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Item No.:
40
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Site:
Bar-Deck 7 - Dock Bar Pantry
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Violation:
One dead fly on the ice machine.
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Recommendation:
Remove dead or trapped insects, rodents, and other pests from control devices and the vessel at a frequency that prevents their accumulation or decomposition or the attraction of other pests.
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Item No.:
28
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Site:
Buffet-Deck 15 - The Galley - Cereal Station
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Violation:
More than a day's accumulation of dust was on the open shelf above the following food items and equipment:
- two milk jugs
- two cereal dispensers
- clean bowls on storage racks
- sanitary napkins
The venue was in operation at the time of the inspection. This was corrected immediately.
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Recommendation:
Protect eating utensils dispensed at a consumer self-service unit such as a buffet or salad bar from contamination. Store cleaned equipment and utensils, laundered linens, and single-service articles and single-use articles: (1) In a clean, dry location; (2) In a location where they are not exposed to splash, dust, or other contamination.
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Item No.:
39
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Site:
Food Service General-Integrated Pest Management - Flies
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Violation:
Flies were in the following food-service areas.
- Deck 15 - Noodle Around - one fly by the utility sink.
- Deck 15 - Diner and Dash - one fly by the handwashing station.
- Deck 15 - Aquatic Bar Pantry - one fly by the handwashing station.
- Deck 7 - Dock Bar Pantry - two flies around the clean storage area.
- Deck 7 - Pizza Place - one fly in the area.
- Deck 7 - Pizza Place - one fly behind the pizza oven.
- Deck 6 - On the Rock Manor Pantry - one fly by the clean storage rack.
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Recommendation:
Effectively control the presence of insects, rodents, and other pests to minimize their presence in food areas.
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Item No.:
27
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Site:
Buffet-Deck 15 - The Galley - Cereal Station
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Violation:
More than a day's accumulation of dust was on the open shelf above the following food items and equipment:
- two milk jugs
- two cereal dispensers
- clean bowls on storage racks
- sanitary napkins
The venue was in operation at the time of the inspection. This was corrected 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.:
33
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Site:
Buffet-Deck 15 - The Galley - Daily Mix
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Violation:
Open seams at the deckhead/bulkhead juncture were above the counter-mounted oven.
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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, and deckheads in food preparation, warewashing, pantries, and storage areas are maintained in good repair.
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Item No.:
21
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Site:
Buffet-Deck 15 - The Galley - Daily Mix
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Violation:
The countertop had several open seams along the back right corner of the hot plate well.
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Recommendation:
Ensure nonfood-contact surfaces are free of unnecessary ledges, projections, and crevices, and are designed and constructed to allow easy cleaning and to facilitate maintenance.
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Item No.:
24
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Site:
Buffet-Deck 15 - The Galley - Ground Club 2
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Violation:
The chlorine sanitizing solution container underneath the counter-mounted coffee machine did not have a residual. This was corrected immediately.
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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).
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Item No.:
33
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Site:
Galley-Deck 15 - The Galley
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Violation:
Water accumulated inside of the walk-in refrigerator deckhead light fixture. This was corrected 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.:
20
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Site:
Galley-Deck 15 - Gunbae Korean BBQ Bar
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Violation:
The soda gun had a slotted fastener in the food splash zone. This was corrected immediately.
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Recommendation:
Ensure multiuse food-contact surfaces are: (1) Smooth;
Use 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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Item No.:
20
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Site:
Galley-Deck 15 - Gunbae Korean BBQ Bar
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Violation:
The ice machine had been out of order for the past two months. Crew stated they are awaiting repair parts.
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Recommendation:
Maintain food-contact equipment 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 operation specifications of these standards.
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Item No.:
29
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Site:
Galley-Deck 15 - Gunbae Korean BBQ Warewash
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Violation:
The handwashing station?s cold water valve was off at the time the inspector performed hand hygiene. The water temperature from the adjustable faucet measured 137F on the coldest setting. Crew were unaware of the matter. Warewashing was actively in operation at the time. This was corrected immediately.
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Recommendation:
Ensure handwashing sinks are equipped to provide water at a temperature of at least 29.4C (85F) through a mixing valve or combination faucet. For handwashing sinks with electronic sensors and other types of handwashing sinks where users cannot make temperature adjustments, ensure the temperature after the mixing valve does not exceed 49C (120F).
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Item No.:
36
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Site:
Galley-Deck 15
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Violation:
The light intensity at the glasswash machine soiled-side landing measured less than 220 lux. Warewashing was in operation at the time of the inspection. This was corrected prior to 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.
Ensure the light intensity is at least 220 lux (20 foot-candles) as measured 750 millimeters (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.:
30
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Site:
Galley-Deck 15
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Violation:
A paper towel dispenser at the handwashing station by the soiled drop off side of the warewashing area was empty. This was corrected immediately.
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Recommendation:
Ensure each handwashing station has a supply of hand-cleansing soap or detergent and a supply of single-service paper towels.
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Item No.:
20
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Site:
Bar-Deck 7 - Dock Bar
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Violation:
The soda gun had a slotted fastener in the food splash zone. This was corrected immediately.
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Recommendation:
Ensure multiuse food-contact surfaces are: (1) Smooth; Use 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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Item No.:
38
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Site:
Buffet-Deck 7 - Dock Grill
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Violation:
This food service area on the open deck has not been in operation for years according to the crew with no future utilization plan.
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Recommendation:
Ensure only articles necessary for the operation of food service areas are stored in food preparation, food storage, and warewashing areas.
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Item No.:
33
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Site:
Bar-Deck 7 - Draught Bar
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Violation:
The walk-in refrigerator had a missing bulkhead plug. This was corrected immediately.
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Recommendation:
Ensure decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas are maintained in good repair. Ensure decks, bulkheads, and deckheads in food preparation, warewashing, pantries, bars, and food and equipment storage areas are constructed and maintained for easy cleaning.
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Item No.:
41
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Site:
Housekeeping-Deck 2 - Chemical Locker
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Violation:
The pH measured 6.7, 7.4, and 7.1 on consecutive tests at the on-site hypochlorous acid generator in the chemical locker. The pH measured 5.9 after the team restarted the machine, made a new solution, and ran the generator for several minutes.
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Recommendation:
Ensure disinfectant products or systems (for example, on-site hypochlorous acid generators) are effective against human norovirus or an acceptable surrogate (for example, calicivirus) and used according to the manufacturer's instructions (such as concentration, contact time, and approved surfaces). Clean surfaces thoroughly prior to disinfection.
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Item No.:
33
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Site:
Galley-Deck 6 - Pastry
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Violation:
The dry storage pantry door had a difficult to clean penetration where the locking mechanism was missing a cover plate. More than a day's accumulation of dust was inside the penetration.
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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, bars, and food and equipment storage areas are constructed and maintained for easy cleaning.
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Item No.:
20
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Site:
Galley-Deck 6 - Test Kitchen
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Violation:
The undercounter blast chiller JC/624053A was missing a magnet preventing the door from closing.
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Recommendation:
Maintain food-contact equipment 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 operation specifications of these standards.
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Item No.:
21
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Site:
Galley-Deck 5 - Agave
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Violation:
The metal food transportation carts had difficult-to-clean penetrations on both sides of the horizontal handle.
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Recommendation:
Ensure nonfood-contact surfaces are free of unnecessary ledges, projections, and crevices, and are designed and constructed to allow easy cleaning and to facilitate maintenance. Maintain nonfood-contact equipment in good repair and proper adjustment including: (1) Equipment must be maintained in a state of repair and condition that meets the materials, design, construction, and operation specifications of these standards.
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Item No.:
27
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Site:
Buffet-Deck 5
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Violation:
Food debris was on the nonfood-contact surface of a plate out for crew use.
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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:
Buffet-Deck 5
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Violation:
The deck tile grout was recessed throughout the working side of the buffet.
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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.:
27
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Site:
Buffet-Deck 5
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Violation:
Condensate collected on the deckhead exhaust ventilation above the deep fat fryer.
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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.:
37
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Site:
Buffet-Deck 5
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Violation:
Condensate collected on the deckhead exhaust ventilation above the deep fat fryer.
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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 to remove contaminants generated by equipment located under them.
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Item No.:
33
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Site:
Buffet-Deck 5
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Violation:
An unknown liquid dripped from around the deep fat fryer and pooled 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.:
33
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Site:
Galley-Deck 5 - Warewash
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Violation:
The deck tile grout was recessed near the entrance to the area.
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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.:
33
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Site:
Galley-Deck 5 - Warewash
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Violation:
Liquid from an unknown source dripped down the exterior surface of deckhead ventilation hood for the hood type glasswash machine.
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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.:
24
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Site:
Galley-Deck 5 - Warewash
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Violation:
The hood type glasswash machine's final sanitizing rinse plate surface temperature measured 159.8F on the first cycle. On the second cycle the plate surface temperature measured 155.4F and 154.6F using tip sensitive thermometers. The final sanitizing rinse temperature at the manifold per the machine's temperature gauge was 194F.
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Recommendation:
In a mechanical operation, ensure the temperature of the fresh hot water sanitizing rinse as it enters the manifold is not more than 90C (194F) or less than: (1) 74C (165F) for a stationary rack, single-temperature machine; (2) 82C (180F) for all other machines.
Ensure the utensil surface temperature is not less than 71C (160F) as measured by an irreversible registering temperature indicator.
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Item No.:
22
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Site:
Galley-Deck 5 - Warewash
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Violation:
The hood type glasswash machine's final sanitizing rinse plate surface temperature measured 159.8F on the first cycle. On the second cycle the plate surface temperature measured 155.4F and 154.6F using tip sensitive thermometers. The final sanitizing rinse temperature at the manifold per the machine's temperature gauge was 194F.
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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; (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:
Provisions-Deck 4 - Meat - Poultry Defrost
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Violation:
Liquid from an unknown source dripped from the deckhead in multiple locations in this room. No food was impacted.
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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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