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Item No.:
21
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Site:
Buffet-Passenger Handwash Station
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Violation:
A soiled electrical cord to the hand sanitizer dispenser was plugged in on the food side of the buffet and draped over the counter to the service side through the handwash station making the area difficult to clean.
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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.:
19
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Site:
Buffet-Passenger Handwash Station
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Violation:
The soiled power cord to the hand sanitizer dispenser was draped the food side of the buffet across serving pitchers of tomato and orange juice while the line was open for breakfast.
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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.:
36
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Site:
Galley-Tastes
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Violation:
During breakfast the light intensity at the handwash station measured 115 lux. The bulb above the station did not seem to be functioning properly.
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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.:
21
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Site:
Galley-Soup Preparation
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Violation:
The pizza dough press was difficult to move and was mounted approximately 2 cm off the counter and difficult to clean.
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Recommendation:
Ensure table-mounted equipment that is not easily movable is elevated on legs that provide at least a 100 mm (4-inch) clearance between the table and the equipment.
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Item No.:
27
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Site:
Galley-Soup Preparation
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Violation:
The preparation counter under the pizza dough press was soiled beyond a day's accumulation of debris and contained a soiled cocktail fork.
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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.:
20
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Site:
Galley-Bakery
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Violation:
The dough sheeter in this area contained many obvious fuzz like filaments along the edges of the fabric that were easily pulled from the sheet. Staff reported this item was recently replaced.
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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.
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Item No.:
22
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Site:
Galley-Potwash
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Violation:
The potwasher in this area was out of service for a faulty power supply. It was removed from service earlier on the day of inspection. Staff compensated by opening the 3 compartment sink and additional dishwashers in the area.
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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.:
26
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Site:
Galley-Cold Galley
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Violation:
A previously cleaned square clear glass plate in a rack on the bulkhead contained food debris. The area was not open for production.
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Recommendation:
Ensure food contact surfaces of equipment and utensils are clean to sight and touch.
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Item No.:
22
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Site:
Galley-Handwash Station
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Violation:
A soiled knife was stored inside the metal bracket for plastic glove box over the handwash station across from the port beverage station.
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Recommendation:
Do not store items where they can contaminate food service equipment.
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Item No.:
22
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Site:
Galley-Dishwash
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Violation:
The 4th spray nozzle from the left for the final rinse on machine #056201 was partially blocked creating an irregular spray pattern. The machine was in service.
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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.:
19
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Site:
Provisions-Fresh Fruit Cooler
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Violation:
A partial bag of red grapes was open on the top of closed boxes of grapes during provisioning.
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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.:
27
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Site:
Galley-Service Line
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Violation:
The white plastic silverware holders for crew service were soiled beyond a day's accumulation. The area was open for lunch.
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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.:
30
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Site:
Bar-Crystal Cove
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Violation:
There was no trash receptacle at the handwash station inside the bar. The bar was open during the inspection.
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Recommendation:
Provide easily cleanable receptacles for waste materials.
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Item No.:
30
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Site:
Bar-Crystal Cove
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Violation:
The handwash sink did not drain after the inspector washed his hands.
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Recommendation:
Keep handwashing facilities clean and in good repair.
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Item No.:
21
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Site:
Pantry-Crystal Cove Wine
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Violation:
Two large cork bulletin boards were mounted on the bulkhead in this area. The boards were in disrepair.
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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.
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