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Item No.:
06
|
|
Site:
Potable Water-
|
|
Violation:
THE CALIBRATION OF THE PRODUCTION ANALYZER CHART RECORDER WAS NOT CONSISTENTLY RECORDED ON THE CHARTS.
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|
Recommendation:
Ensure that the halogen analyzer-chart recorder is properly maintained, operated, and calibrated daily in accordance with the manufacturer's instructions. Ensure that the calibration is recorded on the chart or in a log book.
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Item No.:
08
|
|
Site:
Potable Water-
|
|
Violation:
THE BACKFLOW PROTECTION DEVICES WERE NOT LISTED IN THE COMPREHENSIVE CROSS-CONNECTION CONTROL PROGRAM. IN MOST CASES THE NUMBER OF PIECES WERE NOTED. FOR PASSENGER SHOWERS AND TOILETS THERE WAS NO LISTING OF THE NUMBER OF PIECES OR THE DEVICES USED.
|
|
Recommendation:
5.7.1.1.4 Ensure that the comprehensive cross-connection control program includes a complete listing of all cross-connections and the backflow prevention method/device for each so that there is a match to the plumbing system component and the location. The program shall set a schedule for inspection frequency. Repeat devices such as those on toilets and showers may be grouped under a single device type.
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Item No.:
08
|
|
Site:
Recreational Water Facilities-POOL AND WHIRLPOOL SPA TECHNICAL ROOMS
|
|
Violation:
THE POTABLE WATER LINES WERE NOT STRIPED BLUE. LINES IDENTIFIED BY THE ENGINEER AS POTABLE WATER LINES WERE NOTED TO BE STRIPED GREEN IN THE FORWARD POOL/SPA ROOM. LINES IDENTIFIED BY THE ENGINEER AS RECIRCULATION LINES IN THE FORWARD POOL/SPA ROOM AND AFT POOL ROOM WERE STRIPED BLUE. THE POTABLE WATER LINES IN THE THERMAL SPA TECHNICAL ROOM WERE NOT STRIPED BLUE. THIS WAS A NEW ROOM AND THE PIPES HAVE NOT BEEN PAINTED.
|
|
Recommendation:
Ensure that potable water piping is painted light blue or striped with 15 cm (6 inches) light blue bands or a light blue stripe at fittings on each side of partitions, decks, and bulkheads and at intervals not to exceed 5 m (15 feet) in all spaces, except where the decor would be marred by such markings.
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Item No.:
08
|
|
Site:
Potable Water-
|
|
Violation:
BACKFLOW PROTECTION DEVICES WERE NOT INSTALLED ON THE POTABLE WATER LINES SUPPLYING THE LAUNDRY MACHINES IN THE DECK 7 LAUNDERETTE.
|
|
Recommendation:
Ensure that backflow preventers are installed when air gaps are impractical or when water under pressure is required. Ensure that a continuous pressure-type backflow preventer is installed when a valve is located downstream from the backflow preventer.
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Item No.:
08
|
|
Site:
Potable Water-
|
|
Violation:
THERE WAS NO INDICATION THAT THE POTABLE WATER TANK (1PS) WAS CLEANED AND DISINFECTED AFTER PAINTING.
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|
Recommendation:
Potable water tanks and any parts of the potable water distribution system shall be cleaned, disinfected, and flushed with potable water:
(1) Before being placed in service; and (2) Before returning to operation after repair, replacement; or (3) Being subjected to any contamination, including entry into a potable water tank.
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Item No.:
08
|
|
Site:
Galley-DECK 4 GARDE MANGER
|
|
Violation:
A THREADED HOSE CONNECTION SPLITTER WAS NOTED AT THE BUCKET FILL STATION AT THE HANDWASH SINK. THE BACKFLOW PREVENTION DEVICE ON THIS UNIT WAS DESIGNED FOR NON CONTINUOUS PRESSURE APPLICATIONS. PER THE STAFF, HOSES ARE CONNECTED WITH A SPRAY GUN (VALVE) DOWNSTREAM.
|
|
Recommendation:
Ensure that a continuous pressure-type backflow preventer is installed when a valve is located downstream from the backflow preventer.
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|
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Item No.:
14
|
|
Site:
Buffet-OMELET STATION
|
|
Violation:
A FOOD HANDLER WAS WEARING A BRACELET.
|
|
Recommendation:
While preparing food, ensure that food employees do not wear jewelry on their arms and hands.
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Item No.:
19
|
|
Site:
Buffet-
|
|
Violation:
THERE WERE A NUMBER OF AREAS WHERE THE SERVING UTENSILS WERE TOO SHORT AND THE HANDLES WERE IN CONTACT WITH THE FOOD.
THERE WERE SEVERAL FOOD TRAYS/PLATTERS THAT WERE NOT PROVIDED WITH SERVING UTENSILS.
|
|
Recommendation:
Ensure that consumer self-service operations, such as salad bars and buffets, for unpackaged ready-to-eat foods are provided with suitable utensils or effective dispensing methods that protect the food from contamination; and are monitored by food employees trained in safe operating procedures. Ensure that food-dispensing utensils are available for each container displayed at a consumer self-service unit such as a buffet or salad bar.
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Item No.:
19
|
|
Site:
Buffet-STARBOARD OMELET STATION
|
|
Violation:
A 3-TIER BREAD DISPLAY WAS PLACED AT THIS STATION. THE TOP TWO LEVELS OF THE DISPLAY WERE NOT PROTECTED BY THE SNEEZE GUARD.
|
|
Recommendation:
Ensure that food on display is protected from contamination by the use of packaging; counter, service line, or salad bar food guards; display cases; or other effective means.
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Item No.:
19
|
|
Site:
Buffet-STARBOARD BUFFET
|
|
Violation:
CONTAINERS OF OIL, FLOUR, AND MIXED SEASONINGS WERE NOT LABELED IN THE UNDERCOUNTER STORAGE CABINET.
|
|
Recommendation:
Ensure that working containers holding food or food ingredients that are removed from their original packages for use on the vessel, such as cooking oils, flour, herbs, potato flakes, salt, spices, and sugar are identified with the common name of the food.
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|
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Item No.:
20
|
|
Site:
Galley-DECK 4 MAIN GALLEY ICE MACHINE #1
|
|
Violation:
ICE MACHINE #1 HAD SLOTTED SCREWS AT THE WATER BATH CUBER INTERFACE, MAKING CLEANING DIFFICULT.
|
|
Recommendation:
Ensure that materials used in the construction of multiuse utensils and food-contact surfaces of equipment are: (1) Durable, corrosion-resistant, and nonabsorbent; (2) Sufficient in weight and thickness to withstand repeated warewashing; (3) Finished to have a smooth, easily cleanable surface; and (4) Resistant to pitting, chipping, crazing, scratching, scoring, distortion, and decomposition.
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|
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Item No.:
20
|
|
Site:
Other-HAMBURGER GRILL
|
|
Violation:
A DIFFICULT TO CLEAN SEAM WAS NOTED ALONG THE EDGE OF THE GRILL SURFACE.
|
|
Recommendation:
Ensure that materials used in the construction of multiuse utensils and food-contact surfaces of equipment are: (1) Durable, corrosion-resistant, and nonabsorbent; (2) Sufficient in weight and thickness to withstand repeated warewashing; (3) Finished to have a smooth, easily cleanable surface; and (4) Resistant to pitting, chipping, crazing, scratching, scoring, distortion, and decomposition. Ensure that multiuse food-contact surfaces are: (1) Smooth; (2) Free of breaks, open seams >1 mm (1/32 inch), cracks, chips, inclusions, pits, and similar imperfections; (3) Free of sharp internal angles, corners, and crevices; (4) Finished to have smooth welds and joints; and (5) Accessible for cleaning and inspection by one of the following methods without being disassembled, by disassembling without the use of tools, or by easy disassembling with the use of handheld tools commonly available to maintenance and cleaning personnel such as screwdrivers, pliers, open-end wrenches, and Allen wrenches.
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|
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Item No.:
20
|
|
Site:
Galley-ICE MACHINES
|
|
Violation:
THE ICE MACHINES WERE AN OLD-STYLE UNIT WHERE THE BACK PORTION OF THE ICE MAKING FRONT PANEL AND THE ENTIRE REAR PANEL WERE NOT ACCESSIBLE FOR CLEANING. PER THE REFRIGERATION TECHNICIAN CLEANING ONLY INVOLVED RUNNING CHEMICALS THROUGH THE UNIT. A ROUND OPENING WAS NOTED ALONG THE PLASTIC PANEL THAT COVERS THE WATER/ICE CONTACT AREA OF THE ICE MACHINE, MAKING CLEANING DIFFICULT.
|
|
Recommendation:
Ensure that multiuse food-contact surfaces are: (1) Smooth; (2) Free of breaks, open seams >1 mm (1/32 inch), cracks, chips, inclusions, pits, and similar imperfections; (3) Free of sharp internal angles, corners, and crevices; (4) Finished to have smooth welds and joints; and (5) Accessible for cleaning and inspection by one of the following methods without being disassembled, by disassembling without the use of tools, or by easy disassembling with the use of handheld tools commonly available to maintenance and cleaning personnel such as screwdrivers, pliers, open-end wrenches, and Allen wrenches. Ensure that CIP equipment meets the following criteria: (1) It is designed and constructed so that cleaning and sanitizing solutions circulate throughout a fixed system and contact all interior food-contact surfaces, and the system is self-draining or capable of being completely drained of cleaning and sanitizing solutions; or (2) CIP equipment that is not designed to be disassembled for cleaning is designed with inspection access points to ensure that all interior food-contact surfaces throughout the fixed system are being effectively cleaned.
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|
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Item No.:
21
|
|
Site:
Galley-DECK 4 WAITER HAND SINK BANK
|
|
Violation:
SOFT SEALANT WAS PEELING AROUND THE HANDWASH SINK AND BULKHEAD INTERFACE, MAKING CLEANING DIFFICULT.
|
|
Recommendation:
Ensure that 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 that 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
|
|
Site:
Galley-DECK 4 PASTRY
|
|
Violation:
SEVERAL SCREWS WERE MISSING FROM THE DOUGH ROLLER MACHINE TECHNICAL SPACE COVER, MAKING CLEANING DIFFICULT.
|
|
Recommendation:
Ensure that 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 that nonfood-contact surfaces are free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance.
|
|
|
Item No.:
21
|
|
Site:
Other-HAMBURGER GRILL
|
|
Violation:
THE PIPE WRAP IN THE TECHNICAL COMPARTMENT WAS IN DISREPAIR, MAKING CLEANING DIFFICULT.
|
|
Recommendation:
Ensure that 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 that nonfood-contact surfaces of equipment and utensils are designed and constructed to be durable and to retain their characteristic qualities under normal use conditions.
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|
|
Item No.:
21
|
|
Site:
Other-HAMBURGER GRILL
|
|
Violation:
THE FRYER HAD DIFFICULT TO CLEAN GAPS, CORNERS, AND SURFACES.
|
|
Recommendation:
Ensure that 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 that nonfood-contact surfaces are free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance.
|
|
|
Item No.:
21
|
|
Site:
Bar-DECK 9 LIDO BAR
|
|
Violation:
THE TECHNICAL SPACE BELOW THE HANDWASH SINK HAD BEEN MODIFIED RESULTING IN ROUGH SURFACES, SHARP EDGES, GAPS, AND OTHER DIFFICULT TO CLEAN SURFACES.
|
|
Recommendation:
Ensure that 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 that nonfood-contact surfaces are free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance.
|
|
|
Item No.:
21
|
|
Site:
Galley-DECK 4 MAIN GALLEY SOUP STATION
|
|
Violation:
THE PIPE INSULATION IN THE TECHNICAL SPACE BELOW THE STEAM TABLE WAS PEELING, MAKING IT DIFFICULT TO CLEAN.
|
|
Recommendation:
Ensure that 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-ICE CREAM PARLOR PORT AND STARBOARD
|
|
Violation:
GAPS, RAW WOOD AND ROUGH SURFACES WERE NOTED UNDER THE BUFFET STATION AND THE ICE CREAM CHEST FREEZER, MAKING CLEANING DIFFICULT.
|
|
Recommendation:
Ensure that 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 that nonfood-contact surfaces are free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance.
|
|
|
Item No.:
21
|
|
Site:
Galley-DECK 4 MAIN GALLEY VEGETABLE AREA
|
|
Violation:
THE SOFT SEALANT ON THE EXTERIOR SURFACES OF THE TILT PANS WAS LOOSE AND/OR MISSING, MAKING CLEANING DIFFICULT.
|
|
Recommendation:
Ensure that 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-DISHWASH
|
|
Violation:
A LEAK WAS NOTED AROUND THE PULPER COLLAR WHERE THE WELD WAS IN DISREPAIR.
|
|
Recommendation:
Repair the weld at this location.
|
|
|
Item No.:
21
|
|
Site:
Buffet-PORT BUFFET
|
|
Violation:
THE DOORS TO THE PLATE WARMER UNIT DID NOT SEAL PROPERLY AND A PIE SERVING UTENSIL WAS USED TO KEEP THEM CLOSED.
|
|
Recommendation:
Ensure that nonfood-contact equipment components such as doors, seals, hinges, fasteners, and kick plates are kept intact, tight, and adjusted in accordance with manufacturer's specifications.
|
|
|
Item No.:
21
|
|
Site:
Galley-DECK 4 MAIN GALLEY
|
|
Violation:
PEELING TAPE WAS NOTED ON TWO HEATING CABINETS, MAKING THEM DIFFICULT TO CLEAN.
|
|
Recommendation:
Ensure that 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.:
22
|
|
Site:
Galley-DECK 4 POT WASH
|
|
Violation:
THE PRESSURE GAUGE DID NOT FUNCTION DURING THE RINSE CYCLE. THE DATA PLATE INDICATED AN OPTIMUM RINSE PRESSURE FOR THIS UNIT.
|
|
Recommendation:
Ensure that warewashing equipment is maintained in good repair and proper adjustment including: (1) Being maintained in a state of repair and condition that meets the standards of the materials, design, and construction of these guidelines; and (2) Maintaining water pressure, and water temperature measuring devices in good repair and ensuring their accuracy within the intended range of use.
|
|
|
Item No.:
26
|
|
Site:
Galley-ICE MACHINES
|
|
Violation:
MOLD STAIN WAS NOTED ALONG THE PLASTIC PANEL THAT COVERS THAT ICE/WATER CONTACT AREA.
|
|
Recommendation:
Ensure that food-contact surfaces of equipment and utensils are clean to sight and touch.
|
|
|
Item No.:
26
|
|
Site:
Other-HAMBURGER GRILL
|
|
Violation:
THE SEAM ALONG THE SURFACE OF THE GRILL WAS SOILED WITH FOOD RESIDUE.
|
|
Recommendation:
Ensure that food only contacts surfaces of equipment and utensils that are cleaned and sanitized.
|
|
|
Item No.:
27
|
|
Site:
Bar-DECK 9 CROWS NEST
|
|
Violation:
THE TECHNICAL AREA BELOW THE HANDWASH SINK HAD AN ACCUMULATION OF MOLD IN THE DRAIN AND ON THE WATER LINE INSULATION MATERIAL. A SOUR ODOR WAS NOTED IN THE AREA.
|
|
Recommendation:
Ensure that nonfood-contact surfaces of equipment are kept free of an accumulation of dust, dirt, food residue, and other debris.
|
|
|
Item No.:
27
|
|
Site:
Bar-DECK 8 LIDO BAR
|
|
Violation:
THE TECHNICAL AREA BELOW THE HANDWASH SINK HAD AN ACCUMULATION OF MOLD IN THE DRAIN AND ON THE WATER LINE INSULATION. A SOUR ODOR WAS NOTED IN THE AREA.
|
|
Recommendation:
Ensure that 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 4 MAIN GALLEY GRILL
|
|
Violation:
THE COUNTER SURFACES AROUND THE GRILL WERE SLIGHTLY SOILED WITH FOOD DEBRIS. THIS AREA WAS NOT IN USE AND HAD BEEN CLEANED THE PREVIOUS NIGHT.
|
|
Recommendation:
Ensure that 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 4 MAIN GALLEY SOUP STATION
|
|
Violation:
THE TECHNICAL SPACE BELOW THE STEAM TABLE WAS SOILED.
|
|
Recommendation:
Ensure that 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 4 MAIN GALLEY TOAST STATION
|
|
Violation:
THE UTILITY LINES IN THE TECHNICAL AREA BELOW THE TOAST STATION HAD AN ACCUMULATION OF DUST AND DEBRIS.
|
|
Recommendation:
Ensure that nonfood-contact surfaces of equipment are kept free of an accumulation of dust, dirt, food residue, and other debris.
|
|
|
Item No.:
29
|
|
Site:
Buffet-ICE CREAM PARLOR PORT AND STARBOARD
|
|
Violation:
ITEMS WERE STORED ON AND AROUND THE HANDWASH SINKS AS WELL AS ON THE PAPER TOWEL DISPENSER IN THESE AREAS. THE ICE CREAM PARLORS WERE CLOSED AT THE TIME OF THE INSPECTION.
|
|
Recommendation:
Ensure that handwashing facilities are used for no other purpose and are accessible at all times.
|
|
|
Item No.:
30
|
|
Site:
Buffet-SALAD BAR PORT
|
|
Violation:
A 'WASH HANDS OFTEN' SIGN WAS NOT POSTED OVER THE HANDWASH SINK.
|
|
Recommendation:
Ensure that a sign stating "WASH HANDS OFTEN" in a language that the food employees understand is posted over handwashing sinks.
|
|
|
Item No.:
30
|
|
Site:
Buffet-ICE CREAM PARLOR PORT
|
|
Violation:
A "WASH HANDS OFTEN" SIGN WAS NOT POSTED AT THE HANDWASH SINK.
|
|
Recommendation:
|
|
|
Item No.:
30
|
|
Site:
Buffet-PORT BUFFET
|
|
Violation:
A 'WASH HANDS OFTEN' SIGN WAS NOT POSTED OVER THE HANDWASH SINK.
|
|
Recommendation:
Ensure that a sign stating "WASH HANDS OFTEN" in a language that the food employees understand is posted over handwashing sinks.
|
|
|
Item No.:
30
|
|
Site:
Buffet-STARBOARD SALAD BAR
|
|
Violation:
A 'WASH HANDS OFTEN' SIGN WAS NOT POSTED OVER THE HANDWASH SINK.
|
|
Recommendation:
Ensure that a sign stating "WASH HANDS OFTEN" in a language that the food employees understand is posted over handwashing sinks.
|
|
|
Item No.:
32
|
|
Site:
Buffet-STARBOARRD
|
|
Violation:
CHUNKS OF WATERMELON WERE NOTED IN THE PAPER TOWEL WASTE RECEPTACLE AT THE HANDWASH SINK.
|
|
Recommendation:
Ensure that receptacles and waste-handling containers for refuse, recyclables and for use with materials containing food residue are insect- and rodent-resistant and have tight fitting lids.
|
|
|
Item No.:
33
|
|
Site:
Buffet-GENERAL
|
|
Violation:
THE FLOOR FINISH WAS DAMAGED/PEELING IN SEVERAL AREAS, MAKING CLEANING DIFFICULT. SOME OF THESE AREAS INCLUDED NEWLY FINISHED AREAS THAT WERE REFINISHED DURING THE DECEMBER 2005 DRY DOCK.
|
|
Recommendation:
Ensure that decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas are constructed and maintained for easy cleaning. Ensure that surfaces subject to routine splashes, spillage, or other soiling during normal use have easily cleanable features.
|
|
|
Item No.:
33
|
|
Site:
Buffet-STARBOARD BUFFET
|
|
Violation:
A DIFFICULT TO CLEAN SEAM WAS NOTED ALONG THE FIRE DOOR TRACKS.
|
|
Recommendation:
Ensure that decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas are constructed and maintained for easy cleaning.
|
|
|
Item No.:
33
|
|
Site:
Buffet-STARBOARD ICE CREAM STATION
|
|
Violation:
THE DECK DRAIN FOR THE COLD WELL WAS LOCATED WHERE IT WAS NOT ACCESSIBLE FOR CLEANING.
|
|
Recommendation:
Ensure that surfaces subject to routine splashes, spillage, or other soiling during normal use have easily cleanable features. Ensure that decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas are constructed and maintained for easy cleaning.
|
|
|
Item No.:
33
|
|
Site:
Galley-GENERAL
|
|
Violation:
HOLES WERE NOTED ALONG THE THRESHOLDS, MAKING CLEANING DIFFICULT.
|
|
Recommendation:
Ensure that decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas are constructed and maintained for easy cleaning.
|
|
|
Item No.:
33
|
|
Site:
Buffet-PORT BUFFET
|
|
Violation:
DIFFICULT TO CLEAN SEAMS WERE NOTED ALONG THE FIRE DOOR TRACKS.
|
|
Recommendation:
Ensure that decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas are constructed and maintained for easy cleaning. Ensure that light fixtures, vent covers, and similar equipment attached to the bulkheads or deckheads are easily cleanable.
|
|
|
Item No.:
33
|
|
Site:
Buffet-DISHWASH
|
|
Violation:
THE DECK DRAIN WAS SOILED NEAR THE HANDWASH SINK.
|
|
Recommendation:
Ensure that decks, bulkheads, deckheads, and attached equipment in food preparation, warewashing, pantries, and storage areas, are cleaned as often as necessary.
|
|
|
Item No.:
33
|
|
Site:
Buffet-DISHWASH
|
|
Violation:
MOLD WAS NOTED UNDER THE 3-COMPARTMENT SINK ALONG THE BULKHEAD.
|
|
Recommendation:
Ensure that decks, bulkheads, deckheads, and attached equipment in food preparation, warewashing, pantries, and storage areas, are cleaned as often as necessary.
|
|
|
Item No.:
33
|
|
Site:
Food Service General-DECK 4 MAIN GALLEY
|
|
Violation:
THE DECK SURFACE COATING WAS PEELING/CHIPPING THROUGHOUT THE MAIN GALLEY. THIS WAS A NEW SURFACE COATING APPLIED AT DRY DOCK IN DECEMBER 2005.
|
|
Recommendation:
Ensure that decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas are constructed and maintained for easy cleaning. Ensure that surfaces subject to routine splashes, spillage, or other soiling during normal use have easily cleanable features.
|
|
|
Item No.:
33
|
|
Site:
Buffet-ICE CREAM PARLOR PORT
|
|
Violation:
SEAMS WERE NOTED ALONG THE STAINLESS STEEL AND DECORATIVE WOOD PANELS. A GAP WAS NOTED ALONG THE DECKHEAD NEAR THE BULKHEAD OVER THE SOFT SERVE ICE CREAM UNIT. THE DECORATIVE WOOD SECTIONS WERE LOOSE ALONG THE BULKHEADS. THESE CONDITIONS MADE CLEANING DIFFICULT. THIS WAS A NEW AREA THAT WAS COMPLETED DURING THE DECEMBER 2005 DRY DOCK.
|
|
Recommendation:
Ensure that decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas are constructed and maintained for easy cleaning.
|
|
|
Item No.:
33
|
|
Site:
Buffet-ICE CREAM PARLOR PORT
|
|
Violation:
THE UTILITY LINES UNDER THE SOFT SERVE ICE CREAM UNIT DRAPED THE DECK, MAKING CLEANING DIFFICULT.
|
|
Recommendation:
Ensure that utility lines are elevated off the deck to facilitate cleaning.
|
|
|
Item No.:
33
|
|
Site:
Buffet-SALAD BAR PORT
|
|
Violation:
THE DECORATIVE METAL STRIP ALONG THE DOOR FRAME WAS LOOSE, MAKING CLEANING DIFFICULT.
|
|
Recommendation:
Ensure that decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas are constructed and maintained for easy cleaning.
|
|
|
Item No.:
33
|
|
Site:
Buffet-SALAD BAR PORT
|
|
Violation:
THE DECK DRAIN WAS SOILED AND HAD A SOUR ODOR.
|
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Recommendation:
Ensure that 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-DISHWASH
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Violation:
A DISHRACK WAS USED FOR STORAGE MAKING THE DECK IN THIS AREA DIFFICULT TO CLEAN.
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Recommendation:
Use the appropriate deck stands for storage in this area.
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Item No.:
33
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Site:
Buffet-STARBOARD ICE CREAM STATION
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Violation:
GAPS AND SEAMS WERE NOTED ALONG DECORATIVE FINISH AT THE BULKHEADS AND DOOR, MAKING CLEANING DIFFICULT.
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Recommendation:
Ensure that decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas are constructed and maintained for easy cleaning.
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Item No.:
34
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Site:
Galley-DECK 4 MAIN GALLEY SOUP STATION
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Violation:
THE COFFEE MACHINE BOOSTER PUMP, LOCATED IN THE TECHNICAL SPACE, WAS LEAKING.
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Recommendation:
Ensure that a plumbing system in a food area is maintained in good repair.
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Item No.:
36
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Site:
Buffet-STARBOARD OMELET STATION
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Violation:
A LIGHT BULB WAS MISSING IN THE HOOD OVER THE COOKING STATION. THE LIGHTING IN THIS AREA WAS INADEQUATE.
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Recommendation:
Ensure that the light intensity is at least 220 Lux (20 foot candles) on food preparation surfaces, and at a distance of 75 centimeters (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 4 GARDE MANGER
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Violation:
STEAM WAS EXITING THE DISHWASH AREA RESULTING IN A HEAVY CONDENSATE BUILD UP ON EQUIPMENT SURFACES AND THE DECKHEAD IN THE GARDE MANGER.
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Recommendation:
Ensure that exhaust ventilation hood systems in food preparation and warewashing areas including components such as hoods, fans, guards, and ducting are designed to prevent grease or condensation from draining or dripping onto food, equipment, utensils, linens, and single-service and single-use articles.
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Item No.:
41
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Site:
Children Area-
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Violation:
AN AIRTIGHT SOILED DIAPER WASTE RECEPTACLE WAS NOT PROVIDED AT THE DIAPER CHANGING STATION.
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Recommendation:
Ensure that each station includes: (1) A changing table that is impervious, nonabsorbent, nontoxic, smooth, durable, and cleanable, and designed for diaper changing; (2) A supply of disposable diapers, gloves, wipes, table cleanser, and disinfectant; (3) An airtight, soiled-diaper receptacle; and (4) An adjacent handwashing station.
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