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Item No.:
16
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Site:
Buffet-La Veranda - Service Line
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Violation:
Trays of food in the undercounter reach-in refrigerators had 7-day discard labels. According to staff all foods in these units are on time control rather than temperature control and that the labels should have been removed when the trays were brought up from the main galley.
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Recommendation:
If time only, rather than time in conjunction with temperature, is used as the public health control for a working supply of potentially hazardous food before cooking, or for ready-to-eat potentially hazardous food that is displayed or held for service for immediate consumption, ensure that (1) The food is marked or otherwise identified to indicate the time that is 4 hours past the point in time when the food is removed from temperature control; (2) The food is cooked and served, served if ready-to-eat, or discarded, within 4 hours from the time when the food is removed from temperature control; and (3) The food in unmarked containers or packages or marked to exceed a 4 hour limit is discarded.
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Item No.:
16
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Site:
Galley-Walk-in # 247
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Violation:
Two trays of sliced meats and one pan of egg salad, all prepared on 12/18, had an internal temperature of 48°F. The ambient air temperature of the refrigeration unit was 38°F. All other foods were within acceptable temperature range. The items noted to be out of temperature were discarded.
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Recommendation:
Except during preparation, cooking, or cooling, or when time is used as the public health control, ensure that potentially hazardous food is maintained: (1) At 60°C (140°F) [roasts 54°C (130°F)] or above, or (2) At 5°C (41°F) or less.
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Item No.:
19
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Site:
Buffet-La Veranda
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Violation:
The sneeze guards over the starboard and portside bread/pastry and dried fruit bars did not have side shields.
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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.:
20
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Site:
Galley-Hot Line
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Violation:
Slotted screws were utilized to secure the water pan in the ice maker.
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Recommendation:
Ensure that materials used in the construction of multiuse utensils and food-contact surfaces of equipment are: (1) Durable, corrosion-resistant, and nonabsorbent; (2) Sufficient in weight and thickness to withstand repeated warewashing; (3) Finished to have a smooth, easily cleanable surface; and (4) Resistant to pitting, chipping, crazing, scratching, scoring, distortion, and decomposition.
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Item No.:
21
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Site:
Buffet-La Veranda - Service Line
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Violation:
There was an open gap in the deck of the technical space (#332).
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Recommendation:
Ensure that 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.:
21
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Site:
Buffet-La Veranda - Juice Fruit Service Bar
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Violation:
Portions of the storge space access door laminate material was chipped, creating a rough surface.
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Recommendation:
Ensure that 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.:
21
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Site:
Buffet-La Veranda - Juice Fruit Service Bar
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Violation:
Portions of the storge space access door laminate material was chipped, creating a rough surface.
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Recommendation:
Ensure that nonfood-contact surfaces of equipment and utensils are designed and constructed to be durable and to retain their characteristic qualities under normal use conditions.
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Item No.:
22
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Site:
Galley-Potwash
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Violation:
The potwash machine manufacturer's data plate was missing.
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Recommendation:
Ensure that warewashing machines are provided with an easily accessible and readable data plate affixed to the machine by the manufacturer that indicates the machine's design and operating specifications including the: (1) Temperatures required for washing, rinsing, and sanitizing; (2) Pressure required for the fresh water sanitizing rinse; and (3) Conveyor speed for conveyor machines or cycle time for stationary rack machines.
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Item No.:
22
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Site:
Galley-Signature Restaurant
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Violation:
The dishwash machine manufacturer's data plate was missing.
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Recommendation:
Ensure that warewashing machines are provided with an easily accessible and readable data plate affixed to the machine by the manufacturer that indicates the machine's design and operating specifications including the: (1) Temperatures required for washing, rinsing, and sanitizing; (2) Pressure required for the fresh water sanitizing rinse; and (3) Conveyor speed for conveyor machines or cycle time for stationary rack machines.
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Item No.:
26
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Site:
Pantry-Marina Bar
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Violation:
Old milk residue was noted in the milk feed tube of the previously cleaned coffee machine.
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Recommendation:
Ensure that food only contacts surfaces of equipment and utensils that are cleaned and sanitized.
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Item No.:
27
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Site:
Galley-Buffet Ware Storage
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Violation:
The storage shelf surfaces were slightly soiled with greater than one days accumulation of debris and dust.
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Recommendation:
Ensure that 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.:
29
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Site:
Galley-Potwash Area
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Violation:
Milk was noted in the basin and on the rim of the handsink.
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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.:
33
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Site:
Buffet-La Veranda - Galley Pass-thru door
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Violation:
The coving at the deck/door juncture was loose and portions were missing.
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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.:
33
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Site:
Galley-Signature Restaurant
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Violation:
The deck under the microwave counter was soiled with greater than one days accumulation of dirt and debris.
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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.:
38
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Site:
Galley-Grill Area
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Violation:
The pizza oven was posted "Out-of-Order" and has not been in use for approximately four months.
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Recommendation:
Ensure that only articles necessary for the food service operation are stored in food preparation, food storage, and warewashing areas.
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