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Item No.:
08
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Site:
Bar-Deck 5 Alchemy
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Violation:
Water continuously dripped from the backflow prevention device behind the ice machine and landed on the deck.
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Recommendation:
Maintain backflow prevention devices in good repair.
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Item No.:
13
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Site:
Galley-Deck 9 Outside Entrance
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Violation:
Two white sanitizing buckets were tested using the inspector's chlorine test strip, and the test strip did not change colors to indicate the presence of appropriate halogen residuals. Crew stated the buckets contained chlorine, however, the crew later stated that a non-food contact disinfectant was in the buckets. The inspector emphasized the importance of being knowledgeable about what products are in the buckets and ensuring the correct buckets are used for specific chemicals to avoid confusion.
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Recommendation:
Ensure the supervisor or person in charge of food operations on the vessel is knowledgeable of cleaning and disinfectant procedures.
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Item No.:
19
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Site:
Other-Deck 5 Shake Spot
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Violation:
The ice cream display refrigerator lid cover unit was slightly open and could not fully close.
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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; (6) At least 150 millimeters (6 inches) above the deck on shelving units.
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Item No.:
20
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Site:
Buffet-Deck 9 Cucina Del Capitano
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Violation:
Two previously cleaned and sanitized cutting boards were heavily stained. These were removed immediately.
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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.:
22
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Site:
Galley-Deck 9
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Violation:
An excessive amount of soiled eating utensils, cups, plates and other food equipment bins overloaded the entire soiled dishwash operations. Soiled equipment leaned against the dishwashing machine and was stacked on top of the biodigester unit which made it difficult to access if needed. Soiled storage racks were completely filled with pots and sheet pans. Five deck stands were brought to handle the soiled equipment. In addition, the presoak/scraping area was overloaded making it difficult to fully scrape food. Trolleys were sent to help divert the soiled dishware to other galleys.
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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 utensil holding before cleaning and after sanitizing. 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.:
22
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Site:
Galley-Deck 3 Potwash
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Violation:
An excessive amount of soiled eating utensils, cups, plates and other food equipment bins overloaded the entire soiled potwash operations. Seven deck stands were brought to handle the soiled equipment. Soiled storage racks were completely filled with pots and sheet pans. In addition, the presoak/scraping area was overloaded making it difficult to fully scrape food. Trolleys were sent to help divert the soiled dishware to other galleys.
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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.:
24
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Site:
Galley-Deck 9 Outside Entrance
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Violation:
Two white sanitizing buckets were tested using the inspector's chlorine test strip, and the test strip did not change colors to indicate the presence of appropriate halogen residuals. Crew stated the buckets contained chlorine, however, the crew later stated that a non-food contact disinfectant was in the buckets. The inspector emphasized the importance of being knowledgeable about what products are in the buckets and ensuring the correct buckets are used for specific chemicals to avoid confusion.
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Recommendation:
Ensure sanitizing solutions are used with the following concentrations: (1) A chlorine solution with a concentration between 50 mg/L (ppm) and 200 mg/L (ppm).
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Item No.:
27
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Site:
Other-Deck 9 Guys Burgers
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Violation:
The top surface of the condiment service counter had an accumulation of dust.
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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.:
28
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Site:
Galley-Deck 3
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Violation:
Four fruit flies were on top of previously cleaned and sanitized plates.
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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.
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Item No.:
28
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Site:
Other-Deck 5 Shake Spot
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Violation:
Five glasses and ten plate covers were stored wet nested on the clean storage rack.
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Recommendation:
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.:
29
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Site:
Buffet-Deck 9 Guys Burgers
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Violation:
Soiled utensils were sitting on the handwashing sink. These were removed immediately.
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Recommendation:
Ensure handwashing facilities are used for no other purpose and are always accessible.
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Item No.:
30
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Site:
Buffet-Deck 9 Guys Burgers
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Violation:
Soiled utensils were sitting on the handwashing sink. These were removed immediately.
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Recommendation:
Keep handwashing facilities clean and in good repair.
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Item No.:
33
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Site:
Galley-Deck 9 Dishwash
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Violation:
Condensate collected on the deckhead supply vent and dripped on soiled dishware.
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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:
Bar-Deck 5 Alchemy
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Violation:
Water continuously dripped from the backflow prevention device behind the ice machine and landed on the deck.
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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:
Other-Deck 5 Shake Spot
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Violation:
Dust accumulated on the inside of the ventilation system above all the grills.
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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:
Other-Deck 5 Shake Spot
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Violation:
Clumps of grease were on the door to the pantry.
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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.:
33
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Site:
Galley-Deck 3 Flight Type Potwash
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Violation:
Water was continuously dripping from the deckhead above the soiled side of the machine. Crew stated it could be a pipe leak.
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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.:
34
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Site:
Pantry-9
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Violation:
The filling station tap under the handwashing sink was continuously dripping.
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Recommendation:
Ensure the plumbing system in food areas is in good repair.
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Item No.:
36
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Site:
Food Service General-Lighting
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Violation:
There were multiple areas where the light intensity did not meet the required measurements, including:
Deck 5 Shake Spot Pantry: The deckhead lighting near the clean storage was turned off, resulting in a light intensity of less than 200 lux. The area was in operation.
Deck 5 Shake Spot: The ice cream cold display unit's lighting was turned off, resulting in a light intensity of less than 220 lux. The area was in operation.
Deck 5 Swirls: The lighting for the self-serve ice cream machine did not meet the minimum light intensity requirement of 220 lux. The area was in operation, and passengers were seen using the machine.
-Deck 5 Condiment Station Portside: The self-serve condiment station with milk and creamer did not reach a minimum light intensity of 220 lux. The area was in operation.
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Recommendation:
Ensure the light intensity is at least 220 lux (20 foot-candles) on food preparation surfaces.
Ensure the light intensity is at least 220 lux (20 foot-candles) as measured 750 millimeters (30 inches) above the deck in food preparation areas, handwashing facilities, warewashing areas, equipment and utensil storage, pantries, toilet rooms, and consumer self-service areas.
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Item No.:
37
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Site:
Galley-Deck 9 Dishwash
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Violation:
Condensate collected on the deckhead supply vent and dripped on soiled dishware.
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Recommendation:
Ensure ventilation hood systems and devices are sufficient in number and capacity to prevent grease or condensate from collecting on bulkheads and deckheads.
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Item No.:
38
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Site:
Galley-Deck 9 Cleaning Locker
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Violation:
Fifteen sanitizing buckets were stored wet nested inside the cleaning materials locker.
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Recommendation:
Ensure washing, rinsing, and sanitizing buckets or other containers stored with maintenance tools are inverted and nested.
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Item No.:
39
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Site:
Food Service General-Flies
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Violation:
Numerous flies were present throughout multiple food areas including:
- Deck 10 Lido Galley Menage Locker: 10 fruit flies were on bulkheads and storage bins that had condiments and other dry foods inside.
- Deck 9 Guy's Burgers: 3 fruit flies were near the beverage station area and 1 house fly was near the serving line. The area was in operation.
- Deck 9 Havana Bar: 7 fruit flies were near cocktail mixes and the handwashing station. This area was in operation and immediately closed.
-Deck 3 Main Galley: 3 fruit flies were near the soiled storage potwash, 6 near the flight-type dishwash machine and 4 were on top of previously cleaned and sanitized plates.
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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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