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Item No.:
16
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Site:
Galley-Deck 12 Bellbox
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Violation:
There was no 7-day discard label on an opened aerosol can of whipped cream in the walk-in refrigerator.
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Recommendation:
Ensure that refrigerated, ready-to-eat, potentially hazardous food: (1) Prepared on a vessel and held refrigerated for more than 24 hours is clearly marked at the time of preparation to indicate the date or day by which the food shall be consumed, which is 7 calendar days or fewer from the day the food is prepared with the day of preparation counting as day 1. (2) A container of refrigerated, ready-to-eat potentially hazardous food prepared and packaged by a food processing plant and held on the vessel after opening more than 24 hours is clearly marked, at the time the original container is opened, to indicate the date by which the food shall be consumed which is, including the day the original container is opened, 7 calendar days or fewer after the original container is opened. The day of opening is counted as day 1.
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Item No.:
16
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Site:
Galley-Deck 14 Gazebo
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Violation:
A pan of shredded cheddar cheese was on time control in an undercounter refrigerator, but the 7-day discard label was still attached to the pan. The discard label was removed.
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Recommendation:
Ensure that 7-day discard labels are removed when food is placed on time control.
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Item No.:
18
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Site:
Preparation Room-4720 Meat Defrost
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Violation:
There was one tray of sliced meat stored in the middle of a trolley of trays of ground meat. The tray of sliced meat was moved.
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Recommendation:
Ensure that food is protected from cross-contamination by: (2) Separating types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display by using separate equipment for each type, or arranging each type of food in equipment so that cross-contamination of one type with another is prevented, and preparing each type of food at different times or in separate areas.
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Item No.:
19
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Site:
Provisions-4727 Ice Cream/Frozen Eggs
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Violation:
In the back right corner of the room, there was a stack of ice cream containers. There was ice build-up on the lid of the top container. It appeared to be caused from condensation from the freezer unit. The ice cream containers were moved.
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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:
Provisions-4714 Frozen Meat
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Violation:
There were two blocks of ice on the deck stored against a pallet of boxes of meat. The blocks were moved.
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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:
Galley-Deck 5 Cold Larder
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Violation:
There was soft sealant on the food contact surface of the back plate of the slicer.
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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.:
20
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Site:
Galley-Sabatini's
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Violation:
There were slotted fasteners around the light box inside the combination oven.
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Recommendation:
Install low profile, non-slotted, non-corroding, and smooth fasteners.
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Item No.:
21
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Site:
Galley-Deck 12 Hot Section
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Violation:
There was recessed and missing sealant on the back of the turning handles for the soup kettles and braising pans. According to the staff, a work order had been submitted.
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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-Deck 5 Starboard Dishwash
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Violation:
The temperature gauge for the final rinse temperature was not working. The plate surface was measured at greater than 170F, but the temperature gauge indicated 140F. The gauge did not move during operation of the machine.
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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.:
26
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Site:
Bar-Calypso
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Violation:
The inside of the beer tap was soiled.
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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:
Buffet-Horizon Court Starboard Hotline
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Violation:
The bottom of the technical compartment for hot plate #20 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.:
27
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Site:
Galley-Deck 14
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Violation:
The bottom of the technical compartment for undercounter refrigerator #9 was heavily 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:
Food Service General-Undercounter Refrigerator Technical Compartments
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Violation:
In many of these technical compartments, the pipes, cables, and lower surfaces were soiled with a black material.
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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-Lobby Bar
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Violation:
In the technical compartment below the speed rail, the back right area of the compartment 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.:
33
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Site:
Galley-Deck 5 Hot Galley
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Violation:
There was recessed grout between the deck tiles throughout this area.
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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:
Provisions-3703 Fresh Fruits
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Violation:
The base of the pillar was bent in several areas, creating seams and gaps.
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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:
Galley-Deck 5 Soup Station
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Violation:
In the technical compartment for undercounter refrigerator #16, the bulkhead penetration for the insulated pipes was not sealed.
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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:
Galley-Deck 12 Hot Section
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Violation:
There was a loose profile strip on the bulkhead next to the braising pan. 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:
Galley-Deck 12
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Violation:
There were a few areas throughout the galley with missing and recessed grout between the deck tiles.
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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:
Provisions-4729 Fruits & Vegetables
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Violation:
There was a gap at the entrance to the room on the right side of the threshold where the metal panel was bent. There was a gap between the lower edge of the bulkhead and the top of the coving along the left bulkhead and on the bulkhead across from the entrance.
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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:
Provisions-4724 Defrost Room
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Violation:
There was a gap on the right side of the threshold where the outer metal frame was bent.
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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:
Dining Room-Deck 5 Michelangelo Restaurant
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Violation:
At the port side waiter station nearest to the galley entrance, the deck/counter juncture coving was missing in several areas.
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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:
Pantry-Calypso
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Violation:
The door from the pantry to the bar was damaged around the locking and latching pins.
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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.:
37
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Site:
Galley-Deck 5 Potwash
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Violation:
There was heavy condensation in the hood above the potwash machine. 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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