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Item No.:
19
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Site:
Provisions-Pastry Freezer
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Violation:
Approximately eight metal ice cream containers were broken and did not fully protect the ice cream from contamination. The aluminum foil coverings were broken or torn slightly, exposing the ice cream inside.
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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.
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Item No.:
19
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Site:
Bar-Deck12 - Waves Bar
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Violation:
The counter-recessed ice bin was open when no crew were in the area. The bar was open for service.
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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.
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Item No.:
20
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Site:
Galley-Deck 5 - Pastry
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Violation:
The undercounter blast chiller was out of service since 2 December.
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Recommendation:
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:
Galley-Deck 5 - Dishwash Area
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Violation:
The covering of the steam line serving the rack-type dishwash machine was in disrepair. Technicians repaired this immediately.
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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 5 - Hot Galley
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Violation:
An open gap was on the backside of the far-left black round tilting kettle handle. Additionally, the metal plate was loose on the backside of the second from left black round tilting kettle handle.
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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.:
22
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Site:
Pantry-Deck15 - Horizon Bar
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Violation:
The hood-type glasswash machine was out of service. The heating element was broken.
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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:
Bar-Deck12 - Waves Bar
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Violation:
A soiled glass was stored on the handwashing station.
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Recommendation:
Ensure drainboards, utensils, racks, or tables large enough to accommodate all soiled and cleaned items that may accumulate during hours of operation are provided for necessary utensil holding before cleaning and after sanitizing.
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Item No.:
24
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Site:
Galley-Deck 5 - Room Service
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Violation:
The chlorine sanitizing solution behind the coffee machine measured less 50 ppm when measured with a test strip.
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Recommendation:
Ensure sanitizing solutions are used with the following concentrations: A chlorine solution with a concentration between 50 mg/L (ppm) and 200 mg/L (ppm).
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Item No.:
26
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Site:
Housekeeping-Deck 8 and 9 - Aft Pantries
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Violation:
Black residue was on the inside of the deflector panel of both ice machines. The ice machines were placed out of service and cleaned immediately.
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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 5 - Hot Galley
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Violation:
Old food debris accumulated in the gap between the metal plate and the backside of the second from left black round tilting kettle handle.
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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 5 - Hot Galley
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Violation:
Water leaked from the deckhead hi-fog head onto the top of the tilting kettle technical compartment. No food was impacted.
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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:
Other-Galley Equipment / Location 61
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Violation:
This room was not constructed for food equipment and utensil storage. Cables and pipes were exposed on the deckhead. At least 10 copper pots, 15 small lexan bins, 18 frying pans, 20 ramekins, 40 large lexan bins, and other food equipment were not wrapped or sealed in plastic.
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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).
EQUIPMENT can be stored in unfinished lockers or rooms in sealed or resealed original packaging, plastic boxes with complete coverage (plastic wrap if needed), and/or wrapped in plastic. EQUIPMENT must be off the deck (rack/deck stand/pallet) and the deck must be clean.
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Item No.:
28
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Site:
Buffet-Deck 12 - Terrace Cafe
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Violation:
A stack of plates on the hot service line were upright and not protected.
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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.:
29
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Site:
Bar-Deck12 - Waves Bar
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Violation:
A soiled glass was stored on the handwashing station.
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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.:
33
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Site:
Galley-Deck 5 - Hot Galley
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Violation:
Water leaked from the deckhead hi-fog head onto the top of the tilting kettle technical compartment. No food was impacted.
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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:
Galley-Deck 12 - Pizzeria / Waves Grill
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Violation:
The light intensity measured less than 220 lux at the handwashing station in the Pizzeria corridor.
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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 12 - Terrace Cafe
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Violation:
The countertop light intensity measured less than 220 lux at the juice stations.
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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 4 - Crew Mess
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Violation:
The light intensity measured less than 220 lux at the handwashing station in the small crew mess dining room.
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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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