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Item No.:
08
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Site:
Buffet-Deck 12 - Grill Beverage Station - Starboard Side
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Violation:
The backflow prevention device for the countertop coffee maker was in disrepair with blocked atmospheric vents.
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Recommendation:
Maintain backflow prevention devices in good repair.
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Item No.:
08
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Site:
Buffet-Deck 12 - Beverage Station - Portside
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Violation:
The backflow prevention device for the aft-most countertop coffee machine was in disrepair with the atmospheric vents blocked.
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Recommendation:
Maintain backflow prevention devices in good repair.
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Item No.:
19
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Site:
Buffet-Deck 12 - Grill Hot Station - Portside
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Violation:
A stack of serving plates were stored upright and unprotected at the entrance to the buffet line.
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Recommendation:
During service, ensure the food contact portion of each self-service food dispensing utensil is covered or located beneath shielding. Ensure that dishware, glassware, and utensils out for service are inverted or covered.
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Item No.:
19
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Site:
Buffet-Deck 12 - Grill
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Violation:
A serving utensil handle was resting inside a bowl of shredded cheese on the self-serve buffet line. Staff removed the bowl of cheese immediately.
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Recommendation:
During pauses in food preparation or dispensing, ensure food preparation and dispensing utensils are stored: (1) In the food with their handles above the top of the food and the container; (2) In food that is not potentially hazardous with their handles above the top of the food within containers or equipment that can be closed, such as bins of sugar, flour, or cinnamon; (3) On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized at least every 4 hours; (4) In running water of sufficient velocity to flush particulates to the drain (if used with moist food such as ice cream or mashed potatoes); (5) In a clean, protected location (if the utensils, such as ice scoops, are used only with a food that is not potentially hazardous); or (6)In a container of water (if the water is maintained at a temperature of at least 57C [135F] and the container is frequently cleaned and sanitized).
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Item No.:
20
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Site:
Buffet-Deck 12 - Grill Hot Station - Starboard Side
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Violation:
The protective coating for the countertop heat lamp bulb was peeling making the bulb ineffective and difficult to clean.
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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. 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; and (2) Cutting or piercing parts of can openers must be kept sharp to minimize the creation of metal fragments that can contaminate food when the container is opened.
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Item No.:
22
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Site:
Galley-Deck 5 - Warewashing Area
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Violation:
The internal temperature measuring device for the flight-type warewash machine was out of calibration. The display panel showed temperatures of 212F for the final rinse manifold water temperature. However, the inspector placed a maximum temperature 200F thermal-sticker on the upper final rinse spray nozzles and the 200F color change was not met after multiple attempts.
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Recommendation:
Ensure water temperature-measuring devices are scaled: (1) in Celsius or dually scaled in Celsius and Fahrenheit are designed to be accurate to within 1.5C (within 3F) in the intended range of use; (2) only in Fahrenheit are designed to be accurate to within 3F in the intended range of use. 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 5 - Three-Compartment Sink
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Violation:
The wash compartment was soiled with an oily film on the surface. The water was drained immediately.
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Recommendation:
Ensure the wash, rinse, and sanitize solutions are maintained clean.
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Item No.:
24
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Site:
Galley-Deck 5 - Three-Compartment Sink
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Violation:
The final rinse compartment hot water sanitizing temperature was measured at 154F to 156F consistently. The area was in active usage with multiple pans being sanitized ineffectively.
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Recommendation:
In a manual operation, if immersion in hot water is used for sanitizing, ensure: (1) the temperature of the water is maintained at 77C (171F) or above and (2) the food-contact surface is immersed for at least 30 seconds.
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Item No.:
24
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Site:
Galley-Deck 5 - Warewashing Area
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Violation:
The flight-type warewashing machine's manifold spray nozzle final rinse temperature measured between 196F after multiple measurements using the inspector's and staff's temperature measuring device.The warewashing machine was is use at the time of the inspection and multiple utensils had been previously run through the machine.
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Recommendation:
In a mechanical operation, ensure the temperature of the fresh hot water sanitizing rinse as it enters the manifold is not more than 90C (194F) or less than: (1) 74C (165F) for a stationary rack, single-temperature machine; (2) 82C (180F) for all other machines. Ensure the utensil surface temperature is not less than 71C (160F) as measured by an irreversible registering temperature indicator.
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Item No.:
24
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Site:
Galley-Deck 12 - Warewashing Area
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Violation:
The final rinse water temperature at the utensil surface of the rack-type dishwashing machine ranged between 154F and 156F while using the inspectors thermal couple measuring device with an accuracy of 0.2F. The machine was in service at the time of the inspection. Remediation began immediately.
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Recommendation:
In a mechanical operation, ensure the temperature of the fresh hot water sanitizing rinse as it enters the manifold is not more than 90C (194F) or less than: (1) 74C (165F) for a stationary rack, single-temperature machine; (2) 82C (180F) for all other machines. Ensure the utensil surface temperature is not less than 71C (160F) as measured by an irreversible registering temperature indicator.
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Item No.:
26
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Site:
Other-Engine Control Room
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Violation:
Coffee residue and old food debris was inside the mini fridge. The unit was immediately removed.
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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:
Bar-Deck 12 - Veranda - Outside Grill - Starboard Side/Aft
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Violation:
The inside shelf area of the upright portable plate warmer cabinet was soiled with more than a day's worth of accumulated food debris.
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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 6 - Steak House
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Violation:
The hot water pipe insulation was heavily soiled and deteriorating in the technical space below the pressure cooker, making this area difficult to clean.
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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 12 - Warewashing Area
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Violation:
Twenty, previously cleaned and sanitized serving trays were stored wet nested.
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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.:
28
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Site:
Galley-Deck 12 - Warewashing Area
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Violation:
Fifteen previously cleaned and sanitized food serving cups were stored wet nested.
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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.:
28
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Site:
Buffet-Deck 12 - Beverage Station - Portside
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Violation:
Ten previously cleaned and sanitized beverage glasses out for service were stored dripping wet on a countertop glass rack. Water from the inside food-contact areas of the glasses drained and pooled onto the top of the glass storage shelf.
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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.:
29
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Site:
Pantry-Deck 12 - Veranda - Aft
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Violation:
The handwashing sink was blocked preventing access for use.
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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:
Bar-Deck 3
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Violation:
A box of tissues were displayed at the handwash station instead of paper towels. The inspector advised that using tissues was not an effective way to dry hands properly. A waste receptacle was not in the area as well.
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Recommendation:
Ensure a handwashing facility includes a sink, soap dispenser, single-use towels dispenser, and waste receptacle.
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Item No.:
33
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Site:
Other-Engine Control Room
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Violation:
The easily movable mini fridge was directly on carpet and food crumbs were encrusted in the carpet. The unit was immediately removed.
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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.
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Item No.:
33
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Site:
Galley-Deck 12 - Warewashing Area
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Violation:
The bulkhead adjacent to the drinking fountain was excessively wet. Water dripped from the bulkhead and pooled 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.
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Item No.:
33
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Site:
Galley-Deck 12 - Warewashing Area
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Violation:
An excessive amount of condensate collected on the bulkheads and deckhead around the flight-type dishwashing 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:
Galley-Deck 12 - Warewashing Area
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Violation:
An excessive amount of condensate was collected on the deckhead and bulkheads around the rack-type dishwashing 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:
Bar-Deck 12 - Veranda - Aft
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Violation:
The back bar liquor bottle storage shelves had no coving at the 90-degree angle, preventing effective cleaning.
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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.
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Item No.:
33
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Site:
Bar-Deck 12 - Veranda - Outside Grill - Portside/Aft
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Violation:
An excessive amount of oily residue was on the deckhead and between the fire curtain hood directly above the cooking station.
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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 12 - Warewashing Area
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Violation:
Water was pooled on the deck around the rack-type dishwashing machine. The source of the water could not be determined.
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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 5 - Soup Station
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Violation:
Water was pooled on the deck below the forward soup kettle. The source of the water was coming from the encased steam pipe in the undercounter technical area.
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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 5 - Potwashing Area
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Violation:
Water dripped from the deckhead above the soiled end of the potwash machine and pooled on the deck. The source of the water could not be identified.
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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.:
34
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Site:
Galley-Deck 5 - Soup Station
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Violation:
Water pooled on the deck below the forward soup kettle. The source of the water was coming from the encased steam pipe in the undercounter technical area.
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Recommendation:
Ensure a plumbing system in a food area is maintained in good repair.
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Item No.:
34
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Site:
Galley-Deck 12 - Warewashing Area
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Violation:
The bulkhead adjacent to the drinking fountain was excessively wet. Water dripped from the bulkhead and pooled on the deck below. Staff stated the water pressure valve for the drinking fountain was in disrepair.
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Recommendation:
Ensure a plumbing system in a food area is maintained in good repair.
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Item No.:
36
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Site:
Buffet-Deck 12 - Grill Hot Station - Starboard Side
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Violation:
The protective coating for the countertop heat lamp bulb was peeling making the bulb ineffective and difficult to clean.
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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.:
37
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Site:
Galley-Deck 12 - Warewashing Area
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Violation:
An excessive amount of condensate collected on the deckhead and bulkheads around the rack-type dishwashing machine. Staff stated the exhaust pressure was insufficient.
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Recommendation:
Ensure all food preparation, warewashing, and toilet rooms have sufficient ventilation to keep them free of excessive heat, steam, condensation, vapors, obnoxious odors, smoke, and fumes.
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Item No.:
37
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Site:
Galley-Deck 12 - Warewashing Area
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Violation:
Condensate collected on the bulkheads and deckhead around the flight-type dishwashing machine. Staff stated the exhaust pressure needed to be adjusted.
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Recommendation:
Ensure ventilation hood systems and devices operate effectively to prevent grease and condensate from collecting on the bulkheads and deckheads and remove contaminants generated by equipment located under them. Ensure all food preparation, warewashing, and toilet rooms have sufficient ventilation to keep them free of excessive heat, steam, condensation, vapors, obnoxious odors, smoke, and fumes.
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