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Item No.:
33
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Site:
Galley-Deck 2 - Soup Station
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Violation:
A seam was at the juncture of two bulkhead panels behind the middle braising pan, making the area difficult to clean.
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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. Ensure decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas are maintained in good repair.
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Item No.:
21
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Site:
Pantry-Deck 3 - Caf al Bacio
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Violation:
A peeling plastic film was on the wash hands frequently sign creating a difficult-to-clean surface. This was removed and cleaned immediately.
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Recommendation:
Ensure nonfood-contact surfaces are free of unnecessary ledges, projections, and crevices, and are designed and constructed to allow easy cleaning and to facilitate maintenance.
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Item No.:
27
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Site:
Galley-Deck 4 - Cosmopolitan
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Violation:
More than a day's worth of grease residue accumulated in the exhaust hood overhang above the flat-top grills. This was cleaned 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.:
26
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Site:
Pantry-6 - Housekeeping Pantry Aft
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Violation:
A yellow sticky residue was on the water arm of the ice machine.
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Recommendation:
Ensure food-contact surfaces of equipment and utensils are clean to sight and touch. Ensure food only contacts surfaces of cleaned and sanitized equipment and utensils.
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Item No.:
26
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Site:
Pantry-10 - Housekeeping Pantry Aft
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Violation:
A yellow sticky residue was on the water arm of the ice machine.
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Recommendation:
Ensure food only contacts surfaces of cleaned and sanitized equipment and utensils. Ensure food-contact surfaces of equipment and utensils are clean to sight and touch.
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Item No.:
40
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Site:
Pantry-Deck 14 - Pool Bar
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Violation:
Fire door #14.4.08 that leads into the galley was open during operations and there was a gap around the swing door behind the fire door open to the deck.
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Recommendation:
Protect entry points where pests may enter the food areas.
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Item No.:
39
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Site:
Food Service General-Pests
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Violation:
Flies were in the following areas:
1) Deck 14 - Spa Caf (1)
2) Deck 14 - Ocean View Cafe Portside Coffee Station (3)
3) Deck 14 - Ocean View Galley (1)
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Recommendation:
Effectively control the presence of insects, rodents, and other pests to minimize their presence in food areas.
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Item No.:
30
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Site:
Bar-Magic Carpet
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Violation:
The crew and inspector concurred that the soap supplied in the counter-recessed dispenser at the handwashing station was thin and less viscous than soap supplied at other food areas. Black debris was also dispensed with the soap and appeared to originate from a degrading gasket. Crew initiated corrective action.
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Recommendation:
Keep handwashing facilities clean and in good repair. Ensure each handwashing station has a supply of hand-cleansing soap or detergent and a supply of single-service paper towels.
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Item No.:
40
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Site:
Galley-Deck 15 - Rooftop Grill
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Violation:
Fire Door #15.7.04 that leads into the galley was open during operations and there was a gap around the swing door behind the fire door open to the outside.
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Recommendation:
Protect entry points where pests may enter the food areas.
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Item No.:
21
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Site:
Bar-Deck 14 - Il Secondo Bacio
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Violation:
A seam was between the metal frame and decorative material on the face of the undercounter drawer for used coffee grounds, making the area difficult to clean. Crew initiated corrective action.
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Recommendation:
Ensure nonfood-contact surfaces are free of unnecessary ledges, projections, and crevices, and are designed and constructed to allow easy cleaning and to facilitate maintenance.
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Item No.:
28
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Site:
Buffet-Deck 14 - Oceanview Caf
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Violation:
A napkin roll containing wrapped silverware out for passenger self-service had pieces of brown food debris on it. Another napkin roll contained a long strand of hair inside the roll. All napkin rolls in this area were sent to be recleaned.
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Recommendation:
Store cleaned equipment and utensils, laundered linens, and single-service articles 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.
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Item No.:
27
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Site:
Buffet-Deck 14 - Ocean View Cafe Portside Coffee Station
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Violation:
The countertop under the electrical cords for the two counter-mounted hot water dispensers was soiled with a sticky residue. The countertop around the feet of the juice cup stand had more than a day's worth of slimy black residue. Additionally, the countertop grout behind this area was soiled with black debris. 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:
Buffet-Deck 14 - Oceanview Cafe Portside Coffee Station
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Violation:
The undercounter juice cabinet had more than a day's worth of sticky residue. 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.:
38
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Site:
Buffet-Deck 14 - Oceanview Caf Line #1 Show Galley
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Violation:
The tandoori oven was not in service and reportedly never used, and crew reported no plans for future use of it. Crew indicated the barrier to removing this oven is that it is too heavy to transport via elevator.
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Recommendation:
Ensure only articles necessary for the operation of food service areas are stored in food preparation, food storage, and warewashing areas.
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Item No.:
22
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Site:
Galley-Deck 14 - Oceanview Caf Potwash
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Violation:
Five wash arm nozzles in the in-use front-loading potwash machine were soiled with food debris. Crew initiated corrective action.
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Recommendation:
Ensure warewashing machines, drainboards, and the compartments of sinks, basins, or other receptacles used for washing and rinsing equipment, utensils, or raw food, or laundering wiping cloths are cleaned: (1) Before use; (2) Throughout the day at a frequency necessary to prevent recontamination and accumulation of debris and to ensure the equipment performs its intended function; (3) At least every 24 hours (if used).
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Item No.:
27
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Site:
Galley-Deck 16 - Luminae at the Retreat
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Violation:
More than 10 previously cleaned plates, stored on the food preparation counter, were soiled with small amounts of food debris on the nonfood-contact surfaces. 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.:
26
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Site:
Galley-Deck 16 Luminae at the Retreat
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Violation:
The water nozzle for the drinking water pitcher filling tap was soiled with black debris. The crew drinking fountain nozzle was also soiled with black debris. Crew initiated corrective action.
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Recommendation:
Ensure food only contacts surfaces of cleaned and sanitized equipment and utensils. Ensure food-contact surfaces of equipment and utensils are clean to sight and touch.
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