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Item No.:
20
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Site:
Galley-Potwash
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Violation:
There were two badly scratched and scored cutting boards at the soiled staging area.
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Recommendation:
Ensure surfaces such as cutting blocks and boards that are subject to scratching and scoring are resurfaced if they no longer can be effectively cleaned and sanitized, or discarded if they are not capable of being resurfaced.
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Item No.:
21
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Site:
Bar-Deck 14 - Currents Bar
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Violation:
The cables for a point of sale terminal on the front bar were draped for a distance exceeding 1 meter over the working counter of the bar. This cable installation makes the cleaning of this bar more difficult.
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Recommendation:
Ensure nonfood-contact surfaces are designed and constructed to allow easy cleaning and to facilitate maintenance.
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Item No.:
22
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Site:
Galley-Royal Port Dishwash
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Violation:
When examining the wash compartment to the in-use flight type dishwash machine, a fork was observed wedged between the side of the machine and the track to the conveyor belt.
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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.:
26
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Site:
Galley-Deli Slicer
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Violation:
An area below the backplate of the previously cleaned and sanitized deli slicer was soiled with old grease and food residue.
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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:
Galley-Bell Box Storage Lockers
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Violation:
There was brown standing water at the bottom of two previously cleaned and sanitized portable coffee dispensing containers. These were sent to be re-cleaned.
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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:
Galley-Knife Locker
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Violation:
There was a greasy residue on the blade end of a previously cleaned and sanitized knife that was stored in the knife locker near the entrance to the Crew Mess.
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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:
Bar-Deck 14 - Currents Bar
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Violation:
The plastic valve gasket on a small portable beverage dispenser in the clean storage area had not been disassembled for cleaning. A small amount of orange beverage residue was found on the valve.
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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:
Galley-Bell Box Storage Lockers
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Violation:
There was dried coffee residue on the outside of a previously cleaned and sanitized portable coffee container.
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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.:
28
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Site:
Galley-Bell Box Dry Store
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Violation:
Two wheels of a flat food transport trolley were in direct contact with packaged single-service items. The trolley was stored on its side rather than kept on its wheels allowing for the wheels to come in contact with the items.
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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:
Galley-Bell Box Storage Lockers
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Violation:
Two portable coffee dispensing units as mentioned in the previous violation were not allowed to adequately air dry before storing.
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Recommendation:
After cleaning and sanitizing, ensure equipment and utensils are air dried or adequately drained before contact with food.
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Item No.:
29
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Site:
Galley-Handwash Station
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Violation:
The water temperature at the optical hand sink near the cold walk-in refrigerator was greater than 123F and was not easily adjustable.
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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.:
29
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Site:
Galley-Flo's
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Violation:
The water temperature at the optical hand sink near the dishwash was greater than 125F and was not easily adjustable.
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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.:
36
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Site:
Galley-Deck 2 - Pastry
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Violation:
The deckhead light between the middle deck oven and the stacked combination oven was burnt out, resulting in less than the required 110 lux at the deck below. This was corrected during the inspection.
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Recommendation:
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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Item No.:
36
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Site:
Bar-Deck 3 - Bon Voyage Bar
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Violation:
At least 3 of the front bar cleaning lights could not be turned on during the inspection. The ship's maintenance staff reported that the bulbs of these lights needed to be replaced.
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Recommendation:
Ensure the light intensity is at least 110 lux (10 foot candles) in bars. In bars, provide 220 lux (20 foot candles) light intensity during cleaning operations.
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