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Item No.:
08
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Site:
Potable Water-Decks 4 and 5 Ladies and Gents Toilet Rooms
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Violation:
The list of nontestable backflow prevention devices indicated the deck 4 toilet rooms near the theater had 17 devices total for the urinals, toilet bowls, and faucets. Upon inspection of these toilet rooms, only devices for the urinals and toilet bowls were located. This was also observed in the deck 5 toilet rooms near the theater. The list of nontestable backflow prevention devices had 8 devices total for the urinals, toilet bowls, and faucets, but only devices for the urinals and toilet bowls were located.
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Recommendation:
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.:
12
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Site:
Food Service General-Cafe al Bacio & Le Grand
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Violation:
The individual handling the food-contact surfaces of the ice machines put on gloves without washing hands first. This occurred in both Cafe al Bacio and LeGrand pantries.
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Recommendation:
Ensure food employees clean their hands and exposed portions of their arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles and: (7) Before putting on gloves for working with food or clean equipment and between glove changes.
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Item No.:
16
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Site:
Galley-Luminae Lunch Menu
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Violation:
The consumer advisory was not visible under the menu cover. The menus were reprinted and the issue was corrected.
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Recommendation:
Ensure the advisory is visible on a menu using an asterisk at the animal-derived foods requiring disclosure and a footnote with a statement indicating that consuming raw or undercooked meats, seafood, shellfish, eggs, milk, or poultry may increase your risk for foodborne illness, especially if you have certain medical conditions.
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Item No.:
16
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Site:
Dining Room-Magic Carpet Dinner on the Edge Menu
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Violation:
The grilled lobster tail with caviar had no asterisk to link it to the consumer advisory on the menu. This was corrected.
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Recommendation:
Ensure the advisory is on a menu using an asterisk at the animal-derived foods requiring disclosure and a footnote with a statement indicating that consuming raw or undercooked meats, seafood, shellfish, eggs, milk, or poultry may increase your risk for foodborne illness, especially if you have certain medical conditions.
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Item No.:
19
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Site:
Buffet-Deck 2
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Violation:
The tong's handles were lying on top of raw, ready-to-eat foods, such as broccoli and olives, on the salad buffet. Staff spread out the salad buffet items, replaced the tongs, and placed plates in front of the items to store the tongs.
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Recommendation:
Ensure consumer self-service operations, such as salad bars and buffets, for unpackaged ready-to-eat foods are provided with suitable utensils or effective dispensing methods that protect the food from contamination and are monitored by food employees trained in safe operating procedures.
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Item No.:
20
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Site:
Galley-Ocean View Cafe
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Violation:
Combination ovens 2 and 4 were in disrepair since November. The staff was waiting for spare parts.
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Recommendation:
Ensure equipment for cooling and heating food, and holding cold and hot food, is sufficient in number and capacity to maintain potentially hazardous food temperatures. 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.
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Item No.:
21
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Site:
Buffet-The Spa Cafe and Juice Bar
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Violation:
The white material used for covering the face of the technical space covers and undercounter doors was in disrepair with scratches and gaps between this material and the stainless steel.
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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.
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Item No.:
21
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Site:
Buffet-The Spa Cafe and Juice Bar
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Violation:
The undercounter Follet ice machine had signs of corrosion in the lower panel and around it in the technical space.
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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.
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Item No.:
21
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Site:
Buffet-Mast Grill Beverage Station
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Violation:
The undercounter Follet ice machine had signs of corrosion in the lower panel and around it in the technical space.
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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.
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Item No.:
22
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Site:
Pantry-The Spa Cafe and Juice Bar
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Violation:
The undercounter warewash machine was in disrepair and being repaired.
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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:
Pantry-Deck 3 Martini Bar
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Violation:
The hood-type dishwasher was in disrepair and water was pooling on the deck.
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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.
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Item No.:
26
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Site:
Galley-Deck 4 Dishwash
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Violation:
One glass that was previously cleaned and sanitized and stored in the clean area was soiled. The inspector used an alcohol wipe and removed three specks of food residue.
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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.:
29
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Site:
Galley-Deck 4
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Violation:
The temperature of the dishwash handwashing sink measured 122.7F. The sink had an electronic sensor and the temperature could not be adjusted by the user.
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Recommendation:
Ensure handwashing sinks are equipped to provide water at a temperature of at least 38C (100F) 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 49C (120F).
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Item No.:
33
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Site:
Pantry-Deck 3 Martini Bar
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Violation:
The hood-type dishwasher was in disrepair and water was pooling on the deck.
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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:
Preparation Room-Deck 1
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Violation:
The far-right potato peeler's water supply line was leaking and pooling on the deck.
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Recommendation:
Ensure the plumbing system in the food area is maintained in good repair.
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Item No.:
37
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Site:
Preparation Room-Deck 1
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Violation:
Condensate collected on the deckhead above the portable upright oven. It was not dripping on the oven or the deck. Staff immediately dried the deckhead.
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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.:
38
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Site:
Provisions-Deck 1
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Violation:
A mop head was stored in a mop bucket filled with water outside of the meat preparation room. There was no one around the immediate area.
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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.:
41
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Site:
Other-Deck 4 Babies Changing Room (near Theater)
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Violation:
Debris was inside the gap between the changing table and the bulkhead.
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Recommendation:
Clean the changing table.
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