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Item No.:
08
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Site:
Potable Water-Garbage Room
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Violation:
The potable water lines were not striped blue or blue/green/blue indicating potable water for the handwashing sink at the entrance and at the spray hose line on the back bulkhead, opposite the entrance.
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Recommendation:
Stripe or paint potable water lines either in accordance with ISO 14726 (blue/green/blue) or blue only. Ensure no other lines have the above color designations. Stripe or paint these lines at 5 meters (15 feet) intervals and on each side of partitions, decks, and bulkheads, except where decor would be marred by such markings, including potable water supply lines in technical lockers. Do not stripe or paint potable water lines after reduced pressure assemblies as potable water.
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Item No.:
14
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Site:
Galley-Deck 9 - Starboard Hot Galley
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Violation:
A crew member wearing a cloth bracelet was scooping food from the tilting pan. Crew initiated corrective action.
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Recommendation:
Ensure food employees, including bartenders, do not wear jewelry on their arms or hands while preparing food.
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Item No.:
16
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Site:
Galley-Deck 1 - Hot Preparation Line
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Violation:
Seven hotel pans containing cooked bacon were stored inside time control hot holding unit #6 without a 4-hour discard label. The bacon was not fully cooked to a crisp to remove all water. Per the time control plan, the area remained open more than four hours. Crew confirmed these containers of bacon were removed from temperature control and placed on 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 is marked, or otherwise identified, to indicate the time 4 hours past the point in time when the food is removed from temperature control (if the time between service set-up and closing is greater than 4 hours).
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Item No.:
17
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Site:
Buffet-Deck 9 - Deli
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Violation:
Staff stated the hot dog machine was a time control unit; however, the unit was not physically labeled as a 'time control' unit or listed on the time control plan. Crew initiated corrective action.
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Recommendation:
Maintain a written time control plan(s) that ensures compliance with these guidelines on the vessel and make it available for review during inspections. Ensure plan(s): (1) List all units (to include preparation counters, cabinets, compartments, and equipment) on time control, but only cabinets and compartments on time control must be physically labeled.
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Item No.:
19
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Site:
Buffet-Deck A - Team Dining 2
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Violation:
Pasta and beef were stored below two heat lamp bulbs with flaking and peeling protective coating.
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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 1 - Center Line
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Violation:
Two heat lamp bulbs' protective coating was flaking and peeling in the food-splash zone above the pasta and beef.
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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; (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.:
21
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Site:
Pantry-6 - Aft Portside Housekeeping Pantry
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Violation:
The ice machine's ice bin cover was in disrepair which created a difficult to clean gap. The tack welds released between the top profile strip and main part of the cover.
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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:
Provisions-Deck A - Poultry Walk-In Thawing Room
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Violation:
Approximately -inch (6 mm) of frozen condensate accumulated on the door frame inside the thawing room. Moisture leaked from the door between the walk-in freezer and the walk-in refrigerator.
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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 9 - Pizza Pirate
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Violation:
The sealant and grout on the front of the recently installed pizza oven were peeling, recessed, and soiled with dust and debris.
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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. 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.:
22
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Site:
Galley-Deck 9 - Pizza Pirate
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Violation:
The wash cycle temperature gauge on the front of the undercounter warewash machine was not maintained in proper calibration. This gauge measured a consistent temperature of 190F through the full cycle of the machine and remained affixed at 190F once the cycle finished. Crew initiated corrective action.
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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 9 - Warewashing Area
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Violation:
Liquid steadily dripped from the side of the front-opening warewash machine and accumulated on the deck directly 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 A - Potwash Area
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Violation:
Liquid steadily discharged from the front-opening potwash machine's door and accumulated directly on the deck below. This liquid was not directed towards the drain.
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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 A - Team Dining 2
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Violation:
A hair was on the food-contact surface of a plate out for self-service. Crew initiated corrective action.
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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 1 - Forward Ice Station
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Violation:
The bottom food-splash area of the ice machine's ice chute was covered in a black and gray slimy residue. The inspector rubbed an alcohol wipe on the ice chute and the gray residue accumulated on the wipe.
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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 1 - Appetizer Area Portside
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Violation:
One recently cleaned and sanitized cutting board, stored on a clean storage rack, was soiled with black food debris and brown residue on the food-contact surface.
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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:
Buffet-Deck A - Team Dining 2
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Violation:
A hair was on the nonfood-contact surface of a plate out for self-service. Crew 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:
Galley-Deck 9 - Pizza Pirate
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Violation:
Dust and debris accumulated in the recessed grout on the front of the recently installed pizza 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.:
29
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Site:
Galley-Deck 1 - Chef's Table
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Violation:
A mobile cart storing glasses obstructed access to the only handwashing sink inside the show galley. Crew initiated corrective action.
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Recommendation:
Ensure handwashing facilities are used for no other purpose and are accessible at all times.
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Item No.:
29
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Site:
Galley-Deck 9 - Hot Line Portside
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Violation:
A metal hotel pan containing food items was stored directly in front of the crew handwashing sink, obstructing access.
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Recommendation:
Ensure handwashing facilities are used for no other purpose and are accessible at all times.
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Item No.:
29
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Site:
Galley-Deck 9 - Guy's Burgers Show Galley
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Violation:
A large trash can was placed directly in front of the crew handwashing station, obstructing access. This area was in service.
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Recommendation:
Ensure handwashing facilities are used for no other purpose and are accessible at all times.
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Item No.:
30
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Site:
Buffet-Deck 9 - Blue Iguana
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Violation:
The passenger handwashing sink for the salsa bar was clogged with approximately 1 inch of liquid accumulating inside the basin. This area was in service.
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Recommendation:
Provide at least one handwashing station at the passenger entrance of each self-service station outside of the main buffet.
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Item No.:
30
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Site:
Galley-Deck 1 - Appetizer Area Portside
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Violation:
There was no signage at the crew handwashing sink reminding crew to wash their hands.
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Recommendation:
Post a sign over handwashing sinks stating "wash hands often," "wash hands frequently," or similar wording in a language that the food employees understand.
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Item No.:
33
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Site:
Galley-Deck 1 - Walk-In Refrigerator 11-07
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Violation:
The deckhead-mounted fire suppression equipment was covered in a brown and gray corrosion-like buildup.
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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, 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 - Center Line
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Violation:
The deck tile grout was recessed and in disrepair underneath storage cabinet 231. Black residue accumulated in recessed areas.
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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 A - Team Dining 2
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Violation:
The deck and bulkhead behind the aft soda dispensing machine were soiled with more than a day's accumulation of dust and debris.
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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 A - Potwash Area
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Violation:
Water pooled on the deck from the front-opening potwash machine. The water was not directed towards the drain.
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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:
Buffet-Deck 9 - Portside Ice Cream Station
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Violation:
The deck behind the portside ice cream station was visibly soiled with more than a day's accumulation of dust and food residue.
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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 9 - Portside Ice Cream Station
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Violation:
The deckhead panels above the ice cream machines and beverage dispensing machines were not flush which created gaps. The panels were covered in a brown and gray corrosion-like accumulation, and visibly dusty.
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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:
Galley-Deck 9 - Warewashing Area
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Violation:
Water pooled on the deck directly below the front-opening warewash machine.
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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:
Provisions-Deck A - Poultry Walk-In Thawing Room
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Violation:
Approximately -inch (6 mm) of frozen condensate accumulated on the door frame inside the thawing room. Moisture leaked from the door between the walk-in freezer and the walk-in refrigerator. Frozen debris also accumulated in recessed deck tile grout in front of the door.
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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 9 - Center Drink Station
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Violation:
The deck tiles around the beverage station were cracked and damaged. Dust and debris accumulated in damaged areas.
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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.:
36
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Site:
Buffet-Deck A - Team Dining 2
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Violation:
Two heat lamp bulbs' protective coating was flaking and peeling in the food-splash zone above the pasta and beef.
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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.:
36
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Site:
Provisions-Deck A - Room A2-09 - Cold Vegetable Storage
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Violation:
The light intensity between the middle two storage racks measured less than 110 lux.
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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.
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Item No.:
39
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Site:
Provisions-Deck A - Poultry Preparation
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Violation:
One fruit fly flew near the service sink.
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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 A - Team Dining 2
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Violation:
One fruit fly flew behind the counter-mounted juice dispenser.
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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 1 - Starboard Bakery
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Violation:
One fruit fly flew behind the deck-mounted oven.
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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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