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Item No.:
11
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Site:
Medical-
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Violation:
Medical staff only conducted verbal interviews daily with asymptomatic crew until 24 hours after the onset of symptoms.
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Recommendation:
Ensure that medical staff conduct daily verbal interviews with asymptomatic crew until 48 hours after onset of the ill crew members symptoms.
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Item No.:
16
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Site:
Buffet-Staff Mess
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Violation:
The milk inside the coffee machine was on time as a public health control. The label had a discard time of 9:30. At 10:30, the milk was not discarded.
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Recommendation:
Ensure food items are discarded within four hours when time is used as a public health control plan.
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Item No.:
16
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Site:
Galley-Deck 5 Room Service
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Violation:
The individual cream cheese and butter were measured between 46° and 48° F inside the reach-in refrigerator. The internal ambient temperature was at 50° F. Per the staff member, the items were in the unit for less than 20 minutes. These items were removed and 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 60°C (140°F) [roasts 54°C (130°F)] or above, or (2) At 5°C (41°F) or less.
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Item No.:
16
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Site:
Galley-Deck 5 Buffet Pantry
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Violation:
The temperatures of the provolone and mozzarella cheeses were measured between 44°F and 48°F inside the walk-in cooler. The ambient air temperature was 40°F. These items were placed into 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 60°C (140°F) [roasts 54°C (130°F)] or above, or (2) At 5°C (41°F) or less.
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Item No.:
19
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Site:
Buffet-
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Violation:
The plastic bin used to store bread was not located under a sneeze guard.
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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.:
20
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Site:
Preparation Room-
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Violation:
There were slotted fasteners inside the potato peeler, making cleaning difficult.
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Recommendation:
Remove the slotted fasteners and replace them with smooth low-profile non-corroding fasteners.
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Item No.:
21
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Site:
Other-Portofino Waiter Station
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Violation:
The front edge of the cabinet shelf was missing a panel, exposing the raw wood and making cleaning difficult.
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Recommendation:
Replace the missing panel on the cabinet.
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Item No.:
21
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Site:
Galley-Windjammer
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Violation:
A peeling label was found on the tilting pan in the hot galley area, making cleaning difficult.
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Recommendation:
Remove the peeling label.
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Item No.:
24
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Site:
Galley-Deck 4 Appetizer
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Violation:
The was no chlorine residual measured in the sanitize bucket.
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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.:
26
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Site:
Galley-Deck 4 Starboard Dishwash
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Violation:
There were a few soiled wine glasses stored on the clean storage racks.
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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:
Buffet-Portofino Grill
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Violation:
There was dried food debris on the heating coils of the deep fat fryer.
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Recommendation:
Ensure that the food-contact surfaces of cooking equipment and pans are kept free of encrusted grease deposits and other soil accumulations.
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Item No.:
26
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Site:
Galley-Deck 5 Starboard Beverage Station
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Violation:
The water nozzle for the juice dispenser was moldy.
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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 Starboard Beverage Station
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Violation:
The inside of the technical compartment below the water dispenser was 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:
Bar-Lobby Bar
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Violation:
The inside, right rear of the technical compartment was 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.:
29
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Site:
Galley-
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Violation:
Food particles and chlorine test strips were found in the handwash sink basin of the forward center buffet line.
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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.:
30
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Site:
Galley-Deck 5 Dishwash
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Violation:
There was no waste receptacle at the handwash station.
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Recommendation:
Ensure that a handwashing facility includes a sink, soap dispenser, single-use towels dispenser, and waste receptacle.
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Item No.:
33
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Site:
Galley-Deck 5 Buffet Pantry
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Violation:
There was food debris on the deck under the hot plate unit.
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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:
Food Service General-Decks
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Violation:
There was recessed and missing grout on the decks of the food preparation areas, 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.:
33
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Site:
Buffet-Chops Grill
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Violation:
There was food debris on the deck under the bain marie.
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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-Windjammer
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Violation:
Minor recessed grout was noted in the hot service area of the galley, 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-Portofino Grill
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Violation:
There was a leak at the faucet for the sink next to the deep fat fryer.
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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 Hot Galley
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Violation:
There was a leak at the faucet for the sink next to the square tilting kettle.
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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 Appetizer
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Violation:
There was a leak at the faucet of the sink next to the handwash station.
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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:
Preparation Room-
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Violation:
The was a leak at the drain line of the handwash station.
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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:
Preparation Room-Fish Room
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Violation:
Condensate was dripping from the pipes in the deckhead onto the deck.
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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 Starboard Dishwash
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Violation:
The was a leak at the faucet of the 2 compartment sink.
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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 Soup Station
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Violation:
There was a leak at the supply line in the technical compartment below the far right 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 4 Pastry
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Violation:
There was a leak at the faucet for the dipper well.
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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 rear panel of the technical compartment under the second from 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 4 Starboard Dishwash
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Violation:
There was an oily liquid dripping from the deckhead in two spots near the clean end of the dishwash machine.
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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 Hot Buffet Line
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Violation:
The protective film on the shatter-resistant light bulbs was peeling off.
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Recommendation:
Replace the light bulbs.
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Item No.:
37
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Site:
Galley-Deck 4 Starboard Dishwash
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Violation:
There was an excessive amount of condensation forming on the deckhead above the soiled landing.
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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.:
38
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Site:
Pantry-Pool Pantry Secondary Storage Room
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Violation:
The ice machine/water dispenser has not been in use for months. Per the staff member, this item was no longer needed.
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Recommendation:
Remove the ice machine/water dispenser if there are no further plans to use it.
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