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Item No.:
16
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Site:
Preparation Room-Deck 1 - Meat Preparation
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Violation:
A tray of recently sliced hamburgers patties still on temperature control were measured with temperatures ranging from 48F - 43F. It was stated these hamburger patties had been resting in this pan for approximately 20 - 25 min.
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Recommendation:
Ensure receiving temperatures are as follows: (1) Refrigerated, potentially hazardous food is at a temperature of 5C (41F) or below when received, (2) If a temperature other than 5C (41F) for a potentially hazardous food is specified in law governing its distribution, such as laws governing milk, molluscan shellfish, and shell eggs, the food is received at the specified temperature, (3) potentially hazardous food that is cooked and received hot is at a temperature of 57C (135F) or above, (4) A food that is labeled frozen and shipped frozen by a food-processing plant is received frozen, (5) Upon receipt, potentially hazardous food is free of evidence of previous temperature abuse. Except during preparation, cooking, or cooling, or when time is used as the public health control, maintain potentially hazardous foods at 57C (135F) or above, except that roasts may be held at a temperature of 54C (130F); or 5C (41F) or less.
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Item No.:
19
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Site:
Galley-Deck 14 - Giovanni's
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Violation:
Heavy steam from the pasta cooking station collected as condensate underneath the bottom of the adjacent salamander along the back hot line. Droplets of condensate formed, however, no dripping was observed. Working containers of salt, herbs, and cut tomatoes were stored underneath the salamander. The food items were relocated and the condensate was wiped dry.
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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; (4) At least 150 millimeters (6 inches) above the deck; (5) At least 127 millimeters (5 inches) for food in packages and working containers on pallets, skids, and racks; and (6) At least 150 millimeters (6 inches) above the deck on shelving racks.
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Item No.:
19
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Site:
Buffet-Deck 14 - Windjammer Port Egg Station
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Violation:
The passenger self-service utensil for fresh eggs was positioned on a plate outside the sneeze shield. This was corrected.
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Recommendation:
During service, ensure the food contact portion of each self-service food dispensing utensil is covered or located beneath shielding. Ensure that dishware, glassware, and utensils out for service are inverted or covered.
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Item No.:
19
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Site:
Bar-Deck 14 - Windjammer Starbucks
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Violation:
Excessive black cable for the telephone at the back counter bulkhead was hanging above food items on time control on the counter below. White residue was on a section of the cable hanging above the food items. Staff stated they were going to shorten the cable and adhere to the bulkhead.
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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; (4) At least 150 millimeters (6 inches) above the deck; (5) At least 127 millimeters (5 inches) for food in packages and working containers on pallets, skids, and racks; and (6) At least 150 millimeters (6 inches) above the deck on shelving racks.
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Item No.:
20
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Site:
Galley-Deck 4 - Bakery
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Violation:
The dough-sheeter belt was in disrepair. There was a piece of the belt that was torn.
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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.
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Item No.:
21
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Site:
Galley-Deck 4 - Bakery
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Violation:
The top of a time control food transportation cart had a plastic material that was in disrepair making it 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.
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Item No.:
21
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Site:
Galley-Deck 14 - Giovanni's
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Violation:
The black gasket around the top lid of the tilting kettle was in disrepair and torn in several areas.
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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.:
21
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Site:
Galley-Deck 5 - Cafe Two70
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Violation:
The electrical cable of the counter mounted microwave was resting on the top of the counter. This was corrected.
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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:
Buffet-Deck 14 - Windjammer Bakery
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Violation:
An open seam where silicone had pulled away was between the metal housing of the ice cream dipper well compartment and the adjacent bulkhead partition. The old silicone had sections of black mold near the dipper well. Additionally two tiny brown insects were seen moving in and out of the seam.
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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:
Buffet-Deck 14 - Windjammer Pizza Ovens
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Violation:
There was not adequate spacing underneath the pizza ovens to effectively clean underneath and along the back bulkhead of the counter mounted pizza ovens. A gray film was on the bulkhead underneath the left oven and could not be reached by hand. Also, black sediment was on the countertop to the left of the back left support leg of the left oven.
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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.:
21
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Site:
Galley-Deck 14 - Windjammer Hot Galley
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Violation:
The black gasket around the top lid of the left tilting kettle was in disrepair and torn in several areas. A small piece broke off when the inspector ran their finger along the surface.
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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.:
21
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Site:
Buffet-Deck 14 - El Toro Loco
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Violation:
Clear plastic tape was placed over the side housing of the right counter mounted sandwich oven that was not easily cleanable or durable. The tape was replacing a missing black rubber cover to an electronic input. This was corrected.
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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.:
21
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Site:
Galley-Deck 14 - Sorrento's
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Violation:
The black gasket around the top lid of the tilting kettle was in disrepair and torn in several areas.
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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.:
26
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Site:
Galley-Deck 3 - Warewash Area
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Violation:
A rack of previously cleaned glasses were stored soiled. Both food contact areas and nonfood contact areas were soiled
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Recommendation:
Ensure food only contacts surfaces of equipment and utensils that are cleaned and sanitized. 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-Deck 3 - Hot line - Portside
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Violation:
The heating lamps above the hot service line shelf was soiled with food residue on the food splash area. Cleaned immediately.
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Recommendation:
Ensure food only contacts surfaces of equipment and utensils that are cleaned and sanitized. 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 3 - Warewash Area
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Violation:
A rack of previously cleaned glasses were stored soiled. Both food contact areas and nonfood contact areas were soiled
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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 14 - Giovanni's
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Violation:
Heavy steam from the pasta cooking station collected as condensate underneath the bottom of the adjacent salamander along the back hot line. Droplets of condensate formed, however, no dripping was observed. Working containers of salt, herbs, and cut tomatoes were stored underneath the salamander. The food items were relocated and the condensate was wiped dry.
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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:
Buffet-Deck 14 - Windjammer Pizza Ovens
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Violation:
There was not adequate spacing underneath the pizza ovens to effectively clean underneath and along the back bulkhead of the counter mounted pizza ovens. A gray film was on the bulkhead underneath the left oven and could not be reached by hand. Also, black sediment was on the countertop to the left of the back left support leg of the left oven.
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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:
Buffet-Deck 14 - Windjammer Bakery
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Violation:
An open seam where silicone had pulled away was between the metal housing of the ice cream dipper well compartment and the adjacent bulkhead partition. The old silicone had sections of black mold near the dipper well. Additionally two tiny brown insects were seen moving in and out of the seam.
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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:
Bar-Deck 14 - Windjammer Starbucks
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Violation:
Excessive black cable for the telephone at the back counter bulkhead was hanging above food items on time control on the counter below. White residue was on a section of the cable hanging above the food items. Staff stated they were going to shorten the cable and adhere to the bulkhead.
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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.:
28
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Site:
Buffet-Deck 14 - Windjammer Silverware Storage
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Violation:
Silverware storage containers positioned throughout several island buffets were positioned in a manner that did not protect the mouthing ends of the unwrapped utensils. The utensil holders were on shelving positioned only a few feet off the deck and the silverware was stored nearly vertical rather than angled to protect against potential contamination from passengers who can stand directly above.
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Recommendation:
Protect eating utensils dispensed at a consumer self-service unit such as a buffet or salad bar from contamination.
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Item No.:
33
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Site:
Bar-Deck 14 - Windjammer Starbucks
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Violation:
Excessive black cable for the telephone at the back counter bulkhead was hanging above food items on time control on the counter below. White residue was on a section of the cable hanging above the food items. Staff stated they were going to shorten the cable and adhere to the bulkhead.
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Recommendation:
Ensure light fixtures, vent covers, and similar equipment attached to the bulkheads or deckheads are easily cleanable.
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Item No.:
33
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Site:
Buffet-Deck 14 - Windjammer Pizza Ovens
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Violation:
There was not adequate spacing underneath the pizza ovens to effectively clean underneath and along the back bulkhead of the counter mounted pizza ovens. A gray film was on the bulkhead underneath the left oven and could not be reached by hand. Also, black sediment was on the countertop to the left of the back left support leg of the left oven.
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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 - Dry Food Storage Cabinets
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Violation:
The top of the dry food storage cabinets and adjacent bulkhead were soiled with more than a day's worth of accumulated oily substance and a clearing chemical residue. The area was open for service at the time of the inspection. Cleaning began 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.:
36
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Site:
Galley-Deck 14 - Solarium Bistro
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Violation:
Light intensity could not reach 220 lux at the juice machine.
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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.:
36
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Site:
Buffet-Deck 14 - Windjammer Beverage Station #1 - Port
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Violation:
Light intensity at the beverage counter units were less than 220 lux of light and between the units light intensity was less than 110 lux.
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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. Ensure the light intensity is at least 110 lux (10 foot candles) at a distance of 75 centimeters (30 inches) above the deck when in use, in walk-in refrigerator units and dry storage areas, and in other areas and rooms during periods of cleaning. Ensure the light intensity is at least 110 lux (10 foot candles) behind and around mounted equipment, including counter-mounted equipment.
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Item No.:
36
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Site:
Buffet-Deck 14 - Windjammer Beverage Station #1 Starboard
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Violation:
Light intensity did not reach 220 lux at the coffee station and ice/water machine.
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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.:
37
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Site:
Galley-Deck 14 - Giovanni's
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Violation:
Heavy steam from the pasta cooking station collected as condensate underneath the bottom of the adjacent salamander along the back hot line. Droplets of condensate formed, however, no dripping was observed. Working containers of salt, herbs, and cut tomatoes were stored underneath the salamander. The food items were relocated and the condensate was wiped dry.
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Recommendation:
Ensure exhaust ventilation hood systems in food preparation and warewashing areas--including components such as hoods, fans, guards, and ducting--are designed to prevent grease or condensation from draining or dripping onto food, equipment, utensils, linens, and single-service and single-use articles. Ensure ventilation hood systems and devices are sufficient in number and capacity to prevent grease or condensation from collecting on bulkheads and deckheads.
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Item No.:
39
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Site:
Buffet-Deck 14 - Windjammer Bakery
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Violation:
An open seam where silicone had pulled away was between the metal housing of the ice cream dipper well compartment and the adjacent bulkhead partition. The old silicone had sections of black mold near the dipper well. Additionally two tiny brown insects were seen moving in and out of the seam.
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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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