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Item No.:
08
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Site:
Galley-Deck 5 Hot Galley
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Violation:
There was a leak at the backflow prevention device for the combination oven.
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Recommendation:
Ensure that backflow preventers are maintained in good repair.
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Item No.:
08
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Site:
Galley-Deck 3 Hot Galley
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Violation:
The vent for the backflow prevention device on combination oven 033.1004 was pointed up.
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Recommendation:
Ensure the vent for the backflow prevention device points horizontally or down.
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Item No.:
08
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Site:
Buffet-Jade Forward Port Coffee Station
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Violation:
No backflow prevention device was visible for the coffee machines.
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Recommendation:
Ensure that backflow preventers are installed when air gaps are impractical or when water under pressure is required.
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Item No.:
08
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Site:
Other-Portifino and Chop House Dining Areas
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Violation:
No backflow prevention device was visible on the supply line for the espresso machines.
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Recommendation:
Ensure that backflow preventers are installed when air gaps are impractical or when water under pressure is required.
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Item No.:
08
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Site:
Potable Water-Deck 10 Passenger Suites
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Violation:
No backflow prevention devices were installed on any of the suite shower units.
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Recommendation:
Ensure that backflow preventers are installed when air gaps are impractical or when water under pressure is required.
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Item No.:
12
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Site:
Galley-Windjammer Dishwash Drop-off
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Violation:
Employees were observed dropping off dishes and going back to work without washing their hands.
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Recommendation:
Ensure that food employees clean their hands and exposed portions of their arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles and: (1) After touching bare human body parts other than clean hands and clean, exposed portions of arms; (2) After using the toilet room; (3) After coughing, sneezing, using a handkerchief or disposable tissue, using tobacco, eating, or drinking; (4) After handling soiled equipment or utensils; (5) During food preparation, as often as necessary to remove soil and contamination and to prevent cross- contamination when changing tasks; (6) When switching between working with raw food and working with ready-to-eat food; and (7) After engaging in other activities that contaminate the hands.
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Item No.:
16
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Site:
Buffet-Beverage Area
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Violation:
The temperature of the yogurts inside refrigerator 87 was measured between 44 and 48 F. Per staff, these items were in the refrigerator about half an hour. The ambient air temperature was 36 F. These items were placed inside the blast chiller.
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Recommendation:
Except during preparation, cooking, or cooling, or when time is used as the public health control, ensure that potentially hazardous food is maintained: (1) At 60C (140F) [roasts 54C (130F)] or above, or (2) At 5C (41F) or less.
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Item No.:
19
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Site:
Galley-Deck 4 Juice Station
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Violation:
The drain pipe for the drip tray of the juice machine was draining directly through a hole into the storage space below and onto the soda boxes stored in this space.
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Recommendation:
Ensure that drain lines carrying sewage or other liquid waste do not pass directly overhead or horizontally through spaces used for the preparation, serving, or storage of food, or the washing or storage of utensils and equipment. Ensure that drain lines that are unavoidable in these food areas are sleeve-welded and do not have mechanical couplings. 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.:
21
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Site:
Galley-Deck 4 Hot Galley
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Violation:
An open seam was noted in the drip pan housing for grill 4811.044.1010, making cleaning difficult.
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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:
Food Service General-Deck 5 Waiter Stations
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Violation:
The waiter stations had chipped and damaged laminate, making cleaning difficult.
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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.
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Item No.:
21
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Site:
Galley-Deck 5 Hot Galley
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Violation:
The left flat grill was warped leaving a gap, making cleaning difficult.
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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-Deck 5 Soup Station
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Violation:
There was a loose gasket on the top middle drawer of the soup station, making cleaning difficult.
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Recommendation:
Replace the gasket.
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Item No.:
21
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Site:
Buffet-Windjammer Center Fryer Station
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Violation:
The drip pans under the counter were missing for both fryer stations.
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Recommendation:
Replace the drip pans.
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Item No.:
21
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Site:
Galley-Hot Galley
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Violation:
The tilting pan had a peeling label, making cleaning difficult.
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Recommendation:
Remove or replace the label.
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Item No.:
21
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Site:
Galley-Jade Pot Galley
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Violation:
A peeling label was noted on the soup kettle, making cleaning difficult.
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Recommendation:
Remove or replace the label.
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Item No.:
21
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Site:
Galley-Jade Pot Galley
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Violation:
Excessive and loose sealant was noted on the hot hold units, making cleaning difficult.
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Recommendation:
Remove or replace the sealant.
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Item No.:
21
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Site:
Galley-Windjammer Dishwash
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Violation:
Peeling labels and signs were noted on the dishwash machine, making cleaning difficult.
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Recommendation:
Remove or replace the labels or signs.
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Item No.:
23
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Site:
Galley-Potwash
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Violation:
A soapy residue was noted on the thermometer and pans after the cycle was completed on the potwash machine.
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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.:
26
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Site:
Buffet-Beverage Area
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Violation:
The water nozzle on the juice machine was soiled.
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Recommendation:
Ensure that food-contact surfaces of equipment and utensils are clean to sight and touch.
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Item No.:
26
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Site:
Food Service General-Deck 5 Waiter Stations
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Violation:
The gasket for the lid on the coffee pots was slightly soiled.
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Recommendation:
Ensure that food-contact surfaces of equipment and utensils are clean to sight and touch.
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Item No.:
27
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Site:
Galley-Deck 5 Pastry
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Violation:
The pipes in technical compartment 53.1042 were heavily soiled.
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Recommendation:
Ensure that 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.:
27
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Site:
Other-Johnny Rockets
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Violation:
The left flat grill was soiled with an accumulation of grease under the exterior ledge.
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Recommendation:
Ensure that 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.:
29
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Site:
Galley-Windjammer Dishwash Drop-off
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Violation:
The handwash sinks in the dish drop-off area were blocked by carts of dirty dishes. This area was in active use.
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Recommendation:
Ensure that handwashing facilities are used for no other purpose and are accessible at all times.
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Item No.:
33
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Site:
Buffet-Windjammer Center Cold Hold
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Violation:
The technical space for Dessert Counter 4811.111.8102 was soiled with debris and a pink slimy substance.
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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:
Buffet-Windjammer Starboard Hot Service Island
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Violation:
An accumulation of dust was noted on the deckhead above the service island.
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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.:
34
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Site:
Galley-Deck 5 Hot Galley
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Violation:
There was a leak at the drain line inside the technical compartment of the left bain marie.
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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.:
34
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Site:
Galley-Deck 5 Soup Station
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Violation:
There was a leak at the drain pipe for the right technical compartment.
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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.:
34
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Site:
Galley-Deck 4 Hot Galley
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Violation:
There was a leak at the spray hose nozzle for the right combination oven.
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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 Port Side Carving Station
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Violation:
The protective coating on the heat lamp was peeling and cracked, making the lamp no longer shatter-resistant. This was corrected at the time of the inspection.
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Recommendation:
Ensure that light bulbs are shielded, coated, or otherwise shatter-resistant in areas where there is exposed food, clean equipment, utensils, and linens, or unwrapped single-service and single-use articles.
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Item No.:
36
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Site:
Buffet-Windjammer Starboard Aft Carving Station
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Violation:
The protective coating on the heat lamp was peeling and cracked, making the lamp no longer shatter-resistant. This was corrected at the time of the inspection.
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Recommendation:
Ensure that light bulbs are shielded, coated, or otherwise shatter-resistant in areas where there is exposed food, clean equipment, utensils, and linens, or unwrapped single-service and single-use articles.
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Item No.:
37
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Site:
Galley-Deck 5 Warewash
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Violation:
Condensate was observed dripping from the deckhead onto the soiled landing of the dishwash machine.
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Recommendation:
Ensure that ventilation hood systems and devices are sufficient in number and capacity to prevent grease or condensation from collecting on bulkheads and deckheads.
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Item No.:
37
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Site:
Galley-Deck 5 Potwash
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Violation:
Water was dripping from the front, left corner of the exhaust hood above the potwash machine onto the deck.
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Recommendation:
Ensure that ventilation hood systems and devices are sufficient in number and capacity to prevent grease or condensation from collecting on bulkheads and deckheads.
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Item No.:
39
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Site:
Galley-Deck 4 Bakery
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Violation:
There were a few fruit flies noted in the corner near the fryer.
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Recommendation:
Ensure that the presence of insects, rodents, and other pests is effectively controlled to minimize their presence in the food storage, preparation, service areas, warewashing, and utensil storage areas aboard a vessel.
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