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Item No.:
20
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Site:
Galley-Colonnade
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Violation:
The 'T.K.' deep fat fryer was out-of-service for 1 week and was scheduled to be fixed the day 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.:
27
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Site:
Galley-Colonnade
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Violation:
The 'T.K.' deep fat fryer was out-of-service for 1 week and was scheduled to be fixed the day of the inspection. Areas on the upper right and left outside of the machine were soiled with grease on the nonfood-contact surface.
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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.:
26
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Site:
Galley-Colonnade
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Violation:
The 'T.K.' deep fat fryer was out-of-service for 1 week and was scheduled to be fixed the day of the inspection. Excessive black debris was accumulated on the inside of the machine around the heating coil on the food-contact surface.
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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-Colonnade
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Violation:
The sanitizing bucket at the beverage station was excessively soiled with black debris that resembled coffee grounds. The bucket was immediately removed for the solution to be changed.
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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:
Pantry-Coffee Bar
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Violation:
The sanitizing bucket was excessively soiled with a crumb-like debris. The solution in the sanitizing bucket was immediately changed.
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Recommendation:
Ensure the wash, rinse, and sanitize solutions are maintained clean.
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Item No.:
21
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Site:
Dining Room-Deck 4 Wine Locker
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Violation:
The two dry store cabinets above the counter contained a rough, red, wooden wine rack that was difficult to clean.
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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. 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-Starboard Dishwash
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Violation:
The conveyor rack dishwash was leaking from the door closest to the clean end, which caused water to pool on the deck. Upon inspecting the inside of the machine, crew stated they believed the leak was coming from a metal piece of the door inside the machine that was slightly bent.
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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.:
35
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Site:
Galley-Starboard Dishwash
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Violation:
The conveyor rack dishwash was leaking from the door closest to the clean end, which caused water to pool on the deck.
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Recommendation:
Ensure black and gray water is discharged to the vessel's wastewater disposal system and does not pool on the deck.
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Item No.:
22
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Site:
Galley-Starboard Dishwash
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Violation:
One of the final rinse nozzles was blocked with debris in the hood-type glasswash.
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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. 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.:
20
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Site:
Galley-Bakery/Pastry
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Violation:
The blast chiller was out-of-service since 4 NOV due to an issue with the fan. Crew expect the unit to be repaired within the next 2 working days. Bakery/pastry crew were able to use other blast chillers in the main galley for cooling.
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Recommendation:
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. 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.:
26
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Site:
Galley-"T.K." Galley
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Violation:
Two previously cleaned knives in the knife locker were soiled on the blades. Crew immediately removed the knives for cleaning.
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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:
Preparation Room-Deck 3 Meat Butcher
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Violation:
The nozzles of both the upper and lower plastic wash manifolds of the undercounter dishwasher were cracked, chipped, and pieces were missing. Crew immediately began replacing the damaged manifolds.
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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.:
33
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Site:
Galley-Patio Grill
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Violation:
The smoke detector above the food preparation counter next to the grills was heavily soiled with grease that could be easily wiped with an alcohol pad. Crew immediately began cleaning, and then changed the entire smoke detector cover. Technical staff stated that the area is cleaned once every 3 months but cleaning could be increased as necessary. No dripping was noted. No food was being prepared in the area at the time of inspection.
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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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