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Item No.:
16
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Site:
Galley-Sushi on Five
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Violation:
The rice warmer listed on the time control plan as a time control unit was not labeled as such.
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Recommendation:
Maintain a written time control plan(s) that ensures compliance with these guidelines on the vessel and make it available for review during inspections. Post a time control plan at each outlet where time control is used. Ensure plan(s): (2) List refrigeration and hot holding units (compartments and cabinets) on time control (the physical units must also be labeled as such).
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Item No.:
19
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Site:
Galley-Oceanview Cafe Hot Galley Cold Room 14
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Violation:
Water was dripping from the bottom of two lexan containers filled with tortillas onto a pan of tomatoes and a pan of sliced peppers stored below. Both pans of tomatoes and sliced peppers were properly covered and not impacted. According to staff, the lexan containers of tortillas were recently removed from the freezer so the frozen ice on the bottom of each container was melting.
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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.:
20
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Site:
Galley-Oceanview Cafe Hot Galley/Potwash
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Violation:
The surface on the large circular sides of the skewer in the top compartment of the rotisserie oven was peeling.
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Recommendation:
Ensure multiuse food-contact surfaces are: (1) Smooth; (2) Free of breaks, open seams greater than 0.8 mm (1/32 inch), cracks, chips, inclusions, pits, and similar imperfections; (3) Free of sharp internal angles, corners, and crevices; (4) Finished to have smooth welds and joints; and (5) Accessible for cleaning and inspection by one of the following methods without being disassembled, by disassembling without the use of tools, or by easy disassembling with the use of handheld tools commonly available to maintenance and cleaning personnel. 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.:
22
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Site:
Galley-Oceanview Cafe Warewash
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Violation:
The end cap on one of the upper manifolds in the wash tank of the conveyor dishwash machine was off during operation. This was immediately put back into place.
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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-Oceanview Cafe Warewash
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Violation:
Food debris was clogged in three of the upper wash compartment spray nozzles and one of the lower spray nozzles in the rack-type glasswash machine during operation. Also, the curtains inside the machine between the prewash compartment and wash compartment were heavily soiled with food debris on the top and in between the individual curtains.
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Recommendation:
Ensure warewashing machines, drainboards, and the compartments of sinks, basins, or other receptacles used for washing and rinsing equipment, utensils, or raw foods, or laundering wiping cloths are cleaned: (1) before use; (2) throughout the day at a frequency necessary to prevent recontamination of equipment and utensils and to ensure that the equipment performs its intended function; (3) at least every 24 hours (if used).
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Item No.:
26
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Site:
Buffet-Oceanview Cafe Port Beverage Station
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Violation:
One small stainless steel teapot out for service on the beverage counter was soiled with tea residue.
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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.:
26
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Site:
Galley-Oceanview Cafe Hot Galley/Potwash
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Violation:
The previously cleaned skewer in the top compartment of the rotisserie oven was soiled with food debris. This oven had not been used since the previous day.
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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.:
26
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Site:
Galley-Oceanview Cafe Warewash
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Violation:
Two plastic milk jugs with back dispenser nozzles were placed into the conveyor dishwash with the nozzles intact. After going through the dishwash machine, the nozzles were disassembled by the inspector and found to be still soiled with milk residue. Staff stated later in the inspection that the milk jugs were washed after each time control period, but the nozzles were only disassembled and cleaned and sanitized once at the end of the day.
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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.:
26
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Site:
Buffet-Oceanview Cafe Aft Starboard Beverage Station
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Violation:
The nozzle on the previously cleaned middle milk jug, which was empty but ready to be used, was wet with diluted milk residue when removed.
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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.:
27
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Site:
Buffet-Oceanview Cafe Hot Buffet Line 6 & 7
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Violation:
The light bulbs above the hot ceramic tops on the hot buffet line were soiled with more than a day's worth of debris.
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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:
Preparation Room-
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Violation:
Water was on the bottom of one of the previously-cleaned potato peelers. It appeared that water had dripped from the water tap, but the tap was not leaking at the time of the inspection. Staff stated they would sanitize the area before use.
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Recommendation:
Store clean equipment and utensils in a self-draining position that allows air drying, and covered or inverted. 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:
Preparation Room-
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Violation:
At the handwash station next to the double utility sinks, the paper towels were damp. The area was not in operation at the time of the inspection. These were replaced immediately.
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Recommendation:
Ensure the paper towels at the handwash station are dry.
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Item No.:
37
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Site:
Galley-Dishwash Area
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Violation:
Condensate was collected on the deckhead in the exhaust hood above the soiled end of the conveyor dishwash machine.
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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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