|
|
|
Item No.:
33
|
|
Site:
Galley-Deck 6 Pasta Staton and Soup Station
|
|
Violation:
Loose sealant was noted on the bulkhead next to and behind the tilt pans and kettles, 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.
|
|
|
Item No.:
20
|
|
Site:
Food Service General-
|
|
Violation:
Slotted fasteners were noted in the ice/water contact area of the upper compartment of the ice machines, making cleaning difficult.
|
|
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. Replace these fasteners with smooth, low-profile non-corroding fasteners.
|
|
|
Item No.:
33
|
|
Site:
Other-Palm Dining Room Port Forward
|
|
Violation:
Items were stored on the deck in the table linen room, making the deck difficult to clean. A large amount of dust was noted on the deck.
|
|
Recommendation:
Do not store items on the deck. Clean the deck.
|
|
|
Item No.:
28
|
|
Site:
Galley-Deck 5 Potwash Clean Storage Area
|
|
Violation:
Ladles and cooking utensils were not stored protected.
|
|
Recommendation:
Store these items covered or otherwise protected.
|
|
|
Item No.:
33
|
|
Site:
Buffet-Crew Mess
|
|
Violation:
Gaps were noted along the bottom of the soiled drop-off cabinets at the deck juncture, 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.
|
|
|
Item No.:
27
|
|
Site:
Buffet-Crew Mess
|
|
Violation:
The technical space for cold station 5182 A was soiled.
|
|
Recommendation:
Ensure that nonfood-contact surfaces of equipment are kept free of an accumulation of dust, dirt, food residue, and other debris.
|
|
|
Item No.:
33
|
|
Site:
Galley-
|
|
Violation:
Loose sealant was noted on the bulkhead behind the tilt pan, 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.
|
|
|
Item No.:
33
|
|
Site:
Buffet-Cafe Caribe
|
|
Violation:
Recessed and missing grout was noted at the deck surface in front of the grill, 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.
|
|
|
Item No.:
19
|
|
Site:
Buffet-Cafe Caribe
|
|
Violation:
A few tong handles were noted in contact with food.
|
|
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. During pauses in food preparation or dispensing, ensure that food preparation and dispensing utensils are stored: (3) On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are frequently cleaned and sanitized at least every four hours.
|
|
|
Item No.:
16
|
|
Site:
Buffet-Cafe Caribe - Front Station
|
|
Violation:
Items stored in the undercounter refrigeration units had 7-day discard labels. Per the time as a public health control plan, these items were on time control.
|
|
Recommendation:
Remove the 7-day discard labels when foods are placed on time control. If time only, rather than time in conjunction with temperature, is used as the public health control for a working supply of potentially hazardous food before cooking, or for ready-to-eat potentially hazardous food that is displayed or held for service for immediate consumption, ensure that (1) The food is marked or otherwise identified to indicate the time that is 4 hours past the point in time when the food is removed from temperature control; (2) The food is cooked and served, served if ready-to-eat, or discarded, within 4 hours from the time when the food is removed from temperature control; and (3) The food in unmarked containers or packages or marked to exceed a 4 hour limit is discarded.
|
|
|
Item No.:
33
|
|
Site:
Buffet-Cafe Caribe - Coffee Station
|
|
Violation:
A short section of coving at the deck-counter juncture was missing, 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. Ensure that bulkhead and deck junctures are coved (including galleys, pantries, deck/counter junctures at buffets, bars, waiter stations, and dining room work counters).
|
|
|
Item No.:
21
|
|
Site:
Buffet-Cafe Caribe - Coffee Station
|
|
Violation:
The front of the service counter had broken and chipped corners, making cleaning difficult.
|
|
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.
|
|
|
Item No.:
26
|
|
Site:
Buffet-Cafe Caribe - Flatware Rolling Station
|
|
Violation:
A few pieces of previously cleaned flatware were found soiled with food debis. All of the racks were returned to the dishwash area for cleaning.
|
|
Recommendation:
Ensure that food-contact surfaces of equipment and utensils are clean to sight and touch.
|
|
|
Item No.:
21
|
|
Site:
Galley-Deck 14 Galley
|
|
Violation:
Loose gaskets were noted on the doors of the hot holding unit, impeding door operation.
|
|
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.
|
|
|
Item No.:
29
|
|
Site:
Galley-Deck 15 Galley
|
|
Violation:
A staff member was observed rinsing a rag in the handwash sink.
|
|
Recommendation:
Ensure that handwashing facilities are used for no other purpose and are accessible at all times.
|
|
|
Item No.:
08
|
|
Site:
Galley-Deck 14 Galley
|
|
Violation:
An air-gap was not provided at the drain line for the backflow prevention device in the hood cleaning cabinet.
|
|
Recommendation:
Ensure that an air gap is provided between the drain line of the backflow protection device and the waste water system.
|
|
|
Item No.:
08
|
|
Site:
Potable Water-
|
|
Violation:
The air-gaps used to protect the potable water supply were not listed in the comprehensive cross-connection control program.
|
|
Recommendation:
Ensure that the cross-connection control program includes at minimum: a complete listing of cross-connections and the backflow prevention method/device for each, so that there is a match to the plumbing system component and location, and an inspection frequency. Ensure that air-gaps are included in the listing.
|
|
|
Item No.:
08
|
|
Site:
Potable Water-
|
|
Violation:
The evapoartor lines to the mineralizers and from the mineralizers to the halogen injection point were stripped blue.
|
|
Recommendation:
Provide a secondary color on these lines to distinguish them from potable water lines or remove the blue stripes from these lines.
|
|
|
Item No.:
16
|
|
Site:
Room Service-Bell Box
|
|
Violation:
The bulk boxes of milk and cream in the bulk dispensers were on time as a public health control. The milk and cream in the opened boxes were tested at 40F and 44F, respectively. Per the staff, these units were placed on time control as a double safety measure. In addition to the opened boxes, each unit had an unopened box of cream or milk. The discard time was 6 minutes away and per the staff, they had no plans to discard the unopened boxes of cream and milk.
|
|
Recommendation:
Do not place unopened boxes of milk or cream in these units on time control unless they are to be discarded within 4 hours. If time only, rather than time in conjunction with temperature, is used as the public health control for a working supply of potentially hazardous food before cooking, or for ready-to-eat potentially hazardous food that is displayed or held for service for immediate consumption, ensure that (1) The food is marked or otherwise identified to indicate the time that is 4 hours past the point in time when the food is removed from temperature control; (2) The food is cooked and served, served if ready-to-eat, or discarded, within 4 hours from the time when the food is removed from temperature control; and (3) The food in unmarked containers or packages or marked to exceed a 4 hour limit is discarded. Ensure that written procedures to ensure compliance with these guidelines is maintained on the vessel and made available to the VSP, upon request.
|
|