|
|
|
Item No.:
06
|
|
Site:
Potable Water-Distribution System - Microbiological Samples
|
|
Violation:
The monthly microbiological samples were being collected from various locations on the same decks over the months examined. These sample points should also be planned for a rotation of the decks as well as locations on those decks.
|
|
Recommendation:
Collect samples from the forward, aft, upper, and lower decks of the vessel. Change the sample sites each month so that all of the potable water distribution system is effectively monitored.
|
|
|
Item No.:
20
|
|
Site:
Food Service General-Espresso Machines
|
|
Violation:
The splash zones above the milk steamers of the espresso machines located at David's Steakhouse Bar and Normandie Dining room STBD beverage station were open to wires and pipes, making these areas difficult to clean. Several of the espresso machines have received splash panels since last inspection and according to staff, these units are next to receive them.
|
|
Recommendation:
Materials used in the construction of multiuse utensils and food contact surfaces of equipment must be: (1) durable, corrosion resistant, and nonabsorbent; (3) finished to have a smooth, easily cleanable surface; and (4) resistant to pitting, chipping, crazing, scratching, scoring, distortion and decomposition.
|
|
|
Item No.:
20
|
|
Site:
Galley-Pastry
|
|
Violation:
There were two slotted fasteners on the mixing arm of the counter mounted mixer. The slotted fasteners were located in the splash zone, but were not soiled.
|
|
Recommendation:
Ensure multiuse food-contact surfaces are: Use only low profile, nonslotted, noncorroding, and easy-to-clean fasteners on food-contact surfaces and in splash zones. Prohibit the use of exposed slotted screws, Phillips head screws, or pop rivets in these areas.
|
|
|
Item No.:
22
|
|
Site:
Galley-Dishwash
|
|
Violation:
The spray pattern for the final sanitizing rinse of the in-use flight-type dishwash machine was not uniform across all spray nozzles. This was corrected during the inspection.
|
|
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.:
22
|
|
Site:
Galley-Dishwash
|
|
Violation:
There was a heavy amount of food residue and pieces of paper and plastic in the wash tank of the flight-type dishwash machine.
|
|
Recommendation:
Ensure food debris on equipment and utensils is scrapped over a waste disposal unit, pulper, or garbage receptacle or removed in a warewashing machine with a prewash cycle. Ensure the wash, rinse, and sanitize solutions are maintained clean.
|
|
|
Item No.:
25
|
|
Site:
Buffet-Port Deli Grill
|
|
Violation:
Two soiled and wet wiping cloths were stored on the worker side preparation counter.
|
|
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.
|
|
|
Item No.:
26
|
|
Site:
Galley-Potwash
|
|
Violation:
Approximately, 5 previously cleaned and sanitized muffin trays on the drying racks were observed soiled with dried food deposits.
|
|
Recommendation:
Ensure food only contacts surfaces of equipment and utensils that are cleaned and sanitized.
|
|
|
Item No.:
26
|
|
Site:
Galley-Can Opener
|
|
Violation:
The blade of the counter mounted can opener adjacent to the Hot Galley was soiled with old food residue.
|
|
Recommendation:
Ensure food only contacts surfaces of equipment and utensils that are cleaned and sanitized.
|
|
|
Item No.:
27
|
|
Site:
Buffet-Starboard Lido Grill
|
|
Violation:
Old grease deposits were observed on the underside panels of the flat and grooved grills.
|
|
Recommendation:
Ensure nonfood-contact surfaces of equipment are kept free of an accumulation of dust, dirt, food residue, and other debris.
|
|
|
Item No.:
27
|
|
Site:
Buffet-Coffee Cafe
|
|
Violation:
There was a buildup of old coffee residue and standing water in the bottom of the technical compartment to the coffee machine. Also, there was a heavy dust build-up on the electrical cord to the coffee machine. Both of these issues were corrected during the inspection.
|
|
Recommendation:
Ensure nonfood-contact surfaces of equipment are kept free of an accumulation of dust, dirt, food residue, and other debris.
|
|
|
Item No.:
28
|
|
Site:
Buffet-Starboard Breakfast Grill
|
|
Violation:
An extra set of clean serving utensils at the worker side buffet were being kept in a hotel pan that was soiled with a dried food splash residue.
|
|
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.:
28
|
|
Site:
Buffet-Mid Beverage Station
|
|
Violation:
Approximately, 10 stacked plastic cups out for passenger self-service were stacked wet and were not allowed to properly air dry. These cups were sent to be re-cleaned.
|
|
Recommendation:
Store clean equipment and utensils in a self-draining position that allows air drying, and covered or inverted.
|
|
|
Item No.:
33
|
|
Site:
Galley-Food Lift #7
|
|
Violation:
The deck tracks of the soiled food lift next to the Hot Galley were soiled with old food residue and paper 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.:
33
|
|
Site:
Food Service General-Decks
|
|
Violation:
Deck tiles in several different food service areas had missing and pitted grouting. These areas included: Port Deli Grill (below the grill), Lido Center Galley, Main Center Galley, Crew Galley, and Main Galley roast station. A comprehensive plan to re-grout these areas was observed.
|
|
Recommendation:
Ensure decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas are maintained in good repair.
|
|
|
Item No.:
36
|
|
Site:
Preparation Room-Walk-in
|
|
Violation:
The light intensity in the back left corner of this unit was less than the required 110 lux of light.
|
|
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.
|
|
|
Item No.:
36
|
|
Site:
Buffet-Port Lido Salad Bar
|
|
Violation:
A recessed deckhead light above the left side self-service line was burnt out resulting in less than the required 220 lux of light. This was corrected during the inspection.
|
|
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.:
37
|
|
Site:
Galley-Center Galley
|
|
Violation:
The lid to an actively boiling soup kettle was left open allowing steam to escape and condense on the deckhead. No food was impacted and the lid to the soup kettle was closed.
|
|
Recommendation:
Ensure ventilation hood systems and devices are sufficient in number and capacity to prevent grease or condensation from collecting on bulkheads and deckheads.
|
|
|
Item No.:
37
|
|
Site:
Galley-Port Glasswash
|
|
Violation:
A steady water leak was observed along deckhead profile seams in several areas above the soiled staging area. According to staff, this was a result of condensation collecting on a poorly insulated cold water line above the deckhead.
|
|
Recommendation:
Properly insulate cold water lines in order to eliminate condensate build-up.
|
|
|
Item No.:
39
|
|
Site:
Bar-Lobby Bar
|
|
Violation:
A live fruit fly was observed near the far right speed rail at this location.
|
|
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.
|
|
|
Item No.:
39
|
|
Site:
Other-Garbage Processing Room
|
|
Violation:
One housefly was noted in this area. Overall area was clean and no other pest activity was observed.
|
|
Recommendation:
Effectively control the presence of insects to minimize their presence in the food areas aboard a vessel.
|
|
|
Item No.:
42
|
|
Site:
Children Area-Toy Cleaning
|
|
Violation:
Dust, lint and other soil was found on a large variety of hard plastic toys that had been cleaned by immersion in a detergent sanitizer and returned to the children's area ready for play. Ineffective cleaning was noted in recesses, corners, and small holes in these toys.
|
|
Recommendation:
Ensure toys used in the child-activity center are maintained in a clean condition.
|
|