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Item No.:
08
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Site:
Buffet-Garden Cafe
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Violation:
At beverage station #2, the backflow prevention device located on the coffee maker's potable water line was excessively corroded. The vents were closed causing the device to not properly function according to the manufacturer's design. The backflow prevention device was sanitized and replaced during the inspection.
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Recommendation:
Maintain backflow prevention devices in good repair.
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Item No.:
08
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Site:
Galley-O'Sheehan's Dishwashing Area
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Violation:
The backflow prevention device on the potable water line connected to the drinking fountain across from the galley cold well was heavily corroded. The vents of the device were blocked and were not functioning according to the manufacturer's specifications.
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Recommendation:
Maintain backflow prevention devices in good repair.
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Item No.:
08
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Site:
Galley-Soup Station
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Violation:
The backflow prevention device attached to the potable water line for the combination oven was heavily corroded. The vents were blocked preventing the device from functioning according to specifications. This device was replaced during the inspection.
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Recommendation:
Maintain backflow prevention devices in good repair.
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Item No.:
20
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Site:
Galley-Garden Cafe
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Violation:
During the inspection, an excess amount of condensation was escaping from the combination oven door and was collecting on the deckhead within the hooded ventilation area. Staff stated that the sealing gasket to the door was in disrepair. Staff placed a work order during the inspection.
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Recommendation:
Food contact equipment must be maintained in good repair and proper adjustment: (1) Equipment must be maintained in a state of repair and condition that meets the materials, design, construction, and operating specifications of these guidelines; and (2) Cutting or piercing parts of can openers must be kept sharp to minimize the creation of metal fragments that can contaminate food when the container is opened.
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Item No.:
21
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Site:
Other-Engine Control Room (ECR)
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Violation:
The electrical cords for the coffee machine in the ECR were soiled and resting on the counter. The electrical cords and counter top were cleaned during the inspection.
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Recommendation:
Ensure nonfood-contact surfaces are free of unnecessary ledges, projections, 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-La Cucina Coffee Station
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Violation:
The counter-top coffee machine had two screws missing on the right panel, making that side of the machine difficult to clean. The screws were replaced during the inspection.
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Recommendation:
Ensure nonfood contact equipment is maintained in good repair and proper adjustment including: (1) Equipment maintained in a state of repair and condition that meets the materials, design, construction, and operation specifications of these guidelines; (2) 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-Garden Cafe Dishwashing Area
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Violation:
Excess amounts of food debris were observed in the wash tank area of the conveyor type dishwashing machine. Additionally, the curtains in the dishwashing compartment were soiled, stained, and in disrepair with slight rips where the plastic curtain joined the holding arm.
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Recommendation:
Ensure warewashing machines, drainboards, and the compartments of sinks, basins, or other receptacles used for washing and rinsing equipment, utensils, or raw foods, or laundering wiping cloths are cleaned: (1) before use; (2) throughout the day at a frequency necessary to prevent recontamination of equipment and utensils and to ensure that the equipment performs its intended function; (3) at least every 24 hours (if used).
Maintain warewashing equipment in good repair and proper adjustment, including: (1) warewashing equipment is maintained in a state of repair and condition that meets the standards of the materials, design, and construction of these guidelines; (2) water pressure and water temperature-measuring devices are maintained in good repair and accurate within the intended range of use.
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Item No.:
22
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Site:
Galley-Garden Cafe Dishwashing Area
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Violation:
The wash compartment door area of the conveyor type glass washing machine was leaking water excessively onto the deck during normal operation. Staff was continuously using a squeegee to direct water into a scupper during operation.
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Recommendation:
Maintain warewashing equipment in good repair and proper adjustment, including: (1) warewashing equipment is maintained in a state of repair and condition that meets the standards of the materials, design, and construction of these guidelines; (2) water pressure and water temperature-measuring devices are maintained in good repair and accurate within the intended range of use.
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Item No.:
22
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Site:
Galley-O' Sheehan's Dishwashing Area
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Violation:
The wash compartment door area of the conveyor type glass washing machine, was leaking water excessively onto the deck and pooling during normal operation. Additionally, an excess amount of food debris was observed in the wash compartment tank during operation. The glasswashing machine was shut down and cleaned during the inspection. The leaking water was addressed during the inspection.
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Recommendation:
Maintain warewashing equipment in good repair and proper adjustment, including: (1) warewashing equipment is maintained in a state of repair and condition that meets the standards of the materials, design, and construction of these guidelines; (2) water pressure and water temperature-measuring devices are maintained in good repair and accurate within the intended range of use.
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Item No.:
24
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Site:
Buffet-Garden Cafe
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Violation:
The waiter station at the forward entrance to the garden cafe buffet had a sanitizing bucket with a chlorine residual less than 50 ppm. The area was in use at the time.
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Recommendation:
Ensure sanitizing solutions are used with the following concentrations: (1) A chlorine solution with a concentration between 50 mg/L (ppm) and 200 mg/L (ppm); (2) An iodine solution with a pH of 5.0 or less or a pH no higher than the level for which the manufacturer specifies the solution is effective AND a concentration between 12.5 mg/L (ppm) and 25 mg/L (ppm); (3) A quaternary ammonium compound solution with a concentration as specified in 40 CFR 180.940 Sanitizing Solutions AND as indicated by the manufacturer?s use directions included in the labeling. If another solution concentration or temperature of a chlorine, iodine, or quaternary ammonium compound is used, demonstrate to VSP that the solution achieves sanitization and the use of the solution is approved. If a chemical sanitizer other than a chlorine, iodine, or quaternary ammonium compound is used, ensure it is applied in accordance with the manufacturer?s use directions included in the labeling.
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Item No.:
24
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Site:
Galley-Osheehan's Potwash Area
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Violation:
The sanitizing rinse water temperature of the three compartment sink was 165F when measured by the inspector. A temperature of 171F was required for manual hot-water sanitizing. The water temperature was increased to at least 171F during the inspection.
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Recommendation:
In a manual operation, if immersion in hot water is used for sanitizing, ensure: (1) the temperature of the water is maintained at 77C (171F) or above and (2) the food-contact surface is immersed for at least 30 seconds.
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Item No.:
26
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Site:
Galley-Cagney's Restaurant
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Violation:
The ice machine had of an accumulation of black debris on the water-feeding arm and the ice thickness sensor. The machine was shut down and cleaned immediately during the inspection.
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Recommendation:
Ensure food contact surfaces of equipment and utensils are clean to sight and touch. Ensure food only contacts surfaces of equipment and utensils that are cleaned and sanitized.
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Item No.:
26
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Site:
Buffet-Garden Cafe
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Violation:
At the service bar adjacent to the beverage station, a portable cooler full of ice, was resting on a stool inside the working area. Staff stated the ice was used to fill passenger drink cups during food service periods. The inspector used an alcohol wipe and removed food debris from the inside food contact and outside non-food surface areas. Additionally, the ice scoop was resting in a container on the counter-top unprotected.
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Recommendation:
Ensure food contact surfaces of equipment and utensils are clean to sight and touch. Ensure food only contacts surfaces of equipment and utensils that are cleaned and sanitized.
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Item No.:
26
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Site:
Buffet-Garden Cafe
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Violation:
At the beverage station adjacent to the service bar, six water glasses were stored on the counter-top with a greasy film on the inside food contact service. The area was in use at the time. The glasses were removed immediately and rewashed.
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Recommendation:
Ensure food contact surfaces of equipment and utensils are clean to sight and touch. Ensure food only contacts surfaces of equipment and utensils are cleaned and sanitized.
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Item No.:
27
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Site:
Buffet-Garden Cafe
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Violation:
At the service bar adjacent to the beverage station, a portable cooler full of ice, was resting on a stool inside the working area. Staff stated the ice was used to fill passenger drink cups during food service periods. The inspector used an alcohol wipe and removed food debris from the inside food contact and outside non-food surface areas. Additionally, the ice scoop was resting in a container on the counter-top unprotected.
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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.:
27
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Site:
Galley-La Cucina Coffee Station
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Violation:
The counter-top area beneath the coffee machine, was soiled with coffee beans and dust. Additionally, coffee beans were observed on top of the coffee machine. The area had been cleaned prior to the inspection.
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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.:
27
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Site:
Other-Engine Control Room (ECR)
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Violation:
The electrical cords for the coffee machine in the ECR were soiled and resting on the counter. The electrical cords and counter top were cleaned during the inspection.
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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.:
28
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Site:
Buffet-Garden Cafe
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Violation:
At the service bar adjacent to the beverage station, a cooler was used for ice/food service. Additionally, the ice scoop for the cooler was resting in a container on the counter-top unprotected.
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Recommendation:
Store cleaned equipment and utensils, laundered linens, and single-service and single-use articles: (1) in a clean, dry location; (2) in a location where they are not exposed to splash, dust, or other contamination; (3) at least 150 millimeters (6 inches) above the deck.
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Item No.:
33
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Site:
Buffet-Garden Cafe
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Violation:
At the service bar adjacent to the beverage station, four deck tiles in the middle of the work area were cracked and were in disrepair.
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Recommendation:
Ensure 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-Garden Cafe
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Violation:
At the service bar adjacent to the beverage station, the deck, inside the work area, was soiled with food debris from the earlier food service period.
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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:
Galley-O'Sheehan's Dishwashing Area
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Violation:
The wash compartment door area of the conveyor-type glass washing machine, was leaking water excessively onto the deck and pooling during normal operation.
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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-Garden Cafe
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Violation:
The deckhead mounted exhaust ventilation covers, located in each of the three main buffet workstations, were heavily soiled with dust and grease. The ventilation covers were above food service areas; however, no food was impacted during the inspection. These covers were cleaned during the inspection.
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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:
Galley-Garden Cafe
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Violation:
During the inspection, an excess amount of condensation was escaping from the combination oven door and was collecting on the deckhead within the hooded ventilation area. This condensation formed droplets that dripped and pooled on the deck below. No food was impacted. This area was cleaned immediately.
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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:
Provisions-Dairy Box
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Violation:
The deckhead area in front of the evaporative condenser unit was steadily dripping water and pooling on the deck below.
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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.:
34
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Site:
Provisions-Dairy Box
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Violation:
The deckhead area in front of the evaporative condenser unit was steadily dripping water onto the deck below. Additionally, the dripping water was pooling on the deck. The inspector asked to talk to an engineer about the origin of the drip. The engineer stated they felt a potable water line above the bulkhead was leaking.
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Recommendation:
Ensure a plumbing system in a food area is maintained in good repair.
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Item No.:
36
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Site:
Buffet-Garden Cafe
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Violation:
At beverage station #1, the light intensity for the food surface counter top next to the ice cream station was 168 lux.
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Recommendation:
Ensure the light intensity is at least 220 lux (20 foot candles) on food preparation surfaces, and at a distance of 75 centimeters (30 inches) above the deck in food preparation areas, handwashing facilities, warewashing areas, equipment, and utensil storage, pantries, toilet rooms, and consumer self-service areas.
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Item No.:
37
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Site:
Galley-Garden Cafe
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Violation:
During the inspection, an excess amount of condensation was escaping from the combination oven door and was collecting on the deckhead within the hooded ventilation area. This condensation formed droplets that dripped and pooled onto the deck below. No food was impacted. This area was cleaned immediately.
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Recommendation:
Ensure ventilation hood systems and devices operate effectively to prevent grease and condensate from collecting on the bulkheads and deckheads and remove contaminants generated by equipment located under them.
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Item No.:
37
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Site:
Buffet-Garden Cafe
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Violation:
The deckhead mounted exhaust ventilation covers, located in each of the three main buffet workstations, were heavily soiled with dust and grease. The ventilation covers were above food service areas; however, no food was impacted during the inspection. These covers were cleaned during the inspection.
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Recommendation:
Ensure filters and other grease extracting equipment are designed to be readily removable for cleaning and replacement if not designed to be cleaned-in-place and intake and exhaust air ducts are cleaned and filters changed so they are not a source of contamination by dust, dirt, and other materials.
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