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Item No.:
24
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Site:
Galley-Animator's
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Violation:
A bucket of sanitizing solution had a concentration less than 50 ppm. This was corrected.
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Recommendation:
Ensure sanitizing solutions are used with the following concentrations: (1) A chlorine solution with a concentration between 50 mg/L (ppm) and 200 mg/L (ppm).
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Item No.:
36
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Site:
Buffet-Line 2
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Violation:
The light intensity was less than 220 lux at the consumer plate and utensils pick-up.
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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 consumer self-service areas.
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Item No.:
38
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Site:
Buffet-Cabanas
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Violation:
A total of four counter-mounted rotisserie cookers were installed throughout Cabanas. According to staff, these units were not necessary for the operation and have not been used in several years.
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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.:
16
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Site:
Buffet-Cabanas
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Violation:
The right food display refrigerator in the aft starboard outlet was not labeled as a time control unit, but was listed on the posted time control plan as being on time control.
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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:
Buffet-Cabanas Soup Stations
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Violation:
Staff stated the starboard/port passenger self-service soup wells were on time control, but they were not listed on the posted time control plan as a time control unit.
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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.:
22
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Site:
Galley-Flo's Cafe Warewash
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Violation:
The final rinse curtain on the rack-type dishwash machine was soiled on both sides and in poor repair. The dishwash machine was not in operation during the inspection.
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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; (2) water pressure and water temperature-measuring devices are maintained in good repair and accurate within the intended range of use.
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Item No.:
36
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Site:
Dining Room-Remy Waiter Stations
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Violation:
A single light bulb was located above each waiter station, and the light bulbs were not shattered-resistant or shielded.
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Recommendation:
Ensure light bulbs are shielded, coated, or otherwise shatter-resistant in areas where there is exposed food, clean equipment, utensils, and linens, or unwrapped single-service and single-use articles.
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Item No.:
16
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Site:
Buffet-Concierge Lounge
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Violation:
The milk compartment on the espresso machine was listed on the time control plan, but was not labeled for time control.
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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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