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Item No.:
08
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Site:
Potable Water-BUNKER STATION
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Violation:
THE IN-USE BUNKERING HOSES WERE NOT LABELED AT EACH END WITH THE WORDING "POTABLE WATER ONLY". TEMPORARY LABELING WAS NOTED ON THE STORED HOSES. STAFF INDICATED THAT PERMANENT LABELS WERE BEING MANUFACTURED FOR THE HOSES.
THIS IS A NEW REQUIREMENT IN THE 2005 VSP MANUAL.
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Recommendation:
Ensure that potable water hoses are identified for use with the words "potable water only" in letters at least 13mm (0.5 inch) at each connecting end..
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Item No.:
08
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Site:
Buffet-STAFF MESS
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|
Violation:
A BACKFLOW PREVENTION DEVICE WAS NOT PROVIDED ON THE WATER LINE SUPPLYING THE ICE MACHINE.
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Recommendation:
Ensure that backflow preventers are installed when air gaps are impractical or when water under pressure is required.
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Item No.:
14
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Site:
Galley-BAKERY
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Violation:
THE CREW MEMBER SLICING BREAD WAS WEARING A STRING BRACELET.
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Recommendation:
While preparing food, ensure that food employees do not wear jewelry on their arms and hands.
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Item No.:
16
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Site:
Galley-PASTRY
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Violation:
THE COOLING OF POTENTIALLY HAZARDOUS FOODS WAS NOT MONITORED IN THIS AREA.
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Recommendation:
Ensure that cooked potentially hazardous food is cooled: (1) Within 2 hours, from 60C (140F) to 21C (70F); and (2) Within 4 hours, from 21C (70F) to 5C (41F) or less. Ensure that potentially hazardous food is cooled within 4 hours to 5C (41F) or less, if prepared from ingredients at ambient temperature, such as reconstituted foods and canned tuna.
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Item No.:
16
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Site:
Galley-PASTRY
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Violation:
A COOLING LOG WAS NOT MAINTAINED IN THIS AREA.
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Recommendation:
7.3.5.2.6 Ensure that cooling logs are maintained for cooling of cooked potentially hazardous foods and cooling of potentially hazardous foods prepared from ingredients at ambient air temperature. Ensure that the cooling logs account for the cooling temperatures and times noted in 7.3.5.2.1 and 7.3.5.2.2. Maintain the logs on the vessel for a 30-day period.
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Item No.:
16
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Site:
Room Service-BELL BOX DECK 8
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|
Violation:
TWO OF THE GLASS DOOR REACH-IN REFRIGERATORS WERE SAID TO BE ON TIME CONTROL. THE TIME CONTROL PLAN DID NOT INDICATE THIS. THERE WAS NO INDICATION ON THE REFRIGERATION UNITS THAT THEY WERE ON TIME CONTROL. THERE WERE NO POTENTIALLY HAZARDOUS FOODS IN THESE UNITS AT THE TIME OF THE INSPECTION.
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Recommendation:
Ensure that the time control plan indicates that the refrigeration units that are time control. Label the refrigerations units that are time control.
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Item No.:
16
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|
Site:
Bar-CASINO BAR
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Violation:
THE ICE CREAM MIX IN THE UNDERCOUNTER REFRIGERATION UNIT WAS TESTED AT 47F. THE THERMOMETER IN THIS UNIT NOTED 48F. THIS ITEM AND THE CANNED WHIPPED CREAM WERE MOVED TO ANOTHER REFRIGERATION UNIT.
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Recommendation:
Ensure that potentially hazardous food is maintained: (1) At 60C (140F) [roasts 54C (130F)] or above, or (2) At 5C (41F) or less.
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Item No.:
18
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|
Site:
Room Service-BELL BOX DECK 8
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|
Violation:
A PAN OF RAW SHELL EGGS WAS STORED OVER COOKED SHRIMP AND LETTUCE IN THE REACH-IN REFRIGERATOR.
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Recommendation:
Ensure that food is protected from cross-contamination by: (1) Physically separating raw animal foods during storage, preparation, holding, and display from raw ready-to-eat food including other raw animal food such as fish for sushi or molluscan shellfish, or other raw ready-to-eat food such as vegetables, and cooked ready-to-eat food; so products do not physically touch, and so as to prevent dripping of one product into another.
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Item No.:
19
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|
Site:
Provisions-DRY STORES ROOM 1
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|
Violation:
AN OPEN BOX OF CHOCOLATE WAS NOTED IN THIS AREA.
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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.:
19
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|
Site:
Pantry-SEASIDE BAR PANTRY-AFT
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|
Violation:
A BIN OF BEER BOTTLES WAS STAGED ON THE SOILED SIDE OF THE GLASSWASH STATION. THIS BAR WAS CLOSED.
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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.:
20
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Site:
Galley-SPECIALTY GALLEY
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|
Violation:
DIFFICULT TO CLEAN NICKS WERE NOTED IN THE TILT PAN.
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Recommendation:
Ensure that materials used in the construction of multiuse utensils and food-contact surfaces of equipment are: (1) Durable, corrosion-resistant, and nonabsorbent; (2) Sufficient in weight and thickness to withstand repeated warewashing; (3) Finished to have a smooth, easily cleanable surface; and (4) Resistant to pitting, chipping, crazing, scratching, scoring, distortion, and decomposition.
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Item No.:
20
|
|
Site:
Galley-COLD PANTRY
|
|
Violation:
DIFFICULT TO CLEAN NICKS WERE NOTED IN THE BUFFALO CHOPPER BOWL.
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|
Recommendation:
Ensure that materials used in the construction of multiuse utensils and food-contact surfaces of equipment are: (1) Durable, corrosion-resistant, and nonabsorbent; (2) Sufficient in weight and thickness to withstand repeated warewashing; (3) Finished to have a smooth, easily cleanable surface; and (4) Resistant to pitting, chipping, crazing, scratching, scoring, distortion, and decomposition.
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Item No.:
20
|
|
Site:
Galley-SOUP STATION
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|
Violation:
TWO SMALL CRACKS WERE NOTED IN THE CHOPPER LID, MAKING CLEANING DIFFICULT.
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|
Recommendation:
Ensure that materials used in the construction of multiuse utensils and food-contact surfaces of equipment are: (1) Durable, corrosion-resistant, and nonabsorbent; (2) Sufficient in weight and thickness to withstand repeated warewashing; (3) Finished to have a smooth, easily cleanable surface; and (4) Resistant to pitting, chipping, crazing, scratching, scoring, distortion, and decomposition.
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Item No.:
20
|
|
Site:
Galley-SOUP STATION
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|
Violation:
ROUGH WELDS WERE NOTED ON THE LIPS OF THE FIRST AND THIRD LARGE SOUP KETTLES, MAKING CLEANING DIFFICULT.
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|
Recommendation:
Ensure that materials used in the construction of multiuse utensils and food-contact surfaces of equipment are: (1) Durable, corrosion-resistant, and nonabsorbent; (2) Sufficient in weight and thickness to withstand repeated warewashing; (3) Finished to have a smooth, easily cleanable surface; and (4) Resistant to pitting, chipping, crazing, scratching, scoring, distortion, and decomposition.
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Item No.:
20
|
|
Site:
Galley-DECK 10 POOL GRILL
|
|
Violation:
THE GRILL SURFACE WAS SEVERELY PITTED, MAKING CLEANING DIFFICULT.
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|
Recommendation:
Ensure that materials used in the construction of multiuse utensils and food-contact surfaces of equipment are: (1) Durable, corrosion-resistant, and nonabsorbent; (2) Sufficient in weight and thickness to withstand repeated warewashing; (3) Finished to have a smooth, easily cleanable surface; and (4) Resistant to pitting, chipping, crazing, scratching, scoring, distortion, and decomposition.
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Item No.:
20
|
|
Site:
Preparation Room-
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|
Violation:
LOOSE SEALANT WAS NOTED ALONG THE BACKPLATE OF THE SLICER, MAKING CLEANING DIFFICULT.
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|
Recommendation:
Ensure that materials used in the construction of multiuse utensils and food-contact surfaces of equipment are: (1) Durable, corrosion-resistant, and nonabsorbent; (2) Sufficient in weight and thickness to withstand repeated warewashing; (3) Finished to have a smooth, easily cleanable surface; and (4) Resistant to pitting, chipping, crazing, scratching, scoring, distortion, and decomposition.
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Item No.:
21
|
|
Site:
Galley-DECK 10 SEASIDE CAFE SERVICE LINE
|
|
Violation:
A FEW CABINET AND DOOR SURFACES WERE CHIPPED AND BADLY WORN, 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
|
|
Site:
Galley-SPECIALTY GALLEY
|
|
Violation:
A DIFFICULT TO CLEAN SEAM WAS NOTED ON THE RIGHT SIDE OF THE TILT PAN. LOOSE SEALANT WAS NOTED ALONG THIS SEAM.
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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. 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.
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Item No.:
21
|
|
Site:
Other-DINING ROOM
|
|
Violation:
THE OUTER SURFACES OF THE WAIT STATION CABINETS AND DOORS WERE CHIPPED, 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.
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Item No.:
26
|
|
Site:
Pantry-COVA BAR PANTRY
|
|
Violation:
BRASS FITTINGS WERE NOTED BETWEEN THE CARBONATOR AND THE VENTED BACKFLOW PREVENTION DEVICE.
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|
Recommendation:
Ensure that copper and copper alloys such as brass are not used in contact with a food that has a pH below 6 such as vinegar, fruit juice, or wine or for a fitting or tubing installed between a backflow prevention device and a carbonator.
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Item No.:
26
|
|
Site:
Room Service-BELL BOX DECK 8
|
|
Violation:
THE FRYER COILS WERE SLIGHTLY SOILED WITH FOOD RESIDUE.
|
|
Recommendation:
Ensure that food-contact surfaces of equipment and utensils are clean to sight and touch.
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Item No.:
26
|
|
Site:
Galley-COLD PANTRY
|
|
Violation:
THE MIXER COLLAR WAS NOTED TO HAVE STANDING WATER AND WAS SOILED WITH CORROSION FROM THE MIXER.
|
|
Recommendation:
Ensure that food-contact surfaces of equipment and utensils are clean to sight and touch.
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Item No.:
27
|
|
Site:
Galley-DECK 10 SEASIDE CAFE OMELET STATION HANDSINK
|
|
Violation:
THE TECHNICAL COMPARTMENT UNDER THE HAND SINK WAS SOILED.
|
|
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.:
27
|
|
Site:
Galley-SPECIALTY GALLEY
|
|
Violation:
THE SEAM ALONG THE RIGHT SIDE OF THE TILT PAN WAS SOILED.
|
|
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.:
27
|
|
Site:
Galley-DISHWASH
|
|
Violation:
THE WATER SUPPLY LINES ALONG THE TOP OF THE DISHWASH UNIT WERE SLIGHTLY SOILED WITH MOLD.
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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
|
|
Site:
Pantry-COVA BAR
|
|
Violation:
THE BAR HAD ONLY ONE FROZEN DRINK BLENDER PITCHER. THIS DID NOT ALLOW FOR AIR DRYING AFTER THE PITCHER WAS CLEANED. DRINKS CONTAINING DAIRY PRODUCTS ARE PREPARED AT THIS BAR.
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|
Recommendation:
Provide additional blender pitchers as needed.
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|
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Item No.:
29
|
|
Site:
Other-MAIN DINING ROOM WINE CELLAR
|
|
Violation:
ACCESS TO THE HANDWASH SINK WAS PARTIALLY BLOCKED BY BOXES OF CHAMPAGNE. THE BAR WAS CLOSED AT THE TIME OF THE INSPECTION.
|
|
Recommendation:
Ensure that handwashing facilities are used for no other purpose and are accessible at all times.
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|
|
Item No.:
30
|
|
Site:
Room Service-BELL BOX DECK 8
|
|
Violation:
A 'WASH HANDS AFTER USING THE TOILET' SIGN WAS NOT POSTED ON THE BULKHEAD ADJACENT TO THE TOILET ROOM DOOR.
|
|
Recommendation:
Ensure that signs are conspicuously posted on the bulkhead adjacent to the door of the toilet, reading "WASH HANDS AFTER USING TOILET " in a language that the food employees understand.
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|
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Item No.:
33
|
|
Site:
Food Service General-
|
|
Violation:
CRACKED, CHIPPED, AND OTHERWISE DAMAGED DECK TILES WERE NOTED THROUGHOUT THE FOOD SERVICE AREAS INCLUDING THE GALLEYS, BARS, LIDO, PANTRIES, AND BELL BOX.
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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. Ensure that surfaces subject to routine splashes, spillage, or other soiling during normal use have easily cleanable features.
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|
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Item No.:
33
|
|
Site:
Galley-DECK 10 SEASIDE CAFE OMELET STATION/PIZZA GRILL
|
|
Violation:
THE DECK SURFACE IN THE FIRE DOOR TRACKS IN BOTH AREAS WAS HEAVILY SOILED WITH DIRT AND FOOD DEBRIS.
|
|
Recommendation:
Ensure that 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
|
|
Site:
Other-MAIN DINING ROOM WINE CELLAR
|
|
Violation:
GLASS/DISH RACKS WERE USED FOR STORAGE ON THE DECK, MAKING CLEANING DIFFICULT.
|
|
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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|
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Item No.:
33
|
|
Site:
Galley-DECK 10 SEASIDE CAFE OMELET STATION
|
|
Violation:
HEAVY MOLD GROWTH WAS NOTED ON THE DECK TILE GROUT THROUGHOUT THIS AREA.
|
|
Recommendation:
Ensure that decks, bulkheads, deckheads, and attached equipment in food preparation, warewashing, pantries, and storage areas, are cleaned as often as necessary.
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|
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Item No.:
33
|
|
Site:
Other-SAN MARCO DINING ROOM-MAIN DINING ROOM
|
|
Violation:
THE CLEANING LOCKER HAD NUMEROUS ITEMS STORED ON THE DECK MAKING CLEANING OF THE DECK DIFFICULT.
|
|
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
|
|
Site:
Other-SAN MARCO DINING ROOM-MAIN DINING ROOM
|
|
Violation:
THE WAIT STATION-DECK JUNCTURES WERE NOT COVED. THIS IS A NEW REQUIREMENT IN THE 2005 VSP OPERATIONS MANUAL.
|
|
Recommendation:
Ensure that deck/counter junctures are coved at buffets, bars, waiter stations, and dining room work counters.
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|
|
Item No.:
33
|
|
Site:
Provisions-POULTRY FREEZER
|
|
Violation:
MILK CRATES WERE USED FOR STORAGE MAKING CLEANING OF THE DECK DIFFICULT.
|
|
Recommendation:
Ensure that decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas are constructed and maintained for easy cleaning.
|
|
|
Item No.:
33
|
|
Site:
Galley-DECK 10 AQUA BUFFET GALLEY
|
|
Violation:
THE STARBOARD SIDE TECHNICAL SPACE HAD LARGE GAPS WHERE THE UTILITY LINES PASSED THROUGH THE BULKHEAD, MAKING THE AREA DIFFICULT TO CLEAN.
|
|
Recommendation:
Ensure that decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas, are maintained in good repair. 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.:
36
|
|
Site:
Provisions-FISH FREEZER
|
|
Violation:
TWO SETS OF LIGHTS WERE NOT WORKING. THE LIGHT LEVEL IN THIS ROOM WAS INSUFFICIENT.
|
|
Recommendation:
Ensure that the light intensity is at least 110 Lux (10 foot candles) at a distance of 75 centimeters (30 inches) above the deck when in use, in walk-in refrigerator units and dry storage areas, and in other areas and rooms during periods of cleaning.
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|
|
Item No.:
36
|
|
Site:
Buffet-STAFF MESS
|
|
Violation:
THE DECKHEAD MOUNTED BULBS WERE NOT ADEQUATELY SHIELDED. A GRID COVER WAS PROVIDED BUT THE HOLES WERE LARGE ENOUGH FOR GLASS TO PASS THROUGH SHOULD THE BULB BREAK INSIDE THE FIXTURE.
|
|
Recommendation:
Ensure that light bulbs are shielded, coated, or otherwise shatter-resistant in areas where there is exposed food, clean equipment, utensils, and linens, or unwrapped single-service and single-use articles.
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|
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Item No.:
36
|
|
Site:
Buffet-CREW MESS
|
|
Violation:
THE DECKHEAD MOUNTED BULBS WERE NOT ADEQUATELY SHIELDED. A GRID COVER WAS PROVIDED BUT THE HOLES WERE LARGE ENOUGH FOR GLASS TO PASS THROUGH SHOULD THE BULB BREAK INSIDE THE FIXTURE.
|
|
Recommendation:
Ensure that light bulbs are shielded, coated, or otherwise shatter-resistant in areas where there is exposed food, clean equipment, utensils, and linens, or unwrapped single-service and single-use articles.
|
|
|
Item No.:
37
|
|
Site:
Other-CREW DISHWASH
|
|
Violation:
THIS AREA WAS HOT AND HUMID.
|
|
Recommendation:
Ensure that all food preparation, warewashing, and toilet rooms have sufficient ventilation to keep them free of excessive heat, steam, condensation, vapors, obnoxious odors, smoke, and fumes.
|
|
|
Item No.:
38
|
|
Site:
Other-MAIN DINING ROOM WINE CELLAR
|
|
Violation:
THE ICE MACHINE WAS POSTED 'NOT IN USE'. THE ICE MACHINE WAS USED FOR STORAGE OF MISCELLANEOUS ITEMS.
|
|
Recommendation:
Ensure that only articles necessary for the food service operation are stored in food preparation, food storage, and warewashing areas.
|
|
|
Item No.:
38
|
|
Site:
Other-SAN MARCO DINING ROOM-MAIN DINING ROOM
|
|
Violation:
THE LOCKER USED TO STORE CLEANING MATERIALS AND CHEMICALS WAS NOT LABELED. THIS ROOM HAD EXCESS FOOD SERVICE EQUIPMENT AND NUMEROUS ITEMS THAT APPEARED TO BE UNNECESSARY.
|
|
Recommendation:
Ensure that maintenance tools such as mops, brooms, and similar items are stored in a designated locker so they do not contaminate food, food-contact surfaces of utensils, and equipment, linens, and single-service and single-use articles. Ensure that only articles necessary for the food service operation are stored in food preparation, food storage, and warewashing areas.
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|
|
Item No.:
41
|
|
Site:
Ventilation-INSPECTION AND MAINTENANCE PLAN
|
|
Violation:
THE VESSEL DID NOT HAVE A WRITTEN INSPECTION, CLEANING, AND MAINTENANCE PLAN.
THIS IS A NEW REQUIREMENT IN THE 2005 VSP MANUAL.
|
|
Recommendation:
Ensure that the vessel has a written inspection, cleaning, and maintenance plan for the heating, ventilation, and air conditioning systems in accordance with manufactures recommendations and industry standards.
|
|