|
|
|
Item No.:
08
|
|
Site:
Potable Water-Cross-Connection Control Program
|
|
Violation:
The two backflow prevention devices for the pedicure thrones were not listed on the cross-connection control program.
|
|
Recommendation:
Add the backflow prevention devices to the cross-connection control program.
|
|
|
Item No.:
10
|
|
Site:
Recreational Water Facilities-Children's
|
|
Violation:
One of the anti-entrapment drain covers was cracked in three places. The pool was empty at the time of the inspection.
|
|
Recommendation:
Replace the anti-entrapment drain cover.
|
|
|
Item No.:
16
|
|
Site:
Provisions-Vegetable Walk-In Cold Room
|
|
Violation:
Ten shell eggs from the outside to the center of four cases from a pallet near the cold room door were checked for internal temperatures with a small needle probe thermocouple. The temperatures were found to be between 49F and 57F. Additional eggs were checked from another pallet stacked in the center of the cold room. The temperatures were all around 46F. All eggs had been originally loaded on 16 July. New provisions were loaded into this cold room on the morning of the inspection. The cold room temperature log from 0600 indicated an air temperature of 40F.
|
|
Recommendation:
Except during preparation, cooking, or cooling, or when time is used as the public health control, ensure that cold potentially hazardous food is maintained 5C (41F) or less.
|
|
|
Item No.:
16
|
|
Site:
Provisions-Cooked Meat Walk-in Cold Room (3204)
|
|
Violation:
Cooked ham in two unopened cartons had internal temperatures of 46F and 48F. These temperatures were measured at 1400. The cold room had been reported for maintenance at 0600 on the morning of the inspection because of an ambient temperature of 42F.
|
|
Recommendation:
Except during preparation, cooking, or cooling, or when time is used as the public health control, ensure that cold potentially hazardous food is maintained at 5C (41F) or less.
|
|
|
Item No.:
20
|
|
Site:
Bar-Coffee Shop - Scharf Espresso Machines
|
|
Violation:
The food splash zone above the milk steaming and coffee making areas had gaps, holes, piping, and other difficult to clean features. There were also slotted fasteners in the food contact zone of the coffee making area.
|
|
Recommendation:
Ensure that materials used in the construction of multiuse utensils and food-contact surfaces of equipment are: (1) Durable, corrosion-resistant, and nonabsorbent; (2) Sufficient in weight and thickness to withstand repeated warewashing; (3) Finished to have a smooth, easily cleanable surface; and (4) Resistant to pitting, chipping, crazing, scratching, scoring, distortion, and decomposition.
|
|
|
Item No.:
26
|
|
Site:
Preparation Room-
|
|
Violation:
A previously cleaned food slicer was soiled with old food debris on lower side of the back plate.
|
|
Recommendation:
Ensure that food-contact surfaces of equipment and utensils are clean to sight and touch.
|
|
|
Item No.:
27
|
|
Site:
Buffet-Lido Forward Starboard Service
|
|
Violation:
The previously cleaned rotisserie oven drip pan had a six-inch long hair in it, and the drain fitting for this oven was soiled with food debris.
|
|
Recommendation:
Ensure that nonfood-contact surfaces of equipment are kept free of an accumulation of dust, dirt, food residue, and other debris.
|
|
|
Item No.:
28
|
|
Site:
Galley-Forward Hot Service Line
|
|
Violation:
A trolley of previously cleaned bowls had a heavy accumulation of soil that contaminated the clean bowls.
|
|
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.
|
|
|
Item No.:
33
|
|
Site:
Galley-Soup Section
|
|
Violation:
There were seams at the juncture between the deck and bulkhead to the left and right of the tilting pan line. The seams were soiled with food debris.
|
|
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.
|
|
|
Item No.:
33
|
|
Site:
Pantry-Lido 1 and 2
|
|
Violation:
There were gaps between the bulkhead and fire door channel profile in both pantries. This was being corrected during the inspection. In lido pantry 2, there was a gap between the stainless backsplash and tile on the back, left side of the cooking unit.
|
|
Recommendation:
Ensure that decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas are constructed and maintained for easy cleaning.
|
|
|
Item No.:
33
|
|
Site:
Pantry-Lido Pizza
|
|
Violation:
There was a seam in the left door jamb of the door to the back preparation area.
|
|
Recommendation:
Ensure that decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas are constructed and maintained for easy cleaning.
|
|
|
Item No.:
33
|
|
Site:
Buffet-Lido Forward Starboard Service
|
|
Violation:
Grout was missing from the bulkhead tile to the right of the handwash station.
|
|
Recommendation:
Ensure that decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas are constructed and maintained for easy cleaning.
|
|
|
Item No.:
33
|
|
Site:
Pantry-Empress Forward
|
|
Violation:
Two deck tiles around the deck drain were chipped.
|
|
Recommendation:
Ensure that decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas, are maintained in good repair.
|
|