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Item No.:
08
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Site:
Potable Water-Cross-Connection Log
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Violation:
The medical backflow prevention devices were not listed on the cross-connection log.
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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.:
22
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Site:
Galley-Deck 16 Garden Cafe - Warewashing
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Violation:
The prewash curtains for the flight-type warewashing machine were in disrepair. The bottom areas of the curtains were coiled.
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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.:
16
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Site:
Galley-Deck 16 Garden Cafe - Main Line Wok Station/Starboard Side
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Violation:
One bag of cheddar cheese, in reach-in refrigerator #9, registered internal temperatures of 43F and 44F. The bag a cheese was brought to this refrigeration unit approximately two hours prior to be used for the lunch time service period. The bag of cheese was removed and taken to the blast chiller for cooling. The inspector used a thermometer with a 0.2F to measure all temperatures.
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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.:
34
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Site:
Galley-Deck 16 Garden Cafe - Main Line Starboard Side
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Violation:
The drain for the crew's handwashing sink was not working efficiently. The staff fixed the drain during the inspection.
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Recommendation:
Ensure a plumbing system in a food area is maintained in good repair.
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Item No.:
27
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Site:
Galley-Deck 16 Garden Cafe - Main Line Wok Station/Starboard Side
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Violation:
All three power outlet plug caps and surrounding gasket areas were heavily soiled with more than a day's worth of accumulated food debris.
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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-Deck 16 Garden Cafe - Main Line Wok Station/Starboard Side
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Violation:
All three portable induction cooking plates were soiled with more than a day's worth of an oily residue on the top burner areas.
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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.:
21
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Site:
Galley-Deck 16 Garden Cafe - Main Line Wok Station/Starboard Side
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Violation:
Grout was chipped at the hot plate's stainless-steel backsplash and countertop juncture making this area difficult to keep 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.
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Item No.:
27
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Site:
Galley-Deck 16 Garden Cafe - Main Line Wok Station/Starboard Side
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Violation:
Grout was chipped and soiled with food residue at the hot plate's stainless steel backsplash and countertop juncture.
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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-Deck 16 Garden Cafe - Main Line Wok Station/Starboard Side
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Violation:
The countertop heat lamps were soiled with more than a day's worth of food residue on the food splash area.
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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 16 Garden Cafe - Main Line Omelet Station
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Violation:
All three power outlet plug-in caps and surrounding gasket areas were heavily soiled with more than a day's worth of accumulated food debris.
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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-Deck 16 Garden Cafe - Main Line Pasta Station
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Violation:
All three power outlet plug-in caps and surrounding gasket areas were heavily soiled with more than a day's worth of accumulated food debris.
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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-Deck 16 Garden Cafe - Main Line Indian Station
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Violation:
All three power outlet plug-in caps and surrounding gasket areas were heavily soiled with more than a day's worth of accumulated food debris.
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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.:
21
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Site:
Galley-Deck 18 Haven
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Violation:
The handle for the microwave oven was in disrepair.
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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.:
21
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Site:
Galley-Deck 18 Haven
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Violation:
The silicone inside the microwave oven was chipped and soiled.
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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.:
27
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Site:
Galley-Deck 18 Haven
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Violation:
The silicone inside the microwave oven was chipped and soiled.
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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.:
20
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Site:
Galley-Deck 8 Food Republic
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Violation:
One cutting board was scored and chipped. This area was not in service at the time of the inspection and no food was impacted.
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Recommendation:
Ensure surfaces such as cutting blocks and boards that are subject to scratching and scoring are resurfaced if they no longer can be effectively cleaned and sanitized or discarded if they are not capable of being resurfaced.
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Item No.:
21
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Site:
Galley-Deck 8 Food Republic
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Violation:
The top shelf of a food transportation cart was pitted and chipped making it difficult to keep clean.
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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.:
27
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Site:
Galley-Deck 8 Food Republic
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Violation:
A food transportation cart was in disrepair. The top shelf was pitted, chipped and soiled with an oily residue. The area was not in-service at the time of the inspection. The cart was removed from service.
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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.:
33
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Site:
Bar-Deck 8 Brew House
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Violation:
The back bar food storage shelves had 90 angles making them difficult to keep clean.
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Recommendation:
Cove all bulkhead/deck, equipment/deck, cabinet/deck, and deck sink coaming/deck junctures (including galleys, pantries, buffets, bars, waiter stations, dining room work counters, provisions, food storage rooms, equipment/utensil storage rooms, and toilet rooms intended for use by galley personnel).
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Item No.:
21
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Site:
Bar-Deck 8 Cagney's Bar
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Violation:
The face plate for the upright combination oven was in disrepair and difficult to clean.
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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.:
33
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Site:
Galley-Deck 5
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Violation:
The deck tile grout was recessed throughout the hot galley.
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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.:
30
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Site:
Galley-Deck 5 Bakery
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Violation:
The handwashing sink's handle was in disrepair which made it a difficult to clean surface.
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Recommendation:
Keep handwashing facilities clean and in good repair.
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Item No.:
26
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Site:
Galley-Deck 6
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Violation:
The water dispensing station's nozzles were soiled with a green scale. The station was near the warewash machines.
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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.:
22
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Site:
Galley-Deck 6 Warewash
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Violation:
The flight-type glasswash machine's water pressure did not provide an adequate final rinse spray pattern. Staff immediately investigated and identified a broken O-ring which was fixed before the end of 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.:
33
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Site:
Galley-Deck 6
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Violation:
The deck tile grout was recessed throughout the hot galley and near the potwash.
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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.:
19
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Site:
Preparation Room-Deck 4 Poultry Thawing Room
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Violation:
A piece of chicken had fallen out of the plastic bag into the surrounding container and was not protected from contamination.
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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; (4) At least 150 millimeters (6 inches) above the deck; (5) At least 127 millimeters (5 inches) for food in packages and working containers on pallets, skids, and racks; and (6) At least 150 millimeters (6 inches) above the deck on shelving racks.
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Item No.:
20
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Site:
Bar-Deck 6 Atrium
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Violation:
The soda gun dispenser at the far end of the bar had slotted fasteners in the food contact splash zone of the handle.
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Recommendation:
Use only low profile, nonslotted, noncorroding, and easy-to-clean fasteners on food-contact surfaces and in splash zones. Prohibit the use of exposed slotted screws, Phillips head screws, or pop rivets in these areas.
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