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Item No.:
19
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Site:
Preparation Room-DECK 4 BUTCHER SHOP WALK-IN REFRIGE
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Violation:
WATER WAS DRIPPING FROM THE DECKHEAD ONTO BOXES OF SEALED BACON. THE BOXES WERE MOVED DURING THE INSPECTION.
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Recommendation:
Ensure that food is protected from contamination by storing the food: (1) In a clean, dry location; (2) Where it is not exposed to splash, dust, or other contamination; and (3) At least 15 centimeters (6 inches) above the deck.
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Item No.:
21
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Site:
Galley-DECK 5 HOT GALLEY
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Violation:
PEELING SEALANT WAS NOTED ON THE INSIDE OF THE HOOD ABOVE THE GROOVED GRILL, MAKING CLEANING DIFFICULT.
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Recommendation:
Ensure that non-food 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.:
21
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Site:
Galley-DECK 5 HOT GALLEY
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Violation:
A STICKY SUBSTANCE WAS NOTED ON THE INSIDE OF THE HOOD ABOVE THE DEEP FAT FRYER, MAKING CLEANING DIFFICULT.
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Recommendation:
Ensure that nonfood-contact surfaces of equipment that are exposed to splash, spillage, or other food soiling or that require frequent cleaning are constructed of a corrosion-resistant, nonabsorbent, and smooth material.
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Item No.:
21
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Site:
Galley-DECK 5 HOT GALLEY
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Violation:
A GAP WAS NOTED ON THE BACK ACCESS PANEL TO THE SALAMANDER, MAKING CLEANING DIFFICULT.
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Recommendation:
Ensure that nonfood-contact 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.:
21
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Site:
Buffet-HORIZON COURT-WAIT STATION PORT SIDE
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Violation:
THE COUNTERTOPS ON THE CLEAN AND DIRTY SIDE WERE DAMAGED, MAKING CLEANING DIFFICULT.
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Recommendation:
Ensure that nonfood-contact surfaces are free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance. Ensure that nonfood-contact surfaces of equipment that are exposed to splash, spillage, or other food soiling or that require frequent cleaning are constructed of a corrosion-resistant, nonabsorbent, and smooth material.
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Item No.:
21
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Site:
Galley-DECK 6 HOT GALLEY
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Violation:
PEELING AND ROUGH SEALANT WAS NOTED ON THE ACCESS PANEL FOR THE 2 COMBINATION OVENS, MAKING CLEANING DIFFICULT.
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Recommendation:
Ensure that non-food 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.:
21
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Site:
Galley-DECK 6 HOT GALLEY
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Violation:
PEELING SEALANT WAS NOTED ON THE INSIDE OF THE HOOD OVER THE TILTING PAN, MAKING CLEANING DIFFICULT.
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Recommendation:
Ensure that non-food 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.:
25
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Site:
Pantry-DECK 10-MIDSHIP
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Violation:
A WET WIPING CLOTH WAS STORED ON THE EDGE OF A SANITIZING BUCKET.
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Recommendation:
Ensure that wiping cloths used for wiping food spills are dry and used for wiping food spills from tableware and single-service articles; or wet and cleaned, stored in a chemical sanitizer, and used for wiping spills from food-contact and nonfood-contact surfaces of equipment.
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Item No.:
26
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Site:
Buffet-DECK 5 OFFICER MESS
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Violation:
ONE PREVIOUSLY CLEANED PLATE WAS SOILED WITH FOOD RESIDUE AND SET OUT FOR USE ON THE TABLE.
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Recommendation:
Ensure that 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-DECK 5 FWD PORT CLEAN GLASS STORAGE
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Violation:
ONE PREVIOUSLY CLEANED GLASS WAS SOILED AND STORED AS CLEAN.
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Recommendation:
Ensure that 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:
Pantry-DECK 5 OFFICERS MESS
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Violation:
EXCESSIVE DUST WAS NOTED ON THE TOP OF THE ICE MACHINE.
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Recommendation:
Ensure that 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:
Galley-DECK 5 POTWASH CLEAN STORAGE
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Violation:
SEVERAL POTS AND PANS WERE STACKED TOGETHER WHILE WET, NOT ALLOWING PROPER AIR DRYING.
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Recommendation:
After cleaning and sanitizing, ensure that equipment and utensils are air-dried or adequately drained before contact with food.
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Item No.:
28
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Site:
Bar-PROMANADE BAR DECK 7 CLEAN GLASS STORAGE
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Violation:
SEVERAL GLASSES WERE STORED UPRIGHT AND NOT COVERED.
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Recommendation:
Ensure that clean equipment and utensils are stored: (1) In a self-draining position that allows air drying; and (2) Covered or inverted.
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Item No.:
33
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Site:
Pantry-DECK 5 OFFICERS MESS
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Violation:
A PEELING LABEL WAS NOTED ABOVE THE HANDWASH SINK, MAKING CLEANING DIFFICULT.
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Recommendation:
Ensure that decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas are constructed and maintained for easy cleaning.
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Item No.:
33
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Site:
Food Service General-DECK WAIT STATION JUCTURES
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Violation:
THE DECK/WAIT STATION JUNCTURES WERE NOT COVED. THIS IS A NEW REQUIREMENT IN THE 2005 VSP MANUAL. STAFF STATED THAT THIS IS SCHEDULED TO BE FIXED DURING THE OCTOBER 2006 DRY DOCK.
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Recommendation:
Ensure that bulkhead and deck junctures are coved (including galleys, pantries, deck/counter junctures at buffets, bars, waiter stations, and dining room work counters).
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Item No.:
33
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Site:
Buffet-HORIZON COURT-WAIT STATION PORT SIDE
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Violation:
RECESSED GROUT WAS NOTED IN THIS AREA, MAKING CLEANING DIFFICULT.
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Recommendation:
Ensure that decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas are constructed and maintained for easy cleaning.
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Item No.:
33
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Site:
Provisions-DECK 3 FRUIT STORAGE WALK-IN REFRIDGE
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Violation:
A LARGE GAP WAS NOTED AT THE DECK/BULKHEAD JUNCTURE, MAKING CLEANING DIFFICULT.
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Recommendation:
Ensure that 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:
Preparation Room-DECK 4
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Violation:
WATER WAS LEAKING ONTO THE PREPARATION TABLE FROM THE DECKHEAD. AN "OUT OF SERVICE" SIGN WAS PLACED ON THE TABLE. STAFF STATED THAT THE PLUMBING PROBLEM IS SCHEDULED TO BE FIXED DURING THE OCTOBER 2006 DRY DOCK.
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Recommendation:
Ensure that a plumbing system in a food area is maintained in good repair.
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Item No.:
34
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Site:
Preparation Room-DECK 4 BUTCHER SHOP WALK-IN REFRIGE
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Violation:
WATER WAS DRIPPING FROM THE DECKHEAD ONTO BOXES OF SEALED BACON. THE BOXES WERE MOVED DURING THE INSPECTION. IT WAS UNCLEAR WHETHER THE WATER WAS FROM CONDENSATION OR FROM A LEAKING PIPE ABOVE THE DECKHEAD.
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Recommendation:
Ensure that 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 12 WALK-IN REFRIDGE 12635
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Violation:
THE WATER DRAIN LINE FROM THE REFRIGERATION UNIT WAS CLOGGED, CAUSING WATER TO OVERFLOW ONTO THE DECK.
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Recommendation:
Ensure that 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 5 PASTRY AREA PORT SIDE
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Violation:
THE PIPE FOR THE GAYLORD HOOD CLEANING SYSTEM WAS LEAKING ON THE DECK. THIS WAS CORRECTED DURING THE INSPECTION.
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Recommendation:
Ensure that 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 5 HOT GALLEY
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Violation:
WATER WAS DRIPPING FROM THE DECKHEAD ACCESS HATCH ONTO THE PREPARATION COUNTER NEXT TO THE SALAMANDER. THE CHEF STATED THAT THIS PREPARATION COUNTER WAS NOT USED AND THAT A SIGN WOULD BE PLACED ON THE TABLE STATING SUCH. EXCESSIVE CONDENSATION WAS NOTED ON THE PIPES ABOVE THE ACCESS HATCH.
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Recommendation:
Ensure that a plumbing system in a food area is maintained in good repair. Post a "do not use preparation counter" sign in this area.
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