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Item No.:
37
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Site:
Galley-Lido Galley - Dishwash
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Violation:
There was high heat and humidity in the form of steam visible from the last two compartments of the conveyor dishwash machine during operation. The steam was condensing near the final rinse compartment and condensate was present along the bottom edge of the canopy hood, directly above the clean dish landing. Water was dripping onto the worker there and on the landing during use.
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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.:
22
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Site:
Galley-Lido Galley - Dishwash
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Violation:
The in-use conveyor glasswash machine had a pre-wash tank temperature of 162 F, wash tank of 165 F, and rinse tank water temperature of only 144 F. All but the rinse water was in the manufacturers operating range.
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Recommendation:
Ensure that warewashing machines and their auxiliary components: (1) Are operated in accordance with the machine's data plate and other manufacturer's instructions. (2) A warewashing machine's conveyor speed or automatic cycle times are maintained accurately timed in accordance with manufacturer's specifications.
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Item No.:
21
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Site:
Galley-Lido Galley - Dishwash
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Violation:
A number of the passenger self-service trays were chipped along the edges, revealing a difficult to clean underlayer.
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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.:
33
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Site:
Galley-Lido Galley - Center Galley - Port Cold Pantry
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Violation:
The deck juncture with the bulkhead beneath the aft counter in the port side cold pantry (deli) was heavily soiled with a black mold debris.
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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.:
28
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Site:
Galley-Lido Galley - Pot Wash
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Violation:
Several bins of stacked pizza pans were found on the soiled pot storage area. Nearly all of the individual pizza cooking pans were heavily soiled with layered and encrusted oil and food deposits, which were clearly from several days of use between cleaning.
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Recommendation:
Ensure that the food-contact surfaces of cooking and baking equipment are cleaned at least every 24 hours and the cavities and door seals of microwave ovens are cleaned at least every 24 hours by using the manufacturer's recommended cleaning procedure.
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Item No.:
33
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Site:
Galley-Lido Center Galley - Hot Galley
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Violation:
There was recessed deck tile grout near most cooking equipment and around the deck sinks in this area, 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.:
08
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Site:
Potable Water-Potable Water - Tank Coating
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Violation:
During a potable water tank maintenance on 3 November 2007, a Jotun paint product was applied to repair areas in the tank, but there was no comment in the electronic record that the paint was applied, cured, and dried according to the manufacturer's recommendation.
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Recommendation:
Ensure that interior coatings on potable water tanks are approved for potable water contact, and all manufacturer's recommendations for application, drying, or curing are followed. Ensure written documentaion for the coating used and recommendations followed are avaialble for review during inspections.
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Item No.:
08
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Site:
Potable Water-Potable Water - Cross-Connection Control Program
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Violation:
The following potable water supplied equipment had non-continuous backflow preventers installed between two valves (continuous pressure) :
Engine Room - changing room clothes washer
Crew Launderettes - decks A and B
Passenger Launderettes - decks 4, 5, and 6
Additionally, the air-gap on the 3 mineralizers in the engine room was not listed with other backflow preventers/methods in the cross-connection control plan list.
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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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Item No.:
26
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Site:
Galley-Deck 1 - Buffet Pantry
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Violation:
A previously cleaned work table was lightly soiled with food particles. The area was not in active use.
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Recommendation:
Ensure that food only contacts surfaces of equipment and utensils that are cleaned and sanitized.
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Item No.:
33
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Site:
Galley-Deck 1 - Buffet Pantry
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Violation:
The deck surface below the under counter refrigerator was soiled. The area was not in active use and had been previously cleaned.
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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.:
21
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Site:
Galley-Deck 1 - Buffet Pantry Under Counter Refrigerator
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Violation:
A gap was noted in the wall of the technical space were the utility line passes through.
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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 1 - Soup Area
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Violation:
A loose profile strip was noted in the right corner near the forward tilting kettles.
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Recommendation:
Ensure that equipment that is fixed because it is not easily movable is installed so that it is: (1) Spaced to allow access for cleaning along the sides, behind, under and above the equipment; (2) Spaced from adjoining equipment, bulkhead, and deckhead at a distance of not more than 0.8 millimeter or 1/32 inch; or (3) Sealed to adjoining equipment or bulkhead, if the equipment is exposed to spillage or seepage.
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Item No.:
21
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Site:
Galley-Deck 1 - Pastry Mixer Table
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Violation:
A loose profile strip was noted at the table/bulkhead juncture.
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Recommendation:
Ensure that equipment that is fixed because it is not easily movable is installed so that it is: (1) Spaced to allow access for cleaning along the sides, behind, under and above the equipment; (2) Spaced from adjoining equipment, bulkhead, and deckhead at a distance of not more than 0.8 millimeter or 1/32 inch; or (3) Sealed to adjoining equipment or bulkhead, if the equipment is exposed to spillage or seepage.
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Item No.:
21
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Site:
Galley-Deck 1 - Clean Storage
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Violation:
A few waiter trays were chipped along the edges, making cleaning difficult. Per staff, new trays had been ordered and were on board to replace these units.
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Recommendation:
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.:
33
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Site:
Galley-Deck 1 - Hot Galley
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Violation:
Recessed grout was noted on the deck in front of the grills.
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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.:
19
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Site:
Galley-Deck 1 - Hot Galley
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Violation:
An unlabeled red can was noted on the lower shelf near the grills. Per staff, this can held used cooking oil to be discarded at a later date.
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Recommendation:
Label the used oil containers.
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Item No.:
28
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Site:
Other-Deck A - Crew Mess
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Violation:
Five coffee urns were stored upright and were wet.
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Recommendation:
Ensure that clean equipment and utensils are stored: (1) In a self-draining position that allows air drying; and (2) Covered or inverted.
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Item No.:
30
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Site:
Preparation Room-Deck A - Poultry Preparation
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Violation:
The handwash sink was not functioning at the time of the inspection. The area was not in active use.
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Recommendation:
Ensure that handwashing facilities are kept clean and in good repair.
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Item No.:
33
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Site:
Provisions-Deck A - Vegetable and Fruit Storage
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Violation:
Numerous deck tiles, adjacent to the steel floor at the room entrance, were broken. Per staff, these tiles are to be replaced with steel decking at the next dry dock.
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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:
Provisions-Deck B - Dry Stores
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Violation:
The deck was heavily soiled with old food matter and other debris along the deck/bulkhead junctures.
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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-Deck 9 - Pizzeria
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Violation:
Recessed grouting was noted throughout this area.
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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.:
21
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Site:
Galley-Deck 9 - Pizzeria Under Counter Refrigerator
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Violation:
A gap was noted in the technical space back wall were a line passes through.
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Recommendation:
Ensure that equipment that is fixed because it is not easily movable is installed so that it is: (1) Spaced to allow access for cleaning along the sides, behind, under and above the equipment; (2) Spaced from adjoining equipment, bulkhead, and deckhead at a distance of not more than 0.8 millimeter or 1/32 inch; or (3) Sealed to adjoining equipment or bulkhead, if the equipment is exposed to spillage or seepage.
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