|
|
|
Item No.:
4
|
|
Site:
Other-POTABLE WATER SYSTEM
|
|
Violation:
NO RECORD OF ANNUAL TESTING OF REDUCED PRESSURE ZONE BACKFLOW PREVENTERS (RPZ'S) WAS PROVIDED AND NO TEST KIT WAS AVAILABLE.
|
|
Recommendation:
Vacuum breakers and backflow preventers must be properly installed and maintained in good repair at all times to assure reliable operation. Annual test must be done on all RPZ's installed on the ship.
|
|
|
Item No.:
7
|
|
Site:
Other-LIDO PANTRY #2
|
|
Violation:
WATER WAS STANDING IN A POOL AT THE DECK BENEATH THE SERVICE COUNTER.
|
|
Recommendation:
Water supply lines and fixtures must be free from leaks and properly installed. Wastewater from equipment and sinks must be properly drained to prevent pooling or leaking of water on the deck.
|
|
|
Item No.:
7
|
|
Site:
Other-APPETIZER PANTRY
|
|
Violation:
THE WALK IN COOLER EVAPORATOR DRAIN LINE WAS CLOGGED BELOW THE DECK, CAUSING WATER TO DISCHARGE TO THE DECK.
|
|
Recommendation:
Wastewater from equipment and sinks must be properly drained to prevent pooling or leaking of water on the deck.
|
|
|
Item No.:
7
|
|
Site:
Other-BEVERAGE STATION SERVICE PANTRY
|
|
Violation:
THE HANDWASH SINK WAS NOT DRAINING PROPERLY.
|
|
Recommendation:
Wastewater lines from equipment and sinks must be properly maintained.
|
|
|
Item No.:
7
|
|
Site:
Other-PROVISIONS - PRODUCE
|
|
Violation:
THE WATER SUPPLY LINES TO A PREP SINK AND THE POTATO PEELER HAD LEAKING WATER LINES.
|
|
Recommendation:
Water supply lines and fixtures must be free from leaks and properly installed.
|
|
|
Item No.:
8
|
|
Site:
Other-PROVISIONS - DRY STORES
|
|
Violation:
CANS WERE FOUND THAT WERE SEVERELY DENTED AND LEAKING. CARTONS WERE FOUND SOILED. AFFECTED PRODUCT REMOVED TO BE RETURNED TO VENDOR.
|
|
Recommendation:
Cans of food having dented seams shall not be used.
Soilage of cartons indicates possible contamination of food containers inside.
|
|
|
Item No.:
10
|
|
Site:
Other-MAIN GALLEY - STARBOARD HOT SERVING LINE
|
|
Violation:
POACHED EGGS ON THE HOT SERVING LINE WERE FOUND AT 112-115 F. AT THE END OF THE SERVING PERIOD. THE EGGS WERE DISCARDED.
|
|
Recommendation:
The internal temperature of potentially hazardous food requiring hot holding shall be at least 140F.
|
|
|
Item No.:
11
|
|
Site:
Other-PASTRY AREA
|
|
Violation:
SIX PLASTIC GALLON CONTAINERS OF MILK AND A QUART PAN OF HEAVY CREAM CONTAINERS WERE FOUND IN THE WALK IN COOLER AT 51-52F INTERNAL TEMPERATURE. PRODUCT WAS DISCARDED.
|
|
Recommendation:
Review temperature - time parameters in transport of food from provisions to assure safe product temperatures (<45F) are maintained.
|
|
|
Item No.:
14
|
|
Site:
Other-PROVISIONS - PRODUCE
|
|
Violation:
WATER WAS FOUND LEAKING FROM A SEAM IN THE DECKHEAD IN THE VEGETABLE WALK-IN COOLER. THE WATER WAS NOT CONDENSATE.
|
|
Recommendation:
Food shall be protected from potential contamination during transport, storage, preparation and service.
|
|
|
Item No.:
14
|
|
Site:
Other-PROVISIONS
|
|
Violation:
WATER FROM DECKHEAD LEAK WAS POOLING ON FRESH PRODUCE.
|
|
Recommendation:
Food shall be protected from potential contamination during transport, storage, preparation and service.
|
|
|
Item No.:
14
|
|
Site:
Other-BEVERAGE STATION SERVICE PANTRY
|
|
Violation:
A CONTAINER OF BULK MILK HAD THE SPOUT TIED IN A KNOT AFTER OPENING CREATING A POTENTIAL FOR CONTAMINATING THE SPOUT.
|
|
Recommendation:
During transportation, storage and dispensing food shall be protected from contamination.
|
|
|
Item No.:
17
|
|
Site:
Other-LIDO HOT GALLEY
|
|
Violation:
THE SCOOP FOR THE BULK RICE WAS FOUND IN THE RICE WITH THE HANDLE LYING ON THE RICE.
|
|
Recommendation:
Between uses during service, food-dispensing utensils shall be stored in the food with the dispensing utensil handle extended out of the food or stored clean and dry.
|
|
|
Item No.:
20
|
|
Site:
Other-PASTRY AREA
|
|
Violation:
THE PASTRY MACHINE CONVEYOR BELT WAS TORN MAKING IT DIFFICULT TO CLEAN.
|
|
Recommendation:
Food-contact and ice-contact surfaces must be constructed of materials that are nontoxic, smooth, corrosion-resistant, nonabsorbent, and durable under conditions of normal use.
|
|
|
Item No.:
21
|
|
Site:
Other-LIDO HOT GALLEY
|
|
Violation:
A SEAM WAS PRESENT ALONG THE LOOSE PROFILE STRIP WHERE THE HOT PLATE JOINS THE ADJACENT PREPARATION COUNTER.
|
|
Recommendation:
Nonfood preparation equipment must be easily cleanable, in good repair, and corrosion-resistant.
|
|
|
Item No.:
21
|
|
Site:
Other-LIDO BEVERAGE STATION
|
|
Violation:
THE POTABLE WATER SUPPLY LINE TO THE PORT SIDE COFFEE MACHINE WAS A BRAIDED STEEL CONSTRUCTION THAT WAS DIFFICULT TO CLEAN.
|
|
Recommendation:
Nonfood preparation equipment must be easily cleanable, in good repair, and corrosion-resistant.
|
|
|
Item No.:
21
|
|
Site:
Other-LIDO PANTRIES - GENERAL
|
|
Violation:
ELECTRICAL CORDS WERE LYING ON COUNTER TOPS AROUND THE HOLDING UNITS ON THE SERVING LINE.
|
|
Recommendation:
Equipment should have flexible utility connections of sufficient length to permit the equipment to be moved for easy cleaning, but not long enough to cause problems during cleaning.
|
|
|
Item No.:
22
|
|
Site:
Other-DISHWASHING
|
|
Violation:
A SHORT CURTAIN WAS INSTALLED BETWEEN THE WASH SECTION AND THE RINSE SECTION OF THE PORT CONVEYOR TYPE MACHINE. THE MACHINE INSTRUCTION MANUAL ON PAGE 19 SPECIFIED THAT THE LONG CURTAIN BE INSTALLED TO PREVENT CARRYOVER OF WASH WATER INTO THE PUMPED RINSE VAT.
|
|
Recommendation:
Spray-type dishwashing machines shall be properly installed and maintained in good repair. Machines shall be operated in accordance with manufacturers' instructions, and utensils and equipment placed in the machine shall be exposed to all dishwashing cycles.
|
|
|
Item No.:
22
|
|
Site:
Other-CREW GALLEY - DISHWASHING
|
|
Violation:
THE GLASSWASHER WAS PRODUCING STEAM IN THE FINAL RINSE CYCLE RATHER THAN A SANITIZING SPRAY RINSE.
|
|
Recommendation:
Spray-type dishwashing machines shall be properly installed and maintained in good repair. Machines shall be operated in accordance with manufacturers' instructions, and utensils and equipment placed in the machine shall be exposed to all dishwashing cycles.
|
|
|
Item No.:
24
|
|
Site:
Other-DISHWASHING
|
|
Violation:
THE STARBOARD DISHWASHING AREA WAS NOT OPERATING. ALL DISHES WERE BEING WASHED IN THE PORT DISHWASHING AREA. THE PRE-WASH OPERATION WAS SEVERELY OVERLOADED. DISHES WERE NOT BEING PROPERLY PRE-FLUSHED AND SCRAPED.
|
|
Recommendation:
Dishes and utensils shall be flushed or scraped before entering the washing cycle of the machine. This does not preclude the use of an automatic prewash cycle.
It is recommended that the entire dishwashing process be thoroughly evaluated and changes made to ensure all parts of the process are designed and operated to produce clean sanitized dishes.
|
|
|
Item No.:
26
|
|
Site:
Other-LIDO SCULLERY
|
|
Violation:
THE FINAL SANITIZING RINSE WAS INOPERABLE IN THE MAIN DISHWASHING MACHINE. THE CAUSE WAS A STUCK SOLENOID VALVE. THE UNIT WAS TAKEN OUT OF SERVICE UNTIL THE VALVE WAS REPLACED AND AN ACCEPTABLE FINAL RINSE SPRAY AND TEMPERATURE WAS ACHIEVED.
|
|
Recommendation:
Automatic dishwashing machines utilizing hot water for sanitizing shall operate at a minimum of 165F (74C) measured at dish level. Careful monitoring should be routinely done during the warewashing process to determine proper operation.
|
|
|
Item No.:
27
|
|
Site:
Other-LIDO GENERAL
|
|
Violation:
WIPING CLOTHS WERE FOUND LYING ON WAITER STATIONS BETWEEN USES.
|
|
Recommendation:
Moist cloths or sponges used for wiping food spills on kitchenware and food contact surfaces of equipment shall be clean and must be rinsed frequently in a sanitizing solution and used for no other purpose.
|
|
|
Item No.:
28
|
|
Site:
Other-MAIN GALLEY - GENERAL
|
|
Violation:
NUMEROUS PLATES IN THE CLEAN STORAGE AREAS WERE FOUND TO BE HEAVILY SOILED WITH OLD FOOD RESIDUE. [NOTE: CONSULT FINDINGS UNDER DISHWASHING.]
|
|
Recommendation:
Pots, pans, utensils and other food contact surfaces of equipment shall be thoroughly washed, rinsed and sanitized after each use and prior to storage. Any items which are found to be soiled after being washed, must be returned to the warewashing area for immediate re-washing.
|
|
|
Item No.:
28
|
|
Site:
Other-PASTRY AREA
|
|
Violation:
SEVERAL PLASTIC BIN LIDS IN A STACK OF CLEAN LIDS WERE HEAVILY SOILED WITH OLD FOOD RESIDUE.
|
|
Recommendation:
Pots, pans, utensils and other food contact surfaces of equipment shall be thoroughly washed, rinsed and sanitized after each use and prior to storage. Any items which are found to be soiled after being washed, must be returned to the warewashing area for immediate re-washing.
|
|
|
Item No.:
28
|
|
Site:
Other-POT WASH AREA
|
|
Violation:
A PLATTER AND SEVERAL POTS IN THE CLEAN UTENSIL STORAGE WERE FOUND SOILED WITH FOOD RESIDUE.
|
|
Recommendation:
Pots, pans, utensils and other food contact surfaces of equipment shall be thoroughly washed, rinsed and sanitized after each use and prior to storage. Any items which are found to be soiled after being washed, must be returned to the warewashing area for immediate re-washing.
|
|
|
Item No.:
28
|
|
Site:
Other-DINING ROOM
|
|
Violation:
THE MILK COOLER FOR THE CAPPUCCINO MACHINE HAD A BUILD UP OF OLD MILK RESIDUE IN THE BACK SEAM AND AROUND PLASTIC PROFILE STRIP AT DOOR.
|
|
Recommendation:
Food contact surfaces of equipment shall be thoroughly washed, rinsed and sanitized after each use and prior to storage. This area should be cleaned at least on a daily basis.
|
|
|
Item No.:
28
|
|
Site:
Other-CREW BAR
|
|
Violation:
THE ICE CHUTE IN THE ICE MACHINE WAS HEAVILY SOILED WITH MOLD.
|
|
Recommendation:
The interiors of ice storage bins and chutes to the ice maker units shall be cleaned, rinsed and sanitized at a frequency to prevent soiling by mold and other sources of ice contaminates.
|
|
|
Item No.:
29
|
|
Site:
Other-SALAD BAR PANTRY
|
|
Violation:
INTERIOR AND EXTERIOR SURFACES OF CLEANED PLASTIC BEER BUCKETS WERE SOILED WITH DIRT RESIDUE.
|
|
Recommendation:
Non-food contact surfaces of equipment shall be cleaned as often as is necessary to keep the equipment free of accumulation of dust, dirt, food particles, and other debris.
|
|
|
Item No.:
29
|
|
Site:
Other-LIDO BEVERAGE STATION
|
|
Violation:
THE POTABLE WATER SUPPLY LINE WAS SOILED WITH FOOD AND DRINK RESIDUE.
|
|
Recommendation:
Non-food contact surfaces of equipment shall be cleaned as often as is necessary to keep the equipment free of accumulation of dust, dirt, food particles, and other debris.
|
|
|
Item No.:
29
|
|
Site:
Other-LIDO HOT GALLEY
|
|
Violation:
THE OPEN SEAM WAS SOILED WITH FOOD AND DIRT RESIDUE.
|
|
Recommendation:
Non-food contact surfaces of equipment shall be cleaned as often as is necessary to keep the equipment free of accumulation of dust, dirt, food particles, and other debris.
|
|
|
Item No.:
30
|
|
Site:
Other-APPETIZER PANTRY
|
|
Violation:
A CLEAN KNIFE IN THE KNIFE LOCKER WAS STORED WET IN A PLASTIC SHEATH CAUSING THE BLADE TO RUST.
|
|
Recommendation:
After sanitizing, all equipment and utensils shall be air dried. Cleaned and sanitized equipment and utensils shall be handled and stored in a way that protects them from contamination.
|
|
|
Item No.:
30
|
|
Site:
Other-DISHWASHING
|
|
Violation:
THE SOILED DISHES WERE FOUND STORED IN CLEAN DISH TROLLEYS ON THE CLEAN END OF THE DISHWASHING MACHINE. CLEAN DISHES WERE FOUND STORED ON SOILED TROLLEYS IN THE CLEAN DISH STORAGE AREA.
|
|
Recommendation:
The intermingling of clean utensil operations with soiled utensil operations is prohibited. Soiled and clean utensils must be kept separate to prevent the contamination of clean utensils.
It is recommended that the entire dishwashing process be thoroughly evaluated and changes made to ensure all parts of the process are designed and operated to produce clean sanitized dishes.
|
|
|
Item No.:
34
|
|
Site:
Other-DISHWASHING
|
|
Violation:
A HANDWASHING SINK FOR THE WAITERS WAS BLOCKED WITH SIX DISH TROLLEYS AND A GARBAGE CAN.
|
|
Recommendation:
Handwashing sinks must be accessible to employees at all times.
|
|
|
Item No.:
34
|
|
Site:
Other-MAIN GALLEY - GENERAL
|
|
Violation:
THE HANDWASH SINKS IN NUMEROUS LOCATIONS IN THE GALLEY WERE BLOCKED BY LARGE TRASH CANS. THE HANDWASH SINKS IN BOTH HOT SERVICE LINES WERE BLOCKED BY TROLLEYS. ONE OF THESE TROLLEYS WAS BEING USED AS A PREP TABLE FOR THE ADJACENT FRENCH TOAST COOKING OPERATION.
|
|
Recommendation:
Handwashing sinks must be accessible to employees at all times.
|
|
|
Item No.:
34
|
|
Site:
Other-PIZZERIA
|
|
Violation:
ONE EMPLOYEE WAS OBSERVED WASHING AND WRINGING A WIPING CLOTH IN THE HANDWASHING SINK.
|
|
Recommendation:
Handwashing facilities must be used for no other purpose and must be accessible at all times, kept clean and be in good repair.
|
|
|
Item No.:
36
|
|
Site:
Other-LIDO AND ROOM SERVICE PANTRY
|
|
Violation:
SEVERAL FLIES WERE NOTED IN THE GALLEY, DINING ROOMS, PANTRIES AND SERVING LINES.
|
|
Recommendation:
Effective measures intended to minimize the presence of rodents, flies, cockroaches, and other insects on the premises shall be utilized.
|
|
|
Item No.:
36
|
|
Site:
Other-CREW BAR
|
|
Violation:
NUMEROUS FLIES WERE FOUND IN THE SERVICE AREA OF BAR.
|
|
Recommendation:
Effective measures intended to minimize the presence of flies on the premises shall be utilized.
|
|
|
Item No.:
38
|
|
Site:
Other-DINING ROOM
|
|
Violation:
THE DECK UNDER SERVICE COUNTERS WAS SOILED WITH OLD FOOD DEBRIS.
|
|
Recommendation:
Decks, mats, bulkheads, deckheads and attached equipment shall be kept clean.
|
|
|
Item No.:
38
|
|
Site:
Other-MAIN GALLEY - GENERAL
|
|
Violation:
THE PROFILE STRIPS IN MANY LOCATIONS THAT WERE MARKED DURING THE INSPECTION WERE LOOSE CREATING DIFFICULT TO CLEAN AREAS ON BULKHEADS AND JUNCTURES OF BULKHEADS AND MOUNTED EQUIPMENT. [NOTE: SOME UNREACHABLE AREAS AND AREAS WHERE THERE WERE TOO MANY GAPS WERE NOT ALL MARKED.]
|
|
Recommendation:
Decks, bulkheads, and deckheads in food preparation, warewashing, and storage areas, including pantries, shall be designed and constructed for easy cleanability, shall be corrosion-resistant, maintained in good repair, and kept clean.
|
|
|
Item No.:
38
|
|
Site:
Other-MAIN GALLEY - GENERAL
|
|
Violation:
NUMEROUS ELECTRICAL OUTLET BOXES HAD BEEN PULLED AWAY FROM BULKHEADS CREATING DIFFICULT TO CLEAN AREAS.
|
|
Recommendation:
Equipment attached to bulkheads and deckheads must be easily cleanable and shall be kept clean.
|
|
|
Item No.:
38
|
|
Site:
Other-MAIN GALLEY - STARBOARD HOT SERVING LINE
|
|
Violation:
GREASE WAS FOUND LEAKING FROM THE BULKHEAD SEAMS UNDER THE VENTILATION HOODS.
|
|
Recommendation:
Decks, bulkheads, and deckheads in food preparation, warewashing, and storage areas, including pantries shall be kept clean.
Seams in the interior of vent hood and associated duct work should be examined to assure that they are sealed to prevent the discharge of grease to exposed and interior sections of the deckhead and bulkheads.
|
|
|
Item No.:
38
|
|
Site:
Other-MAIN GALLEY - STARBOARD HOT SERVING LINE
|
|
Violation:
THE GREASE DRAIN LINE WAS NOT TIGHTLY SEALED AT BULKHEAD PENETRATION POINT.
|
|
Recommendation:
Exposed utility service lines and pipes shall be installed in a way that does not obstruct or prevent cleaning of decks, deckheads or bulkheads.
|
|
|
Item No.:
38
|
|
Site:
Other-MAIN GALLEY - STARBOARD HOT SERVING LINE
|
|
Violation:
THE CORNER AREA TO THE RIGHT OF THE SALAMANDER UNDER THE HOOD WAS HEAVILY SOILED WITH OLD GREASE.
|
|
Recommendation:
Decks, bulkheads, and deckheads in food preparation, warewashing, and storage areas, including pantries shall be kept clean.
|
|
|
Item No.:
38
|
|
Site:
Other-SOUP GALLEY
|
|
Violation:
A HEAVY ACCUMULATION OF SOIL AND MILDEW WAS NOTED IN THE CORNER NEAR THE KETTLES.
|
|
Recommendation:
Decks, mats, bulkheads, deckheads and attached equipment shall be kept clean.
|
|
|
Item No.:
38
|
|
Site:
Other-SOUP GALLEY
|
|
Violation:
THE SEAM SEALANT WAS LOOSE ON THE BOTTOM OF THE BULKHEAD PANELS IN A NUMBER OF LOCATIONS.
|
|
Recommendation:
Decks, bulkheads, and deckheads in food preparation, warewashing, and storage areas, including pantries, shall be designed and constructed for easy cleanability, shall be corrosion-resistant, maintained in good repair, and kept clean.
|
|
|
Item No.:
38
|
|
Site:
Other-SOUP GALLEY
|
|
Violation:
GREASE WAS NOTED LEAKING FROM BETWEEN BULKHEAD PANELS AND DECK COAMING PLATE.
|
|
Recommendation:
Decks, bulkheads, and deckheads in food preparation, warewashing, and storage areas, including pantries shall be kept clean.
Seams in the interior of vent hood and associated duct work should be examined to assure that they are sealed to prevent the discharge of grease to exposed and interior sections of the deckhead and bulkheads.
|
|
|
Item No.:
38
|
|
Site:
Other-PASTRY AREA
|
|
Violation:
THE DECKHEAD IN THE WALK-IN FREEZER HAD A LARGE HOLE IN IT NEAR THE FIRE SENSOR.
|
|
Recommendation:
Decks, bulkheads, and deckheads in food preparation, warewashing, and storage areas, including pantries, shall be designed and constructed for easy cleanability, shall be corrosion-resistant and shall be maintained in good repair.
|
|
|
Item No.:
39
|
|
Site:
Other-LIDO PANTRIES - GENERAL
|
|
Violation:
HEAT LAMPS MOUNTED INSIDE THE HOT HOLDING UNITS ON THE SERVING LINES WERE NOT SHIELDED AND THE LAMPS WERE NOT LABELED SHATTERPROOF.
|
|
Recommendation:
Infrared or other heat lamps shall be protected against breakage by a shield surrounding and extending beyond the bulb, leaving only the face of the bulb exposed or should have a shatter resistant coating.
|
|
|
Item No.:
39
|
|
Site:
Other-LIDO GRAND GALA BUFFET LINE
|
|
Violation:
ARTIFICIAL LIGHT LEVELS BEHIND THE BUFFET LINE WERE BELOW 20 FOOT-CANDLES (220 LUX).
|
|
Recommendation:
It is required that additional lighting be provided to insure at least 20-footcandles of light on all food preparation and service areas.
|
|
|
Item No.:
40
|
|
Site:
Other-LIDO POTWASH
|
|
Violation:
CONDENSATION WAS FORMING ON THE DECKHEAD ABOVE THE 3 COMPARTMENT SINK AND WATER WAS DRIPPING ONTO THE SURFACE BELOW.
|
|
Recommendation:
Ventilation systems shall be adequately designed to remove a large percentage of the hot humid air in food service areas to prevent workers from perspiring profusely and to prevent the accumulation of condensation on deckheads.
|
|