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Item No.:
08
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Site:
Potable Water-Main Galley Beverage Station
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Violation:
A non-continuous pressure backflow prevention device was installed on the potable water line supplying the juice and coffee machine.
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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.:
08
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Site:
Potable Water-Officer Mess Deck Pantry
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Violation:
A non-continuous backflow prevention device was installed on the potable water line serving the juice and coffee machine.
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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.:
16
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Site:
Provisions-Cold Meat Storage
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Violation:
Three sides of roast beef that were prepared on 7/7/08 had an internal temperature between 46° F and 54° F. The roast beef was discarded immediately. No other potentially hazardous food was out of temperature control. According to the blast chiller logs, the roast beef was put in the storage unit at 38°F.
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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:
Galley-Pantry Refrigeration Unit 8
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Violation:
Three trays of cut watermelon had an internal temperature of 47° F at 1000. Per the staff, the melons were placed in the unit at 0800. The three trays of melons were immediately placed in the blast chiller.
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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.:
20
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Site:
Food Service General-
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Violation:
The food contact surfaces of equipment were difficult to clean due to gaps, seams, slotted fasteners, and other features.
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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.:
21
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Site:
Food Service General-
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Violation:
The non-food contact surfaces of equipment were difficult to clean due to gaps, seams, rough edges and other features.
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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:
Bar-Lido
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Violation:
The insulation for the piping under the port refrigeration unit was torn and saturated with water, making cleaning difficult.
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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:
Bar-Lido
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Violation:
The insulation for the piping under the port refrigeration unit was torn and saturated with water, making cleaning difficult.
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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.:
22
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Site:
Pantry-Officer Mess
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Violation:
The dishwash machine did not have a data plate.
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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:
Pantry-Casino
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Violation:
The dishwash machine did not have a data plate.
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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.:
27
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Site:
Other-Neptune Dining Room
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Violation:
The technical space under the carving/pasta station was soiled with 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
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Violation:
The handwash station had a maximum temperature of 88.1° F when measured with the inspectors thermometer. Also, the handwash station behind the coffee machine had a maximum temperature of 88.1° F when measured with the inspectors thermometer. These handwash stations shared the same potable water line.
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Recommendation:
Ensure that handwashing sinks are equipped to provide water at a temperature of at least 43°C (110°F) through a mixing valve or combination faucet. For handwash sinks with electronic sensors, where the user cannot make temperature adjustments, ensure that the temperature provided to the user does not exceed 52°C (125°F).
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Item No.:
29
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Site:
Bar-Tropical Bar
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Violation:
The handwash station had a maximum temperature of 88° F when measured with the inspectors thermometer.
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Recommendation:
Ensure that handwashing sinks are equipped to provide water at a temperature of at least 43°C (110°F) through a mixing valve or combination faucet. For handwash sinks with electronic sensors, where the user cannot make temperature adjustments, ensure that the temperature provided to the user does not exceed 52°C (125°F).
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Item No.:
33
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Site:
Food Service General-
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Violation:
There were many places in the food preparation, service and storage areas where the deck/bulkhead junctures and the deck/cabinet junctures were not coved, making cleaning difficult.
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Recommendation:
Ensure that bulkhead and deck junctures are coved (including galleys, pantries, deck/counter junctures at buffets, bars, waiter stations, and dining room work counters).
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Item No.:
33
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Site:
Food Service General-
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Violation:
The bulkheads in food preparation and storage areas were difficult to clean due to gaps, holes, open seams and other surfaces. The decks had rough surfaces, damaged or missing deck tiles and recessed grout, making cleaning difficult.
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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:
Provisions-Garbage Lift
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Violation:
There was old food and black water in the bottom gate channel of the lift.
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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.:
33
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Site:
Preparation Room-Food Lift
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Violation:
There was old food debris in the bottom of the gate channel of the lift.
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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.:
33
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Site:
Provisions-Dry Stores
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Violation:
The deck under the rice and flour storage was soiled with debris and dust.
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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.:
34
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Site:
Preparation Room-
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Violation:
There was a water leak from the deckhead dripping on the deck next to the handwash station.
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Recommendation:
Ensure that a plumbing system in a food area is maintained in good repair.
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Item No.:
37
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Site:
Galley-Dishwash
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Violation:
Condensation was collecting on the deckhead above the clean landing of the conveyor dishwash machine around the air outlet vent.
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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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Item No.:
37
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Site:
Galley-Soup Station
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Violation:
Condensation was collecting on the deckhead above the soup kettles and dripping on the deck to the right of the first kettle.
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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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