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Item No.:
08
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Site:
Potable Water-Evaporators
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Violation:
The high-saline discharge drain lines for both evaporators had been modified so that they were no longer effective air gaps. This was corrected immediately.
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Recommendation:
Ensure air gaps are at least twice the diameter of the delivery fixture opening and a minimum of 25 millimeters (1 inch).
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Item No.:
34
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Site:
Pantry-Deck 10
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Violation:
The undercounter dishwash machine was leaking from the back, left corner of the machine and water was pooling on the deck.
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Recommendation:
Ensure a plumbing system in a food area is maintained in good repair.
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Item No.:
29
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Site:
Bar-Patio
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Violation:
The handwash station for the bar was blocked by the pantry door, which was pinned open. The nearest handwash station in the pantry was greater than 25 feet (8 meters) away.
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Recommendation:
Ensure a handwashing facility is within 8 meters (26 feet) of all parts of the area and is not located in an adjacent area that requires passage through a closed door where the user makes hand contact with the door. Ensure handwash sinks are at least 750 millimeters (30 inches) above the deck so that employees do not have to reach excessively to wash their hands.
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Item No.:
33
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Site:
Dining Room-Collonade Outside Waiter Station #5
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Violation:
The deck above the waiter station was a canvas material and not hard or durable. Clean and soiled items were stored at this waiter station.
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Recommendation:
Ensure bulkheads and deckheads have smooth, hard finishes and light colored surfaces. Exception: bars may have decorative surfaces provided that they are easily cleanable.
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Item No.:
33
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Site:
Provisions-Walk-in Coolers
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Violation:
The evaporator fins on coolers including the fresh fruit and the fish freezer were partially covered with ice.
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Recommendation:
Ensure attached equipment in storage areas are maintained in good repair.
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Item No.:
38
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Site:
Provisions-Deck 2 - Passageway Outside Vegetable Preparation
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Violation:
A wet mop was stored in a mop bucket.
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Recommendation:
After use, ensure mops are placed in a position that allows them to air-dry.
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Item No.:
33
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Site:
Provisions-Deck 3 - Dry Stores
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Violation:
Condensate from the bottom of the evaporator drip pans was pooling on the deck below the evaporators.
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Recommendation:
Ensure attached equipment in storage areas are maintained in good repair.
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Item No.:
26
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Site:
Preparation Room-Poultry
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Violation:
Old food soil was found on the blade of a knife next to the plastic handle in the clean knife storage locker.
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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-Poultry
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Violation:
A cutting board in the clean cutting board storage rack was soiled with a grease residue and heavily scored on both sides of the board.
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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.:
20
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Site:
Preparation Room-Poultry
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Violation:
A cutting board in the clean cutting board storage rack was soiled with a grease residue and heavily scored on both sides of the board.
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Recommendation:
Ensure surfaces such as cutting blocks and boards that are subject to scratching and scoring are resurfaced if they no longer can be effectively cleaned and sanitized.
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Item No.:
26
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Site:
Preparation Room-
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Violation:
The plastic food pusher on the vegetable processor had a small amount of food soil on it.
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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.:
37
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Site:
Galley-Deck 3 - Crew Galley
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Violation:
Condensate was noted the inside of the hood over the boiling tilting skillet used for blanching vegetables. No vegetables were being cooked at the time of the inspection of this area, but the condensate was positioned over the open skillet. The ventilation system had a good exhaust, but not enough to accommodate the current operation observed.
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Recommendation:
Ensure all food areas have sufficient ventilation to keep them free of excessive condensation.
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Item No.:
33
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Site:
Galley-Dishwashing
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Violation:
A leak was observed at the outer clean corner of the ventilation hood over the glasswasher. Staff had already reported this problem to engineering and it was determined there was a water leak or condensate drainage problem in the adjacent deckhead. The water was dripping to the scupper in the walking area and did not impact the clean glasses.
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Recommendation:
Ensure water does not leak from the deckhead.
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Item No.:
37
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Site:
Galley-Dishwashing
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Violation:
A heavy amount of condensate was seen above the clean dish landing. Water was also dripping out of ventilation duct above the clean dish exit. Some of the condensate problem may have been the result of the outside of the capture canopy being chilled by an adjacent air conditioning vent.
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Recommendation:
Ensure ventilation hood systems and devices operate effectively to prevent condensate from collecting on the deckheads.
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Item No.:
28
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Site:
Galley-Dishwashing
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Violation:
Condensate from the capture canopy and the vent was observed dripping on the racks of clean dishes as they exited the dishwasher.
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Recommendation:
Protect cleaned utensils so they are not exposed to splash, dust, or other contamination.
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Item No.:
26
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Site:
Galley-Deck 4 - Beverage Stations
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Violation:
The port and starboard beverage station ice machines had an accumulation of sediment in the recirculating water baths
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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.:
38
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Site:
Galley-Deck 4 - Cold Galley
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Violation:
Near the port side cold galley, across from walk-in cooler N.26, a vertical chopper had been marked out of order for a months. The staff reported that this equipment was not needed for current galley operations and no repairs were scheduled.
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Recommendation:
Ensure only articles necessary for the food operation are stored in food preparation areas.
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Item No.:
26
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Site:
Galley-Deck 4 - Hot Galley - Kettle Area
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Violation:
The kettle valve and valve assembly in a previously cleaned kettle was found soiled.
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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.:
32
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Site:
Galley-Deck 4 - Potwashing
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Violation:
Discarded food including egg shells and avocados hulls were found in an open garbage bag in a plastic crate on the deck. These items had been placed here for later discard.
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Recommendation:
Cover receptacles and waste-handling containers when not in continuous use and after they are filled.
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Item No.:
16
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Site:
Galley-Deck 4 - Starboard Beverage Station
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Violation:
The milk cooler for the coffee machine was in the galley time control plan. The individual cooler was not labeled as a time control unit.
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Recommendation:
Ensure time control plan(s): (2) List refrigeration and hot holding units (compartments and cabinets) on time control (the physical units must also be labeled as such).
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Item No.:
16
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Site:
Dining Room-Deck 4 - Main Dining Room
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Violation:
The breakfast menu included cook to order eggs and cold smoked fish dishes, but were not marked with an asterisk as undercooked foods. The menu did include a public health advisory at the bottom.
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Recommendation:
If an animal food such as beef, eggs, fish, lamb, milk, pork, poultry, or shellfish that is raw, undercooked, or not otherwise processed to eliminate pathogens is offered in a ready-to-eat form or as a raw ingredient in another ready-to-eat food, ensure the consumer is informed by way of disclosure using menu advisories, placards, or other easily visible written means of the significantly increased risk to certain especially vulnerable consumers eating such foods in raw or undercooked form. Locate the advisory at the outlets where these types of food are served. Ensure that raw shell egg preparations are not used in uncooked products as described in section 7.3.3.2.3. Ensure that disclosure is made by one of the two following methods: (1) On a sign describing the animal-derived foods (e.g., "oysters on the half-shell," "hamburgers," "steaks," or "eggs"); AND that they can be cooked to order and may be served raw or undercooked; AND a statement indicating that consuming raw or undercooked meats, seafood, shellfish, eggs, milk, poultry may increase your risk for foodborne illness, especially if you have certain medical conditions. Ensure the advisory is posted at the specific station where the food is served raw, undercooked, or cooked to order OR (2) On a menu using an asterisk at the animal-derived foods requiring disclosure and a footnote with a statement indicating that consuming raw or undercooked meats, seafood, shellfish, eggs, milk, or poultry may increase your risk for foodborne illness, especially if you have certain medical conditions.
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