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Item No.:
16
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Site:
Buffet-Colonnade Buffet Island Under Counter Refrigerator
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Violation:
One bag of butter balls had an open date of 12/4 and a discard date of 12/11. This was immediately corrected.
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Recommendation:
Ensure refrigerated, ready-to-eat, potentially hazardous food is discarded if not consumed within 7 calendar days from the date of preparation or opening.
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Item No.:
16
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Site:
Other-The Grill by Thomas Keller Menu
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Violation:
The consumer advisory statement did not include the word 'conditions' at the end of the statement. This was immediately corrected.
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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 raw shell egg preparations are not used in uncooked products as described in section 7.3.3.2.3. Ensure that disclosure is made by one of the two following methods: (1) 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 OR (2) On a menu using an asterisk at the animal-derived foods requiring disclosure and a footnote with a statement indicating that consuming raw or undercooked meats, seafood, shellfish, eggs, milk, or poultry may increase your risk for foodborne illness, especially if you have certain medical conditions.
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Item No.:
18
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Site:
Galley-The Grill by Thomas Keller Walk In
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Violation:
Uncooked English bacon was stored above ready-to-eat mushrooms and tomatoes.
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Recommendation:
Protect food from cross-contamination or other sources of contamination by the following methods: (1) Physically separating raw animal foods during storage, preparation, holding, and display from raw ready-to-eat food so that products do not physically touch and so that one product does not drip into another. (2) Separating types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry?except when combined as ingredients?during storage, preparation, holding, and display by using separate equipment for each type, or by arranging each type of food in equipment so that cross-contamination of one type with another is prevented, or by preparing each type of food at different times or in separate areas. (3) Cleaning and sanitizing equipment and utensils. (4) Storing the food in packages, covered containers, or wrappings. (5) Cleaning visible soil on hermetically sealed containers of food before opening. (6) Protecting food containers that are received packaged together in a case or overwrap from cuts when the case or overwrap is opened. (7) Separating damaged, spoiled, or recalled food being held on the vessel. (8) Separating unwashed fruits and vegetables from ready-to-eat food.
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Item No.:
18
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Site:
Galley-Starboard Cold Line
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Violation:
Smoked salmon was stored above capers, cream fresh, and sour cream. This was immediately corrected.
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Recommendation:
Protect food from cross-contamination or other sources of contamination by the following methods: (1) Physically separating raw animal foods during storage, preparation, holding, and display from raw ready-to-eat food so that products do not physically touch and so that one product does not drip into another. (2) Separating types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry?except when combined as ingredients?during storage, preparation, holding, and display by using separate equipment for each type, or by arranging each type of food in equipment so that cross-contamination of one type with another is prevented, or by preparing each type of food at different times or in separate areas. (3) Cleaning and sanitizing equipment and utensils. (4) Storing the food in packages, covered containers, or wrappings. (5) Cleaning visible soil on hermetically sealed containers of food before opening. (6) Protecting food containers that are received packaged together in a case or overwrap from cuts when the case or overwrap is opened. (7) Separating damaged, spoiled, or recalled food being held on the vessel. (8) Separating unwashed fruits and vegetables from ready-to-eat food.
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Item No.:
21
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Site:
Buffet-Beverage Station
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Violation:
The cord from the juice machine was draped across the counter.
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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:
Buffet-Dishwash
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Violation:
Water was leaking from the plastic pipe located after the pump onto the deck below the machine.
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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-Starboard Dishwash
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Violation:
Water was leaking onto the deck from the hot water line fitting, Staff stated the fitting would be replaced immediately.
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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-Colonnade Dishwash
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Violation:
Crew measured the plate surface at the final rinse compartment at a temperature of 165F. Crew temperatures at various places on the final rinse manifold read 162F, 170F, 177F. The inspector's thermometer read 166F, 175F, and 179F. Crew then took more temperatures, which reached 183F and 181F. The dishwasher final rinse temperature gauge read '>187' or '>188' while temperatures were measured.
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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.:
24
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Site:
Galley-Colonnade Dishwash
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Violation:
Crew measured the plate surface at the final rinse compartment final rinse at a temperature of 165F. Crew temperatures at various places on the manifold read 162F, 170F, 177F. The inspector's thermometer read 166F, 175F, and 179F. Crew then took more temperatures, which reached 183F and 181F.
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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.:
27
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Site:
Buffet-Colonnade Chef's Table
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Violation:
Seven decorative bowls were stored dusty in the undercounter cabinet.
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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-Hot Lines #1 and #2
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Violation:
The heating elements above hot lines #1 and #2 were soiled with more than one day's worth of accumulation of food and debris. This was immediately 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:
Galley-General Supply Locker
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Violation:
A can of spray paint, a can of insecticide, and a can of adhesive remover were stored in the unlocked general supply locker. A plastic container of virox wipes was also stored in this locker. Other items in this area were bamboo skewers, boxes of aluminum foil, metal serving tons, paper towels, and garbage bags.
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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.:
31
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Site:
Galley-General Supply Locker
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Violation:
A can of spray paint, a can of insecticide, and a can of adhesive remover were stored in the unlocked general supply locker. A plastic container of virox wipes was also stored in this locker. Other items in this area were bamboo skewers, boxes of aluminum foil, metal serving tons, paper towels, and garbage bags.
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Recommendation:
Ensure pesticides, insecticides, and rodenticides are stored in a locked area of the vessel that is not in a food area.
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Item No.:
33
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Site:
Buffet-Dishwash
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Violation:
The lower bulkhead behind the dishwash 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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