|
|
|
Item No.:
05
|
|
Site:
Potable Water-Deck 7 - World Cafe Far Point
|
|
Violation:
The halogen analyzer was greater than 0.2 ppm out of calibration. The analyzer displayed 1.36 ppm chlorine while the inspection team was in the area. The crew member manually measured 2.24 ppm, while the inspector measured 2.17 ppm. The analyzer had been manually calibrated earlier that morning. Staff immediately recalibrated.
|
|
Recommendation:
Ensure the free halogen residual measured by the halogen analyzer is within 0.2 mg/L (ppm) of the free halogen residual measured by the manual test.
|
|
|
Item No.:
08
|
|
Site:
Potable Water-Engine Room
|
|
Violation:
The distribution piping that was installed during the dry dock was not striped blue or blue/green/blue to designate it as potable water.
|
|
Recommendation:
Stripe or paint potable water lines either in accordance with ISO 14726 (blue/green/blue) or blue only. Ensure no other lines have the above color designations.
Stripe or paint these lines, including potable water supply lines in technical lockers, at 5-meters (16.4 feet) intervals and on each side of partitions, decks, and bulkheads, except where decor would be marred by such markings.
|
|
|
Item No.:
18
|
|
Site:
Provisions-Deck Alpha: Dairy Storage
|
|
Violation:
Raw quail shell eggs were stored above ready-to-eat cheese. The eggs were relocated.
|
|
Recommendation:
Protect food from cross-contamination or other sources of contamination by the following methods: (1) Physically separating raw animal food during storage, preparation, holding, and display from raw ready-to-eat food so products do not physically touch and so that one product does not drip into another; (2) Physically separating ready-to-eat food from other ready-to-eat food that include raw or undercooked animal products, including meat and fish, so that products do not physically touch and so that one food cannot drip into another; (3) Separating types of raw animal food such as beef, fish, lamb, pork, and poultry from each other?except when combined as ingredients?during storage, preparation, holding, and display by using separate equipment for each type, or by arranging each type of food in equipment so that cross-contamination of one type with another is prevented, or by preparing each type of food at different times or in separate areas; (4) Cleaning and sanitizing equipment and utensils; (5) Storing the food in packages, covered containers, or wrappings; (6) Cleaning visible soil on hermetically sealed containers of food before opening; (7) Protecting food containers that are received packaged together in a case or overwrap from cuts when the case or overwrap is opened; (8) Separating damaged, spoiled, or recalled food being held on the vessel; (9) Separating unwashed fruits and vegetables from ready-to-eat food.
|
|
|
Item No.:
18
|
|
Site:
Galley-Deck 7: Pool Grill Show Galley
|
|
Violation:
Raw ground beef was stored above raw fish in the undercounter drawers. This was corrected.
|
|
Recommendation:
Protect food from cross-contamination or other sources of contamination by the following methods: (1) Physically separating raw animal food during storage, preparation, holding, and display from raw ready-to-eat food so products do not physically touch and so that one product does not drip into another; (2) Physically separating ready-to-eat food from other ready-to-eat food that include raw or undercooked animal products, including meat and fish, so that products do not physically touch and so that one food cannot drip into another; (3) Separating types of raw animal food such as beef, fish, lamb, pork, and poultry from each other?except when combined as ingredients?during storage, preparation, holding, and display by using separate equipment for each type, or by arranging each type of food in equipment so that cross-contamination of one type with another is prevented, or by preparing each type of food at different times or in separate areas; (4) Cleaning and sanitizing equipment and utensils; (5) Storing the food in packages, covered containers, or wrappings; (6) Cleaning visible soil on hermetically sealed containers of food before opening; (7) Protecting food containers that are received packaged together in a case or overwrap from cuts when the case or overwrap is opened; (8) Separating damaged, spoiled, or recalled food being held on the vessel; (9) Separating unwashed fruits and vegetables from ready-to-eat food.
|
|
|
Item No.:
19
|
|
Site:
Buffet-Deck 7: World Cafe Pizza Show Galley
|
|
Violation:
A pizza dough cutter was stored in a container of stagnant water with a temperature of 84F. The dough cutter was removed.
|
|
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 TCS/PHF 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 TCS/PHF); 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).
|
|
|
Item No.:
21
|
|
Site:
Galley-Deck 7: World Cafe Dishwashing Room
|
|
Violation:
The rubber side bumpers on two rolling trollies were cracked, chipped, and in disrepair. The bumpers were replaced before the end of the inspection.
|
|
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. 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.
|
|
|
Item No.:
21
|
|
Site:
Buffet-Deck 7: World Cafe Pastry Show Galley
|
|
Violation:
A gap was between the lip of the countertop and the side bulkhead, creating a difficult to clean area. The gap was closed before the end of the inspection.
|
|
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.
|
|
|
Item No.:
21
|
|
Site:
Dining Room-Deck 7: World Cafe Starboard and Portside Aft Outdoor Waiter Stations
|
|
Violation:
A seam was present between the waiter station and the fire hose cabinet on both waiter stations. The seams were sealed before the end of the inspection.
|
|
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.
|
|
|
Item No.:
21
|
|
Site:
Galley-Deck 7: World Cafe Dishwashing Room
|
|
Violation:
A difficult-to-clean soiled linen basket made of rough, woven material was stored at each waiter station. The baskets were removed.
|
|
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.
|
|
|
Item No.:
21
|
|
Site:
Dining Room-Deck 2: Main Dining Room Waiter Station
|
|
Violation:
Three difficult-to-clean soiled linen baskets made of rough, woven material were stored at the waiter station. These were removed.
|
|
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.
|
|
|
Item No.:
21
|
|
Site:
Buffet-Deck 7: World Cafe Pizza Show Galley
|
|
Violation:
The insulation inside undercounter refrigerator #7's technical compartment was cracked and in disrepair. The insulation was replaced before the end of the inspection.
|
|
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.
|
|
|
Item No.:
21
|
|
Site:
Galley-Deck 2: Hot Galley
|
|
Violation:
The stainless steel panel on the back of the two tilting kettle's circular handles pulled away from the handle, creating a difficult-to-clean seam. The seams were sealed before the end of the inspection.
|
|
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.
|
|
|
Item No.:
21
|
|
Site:
Galley-Deck Alpha: Hot
|
|
Violation:
The stainless steel panel on the back of the tilting kettle and tilting pan's circular handles pulled away from the handles, creating a difficult-to-clean seam. The seams were sealed before the end of the inspection.
|
|
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.
|
|
|
Item No.:
21
|
|
Site:
Preparation Room-Deck Alpha: Storage Locker
|
|
Violation:
A raw wood display stand was stored inside the storage locker. The display stand was discarded.
|
|
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.
|
|
|
Item No.:
25
|
|
Site:
Galley-Deck 7: World Cafe Dishwashing Room
|
|
Violation:
A sanitizing cloth was stored on the rim of the sanitizing bucket instead of completely submerged in the sanitizing solution. This was corrected.
|
|
Recommendation:
Restrict wiping cloths to the following: (1) Cloths used for wiping food spills are used for no other purpose; (2) Cloths used for wiping food spills are dry and used for wiping food spills from tableware and single service articles or wet and cleaned, stored in a chemical sanitizer, and used for wiping spills from food-contact and nonfood-contact surfaces of equipment; (3) Dry or wet cloths used with raw animal foods are kept separate from cloths used for other purposes. Wet cloths used with raw animal food are kept in a separate sanitizing solution; (4) Wet wiping cloths used with a freshly made sanitizing solution and dry wiping cloths are free of food debris and visible soil.
|
|
|
Item No.:
27
|
|
Site:
Buffet-Deck Alpha: Staff Mess
|
|
Violation:
Red and pink debris accumulated inside the drain line for the counter-mounted ice dispenser. The drain was cleaned immediately.
|
|
Recommendation:
Ensure nonfood-contact surfaces of equipment are kept free of an accumulation of dust, dirt, food residue, and other debris.
|
|
|
Item No.:
27
|
|
Site:
Galley-Deck 1: Room Service
|
|
Violation:
Dried food debris and dust accumulated in the technical compartments under the two counter-mounted toasters. The technical compartments were cleaned before the end of the inspection.
|
|
Recommendation:
Ensure nonfood-contact surfaces of equipment are kept free of an accumulation of dust, dirt, food residue, and other debris.
|
|
|
Item No.:
27
|
|
Site:
Dining Room-Deck 7: World Cafe Portside Aft Outdoor Waiter Stations
|
|
Violation:
Dried food debris accumulated inside the difficult-to-clean soiled linen basket. The basket was removed.
|
|
Recommendation:
Ensure nonfood-contact surfaces of equipment are kept free of an accumulation of dust, dirt, food residue, and other debris.
|
|
|
Item No.:
27
|
|
Site:
Buffet-Deck 7: World Cafe Pizza Show Galley
|
|
Violation:
More than one day's worth of flour accumulated on the insulation inside undercounter refrigerator #7's technical compartment. The insulation was replaced before the end of the inspection.
|
|
Recommendation:
Ensure nonfood-contact surfaces of equipment are kept free of an accumulation of dust, dirt, food residue, and other debris.
|
|
|
Item No.:
33
|
|
Site:
Galley-Deck 1: Cold Pantry
|
|
Violation:
Condensate collected on the deckhead across the corridor between the dishwashing area and the cold pantry. Condensate also collected above the preparation counters in the cold pantry. Staff stated there was a problem with the warewash's ventilation. No food preparation was taking place in the cold pantry. The ventilation was adjusted before the end 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.
|
|
|
Item No.:
36
|
|
Site:
Galley-Deck 1: Room Service
|
|
Violation:
The light intensity at the countertop on the left side of the coffee brewers measured less than 110 lux.
|
|
Recommendation:
Ensure the light intensity is at least 110 lux (10 foot-candles) behind and around mounted equipment, including counter-mounted equipment.
|
|
|
Item No.:
37
|
|
Site:
Galley-Deck 1: Cold Pantry
|
|
Violation:
Condensate collected on the deckhead across the corridor between the dishwashing area and the cold pantry. Condensate also collected above the preparation counters in the cold pantry. Staff stated there was a problem with the warewash's ventilation. No food preparation was taking place in the cold pantry. The ventilation was adjusted before the end of the inspection.
|
|
Recommendation:
Ensure ventilation hood systems and devices operate effectively to prevent grease and condensate from collecting on the bulkheads and deckheads and to remove contaminants generated by equipment located under them.
|
|