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|
|
Item No.:
27
|
|
Site:
Buffet-Crew Mess
|
|
Violation:
The last one-fourth of the buffet line was over linoleum deck material. The legs of the counter were soiled.
|
|
Recommendation:
Ensure nonfood-contact surfaces of equipment are kept free of an accumulation of dust, dirt, food residue, and other debris.
|
|
|
Item No.:
11
|
|
Site:
Medical-Crew Member Reporting
|
|
Violation:
A Housekeeping Utility worker experienced onset of acute gastroenteritis (AGE) symptoms at 05:00 on 22 June and reported to the medical center at 09:30. Her time card indicated she worked from 07:21 to 10:06. She wrote on her 72-hour self-administered questionnaire that she went to the crew mess everyday at 07:30, 12:30, and 18:00, to include the day of illness onset. This crew member received a written warning for working while ill, and was later dismissed from the company.
|
|
Recommendation:
When nonfood employees meet the case definition for AGE, ensure the following actions are taken: (1) isolate in cabin or designated restricted area until symptom-free for a minimum of 24 hours.
|
|
|
Item No.:
01
|
|
Site:
Medical-Reporting
|
|
Violation:
For the 16 - 29 May voyage, the electronic medical reports sent to VSP stated zero passengers were reportable AGE cases. Upon review of the AGE log for that voyage, it was determined the one passenger on the log should have been classified as reportable, thus making the report inaccurate.
|
|
Recommendation:
Ensure the AGE report contains the following: (6) total numbers of reportable cases of AGE among passengers, including those who have disembarked because of illness?even if the number is 0 (zero reporting).
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|
|
Item No.:
02
|
|
Site:
Medical-AGE Surveillance Logs
|
|
Violation:
Within the column for a person's sex, the user could not choose 'male' or 'female' from the drop-down list. It appeared the cell was protected or locked.
|
|
Recommendation:
Ensure the AGE surveillance log entry for each passenger or crew member contain the following information in separate columns: (6) person?s sex.
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|
|
Item No.:
02
|
|
Site:
Medical-Immediate Contacts
|
|
Violation:
Medical staff was asking reportable AGE case crew members if they had additional immediate contacts (i.e. boyfriend, girlfriend, spouse, etc.) besides cabin mates, but it was not documented if they did not.
|
|
Recommendation:
Document if there are no additional immediate contacts.
|
|
|
Item No.:
43
|
|
Site:
Ventilation-
|
|
Violation:
Not all of the condensation collection pans were accessible for inspection. Engineers were aware of this issue and had begun installing windows in the units that were difficult to access.
|
|
Recommendation:
Ensure air handling unit condensate drain pans and collection systems are able to be accessed for inspection, maintenance, and cleaning. Install sight windows or use other effective methods to allow for full inspection of condensate collection pans when original equipment access makes evaluation during operational inspections impractical.
|
|
|
Item No.:
08
|
|
Site:
Potable Water-Tank Coating Certification
|
|
Violation:
The certification for the potable water tank coating was from the Norwegian Institute of Public Health (NIPH). The document stated 'for drinking water contact materials used onshore no formal approval is required. However the NIPH performs toxicological evaluations of such materials on request.' An online search for the tank coating was found on the Underwriters Laboratories website, which was an acceptable certification.
|
|
Recommendation:
Ensure the interior coatings on potable water tanks are approved for potable water contact by a certification organization.
|
|
|
Item No.:
40
|
|
Site:
Integrated Pest Management-Cockroach Monitoring Records
|
|
Violation:
For April, May, and June, the weekly inspection dates were recorded instead of the inspection results. Staff explained no cockroach sightings were reported.
|
|
Recommendation:
Document the inspection results.
|
|
|
Item No.:
20
|
|
Site:
Pantry-Housekeeping Service Pantries
|
|
Violation:
For many ice machines, a sticker was on the front of the plastic ice cuber deflector panel, making cleaning difficult.
|
|
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.
|
|
|
Item No.:
29
|
|
Site:
Galley-Waves Grill
|
|
Violation:
The handwash station had a water temperature of 135F. The temperature could not be adjusted by the user.
|
|
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).
|
|
|
Item No.:
36
|
|
Site:
Galley-Waves Grill - Fitness Counter
|
|
Violation:
The light intensity was less than 220 lux at the worker and passenger side of the counter.
|
|
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.
|
|
|
Item No.:
33
|
|
Site:
Bar-Toscana Bar Locker
|
|
Violation:
The deckhead was heavily soiled with dust. Galley utensils and chinaware were stored in a closed cabinet inside the locker.
|
|
Recommendation:
Ensure decks, bulkheads, deckheads, and attached equipment in food preparation, warewashing, pantries, and storage areas are cleaned as often as necessary.
|
|
|
Item No.:
26
|
|
Site:
Galley-Toscana Cold Pantry
|
|
Violation:
The previously cleaned food slicer had a build-up of residue around the slicer blade.
|
|
Recommendation:
Ensure food contact surfaces of equipment and utensils are clean to sight and touch.
|
|
|
Item No.:
27
|
|
Site:
Galley-Toscana Cold Pantry
|
|
Violation:
The previously cleaned slicer had a heavy build-up of food residue on the handle.
|
|
Recommendation:
Ensure nonfood-contact surfaces of equipment are kept free of an accumulation of dust, dirt, food residue, and other debris.
|
|
|
Item No.:
16
|
|
Site:
Galley-Toscana Cold Pantry
|
|
Violation:
The review of the cooling logs found four entries for potentially hazardous foods (PHFs) where the cooling process was not monitored from a temperature of at least 135F as the starting temperature. Specifically, bolognaise sauce prepared on 11 July with a starting cooling temperature of 130F; prime rib diced prepared on 11 July with a starting cooling temperature of 128F; boiled eggs prepared on 8 July with a starting cooling temperature of 120F; and porcini mushrooms prepared on 8 July with a starting cooling temperature of 130F. The cooling log instructions requested to monitor the cooling process of PHFs from 140F as a starting temperature.
|
|
Recommendation:
Ensure cooked potentially hazardous food is cooled from 57C (135F) to 21C (70F) within 2 hours and from 21C (70F) to 5C (41F) or less within 4 hours.
|
|
|
Item No.:
21
|
|
Site:
Galley-Deck 5 Menage Locker
|
|
Violation:
Metal shelves for dry food storage had difficult to clean features, chipped paint, and areas with rust.
|
|
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.
|
|
|
Item No.:
27
|
|
Site:
Galley-Deck 5 Menage Locker
|
|
Violation:
Metal shelves for dry food storage were soiled with an accumulation of debris, mostly by the vertical supports.
|
|
Recommendation:
Ensure nonfood-contact surfaces of equipment are kept free of an accumulation of dust, dirt, food residue, and other debris.
|
|
|
Item No.:
21
|
|
Site:
Food Service General-Technical Compartments
|
|
Violation:
The refrigerator technical compartments in food areas had rust, debris, and broken insulation. Water from condensation was also pooled on some of the bottom panels. Staff stated that these areas were going to have a maintenance schedule from now on.
|
|
Recommendation:
Design and construct nonfood-contact surfaces of equipment and utensils to be durable and to retain their characteristic qualities under normal use conditions.
|
|
|
Item No.:
27
|
|
Site:
Food Service General-Technical Compartments
|
|
Violation:
The refrigerator technical compartments in food areas had rust, debris, and broken insulation. Water from condensation was also pooled on some of the bottom panels. Staff stated that these areas were going to have a maintenance schedule from now on.
|
|
Recommendation:
Ensure nonfood-contact surfaces of equipment are kept free of an accumulation of dust, dirt, food residue, and other debris.
|
|
|
Item No.:
16
|
|
Site:
Room Service-Upright Refrigerator #4
|
|
Violation:
The temperature of a small container of yogurt was 43F as measured with a thermapen. This food item was discarded.
|
|
Recommendation:
Except during preparation, cooking, or cooling, or when time is used as the public health control, maintain potentially hazardous foods at 57C (135F) or above); or 5C (41F) or less.
|
|
|
Item No.:
24
|
|
Site:
Galley-Dishwash
|
|
Violation:
Measurements of the final rinse temperature of the in-use flight-type dishwasher ranged from 140-156F in consecutive checks using several evaluation methods. The final rinse pressure gauge measured 180F.
|
|
Recommendation:
In a mechanical operation, ensure the temperature of the fresh hot water sanitizing rinse as it enters the manifold is not more than 90C (194F) or less than: (2) 82C (180F) for all other machines. Ensure the utensil surface temperature is not less than 71C (160F) as measured by an irreversible registering temperature indicator.
|
|
|
Item No.:
23
|
|
Site:
Galley-Dishwash
|
|
Violation:
Measurement of the wash tank temperature of the in-use flight-type dishwasher was 139F. The wash temperature gauge measured 140F.
|
|
Recommendation:
Ensure the temperature of the wash solution in spray type warewashers that use hot water to sanitize is not less than: (4) 66C (150F) for a multi-tank, conveyor, multi-temperature machine.
|
|
|
Item No.:
22
|
|
Site:
Galley-Dishwash
|
|
Violation:
The final rinse sanitizing nozzles of the in-use flight-type dishwasher were not creating effective spray patterns and were not activated every time that utensils were passing through the machine. The final rinse sensors triggering the final rinse sprays were found bent.
|
|
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.
|
|
|
Item No.:
33
|
|
Site:
Galley-
|
|
Violation:
Deckhead-mounted power sockets and smoke detectors were soiled with an accumulation of grease and debris.
|
|
Recommendation:
Ensure decks, bulkheads, deckheads, and attached equipment in food preparation, warewashing, pantries, and storage areas are cleaned as often as necessary.
|
|
|
Item No.:
34
|
|
Site:
Galley-Butcher Shop
|
|
Violation:
The utility sink faucet was continuously leaking. Staff stated that the issue was reported previously in the morning the day of the inspection.
|
|
Recommendation:
Ensure the plumbing system in a food area is maintained in good repair.
|
|
|
Item No.:
33
|
|
Site:
Galley-Cold Pantry Salad Room
|
|
Violation:
Water from an unknown source was leaking from the deckhead on the shelves for salads. No food was in the room at the time of the inspection.
|
|
Recommendation:
Ensure decks, bulkheads, deckheads, and attached equipment in food preparation, warewashing, pantries, and storage areas are cleaned as often as necessary.
|
|
|
Item No.:
28
|
|
Site:
Galley-Cold Pantry Salad Room
|
|
Violation:
Water from an unknown source was leaking from the deckhead on the shelves for salads. No food was in the room at the time of the inspection.
|
|
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.
|
|
|
Item No.:
33
|
|
Site:
Food Service General-Coving
|
|
Violation:
Most bulkhead/deck junctures in the food areas were not coved. Where coving was installed, soft silicone was used, which will not withstand repeated washing of the decks.
|
|
Recommendation:
Cove all bulkhead/deck, equipment/deck, cabinet/deck, and deck sink coaming/deck junctures (including galleys, pantries, buffets, bars, waiter stations, dining room work counters, provisions, food storage rooms, equipment/utensil storage rooms, and toilet rooms intended for use by galley personnel).
|
|
|
Item No.:
33
|
|
Site:
Buffet-Staff Mess
|
|
Violation:
The deck was carpeted in front of the self-service microwave and dessert station. The carpet was stained.
|
|
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. Do not use carpet in these areas. Ensure decks, bulkheads, deckheads, and attached equipment in food preparation, warewashing, pantries, and storage areas are cleaned as often as necessary.
|
|
|
Item No.:
33
|
|
Site:
Buffet-Crew Mess
|
|
Violation:
The buffet line was extended during the April 2014 dry dock. The last one-fourth of the extension was over linoleum deck material. The legs of the counter on the linoleum deck were soiled.
|
|
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.
|
|
|
Item No.:
22
|
|
Site:
Galley-Dishwash
|
|
Violation:
The final rinse pressure gauge of the in-use rack-type warewasher was measuring 40 psi while the machine's data plate required 15-25 psi.
|
|
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.
|
|
|
Item No.:
26
|
|
Site:
Galley-Hot Section
|
|
Violation:
The drinking fountain spout was heavily soiled with dark debris.
|
|
Recommendation:
Ensure food contact surfaces of equipment and utensils are clean to sight and touch.
|
|
|
Item No.:
33
|
|
Site:
Galley-Hot Section
|
|
Violation:
Deckhead-mounted smoke detectors were soiled with an accumulation of grease and debris.
|
|
Recommendation:
Ensure decks, bulkheads, deckheads, and attached equipment in food preparation, warewashing, pantries, and storage areas are cleaned as often as necessary.
|
|
|
Item No.:
19
|
|
Site:
Provisions-Ice Cream Freezer
|
|
Violation:
An open box of tortillas and boxes of bagels were touching ice blocks made from nonpotable water.
|
|
Recommendation:
Protect food from contamination by storing the food: (3) Where it is not exposed to splash, dust, or other contamination.
|
|
|
Item No.:
21
|
|
Site:
Provisions-Liquor Store
|
|
Violation:
Metal shelves had difficult to clean features, chipped paint, and rust. They were also soiled mostly along the vertical supports.
|
|
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.
|
|
|
Item No.:
27
|
|
Site:
Provisions-Liquor Store
|
|
Violation:
Metal shelves had difficult to clean features, chipped paint, and rust. They were also soiled mostly along the vertical supports.
|
|
Recommendation:
Ensure nonfood-contact surfaces of equipment are kept free of an accumulation of dust, dirt, food residue, and other debris.
|
|
|
Item No.:
33
|
|
Site:
Provisions-Dry Store
|
|
Violation:
The deck under pallets and deck stands was heavily soiled with food debris, dust, and dried spills.
|
|
Recommendation:
Ensure decks, bulkheads, deckheads, and attached equipment in food preparation, warewashing, pantries, and storage areas are cleaned as often as necessary.
|
|
|
Item No.:
33
|
|
Site:
Other-Deck 11 Location 61 - Galley Equipment Locker
|
|
Violation:
Galley equipment and utensils, in and out of their original packaging were stored in the locker. Numerous utensils were stored directly on the deck. Metal shelves had difficult to clean features. Bulkheads and deckheads had exposed insulation. Push-fit pipes for collecting water from the outside of the ceiling passed over the stored equipment and utensils. The water pipes and cabling were soiled with accumulated dust. The deck had rust, chipped paint, and was soiled.
|
|
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. Ensure decks, bulkheads, deckheads, and attached equipment in food preparation, warewashing, pantries, and storage areas are cleaned as often as necessary.
|
|
|
Item No.:
21
|
|
Site:
Other-Deck 11 Location 61 - Galley Equipment Locker
|
|
Violation:
Galley equipment and utensils, in and out of their original packaging were stored in the locker. Numerous utensils were stored directly on the deck. Metal shelves had difficult to clean features. Bulkheads and deckheads had exposed insulation. Push-fit pipes for collecting water from the outside of the ceiling passed over the stored equipment and utensils. The water pipes and cabling were soiled with accumulated dust. The deck had rust, chipped paint, and was soiled.
|
|
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.
|
|
|
Item No.:
28
|
|
Site:
Other-Deck 11 Location 61 - Galley Equipment Locker
|
|
Violation:
Galley equipment and utensils, in and out of their original packaging were stored in the locker. Numerous utensils were stored directly on the deck. Metal shelves had difficult to clean features. Bulkheads and deckheads had exposed insulation. Push-fit pipes for collecting water from the outside of the ceiling passed over the stored equipment and utensils. The water pipes and cabling were soiled with accumulated dust. The deck had rust, chipped paint, and was soiled.
|
|
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.
|
|
|
Item No.:
33
|
|
Site:
Other-Deck 9 Location 63 - Galley Equipment Locker
|
|
Violation:
Galley equipment and utensils, in and out of their original packaging were stored in the locker. Numerous utensils were stored directly on the deck. Metal shelves had difficult to clean features. Shelves of raw wood were scored and difficult to clean. Deckhead pipes and cabling were soiled with accumulated dust. The deck was soiled.
|
|
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. Ensure decks, bulkheads, deckheads, and attached equipment in food preparation, warewashing, pantries, and storage areas are cleaned as often as necessary.
|
|
|
Item No.:
21
|
|
Site:
Other-Deck 9 Location 63 - Galley Equipment Locker
|
|
Violation:
Galley equipment and utensils, in and out of their original packaging were stored in the locker. Numerous utensils were stored directly on the deck. Metal shelves had difficult to clean features. Shelves of raw wood were scored and difficult to clean. Deckhead pipes and cabling were soiled with accumulated dust. The deck was soiled.
|
|
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.
|
|
|
Item No.:
28
|
|
Site:
Other-Deck 9 Location 63 - Galley Equipment Locker
|
|
Violation:
Galley equipment and utensils, in and out of their original packaging were stored in the locker. Numerous utensils were stored directly on the deck. Metal shelves had difficult to clean features. Shelves of raw wood were scored and difficult to clean. Deckhead pipes and cabling were soiled with accumulated dust. The deck was soiled.
|
|
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.
|
|
|
Item No.:
33
|
|
Site:
Other-Deck 9 Restaurant Galley Equipment Locker
|
|
Violation:
Galley equipment and utensils, in and out of their original packaging were stored in the locker. Numerous utensils were stored directly on the deck. Shelves of raw wood were scored and difficult to clean. Deckhead pipes and cabling were soiled with accumulated dust. The deck was soiled. Galley utensils already in circulation and previously cleaned were stored wet on the wooden shelves and in a self-draining position. Two ice coolers were directly on the deck and one was stored closed and wet inside.
|
|
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. Ensure decks, bulkheads, deckheads, and attached equipment in food preparation, warewashing, pantries, and storage areas are cleaned as often as necessary.
|
|
|
Item No.:
21
|
|
Site:
Other-Deck 9 Restaurant Galley Equipment Locker
|
|
Violation:
Galley equipment and utensils, in and out of their original packaging were stored in the locker. Numerous utensils were stored directly on the deck. Shelves of raw wood were scored and difficult to clean. Deckhead pipes and cabling were soiled with accumulated dust. The deck was soiled. Galley utensils already in circulation and previously cleaned were stored wet on the wooden shelves and in a self-draining position. Two ice coolers were directly on the deck and one was stored closed and wet inside.
|
|
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.
|
|
|
Item No.:
28
|
|
Site:
Other-Deck 9 Restaurant Galley Equipment Locker
|
|
Violation:
Galley equipment and utensils, in and out of their original packaging were stored in the locker. Numerous utensils were stored directly on the deck. Shelves of raw wood were scored and difficult to clean. Deckhead pipes and cabling were soiled with accumulated dust. The deck was soiled. Galley utensils already in circulation and previously cleaned were stored wet on the wooden shelves and in a self-draining position. Two ice coolers were directly on the deck and one was stored closed and wet inside.
|
|
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.
|
|
|
Item No.:
33
|
|
Site:
Other-Deck 9 Location 17 Galley Equipment Locker
|
|
Violation:
Galley equipment and utensils, in and out of their original packaging were stored in the locker. Numerous utensils were stored directly on the deck. Shelves of raw wood were scored and difficult to clean. Deckhead pipes and cabling were soiled with accumulated dust. The deck was soiled.
|
|
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. Ensure decks, bulkheads, deckheads, and attached equipment in food preparation, warewashing, pantries, and storage areas are cleaned as often as necessary.
|
|
|
Item No.:
21
|
|
Site:
Other-Deck 9 Location 17 Galley Equipment Locker
|
|
Violation:
Galley equipment and utensils, in and out of their original packaging were stored in the locker. Numerous utensils were stored directly on the deck. Shelves of raw wood were scored and difficult to clean. Deckhead pipes and cabling were soiled with accumulated dust. The deck was soiled.
|
|
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.
|
|
|
Item No.:
28
|
|
Site:
Other-Deck 9 Location 17 Galley Equipment Locker
|
|
Violation:
Galley equipment and utensils, in and out of their original packaging were stored in the locker. Numerous utensils were stored directly on the deck. Shelves of raw wood were scored and difficult to clean. Deckhead pipes and cabling were soiled with accumulated dust. The deck was soiled.
|
|
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.
|
|
|
Item No.:
36
|
|
Site:
Pantry-Pool Bar
|
|
Violation:
The light intensity was less than 220 lux at the handwashing station and less than 110 lux to the left of the ice machine.
|
|
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. Ensure the light intensity is at least 110 lux (10 foot candles) behind and around mounted equipment, including counter-mounted equipment.
|
|
|
Item No.:
36
|
|
Site:
Pantry-Barista Bar
|
|
Violation:
The light intensity was less than 220 lux at the warewashing area and the handwash station.
|
|
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.
|
|
|
Item No.:
13
|
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Site:
Other-Galley Equipment Lockers - Decks 9 and 11
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Violation:
Galley equipment and utensils, in and out of their original packaging were stored in lockers located on decks 9 and 11. Numerous utensils were stored directly on the deck. Metal shelves had difficult to clean features. Bulkheads and deckheads had exposed insulation. Push-fit pipes for collecting water from the outside of the ceiling passed over the stored equipment and utensils. The water pipes and cabling were soiled with accumulated dust. The deck had rust, chipped paint, and was soiled. The deck was soiled.
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Recommendation:
Ensure the supervisor or person in charge does not allow food or food equipment storage in an area that is not constructed, at a minimum, to dry storage standards.
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