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Item No.:
19
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Site:
Buffet-Deck 9: Midship Beverage Station
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Violation:
Lemonade leaked from its container in the storage compartment and dripped down the nozzle on the self-dispensing juice machine.
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Recommendation:
Protect food from contamination that may result from a physical, chemical, biological origin.
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Item No.:
19
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Site:
Provisions-Deck A: Ice Cream Freezer
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Violation:
Excessive frozen condensate collected on the food boxes and the containers of ice cream.
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Recommendation:
Protect food from contamination that may result from a physical, chemical, biological origin.
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Item No.:
21
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Site:
Galley-Deck 9: Blue Iguana Cantina
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Violation:
Six holes, which surrounded each of the three countertop warmers (total of 18), made the countertop difficult to clean.
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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.:
22
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Site:
Galley-Deck 1: Starboard Aft Warewash
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Violation:
Water leaked from the flight-type warewash machine and pooled on the deck. The machine was not in operation at the time of the inspection.
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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.:
27
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Site:
Galley-Deck 9: Blue Iguana Cantina
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Violation:
Six holes, which surrounded each of the three countertop warmers (total of 18) were soiled with dust and 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.:
27
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Site:
Buffet-Deck 9: Blue Iguana Cantina
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Violation:
Dust covered the top of the salsa bar's protective cover and sneeze guard.
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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:
Bar-Deck 2: Hero's Bar
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Violation:
Rubber bar mats were stored directly on the countertop preventing them from drying. The rubber mats and the countertop were wet. The bar was not in service at the time of the inspection.
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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.:
30
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Site:
Galley-Deck 9: Guy's Burger Joint
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Violation:
The soap dispenser for the handwashing station in the galley was not working properly and no soap was dispensing.
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Recommendation:
Keep handwashing facilities clean and in good repair. Ensure each handwashing facility has a supply of hand-cleansing soap or detergent and a supply of single-service paper towels available.
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Item No.:
33
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Site:
Galley-Deck 1: Pastry Section
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Violation:
A deck tile was missing at the entrance of the freezer which effected the door's seal. Consequently, excessive frozen condensate collected on the door frame and plastic curtains.
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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. 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:
Provisions-Deck A: Ice Cream Freezer
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Violation:
Excessive frozen condensate collected on the deckhead and storage shelves.
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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:
Bar-Deck 9: Blue Iguana Bar
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Violation:
The bulkhead at the entrance to the bar was damaged and protruding, which caused damage to the deck coving.
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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. 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 9: Sweet Spot
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Violation:
The bulkheads on either side of the galley entrance were damaged.
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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. 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:
Galley-Deck 1: Roast Section
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Violation:
Condensate collected in the bulkhead mounted light fixture above the preparation counter.
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Recommendation:
Ensure light fixtures, vent covers, and similar equipment attached to the bulkheads or deckheads are easily cleanable. 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 1: Starboard Aft Warewash
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Violation:
Water leaked from the flight-type warewash machine and pooled on the deck. The machine was not in operation 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.
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Item No.:
36
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Site:
Buffet-Deck 9: Midship Beverage Station
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Violation:
A deckhead lightbulb above the self-dispensing beer station was not working, which decreased the light intensity to below 220 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.
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Item No.:
36
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Site:
Buffet-Deck 9: Taste of the Nation
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Violation:
Light intensity in this food service area did not reach 220 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.
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Item No.:
38
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Site:
Provisions-Deck A: Dry Storage
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Violation:
A wet mop was stored inside a mop bucket, which did not allow it to air dry. Food equipment and single-use articles were stored in the room.
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Recommendation:
After use, ensure mops are placed in a position that allows them to air-dry without soiling walls, equipment, or supplies.
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Item No.:
39
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Site:
Food Service General-Flies
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Violation:
Flies were seen in the following locations: Lido midship beverage station (1 fly); Lido aft beverage station; Steakhouse bar (1 fly); and Bonsai (1 fly).
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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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