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Item No.:
08
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Site:
Galley-Deck 14 Cagney's Steakhouse Ice Machine
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Violation:
The labels for the chilled water lines were faded and not readable.
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Recommendation:
Identify all refrigerant brine lines and nonpotable chilled water lines in all food areas, such as on ice machines, ice cream machines, etc., with either ISO 14726 (blue/white/blue) or by another uniquely identifiable method to prevent cross-connections.
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Item No.:
08
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Site:
Potable Water-Deck 1 Production Chemical Injection Point
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Violation:
The distillate water line was painted blue approximately one meter prior to the chemical injection point.
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Recommendation:
Stripe or paint potable water lines either in accordance with ISO 14726 (blue/green/blue) or blue only. Stripe or paint distillate and permeate lines directed to the potable water system in accordance with ISO 14726 (blue/gray/blue). Ensure no other lines have the above color designations. Stripe or paint these lines at 5 meters (15 feet) intervals and on each side of partitions, decks, and bulkheads, except where decor would be marred by such markings, including potable water supply lines in technical lockers.
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Item No.:
18
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Site:
Galley-Deck 12 Garden Cafe Cold Room 01264
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Violation:
Two trays of breaded, raw chicken were stored above a covered container of hamburger buns.
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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.
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Item No.:
18
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Site:
Galley-Deck 6
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Violation:
Two trays of smoked salmon were stored above cooked turkey and ready-to-eat cut salami in the undercounter refrigerator.
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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.
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Item No.:
21
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Site:
Dining Room-Deck 14 Cagney's Steakhouse Waiter Station
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Violation:
The middle, undercounter cabinet door was missing a handle.
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Recommendation:
Ensure nonfood contact equipment is maintained in good repair and proper adjustment including: (1) Equipment maintained in a state of repair and condition that meets the materials, design, construction, and operation specifications of these guidelines; (2) Equipment components such as doors, seals, hinges, fasteners, and kick plates are kept intact, tight, and adjusted in accordance with manufacturer's specifications.
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Item No.:
22
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Site:
Galley-Deck 8 O'Sheehans Neighborhood Bar and Grill
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Violation:
The flight-type warewash machine's final sanitizing rinse temperature gauge was inaccurate and stated a temperature of 210F at the manifold. The machine did not have any active alarms. The plate surface temperature measured 166F.
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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. Ensure water temperature-measuring devices are scaled: (1) in Celsius or dually scaled in Celsius and Fahrenheit are designed to be accurate to within 1.5C (within 3F) in the intended range of use; (2) only in Fahrenheit are designed to be accurate to within 3F in the intended range of use.
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Item No.:
22
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Site:
Galley-Deck 12 Garden Cafe Warewash
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Violation:
The far-left upper final sanitizing rinse spray nozzle was blocked inside the flight-type glasswash machine.
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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-Deck 6 Potwash
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Violation:
The potwash machine was out or order since 24 February 2025. Parts arrived the morning of the inspection.
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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.:
24
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Site:
Buffet-Deck 5
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Violation:
A bucket of sanitizing solution measured less than 50 ppm chlorine with a test strip.
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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).
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Item No.:
26
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Site:
Pantry-FDS-10-3-20 Housekeeping Pantry
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Violation:
Black debris was in the ice machine's water recirculation bath.
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Recommendation:
Ensure food contact surfaces of equipment and utensils are clean to sight and touch. Ensure food only contacts surfaces of equipment and utensils that are cleaned and sanitized.
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Item No.:
26
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Site:
Buffet-Deck 12 Garden Cafe Service Line
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Violation:
The hot dog roller was soiled with more than a day's accumulation of grease residue on the rollers. The area was in operation; however, staff stated the hot dog roller was not used recently.
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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:
Galley-Deck 6 Pantry
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Violation:
Five plate surface covers stacked on the upper shelves above the preparation counter were soiled with black residue.
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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:
Food Service General-Decks
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Violation:
Deck tile grout was missing and deck tiles were cracked and in disrepair throughout multiple venues, including: Deck 12 Garden Cafe buffet and galley; Deck 8 O'Sheehans galley; Deck 14 Cagney's Steakhouse galley; and Deck 5 main galley.
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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.:
34
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Site:
Buffet-Deck 12 Garden Cafe Service Line
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Violation:
Water was leaking from the utility sink's hot water handle and pooling on the top edge of the sink.
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Recommendation:
Ensure a plumbing system in a food area is maintained in good repair.
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Item No.:
34
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Site:
Galley-Deck 7 Asian
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Violation:
Water was leaking from the utility sink's faucet and pooling on the top edge of the sink.
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Recommendation:
Ensure a plumbing system in a food area is maintained in good repair.
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