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Item No.:
21
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Site:
Galley-Buffet Preparation
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Violation:
The rubber foot on the slicer was torn, making cleaning difficult.
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Recommendation:
Repair or replace the rubber foot on the slicer.
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Item No.:
21
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Site:
Galley-Pastry
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Violation:
The covering on several handles to the bakery ovens were damaged, making cleaning difficult. All of the handles were replaced during the inspection.
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Recommendation:
Ensure that the handles remain easy to clean and are replaced as necessary.
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Item No.:
21
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Site:
Food Service General-Clean Storage
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Violation:
Several waiter trays were chipped and peeling around the edges, making cleaning difficult. The wire rim was exposed on several trays in the lido area. This was noted on the previous inspection.
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Recommendation:
Replace the damaged waiter trays.
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Item No.:
22
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Site:
Galley-Pot Wash
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Violation:
The sanitizing solution for the three compartment sink was measured at 180F. The mounted thermometer indicated a temperature of 191F. All thermometers were calibrated during the inspection.
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Recommendation:
Ensure that water temperature measuring devices: (1) That are scaled in Celsius or dually scaled in Celsius and Fahrenheit are designed to be accurate to 1.5C in the intended range of use. (2) That are scaled only in Fahrenheit are designed to be accurate to 3F in the intended range of use.
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Item No.:
22
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Site:
Galley-Pot Wash
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Violation:
The sanitizing compartment water was measured at 176F, but the installed thermometer indicated 190F.
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Recommendation:
Ensure that water temperature measuring devices: (1) That are scaled in Celsius or dually scaled in Celsius and Fahrenheit are designed to be accurate to 1.5C in the intended range of use. (2) That are scaled only in Fahrenheit are designed to be accurate to 3F in the intended range of use.
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Item No.:
24
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Site:
Buffet-Lido Buffet Starboard Side
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Violation:
The sanitizing solution for the three bucket system was measured at less than 50 PPM. This bucket was removed and replaced with a new sanitizing solution.
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Recommendation:
Ensure that a chlorine solution used as a sanitizing solution has a concentration between 50 mg/L (ppm) and 200 mg/L (ppm).
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Item No.:
27
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Site:
Food Service General-
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Violation:
The edges and the back area of the floor of multiple technical compartments throughout the galley were soiled with a black material. In the crew galley, a slight amount of soilage was noted. This was not noted in the bars that were inspected.
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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.:
30
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Site:
Other-Garbage Room
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Violation:
There was no "wash hands often" sign at the handwashing station. This was corrected during the inspection.
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Recommendation:
Ensure that a sign stating "WASH HANDS OFTEN" in a language that the food employees understand is posted over handwashing sinks.
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Item No.:
30
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Site:
Pantry-Crew Bar
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Violation:
There was no "wash hands often" sign at the handwashing station. This was corrected during the inspection.
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Recommendation:
Ensure that a sign stating "WASH HANDS OFTEN" in a language that the food employees understand is posted over handwashing sinks.
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Item No.:
33
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Site:
Other-Supper Club
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Violation:
On the port side waiter station, the cove piece was missing along center part of the deck juncture, making cleaning difficult.
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Recommendation:
Ensure that bulkhead and deck junctures are coved (including galleys, pantries, deck/counter junctures at buffets, bars, waiter stations, and dining room work counters).
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Item No.:
33
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Site:
Galley-Soup Area
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Violation:
Slight recessed grout was noted in this area, making cleaning difficult.
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Recommendation:
Repair the recessed grout.
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Item No.:
33
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Site:
Galley-Soup Area
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Violation:
A gap was noted in the deckhead panel above combination oven 4811.011.541, making cleaning difficult.
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Recommendation:
Repair the deckhead panel.
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Item No.:
36
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Site:
Bar-Atlantis and Lobby Bars
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Violation:
It appeared that the lights in the glass fixtures of the chandeliers above the service area of the Lobby Bar and the Atlantis Bar were not shatter resistant.
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Recommendation:
Ensure that 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.:
37
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Site:
Galley-Pot Wash
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Violation:
Water was noted dripping from the deckhead onto a shelf in the clean pot storage area. This was noted during the last inspection. Engineering personnel have investigated the condensation problem and are looking into a solution. Due to the situation, there was no storage on the shelf under the dripping water.
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Recommendation:
Ensure that all food preparation, warewashing, and toilet rooms have sufficient ventilation to keep them free of excessive heat, steam, condensation, vapors, obnoxious odors, smoke, and fumes. Ensure that pots and pans are not stored in this area until the condensation problem is corrected.
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Item No.:
37
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Site:
Galley-
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Violation:
The ambient air temperature was measured at 96F at the soiled end of the flight type dishwash machine. This area was in active use and was very hot and humid. The ventilation system did not appear to be working properly.
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Recommendation:
Ensure that all food preparation, warewashing, and toilet rooms have sufficient ventilation to keep them free of excessive heat, steam, condensation, vapors, obnoxious odors, smoke, and fumes.
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