|
|
|
Item No.:
4
|
|
Site:
Other-ROOM SERVICE PANTRY DECK 3 (BELL BOX)
|
|
Violation:
THE BACKFLOW PREVENTER AT THE JUICE DISPENSER WAS LEAKING.
|
|
Recommendation:
Vacuum breakers and backflow preventers must be properly installed and maintained in good repair at all times to assure reliable operation.
|
|
|
Item No.:
4
|
|
Site:
Other-FOOD SERVICE - GENERAL
|
|
Violation:
THE PRE-RINSE HOSES IN SEVERAL AREAS HAD THE BACKFLOW PREVENTERS INSTALLED ON THE LOWER END OF THE HOSE. SUPPORT SPRAY SPRINGS FOR HOSES ARE BEGINNING TO WEAKEN TO THE POINT THAT THE BACKFLOW PREVENTERS WOULD BE SUBMERGED, MAKING THEM INEFFECTIVE.
|
|
Recommendation:
Vacuum breakers and backflow preventers must be properly installed and maintained in good repair at all times to assure reliable operation.
|
|
|
Item No.:
7
|
|
Site:
Other-PARROT CAY COLD PANTRY
|
|
Violation:
DRAIN LINE ON WALK-IN COOLER WAS LEAKING CONDENSATE TO THE DECK.
|
|
Recommendation:
Wastewater from equipment and sinks must be properly drained to prevent pooling or leaking of water on the deck.
|
|
|
Item No.:
7
|
|
Site:
Other-SIGNALS POOL BAR PANTRY
|
|
Violation:
WASTEWATER WAS POOLING INTO A SHALLOW DECK SCUPPER ALONG THE SOILED LANDING OF THE DISHWASH MACHINE. THE SCUPPER WAS MISSING A DRAIN SO OVERFLOW RAN ONTO THE DECK.
|
|
Recommendation:
Wastewater from equipment and sinks must be properly drained to prevent pooling or leaking of water on the deck.
|
|
|
Item No.:
11
|
|
Site:
Other-OFFICERS MESS
|
|
Violation:
A PLATTER OF TURKEY ON SERVICE LINE WAS FOUND AT 49F. PLATTER WAS ELEVATED ON PERFORATED PAN ABOVE THE TOP OF THE COLD TABLE.
|
|
Recommendation:
Potentially hazardous foods should be maintained at or below 45F while on display. Provide for maximum transfer of refrigeration unit temperatures to product. Monitor product temperatures periodically to assure that safe temperatures are maintained.
|
|
|
Item No.:
14
|
|
Site:
Other-TOPSIDER CAF - BUFFET LINE
|
|
Violation:
INDIVIDUAL CREAMERS WERE STORED IN A CONTAINER OF UNDRAINED ICE.
|
|
Recommendation:
Packaged food shall not be stored in contact with water or undrained ice.
|
|
|
Item No.:
20
|
|
Site:
Other-FOOD SERVICE - GENERAL
|
|
Violation:
REACH-IN COOLER EVAPORATOR PANS IN MANY FOOD PREPARATION AREAS WERE NOT PROPERLY ALIGNED, RESULTING IN CONDENSATION BEING DISCHARGED INTO THE BOTTOM OF THE UNITS.
|
|
Recommendation:
Refrigerators must be in good repair.
|
|
|
Item No.:
21
|
|
Site:
Other-TOPSIDER CAF - BUFFET LINE
|
|
Violation:
THE BASE OF THE JUICE DISPENSER HAD AN OPEN SEAM WHERE SEALANT WAS MISSING AT COUNTER BELOW UNIT.
|
|
Recommendation:
Surfaces of equipment not intended for contact with food, but which are exposed to splash or food debris or which otherwise require frequent cleaning, shall be designed and fabricated to be smooth, washable, free of unnecessary ledges, projections, or crevices, and readily accessible for cleaning, and shall be of such material and in such repair as to be easily maintained in a clean and sanitary condition.
|
|
|
Item No.:
21
|
|
Site:
Other-ANIMATOR'S HOT GALLEY
|
|
Violation:
TILTING SKILLET PIVOT COVER WAS LOOSE EXPOSING INTERIOR OF THE SUPPORT PEDESTAL TO FOOD SPLASH.
|
|
Recommendation:
Surfaces of equipment not intended for contact with food, but which are exposed to splash or food debris or which otherwise require frequent cleaning, shall be designed and fabricated to be smooth, washable, free of unnecessary ledges, projections, or crevices, and readily accessible for cleaning, and shall be of such material and in such repair as to be easily maintained in a clean and sanitary condition.
|
|
|
Item No.:
21
|
|
Site:
Other-FOOD SERVICE - GENERAL
|
|
Violation:
A NUMBER OF PORTABLE FOOD PREPARATION EQUIPMENT UNITS HAD VERY LONG CORDS DRAPED ACROSS THE PREP COUNTERS.
|
|
Recommendation:
Equipment that has a utility connection that disconnects quickly or has a flexible utility connection line of sufficient length to permit the equipment to be moved for easy cleaning, but not so long a connection that creates cleaning problems around the connection.
|
|
|
Item No.:
21
|
|
Site:
Other-FOOD SERVICE - GENERAL
|
|
Violation:
OPEN SEAMS AND GAPS WERE NOTED IN NON-FOOD CONTACT AREAS OF THE FOOD PREPARATION EQUIPMENT MAKING THEM DIFFICULT TO CLEAN.
|
|
Recommendation:
Surfaces of equipment not intended for contact with food, but which are exposed to splash or food debris or which otherwise require frequent cleaning, shall be designed and fabricated to be smooth, washable, free of unnecessary ledges, projections, or crevices, and readily accessible for cleaning, and shall be of such material and in such repair as to be easily maintained in a clean and sanitary condition.
|
|
|
Item No.:
22
|
|
Site:
Other-TOPSIDER DISHWASHING- FORWARDBLKHD. AR.
|
|
Violation:
THE FINAL SANITIZING RINSE IN THE MAIN DISHWASHING MACHINE WAS AT A TEMPERATURE OF 190F. ONE OF THE FINAL SANITIZING RINSE UPPER SPRAY NOZZLES WAS PARTIALLY CLOGGED AND LIVE STEAM WAS NOTED IN THAT CHAMBER. CONDENSATION WAS FORMING ON THE EXHAUST HOOD ABOVE AND WAS DRIPPING ONTO THE SURFACES BELOW THIS DISHWASHING MACHINE.
|
|
Recommendation:
Spray-type dishwashing machines shall be properly installed and maintained in good repair. Machines shall be operated in accordance with manufacturers' instructions, and utensils and equipment placed in the machine shall be exposed to all dishwashing cycles.
|
|
|
Item No.:
22
|
|
Site:
Other-TOPSIDER DISHWASHING- FORWARD BLKHD. AR.
|
|
Violation:
THE FINAL SANITIZING RINSE TEMPERATURE OF THE GLASS WASHING MACHINE WAS 160F. HEAVY LIVE STEAM WAS PRODUCED IN THIS CHAMBER AND CONDENSATION WAS NOTED ON THE EXHAUST HOOD ABOVE IT. WATER WAS DRIPPING FROM THE HOOD TO THE SURFACES BELOW. THIS ITEM WAS CORRECTED DURING THE INSPECTION.
|
|
Recommendation:
|
|
|
Item No.:
23
|
|
Site:
Other-FOOD SERVICE - GENERAL
|
|
Violation:
TEMPERATURE GAUGES ON MOST OF THE AUTOMATIC DISH WASHING MACHINES WERE NOT CALIBRATED CORRECTLY.
|
|
Recommendation:
Machine or water line-mounted, numerically scaled, indicating thermometers, accurate to +3F (+1.5C), shall be provided to indicate the temperature of the water in each tank of the machine and the temperature of the final rinse water as it enters the manifold. Gauges should be recalibrated to maintain this specified accuracy.
|
|
|
Item No.:
26
|
|
Site:
Other-ANIMATOR'S DISHWASHING
|
|
Violation:
CONVEYOR DISH WASHING MACHINES DID NOT ACHIEVE FINAL SANITIZING RINSE TEMPERATURE WHILE OPERATING. FINAL SANITIZING SPRAY WAS MEASURED AT 132F.
IT WAS REPAIRED AND WAS LATER MEASURED AT 172F.
|
|
Recommendation:
Automatic dishwashing machines utilizing hot water for sanitizing shall operate at a minimum of 165F (74C) measured at dish level.
|
|
|
Item No.:
26
|
|
Site:
Other-PARROT CAY DISHWASHING
|
|
Violation:
CONVEYOR DISH WASHING MACHINE FINAL SANITIZING RINSE WAS MEASURED AT 155F.
|
|
Recommendation:
Automatic dishwashing machines utilizing hot water for sanitizing shall operate at a minimum of 165F (74C) measured at dish level.
|
|
|
Item No.:
28
|
|
Site:
Other-PARROT CAY COLD PANTRY
|
|
Violation:
A VEGETABLE SLICER HAD FOOD RESIDUE ON/ SLICER BLADES. TWO POUR SPOUTS HAD NOT BEEN THIS ASSEMBLED FOR CLEANING AND HAD FOOD RESIDUE ON THEM.
|
|
Recommendation:
Utensils and other food contact surfaces of equipment shall be thoroughly washed, rinsed and sanitized after each use and prior to storage. Any items which are found to be soiled after being washed, must be returned to the warewashing area for immediate re-washing.
|
|
|
Item No.:
28
|
|
Site:
Other-PARROT CAY HOT GALLEY
|
|
Violation:
FOOD AND GREASE RESIDUES WERE NOTED IN SPLASH AREAS OF THE CONVECTION OVEN.
|
|
Recommendation:
The food contact and splash surfaces of grills, griddles, ovens and similar cooking devices shall be cleaned at least once per day.
|
|
|
Item No.:
28
|
|
Site:
Other-ROOM SERVICE PANTRY DECK 3 (BELL BOX)
|
|
Violation:
PREVIOUSLY CLEAN COFFEE CUPS WERE SOILED IN STORAGE. RACKS ON THOSE CLEAN STORAGE SHELVES WERE FOUND SOILED WITH COFFEE RESIDUE.
|
|
Recommendation:
Utensils and other food contact surfaces of equipment shall be thoroughly washed, rinsed and sanitized after each use and prior to storage. Any items which are found to be soiled after being washed, must be returned to the warewashing area for immediate re-washing.
|
|
|
Item No.:
29
|
|
Site:
Other-PLUTO'S DOG HOUSE
|
|
Violation:
THE UNDERSIDE OF THE HAMBURGER GRILL WAS SOILED WITH GREASE. SOME GREASE WAS DRIPPING ONTO THE COUNTER BELOW.
|
|
Recommendation:
Non-food contact surfaces of equipment shall be cleaned as often as is necessary to keep the equipment free of accumulation of dust, dirt, food particles, and other debris.
|
|
|
Item No.:
29
|
|
Site:
Other-ANIMATOR'S HOT GALLEY
|
|
Violation:
SOIL WAS ENTERING THE OPENING NOTED ABOVE IN THE TILTING SKILLET SUPPORT PEDESTAL.
|
|
Recommendation:
Non-food contact surfaces of equipment shall be cleaned as often as is necessary to keep the equipment free of accumulation of dust, dirt, food particles, and other debris.
|
|
|
Item No.:
30
|
|
Site:
Other-FOOD SERVICE - GENERAL
|
|
Violation:
SOILED DISH STORAGE WAS BLOCKING DISHWASH CREW AND SUPERVISORS FROM ACCESSING THE MACHINES FOR MONITORING AND MAINTENANCE OF DISH WASHING OPERATIONS.
|
|
Recommendation:
The intermingling of clean utensil operations with soiled utensil operations is prohibited. Soiled and clean utensils must be kept separate to prevent the contamination of clean utensils. Adequate access must be maintained around dishwashing machines for proper maintenance and monitoring of operations.
|
|
|
Item No.:
30
|
|
Site:
Other-TOPSIDER CAF - BUFFET LINE
|
|
Violation:
TWO PREVIOUSLY CLEAN SHELVES FOR THE MOBILE HOT HOLDING UNIT WERE FOUND STORED ON THE DECK.
|
|
Recommendation:
Cleaned and sanitized utensils and equipment shall be stored at least 6-inches above the floor, or on moveable dish or glass dolly racks, in a clean, dry location in a way that protects them from contamination from splashes, dust, and other sources. The food-contact surfaces of fixed equipment shall also be protected from contamination.
|
|
|
Item No.:
30
|
|
Site:
Other-TOPSIDER DISHWASHING- FORWARDBLKHD. AR.
|
|
Violation:
RACKS OF CLEAN UTENSILS STORED NEAREST THE DECK WERE ON OPEN SHELVES WHERE FOOD CONTACT SURFACES WERE EXPOSED TO SPLASH FROM THE WET DECK AND SCUPPER BELOW.
|
|
Recommendation:
Cleaned and sanitized equipment and utensils shall be handled and stored in a way that protects them from contamination.
|
|
|
Item No.:
34
|
|
Site:
Other-FOOD SERVICE - GENERAL
|
|
Violation:
HAND SINKS IN MANY OF THE FOOD PREPARATION AREAS DID NOT HAVE MIXING VALVE ADJUSTED TO PROVIDE WARM WATER FOR CLEANING HANDS.
|
|
Recommendation:
Handwashing facilities must provide hot and cold running water from a single mixing outlet.
|
|
|
Item No.:
36
|
|
Site:
Other-BARS, PANTRIES AND BELL BOX - GENERAL
|
|
Violation:
FRUIT FLIES WERE NOTED IN NEARLY ALL BARS, PANTRIES AND BELL BOX AREAS.
|
|
Recommendation:
Effective measures intended to minimize the presence of rodents, flies, cockroaches, and other insects on the ship shall be utilized.
|
|
|
Item No.:
37
|
|
Site:
Other-ANIMATOR'S GARDE MANGER
|
|
Violation:
A BOTTLED OF BLEACH WAS FOUND ON SEVERAL CARTONS OF STEAK COOKING MARKERS.
|
|
Recommendation:
Poisonous or toxic materials shall not be stored or used in a way that contaminates food, equipment, or utensils.
|
|
|
Item No.:
37
|
|
Site:
Other-PARROT CAY COLD PANTRY
|
|
Violation:
CLEANING CHEMICALS WERE FOUND IN A LOCKER WHERE FOOD WRAPS AND OTHER FOOD SUPPLIES WERE STORED. CHEMICALS WERE BELOW THE FOOD CONTACT SUPPLIES.
|
|
Recommendation:
Toxic chemicals may not be stored in the same cabinets, on the same shelves with, or in a manner which may contaminate food products or utensils.
|
|
|
Item No.:
38
|
|
Site:
Other-FOOD SERVICE - GENERAL
|
|
Violation:
BULKHEADS HAD OPEN SEAMS AND GAPS IN A NUMBER OF FOOD PREPARATION AREAS.
|
|
Recommendation:
Decks, bulkheads, and deckheads in food preparation, warewashing, and storage areas, including pantries, shall be designed and constructed for easy cleanability, shall be corrosion-resistant, maintained in good repair, and kept clean.
|
|
|
Item No.:
38
|
|
Site:
Other-FOOD SERVICE - GENERAL
|
|
Violation:
PIPE PENETRATIONS OF BULKHEAD HAD A NUMBER OF COVERS LOSE IN MANY DIFFERENT AREAS OF THE GALLEY.
|
|
Recommendation:
Exposed utility service lines and pipes shall be installed in a way that does not obstruct or prevent cleaning of decks, deckheads or bulkheads.
|
|
|
Item No.:
38
|
|
Site:
Other-FOOD SERVICE - GENERAL
|
|
Violation:
DECKS WERE IN POOR REPAIR IN AREAS NEAR THEIR JOINT WITH A BULKHEAD. RUSTY METAL WAS OBSERVED IN SEVERAL INSTANCES. DECK COVER MATERIAL WAS NOT BONDED TO DECK NEAR SEVERAL OF THE FLOOR SINKS. WATER WAS POOLING UNDER THE LOOSE DECK COVER MATERIAL.
|
|
Recommendation:
It is required that decks be maintained so as to be durable and easily cleanable.
|
|
|
Item No.:
38
|
|
Site:
Other-FOOD SERVICE - GENERAL
|
|
Violation:
DECKS OUTSIDE THE FOOD LIFTS WERE IN POOR REPAIR.
|
|
Recommendation:
It is required that decks be maintained so as to be durable and easily cleanable.
|
|
|
Item No.:
38
|
|
Site:
Other-OUTLOOK BAR
|
|
Violation:
THERE WAS AN OPEN PIPE PENETRATION AT THE DECK BENEATH THE FRONT OF THE BAR COUNTER.
|
|
Recommendation:
Exposed utility service lines and pipes shall be installed in a way that does not obstruct or prevent cleaning of decks, deckheads or bulkheads.
|
|
|
Item No.:
39
|
|
Site:
Other-SIGNALS POOL BAR PANTRY
|
|
Violation:
TWO OVERHEAD LIGHTS WERE NOT FUNCTIONING OVER THE FROZEN DRINK MACHINES.
|
|
Recommendation:
It is required that additional lighting be provided to insure at least 20-footcandles of light on all food preparation surfaces.
|
|
|
Item No.:
39
|
|
Site:
Other-PROVISIONS
|
|
Violation:
WALK- IN FREEZER #15 HAD A LIGHT FIXTURE ON THE PORT SIDE IN DISREPAIR.
|
|
Recommendation:
It is required that additional lighting be provided to insure there is at least 10-footcandles of light in all walk-ins and storage areas.
|
|
|
Item No.:
39
|
|
Site:
Other-CREW GALLEY
|
|
Violation:
INSUFFICIENT LIGHT (9 FOOT CANDLES) WAS FOUND ABOVE KETTLES.
|
|
Recommendation:
It is required that additional lighting be provided to insure at least 20-footcandles of light on all food preparation surfaces.
|
|
|
Item No.:
40
|
|
Site:
Other-FOOD SERVICE - GENERAL
|
|
Violation:
HEAVY CONDENSATION WAS DRIPPING FROM THE DECKHEAD AT THE ENTRANCE TO THE FOOD LIFTS.
|
|
Recommendation:
Ventilation systems shall be adequately designed to remove a large percentage of the hot humid air in food service areas and to prevent the accumulation of condensation on deckheads.
|
|