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Item No.:
08
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Site:
Dining Room-Deck 3 - Canal Grande Beverage Station Portside
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Violation:
The coffee machine backflow prevention device air relief vents were clogged with built-up residue. Staff initiated corrective action.
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Recommendation:
Maintain backflow prevention devices in good repair.
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Item No.:
16
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Site:
Buffet-Deck 10 - Sweet Spot Aft
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Violation:
Cut iceberg lettuce was offered for service on the buffet without documentation this item was below 41F prior to placement on the time control. The internal temperature of this cut iceberg lettuce measured 71F while in service. There was no record of cooling, or that the internal temperature measured at or below 41F prior to placement of time control.
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Recommendation:
If time only?rather than time in conjunction with temperature?is used as the public health control for a working supply of potentially hazardous food before cooking, or for ready-to-eat potentially hazardous food that is displayed or held for service for immediate consumption, ensure the food (1) Has an initial temperature of 5C (41F) or less or 57C (135F) or greater before placement on time control.
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Item No.:
20
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Site:
Galley-Deck 10 - Pizzeria del Capitano
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Violation:
The gasket, located in the front food splash zone of the oven?s cooking surface, was not affixed creating a difficult-to-clean surface that was soiled with black food residue.
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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. Design and construct food contact surfaces of equipment and utensils to be durable and to retain their characteristic qualities under normal use conditions. 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.:
20
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Site:
Buffet-Deck 10 Lido Marketplace - Hot Service Line Aft
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Violation:
The bottom left fastener was missing from the food-splash zone inside the left counter-mounted turbo oven, creating a difficult-to-clean surface that was soiled with white food debris. Staff initiated corrective action.
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Recommendation:
Ensure multiuse food-contact surfaces are: (1) Smooth; (2) Free of breaks, open seams greater than 0.8 mm (1/32 inch), cracks, chips, inclusions, pits, and similar imperfections; (4) Finished to have smooth welds and joints. Prohibit the use of exposed slotted screws, Phillips head screws, or pop rivets in these areas. 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.:
21
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Site:
Buffet-Deck 10 Lido Marketplace - Hot Service Line Aft
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Violation:
The left door handle of undercounter hot holding unit # JC 102603B was broken, creating a jagged difficult-to-clean surface that was not viable for opening this unit. Staff initiated corrective action.
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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
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Site:
Galley-Deck 10 - Aft Preparation Area
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Violation:
The handle for the soup kettle, located adjacent to the bulkhead, was missing - exposing the metal threading underneath. Brown and white residue accumulated in the recessed area of the threading. Staff initiated corrective action.
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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. 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
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Site:
Galley-Deck 3 - Soup Station
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Violation:
Two of the five soup kettles had difficult-to-clean seams at the juncture of the technical compartment and the bulkhead. These technical compartments were not removable.
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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. 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
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Site:
Galley-Deck 3 - Center Galley
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Violation:
Liquid dripped from the bottom right side of the combination oven # 3 door and collected on the deck below. Staff initiated corrective action.
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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. Design and construct nonfood-contact surfaces of equipment and utensils to be durable and to retain their characteristic qualities under normal use conditions.
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Item No.:
21
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Site:
Dining Room-Deck 3 - Canal Grande Waiter Stations Aft
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Violation:
The countertops of all waiter stations throughout the dining room were chipped, creating difficult-to-clean surfaces.
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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-Deck 10 - Aft Warewashing Area
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Violation:
Gray water steadily dripped from the front of the conveyor-type warewashing machine's wash compartment and accumulated on the deck below.
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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 10 - Aft Warewashing Area
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Violation:
The front-opening potwashing machine was placed out of service during the morning of the inspection due to a malfunctioning spray arm.
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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-Deck 10 Lido Marketplace - Hot Service Line Aft
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Violation:
White food debris accumulated in the void space created by the missing fastener inside food splash zone of the left counter-mounted turbo oven. Staff initiated corrective action.
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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-Deck 10 - Pizzeria del Capitano
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Violation:
Black food residue accumulated inside the difficult-to-clean surface created by the detached gasket from the front food splash zone of the oven's cooking surface. Staff initiated corrective action.
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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 10 - Aft Preparation Area
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Violation:
Brown and white residue accumulated inside the metal threading on the handle of the soup kettle, located adjacent to the bulkhead. The protective coating for this handle was missing. Staff initiated corrective action.
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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 10 Lido Marketplace - Sweet Spot Aft
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Violation:
Four metal food stands, stored on a clean storage counter, were soiled with a fluffy white and brown food residue on the nonfood-contact surface. Staff initiated corrective action.
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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:
Galley-Deck 10 - Aft Warewashing Area
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Violation:
Four recently cleaned and sanitized plastic bowls were stored stacked on the service counter with water dripping from the food-contact surfaces. Staff initiated corrective action.
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Recommendation:
After cleaning and sanitizing, ensure equipment and utensils are air dried or adequately drained before contact with food.
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Item No.:
28
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Site:
Buffet-Deck 10 - Forward Beverage Station Portside
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Violation:
Seven, previously cleaned and sanitized plastic cups were stacked wet on a service tray and dripping liquid. Staff initiated corrective action.
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Recommendation:
After cleaning and sanitizing, ensure equipment and utensils are air dried or adequately drained before contact with food.
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Item No.:
33
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Site:
Galley-Deck 10 - Seafood Shack
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Violation:
A clear liquid steadily dripped from the deckhead panel juncture, located in the center of walk-in refrigeration unit # 37, and accumulated on the deck below.
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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. Ensure decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas are maintained in good repair.
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Item No.:
33
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Site:
Buffet-Deck 10 Lido Marketplace - Sweet Spot Aft
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Violation:
The grouting lining the deck in front of the portside entrance door to the Sweet Spot show galley was recessed and in disrepair. Water pooled inside the areas of recess.
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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. Ensure decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas are maintained in good repair.
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Item No.:
33
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Site:
Buffet-Deck 10 Lido Marketplace - Center Show Galley Aft
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Violation:
The deckhead was peeling above the portside cold buffet line, exposing a difficult-to-clean brown and white corrosion-like accumulation
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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, and deckheads in food preparation, warewashing, pantries, and storage areas are corrosion resistant. 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 10 - Guy's Burgers
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Violation:
The bulkhead mounted fire safety equipment housing surfaces were soiled with greater than a day's accumulation of yellow grease. Staff initiated corrective action.
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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 10 - Java Blue Showgalley
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Violation:
The bulkhead above the coffee flavor station was soiled with a black and gray slimy residue. Staff initiated corrective action.
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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:
Dining Room-Deck 3 - Canal Grande Waiter Stations Aft
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Violation:
Grease residue collected on the previously cleaned and sanitized exhaust hood overhang. Staff initiated corrective action.
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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 - Center Galley
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Violation:
Liquid dripped from the bottom right side of combination oven # 3 door and collected on the deck below. Staff initiated corrective action.
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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 4 - Fahrenheit 555
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Violation:
Grease residue collected on the previously cleaned and sanitized bulkhead for the fire shutter. Staff initiated corrective action.
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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:
Dining Room-Deck 5 - Bonsai Teppanyaki
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Violation:
The bulkheads behind each show galley teppanyaki station were not constructed for easily cleanability and were visibly soiled with residue. These bulkheads were constructed from a material that was not stainless steel, and no coving was present between the difficult-to-clean deck to bulkhead juncture.
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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. Cove all bulkhead/deck, equipment/deck, cabinet/deck, and deck sink coaming/deck junctures (including galleys, pantries, buffets, bars, waiter stations, dining room work counters, provisions, food storage rooms, equipment/utensil storage rooms, and toilet rooms intended for use by galley personnel). Ensure surfaces subject to routine splashes, spillage, or other soiling during normal use have easily cleanable features. 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.:
35
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Site:
Galley-Deck 10 - Aft Warewashing Area
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Violation:
The deck underneath the conveyor-type warewashing machine's wash compartment was soiled with steadily dripping gray water that was not directed towards the drain.
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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.:
36
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Site:
Galley-Deck 0 - Team Dining #1
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Violation:
The protective coating surrounding the leftmost heating bulb over the crew food service line was peeling. Staff initiated corrective action.
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Recommendation:
Ensure light bulbs are shielded, coated, or otherwise shatter-resistant in areas where there is exposed food, clean equipment, utensils, and linens, or unwrapped single-service and single-use articles.
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Item No.:
39
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Site:
Pantry-Deck 4 - Casino
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Violation:
A small fly was present in the area.
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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:
Galley-Deck 3 - Wine Cellar Forward
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Violation:
A small fly was flying inside the area.
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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:
Galley-Deck 10 - Extension Galley Forward
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Violation:
One fruit fly was in front of reach-in refrigeration unit # JC / 104211. Staff initiated corrective action.
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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 - Self-Service Ice Cream Station Portside
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Violation:
One fruit fly was flying around the in-use ice cream dispensing station. Staff initiated corrective action.
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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 Lido Marketplace - Sweet Spot Aft
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Violation:
One fruit fly was near the bulkhead above the reach-in refrigeration unit JC # 10518. Staff initiated corrective action.
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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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