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Item No.:
08
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Site:
Potable Water-Permeate Line
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Violation:
The permeate line was striped with blue/gray/blue tape and blue with white arrows tape. Staff stated the blue with white arrows tape was used to indicate the directional flow. This was corrected.
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Recommendation:
Stripe or paint potable water lines either in accordance with ISO 14726 (blue/green/blue) or blue only. Stripe or paint distillate and permeate lines directed to the potable water system in accordance with ISO 14726 (blue/gray/blue). 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. Identify all refrigerant brine lines and nonpotable chilled water lines in all food areas, such as on ice machines, ice cream machines, etc., with either ISO 14726 (blue/white/blue) or by another uniquely identifiable method to prevent cross-connections.
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Item No.:
08
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Site:
Potable Water-Bunkering Line
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Violation:
There was no striping on the bunkering line before or after the chlorine injection point. Staff stated the lines had recently been painted. This was corrected immediately.
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Recommendation:
Stripe or paint potable water lines either in accordance with ISO 14726 (blue/green/blue) or blue only. Stripe or paint distillate and permeate lines directed to the potable water system in accordance with ISO 14726 (blue/gray/blue). 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. Identify all refrigerant brine lines and nonpotable chilled water lines in all food areas, such as on ice machines, ice cream machines, etc., with either ISO 14726 (blue/white/blue) or by another uniquely identifiable method to prevent cross-connections.
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Item No.:
08
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Site:
Potable Water-Crew Laundry Deck B by Stair 270
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Violation:
Drain lines were attached to the vents of the backflow preventers located in the ceiling. Staff could not verify the location of the end of the drain lines to confirm a proper air gap. Staff stated the pipes would be rerouted to be easily visible to the nearby deck drain. This was corrected.
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Recommendation:
Ensure air gaps are at least twice the diameter of the delivery fixture opening and a minimum of 25 millimeters (1 inch).
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Item No.:
08
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Site:
Buffet-Deck 9 Unicorn Cafe Beverage Station
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Violation:
The bottom vents for the backflow prevention device, attached to the potable water supply line for the portside coffee machine, were covered with a brown and green, corrosion-like material. This material blocked the vents. This backflow prevention device was located inside the technical compartment underneath the counter. This was corrected.
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Recommendation:
Maintain backflow prevention devices in good repair.
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Item No.:
19
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Site:
Provisions-Deck A Near Cooked Meat Freezer
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Violation:
Two jackets were found on top of recently loaded food items. This was corrected.
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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.:
19
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Site:
Galley-Deck 1 Bakery Walk-In Freezer # 11-17
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Violation:
Two trays of tiramisu, stored uncovered and unprotected inside this walk-in freezer, were covered in a layer of frozen moisture. Additionally, the plastic covering seven metal trays containing ice cream was covered in a layer of frozen accumulation. The entire inside of this walk-in freezer was covered in a layer of frozen moisture accumulation. The juncture between the left of the evaporative condenser unit and the deckhead was soiled with a build-up approximately 3 inches of frozen moisture. Numerous drips off moisture were present throughout this walk-in. The two trays of tiramisu and all other uncovered food items were discarded.
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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.:
21
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Site:
Galley-Deck 1 Bakery
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Violation:
The bottom of the front left leg for the deck-mounted mixer was covered in a layer of brown and gray corrosion-like material. This inspector rubbed an alcohol wipe over this surface, and the wipe became soiled brown. Staff stated this piece of equipment was painted the previous week.
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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.
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Item No.:
21
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Site:
Galley-Deck 1 Bakery
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Violation:
Two recently cleaned bowls were stored inverted and out for service with pieces of clear plastic tape affixed to the nonfood-contact surfaces. The nonfood-contact surfaces were not soiled underneath this tape. Corrections started immediately.
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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.
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Item No.:
21
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Site:
Bar-Deck 9 Unicorn Cafe Coffee
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Violation:
The two cords for the countertop coffee grinders were resting on the countertop. The counter surface underneath these cords was not soiled.
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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.:
21
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Site:
Galley-Deck 9 Unicorn Cafe Scullery
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Violation:
Four black serving trays were stored on the clean side of the dishwashing area with excessive wear to the nonfood-contact surfaces, which created a difficult to clean surface. These nonfood contact surfaces were not soiled, and these serving trays were discarded.
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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 9 Unicorn Cafe Scullery
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Violation:
Excessive steam was observed leaving the dirty end of the rack-type dishwashing machine. Additionally, steam was observed leaving the gaps along the side compartments. Moisture was observed collecting on the deckhead as condensation, inside and outside of the hood. Condensation was observed dripping onto the deck and the top of the dishwashing machine. The local extraction above the dishwashing machine was operational. Staff stated the temperature of this machine was elevated, and was immediately taken out of service. Staff was observed wiping the condensation from the deckhead.
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Recommendation:
Ensure a warewashing machine and its auxiliary components are operated in accordance with the machine?s data plate and other manufacturer?s instructions. Ensure a warewashing machine?s conveyor speed or automatic cycle times is maintained accurately timed in accordance with manufacturer?s specifications.
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Item No.:
22
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Site:
Galley-Deck 9 Unicorn Cafe Scullery
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Violation:
The conveyor-type dishwashing machine was identified as 'out of service.' Staff stated this dishwashing machine was out of service for approximately three weeks and were awaiting the arrival of a replacement part on 17 September 2019.
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Recommendation:
Ensure a warewashing machine and its auxiliary components are operated in accordance with the machine?s data plate and other manufacturer?s instructions. Ensure a warewashing machine?s conveyor speed or automatic cycle times is maintained accurately timed in accordance with manufacturer?s specifications.
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Item No.:
22
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Site:
Galley-Deck 0 Dishwashing Station
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Violation:
Excessive steam was observed leaving the dirty end of the conveyor-type dishwashing machine. Additionally, steam was observed leaving the gaps along the side compartments. Moisture was observed collecting on the deckhead as condensation, inside and outside of the hood. Condensation was observed dripping onto the deck and onto the top of the dishwashing machine. The local extraction above the dishwashing machine was operational. Staff was observed wiping the condensation from the deckhead.
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Recommendation:
Ensure a warewashing machine and its auxiliary components are operated in accordance with the machine?s data plate and other manufacturer?s instructions. Ensure a warewashing machine?s conveyor speed or automatic cycle times is maintained accurately timed in accordance with manufacturer?s specifications.
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Item No.:
27
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Site:
Galley-Deck 10 Nouveau Restaurant
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Violation:
The technical space above blast chiller # 4811.103.007 was soiled greater than day's accumulation of moisture and brown and black moisture along the left and right edges of this space. The inspector rubbed an alcohol wipe over this left side of this space, and the wipe became soiled black. Corrections started immediately.
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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 Dishwashing Station
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Violation:
The handwashing sink, located between the two portside dishwashing machines, was unable to achieve an appropriate temperature through the mixing value. The inspector ran the hot water for approximately three minutes, and the highest temperature recorded was 80.6°F. The inspector utilized a maximum/minimum tip-sensitive thermometer with an error of accuracy of +/- 0.7°F. This area was in service.
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Recommendation:
Ensure handwashing sinks are equipped to provide water at a temperature of at least 38°C (100°F) through a mixing valve or combination faucet. For handwash sinks with electronic sensors, and other types of handwash sinks where the user cannot make temperature adjustments, ensure the temperature provided to the user after the mixing valve does not exceed 49°C (120°F).
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Item No.:
32
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Site:
Pantry-Deck 9 Unicorn Cafe Salad Bar
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Violation:
A large waste receptacle was placed uncovered directly to the right of the handwashing sink. Three empty one liter containers of milk were discarded with their caps off inside this receptacle. Additionally, this receptacle was filled with discarded handwashing paper towels. This was the only waste container inside this area.
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Recommendation:
Cover receptacles and waste-handling containers when not in continuous use and after they are filled.
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Item No.:
33
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Site:
Buffet-Deck 9 Unicorn Cafe Beverage Station
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Violation:
Moisture accumulated on the deck directly below a steadily leaking pipe, located inside the technical compartment underneath the starboard coffee 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:
Buffet-Deck 9 Unicorn Cafe Deli
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Violation:
The bulkhead-mounted clock was soiled to sight and touch with greater than a day's accumulation of grease and debris. The inspector rubbed an alcohol wipe over this surface, and the wipe became soiled with dust and yellow residue. Corrections started immediately.
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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 Unicorn Cafe Hot Service Line
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Violation:
The grouting between the deck tiles, located in front of the tilting pans, was pitted and in disrepair - creating a difficult-to-clean surface. The inside of this pitted grouting was visibly soiled, especially surrounding the deck 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. 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 Unicorn Cafe Scullery
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Violation:
Condensation collected on the deckhead inside and outside of the hood above the rack-type dishwashing machine. Excessive steam exited the soiled end and in between the compartment doors. Moisture dripped from the deckhead and pooled on the dishwashing machine and the deck below. Staff was observed wiping the condensation from the deckhead. The local extraction above the dishwashing machine was operational.
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Recommendation:
Ensure decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas are maintained in good repair. 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 Bakery Walk-In Freezer # 11-17
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Violation:
The inside of the walk-in freezer unit # 11-17 was covered with an excessive accumulation of frozen and dripping moisture. Numerous drips of moisture were present throughout the unit. Additionally, the juncture between the left side of the evaporative condenser unit and the deckhead was covered with a build-up approximately 3 inches thick of frozen moisture. Frozen moisture was present on the plastic covered seven metal trays of ice cream. Additionally, a layer of frozen moisture was present directly on the top of two trays of tiramisu, which were stored inside this unit uncovered and unprotected.
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Recommendation:
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 0 Dishwashing Station
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Violation:
Condensation collected on the deckhead inside and outside of the hood above the conveyor-type dishwashing machine. Excessive steam exited the soiled end and in between the compartment doors. Moisture dripped from the deckhead and pooled on the dishwashing machine and the deck below. Staff was observed wiping the condensation from the deckhead. The local extraction above the dishwashing machine was operational.
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Recommendation:
Ensure decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas are maintained in good repair. 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 0 Crew Mess Soda Machine
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Violation:
The deck located to the right and left sides of the crew soda machine was soiled with greater than a day's accumulation of dust, debris, and food residue. This area was in service.
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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 10 Guy's Burgers
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Violation:
The top of the bulkhead-mounted fire equipment was soiled with greater than a day's accumulation of grease and debris. The inspector rubbed a paper towel over this surface, and the towel became heaving soiled with yellow grease. This area was in service.
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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:
Buffet-Deck 9 Unicorn Cafe Beverage Station
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Violation:
A pipe, located in the technical compartment underneath the starboard coffee machine, was steadily dripping. Moisture accumulated on the deck underneath this leak.
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Recommendation:
Ensure a plumbing system in a food area is maintained in good repair.
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Item No.:
39
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Site:
Buffet-Deck 9 Unicorn Cafe Beverage Station
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Violation:
When the inspector opened the cover for the technical compartment, located underneath portside coffee machine, a fruit fly flew out of the space. This area was in service. Pest management responded immediately.
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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:
Provisions-Deck A Near Cooked Meat Freezer
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Violation:
One fruit fly was found in this area. Pest management responded immediately.
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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 10 Guy's Burgers
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Violation:
One housefly was observed flying around the entrance door. This area was in service.
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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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