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Item No.:
10
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Site:
Recreational Water Facilities-Passenger Aft
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Violation:
The shepherd's hook could not be removed from the holder. This was corrected.
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Recommendation:
Ensure the shepard's hook is available at all times.
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Item No.:
19
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Site:
Other-Officer's Bar Storage Locker
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Violation:
There were four cases of beverages and a bottle of lemonade on the deck in the storage locker for the Officer's Bar. There was also a bottle of metal polish cleaner on the deck and adjacent to the bottle of lemonade.
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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:
Other-Officer's Bar Storage Locker
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Violation:
A broom, mop, and dust bin were stored on the deck and the handles of these items were leaning against cases of beverages.
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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.:
20
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Site:
Preparation Room-
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Violation:
The thermometer inside the walk-in refrigeration unit was stored in the back of the unit across from the compressor. It was not placed in the warmest part of the unit.
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Recommendation:
In a mechanically refrigerated or hot-food storage unit, ensure that the sensor of a temperature measuring device is located to measure the air temperature in the warmest part of a mechanically refrigerated unit and in the coolest part of a hot-food storage unit.
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Item No.:
20
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Site:
Preparation Room-
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Violation:
The belt to the dough sheeter machine was frayed along the edges, potentially exposing food to cloth fibers.
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Recommendation:
Replace the dough sheeter belt.
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Item No.:
20
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Site:
Galley-Garde Manger
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Violation:
Undercounter refrigeration units 2.06 A-C were posted out of order since 10/28/2009. The ship is awaiting replacement parts.
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Recommendation:
Repair the undercounter refrigeration units.
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Item No.:
21
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Site:
Galley-Deck 3 - Entremetier
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Violation:
The base of the pasta cooker had loose, peeling sealant and exposed insulation, 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.
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Item No.:
21
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Site:
Bar-Crow's Nest
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Violation:
A pipe was laying on the bottom of the technical compartment below the speed rack.
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Recommendation:
Ensure that nonfood-contact surfaces are free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance.
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Item No.:
22
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Site:
Galley-Pinnacle Grill Dishwash Area
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Violation:
The conveyor dishwasher was functioning erratically during operation. Although the final rinse temperature of greater 160 °F was achieved, testing of the final rinse demonstrated variable responses. There appeared to be a solenoid malfunction. The ship's engineering staff replaced the malfunctioning solenoid valve and it appeared to stabilize the final rinse measurements. This item was corrected.
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Recommendation:
Ensure that warewashing equipment is maintained in good repair and proper adjustment including: (1) Being maintained in a state of repair and condition that meets the standards of the materials, design, and construction of these guidelines; and (2) Maintaining water pressure, and water temperature measuring devices in good repair and ensuring their accuracy within the intended range of use.
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Item No.:
25
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Site:
Bar-Seaview
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Violation:
A damp wiping cloth was on the side of the sanitizer bucket and not fully immersed in the solution.
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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.:
26
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Site:
Preparation Room-
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Violation:
Two previously cleaned large plastic bins were soiled with what appeared to be adhesive material from labels.
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Recommendation:
Ensure that food-contact surfaces of equipment and utensils are clean to sight and touch.
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Item No.:
26
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Site:
Preparation Room-Lido Preparation
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Violation:
The previously cleaned salad spinner jets were soiled with debris.
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Recommendation:
Ensure that food-contact surfaces of equipment and utensils are clean to sight and touch.
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Item No.:
27
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Site:
Galley-Pinnacle Grill
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Violation:
The base of the pasta boiler was heavily soiled with old food debris. The area was previoulsy cleaned.
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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.:
27
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Site:
Galley-Deck 3 - Entremetier
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Violation:
The non-food-contact surfaces of the pasta cooker were soiled.
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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.:
27
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Site:
Bar-Crow's Nest
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Violation:
The area under and behind the pipe in the technical compartment below the speed rack was soiled.
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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:
Pantry-Service Bar - Deck 3
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Violation:
The required "Wash Hands Often" sign was missing at the handwash station near the wine reach-in refrigerator.
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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.:
31
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Site:
Other-Officer's Bar Storage Locker
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Violation:
A bottle of metal polisher was stored adjacent to a bottle of lemonade.
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Recommendation:
Ensure that poisonous or toxic materials used in food area cleaning and maintenance are stored so they cannot contaminate food, equipment, utensils, linens, and single-service and single-use articles by separating the poisonous or toxic materials by storing in a cleaning materials locker.
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Item No.:
33
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Site:
Buffet-Dessert Station
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Violation:
A profile strip at the top of the stainless steel coving on the back wall was loose. A work order had been submitted.
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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:
Other-Officer's Bar Storage Locker
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Violation:
Several items, including metal panels and a plastic bin, were stored on the deck in between the bulkhead and the storage cabinet.
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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:
Other-Officer's Bar Storage Locker
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Violation:
This area was not constructed for food storage. The deckhead and bulkheads were not hard, smooth, or easily cleanable. There were wires and pipes attached to the bulkhead that made cleaning difficult. The deck/bulkhead junctures 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). Ensure that decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas are constructed and maintained for easy cleaning. Ensure that exposed utility service lines and pipes, including lines for fire detection and protection systems, are installed so they do not obstruct or prevent cleaning.
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Item No.:
33
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Site:
Preparation Room-
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Violation:
The deck coating around scuppers and near the small dishwasher was pitted, 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:
Preparation Room-Lido Preparation
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Violation:
The deckhead above the food preparation counter was soiled. This was corrected.
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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:
Provisions-Beverage Walk-in Refrigeration Unit
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Violation:
There was loose, peeling sealant on the deckhead. This was corrected.
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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:
Preparation Room-
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Violation:
There was a loose profile strip on the bulkhead adjacent to the handwash station, leaving a gap, making cleaning difficult. There was also excess sealant around the loose profile strip.
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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:
Preparation Room-
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Violation:
There was a brownish material on the deckhead around the hi-fog system sprinklers.
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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.:
37
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Site:
Galley-Dishwash Area - Deck 2
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Violation:
There was condensate collected on the deckhead and bulkhead on the clean side of the conveyor dishwasher. No clean items were impacted at the time of the finding.
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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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Item No.:
37
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Site:
Galley-Dishwash Area - Deck 3
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Violation:
There was condensate collected on the clean side of the conveyor dishwasher. The condensate was dripping to the deck below. No clean items were impacted.
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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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Item No.:
37
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Site:
Galley-Warewash Area
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Violation:
There was condensate on the deckhead, the exhaust vent on the deckhead, and sides of the exhaust hood on the clean end of the dishwash machine. There was condensate dripping from the edges of the exhaust hood to the deck. This area was wiped down and no clean items were impacted.
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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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Item No.:
38
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Site:
Other-Officer's Bar Storage Locker
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Violation:
A wet mop was stored on the deck in the storage locker.
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Recommendation:
After use, ensure that mops are placed in a position that allows them to air-dry without soiling walls, equipment, or supplies.
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Item No.:
40
|
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Site:
Integrated Pest Management-Surveillance Logs
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Violation:
The electronic log sheet for active and passive surveillance in the culinary operations areas was reviewed by the inspector at 12 pm on December 11. The log was already completed for this date with inspection times beginning at 6 pm on December 11.
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Recommendation:
Ensure that the active and passive monitoring surveillance records accurately reflect monitoring activities.
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