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Item No.:
38
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Site:
Pantry-Houskeeping Pantries
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Violation:
The housekeeping pantries on decks 6, 8, 7, and 10 had food equipment that had not been used since March 2015, and was no longer necessary for the operation. Such equipment included: juice machine, reach-in refrigerator, microwave, toaster, and coffee machine.
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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.:
*
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Site:
Recreational Water Facilities-Solarium Fountain
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Violation:
When the inspection team approached the area, the decorative Solarium fountain was spaying water into the Lap Pool. The fountain is not designed to spray water in the pool, and staff reported the nozzle for that fountain may have become stuck, which caused the pressure in the nozzle to build up. This issue was immediately corrected. The water from the Solarium fountain was spraying water into Lap Pool for 30-45 minutes. The Solarium fountain is treated like an interactive water facility, and has an automated treatment system.
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Recommendation:
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Item No.:
27
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Site:
Room Service-
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Violation:
On the previously cleaned juice machine, soil residue remained around the lower door hinge and on the left side behind the lower stainless steel front panel.
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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.:
36
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Site:
Buffet-Oceanview Cafe - Beverage Stations
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Violation:
The light intensity was less than 110 lux between the juice machine and the ice/water dispenser at both the port and starboard beverage stations.
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Recommendation:
Ensure the light intensity is at least 110 lux (10 foot candles) at a distance of 75 centimeters (30 inches) above the deck when in use, in walk-in refrigerator units and dry storage areas, and in other areas and rooms during periods of cleaning. 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:
Buffet-Oceanview Cafe - Hot Galley
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Violation:
Excess condensation was on the inside of the exhaust hood above the in-use combination oven. Steam was also escaping outside the hood overhang.
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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 exhaust ventilation hood systems in food preparation and warewashing areas--including components such as hoods, fans, guards, and ducting--are designed to prevent grease or condensation from draining or dripping onto food, equipment, utensils, linens, and single-service and single-use articles. Ensure ventilation hood systems and devices are sufficient in number and capacity to prevent grease or condensation from collecting on bulkheads and deckheads.
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Item No.:
27
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Site:
Buffet-Oceanview Cafe - Port Beverage Station
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Violation:
On the right juice machine, the lock was missing from the underside of the panel door, exposing a hole with access to the interior insulation. Old juice residue remained on this insulation material.
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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.:
22
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Site:
Galley-Deck 4 Bakery
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Violation:
A sanitizing bucket containing dirty cloudy water was observed between the floor mixer and the handwash station.
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Recommendation:
Ensure the wash, rinse, and sanitize solutions are maintained clean.
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Item No.:
19
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Site:
Galley-Deck 4 Bakery
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Violation:
Wet flour was inside a closed bin stored underneath the counter. It could not be determined how this liquid got into the flour bin.
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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.:
34
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Site:
Potable Water-Deck 3 Potwash
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Violation:
The valve on the bucket filling line soap dispenser, adjacent to the handwash sink, on the port side did not close properly causing water to pool 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.:
39
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Site:
Galley-Deck 3 Beverage Station
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Violation:
One fruit fly was observed above the juice dispenser on the deckhead port side adjacent to ice machine 037117 .
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Recommendation:
Effectively control the presence of insects 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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Item No.:
19
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Site:
Provisions-Deck 3 Frozen Meat
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Violation:
Five 13-pound boxes of veal located beside the condenser had a significant amount of condensate on them and were frozen together.
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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-Deck 3 Frozen Meat
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Violation:
Five cases of pork sausage(50 kilograms) were heavily covered with excess frost and condensation.
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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.:
39
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Site:
Buffet-Service Line
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Violation:
One fruit fly was observed above the open service line on the deckhead.
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Recommendation:
Effectively control the presence of insects 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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Item No.:
37
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Site:
Buffet-Service Line
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Violation:
Excess condensate was built up on the sneeze guard in the service line due to a pan missing and the bain marie on the high setting. No food was impacted.
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Recommendation:
Ensure exhaust ventilation hood systems in food preparation and warewashing areas--including components such as hoods, fans, guards, and ducting--are designed to prevent grease or condensation from draining or dripping onto food, equipment, utensils, linens, and single-service and single-use articles.
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Item No.:
39
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Site:
Buffet-Dirty Dish Drop-off
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Violation:
One fruit fly was observed on the deckhead above his area.
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Recommendation:
Effectively control the presence of insects 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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