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Item No.:
3
|
|
Site:
Other-POTABLE WATER
|
|
Violation:
THE FAR POINT ANALYZER/RECORDER WAS OUT OF CALIBRATION BY GREATER THAN 0.2 PPM. THE ANALYZER WAS READING 1.25 PPM AND THE MANUAL TESTS RANGED FROM 0.89 PPM USING THE SHIP'S TEST KIT AND 0.97 PPM USING THE USPHS TEST KIT.
|
|
Recommendation:
The analyzer and chart recorder must be properly maintained, operated and calibrated in accordance with the manufacturer's instructions.
|
|
|
Item No.:
7
|
|
Site:
Other-ROOM SERVICE PANTRY
|
|
Violation:
THERE WAS A MAJOR STEAM LEAK ON THE SUPPLY LINE TO THE DISHWASHING MACHINE.
|
|
Recommendation:
Repair the steam supply line.
|
|
|
Item No.:
7
|
|
Site:
Other-LIDO / CHINESE PANTRY
|
|
Violation:
THE DRAIN LINE OF THE UTILITY SINK WAS DIRECTLY CONNECTED TO THE SEWAGE SYSTEM.
|
|
Recommendation:
Provide an air break in this drain line.
|
|
|
Item No.:
7
|
|
Site:
Other-PROVISIONS
|
|
Violation:
THE FLOOR DRAIN BELOW THE SINK IN THE POTATO ROOM WAS NOT DRAINING.
|
|
Recommendation:
Water supply lines and fixtures must be free from leaks and properly installed. Wastewater from equipment and sinks must be properly drained to prevent pooling or leaking of water on the deck.
|
|
|
Item No.:
12
|
|
Site:
Other-LIDO / CENTER PANTRY
|
|
Violation:
THE HOT HOLDING TROLLEYS WERE NOT EQUIPPED WITH INTERNAL THERMOMETERS.
|
|
Recommendation:
All hot carts or similar equipment shall have a thermometer to measure the ambient air temperature of the unit.
|
|
|
Item No.:
14
|
|
Site:
Other-CREW MESS
|
|
Violation:
THE SNEEZE GUARDS ON THE FOOD BUFFET DOES NOT AFFORD PROTECTION TO THE FOOD DISPLAYED ON THE HOT LINE.
|
|
Recommendation:
Display tables or buffet lines for service of unpackaged foods must be effectively shielded so as to intercept any source of contamination from the consumer. Appropriate food shielding (sneeze guards) should be provided.
|
|
|
Item No.:
14
|
|
Site:
Other-PROVISIONS
|
|
Violation:
A TORN BAG OF FLOUR WAS FOUND IN THE DRY STORES.
|
|
Recommendation:
During transportation and storage, food shall be kept in covered containers or completely wrapped or packaged so as to be protected from contamination.
|
|
|
Item No.:
14
|
|
Site:
Other-PROVISIONS
|
|
Violation:
CASES OF PASTERIZED EGGS WERE STORED WITH LEAKS FROM THE BOXES ABOVE.
|
|
Recommendation:
During transportation and storage, food shall be kept in covered containers or completely wrapped or packaged so as to be protected from contamination.
|
|
|
Item No.:
20
|
|
Site:
Other-LIDO / BUFFET PANTRY
|
|
Violation:
THE CHEESE SLICER IS NOT DESIGNED FOR EASY CLEANING. THERE ARE POP RIVETS, SPRINGS AND AN EXPOSED ROLLER.
|
|
Recommendation:
Replace this piece of equipment with one that at least meets the construction standards of the National Sanitation Foundation (NSF).
|
|
|
Item No.:
21
|
|
Site:
Other-LIDO FOOD SERVICE - GENERAL
|
|
Violation:
NUMEROUS PIECES OF EQUIPMENT HAD STICKERS LEFT OVER FROM THE SHIP'S CONSTRUCTION MAKING THEM DIFFICULT TO CLEAN.
|
|
Recommendation:
Remove all unnecessary labels and tags from equipment and counters.
|
|
|
Item No.:
21
|
|
Site:
Other-LIDO / CENTER GALLEY
|
|
Violation:
THERE WERE OPEN SEAMS ON THE DOOR GASKET OF THE CRUSHED ICE MACHINE MAKING THE AREA DIFFICULT TO CLEAN.
|
|
Recommendation:
Equipment door gaskets shall be easily cleanable without breaks in the material. The corners shall be closed and sealed and hollow sections shall be sealed.
|
|
|
Item No.:
21
|
|
Site:
Other-LIDO / CENTER PANTRY
|
|
Violation:
THERE WAS A CARDBOARD BOX OF ALUMINUM FOIL SETTING ON THE PREP COUNTER. THIS BOX WAS NOT EASY TO CLEAN.
|
|
Recommendation:
Provide easy to clean storage containers for all aluminum foil and plastic wrap.
|
|
|
Item No.:
21
|
|
Site:
Other-LIDO / CENTER PANTRY COFFEE STATION
|
|
Violation:
THE AREA BEHIND AND UNDER THE COFFEE MACHINE AND URN WERE DIFFICULT TO ACCESS FOR CLEANING.
|
|
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-VIENNA CAFE
|
|
Violation:
THERE WAS AN EXPOSED POWER CABLE TO AN INDUCTION COOK TOP ON THE BACK COUNTER MAKING THE AREA 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.:
21
|
|
Site:
Other-LIDO / GRAND BUFFET
|
|
Violation:
THE WOODEN DECORATIVE PANEL TO THE TECHNICAL CABINET HAD EXPOSED WOOD IN THE REMOVAL HOLES, MAKING THE AREA DIFFICULT TO CLEAN AND DECREASING IT'S DURABILITY.
|
|
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-WINE BAR
|
|
Violation:
THE DECORATIVE WOODEN PANELS ON THE UNDER COUNTER REFRIGERATOR DOORS HAVE EXPOSED UNSEALED EDGES MAKING THE AREAS DIFFICULT TO CLEAN AND DECREASING THE DURABILITY OF THE FRONTS.
|
|
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-CREW GALLEY / DISHWASHING
|
|
Violation:
THERE WAS NO WATER COMING FROM THE NOZZLES OF THE FINAL RINSE MANIFOLD.
|
|
Recommendation:
Dishes and utensils must be cleaned and sanitized utilizing spray-type dishwashing machines. These 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. All automatic detergent dispensers, wetting agent dispensers, and liquid sanitizer injectors shall be properly installed and maintained.
|
|
|
Item No.:
22
|
|
Site:
Other-MAIN GALLEY / POT WASH
|
|
Violation:
THE FINAL RINSE CYCLE OF THE POT WASHING MACHINE WAS NOT BEING ACTUATED.
|
|
Recommendation:
Dishes and utensils must be cleaned and sanitized utilizing spray-type dishwashing machines. These 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. All automatic detergent dispensers, wetting agent dispensers, and liquid sanitizer injectors shall be properly installed and maintained.
|
|
|
Item No.:
22
|
|
Site:
Other-MAIN GALLEY / FORWARD DISHWASHING
|
|
Violation:
THE CONVEYOR TYPE DISHWASHING MACHINE HAD ONLY STEAM COMING FROM THE FINAL RINSE MANIFOLD.
|
|
Recommendation:
Dishes and utensils must be cleaned and sanitized utilizing spray-type dishwashing machines. These 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. All automatic detergent dispensers, wetting agent dispensers, and liquid sanitizer injectors shall be properly installed and maintained.
|
|
|
Item No.:
22
|
|
Site:
Other-MAIN GALLEY / FORWARD DISHWASHING
|
|
Violation:
THE FINAL RINSE MANIFOLD AND POWER RINSE WERE CLOGGED AND ONE MANIFOLD WAS DAMAGED.
|
|
Recommendation:
Dishes and utensils must be cleaned and sanitized utilizing spray-type dishwashing machines. These 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. All automatic detergent dispensers, wetting agent dispensers, and liquid sanitizer injectors shall be properly installed and maintained.
|
|
|
Item No.:
22
|
|
Site:
Other-MAIN GALLEY / AFT DISHWASHING
|
|
Violation:
THE FINAL SANITIZING RINSE MANIFOLD NOZZLES WERE CLOGGED PREVENTING PROPER SANITIZING OF THE DISHES.
|
|
Recommendation:
Dishes and utensils must be cleaned and sanitized utilizing spray-type dishwashing machines. These 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. All automatic detergent dispensers, wetting agent dispensers, and liquid sanitizer injectors shall be properly installed and maintained.
|
|
|
Item No.:
23
|
|
Site:
Other-MAIN GALLEY / FORWARD DISHWASHING
|
|
Violation:
THE ANALOG THERMOMETERS WERE NOT WITHIN +/- 3°F OF ACTUAL TEMPERATURES IN THE WASH AND RINSE TANKS. DIGITAL THERMOMETERS WERE ACCURATE.
|
|
Recommendation:
Machine or water line-mounted, numerically scaled, indicating thermometers, accurate to +3oF (+1.5oC), 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.
|
|
|
Item No.:
23
|
|
Site:
Other-LIDO / POT WASH
|
|
Violation:
THE BULKHEAD MOUNTED THERMOMETER WAS NOT ACCURATE TO +/- 3°F. THE MOUNTED THERMOMETER READ 210°F AND A MANUAL THERMOMETER MEASURED THE TEMPERATURE AT 191°F.
|
|
Recommendation:
Machine or water line-mounted, numerically scaled, indicating thermometers, accurate to +3oF (+1.5oC), 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.
|
|
|
Item No.:
26
|
|
Site:
Other-MAIN GALLEY / FORWARD DISHWASHING
|
|
Violation:
THERE WAS NO SANITIZING RINSE WATER COMING FROM THE FINAL RINSE MANIFOLD AND THE DISHES WERE NOT BEING SANITIZED. THE MACHINE WAS IN-USE AT THE TIME. THIS MACHINE WAS REPAIRED DURING THE INSPECTION.
|
|
Recommendation:
Automatic dishwashing machines utilizing hot water for sanitizing shall operate at a minimum of 165oF (74oC) measured at dish level.
|
|
|
Item No.:
26
|
|
Site:
Other-MAIN GALLEY / AFT DISHWASHING
|
|
Violation:
THERE WAS NO HOT WATER COMING FROM THE FINAL RINSE NOZZLES OF THE IN-USE DISHWASHING MACHINE AND THE DISHES WERE NOT BEING SANITIZED. THIS MACHINE WAS REPAIRED DURING THE INSPECTION.
|
|
Recommendation:
Automatic dishwashing machines utilizing hot water for sanitizing shall operate at a minimum of 165oF (74oC) measured at dish level.
|
|
|
Item No.:
26
|
|
Site:
Other-MAIN GALLEY / POT WASH
|
|
Violation:
POTS AND PANS BEING WASHED, RINSED, AND SANITIZED USING THE POT WASHING MACHINE WERE NOT BEING PROPERLY SANITIZED. THE SANITIZE SINK OF THE THREE COMPARTMENT SINK HAD A TEMPERATURE OF 200°F. THIS MACHINE WAS REPAIRED DURING THE INSPECTION.
|
|
Recommendation:
Automatic dishwashing machines utilizing hot water for sanitizing shall operate at a minimum of 165oF (74oC) measured at dish level.
|
|
|
Item No.:
26
|
|
Site:
Other-CREW GALLEY / DISHWASHING
|
|
Violation:
THE DISHES BEING WASHED IN THE IN-USE DISHWASHING MACHINE WERE NOT BEING PROPERLY SANITIZED. THIS DISHWASHING MACHINE WAS REPAIRED DURING THE INSPECTION.
|
|
Recommendation:
Automatic dishwashing machines utilizing hot water for sanitizing shall operate at a minimum of 165oF (74oC) measured at dish level.
|
|
|
Item No.:
28
|
|
Site:
Other-MAIN GALLEY / PASTRY
|
|
Violation:
SOILED CAKE PANS WERE FOUND IN A CLEAN STORAGE LOCKER.
|
|
Recommendation:
To prevent cross-contamination, pots, pans, 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-MAIN GALLEY / HOT GALLEY
|
|
Violation:
A CLEANED MEAT SLICER HAD FOOD RESIDUE ON THE BLADE.
|
|
Recommendation:
To prevent cross-contamination, 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-MAIN GALLEY / FORWARD DISHWASHING
|
|
Violation:
PREVIOUSLY CLEANED DISHES IN THE CLEAN DISH STORAGE AREA WERE FOUND SOILED WITH FOOD RESIDUE.
|
|
Recommendation:
To prevent cross-contamination, pots, pans, 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-LIDO / GRAND BUFFET
|
|
Violation:
THE PREVIOUSLY CLEAN ICE CREAM MACHINE HAD OLD ICE CREAM MIX UNDER THE "O" RING GASKETS.
|
|
Recommendation:
To prevent cross-contamination, 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-LIDO / POT WASH
|
|
Violation:
NUMEROUS PREVIOUSLY CLEANED SHEET PANS WERE FOUND SOILED WITH GREASE RESIDUE.
|
|
Recommendation:
To prevent cross-contamination, pots, pans, 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-MAIN GALLEY / POT WASH
|
|
Violation:
SOILED POTS WERE FOUND IN THE CLEAN POT STORAGE AREA.
|
|
Recommendation:
To prevent cross-contamination, pots, pans, 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-LIDO / PANTRY 1
|
|
Violation:
THE AREA UNDER THE PIZZA OVEN WAS SOILED WITH DUST.
|
|
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-LIDO / PANTRY 2
|
|
Violation:
THE COUNTERS UNDER EQUIPMENT NOT IN-USE WERE SOILED WITH FOOD DEBRIS.
|
|
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-LIDO / PANTRY 2
|
|
Violation:
THE AREA UNDER THE PIZZA OVEN WAS SOILED WITH DUST.
|
|
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-LIDO / GRILL PANTRY
|
|
Violation:
THE FILTER AND THE FAN OF THE PIZZA OVEN WERE HEAVILY SOILED WITH GREASE.
|
|
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-LIDO / CENTER PANTRY COFFEE STATION
|
|
Violation:
THE COUNTER UNDER THE COFFEE MACHINE AND URN WAS SOILED WITH FOOD DEBRIS AND DIRT.
|
|
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-WORLDS WAY BAR
|
|
Violation:
THE COUNTER UNDER THE COFFEE MACHINE WAS SOILED WITH DUST.
|
|
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-VIENNA CAFE
|
|
Violation:
THE AREA BEHIND THE INDUCTION COOK TOP WAS SOILED WITH DUST.
|
|
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-ROOM SERVICE PANTRY
|
|
Violation:
ONE OF THE CLEAN DISH TROLLEYS WAS HEAVILY SOILED WITH FOOD DEBRIS.
|
|
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.:
38
|
|
Site:
Other-LIDO / CENTER PANTRY COFFEE STATION
|
|
Violation:
THERE WERE OPEN SEAMS WHERE THE STAINLESS STEEL COUNTER TOP MEET THE BULKHEAD, MAKING THE AREA DIFFICULT TO CLEAN. THE BULKHEADS IN THIS AREA SHOULD HAVE BEEN CONSTRUCTED OF STAINLESS STEEL.
|
|
Recommendation:
Surfaces subject to routine splashes, spillage, or other soiling during normal use shall have easily cleanable surfaces.
|
|
|
Item No.:
38
|
|
Site:
Other-LIDO / GRILL FRONT COUNTER
|
|
Violation:
THERE WAS A HOLE IN THE BULKHEAD OF THE BACK COUNTER, MAKING THE AREA DIFFICULT TO CLEAN.
|
|
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-LIDO / PANTRY 1
|
|
Violation:
THERE WAS A LOOSE BULKHEAD PROFILE AT THE EXIT DOOR OF THE ICE PANTRY.
|
|
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-LIDO / PANTRY 2
|
|
Violation:
THERE WAS AN OPEN SEAM AT THE JUNCTURE OF THE BULKHEAD AND THE LOWER CABINET SUPPORT NEAR THE ENTRANCE DOOR.
|
|
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.:
39
|
|
Site:
Other-LIDO / BUFFET PANTRY
|
|
Violation:
THE LIGHT LEVEL AT THE PREP COUNTER AND HAND WASHING STATION BY THE DOOR TO THE GRAND BUFFET WAS BELOW 220 LUX (20 FOOT CANDLES).
|
|
Recommendation:
Install an additional light fixture in this area to increase the ambient light level to at least 220 lux.
|
|
|
Item No.:
39
|
|
Site:
Other-CREW MESS
|
|
Violation:
LIGHTS ON THE HOT LINE FOOD BUFFET WERE NOT PROTECTED AGAINST BREAKAGE.
|
|
Recommendation:
Light shields shall be provided for lights where food and equipment are exposed.
|
|