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Item No.:
08
|
|
Site:
Galley-Deck 3 Beverage Station
|
|
Violation:
Two backflow prevention devices on the carbonators of the soda dispensing machine had their vents pointing upward. A third backflow prevention device in the same area had sealant over the device vent. It was difficult to determine if this third device was functional.
|
|
Recommendation:
Ensure that backflow preventers are maintained in good repair. Adjust the two backflow prevention devices of the carbanators so the vents point down. In addition, replace the third backflow prevention device or remove the sealant over the vent.
|
|
|
Item No.:
08
|
|
Site:
Galley-Deck 3 Hot Galley
|
|
Violation:
The backflow prevention device vent was leaking in the hood cleaning cabinet.
|
|
Recommendation:
Ensure that backflow preventers are maintained in good repair.
|
|
|
Item No.:
08
|
|
Site:
Potable Water-Pool/Whirlpool Machinery Rooms
|
|
Violation:
Blue potable water striping was affixed to water pipes after the reduced pressure zone backflow prevention assemblies.
|
|
Recommendation:
Remove potable water blue striping downstream of all reduced pressure backflow prevention assemblies.
|
|
|
Item No.:
08
|
|
Site:
Galley-Deck 4
|
|
Violation:
The backflow prevention device between the carbonator and the brass pump on the upper left carbonator did not have an intermediate vent.
|
|
Recommendation:
Ensure that backflow preventers are maintained in good repair.
The intermediate vent on the backflow device should be installed or the device should be replaced so that an intermediate vent is located on the new backflow preventer.
|
|
|
Item No.:
08
|
|
Site:
Galley-Deck 5 Hot Galley
|
|
Violation:
The reduced pressure assembly in the hood cleaning cabinet was leaking at the vent.
|
|
Recommendation:
Ensure that backflow preventers are maintained in good repair.
|
|
|
Item No.:
16
|
|
Site:
Galley-Deck 3 Vegetable Cooler
|
|
Violation:
The cooling log indicated that the monitoring of cooling for the lobster stock began at a temperature of 110 degrees Fahrenheit. The stock was discarded.
|
|
Recommendation:
Ensure that cooked potentially hazardous food is cooled: (1) Within 2 hours, from 60°C (140°F) to 21°C (70°F); and (2) Within 4 hours, from 21°C (70°F) to 5°C (41°F) or less.
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|
|
Item No.:
19
|
|
Site:
Bar-Deck 3 and 4 Galley Service Bars
|
|
Violation:
Non-food items such as clipboards, menus, and stacks of receipts were stored on bottles of liquor and wine.
|
|
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
|
|
Site:
Dining Room-Deck 3 Buffet
|
|
Violation:
The granola and fruit buffet was not protected with side sneeze guards. Passengers could enter the buffet from either side and potentially contaminate food.
|
|
Recommendation:
Ensure that food on display is protected from contamination by the use of packaging; counter, service line, or salad bar food guards; display cases; or other effective means.
|
|
|
Item No.:
20
|
|
Site:
Galley-Deck 3 Pastry
|
|
Violation:
The cutting boards in the pastry area had a significant amount of scratching and scoring in some areas, especially the side near the bulkhead.
|
|
Recommendation:
Ensure that surfaces such as cutting blocks and boards that are subject to scratching and scoring are resurfaced if they no longer can be effectively cleaned and sanitized, or discarded if they are not capable of being resurfaced.
|
|
|
Item No.:
20
|
|
Site:
Galley-Deck 3 Pastry
|
|
Violation:
There were slotted fastners under the shielded area of the smallest Hobart mixer (Legac).
|
|
Recommendation:
Replace the slotted fastners with smooth, low-profile, and non-corroding fastners. Ensure that materials used in the construction of multiuse utensils and food-contact surfaces of equipment are: (3) Finished to have a smooth, easily cleanable surface.
|
|
|
Item No.:
20
|
|
Site:
Galley-Deck 3 Milk Station
|
|
Violation:
The left bulk milk dispensing tube was not cut on enough of a diagonal and milk was collecting inside the tube.
|
|
Recommendation:
Ensure that the bulk milk container dispensing tube is cut on the diagonal leaving no more than 25mm (1 inch) protruding from the chilled dispensing head.
|
|
|
Item No.:
20
|
|
Site:
Galley-Deck 5 Beverage Station
|
|
Violation:
There were slotted fasteners in the food splash zone above the dispenser heads of the Sprite and Fanta dispensers.
|
|
Recommendation:
Ensure that materials used in the construction of multiuse utensils and food-contact surfaces of equipment are: (3) Finished to have a smooth, easily cleanable surface.
Cover the slotted fastners or replace them with smooth, low-profile, and non-corroding fastners.
|
|
|
Item No.:
21
|
|
Site:
Galley-Deck 5 Beverage Station
|
|
Violation:
There was peeling sealant around the soda dispensing unit, between the unit and the lower ice bin.
|
|
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.
|
|
|
Item No.:
21
|
|
Site:
Bar-Concierge Lounge
|
|
Violation:
The power cable to the out of order coffee machine was draped on the counter, making cleaning difficult.
|
|
Recommendation:
Shorten the power cable or secure it above the counter.
|
|
|
Item No.:
21
|
|
Site:
Housekeeping-Dirty Tray Lockers for Room Service
|
|
Violation:
The stainless steel shelves attached to the bulkheads had numerous gaps and seams that made cleaning difficult.
|
|
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.
|
|
|
Item No.:
21
|
|
Site:
Dining Room-Windjammer - Beverage Station #2 and #3
|
|
Violation:
The power cables to the 3-tank juice dispensers were draped on the counters, making cleaning difficult.
|
|
Recommendation:
Shorten the power cables or secure them above the counters.
|
|
|
Item No.:
21
|
|
Site:
Galley-Deck 3 Pastry
|
|
Violation:
The gasket around the speed controls of the smallest Hobart mixer (Legac) was an absorbant material that was not smooth or easily cleanable.
|
|
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.
|
|
|
Item No.:
21
|
|
Site:
Bar-Deck 3 Service Bar
|
|
Violation:
There was a hole in the back of the cabinet above the cocktail station.
|
|
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.
|
|
|
Item No.:
22
|
|
Site:
Galley-Deck 3 Warewashing
|
|
Violation:
The gauge for the final rinse of the flight type conveyor dishwashing machine showed a reading of 210 degrees Fahrenheit. This is more than 20 degrees higher than the recommended temperature on the data plate and was most likely not an accurate reading since there was not much steam present.
|
|
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.
|
|
|
Item No.:
24
|
|
Site:
Galley-Deck 3 Hot Galley
|
|
Violation:
The sanitizing solution in the sanitizer bucket under the baine marie was measured at less than 50 ppm.
|
|
Recommendation:
Ensure that a chlorine solution used as a sanitizing solution has a concentration between 50 mg/L (ppm) and 200 mg/L (ppm).
|
|
|
Item No.:
24
|
|
Site:
Galley-Deck 4 - Bakery
|
|
Violation:
There was a bucket of sanitizing solution that was measured at below 50 ppm chlorine. The water was also dirty.
|
|
Recommendation:
Ensure that a chlorine solution used as a sanitizing solution has a concentration between 50 mg/L (ppm) and 200 mg/L (ppm).
If the water is dirty, the sanitizing solution should be immediately discarded and a new solution should be made with the proper concentration of sanitizer.
|
|
|
Item No.:
26
|
|
Site:
Galley-Deck 4
|
|
Violation:
There was a light amount of a black powder-looking material in the water bath of the ice machine by the beverage station.
|
|
Recommendation:
Ensure that food-contact surfaces of equipment and utensils are clean to sight and touch.
|
|
|
Item No.:
26
|
|
Site:
Food Service General-Ice Machines
|
|
Violation:
The upper ice making compartment of the ice machines had colored spots in many water and ice contact areas. These spots were black and green, which appeared to be mold. This was observed in the pantries of Cafe Promenade, Sky Bar, Pool Bar, Crown and Kettle Bar, and Weekend Warrior Bar. Also the cuber panel of the ice machine in the Sky Bar Pantry was heavily rusty.
|
|
Recommendation:
Ensure that food-contact surfaces of equipment and utensils are clean to sight and touch.
|
|
|
Item No.:
26
|
|
Site:
Bar-Deck 3, 4 and 5 Galley Service Bars
|
|
Violation:
In each of these service bars, there was a previously-cleaned glass in the clean glass storage area that was found soiled.
|
|
Recommendation:
Ensure that food-contact surfaces of equipment and utensils are clean to sight and touch.
|
|
|
Item No.:
26
|
|
Site:
Food Service General-Beer Tap Dispensing Tubes
|
|
Violation:
The dispensing tubes of the draft beer dispensers located in Johnny Rockets and the Sky Bar Pantry were slightly soiled. In Johnny Rockets, the staff said that the beer tap was not in use. However, it had a beer tank connected to it. These areas were previously cleaned and not active at the time of the inspection.
|
|
Recommendation:
Ensure that food only contacts surfaces of equipment and utensils that are cleaned and sanitized.
|
|
|
Item No.:
27
|
|
Site:
Housekeeping-Dirty Tray Lockers for Room Service
|
|
Violation:
The stainless steel shelves attached to the bulkheads had a heavy accumulation of old soil, food residue and food debris, especially along the seams and gaps.
|
|
Recommendation:
Ensure that nonfood-contact surfaces of equipment are kept free of an accumulation of dust, dirt, food residue, and other debris.
|
|
|
Item No.:
27
|
|
Site:
Galley-Deck 3 Beverage Station
|
|
Violation:
The ribbed white plastic conduit over the electrical line of the carbonator was dirty and hard to clean.
|
|
Recommendation:
Ensure that nonfood-contact surfaces of equipment are kept free of an accumulation of dust, dirt, food residue, and other debris. Consider removing or replacing the ribbed white plastic conduit with a more easily cleanable surface.
|
|
|
Item No.:
27
|
|
Site:
Bar-Ben & Jerry's
|
|
Violation:
The counter under the handwash faucet was soiled with a black material. This area was previously cleaned and not in operation at the time of the inspection.
|
|
Recommendation:
Ensure that nonfood-contact surfaces of equipment are kept free of an accumulation of dust, dirt, food residue, and other debris.
|
|
|
Item No.:
27
|
|
Site:
Food Service General-Refrigeration Technical Spaces
|
|
Violation:
There was a white and black material that appeared to be mold and dust on the insulation covers of the refrigeration lines and other non-food contact surfaces of the under counter refrigerators and reach-in refrigerators. This was observed in the Concierge Lounge, Ben & Jerry's Bar, Aquarium Bar, Sky Bar Pantry, Pool Bar, Weekend Warrior Pantry, and Optix Bar.
|
|
Recommendation:
Ensure that nonfood-contact surfaces of equipment are kept free of an accumulation of dust, dirt, food residue, and other debris.
|
|
|
Item No.:
27
|
|
Site:
Pantry-Cafe Promenade
|
|
Violation:
The faucet handle of the handwash station was soiled.
|
|
Recommendation:
Ensure that nonfood-contact surfaces of equipment are kept free of an accumulation of dust, dirt, food residue, and other debris.
|
|
|
Item No.:
27
|
|
Site:
Bar-Concierge Lounge
|
|
Violation:
The counter under the out of order coffee machine was slightly soiled. Also, the snack counter under the sneeze guard stands was soiled with an accumulation of old food remnants. In addition, the vent spaces of the beverage under counter refrigerator had a build-up of white spots that appeared to be mold. These areas were previously cleaned and not in operation at the time of the inspection.
|
|
Recommendation:
Ensure that nonfood-contact surfaces of equipment are kept free of an accumulation of dust, dirt, food residue, and other debris.
|
|
|
Item No.:
28
|
|
Site:
Bar-Deck 4 Service Bar
|
|
Violation:
There were two new shot glasses that were still in bubble-wrap that were stored in a clean glass rack against previously cleaned glasses.
|
|
Recommendation:
Ensure that cleaned equipment and utensils, laundered linens, and single-service and single-use articles are stored: (1) In a clean, dry location; (2) Where they are not exposed to splash, dust, or other contamination; and (3) At least 150 mm (6 inches) above the deck.
|
|
|
Item No.:
28
|
|
Site:
Galley-Deck 3 Dish Storage
|
|
Violation:
Cleaning equipment such as buckets and brooms were stored in two clean dish storage rooms near the potwash. These items were removed.
|
|
Recommendation:
Ensure that cleaned equipment and utensils, laundered linens, and single-service and single-use articles are stored: (1) In a clean, dry location; (2) Where they are not exposed to splash, dust, or other contamination; and (3) At least 150 mm (6 inches) above the deck.
|
|
|
Item No.:
29
|
|
Site:
Galley-Deck 3 Hot Galley
|
|
Violation:
A food service worker was observed using the handwashing sink to fill a wash bucket in order to clean the hot galley area.
|
|
Recommendation:
Ensure that handwashing facilities are used for no other purpose and are accessible at all times.
|
|
|
Item No.:
29
|
|
Site:
Housekeeping-Dirty Tray Locker, Deck 6 SLKR6744
|
|
Violation:
A trolley blocked access to the handwash station.
|
|
Recommendation:
Ensure that handwashing facilities are used for no other purpose and are accessible at all times.
|
|
|
Item No.:
29
|
|
Site:
Housekeeping-Dirty Tray Locker 10729
|
|
Violation:
The handwash station was located behind the entrance door, and was not easily accessible. A user would be required to handle the door to access the handwash sink.
|
|
Recommendation:
The handwashing sink in this area shoud be easily accessible at all times.
|
|
|
Item No.:
29
|
|
Site:
Housekeeping-Dirty Tray Locker 10729
|
|
Violation:
The handwash station had a large sponge in the sink.
|
|
Recommendation:
Ensure that handwashing facilities are used for no other purpose and are accessible at all times.
|
|
|
Item No.:
29
|
|
Site:
Bar-Deck 4 and 5 Galley Service Bars
|
|
Violation:
The handwash station was blocked by a small pallet with plastic buckets and boxes of beverages. The area was not in use during the inspection, but staff stated that this pallet is always in this location, even during service.
|
|
Recommendation:
Ensure that handwashing facilities are used for no other purpose and are accessible at all times.
|
|
|
Item No.:
30
|
|
Site:
Bar-Concierge Lounge
|
|
Violation:
The sink used a handwash station had no waste receptacle. In addition, the paper towel dispenser was installed inside the under counter cabinet under the sink. The person washing their hands has to access the paper towel dispenser by touching the door handle.
|
|
Recommendation:
Ensure that a handwashing facility includes a sink, soap dispenser, single-use towels dispenser, and waste receptacle. Relocate the single-use towel dispenser outside the undercounter cabinet.
|
|
|
Item No.:
30
|
|
Site:
Galley-Deck 5 Crew Toilets
|
|
Violation:
In the crew toilet rooms for galley personnel, there was no paper towel dispenser, the 'wash hands after using the toilet' sign was not located adjacent to the exit door, and the door to the men's toilet was not self-closing.
|
|
Recommendation:
Ensure that a handwashing facility includes a sink, soap dispenser, single-use towels dispenser, and waste receptacle. Ensure that signs are conspicuously posted on the bulkhead adjacent to the door of the toilet, reading "WASH HANDS AFTER USING TOILET " in a language that the food employees understand. Ensure that toilet rooms are completely enclosed and shall have tight-fitting, self-closing doors which shall be kept closed except during cleaning or maintenance.
|
|
|
Item No.:
30
|
|
Site:
Housekeeping-Deck 12 Crew / Passenger Toilet Room
|
|
Violation:
The passenger toilet room that was also used by the crew members working in the Johnny Rockets and Windjammer areas did not have a sign advising the employees to wash their hands after using the toilet.
|
|
Recommendation:
Ensure that signs are conspicuously posted on the bulkhead adjacent to the door of the toilet, reading "WASH HANDS AFTER USING TOILET " in a language that the food employees understand.
|
|
|
Item No.:
33
|
|
Site:
Bar-Concierge Lounge
|
|
Violation:
The technical compartment of the under counter refrigerator was heavily corroded. Also, there was an opening to a void space where the refrigeration lines penetrated the bulkhead.
|
|
Recommendation:
Ensure that decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas are constructed and maintained for easy cleaning. Close the openings to void spaces.
|
|
|
Item No.:
33
|
|
Site:
Galley-Deck 3 Hot Galley
|
|
Violation:
Tiles were broken and grout was recessed in several areas of the deck in the hot galley.
|
|
Recommendation:
Ensure that decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas are constructed and maintained for easy cleaning.
|
|
|
Item No.:
33
|
|
Site:
Housekeeping-Dirty Tray Lockers for Room Service
|
|
Violation:
The deck and bulkheads were soiled with old food residue, dust and debris. In addition, each locker had numerous soiled trays, plates, glasses, cups and soiled table linens stored directly on the deck, which made cleaning difficult.
|
|
Recommendation:
Ensure that decks, bulkheads, deckheads, and attached equipment in food preparation, warewashing, pantries, and storage areas, are cleaned as often as necessary. Ensure that decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas are constructed and maintained for easy cleaning.
|
|
|
Item No.:
33
|
|
Site:
Galley-Deck 3 Hot Galley
|
|
Violation:
Several pipe penetrations were corroded and broken on the front sides of the bain marie technical compartments.
|
|
Recommendation:
Ensure that decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas, are maintained in good repair.
|
|
|
Item No.:
33
|
|
Site:
Dining Room-Deck 3 Dining Room Waiter Station
|
|
Violation:
There was soft sealant at the cabinet/deck junctures at all of the waiter stations. This sealant was not easily cleanable.
|
|
Recommendation:
Ensure that decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas are constructed and maintained for easy cleaning. Ensure that bulkheads and deckheads have smooth, hard finishes, and light colored surfaces. Ensure that bulkhead and deck junctures are coved (including galleys, pantries, deck/counter junctures at buffets, bars, waiter stations, and dining room work counters).
|
|
|
Item No.:
33
|
|
Site:
Bar-Deck 3 Service Bar
|
|
Violation:
The locking pin recess was missing on the entrance door of the service bar leaving a large gap.
|
|
Recommendation:
Ensure that decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas, are maintained in good repair.
|
|
|
Item No.:
33
|
|
Site:
Galley-Deck 3 Pastry
|
|
Violation:
The entrance of the dry storage room had recessed grout and there was a broken tile in front of the tilt kettle.
|
|
Recommendation:
Ensure that decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas, are maintained in good repair.
|
|
|
Item No.:
33
|
|
Site:
Bar-Optix Bar
|
|
Violation:
The deck by the door entrance was soiled with dark materials.
|
|
Recommendation:
Ensure that decks, bulkheads, deckheads, and attached equipment in food preparation, warewashing, pantries, and storage areas, are cleaned as often as necessary.
|
|
|
Item No.:
33
|
|
Site:
Buffet-Officer Mess
|
|
Violation:
The cabinet/deck juncture was not coved at any of the waiter stations.
|
|
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).
|
|
|
Item No.:
33
|
|
Site:
Bar-Concierge Lounge
|
|
Violation:
The deckhead above the food display and food serving areas was soiled with a black material. This area was previously cleaned and not in operation at the time of the inspection. This was corrected.
|
|
Recommendation:
Ensure that decks, bulkheads, deckheads, and attached equipment in food preparation, warewashing, pantries, and storage areas, are cleaned as often as necessary.
|
|
|
Item No.:
33
|
|
Site:
Bar-Ben & Jerry
|
|
Violation:
There were openings to a void space where the refrigeration lines penetrated the bulkhead in the technical compartment of the under counter refrigerator. Also, there were additional large openings to void spaces where refrigeration lines penetrated the bulkhead under the coffee machine counter.
|
|
Recommendation:
Ensure that decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas are constructed and maintained for easy cleaning. Close the openings to void spaces.
|
|
|
Item No.:
33
|
|
Site:
Bar-Cafe Promenade
|
|
Violation:
The deck area by the drain in the technical compartment under the snack display counter was extremely soiled with an accumulation of a moist black material.
|
|
Recommendation:
Ensure that decks, bulkheads, deckheads, and attached equipment in food preparation, warewashing, pantries, and storage areas, are cleaned as often as necessary.
|
|
|
Item No.:
33
|
|
Site:
Pantry-Weekend Warrior
|
|
Violation:
The stainless steel profile strip of the pantry door frame was damaged leaving sharp edges by the door hinges.
|
|
Recommendation:
Ensure that decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas are constructed and maintained for easy cleaning. Ensure that bulkheads and deckheads have smooth, hard finishes, and light colored surfaces.
|
|
|
Item No.:
34
|
|
Site:
Bar-Cafe Promenade
|
|
Violation:
The faucet of the handwash station was leaking.
|
|
Recommendation:
Ensure that the plumbing system in the food area is maintained in good repair.
|
|
|
Item No.:
34
|
|
Site:
Galley-Cold Galley
|
|
Violation:
There was a leak at the handles of the utility sink.
|
|
Recommendation:
Ensure that a plumbing system in a food area is maintained in good repair.
|
|
|
Item No.:
34
|
|
Site:
Galley-Potwash
|
|
Violation:
The sanitizing/rinse faucet was leaking.
|
|
Recommendation:
Ensure that a plumbing system in a food area is maintained in good repair.
|
|
|
Item No.:
34
|
|
Site:
Galley-Hot Galley
|
|
Violation:
At the handwash station by the tilting pan, the faucet was leaking and there was a leak at a water supply line below the station.
|
|
Recommendation:
Ensure that a plumbing system in a food area is maintained in good repair.
|
|
|
Item No.:
34
|
|
Site:
Galley-Deck 3 Hot Galley
|
|
Violation:
There was a leak on the pot filling hose near the top area of the range.
|
|
Recommendation:
Ensure that the plumbing system in a food area is maintained in good repair.
|
|
|
Item No.:
34
|
|
Site:
Galley-Deck 3 Hot Galley
|
|
Violation:
There was a leak on the handwashing sink faucet near the grill pan.
|
|
Recommendation:
Ensure that the plumbing system in a food area is maintained in good repair.
|
|
|
Item No.:
34
|
|
Site:
Galley-Deck 3 Pastry
|
|
Violation:
Two of the three handwashing sinks in this area were leaking from the faucet and the discharge pipe was disconnected on the third handwashing sink.
|
|
Recommendation:
Ensure that a plumbing system in a food area is maintained in good repair.
|
|
|
Item No.:
34
|
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Site:
Galley-Deck 3 Vegetable Preparation Station
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Violation:
The waste drain line on the handwashing sink was disconnected.
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Recommendation:
Ensure that the plumbing system in a food area is maintained in good repair.
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Item No.:
36
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Site:
Pantry-Portofino Service Area
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Violation:
One light bulb was not working. The counter did not appear to receive sufficient light.
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Recommendation:
Replace the light bulb. Ensure that the light intensity is at least 220 Lux (20 foot candles) on food preparation surfaces, and at a distance of 75 centimeters (30 inches) above the deck in food preparation areas, handwashing facilities, warewashing areas, equipment, and utensil storage, pantries, toilet rooms, and consumer self-service areas.
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Item No.:
37
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Site:
Galley-Deck 3 Main Galley
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Violation:
There was an excessive build-up of condensation collecting on the deckhead above the flight type conveyor dishwashing machine.
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Recommendation:
Ensure that ventilation hood systems and devices are sufficient in number and capacity to prevent grease or condensation from collecting on bulkheads and deckheads.
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Item No.:
38
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Site:
Bar-Concierge Lounge
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Violation:
The coffee machine in this area had been out of order for years, according to the staff.
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Recommendation:
Replace, repair, or remove this coffee machine. Ensure that only articles necessary for the food service operation are stored in food preparation, food storage, and warewashing areas.
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Item No.:
38
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Site:
Galley-Deck 4 - Bakery
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Violation:
There was a donut fryer in the bakery. Staff stated that this piece of equipment had not been used for more than 2 years and they had no intention of ever using it again.
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Recommendation:
Ensure that only articles necessary for the food service operation are stored in food preparation, food storage, and warewashing areas.
Remove the donut fryer.
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Item No.:
41
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Site:
Children Area-
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Violation:
Several frequent contact areas were soiled. These areas were previously cleaned and not in use at the time of the inspection. The leather cushions underneath the Lego table were soiled with colored materials and the Lego table was soiled in the center with a colored material. In addition, the pirate ship play area had dust and black materials by its deck, steering wheels, and cushion deck. Also, a toy piano had dust on frequently touched surfaces.
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Recommendation:
Ensure that toys used in the child-activity center are maintained in a clean condition. Ensure that surfaces that children touch with their hands are cleaned and disinfected at least daily with products labeled by the manufacturer for that purpose.
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