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Item No.:
19
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Site:
Buffet-Horizon Court - Port
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Violation:
The hand contact portion of serving tongs were in contact with fruit on a tray.
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Recommendation:
Ensure that consumer self-service operations, such as salad bars and buffets, for unpackaged ready-to-eat foods are provided with suitable utensils or effective dispensing methods that protect the food from contamination; and are monitored by food employees trained in safe operating procedures. Ensure that utensils used for dispensing food in consumer self-service operations do not contaminate food by: 1) placing the utensils on a clean portion of the service area with the handles out of food or, 2) placed in the food with handles above the top of the food and container.
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Item No.:
19
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Site:
Buffet-Horizon Court - Port
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Violation:
There was no serving utensil for the bread.
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Recommendation:
Ensure that consumer self-service operations, such as salad bars and buffets, for unpackaged ready-to-eat foods are provided with suitable utensils or effective dispensing methods that protect the food from contamination; and are monitored by food employees trained in safe operating procedures. Ensure that food-dispensing utensils are available for each container displayed at a consumer self-service unit such as a buffet or salad bar.
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Item No.:
19
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Site:
Buffet-Horizon Court - Starboard
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Violation:
There was no serving utensil for the pancakes.
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Recommendation:
Ensure that consumer self-service operations, such as salad bars and buffets, for unpackaged ready-to-eat foods are provided with suitable utensils or effective dispensing methods that protect the food from contamination; and are monitored by food employees trained in safe operating procedures. Ensure that food-dispensing utensils are available for each container displayed at a consumer self-service unit such as a buffet or salad bar.
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Item No.:
19
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Site:
Buffet-Horizon Court - Starboard
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Violation:
There was no serving utensil for the cut papaya. A passenger was observed picking up a piece of fruit with her hand and then placing it back on the tray. The fruit was discarded.
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Recommendation:
Ensure that consumer self-service operations, such as salad bars and buffets, for unpackaged ready-to-eat foods are provided with suitable utensils or effective dispensing methods that protect the food from contamination; and are monitored by food employees trained in safe operating procedures. Ensure that food-dispensing utensils are available for each container displayed at a consumer self-service unit such as a buffet or salad bar.
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Item No.:
20
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Site:
Buffet-Horizon Court - Center
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Violation:
The two bulk milk container dispensing tubes were longer than one inch.
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Recommendation:
Ensure that the bulk milk container dispensing tube is cut on the diagonal leaving no more than 25mm (1 inch) protruding from the chilled dispensing head.
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Item No.:
20
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Site:
Room Service-
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Violation:
The bulk milk dispensing tube was not cut at a 45° angle.
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Recommendation:
Ensure that the bulk milk container dispensing tube is cut on the diagonal leaving no more than 25mm (1 inch) protruding from the chilled dispensing head.
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Item No.:
21
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Site:
Galley-Horizon Court Center Dishwash Area
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Violation:
A piece of raw wood was stored in the cleaning locker.
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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. 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-Cafe Caribe and Trident Grill
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Violation:
There were cutouts in the upper panels of the drainage compartment of the deep fat fryers. There were gaps around these cutouts where the panel met the interior of the fryer.
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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-Deep Fat Fryers
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Violation:
There were gaps around the drain pipes in the deep fat fryers where they penetrated the upper panel of the drainage compartment.
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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.:
22
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Site:
Galley-Horizon Court Aft Dishwash Area
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Violation:
A bucket with bottle nozzles, lids, and a scoop was stored on the deck under the handwash station on the soiled end of the conveyor dishwash machine.
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Recommendation:
Ensure that drainboards, utensil racks, or tables large enough to accommodate all soiled and cleaned items that may accumulate during hours of operation are provided for necessary utensil holding before cleaning and after sanitizing.
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Item No.:
27
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Site:
Galley-Horizon Court Center Dishwash Area
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Violation:
The piece of raw wood in the cleaning locker 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:
Galley-Crown Grill
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Violation:
The flat grill and the griddle were soiled around the top and sides of the front panels.
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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:
Bar-Crown Grill
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Violation:
The insulation on the refrigeration line was wet and 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.:
29
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Site:
Galley-Horizon Court Aft Dishwash Area
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Violation:
A soiled, wet rag was draped over the side of the handwash station. According to the staff, this rag was brought in on one of the soiled trays and was to be discarded later.
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Recommendation:
Ensure that handwashing facilities are used for no other purpose and are accessible at all times. Ensure that wiping cloths used for wiping food spills are dry and used for wiping food spills from tableware and single-service articles; or wet and cleaned, stored in a chemical sanitizer, and used for wiping spills from food-contact and nonfood-contact surfaces of equipment. Ensure soiled wiping cloths/rags are properly stored to prevent contamination with food and non-food contact surfaces.
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Item No.:
33
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Site:
Galley-
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Violation:
The profile plate on the bulkhead pipe penetration behind the combination oven was loose. This item was corrected.
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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
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Site:
Pantry-Trident Grill
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Violation:
The deck was soiled under the storage cabinets.
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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-Horizon Court Aft Dishwash Area
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Violation:
There were scrubbing pads and brushes stored in a bucket at the soiled end of the conveyor dishwash machine. There was water in the bottom of the bucket. According to the staff, these items were to used for cleaning later, and the water in the bucket was most likely from runoff from the soiled trays as they were loaded into the machine.
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Recommendation:
Ensure that maintenance tools such as mops, brooms, and similar items are stored in a designated locker so they do not contaminate food, food-contact surfaces of utensils, and equipment, linens, and single-service and single-use articles. Ensure that only articles necessary for the food service operation are stored in food preparation, food storage, and warewashing areas.
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