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Item No.:
09
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Site:
Recreational Water Facilities-Lido Pool
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Violation:
The inspector measured bromine levels in the pool at 8.59 and 7.48. Staff measured bromine levels at 9.81, 10.3, and 7.6. In the pool room, the analyzer read 4.6. The inspector's pool room reading was 4.08 and staff's reading was 4.08. Staff stated that a valve to the compensation tank was partially closed, impacting the flow of the water and the discrepancy between the values in the pool and at the analyzer. The pool was immediately closed and actions were taken to determine the discrepancy.
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Recommendation:
Maintain a free residual halogen in recirculated RWFs in the following ranges: (1) swimming pools, between 1.0 and 5.0 mg/L (ppm); (2) children's pools, between1.0 and 5.0 mg/L (ppm); (3) wading pools, between 1.0 and 5.0 mg/L (ppm); (4) interactive RWFs (activity pools), between 2.0 and 5.0 mg/L (ppm); (5) baby-only water facilities, between 3.0 and 10.0 mg/L (ppm) free chlorine or between 4.0 and 10.0 mg/L (ppm) bromine; and (6) whirlpool spas and spa pools, between 3.0 and 10.0 mg/L (ppm) free chlorine or between 4.0 and 10.0 mg/L (ppm) bromine.
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Item No.:
10
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Site:
Recreational Water Facilities-Hair and Lint Strainer Record Review
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Violation:
Hair and lint strainers were cleaned, rinsed, and sanitized at a frequency greater than one week (July 1, July 9, July 17, and July 25).
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Recommendation:
Clean, rinse, and disinfect the hair and lint strainer and hair and lint strainer housing on all RWFs weekly. Ensure disinfection is accomplished with an appropriate halogen-based disinfectant. At a minimum, use a 50-ppm solution for 1 minute, or equivalent CT value. Maintain records on all inspection and cleaning procedures.
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Item No.:
10
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Site:
Recreational Water Facilities-Lido Pool Room
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Violation:
The inspector measured bromine levels in the pool at 8.59 and 7.48. Staff measured bromine levels at 9.81, 10.3, and 7.6. In the pool room, the analyzer read 4.6. The inspector's pool room reading was 4.08 and staff's reading was 4.08. Staff stated that a valve to the compensation tank was partially closed, impacting the flow of the water and the discrepancy between the values in the pool and at the analyzer. The pool was immediately closed and actions were taken to determine the discrepancy.
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Recommendation:
Maintain halogenation and pH control systems in good repair and operate them in accordance with the manufacturer's recommendations.
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Item No.:
18
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Site:
Provisions-Meat Thaw WalkIn Unit
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Violation:
There were four pans of raw pork stored below several pans of raw ground beef. Staff corrected this right away.
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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.:
19
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Site:
Buffet-Lido - Starboard - Egg Station
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Violation:
The handles of two tongs were in direct contact with the bread rolls. Staff removed these right away.
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Recommendation:
During pauses in food preparation or dispensing, ensure food preparation and dispensing utensils are stored: (1) In the food with their handles above the top of the food and the container; (2) In food that is not potentially hazardous with their handles above the top of the food within containers or equipment that can be closed, such as bins of sugar, flour, or cinnamon; (3) On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized at least every 4 hours; (4) In running water of sufficient velocity to flush particulates to the drain (if used with moist food such as ice cream or mashed potatoes); (5) In a clean, protected location (if the utensils, such as ice scoops, are used only with a food that is not potentially hazardous); or (6)
In a container of water (if the water is maintained at a temperature of at least 57C [135F] and the container is frequently cleaned and sanitized).
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Item No.:
20
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Site:
Galley-Lido - Portside
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Violation:
A reach in refrigerator unit in this area had been out of order since 23 August 2017. The unit had an out of order sign attached. Staff stated that the unit needs a part which takes time to acquire.
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Recommendation:
Ensure equipment for cooling and heating food, and holding cold and hot food, is sufficient in number and capacity to maintain potentially hazardous food temperatures. Food contact equipment must be maintained in good repair and proper adjustment: (1) Equipment must be maintained in a state of repair and condition that meets the materials, design, construction, and operating specifications of these guidelines; and (2) Cutting or piercing parts of can openers must be kept sharp to minimize the creation of metal fragments that can contaminate food when the container is opened.
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Item No.:
21
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Site:
Galley-Lido - Portside - Bistro
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Violation:
There was a cord beneath the larger toaster in this area which was touching the counter top.
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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-Warewash Area
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Violation:
The gaskets at each end of the hood type potwash were heavily soiled with grease/lubricant and food debris. The inspector was able to wipe away a large amount of this debris. The area was in service during the inspection.
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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.:
22
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Site:
Galley-Glasswash
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Violation:
The external gauges for wash and rinse temperatures were not working. The glasswasher had been out of service since the morning of the inspection and was not in use during the inspection. Staff were working to make the repairs.
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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.:
28
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Site:
Galley-Lido - Portside - Bistro
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Violation:
A tray of approximately 40 white serving cups were stored upright and uncovered at the end of the service line. Staff removed these right away.
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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.:
31
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Site:
Other-Engine Control Room Coffee Station
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Violation:
Espresso machine cleaner was stored in the same cabinet as coffee grounds and other food equipment.
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Recommendation:
Store poisonous or toxic materials used in the cleaning and maintenance of food areas in a cleaning materials locker so they cannot contaminate food, equipment, utensils, linens, and single-service and single-use articles.
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Item No.:
33
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Site:
Galley-Multiple Areas
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Violation:
The flooring in multiple locations of the galley, had been worn away, was chipped and had recessed sealant. Staff stated that the repairs are ongoing.
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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:
Galley-
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Violation:
The two ice machines had a leak coming from the potable water line behind the machine.
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Recommendation:
Ensure a plumbing system in a food area is maintained in good repair.
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Item No.:
38
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Site:
Other-Engine Control Room Coffee Station
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Violation:
Espresso machine cleaner was stored in the same cabinet as coffee grounds and other food equipment. This cabinet was not labeled 'CLEANING MATERIALS ONLY.'
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Recommendation:
Label the locker "CLEANING MATERIALS ONLY."
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Item No.:
38
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Site:
Galley-Lido - Portside
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Violation:
An under counter plate warmer was out of order. There was no indication as to how long this unit had been out of order.
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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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