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Item No.:
19
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Site:
Provisions-Deck 3 - Beverage Stores
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Violation:
One open case of wine was noted on the deck.
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Recommendation:
Protect food from contamination by storing the food: (4) At least 15 centimeters (6 inches) above the deck.
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Item No.:
21
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Site:
Buffet-Garden Cafe Beverage Station Near Grill
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Violation:
There was a large hole in the back of the technical compartment below the juice machine.
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Recommendation:
Ensure nonfood-contact surfaces are free of unnecessary crevices, and constructed to allow easy cleaning and to facilitate maintenance.
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Item No.:
22
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Site:
Galley-Deck 6 - Room Service
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Violation:
A heavy grease film was noted on the sanitizing solution in the wiping cloth storage bucket.
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Recommendation:
Ensure the sanitize solutions are maintained clean.
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Item No.:
22
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Site:
Galley-Deck 5 - Crew Mess / Dishwashing
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Violation:
The final rinse section of the dishwasher has two final rinse manifolds. The second manifold was not spraying water from its final rinse nozzles. The manifold was removed and remounted creating a good connection to the hot water supply line and a good spray pattern was restored.
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Recommendation:
Maintain warewashing equipment in good repair and proper adjustment, including: (1) warewashing equipment is maintained in a state of repair and condition that meets the standards of the materials, design, and construction of these guidelines.
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Item No.:
22
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Site:
Galley-Deck 5 - Crew Mess / Dishwashing
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Violation:
A soiled plastic bin was stored on the deck at the soiled end of the dishwashing machine. Two large soiled white serving bowls were stacked on the top of the dishwashing machine.
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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.:
22
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Site:
Galley-Deck 6 - Dishwashing
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Violation:
The second manifold in the final rinse section did not have a fan pattern from any of the nozzles after the first one. The stream of water was straight down from the nozzle and steam could be heard coming from the nozzles. The final rinse gauge indicated the water temperature ranged from 197 - 207F in the pipe rather than a maximum permitted temperature of 194F.
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Recommendation:
Maintain warewashing equipment in good repair and proper adjustment, including: (1) warewashing equipment is maintained in a state of repair and condition that meets the standards of the materials, design, and construction of these guidelines.
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Item No.:
22
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Site:
Galley-Garden Cafe Dishwash Area
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Violation:
The water from the final rinse spray nozzles on the in-use flight-type dishwash machine was in thin streams and did not form an effective spray pattern. The machine was immediately closed for repairs.
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Recommendation:
Maintain warewashing equipment in good repair and proper adjustment, including: (1) warewashing equipment is maintained in a state of repair and condition that meets the standards of the materials, design, and construction of these guidelines.
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Item No.:
22
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Site:
Galley-Garden Cafe Dishwash Area
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Violation:
The final rinse temperature gauge on the in-use flight-type dishwash machine read above 200F, but the temperature of at the utensil surface was 162F, indicating that the gauge was incorrect.
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Recommendation:
Maintain warewashing equipment in good repair and proper adjustment, including: (2) water pressure and water temperature-measuring devices are maintained in good repair and accurate within the intended range of use.
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Item No.:
26
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Site:
Galley-Deck 6 - Summer Palace Beverage Station
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Violation:
Old milk residue was found in a previously cleaned milk dispensing unit tube of a cappuccino machine. The stainless steel pan where the milk tube started had been already cleaned.
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Recommendation:
Ensure 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-Deck 6 - Summer Palace Beverage Station
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Violation:
The upper manifold water tube of the ice machine was entirely covered with pink mold film in the water flow to the cuber. The unit was taken out of service and cleaned.
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Recommendation:
Ensure 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-Deck 6 - Soup / Sauce Station
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Violation:
The upper steam relief valve on a previously cleaned tilting pan top had not been disassembled for cleaning. Old food soil was found on the inside of the valve unit.
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Recommendation:
If washing in sink compartments or a warewashing machine is impractical, ensure washing is done by using alternative manual warewashing equipment in accordance with the following procedures: (1) equipment is disassembled as necessary to allow access of the detergent solution to all parts; and (3) equipment is washed.
Ensure 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:
Buffet-Deck 5 - Crew Mess
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Violation:
Four previously cleaned plates and one rice bowl on the buffet line for crew members had dried food soil on them. Soiled silverware was also found in the crew mess line utensil dispensing bin. All plates and bowls were removed immediately for re-washing.
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Recommendation:
Ensure 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 4 - Vegetable
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Violation:
Old food soil was noted on the large vegetable slicer chutes stored in the clean area particularly below the nuts on the interior of the chutes. Vegetable processor parts stored in the clean area had large dried vegetable particles on them. These parts were sent for rewashing.
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Recommendation:
Ensure 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 4 - Butcher
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Violation:
A red cutting board had a heavy grease film on it. The cutting board was sent for rewashing.
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Recommendation:
Ensure 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-Deck 6 - Bistro
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Violation:
Food soil was found on the drain valve of a previously cleaned steam kettle.
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Recommendation:
Ensure 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-Java Bar Pantry
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Violation:
Two spots of mold were found on the water manifold in the pantry ice machine. The ice machine was immediately cleaned by staff.
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Recommendation:
Ensure 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 3 - Buffet Prep
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Violation:
Old food soil was noted in pans in the clean storage area. The pans were removed for rewashing.
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Recommendation:
Ensure 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-Topsiders
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Violation:
The bottom of the two-door oven was wrapped in plastic wrap and the wrap was soiled with a film of grease. The plastic wrap was removed immediately.
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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.:
27
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Site:
Buffet-Garden Cafe Beverage Station Near Grill
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Violation:
The large hole in the back of the technical compartment below the juice machine was heavily soiled with dust.
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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.:
31
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Site:
Provisions-Deck 3 - Beverage Corridor
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Violation:
A green blue liquid in a single service coffee cup was found in a fire hose rack. It was similar to the liquid soap in a nearby handsink soap dispenser.
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Recommendation:
Ensure working containers used for storing poisonous or toxic materials such as cleaners and sanitizers taken from bulk supplies are clearly and individually identified with the common name of the material. Store poisonous or toxic materials used in the cleaning and maintenance of food areas in a cleaning materials locker so they cannot contaminate food, equipment, utensils, linens, and single-service and single-use articles. Additionally, ensure that food containers are not used to store, transport, or dispense cleanser, chemicals, or poisonous or toxic materials.
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Item No.:
33
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Site:
Preparation Room-Deck 3 - Buffet Prep
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Violation:
The walk-in cooler deckhead had a center seam that was dripping moisture below to the deck along the walk way. No food was being contaminated during this inspection.
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Recommendation:
Ensure deckheads in food storage areas are constructed and maintained for easy cleaning. Protect food from contamination by storing the food: (2) In a dry location; and (3) Where it is not exposed to splash or other contamination.
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Item No.:
33
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Site:
Galley-La Cucina Pizza Counter
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Violation:
The grout on the newly-replaced bulkhead tiles was rough along the top of the frame for the rolling shutter door.
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Recommendation:
Ensure bulkheads in food preparationareas are constructed and maintained for easy cleaning.
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Item No.:
33
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Site:
Galley-La Cucina Pizza Counter
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Violation:
There was a gap around the handwashing station drain pipe where it penetrated the deck.
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Recommendation:
Ensure bulkheads in food preparation areas are maintained for easy cleaning.
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Item No.:
33
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Site:
Buffet-Great Outdoors Grill Area
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Violation:
The profile plate for the left water line bulkhead penetration below the pasta boilers was loose.
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Recommendation:
Ensure bulkheads in food preparation areas are maintained in good repair.
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Item No.:
36
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Site:
Dining Room-Cagney's
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Violation:
The light intensity at the front of the waiter stations could not be raised to 220 lux for cleaning. This was written on the previous inspection and new light fixtures had been ordered.
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Recommendation:
Ensure the light intensity is at least 110 lux (10 foot candles) at handwashing stations in bars. In bars and dining room waiter stations, provide 220 lux (20 foot candles) light intensity during cleaning operations.
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Item No.:
36
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Site:
Galley-Garden Cafe Hot Galley
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Violation:
The light intensity behind the ovens was less than 110 lux. This was written on the previous inspection and new light fixtures had been ordered.
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Recommendation:
Ensure the light intensity is at least 110 lux (10 foot candles) behind and around mounted equipment, including counter-mounted equipment.
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Item No.:
36
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Site:
Galley-La Cucina Pizza Counter
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Violation:
The light intensity around and behind the pizza oven was less than 110 lux. This was written on the previous inspection and new light fixtures had been ordered.
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Recommendation:
Ensure the light intensity is at least 110 lux (10 foot candles) behind and around mounted equipment, including counter-mounted equipment.
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Item No.:
36
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Site:
Buffet-Garden Cafe Center Station
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Violation:
The light intensity on the passenger and worker sides of the fruit and dessert stations was less than 220 lux. This was written on the previous inspection and new light fixtures had been ordered.
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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 consumer self-service areas.
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Item No.:
36
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Site:
Galley-Deck 5 - Crew Mess / Hot Galley
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Violation:
Light level was less than 110 lux around and behind combination steam ovens 201 and 202 and deck oven 258. Light improvement plan being followed and improvements noted in other areas of the galleys. New lights to complete the installation were ordered on June 13 and due for delivery this month.
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Recommendation:
Ensure the light intensity is at least 110 lux (10 foot candles) behind and around mounted equipment, including counter-mounted equipment.
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Item No.:
37
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Site:
Galley-Deck 5 - Crew Mess / Dishwashing
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Violation:
Heavy condensate was noted on the bulkhead adjacent to the soiled end of the dishwashing machine. The ventilation fan was working, but the draw of the hood was not strong enough to capture all of the steam coming from this opening of the machine.
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Recommendation:
Ensure ventilation hood systems and devices are sufficient in number and capacity to prevent condensation from collecting on bulkheads. Ensure all warewashing rooms have sufficient ventilation to keep them free of excessive condensation. Ensure ventilation hood systems and devices operate effectively to prevent condensate from collecting on the bulkheads by equipment located under them.
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Item No.:
39
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Site:
Galley-Deck 6 - Indigo Dining Room Dishwashing Area
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Violation:
Over live10 small flies was noted around the pulper in the closed dishwashing area. Heavy food soil was noted in the prewash drain area where the flies were found.
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Recommendation:
Effectively control the presence of insects to minimize their presence in the food warewashing areas aboard a vessel. Ensure attached equipment in warewashing areas are cleaned as often as necessary.
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