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Item No.:
08
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Site:
Pantry-Maltings
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Violation:
The backflow preventer vent on the right carbonator inside the multi-flow cabinet was plugged with a hex-head screw. A technician was called immediately.
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Recommendation:
Maintain backflow prevention devices in good repair.
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Item No.:
08
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Site:
Potable Water-Potable Water Pipe Disinfection
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Violation:
Emergency pipe replacement and disinfection was conducted on two occasions: 7 December 2016 and 4 January 2017. However there was no documentation to ensure a halogen residual level of 200 ppm, a contact time of 1 hour, and no final test to ensure less than 5 ppm of free halogen residual before placing into service.
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Recommendation:
Maintain documentation of all inspections, maintenance, cleaning, and disinfection for 12 months and ensure it is available for review during inspections. Ensure records include a method of disinfection, concentration and contact time of the disinfectant, and a halogen value of less than or equal to 5 ppm before the tank is put back into service.
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Item No.:
16
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Site:
Buffet-Great Outdoors Starboard Line
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Violation:
The consumer advisory on the buffet line was not specific for the items the advisory referenced, which was the salmon mousse.
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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.:
16
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Site:
Buffet-Garden Cafe Starboard Main Line Omelet/Egg Station
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Violation:
Eggs could be cooked to order and served undercooked at this station, but there was no consumer advisory placed at the station.
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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.:
19
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Site:
Bar-Maltings
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Violation:
The ice bin lid was open, but active drink-making was not occurring. The bin was closed immediately.
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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:
Provisions-Ice Cream Freezer
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Violation:
Two containers of ice cream had damaged lids, exposing the food inside. These were discarded immediately. In addition, several of the ice cream containers had a buildup of frost/ice crystals on the exterior.
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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.:
22
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Site:
Galley-Dishwash Area
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Violation:
The water from the middle spray nozzle on the second final sanitizing rinse spray arm in the flight-type conveyor dishwash machine was streaming to the side and did not form a fan pattern. A technician was called 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.
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Item No.:
22
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Site:
Galley-Deck 14 Garden Cafe Hot Galley
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Violation:
The conveyor dishwasher was out of order since the morning of the inspection (21 January).
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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.:
26
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Site:
Buffet-Garden Cafe Starboard Beverage Station
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Violation:
Brown debris, which looked like slime mold, was around the upper region of the gray dispensing tube in the undercounter ice bin of the counter-mounted ice machine.
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Recommendation:
Ensure food only contacts surfaces of equipment and utensils that are cleaned and sanitized. Ensure food contact surfaces of equipment and utensils are clean to sight and touch.
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Item No.:
28
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Site:
Bar-O'Sheehans
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Violation:
At least twelve champagne glasses were stored not inverted or protected on the front bar counter.
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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.:
30
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Site:
Pantry-O'Sheehans
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Violation:
The soap of the handwashing sink was diluted with water. This bar was in operation.
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Recommendation:
Ensure each handwashing facility has a supply of hand-cleansing soap or detergent and a supply of single-service paper towels available.
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Item No.:
30
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Site:
Galley-Garden Cafe Warewash
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Violation:
The soap at the handwashing station at the clean end of the warewashers was very diluted with water, thus making it ineffective. This area was in operation.
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Recommendation:
Ensure each handwashing facility has a supply of hand-cleansing soap or detergent and a supply of single-service paper towels available.
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Item No.:
33
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Site:
Buffet-Garden Cafe Starboard Main Line
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Violation:
The deckhead vent above the self-service line by the waffle station was slightly soiled with dust.
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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:
Provisions-Ice Cream Freezer
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Violation:
Below the condenser unit on the back bulkhead, there was ice buildup on 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.:
37
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Site:
Buffet-Garden Cafe Starboard Main Line
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Violation:
Condensate had accumulated on the deckhead above and around the ventilation hood, where the waffle makers were in operation. No dripping was observed.
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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.:
38
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Site:
Galley-Tempanyaki
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Violation:
The hot cabinet for the hand towels was no longer in use and unnecessary for the operation.
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Recommendation:
Ensure only articles necessary for the food service operation are stored in food preparation, food storage, and warewashing areas.
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Item No.:
38
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Site:
Galley-Bakery
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Violation:
The dough divider had been out of order since May 2016 and was awaiting spare parts.
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Recommendation:
Ensure only articles necessary for the food service operation are stored in food preparation, food storage, and warewashing areas.
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