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Item No.:
02
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Site:
Medical-Acute Gastroenteritis (AGE) Log
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Violation:
The AGE log was not consistently documenting the correct time of the last symptom into the last symptom column. This appeared as a glitch with the electronic medical reporting software. Numerous occurrences were observed throughout the log.
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Recommendation:
Ensure the AGE log is populated with the correct data from the electronic medical reporting software.
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Item No.:
08
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Site:
Potable Water-Garbage Room
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Violation:
The potable water line that supplied the entire garbage room was not striped blue or blue/green/blue to indicate potable water before the reduced pressure assembly backflow prevention device, located near the entrance. Corrections started immediately.
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Recommendation:
Stripe or paint potable water lines either in accordance with ISO 14726 (blue/green/blue) or blue only. Stripe or paint distillate and permeate lines directed to the potable water system in accordance with ISO 14726 (blue/gray/blue). Ensure no other lines have the above color designations. Stripe or paint these lines at 5 meters (15 feet) intervals and on each side of partitions, decks, and bulkheads, except where decor would be marred by such markings, including potable water supply lines in technical lockers. Do not stripe or paint potable water lines after reduced pressure assemblies as potable water. Identify all refrigerant brine lines and nonpotable chilled water lines in all food areas, such as on ice machines, ice cream machines, etc., with either ISO 14726 (blue/white/blue) or by another uniquely identifiable method to prevent cross-connections.
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Item No.:
15
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Site:
Provisions-Dairy Storage Room Deck 0
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Violation:
There were three boxes of mushrooms which were spoiled and had a mold-like growth on top of numerous mushrooms. Staff removed these boxes for discard. These boxes of mushrooms had a strong, foul odor. When one box was moved, brown water splashed onto the deck. Corrections started immediately.
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Recommendation:
Ensure food is safe and unadulterated.
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Item No.:
16
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Site:
Galley-Deck 10 Pizzeria
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Violation:
A hotel tray containing an open bag of pepperoni was stored in this unit, identified as 'time control,' without a four-hour discard label. The time control plan identified this area was in operation for a service period of longer than four hours.
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Recommendation:
If time only?rather than time in conjunction with temperature?is used as the public health control for a working supply of potentially hazardous food before cooking, or for ready-to-eat potentially hazardous food that is displayed or held for service for immediate consumption, ensure the food (1) Has an initial temperature of 5C (41F) or less or 57C (135F) or greater before placement on time control. (2) Is not be placed on temperature control again. (3) Is marked, or otherwise identified, to indicate the time 4 hours past the point in time when the food is removed from temperature control (if the time between service set-up and closing is greater than 4 hours). (4) Is labeled with a 4-hour discard time if containers of potentially hazardous foods on time control are placed on preparation counters, even if the outlet is open less than 4 hours. (5) Is discarded within 4 hours of placement on time control. and (6) Is labeled with a 4-hour discard time if time control unit (bain marie, cold basin) meant to be cold holding or hot holding and not operational or used as intended, as the unit is now considered a counter.
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Item No.:
18
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Site:
Galley-Deck 10 Guy's Burgers Cold Room
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Violation:
A hotel pan containing raw meatballs was stored directly over a hotel pan containing cooked pulled pork, which was stored directly over a hotel pan containing cooked southwest chicken. These items were not were not frozen. Corrections started immediately.
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Recommendation:
Protect food from cross-contamination or other sources of contamination by the following methods: (1) Physically separating raw animal foods during storage, preparation, holding, and display from raw ready-to-eat food so that products do not physically touch and so that one product does not drip into another. (2) Separating types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry?except when combined as ingredients?during storage, preparation, holding, and display by using separate equipment for each type, or by arranging each type of food in equipment so that cross-contamination of one type with another is prevented, or by preparing each type of food at different times or in separate areas.
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Item No.:
19
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Site:
Galley-Deck 10 Room 49 Cold Room
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Violation:
Pieces of sliced cheddar cheese were observed inside a wrapped hotel pan with moisture droplets on top of the cheese. This hotel pan of cheese was stored inside the walk-in cold room.
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Recommendation:
Protect food from contamination that may result from a physical, chemical, biological origin. 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; (4) At least 150 millimeters (6 inches) above the deck; (5) At least 127 millimeters (5 inches) for food in packages and working containers on pallets, skids, and racks; and (6) At least 150 millimeters (6 inches) above the deck on shelving racks.
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Item No.:
19
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Site:
Galley-Deck 10 Room 49 Cold Room
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Violation:
Pieces of sliced Swiss cheese were observed inside a wrapped hotel pan with moisture droplets on top of the cheese. This hotel pan of cheese was stored inside the walk-in cold room.
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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; (4) At least 150 millimeters (6 inches) above the deck; (5) At least 127 millimeters (5 inches) for food in packages and working containers on pallets, skids, and racks; and (6) At least 150 millimeters (6 inches) above the deck on shelving racks. Protect food from contamination that may result from a physical, chemical, biological origin.
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Item No.:
19
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Site:
Provisions-Dairy Storage Room Deck 0
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Violation:
A soiled rag was observed stored on top of a box of cheese. This box of cheese was stored on a shelf near the back, right evaporative condenser unit. Corrections started immediately.
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Recommendation:
Protect food from contamination that may result from a physical, chemical, biological origin. 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; (4) At least 150 millimeters (6 inches) above the deck; (5) At least 127 millimeters (5 inches) for food in packages and working containers on pallets, skids, and racks; and (6) At least 150 millimeters (6 inches) above the deck on shelving racks.
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Item No.:
19
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Site:
Dining Room-Crew Mess Beverage Station
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Violation:
An employee was observed attempting to fill a personal mug at the coffee dispenser improperly. This dispenser was located in dining room number # 2. This employee was reprimanded.
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Recommendation:
For second portions and refills, ensure (1) Except for refilling a consumer's drinking cup or container without contact between the pouring utensil and the lip-contact area of the drinking cup or container, food employees do not use tableware - including single-service articles - soiled by the consumer, to provide second portions or refills. (2) Self-service consumers are not allowed to use soiled tableware, including single-service articles, to obtain additional food from the display and serving equipment except drinking cups if refilling is a contamination-free process.
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Item No.:
20
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Site:
Galley-Deck 3 Center
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|
Violation:
The blast chiller was identified as out of order since 15 July 2018, and the estimated delivery of repair parts was 11 January 2019. Staff stated the blast chiller beside it was used instead.
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Recommendation:
Food contact equipment must be maintained in good repair and proper adjustment: (1) Equipment must be maintained in a state of repair and condition that meets the materials, design, construction, and operating specifications of these guidelines; and (2) Cutting or piercing parts of can openers must be kept sharp to minimize the creation of metal fragments that can contaminate food when the container is opened. Ensure equipment for cooling and heating food, and holding cold and hot food, is sufficient in number and capacity to maintain potentially hazardous food temperatures.
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Item No.:
20
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Site:
Galley-Deck 3 Center
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Violation:
The heating coils for the far left deep-fat fryer, were installed with only one wing nut, which created a difficult-to-clean surface. Corrections started immediately.
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Recommendation:
Ensure multiuse food-contact surfaces are: (1) Smooth; (2) Free of breaks, open seams greater than 0.8 mm (1/32 inch), cracks, chips, inclusions, pits, and similar imperfections; (3) Free of sharp internal angles, corners, and crevices; (4) Finished to have smooth welds and joints; and (5) Accessible for cleaning and inspection by one of the following methods without being disassembled, by disassembling without the use of tools, or by easy disassembling with the use of handheld tools commonly available to maintenance and cleaning personnel.
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Item No.:
20
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Site:
Galley-Deck 10 Scullery
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Violation:
One white bowl for condiments, was chipped along the edge of the food-contact surface and the non-food contact surface. This created difficult-to-clean surfaces. Corrections started immediately.
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Recommendation:
Design and construct food contact surfaces of equipment and utensils to be durable and to retain their characteristic qualities under normal use conditions. Ensure multiuse food-contact surfaces are: (1) Smooth; (2) Free of breaks, open seams greater than 0.8 mm (1/32 inch), cracks, chips, inclusions, pits, and similar imperfections; (3) Free of sharp internal angles, corners, and crevices; (4) Finished to have smooth welds and joints; and (5) Accessible for cleaning and inspection by one of the following methods without being disassembled, by disassembling without the use of tools, or by easy disassembling with the use of handheld tools commonly available to maintenance and cleaning personnel.
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Item No.:
20
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Site:
Galley-Deck 10 Aft Chef's Choice Deli
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Violation:
The coating, located on the inside top of the countertop sandwich oven, resting by the door this area, was peeling and flaking. This peeling surface was located above where food items cook inside this oven. Corrections started immediately.
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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. Design and construct food contact surfaces of equipment and utensils to be durable and to retain their characteristic qualities under normal use conditions.
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Item No.:
20
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Site:
Galley-Deck 10 Aft Chef's Choice Deli
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Violation:
The coating, located on the inside top of the countertop sandwich oven, resting on the counter by the buffet line, was not fully affixed to the top of the oven. This created a difficult-to-clean surface. This surface was not soiled.
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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. Design and construct food contact surfaces of equipment and utensils to be durable and to retain their characteristic qualities under normal use conditions.
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Item No.:
21
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Site:
Galley-Deck 10 Scullery
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Violation:
One white bowl for condiments, was chipped along the edge of the nonfood-contact surface and the food-contact surface. This created difficult-to-clean surfaces. Corrections started immediately.
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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-Deck 10 Extension Galley Scullery
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Violation:
The bucket filled with sanitizing solution, stored next to the conveyor-type dishwashing machine, was cloudy. A cloth was stored inside this cloudy solution. Corrections started immediately.
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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 11 Cucina
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|
Violation:
The hood-type warewashing machine was out of service since 10 December 2018. Staff submitted work order # FO025790 to repair this machine. Staff stated the front display was not properly functioning.
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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:
Buffet-Deck 10 Forward Line
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Violation:
The bucket filled with sanitizing solution, stored next to the conveyor-type dishwashing machine, was cloudy. A cloth was stored inside this cloudy solution. Corrections started immediately.
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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-Potwashing Station
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|
Violation:
The hood-type potwashing machine was out of order since 15 July 2018, and a replacement part was not ordered until 30 October 2018.
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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-Deck 10 Guy's Burgers Starboard Beverage Station
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|
Violation:
The undercounter warewashing machine was labeled as 'I'm not working.' Staff was unable to provide a date when this machine went out of service.
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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.:
24
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Site:
Galley-Deck 11 Cucina
|
|
Violation:
The bucket filled with sanitizing solution, stored to the right of the warewashing machine, was measured with a chlorine concentration less than 50 ppm (mg/L). A wiping cloth was stored inside this bucket. Corrections started immediately.
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Recommendation:
Ensure sanitizing solutions are used with the following concentrations: (1) A chlorine solution with a concentration between 50 mg/L (ppm) and 200 mg/L (ppm); (2) An iodine solution with a pH of 5.0 or less or a pH no higher than the level for which the manufacturer specifies the solution is effective AND a concentration between 12.5 mg/L (ppm) and 25 mg/L (ppm); (3) A quaternary ammonium compound solution with a concentration as specified in 40 CFR 180.940 Sanitizing Solutions AND as indicated by the manufacturer?s use directions included in the labeling. If another solution concentration or temperature of a chlorine, iodine, or quaternary ammonium compound is used, demonstrate to VSP that the solution achieves sanitization and the use of the solution is approved. If a chemical sanitizer other than a chlorine, iodine, or quaternary ammonium compound is used, ensure it is applied in accordance with the manufacturer?s use directions included in the labeling.
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Item No.:
25
|
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Site:
Galley-Deck 11 Cucina
|
|
Violation:
A wiping cloth was stored inside a bucket containing a sanitizing solution with a chlorine concentration less than 50 ppm (mg/L). The bucket filled with sanitizing solution was stored to the right of the warewashing machine. Corrections started immediately.
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|
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; (3) Dry or wet cloths used with raw animal foods are kept separate from cloths used for other purposes. Wet cloths used with raw animal foods must be kept in a separate sanitizing solution; (4) Wet wiping cloths used with a freshly made sanitizing solution and dry wiping cloths are free of food debris and visible soil.
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Item No.:
25
|
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Site:
Buffet-Deck 10 Forward Line
|
|
Violation:
A wiping cloth was stored inside a bucket containing cloudy sanitizing solution. This bucket was stored next to the conveyor-type dishwashing machine. Corrections started immediately.
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|
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; (3) Dry or wet cloths used with raw animal foods are kept separate from cloths used for other purposes. Wet cloths used with raw animal foods must be kept in a separate sanitizing solution; (4) Wet wiping cloths used with a freshly made sanitizing solution and dry wiping cloths are free of food debris and visible soil.
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Item No.:
25
|
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Site:
Galley-Deck 10 Extension Galley Scullery
|
|
Violation:
A wiping cloth was stored inside a bucket containing cloudy sanitizing solution. This bucket was stored next to the conveyor-type dishwashing machine. Corrections started immediately.
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|
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; (3) Dry or wet cloths used with raw animal foods are kept separate from cloths used for other purposes. Wet cloths used with raw animal foods must be kept in a separate sanitizing solution; (4) Wet wiping cloths used with a freshly made sanitizing solution and dry wiping cloths are free of food debris and visible soil.
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Item No.:
25
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Site:
Buffet-Lido Portside Aft Beverage Station
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|
Violation:
A yellow sanitizing cloth was stored on the beverage counter. This cloth was wet. The sanitizing cloth was immediately placed into a sanitizing solution.
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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; (3) Dry or wet cloths used with raw animal foods are kept separate from cloths used for other purposes. Wet cloths used with raw animal foods must be kept in a separate sanitizing solution; (4) Wet wiping cloths used with a freshly made sanitizing solution and dry wiping cloths are free of food debris and visible soil.
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Item No.:
26
|
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Site:
Galley-Deck 3 Aft Dishwashing Station
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|
Violation:
Black debris was observed inside the recirculation bin of the ice machine, located near the aft dishwashing area. Staff stated that the filter was replaced the previous day.
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Recommendation:
Ensure food contact surfaces of equipment and utensils are clean to sight and touch. Ensure food only contacts surfaces of equipment and utensils that are cleaned and sanitized.
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Item No.:
26
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Site:
Galley-Deck 10 Scullery
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Violation:
One bowl, stored upright inside the dish trolley, was soiled with food debris on the food-contact surface. Corrections began immediately.
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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-Deck 10 Scullery
|
|
Violation:
One white coffee mug, stored inverted on the rack labeled for clean items, had a black piece of debris on the beverage-contact surface. Corrections started immediately.
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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:
Buffet-Deck 10 Forward Starboard Dish Station
|
|
Violation:
One white bowl, stored inverted and out for service at the dish station, had brown debris on the food-contact surface. This area was in service and passengers were present.
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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:
Buffet-Deck 10 Forward Starboard Dish Station
|
|
Violation:
One white plate, stored inverted and out for service at the dish station, had grey residue on the food-contact surface. This area was in service and passengers were present.
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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:
Buffet-Deck 10 Portside Coffee Station
|
|
Violation:
One coffee mug, stored inverted and out for service, had orange and brown debris on the beverage-contact surface. The area was in service and passengers were present.
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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:
Buffet-Deck 10 Pizzeria
|
|
Violation:
One yellow coffee mug, stored inverted and out for service to the right of the juice machine, was soiled with a piece of debris on the beverage-contact surface. Corrections started immediately.
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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.:
28
|
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Site:
Bar-Deck 15 Serenity
|
|
Violation:
Twenty-eight plastic dispensers for bottles of alcohol were stored inside a well that was uncovered and on an open deck. These items were recently 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 unless in packages on pallets, skids, or racks, which may be 127 millimeters (5 inches).
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Item No.:
28
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Site:
Provisions-Uniform Locker Deck A
|
|
Violation:
There were three stacks of approximately thirteen, gray plastic containers which were stored wet. Moisture was observed dripping from these containers. Staff stated that these items were previously cleaned.
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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:
Bar-Deck 15 Serenity
|
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Violation:
When the inspector approached the area, the drain line for the countertop blender was draining into the handwashing sink. This area was not in service. Staff stated this blender was typically located on the other side of the countertop, away from the handwashing sink.
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Recommendation:
Ensure handwashing facilities are used for no other purpose and are accessible at all times.
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Item No.:
30
|
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Site:
Bar-Deck 15 Serenity
|
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Violation:
The soap dispenser for the starboard side handwashing sink was empty. This area was not in service.
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|
Recommendation:
Ensure each handwashing facility has a supply of hand-cleansing soap or detergent and a supply of single-service paper towels available.
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Item No.:
30
|
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Site:
Bar-Deck 15 Serenity
|
|
Violation:
The soap dispenser for the portside handwashing sink was full; however, the soap solution inside this dispenser was diluted. When the inspector rubbed his hands using this soap, he was unable to generate a lather. This area was not in service.
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|
Recommendation:
Ensure each handwashing facility has a supply of hand-cleansing soap or detergent and a supply of single-service paper towels available.
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Item No.:
30
|
|
Site:
Galley-Deck 11 JiJi Asian Kitchen Show Galley
|
|
Violation:
There was no sign present at the handwashing station advising users to 'wash hands frequently' or similar wording. Corrections started immediately.
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|
Recommendation:
Post a sign over handwashing sinks stating "wash hands often," "wash hands frequently," or similar wording in a language that the food employees understand.
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Item No.:
32
|
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Site:
Galley-Handwashing Sink
|
|
Violation:
There was a package of gum and a piece of discarded gum located inside the handwashing sink waste bin. This waste bin was not insect and rodent resistant and did not have a tight-fitting lid.
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|
Recommendation:
Ensure receptacles and waste-handling containers for refuse and recyclables and for use with materials containing food residue are insect and rodent resistant and have tight-fitting lids.
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Item No.:
33
|
|
Site:
Galley-Deck 10 Extension Galley Scullery
|
|
Violation:
The top of the bulkhead-mounted cleaning supplies locker was soiled to sight and touch. The accumulation was greater than a day's worth of debris. The inspector rubbed an alcohol wipe over this surface, and the wipe became soiled with a brown residue. Corrections started immediately.
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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
|
|
Site:
Provisions-Dairy Storage Room Deck 0
|
|
Violation:
There was an active drip of water observed from a seam, located on the deckhead at the back left corner of this unit. The source of the leak was unidentified. Water was observed pooled on the deck below this leak.
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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. 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
|
|
Site:
Provisions-Vegetable Storage Room Deck 0
|
|
Violation:
The deckhead directly above the center of this provisions room had an active drip of water, which was extending over the shelf and into the adjacent light fixture. There was a large amount of water observed on the deck behind 12-15 stored boxes of whole tomatoes, located at the back area of this unit. There was no water observed falling onto the boxes of tomatoes during the inspection. Staff discarded these immediately.
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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. 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
|
|
Site:
Dining Room-Deck 3 Dining Room #2 Horizon Center Bar
|
|
Violation:
There was a significant accumulation of condensation inside the undercounter technical space, located beside the handwash sink. Corrections started immediately.
|
|
Recommendation:
Ensure decks, bulkheads, deckheads, and attached equipment in food preparation, warewashing, pantries, and storage areas are cleaned as often as necessary. 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:
Room Service-Deck 6
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Violation:
The top of the bulkhead-mounted cleaning locker was soiled to sight and touch. This accumulation was greater than a day's worth. The inspector rubbed an alcohol wipe over this surface, and the wipe became soiled with an orange and brown residue. Corrections started immediately.
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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-Deck 10 Pizzeria
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Violation:
The top of the bulkhead-mounted mechanical box was soiled to sight and touch. This accumulation was greater than a day's worth. When the inspector rubbed an alcohol wipe over this surface, the wipe became soiled with a gray residue. Corrections started immediately.
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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:
Pantry-15 Serenity
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Violation:
The deck, located to the right of the hood-type warewashing machine, was soiled with a piece of corn, a beer bottle top, and dirt and debris. This area was last in service the previous night. Staff stated the area required cleaning following service, but was missed.
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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:
Other-Spa Beverage Refrigerator
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Violation:
The junction between the bulkhead and the deck, located behind the refrigerator for beverages, was not coved. Spa staff stated customers were served items from inside this refrigerator.
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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).
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Item No.:
33
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Site:
Bar-Deck 15 Serenity
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Violation:
The junction between the front of the passenger self-service buffet and the deck was not coved.
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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).
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Item No.:
33
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Site:
Galley-Deck 10 Portside Coffee Station
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Violation:
The top of the bulkhead mounted fire safety blanket locker was soiled to sight and touch. The accumulation of debris was greater than a day's worth. The inspector rubbed an alcohol wipe over this surface, and the wipe became soiled with a gray residue.
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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-Deck 10 Aft Chef's Choice Deli
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Violation:
The top of the bulkhead mounted locker, labeled cleaning supplies, was soiled to sight and touch. The accumulation of debris was greater than a day's worth. The inspector rubbed an alcohol wipe over this surface, and the wipe became soiled with dust and black debris. Corrections started immediately.
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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 Chef's Choice Deli
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Violation:
The top of the bulkhead mounted locker for storing paper towels was soiled to sight and touch. The accumulation of debris was greater than a day's worth. The inspector rubbed an alcohol wipe over this surface, and the wipe became soiled with black debris. Correction started immediately.
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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-Deck 10 Extension Galley
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Violation:
The white bulkhead-mounted mechanical box was soiled to sight and touch. The accumulation of debris was greater than a day's worth. The inspector rubbed an alcohol wipe over this surface, and the wipe became soiled with an orange residue.
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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-Deck 3 Center
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Violation:
There was a significant amount of standing water observed behind the combination ovens in this area. Additionally, a leak was observed from the drain pipe installed on the leftmost, top oven. Corrections started immediately.
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Recommendation:
Ensure a plumbing system in a food area is maintained in good repair.
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Item No.:
35
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Site:
Galley-Deck 3 Center
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Violation:
There was a significant amount of standing water observed behind the combination ovens in this area. Additionally, a leak was observed from the drain pipe installed on the leftmost, top oven. Corrections started immediately.
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Recommendation:
Ensure black and gray water is discharged to the vessel's wastewater disposal system and does not pool on the deck.
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Item No.:
39
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Site:
Dining Room-Deck 3 Dining Room #2 Horizon Center Bar
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Violation:
There was one housefly resting on the top of an inverted drinking glass. Staff removed the glass for rewashing. This area was not in service.
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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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Item No.:
39
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Site:
Provisions-Dry Store Room Deck 0
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Violation:
There was one housefly inside the dry storage area. Staff reported this to the pest manager.
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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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Item No.:
39
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Site:
Dining Room-Deck 3 Dining Room #2
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Violation:
There were four fruit flies observed at the central service station inside this dining room. Several were resting on the deck, while some were observed flying. This area was not in service.
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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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Item No.:
39
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Site:
Dining Room-Deck 3 Dining Room #2
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Violation:
There was one fruit fly observed at the starboard side beverage station. This area was not in service. Corrections started immediately.
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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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Item No.:
39
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Site:
Galley-Deck 10 Extension Galley Aft
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Violation:
One fruit fly was observed flying in front of the cabinet labeled 'dry storage.' This area was not in service.
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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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Item No.:
39
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Site:
Galley-Deck 10 Extension Galley Scullery
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Violation:
One live fly was observed resting on a gray container, filled with soiled dishes. This area was not in service.
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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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Item No.:
39
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Site:
Galley-Deck 10 Extension Galley
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Violation:
One live housefly was observed flying in front of the grill. This area was not in service.
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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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Item No.:
39
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Site:
Buffet-Deck 10 Portside Self-Service Beer Station
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Violation:
One live housefly was observed flying in front of the self-service beer dispenser. This area was in service and passengers were present.
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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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Item No.:
39
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Site:
Buffet-Deck 10 Forward Line
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Violation:
One live housefly was observed flying in front of the starboard side of the buffet. This area was not in service.
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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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Item No.:
39
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Site:
Buffet-Deck 10 Guy's Burgers Starboard Beverage Station
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Violation:
A housefly was observed flying in front of the coffee machine. This area was in service and passengers were present.
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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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