting. This was corrected.
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Recommendation:
Ensure that toilet rooms are completely enclosed and shall have tight-fitting, self-closing doors which shall be kept closed except during cleaning or maintenance.
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Item No.:
36
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Site:
Bar-Lobby
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Violation:
The shield of one of the lights over the bar counter was missing. This was corrected.
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Recommendation:
Ensure that light bulbs are shielded, coated, or otherwise shatter-resistant in areas where there is exposed food, clean equipment, utensils, and linens, or unwrapped single-service and single-use articles.
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Item No.:
08
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Site:
Potable Water-Cross-Connection Control Program - Listing
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Violation:
The backflow preventers installed on the three laundry washers (6 pieces) were not identified in the listing of backflow preventers. Another crew laundry with the same deck and fire zone were on the list (4 pieces). All of the preventers showed significant signs of corrosion on the 3 laundry washers in the engineering space and it was not clear why.
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Recommendation:
Add the engine toilet laundry washers to the listing of backflow preventers and ensure they are inspected regularly.
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Item No.:
08
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Site:
Potable Water-Deck 6 Suites 301-315
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Violation:
There were non-continuous pressure type backflow prevention devices (Watts S8) installed under the bath tubs. There were valves downstream of these device. There is a flexible hose connected on each bath tub.
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Recommendation:
Either install a non-continuous backflow preventer in the tub access hatch where the flexible hose connects to the main supply or replace the existing preventers on the main supply with continuous pressure model backflow preventers.
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