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Item No.:
08
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Site:
Potable Water-Garbage room
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Violation:
The two water lines for the two yellow flexible hoses used to spray down equipment were incorrectly stripped indicating potable water after the backflow preventer on the dirty side of the device.
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Recommendation:
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Item No.:
19
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Site:
Potable Water-Garbage Room
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Violation:
Four unopened bottles of wine and one opened bottle of tequila were stored on the deck under a desk in this area while the area was in operation.
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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.:
19
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Site:
Bar-Red Frog
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Violation:
While the bar was open, the salt and lime juice riming garnish was left on the upper bar area on the side bar directly in contact with passengers. The container was relocated to a more protective area for these food items.
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Recommendation:
Protect food on display from contamination by the use of packaging; counter, service line, or salad bar food guards; display cases; self-closing hinged lids; or other effective means. Install side protection for sneeze guards if the distance between exposed food and where consumers are expected to stand is less than 1 meter (40 inches).
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Item No.:
20
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Site:
Preparation Room-Deck 0 - Potato Room
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Violation:
Two potato peelers had door gaskets that were difficult to clean. The gasket material had been coated with a silver paint that had been used to coat the outside of the potato peeler as well as this food contact surface. The paint and the unnecessary sealant used around the gasket were peeling off and could be introduced to the peeled potatoes produced by the right machine. The left machine had a massive amount of sealant, again coated with this paint. This sealant on this door was rough in its finish difficult to clean. It was not determined if the paint was acceptable to coat food contact surfaces of equipment.
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Recommendation:
Food contact equipment must be maintained in good repair and proper adjustment: Equipment must be maintained in a state of repair and condition that meets the materials, design, construction, and operating specifications of these guidelines. Materials used in the construction of multiuse utensils and food contact surfaces of equipment must be finished to have a smooth, easily cleanable surface. Ensure food-contact surfaces of food equipment complies with American National Standards Institute (ANSI), National Sanitation Foundation International (NSF International), or other internationally accredited food equipment sanitation standards for materials. [Paint]
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Item No.:
24
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Site:
Bar-Red Frog
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Violation:
While the bar was open, the level of sanitizer in the wiping bucket beside the order terminal was below the recommended amount.
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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.:
26
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Site:
Galley-Deck 6 - Room Service
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Violation:
The previously-cleaned recirculating water bath in the ice machine was soiled with black sediment.
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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.:
26
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Site:
Preparation Room-Deck 0 - Potato Room
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Violation:
Old potato residue and other debris were found under the left machine's door gasket and sealant.
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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.:
26
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Site:
Buffet-Deck 0 - Hot Service Line
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Violation:
A previously-cleaned plate was soiled with a film that was removable with an alcohol pad and another with cooked rice.
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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:
Galley-Deck 9 - Deli
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Violation:
Excess condensation had collected on the bulkhead adjacent to and behind the steam table on the far left side of the service counter. Water had pooled on the table top behind the well where the hot dogs were stored. No food was impacted.
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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.:
30
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Site:
Food Service General-Cherry On Top
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Violation:
The automated handwash station in this area was out of service for a week. Another suitable station was in the area.
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Recommendation:
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Item No.:
33
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Site:
Bar-Casino
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Violation:
The deckhead above the bar area contained 2 meter long and 2 cm wide gaps between the copper decorative material. The gaps lead into the plenum and contained dust and debris. The bar was open for service.
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Recommendation:
Ensure decks, bulkheads, and deckheads in food preparation, warewashing, pantries, bars, and food and equipment storage areas are constructed and maintained for easy cleaning. 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-Deck 9 - Seafood Shack
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Violation:
The deck in the walk-in cooler was covered with standing water below the evaporator the entire width of the cooler.
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Recommendation:
Ensure decks in food areas are cleaned as often as necessary.
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Item No.:
33
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Site:
Galley-Deck 3 - Posh Restaurant Hot Serving Line (Aft)
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Violation:
The grout around the scuppers was recessed and in poor repair making these areas difficult to clean. Standing water and food debris was noted in these areas.
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Recommendation:
Ensure decks in food areas are maintained in good repair. Ensure decks in food areas are cleaned as often as necessary.
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Item No.:
33
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Site:
Galley-Deck 3/4 - Escalator
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Violation:
The grooves in the port-side escalator steps were heavily soiled with old food debris and dirt.
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Recommendation:
Ensure decks in food areas are cleaned as often as necessary.
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Item No.:
34
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Site:
Galley-Deck 9 - Hot Galley
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Violation:
A large floor sink in front of the 2nd from left kettle was half full of standing waste liquid. Staff explained that the drain was blocked from the drain not being cleaned.
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Recommendation:
Ensure a plumbing system in a food area is maintained in good repair.
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Item No.:
37
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Site:
Galley-Deck 9 - Deli
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Violation:
Excess condensation had collected on the bulkhead adjacent to/behind the steam table on the far left side of the service counter. Water had pooled on the table top behind the well where the hot dogs were stored. No food was impacted.
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Recommendation:
Ensure 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.:
37
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Site:
Galley-Deck 3 - Center - Soup and Sauce Station
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Violation:
Excess condensation had collected on the bulkhead adjacent to/behind far left kettle. The kettle was at a high heat, but not boiling.
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Recommendation:
Ensure 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.:
39
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Site:
Bar-Casino
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Violation:
One house fly was observed beside the large jar of cherries at this open bar.
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Recommendation:
Effectively control the presence of insects, rodents, and other pests to minimize their presence in the food storage, preparation, and service areas and warewashing and utensil storage areas aboard a vessel.
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Item No.:
39
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Site:
Pantry-Casino
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Violation:
One house fly was observed in this pantry beside the Texas liquor stores. The bar was open for service.
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Recommendation:
Effectively control the presence of insects, rodents, and other pests to minimize their presence in the food storage, preparation, and service areas and warewashing and utensil storage areas aboard a vessel.
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