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Item No.:
27
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Site:
Buffet-Guy's Burger Joint
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Violation:
The technical compartment under the toppings buffet counter was soiled with an excessive amount of mayonnaise that dripped from the dispenser feeder which was mounted on the counter above. This area was in operation during this time.
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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.:
33
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Site:
Buffet-Guy's Burger Joint
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Violation:
An excessive amount of water had accumulated on the deck in the area in front of the condiment dispenser. The source of the water was not known. The water was not directed to a scupper. This area was in operation during 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:
Pantry-Red Frog
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Violation:
A two inch piece of broken glass was resting on the deck under the glass wash machine. This was a previously cleaned area.
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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 Area
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Violation:
The tracks to the lido area sliding glass doors and the food service elevator door tracks were heavily soiled with more than a day's worth of food debris and dirt. Both of these areas were cleaned during the inspection. No food was impacted and both areas were in use 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.:
30
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Site:
Galley-Center
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Violation:
The men's crew toilet room door did not close tightly. The threshold was bent preventing the door from closing all the way. This door was repaired during the inspection.
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Recommendation:
Ensure toilet rooms are completely enclosed and have tight-fitting, self-closing doors which are kept closed except during cleaning or maintenance.
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Item No.:
28
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Site:
Galley-Center Dishwashing Area
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Violation:
A total of eight plastic cups were stored wet in the clean dish storage area. The cups were removed and rewashed. The area was in use at the time of the inspection.
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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.:
28
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Site:
Galley-Center Dishwashing Area
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Violation:
Multiple stacks of plates, at the clean side of the dishwashing machine were stored with the top plate upright and unprotected under a positive pressure ventilation duct. Staff explained that this was a sorting area; however, the inspector waited for about 30 minutes, checked other aspects of the facility, and the plates remained stored in the original manner. The area was in service at the time of the inspection.
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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.:
22
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Site:
Galley-Center Potwash Area
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Violation:
The wash tub water in the three-compartment sink had an oily sheen on the surface. The water was replaced during the inspection.
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Recommendation:
Ensure the wash, rinse, and sanitize solutions are maintained clean.
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Item No.:
28
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Site:
Galley-Center Dishwash Area
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Violation:
Utensils were being stored in the sorting area on the clean side in utensil trays. When the inspector arrived, many of the utensils were soiled with food debris. Staff explained that typically these are sorted and the dirty utensils are sent back to ber rewashed. The inspector explained that because the way the dirty utensils were stored, and because there were multiple dirty items in the trays, the clean items were being contaminated constantly making it difficult to sort the clean from the dirty.
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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.:
38
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Site:
Galley-Pastry Area
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Violation:
Two plastic storage containers holding a new chocolate fountain were stored on a preparation counter. The food-contact surfaces of the containers and the counter top were soiled.
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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.:
28
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Site:
Galley-Center
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Violation:
There were 15 previously-cleaned plate covers stored wet in the dry storage area located directly across from the buffet line. The plate covers were removed and rewashed.
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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.:
27
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Site:
Galley-Walk in Refrigerator 11-07
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Violation:
An excess amount of ice had built up on the back side of the evaporator unit hindering the efficiency of the unit.
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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-Dishwash Area
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Violation:
The bottom side of multiple crme brulee dishes were soiled. The inspector used an alcohol wipe and removed food debris. The inspector and staff concluded that the bottom of these dishes did not have glazing, which made them difficult to clean. The dishes were removed and rewashed during the inspection. No food was impacted and the area was in service at the time of 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.:
26
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Site:
Galley-Center Dishwashing Area
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Violation:
Utensils were being stored in the sorting area on the clean side in utensil trays. When the inspector arrived, many of the utensils were soiled with food debris. Staff explained that typically these are sorted and the dirty utensils are sent back to ber rewashed. The inspector explained that because the way the dirty utensils were stored, and because there were multiple dirty items in the trays, the clean items were being contaminated constantly making it difficult to sort the clean from the dirty.
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Recommendation:
Ensure food contact surfaces of equipment and utensils are clean to sight and touch.
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Item No.:
37
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Site:
Galley-Walk in Refrigerator 11-07
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Violation:
Heavy condensation was observed on the backsplash area for the entire bains marie station. The inspector and staff walked the area and observed the condensation along the entire length of the backsplash.The inspector and staff discussed a solution of keeping the covers over the food trays. No dripping onto food was observed and the areas were cleaned immediately. The area was in service at the time of the inspection.
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Recommendation:
Ensure ventilation hood systems and devices are sufficient in number and capacity to prevent grease or condensation from collecting on bulkheads and deckheads.
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Item No.:
33
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Site:
Galley-Buffet Pantry
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Violation:
The deck in the pantry was soiled with food debris in multiple areas. The area had been cleaned prior to 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.:
26
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Site:
Galley-Pastry Area
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Violation:
Two plastic storage containers holding a new chocolate fountain were stored on a preparation counter. The food-contact surface of the containers and the counter top were soiled.
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Recommendation:
Ensure food contact surfaces of equipment and utensils are clean to sight and touch.
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Item No.:
33
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Site:
Galley-Center Potwash/Dishwash Areas
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Violation:
Multiple deckhead areas had seams and gaps greater than 0.8 mm. Multiple access hatches were sagging, exposing technical areas of the plenum that were soiled. Staff sealed and repaired these areas 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. Ensure decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas are maintained in good repair.
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Item No.:
37
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Site:
Galley-Center Food Area
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Violation:
Heavy condensation was observed on the backsplash area for the entire bains marie station. The inspector and staff walked the area and observed the condensation along the entire length of the backsplash.The inspector and staff discussed a solution of keeping the covers over the food trays. No dripping onto food was observed and the areas were cleaned immediately. The area was in service at the time of the inspection.
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Recommendation:
Ensure exhaust ventilation hood systems in food preparation and warewashing areas--including components such as hoods, fans, guards, and ducting--are designed to prevent grease or condensation from draining or dripping onto food, equipment, utensils, linens, and single-service and single-use articles.
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Item No.:
33
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Site:
Provisions-Fresh Vegetable and Fruit Rooms
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Violation:
In multiple areas, condensation had formed on the deckheads and bulkheads. Some water drops were observed; however, no food was impacted.
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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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