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Item No.:
05
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|
Site:
Potable Water-Deck 10 Distant Point
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|
Violation:
The free residual halogen measured by the halogen analyzer was 0.58 and the average free residual halogen average measured by the technician and inspector was 1.12, a difference of 0.54 ppm. The technician measured the free residual halogen as 1.04, 1.31, and 0.98 ppm and the inspector measured 1.17 and 1.12 ppm.
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|
Recommendation:
Ensure the free residual halogen measured by the halogen analyzer is within 0.2 mg/L (ppm) of the free residual halogen measured by the manual test.
|
|
|
Item No.:
06
|
|
Site:
Potable Water-Halogen Analyzer Charts
|
|
Violation:
The far point halogen analyzer charts were missing initials for the entire month of May 2024 and for 28 June 2024.
|
|
Recommendation:
Change, initial, and date halogen analyzer-chart recorder charts daily. Ensure the charts contain notations of any unusual events in the potable water system. If electronic data loggers are used in lieu of chart recorders, record notations of any unusual events in the potable water system log.
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|
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Item No.:
08
|
|
Site:
Galley-Deck 9 - Pizzeria Frank and Lola
|
|
Violation:
The refrigerant brine lines were not properly identified with blue/white/blue striping.
|
|
Recommendation:
Identify all refrigerant brine lines and nonpotable chilled water lines in all food areas, such as on ice machines, ice cream machines, etc., with either ISO 14726 (blue/white/blue) or by another uniquely identifiable method to prevent cross-connections.
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|
|
Item No.:
08
|
|
Site:
Buffet-Deck 10 - Cheeseburger Grill
|
|
Violation:
Water steadily dripped from the relief vent of the backflow prevention device for the hood cleaning system and landed inside the chemical reservoir in the hood cleaning cabinet. The water and chemical mixture overflowed the reservoir and filled the bottom of the cabinet and also dripped onto the deck below.
|
|
Recommendation:
Maintain backflow prevention devices in good repair.
|
|
|
Item No.:
08
|
|
Site:
Pantry-Deck 9 - Cafe
|
|
Violation:
Refrigerant lines inside the pantry for the undercounter refrigerators at the service counter were not uniquely identified.
|
|
Recommendation:
Identify all refrigerant brine lines and nonpotable chilled water lines in all food areas, such as on ice machines, ice cream machines, etc., with either ISO 14726 (blue/white/blue) or by another uniquely identifiable method to prevent cross-connections.
|
|
|
Item No.:
08
|
|
Site:
Bar-Deck 7 - Crew Bar
|
|
Violation:
There was no backflow prevention device on the potable water line for the espresso machine.
|
|
Recommendation:
Provide a comprehensive cross-connection control program. Protect the following connections to the potable water system against backflow with air gaps or mechanical backflow prevention devices: (10) food service equipment.
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|
|
Item No.:
10
|
|
Site:
Recreational Water Facilities-Anti-Entrapment Drain Certificates
|
|
Violation:
The eight anti-entrapment drain cover certificates for the pools stated the drain covers expired September 2023. Staff could not find documentation to show these drain covers were replaced.
|
|
Recommendation:
Replace drain covers after the service life has expired.
|
|
|
Item No.:
10
|
|
Site:
Recreational Water Facilities-Deck 11 Oasis Pool
|
|
Violation:
A fastener was missing from the forward, portside, anti-entrapment drain cover.
|
|
Recommendation:
Ensure drain covers are maintained in good repair.
|
|
|
Item No.:
10
|
|
Site:
Recreational Water Facilities-Deck 10 Aft Pool Halogen Analyzer
|
|
Violation:
The analyzer was out of calibration as the measured free residual halogen was not within 0.2 ppm of the manually measured concentrations. The halogen analyzer measured the free residual halogen as 2.1 ppm. The inspector manually measured 2.53 and 2.66 ppm and the technician measured 3.09 and 2.41 ppm.
|
|
Recommendation:
Maintain and operate the halogen and pH analyzer-chart recorder in accordance with the manufacturer?s instructions. Conduct a manual comparison test before opening the RWF to verify calibration for free halogen residual and pH. Ensure the analyzer reading is within 0.2 ppm for free halogen and 0.2 for pH 7.0 to 7.8. For RWFs open longer than 24 hours, conduct a manual comparison test every 24 hours.
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|
|
Item No.:
12
|
|
Site:
Buffet-Deck 10 - Warewash Machine
|
|
Violation:
The inspector observed a crew member coming from the dirty drop off area to the handwashing station and pretended to wash his hands without water and then walked towards the clean side of the warewash machine. The crew member was stopped by a senior staff member who instructed him to wash his hands correctly.
|
|
Recommendation:
Ensure food employees wash their hands.
|
|
|
Item No.:
19
|
|
Site:
Bar-Deck 8 - Euphoria
|
|
Violation:
TV's installed behind the back bar bulkhead had dust on the back housing and electrical wires. Bottles of alcohol were stored below the left TV.
|
|
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
|
|
Site:
Galley-Deck 10 - Lido Mini Galley
|
|
Violation:
The ambient temperature inside the undercounter refrigerator measured 53-60°F. No food was inside the unit at the time of the finding. Staff stated the machine was possibly in defrost mode.
|
|
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.
|
|
|
Item No.:
21
|
|
Site:
Galley-Deck 8 - Hot Galley
|
|
Violation:
The black plastic door handle of Mobile Fridge #2 was broken. A work order to replace the handle was provided.
|
|
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.
|
|
|
Item No.:
21
|
|
Site:
Galley-Deck 8 - Pastry
|
|
Violation:
The door gasket of the walk-in refrigerator did not fit the door and had to be manually manipulated prior to closing. Staff stated this door is soon to be replaced.
|
|
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:
Buffet-Deck 10 - Aft Buffet Line
|
|
Violation:
Sealant in multiple locations along counter junctions were missing or peeling. This was corrected before the inspector left the area.
|
|
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.
|
|
|
Item No.:
21
|
|
Site:
Bar-Deck 9 - Pizzeria Frank and Lola
|
|
Violation:
Both of the wine displays had open seams on the side bulkhead junctions.
|
|
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.
|
|
|
Item No.:
21
|
|
Site:
Buffet-Deck 10 - Aft Buffet Line
|
|
Violation:
On the starboard side sneeze guard, the back support leg was not flush with the countertop creating a gap.
|
|
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.
|
|
|
Item No.:
21
|
|
Site:
Bar-Deck 9 - Coffee Shop
|
|
Violation:
Water consistently dripped from the bottom front right of the display refrigerator and pooled on the deck.
|
|
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.:
22
|
|
Site:
Galley-Deck 8 - Dishwash
|
|
Violation:
The display temperature for the final rinse manifold of the active flight-type dishwasher fluctuated between 160-190°F. Staff stated the steam solenoid valve opened and closed at set temperatures and was rarely stable. Manual temperatures of the final rinse at the plate surface did reach 160°F but this temperature also fluctuated with the rise and fall of the manifold temperatures. Staff were advised to stabilize the final rinse temperature prior to running dishes through.
|
|
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.
|
|
|
Item No.:
24
|
|
Site:
Galley-Deck 8 - Dishwash
|
|
Violation:
The display temperature for the final rinse manifold of the active flight-type dishwasher fluctuated between 160-190°F. Staff stated the steam solenoid valve opened and closed at set temperatures and was rarely stable. Manual temperatures of the final rinse at the plate surface did reach 160°F but this temperature also fluctuated with the rise and fall of the manifold temperatures. Staff were advised to stabilize the final rinse temperature prior to running dishes through.
|
|
Recommendation:
In a mechanical operation, ensure the temperature of the fresh hot water sanitizing rinse as it enters the manifold is not more than 90°C (194°F) or less than: (1) 74°C (165°F) for a stationary rack, single-temperature machine; (2) 82°C (180°F) for all other machines. Ensure the utensil surface temperature is not less than 71°C (160°F) as measured by an irreversible registering temperature indicator.
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|
|
Item No.:
24
|
|
Site:
Pantry-Deck 4 Housekeeping Pantry
|
|
Violation:
The bucket of sanitizing solution measured greater than 200 ppm.
|
|
Recommendation:
Ensure sanitizing solutions are used with the following concentrations: (1) A chlorine solution with a concentration between 50 mg/L (ppm) and 200 mg/L (ppm).
|
|
|
Item No.:
27
|
|
Site:
Buffet-Deck 10 - Beverage Station Starboard Side Forward
|
|
Violation:
Black residue was on the sealant around the cold well to the left of the beverage station.
|
|
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:
Bar-Deck 8 - Euphoria
|
|
Violation:
TV's installed behind the back bar bulkhead had dust on the back housing and electrical wires. Bottles of alcohol were stored below the left TV.
|
|
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:
Bar-Deck 8 - Euphoria
|
|
Violation:
Standing water was inside a previously cleaned and sanitized blender at the front service counter.
|
|
Recommendation:
After cleaning and sanitizing, ensure equipment and utensils are air dried or adequately drained before contact with food.
|
|
|
Item No.:
28
|
|
Site:
Other-Deck 8 - Restaurant Supply Locker
|
|
Violation:
Plastic portable warming units and metal chaffing dishes were stored unwrapped and unprotected in this unfinished locker that had difficult to clean deckheads, air ducting, and cable trays. A similar finding was noted during the previous inspection. This was corrected.
|
|
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).
|
|
|
Item No.:
30
|
|
Site:
Galley-Deck 7 - Ladies Toilet
|
|
Violation:
This toilet was out of service. Staff stated the toilet drain was clogged and was undergoing maintenance.
|
|
Recommendation:
Keep toilet fixtures clean and in good repair.
|
|
|
Item No.:
33
|
|
Site:
Galley-Deck 7 - Decks
|
|
Violation:
The deck tiles throughout this galley were in poor repair.
|
|
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.
|
|
|
Item No.:
33
|
|
Site:
Galley-Deck 8 - Hot Galley
|
|
Violation:
The steam exhaust pipe of the large Combination Oven #2 was not directed to the deckhead exhaust and steam was condensing and forming droplets of water on the deckhead above. No dripping was observed.
|
|
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:
Galley-Deck 8 - Decks
|
|
Violation:
The deck tiles throughout this galley were in poor repair.
|
|
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.
|
|
|
Item No.:
33
|
|
Site:
Provisions-Deck 3 - Cold Room #16
|
|
Violation:
Water dripped from the corner of a deckhead hatch in the center of this room and landed on the deck below. No food was impacted. Staff reported the water is due to condensate as a result of poorly insulated refrigerant lines.
|
|
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:
Provisions-Deck 3 - Dry Store
|
|
Violation:
The deck was in poor repair throughout.
|
|
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.
|
|
|
Item No.:
33
|
|
Site:
Provisions-Deck 3 - Thawing Room Corridor
|
|
Violation:
Water dripped from two light fixtures and landed on the deck in this transportation corridor. No food was impacted. Staff reported the water is due to condensate as a result of poorly insulated refrigerant lines.
|
|
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 9 - Cafe
|
|
Violation:
The air supply vent cover above the coffee machine was not flush with the deckhead exposing an open gap. Additionally, the grates of the vent cover had an accumulation of dust.
|
|
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.
|
|
|
Item No.:
33
|
|
Site:
Buffet-Deck 10 - Cheeseburger Grill
|
|
Violation:
Water steadily dripped from the relief vent of the backflow prevention device for the hood cleaning system and landed inside the chemical reservoir in the hood cleaning cabinet. The water and chemical mixture overflowed the reservoir and filled the bottom of the cabinet and also dripped onto the deck below.
|
|
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 10 - Forward Buffet
|
|
Violation:
Brown grease residue was on the deckhead in several locations above the cold cut station.
|
|
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 10 - Port Aft Beverage Station
|
|
Violation:
Old ice cream residue and general debris were on the deck tiles and between the recessed deck grouting below and around the ice cream machine.
|
|
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. 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.
|
|
|
Item No.:
33
|
|
Site:
Buffet-Deck 10 - Faux Decorative Plant Bulkheads
|
|
Violation:
Faux decorative shrub material was installed on the back bulkheads behind the service counters throughout the buffet. This material was difficult to clean and several flies were observed flying from the material when disturbed.
|
|
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.
|
|
|
Item No.:
33
|
|
Site:
Galley-Deck 10 - Dishwash
|
|
Violation:
Deck grout was recessed and/or damaged throughout this area, especially along door thresholds and deck gutter drains.
|
|
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.
|
|
|
Item No.:
33
|
|
Site:
Food Service General-Soft Silicone Deck Coving
|
|
Violation:
Soft silicone was used as deck coving along bulkhead and deck junctures throughout the worker sides of most of the passenger buffet stations and buffet storage lockers where food and single-service items were stored. This material was in poor repair in many areas.
|
|
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.
|
|
|
Item No.:
33
|
|
Site:
Buffet-Deck 10 - Lido Buffet
|
|
Violation:
Multiple light fixtures were not flush against the deckhead in both the buffet and pasta areas.
|
|
Recommendation:
Ensure decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas are maintained in good repair.
|
|
|
Item No.:
33
|
|
Site:
Buffet-Deck 10 - Pasta Station Port Side
|
|
Violation:
A light fixture was missing near the entrance to the pasta station on the consumer side deckhead, creating an open penetration into a void space.
|
|
Recommendation:
Ensure decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas are maintained in good repair.
|
|
|
Item No.:
33
|
|
Site:
Bar-Deck 9 - Coffee Shop
|
|
Violation:
Water consistently dripped from the bottom front right of the display refrigerator and pooled on the deck.
|
|
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:
Galley-Deck 8 - Hot Galley
|
|
Violation:
A gap was at the bulkhead/deck juncture behind the braising pan next to the soup kettles.
|
|
Recommendation:
Ensure decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas are maintained in good repair.
|
|
|
Item No.:
33
|
|
Site:
Galley-Deck 8 - Hot Galley
|
|
Violation:
The water line behind the second from the left braising pan was not flush against the bulkhead creating an open penetration into a void space.
|
|
Recommendation:
Ensure decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas are maintained in good repair.
|
|
|
Item No.:
33
|
|
Site:
Provisions-Deck 3 - Fruit Room
|
|
Violation:
The smoke detector housing had open penetrations to a void space.
|
|
Recommendation:
Ensure decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas are maintained in good repair.
|
|
|
Item No.:
33
|
|
Site:
Other-Garbage Cold Room
|
|
Violation:
The door locking mechanism was missing from the cold room door which created an open void space.
|
|
Recommendation:
Ensure decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas are maintained in good repair.
|
|
|
Item No.:
36
|
|
Site:
Provisions-Deck 3 - Meat Freezer
|
|
Violation:
The light intensity along the perimeter of the room was below 110 lux.
|
|
Recommendation:
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.
|
|
|
Item No.:
36
|
|
Site:
Provisions-Deck 3 - Juice Room
|
|
Violation:
The light intensity along the perimeter of the room was below 110 lux.
|
|
Recommendation:
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.
|
|
|
Item No.:
36
|
|
Site:
Buffet-Deck 10 - Beverage Station Port Side
|
|
Violation:
The deckhead light in the middle of the station was out resulting in less than 220 lux.
|
|
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.
|
|
|
Item No.:
36
|
|
Site:
Buffet-Deck 10 - Pasta Station Port Side
|
|
Violation:
The light intensity did not reach the required 220 lux in front of the exhaust hood overhang on the consumer side.
|
|
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.
|
|
|
Item No.:
36
|
|
Site:
Buffet-Deck 10 - Port Aft Beverage Station
|
|
Violation:
Light intensity at the passenger handwash station was less than 100 lux. The deckhead light above the station was not functioning.
|
|
Recommendation:
Ensure the light intensity is at least 110 lux at passenger buffets.
|
|
|
Item No.:
36
|
|
Site:
Buffet-Deck 10 - Port Aft Beverage Station
|
|
Violation:
The deckhead light above the ice cream machine at this station was not functioning resulting in less than 110 lux of light behind the unit.
|
|
Recommendation:
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.
|
|
|
Item No.:
36
|
|
Site:
Galley-Deck 8 - Main Galley
|
|
Violation:
Light intensity could not be raised to 220 lux at the clean rack storage at the starboard entrance to the galley from the dining room.
|
|
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.
|
|
|
Item No.:
36
|
|
Site:
Buffet-Deck 10 - Starboard Side Handwashing Stations
|
|
Violation:
The light intensity was below 110 lux at both stations.
|
|
Recommendation:
Provide at least 110 lux (10 foot candles) of light intensity at passenger handwashing stations.
|
|
|
Item No.:
37
|
|
Site:
Provisions-Deck 3 - Thawing Room Corridor
|
|
Violation:
Water dripped from two light fixtures and landed on the deck in this transportation corridor. No food was impacted. Staff reported the water is due to condensate as a result of poorly insulated refrigerant lines.
|
|
Recommendation:
Properly insulate chilled water lines.
|
|
|
Item No.:
37
|
|
Site:
Provisions-Deck 3 - Cold Room #16
|
|
Violation:
Water dripped from the corner of a deckhead hatch in the center of this room and landed on the deck below. No food was impacted. Staff reported the water is due to condensate as a result of poorly insulated refrigerant lines.
|
|
Recommendation:
Properly insulate chilled water lines.
|
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Item No.:
37
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Site:
Galley-Deck 8 - Hot Galley
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Violation:
The steam exhaust pipe of the large Combination Oven #2 was not directed to the deckhead exhaust and steam was condensing and forming droplets of water on the deckhead above. No dripping was observed.
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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.
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Item No.:
39
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Site:
Buffet-Deck 10 - Port Aft Beverage Station
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Violation:
Three tiny ants were on the bulkhead in back of the handwash station.
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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.:
39
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Site:
Buffet-Deck 10 - Forward Buffet
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Violation:
A total of five tiny flies were along the back bulkhead of the worker side of this station. The flies appeared to be coming from the faux green decorative shrub material on the back bulkhead.
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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.:
39
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Site:
Provisions-Deck 3 - Dry Store
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Violation:
Two tiny flies were observed in this room.
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Recommendation:
Ensure a restricted-use pesticide is only applied by a certified applicator or a person with training and testing equivalent to that of a certified applicator.
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Item No.:
39
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Site:
Buffet-Deck 10 - Pasta Station Port Side
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Violation:
Three house flies were in the area. The area was not in operation.
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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.:
39
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Site:
Buffet-Deck 10 - Aft Buffet Line
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Violation:
Two flies were in the area. The area was not in operation at the time.
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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.:
39
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Site:
Buffet-Deck 10 - Beverage Station Port Side
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Violation:
An ant was on the aft trash can lid which was on the countertop.
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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.:
39
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Site:
Buffet-Deck 10 - Forward Buffet Line
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Violation:
Four house flies, one small fly, and two moths were in the area while it was in operation. No food was impacted.
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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.:
39
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Site:
Buffet-Deck 10 - Warewash Machine
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Violation:
A small fly was near the clean storage rack area. The area was in operation.
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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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