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Item No.:
33
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Site:
Galley-Paper and Plastic Only Locker
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Violation:
The deck under the storage shelves and deck stands was heavily soiled with dust, dirt, and other debris.
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Recommendation:
Ensure 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.:
26
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Site:
Galley-Assistant Food and Beverage Manager's Office
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Violation:
Two Panini grills were stored soiled in the undercounter storage cabinets by the Assistant Food and Beverage Manager's Office. These Panini grills had burnt food encrusted on the grills and grease residue all around the sides. Staff stated these Panini grills were no longer used in the operation and were to be discarded.
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Recommendation:
Ensure food contact surfaces of equipment and utensils are clean to sight and touch. Ensure food-contact surfaces of cooking equipment and pans are kept free of encrusted grease deposits and other soil accumulations.
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Item No.:
38
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Site:
Galley-Warewash
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Violation:
A broom, mop, and two broom handles with mops on the end were place next to the port mechanical dishwash machine. The cleaning equipment was not in-use and was standing in a heavily soiled area of the deck.
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Recommendation:
Ensure maintenance tools such as mops, brooms, and similar items are stored in a designated locker so they do not contaminate food, food-contact surfaces of utensils, and equipment, linens, and single-service and single-use articles.
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Item No.:
28
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Site:
Galley-Hot Galley
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Violation:
Three red ice block grip claws were hanging from a preparation counter. The area was not in-use during the inspection.
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Recommendation:
Ensure only articles necessary for the food service operation are stored in food preparation, food storage, and warewashing areas.
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Item No.:
16
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Site:
Galley-Appetizer
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Violation:
Three lexan containers of cut lettuce were stored in Cold Room 11-03 at temperatures of 43F, 44F, and 47F. According to staff, the cut lettuce was washed in an ice-water solution the previous night and placed into the lexan containers with ice and water to keep the lettuce crispy. When the temperatures were taken, all the ice appeared to be melted and the lettuce was sitting in water. Instead of cooling the lettuce back down staff chose to discard the lettuce and make a fresh batch.
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Recommendation:
Except during preparation, cooking, or cooling, or when time is used as the public health control, maintain potentially hazardous foods at 57C (135F) or above, except that roasts may be held at a temperature of 54C (130F); or 5C (41F) or less.
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Item No.:
19
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Site:
Provisions-Ice Cream Room
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Violation:
A ice block was stored in contact with a stack of hamburger bun boxes.
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Recommendation:
Protect food from contamination by storing the food: (1) Covered or otherwise protected; (2) In a clean, dry location; (3) Where it is not exposed to splash, dust, or other contamination; and (4) At least 15 centimeters (6 inches) above the deck.
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Item No.:
26
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Site:
Room Service-Beverage Counter
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Violation:
When removed, soil and debris was found in the black dispensing nozzle and in the nozzle connection on the left clear round plastic water dispenser.
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Recommendation:
Ensure 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:
Buffet-Outside Lido Port Beverage Counter
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Violation:
The surface behind the plastic ice dispenser chute was soiled with a brown sticky residue.
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Recommendation:
Ensure 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.:
26
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Site:
Buffet-Outside Lido Starboard Beverage Counter
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Violation:
The plastic ice dispenser chute had an accumulation of black debris inside the chute.
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Recommendation:
Ensure 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:
Buffet-Inside Lido Beverage Counters
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Violation:
The surface behind the plastic ice dispenser chute on the port and starboard ice station was heavily soiled with dust and a brown sticky residue.
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Recommendation:
Ensure 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.:
24
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Site:
Galley-Warewash
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Violation:
The water temperature at the final rinse manifold of the mechanical dishwash station was measured at 207F at the right side spray nozzle and above 200F on the upper final rinse manifold.
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Recommendation:
In a mechanical operation, ensure the temperature of the fresh hot water sanitizing rinse as it enters the manifold is not more than 90C (194F) or less than: (1) 74C (165F) for a stationary rack, single-temperature machine; (2) 82C (180F) for all other machines. Ensure the utensil surface temperature is not less than 71C (160F) as measured by an irreversible registering temperature indicator.
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Item No.:
33
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Site:
Buffet-Aft Lido Cafe
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Violation:
The deckhead light fixtures above the far end of the back counter were heavily soiled with dust.
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Recommendation:
Ensure 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:
The circular deckhead AC vent was heavily soiled with dust and grease.
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Recommendation:
Ensure 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.:
40
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Site:
Galley-Steakhouse
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Violation:
The bottom left side of the outside door did not close properly and was open to the exterior deck.
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Recommendation:
Protect entry points where pests may enter the food areas.
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Item No.:
34
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Site:
Pantry-Pool Bar Cold Room
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Violation:
Water was dripping onto the deck from the evaporator drain line by the cold room door.
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Recommendation:
Ensure a plumbing system in a food area is maintained in good repair.
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Item No.:
26
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Site:
Bar-Starboard Pool Bar
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Violation:
The inside of the right beer tap was soiled with dirt and debris when checked with a drinking straw.
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Recommendation:
Ensure food contact surfaces of equipment and utensils are clean to sight and touch.
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Item No.:
08
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Site:
Potable Water-Deck A Garbage Room
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Violation:
The backflow connection log listed the handwash station at the entry to the garbage room as having a hose connected backflow preventer in non-continuous pressure, but in fact the hose was connected to the tap beneath the handwash sink and was looped on a bulkhead hanger with a spray nozzle connected on the other end. This connection was continuous pressure and required the installation of a continuous pressure backflow preventer on the hot and cold water supply pipes to this sink.
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Recommendation:
Install a continuous pressure-type backflow preventer when a valve is located downstream from the backflow preventer.
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