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Item No.:
29
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Site:
Galley-DECK 9 MIDSHIP GRILL
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Violation:
THE HANDSINK HAD OLD COFFEE RESIDUE IN THE BASIN AND A COFFEE MUG WAS ON THE HANDSINK BASIN LEDGE. THE AREA HAD BEEN PREVIOUSLY CLEANED AND WAS NOT IN ACTIVE USE AT THE TIME OF THE INSPECTION.
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Recommendation:
Ensure that handwashing facilities are used for no other purpose and are accessible at all times.
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Item No.:
19
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Site:
Buffet-DECK 9 SERVICE LINES
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Violation:
THE FOOD SERVICE TONGS WERE TOO SHORT FOR THE BAINE MARIE PANS. THE TONG HANDLES WERE NOTED IN CONTACT WITH FOOD IN TWO HASH BROWN BAINE MARIE PANS AT THE CHINESE AND DELI SERVICE LINES. THERE WERE APPROXIMATELY 20 FOOD SERVICE ITEMS FOR WERE TONGS WERE UTILIZED TO SERVE FOOD. ONE PASSENGER WAS OBSERVED DROPPING TONGS INTO A SAUSAGE BAINE MARIE PAN AND REACHING IN TO RETRIEVE THEM. NO SERVICE LINE BUFFET STAFF WERE AT THE STATION WHEN THE OBSERVATION WAS MADE. THE SECOND CHEF IMMEDIATELY SPOKE WITH THE SERVICE LINE STAFF TO MONITOR AND CONTROL TONG PLACEMENT. LONGER TONGS WERE PLACED ON ORDER AT THE TIME OF THE INSPECTION.
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Recommendation:
Utilize longer tongs, shorter baine marie pans, a separate pan to store the tongs in or any other means that prevents the tong handles from contacting food in the baine marie pans.
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Item No.:
19
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Site:
Buffet-DECK 9 DESSERT SERVICE LINE
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Violation:
OPEN CONTAINERS OF PEANUT BUTTER, BROWN SUGAR AND RAISINS WERE STAGED ON THE SERVICE LINE OUTSIDE THE SNEEZE GUARD. THE ITEMS WERE MOVED BELOW THE SNEEZE GUARD IMMEDIATELY.
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Recommendation:
Ensure that food on display is protected from contamination by the use of packaging; counter, service line, or salad bar food guards; display cases; or other effective means.
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Item No.:
33
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Site:
Buffet-DECK 9 FRUIT SERVICE LINE
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Violation:
THE DECK IN THE TECHNICAL SPACE BELOW THE SERVICE COUNTER HAD AN LIGHT ACCUMULATION OF A GELATINOUS MOLD NEAR THE DECK DRAIN. THE AREA WAS CLEANED AT THE TIME OF THE INSPECTION.
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Recommendation:
Ensure that 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.:
28
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Site:
Galley-HOT SERVICE COUNTER
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Violation:
A FEW PLASTIC PLATE COVERS WERE WET STACKED.
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Recommendation:
After cleaning and sanitizing, ensure that equipment and utensils are air-dried or adequately drained before contact with food.
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Item No.:
26
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Site:
Galley-HOT SERVICE COUNTER
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Violation:
A FEW PLASTIC PLATE COVERS WERE SOILED WITH SPECKS OF FOOD.
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Recommendation:
Ensure that food-contact surfaces of equipment and utensils are clean to sight and touch.
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Item No.:
21
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Site:
Galley-DISHWASH CLEAN STORAGE
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Violation:
A FEW SERVICE TRAYS WERE CHIPPED ALONG THE EDGE EXPOSING THE METAL FRAME UNDERNEATH, MAKING CLEAN DIFFICULT.
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Recommendation:
Discard worn service trays.
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Item No.:
33
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Site:
Bar-METROPOLIS BAR
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Violation:
A LOOSE PROFILE STRIP WAS NOTED IN THE BOTTOM LEFT CORNER OF THE COFFEE PANTRY.
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Recommendation:
Ensure that decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas are constructed and maintained for easy cleaning.
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Item No.:
21
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Site:
Bar-CASINO BAR
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Violation:
THE TOP OF THE STATUE WAS DUSTY. THIS STATUE IS LOCATED IN THE BAR SERVICE AREA.
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Recommendation:
Clean statues and other decorative features as often as necessary to prevent accumulation of dust.
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Item No.:
33
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Site:
Provisions-MEAT, BREAD, CANAPES REFRIGERATION ROOM
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Violation:
A DENT WAS NOTED IN THE BULKHEAD ON THE LEFT SIDE AS YOU ENTERED THE COLD ROOM.
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Recommendation:
Ensure that decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas are constructed and maintained for easy cleaning.
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