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Item No.:
19
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Site:
Provisions-Deck 0 - Ice Cream Freezer
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Violation:
The cardboard top on a 5 gallon container of lime sherbet was broken, exposing the sherbet inside to possible contamination.
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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.:
19
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Site:
Galley-
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Violation:
Walk-in Freezer #25 had a 16 inch icicle extending from a deckhead leak to the top of a rolling trolley. The trolley was filled with food, including galley wrapped food on the same shelf as the leak ended.
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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.:
19
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Site:
Other-Deck 5 - Gift Shop
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Violation:
Numerous boxes of candy were stored directly on the deck.
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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.:
19
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Site:
Buffet-Deck 9 - Market Place Cafe
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Violation:
The handle of the serving spoon for the melon mixture had fallen into the deep bowl bringing it in contact with the remaining food.
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Recommendation:
During pauses in food preparation or dispensing, ensure food preparation and dispensing utensils are stored: (1) In the food with their handles above the top of the food and the container; (2) In food that is not potentially hazardous with their handles above the top of the food within containers or equipment that can be closed, such as bins of sugar, flour, or cinnamon; (3) On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized at least every 4 hours; (4) In running water of sufficient velocity to flush particulates to the drain (if used with moist food such as ice cream or mashed potatoes); (5) In a clean, protected location (if the utensils, such as ice scoops, are used only with a food that is not potentially hazardous); or (6)
In a container of water (if the water is maintained at a temperature of at least 57C [135F] and the container is frequently cleaned and sanitized).
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Item No.:
20
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Site:
Preparation Room-Deck 0 - Fruit and Vegetable Preparation
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Violation:
The top assembly of the vegetable processor was severely scored with deep grooves. A large piece of metal had broken off the pusher paddle creating a difficult to clean jagged surface.
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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:
Food Service General-Crew Galley and Deck 3 Main Galley
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Violation:
The Lang broilers had open difficult to clean technical spaces to the right of the cooking area where the handle extended for adjusting cooking height.
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Recommendation:
Ensure 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.:
21
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Site:
Other-Deck 5 - Gift Shop
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Violation:
The shelving for food items in this room was not easily cleanable.
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Recommendation:
Ensure 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.:
22
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Site:
Buffet-Deck 5 - Shake Shop / Blue Java Cafet
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Violation:
The sanitizing solution for the wiping cloth storage near the coffee machine was heavily soiled.
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Recommendation:
Ensure the wash, rinse, and sanitize solutions are maintained clean.
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Item No.:
22
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Site:
Galley-Deck 3 - Potwashing
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Violation:
Erratic final rinse sanitizing temperatures were noted in the conveyor potwash machine at the pot surface. The 150-160-170 F color-changing thermolabels did not change at 160F. Two ship's maximum registering thermometers found the maximum surface temperature to be 156 F. The 180 F thermolabel on the upper manifold changed after several minutes of exposure in the constantly running machine. The one on the lower manifold did not change. The final rinse gauge constantly reported the final rinse temperature to be greater than 190F during all tests. The machine was in active use at the time the inspection team entered the potwash.
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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.:
26
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Site:
Preparation Room-Deck 0 - Fruit and Vegetable Preparation
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Violation:
Dry white fibers were found in the previously-cleaned dicing preparation 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.:
27
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Site:
Food Service General-Crew Galley and Deck 3 Main Galley
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Violation:
Most of the Lang broilers were heavily soiled with grease and dust in the open difficult to clean technical spaces to the right of the cooking area where the handle extended for adjusting cooking height.
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Recommendation:
Ensure nonfood-contact surfaces of equipment are kept free of an accumulation of dust, dirt, food residue, and other debris.
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Item No.:
33
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Site:
Galley-
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Violation:
Walk-in Freezer #25 had a 16 inch icicle extending from a deckhead leak to the top of a rolling trolley.
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Recommendation:
Ensure the deckhead does not leak.
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Item No.:
33
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Site:
Galley-Deck 3 - Hot Line - Port
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Violation:
The deckhead seams along the entire hot preparation and serving line had numerous leaks. This area was not in use at the time of the inspection and it was discussed that the area should not be used until the leaks are eliminated.
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Recommendation:
Ensure the deckhead does not leak.
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Item No.:
33
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Site:
Galley-Deck 3 - Potwashing
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Violation:
The deckhead seams had constant leaks to the deck, particularly in the area where the hood canopy joined the area of the deckhead above the walking area. Cleaned pots were not impacted.
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Recommendation:
Ensure the deckhead does not leak.
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Item No.:
33
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Site:
Other-Deck 5 - Gift Shop
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Violation:
The storage area for candy, snack and beverage items was not built to food storage area standards, including deck, bulkhead, and deckhead and seams between these surfaces.
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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. Do not use carpet in these areas.
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Item No.:
33
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Site:
Provisions-Deck 0 - Frozen Meat Storage
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Violation:
Most of the deckhead profile strips were loose and some were missing. Many were taped into place.
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Recommendation:
Ensure 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:
Preparation Room-Deck 0 - Fish and Poultry Preparation, Thawing and Frozen Stores
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Violation:
Numerous major leaks were found in Fish and Poultry Preparation, Thawing and Frozen Stores. In Poultry Preparation, the water was also flowing down the bulkhead onto a preparation counter that was not in use. No food was being directly impacted by the leaks, including some that had to be moved to protect it.
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Recommendation:
Ensure water does not leak in food areas.
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Item No.:
33
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Site:
Provisions-Deck 0 - Ice Freezer
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Violation:
The deck where the block ice was stored was heavily soiled.
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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:
Buffet-Crew Mess Area
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Violation:
A half-eaten piece of food was found on the deck in the back left corner of the I-95 canned beverage vending machine outside the crew mess. In the crew mess, near the soiled drop-off the deck tile was missing under the canned beverage vending machine. This area also had water pooling apparently from under the bulkhead adjoining the pre-wash station.
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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:
Galley-
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Violation:
A longstanding deckhead leak was observed from a panel above the forward starboard handwash sink near the corridor door. Heavy rust was noted on the panel fasteners.
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Recommendation:
Ensure the deckhead does not leak.
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Item No.:
34
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Site:
Bar-Red Frog Rum
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Violation:
The pipe leading to the backflow prevention device on the carbonator in the undercounter technical compartment was leaking and water was pooled on the shelf below.
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Recommendation:
Ensure a plumbing system in a food area is maintained in good repair.
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Item No.:
36
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Site:
Other-Deck 5 - Gift Shop
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Violation:
The storage room lighting was less than 110 lux.
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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. Ensure the light intensity is at least 110 lux (10 foot candles) behind and around mounted equipment, including counter-mounted equipment.
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