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Item No.:
08
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Site:
Buffet-Neptune Lounge
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Violation:
The backflow prevention device for the coffee machine had a significant amount of sedimentation that blocked its atmospheric vents.
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Recommendation:
Maintain backflow prevention devices in good repair.
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Item No.:
08
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Site:
Galley-Hood Cleaning System
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Violation:
The atmospheric vent on the backflow prevention device was plugged to prevent water from dripping.
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Recommendation:
Maintain backflow prevention devices in good repair. Inspect backflow prevention devices periodically and replace any failed units.
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Item No.:
10
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Site:
Recreational Water Facilities-Antientrapment Drain Covers
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Violation:
The starboard side antientrapment drain cover of the Lido Pool and the port side antientrapment drain cover of the Navigation Pool had one missing screw each.
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Recommendation:
Ensure that all drain covers are installed per manufacturer's specifications, including having all required screws.
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Item No.:
16
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Site:
Buffet-Crew Mess
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Violation:
At least 5 cartons of milk on time control for the 'coffee time' service period were in the cold well on the buffet line at 10:40AM, but the posted time control plan had the set-up and discard times for 'coffee time' to be 10:00AM to 10:30AM. The cartons of milk were discarded.
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Recommendation:
Follow the time control plan.
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Item No.:
20
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Site:
Buffet-Officer Mess
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Violation:
The dispensing tube for the bulk milk container was longer than 1 inch.
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Recommendation:
Cut bulk milk dispensing tubes 45 degrees on the diagonal, leaving no more than 25 mm (1 inch) protruding from the chilled dispensing head.
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Item No.:
20
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Site:
Bar-Explorations Caf
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Violation:
The food splash zone of the espresso machine in the front bar had difficult to clean features, such as exposed pipes and cables.
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Recommendation:
Ensure multiuse food-contact surfaces are: (1) Smooth; (2) Free of breaks, open seams greater than 0.8 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.
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Item No.:
20
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Site:
Galley-Dive-In
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Violation:
The undercounter refrigerator unit 11.231A had a significant amount of frost accumulated on the three interior sides of the unit. The temperature of all the food stored in the refrigerator unit was under 41F.
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Recommendation:
Food contact equipment must be maintained in good repair and proper adjustment: (1) Equipment must be maintained in a state of repair and condition that meets the materials, design, construction, and operating specifications of these guidelines.
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Item No.:
20
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Site:
Galley-Coffee Station
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Violation:
The dispensing tube for the bulk milk container was longer than 1 inch.
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Recommendation:
Cut bulk milk dispensing tubes 45 degrees on the diagonal, leaving no more than 25 mm (1 inch) protruding from the chilled dispensing head.
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Item No.:
21
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Site:
Galley-Pinnacle Grill Station
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Violation:
The counter-mounted broiler was extremely corroded and difficult to clean on the lower nonfood contact areas. This was noted on the previous VSP inspection report. Staff provided documentation that showed a new broiler unit was ordered on 26 February.
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Recommendation:
Ensure 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.:
21
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Site:
Buffet-Neptune Lounge
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Violation:
The braided water line and the ribbed electrical line for the coffee machine were difficult to clean.
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Recommendation:
Ensure 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-Combination Oven
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Violation:
The braided water line for the combination oven was difficult to clean.
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Recommendation:
Ensure 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.:
23
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Site:
Galley-Pot Wash
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Violation:
The water in the wash compartment of the in-use three compartment sink was heavily soiled with food debris.
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Recommendation:
Ensure food debris on equipment and utensils is scrapped over a waste disposal unit, pulper, or garbage receptacle or removed in a warewashing machine with a prewash cycle.
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Item No.:
27
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Site:
Buffet-Lido Starboard Hot Line
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Violation:
The light fixtures above the flat grill and deep fryer were heavily soiled with grease.
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Recommendation:
Ensure 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:
Buffet-Neptune Lounge
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Violation:
The braided water line and the ribbed electrical line for the coffee machine were heavily soiled.
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Recommendation:
Ensure 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
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Site:
Galley-Decks
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Violation:
One large tile in the potwash area in front of the three compartment sink was cracked and had water accumulated in the missing sections. Also, the tiles around the scupper drains in front of the soup and sauce stations were cracked in several locations.
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Recommendation:
Ensure decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas are maintained in good repair.
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Item No.:
36
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Site:
Dining Room-Pinnacle Grill
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Violation:
Each waiter station had one light fixture above on the deckhead that was not shielded and did not have a shatter-resistant bulb installed.
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Recommendation:
Ensure light bulbs are shielded, coated, or otherwise shatter-resistant in areas where there is exposed food, clean equipment, utensils, and linens, or unwrapped single-service and single-use articles.
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Item No.:
36
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Site:
Buffet-Neptune Lounge
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Violation:
The light intensity around the buffet self-service dome station was less than 220 lux.
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Recommendation:
Ensure 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.:
41
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Site:
Housekeeping-Engine Control Room Toilet
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Violation:
The toilet room was not equipped so that persons exiting the toilet room were not required to touch the door handle with bare hands.
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Recommendation:
Equip passenger and crew public toilet facilities so persons exiting the toilet room are not required to touch the door handle with bare hands. Where toilet stalls include handwashing facilities, ensure the bare-hands-free contact begins in the toilet stall. Ensure that toilet facilities with multiple exits, such as spa dressing rooms, have bare-hands-free contact at each exit.
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