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Item No.:
03
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Site:
Potable Water-Bunkering Records
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Violation:
The free halogen level was not recorded within 30 minutes of the start of production.
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Recommendation:
Ensure that potable water is continuously halogenated to at least 2.0 mg/L (ppm) free residual halogen at the time of bunkering or production with an automatic halogenation device that is controlled by a flow meter.
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Item No.:
08
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Site:
Galley-
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Violation:
There was a non-continuous pressure-type backflow prevention device on the potable water supply line for the combination oven across from the walk-in cooler.
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Recommendation:
Ensure that a continuous pressure-type backflow preventer is installed when a valve is located downstream from the backflow preventer.
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Item No.:
10
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Site:
DO NOT USE (whirlpool/spa)-# 5 and # 6
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Violation:
The anti-entrapment drain cover did not cover the entire drain opening.
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Recommendation:
Ensure that anti-entrapment drain covers are properly sized and fitted to provide the intended protection.
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Item No.:
16
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Site:
Other-Johnny Rockets
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Violation:
The milk dispenser for the WMF coffee machine at the beverage station was on time control. However, it was not listed on the time as a public health control plan. Per the Food and Beverage Director, the milk dispensers are on temperature control.
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Recommendation:
Determine if the milk dispensers are on time or temperature control. If on time control, ensure that they are listed in the time as a public health control plan.
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Item No.:
16
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Site:
Other-Cafe Promenade
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Violation:
The time as a public health control plan stated that cold foods removed from refrigerators for service will be on time control. However, there were refrigeration units labeled "time" in the service area. And the plan did not mention the hot foods on time control.
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Recommendation:
Ensure that the time as a public health control plan includes a list of all refrigeration units on time control. Ensure that hot foods on time control are included in the plan.
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Item No.:
19
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Site:
Galley-Deck 4 Bakery
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Violation:
There was an open rack of unprotected bread stored next to the handwash station. Water could be splashed onto the breads when reaching for the paper towels. The storage rack was immediately relocated.
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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-Deck 3 Ice Cuber #3-8
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Violation:
There were exposed fastener threads in the food contact surface of the water bath.
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Recommendation:
Ensure that food contact equipment is maintained in a state of repair and condition that meets the materials, design, construction, and operation specifications of these guidelines.
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Item No.:
21
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Site:
Galley-Deck 3 Center Coffee Station
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Violation:
The back cover of the juice machine was missing exposing the cooling fins. The cooling fins had an accumulation of dust.
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Recommendation:
Ensure that nonfood-contact 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.:
21
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Site:
Other-Johnny Rockets Service Line
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Violation:
The coating on the non-food contact surfaces of the soda dispenser was peeling.
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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:
Other-Johnny Rockets - Grills
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Violation:
There were open voids around the grease chutes inside the drip pan housings.
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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-
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Violation:
The induction cook tops were damaged at all the buffet lines.
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Recommendation:
Repair or replace the induction cook tops as needed.
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Item No.:
21
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Site:
Other-Room Service Deck 8
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Violation:
The coating on the faucet for the tilting kettle was peeling.
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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:
Other-Cafe Promenade
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Violation:
The wooden shelves inside the storage cabinet at the beverage station were damaged.
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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.:
26
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Site:
Galley-Deck 3 Dishwash
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Violation:
There was a powder film on the interior and exterior surfaces of a few of the clean stored (brown) plate covers.
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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.:
27
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Site:
Galley-Deck 3 Pastry
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Violation:
The was a heavy biofilm accumulation on the brine line under refrigeration unit R-03-53. The underside of the unit frame was also 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.:
27
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Site:
Galley-Deck 3 Pastry
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Violation:
The non-food contact surface between the upper and lower plates of the previously cleaned pie-maker were soiled with flour.
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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-Deck 3 Center Galley Flat/Grooved Grills
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Violation:
The previously cleaned drip pan housings had some grease and debris accumulation in the sharp angles.
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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:
Other-Cafe Promenade
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Violation:
There was an excessive amount of coffee grounds inside the technical compartment of the beverage station.
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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.:
29
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Site:
Galley-Deck 4 Handwash Stations
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Violation:
The water temperature of the handwash sink next to fire locker 229, the four handwash sinks at the dishwash soiled landing, and the handwash sink at the aft end of the hot line were not at least 110F. This area was not in use at the time of the inspection.
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Recommendation:
Ensure that handwashing sinks are equipped to provide water at a temperature of at least 43C (110F) through a mixing valve or combination faucet. For handwash sinks with electronic sensors, where the user cannot make temperature adjustments, ensure that the temperature provided to the user does not exceed 52C (125F).
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Item No.:
30
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Site:
Galley-Deck 3 Soup Station
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Violation:
The handwash station soap dispenser was not working. A second handwash station was available in this area. The dispenser was replaced at the time of the inspection.
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Recommendation:
Ensure that handwashing facilities are kept clean and in good repair.
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Item No.:
33
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Site:
Galley-Deck 3 Soup Station
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Violation:
There were missing fasteners on the tilting kettle technical panel were it connects to the bulkhead.
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Recommendation:
Install low-profile fasteners as needed.
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Item No.:
33
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Site:
Buffet-Windjammer Starboard
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Violation:
The bottom of the bulkhead panels were loose.
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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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Item No.:
33
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Site:
Food Service General-Decks
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Violation:
There was no coving along the deck/bulkhead and deck/equipment junctures in the windjammer galley, buffet stations, waiter stations and beverage stations.
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Recommendation:
Ensure that bulkhead and deck junctures are coved (including galleys, pantries, deck/counter junctures at buffets, bars, waiter stations, and dining room work counters).
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Item No.:
33
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Site:
Galley-Windjammer Buffet
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Violation:
The coving was separating from the bulkhead, creating void spaces behind.
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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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Item No.:
33
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Site:
Galley-Tilting Kettles
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Violation:
There were missing fasteners on the tilting kettle technical panel were it connects to the bulkhead.
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Recommendation:
Install low-profile fasteners as needed.
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Item No.:
33
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Site:
Provisions-Dry Stores
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Violation:
The deck surface below the deck stands was soiled. This was observed in dry stores 1, 2, and the beer store.
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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
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Site:
Galley-Johnny Rockets
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Violation:
There was a loose bulkhead profile strip in the technical compartment next to the soda cabinet.
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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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Item No.:
33
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Site:
Galley-Deck 3, 4, and 5 Galley Lift Corridors
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Violation:
The vinyl deck tiles leading to the lifts to service other areas were damaged, cracked, uneven and otherwise rough. The vinyl deck tiles are not durable for the trolleys used to transport food in these corridors. This was noted on two previous inspections.
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Recommendation:
Ensure that decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas, are maintained in good repair.
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Item No.:
34
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Site:
Galley-Johnny Rockets
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Violation:
There was a leak at the steam line under the dishwash machine.
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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.:
34
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Site:
Other-Cafe Promenade
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Violation:
There was a leak at the supply line for the filter inside the technical compartment for the beverage 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.:
34
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Site:
Galley-Warewash
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Violation:
The drain line of the clean landing handwash sink was leaking.
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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.:
36
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Site:
Other-Johnny Rockets
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Violation:
There was a missing light bulb and cover above the coffee machine at the beverage station.
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Recommendation:
Replace the light bulb and cover.
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Item No.:
36
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Site:
Buffet-Windjammer Port
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Violation:
The light bulb above the toaster was not shielded or shatter-resistant.
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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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Item No.:
36
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Site:
Galley-Deck 3 Pastry - Stack Oven
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Violation:
The interior light of the bottom oven was not working. The bottom oven lights in the deck 4 (bakery) and deck 5 (pastry) stack ovens were also not functioning.
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Recommendation:
Replace the light bulbs as needed.
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Item No.:
36
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Site:
Pantry-Cafe Promenade
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Violation:
There was an insufficient amount of light behind the ice machine for cleaning purposes.
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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.:
37
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Site:
Galley-Deck 3 Vegetable/Soup Station Walk-in Refrigerator
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Violation:
There was condensate forming on the starboard deckhead above a storage rack containing a covered hotel pan. The condensate was dripping onto the pan cover. The hotel pan was relocated.
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Recommendation:
Ensure that ventilation hood systems and devices operate effectively to prevent grease and condensate from collecting on the bulkheads and deckheads and remove contaminants generated by equipment located under them.
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Item No.:
38
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Site:
Other-Johnny Rockets
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Violation:
The juice machine in the technical compartment and the soda dispenser were no longer in use.
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Recommendation:
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.:
38
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Site:
Galley-Warewash
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Violation:
There were two broom handles stored on the edge of the dishwash machine.
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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.
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