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Item No.:
22
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Site:
Other-Deck 4 Crew Elevator Corridor
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Violation:
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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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.:
33
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Site:
Food Service General-Decks
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Violation:
The decks were in disrepair in the following locations:
*Deck 4 Fahrenheit 555 Steakhouse: Deck tile grout was missing or recessed in the show galley.
*Deck 3 Main Galley: Deck tile pieces were missing near the aft flight-type warewash machine and water collected in these areas.
*Deck 3 Main Galley: Deck tile grout was missing or recessed between the deck tile and metal deck plate below the portside hot line grills.
*Deck 3 Main Galley: Deck tile pieces were missing around the portside tilting kettle's deck sink.
*Deck 3 Main Galley: Deck tile pieces were missing near the deep fat fryers in the hot galley.
*Deck 3 Main Galley: Deck tile grout was recessed in the roasting section.
*Deck 9 Lido Buffet: Deck tile grout was recessed on the employee side of Gigi's serving line.
*Deck 9 Lido Buffet: Deck tile grout was recessed on the employee side of Cucina Del Capitano's serving line.
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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.:
17
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Site:
Galley-Deck 4 Fahrenheit 555 Steakhouse
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Violation:
A time control plan was not posted in the show galley and multiple units were on time control. The nearest time control plan was posted in the main galley, one deck below.
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Recommendation:
Maintain a written time control plan that ensures compliance with these standards on the vessel and make it available for review during inspections. Ensure a time control plan is posted and available to all crew working at each outlet where time control is used.
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Item No.:
33
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Site:
Bar-Deck 4 Fahrenheit 555 Steakhouse
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Violation:
The deck below the wine storage refrigerators was soiled with more than a day's accumulation of dust and debris.
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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.:
21
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Site:
Buffet-Deck 5 Empanadas and Pie
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Violation:
The top conducting plate in the counter-mounted toaster oven was in disrepair which created a rough and difficult to clean surface.
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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. 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:
Buffet-Deck 5 Empanadas and Pie
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Violation:
The top of the counter-mounted toaster oven and the countertop below was soiled with more than a day's accumulation of unknown debris. The area was not in operation.
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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.:
39
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Site:
Food Service General-Pests
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Violation:
Pests were in the following locations:
*Deck 3 Main Galley: One live cockroach was below a large red food waste bin in the food elevator lobby.
*Deck 3 Main Galley: One large, unknown black insect was crawling on the starboard hot line's middle bain-marie.
*Deck 3 Main Galley: One small fly was flying near the counter-mounted mixer in the pastry.
*Deck 0 Crew Galley: One live cockroach was in the paper towel bin near the handwashing station in the hot galley.
*Deck 0 Crew Galley: One large, unknown black insect was crawling on the deck below the tilting pans in the hot galley.
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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.:
27
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Site:
Galley-Deck 3 Aft Clean Storage
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Violation:
Previously cleaned and sanitized kitchenware stored on different racks within the clean storage area were soiled with food debris and dark brown food residue on the nonfood-contact surfaces. This included at least five bowls, six small plates, and one sauce container.
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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.:
22
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Site:
Galley-Deck 3 Aft Warewash
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Violation:
The left two final sanitizing rinse spray nozzles on the flight-type warewash machine's upper spray arm were completely blocked.
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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; (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.:
27
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Site:
Galley-Deck 3 Appetizer
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Violation:
One previously cleaned and sanitized large bowl stored below the preparation counter in a plate storage cart was soiled on the nonfood-contact surface with unknown food residue.
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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.:
21
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Site:
Galley-Deck 3 Roasting Section
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Violation:
The ventilation hood panel above the far-right soup kettle was missing a handle, which created a difficult to clean void space.
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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.:
38
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Site:
Galley-Deck 3 Starboard Hot Line
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Violation:
A step ladder was stored in the corner niche to the left of the bains-marie.
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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.:
27
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Site:
Buffet-Deck 9 Lido Marketplace Salad Station
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Violation:
A previously cleaned and sanitized plate and a bowl out for passenger self-service were soiled with food residue on the nonfood-contact side.
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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.:
22
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Site:
Galley-Deck 9 Warewash
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Violation:
The left final sanitizing rinse spray nozzle in the flight-type warewash machine's upper spray arm was blocked.
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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; (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.:
19
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Site:
Galley-Deck 9 Cucina Del Capitano
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Violation:
Seabass and shrimp were stored in direct contact with undrained ice in a small metal container. Cuts of seabass were wrapped in blue plastic wrap that were not hermetically sealed and the shrimp were not wrapped or sealed.
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Recommendation:
Ensure unpackaged food is not stored in direct contact with undrained ice.
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Item No.:
28
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Site:
Other-Deck 4 Crew Elevator Corridor
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Violation:
A cart of previously cleaned and sanitized metal bowls and pans were stored wet nested on a transportation cart and left unattended in the crew corridor. The deckhead above the cart had exposed pipes and wires.
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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; (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) above the deck.
Keep equipment and shelving in unfinished lockers or rooms clean.
Do not store single-service articles and single-use articles in unfinished lockers or rooms.
Do not store chemicals in unfinished lockers with food equipment.
Ensure exposed gray water and black water lines in unfinished equipment lockers are solid pipe, butt-welded, or sleeve-welded. If plastic pipes, ensure the lines are heat fused or chemically welded. Store clean equipment and utensils: (1) In a self-draining position that allows air drying; (2) Covered or inverted.
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Item No.:
21
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Site:
Galley-Deck 9 Blue Iguana
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Violation:
The space between five hot plates and the countertop was greater than 3 mm (1/8 inch) and filled with an excessive amount of grout.
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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.:
33
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Site:
Dining Room-Deck 9 Blue Iguana Beverage Station
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Violation:
The bulkhead and deck tiles were damaged, and tile grout was missing in multiple areas.
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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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