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Item No.:
08
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Site:
Potable Water-Garbage Room
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Violation:
There was a chemical dosing dispenser without a backflow preventer installed. In addition, there was a hose with a valve attached downstream of the chemical dosing dispenser.
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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.:
16
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Site:
Preparation Room-Pantry
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Violation:
There was a pan of cooked and cooled diced potatoes that had a discard date of 7/8. These potatoes were from cooked potatoes (whole baked) that were logged for cooling on 6/28. The diced potatoes should have had a discard date of 7/4. The discard date was corrected.
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Recommendation:
Ensure that the discard dates for cooked and cooled foods follow the foods until service or discarding of the foods.
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Item No.:
16
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Site:
Buffet-Grand Buffet
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Violation:
The ice cream mixes in the center starboard ice cream machine were tested at 48F. The mixes were discarded.
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Recommendation:
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Item No.:
19
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Site:
Buffet-Lido Grill
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Violation:
The open jars of jelly were not fully protected by the sneeze shield.
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Recommendation:
Ensure that open containers of foods out for service on the buffet are adequately protected by a food guard.
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Item No.:
19
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Site:
Buffet-Lido Grill
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Violation:
Whole fruit on the upper tier of the buffet line was not adequately protected. Serving utensils were not provided for the whole fruit (apples and pears). Per the staff, the line was being broken down after breakfast service. There were passengers in the area who had access to the fruit on display.
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Recommendation:
Ensure that consumer self-service operations, such as salad bars and buffets, for unpackaged ready-to-eat foods are provided with suitable utensils or effective dispensing methods that protect the food from contamination; and are monitored by food employees trained in safe operating procedures.
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Item No.:
19
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Site:
Buffet-Lido Grill
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Violation:
Side shields were not provided at the second station from the right and at the portable Hatco warmer unit.
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Recommendation:
Install appropriate side food guards at points where foods on display are not protected.
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Item No.:
19
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Site:
Buffet-Grand Buffet
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Violation:
The drain for the hood cleaning system was directed to the technical compartment and not the scupper.
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Recommendation:
Ensure that drain lines from all fixtures, sinks, appliances, compartments, refrigeration units, or devices that are used, designed for, or intended to be used in the preparation, processing, storage, or handling of food, ice or drinks are indirectly connected to appropriate waste systems by means of an air gap or air break.
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Item No.:
19
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Site:
Provisions-Dry Stores
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Violation:
Opened packages of soup base, peanuts and white chocolate slabs were not tightly sealed.
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Recommendation:
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Item No.:
20
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Site:
Galley-Center
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Violation:
There were slotted fasteners in the upper compartment of the ice machine.
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Recommendation:
Replace the slotted fasteners with a durable, corrosion-resistant and nonabsorbent type fastener that has a smooth and easily cleanable surface.
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Item No.:
20
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Site:
Buffet-Lido Deli
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Violation:
There was soft sealant on the back-plate of the Hobart slicer.
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Recommendation:
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Item No.:
21
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Site:
Food Service General-Buffet and Beverage Stations
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Violation:
There were gaps, seams and other difficult to clean features in the technical compartments under the buffet stations and beverage stations. Some of these areas had narrow and small areas that were difficult to access for cleaning.
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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-Sauce Station
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Violation:
The finish on the pipes behind the tilting kettles was rough and difficult to clean.
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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:
Buffet-Grand Buffet
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Violation:
The insulation was loose in the technical compartment of the hot station, 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:
Buffet-Lido Grill
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Violation:
The corrugated white plastic waste line at the left handwash sink was not easy to clean.
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Recommendation:
The corrugated white plastic waste line should be replaced with a line that is corrosion-resistant, nonabsorbent, durable, and smooth material.
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Item No.:
21
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Site:
Buffet-Lido Grill
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Violation:
There was a large opening in the back of the technical compartment under the left hot hold unit. There was also exposed insulation in this compartment.
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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. 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:
Buffet-Lido Grill
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Violation:
There was a large gap between the tray slide and the hot hold stations (passenger side). There was loose sealant in the gap at the right hot hold unit.
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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.:
22
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Site:
Galley-Center
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Violation:
There was soiled water in the bottom of the dishwash unit from the wash section to the clean end. The bottom of each compartment was full of soiled water. This unit was in active use. Additionally, two of the final rinse nozzles had ineffective spray patterns.
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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:
Galley-
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Violation:
There was mold stain between the upper compartment and the ice bin of the ice machine.
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Recommendation:
Ensure the food contact surfaces in the technical compartment of the ice machine are maintained clean to sight and touch.
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Item No.:
26
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Site:
Buffet-Lido Deli
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Violation:
There was food residue along the loose sealant on the back-plate of the slicer.
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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:
Buffet-Lido Deli
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Violation:
There was soiled standing water in the technical compartment under the preparation sink.
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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:
Galley-Sauce Station
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Violation:
The pipes behind the tilting kettles were 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:
Buffet-Lido Grill
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Violation:
The area around the fans for the rotisserie ovens were encrusted with food residue.
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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:
Buffet-Lido Grill
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Violation:
The technical compartment for the left fryer was 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:
Buffet-Lido Grill
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Violation:
There was food debris in the gap between the tray slide and the right hot hold unit.
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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:
Buffet-Lido Grill
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Violation:
There was mold and standing water in the technical compartment for undercounter refrigeration unit 4319/562C.
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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:
Buffet-Lido Grill
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Violation:
The surface of the counter portable Hatco holding unit was encrusted with food residue.
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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:
Buffet-Lido Grill
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Violation:
The deck and cove tiles were soiled under the back counter, especially under the rotisserie ovens.
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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-Center
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Violation:
The bulkhead deck juncture was soiled in several locations.
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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:
Dining Room-
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Violation:
The side stations were not coved. Trays of food were said to be staged on these stations during meal service.
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Recommendation:
Ensure that bulkhead and deck junctures are coved (including galleys, pantries, deck/counter junctures at buffets, bars, waiter stations, and dining room work counters).
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Item No.:
33
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Site:
Bar-Casino
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Violation:
There were two unsealed pipe penetrations located behind the scupper on the left side the bar.
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Recommendation:
Seal the pipe penetrations.
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Item No.:
33
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Site:
Bar-Casino - Pool
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Violation:
The fixed garbage sorting station was attached to the wooden deck, which was not easily cleanable. The counter/deck juncture was not coved.
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Recommendation:
Ensure the deck for areas subject to splash and food waste is constructed of a smooth, durable, easy-to-clean material. Ensure that the deck/bulkhead juncture is coved.
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Item No.:
33
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Site:
Buffet-Beverage Station
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Violation:
There was standing water and slime behind the scupper under this station.
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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-Staff Mess Beverage Station
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Violation:
The deck was soiled under this station.
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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-Hot Galley
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Violation:
There were damaged deck tiles and recessed grout in several areas of the hot galley.
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Recommendation:
Ensure that decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas, are maintained in good repair.
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Item No.:
33
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Site:
Buffet-Pizzeria
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Violation:
The deck was soiled especially along the cove base.
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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:
Bar-Paris
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Violation:
The deck and scupper were soiled under the front bar.
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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-Lido Deli
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Violation:
The deckhead panels were soiled with grease. There was grease and dust along the gaps between the deckhead panels.
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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-Lido Deli
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Violation:
The deck drain under the front counter was soiled.
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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.:
39
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Site:
Galley-Hot Galley
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Violation:
One adult cockroach was observed walking across the deck in front of the conveyor oven.
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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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