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Item No.:
08
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Site:
Galley-Potwash
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Violation:
The manufacturer-installed Reduced Pressure zone (RPz) assemblies on the top of the two large trolley wash machines did not have a fourth test cock, and also did not have gate valves.
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Recommendation:
Ensure that a continuous pressure-type backflow preventer is installed when a valve is located downstream from the backflow preventer.
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Item No.:
08
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Site:
Galley-Hood Cleaning System
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Violation:
The Reduced Pressure zone (RPz) backflow prevention assembly was leaking from the top of the assembly.
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Recommendation:
Ensure that backflow preventers are maintained in good repair.
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Item No.:
11
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Site:
Medical-Food Worker Isolation
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Violation:
On 3 June 2011, a galley utility cleaner had onset symptoms of gastrointestinal illness at 0700. The utility cleaner reported to medical on 4 June 2011 at 1126. The utility cleaner worked at least one shift from the period of the on-set of signs and symptoms until the period of reporting to the medical center.
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Recommendation:
Ensure that symptomatic food employees meeting the case definition for AGE are isolated in cabin or designated, restricted area until symptom-free for a minimum of 48 hours.
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Item No.:
16
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Site:
Galley-Undercounter Refrigerator #172
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Violation:
The temperatures of 4 quarts of heavy cream were measured at 46F. The temperatures of 3 butter blocks were measured between 44F and 45F. These potentially hazardous foods were moved to the blast chiller.
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Recommendation:
Except during preparation, cooking, or cooling, or when time is used as the public health control, ensure that potentially hazardous food is maintained: (1) At 60C (140F) [roasts 54C (130F)] or above, or (2) At 5C (41F) or less.
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Item No.:
16
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Site:
Bar-Cova Bar
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Violation:
The temperature of a quart of heavy cream inside the undercounter refrigerator was measured at 48F. The ambient temperature of the unit was measured at 41F.
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Recommendation:
Except during preparation, cooking, or cooling, or when time is used as the public health control, ensure that potentially hazardous food is maintained: (1) At 60C (140F) [roasts 54C (130F)] or above, or (2) At 5C (41F) or less.
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Item No.:
16
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Site:
Pantry-Cova
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Violation:
The temperature of two non-UHT milk containers was measured at 44F. The ambient temperature of undercounter refrigerator #3 was measured at 21F.
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Recommendation:
Except during preparation, cooking, or cooling, or when time is used as the public health control, ensure that potentially hazardous food is maintained: (1) At 60C (140F) [roasts 54C (130F)] or above, or (2) At 5C (41F) or less.
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Item No.:
20
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Site:
Galley-Soup Station
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Violation:
The press plate on the chopper was severely damaged by the chopper blades.
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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-Bakery
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Violation:
The electro-plated metal finish on the guide/claps for the bread slicer had pieces that flaked off, which created a rough surface that was not easily cleanable.
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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:
Buffet-Pizza Hot Holding Unit
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Violation:
The glass pizza holding unit had four slotted fasteners above the rotating display.
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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:
Preparation Room-Deck 1
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Violation:
The plastic press plate on the slicer had several cracks and was worn-out.
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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. Replace the plastic press plate.
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Item No.:
20
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Site:
Galley-Ice Machine Station Across from Bakery
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Violation:
The plastic housing holding the metal ice cuber, immediately below the manifold was cracked in several locations, which made cleaning difficult.
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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.:
21
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Site:
Buffet-Bulk Milk Dispensors
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Violation:
Corrosion was found along the bottom plate of the bulk milk dispensers, which made 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:
Other-Hamburger Grill
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Violation:
The flat and grooved griddles had gaps around the grease chutes inside the drip pan housing.
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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.:
21
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Site:
Buffet-Sandwich Station
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Violation:
The grease chute inside the drip pan housing of the grooved griddle had a gap.
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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-Warewash
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Violation:
Excessive steam was escaping from the access hatch to the final rinse tank on the flight-type warewash machine. It appeared the hatch was not seated correctly, or there was a broken or missing seal.
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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:
Galley-Ice Machine Station Across from Bakery
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Violation:
The cracked surface of the plastic housing was lightly 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.:
26
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Site:
Preparation Room-Deck 1
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Violation:
The cracks in the previously cleaned plastic press plate of the slicer were soiled with a orange/red substance.
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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:
Bar-Pool Bar
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Violation:
A light accumulation of soil was found in the dispensing tubes of the previously cleaned draft beer dispensers.
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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:
Galley-Ice Machine - Forward
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Violation:
A dark material lightly soiled the interior side of the front panel of the upper compartment of the ice machine.
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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:
Pantry-Cova Caffe
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Violation:
The upper compartment of the ice machine was heavily soiled in different food contact areas with dark materials that appeared to be mold.
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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-Sandwich Station
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Violation:
Heavy grease and residue soiled the gap of the grease chute inside the drip pan housing of the previously cleaned grooved griddle.
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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-Paper Towel Dispensers
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Violation:
There was visible soil on paper towel dispensers, especially along the edge where clean towels are dispensed.
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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:
Other-Hamburger Grill
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Violation:
Old grease and residue soiled the gaps around the grease chutes inside the drip pan housings of the previously cleaned flat and grooved griddles.
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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:
Galley-Bell Box - Toilet Room
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Violation:
The self-closing door mechanism for the crew toilet at the Bell Box was broken.
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Recommendation:
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.
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Item No.:
33
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Site:
Galley-Solarium
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Violation:
The left side of the deck under preparation counter #196 was heavily soiled. This area was previously cleaned and not in active use at the time of the inspection.
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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:
Children Area-Fun Factory
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Violation:
The deck under the preparation counter was soiled with a dust accumulation, a plastic cup, and toy pieces. According to the staff, this pantry is not used.
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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:
Pantry-Cova
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Violation:
There were gaps where the pipes penetrated the bulkhead under the handwash station.
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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:
Galley-Escalator Fire Doors
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Violation:
Food debris and standing water were observed in the void space behind the fire doors.
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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:
Pantry-Hamburger Grill
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Violation:
There was a gap where the pipes penetrated the bulkhead in the technical compartment #191.
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Recommendation:
Seal the gap.
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Item No.:
33
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Site:
Food Service General-Decks
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Violation:
In several locations of food preparation and storage areas, the deck had recessed and missing grout, which made cleaning difficult. This was noted on the previous inspection.
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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.:
34
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Site:
Other-Lido Ice Cream Station Aft/Port
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Violation:
Water was leaking from the ice cream dipper well faucet.
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Recommendation:
Ensure that a plumbing system in a food area is maintained in good repair.
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Item No.:
36
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Site:
Galley-Potwash
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Violation:
The artificial illumination above the scraping station and wash sink was not adequate.
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Recommendation:
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.:
41
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Site:
Ventilation-Ventilation Units
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Violation:
The condensate collection pans for unit AW410, units #203 and #204, and approximately 10 more air handling units with the same design, were not accessible for inspection, maintenance, and cleaning. The staff showed a hardcopy of the work order for the installation of a sight glass at these units so that they can be fully inspected and cleaned. This work order is planned to occur in January 2012 during dry dock.
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Recommendation:
Ensure that air handling unit condensate drain pans and collection systems are accessible for inspection, maintenance, and cleaning.
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Item No.:
41
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Site:
Children Area-Fun Factory
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Violation:
The bottom of the ball pit entrance and the dome at the entrance of the ball pit were heavily soiled with an accumulation of dust. These areas were previously cleaned and not in active use at the time of the inspection.
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Recommendation:
Ensure that toys used in the child-activity center are maintained in a clean condition.
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