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Item No.:
21
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Site:
Buffet-Great Outdoors
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Violation:
At the center of the buffet by the entrance to the bar, there was a hole under the lower end of the vertical profile strips between the cabinet and the bulkhead on both sides of the bar entrance. On the left side, there was also a gap along the vertical juncture between the profile strip and the bulkhead. This gap was corrected.
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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:
Dining Room-Four Seasons
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Violation:
At the port side aft waiter station, the back of the undercounter storage cabinet containing the pepper grinders was separating from the cabinet shelves, creating a gap along the lower back area of the cabinet. This was corrected.
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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:
Dining Room-Seven Seas and Four Seasons
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Violation:
In the waiter station cabinets, there were holes in the side of the inside of the cabinets (unused shelf support holes). The cabinets were used to store utensils, glassware, and condiments.
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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:
Bar-Topsider
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Violation:
In the technical compartment below the starboard side speed rail, the multi-flow hose penetration in the back of the compartment was not sealed. There was also a foam material at the multi-flow hose penetration in the floor of the compartment.
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Recommendation:
Seal the multi-flow hose penetration at the back of the technical compartment. 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:
Bar-Sports Bar
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Violation:
In the technical compartment below the forward speed rail, the multi-flow hose penetration in the back of the compartment was not sealed.
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Recommendation:
Seal the multi-flow hose penetration at the back of the technical compartment.
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Item No.:
22
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Site:
Galley-Four Seasons Dishwash
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Violation:
The gauge for the final rinse pressure indicated 0.5 bar, but the manufacturer's data plate indicated a minimum pressure of 1 bar. The final rinse spray pattern appeared to be normal. The final rinse temperature gauge indicated between 60C and 70C, but the thermometer placed through the final rinse compartment indicated more than 71C. The thermometer later indicated more than 80C.
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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. Ensure that water temperature measuring devices: (1) That are scaled in Celsius or dually scaled in Celsius and Fahrenheit are designed to be accurate to 1.5C in the intended range of use. (2) That are scaled only in Fahrenheit are designed to be accurate to 3F in the intended range of use.
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Item No.:
22
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Site:
Galley-Potwash
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Violation:
The thermometer on the potwash sanitizing sink indicated 15F below the measured water temperature in the compartment.
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Recommendation:
Ensure that water temperature measuring devices: (1) That are scaled in Celsius or dually scaled in Celsius and Fahrenheit are designed to be accurate to 1.5C in the intended range of use. (2) That are scaled only in Fahrenheit are designed to be accurate to 3F in the intended range of use.
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Item No.:
22
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Site:
Preparation Room-
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Violation:
The thermometer on the potwash sanitizing sink indicated 12F below the measured water temperature in the compartment.
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Recommendation:
Ensure that water temperature measuring devices: (1) That are scaled in Celsius or dually scaled in Celsius and Fahrenheit are designed to be accurate to 1.5C in the intended range of use. (2) That are scaled only in Fahrenheit are designed to be accurate to 3F in the intended range of use.
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Item No.:
28
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Site:
Dining Room-Sushi Bar
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Violation:
At the waiter station, there was water inside the sake jars. The jars were stored upright with the sake cup inverted on the top.
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Recommendation:
Ensure that clean equipment and utensils are stored: (1) In a self-draining position that allows air drying; and (2) Covered or inverted.
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Item No.:
29
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Site:
Preparation Room-Fish
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Violation:
Neither handwash station had hot water. This was corrected.
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Recommendation:
Ensure that handwashing sinks are equipped to provide water at a temperature of at least 43C (110F) through a mixing valve or combination faucet. For handwash sinks with electronic sensors, where the user cannot make temperature adjustments, ensure that the temperature provided to the user does not exceed 52C (125F).
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Item No.:
30
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Site:
Galley-Seven Seas Beverage Area
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Violation:
The paper towels at the handwash station were not correctly fed through the dispenser, making them unavailable for use.
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Recommendation:
Ensure that each handwashing facility has a supply of hand-cleansing soap or detergent and a supply of single-service paper towels available.
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Item No.:
33
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Site:
Galley-Potwash
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Violation:
The deck grout was damaged where the tiles met the stainless steel gutterways.
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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:
Preparation Room-
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Violation:
In the back left corner of the room, there was missing deck grout at the gutterway below the technical compartment.
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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:
Provisions-Dry Stores 38506 (Potatoes)
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Violation:
On the right side of the door frame, there was an opening at the lower end of the vertical profile strip between the profile and the door frame. On the left side of the door frame, the lower end of the profile strip was bent, creating a gap.
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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-Moderno
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Violation:
The deck was not complete at this food outlet. This was a new food outlet and the deck was bare concrete. Staff stated that tiles will be installed.
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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:
Other-Moderno
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Violation:
There was a gap between the back bulkhead and the deckhead on the new end of the food outlet, between the entrance and the side bulkhead by the pizza oven. The area inside the gap was heavily soiled with dust.
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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-Four Seasons Beverage Area
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Violation:
There was recessed deck grout to the left of the toaster.
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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.:
37
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Site:
Galley-Four Seasons Hot Line
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Violation:
There was condensate collecting under the shelf above the bain marie units. At the time of the inspection, no food items were out for service.
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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.
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Item No.:
37
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Site:
Galley-Hot Galley
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Violation:
Inside the hood above the tilting pans, there was condensate collecting on the surface of the hood above the preparation table between the pans.
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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.
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Item No.:
41
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Site:
Children Area-
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Violation:
The children's toilet room did not have an airtight, washable waste receptacle.
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Recommendation:
Ensure that an airtight, washable waste receptacle is conveniently located to dispose of excrement and soiled sanitary wipes that cannot be disposed of in the toilet and gloves and waste materials are removed from the child-activity center each day.
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Item No.:
41
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Site:
Ventilation-
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Violation:
The filter for air handling unit AC-203 was completely soiled. Staff stated the filters were replaced monthly.
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Recommendation:
Ensure that air handling units are kept clean.
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