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Item No.:
30
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Site:
Galley-Windjammer Galley
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Violation:
The two adjacent handwash stations in the hot section of the Windjammer Galley had no paper towels in the dispenser. This area was active at the time and 3-4 workers noted in the area. Paper towels were replaced immediately.
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Recommendation:
Ensure that a handwashing facility includes a sink, soap dispenser, single-use towels dispenser, and waste receptacle.
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Item No.:
15
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Site:
Galley-Windjammer Galley
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Violation:
One crew member was observed returning from the passenger self-service buffet with a container of cut bagels. He immediately placed the container on a food counter, and put a plastic wrap over the bagels for storage. The food and beverage staff directed him to dispose of this container immediately.
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Recommendation:
After being served and in the possession of a consumer, ensure that food that is unused or returned by the consumer is not offered as food for human consumption.
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Item No.:
25
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Site:
Buffet-Windjammer Buffet
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Violation:
Two wet wiping cloths were set on two different buffet counters in the aft section between uses.
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Recommendation:
Ensure that wiping 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.:
30
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Site:
Pantry-Windjammer Pantry - Deck 8 Forward
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Violation:
The handwash station had no paper towels in the dispenser and no waste receptacle. Two employees entered the space during the inspection.
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Recommendation:
Ensure that a handwashing facility includes a sink, soap dispenser, single-use towels dispenser, and waste receptacle.
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Item No.:
29
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Site:
Pantry-Windjammer Pantry - Deck 8 Forward
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Violation:
The only handwash station in this space was blocked by a large trolley with two full beverage dispensers on top.
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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.:
38
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Site:
Pantry-Windjammer Pantry - Deck 8 Forward
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Violation:
The pantry was filled with mixed food items, clean equipment, a large clean linen trolley, and 4 separate portable vacuum cleaners. One of the vacuums was set on a deck stand, and there was a dirty filter set on top of the vacuum, near the food counter. The space was crowded to the point that tables, vacuums and trolleys blocked access to the foods and clean equipment stored on the food counter.
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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. Ensure that maintenance tools such as mops, brooms, and similar items are stored in a designated locker so they do not contaminate food, food-contact surfaces of utensils, and equipment, linens, and single-service and single-use articles.
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Item No.:
26
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Site:
Pantry-Windjammer Pantry - Deck 8 Forward
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Violation:
Two previously cleaned stainless steel bulk drink dispensers were found stored at the preparation sink. The interior of the dispensing nozzles were heavily soiled with a black residue. Additionally, a blue colored fluid dripped out of one dispensing nozzle when upturned.
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Recommendation:
Ensure that food only contacts surfaces of equipment and utensils that are cleaned and sanitized.
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Item No.:
21
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Site:
Housekeeping-Passenger Cabins - Ice Buckets General
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Violation:
Most of the ice buckets in the passenger cabins had open holes in the exterior underside, where the original plug has fallen out. Staff stated the new buckets were ordered and due for delivery in the next few weeks.
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Recommendation:
Ensure that nonfood-contact surfaces of equipment and utensils are designed and constructed to be durable and to retain their characteristic qualities under normal use conditions.
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Item No.:
33
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Site:
Other-Dining Room
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Violation:
The waiter station juncture with the deck throughout the dining room were not coved.
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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.:
20
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Site:
Galley-Galleys Deck 4 and 5
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Violation:
The two soda dispensers in the galleys had several slot-head screw fasteners attached on the exterior underside of each dispenser nozzle. The area around the nozzle head is a splash zone and requires protection. Contact the manufacturer for their solution to this matter.
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Recommendation:
Ensure that multiuse food-contact surfaces are: (1) Smooth; (2) Free of breaks, open seams >1 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 such as screwdrivers, pliers, open-end wrenches, and Allen wrenches.
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Item No.:
28
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Site:
Other-Dining Rooms - Deck 4&5
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Violation:
There appeared to be confusion as to clean and dirty silverware storage at the waiter stations and cleaned silverware were stored in the area of one waiter station that was reserved for dirty silverware storage during operational time periods.
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Recommendation:
Ensure that staff are clearly aware of the dirty and clean sections of each waiter station and that they consistently follow the procedures of storing only soiled tableware on the soiled section.
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Item No.:
33
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Site:
Galley-Main Galley Deck 5-Potwash
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Violation:
Soiled lexan containers were stored on the deck in the potwash area of the deck 5 potwash.
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Recommendation:
Ensure that decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas are constructed and maintained for easy cleaning.
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Item No.:
28
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Site:
Galley-Main Galley Deck 5-Potwash
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Violation:
A food service strainer was used on the deck below the run-off hose from the soiled potwash table to catch garbage and prevent it from entering the scupper system.
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Recommendation:
Ensure that food equipment is not used for deck system draining or straining, as the equipment might later be brought back into use for work with food.
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Item No.:
20
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Site:
Galley-Main Galley Deck 5
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Violation:
Two of three staff food thermometers checked were out of calibration by 4- 8 F.
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Recommendation:
Ensure that food temperature measuring devices: (1) That are scaled only in Celsius or dually scaled in Celsius and Fahrenheit are accurate to 1C in the intended range of use; and (2) That are scaled only in Fahrenheit are accurate to 2F in the intended range of use.
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Item No.:
19
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Site:
Galley-Main Galley Deck 5 - Cold Pantry
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Violation:
Decorations were stored above food items in the cold pantry walk-in refrigerator.
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Recommendation:
Ensure that food is not stored: (1) In locker rooms; (2) In toilet rooms; (3) In dressing rooms; (4) In garbage rooms; (5) In mechanical rooms; (6) Under sewer lines that are not continuously sleeve welded; (7) Under leaking water lines, including leaking automatic fire sprinkler heads, or under lines on which water has condensed; (8) Under open stairwells; or (9) Under other sources of contamination from nonfood items such as ice blocks, ice carvings and flowers.
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Item No.:
26
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Site:
Galley-Main Galley Deck 5 - Buffet Pantry
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Violation:
The gasket for the cutter mixer unit in the Buffet Pantry had not been removed for cleaning and was soiled with food debris.
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Recommendation:
Ensure that equipment food-contact surfaces and utensils are cleaned: (1) Before each use with a different type of raw animal food such as beef, fish, lamb, pork, or poultry; (2) Each time there is a change from working with raw foods to working with ready-to-eat foods; (3) Between uses with raw fruits and vegetables and with potentially hazardous food; (4) Before using or storing a food temperature measuring device; and (5) At any time during the operation when contamination might have occurred.
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Item No.:
21
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Site:
Galley-Main Galley Deck 4&5 - Hot Galleys
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Violation:
Peeling silcone sealant was noted on the interior surfaces of hoods above grills, and soup stations.
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Recommendation:
Remove peeling sealant and replace only if a significant seam is present.
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Item No.:
33
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Site:
Galley-Crew Galley-Dishwash
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Violation:
Missing gasketing was noted around the dirty dish pass-through window and grouting was missing at the deck-bulkhead juncture below the window.
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Recommendation:
Replace missing gaskets at the pass-through window and grout at the deck bulkhead juncture.
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Item No.:
36
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Site:
Other-Staff Mess & Officer Mess
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Violation:
Lighting at the coffee and juice self-service area in the staff mess and the beverage self-service station of the officer's mess was inadequate.
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Recommendation:
Ensure that 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.:
32
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Site:
Galley-Crew Galley-Hot Galley
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Violation:
An open garbage can with putrescible waste inside was stored in the crew galley near the grills.
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Recommendation:
Ensure that receptacles and waste-handling containers are kept covered when not in continuous use and after they are filled.
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Item No.:
22
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Site:
Galley-Main Galley - Deck 5 Potwash
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Violation:
Soiled lexan containers were stored on the deck in the potwash.
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Recommendation:
Ensure that drainboards, utensil racks, or tables large enough to accommodate all soiled and cleaned items that may accumulate during hours of operation are provided for necessary utensil holding before cleaning and after sanitizing.
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