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Item No.:
06
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Site:
Potable Water-Far Point Monitoring Charts
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Violation:
On 28-29 April 2015 and on 12-13 May 2015, the charts recording the far point halogenation levels were not changed resulting in a double line for the halogen level for those charts.
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Recommendation:
Change the halogen analyzer-chart recorder charts daily.
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Item No.:
06
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Site:
Potable Water-Microbiologic Sampling Incubator
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Violation:
The top of the incubator's glass thermometer was broken. The inspector's maximum registering thermometer was used to verify that the three samples being incubated were at 34.9C.
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Recommendation:
Maintain incubators, and associated equipment in accordance with the manufacturers' specifications.
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Item No.:
15
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Site:
Bar-Lido Pool Bar
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Violation:
A dead fruit fly was inside a bottle of scotch. The scotch was discarded.
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Recommendation:
Ensure food is safe and unadulterated.
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Item No.:
16
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Site:
Bar-Explorations Caf
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Violation:
The temperature of around 15 half-pint containers of milk was 46-47F. The milk was sent 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, maintain potentially hazardous foods at 57C (135F) or above, except that roasts may be held at a temperature of 54C (130F); or 5C (41F) or less.
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Item No.:
16
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Site:
Galley-Buffet Preparation Room
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Violation:
The review of the cooling logs found that potatoes were cooked and cooled on 30 May and they were used in the preparation of a potato salad on 2 June. The retain date of the final combined product, potato salad, was calculated from 2 June and not from the first-prepared ingredient, potato, made on 30 May.
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Recommendation:
Ensure refrigerated, potentially hazardous, ready-to-eat food ingredients or a portion of a refrigerated, potentially hazardous, ready-to-eat food that is subsequently combined with additional ingredients or portions of food retains the date marking of the earliest or first-prepared ingredient.
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Item No.:
16
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Site:
Galley-Garde Manger
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Violation:
The temperature of tray of yogurt, milk, and butter placed on the food preparation counter was 62-64F. Staff stated that the tray just came from the Neptune Lounge but should have been taken straight to the garbage. The food was discarded.
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Recommendation:
Except during preparation, cooking, or cooling, or when time is used as the public health control, maintain potentially hazardous foods at 57C (135F) or above, except that roasts may be held at a temperature of 54C (130F); or 5C (41F) or less.
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Item No.:
16
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Site:
Galley-Room Service Pantry
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Violation:
The milk in both coffee machines were on time control. Both containers were identified with yellow dots. The yellow dots meant set up and discard times of 07:30 to 11:30 according to the time control plan. The inspection team was in the area at 12:30 and the milk was discarded at the inspector's request.
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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 the food (4) Is discarded within 4 hours of placement on time control.
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Item No.:
16
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Site:
Buffet-Neptune Lounge - Coffee Station
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Violation:
The milk in the espresso machine was on time control with a discard time of 13:30. The inspection team was in the area at 14:00 and the milk was still yet to be discarded. It was discarded at 14:15 at the inspector's request.
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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 the food (4) Is discarded within 4 hours of placement on time control.
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Item No.:
16
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Site:
Buffet-Neptune Lounge - Cold Buffet
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Violation:
Assorted cheeses, cold cuts, and cut melon were in the dome on time control. The time control plan stated that the foods were to be discarded at 14:00 but the inspection team was in the area at 14:25. They were discarded at the inspector's request.
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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 the food (4) Is discarded within 4 hours of placement on time control.
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Item No.:
19
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Site:
Buffet-Pastry Counter
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Violation:
There was no side sneeze guard protection for many of the foods on display but mainly at the two center hot displays. The distance between exposed food and where consumers could stand was less than 1 meter.
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Recommendation:
Protect food on display from contamination by the use of packaging; counter, service line, or salad bar food guards; display cases; self-closing hinged lids; or other effective means. Install side protection for sneeze guards if the distance between exposed food and where consumers are expected to stand is less than 1 meter (40 inches).
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Item No.:
20
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Site:
Bar-Explorations Caf
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Violation:
The ambient temperature of the undercounter refrigerator was 45F. Half-pint containers of milk were stored in this refrigerator.
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Recommendation:
Food contact equipment must be maintained in good repair and proper adjustment: (1) Equipment must be maintained in a state of repair and condition that meets the materials, design, construction, and operating specifications of these guidelines.
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Item No.:
22
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Site:
Galley-Pinnacle Grill
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Violation:
The hood-type warewasher was out of service. Staff stated that the machine had temperature problems.
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Recommendation:
Maintain warewashing equipment in good repair and proper adjustment, including: (1) warewashing equipment is maintained in a state of repair and condition that meets the standards of the materials, design, and construction of these guidelines; (2) water pressure and water temperature-measuring devices are maintained in good repair and accurate within the intended range of use.
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Item No.:
22
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Site:
Galley-Glasswash
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Violation:
The conveyor glasswash machine was out of service. Staff stated that they were fixing the machine since the day prior.
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Recommendation:
Maintain warewashing equipment in good repair and proper adjustment, including: (1) warewashing equipment is maintained in a state of repair and condition that meets the standards of the materials, design, and construction of these guidelines; (2) water pressure and water temperature-measuring devices are maintained in good repair and accurate within the intended range of use.
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Item No.:
22
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Site:
Food Service General-Warewashing Dial Temperature Gauges
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Violation:
Many of the warewashing dial temperature gauges of the in-use machines had a build-up of condensation inside that made them unreadable. This was observed in the main galley and crew galley flight-type dishwashers and those machines evaluated in the pantries.
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Recommendation:
Maintain warewashing equipment in good repair and proper adjustment, including: (2) water pressure and water temperature-measuring devices are maintained in good repair and accurate within the intended range of use.
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Item No.:
23
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Site:
Pantry-Lido Pool Bar
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Violation:
The wash temperature of the in-use undercounter warewasher was 140-145F in consecutive tests.
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Recommendation:
Ensure the temperature of the wash solution in spray type warewashers that use hot water to sanitize is not less than: (2) 66C (150F) for a stationary-rack, dual-temperature machine.
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Item No.:
23
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Site:
Pantry-Pantry next to Neptune Lounge
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Violation:
The wash temperature of the in-use undercounter warewasher was 138-145F on consecutive tests.
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Recommendation:
Ensure the temperature of the wash solution in spray type warewashers that use hot water to sanitize is not less than: (2) 66C (150F) for a stationary-rack, dual-temperature machine.
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Item No.:
23
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Site:
Pantry-Ocean Bar
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Violation:
The wash temperature of the in-use undercounter warewasher was 140-146F on consecutive tests.
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Recommendation:
Ensure the temperature of the wash solution in spray type warewashers that use hot water to sanitize is not less than: (2) 66C (150F) for a stationary-rack, dual-temperature machine.
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Item No.:
24
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Site:
Galley-Dishwash
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Violation:
The final rinse temperature of the in-use inboard flight-type dishwasher was 146-147F in consecutive checks. The machine was re-evaluated around one hour later and some temperatures were below and some above 160F. The staff kept evaluating the machine after the inspection team left the area.
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Recommendation:
In a mechanical operation, ensure the temperature of the fresh hot water sanitizing rinse as it enters the manifold is not more than 90C (194F) or less than: (1) 74C (165F) for a stationary rack, single-temperature machine; (2) 82C (180F) for all other machines. Ensure the utensil surface temperature is not less than 71C (160F) as measured by an irreversible registering temperature indicator.
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Item No.:
24
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Site:
Pantry-Lido Pool Bar
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Violation:
The final rinse of the in-use undercounter warewasher was not working. The machine could not reach temperatures above those reached during the wash cycle which were 140-145F in consecutive tests.
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Recommendation:
In a mechanical operation, ensure the temperature of the fresh hot water sanitizing rinse as it enters the manifold is not more than 90C (194F) or less than: (2) 82C (180F) for all other machines. Ensure the utensil surface temperature is not less than 71C (160F) as measured by an irreversible registering temperature indicator.
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Item No.:
25
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Site:
Galley-Garde Manger
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Violation:
A wiping cloth was immersed in a soiled sanitation solution.
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Recommendation:
Restrict wiping cloths to the following: (4) Wet wiping cloths used with a freshly made sanitizing solution and dry wiping cloths are free of food debris and visible soil.
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Item No.:
29
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Site:
Galley-Toilet Room
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Violation:
Inside the galley, the toilet room for food employees was locked. The galley was in operation during the inspection. Staff had a work order showing that the toilet room was locked since 16 May because it had a problem with the key. The toilet room was unlocked and made available during the inspection.
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Recommendation:
Ensure toilet facilities intended for use by galley personnel are not locked when the galley is in service.
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Item No.:
30
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Site:
Galley-Buffet Preparation Room
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Violation:
The soap dispenser at the handwashing station was not working.
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Recommendation:
Keep handwashing facilities clean and in good repair.
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Item No.:
33
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Site:
Buffet-Neptune Lounge
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Violation:
The deck under the cold buffet dome was heavily soiled.
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Recommendation:
Ensure 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:
Bar-Explorations Caf
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Violation:
The deck under the ice machine was heavily soiled.
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Recommendation:
Ensure 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.:
34
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Site:
Galley-Room Service Pantry
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Violation:
The bucket filling faucet was continuously leaking.
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Recommendation:
Ensure 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-Garde Manger
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Violation:
The faucet of the handwashing station was continuously leaking.
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Recommendation:
Ensure a plumbing system in a food area is maintained in good repair.
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