|
|
|
Item No.:
08
|
|
Site:
Potable Water-Windjammer Galley Multiflow Cabinet
|
|
Violation:
There was a continuous leak from the intermediate atmospheric vent on the backflow prevention device.
|
|
Recommendation:
Ensure that backflow preventers are maintained in good repair.
|
|
|
Item No.:
08
|
|
Site:
Other-Concierge Lounge
|
|
Violation:
The backflow prevention device on the potable water line for the coffee machine could not be located.
|
|
Recommendation:
Ensure that the potable water line serving the coffee machine is protected with a backflow prevention.
|
|
|
Item No.:
20
|
|
Site:
Other-Johnny Rockets Service Counter
|
|
Violation:
There were three slotted fasteners in the food contact zone of the soda dispenser behind the actuator arms.
|
|
Recommendation:
Replace the slotted fasteners with non-slotted, low profile fasteners.
|
|
|
Item No.:
21
|
|
Site:
Other-Concierge Lounge
|
|
Violation:
There was an open void in the technical space for the undercounter refrigerator.
|
|
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.
|
|
|
Item No.:
21
|
|
Site:
Bar-Deck 11 Plaza
|
|
Violation:
There was an open void in the back bulkhead of the technical space for the handwash station where the utility lines passed through.
|
|
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.
|
|
|
Item No.:
21
|
|
Site:
Galley-Portofinos
|
|
Violation:
There was a seam around the grease chute where it entered the drip tray housing. The area around the seam was soiled with grease.
|
|
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.
|
|
|
Item No.:
21
|
|
Site:
Buffet-Windjammer Starboard Beverage Station
|
|
Violation:
There was an unfinished wooden plug installed in the counter surface next to the handwash sink.
|
|
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.
|
|
|
Item No.:
21
|
|
Site:
Bar-Port and Starboard Beverage Stations
|
|
Violation:
The two newly installed healthy juice machines were not easily movable, not sealed to the counter, or elevated on 100 mm legs. The counter surface below the equipment was soiled.
|
|
Recommendation:
Ensure that table-mounted equipment that is not easily movable is installed to allow cleaning of the equipment and areas underneath and around the equipment by being: (1) Sealed to the table; or (2) Elevated on legs.
|
|
|
Item No.:
21
|
|
Site:
Dining Room-Chops and Portofinos
|
|
Violation:
The espresso machines were not easily movable, not sealed to the counter, or elevated on 100 mm legs. The counter surface below the equipment was soiled.
|
|
Recommendation:
Ensure that table-mounted equipment that is not easily movable is installed to allow cleaning of the equipment and areas underneath and around the equipment by being: (1) Sealed to the table; or (2) Elevated on legs.
|
|
|
Item No.:
21
|
|
Site:
Galley-Crew Mess Beverage Station
|
|
Violation:
The rubber sealant inside the juice machine front cover panel was chipped and peeling. This was corrected by the machine maintenance contractor.
|
|
Recommendation:
Ensure that non-food contact equipment is maintained in good repair and proper adjustment including: (1) Equipment maintained in a state of repair and condition that meets the materials, design, construction, and operation specifications of these guidelines. (2) Equipment components such as doors, seals, hinges, fasteners, and kick plates are kept intact, tight, and adjusted in accordance with manufacturer's specifications.
|
|
|
Item No.:
21
|
|
Site:
Galley-Staff Officer's Mess Beverage Station
|
|
Violation:
Utility lines from the juice machine were draped on the counter top. This was corrected.
|
|
Recommendation:
Install the utility lines so that they do not interfere with cleaning.
|
|
|
Item No.:
22
|
|
Site:
Galley-Windjammer Dishwash Area
|
|
Violation:
The wash temperature on the flight-type warewash machine was 193°F. The plate temperature at the wash compartment was 173°F. There was also excessive steam coming from the soiled end of the machine, and there was condensate on the interior of the exhaust hood. The condensate was dripping onto the soiled end. The worker in this area was perspiring heavily. The recommended minimum wash temperature for this machine was 150°F.
|
|
Recommendation:
Ensure that the dishwash machine is operated properly to prevent foods from "baking" onto the plate/utensil surface during the wash process and to prevent condensation from forming on surrounding surfaces.
|
|
|
Item No.:
24
|
|
Site:
Galley-Pot Wash
|
|
Violation:
Equipment and utensils were being sanitized for less than the required 7 seconds in the chlorine sanitizing solution. Three separate items were observed being sanitized for no more than 5 seconds.
|
|
Recommendation:
Ensure that the chemical sanitizer is used in accordance with the EPA-approved manufacturer's label use instructions at a minimum temperature of 24°C (75°F) with an exposure time of 7 seconds for a chlorine solution and 30 seconds for other chemical sanitizers.
|
|
|
Item No.:
26
|
|
Site:
Provisions-Compacting
|
|
Violation:
The previously cleaned salad washer was soiled with food debris. This was corrected.
|
|
Recommendation:
Ensure that food-contact surfaces of equipment and utensils are clean to sight and touch.
|
|
|
Item No.:
27
|
|
Site:
Galley-Deck 5 Room Service
|
|
Violation:
The technical spaces above the two reach-in refrigerators were soiled.
|
|
Recommendation:
Ensure that nonfood-contact surfaces of equipment are kept free of an accumulation of dust, dirt, food residue, and other debris.
|
|
|
Item No.:
27
|
|
Site:
Buffet-Windjammer Starboard Beverage Station
|
|
Violation:
The inside rim of the handwash sink where it met the countertop was soiled with mold.
|
|
Recommendation:
Ensure that nonfood-contact surfaces of equipment are kept free of an accumulation of dust, dirt, food residue, and other debris.
|
|
|
Item No.:
27
|
|
Site:
Buffet-Port and Starboard Beverage Stations
|
|
Violation:
The two newly installed healthy juice machines were not easily movable, not sealed to the counter, or elevated on 100 mm legs. The counter surface below the equipment was soiled.
|
|
Recommendation:
Ensure that nonfood-contact surfaces of equipment are kept free of an accumulation of dust, dirt, food residue, and other debris.
|
|
|
Item No.:
27
|
|
Site:
Dining Room-Chops and Portofinos
|
|
Violation:
The espresso machines were not easily movable, not sealed to the counter, or elevated on 100 mm legs. The counter surface below the equipment was soiled.
|
|
Recommendation:
Ensure that nonfood-contact surfaces of equipment are kept free of an accumulation of dust, dirt, food residue, and other debris.
|
|
|
Item No.:
27
|
|
Site:
Galley-Portofinos
|
|
Violation:
There was a seam around the grease chute where it entered the drip tray housing. The area around the seam was soiled with grease.
|
|
Recommendation:
Ensure that nonfood-contact surfaces of equipment are kept free of an accumulation of dust, dirt, food residue, and other debris.
|
|
|
Item No.:
27
|
|
Site:
Galley-Portofinos
|
|
Violation:
The bottom of technical space CH-11-02 was soiled.
|
|
Recommendation:
Ensure that nonfood-contact surfaces of equipment are kept free of an accumulation of dust, dirt, food residue, and other debris.
|
|
|
Item No.:
27
|
|
Site:
Other-Johnny Rockets Service Counter
|
|
Violation:
There was old grease on the drain lines below the deep fryers.
|
|
Recommendation:
Ensure that nonfood-contact surfaces of equipment are kept free of an accumulation of dust, dirt, food residue, and other debris.
|
|
|
Item No.:
27
|
|
Site:
Other-Concierge Lounge
|
|
Violation:
The utility lines behind the coffee machine were heavily soiled.
|
|
Recommendation:
Ensure that nonfood-contact surfaces of equipment are kept free of an accumulation of dust, dirt, food residue, and other debris.
|
|
|
Item No.:
27
|
|
Site:
Galley-Johnny Rockets
|
|
Violation:
The technical spaces above the two reach-in freezers were soiled.
|
|
Recommendation:
Ensure that nonfood-contact surfaces of equipment are kept free of an accumulation of dust, dirt, food residue, and other debris.
|
|
|
Item No.:
33
|
|
Site:
Buffet-Windjammer Port Beverage Station
|
|
Violation:
There were holes in the bulkhead behind the newly installed healthy juice machine.
|
|
Recommendation:
Ensure that decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas are constructed and maintained for easy cleaning.
|
|
|
Item No.:
37
|
|
Site:
Galley-Windjammer Dishwash Area
|
|
Violation:
The wash temperature on the flight-type warewash machine was 193°F. The plate temperature at the wash compartment was 173°F. There was also excessive steam coming from the soiled end of the machine, and there was condensate on the interior of the exhaust hood. The condensate was dripping onto the soiled end. The worker in this area was perspiring heavily. The recommended minimum wash temperature for this machine was 150°F.
|
|
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. Ensure that ventilation hood systems and devices are sufficient in number and capacity to prevent grease or condensation from collecting on bulkheads and deckheads.
|
|
|
Item No.:
37
|
|
Site:
Galley-Deck 5 Dishwash Area
|
|
Violation:
There was excessive steam coming from the soiled end of the flight-type dishwash machine. There was condensate on the interior of the ventilation hood. Condensate was dripping onto the soiled landing.
|
|
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. Ensure that ventilation hood systems and devices are sufficient in number and capacity to prevent grease or condensation from collecting on bulkheads and deckheads.
|
|
|
Item No.:
41
|
|
Site:
Housekeeping-Windjammer - Ladies Public Toilet Room
|
|
Violation:
A paper towel or tissue waste container was not available near door exterior.
|
|
Recommendation:
Ensure that waste receptacles are located near the exit doors to allow disposal of waste paper towels or tissues after exiting public toilet facilities.
|
|
|
Item No.:
41
|
|
Site:
Housekeeping-Outbreak Prevention and Response Plan
|
|
Violation:
The written Outbreak Prevention and Response Plan stated that continuous sanitation will be conducted 6:00 AM to midnight. According to staff, some venues are opened past midnight. The plan needs to reflect this
|
|
Recommendation:
Ensure that when the cumulative proportion of cases of gastrointestinal illness among passengers or crew members is 2%, the infection control response includes cleaning and disinfecting all public areas, including handrails and restrooms, on a continuous basis until the proportion decreases to < 2%. Ensure that the infection control response plan provides continuous cleaning of all public areas during all hours of operation.
|
|