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Item No.:
33
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Site:
Galley-Main Galley
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Violation:
A small amount of recessed grout was found between deck tiles inside Walk-in Refrigerator #38
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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-Main Galley
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Violation:
A small amount of recessed grout was found between deck tiles inside Walk-in Refrigerator #34
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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.:
27
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Site:
Galley-Golden Hot Line (Forward)
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Violation:
The top surface of the small salamander oven was soiled with old food debris. This area was previously cleaned.
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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.:
21
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Site:
Galley-Golden Hot Line (Forward)
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Violation:
The pipe insulation in the technical compartment of the bain marie was deteriorating, 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.:
33
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Site:
Galley-Golden Hot Line
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Violation:
The bulkhead beneath the flat-top grill was soiled. This area was previously cleaned.
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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-Golden Hot Line
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Violation:
The deck beneath the grill and the small preparation table was soiled with greater than one day's accumulation of dirt and debris.
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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.:
21
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Site:
Galley-Golden Hot Line
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Violation:
The pipe insulation in the technical compartment beneath the center bain marie was deteriorated, 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.:
27
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Site:
Galley-Golden Hot Line
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Violation:
The edge of the preparation counter adjacent to the center bain marie top was soiled. This area was previously cleaned.
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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.:
33
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Site:
Galley-Golden Hot Line
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Violation:
The deck at the bottom of the technical compartment of the center bain marie was soiled with greater than one day's accumulation of dirt and debris.
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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-Center Galley
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Violation:
Some recessed grout was noted between deck tiles in this area.
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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-Center Galley
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Violation:
The decks under some preparation counters were soiled with old dirt and debris.
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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.:
21
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Site:
Galley-Center Galley
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Violation:
The rear panel to the technical compartment of one of the lower combination ovens was not securely fastened.
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Recommendation:
Secure the rear panel.
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Item No.:
21
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Site:
Galley-Center Galley
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Violation:
There was loose gasket material at the top of the steam kettle (second from the port side)
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Recommendation:
Reattach the loose gasket.
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Item No.:
21
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Site:
Galley-Silver Hot Line
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Violation:
Some of the pipe insulation inside the technical compartment of the bain marie was loose, 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.:
33
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Site:
Galley-Silver Hot Line
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Violation:
A few of the deck tiles at the edge of the scuppers were cracked, making cleaning difficult.
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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-Bakery
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Violation:
There was a small amount of recessed grout as well as loose and missing deck tiles inside Walk-in Refrigerator #30.
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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.:
22
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Site:
Galley-Silver Dishwash Area
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Violation:
Two of the side final rinse spray nozzles on the in-use conveyor dishwasher were clogged.
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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-Silver Dishwash Area
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Violation:
The final rinse temperature of the in-use conveyor dishwasher was measured well below 160 F at the plate surface using two different types of maximum-registering thermometers and heat sensitive tape. In addition, the final rinse water reservior was measured at 151F.
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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.:
27
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Site:
Other-Main Dining Room-Golden (Forward/Port Beverage Station)
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Violation:
A dark brown liquid was found inside the technical compartment beneath the beverage station. This item was corrected.
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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.:
33
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Site:
Other-Main Dining Room-Golden (Forward)
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Violation:
The deck next to the waiter station was soiled.
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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:
Other-Main Dining Room (Silver)
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Violation:
The technical compartment beneath the juice machine was soiled and had standing liquid on the back side of the drain combing.
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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.:
21
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Site:
Other-Main Dining Room (Silver)
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Violation:
The laminate surfaces on the base panel of several of the waiter stations was deteriorating, making cleaning difficult.
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Recommendation:
Repair the laminate surfaces to facilitate easy cleaning.
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Item No.:
19
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Site:
Provisions-Dry Storage
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Violation:
A large bag of sugar was found with an greasy substance on the exterior of the bag. It could not be determined if the material had contacting the sugar inside the bag. The sugar was discarded.
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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.:
19
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Site:
Provisions-Vegetable Freezer
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Violation:
A few vegetables were found uncovered, exposed to potential contamination. These items were discarded.
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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.:
33
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Site:
Preparation Room-Meat Preparation Room
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Violation:
A loose profile strip was found at the door frame to this room.
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Recommendation:
Repair the loose profile strip.
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Item No.:
34
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Site:
Galley-Walk-in Refrigeration Room 50
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Violation:
The condenser unit was in defrost stage and liquid was dripping from the upper coil chamber onto the drain trough lip below. The liquid was splashing onto the adjacent, wheeled trolley containing covered hotel pans. The liquid was also pooling on the deck below. The trolley was relocated.
The dripping and splashing situation was observed in the other lido galley walk-in units as well. Some units had deck mounted storage racks. For these units, the individual storage containers were relocated.
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Recommendation:
Extend the drain trough to prevent the condensate from dripping onto the hotel pans.
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Item No.:
36
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Site:
Galley-Stack Oven
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Violation:
The interior lights in the top two ovens were not working.
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Recommendation:
Replace the lights as needed.
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Item No.:
27
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Site:
Galley-Tilting Kettle Technical Cabinet E09.71 and E9-15
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Violation:
The underside of the cabinet, as well as the adjacent piping and bulkhead, had a heavy accumulation of grease and dust.
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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-Tilting Kettle Technical Cabinet E9-15
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Violation:
There was a leak in the pipe connection under the cabinet.
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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.:
33
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Site:
Galley-Port Coffee Station (FSD 9.056)
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Violation:
There was a heavy accumulation of dirt, debris, and food matter in the corner deck/bulkhead junctures behind the rear stainless steel support leg plates.
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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.:
16
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Site:
Galley-Time as a Public Health Control Plan
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Violation:
The hot holding cabinets were not labeled as time control and were not listed in the plan as being on time control. Per staff, all the hot holding cabinets are on time control. There were logs for the food in the units indicating temperature when the food was placed in the unit and the times the food items were to be discarded.
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Recommendation:
Label the hot holding cabinets as "Time Control" and include them in the Time as a Public Health Control Plan.
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Item No.:
33
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Site:
Buffet-Lido Seating Area
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Violation:
The deck/counter junctures of the wait stations were not coved.
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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.:
16
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Site:
Buffet-Lido Seating Area
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Violation:
The aft center cold top under counter refrigeration unit was not listed in the time as a public health control plan. Per staff the unit was on time control. The door was not labeled as being listed under time control.
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Recommendation:
Include the cold top under counter refrigeration units in the Time as a Public Health Control Plan.
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Item No.:
33
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Site:
Galley-Supper Club
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Violation:
The deck below the clean storage rack was soiled with food material and other debris.
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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-Supper Club
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Violation:
The deck of the walk-in refrigerator was soiled with food material and other debris.
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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.:
36
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Site:
Bar-Pool Bars
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Violation:
The cool touch fluorescent bulbs in the string lights were not shielded, coated, or otherwise 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.:
08
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Site:
Potable Water-Cross-connection Control Plan
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Violation:
The testable backflow prevention device in the crew galley hood cleaning cabinet was not the unit identified in the cross-connection control plan.
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Recommendation:
Ensure that the cross-connection control program includes a complete listing of cross-connections and the backflow prevention method/device for each.
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Item No.:
08
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Site:
Potable Water-Cross-connection Control Plan
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Violation:
There were no test results for any of the testable hood cleaning cabinet backflow prevention devices. All other testable device results were recorded.
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Recommendation:
Ensure that backflow prevention devices requiring testing are inspected and tested annually and that the test results showing the pressure differences are maintained for each device.
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Item No.:
27
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Site:
Galley-
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Violation:
The underside of a few under counter refrigeration units was soiled with grease and dust accumulation.
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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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