|
|
|
Item No.:
*
|
|
Site:
Buffet-Crew Mess
|
|
Violation:
Recommend adding a 3 faucet handwashing station at the port/aft entry to the crew mess.
|
|
Recommendation:
|
|
|
Item No.:
*
|
|
Site:
Buffet-Crew Mess
|
|
Violation:
Recommend adding a 3 faucet handwashing station at the port/aft entry to the crew mess.
|
|
Recommendation:
|
|
|
Item No.:
16
|
|
Site:
Galley-Wave Grill
|
|
Violation:
A hamburger just cooked and placed in the pan for holding had an internal temperature of 124F by the inspector's thermocouple.
|
|
Recommendation:
|
|
|
Item No.:
16
|
|
Site:
Galley-Wave's Grill Pantry
|
|
Violation:
Grilled sandwiches in hotel pans covered with plastic had internal temperatures of 62F to 83F by the inspector's thermocouple. According to staff, the sandwiches were produced in the front, but they could not state how long the sandwiches were in the refrigerator. In addition, according to the manager, the sandwiches were on time-control. According to the time as a public health control plan, hot items produced from the grill were to be blast chilled if not prepared for immediate service.
|
|
Recommendation:
|
|
|
Item No.:
16
|
|
Site:
Galley-Wave's Grill
|
|
Violation:
A pan cooked chicken breast and cooked hamburgers placed on the edge of the grill had internal temperatures ranging from 92F to 114F. The time as a public health control plan stated that cooked foods from the grill were to be either placed out for service immediately, or blast chilled.
|
|
Recommendation:
|
|
|
Item No.:
20
|
|
Site:
Galley-Wave Grill
|
|
Violation:
A sticky gray fibrous material covered part of the upper cooking surface of the clamshell type toaster, which made cleaning difficult.
|
|
Recommendation:
|
|
|
Item No.:
20
|
|
Site:
Bar-Wave's Bar
|
|
Violation:
The blender pitcher was cracked.
|
|
Recommendation:
|
|
|
Item No.:
20
|
|
Site:
Buffet-Terrace - Starboard, Aft, Beverage Station
|
|
Violation:
Slotted fasteners were in the food contact zone of the combination ice/water machine, immediately next to the ice chute and the water dispensing nozzle.
|
|
Recommendation:
|
|
|
Item No.:
21
|
|
Site:
Buffet-Crew Mess
|
|
Violation:
The coin operated soda machine was mounted on legs only 2 inches above the deck, and the deck below the machine was heavily soiled with dirt, food debris and spilled water.
|
|
Recommendation:
Ensure that deck-mounted equipment that is not easily movable is sealed to the deck or elevated on legs that provide at least a 150 mm (6-inch) clearance between the deck and the equipment.
|
|
|
Item No.:
21
|
|
Site:
Food Service General-Undercounter Refrigerators
|
|
Violation:
Nearly all the undercounter reach-in refrigeration units in the galleys had a condition where the lower door did not seal when closed and a visible gap was present between the door gasket and the door frame.
|
|
Recommendation:
Contact the manufacturer if necessary to properly repair the doors so they seal tightly along the entire door perimeter against the frame as designed.
|
|
|
Item No.:
21
|
|
Site:
Galley-Toscana Galley
|
|
Violation:
There was a difficult to clean gap along the outside perimeter of the grease chute in the surrounding housing for all three of the grooved griddles in the hot galley.
|
|
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.:
21
|
|
Site:
Galley-Wave Grill
|
|
Violation:
A sticky gray fibrous material covered the sides of the clamshell type toaster.
|
|
Recommendation:
|
|
|
Item No.:
21
|
|
Site:
Food Service General-Undercounter Refrigerators
|
|
Violation:
Nearly all the undercounter reach-in refrigeration units in the galleys had a condition where the lower door did not seal when closed and a visible gap was present between the door gasket and the door frame.
|
|
Recommendation:
Contact the manufacturer if necessary to properly repair the doors so they seal tightly along the entire door perimeter against the frame as designed.
|
|
|
Item No.:
21
|
|
Site:
Galley-Toscana Galley
|
|
Violation:
There was a difficult to clean gap along the outside perimeter of the grease chute in the surrounding housing for all three of the grooved griddles in the hot galley.
|
|
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.:
21
|
|
Site:
Buffet-Crew Mess
|
|
Violation:
The coin operated soda machine was mounted on legs only 2 inches above the deck, and the deck below the machine was heavily soiled with dirt, food debris and spilled water.
|
|
Recommendation:
Ensure that deck-mounted equipment that is not easily movable is sealed to the deck or elevated on legs that provide at least a 150 mm (6-inch) clearance between the deck and the equipment.
|
|
|
Item No.:
22
|
|
Site:
Galley-Dishwash
|
|
Violation:
The in-use flight-type conveyor dishwashing machine was not spraying from the far right upper arm final rinse spray nozzle, when viewed from the clean end of the machine. The far left end of the spray had no spray nozzle and the dishware positioned on that side of the conveyor did not get fully sprayed.
|
|
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.:
22
|
|
Site:
Galley-Dishwash
|
|
Violation:
The in-use flight-type conveyor dishwashing machine was not spraying from the far right upper arm final rinse spray nozzle, when viewed from the clean end of the machine. The far left end of the spray had no spray nozzle and the dishware positioned on that side of the conveyor did not get fully sprayed.
|
|
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.:
23
|
|
Site:
Galley-Warewash
|
|
Violation:
An accumulation of food debris such as melons and pineapple were found in the wash and rinse sections of the flight-type warewash machine. A small accumulation of food debris was found in the final rinse section. According to the staff, the warewash machine was in-use. In addition, small food particles and scale were baked on to the inside surface of the hood-type warewash machine across from the flight-type machine.
|
|
Recommendation:
|
|
|
Item No.:
26
|
|
Site:
Bar-Wave's Bar
|
|
Violation:
A large piece of glass was inside the previously cleaned blender.
|
|
Recommendation:
|
|
|
Item No.:
26
|
|
Site:
Galley-Wave Grill
|
|
Violation:
Old grease deposits and a small quantity of food residue soiled the seam of the combination grooved griddle/hot plate.
|
|
Recommendation:
|
|
|
Item No.:
26
|
|
Site:
Buffet-Terrace - Outdoor Seating
|
|
Violation:
Small food particles soiled a few previously cleaned water glasses stored on a tray.
|
|
Recommendation:
|
|
|
Item No.:
26
|
|
Site:
Galley-Warewash
|
|
Violation:
Small food particles and other debris soiled a previously cleaned plate and a few glasses.
|
|
Recommendation:
|
|
|
Item No.:
27
|
|
Site:
Galley-Hot Galley
|
|
Violation:
The top exterior surface of the Rational combination oven was soiled with dirt and grease residue.
|
|
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-Wave Grill
|
|
Violation:
Old grease deposits soiled the technical compartment of the grooved griddle/hot plate.
|
|
Recommendation:
|
|
|
Item No.:
27
|
|
Site:
Galley-Wave Grill
|
|
Violation:
Old grease deposits soiled the technical compartment of the deep fat fryer, especially along the drainline and the space immediately behind and adjacent to the drain.
|
|
Recommendation:
|
|
|
Item No.:
27
|
|
Site:
Galley-Warewash
|
|
Violation:
Small food particles and a small quantity of a sticky residue soiled the plate contact surface of the clean plate trolley.
|
|
Recommendation:
|
|
|
Item No.:
27
|
|
Site:
Galley-Hot Galley
|
|
Violation:
The top exterior surface of the Rational combination oven was soiled with dirt and grease residue.
|
|
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:
Galley-Garde' Manger
|
|
Violation:
The paper towel dispenser for the forward handwash station was positioned partly over the adjacent food preparation sink. There was water on the sink side counter just below the paper towel dispenser.
|
|
Recommendation:
Move the paper towel dispenser to a position where the adjacent sink or counter are not contaminated during the handwashing process.
|
|
|
Item No.:
28
|
|
Site:
Buffet-Terrace
|
|
Violation:
The dipper well attached to the entry door was installed on the passenger side of the buffet and there was no sneeze guard installed.
|
|
Recommendation:
|
|
|
Item No.:
28
|
|
Site:
Galley-Hot Galley
|
|
Violation:
A pair of oven mitts were stored on the top exterior of the Rational combination oven. The top exterior of the oven was soiled with dirt and grease residue.
|
|
Recommendation:
Store the oven mitts on a clean surface between uses.
|
|
|
Item No.:
28
|
|
Site:
Galley-Garde' Manger
|
|
Violation:
The paper towel dispenser for the forward handwash station was positioned partly over the adjacent food preparation sink. There was water on the sink side counter just below the paper towel dispenser.
|
|
Recommendation:
Move the paper towel dispenser to a position where the adjacent sink or counter are not contaminated during the handwashing process.
|
|
|
Item No.:
28
|
|
Site:
Galley-Hot Galley
|
|
Violation:
A pair of oven mitts were stored on the top exterior of the Rational combination oven. The top exterior of the oven was soiled with dirt and grease residue.
|
|
Recommendation:
Store the oven mitts on a clean surface between uses.
|
|
|
Item No.:
33
|
|
Site:
Galley-Wave - Ice Cream Station
|
|
Violation:
Sailcloth and ropes were used as deckhead material immediately above the ice cream station and juice beverage station.
|
|
Recommendation:
|
|
|
Item No.:
33
|
|
Site:
Buffet-Crew Mess
|
|
Violation:
The deck beneath the coin operated soda machine was heavily soiled with dirt, food debris and spilled water.
|
|
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:
Galley-Wave Grill
|
|
Violation:
A large accumulation of food waste and other debris soiled the deck drain below the stainless counter, which prohibited proper drainage.
|
|
Recommendation:
|
|
|
Item No.:
33
|
|
Site:
Buffet-Crew Mess
|
|
Violation:
The deck beneath the coin operated soda machine was heavily soiled with dirt, food debris and spilled water.
|
|
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.:
34
|
|
Site:
Galley-Hot Galley Corridor
|
|
Violation:
There was a water leak at the deckhead near the light fixture in the forward center hot galley corridor, just in front of the hot service line.
|
|
Recommendation:
Ensure that a plumbing system in a food area is maintained in good repair.
|
|
|
Item No.:
34
|
|
Site:
Galley-Hot Galley Corridor
|
|
Violation:
There was a water leak at the deckhead near the light fixture in the forward center hot galley corridor, just in front of the hot service line.
|
|
Recommendation:
Ensure that a plumbing system in a food area is maintained in good repair.
|
|
|
Item No.:
36
|
|
Site:
Galley-Toscana Galley
|
|
Violation:
There was less than 220 lux (20 foot candles) of artificial light at the preparation counter opposite the pasta cooker.
|
|
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.
|
|
|
Item No.:
36
|
|
Site:
Other-Deck 5 Room Service Pantry
|
|
Violation:
There was less than 220 lux of artificial light at the clean dish rack.
|
|
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.
|
|
|
Item No.:
36
|
|
Site:
Other-Deck 5 Room Service Pantry
|
|
Violation:
There was less than 220 lux of artificial light at the clean dish rack.
|
|
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.
|
|
|
Item No.:
36
|
|
Site:
Galley-Toscana Galley
|
|
Violation:
There was less than 220 lux (20 foot candles) of artificial light at the preparation counter opposite the pasta cooker.
|
|
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.
|
|
|
Item No.:
39
|
|
Site:
Buffet-Terrace Service Line
|
|
Violation:
Two live fruit flies were observed. A single large fly was observed adjacent to the starboard, aft beverage station. This area was in active use at the time of the inspection.
|
|
Recommendation:
|
|
|
Item No.:
39
|
|
Site:
Galley-Garde' Manger
|
|
Violation:
Two live fruit flies were observed on the deckhead in this active food area.
|
|
Recommendation:
Ensure that the presence of insects, rodents, and other pests is effectively controlled to minimize their presence in the food storage, preparation, service areas, warewashing, and utensil storage areas aboard a vessel.
|
|
|
Item No.:
39
|
|
Site:
Galley-Potwash
|
|
Violation:
During active work in this area two live fruit flies were observed on the deckhead near the clean storage rack.
|
|
Recommendation:
Ensure that the presence of insects, rodents, and other pests is effectively controlled to minimize their presence in the food storage, preparation, service areas, warewashing, and utensil storage areas aboard a vessel.
|
|
|
Item No.:
39
|
|
Site:
Galley-Potwash
|
|
Violation:
During active work in this area two live fruit flies were observed on the deckhead near the clean storage rack.
|
|
Recommendation:
Ensure that the presence of insects, rodents, and other pests is effectively controlled to minimize their presence in the food storage, preparation, service areas, warewashing, and utensil storage areas aboard a vessel.
|
|
|
Item No.:
39
|
|
Site:
Galley-Garde' Manger
|
|
Violation:
Two live fruit flies were observed on the deckhead in this active food area.
|
|
Recommendation:
Ensure that the presence of insects, rodents, and other pests is effectively controlled to minimize their presence in the food storage, preparation, service areas, warewashing, and utensil storage areas aboard a vessel.
|
|