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Item No.:
08
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Site:
Potable Water-Cross-Connection Control Program
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Violation:
The backflow prevention devices on the men's and women's steam generators in the spa were not listed on the cross-connection control program.
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Recommendation:
Ensure that these backflow prevention devices are listed on the cross-connection control program.
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Item No.:
08
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Site:
Potable Water-Spa - Women's Steam Generator
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Violation:
The atmospheric vent on the backflow prevention device was plugged.
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Recommendation:
Remove the plug on the backflow prevention device, and, if necessary, repair or replace the device.
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Item No.:
08
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Site:
Potable Water-Spa - Pedicure Foot Baths
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Violation:
There were no backflow prevention devices on the hot and cold potable water lines for the two pedicure foot baths.
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Recommendation:
Install backflow prevention devices on the potable water lines.
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Item No.:
08
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Site:
Galley-Soup & Sauce Area
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Violation:
The four taps used to fill the soup kettles had threaded connections. The potable water lines supplying these taps did not have backflow prevention devices installed.
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Recommendation:
Install backflow prevention devices or remove the threaded connections.
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Item No.:
16
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Site:
Galley-Menage
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Violation:
The milk in the bulk milk dispenser was on temperature control and was measured at 47 F with the inspector's thermometer. The thermometer inside the bulk milk dispenser displayed a temperature of 51 F. The mounted thermometer on the outside of the bulk milk dispenser displayed 50 F. During the inspection, a worker filled seven to eight pitchers of milk to be put on time control for the beverage stations throughout the buffet. At no time did the worker check the temperature of the milk or look to the external or internal thermometer of the bulk milk dispenser. All the milk out at the buffet beverage stations and in the bulk milk dispenser was discarded.
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Recommendation:
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. Before potentially hazardous food is placed on time control, ensure that the food is maintained under temperature control.
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Item No.:
16
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Site:
Pantry-Forward Pool Pantry Port
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Violation:
Several pans of sliced ham, mozzarella cheese and butter were measured at 50 F. These items were immediately discarded.
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Recommendation:
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-Aft Grill
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Violation:
There was an opening around the drain line of the double fryer.
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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:
Galley-Bell Box
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Violation:
Many large and small room service trays were damaged, exposing the metal frame.
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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:
Food Service General-Grills
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Violation:
There were gaps around the bottom of the grease chute where the chute met the drip tray housing.
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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.:
22
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Site:
Galley-London Dishwash
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Violation:
The data plate on the dishwash machine was for the glasswash machine.
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Recommendation:
Ensure that the correct data plate is affixed to the dishwash machine.
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Item No.:
27
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Site:
Galley-Center Fryer
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Violation:
The back right corner under the fryer was 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:
Galley-Pastry
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Violation:
The dough sheeter was soiled with old wet flour around the gears that turn the belt.
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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:
Food Service General-Grills
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Violation:
There was an accumulation of grease and other food debris in the gaps where the grease chute met the drip tray housing.
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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:
Galley-Aft Grill
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Violation:
The opening around the drain line of the double fryer was soiled with 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.:
29
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Site:
Bar-Pool
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Violation:
The handwash station was blocked by a garbage can. The bar was open. The garbage can was moved.
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Recommendation:
Ensure that handwashing facilities are used for no other purpose and are accessible at all times.
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Item No.:
32
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Site:
Pantry-Casino
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Violation:
There was an empty soda can in the uncovered waste receptacle for the handwash station.
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Recommendation:
Ensure that receptacles and waste-handling containers for refuse, recyclables and for use with materials containing food residue are insect- and rodent-resistant and have tight fitting lids.
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Item No.:
33
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Site:
Buffet-Grand Buffet
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Violation:
There was an open pipe penetration through the deck below the induction 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:
Buffet-Forward Pool Port Service Line
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Violation:
There was a heavy accumulation of dust in the deckhead slots above the buffet. The deckhead was made of several slats with about one inch of space between each slat.
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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:
Galley-Aft Grill
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Violation:
The bulkhead and deckhead around the fire screen door were soiled with a heavy accumulation of grease.
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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:
Galley-Aft Grill
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Violation:
Many deckhead panels were loose or bent. This caused them to not fit together properly, leaving gaps.
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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-Aft Grill
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Violation:
There was a gap at the top of the metal cove piece under refrigeration unit 4-125.
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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:
There was missing and recessed grout throughout the lido galley.
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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-Starboard Aft Ice Cream Station
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Violation:
There was a gap behind the right ice cream machine where the bulkheads met.
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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:
Galley-Aft Grill
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Violation:
There was a void in the door frame of the entrance door where the lock and latching pin inserted. Also, there was a hole in the door where the lock had been removed.
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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:
Bar-Wine
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Violation:
There was a hole in the back bulkhead below the bulkhead-mounted wine saver.
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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-Mess
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Violation:
The coving at the deck/cabinet juncture at the beverage area was cracked and chipped. The deck/bulkhead juncture was not coved under the beverage counter and salad cold well.
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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). 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.:
34
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Site:
Galley-London Service Line
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Violation:
There was water leaking from the deckhead to the deck in front of the induction range.
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Recommendation:
Ensure that a plumbing system in a food area is maintained in good repair.
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Item No.:
34
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Site:
Galley-Dishwash
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Violation:
There was water leaking from the deckhead and the deckhead mounted light in the alley way to the left of the dishwash area.
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Recommendation:
Ensure that a plumbing system in a food area is maintained in good repair.
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Item No.:
34
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Site:
Bar-Wine
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Violation:
The faucet for the utility sink was leaking.
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Recommendation:
Repair the leak.
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Item No.:
34
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Site:
Buffet-Grand Buffet Starboard Beverage Station
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Violation:
There was a leak at the potable water line supplying the juice machine. This was corrected.
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Recommendation:
Repair the leak.
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Item No.:
37
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Site:
Galley-Dishwash
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Violation:
The dishwash area was excessively hot and steamy. There was condensate on the deckhead above the dirty landing and above the entrance to the dishwash machine.
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Recommendation:
Ensure that all food preparation, warewashing, and toilet rooms have sufficient ventilation to keep them free of excessive heat, steam, condensation, vapors, obnoxious odors, smoke, and fumes. Ensure that ventilation hood systems and devices are sufficient in number and capacity to prevent grease or condensation from collecting on bulkheads and deckheads.
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Item No.:
38
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Site:
Pantry-Bridge
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Violation:
There was no label on the cleaning locker.
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Recommendation:
Label the cleaning locker.
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