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Item No.:
*
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Site:
Galley-Deck 6 Pot Wash
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Violation:
The sanitizing solution for the three compartment sink was measured at 212F. Boiling water was noted in the compartment. The ambient air temperature was measured at 100F. Condensation was not present.
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Recommendation:
Lower the water temperature to reduce the amount of steam generated and to lower the ambient air temperature. Ensure that all food preparation, warewashing, and toilet rooms are free of excessive heat, steam, condensation, vapors, obnoxious odors, smoke, and fumes.
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Item No.:
*
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Site:
Galley-Deck 6 Hot Galley
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Violation:
The ambient air temperature around the flat grill was measured at 109F. Sweat was noted on the staff. The grill was turned up too high and the temperature was lowered during the inspection.
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Recommendation:
Ensure that the grills are not turned up too high to create an uncomfortable work environment and to prevent workers sweat from contaminating food.
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Item No.:
08
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Site:
Potable Water-Spa
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Violation:
The backflow prevention devices for the hot and cold potable water lines that feed the beauty salon had pipes attached to the vents. These pipes went into a drain that is connected to the gray water system. There was no air gap between the top edge of the drain and the end of the pipes.
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Recommendation:
Ensure that air gaps are at least twice the diameter of the delivery fixture opening and a minimum of 3 cm (1 inch).
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Item No.:
19
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Site:
Buffet-Lido Starboard Side
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Violation:
Serving utensils were not available for one tray of pastry rolls, one tray of muffins, and two trays of bread rolls. A passenger was observed grabbing one roll with bare hands. Staff was not present to monitor the buffet line. The tray was removed and utensils were made available to all food items.
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Recommendation:
Ensure staff is present to monitor the buffet lines. 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:
Preparation Room-Poultry and Fish
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Violation:
The two dishwash machines were posted out of order. Staff stated that these machines have been out of order for three months. All soiled items are currently washed in the deck 3 potwash.
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Recommendation:
Ensure that items are repaired in a timely manner.
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Item No.:
21
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Site:
Galley-Deck 6 Hot Galley Port Side
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Violation:
A peeling label was noted on the salamander, making cleaning difficult.
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Recommendation:
Remove the peeling label.
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Item No.:
21
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Site:
Galley-Deck 6 Hot Galley Port Side
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Violation:
The flat grill profile strip was separated from the bulkhead, creating a gap and making cleaning difficult.
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Recommendation:
Weld the profile strip back to the bulkhead.
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Item No.:
21
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Site:
Galley-Deck 6 Hot Galley Port Side
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Violation:
A peeling label was noted on the flat grill, making cleaning difficult.
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Recommendation:
Remove the peeling label.
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Item No.:
21
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Site:
Galley-Bistro
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Violation:
The ambient temperature thermometer was broken in the aft bulk milk dispenser. This was corrected during the inspection.
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Recommendation:
Ensure that ambient air temperature measuring devices: (1) That are scaled in Celsius or dually scaled in Celsius and Fahrenheit are designed to be easily readable and accurate to 1.5C in the intended range of use. (2) That are scaled only in Fahrenheit are accurate to 3F in the intended range of use.
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Item No.:
21
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Site:
Galley-Bistro
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Violation:
Two Velcro stickers were noted on the hot line service counter, making cleaning difficult.
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Recommendation:
Remove the Velcro stickers.
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Item No.:
26
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Site:
Galley-Bistro
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Violation:
A few previously cleaned soup bowls were soiled and stored as clean.
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Recommendation:
Ensure that 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-New York Deli
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Violation:
In the technical compartment in the corner of the service line, the pipe insulation was soiled with a slimy material.
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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:
Buffet-Bimini Bar and Grill
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Violation:
In the technical compartment below the french fry heater, the black pipe insulation was soiled with a brown material.
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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-Garden Cafe Galley
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Violation:
The inside of the cover panel to the upper compartment of the cubed ice machine was soiled at the lower edge. The lower right side of the upper compartment was lightly 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.:
28
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Site:
Galley-Deck 6 Port Side
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Violation:
Seven large pots were stored in the walk-in refrigerator technical compartment. It was unclear why these items were stored in the technical space.
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Recommendation:
Ensure that technical spaces are not used to stored clean or soiled items used in food preparation.
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Item No.:
29
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Site:
Galley-Deck 6 Starboard Side Aqua Dishwash
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Violation:
Two soiled rags and a large brush were noted in the handwash station. Staff stated that these rags were used to wipe soiled areas. Sanitizing solution was not present in the area.
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Recommendation:
Ensure that handwashing facilities are used for no other purpose and are accessible at all times.
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Item No.:
34
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Site:
Buffet-Bimini Bar and Grill
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Violation:
There was a leak in the technical compartment below the utility sink to the right of the grill.
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Recommendation:
Ensure that a plumbing system in a food area is maintained in good repair.
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Item No.:
38
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Site:
Preparation Room-
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Violation:
The hamburger machine was posted out of order. Staff stated that this item has been out of order for one year and is no longer needed onboard the vessel.
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Recommendation:
Ensure that only articles necessary for the food service operation are stored in food preparation, food storage, and warewashing areas.
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Item No.:
41
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Site:
Children Area-Play Center
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Violation:
Numerous plastic play balls were cracked or crushed, making cleaning and sanitizing difficult.
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Recommendation:
Ensure that toys used in the child-activity center are maintained in a clean condition. Remove the cracked and crushed balls.
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