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Item No.:
08
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Site:
Potable Water-Cross-Connection Control Program
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Violation:
The non-testable devices including the air gaps listed in the cross-connection control program log did not have a result for the annual inspection. The document listed a date of inspection; however, the result was not listed. Staff stated that these devices were inspected annually and replaced if leaking or modified.
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Recommendation:
Inspect backflow prevention devices periodically and replace any failed units. Complete a visual check for all non-testable backflow prevention devices and air gaps at least annually.
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Item No.:
08
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Site:
Potable Water-Garbage Room
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Violation:
The vent for the backflow prevention device, attached to the potable water line supplying hot water to the handwashing sink, was soiled with rust. Corrections started immediately.
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Recommendation:
Maintain backflow prevention devices in good repair.
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Item No.:
11
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Site:
Medical-Acute Gastroenteritis (AGE) Late Reporting
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Violation:
On 21 November 2018, a food worker had an onset of AGE symptoms at 8:00 AM. At 8:44 AM, this worker reported to work in the galley. The galley supervisor asked the food worker to clock-out and immediately call medical. Staff stated this worker did not handle food or equipment. At 9:10 AM, this worker arrived at the medical facility with AGE symptoms. This staff member was reprimanded.
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Recommendation:
When food employees meet the case definition for AGE, ensure the following actions are taken: (1) isolate in cabin or designated restricted area until symptom-free for a minimum of 48 hours; (2) follow-up with and receive approval by designated medical personnel before returning crew to work; (3) document date and time of last symptom and clearance to return to work. When nonfood employees meet the case definition for AGE, ensure the following actions are taken: (1) isolate in cabin or designated restricted area until symptom-free for a minimum of 24 hours; (2) follow-up with and receive approval by designated medical personnel before returning crew to work; (3) document the date and time of last symptom and clearance to return to work. Ensure the food employee's supervisor or person in charge conducts an assessment of food prepared or served by the food employee while symptomatic and take appropriate corrective actions. Document corrective actions taken as a result of the assessment. Maintain records for 1 year and make them available for review during inspections. Review [when possible] any AGE cases among passengers or crew reported after the ill food employee?s symptom onset for epidemiologic link/connection. Appropriate corrective actions could include discarding ready-to eat food, thoroughly cooking raw food, and disinfecting the food area and equipment.
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Item No.:
16
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Site:
Buffet-Deck14 Oceanview Caf Pizza Station
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Violation:
A bowl of cooked meatballs was stored inside unit # 146220 without a four-hour discard label. This unit was labeled 'time control' and listed on the area's time control plan. The time control plan identified this area was in service for a period longer than four hours. Corrections started immediately.
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Recommendation:
If time only?rather than time in conjunction with temperature?is used as the public health control for a working supply of potentially hazardous food before cooking, or for ready-to-eat potentially hazardous food that is displayed or held for service for immediate consumption, ensure the food (1) Has an initial temperature of 5C (41F) or less or 57C (135F) or greater before placement on time control. (2) Is not be placed on temperature control again. (3) Is marked, or otherwise identified, to indicate the time 4 hours past the point in time when the food is removed from temperature control (if the time between service set-up and closing is greater than 4 hours). (4) Is labeled with a 4-hour discard time if containers of potentially hazardous foods on time control are placed on preparation counters, even if the outlet is open less than 4 hours. (5) Is discarded within 4 hours of placement on time control. and (6) Is labeled with a 4-hour discard time if time control unit (bain marie, cold basin) meant to be cold holding or hot holding and not operational or used as intended, as the unit is now considered a counter.
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Item No.:
17
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Site:
Galley-Deck 3 Cold Pantry
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|
Violation:
The orzo salad stored inside the walk-in refrigeration unit had an associated cooling log entry on 20 December 2018 when the salad was assembled. There was no cooling log entry in any of the logs reviewed for when the orzo, which was used to make the salad, was cooked and cooled.
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Recommendation:
Ensure logs documenting cooked potentially hazardous food cooling temperatures and times from the starting points designated in 7.3.5.2.1 through the control points at 2 and 6 hours are maintained onboard the vessel for a period of 30 days from the date the food was placed in the cooling process. Ensure logs documenting cooling of potentially hazardous foods prepared from ingredients at ambient temperatures, with the start time to the time when 5C (41 F) is reached are also maintained for a period of 30 days, beginning with the day of preparation.
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Item No.:
17
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Site:
Galley-Deck 3 Cold Pantry
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Violation:
The orzo salad stored inside the walk-in refrigeration unit had an associated cooling log entry on 20 December 2018 when the salad was assembled. There was no cooling log entry for when the cold orzo, which was used to make the salad, was cooked and cooled.
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Recommendation:
Ensure logs documenting cooked potentially hazardous food cooling temperatures and times from the starting points designated in 7.3.5.2.1 through the control points at 2 and 6 hours are maintained onboard the vessel for a period of 30 days from the date the food was placed in the cooling process. Ensure logs documenting cooling of potentially hazardous foods prepared from ingredients at ambient temperatures, with the start time to the time when 5C (41 F) is reached are also maintained for a period of 30 days, beginning with the day of preparation.
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Item No.:
18
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Site:
Galley-Deck 15 Porch Cold Room
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|
Violation:
One hotel pan containing uncooked Italian sausage, dated 20 December 2018, was stored on a shelf over an uncovered hotel pan containing uncooked, pepper bacon. Staff stated this pepper bacon was served cooked-to-order. Corrections started immediately.
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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:
Galley-Deck 4 Bakery
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|
Violation:
Six bags of white wine, which were removed from their cardboard boxes, were stored inside the dry store cabinet without labels identifying the contents of each bag.
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Recommendation:
Ensure containers holding food or food ingredients that are removed from their original packages for use on the vessel, such as cooking oils, flour, herbs, potato flakes, salt, spices, and sugar are identified with the common name of the food.
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Item No.:
19
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Site:
Galley-Deck 4 Bakery
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|
Violation:
One rolling bin of flour was not labeled with the common name of the food.
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Recommendation:
Ensure containers holding food or food ingredients that are removed from their original packages for use on the vessel, such as cooking oils, flour, herbs, potato flakes, salt, spices, and sugar are identified with the common name of the food.
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Item No.:
20
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|
Site:
Bar-Deck 5 Michael's Club
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|
Violation:
Two slotted fasteners were present on either side of the dispenser for the espresso machine. These slotted fasteners were located in the food-splash zone. This machine was in use.
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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.:
20
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|
Site:
Galley-Deck 3 Roast Station
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|
Violation:
The blast chiller was out-of-order since the night prior to 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; and (2) Cutting or piercing parts of can openers must be kept sharp to minimize the creation of metal fragments that can contaminate food when the container is opened. Ensure equipment for cooling and heating food, and holding cold and hot food, is sufficient in number and capacity to maintain potentially hazardous food temperatures.
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Item No.:
20
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Site:
Buffet-Deck14 Oceanview Caf Island # 6 Grill
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|
Violation:
The chef grilling steaks and pork chops at the grill station did not have a thermometer to measure temperatures of the food items on the grill. He stated he forgot this thermometer since he was extremely busy earlier. Corrections started immediately.
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Recommendation:
Ensure food temperature-measuring devices are provided and readily accessible for use in ensuring attainment and maintenance of food temperatures. Use tip-sensitive temperature-measuring devices, such as a thermocouple or thermistor, for measuring thin food products.
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Item No.:
21
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|
Site:
Bar-Cafe al Bacio
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|
Violation:
There were two coffee grinders in use on the back counter that had difficult-to-clean surfaces. The laminate on the drip tray and stand was peeled off in multiple places on both grinders. The grinders were not heavily soiled with more than a day's worth accumulation.
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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. 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:
Bar-Caf al Bacio
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|
Violation:
The two espresso machines, located in this area, had a thick ring of sealant attached to the bottom of all four legs. This created difficult-to-clean surfaces. These machines were not stationary, but the sealant was provided to prevent these units from skidding.
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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:
Galley-Deck 5 Qsine Dry Storage
|
|
Violation:
The four casters, located on the bottom of the white dry food storage bin, were excessively corroded.
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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.
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Item No.:
21
|
|
Site:
Galley-Deck 14 Oceanview Caf Scullery
|
|
Violation:
The bulkhead-mounted chemical container for the deck cleaning detergent was steadily dripping from the bottom of the container onto the deck below. Water was observed pooling on the deck below this drip. Additionally, a piece of refuse cardboard was stored underneath this leak, and was visibly wet.
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|
Recommendation:
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; (2) Equipment components such as doors, seals, hinges, fasteners, and kick plates are kept intact, tight, and adjusted in accordance with manufacturer's specifications.
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Item No.:
21
|
|
Site:
Galley-Deck 4 Appetizer Hot Galley
|
|
Violation:
The profile strips, located in the back left and the back right corners under the flat grill, were loose. This created a difficult-to-clean gap.
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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
|
|
Site:
Galley-Deck 3 Starboard Warewash
|
|
Violation:
At least five waiter trays stored on the clean storage rack were in poor repair. The edges of the waiter trays were cracked and chipped. Additionally, the surface lining was peeling in several locations.
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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
|
|
Site:
Galley-Deck 3 Port Warewashing Station
|
|
Violation:
At least fifteen waiter trays, stored in two different stacks on a deck stand in front of the flight-type warewashing machine, were in poor repair. These trays were stored on a rack identified for 'clean items.' The edges of the waiter trays were heavily cracked and chipped. Additionally, the surface lining was peeling in several locations.
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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
|
|
Site:
Pantry-Deck 14 Destination
|
|
Violation:
Inside the pantry area, two tall wine storage refrigerators were located side-by-side. The unit closest to the counter was heavily soiled with dust on the side closest to the countertop. The distance from the unit to the countertop was approximately 2.5 inches. This created a difficult-to-clean area. Staff discussed removing this unit.
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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.:
22
|
|
Site:
Buffet-Deck14 Oceanview Caf Island # 4
|
|
Violation:
The sanitizing solution inside the white bucket, located at the buffet island, was cloudy. A wiping cloth was stored inside this solution. Corrections started immediately.
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|
Recommendation:
Ensure the wash, rinse, and sanitize solutions are maintained clean.
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Item No.:
25
|
|
Site:
Buffet-Deck14 Oceanview Caf Island # 4
|
|
Violation:
The sanitizing solution inside the white bucket, located at the buffet island, was cloudy. A wiping cloth was stored inside this solution. Corrections started immediately.
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|
Recommendation:
Restrict wiping cloths to the following: (1) Cloths used for wiping food spills are used for no other purpose; (2) Cloths used for wiping food spills are dry and used for wiping food spills from tableware and single service articles or wet and cleaned, stored in a chemical sanitizer, and used for wiping spills from food-contact and nonfood-contact surfaces of equipment; (3) Dry or wet cloths used with raw animal foods are kept separate from cloths used for other purposes. Wet cloths used with raw animal foods must be kept in a separate sanitizing solution; (4) Wet wiping cloths used with a freshly made sanitizing solution and dry wiping cloths are free of food debris and visible soil.
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Item No.:
25
|
|
Site:
Galley-Deck 15 Mast Grill
|
|
Violation:
One open black container was filled with four wet towels and cloths for food-contact and non-food contact surfaces inside the galley. Staff stated these items were used for wiping surfaces. This area was recently cleaned and not in service. Staff stated this area was last used the previous evening.
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|
Recommendation:
Restrict wiping cloths to the following: (1) Cloths used for wiping food spills are used for no other purpose; (2) Cloths used for wiping food spills are dry and used for wiping food spills from tableware and single service articles or wet and cleaned, stored in a chemical sanitizer, and used for wiping spills from food-contact and nonfood-contact surfaces of equipment; (3) Dry or wet cloths used with raw animal foods are kept separate from cloths used for other purposes. Wet cloths used with raw animal foods must be kept in a separate sanitizing solution; (4) Wet wiping cloths used with a freshly made sanitizing solution and dry wiping cloths are free of food debris and visible soil.
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Item No.:
27
|
|
Site:
Galley-Deck 12 Oceanview Caf Butler Pantry
|
|
Violation:
The bottom surface of the top undercounter warming drawer was soiled to sight and touch. The inspector rubbed an alcohol wipe over this surface, and the wipe became soiled with black and gray debris. This item was labeled 'not in use.' Staff stated this drawer was not used for approximately two months. This area was not in service and was recently cleaned.
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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.:
27
|
|
Site:
Other-Bridge Refrigeration Unit
|
|
Violation:
There was brown debris on top of this unit. There were also crumbs and brown debris in the space between the cabinet and the side of the unit. This accumulation was greater than a day's worth. Staff stated the current cleaning frequency was ineffective and they would increase the frequency of cleaning in the future. A similar finding was noted on the previous report. Staff cleaned this area up right away.
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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.:
27
|
|
Site:
Galley-Deck 5 Qsine
|
|
Violation:
The technical space, located below the counter wok station, was visibly soiled with an excessive amount of brown and white debris. This debris surrounded the electrical equipment and the wires, and was greater than a day's worth of accumulation. Staff stated the wok station was not used for the past four months. Corrections started immediately.
|
|
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.:
27
|
|
Site:
Buffet-Deck14 Oceanview Caf Island # 4
|
|
Violation:
The nonfood-contact surface of the top plate, stored inside the plate storage area, was soiled with red liquid and green pieces of food debris. A bowl of pico de gallo, a bowl of mango chutney, and a bowl of lime pickle were stored directly behind these plates, which were out for passenger self-service. Passengers were required to reach over these clean plates when accessing these bowls of pico de gallo, mango chutney, and lime pickle. These bowls were removed and placed in a different location. Additionally, staff removed the soiled plates. This area was in operation and passengers were present.
|
|
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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|
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Item No.:
27
|
|
Site:
Buffet-Sushi Show Galley
|
|
Violation:
A small drip of brown liquid was observed on the front, left corner of the flat top grill. One drop was observed by the inspector and the source was not identified. Staff cleaned this right away. The galley was not in service, and had not been used since the prior evening.
|
|
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-Sushi
|
|
Violation:
The pulper, located inside the galley, was heavily soiled with food debris around the outside edges, inside the funnel, and inside the top chute. Staff stated that this was last used the prior evening. Staff promised corrections.
|
|
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.:
27
|
|
Site:
Pantry-Deck 14 Pool
|
|
Violation:
Eight previously cleaned bar glasses were soiled with glue from removed stickers on the nonfood-contact surfaces of the glasses. Corrections started immediately.
|
|
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:
Pantry-Deck 14 Destination
|
|
Violation:
Inside the pantry area, two tall wine storage refrigerators were located side-by-side. The unit closest to the counter was heavily soiled with dust on the side closest to the countertop. The distance from the unit to the countertop was approximately 2.5 inches. This created a difficult-to-clean area. Staff discussed removing this unit.
|
|
Recommendation:
Ensure nonfood-contact surfaces of equipment are kept free of an accumulation of dust, dirt, food residue, and other debris.
|
|
|
Item No.:
27
|
|
Site:
Galley-Deck 4 Appetizer Hot Galley
|
|
Violation:
The gap, located under the loose profile strip in the right corner under the flat grill, was soiled with grease and debris. Additionally, the back corners of the previously cleaned grease trap housing were soiled. This accumulation was greater than a day's worth.
|
|
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-Combination Oven
|
|
Violation:
The backflow prevention device underneath the right combination oven was heavily soiled.
|
|
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:
Pantry-12 Forward Housekeeping
|
|
Violation:
Six previously cleaned cup inserts were stored upright and unprotected inside the clean glass storage area. Corrections started immediately.
|
|
Recommendation:
Store clean equipment and utensils in a self-draining position that allows air drying, and covered or inverted.
|
|
|
Item No.:
28
|
|
Site:
Buffet-Deck14 Oceanview Caf Island # 4
|
|
Violation:
The nonfood-contact surface of the top plate, stored inside the plate storage area, was soiled with red liquid and green pieces of food debris. A bowl of pico de gallo, a bowl of mango chutney, and a bowl of lime pickle were stored directly behind these plates, which were out for passenger self-service. Passengers were required to reach over these clean plates when accessing these bowls of pico de gallo, mango chutney, and lime pickle. These bowls were removed and placed in a different location. Additionally, staff removed the soiled plates. This area was in operation and passengers were present.
|
|
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 unless in packages on pallets, skids, or racks, which may be 127 millimeters (5 inches).
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Item No.:
28
|
|
Site:
Galley-Deck 15 Mast Grill
|
|
Violation:
One open black container was filled with four wet towels and cloths for food-contact and non-food contact surfaces inside the galley. Staff stated these items were used for wiping surfaces. This area was recently cleaned and not in service. Staff stated this area was last used the previous evening.
|
|
Recommendation:
Launder wet wiping cloths daily. Ensure soiled linens are kept in clean, nonabsorbent receptacles or clean, washable laundry bags and stored and transported to prevent contamination of food, clean equipment, clean utensils, and single-service and single-use articles.
|
|
|
Item No.:
28
|
|
Site:
Galley-Deck 5 Qsine
|
|
Violation:
Five square plates, stored stacked and inverted inside the undercounter cabinet, were visibly wet with moisture that was able to drip off the food-contact surface. This cabinet were closed and these plates were not stored in a position which all proper air drying. These plates were part of a stack of 28 square plates. Corrections started immediately.
|
|
Recommendation:
Store clean equipment and utensils in a self-draining position that allows air drying, and covered or inverted.
|
|
|
Item No.:
29
|
|
Site:
Room Service-Deck 9 Bellbox
|
|
Violation:
The automatic handwashing sink, located in front of the grill, did not provide water at an appropriate temperature through the mixing valve. The inspector ran the hot water for a period of approximately three minutes, and the temperature stabilized at 97.8F. The inspector utilized a maximum registering tip-sensitive thermometer to record the temperature. The error of accuracy for this thermometer was identified as +/- 0.7F. This area was not in service. Corrections started immediately.
|
|
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:
Galley-Deck 3 Potwash
|
|
Violation:
The handwashing station, located at the soiled side of the potwash area, was partially blocked by a deck stand stacked with soiled pots and pans. This deck stand was immediately moved to ensure the handwashing station was freely accessible. The area was in operation during the inspection.
|
|
Recommendation:
Ensure handwashing facilities are used for no other purpose and are accessible at all times.
|
|
|
Item No.:
33
|
|
Site:
Galley-Deck 3 Pastry
|
|
Violation:
A significant amount of standing water was on the deck underneath the deck-mounted mixer. Staff stated this water was from cleaning.
|
|
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:
Bar-Deck 14 Sunset
|
|
Violation:
The deckhead above the food area of the bar was soiled with debris. The area was previously cleaned and open for service at the time of the inspection. Corrections started immediately.
|
|
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:
Buffet-Deck 14 Veranda Waiter Station
|
|
Violation:
Water was pooled on the deck at the entrance of the Veranda waiter station. Staff stated the deck was previously cleaned approximately two hours prior to the inspection. Corrections started immediately.
|
|
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:
Pantry-Deck 15 Mast
|
|
Violation:
The deckhead of the walk-in refrigerator had indents where equipment was previously stored. These indents were rusted and soiled with debris. Additionally, there were seams at the bulkhead to deckhead junction that were larger than 0.8 millimeters, creating a difficult-to-clean surface. Corrections started immediately.
|
|
Recommendation:
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, bars, and food and equipment storage areas are constructed and maintained for easy cleaning. 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
|
|
Site:
Galley-Deck 15 Porch
|
|
Violation:
The top of the bulkhead-mounted fire connection box, located to the right of FD-15-6-016, was soiled and dusty to sight. This accumulation was greater than a day's worth. The inspector rubbed and alcohol wipe over this surface, and this wipe became soiled with dust and gray debris. This area was not in service and was recently cleaned. Corrections started immediately.
|
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Recommendation:
Ensure decks, bulkheads, deckheads, and attached equipment in food preparation, warewashing, pantries, and storage areas are cleaned as often as necessary.
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Item No.:
33
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Site:
Galley-Deck 14 Oceanview Caf Scullery
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Violation:
The bulkhead-mounted chemical container for the deck cleaning detergent was steadily dripping from the bottom of the container onto the deck below. Water was observed pooling on the deck below this drip. Additionally, a piece of refuse cardboard was stored underneath this leak, and was visibly wet.
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Recommendation:
Ensure decks, bulkheads, deckheads, and attached equipment in food preparation, warewashing, pantries, and storage areas are cleaned as often as necessary.
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Item No.:
33
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Site:
Galley-Deck 14 Oceanview Caf Hot Line
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Violation:
The caulking between the bulkhead-mounted box # 714024 and the bulkhead was peeling and in disrepair. The inspector rubbed an alcohol wipe over this surface, and pieces of caulk flaked off. This caulking was not soiled.
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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:
Galley-Deck 12 Oceanview Caf Butler Pantry
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Violation:
The back right corner of the top locker labeled 'cleaning materials only' was soiled to sight and touch. This accumulation was greater than a day's worth. The inspector rubbed an alcohol wipe over this surface, and the wipe became soiled with brown and black debris. This area was recently cleaned and was not in service.
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Recommendation:
Ensure decks, bulkheads, deckheads, and attached equipment in food preparation, warewashing, pantries, and storage areas are cleaned as often as necessary.
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Item No.:
33
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Site:
Galley-Deck 3 Roast Station
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Violation:
A large bath towel was stored on the deck of the walk-in refrigerator, located in front of the door. Staff stated this towel was used to clean up excess condensation that dripped to deck from the plastic curtains, located at the entrance door. The towel was immediately removed.
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Recommendation:
Ensure decks, bulkheads, and deckheads in food preparation, warewashing, pantries, bars, and food and equipment storage areas are constructed and maintained for easy cleaning. Do not use carpet in these areas. Ensure decks, bulkheads, deckheads, and attached equipment in food preparation, warewashing, pantries, and storage areas are cleaned as often as necessary.
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Item No.:
33
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Site:
Galley-Deck 15 Porch
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Violation:
The top of the bulkhead-mounted chemical supply box for the hood-type potwashing machine was soiled and sticky to touch. The accumulation was greater than a day's worth. The inspector rubbed an alcohol wipe over this surface, and the wipe became soiled with a black residue. This area was recently cleaned and not in service. Corrections started immediately.
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Recommendation:
Ensure decks, bulkheads, deckheads, and attached equipment in food preparation, warewashing, pantries, and storage areas are cleaned as often as necessary.
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Item No.:
33
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Site:
Galley-Deck 3 Roast Station
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Violation:
A large bath towel was stored on the deck of the walk-in refrigerator, located in front of the door. Staff stated this towel was used to clean up excess condensation that dripped to deck from the plastic curtains, located at the entrance door. The towel was immediately removed.
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Recommendation:
Ensure decks, bulkheads, deckheads, and attached equipment in food preparation, warewashing, pantries, and storage areas are cleaned as often as necessary.
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Item No.:
38
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Site:
Galley-Deck 12 Oceanview Caf Butler Pantry
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Violation:
The bottom surface of the top undercounter warming drawer was soiled to sight and touch. The inspector rubbed an alcohol wipe over this surface, and the wipe became soiled with black and gray debris. This item was labeled 'not in use.' Staff stated this drawer was not used for approximately two months. This area was not in service and was recently cleaned.
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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.:
38
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Site:
Galley-Deck 5 Qsine
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Violation:
The technical space, located below the counter wok station, was visibly soiled with an excessive amount of brown and white debris. This debris surrounded the electrical equipment and the wires, and was greater than a day's worth of accumulation. Staff stated the wok station was not used for the past four months. Corrections started immediately.
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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.:
38
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Site:
Galley-Deck 3 Soda (Multiflow) Equipment Locker
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Violation:
The multiflow soda equipment was not used in approximately 2-3 months. Staff stated these pieces of multiflow soda equipment were no longer in use. The ship had already removed several multiflow soda machines in other areas of the ship.
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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.:
38
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Site:
Galley-Deck 4 Soda (Multiflow) Equipment Locker
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Violation:
The multiflow soda equipment was not used in approximately 2-3 months. Staff stated these pieces of multiflow soda equipment were no longer in use. The ship had already removed several multiflow soda machines in other areas of the ship.
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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.:
39
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Site:
Galley-Deck 15 Porch Show Galley
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Violation:
One small housefly was observed flying in front of the door to the cold room. This area was not in service.
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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.:
40
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Site:
Galley-Deck 15 Porch
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Violation:
One dead small fly was observed on the drain, located inside the utility sink to the right of the hood-type potwashing machine. This area was not in service and was recently cleaned.
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Recommendation:
Remove dead or trapped insects, rodents, and other pests from control devices and the vessel at a frequency that prevents their accumulation or decomposition or the attraction of other pests.
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Item No.:
40
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Site:
Galley-Deck 3 Roast Station
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Violation:
The stainless steel door leading to the mooring deck was bent in the bottom left corner, which created a large gap. The steel mooring deck hatch behind the stainless steel door was propped open during the inspection, which created an opening for pests to enter the galley.
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Recommendation:
Protect entry points where pests may enter the food areas.
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