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Item No.:
16
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Site:
Food Service General-Time as a Public Health Control Plans
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Violation:
There were a few outlets where the service time was greater than 4 hours. The time as a public health control plan did not state that discard labels were to be used.
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Recommendation:
State in the time as a public health control plan that discard labels will be used at these outlets.
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Item No.:
20
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Site:
Buffet-Beverage Station
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Violation:
The length of the bulk milk dispensing tube was greater than one inch. This was corrected.
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Recommendation:
Ensure that the bulk milk container dispensing tube is cut on the diagonal leaving no more than 25mm (1 inch) protruding from the chilled dispensing head.
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Item No.:
21
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Site:
Buffet-Harry's Supper Club
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Violation:
The knobs on the induction units were missing, making cleaning difficult.
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Recommendation:
Replace the knobs.
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Item No.:
22
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Site:
Other-Harry's Supper Club Potwash
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Violation:
Food debris was found in the sanitize compartment of the 3 compartment sink.
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Recommendation:
Ensure that the wash, rinse, and sanitize solutions are maintained clean.
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Item No.:
22
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Site:
Galley-Potwash
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Violation:
Water was dripping from the front edge of the clean end of the potwash machine due to a loose gasket. However, there were no pots or pans on the conveyor during the inspection.
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Recommendation:
Repair the loose gasket.
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Item No.:
24
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Site:
Buffet-Taste of Nations
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Violation:
The chlorine residual was measured at greater than 200 ppm in the sanitize bucket. The water was discarded.
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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:
Other-Harry's Supper Club Potwash
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Violation:
There was no chlorine residual measured at the sanitize compartment of the 3 compartment sink. This area was in active use.
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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:
Other-Room Service Deck 6
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Violation:
Several cups were heavily soiled and stored as clean.
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Recommendation:
Ensure that food only contacts surfaces of equipment and utensils are cleaned and sanitized.
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Item No.:
26
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Site:
Other-Room Service Deck 6
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Violation:
The water nozzle on the juice machine 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-Silver Hot Line
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Violation:
The insulation inside the technical compartments of the bain maries 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.:
33
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Site:
Food Service General-Walk-in Coolers
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Violation:
There was missing and recessed deck grout in the walk-in coolers, making cleaning difficult. Water was coming up from below the deck tiles when anyone stood on top of the deck tiles. This was in the process of being corrected.
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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:
Food Service General-Decks
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Violation:
There was recessed grout and cracked deck tiles along the scuppers in the food service 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:
Preparation Room-Meat, Vegetable, Fish and Poultry
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Violation:
The undercounter dishwashers had utility lines draped across the deck in the food preparation areas, making cleaning difficult.
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Recommendation:
Ensure that exposed utility service lines and pipes, including lines for fire detection and protection systems, are installed so they do not obstruct or prevent cleaning.
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Item No.:
33
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Site:
Buffet-Port Coffee Station
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Violation:
The deck drain was heavily soiled in the technical compartment under the coffee machine.
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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:
Other-Gold Dining Room Port Beverage and Waiter Station
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Violation:
There was a leak on the supply line for the water dispenser in the 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.:
39
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Site:
Galley-Soup Station
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Violation:
Numerous dead black flies were in the overhead light covers above the tilting kettles. No black flies were found in the area.
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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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Item No.:
41
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Site:
Other-Men's Spa Changing Room
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Violation:
Hand tissues were available to ensure persons would not handle the door with their bare hands when exiting. However, a waste container was not provided by the exit of the changing room so that a person could dispose of the tissues after using them to exit. Toilet facilities were available in the changing room.
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Recommendation:
Place a waste container by the exit doors.
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