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Item No.:
19
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Site:
Galley-Deck 4 Bakery
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Violation:
There were two uncovered trays of food in the walk-in freezer. This was corrected during the inspection.
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Recommendation:
Ensure that food is protected from contamination by storing the food: (1) In a clean, dry location; (2) Where it is not exposed to splash, dust, or other contamination; and (3) At least 15 centimeters (6 inches) above the deck.
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Item No.:
19
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Site:
Buffet-
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Violation:
The tong handles were in direct contact with food in a tray of cheese and a bowl of pears.
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Recommendation:
During pauses in food preparation or dispensing, ensure that food preparation and dispensing utensils are stored: (1) In the food with their handles above the top of the food and the container.
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Item No.:
20
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Site:
Galley-Deck 3 Pastry
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Violation:
The cutting boards were scored and scratched.
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Recommendation:
Ensure that surfaces such as cutting blocks and boards that are subject to scratching and scoring are resurfaced if they no longer can be effectively cleaned and sanitized, or discarded if they are not capable of being resurfaced.
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Item No.:
21
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Site:
Galley-Deck 3 Vegetable Station
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Violation:
The gaskets on four alto-sham doors were torn or missing pieces.
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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.
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Item No.:
21
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Site:
Galley-Deck 5 Room Service
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Violation:
The handle on the "Room Service Only" cabinet was missing, leaving a gap.
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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.
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Item No.:
21
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Site:
Other-Deck 5 Mozart Dining Room
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Violation:
There were a few waiter trays with chipped edges and peeling rubber.
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Recommendation:
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
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Site:
Galley-Windjammer - Galley
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Violation:
The gasket on the starboard alto-sham hot holding cabinet (lower) was damaged.
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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.
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Item No.:
21
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Site:
Buffet-Windjammer - Buffet (Hot Line #1)
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Violation:
There were damaged or missing gaskets on the undercounter hot holding cabinets.
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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.
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Item No.:
21
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Site:
Buffet-Windjammer - Buffet Service Counter (Hot Line #4)
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Violation:
The latch to the undercounter hot holding cabinet #6234 was damaged, creating a gap.
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Recommendation:
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
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Site:
Buffet-Windjammer - Buffet Service Counter (Hot Line #4)
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Violation:
Loose and peeling sealant was noted in the rear of the technical compartment.
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Recommendation:
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
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Site:
Buffet-Windjammer - Buffet (Hot Line #2)
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Violation:
The handle to undercounter hot holding cabinet #7028 was damaged.
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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.
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Item No.:
22
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Site:
Galley-Windjammer - Dishwasher Area
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Violation:
One of the two upper final rinse spray arms on the in-use flight type dishwasher was not operating properly. The final rinse temperature at the plate surface was measured at 176F and 184F on two separate runs. This item was corrected during the inspection.
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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.
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Item No.:
22
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Site:
Galley-Windjammer - Dishwasher Area
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Violation:
One of the upper final rinse spray nozzles on the in-use glasswasher had an erratic spray pattern. The final rinse temperature at the plate surface was above 160 degrees F. This item was corrected during the inspection.
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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.
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Item No.:
22
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Site:
Galley-Dishwash Area
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Violation:
The final rinse temperature gauge on the dishwash machine was reading between 153 and 161 degrees F. However, the temperature at the plate surface was over 170 degrees F.
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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.
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Item No.:
24
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Site:
Buffet-Windjammer - Juice Station #5
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Violation:
A bucket of sanitizer was found inside a storage counter with a measured concentration of less than 50 ppm. This item was corrected during the inspection.
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Recommendation:
Ensure that a chlorine solution used as a sanitizing solution has a concentration between 50 mg/L (ppm) and 200 mg/L (ppm).
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Item No.:
24
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Site:
Bar-Pool Bar
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Violation:
The bucket of sanitizer had a measured concentration of less that 50 ppm. The bar was open at the time of the finding. This item was corrected during the inspection.
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Recommendation:
Ensure that a chlorine solution used as a sanitizing solution has a concentration between 50 mg/L (ppm) and 200 mg/L (ppm).
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Item No.:
33
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Site:
Bar-Pool Bar Service Counter
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Violation:
Excess sealant was found on the deck in the interior of the technical compartment.
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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.:
33
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Site:
Galley-Deck 5 Hot Galley
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Violation:
The deck tiles in front of the flat grills had missing and recessed grout.
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Recommendation:
Ensure that decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas, are maintained in good repair.
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Item No.:
33
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Site:
Buffet-Windjammer - Coffee Station #4
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Violation:
There was a gap at the stainless steel plate attached to the end of the ice machine drain line.
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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:
Bar-Sky Bar
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Violation:
The faucets at the two dump sinks were 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-Windjammer - Buffet (Hot Line #1)
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Violation:
A few of the deckhead lights were not working.
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Recommendation:
Ensure that lighting is maintained in good repair.
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Item No.:
41
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Site:
Housekeeping-Spa Changing/Shower Rooms
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Violation:
There was no means to exit the male and female toilet rooms without touching the door handle with bare hands.
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Recommendation:
Equip public toilet facilities so that persons exiting the toilet room are not required to handle the door with bare hands. This may be accomplished by methods such as locating paper towel dispensers at sinks and waste containers near the room door, installing mechanically operated doors, door removal, or other effective means.
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