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Item No.:
08
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Site:
Potable Water-Bunkering Records
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Violation:
The bunkering records show the free chlorine residual one hour after bunkering starts. Per the staff, chlorine concentrations are taken within the first 15 minutes, but just not recorded.
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Recommendation:
Ensure that the free chlorine residual is at least 2.0 ppm within one half hour of the start of bunkering and record this on the bunkering log.
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Item No.:
08
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Site:
Potable Water-Bunkering Hoses
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Violation:
The potable water bunkering hoses were not labeled "potable water only" at both connection ends.
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Recommendation:
Ensure that potable water hoses are labeled for use with the words "potable water only" in letters at least 13mm (0.5 inch) at each connecting end.
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Item No.:
08
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Site:
Preparation Room-
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Violation:
The left backflow prevention device at the pulper station was leaking.
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Recommendation:
Ensure that backflow preventers are maintained in good repair.
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Item No.:
08
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Site:
Preparation Room-
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Violation:
The left backflow prevention device at the sink next to the dishwash machine was leaking.
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Recommendation:
Ensure that backflow preventers are maintained in good repair.
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Item No.:
08
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Site:
Provisions-Outside Beer/Wine Cooler
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Violation:
The potable water supply line for the handwash station in the provisions corridor was not striped blue.
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Recommendation:
Ensure that potable water piping and fittings are painted or stripped auxiliary blue, or in accordance with ISO 14726, at 5 m (15 feet) intervals on each side of partitions, decks, and bulkheads in all spaces, except where the decor would be marred by such markings.
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Item No.:
08
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Site:
Buffet-
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Violation:
The backflow prevention devices on both juice machines were leaking.
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Recommendation:
Ensure that backflow preventers are maintained in good repair.
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Item No.:
08
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Site:
Galley-Soda Station Deck 4
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Violation:
There was no backflow prevention device on the forward carbonator for the soda machine.
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Recommendation:
Ensure that backflow preventers are installed when air gaps are impractical or when water under pressure is required.
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Item No.:
08
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Site:
Galley-Soda Station Deck 5
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Violation:
The backflow prevention device on the forward carbonator was leaking.
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Recommendation:
Ensure that backflow preventers are maintained in good repair.
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Item No.:
08
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Site:
Galley-Soda Station Deck 5
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Violation:
The backflow prevention device behind the coffee machine was leaking.
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Recommendation:
Ensure that backflow preventers are maintained in good repair.
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Item No.:
08
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Site:
Bar-Cafe Promenade
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Violation:
A non-continuous pressure backflow prevention device was installed on the potable water line supplying the coffee machine at the coffee station.
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Recommendation:
Ensure that a continuous pressure-type backflow preventer is installed when a valve is located downstream from the backflow preventer.
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Item No.:
10
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Site:
Whirlpool/Spa-Roman Spa
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Violation:
There was no warning sign for the Roman Spa whirlpool.
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Recommendation:
Ensure that a sign is installed near the whirlpool spas that lists standard safety precautions and risks, warning against use by particularly susceptible people, such as those who are immunocompromised.
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Item No.:
16
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Site:
Preparation Room-
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Violation:
The temperature of the cut tomatoes were measured between 42° and 48° F inside the tall reach-in refrigerator. They had been cut 7 hours ago. The tomatoes 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.:
16
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Site:
Food Service General-
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Violation:
The time control plans for hot foods indicated that foods were to be cooked to 140°F or above. There was no mention of specific cooking temperatures for pathogen destruction. Additionally, some of the plans were not clear with respect to when time control was used.
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Recommendation:
Ensure food is cooked to proper temperature for correct length of time to destroy pathogens.
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Item No.:
16
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Site:
Food Service General-
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Violation:
The time control plans for hot foods indicated that foods were to be cooked to 140°F or above. There was no mention of specific cooking temperatures for pathogen destruction. Additionally, some of the plans were not clear with respect to when time control was used.
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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.:
19
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Site:
Buffet-
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Violation:
A side shield was not provided for the European hot line sneeze guard.
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Recommendation:
Ensure a side shield is provided for the European hot line sneeze guard.
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Item No.:
19
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Site:
Buffet-Windjammer
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Violation:
A side shield was not provided at the health starters station sneeze guard.
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Recommendation:
Ensure a side shield is provided at the health starters station sneeze guard.
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Item No.:
19
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Site:
Other-Cafe Promenade Satellite Kitchen
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Violation:
The hood cleaning cabinet was mounted over a preparation counter. The cleanser was not in a spill-proof container.
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Recommendation:
Ensure that the cleanser is placed in a spill proof container.
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Item No.:
20
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Site:
Preparation Room-
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Violation:
There were slotted fasteners inside the food contact surface of the potato peelers.
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Recommendation:
Replace slotted fasteners with smooth, low profile and corrosion resistant fasteners.
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Item No.:
20
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Site:
Galley-Hot Galley Deck 3
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Violation:
The spindle on the floor mixer was cracked.
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Recommendation:
Ensure that multiuse food-contact surfaces are: (1) Smooth; (2) Free of breaks, open seams >1 mm (1/32 inch), cracks, chips, inclusions, pits, and similar imperfections; (3) Free of sharp internal angles, corners, and crevices; (4) Finished to have smooth welds and joints; and (5) Accessible for cleaning and inspection by one of the following methods without being disassembled, by disassembling without the use of tools, or by easy disassembling with the use of handheld tools commonly available to maintenance and cleaning personnel such as screwdrivers, pliers, open-end wrenches, and Allen wrenches.
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Item No.:
20
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Site:
Other-Johnny Rockets Service Counter
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Violation:
The refrigerated drawers were out of order.
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Recommendation:
Ensure that equipment for cooling and heating food, and holding cold and hot food, is sufficient in number and capacity to maintain specified potentially hazardous food temperatures.
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Item No.:
21
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Site:
Galley-Wine Pantry Deck 3
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Violation:
There were 2 wooden crates used to store bottles of wine. These were removed.
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Recommendation:
Ensure wooden wine delivery crates are not reused.
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Item No.:
21
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Site:
Galley-Pastry Deck 3
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Violation:
The door hinge on the middle reach-in refrigerator was broken.
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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:
Galley-Hot Galley Deck 4
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Violation:
There was an open seam along the profile strip at the back of the hot food line, next to the third cover storage cabinet.
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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:
Galley-Bakery Deck 4
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Violation:
There was a hole in the front plastic cover for the dough divider.
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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:
Other-Johnny Rockets Service Counter
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Violation:
The chill lines for the refrigerated drawers had seams around the deck penetration.
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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:
Other-Johnny Rockets Dining Area and Chops Dining Room
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Violation:
The laminate surfaces of the storage cabinets were worn.
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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.:
21
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Site:
Other-Portofino Service Counter
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|
Violation:
The penetrations through the back of the technical compartment under the induction heaters were not sealed.
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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:
Other-Portofino Service Counter
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Violation:
Loose sealant was noted in the technical compartment for refrigeration unit R 11 38. The penetrations through the back of this compartment were not sealed.
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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:
Other-Portofino Service Counter
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Violation:
Loose sealant was noted in the technical compartment for refrigeration unit R 11 38. The penetrations through the back of this compartment were not sealed.
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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.:
21
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Site:
Other-Portofino Galley
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Violation:
The pipe penetrations under the preparation sink were not sealed.
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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:
Other-Chops Service Station
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Violation:
The grill drip pan housing was difficult to clean due to gaps and limited access.
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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
|
|
Site:
Other-Jade Service Station Starboard
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|
Violation:
Open seams were noted along the granite counter.
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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
|
|
Site:
Buffet-Windjammer
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|
Violation:
The paint was worn on the doors for the condiment stations, bus stations and storage cabinets.
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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.:
21
|
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Site:
Buffet-Windjammer
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|
Violation:
The drip pan housings for the carvery stations and island grills were difficult to clean due to limited access and gaps.
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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
|
|
Site:
Bar-Casino
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|
Violation:
A gap was noted along the left side entrance to the bar.
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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:
Food Service General-
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Violation:
Some of the technical compartments for the bars and windjammer were difficult to clean due to paint that had dripped on the bottoms of theses compartments.
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|
Recommendation:
Ensure that 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.:
27
|
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Site:
Other-Johnny Rockets Service Counter
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Violation:
The sealant in the technical compartment under the service counter was soiled with what appeared to be mold.
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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.:
27
|
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Site:
Other-Johnny Rockets Service Counter
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|
Violation:
The technical compartment under the dipper well was soiled.
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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.:
27
|
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Site:
Other-Portofino Service Counter
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Violation:
The sealant in the technical compartment for refrigeration unit R 11 38 was soiled with mold.
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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.:
27
|
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Site:
Other-Chops Service Station
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|
Violation:
Grease was noted around the discharge area of the drip pan housing.
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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.:
27
|
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Site:
Other-Chops Service Station
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|
Violation:
The bottom of the frame of the oven door was soiled.
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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.:
27
|
|
Site:
Bar-Cafe Promenade Service Counter
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|
Violation:
The technical compartment under the speed rail was soiled and wet.
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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.:
33
|
|
Site:
Food Service General-Windjammer, Portifino & Chops
|
|
Violation:
The grout used as coving was difficult to clean. This grout was cracked, separating from the bulkhead or rough. In some areas the grout was stained.
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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
|
|
Site:
Other-Johnny Rockets Service Counter
|
|
Violation:
The grout was cracked along the scupper in front of the fryers.
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|
Recommendation:
Ensure that decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas, are maintained in good repair.
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Item No.:
33
|
|
Site:
Other-Chops Dining Room
|
|
Violation:
A section of wood framing along the left side of the fire door was cracked.
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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
|
|
Site:
Buffet-Windjammer Burger Line
|
|
Violation:
A loose panel was noted on the bulkhead to the left of the fire door.
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|
Recommendation:
Ensure that decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas, are maintained in good repair.
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Item No.:
33
|
|
Site:
Pantry-Pool
|
|
Violation:
The grout was worn along the cove base in the walk-in refrigeration unit. A loose profile was noted in the pantry on the left side of the entrance to the walk-in refrigeration unit.
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|
Recommendation:
Ensure that decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas, are maintained in good repair.
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Item No.:
34
|
|
Site:
Galley-Hot Galley
|
|
Violation:
There was a leak at the faucet of the preparation sink.
|
|
Recommendation:
Ensure that a plumbing system in a food area is maintained in good repair.
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Item No.:
34
|
|
Site:
Galley-Hot Galley
|
|
Violation:
There was a leak at the steam valve inside the technical compartment under the bain marie.
|
|
Recommendation:
Ensure that a plumbing system in a food area is maintained in good repair.
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Item No.:
34
|
|
Site:
Galley-Potwash
|
|
Violation:
There was a leak at the steam line under the third compartment of the three compartment sink.
|
|
Recommendation:
Ensure that a plumbing system in a food area is maintained in good repair.
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Item No.:
34
|
|
Site:
Galley-Roasting Station Deck 3
|
|
Violation:
There was a leak at the faucet of the preparation sink.
|
|
Recommendation:
Ensure that a plumbing system in a food area is maintained in good repair.
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Item No.:
34
|
|
Site:
Galley-Hot Galley Deck 3
|
|
Violation:
The deck drain was clogged under the far right bain marie.
|
|
Recommendation:
Ensure that a plumbing system in a food area is maintained in good repair.
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|
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Item No.:
34
|
|
Site:
Galley-Wine Pantry Deck 3
|
|
Violation:
There was a leak at the drain line of the preparation sink.
|
|
Recommendation:
Ensure that a plumbing system in a food area is maintained in good repair.
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Item No.:
34
|
|
Site:
Galley-Soup Station Deck 4
|
|
Violation:
There were 2 leaks at the steam line for the left technical compartment.
|
|
Recommendation:
Ensure that a plumbing system in a food area is maintained in good repair.
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|
|
Item No.:
34
|
|
Site:
Galley-Pastry Service Deck 5
|
|
Violation:
There was a leak at the faucet for the preparation sink.
|
|
Recommendation:
Ensure that a plumbing system in a food area is maintained in good repair.
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|
|
Item No.:
36
|
|
Site:
Galley-Pastry Service Deck 5
|
|
Violation:
The overhead lights above the ovens were not working.
|
|
Recommendation:
Ensure that 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.:
37
|
|
Site:
Galley-Hot Galley Deck 3
|
|
Violation:
There was an excessive amount of condensate on the deckhead above the left combination oven.
|
|
Recommendation:
Ensure that ventilation hood systems and devices are sufficient in number and capacity to prevent grease or condensation from collecting on bulkheads and deckheads.
|
|
|
Item No.:
37
|
|
Site:
Galley-Dishwash Deck 3
|
|
Violation:
There was an excessive amount of condensate on the deckhead above the soiled end of the dishwash machine.
|
|
Recommendation:
Ensure that ventilation hood systems and devices are sufficient in number and capacity to prevent grease or condensation from collecting on bulkheads and deckheads.
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