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Item No.:
16
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Site:
Galley-Hot Galley
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Violation:
Several pans of potentially hazardous food on time control on the preparation counter were not labeled with a discard time, including two small bowls of thawed frozen corn, a small bowl of sliced tomatoes in oil, a container of raw meat, a pan of sauted onions, and a bowl of yogurt sauce. Only one large pan of raw meat was labeled with a discard time instead of each food item being individually labeled.
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Recommendation:
Label all potentially hazardous foods on time control on preparation counters with a discard time.
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Item No.:
19
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Site:
Provisions-Beverage Store
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Violation:
A stack of #10 cans, a few bottles of red sauce and two boxes of boxed cereal were on the deck when the inspection team entered the area. Staff were in the process of rearranging these items during the ongoing provisioning.
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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.
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Item No.:
19
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Site:
Provisions-Tea Store
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Violation:
The boxes of tea stored on the bottom shelf of the storage rack were less than 6 inches (150 mm) above the deck. Staff began removing the boxes immediately.
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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.
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Item No.:
19
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Site:
Preparation Room-Potwash
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Violation:
A container of cooked and cooled spinach (or possibly thawed frozen spinach) and a container of at least one dozen eggs were on the deck in the back corner below the soiled storage shelves. An unopened quart container of half and half was on one of the shelves between soiled pots and pans. All of the food items were still cold. The food was removed and immediately discarded.
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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.
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Item No.:
19
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Site:
Provisions-Poultry Freezer
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Violation:
A cleaning brush was stored on a box of frozen juice pulp.
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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.
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Item No.:
19
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Site:
Provisions-Ice Cream Freezer
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Violation:
At least six boxes of frozen food items had a heavy accumulation of ice on the tops of the boxes.
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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.
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Item No.:
19
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Site:
Buffet-Cold Buffet
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Violation:
The cheese plate did not have tongs for the nuts, dried fruit, fresh fruit, or cut cheese pieces. This was corrected immediately. The grapes were displayed large bunches, requiring the consumer to handle the grapes in order to retrieve a smaller serving.
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Recommendation:
Provide food-dispensing utensils for each container displayed at a consumer self-service unit such as a buffet or salad bar. Separate the grapes into smaller bunches so that consumers do not have to separate the large bunch with their hands.
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Item No.:
20
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Site:
Buffet-La Terrazza
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Violation:
The milk frother on the right espresso machine was leaking.
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Recommendation:
Food contact equipment must be maintained in good repair and proper adjustment: (1) Equipment must be maintained in a state of repair and condition that meets the materials, design, construction, and operating specifications of these guidelines; and (2) Cutting or piercing parts of can openers must be kept sharp to minimize the creation of metal fragments that can contaminate food when the container is opened.
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Item No.:
20
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Site:
Pantry-Deck 7 Butler Pantry
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Violation:
The dispensing nozzles of the three-tap water dispenser had what appeared to be a build-up of scale at the ends.
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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.:
21
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Site:
Provisions-Ice Cream Freezer
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Violation:
Two deck stands adjacent to the left bulkhead had a heavy accumulation of ice.
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Recommendation:
Ensure ice does not accumulate on the deck stands.
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Item No.:
26
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Site:
Buffet-La Terrazza
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Violation:
The tip of the milk frother on the previously-cleaned right espresso machine was soiled with a black material. The tip of the milk frother on the previously-cleaned left espresso machine was soiled with a white material.
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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:
Pantry-Deck 7 Butler Pantry
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Violation:
The back, lower, exterior panel of the ice machine was 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.:
28
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Site:
Provisions-Forward Consumables Locker
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Violation:
This room was not designed for the storage of single-use disposable food utensils and equipment. The bulkhead material was soft and absorbent, and the deckhead was open to pipes, cables, and ducts. Three boxes of disposable cups, a box of disposable lids, a few boxes of foil sheets, and several spools of kitchen twine were stored in this room. A similar item was written on the previous inspection.
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Recommendation:
Store food equipment such as single-use, single-service, and disposable items in a room constructed for dry stores standards.
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Item No.:
28
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Site:
Galley-Dry Store Room
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Violation:
Eight plastic squeeze bottles were stored inverted in a plastic container, but water had accumulated around the openings at the tops of the bottles and was not able to drain. The bottles were removed immediately for proper air drying.
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Recommendation:
Store clean equipment and utensils in a self-draining position that allows air drying, and covered or inverted.
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Item No.:
29
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Site:
Bar-Stars
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Violation:
The temperature of the handwashing station only reached 78F after several minutes. The temperature of the handwashing station in the adjacent pantry was over 100F, indicating that there was an issue with the hot water supply to the bar handwashing station.
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Recommendation:
Ensure handwashing sinks are equipped to provide water at a temperature of at least 38C (100F) through a mixing valve or combination faucet. For handwash sinks with electronic sensors, and other types of handwash sinks where the user cannot make temperature adjustments, ensure the temperature provided to the user after the mixing valve does not exceed 49C (120F).
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Item No.:
29
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Site:
Galley-Port Dishwash Area
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Violation:
The handwashing station across from the soiled drop-off was blocked by a trolley of soiled dishes. Other handwashing stations were with 8 meters of this area.
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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.:
30
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Site:
Other-Garbage Room
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Violation:
No soap dispenser, soap, or paper towels were at the handwashing station. This was corrected.
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Recommendation:
Ensure a handwashing facility includes a sink, soap dispenser, single-use towels dispenser, and waste receptacle. Ensure each handwashing facility has a supply of hand-cleansing soap or detergent and a supply of single-service paper towels available.
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Item No.:
33
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Site:
Provisions-Ice Cream Freezer
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Violation:
The left bulkhead and deck below had a heavy accumulation of ice.
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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.
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Item No.:
33
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Site:
Food Service General-Deck Grout
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Violation:
A few areas had missing and recessed deck grout, including: main galley potwash, main galley hot galley, main galley port dishwash area, La Terrazza hot galley, and La Terrazza dishwash area. The vessel had a comprehensive deck grout repair program and several areas had recently been repaired.
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Recommendation:
Ensure 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:
Provisions-Forward Consumables Locker
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Violation:
This room was not designed for the storage of single-use disposable food utensils and equipment. The bulkhead material was soft and absorbent, and the deckhead was open to pipes, cables, and ducts. Three boxes of disposable cups, a box of disposable lids, a few boxes of foil sheets, and several spools of kitchen twine were stored in this room. A similar item was written on the previous inspection.
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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.
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Item No.:
37
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Site:
Buffet-Crew Mess
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Violation:
Condensate had collected on the sneeze shields above the bain marie. The steam on the bain marie was turned down.
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Recommendation:
Ensure condensate does not collect on the sneeze shields.
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Item No.:
38
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Site:
Provisions-Poultry Freezer
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Violation:
A cleaning brush was stored on a box of frozen juice pulp.
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Recommendation:
Ensure maintenance tools such as mops, brooms, and similar items are stored in a designated locker so they do not contaminate food, food-contact surfaces of utensils, and equipment, linens, and single-service and single-use articles.
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Item No.:
40
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Site:
Other-Pool Grill
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Violation:
The door to the pool grill pantry was open. The pool grill was on an open deck and clean items were stored inside the pantry. In addition, the dishwash area in the pantry was in active use while the inspection team was in the area.
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Recommendation:
Protect entry points where pests may enter the food areas.
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