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Item No.:
11
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Site:
Medical-Acute Gastroenteritis (AGE) Log Review
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Violation:
A nonfood employee visited the crew mess after experiencing AGE symptoms. The crew member had an onset of AGE symptoms on 10 June at 0800, visited crew mess at 0830, and reported to medical at 1124. Staff were unable to determine if the crew member worked after symptom onset. The crew member received additional training.
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Recommendation:
When nonfood employees are symptomatic and meet the case definition for AGE, ensure the following actions are taken: (1) Isolate in cabin or designated restricted area until symptom-free for a minimum of 24 hours; (2) Follow-up with and receive approval by designated medical personnel before returning crew to work; (3) Document the date and time of last symptom and clearance to return to work.
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Item No.:
08
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Site:
Potable Water-Distillate Filling Line
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Violation:
The air gap under the testable backflow prevention assembly was not sufficient. This was corrected on the spot.
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Recommendation:
Ensure air gaps are at least twice the diameter of the delivery fixture opening and a minimum of 25 millimeters (1 inch).
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Item No.:
33
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Site:
Preparation Room-Deck 0
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Violation:
Dried food debris soiled the bulkhead behind the preparation table.
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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:
Preparation Room-Deck 0
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Violation:
A gap was between the top of the fixed preparation table and bulkhead creating a difficult-to-clean area.
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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.:
33
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Site:
Preparation Room-Deck 0
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Violation:
The deck grout was recessed under the preparation table. This area was listed on the deck grout plan for upcoming repair.
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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.:
39
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Site:
Food Service General-Integrated Pest Management
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Violation:
Pest were present throughout the following food service locations:
Deck 0 - Vegetable Preparation - One fruit fly was near the biodigester.
Deck 0 - Crew Mess - One fruit fly was inside the technical space underneath the counter-mounted juice machine.
Deck 0 - Crew Mess - One fruit fly was over the apple pie slices on the serving line.
Deck 0 - Crew Galley - One fruit fly was underneath the pre-rinse spray station in the forward warewashing area.
Deck 3 - Main Galley - One German was cockroach between the food biodigester and the bulkhead in the warewashing area
Deck 4 - Fahrenheit Steakhouse Show Galley - One fruit fly was around the cooking line.
Deck 5 - Heroes Bar - One fruit fly was near the hood type warewashing machine.
Deck 9 - Blue Iguana Cantina - Two fruit flies were along the serving line.
Deck 9 - Lido Galley Center Production - One fruit fly was near the ice machine.
Deck 10 - Cucina Show Galley - One fruit fly was by the floor.
Deck 10 -Cucina Show Galley - One fruit fly was near the food item on the time control countertop.
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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.:
33
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Site:
Food Service General-Condition of Decks, Deckheads, and Bulkheads
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Violation:
Decks, deckheads, and bulkheads were in disrepair and soiled throughout the following food areas:
- Deck 0 - Crew Galley - A deck tile was in disrepair and the grout was recessed under the deep fat fryer. Food debris and water accumulated in between the recessed grout.
- Deck 0 - Crew Galley - The deck tiles and grout under and around the condenser unit were in disrepair. The deck was lifted, creating an uneven deck.
- Deck 3 - Main Galley - Hot Production - Deck grout was recessed under the deep fat fryer. The deck was also soiled with food debris and water accumulation.
- Deck 4 - Dining Room Beverage Station - There was an excessive accumulation of dust along the two deckhead junctures.
- Deck 6 - Room Service - An excessive amount of condensate collected on the deckhead throughout the venue.
- Deck 9 - Pizzeria - The deck grout leading to the walk-in refrigerator ramp was recessed along each side.
- Deck 9 - Lido Warewashing - The light fixture over the food biodigester was detached from the deckhead on one side.
- Deck 9 - Big Chicken - A deck tile underneath the fat fryer was in disrepair.
- Deck 9 - Lido Center Production - The deck grout in front of the undercounter refrigerators was recessed and excessively soiled with black sludge.
- Deck 9 - Guy's Burger Joint - One cracked deck tile was under the preparation countertop.
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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. 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.:
36
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Site:
Dining Room-Deck 4 - Beverage Station
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Violation:
The light intensity between the juice and coffee machine measured less than 110 lux.
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Recommendation:
Ensure the light intensity is at least 110 lux (10 foot-candles) behind and around mounted equipment, including counter-mounted equipment.
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Item No.:
24
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Site:
Bar-Deck 9 - Blue Iguana
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Violation:
The chlorine solution in the sanitizing container measured less than 25 ppm. 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.:
30
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Site:
Galley-Deck 9 - Seafood Shack
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Violation:
The soap dispenser at the handwashing station 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.:
27
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Site:
Galley-Deck 9 - Lido Galley
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Violation:
The uneven welding around the countertop and the counter-mounted bread toasters were excessively soiled with a black residue.
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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:
Food Service General-Deck 9
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Violation:
Nonfood-contact surfaces were noted as difficult to clean in the following areas:
Deck 9- Lido Galley- The welding around the countertop and counter-mounted bread toasters was uneven, creating a difficult-to-clean surface.
- Deck 9 - Galley Warewashing - Sealant along the flight-type warewashing machine and exhaust line was peeling.
- Deck 9 - Lido Grand Buffet Port Side Island - The grout around five hot plates had open seams. Additionally, the countertop had an open seam by the entrance to the island.
- Deck 9 - Lido Grant Buffet Starboard Side Island - An open seam was on the countertop by the entrance to the island.
- Deck 9 - Guy's Burger Joint - The grout along the countertop and cold well and hot plate was in disrepair.
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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. 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.:
34
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Site:
Galley-Deck 9 - Lido Galley
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Violation:
During handwashing, excess gray water accumulated in the handwashing sink basin creating potential improper hand hygiene practice in the warewashing and buffet pantry areas.
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Recommendation:
Ensure the plumbing system in food areas is in good repair.
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Item No.:
22
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Site:
Galley-Deck 9 - Lido Galley
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Violation:
The rack-type warewashing machine's final sanitizing rinse spray arm nozzle on the top right corner did not have a fan-like spray pattern. Additionally, the rinse spray arm in the rinse compartment was not spraying water at the time of the inspection. This was corrected prior to 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; (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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