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Item No.:
16
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Site:
Galley-Deck 2 Garde Manger
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Violation:
Mozzarella was stored inside an undercounter refrigerator with an incorrect discard date. The label stated '18 July 2024 - 26 July 2024.' The label was immediately removed and replaced with the correct discard date.
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Recommendation:
Ensure refrigerated, ready-to-eat, potentially hazardous food: (1) Prepared on a vessel and held refrigerated for more than 24 hours is clearly marked at the time of preparation to indicate the date or day by which the food must be consumed (7 calendar days or fewer from the day the food is prepared). The day of preparation is counted as day 1. (2) Prepared and packaged by a food-processing plant and held on the vessel after opening for more than 24 hours must be clearly marked at the time the original container is opened to indicate the date by which the food must be consumed (7 calendar days or fewer after the original container is opened). The day of opening is counted as day 1.
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Item No.:
22
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Site:
Galley-Deck 2 Flight-Type Warewash
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Violation:
The final sanitizing rinse spray nozzles had a sufficient spray pattern, resulting in little water impacting the utensils.
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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:
Galley-Deck 2 Flight-Type Warewash
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Violation:
The final sanitizing rinse of the flight-type warewash machine did not emit an effective spray and the utensil surface did not reach 160°F when evaluated. A thermolabel sticker did not reflect a minimum temperature of 160°F when passed through the machine. Additionally, a thermocouple cable passed through the machine only measured a maximum temperature of 155°F. The machine was in operation and was immediately closed. The final sanitizing rinse spray nozzles had a sufficient spray pattern, but the water pressure was insufficient. The manifold was removed and replaced, and temperatures measured above 160°F before the end of the inspection.
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Recommendation:
Sanitize food-contact surfaces of equipment and utensils. In a mechanical operation, ensure the temperature of the fresh hot water sanitizing rinse as it enters the manifold is not more than 90°C (194°F) or less than: (1) 74°C (165°F) for a stationary rack, single-temperature machine; (2) 82°C (180°F) for all other machines. Ensure the utensil surface temperature is not less than 71°C (160°F) as measured by an irreversible registering temperature indicator.
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Item No.:
24
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Site:
Galley-Deck 2 Rack-Type Warewash
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Violation:
The final sanitizing rinse for the rack type warewash machine did not reach a minimum utensil surface temperature of 160°F when evaluated. A thermolabel sticker did not reflect a minimum temperature of 160°F when passed through the machine. Additionally, a thermocouple cable passed through the machine only measured a maximum temperature of 155°F. The machine was in operation and was immediately closed. Temperatures measured above 160°F before the end of the inspection.
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Recommendation:
Sanitize food-contact surfaces of equipment and utensils. In a mechanical operation, ensure the temperature of the fresh hot water sanitizing rinse as it enters the manifold is not more than 90°C (194°F) or less than: (1) 74°C (165°F) for a stationary rack, single-temperature machine; (2) 82°C (180°F) for all other machines. Ensure the utensil surface temperature is not less than 71°C (160°F) as measured by an irreversible registering temperature indicator.
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Item No.:
33
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Site:
Galley-Deck 9 Lido Market
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Violation:
Multiple galley and other entrance doors had small openings in the locking mechanism.
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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.:
36
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Site:
Bar-Deck 3 Ocean
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Violation:
The light intensity at the back bar counter measured less than 220 lux. Multiple wine glasses and flutes were stored on the counter. The glasses were immediately placed on the front counter which had sufficient lighting.
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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.:
36
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Site:
Galley-Deck 2 Handwashing Station
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Violation:
The light intensity measured less than 220 lux at the handwashing station directly behind the flight-type warewash machine.
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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.:
36
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Site:
Buffet-Deck 9 Lido Market Forward Beverage Station
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Violation:
The light intensity measured less than 220 lux at the coffee machine and coffee mugs. Three light bulbs in this area were not working. This was corrected before the end of the inspection.
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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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