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Item No.:
16
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Site:
Galley-Hot Service Line
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Violation:
Most foods were specifically logged and included in the time as a public health control plan. The drawn butter which was held warm in two separate pans on the service line was not noted or logged.
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Recommendation:
Revise the time as a public health control plan to include the drawn butter and log the temperatures prior to placing on time control in accordance with the vessel's time control plan.
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Item No.:
16
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Site:
Food Service General-Galley Time Control Plans
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Violation:
The written plan using time alone as the public health control stated that foods held in storage prior to transfer to a holding/display area were to be on temperature control. Staff stated that all reach-in holding equipment were on time control only. The written plan should match operational procedures.
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Recommendation:
Revise the time as a public health control plan to reflect the operational procedures in the galleys.
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Item No.:
19
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Site:
Galley-Pastry
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Violation:
There were two uncovered chocolate cakes on the top shelf of the walk-in freezer.
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Recommendation:
Ensure that food is protected from contamination by storing the food: (1) In a clean, dry location; (2) Where it is not exposed to splash, dust, or other contamination; and (3) At least 15 centimeters (6 inches) above the deck.
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Item No.:
19
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Site:
Galley-Hot Service Line
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Violation:
During breakfast service, there were working containers of liquid egg product, egg white, cooking oil, melted butter, and a sugar mixture on the counters without labels on the containers.
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Recommendation:
Ensure that working containers holding food or food ingredients that are removed from their original packages for use on the vessel, such as cooking oils, flour, herbs, potato flakes, salt, spices, and sugar are identified with the common name of the food.
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Item No.:
19
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Site:
Buffet-Crew Mess
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Violation:
The apples on the display line had the original manufacturer labels affixed. These labels should be removed during cleaning.
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Recommendation:
Remove the labels before washing the apples.
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Item No.:
20
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Site:
Galley-Pastry
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Violation:
The dough sheeter belt was difficult to clean due to exposed, raised fibers protruding throughout the food-contact surface.
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Recommendation:
Ensure that materials used in the construction of multiuse utensils and food-contact surfaces of equipment are: (1) Durable, corrosion-resistant, and nonabsorbent; (2) Sufficient in weight and thickness to withstand repeated warewashing; (3) Finished to have a smooth, easily cleanable surface; and (4) Resistant to pitting, chipping, crazing, scratching, scoring, distortion, and decomposition.
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Item No.:
21
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Site:
Galley-Potwash
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Violation:
There were numerous green square serving trays on the soiled staging rack with severe damage along the edges, exposing a difficult to clean metal underlayer.
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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.:
21
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Site:
Bar-Main Pool Bar
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Violation:
The edge of the bar top on the service side of the bar had chipped laminate, exposing a soft cloth material and making cleaning difficult.
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Recommendation:
Ensure that nonfood-contact surfaces of equipment that are exposed to splash, spillage, or other food soiling or that require frequent cleaning are constructed of a corrosion-resistant, nonabsorbent, and smooth material. 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.:
21
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Site:
Galley-Pastry
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Violation:
There were a few green square serving trays found with cracked and broken edges, exposing a difficult to clean metal underlayer.
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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.:
26
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Site:
Bar-Aft Pool Service Bar Portside Ice Machine
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Violation:
An accumulation of a black substance was noted on the left rear portion of the ice cuber water bath.
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Recommendation:
Ensure that food only contacts surfaces of equipment and utensils that are cleaned and sanitized. Ensure that food-contact surfaces of equipment and utensils are clean to sight and touch.
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Item No.:
33
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Site:
Buffet-Aft Grill Portside
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Violation:
Gaps and seams were noted along the right side counter at the bulkhead juncture, making cleaning difficult.
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Recommendation:
Ensure that decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas, are maintained in good repair.
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Item No.:
33
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Site:
Buffet-Aft Grill Portside
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Violation:
Gaps and seams were noted along the decorative tile coving midway up the bulkhead, making cleaning difficult.
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Recommendation:
Ensure that decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas, are maintained in good repair.
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Item No.:
33
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Site:
Bar-Scarlett's Supper Club
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Violation:
Debris and standing water were noted on the deck under the bar.
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Recommendation:
Ensure that decks, bulkheads, deckheads, and attached equipment in food preparation, warewashing, pantries, and storage areas, are cleaned as often as necessary.
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Item No.:
33
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Site:
Buffet-Mongolian Counter
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Violation:
The deck/counter juncture in theservice area was not coved, 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:
Buffet-Grand Buffet Center Line
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Violation:
The grouting under the cereal service station was recessed, making cleaning difficult.
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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.:
33
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Site:
Buffet-Grand Buffet Center Line
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Violation:
The recessed areas of grouting were soiled.
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Recommendation:
Ensure that decks, bulkheads, deckheads, and attached equipment in food preparation, warewashing, pantries, and storage areas, are cleaned as often as necessary.
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Item No.:
33
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Site:
Bar-Aft Pool Bar
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Violation:
The deck of the technical space under the ice maker was heavily soiled.
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Recommendation:
Ensure that decks, bulkheads, deckheads, and attached equipment in food preparation, warewashing, pantries, and storage areas, are cleaned as often as necessary.
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Item No.:
33
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Site:
Bar-Lobby Bar
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Violation:
The deck/bar juncture was not coved on the service side of the bar, 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-Bakery
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Violation:
Gaps were noted around the utility line penetration in the bulkhead behind the two large stack ovens. Along with making cleaning difficult, these gaps allow insects to access the galley from the hollow void behind the bulkhead.
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Recommendation:
Ensure that decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas, are maintained in good repair.
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Item No.:
36
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Site:
Buffet-Grand Buffet Carving Station
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Violation:
The coating on the rear heat lamp was peeling, making the bulb no longer 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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