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Item No.:
08
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Site:
Potable Water-Spa -- Men's Steam Generator
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Violation:
There was no air gap on the drain line connected to the intermediate atmospheric vent on the backflow prevention device.
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Recommendation:
Ensure that there is an air gap at the drain line on the intermediate atmospheric vent.
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Item No.:
08
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Site:
Potable Water-Spa -- Women's Steam Generator
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Violation:
There was no air gap on the drain line connected to the intermediate atmospheric vent on the backflow prevention device.
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Recommendation:
Ensure that there is an air gap at the drain line on the intermediate atmospheric vent.
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Item No.:
08
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Site:
Potable Water-Spa -- Women's Steam Generator
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Violation:
There was a continuous leak from the intermediate atmospheric vent on the backflow prevention device.
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Recommendation:
Repair or replace the backflow prevention device.
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Item No.:
08
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Site:
Buffet-Aft Beverage Station
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Violation:
The vents on three of the backflow prevention devices in the technical compartment were leaking.
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Recommendation:
Ensure that backflow preventers are maintained in good repair.
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Item No.:
16
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Site:
Galley-Lido and Main
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Violation:
There were numerous cold hold and hot hold units in the lido and main galleys that were used for time control. However, these units were not listed on the time control plan or labeled for time control.
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Recommendation:
If time only as a public health control is used, ensure that the written time control plan matches the actual procedures. Ensure that cold and hot hold units that are on time control are listed on the time control plan.
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Item No.:
16
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Site:
Buffet-Late Breakfast
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Violation:
The milk in the carafes at the coffee station was on time control. The time control plan called for discard labels. There were two milk carafes that did not have discard labels. In addition, there were two milk carafes that were 25 minutes past the discard time. The milk was discarded.
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Recommendation:
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.
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Item No.:
16
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Site:
Buffet-Crew Mess
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Violation:
The time control plan listed the foods that were on time control. This list did not include the lamb stew that was on time control during the lunch service. Additionally, the time control plan did not cover the dinner service. According to the staff, the dinner service was on time control.
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Recommendation:
If time only as a public health control is used, ensure that the written time control plan matches the actual procedures. Ensure that the set-up and discard times are included in the plan for each meal service where time control is used. Ensure that the food list in the plan includes all foods that are under time control.
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Item No.:
19
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Site:
Buffet-Crew and Staff Mess Rooms
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Violation:
There were no side shields at the hot stations where individuals line up within one meter of the food on display.
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Recommendation:
Install side shields at these stations.
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Item No.:
19
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Site:
Buffet-Officer's Mess
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Violation:
The bread basket was covered with a napkin and not placed under the sneeze guard.
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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.
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Item No.:
19
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Site:
Buffet-Side Shields
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Violation:
Several locations did not have side shields where individuals line up within one meter of food on display.
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Recommendation:
Install side shields at these locations.
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Item No.:
19
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Site:
Buffet-
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Violation:
Several serving utensils were not protected by sneeze shields.
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Recommendation:
Ensure that each self-service food dispensing utensil is covered or located beneath shielding during service.
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Item No.:
20
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Site:
Galley-Lido and Main
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Violation:
The blast chiller in the lido galley was out of order. Two blast chillers in the main galley were out of order.
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Recommendation:
Repair or replace the blast chillers.
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Item No.:
21
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Site:
Food Service General-Sealant
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Violation:
There were several locations where food equipment had an open seam that had cracked or missing sealant. Sealant was missing along the deep fat fryer in the Destination buffet, in the preparation area and in the walk-in refrigerator in the pizzeria, and along the line near the deep fat fryers in the main galley.
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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-Destination
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Violation:
Several undercounter hinged doors on the buffet line were cracked and chipped.
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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.:
21
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Site:
Buffet-Staff Mess
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Violation:
There was a seam along the right bottom section of the clean waiter station.
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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-Beverage Station
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Violation:
The stainless steel support panel in the ice machine technical compartment was too wide, making cleaning under it difficult.
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Recommendation:
Use a narrow support panel to facilitate cleaning.
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Item No.:
22
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Site:
Galley-
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Violation:
The glasswash, dishwash, and potwash machines were out of service. Crew members were working on the glasswash and dishwash machines at the time of the inspection.
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Recommendation:
Ensure that warewashing equipment is maintained in good repair.
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Item No.:
26
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Site:
Bar-Lobby
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Violation:
The ice bin was soiled.
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Recommendation:
Ensure that food only contacts surfaces of equipment and utensils that are cleaned and sanitized.
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Item No.:
27
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Site:
Galley-Lido Grill and Main Hot Galley
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Violation:
The areas around the open seams on the deep fat fryers were slightly soiled with grease.
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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:
Buffet-Destination
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Violation:
The ventilation hood and associated stainless steel backing had an accumulation of grease and food debris.
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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.:
28
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Site:
Children Area-
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Violation:
Soiled water cups were stored on the same tray with clean cups.
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Recommendation:
Ensure that cleaned equipment and utensils, laundered linens, and single-service and single-use articles are stored where they are not exposed to splash, dust, or other contamination.
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Item No.:
28
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Site:
Galley-Crew
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Violation:
The blender pitcher was reassembled while it was still wet, impeding drying.
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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.:
29
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Site:
Bar-Coffee Shop
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Violation:
The faucet at the handwash sink was not working. The coffee shop was not open.
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Recommendation:
Repair the faucet at the handwash sink.
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Item No.:
33
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Site:
Food Service General-Decks
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Violation:
There was missing or recessed grout throughout the food preparation and storage areas.
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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:
Buffet-Pizzeria
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Violation:
The deck was soiled along the bottom section of the shutter door tracks. There were open seams along both sides of the shutter door track.
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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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Item No.:
33
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Site:
Buffet-Late Breakfast
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Violation:
The deck was damaged on the passenger side of the self-service counter.
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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-
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Violation:
The elevator door track 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:
Buffet-Beverage Station
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Violation:
The deck was soiled under the wide stainless steel panel in the technical compartment under the ice machine.
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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-Dry Stores Room
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Violation:
There was a crack in the deck finish under the storage shelf. The deck under the storage shelf was slightly soiled.
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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.:
33
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Site:
Buffet-Destination
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Violation:
The deck in the technical space for the buffet line had an accumulation of dust and food debris.
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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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