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Item No.:
37
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Site:
Galley-Pastry Area
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Violation:
Frozen condensate had formed on the deckhead inside the walk-in freezer room. Staff stated this happens when the door is opened continuously. No food or packaging was impacted at the time of the inspection. Remediation began 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.:
02
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Site:
Medical-Acute Gastroenteritis (AGE) Log
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Violation:
The current version of the medical data management system did not list the date and time of the case last symptoms per section 4.1.2.1.3. Additionally, this log was not in the same format as required by annex 13.2.2 of the 2018 VSP Operations Manual. This is a new requirement for the June 2018 VSP Operations Manual.
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Recommendation:
Ensure the AGE surveillance log entry for each passenger or crew member contain the following information in separate columns: (1) Date of the first medical visit or report to staff of illness; (2) time of the first medical visit or report to staff of illness; (3) case identification number; (4) person?s name; (5) person?s age; (6) person?s sex; (7) designation as passenger or crew member; (8) crew member position or job on the vessel, if applicable; (9) cabin number; (10) meal seating information; (11) date of illness onset; (12) time of illness onset; (13) illness symptoms, including the presence or absence of the following selected signs and symptoms, with a separate column for each of the following: (a) number of episodes of diarrhea in a 24-hour period; (b) number of episodes of vomiting in a 24-hour period; (c) bloody stools; (d) recorded temperature; (e) abdominal cramps; (f) headaches; (g) muscle aches; (14) entry (yes/no) for whether this was a reportable case; (15) entry (yes/no) for antidiarrheal medications sold or dispensed by designated medical staff; (16) presence of underlying medical conditions that may affect interpretation of AGE. Ensure the AGE surveillance log contains the above information in the exact order and is entered in the template in Annex 13.2.2. Ensure that the log data is exported in the exact order as in the example template in Annex 13.2.2 with analyzable formats such as Excel or Access. Ensure that any additional data fields are entered only outside of the form margins when exported to VSP.
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Item No.:
43
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Site:
Ventilation-AC Unit # 4.1.3
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Violation:
The condenser drain pan was leaking onto the deck and not directed appropriately to a deck drain.
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Recommendation:
Ensure condensation collection pans are self-draining.
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Item No.:
33
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|
Site:
Dining Room-Aft-Portside Waiter Station
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|
Violation:
In the technical space under the counter top ice and water machine, pooled water and coffee grounds had accumulated on the deck. The source of the water was not determined. Remediation began 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.:
21
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Site:
Dining Room-Aft-Portside Waiter Station
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|
Violation:
The gasket supporting the two-top feeder canisters for the countertop coffee machine was ripped and torn. Staff stated that this gasket is constantly in disrepair.
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Recommendation:
Design and construct nonfood-contact surfaces of equipment and utensils to be durable and to retain their characteristic qualities under normal use conditions.
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Item No.:
26
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Site:
Dining Room-Aft-Central Waiter Station
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|
Violation:
In the undercounter clean storage cabinet, three plates, one dish, and three utensils were found soiled with food debris on the food-contact surface. These items were previously cleaned. The area was not in service at the time of the inspection. Remediation began immediately.
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Recommendation:
Ensure food only contacts surfaces of equipment and utensils that are cleaned and sanitized. 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-Entrance to Galley
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|
Violation:
The transportation cart stored at the entrance of the main galley had an empty soda can and soiled pieces of cardboard on the bottom shelf the cart. The cart was not storing food at the time of the inspection. The area was not in service at the time of the inspection. Remediation began immediately.
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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:
Galley-Ice Machines
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|
Violation:
Three of the four ice machines in the main galley were soiled with black and pink debris above the evaporator and on the ice thickness sensor. All of these areas were food-contact surfaces. The inspector removed the debris with an alcohol pad. The machines were closed and cleaned immediately.
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Recommendation:
Ensure food only contacts surfaces of equipment and utensils that are cleaned and sanitized. Ensure food contact surfaces of equipment and utensils are clean to sight and touch.
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Item No.:
29
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|
Site:
Galley-Handwash Stations
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|
Violation:
Approximately three handwash stations had water that was less than 100°F through the mixing valve. Water temperatures measured between 85°F and 92°F consistently with a tip-sensitive-measuring device. Remediation began immediately.
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Recommendation:
Ensure handwashing sinks are equipped to provide water at a temperature of at least 38°C (100°F) through a mixing valve or combination faucet. For handwash sinks with electronic sensors, and other types of handwash sinks where the user cannot make temperature adjustments, ensure the temperature provided to the user after the mixing valve does not exceed 49°C (120°F).
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Item No.:
22
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|
Site:
Galley-Starboard Side Glasswashing Machine
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|
Violation:
The bottom, right nozzle on the final rinse spray manifold was clogged-preventing a fan-like spray pattern. Remediation began immediately.
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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.:
33
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|
Site:
Galley-Pastry Area
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|
Violation:
Frozen condensate had formed on the deckhead inside the walk-in freezer room. Staff stated this happens when the door is opened continuously. No food or packaging was impacted at the time of the inspection. Remediation began 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.:
08
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|
Site:
Galley-Pastry Area
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|
Violation:
The backflow prevention devices for both ice cream machines were soiled, corroded, and dripping. The area was in use at the time of the inspection. Remediation began immediately. Proper disinfection was discussed with staff for the devices.
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Recommendation:
Maintain backflow prevention devices in good repair.
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Item No.:
38
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|
Site:
Galley-Pot Washing Machine Starboard Side
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|
Violation:
Adjacent to the potwash machine, a mop and bucket were stored with dirty water and soiled rags inside. The bucket was unattended. Remediation began immediately,
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Recommendation:
Store maintenance tools such as mops, brooms, and similar items in an orderly manner that facilitates cleaning of the area used for storing the maintenance tools.
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Item No.:
32
|
|
Site:
Galley-Potwashing Area
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|
Violation:
The receptacle used for discarded food in the potwash area was stored unattended, full of food, and without a lid. The area was not in use at the time of the inspection. Remediation began immediately.
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Recommendation:
Ensure receptacles and waste-handling containers for refuse and recyclables and for use with materials containing food residue are insect and rodent resistant and have tight-fitting lids. Cover receptacles and waste-handling containers when not in continuous use and after they are filled.
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Item No.:
22
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|
Site:
Galley-Potwashing Machine
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|
Violation:
The wash curtains separating the auxiliary and final rinse compartments were in disrepair and curled. The potwashing machine was in use at the time of the inspection. Remediation began immediately.
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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.:
33
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|
Site:
Galley-Toaster Area
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|
Violation:
The deck under the toast-preparation counter was heavily soiled with food and dust. The area was cleaned previously. The area was not in service at the time of the inspection. Remediation began 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.:
27
|
|
Site:
Galley-Aft Hot Line
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|
Violation:
The heat lamps above the bain marie station were soiled with more than a day's worth of accumulated food and grease. The area was not in service at the time of the inspection. The area had been cleaned previously.
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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.:
16
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|
Site:
Galley-Appetizer Pantry Room 37 Walk-in Refrigerator
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|
Violation:
Three containers full of shredded lettuce were out of temperature. These containers were three inches deep and had lettuce resting in water. The cooling log stated the lettuce was put into the refrigeration unit at 6:39 pm on 20 July 2018, the day prior to the inspection. Temperatures registered in the cooling logs for the evening of 20 July were 38°F - 41°F. At the time of the inspection, the temperatures registered 44°F - 50°F. The inspector and staff could not approximate how long the lettuce was out of temperature since 20 July. The lettuce was discarded. Staff stated that the refrigerator unit was used regularly throughout the night of 20 July and 21 July and the temperature increase when the doors are opened continuously. Staff and the inspector talked about a strategy for storing the lettuce more effectively during heavy use.
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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 57°C (135°F) or above, except that roasts may be held at a temperature of 54°C (130°F); or 5°C (41°F) or less.
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Item No.:
27
|
|
Site:
Galley-Dishwash Area Starboard Side
|
|
Violation:
Approximately 200 previously cleaned plate covers were stored in a designated 'clean storage area' with an oily film on the non-food contact surface. Remediation began immediately.
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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
|
|
Site:
Provisions-Vegetable Preparation Room
|
|
Violation:
The potato agitation belt, on the inside of the peeler, was soiled with a dry, white substance. An alcohol pad was used to remove the debris. The area was not in use at the time of the inspection. Remediation began immediately.
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|
Recommendation:
Ensure food only contacts surfaces of equipment and utensils that are cleaned and sanitized. Ensure food contact surfaces of equipment and utensils are clean to sight and touch.
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Item No.:
21
|
|
Site:
Galley-Serving Tray's
|
|
Violation:
Approximately twenty serving trays were in disrepair. The corners were chipped and pealing, creating difficult-to-clean surfaces; however, these surfaces were clean at the time of the inspection. Remediation began immediately.
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|
Recommendation:
Ensure nonfood-contact surfaces of equipment that are exposed to splash, spillage, or other food soiling or that require frequent cleaning are constructed of a corrosion-resistant, nonabsorbent, and smooth material. Design and construct nonfood-contact surfaces of equipment and utensils to be durable and to retain their characteristic qualities under normal use conditions. Ensure 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.:
19
|
|
Site:
Bar-Deck 5 Coffee Bar
|
|
Violation:
The ice cream scoop and other utensils were stored in 69°F standing water. The water was not running at the time of the inspection, so a sufficient velocity to flush particles could not be achieved. Crew noted that the water is usually running, and immediately turned it on. The area was recently opened-for-service; however, no Ice cream had been served.
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|
Recommendation:
During pauses in food preparation or dispensing, ensure food preparation and dispensing utensils are stored: (1) In the food with their handles above the top of the food and the container; (2) In food that is not potentially hazardous with their handles above the top of the food within containers or equipment that can be closed, such as bins of sugar, flour, or cinnamon; (3) On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized at least every 4 hours; (4) In running water of sufficient velocity to flush particulates to the drain (if used with moist food such as ice cream or mashed potatoes); (5) In a clean, protected location (if the utensils, such as ice scoops, are used only with a food that is not potentially hazardous); or (6)In a container of water (if the water is maintained at a temperature of at least 57°C [135°F] and the container is frequently cleaned and sanitized).
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Item No.:
08
|
|
Site:
Bar-Deck 5 Coffee Bar
|
|
Violation:
Crew could not identify backflow prevention devices for the two espresso machines. Crew stated that two backflow prevention devices would be sanitized for 4-hours and then installed.
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|
Recommendation:
Provide a comprehensive cross-connection control program. Protect the following connections to the potable water system against backflow with air gaps or mechanical backflow prevention devices: (1) RWFs; (2) decorative water features/fountains; (3) cabin shower hoses, toilets, whirlpool tubs, and similar facilities; (4) photographic laboratory developing machines and utility sinks; (5) beauty and barber shop spray-rinse hoses; (6) spa steam generators where essential oils can be added; (7) hose-bib connections; (8) garbage grinders and food waste systems; (9) automatic galley hood washing systems; (10) food service equipment; (11) mechanical warewashing machines; (12) detergent dispensers; (13) hospital and laundry equipment; (14) air conditioning expansion tanks; (15) boiler feed water tanks; (16) fire system; (17) public toilets, urinals, and shower hoses; (18) potable water, bilge, and pumps that require priming; (19) freshwater or saltwater ballast systems; (20) international fire and fire sprinkler water connections (install a reduced pressure assembly); (21) the potable water supply to automatic window washing systems that can be used with chemicals or chemical mix tanks; (22) water softeners for nonpotable fresh water; (23) water softener and mineralizer drain lines, including backwash drain lines (install an air gap or a reduced pressure assembly); (24) high saline discharge line from evaporators (install an air gap or a reduced pressure assembly); (25) chemical tanks; (26) other connections between the potable water system and a nonpotable water system, such as the gray water system, laundry system, or technical water system (install an air gap or a reduced pressure assembly); (27) black water or combined gray water/black water systems (install an air gap); (28) Hi-Fog or similar suppression systems which are connected to potable water tanks; (29) any other connection to the potable water system where contamination or backflow can occur. Ensure the cross-connection control program includes at a minimum: a complete listing of cross-connections and the backflow prevention method or device for each, so there is a match to the plumbing system component and location. Include air gaps on the listing. Ensure a schedule for inspection frequency is set. Maintain a log documenting the inspection and maintenance in written or electronic form, and ensure it is available for review during inspections.
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Item No.:
36
|
|
Site:
Buffet-Deck 5 Pig & Anchor Service Line
|
|
Violation:
The protective coating was peeling off four heat-lamps, located over the service line. All bulbs were immediately removed for replacement. The area was not open for service and no food was impacted.
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|
Recommendation:
Protect an infrared or other heat lamp against breakage by a shield surrounding and extending beyond the bulb so only the face of the bulb is exposed.
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Item No.:
35
|
|
Site:
Galley-Deck 5 Red Frog Pub
|
|
Violation:
When the handwash station was in use, water from the drain line was not directed to the scupper, and pooled on the deck.
|
|
Recommendation:
Ensure black and gray water is discharged to the vessel's wastewater disposal system and does not pool on the deck.
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Item No.:
21
|
|
Site:
Galley-Deck 5 Red Frog Pub
|
|
Violation:
There was a seam greater than 0.8 millimeters around the bottom of the grease drain of the flat grill. It had been previously spot-welded. The area had been maintained clean.
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|
Recommendation:
Ensure nonfood-contact surfaces are free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance. Ensure equipment that is fixed because it is not easily movable is installed so that it is: (1) Spaced to allow access for cleaning along the sides, behind, under and above the equipment; (2) Spaced from adjoining equipment, bulkhead, and deckhead at a distance of not more than 0.8 millimeter or 1/32 inch; or (3) Sealed to adjoining equipment or bulkhead.
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Item No.:
21
|
|
Site:
Bar-Deck 5 Red Frog Pub
|
|
Violation:
The profile strip at the bottom of six-undercounter cabinet doors was missing, exposing wood and loose sealant.
|
|
Recommendation:
Design and construct nonfood-contact surfaces of equipment and utensils to be durable and to retain their characteristic qualities under normal use conditions. Ensure 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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|
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Item No.:
08
|
|
Site:
Galley-Deck 5 Steakhouse
|
|
Violation:
Two backflow prevention devices for the dual stacked combination oven were continuously dripping.
|
|
Recommendation:
Ensure air gaps are at least twice the diameter of the delivery fixture opening and a minimum of 25 millimeters (1 inch). Maintain backflow prevention devices in good repair.
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|
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Item No.:
28
|
|
Site:
Pantry-Deck 5 Nightclub
|
|
Violation:
Five, previously cleaned, white, plastic bins were stacked wet nested on the clean counter. These bins were upright, but covered with a lid. The bins were removed and washed. The area was not in use at the time of the inspection.
|
|
Recommendation:
Store clean equipment and utensils in a self-draining position that allows air-drying, and covered or inverted.
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|
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Item No.:
26
|
|
Site:
Room Service-Deck 6
|
|
Violation:
There was a small amount of dark debris on the inside of the ice deflector panel that covered the evaporator. There was dark debris and pink debris on the cube adjustor. There was a small amount of dark debris around a screw located over the evaporator. The machine was taken out of service. Inside the bin, the metal ice deflector shield was removed. The white plastic area above the bin was soiled with excessive dark debris. Crew immediately began cleaning the machine.
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|
Recommendation:
Ensure food only contacts surfaces of equipment and utensils that are cleaned and sanitized. Ensure food contact surfaces of equipment and utensils are clean to sight and touch.
|
|
|
Item No.:
27
|
|
Site:
Buffet-Deck 10 Aft Starboard Beverage Station
|
|
Violation:
The hinge of the clear plastic Plexiglas containing beverage stirrers was soiled with dark debris. It was removed and cleaned.
|
|
Recommendation:
Ensure nonfood-contact surfaces of equipment are kept free of an accumulation of dust, dirt, food residue, and other debris.
|
|
|
Item No.:
27
|
|
Site:
Buffet-Deck 10 Tandoor
|
|
Violation:
The upper shelf over the utility sink was soiled with white debris. The area was not in service and had been previously cleaned. Crew began cleaning the area.
|
|
Recommendation:
Ensure nonfood-contact surfaces of equipment are kept free of an accumulation of dust, dirt, food residue, and other debris.
|
|
|
Item No.:
26
|
|
Site:
Buffet-Deck 10 Lido
|
|
Violation:
Many previously-cleaned plates and bowls out for service during lunch were soiled with dark and or yellow debris on both the food-contact and nonfood-contact surfaces including: 1) 10 plates at the port Good Eats service line; 2) 10 plates at the forward dessert station; 3) five bowls at the Salad Bar; 4) five plates at the starboard Good Eats; and 6) five soiled bowls at the Mongolian station. The items were stacked so that nonfood-contact and food-contact surfaces touched each other. The dishes were removed for cleaning.
|
|
Recommendation:
Ensure food only contacts surfaces of equipment and utensils that are cleaned and sanitized. Ensure food contact surfaces of equipment and utensils are clean to sight and touch.
|
|
|
Item No.:
27
|
|
Site:
Buffet-Deck 10 Lido
|
|
Violation:
Many previously cleaned plates and bowls out for service during lunch were soiled with dark and/or yellow debris on both the food contact and nonfood contact surfaces including: 1) 10 plates at the port Good Eats service line; 2) 10 plates at the forward dessert station; 3) five bowls at the salad bar; 4) five plates at the starboard Good Eats; and 6) five soiled bowls at the Mongolian station. The items were stacked so that nonfood contact and food contact surfaces touched each other. The dishes were removed for cleaning.
|
|
Recommendation:
Ensure nonfood-contact surfaces of equipment are kept free of an accumulation of dust, dirt, food residue, and other debris.
|
|
|
Item No.:
28
|
|
Site:
Buffet-Deck 10 Salad Bar
|
|
Violation:
Five previously cleaned bowls out-for-service were wet-nested on the service line during lunch. Remediation began immediately.
|
|
Recommendation:
After cleaning and sanitizing, ensure equipment and utensils are air dried or adequately drained before contact with food.
|
|
|
Item No.:
22
|
|
Site:
Galley-Deck 10 Dishwashing Area
|
|
Violation:
The final rinse spray of the flight-type conveyor dishwash machine was not creating an effective fan-like pattern. Additionally, one pre-rinse spray nozzle was partially blocked and not creating an effective fan-like spray pattern.
|
|
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
|
|
Site:
Galley-Deck 10 Dishwash
|
|
Violation:
One pre-rinse and four wash nozzles were blocked in the rack-type conveyor dishwash machine.
|
|
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.:
20
|
|
Site:
Galley-Deck 10 Center
|
|
Violation:
The far left steam kettle was out-of-service since December 2017 and was written on the previous report. Staff presented the inspector with documentation that parts were scheduled for arrival in late August.
|
|
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.:
27
|
|
Site:
Galley-Deck 10 Center
|
|
Violation:
A previously cleaned knife handle stored in the knife locker opposite the braising pan was excessively soiled with grease. Additionally, a metal piece, used to block the drain, of the braising pan was excessively soiled with grease and stored in the knife locker. The drain blocker was not cleaned.
|
|
Recommendation:
Ensure nonfood-contact surfaces of equipment are kept free of an accumulation of dust, dirt, food residue, and other debris.
|
|
|
Item No.:
39
|
|
Site:
Galley-Deck 10 Guy's Burger Joint
|
|
Violation:
There was one live housefly in the area during lunch service. No food was impacted.
|
|
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.
|
|
|
Item No.:
26
|
|
Site:
Pantry-Deck 10 Blue Iguana
|
|
Violation:
There was greater than a day's accumulation of grease that had built up around the outer ring at the top of the popcorn bowl. The machine was previously cleaned.
|
|
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.
|
|
|
Item No.:
24
|
|
Site:
Bar-Deck 10 Blue Iguana
|
|
Violation:
During service, the solution inside the sanitizing bucket measured less than 50 ppm. Crew reported they used the bucket to sanitize the area before service started. This was immediately corrected.
|
|
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.:
33
|
|
Site:
Bar-Deck 10 Tides
|
|
Violation:
There were seams and gaps between the yellow deckhead panels, which exposed the plenum above. There also appeared to be pits in the paint due to salt.
|
|
Recommendation:
Ensure decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas are corrosion resistant. Ensure decks, bulkheads, deckheads, and attached equipment in food preparation, warewashing, pantries, and storage areas are cleaned as often as necessary.
|
|
|
Item No.:
33
|
|
Site:
Other-Deck 11 Port Midship Waiter Station
|
|
Violation:
The deckhead over the waiter station was made of slats that exposed the plenum above. Paint was peeling off the bulkhead over the waiter station.
|
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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. Ensure decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas are maintained in good repair.
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Item No.:
26
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Site:
Pantry-Casino
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Violation:
On the clean rack, one glass was soiled on the nonfood-contact surface and one glass was soiled on the food-contact surface. These items were sent for cleaning.
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Recommendation:
Ensure food only contacts surfaces of equipment and utensils that are cleaned and sanitized. 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:
Pantry-Casino
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Violation:
On the clean rack, one glass was soiled on the nonfood-contact surface and one was soiled on the food-contact surface. Items were sent for cleaning
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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.:
43
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Site:
Ventilation-AC Unit # 4.1.3
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Violation:
Water was draining from the drain pan onto the deck. The source of the water could not be determined.
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Recommendation:
Ensure condensation collection pans are self-draining.
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