|
|
|
Item No.:
33
|
|
Site:
Galley-Deck 15 Café Caribe Scullery
|
|
Violation:
Moisture was observed steadily dripping from the hatch inside the technical space, located above reach-in refrigeration unit # 5. Moisture accumulated on the bottom of the technical space directly below this drip.
|
|
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.
|
|
|
Item No.:
20
|
|
Site:
Buffet-Deck 15 Café Caribe Aft Line
|
|
Violation:
Two slotted fasteners were present in the food-splash zone of the countertop toaster. Both slotted fasteners were soiled with greater than a day's accumulation of food debris.
|
|
Recommendation:
Use only low profile, nonslotted, noncorroding, and easy-to-clean fasteners on food-contact surfaces and in splash zones. Prohibit the use of exposed slotted screws, Phillips head screws, or pop rivets in these areas.
|
|
|
Item No.:
26
|
|
Site:
Buffet-Deck 15 Café Caribe Aft Line
|
|
Violation:
The two slotted fasteners, located in the food-splash zone of the countertop toaster, were soiled with greater than a day's accumulation of food debris.
|
|
Recommendation:
Ensure food contact surfaces of equipment and utensils are clean to sight and touch.
|
|
|
Item No.:
33
|
|
Site:
Buffet-Deck 15 Café Caribe Portside Beverage Station
|
|
Violation:
The third light fixture from the bulkhead, located over the ice machine, did not fit tightly into the deckhead creating a difficult-to-clean gap. The inside of this gap was not soiled.
|
|
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.
|
|
|
Item No.:
34
|
|
Site:
Galley-Deck 15 Café Caribe Scullery
|
|
Violation:
A pipe located inside the technical space above the standing refrigeration unit was steadily dripping. A large accumulation of moisture was present on the bottom of the technical space, directly below this steady drip.
|
|
Recommendation:
Ensure a plumbing system in a food area is maintained in good repair.
|
|
|
Item No.:
27
|
|
Site:
Galley-Deck 15 Café Caribe Scullery
|
|
Violation:
A significant accumulation of moisture was present inside the technical spaces located above reach-in refrigeration units # 4 and # 5. Additionally, a steady drip of moisture from the hatch of the technical space of reach-in refrigeration unit # 5 caused moisture to accumulate on the bottom of the space.
|
|
Recommendation:
Ensure nonfood-contact surfaces of equipment are kept free of an accumulation of dust, dirt, food residue, and other debris.
|
|
|
Item No.:
19
|
|
Site:
Galley-Deck 14 Cold Storage Walk-In Refrigeration Unit
|
|
Violation:
One white tray, containing a decorative floral arrangement constructed from edible pastry flower bud tops and nonedible live plant leaves and stems for a base, was stored on the top shelf inside this walk-in unit. This floral arrangement was stored next to three plastic trays containing sealed bags of hash browns. Corrections started immediately.
|
|
Recommendation:
Protect food from contamination by storing the food: (3) where it is not exposed to splash, dust, or other contamination. Protect food from contamination that may result from a physical, chemical, biological origin.
|
|
|
Item No.:
22
|
|
Site:
Galley-Deck 14 Warewashing Station
|
|
Violation:
The warewashing machine was identified as out of order due to inability to maintain the appropriate pressure. Staff stated this machine went out of order earlier in the day. Staff was utilizing a three-compartment sink as a backup.
|
|
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.
|
|
|
Item No.:
33
|
|
Site:
Galley-Deck 14 Warewashing Station
|
|
Violation:
The deckhead above the rinse sink was steadily dripping moisture onto the counter below and into the rinse sink. The rinse sink was drained at the time of the inspection.
|
|
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.
|
|
|
Item No.:
38
|
|
Site:
Room Service-Deck 11 Bell Box
|
|
Violation:
A soiled flower vase with a leaf affixed to the outside surface was sitting on the counter next to the dirty end of the warewashing station. Corrections started immediately.
|
|
Recommendation:
Ensure only articles necessary for the food service operation are stored in food preparation, food storage, and warewashing areas.
|
|
|
Item No.:
26
|
|
Site:
Room Service-Deck 11 Bell Box
|
|
Violation:
The far corner of the cuber panel, located on the top compartment for the ice machine, was soiled with a red and orange residue. The inspector rubbed an alcohol wipe over this food-contact surface, and the wipe became soiled red. Staff stated this compartment was not in use. Corrections started immediately.
|
|
Recommendation:
Ensure food contact surfaces of equipment and utensils are clean to sight and touch.
|
|
|
Item No.:
21
|
|
Site:
Galley-Deck 16 Share
|
|
Violation:
The caulking, located inside the grease traps for the two grooved grills, was flaking and in disrepair. The surface underneath the flaking caulk was not soiled. Corrections started immediately.
|
|
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.
|
|
|
Item No.:
21
|
|
Site:
Galley-Deck 6 Starboard Warewashing Station
|
|
Violation:
The metal coil surrounding the bottom of the forward-most pre-rinse hose was excessively covered in an orange and brown corrosion-like material. The inspector rubbed an alcohol wipe over this surface, and the wipe became soiled red and orange.
|
|
Recommendation:
Ensure nonfood-contact surfaces of equipment that are exposed to splash, spillage, or other food soiling or that require frequent cleaning are constructed of a corrosion-resistant, nonabsorbent, and smooth material. 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.
|
|
|
Item No.:
08
|
|
Site:
Galley-Deck 6 Ice Station
|
|
Violation:
The bottom vents for the backflow prevention device, attached to the potable water supply line for the starboard ice machine, were covered with a white, corrosion-line material. This material blocked the vents.
|
|
Recommendation:
Maintain backflow prevention devices in good repair.
|
|
|
Item No.:
33
|
|
Site:
Galley-Deck 6 Soup Station
|
|
Violation:
The caulking surrounding the bulkhead-mounted electrical box for the mixer was flaking and in disrepair. The bulkhead surface underneath this flaking caulk was not soiled. Corrections started immediately.
|
|
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.
|
|
|
Item No.:
36
|
|
Site:
Galley-Deck 5 Walk-In Freezer # 36 - Pastry
|
|
Violation:
The light intensity to the right of the evaporative condenser unit was insufficient. The inspector measured a maximum light intensity of 27 lux. Plastic trays of chocolates were stored on a rack in this area.
|
|
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.
|
|
|
Item No.:
21
|
|
Site:
Galley-Deck 5 Hot Preparation Line
|
|
Violation:
The caulking, located inside the grease trap for the flat grill, was flaking and in disrepair. The surface underneath the flaking caulk was not soiled. Corrections started immediately.
|
|
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.
|
|
|
Item No.:
20
|
|
Site:
Galley-Deck 5 Walk-In Refrigeration Unit # 31
|
|
Violation:
Walk-in refrigeration unit # 31 was identified as out of order since 13 July 2019. Staff submitted work order # 91/9045406 to repair a malfunctioning part. Staff was waiting the arrival of this part.
|
|
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.
|
|
|
Item No.:
16
|
|
Site:
Buffet-Deck 5 Crew Mess Beverage Station
|
|
Violation:
The cardboard bulk container of milk, located inside the milk dispenser identified as a time control unit, was not identified to indicate the time 4 hours past the point when this milk container was removed from temperature. Corrections started immediately.
|
|
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: (3) 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).
|
|
|
Item No.:
08
|
|
Site:
Potable Water-Cross Connection Control Plan
|
|
Violation:
For the list of Deck # 3 non-testable devices, the crew cabin toilets were included as a range of cabin numbers, but the actual numbers of devices installed in this range were not specified.
|
|
Recommendation:
Include the specific number of devices on the cross-connection control plan.
|
|
|
Item No.:
42
|
|
Site:
Children Area-Toilet Room Sign
|
|
Violation:
There was no sign in either the girl's or boy's toilet rooms advising providers to wash their hands and the children's hands after assisting children with using the toilet. Staff stated the company policy did not allow child care providers to assist children in the toilet room. VSP recommends the corporate office submit a variance for the sign not to be posted.
|
|
Recommendation:
Post signs in children's toilet rooms advising the providers to wash their hands and the children's hands after assisting children with using the toilet.
|
|
|