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Item No.:
01
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Site:
Medical-24 hour/4 hour Acute Gastroenteritis (AGE) Report
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Violation:
The 24 hour report was submitted with three total AGE cases and the 4-hour report was submitted with four total cases. When cross referencing the AGE log, it was discovered that one case was mistakenly indicated as 'non-reportable'. Staff stated that this mistake was identified and proper follow ups, and isolation was conducted. The inspector verified this.
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Recommendation:
Ensure the 24-hour Acute Gastroenteritis (AGE) report is accurately presented.
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Item No.:
19
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Site:
Provisions-Vegetable Preparation
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Violation:
There was a piece of dark colored human hair hanging on the metal shelving near a plastic container of vegetables. Staff responded to clean the area.
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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.:
39
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Site:
Preparation Room-Deck 0
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Violation:
There was a live house fly resting on the cord of the slicer stored on the counter top
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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.:
15
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Site:
Provisions-Deck 0 Dry Storage
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Violation:
There were four dented cans of kidney beans and one can of applesauce on the shelves in this area. The dents were on the top, bottom or side seams of the cans. Staff relocated these cans in a designated discard area.
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Recommendation:
Ensure food packages are in good condition and protect the integrity of the contents so that the food is not exposed to adulteration or potential contaminants. Ensure canned goods with dents on end or side seams are not used.
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Item No.:
22
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Site:
Galley-Deck 0 Glasswash
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Violation:
There was a constant leak coming from the bottom of the machine. Staff notified the inspector before the inspection began. The water was pooling on the deck and was not directed to the scupper due to the listing of the vessel.
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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.:
33
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Site:
Galley-Deck 0 Glasswash
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Violation:
There was a constant leak coming from the bottom of the machine. Staff notified the inspector before the inspection began. The water was pooling on the deck and was not directed to the scupper due to the listing of the vessel.
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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.:
22
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Site:
Galley-Deck 0 Potwash
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Violation:
The potwash in this area was not in working condition. The staff presented the inspector with documentation to show the unit was submitted for repair. In the interim, staff were using the three compartment sink. The pots which would not fit in the three compartment sink, were sent to the main galley for proper washing.
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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.:
21
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Site:
Galley-Deck 0 Combination Oven
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Violation:
The back, metal panel was not in place on the unit during the inspection. Staff stated this would be repaired right away.
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Recommendation:
Ensure nonfood contact equipment is maintained in good repair and proper adjustment including: (1) Equipment maintained in a state of repair and condition that meets the materials, design, construction, and operation specifications of these guidelines; (2) Equipment components such as doors, seals, hinges, fasteners, and kick plates are kept intact, tight, and adjusted in accordance with manufacturer's specifications.
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Item No.:
27
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Site:
Galley-Soup Station
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Violation:
The table-mounted can opener holder was excessively soiled with black debris. The inspector was able to remove the debris with an alcohol pad. Staff stated that this had not been in use for some time.
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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.:
21
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Site:
Buffet-Beverage Station
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Violation:
There was no internal thermometer in the bulk milk container. Staff placed this inside right away.
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Recommendation:
Ensure temperature-measuring devices conform to the following guidelines: (1) In a mechanically refrigerated or hot-food storage unit, the sensor of a temperature-measuring device is located to measure the air temperature in the warmest part of a mechanically refrigerated unit and in the coolest part of a hot-food storage unit; (2) Cold or hot holding equipment used for potentially hazardous food is designed to include and equipped with at least one integral or affixed temperature-measuring device that is located to allow easy viewing of the device?s temperature display; (3) Temperature-measuring device is easily readable.
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Item No.:
28
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Site:
Dining Room-Staff Mess
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Violation:
There were two carafes which had drops of water inside. The carafes were stored on the clean side of the waiter station in this area. Staff returned them to the galley to be rewashed and properly air dried.
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Recommendation:
After cleaning and sanitizing, ensure equipment and utensils are air dried or adequately drained before contact with food. Store clean equipment and utensils in a self-draining position that allows air drying, and covered or inverted.
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Item No.:
28
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Site:
Dining Room-Deck 0 Officer Mess
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Violation:
There were three previously-cleaned oil and vinegar containers stored on the waiter station with their lids secured. Drops of water were on the inside of these counters.
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Recommendation:
After cleaning and sanitizing, ensure equipment and utensils are air dried or adequately drained before contact with food. Store clean equipment and utensils in a self-draining position that allows air drying, and covered or inverted.
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Item No.:
27
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Site:
Galley-Deck3 Portside Crimson Service Area
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Violation:
There were approximately 10-15 previously-cleaned mini wine carafes stored in a rack with a sticky adhesive like material on the bottom. Staff stated that these were new and the residue was from the purchase sticker. These were removed to be re-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.:
26
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Site:
Galley-Deck 3 Portside Bar Pantry
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Violation:
There was one previously-cleaned bar glass which had a white film on the outside. Staff returned this to the warewash area for proper cleaning.
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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.:
22
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Site:
Galley-Deck 3 Portside
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Violation:
The outboard warewash machine final rinse digital display gauge ranged from 195-205F. The temperature at the manifold was at 181F suggesting the display was not calibrated. Staff stated this would be repaired right away.
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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.:
20
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Site:
Galley-Deck 3
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Violation:
The blast chiller on the right side had been out of service since the morning of the inspection. This was located across from the combination ovens.
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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.
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Item No.:
27
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Site:
Galley-Deck 3 Combination Ovens
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Violation:
There was a large amount of grease buildup and food debris beyond a day's accumulation on the underside of all five of these ovens. Crew responded right away to clean them all.
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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:
Provisions-Vegetable Preparation
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Violation:
There was a soiled spoon in the technical space near the pulper in this area. Staff relocated this to be properly washed.
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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.:
21
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Site:
Galley-Pastry and Bakery
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Violation:
The mixers in these areas had chips, pits and uneven surfaces on the non-food contact areas which were difficult to clean. Staff showed the inspector a work order to repaint or resurface all of the mixers. These were clean to sight and touch.
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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. 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.:
39
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Site:
Galley-Warewash Area
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Violation:
There was one live house fly in this area.
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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.:
29
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Site:
Galley-Potwash Machine Starboard Side
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Violation:
There was a large amount of food debris inside of the handwashing sink at the soiled end of this area. The area was in operation.
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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.:
22
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Site:
Galley-Potwash Machine
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Violation:
The final rinse arm was excessively soiled with encrusted food debris near the fitting attachment. Additionally, there was one nozzle clogged with food debris. Staff removed the arm for cleaning.
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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 3 Portside Flight Type Warewash Machine
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Violation:
There was a buildup of food debris on the final rinse spray arm where the arm rests in the fitting. Staff removed this to be cleaned.
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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 and accumulation of excessive debris, and to ensure that the equipment performs its intended function; (3) at least every 24 hours (if used).
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Item No.:
33
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Site:
Galley-Linen Store Room Portside
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Violation:
The deck in this area was excessively soiled with dust and debris. Staff responded right away to clean the area.
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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.:
06
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Site:
Potable Water-Bunkering
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Violation:
During active potable water bunkering, the pH analyzer read between 6.91 and 6.93. The inspector measured 7.34 and 7.36 and the crew member measured 7.30 and 7.60 with their test kits.
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Recommendation:
Ensure the free residual halogen and pH measured by the halogen/ pH analyzer are accurate to within 0.2 mg/L (ppm) of the free residual halogen and 0.2 of the PH as measured by the manual test.
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Item No.:
29
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Site:
Other-Recycling Center
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Violation:
The handwash station was blocked by several large bins and was not accessible.
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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.:
28
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Site:
Pantry-Bridge
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Violation:
The espresso machine milk frother was soaking in a cup of water at room temperature (69F). The frother was soiled with a white substance that appeared to be milk. The crew member responsible for the area stated the frother was in water because it was soiled. It was discussed the water could be replaced with a sanitizing solution to remove the milk and then the frother should be washed, rinsed and sanitized.
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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.:
26
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Site:
Pantry-Bridge
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Violation:
The espresso machine milk frother was soaking in a cup of water at room temperature (69F). The frother was soiled with a white substance that appeared to be milk. The crew member responsible for the area stated the frother was in water because it was soiled. It was discussed the water could be replaced with a sanitizing solution to remove the milk and then the frother should be washed, rinsed and sanitized before being placed back into service.
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Recommendation:
Ensure food only contacts surfaces of equipment and utensils that are cleaned and sanitized. Ensure food contact surfaces of equipment and utensils are clean to sight and touch.
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Item No.:
39
|
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Site:
Dining Room-Crimson Annex
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Violation:
A large fly was in this area and landed on the waiter station and bottoms of inverted water pitchers.
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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.:
33
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Site:
Buffet-Ice Cream Station Starboard Side
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Violation:
There were two holes in the deckhead tiles above the ice cream machine making this area difficult to clean. cleaning began immediately. The tiles were clean during the inspection.
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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.:
27
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Site:
Buffet-Aft Beverage Station Starboard Side
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Violation:
A heavy amount of condensation had accumulated on the underside of the juice dispenser. This condensation was dripping on to the countertop below the machine Cleaning began immediately.
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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.:
21
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Site:
Buffet-Aft Beverage Station Starboard Side
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Violation:
A label on the faceplate to the ice dispenser was peeling off creating a surface difficult to clean. Remediation began immediately.
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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.:
26
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Site:
Buffet-Aft Waiter Station Starboard Side
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Violation:
The food-contact side of three plastic cups, one plate, and a metal condiment cup was stored soiled. Cleaning began immediately.
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Recommendation:
Ensure food only contacts surfaces of equipment and utensils that are cleaned and sanitized. 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:
Other-Deck 10 Pool Side/Bar Storage Locker
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Violation:
In this locker, a table used as a temporary soiled dish storage was being stored. The legs of the table were soiled and the deck was soiled with food and paper. Cleaning began immediately.
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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:
Other-Deck 10 Pool Side/Bar Storage Locker
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Violation:
In this locker, a table used as a temporary soiled dish storage was being stored. The legs of the table were soiled and the deck was soiled with food and paper. Cleaning began 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.:
19
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Site:
Buffet-Deck 10 Sweet Spot
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Violation:
During the breakfast service time, four fruit flies were observed resting in the cantaloupe and honey dew melons. Additionally, two flies were resting on the handles of the tongs used for the melons and on the counter top next to where the melons were placed. Staff immediately removed the melons, the tongs, and had the area cleaned immediately.
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Recommendation:
Protect food from contamination that may result from a physical, chemical, biological origin.
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Item No.:
39
|
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Site:
Buffet-Deck 10 Sweet Spot
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Violation:
During the breakfast service time, four fruit flies were observed resting in the cantaloupe and honey dew melons. Additionally, two flies were resting on the handles of the tongs used for the melons and on the counter top next to where the melons were placed. Staff immediately removed the melons, the tongs, and had the area cleaned 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.:
27
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Site:
Buffet-Deck 10 Sweet Spot
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Violation:
During the breakfast service time, four fruit flies were observed resting in the cantaloupe and honey dew melons. Additionally, two flies were resting on the handles of the tongs used for the melons and on the counter top next to where the melons were placed. Staff immediately removed the melons, the tongs, and had the area cleaned immediately.
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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.:
30
|
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Site:
Buffet-Deck 10 Sweet Spot
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Violation:
The soap dispenser for the handwash sink did not have a lid. Remediation began immediately.
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Recommendation:
Keep handwashing facilities clean and in good repair.
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Item No.:
34
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Site:
Buffet-Deck 10 Sweet Spot
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Violation:
The drain below the handwash sink was clogged causing water to pool on the deck below the sink. Additionally, four fruit flies were resting in the pooled water on the deck.
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Recommendation:
Ensure a plumbing system in a food area is maintained in good repair.
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Item No.:
33
|
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Site:
Buffet-Deck 10 Sweet Spot
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Violation:
The drain below the handwash sink was clogged causing water to pool on the deck below the sink. Additionally, four fruit flies were resting in the pooled water on the deck.
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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.:
39
|
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Site:
Buffet-Deck 10 Sweet Spot
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Violation:
The drain below the handwash sink was clogged causing water to pool on the deck below the sink. Additionally, four fruit flies were resting in the pooled water on the deck.
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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.:
33
|
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Site:
Buffet-Deck 10 Pizza Station
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Violation:
The door to the entrance of the pizza station had a hinge that was broken causing the door to not open properly. Remediation began immediately.
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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
|
|
Site:
Buffet-Deck 10 Pizza Station
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Violation:
The deckhead-mounted center heat lamp light was not fastened to the deckhead properly causing an area difficult to clean. The area was clean at the time of the inspection. Remediation began immediately.
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Recommendation:
Ensure light fixtures, vent covers, and similar equipment attached to the bulkheads or deckheads are easily cleanable.
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Item No.:
21
|
|
Site:
Bar-Deck 10 Sunset Pool
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|
Violation:
The grout around the base of a pillar attached to the bar surface counter was peeling and chipping creating an area difficult to clean. Remediation began immediately.
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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. Ensure nonfood contact equipment is maintained in good repair and proper adjustment including: (1) Equipment maintained in a state of repair and condition that meets the materials, design, construction, and operation specifications of these guidelines; (2) Equipment components such as doors, seals, hinges, fasteners, and kick plates are kept intact, tight, and adjusted in accordance with manufacturer's specifications.
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Item No.:
27
|
|
Site:
Bar-Deck 10 Sunset Pool
|
|
Violation:
The utility sink was leaking water from the handle that was pooling on the countertop. Remediation began immediately. The bar was not in service at the time of the inspection.
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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.:
34
|
|
Site:
Bar-Deck 10 Sunset Pool
|
|
Violation:
The utility sink was leaking water from the handle that was pooling on the countertop. Remediation began immediately. The bar was not in service at the time 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.:
26
|
|
Site:
Bar-Deck 10 Sunset Pool
|
|
Violation:
The utility sink was leaking water from the handle that was pooling on the countertop. Previously cleaned lids for food storage containers were resting in the water on the bar counter top. The bar was not in service at the time of the inspection. Cleaning began immediately.
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|
Recommendation:
Ensure food only contacts surfaces of equipment and utensils that are cleaned and sanitized. Ensure food contact surfaces of equipment and utensils are clean to sight and touch.
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Item No.:
28
|
|
Site:
Bar-Deck 10 Sunset Pool
|
|
Violation:
The utility sink was leaking water from the handle that was pooling on the countertop. Previously cleaned lids for food storage containers were stored/resting in the water on the bar counter top. The bar was not in service at the time of the inspection. Cleaning began immediately.
|
|
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). Store clean equipment and utensils in a self-draining position that allows air drying, and covered or inverted.
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Item No.:
39
|
|
Site:
Bar-Deck 10 Sunset Pool
|
|
Violation:
Three fruit flies and two house flies were seen in this bar area. The pest management staff member was called immediately.
|
|
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:
Galley-Deck 10 Soup Station
|
|
Violation:
Two house flies were observed in this area.
|
|
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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|
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Item No.:
24
|
|
Site:
Galley-Deck 10 Dishwashing Area
|
|
Violation:
The glasswash machine's final rinse water temperature at the plate surface registered temperatures of 151 F, 152F, and 154F. The manifold measured temperatures of 179F and 178F. During these manual measurements, the machines internal thermometer registered plate surface final rinse water temperatures at 163F. The machine was closed for adjustment to the final rinse water temperature and for the machine to be calibrated accordingly.
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|
Recommendation:
In a mechanical operation, ensure the temperature of the fresh hot water sanitizing rinse as it enters the manifold is not more than 90C (194F) or less than: (1) 74C (165F) for a stationary rack, single-temperature machine; (2) 82C (180F) for all other machines. Ensure the utensil surface temperature is not less than 71C (160F) as measured by an irreversible registering temperature indicator.
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Item No.:
22
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Site:
Galley-Deck 10 Dishwashing Area
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Violation:
A heavy amount of steam was escaping from the wash tank door area. The doors were adjusted during the inspection. The wash tank water temperature was within normal range during the inspection. Remediation began immediately.
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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.:
37
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Site:
Galley-Deck 10 Dishwashing Area
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Violation:
A heavy amount of steam was escaping from the wash tank door area causing condensation to form on the deckhead above the soiled area. Water was observed dripping onto the machine. No clean utensils were impacted. Remediation began immediately.
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Recommendation:
Ensure all food preparation, warewashing, and toilet rooms have sufficient ventilation to keep them free of excessive heat, steam, condensation, vapors, obnoxious odors, smoke, and fumes. Ensure ventilation hood systems and devices are sufficient in number and capacity to prevent grease or condensation from collecting on bulkheads and deckheads.
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Item No.:
22
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Site:
Galley-Deck 10 Dishwashing Area
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Violation:
The sanitizing bucket at the soiled side entrance to this area had cloudy water. Remediation began immediately.
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Recommendation:
Ensure the wash, rinse, and sanitize solutions are maintained clean.
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Item No.:
39
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Site:
Galley-Deck 10 Dishwashing Area
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Violation:
Three flies were observed in this area.
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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.:
27
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Site:
Galley-Deck 10 Deli Area
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Violation:
The handwashing sink had food debris around the handle. Cleaning began immediately.
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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.:
19
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Site:
Galley-Deck 10 Soup Station Area
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Violation:
A total of 11 soiled plastic food containers were resting against the combination ovens. The ovens had food cooking inside during the inspection. the containers were removed to be cleaned.
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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.
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Item No.:
33
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Site:
Other-Deck 11 Pasta Bella - Show
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Violation:
In a technical space below the beverage station, water and food debris was on the deck and on shelves. Cleaning began 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.:
37
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Site:
Other-Deck 11 Pasta Bella - Show
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Violation:
A heavy amount of steam was escaping from the wash tank door area. The doors were adjusted during the inspection. The wash tank water temperature was within normal range during the inspection. Remediation began immediately.
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Recommendation:
Ensure ventilation hood systems and devices are sufficient in number and capacity to prevent grease or condensation from collecting on bulkheads and deckheads. 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:
Other-Deck 11 Pasta Bella - Show
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Violation:
One fly was observed in this area.
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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.:
27
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Site:
Dining Room-Deck 12 Steak House
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Violation:
The backflow prevention device to the coffee machine was heavily soiled. Cleaning began immediately.
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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.:
42
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Site:
Children Area-Clean Toy Storage Area
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Violation:
The table top used to store/air dry toys was soiled with food debris and water. Cleaning began immediately.
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Recommendation:
Ensure toys used in the child-activity center are maintained in a clean condition.
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