|
|
|
Item No.:
08
|
|
Site:
Buffet-Deck 9 Lido
|
|
Violation:
In multiple beverage stations throughout the lido buffet area, the backflow prevention devices were dual check values with vents. These vents had drainpipes attached to the vent that led to the deck drain within the technical space. In multiple areas, the drainpipes had 90 angles, which prevented proper drainage and visual checks verifying if the devices were leaking.
|
|
Recommendation:
Maintain backflow prevention devices in good repair. Ensure backflow prevention devices and air gaps are accessible for inspection, testing, service, and maintenance. If access panels are required, ensure panels are large enough for testing, service, and maintenance.
|
|
|
Item No.:
08
|
|
Site:
Potable Water-Garbage Room
|
|
Violation:
The dual check valve for the backflow prevention device on a sink in this area was leaking during the inspection. Remediation began immediately and proper disinfection for the device was discussed.
|
|
Recommendation:
Maintain backflow prevention devices in good repair.
|
|
|
Item No.:
19
|
|
Site:
Galley-Pastry Refrigerator
|
|
Violation:
In walk-in refrigerator 11-07, an excessive amount of water was resting on the top of a plastic container of coleslaw. The container lid was removed and a new, clean, dry lid was placed on the container. No water was observed pooled or dripping into the container of coleslaw.
|
|
Recommendation:
Protect food from contamination by storing the food: (1) Covered or otherwise protected; (2) In a clean, dry location; (3) Where it is not exposed to splash, dust, or other contamination; (4) At least 150 millimeters (6 inches) above the deck; (5) At least 127 millimeters (5 inches) for food in packages and working containers on pallets, skids, and racks; and (6) At least 150 millimeters (6 inches) above the deck on shelving racks.
|
|
|
Item No.:
19
|
|
Site:
Bar-Deck 9 Lido Pool
|
|
Violation:
Approximately 36 cans of soda were stored on the back bar countertop to be used for mixed drinks. These cans were covered with an excessive amount of condensation due to humid conditions outside. The inspector asked if this was the typical process and staff stated this is how these items are typically stored for busy bar days. The inspector talked to staff about storing fewer cans on the countertop to reduce the risk of possible contamination due to the amount of water resting on the top and side surface of the cans. The inspector explained that when the cans are opened, the water would be poured with the soda into a drink. A process was put into place during the inspection. The bar was open at the time of the inspection; however, no drinks were being prepared during the inspection.
|
|
Recommendation:
Do not store packaged food in direct contact with ice or water if the food is subject to the entry of water because of the nature of its packaging, wrapping, or container, or its positioning in the ice or water. Protect food from contamination by storing the food: (1) Covered or otherwise protected; (2) In a clean, dry location; (3) Where it is not exposed to splash, dust, or other contamination; (4) At least 150 millimeters (6 inches) above the deck; (5) At least 127 millimeters (5 inches) for food in packages and working containers on pallets, skids, and racks; and (6) At least 150 millimeters (6 inches) above the deck on shelving racks.
|
|
|
Item No.:
22
|
|
Site:
Galley-Deck 9 Dishwashing Area
|
|
Violation:
The wash tank for the flight-type dishwashing machine had more than a day's worth of accumulated food debris in the basin. Additionally, the wash tank curtains were soiled with more than a day's worth of accumulated greasy. Cleaning began immediately. The inspector talked to staff about more effective scraping processes.
|
|
Recommendation:
Ensure warewashing machines, drainboards, and the compartments of sinks, basins, or other receptacles used for washing and rinsing equipment, utensils, or raw foods, or laundering wiping cloths are cleaned: (1) before use; (2) throughout the day at a frequency necessary to prevent recontamination and accumulation of excessive debris, and to ensure that the equipment performs its intended function; (3) at least every 24 hours (if used).
|
|
|
Item No.:
22
|
|
Site:
Galley-Deck 9 Lido Dishwashing Area
|
|
Violation:
The pre-wash door and wash compartment doors were out of adjustment allowing an excess amount of steam to escape during operation. Condensation was noticed accumulating on the deckhead, but no dripping occurred during the inspection. Staff stated parts for the doors had been ordered.
|
|
Recommendation:
Maintain warewashing equipment in good repair and proper adjustment, including: (1) warewashing equipment is maintained in a state of repair and condition that meets the standards of the materials, design, and construction of these guidelines; (2) water pressure and water temperature-measuring devices are maintained in good repair and accurate within the intended range of use.
|
|
|
Item No.:
22
|
|
Site:
Galley-Dishwashing Area
|
|
Violation:
The curtains for the wash tank section of the glasswashing machine were soiled with more than a day's worth of accumulated food debris. Cleaning began immediately. Additionally, an excessive amount of food debris was found in the wash tank basin. Cleaning began immediately.
|
|
Recommendation:
Ensure warewashing machines, drainboards, and the compartments of sinks, basins, or other receptacles used for washing and rinsing equipment, utensils, or raw foods, or laundering wiping cloths are cleaned: (1) before use; (2) throughout the day at a frequency necessary to prevent recontamination and accumulation of excessive debris, and to ensure that the equipment performs its intended function; (3) at least every 24 hours (if used).
|
|
|
Item No.:
23
|
|
Site:
Galley-Deck 5 Potwashing Area
|
|
Violation:
When the inspector arrived at the three-compartment-sink, staff stated the wash tank temperature should be 110F according to the manufacturer's label instructions. The water temperature was measured at 99F by the inspector using a tip-sensitive thermometer. The water was drained and put to the proper temperature during the inspection.
|
|
Recommendation:
Maintain the temperature of the wash solution in manual warewashing equipment at not less than the temperature specified on the cleaning agent manufacturer?s label instructions.
|
|
|
Item No.:
26
|
|
Site:
Buffet-Deck 9 Lido Pizza Area Portside
|
|
Violation:
An excessive amount of water was pooled on the food preparation countertop in multiple areas. The source of the water could not be identified. The area was not in service at the time of the inspection. Cleaning began immediately.
|
|
Recommendation:
Ensure food only contacts surfaces of equipment and utensils that are cleaned and sanitized. Ensure food contact surfaces of equipment and utensils are clean to sight and touch.
|
|
|
Item No.:
26
|
|
Site:
Bar-Deck 9 Lido Pool
|
|
Violation:
The front and back bar countertops had pooled water in many areas. Staff stated that while the bar is in service, the back bar area is used to prepare garnishes and drinks. The source of the water could not be immediately identified. The bar was not in service at the time of the inspection and was cleaned the night prior. Cleaning began immediately.
|
|
Recommendation:
Ensure food contact surfaces of equipment and utensils are clean to sight and touch. Ensure food only contacts surfaces of equipment and utensils that are cleaned and sanitized.
|
|
|
Item No.:
26
|
|
Site:
Galley-Deli Area
|
|
Violation:
An excessive amount of debris was on the inside food splash area of the two countertop ovens. No food was present at the time of the inspection. Cleaning began immediately.
|
|
Recommendation:
Ensure food only contacts surfaces of equipment and utensils that are cleaned and sanitized. Ensure food contact surfaces of equipment and utensils are clean to sight and touch.
|
|
|
Item No.:
27
|
|
Site:
Galley-Portside Grill Area
|
|
Violation:
The label on the cleaning locker was removed leaving a glue-like residue and paper on the front of the door. This surface was soiled and difficult to clean. Remediation began immediately.
|
|
Recommendation:
Ensure nonfood-contact surfaces of equipment are kept free of an accumulation of dust, dirt, food residue, and other debris.
|
|
|
Item No.:
27
|
|
Site:
Galley-Deli Preparation Area
|
|
Violation:
An excessive amount of dirt and grease was accumulated on two upright heating units in this area. The area had been cleaned previously and was not in use at the time of the inspection. Cleaning began immediately.
|
|
Recommendation:
Ensure nonfood-contact surfaces of equipment are kept free of an accumulation of dust, dirt, food residue, and other debris.
|
|
|
Item No.:
27
|
|
Site:
Galley-Deli Area
|
|
Violation:
An excessive amount of dust was on the nonfood-contact area of a bread storage rack in this area. No bread was on the rack at the time of the inspection. Cleaning began immediately.
|
|
Recommendation:
Ensure nonfood-contact surfaces of equipment are kept free of an accumulation of dust, dirt, food residue, and other debris.
|
|
|
Item No.:
27
|
|
Site:
Galley-Deck 5 Main Entrance
|
|
Violation:
At the entrance to the main galley, multiple food transportation carts were stored with more than a day's worth of accumulated food debris on the caster wheels. Dirt and grease was lodged on the inside and outside of the wheels. The carts were removed for cleaning during the inspection.
|
|
Recommendation:
Ensure nonfood-contact surfaces of equipment are kept free of an accumulation of dust, dirt, food residue, and other debris.
|
|
|
Item No.:
27
|
|
Site:
Galley-Deck 9 Soup Station
|
|
Violation:
In the soup station area, the tops of two upright heating units were heavily soiled with dust and grease on nonfood-contact surfaces. The area was not in service at the time of the inspection. Cleaning began immediately.
|
|
Recommendation:
Ensure nonfood-contact surfaces of equipment are kept free of an accumulation of dust, dirt, food residue, and other debris.
|
|
|
Item No.:
29
|
|
Site:
Bar-Deck 9 Lido Serenity Area
|
|
Violation:
The water supply valve for the handwash sink was not working properly preventing hot water from entering the mixing valve. The water temperature reached a maximum temperature of 74F during the inspection. Remediation began immediately.
|
|
Recommendation:
Ensure handwashing sinks are equipped to provide water at a temperature of at least 38C (100F) through a mixing valve or combination faucet. For handwash sinks with electronic sensors, and other types of handwash sinks where the user cannot make temperature adjustments, ensure the temperature provided to the user after the mixing valve does not exceed 49C (120F).
|
|
|
Item No.:
30
|
|
Site:
Bar-Deck 9 Lido Serenity Area
|
|
Violation:
The water supply valve for the handwash sink was not working properly preventing hot water from entering the mixing valve. The water temperature reached a maximum temperature of 74F during the inspection. Remediation began immediately.
|
|
Recommendation:
Keep handwashing facilities clean and in good repair.
|
|
|
Item No.:
33
|
|
Site:
Buffet-Deck 9 Lido
|
|
Violation:
The deckhead tiles above the portside forward beverage station were not tight fitting exposing the plenum in many areas. The inspector shined a flashlight through the gaps and noticed the plenum area was soiled with dust. This area was open at the time of the inspection. Staff stated this area was going too refurbished during the 2020 dry-dock period.
|
|
Recommendation:
Ensure decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas are maintained in good repair.
|
|
|
Item No.:
33
|
|
Site:
Bar-Deck 9 Lido Pool
|
|
Violation:
The deckhead tiles over many food areas were separated and not seated properly exposing the plenum. The inspector shined a flashlight between the tiles and noticed the plenum area was soiled with dust. Staff stated this area will be changed during the 2020 dry-dock period.
|
|
Recommendation:
Ensure decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas are maintained in good repair.
|
|
|
Item No.:
33
|
|
Site:
Galley-Deck 9 Lido Dishwashing Area
|
|
Violation:
An excess amount of water had accumulated inside the housing of a deckhead-mounted speaker, which was consistently dripping and pooling onto the deck below. The source of the water could not be identified during the inspection. Remediation began immediately.
|
|
Recommendation:
Ensure decks, bulkheads, deckheads, and attached equipment in food preparation, warewashing, pantries, and storage areas are cleaned as often as necessary.
|
|
|
Item No.:
33
|
|
Site:
Buffet-Deck 9 Lido
|
|
Violation:
Multiple deckhead tiles above the starboard side beverage station were dented and separated exposing the plenum. These tiles were over food service areas. The inspector shined a flashlight between the tiles and noticed the plenum area was soiled with dust. Staff stated this area was going to be refurbished during the 2020 dry-dock period.
|
|
Recommendation:
Ensure decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas are maintained in good repair.
|
|
|
Item No.:
39
|
|
Site:
Buffet-Deck 9 Lido Pizza Area Portside
|
|
Violation:
One fruit fly was observed in this area. The integrated pest management team was alerted during the inspection.
|
|
Recommendation:
Effectively control the presence of insects, rodents, and other pests to minimize their presence in the food storage, preparation, and service areas and warewashing and utensil storage areas aboard a vessel.
|
|