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Item No.:
10
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Site:
Recreational Water Facilities-Hydro Pool
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Violation:
The shepherd's hook was not long enough to reach the center of the deepest portion of the pool from the side plus two feet. This was corrected.
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Recommendation:
Ensure the pole of the rescue or shepherd's hook is long enough to reach the center of the deepest portion of the pool from the side plus 2 feet.
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Item No.:
16
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Site:
Buffet-Consumer Advisories
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Violation:
The consumer advisory signs posted where raw or undercooked animal-derived foods were served did not indicate that the items could be cooked to order and served raw or undercooked. The signs did indicate the specific food items and included the correct consumer advisory.
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Recommendation:
If an animal food such as beef, eggs, fish, lamb, milk, pork, poultry, or shellfish that is raw, undercooked, or not otherwise processed to eliminate pathogens is offered in a ready-to-eat form or as a raw ingredient in another ready-to-eat food, ensure the consumer is informed by way of disclosure using menu advisories, placards, or other easily visible written means of the significantly increased risk to certain especially vulnerable consumers eating such foods in raw or undercooked form. Locate the advisory at the outlets where these types of food are served. Ensure that disclosure is made on a sign describing the animal-derived foods (e.g., "oysters on the half-shell," "hamburgers," "steaks," or "eggs"); AND that they can be cooked to order and may be served raw or undercooked; AND a statement indicating that consuming raw or undercooked meats, seafood, shellfish, eggs, milk, poultry may increase your risk for foodborne illness, especially if you have certain medical conditions. Ensure the advisory is posted at the specific station where the food is served raw, undercooked, or cooked to order.
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Item No.:
19
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Site:
Housekeeping-Deck A Housekeeper's Store Room
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Violation:
Four boxes of individually wrapped chocolate were stacked directly on the deck.
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Recommendation:
Protect food from contamination by storing the food: (1) Covered or otherwise protected; (2) In a clean, dry location; (3) Where it is not exposed to splash, dust, or other contamination; and (4) At least 15 centimeters (6 inches) above the deck.
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Item No.:
19
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Site:
Buffet-Dirty Mess
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Violation:
There was no side shield on the left side of the sneeze shield. The distance between where consumers were expected to stand and the exposed food was less than one meter.
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Recommendation:
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.:
19
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Site:
Other-Neptune Lounge
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Violation:
Three bowls of fruit, including grapes, apples, and pears, were out for self-service in bowls with lids. The lids were not self-closing and had to be removed and replaced by the consumer.
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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:
Buffet-Crew Mess
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Violation:
The dispensing tube on the bulk chocolate milk was longer than one inch.
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Recommendation:
Cut bulk milk dispensing tubes 45 degrees on the diagonal, leaving no more than 25 mm (1 inch) protruding from the chilled dispensing head.
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Item No.:
20
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Site:
Bar-Explorations
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Violation:
The food-splash zones above the milk steamers of the Scharf espresso machine were open to wires and pipes, making these areas difficult to clean. There were also slotted fasteners in direct contact with the ground coffee. In addition, there were signs of corrosion above the milk steamers.
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Recommendation:
Materials used in the construction of multiuse utensils and food contact surfaces of equipment must be: (1) durable, corrosion resistant, and nonabsorbent; and (3) finished to have a smooth, easily cleanable surface. Use only low profile, nonslotted, noncorroding, and easy-to-clean fasteners on food-contact surfaces and in splash zones.
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Item No.:
21
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Site:
Bar-Ocean
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Violation:
The power cables to the blender and point of sale machine were draped on the counter, making cleaning difficult.
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Recommendation:
Shorten and/or support the power cables above the counter to allow for easy cleaning.
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Item No.:
21
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Site:
Bar-Explorations
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Violation:
The power cables to the two coffee grinders and to the blender were draped on the counter, making cleaning difficult.
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Recommendation:
Shorten and/or support the power cables above the counter to allow for easy cleaning.
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Item No.:
21
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Site:
Galley-Deck 2 Hot Galley
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Violation:
The microwave had been out of order since 22 August. A replacement microwave had been purchased, but was the incorrect hertz and would not operate. A new microwave had been ordered.
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Recommendation:
Repair, replace, or remove the microwave.
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Item No.:
21
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Site:
Galley-Deck 2 Garde Manger
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Violation:
The front right corner of the robot coupe chopper was chipped and rough.
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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:
Galley-
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Violation:
There were holes and difficult to clean features on the tilting pan where the handle had been reattached.
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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:
Buffet-Crew Mess
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Violation:
On the ice/water dispenser, the metal plate around the plastic ice chute was slightly corroded.
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Recommendation:
Ensure 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.:
22
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Site:
Food Service General-Rack Conveyor Warewash Machines
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Violation:
The data plates indicated speed in baskets per hour instead of minimum transit time.
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Recommendation:
Ensure a warewashing machine is provided with an easily accessible and readable data plate affixed to or posted adjacent to the machine that indicates the machine's design and operating specifications including the (3) conveyor speed in feet per minute or minimum transit time for belt conveyor machines, minimum transit time for rack conveyor machines, and wash and final sanitizing rinse times as specified by the manufacturer for stationary rack machines.
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Item No.:
27
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Site:
Galley-
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Violation:
The turning gear on the can opener was soiled. This was corrected.
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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.:
27
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Site:
Galley-Deck 2 Ice Machines
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Violation:
The back of both ice machines were soiled with a black material along the juncture between the upper and lower compartments. In addition, the drain lines were soiled with a black material. This was corrected.
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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.:
28
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Site:
Bar-Ocean
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Violation:
Several cleaned and sanitized glasses were stored next to the handwashing station. The handwashing station had a short splash shield which did not protect the glasses from the splash caused from handwashing. The glasses were removed and rewashed.
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Recommendation:
Store cleaned equipment and utensils, laundered linens, and single-service and single-use articles: (1) in a clean, dry location; (2) in a location where they are not exposed to splash, dust, or other contamination; (3) at least 150 millimeters (6 inches) above the deck.
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Item No.:
30
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Site:
Pantry-Medical
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Violation:
There was no 'wash hands often' sign posted over the handwashing sink. This was corrected.
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Recommendation:
Post a sign over handwashing sinks stating "WASH HANDS OFTEN" in a language that the food employees understand.
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Item No.:
31
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Site:
Galley-Deck 2 Coffee Station
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Violation:
The boxed cleaning kit for the espresso machines, which included chemicals, was stored next to the bulk milk dispenser. This was corrected.
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Recommendation:
Store poisonous or toxic materials used in the cleaning and maintenance of food areas in a cleaning materials locker so they cannot contaminate food, equipment, utensils, linens, and single-service and single-use articles.
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Item No.:
33
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Site:
Buffet-Bistro - Starboard and Port Lines
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Violation:
The decks were slightly pitted on the worker's side.
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Recommendation:
Ensure decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas are maintained in good repair.
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Item No.:
36
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Site:
Buffet-Bistro - Starboard and Port Lines
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Violation:
The light intensity behind the rotisserie ovens was less than 110 lux.
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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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Item No.:
36
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Site:
Galley-Deck 2 Hot Galley
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Violation:
The light intensity behind combination oven 2 was less than 110 lux.
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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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Item No.:
37
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Site:
Galley-Deck 2 Hot Galley
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Violation:
There was condensate on the deckhead above combination oven 2.
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Recommendation:
Ensure all food preparation, warewashing, and toilet rooms have sufficient ventilation to keep them free of excessive heat, steam, condensation, vapors, obnoxious odors, smoke, and fumes.
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