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Item No.:
33
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Site:
Dining Room-Normandie - Port Pantry
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Violation:
There was a loose deckhead profile that created a gap along the forward port corner.
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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:
Dining Room-Normandie - Port Pantry
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Violation:
The power cable for the juice dispenser and the power and water connections for coffee machine 4811.021.106A were draped on the countertop.
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Recommendation:
Ensure that power cords and other connections do not drape on the countertop.
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Item No.:
19
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Site:
Dining Room-Normandie
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Violation:
There were uncovered pitchers of cream on all of the unoccupied dining room tables.
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Recommendation:
Ensure that cream in the pitchers is protected from contamination.
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Item No.:
20
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Site:
Food Service General-Espresso Machines
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Violation:
All of the Scharf espresso machines had slotted fasteners in the food contact area of the croup (where the espresso coffee dispenses). This issue was already being discussed by the corporate office and the manufacturer.
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Recommendation:
Ensure that materials used in the construction of multiuse utensils and food-contact surfaces of equipment are: (1) Durable, corrosion-resistant, and nonabsorbent; (2) Sufficient in weight and thickness to withstand repeated warewashing; (3) Finished to have a smooth, easily cleanable surface; and (4) Resistant to pitting, chipping, crazing, scratching, scoring, distortion, and decomposition.
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Item No.:
20
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Site:
Galley-Appetizer Pantry
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Violation:
The soft silicone sealant along the back plate of the slicer was peeling.
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Recommendation:
Ensure that materials used in the construction of multiuse utensils and food-contact surfaces of equipment are: (1) Durable, corrosion-resistant, and nonabsorbent; (2) Sufficient in weight and thickness to withstand repeated warewashing; (3) Finished to have a smooth, easily cleanable surface; and (4) Resistant to pitting, chipping, crazing, scratching, scoring, distortion, and decomposition.
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Item No.:
26
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Site:
Galley-Appetizer Pantry
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Violation:
There was accumulated food residue in the seam beneath the peeling sealant on the back plate of the previously cleaned slicer. The slicer was immediately posted out of order.
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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.:
30
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Site:
Galley-Potwash
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Violation:
The paper towels at the handwash station beside the potwash sinks were wet.
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Recommendation:
Ensure that the paper towels at the handwash station are clean and dry.
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Item No.:
22
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Site:
Galley-Potwash
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Violation:
The in use conveyor pot wash machine had an ineffective hot water final sanitizing rinse spray from both the upper and lower final rinse spray arms. There was insufficient spray to achieve an adequate final rinse temperature at the utensil surface, and the temperature could only be measured properly at the spray arm manifold. The machine was immediately repaired.
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Recommendation:
Ensure that the final sanitizing rinse spray is sufficient to achieve an adequate final rinse temperature at the utensil surface.
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Item No.:
22
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Site:
Galley-Potwash
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Violation:
The curtains for the rinse compartment and after the final sanitizing rinse on the in use conveyor potwash machine were heavily soiled with dirt and food residue.
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Recommendation:
Ensure that the curtains in the rinse compartment and after the final sanitizing rinse are clean.
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Item No.:
24
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Site:
Galley-Dishwash
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Violation:
The hot water final sanitizing rinse temperature at the utensil surface on the in use conveyor dishwash machine was measured between 150 and 156 F. The machine was repaired during the inspection.
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Recommendation:
In a mechanical operation, ensure that the temperature of the fresh hot water sanitizing rinse as it enters the manifold is not more than 90C (194F), or less than: (1) For a stationary rack, single temperature machine, 74C (165F); or (2) For all other machines, 82C (180F); or (3) A utensil surface temperature of 71C (160F) as measured by an irreversible registering temperature indicator shall be achieved. (4) The maximum temperature of 90C (194F), does not apply to the high pressure and temperature systems with wand-type, hand-held, spraying devices used for the in-place cleaning and sanitizing of equipment such as meat saws.
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Item No.:
22
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Site:
Galley-Potwash
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Violation:
The temperature gauge on the in use hot water sanitizing sink read 158 F, but the temperature was measured at 187 F with the inspector's thermometer.
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Recommendation:
Repair or replace the temperature gauge.
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Item No.:
39
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Site:
Buffet-Staff Mess
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Violation:
There were two small black flies on the deckhead directly above the ice/water dispenser.
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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.:
33
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Site:
Buffet-Staff Mess
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Violation:
The deckhead panels directly above the juice dispenser were 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:
Preparation Room-
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Violation:
There was a small black fly around the previously cleaned potato peeler. This area was not in use, but several pieces of clean equipment were stored uncovered on the counters.
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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.:
33
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Site:
Buffet-Mermaids - Pastry Buffet
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Violation:
There was a heavy accumulation of dust in the gaps along the deckhead and on the attached decorative shell pieces.
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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. 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-Mermaids - Chinese Buffet
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Violation:
Two of the deckhead panels over the front preparation and service area were damaged and did not fit properly. Several other deckhead panels over this area were also loose.
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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-Mermaids - Beverage and Ice Cream Stations
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Violation:
There was a heavy accumulation of dust between the deckhead panels over the center beverage station island, the forward beverage station, and the forward self-service soft ice cream counter.
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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-Dishwash
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Violation:
Liquid was continuously dripping from a bolt on the deckhead access hatch directly above the clean landing counter. The conveyor glasswash machine was in active use, but no clean items were impacted. The leak was immediately repaired.
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Recommendation:
Ensure that cleaned equipment and utensils, laundered linens, and single-service and single-use articles are stored: (1) In a clean, dry location; (2) Where they are not exposed to splash, dust, or other contamination; and (3) At least 150 mm (6 inches) above the deck.
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Item No.:
21
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Site:
Other-Steakhouse Grill - Service Counter
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Violation:
For all of the cooking equipment in this area, there were gaps around the pipes and drainpipes (water and grease) where they penetrated the upper panels in the undercounter technical compartments. This included the grills, the pasta cooker, and the fryers.
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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.:
15
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Site:
Bar-Pool
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Violation:
There was a dead fly in a partially full bottle of crme de menthe liquor on the back bar counter. The bottle was discarded.
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Recommendation:
Ensure that food is safe and unadulterated.
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Item No.:
33
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Site:
Bar-Pool
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Violation:
The deckhead panels over the front bar area were 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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