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Item No.:
34
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Site:
Bar-Park Cafe
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Violation:
A high-pressure pipe leaked from the deckhead beside the self-served beverage station. The area was not in service at the time of the inspection.
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Recommendation:
Ensure a plumbing system in a food area is maintained in good repair.
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Item No.:
08
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Site:
Potable Water-Engine Room
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Violation:
The starboard evaporator distillate line pipe striping was faded and not readable. Remediation began immediately.
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Recommendation:
Stripe or paint distillate and permeate lines directed to the potable water system in accordance with ISO 14726 (blue/gray/blue). Ensure no other lines have the above color designations.
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Item No.:
20
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Site:
Buffet-Deck 9: Starboard Sprinkles
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Violation:
The left ice cream dispenser nozzle was damaged, making the area difficult to clean.
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Recommendation:
Design and construct food contact surfaces of equipment and utensils to be durable and to retain their characteristic qualities under normal use conditions. 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; (3) Free of sharp internal angles, corners, and crevices; (4) Finished to have smooth welds and joints; and (5) Accessible for cleaning and inspection by one of the following methods without being disassembled, by disassembling without the use of tools, or by easy disassembling with the use of handheld tools commonly available to maintenance and cleaning personnel.
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Item No.:
27
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Site:
Bar-Deck 9: Pool Bar
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Violation:
Two beer taps were leaking beer onto the counter. The bar was not in service at the time of inspection.
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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 9: Windjammer
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Violation:
Dust covered the top sneeze guards on the salad bar buffet station.
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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:
Buffet-Deck 9: Starboard Beverage Station
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Violation:
A dark residue accumulated in the food splash zone of the hot water dispensing machine.
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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.:
21
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Site:
Buffet-Deck 9: Starboard Beverage Station
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Violation:
The silicone from the cable covers were detached making this area difficult to clean.
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Recommendation:
Design and construct nonfood-contact surfaces of equipment and utensils to be durable and to retain their characteristic qualities under normal use conditions. 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.:
27
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Site:
Buffet-Deck 9: Soup Station
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Violation:
Old food residue filled the cracks on the countertop near the soup wells.
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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.:
21
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Site:
Buffet-Deck 9: Soup Station
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Violation:
A crack on the countertop near the soup wells made the area difficult to clean.
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Recommendation:
Design and construct nonfood-contact surfaces of equipment and utensils to be durable and to retain their characteristic qualities under normal use conditions. 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 9: Warewash
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Violation:
Two plates were lodged in the bottom of the warewash machine under the final sanitizing rinse spray arm.
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Recommendation:
Ensure soiled items to be cleaned in a warewashing machine are loaded into racks, trays, or baskets or onto conveyors in a position that (1) exposes the items to the unobstructed spray from all cycles; (2) allows the items to drain. Ensure warewashing machines, drainboards, and the compartments of sinks, basins, or other receptacles used for washing and rinsing equipment, utensils are cleaned: (1) before use; (2) throughout the day at a frequency necessary to prevent recontamination and accumulation of excessive debris, and to ensure that the equipment performs its intended function; (3) at least every 24 hours (if used).
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Item No.:
22
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Site:
Galley-Deck 9: Warewash
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Violation:
Four upright glasses on a tray were filled with dirty water after the wash and final sanitizing rinse cycle were completed. Glasses were not positioned in a manner on the tray to prevent them from moving during each cycle.
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Recommendation:
Ensure soiled items to be cleaned in a warewashing machine are loaded into racks, trays, or baskets or onto conveyors in a position that (1) exposes the items to the unobstructed spray from all cycles.
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Item No.:
33
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Site:
Bar-Park Cafe
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Violation:
A high-pressure pipe leaked from the deckhead beside the self-served beverage station. The area was not in service at the time of the 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. Ensure decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas are maintained in good repair.
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Item No.:
16
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Site:
Galley-Deck 6: Chop's Grill
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Violation:
The ambient temperature for undercounter freezer #4811.065.60036a ranged between 45F and 55F. Bins of uncooked/raw salmon fillets, shrimp, lobster, and 6 bags of crab were stored inside the freezer and measured 45F. Crew stated the salmon, shrimp, and lobster were transferred to stainless steel bins the night before the inspection and placed inside the freezer. These PHF items were discarded.
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Recommendation:
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.:
21
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Site:
Bar-Deck 6: R Bar
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Violation:
Six countertop shutter lock holes made the area difficult to clean.
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Recommendation:
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.:
27
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Site:
Bar-Deck 6: R Bar
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Violation:
Six countertop shutter lock holes were soiled with old food residue.
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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.:
34
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Site:
Galley-Deck 6: Trolly Wash
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Violation:
The drain holes impeded the machine's drainpipe, which caused the discharge water to splash onto the deck.
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Recommendation:
Ensure a plumbing system in a food area is maintained in good repair.
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Item No.:
28
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Site:
Galley-Mess
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Violation:
Three trays of clean glasses out for self-service were dripping wet inside and stored inverted on a tray that did not allow them to air dry.
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Recommendation:
Store clean equipment and utensils in a self-draining position that allows air drying and covered or inverted.
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Item No.:
33
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Site:
Food Service General-Coving and Bulkheads
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Violation:
The coving around the bulkheads were damaged at the entrances of galleys, buffet stations, and pantries. Areas included, Windjammer buffet stations, Park Cafe, Cafe Latte-tudes, Main Galley, and Pool Bar.
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Recommendation:
Ensure bulkheads and deckheads have smooth, hard finishes. Ensure decks, bulkheads, and deckheads in food preparation areas are maintained in good repair.
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