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Item No.:
27
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Site:
Galley-Starboard Locker
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Violation:
The outside edges of nine cutting boards stored in a cabinet in this locker were soiled with grease and a black residue and were mixed in with clean and new equipment such as pans, utensils, and lids. Five shelves of one of the storage cabinets in this locker were soiled with dust and food crumbs and three shelves of another cabinet were soiled with food debris.
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Recommendation:
Ensure 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.:
19
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Site:
Other-Panarama Bar Storage Locker
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Violation:
There were more than 50 cans of soda, several bottles of beer, and cans of juice stored in this locker. The deck and bulkheads in this locker were not constructed of an easy to clean material.
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Recommendation:
Do not store foods: (10) In areas not finished in accordance with 7.7.4 and 7.7.5 for food storage areas.
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Item No.:
28
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Site:
Other-Panarama Bar Storage Locker
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Violation:
There was a cart full of several trays of clean coffee cups stored in this locker. The deck and bulkheads in this locker were not constructed of an easy to clean material.
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Recommendation:
Store cleaned equipment and utensils, laundered linens, and single-service and single-use articles: (1) in a clean, dry location; (2) in a location where they are not exposed to splash, dust, or other contamination; (3) at least 150 millimeters (6 inches) above the deck.
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Item No.:
20
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Site:
Galley-Hot Galley
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Violation:
The chrome-plated flat grill near the blast chiller was severely chipped and pitted in several areas. Documentation showed a new grill had been ordered.
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Recommendation:
Materials used in the construction of multiuse utensils and food contact surfaces of equipment must be: (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.:
29
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Site:
Galley-Hot Galley
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Violation:
A time control trolley was partially blocking the handwashing sink.
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Recommendation:
Ensure handwashing facilities are used for no other purpose and are accessible at all times.
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Item No.:
20
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Site:
Galley-Hot Galley
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Violation:
The starboard tilt braising pan was posted out of order and the bottom of the pan was severely corroded. Staff stated this pan would be replaced during dry dock in November 2013. This was noted on the previous inspection.
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Recommendation:
Materials used in the construction of multiuse utensils and food contact surfaces of equipment must be: (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. Repair or replace the pan.
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Item No.:
16
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Site:
Galley-Pizza Oven
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Violation:
The bottom compartment of the pizza oven was used for time control. The time control plan specifically stated this location, but it indicated the food was discarded at the end of the service periods. The time control plan did not define a time period for the service periods and according to the staff, the beginning and ends of the service times could vary.
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Recommendation:
Maintain a written time control plan(s) that ensures compliance with these guidelines on the vessel and make it available for review during inspections. Post a time control plan at each outlet where time control is used. Ensure plan(s): (1) Includes set-up and discard times for each outlet. (2) List refrigeration and hot holding units (compartments and cabinets) on time control (the physical units must also be labeled as such). (3) Describe or show the flow of potentially hazardous food from when last in temperature control to placement in time control and discard.
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Item No.:
20
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Site:
Galley-Pastry
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Violation:
The dough sheeter belt for the grissini machine was made of felt and not easy to clean.
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Recommendation:
Materials used in the construction of multiuse utensils and food contact surfaces of equipment must be: (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 dough sheeter belt.
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Item No.:
22
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Site:
Galley-Pastry Warewashing
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Violation:
There were several pieces of equipment and utensils stacked high above the soiled counter above the undercounter dishwasher and to the left of the pre-wash sink. The equipment was jetting out from the counter and partially blocking the entrance to the clean storage area. Also, there were so many pieces of equipment and utensils it was impairing the worker's ability to fully use the pre-wash sink. Many of the equipment pieces were too big to wash in the undercounter dishwasher. According to staff, these items were being stored here and then were to be moved to the main pot wash area of the main galley. Upon inspection of the soiled area of the main galley pot wash there were already several stacks of large pieces of equipment. The soiled equipment was not in contact with or approaching any clean equipment.
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Recommendation:
Ensure drainboards, utensils, racks, or tables large enough to accommodate all soiled and cleaned items that may accumulate during hours of operation are provided for necessary utensil holding before cleaning and after sanitizing.
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Item No.:
28
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Site:
Galley-Starboard Locker
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Violation:
The outside edges of nine cutting boards stored on a cabinet in this locker were soiled with grease and a black residue and were mixed in with clean and new equipment such as pans, utensils, and lids. All five shelves of the storage cabinet were soiled with dust and food crumbs. Mixers, food processors, a pasta machine, and a toaster were also stored on these soiled shelves. There was another cabinet in this locker that had two large soiled induction heaters with large pieces of food residue throughout their electrical cords. Also, one small induction plate was stored soiled and on top of several soiled extension cords. There were also at least five soiled electrical cords stored on top of several large deep pans. All three shelves for this cabinet were soiled with food debris.
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Recommendation:
Store cleaned equipment and utensils, laundered linens, and single-service and single-use articles: (1) in a clean, dry location; (2) in a location where they are not exposed to splash, dust, or other contamination; (3) at least 150 millimeters (6 inches) above the deck.
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Item No.:
33
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Site:
Other-Pool Grill Locker
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Violation:
This locker was not properly constructed for food or equipment storage. The deckhead was open to a large ventilation pipe and several electrical wires, penetrations, and conduit. The bulkhead was made out of soft insulation, making cleaning very difficult, and was torn in several areas near the deck. Also, there was no coving at the deck/bulkhead juncture. There were several plates, trays of glasses and pitchers, more than 24 oil and vinegar vessels with the oil and vinegar in them, and approximately 40 salt and pepper shakers filled with salt and pepper. A large tube of unprotected plastic wrap was stored in between the deckhead and bulkhead in the back right corner of the locker. There were also three small containers of different types of salt, including Hawaiian salt, smoked salt, and pink Himalayan salt. The equipment and condiments were stored on galvanized shelving that was corroded in several areas.
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Recommendation:
Ensure decks, bulkheads, and deckheads in food preparation, warewashing, pantries, bars, and food and equipment storage areas are constructed and maintained for easy cleaning. Do not use carpet in these areas. Ensure decks, bulkheads, deckheads, and attached equipment in food preparation, warewashing, pantries, and storage areas are cleaned as often as necessary. Ensure decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas are maintained in good repair. Cove all bulkhead/deck, equipment/deck, cabinet/deck, and deck sink coaming/deck junctures (including galleys, pantries, buffets, bars, waiter stations, dining room work counters, provisions, food storage rooms, equipment/utensil storage rooms, and toilet rooms intended for use by galley personnel).
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Item No.:
28
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Site:
Other-Pool Grill Locker
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Violation:
This locker was not properly constructed for food or equipment storage. The deckhead was open to a large ventilation pipe and several electrical wires, penetrations, and conduit. The bulkhead was made out of soft insulation, making cleaning very difficult and was torn in several areas near the deck. Also, there was no coving at the deck/bulkhead juncture. There were several plates, trays of glasses and pitchers, more than 24 oil and vinegar vessels, and approximately 40 salt and pepper shakers. A large tube of unprotected plastic wrap was stored in between the deckhead and bulkhead in the back right corner of the locker. The equipment and condiments were stored on galvanized shelving that was corroded in several areas.
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Recommendation:
Store cleaned equipment and utensils, laundered linens, and single-service and single-use articles: (1) in a clean, dry location; (2) in a location where they are not exposed to splash, dust, or other contamination; (3) at least 150 millimeters (6 inches) above the deck.
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Item No.:
19
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Site:
Other-Pool Grill Locker
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Violation:
This locker was not properly constructed for food or equipment storage. The deckhead was open to a large ventilation pipe and several electrical wires, penetrations, and conduit. There were more than 24 oil and vinegar vessels with the oil and vinegar in them, and approximately 40 salt and pepper shakers filled with salt and pepper. There were also three small containers of different types of salt, including Hawaiian salt, smoked salt, and pink Himalayan salt. The condiments were stored on galvanized shelving that was corroded in several areas.
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Recommendation:
Protect food from contamination by storing the food: (1) Covered or otherwise protected; (2) In a clean, dry location; (3) Where it is not exposed to splash, dust, or other contamination; and (4) At least 15 centimeters (6 inches) above the deck. Do not store foods: (10) In areas not finished in accordance with 7.7.4 and 7.7.5 for food storage areas.
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Item No.:
21
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Site:
Other-Pool Grill Locker
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Violation:
The equipment and condiments were stored on galvanized shelving that was corroded in several areas.
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Recommendation:
Ensure 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.:
28
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Site:
Other-Pool Bar Locker
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Violation:
A box of straws, a plastic bag of straws, a box of drink stirrers, one champagne bucket, and one wine holder were stored among and in between blankets given to guests by staff and on chairs stored in this area. This locker was also not constructed for proper equipment storage.
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Recommendation:
Store cleaned equipment and utensils, laundered linens, and single-service and single-use articles: (1) in a clean, dry location; (2) in a location where they are not exposed to splash, dust, or other contamination; (3) at least 150 millimeters (6 inches) above the deck.
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Item No.:
33
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Site:
Other-Pool Bar Locker
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Violation:
This locker was not constructed for proper equipment storage. The deckhead was open and had ventilation and chilled water pipes. Also, the bulkhead was made of a soft material that was difficult to clean with several penetrations, and there was no coving at the deck/bulkhead juncture.
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Recommendation:
Ensure decks, bulkheads, and deckheads in food preparation, warewashing, pantries, bars, and food and equipment storage areas are constructed and maintained for easy cleaning. Do not use carpet in these areas. Cove all bulkhead/deck, equipment/deck, cabinet/deck, and deck sink coaming/deck junctures (including galleys, pantries, buffets, bars, waiter stations, dining room work counters, provisions, food storage rooms, equipment/utensil storage rooms, and toilet rooms intended for use by galley personnel). Ensure decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas are maintained in good repair.
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Item No.:
16
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Site:
Pantry-Panarama
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Violation:
The undercounter refrigerator #4 was labeled for both time control and as refrigerated food storage for temperature control. According to the time control plan, the undercounter refrigerator was used only for time control.
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Recommendation:
Ensure the undercounter refrigerator is only labeled and used for time control.
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Item No.:
33
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Site:
Other-Panarama Bar Storage Locker
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Violation:
This locker was not properly constructed for food or equipment storage. The deck, and bulkhead were not constructed of an easy to clean material. Also, there were penetrations in the deckhead from electrical wires and conduit. There were more than 50 cans of soda, several bottles of beer, and cans of juice, and a cart full of several trays of clean coffee cups stored in this room.
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Recommendation:
Ensure decks, bulkheads, and deckheads in food preparation, warewashing, pantries, bars, and food and equipment storage areas are constructed and maintained for easy cleaning. Do not use carpet in these areas. Ensure decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas are maintained in good repair.
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Item No.:
20
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Site:
Pantry-Bridge
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Violation:
One slotted fastener remained in the coffee machine on the dispensing head. The fastener was clean and replaced during the inspection. The other slotted fasteners written on the previous inspection had been replaced.
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Recommendation:
Ensure multiuse food-contact surfaces do not have exposed slotted screws, Phillips head screws, or pop rivets.
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Item No.:
33
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Site:
Galley-Hot Galley
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Violation:
Old food debris was noted on the deck in the back right corner under the neutral cabinet at the end of the cook line. Crew cleaned the area while the inspection team was still in the crew galley.
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Recommendation:
Ensure decks in food preparation areas are cleaned as often as necessary.
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Item No.:
36
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Site:
Preparation Room-
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Violation:
The light intensity was less than 50 lux over the handwash sink at the entry to the vegetable preparation area.
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Recommendation:
Ensure 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.
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Item No.:
29
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Site:
Pantry-Captain's Pantry
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Violation:
A sponge was stored on the basin of the handwashing sink.
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Recommendation:
Ensure handwashing facilities are used for no other purpose and are accessible at all times.
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