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Item No.:
37
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Site:
Galley-Deck 3 Hot Service Line
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Violation:
There was condensate collecting on the bottom of the shelf above the bain marie with oatmeal and other hot cereals. No food items were impacted. The temperature on the bain marie was immediately turned down.
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Recommendation:
Ensure that condensate does not collect on the shelf above the bain marie.
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Item No.:
33
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Site:
Galley-Deck 3 Hot Galley
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Violation:
There was recessed and missing grout between the deck tiles in front of flat griddle 4811.033.1026. A work order had been submitted.
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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.:
38
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Site:
Galley-Deck 3 Cold Pantry
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Violation:
The chopper had been out of order since 8/9/2008. According to the staff, the manufacturer was out of business and they had difficulty acquiring spare parts.
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Recommendation:
Repair, replace, or remove the chopper.
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Item No.:
37
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Site:
Galley-
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Violation:
There was condensate dripping from the deckhead panel above the right tilting pan to the control box. The condensate did not drip directly into the pan, but liquid was splashing from the top of the control box into the pan. Condensate was also collecting on other parts of the panel, including directly above the pan, but it was not observed dripping. There was no food in the pan, but it had been previously used and was full of water for cleaning. A work order had been submitted.
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Recommendation:
Ensure that condensate does not collect on the deckhead and drip to the equipment below.
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Item No.:
37
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Site:
Galley-
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Violation:
There was condensate dripping from the edge of the deckhead exhaust hood to the stove top across from the soup kettles. According to the staff, this stove top was not being used. A work order had been submitted.
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Recommendation:
Ensure that condensate does not collect on the deckhead exhaust hood and drip to the equipment below.
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Item No.:
37
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Site:
Galley-
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Violation:
There was condensate dripping from the deckhead sprinkler head in front of the flat griddles near the dishwash area to the deck below. This was reported to maintenance.
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Recommendation:
Ensure that condensate does not collect on the deckhead and drip to the deck below.
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Item No.:
33
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Site:
Galley-
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Violation:
There was missing and recessed grout between the deck tiles in front of the flat griddles.
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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:
Other-Cafe Promenade Coffee Station
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Violation:
There was no coving at the juncture between the coffee station cabinet and the deck.
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Recommendation:
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.:
21
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Site:
Other-Cafe Promenade Coffee Station
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Violation:
The bottom of the cabinet on the right side below the cups was damaged where it met the deck.
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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.:
33
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Site:
Preparation Room-Fish
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Violation:
The two profile plates on the potable water lines to the handwashing station were not secured to the bulkhead.
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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.:
38
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Site:
Preparation Room-Fish
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Violation:
There was no label on the cleaning locker.
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Recommendation:
Ensure that the cleaning locker is labeled.
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Item No.:
41
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Site:
Ventilation-Unit AC-613
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Violation:
The ventilation unit was soiled with dirt and mold in different areas inside the compartment where the condensate collection pan can be inspected and where some of the air filters are located. The staff explained that this unit was in the queue for cleaning.
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Recommendation:
Ensure that air handling units are kept clean.
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Item No.:
08
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Site:
Potable Water-Tank Maintenance Records
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Violation:
Potable water tank 3C had a maintenance job on 3 April 2011 and potable water tank 2P had a maintenance job on 20 March 2011. The maintenance job included disinfection of the tanks. There was no indication in the records that the potable water tanks were flushed until the free halogen residuals were less than or equal to 5.00 ppm before the tanks were put back into service.
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Recommendation:
Ensure that the disinfected parts of the system are flushed with potable water until the free residual halogen is at or below 5.00 mg/L (ppm).
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Item No.:
08
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Site:
Potable Water-Machinery Room - Whirpool/Spa #1 and #2
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Violation:
The reduced pressure assembly device (RPZ) for the compensation tank of the whirlpool/spa #1 was leaking through the gasket. In addition, both of the RPZs in this area had a funnel under the vents with an air break connected to a drain line. However, the drain line was also connected to a line labeled 'return line from showers.' When the valve on this line was opened, water bubbled out of the funnel on the right. Therefore, an air gaps is needed at each of the funnels.
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Recommendation:
Ensure that backflow preventers are maintained in good repair. Provide air gaps below the vents on the reduced pressure assembly devices.
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Item No.:
08
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Site:
Pantry-Deck 7 - Forward Housekeeping
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Violation:
The backflow prevention assembly attached to the spray hose was weeping.
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Recommendation:
Ensure that backflow preventers are maintained in good repair.
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Item No.:
33
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Site:
Food Service General-Swinging Door Gaskets
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Violation:
Several gaskets on swinging doors that led to food preparation areas and bars had openings at the top and bottom. Several gaskets were deteriorated and difficult to clean.
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Recommendation:
Close the ends of the gaskets and replace worn out gaskets as necessary.
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Item No.:
26
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Site:
Galley-Windjammer - Aft Open Galley
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Violation:
The previously cleaned fryer heating elements were soiled with dark deposits of grease and old food residue, especially along the top and sides where the elements coiled.
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Recommendation:
Ensure that food-contact surfaces of equipment and utensils are clean to sight and touch.
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Item No.:
27
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Site:
Galley-Windjammer - Aft Open Galley
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Violation:
The grease drain pipe and adjacent area in the grease collection bin for the recessed flat grill was soiled with an accumulation of old 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.:
33
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Site:
Pantry-Chops Steakhouse
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Violation:
There was a gap between the top edge of the coving tiles and the stainless steel bulkhead at the scrapping station next to the waiter station. This was corrected.
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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.:
21
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Site:
Galley-Hot Galley
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Violation:
There was excessive steam coming from the bottom edge of the combination oven door. According to the staff, the manufacturer will repair the gasket.
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Recommendation:
Ensure that nonfood-contact equipment components such as doors, seals, hinges, fasteners, and kick plates are kept intact, tight, and adjusted in accordance with manufacturer's specifications.
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Item No.:
22
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Site:
Galley-Warewash Area
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Violation:
There was excessive steam coming from the bottom edges of the wash and rinse doors on the flight-type warewash machine.
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Recommendation:
Ensure that warewashing equipment is maintained in good repair and proper adjustment including: (1) Being maintained in a state of repair and condition that meets the standards of the materials, design, and construction of these guidelines; and (2) Maintaining water pressure, and water temperature measuring devices in good repair and ensuring their accuracy within the intended range of use.
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Item No.:
37
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Site:
Galley-Warewash Area
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Violation:
The temperature and humidity in the warewash area was extremely high. Crew members near the soiled landing were sweating.
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Recommendation:
Ensure that the temperature and humidity in warewash areas are maintained to prevent workers from sweating.
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Item No.:
21
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Site:
Galley-Chops - Hot Line
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Violation:
The enclosure for the grease collection bin for the flat grill had features that made 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.:
27
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Site:
Galley-Chops - Hot Line
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Violation:
The grease drain line and adjacent area were soiled with old grease deposits.
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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.:
21
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Site:
Galley-Chops - Hot Line
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Violation:
The profile strip for the bulkhead and equipment juncture had a gap that was filled with sealant. The gap was difficult to clean.
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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:
Bar-Plaza
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Violation:
A few pieces of the protective glass between the water feature and the counter were cracked. Replacement glass had been ordered.
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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.:
27
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Site:
Bar-Plaza
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Violation:
There was an accumulation of a dried white substance along the lower left side of the water feature, immediately to the left of the espresso machine.
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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:
Bar-Pool Bar - Dry Stores
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Violation:
There were boxes of single service and reusable drink cups stored on plastic pallets that were less than 6 inches high.
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Recommendation:
Ensure that cleaned equipment and utensils, laundered linens, and single-service and single-use articles are stored: (1) In a clean, dry location; (2) Where they are not exposed to splash, dust, or other contamination; and (3) At least 150 mm (6 inches) above the deck.
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Item No.:
33
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Site:
Bar-Pool Bar - Dry Stores
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Violation:
The deck below the stored cups was lightly soiled with dust and 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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Item No.:
38
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Site:
Food Service General-Beer Taps
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Violation:
According to the staff, the beer taps had been out of service for an undetermined period of time and will be removed.
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Recommendation:
Remove the beer taps.
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