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Item No.:
33
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Site:
Food Service General-
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Violation:
Recessed deck grout was noted in a number of areas, making cleaning difficult. The deck was soiled and wet between deck tiles where the grout was recessed.
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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. 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:
Other-Dining Rooms
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|
Violation:
The light levels at the wait stations could not be increased to 220 lux.
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|
Recommendation:
Ensure that the light intensity is at least 220 Lux (20 foot candles) in bars and at dining room waiter stations during periods of cleaning.
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Item No.:
20
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Site:
Food Service General-
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Violation:
Sikaflex 221 was used on the back plate of the slicers and inside the ice machines. The manufacturer's specification sheet for this produced stated "NSF-approved for incidental food contact and potable water. Black and white only". The product that was used on the vessel appeared to be grey in color. Per NSF (National Sanitation Foundation), incidental food contact applies to floors, walls and ceilings.
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|
Recommendation:
Do not use this product on food contact surfaces. 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. Ensure that food-contact surfaces of food equipment complies with American National Standards Institute (ANSI) or other internationally accredited food-equipment sanitation standards for materials, design, and construction.
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Item No.:
20
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Site:
Food Service General-
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|
Violation:
Slotted fasteners were noted in the ice/water contact surfaces of the upper compartments of ice machines, making cleaning difficult. Excess sealant was noted in the left ice machine on the port side of the main galley.
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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.:
20
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Site:
Food Service General-
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Violation:
Holes were noted between the technical compartment and ice bin of the ice machines. This was a manufacturer's defect.
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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. Ensure that multiuse food-contact surfaces are: (1) Smooth; (2) Free of breaks, open seams >1 mm (1/32 inch), cracks, chips, inclusions, pits, and similar imperfections; (3) Free of sharp internal angles, corners, and crevices; (4) Finished to have smooth welds and joints; and (5) Accessible for cleaning and inspection by one of the following methods without being disassembled, by disassembling without the use of tools, or by easy disassembling with the use of handheld tools commonly available to maintenance and cleaning personnel such as screwdrivers, pliers, open-end wrenches, and Allen wrenches.
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Item No.:
16
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Site:
Food Service General-
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|
Violation:
While the time control plan indicated that time started when foods were removed from the source refrigeration unit it did not specify which refrigeration units were under time control. This was corrected during the inspection.
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Recommendation:
Ensure that all of the refrigeration units under time control are appropriately labeled. Ensure that all of the refrigeration units under time control are listed in the time control plan. 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.
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Item No.:
21
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Site:
Galley-Hot Galley Center
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|
Violation:
The left door seal at the 2-door undercounter refrigeration unit did not properly seal. This unit was to the right of the preparation sink.
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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.:
27
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|
Site:
Galley-Hot Galley
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|
Violation:
The bottom door frames of the ovens were heavily 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.:
21
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Site:
Galley-Hot Galley
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|
Violation:
A severe dent was noted in the right lower corner of the right tilt pan.
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|
Recommendation:
Repair this unit. 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.:
21
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Site:
Galley-Sauce Area
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|
Violation:
The foil pipe wrap was peeling and difficult to clean.
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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.:
27
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Site:
Galley-Sauce Area
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|
Violation:
The pipe wrap was 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.:
21
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|
Site:
Galley-Sauce Area
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|
Violation:
The bottom panel of the left tilt pan control box was severely damaged, 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.:
27
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|
Site:
Galley-Sauce Area
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|
Violation:
The area under the tilt pan station was slightly 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.:
33
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|
Site:
Other-Dining Room
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|
Violation:
The carpeting was wet in the revolving door entrance to the dining room.
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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-Pastry
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|
Violation:
The deck was soiled in the technical area of refrigeration unit R3-23. The deck drain under the dipper well 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:
Galley-Pastry
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|
Violation:
Missing and broken deck tiles were noted on either side of the door of the walk-in freezer.
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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.:
26
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|
Site:
Galley-Potwash
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|
Violation:
A sticky label residue was noted on the new cone colanders that were stored as clean.
|
|
Recommendation:
Ensure that food-contact surfaces of equipment and utensils are clean to sight and touch.
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Item No.:
20
|
|
Site:
Galley-Potwash
|
|
Violation:
Several severely damaged pieces of cooking equipment were noted. These items included cone colander and a whisk.
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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. Ensure that multiuse food-contact surfaces are: (1) Smooth; (2) Free of breaks, open seams >1 mm (1/32 inch), cracks, chips, inclusions, pits, and similar imperfections; (3) Free of sharp internal angles, corners, and crevices; (4) Finished to have smooth welds and joints; and (5) Accessible for cleaning and inspection by one of the following methods without being disassembled, by disassembling without the use of tools, or by easy disassembling with the use of handheld tools commonly available to maintenance and cleaning personnel such as screwdrivers, pliers, open-end wrenches, and Allen wrenches.
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Item No.:
37
|
|
Site:
Galley-Atlantic Warewash
|
|
Violation:
Condensate was noted on the deckhead. Hot humid air was not adequately captured by the hood over the dishwash machine.
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|
Recommendation:
Ensure that ventilation hood systems and devices are sufficient in number and capacity to prevent grease or condensation from collecting on bulkheads and deckheads. Ensure that all food preparation, warewashing, and toilet rooms have sufficient ventilation to keep them free of excessive heat, steam, condensation, vapors, obnoxious odors, smoke, and fumes.
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Item No.:
30
|
|
Site:
Galley-Men's Toilet Room
|
|
Violation:
A "wash hands often" sign was not posted over the handwash station. A "wash hands after using the toilet" sign was not posted on the bulkhead adjacent to the toilet door.
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|
Recommendation:
Ensure that a sign stating "WASH HANDS OFTEN" in a language that the food employees understand is posted over handwashing sinks. Ensure that signs are conspicuously posted on the bulkhead adjacent to the door of the toilet, reading "WASH HANDS AFTER USING TOILET " in a language that the food employees understand.
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Item No.:
27
|
|
Site:
Galley-Toast Station
|
|
Violation:
The bottom of the bread warmer was soiled with food residue.
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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
|
|
Site:
Other-Pacific Dining Room
|
|
Violation:
Gaps and seams were noted along the decorative features of the wait stations near the deck, making cleaning difficult.
|
|
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
|
|
Site:
Other-Pacific Dining Room-Wait Stations
|
|
Violation:
The deck tiles were not level with the cove base, making cleaning difficult. An excessive amount of water was noted on the deck.
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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. 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
|
|
Site:
Other-Pacific Wine Cellar
|
|
Violation:
Cardboard boxes were used for storing wine bottles. The boxes were absorbent and difficult to clean.
|
|
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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|
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Item No.:
34
|
|
Site:
Galley-Potwash
|
|
Violation:
Two leaks were noted under the 3-compartment sink. These leaks appeared to be from the steam line.
|
|
Recommendation:
Ensure that a plumbing system in a food area is maintained in good repair.
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|
Item No.:
33
|
|
Site:
Galley-Potwash
|
|
Violation:
The water supply line for the detergent dispenser was on the deck, making cleaning difficult. This was corrected.
|
|
Recommendation:
Ensure that exposed utility service lines and pipes, including lines for fire detection and protection systems, are installed so they do not obstruct or prevent cleaning.
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|
|
Item No.:
20
|
|
Site:
Galley-
|
|
Violation:
An excessive amount of ice was noted in undercounter refrigeration unit R10.
|
|
Recommendation:
Ensure that this unit is defrosted properly.
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|
|
Item No.:
33
|
|
Site:
Galley-Dishwash
|
|
Violation:
The electrical conduit for the detergent dispenser was in the deck sink, making cleaning difficult.
|
|
Recommendation:
Ensure that exposed utility service lines and pipes, including lines for fire detection and protection systems, are installed so they do not obstruct or prevent cleaning.
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|
|
Item No.:
33
|
|
Site:
Buffet-Crew Mess
|
|
Violation:
The cove base under the juice dispenser was corroded, 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.
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|
|
Item No.:
19
|
|
Site:
Buffet-Crew Mess
|
|
Violation:
The bread was in a covered container but not under a sneeze guard. The tongs for dispensing the bread was not protected.
|
|
Recommendation:
Ensure that food on display is protected from contamination by the use of packaging; counter, service line, or salad bar food guards; display cases; or other effective means. Ensure that each self-service food dispensing utensil is covered or located beneath shielding during service.
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|
|
Item No.:
19
|
|
Site:
Buffet-Petty Officer's Mess
|
|
Violation:
The serving tongs were located forward of the sneeze guard.
|
|
Recommendation:
Ensure that each self-service food dispensing utensil is covered or located beneath shielding during service.
|
|
|
Item No.:
11
|
|
Site:
Medical-
|
|
Violation:
The bacterial specimen collection containers were expired.
|
|
Recommendation:
Replace these expired containers.
|
|
|
Item No.:
30
|
|
Site:
Bar-Pool Bar
|
|
Violation:
The soap dispenser was not working.
|
|
Recommendation:
Repair this unit.
|
|
|
Item No.:
27
|
|
Site:
Bar-Pool Bar
|
|
Violation:
The refrigeration unit technical space near the entrance was soiled with mold.
|
|
Recommendation:
Ensure that nonfood-contact surfaces of equipment are kept free of an accumulation of dust, dirt, food residue, and other debris.
|
|
|
Item No.:
36
|
|
Site:
Bar-Pool Bar
|
|
Violation:
The light bulbs over the back bar were not shielded or shatter-resistant. The light level could not be raised to 220 lux.
|
|
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. Ensure that the light intensity is at least 220 Lux (20 foot candles) in bars and at dining room waiter stations during periods of cleaning.
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|
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Item No.:
33
|
|
Site:
Bar-Pool Bar
|
|
Violation:
An open void space was noted in the stainless steel near the deck at the entrance to the bar.
|
|
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:
Bar-Coffee Bar
|
|
Violation:
The deck at the bottom of the shutter door tracks was recessed, making cleaning difficult. This area was soiled and wet.
|
|
Recommendation:
Ensure that decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas are constructed and maintained for easy cleaning. Ensure that decks, bulkheads, deckheads, and attached equipment in food preparation, warewashing, pantries, and storage areas, are cleaned as often as necessary.
|
|
|
Item No.:
33
|
|
Site:
Bar-Coffee Bar
|
|
Violation:
Dust was noted in the deckhead plenum space.
|
|
Recommendation:
Ensure that decks, bulkheads, deckheads, and attached equipment in food preparation, warewashing, pantries, and storage areas, are cleaned as often as necessary.
|
|
|
Item No.:
21
|
|
Site:
Buffet-Forward Pantry
|
|
Violation:
There was a build-up of ice noted on the sides of the cooling unit inside reach-in refrigerator R9-02.
|
|
Recommendation:
Ensure that this unit is adequately defrosted.
|
|
|
Item No.:
37
|
|
Site:
Buffet-Forward Pantry
|
|
Violation:
There was an excessive amount of condensate noted on the shelf above the fruit tray display.
|
|
Recommendation:
Ensure that ventilation hood systems and devices are sufficient in number and capacity to prevent grease or condensation from collecting on bulkheads and deckheads.
|
|
|
Item No.:
34
|
|
Site:
Galley-Center Galley
|
|
Violation:
There was a slow drip noted on the plastic tubing inside the technical compartment of the ice machine.
|
|
Recommendation:
Ensure that a plumbing system in a food area is maintained in good repair.
|
|
|
Item No.:
38
|
|
Site:
Galley-Deli
|
|
Violation:
The alto-sham had not been in use for over a year. Staff stated there was no need for that piece of equipment.
|
|
Recommendation:
Remove this unit.
|
|
|
Item No.:
20
|
|
Site:
Galley-Deli
|
|
Violation:
The plastic support guard on the deli slicer was chipped, 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.
|
|
|
Item No.:
37
|
|
Site:
Galley-Dish Wash
|
|
Violation:
There was an excessive amount of condensate noted above the soiled landing of the dish wash machine.
|
|
Recommendation:
Ensure that ventilation hood systems and devices are sufficient in number and capacity to prevent grease or condensation from collecting on bulkheads and deckheads. Ensure that all food preparation, warewashing, and toilet rooms have sufficient ventilation to keep them free of excessive heat, steam, condensation, vapors, obnoxious odors, smoke, and fumes.
|
|
|
Item No.:
22
|
|
Site:
Galley-Dish Wash
|
|
Violation:
The final rinse gauge on the dish wash machine read 218 F. The surface plate temperature was measured at 166 F.
|
|
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.
|
|
|
Item No.:
22
|
|
Site:
Galley-Dish Wash
|
|
Violation:
The 2nd and 3rd final rinse nozzles from the left were clogged. This was corrected.
|
|
Recommendation:
Ensure that spray nozzles are not clogged when the warewash unit is in use.
|
|
|
Item No.:
22
|
|
Site:
Galley-Glass Wash
|
|
Violation:
A straight stream of water was noted on the final rinse spray nozzles. There was no fan spray pattern noted. This was corrected.
|
|
Recommendation:
Provide for an effective spray pattern when the warewash unit is in use.
|
|
|
Item No.:
28
|
|
Site:
Galley-Dish Wash
|
|
Violation:
A staff member was observed using a cloth to dry the plastic cups stored on the racks.
|
|
Recommendation:
After cleaning and sanitizing, ensure that equipment and utensils are air-dried or adequately drained before contact with food.
|
|
|
Item No.:
33
|
|
Site:
Buffet-Beverage Station
|
|
Violation:
The deck drain was heavily soiled under the juice machine by the Grand Buffet.
|
|
Recommendation:
Ensure that decks, bulkheads, deckheads, and attached equipment in food preparation, warewashing, pantries, and storage areas, are cleaned as often as necessary.
|
|
|
Item No.:
33
|
|
Site:
Buffet-Beverage Station
|
|
Violation:
There was a pool of dirty water noted on the deck under the beverage station.
|
|
Recommendation:
Ensure that decks, bulkheads, deckheads, and attached equipment in food preparation, warewashing, pantries, and storage areas, are cleaned as often as necessary.
|
|
|
Item No.:
33
|
|
Site:
Buffet-Ice Cream Station
|
|
Violation:
The tiles were coming apart from the bulkhead behind the ice cream machine, 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.:
21
|
|
Site:
Buffet-Ice Cream Station
|
|
Violation:
There was a leak in the technical compartment along the splash guard under the coffee machine.
|
|
Recommendation:
Repair this unit.
|
|
|
Item No.:
03
|
|
Site:
Potable Water-Bunker Logs
|
|
Violation:
There were a few days where the chlorine reading was below 2 ppm at the start of bunkering and the next reading was taken about an hour later. Staff stated readings were taken in between those two readings but not recorded.
|
|
Recommendation:
Ensure that the free chlorine residual is raised to a minimum of 2.0 ppm within 30 minutes of the start of bunkering. Keep a record of this.
|
|
|
Item No.:
10
|
|
Site:
DO NOT USE (whirlpool/spa)-Backwashing Log
|
|
Violation:
Staff stated the backwashing was done daily and automated. However, there was no written or electronic record maintained.
|
|
Recommendation:
Ensure that granular filters are backwashed at least daily. Repeat backwashing, if necessary, until the water viewed through the sight glass or discharge point is clean flowing. Ensure that a written or electronic record of whirlpool spa filter inspection, backwashing, core sample sedimentation test, and shock halogenation (concentration and contact time) is maintained and available for review during inspections.
|
|