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Item No.:
19
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Site:
Pantry-Port Side Pool
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Violation:
One trolley with caramel mousse was stored in the pastry cooler. The inspector noticed water droplets on the bottom the trays holding the food items. Staff stated the caramel mousse was cooled that morning and that the water droplets were condensate from that process. One droplet of water dripped onto a caramel mousse while the inspector was in the area. This piece was discarded. The trays were removed and wiped down.
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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-Staff Mess
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Violation:
Pastas, various salads, and cooked vegetables were stored on the second level of a service line. The sneeze guards installed on the second level did not provide adequate protection. The food items were discarded. Staff stated new sneeze guards were scheduled to be installed in the upcoming dry dock.
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Recommendation:
During service, ensure the food contact portion of each self-service food dispensing utensil is covered or located beneath shielding. Ensure that dishware, glassware, and utensils out for service are inverted or covered.
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Item No.:
21
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Site:
Pantry-Port Side Pool
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Violation:
Two new previously cleaned classes contained a sticker on the bottom nonfood contact surface making cleaning difficult.
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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.
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Item No.:
21
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Site:
Buffet-Lido Starboard Coffee Station
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Violation:
Cords from the juice machine were draped across the counter, making the area difficult to clean. This was immediately corrected.
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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:
Galley-Trolley Wash
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Violation:
The edges of approximately 10 serving trays were frayed or chipped, making the trays difficult to clean.
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Recommendation:
Design and construct nonfood-contact surfaces of equipment and utensils to be durable and to retain their characteristic qualities under normal use conditions. 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:
Galley-Glasswash
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Violation:
The glass wash machine was out of order since the morning of 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.:
22
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Site:
Galley-Dishwash
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Violation:
The final rinse curtain was soiled. This was sent to be washed.
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Recommendation:
Ensure warewashing machines, drainboards, and the compartments of sinks, basins, or other receptacles used for washing and rinsing equipment, utensils, or raw foods, or laundering wiping cloths are cleaned: (1) before use; (2) throughout the day at a frequency necessary to prevent recontamination of equipment and utensils and to ensure that the equipment performs its intended function; (3) at least every 24 hours (if used).
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Item No.:
26
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Site:
Bar-Lobby
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Violation:
During embarkation many previously cleaned serving glasses were stored face down on the bar counter around the ice well. This area contained dirty standing water, mixers, and fruit juices that were splashed during drink preparation. At least10 glasses were standing in this water.
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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:
Pantry-Port Side Pool
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Violation:
A small previously cleaned wine carafe contained food debris on the nonfood contact surface.
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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.:
27
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Site:
Galley-Center Galley
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Violation:
The top of the inside of the ice machine was soiled with brown and white debris in the non food contact area. This was immediately cleaned.
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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.:
27
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Site:
Galley-Hot Line
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Violation:
The technical space of the salamander was heavily soiled with more than 1 days' worth of accumulation.
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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.:
27
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Site:
Galley-Coffee Station
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Violation:
The previously cleaned counter underneath the coffee machines was soiled. Staff stated this area had been cleaned after breakfast service.
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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.:
27
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Site:
Galley-Pre Sorting Area
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Violation:
Five racks of previously cleaned dishes were stored in soiled plastic containers. The dishes in these containers were only used for brunch service, which was not held every day. Staff stated the dishes would be sent through the dishwasher again before use. There were also seven stacks of plastic containers in this area. A crew member was actively washing one of the plastic containers from one of these stacks.
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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-Pre Sorting Area
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Violation:
Five racks of previously cleaned dishes were stored in soiled plastic containers. The dishes in these containers were only used for brunch service, which is not held every day. Staff stated the dishes would be sent through the dishwasher again before use. There were also seven stacks of plastic containers in this area. A crew member was actively washing one of the Plastic containers from one of these stacks.
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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:
Buffet-Lido Starboard Coffee Station
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Violation:
One tray of plastic cups out for service was stored wet nested. These were removed and sent to be cleaned.
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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:
Pantry-Port Side Pool
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Violation:
During embarkation many previously cleaned serving glasses were stored face down on the bar counter around the ice well. This area contained dirty standing water, mixers, and fruit juices that were splashed during drink preparation. At least10 glasses were standing in this water.
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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-Center Lido Preparation Table
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Violation:
Two carts of soiled items were stored next to a previously cleaned preparation table. Four pans of clean tongs and serving utensils were stored on the preparation table. Staff stated these carts were stored here until they were ready to be washed. The items were moved to the soiled dish area and the utensils were sent to be rewashed.
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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.:
32
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Site:
Galley-Lido Pantry #2
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Violation:
Food debris was found in the paper towel receptacle at the handwash sink. The receptacle was removed and cleaned.
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Recommendation:
Cover receptacles and waste-handling containers when not in continuous use and after they are filled.
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Item No.:
33
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Site:
Ventilation-Lido
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Violation:
Upon entering this area at least 2 cm of water was observed pooled on the entire deck of the ventilation space. The ventilation units were above the water level and not directly affected. The staff ventilation officer was not previously aware of this problem and began immediately searching for a cause.
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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-Aft Hot Line
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Violation:
The deck grout was chipped and heavily recessed. This was noted on a previous inspection. Staff stated there was a plan in place to address this and that the ship was going to dry dock on February 22.
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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:
Preparation Room-Fruit Room
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Violation:
Water was dripping from the deck head onto the deck. No food items were impacted. This was noted on a previous inspection, where staff stated the issue would be addressed in dry dock.
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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-Technical Space Near Service Line
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Violation:
Four to six inches of water had collected in the technical space adjacent to the upright hot holding cabinets at the crew service line. Water was flowing from a gap underneath a drain line installed on the bulkhead at the technical space. This caused water to pool on the deck. Staff stated this water was steam from the crew galley condensing in the technical area. Staff also stated this would be addressed in the upcoming dry dock.
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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.:
34
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Site:
Galley-Technical Space Near Service Line
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Violation:
Four to six inches of water had collected in the technical space adjacent to the upright hot holding cabinets at the crew service line. Water was flowing from a gap underneath a drain line installed on the bulkhead at the technical space. This caused water to pool on the deck. Staff stated this water was steam from the crew galley condensing in the technical area. Staff also stated this would be addressed in the upcoming dry dock.
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Recommendation:
Ensure a plumbing system in a food area is maintained in good repair.
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Item No.:
34
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Site:
Galley-Pastry
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Violation:
The utility sink was continuously dripping. A plumber was immediately called.
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Recommendation:
Ensure a plumbing system in a food area is maintained in good repair.
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Item No.:
34
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Site:
Galley-Starboard Hot Line
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Violation:
Staff stated the steam line for the starboard hot line could not be properly turned off. This was reported the morning of the inspection. Staff stated when the value was turned to the closed position, steam was still being released. Staff also stated that in order to fix this, the steam to the main galley and lido would need to be turned off. This was expected to be fixed the day of the inspection.
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Recommendation:
Ensure a plumbing system in a food area is maintained in good repair.
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Item No.:
37
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Site:
Galley-Starboard Hot Line
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Violation:
Condensate was forming on the bottom of the shelf above the hot line and dripping down the food splash zone of the unit. No food was impacted.
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Recommendation:
Ensure ventilation hood systems and devices operate effectively to prevent grease and condensate from collecting on the bulkheads and deckheads and remove contaminants generated by equipment located under them.
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Item No.:
39
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Site:
Galley-Center Galley
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Violation:
One fruit fly was observed by the trolleys storing sugar packets.
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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.
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