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Item No.:
08
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Site:
DO NOT USE (whirlpool/spa)-DECK 8 AFT WHIRLPOOL MECHANICAL ROOM
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Violation:
THE BACKFLOW PREVENTER ON THE POTABLE WATER LINE FOR THE AFT WHIRLPOOL WAS LEAKING.
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Recommendation:
Replace this faulty backflow prevention device.
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Item No.:
16
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Site:
Provisions-
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Violation:
THE TOP LAYER OF RECENTLY PROVISIONED MILK AND BUTTER MEASURED 56F AT 1130 AM. THESE ITEMS WERE STILL LOCATED ON PALLETS IN THE CORRIDOR AND WRAPPED IN PLASTIC. MILK CONTAINERS LOCATED IN THE CENTER OF THE PALLET MEASURED 45F. STAFF STATED THAT THESE ITEMS WERE BROUGHT ON THE VESSEL LESS THAN AN HOUR PRIOR, HOWEVER THEY WERE NOT PLACED DIRECTLY IN A REFRIGERATION UNIT. STAFF IMMEDIATELY MOVED THE PALLETS TO THE REFRIGERATION UNITS AND SEPARATED THE OUT OF TEMPERATURE ITEMS FOR RAPID COOLING.
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Recommendation:
Ensure that receiving temperatures are as follows: (1) Refrigerated, potentially hazardous food shall be at a temperature of 7C (45F) or below when received. (3) Potentially hazardous food that is cooked and received hot shall be at a temperature of 60C (140F) or above. (4) A food that is labeled frozen and shipped frozen by a food-processing plant shall be received frozen. (5) Upon receipt, potentially hazardous food shall be free of evidence of previous temperature abuse.
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Item No.:
19
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Site:
Galley-CREW MESS SERVICE LINE
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Violation:
A SERVING UTENSIL WAS PLACED INSIDE OF A PAN OF SLICED TOMATOES, CONTACTING THE FOOD ITEM. THIS WAS A SELF SERVICE BUFFET LINE. THE ITEM WAS DISCARDED AND A LONGER SERVING UTENSIL WAS PLACED IN THE NEW PAN.
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Recommendation:
During pauses in food preparation or dispensing, ensure that food preparation and dispensing utensils are stored: (1) In the food with their handles above the top of the food and the container.
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Item No.:
20
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Site:
Galley-PORT AND STD GRILLS
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Violation:
CORROSION WAS OBSERVED ON THE FLAT TOP GRILLS. THESE GRILLS WERE ALSO VERY 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
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Site:
Buffet-SANDWICH BUFFET LINE
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Violation:
SOFT SEALANT WAS NOTED ON THE FOOD CONTACT SURFACE OF TWO SLICERS.
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Recommendation:
Remove the soft sealant and replace with a hard, durable food grade sealant.
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Item No.:
20
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Site:
Galley-POTWASH
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Violation:
BROKEN WIRE BANDS AND TAPE WAS NOTED ON ONE LARGE WIRE WHISK, MAKING CLEANING DIFFICULT. THIS WHISK WAS STORED AS SOILED, IMPLYING THAT IT HAD BEEN PREVIOUSLY USED. THIS WAS DISCARDED DURING THE INSPECTION.
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Recommendation:
Ensure that multiuse food-contact surfaces are: (1) Smooth; (2) Free of breaks, open seams >1 mm (1/32 inch), cracks, chips, inclusions, pits, and similar imperfections; (3) Free of sharp internal angles, corners, and crevices; (4) Finished to have smooth welds and joints; and (5) Accessible for cleaning and inspection by one of the following methods without being disassembled, by disassembling without the use of tools, or by easy disassembling with the use of handheld tools commonly available to maintenance and cleaning personnel such as screwdrivers, pliers, open-end wrenches, and Allen wrenches.
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Item No.:
21
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Site:
Buffet-ALL SERVICE LINES
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Violation:
THE ELECTRICAL LINE ON EACH OF THE FOUR ALTO SHAAM UNITS ON THE BUFFET SERVICE LINES WERE IN POOR REPAIR, 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.:
21
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Site:
Buffet-AFT SALAD BAR
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Violation:
NUMEROUS PASSENGER SERVING TRAYS WERE CHIPPED ALONG THE EDGE, 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.:
21
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Site:
Galley-CENTER GALLEY
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Violation:
A LOOSE PROFILE STRIP WAS LOCATED ALONG THE LEFT SIDE OF THE DUAL FRYER COUNTER IN THE HOT GALLEY, MAKING CLEANING DIFFICULT.
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Recommendation:
Reattach the loose profile strip.
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Item No.:
21
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Site:
Galley-
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Violation:
THE DOORS ON MANY UNDERCOUNTER REFRIGERATORS DID NOT SEAL TIGHTLY ALONG THE BOTTOM HALF.
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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.:
22
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Site:
Galley-GLASSWASH MACHINE
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Violation:
PLASTIC CUPS WERE COMING OUT OF THE GLASSWASH MACHINE UPRIGHT CONTAINING WATER. THESE PLASTIC CUP WERE PLACED ON PLASTIC RACKS MADE FOR FLATWARE.
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Recommendation:
Ensure that soiled items to be cleaned in a warewashing machine are loaded into racks, trays, or baskets or onto conveyors in a position that: (1) Exposes the items to the unobstructed spray from all cycles; and (2) Allows the items to drain.
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Item No.:
22
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Site:
Galley-POTWASH
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Violation:
THE FINAL SANITIZING SPRAY ON THE FLIGHT TYPE POT WASH MACHINE WAS NOT WORKING AT 0830. ONLY A VERY SMALL AMOUNT OF WATER WAS OBSERVED COMING OUT OF THE SPRAY NOZZLES. THIS WATER WAS NOT PRESSURIZED AND WAS ONLY DRIPPING ONTO THE POT SURFACE. THIS AREA HAD BEEN IN ACTIVE USE SINCE 0700. STAFF STOPPED THE OPERATION OF THE UNIT AND STATED THAT ALL PREVIOUSLY WASHED POT WOULD BE RE-WASHED.
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Recommendation:
Ensure that warewashing equipment is maintained in good repair and proper adjustment including: (1) Being maintained in a state of repair and condition that meets the standards of the materials, design, and construction of these guidelines; and (2) Maintaining water pressure, and water temperature measuring devices in good repair and ensuring their accuracy within the intended range of use.
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Item No.:
24
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Site:
Galley-POTWASH
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Violation:
THE FINAL SANITIZING SPRAY ON THE FLIGHT TYPE POT WASH MACHINE MEASURED 150F AT THE POT SURFACE AT 0830. THE SPRAY WAS NOT CONSISTENT AND WAS VERY WEAK. ONLY SMALL AMOUNTS OF WATER DRIPPED ONTO THE POT SURFACE. THE TEMPERATURE GAUGE ON THE MACHINE READ 220F, HOWEVER STEAM WAS NOT OBSERVED IN THE AREA. THIS AREA HAD BEEN IN ACTIVE USE SINCE 0700.
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Recommendation:
Ensure that water temperature measuring devices: (1) That are scaled in Celsius or dually scaled in Celsius and Fahrenheit are designed to be accurate to 1.5C in the intended range of use. (2) That are scaled only in Fahrenheit are designed to be accurate to 3F in the intended range of use. In a mechanical operation, ensure that the temperature of the fresh hot water sanitizing rinse as it enters the manifold is not more than 90C (194F), or less than: (1) For a stationary rack, single temperature machine, 74C (165F); or (2) For all other machines, 82C (180F); or (3) A utensil surface temperature of 71C (160F) as measured by an irreversible registering temperature indicator shall be achieved. (4) The maximum temperature of 90C (194F), does not apply to the high pressure and temperature systems with wand-type, hand-held, spraying devices used for the in-place cleaning and sanitizing of equipment such as meat saws.
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Item No.:
24
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Site:
Bar-PIAZZA CAFE
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Violation:
THE SANITIZING SOLUTION FOR THE THEE BUCKET SYSTEM MEASURED GREATER THAN 200 PPM.
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Recommendation:
Ensure that a chlorine solution used as a sanitizing solution has a concentration between 50 mg/L (ppm) and 200 mg/L (ppm).
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Item No.:
26
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Site:
Galley-CENTER CLEAN PLATE STORAGE
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Violation:
NUMEROUS SOILED PLATES WERE 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.:
26
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Site:
Galley-CENTER CLEAN PLATE STORAGE
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Violation:
THE PREPARATION COUNTER TOP THAT WAS USED FOR THE STORAGE OF CLEAN PLATES WAS SOILED WITH DUST AND DEBRIS.
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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:
Galley-PASTRY
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Violation:
THE BLAST CHILLER GASKET WAS SLIGHTLY SOILED.
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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:
Bar-SUPPER CLUB BAR COUNTER TOP
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Violation:
SEVERAL WINE GLASSES WERE NOT STORED COVERED OR INVERTED. THIS AREA WAS NOT IN USE DURING THE INSPECTION.
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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.:
28
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Site:
Galley-CENTER CLEAN PLATE STORAGE
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Violation:
SEVERAL STACKS OF PLATES WERE NOT STORED COVERED OR INVERTED.
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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.:
28
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Site:
Buffet-CREW MESS BEVERAGE LINE
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Violation:
SEVERAL PLASTIC CUPS WERE WET STACKED AND PLACED OUT FOR SERVICE.
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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.:
29
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Site:
Other-GARBAGE ROOM
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Violation:
A MOP WAS NOTED IN THE HANDWASH SINK.
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Recommendation:
Ensure that handwashing facilities are used for no other purpose and are accessible at all times.
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Item No.:
29
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Site:
Buffet-BUFFET SERVICE LINES
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Violation:
FOOD DEBRIS WAS FOUND IN THE SINK OF TWO HANDWASH STATIONS.
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Recommendation:
Ensure that handwashing facilities are used for no other purpose and are accessible at all times.
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Item No.:
30
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Site:
Galley-FEMALE TOILET
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Violation:
THE DOOR DID NOT FULLY CLOSE FOR THE FEMALE TOILET LOCATED INSIDE THE LIDO GALLEY.
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Recommendation:
Ensure that toilet rooms are completely enclosed and shall have tight-fitting, self-closing doors which shall be kept closed except during cleaning or maintenance.
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