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Item No.:
4
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Site:
Other-HOSPITAL
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Violation:
A backflow preventor was not provided on the sink in the x-ray film processing room.
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Recommendation:
Since the sink in this area is the only source of water and hoses maybe attached to the sink to fill the film processing unit, it is recommended that an appropriate backflow preventer be installed on this water tap.
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Item No.:
4
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Site:
Other-BEAUTY SALON
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Violation:
The backflow preventers for the hair washing hose assemblies were located prior to the last control valve and were non-pressure type backflow preventers.
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Recommendation:
Specialty backflow preventers are required instead of vacuum breakers when a shutoff or solenoid valve is required after the connection. They must be the type that function under constant pressure.
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Item No.:
5
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Site:
Other-POTABLE WATER BUNKERING
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Violation:
Potable water lines in some areas were not identified as potable water with blue paint or blue stripes.
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Recommendation:
Potable water lines must be identified as potable water lines via blue paint or blue stripes.
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Item No.:
11
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Site:
Other-PIZZARIA
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Violation:
Consideration should be given to providing additional refrigeration in this high use area to ensure proper storage temperatures of the numerous potentially hazardous foods utilized in pizza preparation there.
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Recommendation:
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Item No.:
14
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Site:
Other-POOL BAR PANTRY - STARBOARD
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Violation:
A tray of drink mixes was stored directly on top of a large, partially open container of fruit drink for the bar.
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Recommendation:
During transportation and storage, food shall be kept in covered containers or completely wrapped or packaged so as to be protected from contamination.
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Item No.:
14
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Site:
Other-LIDO FOOD SERVICE - AFT PORT SIDE
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Violation:
The handwashing sink is not adequately separated from the utility sink in this area.
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Recommendation:
To prevent splash contamination of foods during preparation adequate separation should be provided via a stainless steel panel or similar arrangement.
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Item No.:
14
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Site:
Other-SPECIALTY CORNER - LIDO AREA
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Violation:
Sneeze guards had not yet been provided for part of the self service area.
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Recommendation:
Display tables or buffet lines for service of unpackaged foods must be effectively shielded so as to intercept any source of contamination from the consumer. Appropriate food shielding (sneeze guards) should be provided.
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Item No.:
21
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Site:
Other-LIDO FOOD SERVICE - FORWARD PORT SIDE
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Violation:
Electrical cords to the greaseless fryers were not hard wired with stainless steel conduit to allow for easy cleaning.
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Recommendation:
Surfaces of equipment not intended for contact with food, but which are exposed to splash or food debris or which otherwise require frequent cleaning, shall be designed and fabricated to be smooth, washable, free of unnecessary ledges, projections, or crevices, and readily accessible for cleaning, and shall be of such material and in such repair as to be easily maintained in a clean and sanitary condition.
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Item No.:
21
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Site:
Other-PIZZARIA AND MUSICAL CAFE
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Violation:
The pizza oven and food display counters exhibited slotted screw heads and Phillip's head screws.
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Recommendation:
Non-easily cleanable fasteners should be replaced with hex head or similar easily cleanable ones.
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Item No.:
21
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Site:
Other-MAIN AFT GALLEY & PASTRY AREA
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Violation:
Profile strips along the front of the Main Galley aft convection ovens were loose exposing open seams to grease and food debris. Bulkhead profiles were loose in the Pastry area behind refrigerator #4319/945.
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Recommendation:
Surfaces of equipment not intended for contact with food, but which are exposed to splash or food debris or which otherwise require frequent cleaning, shall be designed and fabricated to be smooth, washable, free of unnecessary ledges, projections, or crevices, and readily accessible for cleaning, and shall be of such material and in such repair as to be easily maintained in a clean and sanitary condition.
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Item No.:
21
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Site:
Other-INSPIRATION AFT GALLEY
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Violation:
The profile strip on the front of the salamander oven was loose.
The front panel on the tilting pan was loose creating a large non-easily cleanable gap.
(Corrected During Inspection)
The tilting pan in the hot galley had a non-easily cleanable gap along the central panel.
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Recommendation:
Surfaces of equipment not intended for contact with food, but which are exposed to splash or food debris or which otherwise require frequent cleaning, shall be designed and fabricated to be smooth, washable, free of unnecessary ledges, projections, or crevices, and readily accessible for cleaning, and shall be of such material and in such repair as to be easily maintained in a clean and sanitary condition.
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Item No.:
21
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Site:
Other-CREW GALLEY - SOUP STATION
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Violation:
Gaps exist between the soup kettle cabinets and the bulkheads.
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Recommendation:
Surfaces of equipment not intended for contact with food, but which are exposed to splash or food debris or which otherwise require frequent cleaning, shall be designed and fabricated to be smooth, washable, free of unnecessary ledges, projections, or crevices, and readily accessible for cleaning, and shall be of such material and in such repair as to be easily maintained in a clean and sanitary condition.
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Item No.:
21
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Site:
Other-CONSTRUTION ITEMS IN NEED OF CORRECTION
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Violation:
Several construction items listed on the Final Construction Report for the Elation (conducted on March 16, 1998) had not been corrected at the time of this inspection.
Item Numbers - 9, 7, 15, 16, 18, 21, 25 from that report were still in need of correction.
All construction items should be corrected in accordance with the recommendations noted on the March 16, 1998 report.
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Recommendation:
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Item No.:
26
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Site:
Other-DECK 6 ROOM SERVICE SCULLERY
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Violation:
The final sanitizing rinse temperature of the automatic dishwasher was 134F.
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Recommendation:
Automatic dishwashing machines utilizing hot water for sanitizing shall operate at a minimum of 165oF (74oC) measured at dish level.
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Item No.:
26
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Site:
Other-MIKADO #4 BAR PANTRY
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Violation:
The final rinse temperature of the dishwasher was 152F.
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Recommendation:
Automatic dishwashing machines utilizing hot water for sanitizing shall operate at a minimum of 165oF (74oC) measured at dish level.
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Item No.:
28
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Site:
Other-ICE STATION
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Violation:
Previously cleaned plate covers stored in the area were soiled with food residue.
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Recommendation:
To prevent cross-contamination, pots, pans, utensils and other food contact surfaces of equipment shall be thoroughly washed, rinsed and sanitized after each use and prior to storage. Any items which are found to be soiled after being washed, must be returned to the warewashing area for immediate re-washing.
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Item No.:
28
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Site:
Other-DECK 6 ROOM SERVICE SCULLERY
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Violation:
Previously cleaned plates were found soiled with food residue.
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Recommendation:
To prevent cross-contamination, pots, pans, utensils and other food contact surfaces of equipment shall be thoroughly washed, rinsed and sanitized after each use and prior to storage. Any items which are found to be soiled after being washed, must be returned to the warewashing area for immediate re-washing.
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Item No.:
28
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Site:
Other-APPETIZER PANTRY
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Violation:
The large chopper blade was soiled with corrosion and food residue.
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Recommendation:
To prevent cross-contamination, pots, pans, utensils and other food contact surfaces of equipment shall be thoroughly washed, rinsed and sanitized after each use and prior to storage. Any items which are found to be soiled after being washed, must be returned to the warewashing area for immediate re-washing.
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Item No.:
29
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Site:
Other-INSPIRATION AFT GALLEY
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Violation:
Grease residue was noted on the underside of the grill and the gap along the central panel of the tilting pan in the hot galley had accumulated food residue.
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Recommendation:
Non-food contact surfaces of equipment shall be cleaned as often as is necessary to keep the equipment free of accumulation of grease, dirt, food particles, and other debris.
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Item No.:
29
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Site:
Other-BUFFET PREPARATION AREA
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Violation:
The non-food contact interior surfaces of the blender were soiled with food residue.
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Recommendation:
Non-food contact surfaces of equipment shall be cleaned as often as is necessary to keep the equipment free of accumulation of dust, dirt, food particles, and other debris.
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Item No.:
30
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Site:
Other-DECK 7 PANTRY
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Violation:
A protective shield should be provided between the clean storage rack and the handwashing sink to prevent splash contamination of cleaned food service utensils.
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Recommendation:
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Item No.:
34
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Site:
Other-INSPIRATION DISHWASHING AREA
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Violation:
The handwashing sinks for waiters who are dropping off soiled dishware are not properly located. One is located in the clean dishware exit zone resulting in cross traffic and potential contamination of clean dishware.
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Recommendation:
Handwashing sinks should be positioned so as to allow for efficient use near the soiled dish drop off area.
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Item No.:
34
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Site:
Other-IMAGINATION DISHWASHING AREA
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Violation:
An additional handwashing sink is necessary for waiters in the soiled dish drop off area.
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Recommendation:
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Item No.:
34
|
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Site:
Other-SPECIALTY CORNER - LIDO AREA
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Violation:
A handwashing sink was not provided in this area.
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Recommendation:
Handwashing facilities must be maintained in good repair and located to permit easy use by food service personnel in food preparation areas. No food handler shall have to walk a distance of more than 25-feet to reach a station.
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Item No.:
38
|
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Site:
Other-FOOD LIFT
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Violation:
Grease and other soil had built up around the rivet heads on the lift deck and the deck was not provided with non-slip flooring.
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Recommendation:
Decks, mats, bulkheads, deckheads and attached equipment and decorative materials shall be kept clean. Decks should designed to be non-slip.
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Item No.:
39
|
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Site:
Other-LIDO FOOD SERVICE - AFT PORT SIDE
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Violation:
Lighting was inadequate in this food service area.
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Recommendation:
Permanently fixed artificial light sources shall be installed to provide, at a distance 30-inches from the deck, at least 20-footcandles of light in food preparation, and utensil and equipment storage areas.
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Item No.:
39
|
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Site:
Other-LIDO FOOD SERVICE - FORWARD PORT SIDE
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Violation:
Two of the light fixtures in this area were not functioning.
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Recommendation:
Permanently fixed artificial light sources shall be installed to provide, at a distance 30-inches from the deck, at least 20-footcandles of light in food preparation, utensil and equipment storage areas and at least 10-footcandles of light in walk-in refrigerating units and dry food storage areas.
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Item No.:
39
|
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Site:
Other-PIZZARIA
|
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Violation:
Lighting was inadequate in this area.
|
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Recommendation:
Permanently fixed artificial light sources shall be installed to provide, at a distance 30-inches from the deck, at least 20-footcandles of light in food preparation, utensil and equipment storage areas and at least 10-footcandles of light in walk-in refrigerating units and dry food storage areas.
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Item No.:
39
|
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Site:
Other-SUSHI BAR & CASINO BAR
|
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Violation:
Lighting in this area was inadequate.
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Recommendation:
Permanently fixed artificial light sources shall be installed to provide, at a distance 30-inches from the deck, at least 20-footcandles of light in food preparation, utensil and equipment storage areas. Although bar areas are not required to maintain this level of lighting throughout their operational hours, they must be able to obtain this level during periods of cleaning.
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