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Item No.:
20
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Site:
Pantry-Vegetable Preperation
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Violation:
A green cutting board was scored deeply and difficult to clean.
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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, or discarded if they are not capable of being resurfaced.
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Item No.:
26
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Site:
Galley-Qsine
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Violation:
Food debris was found on a previously cleaned deep fat fryer.
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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-Platewash
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Violation:
Five previously cleaned plates had a greasy fingerprint on the food contact side of the plate. Two additional plates had food residue on the exterior surface.
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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-Dishwash
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Violation:
A previously cleaned dinner plate had what appeared to be dried egg encrusted on the food contact side.
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Recommendation:
Ensure food only contacts surfaces of equipment and utensils that are cleaned and sanitized. Ensure food contact surfaces of equipment and utensils are clean to sight and touch.
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Item No.:
29
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Site:
Galley-Aqua Spa
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Violation:
The water in two handwash sinks measured 129F and 125F.
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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-Bistro on 5
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Violation:
The water in the handwash sink measured 130F.
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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.:
30
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Site:
Pantry-Lido Mini
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Violation:
The sink of handwash station was soiled with a black crusty substance similar to that under a cooking pan and contained scrambled egg residue.
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Recommendation:
Keep handwashing facilities clean.
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Item No.:
37
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Site:
Galley-Dishwash
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Violation:
A large amount of condensate was noted deckhead on the dirty end of the platewash machine.
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Recommendation:
Ensure ventilation hood systems and devices are sufficient in number and capacity to prevent grease or condensation from collecting on bulkheads and deckheads. Ensure ventilation hood systems and devices operate effectively to prevent grease and condensate from collecting on the bulkheads and deckheads and remove contaminants generated by equipment located under them.
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Item No.:
37
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Site:
Galley-Glasswash
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Violation:
The deckhead above the dirty end of the glasswasher had large amount of condensate on it.
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Recommendation:
Ensure ventilation hood systems and devices operate effectively to prevent condensate from collecting on the bulkheads and deckheads and remove contaminants generated by equipment located under them.
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Item No.:
39
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Site:
Pantry-Sunset
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Violation:
A small fly was on the bulkhead.
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Recommendation:
Effectively control the presence of insects, rodents, and other pests to minimize their presence in the food storage, preparation, and service areas and warewashing and utensil storage areas aboard a vessel.
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