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Item No.:
08
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Site:
Potable Water-Hose Storage Locker
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|
Violation:
The hoses were not stored 18 inches above the deck and the bottom of the locker was not self-draining. In addition, the 'Potable Water Hose and Fitting Storage' label was on the bulkhead across from the locker instead of on the locker.
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Recommendation:
Mount potable water hose lockers at least 460 millimeters (18 inches) above the deck and ensure they are self-draining. Label potable water hose lockers "POTABLE WATER HOSE AND FITTING STORAGE" in letters at least 13 millimeters (0.5 inch) high.
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Item No.:
08
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|
Site:
Potable Water-Cross-Connection Control Program
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|
Violation:
The test results for the reduced pressure assemblies (RPs) in the facilities section were not recorded. In addition, two RPs were installed in the medical center for the dialysis machines two months ago, but they had not been tested yet. According to the staff, a test kit for these devices needed to be ordered.
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|
Recommendation:
Inspect and test backflow prevention devices requiring testing with a test kit after installation and at least annually. Maintain the test results showing the pressure differences on both sides of the valves for each device. Retain the inspection and test results for backflow prevention devices for at least 12 months and ensure they are available for review during inspections.
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Item No.:
10
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|
Site:
Recreational Water Facilities-Whirlpools
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|
Violation:
The safety signs did not caution against use by people with low blood pressure.
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|
Recommendation:
In addition to the safety sign requirements in section 6.7.1.1.1, install a sign at each whirlpool spa and spa pool entrance listing precautions and risks associated with the use of these facilities. Include, at a minimum, cautions against use by the following: (1) individuals who are immunocompromised; (2) individuals on medication or who have underlying medical conditions such as cardiovascular disease, diabetes, or high or low blood pressure; and (3) pregnant women, elderly persons, and children. Additionally, caution against exceeding 15 minutes of exposure.
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Item No.:
10
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Site:
Recreational Water Facilities-Automated Monitoring
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|
Violation:
The automated monitoring systems for the two combined whirlpools and the combined children's pool and slide had been installed but the results for only one of the whirlpools and the children's pool were being recorded. All of the components were installed, but the ship was waiting for the splitters to split the signal for the electronic database.
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Recommendation:
Complete the installation of the automated monitoring system.
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Item No.:
12
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|
Site:
Galley-Hot Line
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|
Violation:
A crew member cooking hamburgers on the grill had a full goatee but no hair restraint.
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|
Recommendation:
Ensure food employees wear hair restraints and clothing that covers body hair. Ensure these items are designed and worn effectively to prevent hair from contacting exposed food; clean equipment, utensils, and linens; and unwrapped single-service and single-use articles.
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Item No.:
16
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|
Site:
Galley-Time Control
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|
Violation:
The time control plan was for both the crew and officer's mess. For breakfast, the set-up time indicated 6:00 a.m. to 7:30 a.m. and the discard time was 10:00 a.m. to 11:30 a.m. The time control plan did not distinguish for which food service area the set-up times were for. It was not clear what the length of the set-up time was but it was less than 1.5 hours.
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|
Recommendation:
Ensure the plan indicates which food service the set-up and discard times are for.
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Item No.:
16
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|
Site:
Galley-Chops
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|
Violation:
There was an open bulk milk container in the walk-in refrigerator with a quarter of the milk left. There was no seven day discard label on the container. Staff stated the milk was used in the morning for coffee given to guests before they disembarked the ship. It was unknown when the rest of the milk was going to be used. The milk was discarded.
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|
Recommendation:
Ensure refrigerated, ready-to-eat, potentially hazardous food: (1) Prepared on a vessel and held refrigerated for more than 24 hours is clearly marked at the time of preparation to indicate the date or day by which the food must be consumed (7 calendar days or fewer from the day the food is prepared). The day of preparation is counted as day 1. (2) Prepared and packaged by a food-processing plant and held on the vessel after opening for more than 24 hours must be clearly marked at the time the original container is opened to indicate the date by which the food must be consumed (7 calendar days or fewer after the original container is opened). The day of opening is counted as day 1.
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Item No.:
16
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|
Site:
Galley-24 Hour Beverage Service
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|
Violation:
There was a time control plan for the milk, but the plan described several other food areas in the Windjammer but not this area or that it was open for 24 hours. The milk was labeled with a 4-hour discard label.
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Recommendation:
Ensure the time control plan describes the food area and indicate that the areas is open 24 hours.
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Item No.:
16
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|
Site:
Bar-Cafe Lattitudes
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|
Violation:
The time control plan for the pastries and the milk did not include the set-up or discard times. Also, the outlet was open for more than four hours and the plan did not indicate the food would be labeled with 4-hour discard labels. The pastries and the milk had 4-hour discard labels and the bar was open.
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|
Recommendation:
Maintain a written time control plan(s) that ensures compliance with these guidelines on the vessel and make it available for review during inspections. Post a time control plan at each outlet where time control is used. Ensure plan(s): (1) Includes set-up and discard times for each outlet. (2) List refrigeration and hot holding units (compartments and cabinets) on time control (the physical units must also be labeled as such). (3) Describe or show the flow of potentially hazardous food from when last in temperature control to placement in time control and discard. Indicate on the time control plan that food will be labeled with 4-hours discard labels.
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Item No.:
16
|
|
Site:
Galley-Chops
|
|
Violation:
The reach-in refrigerator was labeled on time control but was not on the time control plan. A sign describing the time control refrigerator was given to the inspector but this document was not referenced on the time control plan.
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|
Recommendation:
Maintain a written time control plan(s) that ensures compliance with these guidelines on the vessel and make it available for review during inspections. Post a time control plan at each outlet where time control is used. Ensure plan(s): (1) Includes set-up and discard times for each outlet. (2) List refrigeration and hot holding units (compartments and cabinets) on time control (the physical units must also be labeled as such). (3) Describe or show the flow of potentially hazardous food from when last in temperature control to placement in time control and discard.
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Item No.:
16
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|
Site:
Buffet-Windjammer Consumer Advisories
|
|
Violation:
The consumer advisory at the egg station indicated fish served raw or undercooked would increase your risk of foodborne illness. The consumer advisory at the fish station did not indicate that the cold smoked salmon and cold smoked mackerel were served raw.
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|
Recommendation:
Ensure that the consumer advisory at the egg station refers to eggs instead of fish. Ensure that the consumer advisory at the fish station indicates that the cold smoked fish are served raw.
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Item No.:
16
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|
Site:
Galley-Deck 5 Blast Chiller
|
|
Violation:
The cooling logs stated the grilled eggplant was put in the blast chiller behind the pot wash at 8:36 a.m. at a temperature of 164F. At 10:25 a.m., the temperature was recorded as 68F. At 11:07 a.m., the inspector measured the grilled eggplant using two different thermometers and measured a temperature of 106F. The eggplant was reheated to 165F and properly cooled per the instructions of the executive chef.
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|
Recommendation:
Ensure cooked potentially hazardous food is cooled from 57C (135F) to 21C (70F) within 2 hours and from 21C (70F) to 5C (41F) or less within 4 hours.
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Item No.:
16
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|
Site:
Galley-Deck 5 Hot Line
|
|
Violation:
Time control was used for the hot line during service and preparation and there were four reach-in time control refrigerators labeled on time control. However, there was no time control plan posted for this area. Staff stated the plan was in the deck 4 main galley.
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|
Recommendation:
Maintain a written time control plan(s) that ensures compliance with these guidelines on the vessel and make it available for review during inspections. Post a time control plan at each outlet where time control is used. Ensure plan(s): (1) Includes set-up and discard times for each outlet. (2) List refrigeration and hot holding units (compartments and cabinets) on time control (the physical units must also be labeled as such). (3) Describe or show the flow of potentially hazardous food from when last in temperature control to placement in time control and discard.
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Item No.:
16
|
|
Site:
Galley-Deck 5 Pantry
|
|
Violation:
There were two large containers of cut lettuce on preparation counters covered in plastic. The inspector measured the lettuce at 60F. According to the staff, they will be used for display for appetizers. The containers were not labeled display only.
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|
Recommendation:
Except during preparation, cooking, or cooling, or when time is used as the public health control, maintain potentially hazardous foods at 57C (135F) or above, except that roasts may be held at a temperature of 54C (130F); or 5C (41F) or less.
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Item No.:
16
|
|
Site:
Galley-Deck 5 Pantry
|
|
Violation:
There were four reach-in refrigerators labeled on time control but they were not on the time control plan. The inspector was shown a separate sign indicating the refrigerators were on time control, but this sign was not referenced on the time control plan.
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|
Recommendation:
Maintain a written time control plan(s) that ensures compliance with these guidelines on the vessel and make it available for review during inspections. Post a time control plan at each outlet where time control is used. Ensure plan(s): (1) Includes set-up and discard times for each outlet. (2) List refrigeration and hot holding units (compartments and cabinets) on time control (the physical units must also be labeled as such). (3) Describe or show the flow of potentially hazardous food from when last in temperature control to placement in time control and discard.
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Item No.:
16
|
|
Site:
Galley-Portofino
|
|
Violation:
Reach-in refrigerator R-06-20 was labeled time control but was not on the time control plan.
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|
Recommendation:
Maintain a written time control plan(s) that ensures compliance with these guidelines on the vessel and make it available for review during inspections. Post a time control plan at each outlet where time control is used. Ensure plan(s): (1) Includes set-up and discard times for each outlet. (2) List refrigeration and hot holding units (compartments and cabinets) on time control (the physical units must also be labeled as such). (3) Describe or show the flow of potentially hazardous food from when last in temperature control to placement in time control and discard.
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Item No.:
16
|
|
Site:
Dining Room-Portofino
|
|
Violation:
There was no consumer advisory on the menu handed to the inspector and none of the items served raw or undercooked were identified with an asterisk such as tuna and beef carpacio, T-bone steak, marinated fresh tuna, and beef tenderloin. Another menu with the correct documentation was provided.
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|
Recommendation:
Ensure that disclosure is made 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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Item No.:
17
|
|
Site:
Galley-Deck 5 Blast Chiller
|
|
Violation:
The cooling logs stated the grilled eggplant was put in the blast chiller at 8:36 a.m. at a temperature of 164F. At 10:25 a.m. the temperature was logged as 68F. The inspector measured the grilled eggplant using two different thermometers and measured a temperature of 106F at 11:07 a.m. The eggplant was stacked too thick to cool properly. The eggplant was reheated to 165F and properly cooled per the instructions of the executive chef.
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|
Recommendation:
Ensure cooling is accomplished using one or more of the following methods based on the type of food being cooled: (1) Placing the food in shallow pans; (2) Separating the food into smaller or thinner portions; (3) Using blast coolers, freezers, or other rapid cooling equipment; (4) Stirring the food in a container placed in an ice water bath; (5) Using containers that facilitate heat transfer; (6) Adding ice as an ingredient; or (7) Other effective methods. When placed in cooling or cold-holding equipment, ensure food containers in which food is being cooled are arranged in the equipment to provide maximum heat transfer through the container walls and loosely covered-or uncovered if protected from overhead contamination-during the cooling period to facilitate heat transfer from the surface of the food.
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Item No.:
19
|
|
Site:
Buffet-Officer's Mess
|
|
Violation:
The tongs were inside of the container of potatoes and the hand-contact surface of the tongs were touching the food.
|
|
Recommendation:
Ensure the hand-contact surface of serving utensils do not touch the food.
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|
|
Item No.:
19
|
|
Site:
Galley-Deck 5 Dry Store Room
|
|
Violation:
A tray with several tart cups was not completely covered with plastic and there were two small flies on the tart cups. The inspector asked for the tart cups to be thrown out, but several minutes later, the tray of tart cups was found by the inspector on the preparation counter.
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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
|
|
Site:
Buffet-Windjammer
|
|
Violation:
The recessed pan of oatmeal was not completely protected under the portable sneeze guard and the lid on the pan was not self-closing. The sneeze guard was moved to protect the oatmeal during the inspection. This was noted during the last inspection.
|
|
Recommendation:
Protect food on display from contamination by the use of packaging; counter, service line, or salad bar food guards; display cases; self-closing hinged lids; or other effective means. Install side protection for sneeze guards if the distance between exposed food and where consumers are expected to stand is less than 1 meter (40 inches).
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Item No.:
19
|
|
Site:
Buffet-Windjammer
|
|
Violation:
There was a pair of tongs in the container of danishes and passengers had to touch the food to use the tongs.
|
|
Recommendation:
Ensure the tongs are positioned so that passengers do not have to touch the food to use them.
|
|
|
Item No.:
19
|
|
Site:
Galley-Windjammer
|
|
Violation:
There was a container of pumpkins and a container of lemon grass labeled 'display only' that were stored above two containers of herbs in cold store D-11-7-001. Also, there were several containers next to the herbs that were for display only.
|
|
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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|
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Item No.:
20
|
|
Site:
Galley-Deck 5 Bakery
|
|
Violation:
The in-use dough sheeter belt was worn through and fraying in several areas.
|
|
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.:
22
|
|
Site:
Buffet-Windjammer Pot Wash
|
|
Violation:
There was not enough space to store the soiled items in this area. There were soiled metal pans stored between the potwash machine and the bulkhead and the soiled items were only eighteen inches across from the clean storage rack. Staff had very little room to do their job and properly separate the clean and soiled storage in this area.
|
|
Recommendation:
Ensure drainboards, utensils, racks, or tables large enough to accommodate all soiled and cleaned items that may accumulate during hours of operation are provided for necessary utensil holding before cleaning and after sanitizing.
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|
|
Item No.:
22
|
|
Site:
Buffet-Windjammer Pot Wash
|
|
Violation:
The dials for the final rinse and the wash temperature-measuring devices for the pot wash machine did not move before, during, or after the machine was in operation.
|
|
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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|
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Item No.:
22
|
|
Site:
Buffet-Windjammer Pot Wash
|
|
Violation:
There were soiled metal pots and pans stored to the right of the pot wash machine leaning against the bulkhead and the plumbing components for the machine.
|
|
Recommendation:
Ensure drainboards, utensils, racks, or tables large enough to accommodate all soiled and cleaned items that may accumulate during hours of operation are provided for necessary utensil holding before cleaning and after sanitizing.
|
|
|
Item No.:
22
|
|
Site:
Galley-Chops
|
|
Violation:
The temperature gauges for the undercounter warewash machine and the single rack warewash machine were yellowing and had condensation inside, making the gauges very difficult to read.
|
|
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.:
22
|
|
Site:
Galley-Warewashing
|
|
Violation:
The temperature-measuring device for the wash compartment could not be read.
|
|
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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|
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Item No.:
22
|
|
Site:
Galley-Pot Wash
|
|
Violation:
The wash and final rinse temperature-measuring devices on the pot wash machine were dirty and very difficult to read. The machine was out of order for temperature issues.
|
|
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.:
26
|
|
Site:
Bar-Schooner Bar
|
|
Violation:
There were three glasses in clean storage on the back bar counter that had food residue on the inside of the glass or on the lip contact surface. The bar was open.
|
|
Recommendation:
Ensure food contact surfaces of equipment and utensils are clean to sight and touch.
|
|
|
Item No.:
26
|
|
Site:
Galley-Windjammer
|
|
Violation:
On the ice machine to the right of the pot wash, there was a brown residue on the inside of the deflector panel above the ice bin and there was a brown residue on the interior panel against the water baths.
|
|
Recommendation:
Ensure food contact surfaces of equipment and utensils are clean to sight and touch.
|
|
|
Item No.:
26
|
|
Site:
Galley-Deck 5
|
|
Violation:
There was no backflow prevention device installed on the carbonator with copper alloy fittings for the soda lines in the multiflow cabinet.
|
|
Recommendation:
Ensure copper and copper alloys such as brass are not used in contact with a food that has a pH below 6 such as vinegar, fruit juice, or wine or for a fitting or tubing installed between a backflow prevention device and a carbonator.
|
|
|
Item No.:
27
|
|
Site:
Galley-Deck 5
|
|
Violation:
The outside of the soda lines in the multiflow cabinet were soiled with a sticky residue.
|
|
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 5 Bakery
|
|
Violation:
The top of the lid under the handle for the banana bread mix in the walk-in refrigerator was soiled with a brown liquid.
|
|
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 5 Hot Line
|
|
Violation:
There was old food residue on the outside of the soap dispenser, faucet, and throughout the handwashing sink next to the flat grill.
|
|
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 5 Sauce Station
|
|
Violation:
There was old food residue on the outside of the soap dispenser and the bottom of the paper towel dispenser at the handwashing sink.
|
|
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-Windjammer
|
|
Violation:
There was a pink and brown residue on the inside of the technical compartment on the left white panel on the ice machine to the right of the pot wash.
|
|
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:
Galley-Deck 5
|
|
Violation:
There were sixteen dishes that were not covered or inverted on a trolley in front of the food lift.
|
|
Recommendation:
Store clean equipment and utensils in a self-draining position that allows air drying, and covered or inverted.
|
|
|
Item No.:
28
|
|
Site:
Galley-Deck 4 Pantry
|
|
Violation:
There were three large trays of ramekins on the counter in the outside corridor across from the dry storage room that were not covered or inverted. Staff stated they were going to be used that evening to prepare an appetizer. The ramekins were covered with plastic.
|
|
Recommendation:
Store clean equipment and utensils in a self-draining position that allows air drying, and covered or inverted.
|
|
|
Item No.:
28
|
|
Site:
Buffet-Officer's Mess
|
|
Violation:
There was a heat lamp stored on the deck in locker 03-7-023. Also, there was a hot holding unit that had standing water and was stored in this locker.
|
|
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.
|
|
|
Item No.:
28
|
|
Site:
Preparation Room-
|
|
Violation:
There was water leaking onto a preparation table from the evaporative condenser right above the table. No food or equipment was on the table.
|
|
Recommendation:
Ensure water from the evaporative condenser does not leak onto the preparation counter.
|
|
|
Item No.:
29
|
|
Site:
Other-Concierge Lounge
|
|
Violation:
There was a two compartment sink with one faucet being used as both a utility sink on one compartment and a handwashing sink on the other compartment. There were no paper towel dispenser or paper towels available at this sink. There was no splash shield in between the two compartments. Staff were serving food and mixing drinks in this area.
|
|
Recommendation:
If this design is kept, install a splash shield between the two sink compartments and install an additional faucet so that each compartment has a separate faucet.
|
|
|
Item No.:
29
|
|
Site:
Galley-Chops
|
|
Violation:
The temperature of the handwashing sink was less than 100F measured by the inspector. The temperature was corrected during the inspection.
|
|
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
|
|
Site:
Pantry-Deck 9 Midship
|
|
Violation:
A scrubbing pad was stored between the handwashing station faucet and the bulkhead. The pad was removed.
|
|
Recommendation:
Ensure handwashing facilities are used for no other purpose and are accessible at all times.
|
|
|
Item No.:
30
|
|
Site:
Room Service-
|
|
Violation:
The handwashing sink near the entrance had been out of order for three days. There was another handwashing sink available within 8 meters.
|
|
Recommendation:
Keep handwashing facilities clean and in good repair.
|
|
|
Item No.:
30
|
|
Site:
Galley-Chops
|
|
Violation:
The faucet on the handwashing sink was very difficult to use, including switching between hot and cold water.
|
|
Recommendation:
Keep handwashing facilities clean and in good repair.
|
|
|
Item No.:
30
|
|
Site:
Galley-Deck 3 AftToilet Rooms
|
|
Violation:
The men's and women's toilet rooms for food workers had the 'wash hands after using toilet' signs on the outside of the doors. Also, the women's door was not self-closing.
|
|
Recommendation:
Ensure signs are conspicuously posted on the bulkhead adjacent to the door of the toilet, reading "WASH HANDS AFTER USING TOILET " in a language that the food employees understand. Ensure toilet rooms are completely enclosed and have tight-fitting, self-closing doors which are kept closed except during cleaning or maintenance.
|
|
|
Item No.:
30
|
|
Site:
Bar-Schooner Bar
|
|
Violation:
The soap dispenser at the top of the handwashing sink was broken. Another soap dispenser was available below the handwashing sink.
|
|
Recommendation:
Repair or remove the broken soap dispenser.
|
|
|
Item No.:
30
|
|
Site:
Other-Concierge Lounge
|
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Violation:
There was a two-compartment sink with one faucet being used as both a utility sink and a handwashing sink. There were no paper towel dispenser or paper towels available at this sink. Staff were serving food and mixing drinks in this area.
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Recommendation:
Ensure each handwashing facility has a supply of hand-cleansing soap or detergent and a supply of single-service paper towels available. Ensure a handwashing facility includes a sink, soap dispenser, single-use towels dispenser, and waste receptacle.
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Item No.:
33
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Site:
Galley-Deck 4
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Violation:
The deck grout was recessed in a few areas on the hot line, especially around the scuppers and in the pastry area.
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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:
Buffet-Windjammer Pot Wash
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Violation:
The bulkhead to the right of the pot wash machine was soiled and corroded as a result of soiled metal pots and pans stored to the right of the pot wash machine leaning against the bulkhead.
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Recommendation:
Ensure soiled pots and pans are not stored leaning against the bulkhead causing soiling and corrosion.
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Item No.:
33
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Site:
Galley-Windjammer Hot Line
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Violation:
Two metal pieces on the deck drain under the tilting pan were coming apart.
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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.:
36
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Site:
Galley-Windjammer Show Kitchen
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Violation:
There was less than 220 lux in front of the in-use omelet station and at the handwashing station across from the omelet station.
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Recommendation:
Ensure the light intensity is at least 220 lux (20 foot candles) on food preparation surfaces, and at a distance of 75 centimeters (30 inches) above the deck in food preparation areas, handwashing facilities, warewashing areas, equipment, and utensil storage, pantries, toilet rooms, and consumer self-service areas.
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Item No.:
36
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Site:
Buffet-Crew Mess Beverage Station
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Violation:
The light intensity at the front of the ice machine was less than 220 lux, The light intensity to the left of the ice machine and to the right of the toaster was less than 110 lux.
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Recommendation:
Ensure the light intensity is at least 220 lux (20 foot candles) on food preparation surfaces, and at a distance of 75 centimeters (30 inches) above the deck in food preparation areas, handwashing facilities, warewashing areas, equipment, and utensil storage, pantries, toilet rooms, and consumer self-service areas. 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.:
39
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Site:
Preparation Room-
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Violation:
There was one large live fly above the potatoes being peeled and there was one small live fly in the same area.
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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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Item No.:
39
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Site:
Room Service-
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Violation:
There was one small live fly under the soda locker.
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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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Item No.:
39
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Site:
Galley-Deck 5 Dry Store Room
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Violation:
There were two small live flies on tart cups stored on a tray and partially covered with plastic. There was also one small live fly in the room above this area.
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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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Item No.:
39
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Site:
Galley-Deck 5 Pantry
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Violation:
There was one large live fly on the bulkhead above the container of lettuce next to the preparation sink.
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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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Item No.:
39
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Site:
Galley-Deck 5 Buffet Station
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Violation:
There was one small live fly on the back plate of the slicer. There was active food preparation in this area.
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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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Item No.:
39
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Site:
Galley-Windjammer
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Violation:
There were two small live flies in the buffet station.
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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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