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Item No.:
16
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Site:
Dining Room-Deck 3 - Upper Level Port Pantry
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Violation:
The undercounter compartment and the milk compartment of the espresso machine were labeled as time control units but were not listed on the time control plan.
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Recommendation:
Maintain a written time control plan(s) that ensures compliance with these guidelines on the vessel and make it available for review during inspections. Post a time control plan at each outlet where time control is used. Ensure plan(s): (2) List refrigeration and hot holding units (compartments and cabinets) on time control (the physical units must also be labeled as such).
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Item No.:
16
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Site:
Dining Room-Deck 2 - Lower Level Starboard Pantry
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Violation:
Upright refrigerator 2811.021.111 HB0211 was labeled as a time control unit but was not listed on the time control plan. This was corrected.
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Recommendation:
Maintain a written time control plan(s) that ensures compliance with these guidelines on the vessel and make it available for review during inspections. Post a time control plan at each outlet where time control is used. Ensure plan(s): (2) List refrigeration and hot holding units (compartments and cabinets) on time control (the physical units must also be labeled as such).
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Item No.:
19
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Site:
Other-Cherry on Top
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Violation:
There were gaps, exposing the plenum, between the deckhead panels over the shelves displaying a selection of candies and over the self-service candy display. This was corrected during the inspection.
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Recommendation:
Protect food from contamination by storing the food: (1) Covered or otherwise protected; (2) In a clean, dry location; (3) Where it is not exposed to splash, dust, or other contamination; and (4) At least 15 centimeters (6 inches) above the deck.
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Item No.:
20
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Site:
Galley-Deck 2
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Violation:
The left curtain deflector over the ice cuber had a sticker that was peeling off, making this surface difficult to clean.
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Recommendation:
Materials used in the construction of multiuse utensils and food contact surfaces of equipment must be: (3) finished to have a smooth, easily cleanable surface.
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Item No.:
20
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Site:
Room Service-
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Violation:
The ice cubers in the upper compartment of the left ice machine were corroded and difficult to clean.
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Recommendation:
Materials used in the construction of multiuse utensils and food contact surfaces of equipment must be: (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:
Room Service-
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Violation:
The hot plates of the previously cleaned panini grill were heavily corroded and difficult to clean.
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Recommendation:
Materials used in the construction of multiuse utensils and food contact surfaces of equipment must be: (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.:
21
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Site:
Galley-Bonsai Sushi Counter
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Violation:
The back bar hot/cold water dispenser had exposed raw wood in its opening to the technical space below it, making the area difficult to clean.
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Recommendation:
Ensure 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:
Other-Cherry on Top
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Violation:
Next to the self-service candy display, an upright refrigerator with display-only liquor bottles and flower arrangements had 1-inch gaps on both sides, making cleaning difficult. It was unclear if the refrigerator could be moved for cleaning around it.
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Recommendation:
Ensure that there is enough space to clean around the refrigerator or close the gaps.
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Item No.:
22
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Site:
Galley-Deck 2 - Dishwash
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Violation:
The final rinse curtains of the in-use flight-type dishwasher were in bad condition and difficult to clean. Staff stated they were going to install new curtains.
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Recommendation:
Maintain warewashing equipment in good repair and proper adjustment, including: (1) warewashing equipment is maintained in a state of repair and condition that meets the standards of the materials, design, and construction of these guidelines.
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Item No.:
25
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Site:
Room Service-
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Violation:
A wet large rag was in the sink of the handwashing station located at the entrance of the area.
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Recommendation:
Restrict wiping cloths to the following: (1) Cloths used for wiping food spills are used for no other purpose; (2) Cloths used for wiping food spills are dry and used for wiping food spills from tableware and single service articles or wet and cleaned, stored in a chemical sanitizer, and used for wiping spills from food-contact and nonfood-contact surfaces of equipment; (3) Dry or wet cloths used with raw animal foods are kept separate from cloths used for other purposes. Wet cloths used with raw animal foods must be kept in a separate sanitizing solution; (4) Wet wiping cloths used with a freshly made sanitizing solution and dry wiping cloths are free of food debris and visible soil.
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Item No.:
26
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Site:
Room Service-
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Violation:
A serving utensil and a spatula next to the panini grill were previously cleaned but slightly soiled with some food residues.
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Recommendation:
Ensure food contact surfaces of equipment and utensils are clean to sight and touch.
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Item No.:
26
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Site:
Room Service-
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Violation:
The previously cleaned food slicer had a build-up of food residue under the slicer's backplate next to the exit path of the food from the slicer blade.
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Recommendation:
Ensure food contact surfaces of equipment and utensils are clean to sight and touch.
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Item No.:
26
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Site:
Room Service-
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Violation:
The curtain deflector over the ice cubers in the upper compartment of the left ice machine was slightly soiled with black spots that appeared to be mold.
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Recommendation:
Ensure food contact surfaces of equipment and utensils are clean to sight and touch.
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Item No.:
26
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Site:
Room Service-
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Violation:
The dispensing ports of the previously cleaned juice dispenser to the right were slightly soiled with juice residues.
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Recommendation:
Ensure food contact surfaces of equipment and utensils are clean to sight and touch.
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Item No.:
26
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Site:
Dining Room-Deck 3 - Upper Level Port Pantry
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Violation:
The dispensing ports of the previously cleaned juice dispenser were slightly soiled with juice residues.
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Recommendation:
Ensure food contact surfaces of equipment and utensils are clean to sight and touch.
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Item No.:
28
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Site:
Dining Room-Deck 2 - Lower Level Starboard Pantry
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Violation:
Inside storage locker F.S.D.2.1.09, there were several large and small decorations stored along with clean cutlery, plates, and linen.
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Recommendation:
Store cleaned equipment and utensils, laundered linens, and single-service and single-use articles: (1) in a clean, dry location; (2) in a location where they are not exposed to splash, dust, or other contamination; (3) at least 150 millimeters (6 inches) above the deck.
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Item No.:
28
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Site:
Room Service-
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Violation:
The previously cleaned panini grill had a large amount of water dripping from the top hot plate. The panini grill was hot and ready to be used.
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Recommendation:
Ensure that the panini grill has no water collected in the top hot plate.
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Item No.:
28
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Site:
Galley-Steakhouse Grill
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Violation:
A previously cleaned coffee pot was stored upright in the undercounter cabinet and with pooled water inside.
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Recommendation:
Store clean equipment and utensils in a self-draining position that allows air drying, and covered or inverted.
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Item No.:
28
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Site:
Bar-Steakhouse Bar
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Violation:
On the back bar counter, at least 5 previously cleaned wine carafes were stored upright and with water inside.
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Recommendation:
Store clean equipment and utensils in a self-draining position that allows air drying, and covered or inverted.
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Item No.:
29
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Site:
Room Service-
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Violation:
A wet large rag was in the sink of the handwashing station located at the entrance of the area.
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Recommendation:
Ensure handwashing facilities are used for no other purpose and are accessible at all times.
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Item No.:
29
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Site:
Other-Cherry on Top
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Violation:
This area was renovated during the most recent dry dock occurred in the timeframe of October/November 2014. The handwashing station for food employees located in the passenger area in front of the self-service candy display. Although a hot water line was installed, only very cold water was available during handwashing. The ship's staff was aware of the issue and stated that they expected to correct the problem within the next weeks.
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Recommendation:
Ensure handwashing sinks are equipped to provide water at a temperature of at least 38C (100F) through a mixing valve or combination faucet. For handwash sinks with electronic sensors, and other types of handwash sinks where the user cannot make temperature adjustments, ensure the temperature provided to the user after the mixing valve does not exceed 49C (120F).
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Item No.:
33
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Site:
Other-Cherry on Top
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Violation:
Next to the self-service candy display, a candy piece was on the deck next and under the adjacent upright refrigerator.
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Recommendation:
Ensure 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:
Other-Cherry on Top
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Violation:
There were gaps, exposing the plenum, between the deckhead panels over the shelves displaying a selection of candies and over the self-service candy display. This was corrected during the inspection.
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Recommendation:
Ensure decks, bulkheads, and deckheads in food preparation, warewashing, pantries, bars, and food and equipment storage areas are constructed and maintained for easy cleaning.
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Item No.:
33
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Site:
Buffet-Port Omelet Station
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Violation:
Above the egg cooking area, the deckhead extraction duct had felt filter fibers that were absorbent and difficult to clean.
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Recommendation:
Ensure decks, bulkheads, and deckheads in food preparation, warewashing, pantries, bars, and food and equipment storage areas are constructed and maintained for easy cleaning.
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Item No.:
33
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Site:
Buffet-Crew Mess
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Violation:
The wallpaper of the bulkhead of the food employee side of the buffet counter was peeling off behind the cold counter and next to the handwashing station. These areas were very difficult to clean.
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Recommendation:
Ensure decks, bulkheads, and deckheads in food preparation, warewashing, pantries, bars, and food and equipment storage areas are constructed and maintained for easy cleaning.
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Item No.:
36
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Site:
Dining Room-Deck 3 - Upper Level Starboard Pantry
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Violation:
The light intensity inside the walk-in cooler was less than 110 lux in the back side.
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Recommendation:
Ensure the light intensity is at least 110 lux (10 foot candles) at a distance of 75 centimeters (30 inches) above the deck when in use, in walk-in refrigerator units and dry storage areas, and in other areas and rooms during periods of cleaning.
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Item No.:
36
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Site:
Buffet-Ice Cream Stations
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Violation:
The light intensity at the self-service ice cream stations was less than 220 lux.
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Recommendation:
Ensure the light intensity is at least 220 lux (20 foot candles) on food preparation surfaces, and at a distance of 75 centimeters (30 inches) above the deck in food preparation areas, handwashing facilities, warewashing areas, equipment, and utensil storage, pantries, toilet rooms, and consumer self-service areas.
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Item No.:
38
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Site:
Dining Room-Deck 2 - Lower Level Starboard Pantry
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Violation:
Inside storage locker F.S.D.2.1.09, there were several large and small decorations stored along with clean cutlery, plates, and linen.
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Recommendation:
Ensure only articles necessary for the food service operation are stored in food preparation, food storage, and warewashing areas.
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Item No.:
39
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Site:
Galley-Deck 2 - Buffet Pantry
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Violation:
There was one fly in this area.
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Recommendation:
Effectively control the presence of insects, rodents, and other pests to minimize their presence in the food storage, preparation, and service areas and warewashing and utensil storage areas aboard a vessel.
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Item No.:
39
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Site:
Dining Room-Deck 2 - Lower Level Starboard Pantry
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Violation:
There was one fly in this area.
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Recommendation:
Effectively control the presence of insects, rodents, and other pests to minimize their presence in the food storage, preparation, and service areas and warewashing and utensil storage areas aboard a vessel.
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