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Item No.:
08
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Site:
Buffet-Lido PortSide Beverage Station
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Violation:
In the technical space below the coffee machine, the backflow device to the ice machine was corroded and soiled.
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Recommendation:
Maintain backflow prevention devices in good repair.
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Item No.:
08
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Site:
Buffet-Lido PortSide Beverage Station Forward
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Violation:
In the technical space below the coffee maker, the backflow prevention device for the coffee maker was soiled and corroded.
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Recommendation:
Maintain backflow prevention devices in good repair.
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Item No.:
19
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Site:
Galley-Dishwash Area-Forward
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Violation:
Five carts of soiled dishes were situated in front of a previously cleaned breakfast service area that contained two toasters and a milk dispenser. Staff stated that the breakfast area was not used anymore due to a shift in dining protocol. Staff stated that they did not have a designated area to place the soiled dishes due to the un-used breakfast area.
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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:
Pantry-Lido Deli
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Violation:
As the inspector approached the deli buffet area quarter rounds of cooked meat were resting in the slicing position on two meat slicers. The inspector went into the area from the back of the pantry and noticed the meat still resting on the slicers un-protected but were not actively being sliced. The inspector asked the crew inside the deli area about the meat and staff stated that usually the meat is taken off the slicer and wrapped in plastic.
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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.:
21
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Site:
Galley-Dishwash Area-Forward
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Violation:
Multiple waiter trays, stainless steel pans, and covers were bent, chipped, and in a state of disrepair. This violation was written on the previous inspection report. Staff removed the items that were in disrepair during the inspection.
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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-Potwash Machine Area
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Violation:
Water was leaking from two of the potwash machine doors and pooling onto the deck. The wash compartment curtains were heavily soiled, ripped and in disrepair causing an excess amount of food debris to migrate into the wash tank area fill the wash tank basked. Staff showed the inspector the request order for the curtains.
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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-Lido Dishwash Area
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Violation:
The wash-tank curtains of the glasswash machines were heavily soiled with food debris and curled due to excessive heat exposure. Food was also noticed in the wash-tank basket. Staff cleaned the basket and noted that the curtains needed to be ordered.
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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.:
23
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Site:
Galley-Dishwash Machine Area
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Violation:
The wash tank temperature for the in use conveyer-type dishwash machine registered twice at 145F and 144F during the inspection. The desired minimum temperature of 150 F was not reached during the inspection.
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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.
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Item No.:
24
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Site:
Bar-Red Frog
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Violation:
The sanitizer solution at the bar was below 50 ppm chlorine. The bar was open with guests present.
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Recommendation:
Ensure sanitizing solutions are used with the following concentrations: (1) A chlorine solution with a concentration between 50 mg/L (ppm) and 200 mg/L (ppm); (2) An iodine solution with a pH of 5.0 or less or a pH no higher than the level for which the manufacturer specifies the solution is effective AND a concentration between 12.5 mg/L (ppm) and 25 mg/L (ppm); (3) A quaternary ammonium compound solution with a concentration as specified in 40 CFR 180.940 Sanitizing Solutions AND as indicated by the manufacturer?s use directions included in the labeling. If another solution concentration or temperature of a chlorine, iodine, or quaternary ammonium compound is used, demonstrate to VSP that the solution achieves sanitization and the use of the solution is approved. If a chemical sanitizer other than a chlorine, iodine, or quaternary ammonium compound is used, ensure it is applied in accordance with the manufacturer?s use directions included in the labeling.
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Item No.:
27
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Site:
Galley-Lido Dishwash Area
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Violation:
The cleaning materials and food operations lockers, just before the dishwash area, were soiled on the outside. Additionally, the deckhead above the lockers had rust and food debris residue along with screws protruding on the outside making the surface difficult to clean. The area was in use at the time. The area was cleaned during the inspection.
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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-Appetizer Pantry
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Violation:
Two un-protected pans resting on a preparation counter were filled with previously cleaned utensils. The area was not in service at the time of the inspection. Staff put plastic wrap over the pan to protect the utensils immediately.
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Recommendation:
Store clean equipment and utensils in a self-draining position that allows air drying, and covered or inverted.
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Item No.:
33
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Site:
Galley-Lido Dishwash Area
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Violation:
The ventilation collars attached to both the glass- and dishwash machines were missing a bolt that secures the collar to the deckhead. Without the bolt, the collar did not fit tightly to the bulkhead, thus creating a gap allowing an excess amount of steam that collected as condensate on the deckhead in and around the soiled areas of the dishwash area. Dripping was observed, however no food was impacted. The machines were in service at the time of the inspection.
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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:
Galley-Lido Dishwash Area
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Violation:
The cleaning materials and food operations lockers, just before the dishwash area, were soiled on the outside. Additionally, the deckhead above the lockers had rust and food debris residue. The area was in use at the time. The area was cleaned during the inspection
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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:
Galley-Lido Pizza
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Violation:
In the walk-in refrigerator in the pizza area, 20 stainless steel pans containing tomato sauce and cheese used for making pizza, were covered with plastic wrap that was heavily soiled with condensation on top. Additionally, 12 plastic containers full of pizza dough were wet on the outside. The inspector examined each pan and plastic container to see if the condensation impacted the food within. No food was impacted. Secondly, excess condensation had collected on the deckhead inside the door. Staff and the inspector decided that the pizza ovens are extremely hot and create a great deal of heat that is not properly ventilated. When the refrigerator doors are opened, an excess amount of heat is let in. This refrigerator is used by multiple food outlets.
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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:
Galley-Potwash Machine Area
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Violation:
Water was leaking from two of the in use potwash machine doors and pooling onto the deck.
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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:
Buffet-Lido PortSide Beverage Station
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Violation:
In the technical space below the coffee machine, coffee ground had accumulated in the drain area causing water to pool and not drain.
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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:
Buffet-Guys Burgers
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Violation:
Three deckhead tiles above the hot grill were heavily soiled and lifted out of place. Staff repaired the tiles during the inspection.
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Recommendation:
Ensure decks, bulkheads, and deckheads in food preparation, warewashing, pantries, bars, and food and equipment storage areas are constructed and maintained for easy cleaning. Do not use carpet in these areas.
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Item No.:
34
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Site:
Pantry-Casino
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Violation:
The drain for the handwash sink in this area was notably slow. Shortly after using the sink water overfilled the scupper area and onto the floor. The pantry was not in use.
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Recommendation:
Ensure 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-Lido Area
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Violation:
At the coffee bar and the portside beverage station, lighting was insufficient. The ranges of lux were measured from 100 - 150, where 220 lux is needed at the coffee bar. At the beverage station on both port and starboard sides, ranges were observed from 150 - 170 lux, where 220 lux is needed.
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Recommendation:
Ensure the light intensity is at least 220 lux (20 foot candles) on food preparation surfaces, and at a distance of 75 centimeters (30 inches) above the deck in food preparation areas, handwashing facilities, warewashing areas, equipment, and utensil storage, pantries, toilet rooms, and consumer self-service areas.
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Item No.:
37
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Site:
Galley-Lido Dishwash Area
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Violation:
The ventilation collars attached to both the glass- and dishwash machines were missing a bolt that secures the collar to the deckhead. Without the bolt, the collar did not fit tightly to the bulkhead, thus creating a gap allowing an excess amount of steam that collected as condensate on the deckhead in and around the soiled areas of the dishwash area. Dripping was observed, however no food or clean items were impacted. The machines were in service at the time of the inspection.
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Recommendation:
Ensure ventilation hood systems and devices operate effectively to prevent grease and condensate from collecting on the bulkheads and deckheads and remove contaminants generated by equipment located under them.
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Item No.:
37
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Site:
Buffet-Guys Burgers
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Violation:
The walk-in freezer had a heavy amount of frozen condensation accumulating throughout the freezer. On both the deckhead and bulkheads. No dripping was observed and no food was impacted.
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Recommendation:
Ensure ventilation hood systems and devices operate effectively to prevent grease and condensate from collecting on the bulkheads and deckheads and remove contaminants generated by equipment located under them.
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Item No.:
37
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Site:
Galley-Lido Pizza
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Violation:
In the walk-in refrigerator in the pizza area, 20 stainless steel pans containing tomato sauce and cheese used for making pizza, were covered with plastic wrap that was heavily soiled with condensation on top. Additionally, 12 plastic containers of pizza dough were wet on the outside. The inspector examined each pan and plastic container to see if the condensation impacted the food within. No food was impacted. Secondly, excess condensation had collected on the deckhead inside the door. Staff and the inspector decided that the pizza ovens are extremely hot and create a great deal of heat that was not properly ventilated. When the refrigerator doors were opened, an excess amount of heat is let in. This refrigerator was used by multiple food outlets.
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Recommendation:
Ensure ventilation hood systems and devices operate effectively to prevent grease and condensate from collecting on the bulkheads and deckheads and remove contaminants generated by equipment located under them.
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