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Item No.:
08
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Site:
Galley-Aqua Wine Cellar
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Violation:
A group of hoses taped together were pressed up against the vent of the carbonator, which would prevent water from draining out of the vent.
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Recommendation:
Do not block the vents of a backflow preventer. Ensure water can drain from relief vents.
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Item No.:
08
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Site:
Galley-Deck 6 Bistro
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|
Violation:
The backflow preventer for the automatic hood cleaning system was leaking from the test cock. Crew reported a contractor onboard had tested the machine that day. The contractor returned to correct the leak. Water from the leak was pooling on the deck.
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Recommendation:
Maintain backflow prevention devices in good repair.
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Item No.:
18
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Site:
Galley-Time Control Refrigerator 2 Starboard
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|
Violation:
A tray of cold smoked salmon mousse cups was stored over a tray of cream cheese cups. This was immediately corrected.
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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.
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Item No.:
19
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Site:
Provisions-Poultry Thaw
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Violation:
Condensation collected on the deckhead above a pallet of chicken still in the cardboard packaging. Crew reported the condensation was from loading. There were visible drops of water on a couple boxes. Dripping was not noted. Crew began moving the products.
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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.
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Item No.:
20
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Site:
Galley-Aqua
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Violation:
The deck-mounted stand mixer was excessively chipped in the food splash area above the mixing bowl, which made a difficult-to-clean area. It was soiled in this area. The equipment was not in-use at the time of the inspection. Crew reported the equipment is due to be replaced during dry dock in May.
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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.
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Item No.:
20
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Site:
Galley-Dry Store Across from Toilet
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|
Violation:
The portable crepe maker was excessively chipped on the food-contact and nonfood-contact areas.
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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.
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Item No.:
20
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Site:
Preparation Room-
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Violation:
The dough sheeter belt was excessively frayed on the food-contact surface of the dough sheeter. Crew presented the inspector with a new belt for replacement.
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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. Design and construct food contact surfaces of equipment and utensils to be durable and to retain their characteristic qualities under normal use conditions. 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.
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Item No.:
20
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Site:
Galley-Deck 6 Bistro
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|
Violation:
The espresso machine was leaking onto the counter where water was collecting. It was not in-use and was not plugged-in at the time of the inspection.
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Recommendation:
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.
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Item No.:
20
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Site:
Galley-Deck 6 Bistro
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|
Violation:
The deep fryer had 8 slotted screws in the food-contact area.
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|
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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Item No.:
21
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|
Site:
Pantry-Bier Garten
|
|
Violation:
The ice machine in the pantry had a disconnected electrical conduit which attached the unit to the bulkhead. The exposed wires that should have been covered by the conduit were difficult to clean, but not soiled.
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|
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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Item No.:
21
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Site:
Dining Room-Gonza
|
|
Violation:
The waiter station nearest the sake bar had gaps greater than 0.8 millimeters present between the bulkhead and the station. The gaps were present on the far right juncture and along the back side of the station. This station was not removable. The gaps were not soiled.
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|
Recommendation:
Ensure equipment that is fixed because it is not easily movable is installed so that it is: (1) Spaced to allow access for cleaning along the sides, behind, under and above the equipment; (2) Spaced from adjoining equipment, bulkhead, and deckhead at a distance of not more than 0.8 millimeter or 1/32 inch; or (3) Sealed to adjoining equipment or bulkhead.
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Item No.:
21
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Site:
Bar-Java Coffee Bar
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|
Violation:
There was one black and white cord/hose beneath the espresso machine that was resting on the counter top. The espresso machine is not easily movable. The cord/hose was not soiled.
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Recommendation:
Elevate the cord/hose above the counter.
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Item No.:
21
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|
Site:
Galley-Deck 6 La Cucina
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|
Violation:
The bottom of the grease chute for the flat grill was covered with silicone that was peeling, which created a difficult-to-clean surface. Grease had accumulated in the area.
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Recommendation:
Ensure nonfood-contact surfaces of equipment that are exposed to splash, spillage, or other food soiling or that require frequent cleaning are constructed of a corrosion-resistant, nonabsorbent, and smooth material. Design and construct nonfood-contact surfaces of equipment and utensils to be durable and to retain their characteristic qualities under normal use conditions. 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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Item No.:
21
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|
Site:
Galley-Soup Station
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|
Violation:
The upper trough of the drain for the ventilation system that collects condensation was not flat, which caused water to overflow and drip on the deck from the center of the trough instead of being directed to the drain. A nearby soup kettle was in use, but water was not observed dripping on the kettle or into the food. Water pooled on the deck.
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|
Recommendation:
Ensure equipment compartments that are subject to accumulation of moisture because of conditions such as condensation, food or beverage drip, or water from melting ice are sloped to an outlet that allows complete draining. Ensure nonfood contact equipment is maintained in good repair and proper adjustment including: (1) Equipment maintained in a state of repair and condition that meets the materials, design, construction, and operation specifications of these guidelines.
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Item No.:
21
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|
Site:
Galley-Dry Store Across from Toilet
|
|
Violation:
The portable crepe maker was excessively chipping on the food-contact and nonfood-contact areas.
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|
Recommendation:
Design and construct nonfood-contact surfaces of equipment and utensils to be durable and to retain their characteristic qualities under normal use conditions. 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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Item No.:
21
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|
Site:
Galley-Dry Store Next to Refrigerator 7
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|
Violation:
The previously cleaned portable induction plate was cracked, chipped, and soiled.
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|
Recommendation:
Design and construct nonfood-contact surfaces of equipment and utensils to be durable and to retain their characteristic qualities under normal use conditions. 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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Item No.:
22
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Site:
Galley-Potwash
|
|
Violation:
The front loading warewash machine was out-of-service since 12 JAN due to an issue causing the soap dispenser to release too much detergent. Crew were utilizing the 3 compartment sink for sanitization. This unit was also out-of-service during the previous inspection.
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|
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.
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Item No.:
22
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|
Site:
Buffet-Line 1
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|
Violation:
The sanitizing bucket contained a solution that had a film of oil on it.
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|
Recommendation:
Ensure the wash, rinse, and sanitize solutions are maintained clean.
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Item No.:
22
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|
Site:
Galley-Cagney's
|
|
Violation:
The bucket of sanitizing solution had an oily film on the top. The solution was removed.
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|
Recommendation:
Ensure the wash, rinse, and sanitize solutions are maintained clean.
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Item No.:
22
|
|
Site:
Galley-Dishwash
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|
Violation:
The port flight-type conveyor dishwasher's final rinse booster temperature gauge measured 203F-205F while the inspector measured 154F and crew measured 156F at the plate surface. The machine was in-use and dishes were being passed through the machine. A 200F maximum temperature thermolabel sticker at the manifold turned black to indicate the manifold temperature was at least 200F. Upon review of the crew's testing logs, at 0600, 0700, and 0800, the machine's final rinse gauge was recorded as measuring above 200F each time, but no action was noted and crew noted none was taken. A plate surface temperature of at least 160F was recorded by the crew at those times. During a second test at the plate surface, the inspector measured 138F. A pipe burst under the machine during the testing, which caused evaluation of the machine to stop and prevented the spray pattern from being observed. Dishes were rerouted to main galley while the machine was being fixed. Upon re-inspection of the machine later in the day while it was in-use, the inspector measured 160F at the plate surface. However, the gauge continued to measure 200F-210F. A maximum registering temperature thermolabel sticker was placed on the final rinse manifold which immediately turned black before the machine was restarted. Technical staff explained that the gauge was measuring the temperature of the booster pump and that the machine needed to run for the final rinse to start, at which point it would fall to the correct range. While the machine was running, the final rinse pressure was observed supplying pressure to the final rinse, and the gauge continued to measure above 200F. Crew were unable to use a thermocouple attached to a stick to measure the final rinse temperature at the manifold because the machine was too hot. The side of the machine was opened and a thermocouple was wrapped around the final rinse manifold, but was unable to be secured directly under the spray. The machine was run for a few minutes with empty racks continuously sent through the machine to allow the final rinse to spray and possibly decrease. The machine continued to measure above 200F, with only a few intermittent drops below 200F. The thermocouple measured 188F-199F, but the probe was not secured under the spray and was visualized close, but not directly under, the spray. During the previous inspection, there were similar violations noting final rinse temperatures which were higher than the accepted range; however, the previous violations were for different machines.
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|
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-Aqua Potwash
|
|
Violation:
The front-loading warewash machine was leaking water from the doors when it was in-use. The machine is due to be replaced in May during dry dock.
|
|
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.
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|
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Item No.:
22
|
|
Site:
Galley-Versailles Dishwash
|
|
Violation:
The rack-type conveyor dishwash machine was leaking water which pooled on the deck. The gauge for the water at the final rinse manifold of the machine measured 210F. A thermolabel turned black to indicate the temperature was above 210F.
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|
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.
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|
|
Item No.:
22
|
|
Site:
Galley-Potwash
|
|
Violation:
The front-loading warewash machine was slowly dripping water which pooled on the deck. Additionally, the gauge of the machine measured the wash temperature at 147F. The inspector measured the water during the wash cycle at 145F-146F.
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|
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-Dishwash
|
|
Violation:
The rack-type conveyor dishwash machine on the right was out-of-service since 22 SEPT 17. Parts were due to be delivered on 2 FEB 18. Crew were able to use the adjacent machine for sanitization. One wash nozzle had visible debris.
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|
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. Ensure warewashing machines, drainboards, and the compartments of sinks, basins, or other receptacles used for washing and rinsing equipment, utensils, or raw foods, or laundering wiping cloths are cleaned: (1) before use; (2) throughout the day at a frequency necessary to prevent recontamination of equipment and utensils and to ensure that the equipment performs its intended function; (3) at least every 24 hours (if used).
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|
|
Item No.:
22
|
|
Site:
Preparation Room-Deck 3 Potwash
|
|
Violation:
The gauge of the final rinse for the front-loading warewash machine measured 207F during 2 cycles. The actual temperature measured by the inspector at the manifold was below 200F, and the inspector was able to measure 160F at the plate surface.
|
|
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.:
23
|
|
Site:
Galley-Potwash
|
|
Violation:
The gauge of the front loading warewash machine measured the wash temperature at 147F. The inspector measured the water during the wash cycle at 145F-146F.
|
|
Recommendation:
Ensure the temperature of the wash solution in spray type warewashers that use hot water to sanitize is not less than: (1) 74C (165F) for a stationary-rack, single-temperature machine; (2) 66C (150F) for a stationary-rack, dual-temperature machine; (3) 71C (160F) for a single-tank, conveyor, dual-temperature machine; (4) 66C (150F) for a multi-tank, conveyor, multi-temperature machine.
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|
|
Item No.:
24
|
|
Site:
Galley-Versailles Dishwash
|
|
Violation:
The gauge for the water at the final rinse manifold of the rack-type conveyor dishwash machine measured 210F. A thermolabel turned black to indicate the temperature was above 210F.
|
|
Recommendation:
In a mechanical operation, ensure the temperature of the fresh hot water sanitizing rinse as it enters the manifold is not more than 90C (194F).
|
|
|
Item No.:
24
|
|
Site:
Galley-Dishwash
|
|
Violation:
The port flight-type conveyor dishwasher's final rinse booster temperature gauge measured 203F-205F while the inspector measured 154F and crew measured 156F at the plate surface. The machine was in-use and dishes were being passed through the machine. A 200F maximum temperature thermolabel sticker at the manifold turned black to indicate the manifold temperature was at least 200F. Upon review of the crew's testing logs, at 0600, 0700, and 0800, the machine's final rinse gauge was recorded as measuring above 200F each time, but no action was noted and crew noted none was taken. A plate surface temperature of at least 160F was recorded by the crew at those times. During a second test at the plate surface, the inspector measured 138F. A pipe burst under the machine during the testing, which caused evaluation of the machine to stop and prevented the spray pattern from being observed. Dishes were rerouted to main galley while the machine was being fixed. Upon re-inspection of the machine later in the day while it was in-use, the inspector measured 160F at the plate surface. However, the gauge continued to measure 200F-210F. A maximum registering temperature thermolabel sticker was placed on the final rinse manifold which immediately turned black before the machine was restarted. Technical staff explained that the gauge was measuring the temperature of the booster pump and that the machine needed to run for the final rinse to start, at which point it would fall to the correct range. While the machine was running, the final rinse pressure was observed supplying pressure to the final rinse, and the gauge continued to measure above 200F. Crew were unable to use a thermocouple attached to a stick to measure the final rinse temperature at the manifold because the machine was too hot. The side of the machine was opened and a thermocouple was wrapped around the final rinse manifold, but was unable to be secured directly under the spray. The machine was run for a few minutes with empty racks continuously sent through the machine to allow the final rinse to spray and possibly decrease. The machine continued to measure above 200F, with only a few intermittent drops below 200F. The thermocouple measured 188F-199F, but the probe was not secured under the spray and was visualized close, but not directly under, the spray. During the previous inspection, there were similar violations noting final rinse temperatures which were higher than the accepted range; however, the previous violations were for different machines.
|
|
Recommendation:
In a mechanical operation, ensure the temperature of the fresh hot water sanitizing rinse as it enters the manifold is not more than 90C (194F).
|
|
|
Item No.:
26
|
|
Site:
Galley-Port Crushed Ice Machine
|
|
Violation:
There was brown debris on the white plastic component in the water reservoir which could be wiped with an alcohol pad.
|
|
Recommendation:
Ensure food contact surfaces of equipment and utensils are clean to sight and touch.
|
|
|
Item No.:
26
|
|
Site:
Other-Deck 4 Locker Room
|
|
Violation:
One kettle was soiled with debris on the kettle insert food-contact surface.
|
|
Recommendation:
Ensure food contact surfaces of equipment and utensils are clean to sight and touch.
|
|
|
Item No.:
26
|
|
Site:
Galley-Dishwash
|
|
Violation:
At least 4 plates in a stack of clean plates had a black grease-like debris that the inspector could wipe with her finger on both the food-contact and nonfood-contact sides. The dishes were sent back to be rewashed.
|
|
Recommendation:
Ensure food contact surfaces of equipment and utensils are clean to sight and touch.
|
|
|
Item No.:
26
|
|
Site:
Galley-Aqua
|
|
Violation:
The deck-mounted stand mixer was excessively chipped on the food splash area above the mixing bowl, which made a difficult-to-clean area. It was soiled in this area. The equipment was not in-use at the time. Crew reported the equipment is due to be replaced during dry dock in May.
|
|
Recommendation:
Ensure food contact surfaces of equipment and utensils are clean to sight and touch.
|
|
|
Item No.:
27
|
|
Site:
Galley-Dry Store Across from Toilet
|
|
Violation:
A previously cleaned induction wok was soiled with grease.
|
|
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-Dishwash
|
|
Violation:
At least 4 plates in a stack of clean plates had a black grease-like debris that the inspector could wipe with her finger on both the food-contact and nonfood-contact sides. The dishes were sent back to be rewashed.
|
|
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:
Other-Deck 4 Locker Room
|
|
Violation:
Approximately 20 chaffing dishes were stored in this area. At least 3 had white debris on the nonfood-contact surface above the heating element. The inspector could wipe or scrape the white debris. Additionally, one kettle was soiled with debris on the nonfood-contact surface.
|
|
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 6 Bistro
|
|
Violation:
The espresso machine was leaking onto the counter where water was collecting.
|
|
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-Dry Store Next to Refrigerator 7
|
|
Violation:
The portable induction plate was cracked, chipped, and 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:
Galley-Deck 6 La Cucina
|
|
Violation:
The bottom of the grease chute for the flat grill was covered with silicone that was peeling, which created a difficult-to-clean surface. Grease had accumulated in the area.
|
|
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-Gonza
|
|
Violation:
The reach-in freezer located in this area had an accumulation of condensation collected along the top where the gasket met the frame. When opened, the condensation dripped into the inside of the unit. It did not drip directly onto food items.
|
|
Recommendation:
Ensure food contact surfaces of equipment and utensils are clean to sight and touch.
|
|
|
Item No.:
30
|
|
Site:
Galley-Deck 6 Bistro Toilet
|
|
Violation:
A sign on the outside of the door indicated the toilet had been out-of-service since 16 JAN. The sanitation log inside the toilet indicated the toilet had been out-of-service since approximately 1800 on 15 JAN. The toilet bowl was soiled with brown liquid. Later during the inspection, crew reported that the sanitation officer noted the issue in the morning and someone responded to clean the area; however, the inspection took place during the afternoon of 19 JAN. Crew needed to go to the main galley if they needed a toilet. During the out-brief, other staff who were not present at the time of the inspection brought a print-out of a work order that showed the 'toilet not flushing' issue was reported on 16 JAN at 18:07, and was fixed less than two hours later at 19:58. Crew stated it was fixed and must have gotten clogged again.
|
|
Recommendation:
Keep toilet fixtures clean and in good repair.
|
|
|
Item No.:
33
|
|
Site:
Galley-Soup Station
|
|
Violation:
The upper trough of the drain for the ventilation system that collects condensation was not flat, which caused water to overflow and drip on the deck from the center of the trough instead of being directed to the drain. Water pooled on the deck.
|
|
Recommendation:
Ensure decks, bulkheads, deckheads, and attached equipment in food preparation, warewashing, pantries, and storage areas are cleaned as often as necessary.
|
|
|
Item No.:
33
|
|
Site:
Galley-Deck
|
|
Violation:
The deck in the crew galley was in disrepair. There were areas of chipped tiles and recessed grouting that collected water and were soiled.
|
|
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. Ensure decks, bulkheads, deckheads, and attached equipment in food preparation, warewashing, pantries, and storage areas are cleaned as often as necessary. Ensure decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas are maintained in good repair.
|
|
|
Item No.:
33
|
|
Site:
Bar-Java Coffee Bar
|
|
Violation:
There was missing grout in one area of the deck in this area. The area was clean to sight.
|
|
Recommendation:
Ensure decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas are maintained in good repair.
|
|
|
Item No.:
33
|
|
Site:
Galley-Deck 6 Bistro
|
|
Violation:
The backflow preventer for the automatic hood cleaning system was leaking from the test cock. Water from the leak was pooling on the deck.
|
|
Recommendation:
Ensure decks, bulkheads, deckheads, and attached equipment in food preparation, warewashing, pantries, and storage areas are cleaned as often as necessary.
|
|
|
Item No.:
34
|
|
Site:
Bar-Gonza Sake Bar
|
|
Violation:
There were two condensate lines located inside the technical space in the corner of the bar which were heavily covered in ice.
|
|
Recommendation:
Ensure a plumbing system in a food area is maintained in good repair.
|
|
|
Item No.:
35
|
|
Site:
Galley-Potwash
|
|
Violation:
The front-loading warewash machine was slowly dripping water which pooled on the deck.
|
|
Recommendation:
Ensure black and gray water is discharged to the vessel's wastewater disposal system and does not pool on the deck.
|
|
|
Item No.:
35
|
|
Site:
Galley-Versailles Dishwash
|
|
Violation:
The rack-type conveyor dishwash machine was leaking water which pooled on the deck.
|
|
Recommendation:
Ensure black and gray water is discharged to the vessel's wastewater disposal system and does not pool on the deck.
|
|
|
Item No.:
37
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Site:
Provisions-Poultry Thaw
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Violation:
Condensation collected on the deckhead above a pallet of chicken still in the cardboard packaging. Crew reported the condensation was from loading. There were visible drops of water on a couple boxes. Dripping was not noted. Crew began moving the products.
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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.:
37
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Site:
Buffet-Crew Mess
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Violation:
Excessive condensation collected on the sneeze shield at the portside bain-marie above rice and dal. Crew turned down the steam that was visibly coming from the bain-marie. No dripping was noted.
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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.
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Item No.:
38
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Site:
Other-Deck 4 Locker Room
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Violation:
An out-of-service coffee brewer was stored in this location. It was unclear if the machine was going to be used or not. Crew reported it was removed from an area where it was not used at least 3 weeks prior, but were unsure of how long it was out-of-service, if it was operational, or if it would be placed back in service.
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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.:
41
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Site:
Housekeeping-Deck 5 Corridor by the Crew Stairwell
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Violation:
The soap in the public crew female toilet did not dispense properly when the dispenser was pumped. Very little dispensed, and what did come out was thin and runny.
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Recommendation:
Provide the passenger and crew public toilets with a handwashing station that includes: (1) Hot and cold running water; (2) Soap; (3) A method to dry hands; (4) A sign advising users to wash hands.
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