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Item No.:
08
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Site:
Potable Water-PASSENGER LAUNDERETTE
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Violation:
THE POTABLE WATER LINES SUPPLYING THE WASHING MACHINES LOCATED IN THE DECK 10 PASSENGER LAUNDERETTE DID NOT HAVE THE APPROPRIATE BACKFLOW PREVENTERS.
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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.:
08
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Site:
Potable Water-PHOTO LAB
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Violation:
THE OVERHEAD SPRAY ARM LOCATED AT THE SINK IN THE PHOTOGRAPHY LABORATORY WAS NOT FITTED WITH A BACKFLOW PREVENTION DEVICE. THE SPRAY ARM WAS RESTING IN THE BOTTOM OF THE SINK.
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Recommendation:
Ensure that backflow preventers are installed when air gaps are impractical or when water under pressure is required.
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Item No.:
08
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Site:
Food Service General-
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Violation:
A BACKFLOW PROTECTION DEVICE WAS NOT INSTALLED ON THE POTABLE WATER LINE SUPPLYING THE CRUSHED ICE ICE MACHINES.
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Recommendation:
Install a backflow protection device on the potable water line supplying the crushed ice ice machines.
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Item No.:
15
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Site:
Bar-SALON JUICE BAR
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Violation:
AN OFF ODOR WAS NOTED FROM THE HALF FILLED SUNSATIONAL JUICE CONTAINERS. IT WAS NOT CLEAR HOW LONG THESE OPEN CONTAINERS WERE IN THIS DRY STORAGE AREA.
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Recommendation:
Ensure that stock is adequatately rotated to prevent spoilage.
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Item No.:
15
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Site:
Galley-
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Violation:
A REVIEW OF THE SHELLSTOCK RECORD KEEPING SYSTEM NOTED A DISCREPANCY BETWEEN THE SHELLSTOCK RECEIVED AND THE SHELLSTOCK ISSUED. THE PROVISIONS MASTER STATED THAT IF THERE WAS AN EMERGENCY ISSUE IT WAS NOT GENERALLY NOTED IN THE RECORDS.
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Recommendation:
Ensure that shellstock shellfish tags: (1) Remain attached to the container in which the shellstock are received until the container is empty. (2) Are maintained by retaining shellstock tags or labels for 90 calendar days from the date the container is emptied by using an approved record keeping system that keeps the tags or labels in chronologic order correlated to the date when the shellstock are served.
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Item No.:
16
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Site:
Galley-SOUP AREA
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Violation:
A REVIEW OF THE COOLING LOGS NOTED IMPROPER MONITORING OF COOLING. IT WAS DIFFICULT TO ASSESS THE TIME IT TOOK FOR FOODS TO COOL FROM 140F TO 70F. IN ADDITION, SOME OF THE FOODS WERE NOT MONITORED AFTER THE INITIAL TEMPERATURE WAS RECORDED. THERE WAS NO INDICATION HOW THE FOODS WERE COOLED AFTER THEY WERE INITIALLY PLACED IN THE BLAST CHILLER.
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Recommendation:
Ensure that cooked potentially hazardous food is cooled: (1) Within 2 hours, from 60C (140F) to 21C (70F); and (2) Within 4 hours, from 21C (70F) to 5C (41F) or less.
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Item No.:
16
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Site:
Provisions-HOT BUFFET
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Violation:
THE COOLING OF FOODS WAS NOT ADEQUATELY MONITORED. THE BLAST CHILLER LOGS NOTED THAT THE FOODS WERE COOLED TO LESS THAN 41F BUT THERE WAS NO INDICATION HOW LONG THE COOLING TOOK.
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Recommendation:
Ensure that cooked potentially hazardous food is cooled: (1) Within 2 hours, from 60C (140F) to 21C (70F); and (2) Within 4 hours, from 21C (70F) to 5C (41F) or less.
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Item No.:
16
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Site:
Provisions-PASTRY
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Violation:
THE COOLING OF POTENTIALLY HAZARDOUS FOODS WAS NOT MONITORED.
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Recommendation:
Ensure that cooked potentially hazardous food is cooled: (1) Within 2 hours, from 60C (140F) to 21C (70F); and (2) Within 4 hours, from 21C (70F) to 5C (41F) or less.
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Item No.:
16
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Site:
Provisions-
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Violation:
THERE WAS NO INDICATION THAT THE COLD SMOKED SALMON WAS FROZEN TO THE TIME AND TEMPERATURE REQUIRED FOR PARASITE DESTRUCTION OR THAT THE SALMON WAS CERTIFIED PARASITE FREE.
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Recommendation:
Before service in ready-to-eat form, ensure that raw, raw-marinated, partially cooked, or marinated-partially cooked fish other than molluscan shellfish: (1) Are frozen throughout to a temperature of -20C (-4F) or below for 168 hours (7 days) in a freezer; or -35C (-31F) or below for 15 hours in a blast freezer. Ensure that, if raw, raw-marinated, partially cooked, or marinated-partially cooked fish are served in ready-to-eat form: (1) The person in charge records the freezing temperature and time to which the fish are subjected and retains the records on the vessel for 90 calendar days beyond the time of service or sale of the fish; or (2) If the fish are frozen by a supplier, a written agreement or statement from the supplier stipulating that the fish supplied are frozen to a safe temperature and a time.
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Item No.:
19
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Site:
Galley-CREW MESS
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Violation:
THE SIDES OF THE BUFFET STATIONS WERE NOT ADEQUATELY PROTECTED.
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Recommendation:
Ensure that food on display is protected from contamination by the use of packaging; counter, service line, or salad bar food guards; display cases; or other effective means. Install sneeze guards on the sides of the buffet stations.
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Item No.:
19
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Site:
Bar-TOPSIDERS BAR
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Violation:
A WET SANITIZING CLOTH WAS LOCATED ON TOP OF THE ICE IN THE COUNTER ICE DISPENSING WELL.
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Recommendation:
Do not store wiping cloths on ice.
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Item No.:
20
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Site:
Galley-BAMBO GALLEY
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Violation:
THE SLICER BLADE WAS KNICKED, MAKING CLEANING DIFFICULT.
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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:
Galley-SOUP AREA
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Violation:
LOOSE SOFT SEALANT WAS NOTED ALONG THE BACK CORNER OF HOT HOLD UNIT G 0605/01-09, MAKING CLEANING DIFFICULT.
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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-COFFEE PANTRY AFT
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Violation:
A SMALL PIECE OF ABSORBENT INSULATION MATERIAL WAS NOTED IN THE UPPER COMPARTMENT OF THE ICE MACHINE ON THE TECHNICAL SIDE OF THE UNIT. THE MATERIAL WAS TORN AND WATER LOGGED.
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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-FORWARD DISHWASH AREA
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Violation:
THE CORNER PROFILE WAS MISSING AT THE WATER FOUNTAIN, MAKING CLEANING DIFFICULT.
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Recommendation:
Replace the corner profile.
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Item No.:
21
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Site:
Galley-
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Violation:
THE CORNER PROFILE WAS MISSING AT THE WATER FOUNTAIN, MAKING CLEANING DIFFICULT. THIS WAS NOTED ACROSS FROM THE COLD PANTRY.
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Recommendation:
Replace the corner profile.
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Item No.:
21
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Site:
Galley-CAGNEY'S STEAKHOUSE
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Violation:
PEELING LABELS WERE NOTED ON THE NON-FOOD CONTACT SURFACES OF THE FRYERS LOCATED IN CAGNEY'S STEAKHOUSE, 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.
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Item No.:
21
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Site:
Galley-TAPANYAKI ROOM
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Violation:
A DIFFICULT TO CLEAN SEAM WAS NOTED ALONG THE BOTTOM EDGE OF THE HOT GRILL.
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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-STOCK ROOM (FSD 067118)
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Violation:
CARDBOARD BOXES WERE USED FOR STORAGE. THESE BOXES WERE ABSORBENT AND DIFFICULT TO CLEAN.
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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.
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Item No.:
22
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Site:
Food Service General-DISHWASH AREAS-GENERAL
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Violation:
WASH TANK TEMPERATURE GAUGES AND RINSE TANK TEMPERATURE GAUGES WERE NOT PROVIDED ON THE CONVEYOR ELECTROLUX WAREWASHING MACHINES.
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Recommendation:
Ensure that warewashing machines are equipped with a temperature measuring device that indicates the temperature of the water: (1) In each wash and rinse tank; and (2) As the water enters the hot water sanitizing final rinse manifold or in the chemical sanitizing solution tank.
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Item No.:
22
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Site:
Galley-CREW POTWASH
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Violation:
THE CYCLE TIME FOR THE WASH AT THE POTWASH UNIT WAS NOT POSTED ON THE DATA PLATE.
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Recommendation:
Ensure that warewashing machines are provided with an easily accessible and readable data plate affixed to the machine by the manufacturer that indicates the machine's design and operating specifications including the: (1) Temperatures required for washing, rinsing, and sanitizing; (2) Pressure required for the fresh water sanitizing rinse; and (3) Conveyor speed for conveyor machines or cycle time for stationary rack machines.
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Item No.:
26
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Site:
Buffet-STAFF MESS
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Violation:
THE MILK DISPENSING TUBE AT THE COFFEE MACHINE WAS SOILED WITH OLD MILK RESIDUE.
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Recommendation:
Ensure that food only contacts surfaces of equipment and utensils that are cleaned and sanitized.
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Item No.:
26
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Site:
Galley-SUSHI BAR
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Violation:
THE GARNISH PAN WAS SOILED AND STORED AS CLEAN.
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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:
Galley-TAPANYAKI ROOM
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Violation:
THE SEAM ALONG THE BOTTOM EDGE OF THE HOT GRILLS WAS SOILED WITH GREASE 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.:
27
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Site:
Galley-COLD PANTRY
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Violation:
THE METAL PANS USED AS TRAYS FOR PLATED FOOD 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-COFFEE PANTRY AFT
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Violation:
THE COMPARTMENT UNDER THE JUICE DISPENSER AND THE DRIP PAN 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 PASTRY DISPENSARY
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Violation:
THE TECHNICAL CABINET NEXT TO REFRIGERATION UNIT #2 WAS SOILED WITH FOOD DEBRIS IN THE BACK RIGHT CORNER.
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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. Move the utility sink drain line so that it does not discharge in to the back corner.
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Item No.:
27
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Site:
Galley-AQUA SECTION
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Violation:
THE OIL DISCHARGE VALVES WERE SOILED IN THE FRYER CABINETS.
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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-COFFEE STATION FORWARD
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Violation:
THE CABINET UNDER THE JUICE UNIT WAS 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.:
30
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Site:
Provisions-HOT BUFFET
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Violation:
THE SOAP DISPENSER WAS NOT PROPERLY MOUNTED AT THE HANDWASH STATION.
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Recommendation:
Properly mount the soap dispenser.
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Item No.:
31
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Site:
Galley-STOCK ROOM (FSD 067118)
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Violation:
METAL POLISH WAS STORED IN THIS ROOM. THE ROOM WAS NOT DESIGNATED FOR CHEMICAL STORAGE.
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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.:
33
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Site:
Galley-VENETIAN WINE CELLAR
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Violation:
THE WALK-IN REFRIGERATOR CONDENSATE DRAIN WAS SOILED WITH MOLD.
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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-HOT GALLEY
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Violation:
A DIFFICULT TO CLEAN SEAM WAS NOTED ALONG THE BULKHEAD PROFILE STRIP ON THE LEFT SIDE OF THE COMBINATION OVEN NEAR THE DOOR FRAME.
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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:
Food Service General-
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Violation:
THE DECK GROUT WAS WORN IN MANY LOCATIONS, 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.:
34
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Site:
Galley-
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Violation:
THE WATER PRESSURE AT THE WATER FOUNTAIN WAS LOW.
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Recommendation:
Increase the water pressure so that the water stream clears the sanitary guard.
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Item No.:
34
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Site:
Galley-COLD PANTRY
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Violation:
HOT WATER WAS NOT PROVIDED AT THE 3-COMPARTMENT SINK FAUCET.
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Recommendation:
Ensure that a plumbing system in a food area is maintained in good repair.
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Item No.:
34
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Site:
Galley-COFFEE STATION FORWARD
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Violation:
THE WATER PRESSURE WAS LOW AT THE WATER FOUNTAIN.
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Recommendation:
Ensure that a plumbing system in a food area is maintained in good repair.
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Item No.:
34
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Site:
Provisions-BUTCHER SHOP
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Violation:
HOT AND COLD WATER WERE NOT PROVIDED AT THE LEFT AND CENTER COMPARTMENTS OF THE 3-COMPARTMENT SINK.
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Recommendation:
Ensure that a plumbing system in a food area is maintained in good repair.
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Item No.:
36
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Site:
Buffet-STAFF MESS
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Violation:
THE PROTECTIVE COATING ON THE LIGHT BULBS OVER THE HOT HOLD STATION WAS EITHER DAMAGED OR MISSING ON SEVERAL OF THE BULBS.
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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.:
36
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Site:
Buffet-PORTSIDE GARDEN CAFE BUFFET LINE
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Violation:
THE HEAT LAMP BULB EXTENDED BEYOND THE METAL SHIELDING. IT COULD NOT BE DETERMINED IF THIS BULB WAS SHATTER-RESISTANT.
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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.:
37
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Site:
Galley-GARDEN CAFE
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Violation:
CONDENSATE WAS NOTED ON THE BULKHEAD OVER THE COMBI-OVENS LOCATED IN THE GARDEN CAFE GALLEY.
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Recommendation:
Ensure that ventilation hood systems and devices are sufficient in number and capacity to prevent grease or condensation from collecting on bulkheads and deckheads.
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Item No.:
38
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Site:
Provisions-UTENSIL WASH ROOM
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Violation:
THE MOPS WERE NOT HUNG TO DRY.
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Recommendation:
After use, ensure that mops are placed in a position that allows them to air-dry without soiling walls, equipment, or supplies.
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