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Item No.:
*
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Site:
Buffet-Deck 11 - Windjammer Outside Beverage Stations
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Violation:
Both the port and starboard outside beverage stations had only one deckhead light for several beverage dispensing units. It is unlikely the required light intensity can be reached during evening hours. These outlets are open 24 hours a day.
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Recommendation:
Ensure the light intensity is at least 220 lux (20 foot candles) at consumer self-service areas. Ensure the light intensity is at least 110 lux (10 foot candles) behind and around mounted equipment, including counter-mounted equipment.
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Item No.:
08
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Site:
Recreational Water Facilities-Deck 7 - Solarium Pool Room
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Violation:
The potable water filling lines directed to the compensation tank were not identified as potable water.
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Recommendation:
Stripe or paint potable water lines either in accordance with ISO 14726 (blue/green/blue) or blue only. S
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Item No.:
19
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Site:
Other-Deck 9 - Park Grill
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Violation:
A container filled with ice was out for passenger self-service. There was a lid on-top of the container, however, it was not self-closing.
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Recommendation:
Protect food on display from contamination by the use of packaging; counter, service line, or salad bar food guards; display cases; self-closing hinged lids; or other effective means.
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Item No.:
19
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Site:
Buffet-Deck 11 - Windjammer Center Station
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Violation:
Serving utensils for self-service food items at this outlet were positioned on plates that were not fully protected by the sneeze shields. This was immediately corrected.
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Recommendation:
During service, ensure the food contact portion of each self-service food dispensing utensil is covered or located beneath shielding. Ensure that dishware, glassware, and utensils out for service are inverted or covered.
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Item No.:
21
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Site:
Buffet-Deck 11 - Windjammer Center Station
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Violation:
Soft silicone installed around the toaster supports at the center island station was peeling making cleaning difficult.
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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:
Buffet-Deck 11 - Windjammer Aft Starboard
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Violation:
Soft silicone installed around the perimeter of several cold wells was peeling exposing open seams and making cleaning difficult.
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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:
Bar-Deck 2 - Officer Bar
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Violation:
The standalone beverage refrigerator was stored on the deck and lacked adequate space for cleaning. The refrigerator could not be easily moved.
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Recommendation:
Ensure deck-mounted equipment that is not easily movable is sealed to the deck or elevated on legs that provide at least a 150 mm (6-inch) clearance between the deck and the equipment.
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Item No.:
22
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Site:
Galley-Deck 2 - Dishwash
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Violation:
The undercounter dishwash machine was not operational. According to crew, it had been out of service since the morning,
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Recommendation:
Maintain warewashing equipment in good repair and proper adjustment.
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Item No.:
25
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Site:
Other-Deck 11 - Izumi Show Galley
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Violation:
A wet wiping cloth was stored on the top side of a sanitizer bucket and not in the sanitizer solution.
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Recommendation:
Restrict wiping cloths to the following: (1) Cloths used for wiping food spills are used for no other purpose; (2) 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.
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Item No.:
26
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Site:
Galley-Deck 4 - Garde Manager
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Violation:
Old food residue was on a section of the push plate of the previously cleaned deli slicer.
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Recommendation:
Ensure food contact surfaces of equipment and utensils are clean to sight and touch.
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Item No.:
26
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Site:
Galley-Deck 9 - Dishwash
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Violation:
Approximately 20 out of 40 previously cleaned and sanitized white plastic bowls in a dishwash rack had dried food residue on the food contact sides. Additionally, a previously cleaned and sanitized coffee mug stored on an adjacent clean rack had old food residue on the food contact surface. The dishwash rack where this mug was stored also had pieces of paper and food residue.
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Recommendation:
Ensure food contact surfaces of equipment and utensils are clean to sight and touch.
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Item No.:
26
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Site:
Buffet-Deck 11 - Windjammer Aft Starboard Coffee Station
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Violation:
A slimy pink colored substance was on the outside of the ice chute housing to the ice/water machine.
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Recommendation:
Ensure food contact surfaces of equipment and utensils are clean to sight and touch.
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Item No.:
27
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Site:
Buffet-Deck 11 - Windjammer Port Coffee Station
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Violation:
Pooled water was observed along the bottom of the cup elevator.
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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:
Galley-Deck 11 - Hot Galley
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Violation:
Water consistently dripped from a baine marie faucet onto an adjacent countertop,
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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:
Galley-Deck 2 - Hot Galley
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Violation:
Water dripped from the edge of an exhaust hood canopy onto the housing of a large tilting kettle below.
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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.:
28
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Site:
Other-Deck 8 - Bridge Coffee/Food Station
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Violation:
A box of single-service paper cups was stored on the deck underneath the coffee counter.
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Recommendation:
Store cleaned equipment and utensils, laundered linens, and single-service and single-use articles: (1) in a clean, dry location; (2) in a location where they are not exposed to splash, dust, or other contamination; (3) at least 150 millimeters (6 inches) above the deck unless in packages on pallets, skids, or racks, which may be 127 millimeters (5 inches).
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Item No.:
28
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Site:
Buffet-Deck 11 - Windjammer Port Coffee Station
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Violation:
Old coffee grounds and dried brown granular debris was on a beverage storage tray with clear plastic cups out for passenger self-service.
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Recommendation:
Store cleaned equipment and utensils, laundered linens, and single-service and single-use articles: (1) in a clean, dry location; (2) in a location where they are not exposed to splash, dust, or other contamination.
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Item No.:
28
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Site:
Buffet-Deck 11 - Windjammer Starboard Outside Beverage Station
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Violation:
A previously cleaned and sanitized rubber gasket to the ice cream machine was stored on the top exterior of the most left ice cream machine.
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Recommendation:
Store cleaned equipment and utensils, laundered linens, and single-service and single-use articles: (1) in a clean, dry location; (2) in a location where they are not exposed to splash, dust, or other contamination.
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Item No.:
29
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Site:
Galley-Deck 11
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Violation:
The handwash station near the hot galley was measured at 125F and could not be adjusted by the user.
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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).
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Item No.:
33
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Site:
Galley-Deck 4 - Hot Galley
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Violation:
Deck tile grouting was missing or recessed throughout much of this area.
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Recommendation:
Ensure decks in food preparation areas are maintained in good repair.
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Item No.:
33
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Site:
Buffet-Deck 11 - Windjammer Aft Portside
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Violation:
Heavy dust covered piping located in the plenum space above the open deckhead slots immediately above food out for self-service.
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Recommendation:
Ensure deckheads above exposed food are cleaned as often as necessary.
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Item No.:
33
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Site:
Buffet-Deck 11 - Windjammer Aft Starboard
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Violation:
Heavy dust covered piping located in the plenum space above the open deckhead slots immediately above food out for self-service.
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Recommendation:
Ensure deckheads in food preparation areas are cleaned as often as necessary.
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Item No.:
33
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Site:
Buffet-Deck 11 - Windjammer Live Station
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Violation:
Excessive grease buildup and dust coated the signage above the hot food station.
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Recommendation:
Ensure deckheads in food preparation areas are cleaned as often as necessary.
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Item No.:
33
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Site:
Bar-Deck 2 - Officer Bar
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Violation:
Dust and debris was under the standalone beverage refrigerator stored on the deck.
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Recommendation:
Ensure decks are cleaned as often as necessary.
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Item No.:
33
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Site:
Provisions-Deck 1 - Butcher Thaw Box
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Violation:
Significant ice build-up was present between multiple bulkhead panels along the back bulkhead.
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Recommendation:
Ensure bulkheads in food storage areas are constructed and maintained for easy cleaning. Ensure bulkheads in storage areas are cleaned as often as necessary.
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Item No.:
34
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Site:
Galley-Deck 11 - Hot Galley
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Violation:
Water consistently dripped from a baine marie faucet which was positioned above an adjacent countertop, The handles were tightened and the water continued to drip.
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Recommendation:
Ensure a plumbing system in a food area is maintained in good repair.
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Item No.:
36
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Site:
Buffet-Deck 11 - Windjammer Port Coffee Station
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Violation:
Light intensity behind the most aft coffee units was less than the required 110 lux.
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Recommendation:
Ensure the light intensity is at least 110 lux (10 foot candles) behind and around mounted equipment, including counter-mounted equipment.
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Item No.:
37
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Site:
Galley-Deck 2 - Hot Galley
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Violation:
Water dripped from the edge of an exhaust hood canopy onto the housing of a large tilting kettle below. No food was impacted by the dripping water.
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Recommendation:
Ensure exhaust ventilation hood systems in food preparation and warewashing areas--including components such as hoods, fans, guards, and ducting--are designed to prevent grease or condensation from draining or dripping onto food, equipment, utensils, linens, and single-service and single-use articles.
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