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Item No.:
20
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Site:
Galley-Deck 4 Coffee Station
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Violation:
The exterior thermometer on the bulk milk dispenser read 30°F and the removable thermometer inside the dispenser read 48°F. The temperature of the milk was 41°F, indicating both thermometers were inaccurate. The removable thermometer was replaced immediately.
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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.
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Item No.:
21
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Site:
Galley-Deck 4 Sauce Station
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Violation:
A whisk in active use by a crew member was open at the end. The inspector rubbed a finger inside the opening and it was soiled with black debris. The whisk was removed from service immediately.
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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 Bakery
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Violation:
The gaskets near the top of both doors on the proofing cabinets were torn.
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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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Item No.:
22
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Site:
Galley-Windjammer
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Violation:
The solution in a sanitizing bucket was cloudy. The solution was changed immediately.
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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-Windjammer Dishwash Area
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Violation:
The final rinse temperature gauge at the manifold read between 174 and 175°F. The final rinse temperature at the plate surface was measured at 174.9°F by both the inspector and the crew, indicating the gauge was inaccurate. An repairman was called immediately.
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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
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Site:
Galley-Deck 5 Dishwash Area
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Violation:
The water pressure for the final rinse spray on the flight-type conveyor warewash machine was weak and as a result the spray pattern was ineffective. Staff replaced a filter and this corrected the issue.
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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
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Site:
Galley-Deck 4 Dishwash Area
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Violation:
The glasswash machine had been out of order since June 28 and spare parts were expected to arrive on July 17. Staff stated the main motor needed to be replaced.
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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:
Buffet-Crew Mess Beverage Line
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Violation:
Small white fibers were in the food splash zone above the dispensing nozzles on the juice machine. Staff stated they were likely from the cleaning scrubber.
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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.:
26
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Site:
Buffet-Staff Mess Beverage Line
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Violation:
A small piece of green material was dried onto the inside of the chute on the ice dispensing machine. The inspector was able to scrape the debris off with the end of a probe thermometer.
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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.:
26
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Site:
Galley-Windjammer
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Violation:
The top interior of the ice deflector panel on the ice machine was slightly soiled with a pink and brown material. this was corrected Immediately.
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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.:
27
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Site:
Galley-Deck 5 Hot Galley
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Violation:
The technical space for the salamander lever was soiled with a light brown material.
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Recommendation:
Ensure nonfood-contact surfaces of equipment are kept free of an accumulation of dust, dirt, food residue, and other debris.
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Item No.:
27
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Site:
Galley-Hood Cleaning Cabinet
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Violation:
The drip tray below the reduced pressure assembly device relief vent was heavily soiled. This was corrected.
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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
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Site:
Galley-Deck 4 Sauce Station
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Violation:
A whisk in active use by a crew member was open at the end. The inspector rubbed a finger inside the opening and it was soiled with black debris. The whisk was removed from service immediately.
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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:
Medical-Toilet Room Signage
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Violation:
There was no sign on the door leading from the toilet to the ward number 3 advising passengers to use a papertowel when exiting.
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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 a sign is posted advising users of toilet facilities to use hand towel, paper towel, or tissue to open the door unless the exit is hands free. Ensure that passenger and crew public toilet facilities are equipped so that persons exiting the toilet room are not required to touch the door handle with bare hands. Where toilet stalls include handwashing facilities, ensure the bare-hands-free contact begin in the toilet stall. Ensure that toilet facilities with multiple exits, such as spa dressing rooms, have bare-hands-free contact at each exit.
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Item No.:
33
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Site:
Buffet-Crew Mess Entrance to Galley
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Violation:
The threshold on the workers' side of the service line at the entrance to the galley had chipped and recessed deck grout.
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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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