Inspection on Mar 31, 2015 | Score: 96

Provisions-Deck 2 Forward Hotel Storage

Numerous pieces of food equipment, such as plates, plastic plate covers, utensils, and coffee cream containers, were stored in this area that was not properly designed for food equipment storage. The deckhead had exposed pipes and wires and the deck/bulkhead junctures were not coved. Several boxes of new equipment were stored in this room, but the equipment noted above was not in its original packaging and some appeared to have been previously used. The storage shelves were made of galvanized steel and had difficult to clean seams and gaps.

Potable Water-Evaporators

Staff stated that there were air gaps for the high saline discharges of the evaporators. However, these could not be found during the inspection and were not included on the list of cross-connections.

Potable Water-Suites 745 & 747

The shower hoses in the bathrooms of these suites had shower hoses long enough that could reach the deck and had no backflow prevention devices.

Dining Room-Main Dining Room Waiter Stations

Wine glasses were stored upright and unprotected on the shelves on each side of the waiter stations.

Dining Room-Main Dining Room Storeroom 4.3.47

Some food equipment, such as large serving plates and coffee urns, were stored in this room that was not properly designed for food equipment storage. The deckhead had exposed pipes and wires and the deck/bulkhead junctures were not coved. Several boxes of new equipment were stored in this room, but the equipment noted above was not in its original packaging and some appeared to have been previously used.

Dining Room-Main Dining Room Storeroom 4.3.47

Some food equipment, such as large serving plates and coffee urns, were stored in this room that was not properly designed for food equipment storage. The deckhead had exposed pipes and wires and the deck/bulkhead junctures were not coved. Several boxes of new equipment were stored in this room, but the equipment noted above was not in its original packaging and some appeared to have been previously used.

Galley-Potwash

The wash solution in the wash compartment of the three-compartment sink was heavily soiled with food debris and grease residue. The water and soap suds were yellow in color.

Galley-Starboard Ice Machine

The ice thickness probe had three slotted fasteners.

Galley-Starboard Warewash

The in-use rack-type dishwash machine was opened up and the water temperature in the wash compartment was measured at 154°F. The inspector and crew then sent their maximum registering thermometer through the machine and measured the final rinse temperate at 172-174°F. However, when inspecting the final rinse spray pattern it was discovered that the final rinse spray nozzles were not continually operating while racks were passing through. The final rinse would spray for about 10-15 seconds and then turn off for about 10-15 seconds and then start again. The racks that were sent through during the inspection were empty, but the area was in operation when the inspector arrived in the area. The ship's engineers looked at the machine and made some adjustments, including turning the machine off and on again, and selected a different operating program. After these adjustments the final rinse nozzles were continually operating when the machine was in-use.

Galley-Starboard Warewash

The bottom final rinse spray nozzle on the left side manifold and the far right spray nozzle on the upper final rinse manifold were partially blocked producing an ineffective spray pattern.

Galley-Bakery/Pastry

Three different light covers in the deck mounted oven were cracked.

Galley-Port Cold Galley

The recessed ledge on the back plate of the previously cleaned deli slicer was soiled with old food residue.

Galley-Dry Store

The deck under the middle deck stands was soiled with dust, debris, and some dry food residue.

Preparation Room-Potato Peeler

The top removable cover of the potato peeler was cracked and chipped, especially around the interior opening. This made cleaning difficult.

Provisions-Deck 2 Forward Hotel Storage

Numerous pieces of food equipment, such as plates, plastic plate covers, utensils, and coffee cream containers, were stored in this area that was not properly designed for food equipment storage. The deckhead had exposed pipes and wires and the deck/bulkhead junctures were not coved. Several boxes of new equipment were stored in this room, but the equipment noted above was not in its original packaging and some appeared to have been previously used. The storage shelves were made of galvanized steel and had difficult to clean seams and gaps.

Provisions-Deck 2 Forward Hotel Storage

A couple cases of canned fruit juice were stored in this area that was not properly designed for food equipment storage. The deckhead had exposed pipes and wires and the deck/bulkhead juncture were not coved. The juice cans were stored on galvanized steel shelves that had difficult to clean seams and gaps.

Galley-Crew Mess

The milk dispensing tube on the milk machine was longer than 1 inch.

Buffet-Crew Mess Beverage Island

The front plastic panel on the ice/water dispenser was chipped, pitted, and in poor repair.

Buffet-Crew Mess

The light intensity at the food worker handwash station behind the buffet counter was less than 220 lux.

Buffet-Officer Mess

The light intensity behind and around the toaster and the juice and ice/water machine was less than 110 lux.

Galley-Restaurant 2 Warewash

When the inspector entered the area, one rack of plates and another rack of bowls were going through the rack-type dishwash machine. After those racks exited the machine it was opened up and the water temperature of the wash compartment was measured at 166°F. The inspector and crew then went to measure the final rinse temperature by holding a metal pole with a maximum registering thermometer attached to the end at plate level. However, no water was coming from the final rinse spray nozzles. After a different operating setting was selected on the machine the final rinse was continually spraying. It could not be determined how long the machine was operated without a final rinse or if the operating setting reset once the machine was opened.

Galley-Show Galley

The hotel pan of waffle mix and pancake mix was stored in the undercounter refrigerator in the aft section of the show galley with an internal temperature of 46-50°F. Both mixes had 5-day discard labels and were on temperature control. Both were discarded.

Buffet-Colonnade

The carving station on the buffet line did not have side sneeze shields. Passengers could stand within one meter of exposed food on the carving station.

Buffet-Lido Grill

The right light in the middle compartment of the deck-mounted oven was missing a shield and did not have a shatter resistant light bulb.

Buffet-Lido Grill

The granite countertop on the center preparation island was cracked and chipped around the edges of the entire island. A large crack was also noted on the right end of the countertop. The edge of the granite countertop on the worker side was also cracked and chipped in several locations. One large crack was also noted by both induction warmers on the front counter.

Galley-Lido Grill

Water was continuously leaking from the relief vent on the backflow prevention device for the hood cleaning system, indicating a possible failure.

Bar-Observation Bar

The edge around the worker side of the top bar counter was chipped and cracked in several locations.

Bar-Observation Bar

The two side countertops used for tea time had carpet on the deck in front. Staff stated that assorted pastries, sandwiches, and tea would be set-up on these counters for passenger self-service.

Pantry-Observation Bar

The milk compartment on the espresso machine was listed on the time control plan as a time control unit but was not labeled as such.

Pantry-Observation Bar

The water supply line to the hot water dispenser was made of a braided material that was difficult to clean.

Bar-Seabourn Square

The water supply line to espresso machine was made of a braided material that was difficult to clean. The braided cord was soiled with coffee residue.

Bar-Seabourn Square

The water supply line to espresso machine was made of a braided material that was difficult to clean. The braided cord was soiled with coffee residue.

Provisions-Deck 2 Forward Hotel Storage

Numerous pieces of food equipment, such as plates, plastic plate covers, utensils, and coffee cream containers, were stored in this area that was not properly designed for food equipment storage. The deckhead had exposed pipes and wires and the deck/bulkhead junctures were not coved. Several boxes of new equipment were stored in this room, but the equipment noted above was not in its original packaging and some appeared to have been previously used. The storage shelves were made of galvanized steel and had difficult to clean seams and gaps.

Inspection on Sep 11, 2014 | Score: 98

Medical-Food handlers working while experiencing Gastrointestial Illness (GI)

During the 7/27-8/8 voyage, a food handler worked while experiencing GI symptoms. During the 7/13-7/27 voyage, a food handler worked while experiencing GI symptoms. During the 7/6-7/13 voyage, a food handler worked while experiencing GI symptoms. These voyages occurred while the vessel was sailing outside of the U.S. All crew members were reprimanded for reporting late to medical, and working while experiencing GI.

Potable Water-Tank Sample Cock

Hose bib vacuum breakers were listed on the cross connection control log for the potable water tank sample cocks. A hose bib vacuum breaker was absent for the sample cock of potable water tank 1 port. This was immediately corrected.

Potable Water-Tank Maintenance Records

The third party certification for the tank coating used in the potable water tanks was not provided. The vessel had a certification letter which referred to a different coating than the tank coating used for the tanks.

Buffet-Colonnade Waiter Station #2

The station/deck juncture was not coved on the right side of the waiter station. Carafes of coffee were stored on the top shelf of the waiter station, making this a working side. In addition, some of the coving on the front of the station was missing. A work order was created for both repairs.

Galley-Dishwash Area

A rack of clean glasses was stored directly adjacent to the soiled landing table with soiled items. The rack was immediately moved.

Galley-Coffee Station

The glass on the coffee machine milk refrigerator was cracked on the coffee machine adjacent to the upright refrigerator. A work order had already been submitted.

Galley-Show Galley

The panel on the underside of the grill was missing a fastener and the panel was partially loose. In addition, loose and peeling sealant was observed. A work order was immediately submitted.

Galley-Show Galley

The underside of the grill was soiled with grease.

Other-Patio Grill

The metal parts of the two front wheels on the pizza oven were heavily corroded. A work order for replacement parts had already been submitted.

Dining Room-Waiter Stations

Holes were observed in the bottoms of the two top shelves on all of the side storage shelves of the waiter stations. These holes were present due to a metal bracket piece being removed. Food items, such as salt and pepper shakers and sugar packets, were stored on several of these shelves.

Galley-Potwash Area

An excessive amount of soiled items were stored outside of and leading into the potwash area. Several trolleys had soiled items stored outside the potwash, making it difficult to walk through the corridor and into the potwash area.

Galley-Potwash Area

Possible food contamination was noted from the excessive amount of soiled items were stored outside of and leading into the potwash area, as described in Item 11. The trolleys with soiled items were less than one meter from clean preparation counters and others were approximately 300 mm from an open kettle of cooking stock.

Galley-Potwash Area

Possible clean food equipment contamination was noted from the excessive amount of soiled items were stored outside of and leading into the potwash area, as described in Item 11. Several trolleys had soiled items stored less than one meter from clean storage of waiter trays.

Galley-

The top tray of hamburgers on a trolley was uncovered. The trolley was staged by the grill for cooking.

Preparation Room-

A crew member with a goatee was not wearing a beard restraint. He was observed cleaning the orange juice machine. According to the crew member, he wore a beard restraint when chopping vegetables.

Bar-Seabourn Square

The light intensity at the handwashing station was less than 110 lux during operations.

Bar-Seabourn Square

On the espresso machine, the area above the coffee making heads and steam wands was open exposing difficult to clean features. There was no splash panel installed.

Bar-Seabourn Square

The time control plan did not indicate the ice well on the front bar counter as an area on time control. Containers of milk were on time control in the ice well during the inspection.

Bar-Patio - Outside Waiter Station

The deckhead above this area was made of a soft canvas material with grommets and rope. Dust was observed in a few areas on the rope. Clean glasses and cans of soda were stored directly below the canvas and dusty rope. A work order was submitted to replace the deckhead material with a hard, durable, and easily cleanable material.

Pantry-Pantry #7

Several unopened bottles of water and soda were stored on a table directly adjacent to the soiled storage racks. According to the staff, these bottles were from the cabins and would be sanitized and sent back to provisions for storage.

Inspection on Mar 22, 2014 | Score: 94

Medical-Acute Gastroenteritis (AGE) Log

The number of reportable passengers and reportable crew members listed on the AGE log did not match the submitted 4-hour report. The AGE log listed 2 reportable passengers and 3 reportable crew members and the 4-hour report listed 2 reportable passengers and 4 reportable crew members. After further investigation it was determined the 4-hour report contained the correct information.

Medical-Acute Gastroenteritis (AGE) Log

A crew member reported to medical with 2 episodes of diarrhea on 14 March. No underlying illness was noted and anti-diarrhea medication was dispensed. Documentation showed this was not above normal for the individual but the crew member was still listed as reportable on the AGE log.

Medical-Late Crew Reporting

A band member deemed a reportable case by medical staff experienced illness onset on 4 March at 1600, but did not report to medical until 5 March at 0915. Work timesheets showed the band member worked the evening of 5 March.

Pantry-Pantry 6

Water was leaking from the undercounter dishwash machine.

Pantry-Pantry 6

A significant amount of water was pooled on the deck along the bulkhead to the left of the undercounter dishwash machine.

Pantry-Pantry 6 Ice Machine

The interior side of the white deflector panel had black residue on the bottom in and around the recessed ledge.

Potable Water-Permeate Water Pipe Striping

The permeate water lines from both reverse osmosis units where not striped blue/gray/blue up to the chlorine injection point.

Potable Water-Cross Connection Control Plan

The air gap for the high salinity discharge from the mineralizer to the condensate tank was not listed on the vessel's plan.

Potable Water-Potable Water Tank Maintenance Records

The narrative summary inspection report for four of the five potable water tanks from May 2013 stated painting was applied but did not state if the paint was applied, dried, and cured according to the manufacturer's recommendation.

Potable Water-Secondary Certification Documenation

No paperwork was available from a third party organization to verify the paint on the interior of the potable water tanks was approved for potable water contact.

Potable Water-Production Records

The chlorine residue level from production on 17 March did not reach 2 ppm within 30 minutes of starting production. Production via reverse osmosis started at 18:20 and reached 2 ppm at 19:53.

Recreational Water Facilities-Deck 8 Starboard Spa

The pH level was measured at 7.95 by the inspector and 7.98 and 7.95 by the crew member. The spa was open at the time of the inspection and was immediately closed.

Buffet-Colonnade - Bread Line

Two platters of bread items for passenger self-service were on both sides of the toaster, but a serving utensil was only available for the platters to the right of the toaster.

Galley-Colonnade - Dishwash Machine

During operation, the wash tank was soiled with food debris, sugar packets, and pieces of paper towels.

Galley-Colonnade - Beverage Station

On the WMF coffee machine, the water line plastic coating was torn in some areas, making cleaning difficult.

Other-Patio Grill

The coving around some of the deck drain coamings was missing or in poor condition.

Other-Patio Grill

The left light cover was missing inside the lower pizza oven shelf.

Other-Patio Grill

To the right of the deep fat fryer, the sealant was missing between the lower decorative bulkhead and the top of the deck/bulkhead coving tiles. Sealant was also missing below the adjacent handwash station between the lower stainless steel bulkhead and the top of the deck/bulkhead coving tiles.

Dining Room-Waiter Stations

The light intensity could not be raised to 220 lux at all areas of the clean waiter stations.

Galley-Starboard Dishwash

On the dishwash machine, the electrical control panel showed a red alarm display. Crew members in the area continued to send dishes through the machine. The control panel stated there was an error with the final rinse water flow. A visual inspection of the final rinse nozzles did not indicate an unusual flow pressure.

Galley-Port Beverage Station

On the coffee machine, the water line plastic coating was torn in some areas, making cleaning difficult.

Galley-Port Beverage Station

Inside the silver storage locker, four small containers were rusted on the inside. Staff stated these containers had been used to store sugar packets in the dining rooms, but were no longer used. The containers were discarded.

Preparation Room-Orange Juice Machine

Debris was built up inside the yellow plastic area around the metal chute.

Preparation Room-Sanitizing Solution

A bucket of sanitizing solution measured less than 50 ppm chlorine and was soiled with food debris. The solution was immediately remade.

Galley-Dishwash

On the dishwash machine, the electrical control panel showed a red alarm display. Crew members in the area continued to send dishes through the machine. The control panel stated there was an error with the final rinse water flow and the wash temperature. A visual inspection of the final rinse nozzles did not indicate an unusual flow pressure and manual temperatures of the wash and final rinse compartments were appropriate.

Buffet-Beverage Station

Both of the bulk milk dispensing tubes were longer than 25 millimeters (1 inch).

Buffet-Crew Mess

Plates out for crew self-service were not inverted or covered.

Potable Water-Amazon River Water Production

The ship produced water all day while sailing through the Amazon River on 4 March 2014.

Inspection on Dec 19, 2012 | Score: 98

Potable Water-Window Washing

The two water lines leading to the backflow prevention device were not striped to indicate potable water. This was corrected.

Housekeeping-Bridge Public Toilet Room

There was no sign advising users to use a hand towel or paper towel to open the door. The exit was not hands free.

Housekeeping-Stairwell No. 4

There was bin full of ice stored in the stairwell. This stairwell had exposed deckhead cables and pipes and was not constructed to food transportation corridor standards. Also, the scooper handle was in contact with the ice.

Recreational Water Facilities-Whirlpool Safety Signs

The whirlpool safety signs did not include all of the requirements in the 2011 VSP Operations Manual. The signs did not caution users with diabetes, high or low blood pressure, pregnant women, elderly persons, and children, and against exceeding 15 minutes of exposure. Staff stated new signs should be delivered around 6 January 2013.

Integrated Pest Management-

The rat guards on the mooring lines were not effective against preventing rodents from entering the ship.

Ventilation-ACS 11.4

Staff stated that potable water was used to clean the air handling units and showed the water line on the forward bulkhead that was used. This water line was not striped to indicated potable water. This was corrected.

Galley-Pastry

There were slotted fasteners in the food splash zone on both the counter-mounted and deck-mounted mixers. These fasteners were replaced with non-slotted fasteners during the inspection.

Galley-Potwash

The metal covering on the hose of the overhead sprayer was separating on both ends of the hose. A new hose was installed during the inspection.

Galley-Starboard Beverage Station - Equipment Locker

There was a mixer stored on the deck in this locker.

Galley-Starboard Beverage Station - Equipment Locker

The deck was soiled throughout this locker.

Preparation Room-Fish

A mop inside the cleaning locker was wet and was not stored to allow it to dry. This was corrected.

Buffet-Crew & Officer's Messes

The Scotsman ice/water dispenser had an open-cell foam material around the outside of the chute. The foam was absorbent and wet.

Provisions-Produce Storage

The vessel was using absorbent pads to absorb gases from the produce. These pads were made of a difficult to clean fabric material that was filled with pellets and suspended in the room. Staff stated that these pads were replaced every 6 months. In one room, the pad was attached directly to the side of a storage rack where it would come in contact with items on the storage rack. The other pads were hung below the evaporative condensers where no food was stored.

Bar-Patio Bar

There was a table just outside the entrance to the bar that was used as a waiter station. The bulkhead was lightly soiled and there was debris between the table and the bulkhead. The table was secured to the bulkhead near the deck, but was removable for cleaning.

Bar-Patio Bar

The bulkhead/deck juncture was not coved below the table used as a waiter station.

Bar-Patio Bar

There was no lighting provided for the handwashing station located outside the bar area by the pantry entrance. This was the only handwashing station for the bartender.

Bar-Patio Bar

A foam material was used to wet the rim of the glasses so that salt or sugar would adhere to the rim.

Inspection on Jan 05, 2012 | Score: 97

Integrated Pest Management-Garbage Handling Area

There was no documentation indicating the garbage handling areas were inspected at least weekly for the presence of insects, rodents, and other pests.

Ventilation-Air Handling Units

Technical water was used to clean the air handling units.

Potable Water-Striping

The distillate lines from the two evaporators and the permeate lines from the reverse osmosis system were not striped to the production halogen injection point in accordance with ISO 14726 standards (blue/gray/blue).

Potable Water-

The backflow prevention device on the faucet of the spa deck 9 private tub was difficult to access and required the use of several tools.

Recreational Water Facilities-Filter Housing

According to the staff, the filter housing for the RWFs were cleaned, rinsed, and disinfected, but there was no documentation of the disinfectant concentration or contact time.

Recreational Water Facilities-Hair and Lint Strainers

According to the staff, the hair and lint strainers and the hair and lint strainer housings for the RWFs were cleaned, rinsed, and disinfected, but there was no documentation of the frequency of cleaning, disinfectant concentration, or contact time.

Recreational Water Facilities-Fecal and Vomit Accident Plan

The fecal and vomit accident plan did not include how to clean up vomit accidents and did not include the correct contact times for loose stool accidents.

Recreational Water Facilities-Sample Lines

The sample lines for the analyzer probes for the RWFs were located after the compensation tank.

Recreational Water Facilities-Deck 8 Whirlpools

There were three suction fittings for the therapy pumps less than three feet apart on both of the deck 8 whirlpools. The fittings had ASME A112.19.8 compliant covers, but no automatic pump shut-off systems or safety vacuum release systems were installed.

Recreational Water Facilities-Safety Signs

The safety signs for the deck 5 and deck 8 swimming pools did not have the bather load numbers. Also, the whirlpool safety signs did not meet the requirements of the 2011 VSP Operations Manual.

Housekeeping-Outbreak Prevention and Response Plan (OPRP)

The OPRP did not include procedures for informing passengers and crew of an outbreak or procedures for returning the vessel to normal operating conditions after an outbreak.

Housekeeping-Deck 3 Mid Ship Female Crew Toilet Room

There was no sign advising users to wash their hands. Also, there was no sign posted advising users of the toilet room to use a hand towel, paper towel, or tissue to open the door. The exit for this crew public toilet room was not hands free.

Medical-Acute Gastroenteritis (AGE) Surveillance Log

The AGE surveillance log did not include the case identification number, the time passengers or crew reported to medical, passenger meal seating, specimen requested, or a specific place to record body temperature. Also, the items on the AGE surveillance log were not in the exact order as required in Annex 13.2.2 of the 2011 VSP Operations Manual. According to the staff, the definition for a reportable case of AGE for episodes of diarrhea did not include what was above normal for the individual.

Food Service General-Consumer Advisory

There were prepared foods containing eggs, steak, veal, and fish that could be cooked to order on the breakfast, lunch, and dinner menus. There was a consumer advisory statement at the bottom of each menu, but there was no asterisk at these food items on the menu.

Food Service General-Time Control Plans

The posted time control plans in all of the food preparation areas did not include the set-up times.

Galley-The Colonnade

In the preparation galley, the plastic panel in the upper interior of the microwave was loose and not properly secured. The panel was removed and the microwave was placed out of service.

Food Service General-Temperature-Measuring Devices

Food employees responsible for measuring the temperature of thin foods were not equipped with tip-sensitive temperature-measuring devices.

Galley-The Colonnade

The swinging door leading from the galley to the open deck seating area was fully open upon the inspector's arrival to the area. The staff closed the door and upon further inspection a few hours later, the door remained closed. Also, when the door was closed, there was a three-inch gap between the door and the door frame. No flies were observed in this area.

Galley-The Colonnade

The swinging door leading from the galley to the open deck seating area was damaged, preventing the door from closing completely and leaving a three-inch gap between the door and door frame.

Food Service General-Light Intensity

During normal operation, the light intensity was less than 110 lux at some of the handwashing stations in several of the bars.

Provisions-Bonded Store

Many of the round stainless steel deckhead supports were loose, creating gaps.

Preparation Room-

A wiping cloth was on the preparation counter. The cloth was placed in the chemical sanitizing solution.

Galley-Cold Galley

In the walk-in refrigerator, previously rinsed mixed fresh fruits contained the manufacturer's label.

Galley-Port Cold Pantry

The shelves above the utility sink and the preparation counter were heavily soiled with dust. This was corrected.

Room Service-Port Dishwash Area

Some of the room service trays in the clean utensil storage area were soiled.

Room Service-Port Dishwash Area

In the china locker, some of the previously cleaned dishes were soiled. These dishes were removed to the dishwash area.

Room Service-Port Dishwash Area

In the china locker, numerous previously cleaned dishes were stacked and stored wet. The shelves below these dishes were wet. In the silver locker, numerous previously cleaned candlesticks, vases, and stacked butter covers were stored wet. The shelves below these dishes were wet. Upon re-inspection, the items and shelving in the china locker were dry.

Galley-Starboard Waiter Station

The light intensity was below 110 lux behind the counter-mounted water dispensing unit.

Galley-Starboard Equipment Storage

There were two boxes of clean utensils stored on the deck. The boxes were moved to a shelf.

Galley-Starboard Potwash

A crew member was observed at the in-use main potwash three compartment sink manually sanitizing at least four pans and bowls for less than seven seconds in the chlorine sanitizing compartment. The equipment was then stored on a drying rack. This was discussed with the supervisor; however the items were not re-sanitized and no further action occurred.

Galley-Toilet Room

There was no sign in the toilet room for galley personnel stating 'wash hands after using toilet.'

Buffet-Heat Lamps

The heat lamps above the carving station were soiled. The carving station was not in use at the time of the inspection.

Buffet-

Three containers of bread were out for service at the cold buffet line and were not equipped with self-closing hinged lids or under a sneeze guard. The buffet was open during the time of the inspection.

Galley-Outside Toilet Rooms

There were no signs in the toilet rooms stating 'wash hands after using toilet'. These toilet rooms were used by galley workers.

Pantry-Patio Bar

The door to the pantry was propped open during the first inspection of the area. This bar was on an open deck, but was not open for service. A crew member was instructed by the inspector to close the door. After further discussion with the manager, the door was closed and no flies were observed in this area.

Pantry-Patio Grill

The time control plan did not describe when the potentially hazardous food was taken from temperature control in the galley to placement on time control in the pantry.

Pantry-Patio Grill

A plastic container used for dessert items was not equipped with a self-closing hinged lid. No food items were stored in this container at the time of the inspection.

Bar-Coffee Bar

A wet wiping cloth was on the counter. The cloth was placed in the chemical sanitizing solution.

Bar-Coffee Bar

The milk compartment of the coffee machine was physically labeled for time control, but was not listed in the time control plan.

Galley-Port Cold Pantry

On the preparation counter, a container of previously rinsed nectarines contained the manufacturer's label.