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Item No.:
20
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Site:
Buffet-Staff Mess
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Violation:
The plastic bottom of the inside of the microwave was cracked, 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.:
30
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Site:
Preparation Room-
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Violation:
The paper towel dispenser at the handwash sink was empty. This was corrected during the inspection.
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Recommendation:
Ensure that a handwashing facility includes a sink, soap dispenser, single-use towels dispenser, and waste receptacle.
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Item No.:
22
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Site:
Galley-Deck 3 Dishwash Area
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Violation:
The final rinse temperature gauge on the in-use conveyor dishwash machine was not reading correctly. The gauge was reading between 172 and 178 degrees F, while the actual final rinse temperature at the plate surface was measured at over 170 degrees F.
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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.:
21
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Site:
Galley-Deck 4 Dishwash Area
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Violation:
Several waiter trays were chipped on the outside edge. In addition, the rubber linings along the outside edge were peeling, making cleaning difficult.
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Recommendation:
Ensure that nonfood-contact surfaces of equipment and utensils are designed and constructed to be durable and to retain their characteristic qualities under normal use conditions.
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Item No.:
34
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Site:
Galley-Deck 4 Sauce Station
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Violation:
There was a leak at the faucet in the sauce station.
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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.:
21
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Site:
Galley-Pastry
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Violation:
The fabric insulation on the glass on the pastry oven was loose and peeling, 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.:
26
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Site:
Buffet-Staff Mess
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Violation:
A makeshift plastic insert inside the microwave was soiled on both sides.
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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.:
34
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Site:
Galley-Portifino's
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Violation:
There was a leak at the wash sink faucet.
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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.:
22
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Site:
Galley-Chops
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Violation:
There was no data plate on the dishwash machine.
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Recommendation:
Ensure that warewashing machines are provided with an easily accessible and readable data plate affixed to the machine by the manufacturer that indicates the machine's design and operating specifications including the: (1) Temperatures required for washing, rinsing, and sanitizing; (2) Pressure required for the fresh water sanitizing rinse; and (3) Conveyor speed for conveyor machines or cycle time for stationary rack machines.
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Item No.:
21
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Site:
Galley-Chops
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Violation:
There was adhesive material from the missing data plate on the dishwash machine, 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.:
19
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Site:
Buffet-Windjammer
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Violation:
The serving handle for the jam was in direct contact with the food.
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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.:
22
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Site:
Galley-Windjammer - Warewash Area
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Violation:
The pressure gauge for the glasswash machine was not functional. It did not move while the machine was in use.
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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.:
21
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Site:
Bar-Safari Bar
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Violation:
The opening for the soda line was not sealed properly in the technical compartment of the bar, 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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