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Item No.:
08
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Site:
Potable Water-Portside Pizza Station
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Violation:
There was a slow, steady drip coming from the backflow preventer.
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Recommendation:
Repair or replace the weeping backflow prevention device.
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Item No.:
16
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Site:
Galley-Clam Shell Galley
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Violation:
A salmon fillet and ten large shrimp were measured at 50°F in a undercounter refrigerator. The ambient temperature thermometer within the refrigerator read 50°F. These foods were discarded during the inspection.
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Recommendation:
Except during preparation, cooking, or cooling, or when time is used as the public health control, ensure that potentially hazardous food is maintained: (1) At 60°C (140°F) [roasts 54°C (130°F)] or above, or (2) At 5°C (41°F) or less.
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Item No.:
20
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Site:
Galley-Decks 2 and 3 Hot Galley
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Violation:
Corrosion was noted on a few grooved grills.
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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:
Galley-Starboard Side Prep Area
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Violation:
The blast chiller was posted "Out of Order". Staff indicated that the unit has been out of order for 2 months. A work order was in place for repair.
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Recommendation:
Ensure the blast chiller is repaired as soon as the replacement parts arrive.
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Item No.:
21
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Site:
Buffet-Starboard Side Pastry Station
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Violation:
The service line counter top was cracked and chipped at the pass-thru doors, 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.:
21
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Site:
Buffet-Starboard Side Pastry Station
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Violation:
The pass-thru doors were damaged, 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.:
21
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Site:
Galley-Portside Pizza Station
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Violation:
The table-mounted can opener base plate had a rough weld, 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.:
21
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Site:
Buffet-Starboard Side Wok Station
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Violation:
The laminated panels at the entry swing doors were chipped, 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.:
21
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Site:
Galley-Preparation Galley
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Violation:
A rough weld was noted at the base of the faucet, 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.:
22
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Site:
Galley-Deck 3 - Potwash Area
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Violation:
There was not enough storage space to shelve all the dirty items.
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Recommendation:
Ensure that drain boards, utensil racks, or tables large enough to accommodate all soiled and cleaned items that may accumulate during hours of operation are provided for necessary utensil holding before cleaning and after sanitizing.
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Item No.:
27
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Site:
Galley-Deck 2 - Beverage Station
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Violation:
Old juice residue was noted in the drain 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.:
27
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Site:
Galley-Hot Galley
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Violation:
A heavy accumulation of food debris was noted at the base of the plate dispenser.
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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:
Food Service General-
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Violation:
The poured floor was chipped or cracked along the floor scuppers and around many stainless steel deck foundations.
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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:
Provisions-
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Violation:
Several of the diamond steel deck panels were buckling.
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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.:
33
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Site:
Provisions-
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Violation:
The stainless steel panel where the handwash station is located was severely damaged.
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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, and deckheads in food preparation, warewashing, pantries, and storage areas, are maintained in good repair.
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Item No.:
33
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Site:
Buffet-Starboard Side Wok Station
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Violation:
The door casing frame was loose and the soft sealant was not secure, creating gaps and 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:
Food Service General-Lido
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Violation:
Numerous partition panels, bulkhead/deck juncture trim strips, and bulkhead panels were severely damaged creating gaps and seams. These features make 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-Wok Station Exit Door
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Violation:
The lower left door trim was damaged, 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.:
37
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Site:
Galley-Deck 2 - Warewash Area
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Violation:
Condensate was noted over the glasswash flight type 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.
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