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Item No.:
08
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Site:
Potable Water-Medical Center
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Violation:
The potable water lines for the dialysis connection were not striped to indicate potable water. During the inspection this was corrected.
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Recommendation:
Stripe or paint potable water lines either in accordance with ISO 14726 (blue/green/blue) or blue only. Stripe or paint these lines at 5 meters (15 feet) intervals and on each side of partitions, decks, and bulkheads, except where decor would be marred by such markings, including potable water supply lines in technical lockers.
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Item No.:
08
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Site:
Potable Water-Reflection Suite and Signature Suites
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Violation:
The list of backflow preventers stated a DIN DVGW was installed on the hose for the whirlpool spa inside the toilet room. Upon inspection, a Watts N9 was installed. The list was last updated in September 2015.
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Recommendation:
Update the list of backflow preventers to indicate the correct device installed.
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Item No.:
12
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Site:
Galley-Blu Hot Galley
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|
Violation:
The crew member cleaning the flat grill was sweating profusely and sweat was observed dripping from his face while he was scrubbing the flat grill with soap and water.
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Recommendation:
Ensure crew members do not sweat profusely during cleaning operations.
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Item No.:
13
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Site:
Galley-Blu Hot Galley
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|
Violation:
The crew member cleaning the flat grill was sweating profusely and sweat was observed dripping from his face while he was scrubbing the flat grill with soap and water. Although there were several managers in the area, the crew member only stopped working when the inspector advised.
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|
Recommendation:
Because of the risks for foodborne illness inherent to the food operation, ensure the supervisor or person in charge of food operations on the vessel demonstrates to VSP - during inspections and on request - knowledge of foodborne disease prevention, application of the Hazard Analysis Critical Point principles, and the food-safety guidelines in this manual. Ensure that the person in charge demonstrates this knowledge: (1) By compliance with these guidelines.
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Item No.:
13
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Site:
Galley-Qsine/Tuscan
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|
Violation:
Several raw animal products and ready-to-eat products were stored improperly in the freezer. Three trays of raw ground beef and lamb were stored above two trays with raw fish products, some commercially processed and some not. The trays of fish products included an open bag of lobster tails, raw shrimp, a package of raw scallops, plastic film-wrapped cucumber jelly, plastic-film wrapped wonton wrappers, a package of spring rolls, a plastic container of shellstock with the lid partially opened, and containers of masago and salmon roe. In addition, a plastic film-wrapped beef tenderloin for carpaccio was stored on the same tray with chorizo sausage. When the inspector asked the chef in charge of the area about the cooking temperature of the ground lamb, he answered 140F, 145F and then 155F. When the inspector asked the chef the cooking temperature of fish products, he answered 140F and then 145F.
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|
Recommendation:
Because of the risks for foodborne illness inherent to the food operation, ensure the supervisor or person in charge of food operations on the vessel demonstrates to VSP - during inspections and on request - knowledge of foodborne disease prevention, application of the Hazard Analysis Critical Point principles, and the food-safety guidelines in this manual. Ensure that the person in charge demonstrates this knowledge: (1) By compliance with these guidelines.
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Item No.:
13
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|
Site:
Galley-Deck 3 Hot Galley
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|
Violation:
According to the food employee that made the hollandaise sauce, raw shell eggs were used. The sauce was being served during breakfast.
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|
Recommendation:
Ensure the supervisor or person in charge of food operations on the vessel monitors that: (1) Food operations are not conducted in a room used as living or sleeping quarters; (2) Persons unnecessary to the food operation are not allowed in the food preparation, food storage, or warewashing areas. (3) Employees and other persons such as delivery and maintenance persons and pesticide applicators entering the food preparation, food storage, or warewashing areas comply with the guidelines in this manual; (4) Food employees are effectively cleaning their hands; (5) Employees are observing foods as they are received to determine that they are from approved sources, delivered at the required temperatures, protected from contamination, unadulterated, and accurately presented; (6) Employees are properly cooking potentially hazardous food, being particularly careful in cooking foods known to cause severe foodborne illness and death, such as eggs and comminuted meats; (7) Employees are using proper methods to rapidly cool potentially hazardous foods that are not held hot or are not for consumption within 4 hours; (8) Consumers who order raw or partially cooked ready-to-eat foods of animal origin are informed that the food is not cooked sufficiently to ensure its safety; (9) Employees are properly sanitizing cleaned multiuse equipment and utensils before they are reused; (10) Consumers are notified that clean tableware is to be used when they return to self-service areas such as salad bars and buffets; (11) Employees are preventing cross-contamination of ready-to-eat food with bare hands by properly using suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment; (12) Employees are properly trained in food safety, including food allergy awareness, as it relates to their assigned duties; (13) Food employees are informed of their responsibility to report to the supervisor or person in charge information about their health and activities as they relate to diseases that are transmissible through food.
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Item No.:
13
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|
Site:
Galley-Deck 12 Ocean View Cafe Hot Galley
|
|
Violation:
The soap at the handwash station across from the tilting braising pans had been watered down. The soap dispenser was filled to the top with a light see-through green colored liquid that poured out of the container very easily, while the soap in the other handwash stations was a thick, opaque blue-green color. When the inspector pumped the soap into her hands, it did not lather or feel as if it had any surfactant quality at all.
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|
Recommendation:
Because of the risks for foodborne illness inherent to the food operation, ensure the supervisor or person in charge of food operations on the vessel demonstrates to VSP - during inspections and on request - knowledge of foodborne disease prevention, application of the Hazard Analysis Critical Point principles, and the food-safety guidelines in this manual. Ensure that the person in charge demonstrates this knowledge: (1) By compliance with these guidelines.
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Item No.:
13
|
|
Site:
Other-The Porch
|
|
Violation:
Seven previously-cleaned nonstick coated sauce pans stored on the counter were heavily scratched and scored on the bottoms of the pans. In addition, the nonstick coating was peeling from the edges of every pan, the nonstick coating was peeling from on the bottom of several pans, and the nonstick coating was bubbled on the bottom of at least three pans. The pans were removed to be discarded.
|
|
Recommendation:
Because of the risks for foodborne illness inherent to the food operation, ensure the supervisor or person in charge of food operations on the vessel demonstrates to VSP - during inspections and on request - knowledge of foodborne disease prevention, application of the Hazard Analysis Critical Point principles, and the food-safety guidelines in this manual. Ensure that the person in charge demonstrates this knowledge: (1) By compliance with these guidelines.
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Item No.:
13
|
|
Site:
Galley-Deck 3 Omelet Station
|
|
Violation:
The crew member at the omelet station was making omelets with both pasteurized eggs and raw shell eggs. When asked about the procedure between making an omelet with pasteurized eggs or raw shell eggs, the crew member did not mention that a final cooking temperature for the omelet made with raw shell eggs was taken. When asked later about the cooking temperature for raw eggs, the crew member stated the final cooking temperature was above 140F.
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|
Recommendation:
Ensure the supervisor or person in charge of food operations on the vessel monitors that: (1) Food operations are not conducted in a room used as living or sleeping quarters; (2) Persons unnecessary to the food operation are not allowed in the food preparation, food storage, or warewashing areas. (3) Employees and other persons such as delivery and maintenance persons and pesticide applicators entering the food preparation, food storage, or warewashing areas comply with the guidelines in this manual; (4) Food employees are effectively cleaning their hands; (5) Employees are observing foods as they are received to determine that they are from approved sources, delivered at the required temperatures, protected from contamination, unadulterated, and accurately presented; (6) Employees are properly cooking potentially hazardous food, being particularly careful in cooking foods known to cause severe foodborne illness and death, such as eggs and comminuted meats; (7) Employees are using proper methods to rapidly cool potentially hazardous foods that are not held hot or are not for consumption within 4 hours; (8) Consumers who order raw or partially cooked ready-to-eat foods of animal origin are informed that the food is not cooked sufficiently to ensure its safety; (9) Employees are properly sanitizing cleaned multiuse equipment and utensils before they are reused; (10) Consumers are notified that clean tableware is to be used when they return to self-service areas such as salad bars and buffets; (11) Employees are preventing cross-contamination of ready-to-eat food with bare hands by properly using suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment; (12) Employees are properly trained in food safety, including food allergy awareness, as it relates to their assigned duties; (13) Food employees are informed of their responsibility to report to the supervisor or person in charge information about their health and activities as they relate to diseases that are transmissible through food.
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Item No.:
16
|
|
Site:
Galley-Deck 3 Hot Galley
|
|
Violation:
The time control discard labels for the hotel pans of waffle batter and pancake batter on the back preparation counter were affixed to the adjacent bulkhead and not the individual hotel pans.
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|
Recommendation:
If time only-rather than time in conjunction with temperature-is used as the public health control for a working supply of potentially hazardous food before cooking, or for ready-to-eat potentially hazardous food that is displayed or held for service for immediate consumption, ensure the food (1) Has an initial temperature of 5C (41F) or less or 57C (135F) or greater before placement on time control. (2) Is not be placed on temperature control again. (3) Is marked or otherwise identified to indicate the time 4 hours past the point in time when the food is removed from temperature control (if the time between service set-up and closing is greater than 4 hours. and (4) Is discarded within 4 hours of placement on time control.
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Item No.:
16
|
|
Site:
Galley-Deck 3 Roast Station
|
|
Violation:
A large hotel pan of pancake batter was stored in the walk-in refrigerator with an internal temperature of 45F when checked by the inspector at 09:30a. According to the cooling log, the pancake batter was at 36F when it was taken out of the blast chiller at 06:10a the morning of the inspection. The pancake batter was divided up into two smaller hotel pans and placed back into the blast chiller until the temperature reached 41F. The temperature was verified by the inspector.
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|
Recommendation:
Ensure potentially hazardous food is received in compliance with laws allowing a temperature above 5C (41F) during shipment from the supplier is cooled within 4 hours to 5C (41F) or less.
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|
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Item No.:
18
|
|
Site:
Galley-Deck 3 Hot Galley
|
|
Violation:
According to the food employee that made the hollandaise sauce, raw shell eggs were used. The sauce was being served during breakfast.
|
|
Recommendation:
Substitute pasteurized eggs or egg products for raw shell eggs in the preparation of foods such as Caesar salad, hollandaise, or barnaise sauce, mayonnaise, eggnog, ice cream, and egg-fortified beverages or dessert items that are not cooked.
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Item No.:
18
|
|
Site:
Galley-Qsine/Tuscan
|
|
Violation:
Several raw animal products and ready-to-eat products were stored improperly in the freezer. Three trays of raw ground beef and lamb were stored above two trays with raw fish products, some commercially processed and some not. The trays of fish products included an open bag of lobster tails, raw shrimp, a package of raw scallops, plastic film-wrapped cucumber jelly, plastic-film wrapped wonton wrappers, a package of spring rolls, a plastic container of shellstock with the lid partially opened, and containers of masago and salmon roe. In addition, a plastic film-wrapped beef tenderloin for carpaccio was stored on the same tray with chorizo sausage. When the inspector asked the chef in charge of the area about the cooking temperature of the ground lamb, he answered 140F, 145F and then 155F. When the inspector asked the chef the cooking temperature of fish products, he answered 140F and then 145F.
|
|
Recommendation:
Protect food from cross-contamination or other sources of contamination by the following methods: (1) Physically separating raw animal foods during storage, preparation, holding, and display from raw ready-to-eat food so that products do not physically touch and so that one product does not drip into another. (2) Separating types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry-except when combined as ingredients-during storage, preparation, holding, and display by using separate equipment for each type, or by arranging each type of food in equipment so that cross-contamination of one type with another is prevented, or by preparing each type of food at different times or in separate areas. (3) Cleaning and sanitizing equipment and utensils. (4) Storing the food in packages, covered containers, or wrappings. (5) Cleaning visible soil on hermetically sealed containers of food before opening. (6) Protecting food containers that are received packaged together in a case or overwrap from cuts when the case or overwrap is opened. (7) Separating damaged, spoiled, or recalled food being held on the vessel. (8) Separating unwashed fruits and vegetables from ready-to-eat food.
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Item No.:
19
|
|
Site:
Buffet-Aqua Spa Cafe
|
|
Violation:
Three glass containers of breadsticks (ficelle) out for self-service under a sneeze shield were positioned so that to access the back container, the users would have to reach over the front two containers, potentially contacting the breadsticks in the front two containers with their arms or clothing. In addition, the salad bar items out for self-service under a sneeze shield were arranged in rows of five bowls across and three bowls deep. In order to access the third row of bowls, the users would have to reach over the front two rows of bowls, potentially contacting the food items in the front two rows with their arms or clothing.
|
|
Recommendation:
Ensure food items are positioned so that they are not contaminated when the consumer serves themselves.
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Item No.:
19
|
|
Site:
Provisions-Wine and Liquor Room
|
|
Violation:
A crew member's work shirt was stored over wine bottles on the top shelf.
|
|
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.:
20
|
|
Site:
Galley-Blu Potwash
|
|
Violation:
Eight previously-cleaned nonstick coated sauce pans stored on soiled overshelf were heavily scratched and scored on the bottoms of the pans. In addition, the nonstick coating was peeling from the edges of every pan. The pans were removed to be discarded.
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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. Ensure multiuse food-contact surfaces are: (1) Smooth; (2) Free of breaks, open seams greater than 0.8 mm (1/32 inch), cracks, chips, inclusions, pits, and similar imperfections; (3) Free of sharp internal angles, corners, and crevices; (4) Finished to have smooth welds and joints; and (5) Accessible for cleaning and inspection by one of the following methods without being disassembled, by disassembling without the use of tools, or by easy disassembling with the use of handheld tools commonly available to maintenance and cleaning personnel. Use only low profile, nonslotted, noncorroding, and easy-to-clean fasteners on food-contact surfaces and in splash zones. Prohibit the use of exposed slotted screws, Phillips head screws, or pop rivets in these areas. 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. Maintain utensils and temperature measuring devices in good repair and proper adjustment: (1) Utensils must be maintained in a state of repair or condition that meets the materials, design, and construction specifications of these guidelines, or the utensils must be discarded; (2) food temperature measuring devices must be calibrated in accordance with the manufacturer's specifications to ensure accuracy.
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Item No.:
20
|
|
Site:
Other-The Porch
|
|
Violation:
Seven previously-cleaned nonstick coated sauce pans stored on the counter were heavily scratched and scored on the bottoms of the pans. In addition, the nonstick coating was peeling from the edges of every pan, the nonstick coating was peeling from on the bottom of several pans, and the nonstick coating was bubbled on the bottom of at least three pans. The pans were removed to be discarded.
|
|
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. Ensure multiuse food-contact surfaces are: (1) Smooth; (2) Free of breaks, open seams greater than 0.8 mm (1/32 inch), cracks, chips, inclusions, pits, and similar imperfections; (3) Free of sharp internal angles, corners, and crevices; (4) Finished to have smooth welds and joints; and (5) Accessible for cleaning and inspection by one of the following methods without being disassembled, by disassembling without the use of tools, or by easy disassembling with the use of handheld tools commonly available to maintenance and cleaning personnel. Use only low profile, nonslotted, noncorroding, and easy-to-clean fasteners on food-contact surfaces and in splash zones. Prohibit the use of exposed slotted screws, Phillips head screws, or pop rivets in these areas. 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. Maintain utensils and temperature measuring devices in good repair and proper adjustment: (1) Utensils must be maintained in a state of repair or condition that meets the materials, design, and construction specifications of these guidelines, or the utensils must be discarded; (2) food temperature measuring devices must be calibrated in accordance with the manufacturer's specifications to ensure accuracy.
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Item No.:
20
|
|
Site:
Galley-Deck 12 Ocean View Cafe Hot Galley
|
|
Violation:
There were four slotted fasteners around the light box inside the combination oven next to the steam kettles.
|
|
Recommendation:
Use only low profile, nonslotted, noncorroding, and easy-to-clean fasteners on food-contact surfaces and in splash zones. Prohibit the use of exposed slotted screws, Phillips head screws, or pop rivets in these areas.
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|
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Item No.:
21
|
|
Site:
Buffet-Ocean View Cafe Starboard Beverage Station
|
|
Violation:
In the technical space below the right coffee dispensers, water was pooled on the bottom of the technical compartment from a leak.
|
|
Recommendation:
Ensure water does not pool in the bottom of the technical compartment.
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|
|
Item No.:
21
|
|
Site:
Galley-Deck 4 Bakery
|
|
Violation:
The removable bread crumb catch try under the automatic bread slicer was cracked in multiple areas.
|
|
Recommendation:
Ensure nonfood-contact surfaces are free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance.
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|
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Item No.:
22
|
|
Site:
Galley-Deck 4 Pot Wash
|
|
Violation:
The second from the left upper spray nozzle on the final rinse spray arm in the conveyer belt pot wash machine was partially blocked resulting in an ineffective spray pattern.
|
|
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; (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.:
24
|
|
Site:
Galley-Blu Hot Galley
|
|
Violation:
The concentration of the solution in the sanitizing bucket was less than 50 ppm. The three-bucket system was in active use during the inspection by a crew member cleaning the flat grill.
|
|
Recommendation:
Ensure sanitizing solutions are used with the following concentrations: (1) A chlorine solution with a concentration between 50 mg/L (ppm) and 200 mg/L (ppm); (2) An iodine solution with a pH of 5.0 or less or a pH no higher than the level for which the manufacturer specifies the solution is effective AND a concentration between 12.5 mg/L (ppm) and 25 mg/L (ppm); (3) A quaternary ammonium compound solution with a concentration as specified in 40 CFR 180.940 Sanitizing Solutions AND as indicated by the manufacturer's use directions included in the labeling. If another solution concentration or temperature of a chlorine, iodine, or quaternary ammonium compound is used, demonstrate to VSP that the solution achieves sanitization and the use of the solution is approved. If a chemical sanitizer other than a chlorine, iodine, or quaternary ammonium compound is used, ensure it is applied in accordance with the manufacturer's use directions included in the labeling.
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Item No.:
25
|
|
Site:
Bar-Il Secondo al Bacio
|
|
Violation:
A wiping cloth was draped over the edge of the sanitizing bucket.
|
|
Recommendation:
Restrict wiping cloths to the following: (1) Cloths used for wiping food spills are used for no other purpose; (2) Cloths used for wiping food spills are dry and used for wiping food spills from tableware and single service articles or wet and cleaned, stored in a chemical sanitizer, and used for wiping spills from food-contact and nonfood-contact surfaces of equipment; (3) Dry or wet cloths used with raw animal foods are kept separate from cloths used for other purposes. Wet cloths used with raw animal foods must be kept in a separate sanitizing solution; (4) Wet wiping cloths used with a freshly made sanitizing solution and dry wiping cloths are free of food debris and visible soil.
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Item No.:
25
|
|
Site:
Pantry-Michael's Club
|
|
Violation:
Two wiping cloths were stored wet and folded in the cleaning locker. These cloths were the same type as used in the sanitizing buckets.
|
|
Recommendation:
Restrict wiping cloths to the following: (1) Cloths used for wiping food spills are used for no other purpose; (2) Cloths used for wiping food spills are dry and used for wiping food spills from tableware and single service articles or wet and cleaned, stored in a chemical sanitizer, and used for wiping spills from food-contact and nonfood-contact surfaces of equipment; (3) Dry or wet cloths used with raw animal foods are kept separate from cloths used for other purposes. Wet cloths used with raw animal foods must be kept in a separate sanitizing solution; (4) Wet wiping cloths used with a freshly made sanitizing solution and dry wiping cloths are free of food debris and visible soil.
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|
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Item No.:
25
|
|
Site:
Bar-Passport
|
|
Violation:
A wet wiping cloth was stored on the rim of the sanitizing bucket.
|
|
Recommendation:
Restrict wiping cloths to the following: (1) Cloths used for wiping food spills are used for no other purpose; (2) Cloths used for wiping food spills are dry and used for wiping food spills from tableware and single service articles or wet and cleaned, stored in a chemical sanitizer, and used for wiping spills from food-contact and nonfood-contact surfaces of equipment; (3) Dry or wet cloths used with raw animal foods are kept separate from cloths used for other purposes. Wet cloths used with raw animal foods must be kept in a separate sanitizing solution; (4) Wet wiping cloths used with a freshly made sanitizing solution and dry wiping cloths are free of food debris and visible soil.
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|
Item No.:
25
|
|
Site:
Preparation Room-Fish
|
|
Violation:
A wet wiping cloth was stored on the rim of the sanitizing bucket.
|
|
Recommendation:
Restrict wiping cloths to the following: (1) Cloths used for wiping food spills are used for no other purpose; (2) Cloths used for wiping food spills are dry and used for wiping food spills from tableware and single service articles or wet and cleaned, stored in a chemical sanitizer, and used for wiping spills from food-contact and nonfood-contact surfaces of equipment; (3) Dry or wet cloths used with raw animal foods are kept separate from cloths used for other purposes. Wet cloths used with raw animal foods must be kept in a separate sanitizing solution; (4) Wet wiping cloths used with a freshly made sanitizing solution and dry wiping cloths are free of food debris and visible soil.
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|
Item No.:
26
|
|
Site:
Galley-Deck 3 Cold Pantry
|
|
Violation:
The recessed ledge on the backplate of the previously cleaned deli slicer was slightly soiled with food residue.
|
|
Recommendation:
Ensure food contact surfaces of equipment and utensils are clean to sight and touch.
|
|
|
Item No.:
26
|
|
Site:
Galley-Ocean View Cafe Scullery
|
|
Violation:
Five serving bowls on the clean storage rack were soiled.
|
|
Recommendation:
Ensure food contact surfaces of equipment and utensils are clean to sight and touch.
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|
|
Item No.:
26
|
|
Site:
Galley-Blu
|
|
Violation:
The recessed ledge on the backplate of the previously-cleaned deli sliced was soiled with dried food debris.
|
|
Recommendation:
Ensure food contact surfaces of equipment and utensils are clean to sight and touch.
|
|
|
Item No.:
26
|
|
Site:
Other-The Porch
|
|
Violation:
Seven previously-cleaned nonstick coated sauce pans stored on the counter were heavily scratched and scored on the bottoms of the pans. In addition, the nonstick coating was peeling from the edges of every pan, the nonstick coating was peeling from on the bottom of several pans, and the nonstick coating was bubbled on the bottom of at least three pans. The pans were removed to be discarded.
|
|
Recommendation:
Ensure food contact surfaces of equipment and utensils are clean to sight and touch. Ensure food-contact surfaces of cooking equipment and pans are kept free of encrusted grease deposits and other soil accumulations.
|
|
|
Item No.:
26
|
|
Site:
Galley-Blu Potwash
|
|
Violation:
Eight previously-cleaned nonstick coated sauce pans stored on soiled overshelf were heavily scratched and scored on the bottoms of the pans. In addition, the nonstick coating was peeling from the edges of every pan. The pans were removed to be discarded.
|
|
Recommendation:
Ensure food contact surfaces of equipment and utensils are clean to sight and touch. Ensure food-contact surfaces of cooking equipment and pans are kept free of encrusted grease deposits and other soil accumulations.
|
|
|
Item No.:
27
|
|
Site:
Galley-Blu
|
|
Violation:
On the double-stack toaster, the top ledges of the bottom toaster were soiled.
|
|
Recommendation:
Ensure nonfood-contact surfaces of equipment are kept free of an accumulation of dust, dirt, food residue, and other debris.
|
|
|
Item No.:
27
|
|
Site:
Bar-Michael's Club
|
|
Violation:
The landing tray of the espresso pod dispenser was soiled with dust in the back corners.
|
|
Recommendation:
Ensure nonfood-contact surfaces of equipment are kept free of an accumulation of dust, dirt, food residue, and other debris.
|
|
|
Item No.:
27
|
|
Site:
Galley-Deck 4 Special Order
|
|
Violation:
The underside of the half flat, half grooved grill was soiled with dried grease residue. This area had not been in operation during the inspection and was cleaned the previous night.
|
|
Recommendation:
Ensure nonfood-contact surfaces of equipment are kept free of an accumulation of dust, dirt, food residue, and other debris.
|
|
|
Item No.:
27
|
|
Site:
Galley-Deck 4 Hot Galley
|
|
Violation:
The underside of the flat grill was soiled with dried and sticky grease residue. This area had not been in operation during the inspection and was cleaned the previous night.
|
|
Recommendation:
Ensure nonfood-contact surfaces of equipment are kept free of an accumulation of dust, dirt, food residue, and other debris.
|
|
|
Item No.:
28
|
|
Site:
Bar-Michael's Club
|
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Violation:
A clean silver platter was stored in the back of the handwashing station over the light fixture. It was also blocking the 'Wash hands often' sign.
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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.:
28
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Site:
Galley-Ocean View Cafe Scullery
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Violation:
Twenty flat serving platters were stored stacked on their edges on the clean storage rack with no space between each platter for proper air drying. The fronts and backs of the platters were wet.
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Recommendation:
Store clean equipment and utensils in a self-draining position that allows air drying, and covered or inverted. After cleaning and sanitizing, ensure equipment and utensils are air dried or adequately drained before contact with food.
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Item No.:
28
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Site:
Buffet-Ocean View Cafe Island #6
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Violation:
Water was pooled in the bottom of the left induction cooker on the back counter. The area was in operation during the inspection, but the cookers were not in use.
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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:
Buffet-Ocean View Cafe Island #6
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Violation:
Food residue from waffles was in the handwash station. The station was directly adjacent to the waffle griddles.
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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.:
29
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Site:
Bar-Michael's Club
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Violation:
A clean silver platter was stored in the back of the handwashing station over the light fixture. It was also blocking the 'Wash hands often' sign.
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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.:
29
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Site:
Galley-Rice Station
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Violation:
The handwash station was inaccessible because a brown deck stand was stored in front. The deck stand was removed.
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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:
Bar-Michael's Club
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Violation:
A clean silver platter was stored in the back of the handwashing station over the light fixture. It was also blocking the 'Wash hands often' sign.
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Recommendation:
Post a sign over handwashing sinks stating "WASH HANDS OFTEN" in a language that the food employees understand.
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Item No.:
30
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Site:
Galley-Deck 12 Ocean View Cafe Hot Galley
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Violation:
The soap at the handwash station across from the tilting braising pans had been watered down. The soap dispenser was filled to the top with a light see-through green colored liquid that poured out of the container very easily, while the soap in the other handwash stations was a thick, opaque blue-green color. When the inspector pumped the soap into her hands, it did not lather or feel as if it had any surfactant quality at all.
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Recommendation:
Do not water down the soap at the handwashing station.
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Item No.:
33
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Site:
Galley-Deck 14 Ocean View Cafe
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Violation:
The deck material was pitted and cracked in several areas.
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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:
Dining Room-Murano
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Violation:
Eight opened and corked bottles of wine were stored in the decorative wine refrigerators. The deck in front of the refrigerators was carpet and there was no coving.
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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).
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Item No.:
33
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Site:
Dining Room-Tuscan
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Violation:
Nine opened and corked bottles of wine were stored in the starboard red wine cabinet. The deck was carpet and there was no coving. The bottles were removed.
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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).
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Item No.:
34
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Site:
Buffet-Ocean View Cafe Starboard Beverage Station
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Violation:
In the technical space below the right coffee dispensers, there was a leak from the accumulator.
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Recommendation:
Ensure a plumbing system in a food area is maintained in good repair.
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Item No.:
38
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Site:
Provisions-Wine and Liquor Room
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Violation:
A crew member's work shirt was stored over wine bottles on the top shelf.
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Recommendation:
Ensure only articles necessary for the food service operation are stored in food preparation, food storage, and warewashing areas.
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Item No.:
40
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Site:
Galley-Deck 3 Pot Wash
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Violation:
The exit door to the mooring station was propped open while the pot wash was in operation.
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Recommendation:
Protect entry points where pests may enter the food areas.
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Item No.:
40
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Site:
Galley-Deck 3 Roast Station
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Violation:
The exit door to the mooring station was propped open while the galley was in service.
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Recommendation:
Protect entry points where pests may enter the food areas.
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