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Item No.:
1
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Site:
Other-POTABLE WATER SYSTEM
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Violation:
Bunkered water sampled at a post chlorination point had a chlorine residual of 0.2 PPM. The hypochlorination pump was adjusted and the chlorine residual increased to over 10 PPM. A review of the analyzer/recorder chart revealed the low chlorine condition during bunkering existed for over an hour. Bunkered water must be chlorinated at a minimum of 2.0 PPM prior to entry into the storage tanks.
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Recommendation:
Please refer to the recommendation listed under Item .
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Item No.:
2
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Site:
Other-POTABLE WATER SYSTEM
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Violation:
Numerous charts from the bridge analyzer/recorder indicated periods of various length where the chlorine residual in the distribution system fell below the required 0.2 PPM level. There was no record available to explain the circumstances of these readings or the corrective actions taken in response.
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Recommendation:
The potable water distribution system must contain at least 0.2 ppm but must not exceed 5.0 ppm free chlorine or bromine residual. The measurement shall be taken at a distant point in the distribution system.
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Item No.:
4
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Site:
Other-POTABLE WATER SYSTEM
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Violation:
A flexible hose was connected to a potable water supply line at the chlorination pump area. This hose was sufficiently long to reach non-potable water and chemicals in the area and was not equipped with a backflow preventer.
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Recommendation:
Backflow prevention must be provided between the potable water system and a non-potable system.
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Item No.:
6
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Site:
Other-POTABLE WATER SYSTEM
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Violation:
Swimming pool records indicated a 2.5 PPM chlorine residual one hour before this inspection. Manual tests performed during this inspection revealed chlorine residuals of 1.0 and 1.5 PPM in the forward and middle pools.
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Recommendation:
Verify with your pool supplier that the manual test kit used in logging pool chemistry levels is accurate.
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Item No.:
9
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Site:
Other-CHINESE GALLEY
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Violation:
One gallon milk containers were used for consumption in this area.
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Recommendation:
Milk and milk products for drinking shall be provided to the consumer in an unopened, commercially filled package not exceeding 1-pint in capacity, or drawn from a commercially filled container stored in a mechanically refrigerated bulk milk dispenser. When milk is not available in a package containing 1-pint or less, i.e., milk obtained from a country other than the U.S.A., then opened containers of milk will be discarded following the serving period.
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Item No.:
20
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Site:
Other-STELLAR SERVICE BAR
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Violation:
The soft serve machine had a warped hopper lid which did not adequately protect the yogurt mix below.
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Recommendation:
Food preparation equipment must be easily cleanable, in good repair, and corrosion-resistant.
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Item No.:
20
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Site:
Other-ROOM SERVICE PANTRY
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Violation:
The slicer had soft sealant on the backplate which was peeling away and creating a difficult to clean seam.
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Recommendation:
Food contact surfaces shall be easily cleanable, smooth, and free of breaks, open seams, cracks, chips, pits, and similar imperfections, and free of difficult-to-clean internal corners and crevices.
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Item No.:
21
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Site:
Other-PASTRY/BAKERY
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Violation:
The door gasket on the proofer was split.
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Recommendation:
Door gaskets shall be easily cleanable without breaks in the material. The corners shall be closed and sealed and hollow sections shall be sealed.
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Item No.:
21
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Site:
Other-CENTER GALLEY
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Violation:
The exterior panel on the 4 level conveyor oven was loose due to missing screws, and a seam was present.
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Recommendation:
Nonfood contact surfaces of equipment must be easily cleanable and maintained in good repair.
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Item No.:
21
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Site:
Other-CENTER GALLEY
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Violation:
Under counter reach-in refrigerator # 3-125 had split door gaskets.
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Recommendation:
Refrigerator gaskets shall be easily cleanable without breaks in the material. The corners shall be closed and sealed and hollow sections shall be sealed.
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Item No.:
28
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Site:
Other-MAIN GALLEY PORT SERVICE LINE
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Violation:
Previously cleaned and stacked plates awaiting service were soiled with egg debris and other food residue. Cooked omelettes were plated on these soiled plates and had to be recalled and disposed of.
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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. Food should never be plated on utensils which are soiled.
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Item No.:
28
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Site:
Other-MAIN GALLEY
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Violation:
Knives in clean storage lockers labelled 'Main Galley' 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-SCULLERY POT WASH
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Violation:
Numerous pans in clean storage 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-ROOM SERVICE PANTRY
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Violation:
The juice machine was soiled with mildew in the dispenser nozzle area. The dispenser tube had mold on its interior.
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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-ROOM SERVICE PANTRY
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Violation:
The ice machine storage bin had soiled interior corners.
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Recommendation:
Food shall be prepared on surfaces that prior to use have been cleaned, rinsed and sanitized.
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Item No.:
28
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Site:
Other-SOLAR SERVICE BAR
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Violation:
The juice machine was soiled with mildew in the dispenser nozzle area.
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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-SPORTS BAR
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Violation:
The interior of the draft beer dispenser nozzle was soiled.
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Recommendation:
Food shall be prepared on surfaces that prior to use have been cleaned, rinsed and sanitized.
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Item No.:
28
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Site:
Other-FORWARD DINING ROOM
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Violation:
Glassware in clean storage was soiled with juice and food residue in both upper and lower pantries.
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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-STELLAR SERVICE BAR
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Violation:
The interiors of the frozen drink machines were heavily soiled with beverage residue. Adequate cleaning supplies were not provided.
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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-STELLAR SERVICE BAR
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Violation:
The tubular ice machine cabinet was heavily soiled in the non-food contact areas.
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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.:
29
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Site:
Other-MAIN GALLEY PORT SERVICE LINE
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Violation:
The underside of the tilting pan was soiled with dirt and food splash.
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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.:
29
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Site:
Other-CREW GALLEY
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Violation:
The underside of the tilting pan was soiled with dirt and food splash.
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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.:
29
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Site:
Other-CREW GALLEY
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Violation:
The underside of the deep fryers were heavily soiled with grease residue and food debris.
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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.:
29
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Site:
Other-CENTER GALLEY
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Violation:
The underside of the deep fryers were heavily soiled with grease and 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.:
29
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Site:
Other-CENTER GALLEY
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Violation:
The exterior of the 4 level conveyor oven was soiled with dirt and grease 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.:
29
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Site:
Other-CENTER GALLEY
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Violation:
Under counter reach-in refrigerator # 3-125 had dirt residue and mold on the door gaskets.
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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.:
38
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Site:
Other-MAIN GALLEY
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Violation:
The bulkhead beneath the griddle had loose sealant falling away from seams.
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Recommendation:
Decks, bulkheads and deckheads in food preparation, warewashing and storage areas, including pantries shall be designed and constructed for easy cleanability, shall be corrosion-resistant, maintained in good repair and kept clean. Bulkheads and deckheads shall have smooth, hard finishes and light colored surfaces.
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Item No.:
38
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Site:
Other-PROVISIONS MEAT FREEZER
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Violation:
The deckhead had a loose profile strip and condensation was leaking and pooling on the deck, forming a heavy ice layer and creating a slip hazard.
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Recommendation:
It is required that decks be maintained so as to be durable and easily cleanable. Decks, bulkheads and deckheads in food preparation, warewashing and storage areas, including pantries shall be designed and constructed for easy cleanability, shall be corrosion-resistant, maintained in good repair and kept clean. Bulkheads and deckheads shall have smooth, hard finishes and light colored surfaces.
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Item No.:
38
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Site:
Other-SOLAR SERVICE BAR
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Violation:
The deck in the pantry was heavily soiled with dirt under the cabinet.
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Recommendation:
Decks, bulkheads and deckheads in food preparation, warewashing and storage areas, including pantries shall be designed and constructed for easy cleanability, shall be corrosion-resistant, maintained in good repair and kept clean. Bulkheads and deckheads shall have smooth, hard finishes and light colored surfaces.
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Item No.:
38
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Site:
Other-PASTA PANTRY
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Violation:
The deck was soiled in areas under the cabinets and the stove.
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Recommendation:
Decks, bulkheads and deckheads in food preparation, warewashing and storage areas, including pantries shall be designed and constructed for easy cleanability, shall be corrosion-resistant, maintained in good repair and kept clean. Bulkheads and deckheads shall have smooth, hard finishes and light colored surfaces.
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Item No.:
39
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Site:
Other-DECK PANTRIES
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Violation:
Deck 6 port and starboard sides had light fixtures that were not operating.
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Recommendation:
Permanently fixed artificial light sources shall be repaired to ensure, 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.:
40
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Site:
Other-LIDO DECK SCULLERY
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Violation:
Heavy steam was noted in this area with condensation dripping from the deckhead.
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Recommendation:
All food preparation, warewashing and toilet rooms shall have sufficient ventilation to keep them free of excessive heat, steam, condensation, vapors, obnoxious odors, smoke and fumes.
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Item No.:
40
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Site:
Other-CREW GALLEY
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Violation:
The exhaust ventilation hood over the soup kettles had excessive condensation which was dripping from the deckhead to surfaces below.
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Recommendation:
Ventilation systems shall be adequately designed to remove a large percentage of the hot humid air in food service areas to prevent workers from perspiring profusely and to prevent the accumulation of condensation on deckheads.
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Item No.:
40
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Site:
Other-MAIN GALLEY
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Violation:
Two employees along the service line were perspiring profusely and wiping their faces and returning to foodhandling without first washing their hands.
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Recommendation:
All food preparation, warewashing and toilet rooms shall have sufficient ventilation to keep them free of excessive heat, steam, condensation, vapors, obnoxious odors, smoke and fumes. Ventilation systems shall be adequately designed to remove a large percentage of the hot humid air in food service areas to prevent workers from perspiring profusely and to prevent the accumulation of condensation on deckheads.
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Item No.:
40
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Site:
Other-CENTER GALLEY
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Violation:
The exhaust ventilation hood above the soup kettle had excessive condensation on the deckhead which was dripping on surfaces below.
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Recommendation:
Ventilation systems shall be adequately designed to remove a large percentage of the hot humid air in food service areas to prevent workers from perspiring profusely and to prevent the accumulation of condensation on deckheads.
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