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Item No.:
16
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Site:
Galley-MAIN GALLEY - ROAST SECTION
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Violation:
THERE WAS ONE HOTEL PAN OF COOKED ARTICHOKES WITH A FOOD TEMPERATURE OF 44 F IN WALK-IN REFRIGERATOR 11-10. THE PAN WAS IMMEDIATELY REMOVED AND BLAST CHILLED.
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Recommendation:
Except during preparation, cooking, or cooling, or when time is used as the public health control, 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.:
16
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Site:
Galley-MAIN GALLEY - APPETIZER SECTION
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Violation:
SIX LARGE PANS OF PLAIN YOGURT WERE FOUND INSIDE THE BLAST CHILLER WITH TEMPERATURES OF 44-51 F. THE PANS HAD 7 DAY DISCARD LABELS WITH PREPARATION RECORDED AS 11 PM ON 4 JULY, WITH A 38 F TEMPERATURE. THE BLAST CHILLER LOG HAD A SINGLE ENTRY FOR YOGURT WITH A TIME OF 9 AM. THE UNIT WAS NOT IN CHILLING MODE WHEN OPENED. ALL PANS OF THE YOGURT WERE REMOVED AND DISCARDED. IT WAS NOT CLEAR HOW THIS YOGURT WAS MADE ONBOARD.
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Recommendation:
Ensure that proper temperature controls are in place throughout the process of preparation, cooling, and storage, with documentation supporting each. 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. Except during preparation, cooking, or cooling, or when time is used as the public health control, 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.:
20
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Site:
Galley-MAIN GALLEY - PASTRY
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Violation:
THERE WERE SOME RAISED FIBERS ALONG THE TOP SURFACE OF THE DOUGH SHEETER BELT ON THE PREPARATION COUNTER IN THE PASTRY, MAKING CLEANING DIFFICULT.
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Recommendation:
Trim all fibers which protrude from the sheeter belt surface to prevent them entering foods prepared on this belt.
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Item No.:
20
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Site:
Galley-DECK 9 LIDO GRILL
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Violation:
THE FLAT TOP GRILL SURFACE WAS SLIGHTLY PITTED, MAKING CLEANING DIFFICULT. THIS WAS NOTED ON BOTH THE PORT AND STARBOARD SIDE.
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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
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Site:
Buffet-DECK 9 LIDO GRILL PORT SIDE
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Violation:
A FEW SERVICE TRAYS WERE CHIPPED ALONG THE EDGE, CREATING A ROUGH SURFACE AND MAKING CLEANING DIFFICULT.
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Recommendation:
Replace the chipped trays with new easily cleanable trays.
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Item No.:
21
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Site:
Galley-SUPPER CLUB GALLEY
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Violation:
TWO GAPS WERE NOTED ON THE TOP PANEL OF THE SALAMANDER, MAKING CLEANING DIFFICULT.
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Recommendation:
Close the gaps on the top panel of the salamander.
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Item No.:
22
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Site:
Galley-MAIN GALLEY - POT WASH
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Violation:
THE THERMOMETER AT THE HOT WATER SANITIZING RINSE SINK DISPLAYED A WATER TEMPERATURE OF 174 F, WHILE A MANUAL WATER TEMPERATURE REGISTERED 167 F. THE SINK WAS TESTED LATER IN THE INSPECTION AND THE THERMOMETER WAS ACCURATE.
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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.
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Item No.:
24
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Site:
Galley-MAIN GALLEY - POT WASH
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Violation:
THE WATER TEMPERATURE OF THE IN-USE HOT WATER SANITIZING SINK IN THE POT WASH WAS ONLY 167 F.
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Recommendation:
In a manual operation, ensure that if immersion in hot water is used for sanitizing: (1) The temperature of the water is maintained at 77C, (171F) or above; and (2) The food-contact surface is immersed for at least 30 seconds.
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Item No.:
24
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Site:
Galley-MAIN GALLEY - POT WASH
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Violation:
THE FLIGHT-TYPE CONVEYOR POTWASH MACHINE WAS IN ACTIVE USE AND HAD A DISH SURFACE HOT WATER SANITIZING TEMPERATURE OF 148-150 F. THE MACHINE WAS REPAIRED DURING THE INSPECTION AND A RE-TEST REGISTERED 170 F AT THE DISH SURFACE.
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Recommendation:
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.:
26
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Site:
Galley-MAIN GALLEY - HOT GALLEY
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Violation:
A FEW OF THE PLATES IN THE PLATE WARMER ON THE PORT SIDE, CENTER SERVICE LINE WERE SOILED WITH FOOD RESIDUE AND OUT FOR PLATING.
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Recommendation:
Ensure that 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:
Galley-DECK 9 LIDO GRILL PORT SIDE
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Violation:
A FEW PREVIOUSLY CLEANED PLATES WERE 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:
Galley-SUPPER CLUB GALLEY
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Violation:
THE TOP OF THE SALAMANDER WAS SLIGHTLY SOILED UNDER THE GAPS IN THE TOP PANEL.
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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.:
27
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Site:
Galley-SUPPER CLUB GALLEY
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Violation:
THE TECHNICAL COMPARTMENT OF THE SALAMANDER WAS SOILED WITH GREATER THAN ONE DAYS ACCUMULATION OF GREASE AND FOOD DEBRIS. THIS AREA WAS NOT IN USE DURING THE INSPECTION.
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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-CREW GALLEY
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Violation:
THE PAPER TOWEL DISPENSER AT THE HANDWASH STATION OPPOSITE THE DISHWASH CLEAN END WAS INSTALLED ABOVE THE OVERSHELF FOR THE PREPARATION COUNTER, SUBJECTING THE SHELF TO CONTAMINATION FROM THOSE USING THE HANDWASH SINK.
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Recommendation:
Move the paper towel dispenser to a position where it is protected and does not create a condition where contamination of clean surfaces occurs from using it.
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Item No.:
29
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Site:
Pantry-DECK 8 ICE PANTRY
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Violation:
THE AUTOMATIC HANDWASH STATION WAS NOT WORKING DURING THE INSPECTION. ONLY ONE HANDWASH STATION WAS LOCATED IN THIS AREA. STAFF STATED THAT THE BATTERY FOR THE AUTOMATIC SENSOR HAD FAILED.
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Recommendation:
Ensure that each food preparation area, bar, warewashing area, and garbage-processing area has at least one handwashing facility located in it. Repair the sensor.
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Item No.:
33
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Site:
Pantry-DECK 8 ICE PANTRY
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Violation:
A GAP WAS NOTED BETWEEN THE ACCESS HATCH AND THE DECKHEAD, MAKING CLEANING DIFFICULT.
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Recommendation:
Close the gap between the access hatch and the deckhead.
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Item No.:
33
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Site:
Galley-DECK 9 LIDO WALK-IN REFRIGERATOR 93-10
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Violation:
A LARGE HOLE WAS NOTED ON THE DECKHEAD, MAKING CLEANING DIFFICULT. STAFF STATED THAT A LIGHT WAS RECENTLY REMOVED FROM THE AREA CREATING THE HOLE.
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Recommendation:
Repair the hole in the deckhead.
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Item No.:
33
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Site:
Galley-MAIN GALLEY - HOT GALLEY
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Violation:
SOME OF THE DECK TILES IN THE CENTER HOT GALLEY SECTION HAD RECESSED TILE GROUT, MAKING THE DECK DIFFICULT TO CLEAN.
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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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