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Item No.:
20
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Site:
Buffet-Beverage Station
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Violation:
A slotted fastener was in the food splash zone on the panel around the dispensers on each of the two coffee machines. This was corrected.
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Recommendation:
Use only low profile, nonslotted, noncorroding, and easy-to-clean fasteners on food-contact surfaces and in splash zones. Prohibit the use of exposed slotted screws, Phillips head screws, or pop rivets in these areas.
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Item No.:
21
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Site:
Galley-Cabanas Hot Galley
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Violation:
The electrical wire of the microwave was lying on the counter. This was corrected on site.
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Recommendation:
Ensure 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:
Pantry-Remys Beverage Station
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Violation:
The electrical wire of the water purifier was lying on the counter. This was corrected on site.
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Recommendation:
Ensure 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-Cabanas Dishwasher
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Violation:
The wash solution for the glassware machine did not reach the machine's data plate required 160F during active use. The machine's wash gauge read 155-160F and manual readings inside the wash tank taken with the inspector's thermocouple ranged from 155-158F. Staff measured the temperature of the wash to be 159F by using a thermocouple with an extension cable and running it through the active wash compartment. Staff later reported that they were able to increase the wash temperature after the discovery of a rubber material in the wash tank. According to staff, once the rubber material was removed the wash temperature was able to reach 160F.
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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: (1) 74C (165F) for a stationary-rack, single-temperature machine; (2) 66C (150F) for a stationary-rack, dual-temperature machine; (3) 71C (160F) for a single-tank, conveyor, dual-temperature machine; (4) 66C (150F) for a multi-tank, conveyor, multi-temperature machine. Ensure the temperature of the wash solution meets the minimum requirements listed on the data plate.
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Item No.:
27
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Site:
Food Service General-Espresso Machines
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Violation:
The area around the water level indicator on many of the espresso machines was soiled with more than a day's amount of dust and residue. This was noted in the beverage station area of Remy's, Concierge Lounge, Vista Cafe, Cove Cafe, and Bon Voyage Bar.
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Recommendation:
Ensure 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.:
36
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Site:
Dining Room-Royal Palace
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Violation:
The light intensity could not be raised to at least 220 lux at some sections of waiter stations #49 and #50.
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Recommendation:
Ensure the light intensity is at least 110 lux (10 foot candles) behind and around mounted equipment, including counter-mounted equipment.
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