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Item No.:
08
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Site:
Potable Water-Production Records
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Violation:
Halogen tests were conducted every 2 hours, but there was no way to determine when the production started or when the first halogen test reached 2.0 ppm.
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Recommendation:
Ensure that the production records indicate when the production of potable water begins and the times of the samples until the first sample that reaches 2.0 ppm. The halogen levels should reach 2.0 ppm within 30 minutes of the start of production.
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Item No.:
08
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Site:
Potable Water-Spa
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Violation:
The potable water lines before the backflow prevention device in the men's steam room and on the lines to the hair salon were not striped or painted blue.
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Recommendation:
Ensure that potable water piping and fittings are painted or striped auxiliary blue, or in accordance with ISO 14726, at 5 m (15 feet) intervals on each side of partitions, decks, and bulkheads in all spaces, except where the decor would be marred by such markings.
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Item No.:
08
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Site:
Potable Water-Fan Room 301
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Violation:
The potable water line to the faucet in the center of the room was not striped or painted blue. There was also no backflow prevention device on the threaded connection of the faucet or the water line to the faucet.
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Recommendation:
Ensure that potable water piping and fittings are painted or striped auxiliary blue, or in accordance with ISO 14726, at 5 m (15 feet) intervals on each side of partitions, decks, and bulkheads in all spaces, except where the decor would be marred by such markings. Ensure that backflow preventers are installed when air gaps are impractical or when water under pressure is required.
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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 posted time control plan for the main galley was a hot food plan that included some cold foods in refrigerated time control during service. There was no detail about the cold foods held on the counters and in ice baths during service periods, such as whole eggs, pasteurized liquid egg, egg whites, and batters for pancake and waffles.
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Recommendation:
Ensure that the time as a public health control plan describes all time control operations in the main galley.
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Item No.:
16
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Site:
Galley-Hot Holding Cabinets
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Violation:
There were various Alto-Shaam hot holding cabinets throughout the galley with permanent labels stating time control, but none of these were listed on the time control plan.
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Recommendation:
Ensure that the hot holding cabinets used for time control are listed on the time as a public health control plan.
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Item No.:
16
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Site:
Galley-Cappuccino Machines
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Violation:
The small milk refrigerators for the WMF cappuccino machines were said to be on time control, but there was no written time control plan for the management of these refrigerators. Staff explained the procedure and produced the time control logs for this operation.
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Recommendation:
Ensure that a time as a public health control plan is developed for the cappuccino machines.
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Item No.:
16
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Site:
Galley-Time as a Public Health Control
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Violation:
The cold food time control plan did not include the cold top display or ice baths used during breakfast as being under time control The hot time control plan identified some hot food holding units, but did not include items such as the range tops, soup kettles, tilt braising pans, and other such units under time control. Additionally, the hot plan specified that foods in back-up hot holding were on temperature control, but staff stated that these foods were actually held in the units mentioned above under time only.
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Recommendation:
Ensure that the time as a public health control plan describes all time control operations in the crew galley.
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Item No.:
16
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Site:
Pantry-Pizzeria Pantry
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Violation:
There was an oil and herb mixture in a hotel pan at the pizza preparation counter in the pantry. Staff stated that it was prepared onboard and it was not held on temperature or time control. The oil was discarded immediately.
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Recommendation:
Ensure that potentially hazardous food is cooled within 4 hours to 5C (41F) or less, if prepared from ingredients at ambient temperature, such as reconstituted foods and canned tuna. 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 60C (140F) [roasts 54C (130F)] or above, or (2) At 5C (41F) or less.
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Item No.:
21
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Site:
Galley-Imagination Forward Hot Line
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Violation:
The leading edge of the flat-top grill had split metal, creating a difficult to clean crevice.
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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.:
24
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Site:
Bar-Atrium Bar
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Violation:
The chlorine concentration in the sanitizer bucket was measured at greater than 200 ppm. This was corrected during the inspection.
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Recommendation:
Ensure that a chlorine solution used as a sanitizing solution has a concentration between 50 mg/L (ppm) and 200 mg/L (ppm).
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Item No.:
28
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Site:
Buffet-Mongolian Pantry
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Violation:
The paper towel dispenser was positioned over the edge of the food counter to the immediate right, exposing that counter to contamination during handwashing.
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Recommendation:
Move the paper towel dispenser.
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Item No.:
28
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Site:
Galley-Imagination Forward Dishwash
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Violation:
There were 9 plate trolleys, filled with clean plates and staged in a corner near the trolley wash. Each stack of plates (4 per trolley) were not covered or the top plate inverted. These were stored for the next meal service according to staff.
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Recommendation:
Ensure that clean equipment and utensils are stored: (1) In a self-draining position that allows air drying; and (2) Covered or inverted.
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Item No.:
33
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Site:
Bar-Atrium Bar
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Violation:
A room off the reception desk had been converted to a bar storage room for sodas, beer and liquors. This room has carpet on the deck and the deck/bulkhead junctures were not coved. Also, there was a gap on either side of the stainless steel storage cabinet in the bulkhead on the left of the entrance.
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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 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.:
33
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Site:
Buffet-Lido - Aft Buffet Dessert Counter
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Violation:
The deckhead over the buffet counter was soiled with accumulated dust.
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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:
Buffet-Aft Buffet Deli Counter
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Violation:
The deckhead above the preparation counter was soiled with accumulated dust.
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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:
Buffet-Pizzeria
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Violation:
There was accumulated dust on the deckhead and speaker cover over the front preparation counter. There was also a loose deckhead panel over the center of the front preparation counter leaving a large open void.
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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. 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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