|
|
|
Item No.:
16
|
|
Site:
Dining Room-Deck 5 - Edelweiss Restaurant
|
|
Violation:
The smoked salmon salad had cold smoked salmon as an ingredient and did not indicate this undercooked food with an asterisk on the menu.
|
|
Recommendation:
If an animal food such as fish is raw, undercooked, or not otherwise processed to eliminate pathogens is offered in a ready-to-eat form or as a raw ingredient in another ready-to-eat food, ensure the consumer is informed by way of disclosure using menu advisory of the significantly increased risk to certain especially vulnerable consumers eating such foods in raw or undercooked form. Locate the advisory at the outlets where these types of food are served. Ensure that disclosure is made by one of the following methods: (2) On a menu using an asterisk at the animal-derived foods requiring disclosure and a footnote with a statement indicating that consuming raw or undercooked meats, seafood, shellfish, eggs, milk, or poultry may increase your risk for foodborne illness, especially if you have certain medical conditions.
|
|
|
Item No.:
20
|
|
Site:
Preparation Room-Deck 1 - Fish Preparation / Thawing
|
|
Violation:
The plastic rollers on the shrimp splitting machine were heavily abraded making them difficult to clean.
|
|
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.
|
|
|
Item No.:
20
|
|
Site:
Preparation Room-Deck 1 - Vegtable Preparation
|
|
Violation:
The lettuce dryer, which was not being used, had a plastic film that was abraded and difficult to clean on the edge of the drying basket lid. The bottom plate plastic scrapper blade was heavily worn which also made the unit difficult to clean.
|
|
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.
|
|
|
Item No.:
20
|
|
Site:
Buffet-Deck 2 - Staff Mess
|
|
Violation:
The bulk milk dispensing tube was at least 1.5 inches long.
|
|
Recommendation:
Cut bulk milk dispensing tubes leaving no more than 25 mm (1 inch) protruding from the chilled dispensing head.
|
|
|
Item No.:
20
|
|
Site:
Preparation Room-Deck 1 - Fish Preparation / Thawing
|
|
Violation:
A soiled cutting board was heavily scored making it rough and difficult to clean.
|
|
Recommendation:
Ensure surfaces such as cutting boards that are subject to scratching and scoring are resurfaced if they no longer can be effectively cleaned and sanitized, or discarded if they are not capable of being resurfaced.
|
|
|
Item No.:
26
|
|
Site:
Preparation Room-Deck 1 - Fish Preparation / Thawing
|
|
Violation:
A large white plastic cutting board which was stored as clean was heavily soiled with grease.
|
|
Recommendation:
Ensure food contact surfaces of equipment and utensils are clean to sight and touch.
|
|
|
Item No.:
26
|
|
Site:
Preparation Room-Deck 1 - Fish Preparation / Thawing
|
|
Violation:
The shrimp splitting saw that was stored as clean was soiled with shrimp residue on the blade and on the plastic rollers.
|
|
Recommendation:
Ensure food contact surfaces of equipment and utensils are clean to sight and touch.
|
|
|
Item No.:
26
|
|
Site:
Pantry-Pool
|
|
Violation:
The chute for the ice dispenser was soiled with a black material.
|
|
Recommendation:
Ensure food contact surfaces of equipment and utensils are clean to sight and touch.
|
|
|
Item No.:
26
|
|
Site:
Buffet-Deck 2 - Staff Mess
|
|
Violation:
The drive shaft in the soft ice cream dispenser had old mix soil in the area under the back of the barrel gasket.
|
|
Recommendation:
Ensure food contact surfaces of equipment and utensils are clean to sight and touch.
|
|
|
Item No.:
27
|
|
Site:
Galley-Deck 6 - Giovanni's / Chops
|
|
Violation:
The charbroiler drain line that was stored as clean was soiled with grease residue at the bottom end of the tube.
|
|
Recommendation:
Ensure nonfood-contact surfaces of equipment are kept free of an accumulation of dirt, food residue, and other debris.
|
|
|
Item No.:
28
|
|
Site:
Buffet-Deck 2 - Staff Mess
|
|
Violation:
An accumulation of food crumbs was found in the bottom of the wrapped toothpick dispensing bowl.
|
|
Recommendation:
Store single-service articles: (1) in a clean location.
|
|
|
Item No.:
28
|
|
Site:
Other-Deck 3 Forward Crew Elevator Lobby (Across from Cabin 3032)
|
|
Violation:
A stack of two boxes of plastic soda cups and a clear plastic bag with at least twenty plastic soda cups were stored directly on the deck in the elevator lobby. No one was present in the area when the inspector arrived. The responsible staff member was located and he stated that the cups in the boxes were for distribution in the cabins and the cups in the bags had been taken from the cabins and were probably going to the dishwasher. Upon further inspection, it was noted that the cups were still wrapped in the original packaging. It was then confirmed that the cups in the bag were to be taken back to the locker. As the inspection team was leaving the area, a crew member placed two bags of garbage on the deck adjacent to the boxes and bag of plastic cups.
|
|
Recommendation:
Store cleaned equipment and utensils, laundered linens, and single-service and single-use articles: (1) in a clean, dry location; (2) in a location where they are not exposed to splash, dust, or other contamination; (3) at least 150 millimeters (6 inches) above the deck.
|
|
|
Item No.:
28
|
|
Site:
Preparation Room-Deck 1 - Fish Preparation / Thawing
|
|
Violation:
A large white cutting board was not air dried before storing. It was also stored vertically propped against the bulkhead adjacent to the table where it was found.
|
|
Recommendation:
After cleaning and sanitizing, ensure equipment and utensils are air dried or adequately drained. Store cleaned equipment and utensils: (1) in a clean, dry location; and (2) in a location where they are not exposed to other contamination.
|
|
|
Item No.:
33
|
|
Site:
Food Service General-Food Service General
|
|
Violation:
Where the new potable water lines penetrate the bulkhead in food areas, flanges were missing to cover the larger hole that was used to insert the pipe through the bulkhead.
|
|
Recommendation:
Ensure bulkheads, and deckheads in food areas are maintained in good repair.
|
|
|
Item No.:
34
|
|
Site:
Pantry-Pool
|
|
Violation:
The dispensing line for the detergent dispenser adjacent to the handwashing sink was leaking.
|
|
Recommendation:
Ensure a plumbing system in a food area is maintained in good repair.
|
|