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Item No.:
44
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Site:
Galley-Sabor Tortilla-Maker Pantry
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Violation:
This food area was not built per the VSP Construction Guidelines. The bulkheads and deckhead were made of what appeared to be a wood-like finish and was not stainless steel. There was no integral coving in all but one side of the pantry. A large tortilla maker was in the center of the pantry where a food employee was making tortillas and food was on the food preparation back counter. The partial bulkhead in front of guests is about 55 inches off the deck. It allowed for consumers in front of the tortilla-maker to be less than half a meter away from the machine and tortillas made by the machine. Staff stated that the same set-up was placed in other ships of the same class within the last 1 to 2 years.
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|
Recommendation:
Procedures, systems, equipment, technology, processes, or activities that are not identified in the scope of this manual must not be tested or introduced operationally onboard any vessel until the concept is submitted in writing to the VSP Chief for review. If the review determines the concept is within the scope of the VSP Operations Manual, written procedures, control measures, or a complete variance submission may be required.
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Item No.:
22
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Site:
Galley-Dishwash
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|
Violation:
At the manifold, the crew member's thermometer read 171F and 174F. The inspector placed three 180F thermolabels on the final rinse manifold. The labels did not turn black, indicating the final rinse temperature was not reaching 180F. At plate surface, temperature readings were 145F, 149F, 157F, 158F, 163F, and 162F. The data plate indicated the final rinse temperature was at 180F. The inspector verified the machine was in working order before the end of the inspection.
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Recommendation:
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Item No.:
20
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Site:
Galley-Deck 5 Bar Area
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|
Violation:
The ice machine was missing a fastener in the ice making compartment, exposing a hole.
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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.:
21
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|
Site:
Galley-Deck 5 Hot Galley
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|
Violation:
The sealant around the light covers was peeling above 2 flat top grills.
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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.:
21
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Site:
Galley-Deck 5 Soup Station
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|
Violation:
The sealant was peeling from the technical compartments on steam kettles 0580204 and 580203A.
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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.
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Item No.:
19
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Site:
Galley-Deck 5 Dry Store Pantry
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|
Violation:
There was a container of spices that did not have a label.
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|
Recommendation:
Ensure containers holding food or food ingredients that are removed from their original packages for use on the vessel, such as cooking oils, flour, herbs, potato flakes, salt, spices, and sugar are identified with the common name of the food.
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Item No.:
37
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Site:
Galley-Deck 5 Dishwash
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|
Violation:
Condensate was collecting on the ventilation extraction units in this area. No dishes were impacted.
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|
Recommendation:
Ensure exhaust ventilation hood systems in food preparation and warewashing areas--including components such as hoods, fans, guards, and ducting--are designed to prevent grease or condensation from draining or dripping onto food, equipment, utensils, linens, and single-service and single-use articles.
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Item No.:
28
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|
Site:
Galley-Deck 5 Clean Dish Storage
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|
Violation:
Previously cleaned and soiled items were stored less than 1 meter from each other.
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|
Recommendation:
Store cleaned equipment and utensils, laundered linens, and single-service and single-use articles: (1) in a clean, dry location; (2) in a location where they are not exposed to splash, dust, or other contamination; (3) at least 150 millimeters (6 inches) above the deck.
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Item No.:
37
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Site:
Galley-Deck 5 Dishwash
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|
Violation:
Condensate was collecting over the clean side of the dish machine. No condensate dripped on clean dishes.
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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.
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Item No.:
37
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|
Site:
Galley-Deck 4 Roast Station
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|
Violation:
Condensate was dripping onto the deck in front of combination oven 0480112.
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|
Recommendation:
Ensure exhaust ventilation hood systems in food preparation and warewashing areas--including components such as hoods, fans, guards, and ducting--are designed to prevent grease or condensation from draining or dripping onto food, equipment, utensils, linens, and single-service and single-use articles.
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Item No.:
20
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Site:
Galley-Deck 4 Pastry
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|
Violation:
The dough sheeter belt was frayed and had a piece on the edge missing.
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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. Use only low profile, nonslotted, noncorroding, and easy-to-clean fasteners on food-contact surfaces and in splash zones. Prohibit the use of exposed slotted screws, Phillips head screws, or pop rivets in these areas.
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Item No.:
19
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|
Site:
Galley-Deck 4 Bakery Dry Store
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|
Violation:
There was an unlabeled container of corn meal.
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|
Recommendation:
Ensure containers holding food or food ingredients that are removed from their original packages for use on the vessel, such as cooking oils, flour, herbs, potato flakes, salt, spices, and sugar are identified with the common name of the food.
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Item No.:
16
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|
Site:
Galley-Deck 3 Pastry Walk-in
|
|
Violation:
A tray of raspberry cheesecake had a label with a production date of November 17. Crew stated the cheesecake had been made on November 16 and the raspberry topping applied November 17.
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|
Recommendation:
Ensure refrigerated, ready-to-eat, potentially hazardous food: (1) Prepared on a vessel and held refrigerated for more than 24 hours is clearly marked at the time of preparation to indicate the date or day by which the food must be consumed (7 calendar days or fewer from the day the food is prepared). The day of preparation is counted as day 1. (2) Prepared and packaged by a food-processing plant and held on the vessel after opening for more than 24 hours must be clearly marked at the time the original container is opened to indicate the date by which the food must be consumed (7 calendar days or fewer after the original container is opened). The day of opening is counted as day 1.
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Item No.:
24
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|
Site:
Galley-Deck 3 Dishwash
|
|
Violation:
At the plate surface, the inspector's and crew members' thermometers read 152F, 154F, and 155F at the final rinse. At the manifold, the crew and inspector's thermometer read 193F and 195F. The machine was in use at the time of the inspection. The inspector verified the machine was in working order before the end of the inspection.
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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.:
24
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|
Site:
Galley-Dishwash
|
|
Violation:
At the manifold, the crew member's thermometer read 171F and 174F. The inspector placed three 180F thermolabels on the final rinse manifold. The labels did not turn black, indicating the final rinse temperature was not reaching 180F. At plate surface, temperature readings were 145F, 149F, 157F, 158F, 163F, and 162F. The data plate indicated the final rinse temperature was at 180F. The inspector verified the machine was in working order before the end of the inspection.
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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.:
27
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|
Site:
Preparation Room-Ice Carving Room
|
|
Violation:
Three large insulated plastic containers were stored with food debris.
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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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|
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Item No.:
39
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|
Site:
Provisions-Dry Storage
|
|
Violation:
One house 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.:
16
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|
Site:
Galley-Windjammer
|
|
Violation:
Six, 5-lb containers of cottage cheese were stored in Cold Room 2116 at a temperature of 44F. The internal temperatures of each container was measured by the inspector and chef. The cottage cheese was in an enclosed trolley near the main entrance of the cold room, which was the furthest point from the condenser fan. Staff stated the cottage cheese had been in the cold room since at least the previous day. All six containers were discarded.
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|
Recommendation:
Except during preparation, cooking, or cooling, or when time is used as the public health control, maintain potentially hazardous foods at 57C (135F) or above, except that roasts may be held at a temperature of 54C (130F); or 5C (41F) or less.
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Item No.:
22
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|
Site:
Galley-Windjammer Pot Wash
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|
Violation:
The data plate on the hood-type pot wash machine stated the level 1 wash cycle was supposed to last 204 seconds, but when the inspector evaluated the machine, which was in-use, the level 1 wash cycle only lasted approximately 45 seconds.
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|
Recommendation:
Ensure a warewashing machine and its auxiliary components are operated in accordance with the machine's data plate and other manufacturer's instructions. Ensure a warewashing machine's conveyor speed or automatic cycle times is maintained accurately timed in accordance with manufacturer's specifications.
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Item No.:
26
|
|
Site:
Galley-Windjammer Pot Wash
|
|
Violation:
Three previously cleaned frying pans stored on the clean storage rack were soiled with encrusted black debris on the cooking surface. One of the three frying pans had a significant amount of encrusted black debris.
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|
Recommendation:
Ensure food-contact surfaces of cooking equipment and pans are kept free of encrusted grease deposits and other soil accumulations.
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Item No.:
27
|
|
Site:
Galley-Windjammer Pot Wash
|
|
Violation:
Two previously cleaned bon chef pans, which were the heavy shell pots that held the stainless steel inserts of food placed on the buffet line, stored on the clean storage rack were soiled on the inside bottom
|
|
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.:
32
|
|
Site:
Galley-Windjammer Warewash
|
|
Violation:
No food employees were working at the soiled drop-off area during the inspection, which had six uncovered garbage cans half-filled with food debris.
|
|
Recommendation:
Cover receptacles and waste-handling containers when not in continuous use and after they are filled.
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|
|
Item No.:
26
|
|
Site:
Bar-Windjammer
|
|
Violation:
The previously cleaned gray spinning wheel on top of the orange juice machine where the whole oranges were placed was soiled with encrusted debris from the oranges.
|
|
Recommendation:
Ensure food contact surfaces of equipment and utensils are clean to sight and touch.
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|
|
Item No.:
27
|
|
Site:
Bar-Windjammer
|
|
Violation:
The two black containers that catch the used oranges from the orange juice machine were soiled with encrusted debris from the oranges. These containers were previously cleaned.
|
|
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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|
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Item No.:
20
|
|
Site:
Bar-Windjammer
|
|
Violation:
The sides of the orange juice machine around the spinning gray wheel on the top of the machine were the whole oranges were placed was chipped and pitted in several locations, making it no longer easily cleanable.
|
|
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.
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Item No.:
27
|
|
Site:
Pantry-Windjammer
|
|
Violation:
Water splashed from the handwash station onto a previously cleaned black beverage dispenser base that was stored on the adjacent counter. This was observed while the inspector and two crew members normally washed their hands. The beverage dispenser base was removed to be rewashed.
|
|
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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|
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Item No.:
22
|
|
Site:
Galley-Coastal Kitchen
|
|
Violation:
A total of four spray nozzles on the wash manifolds inside the in-use double rack hood-type dishwash machine were blocked with food debris.
|
|
Recommendation:
Ensure a warewashing machine and its auxiliary components are operated in accordance with the machine's data plate and other manufacturer's instructions. Ensure a warewashing machine's conveyor speed or automatic cycle times is maintained accurately timed in accordance with manufacturer's specifications.
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Item No.:
16
|
|
Site:
Galley-Wonderland
|
|
Violation:
Staff stated the portable sauce warmer unit on the back preparation counter of the show galley was operated under time control, but it was not labeled as a time control unit or listed on the time control plan.
|
|
Recommendation:
Maintain a written time control plan(s) that ensures compliance with these guidelines on the vessel and make it available for review during inspections. Post a time control plan at each outlet where time control is used. Ensure plan(s): (2) List refrigeration and hot holding units (compartments and cabinets) on time control (the physical units must also be labeled as such).
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Item No.:
22
|
|
Site:
Galley-Park Cafe
|
|
Violation:
One spray nozzle on the upper right wash manifold inside the double rack hood-type dishwash machine was blocked with food debris, and another spray nozzle on the upper left wash manifold was blocked with a large piece of plastic. The plastic appeared to be from the top of an individual package of salad dressing.
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|
Recommendation:
Ensure a warewashing machine and its auxiliary components are operated in accordance with the machine's data plate and other manufacturer's instructions. Ensure a warewashing machine's conveyor speed or automatic cycle times is maintained accurately timed in accordance with manufacturer's specifications.
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Item No.:
21
|
|
Site:
Buffet-Park Cafe
|
|
Violation:
The coating and finish on the top and bottom grill surfaces on three different panini presses was peeling significantly in multiple locations. Brown wax paper was placed around the sandwiches every time the panini press was used so sandwich never contacted the top or bottom grill surface.
|
|
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.:
25
|
|
Site:
Galley-Park Cafe
|
|
Violation:
A wet sanitizing rag was hanging on the technical compartment door for the pulper in the warewash area. This was immediately placed into a sanitizing solution.
|
|
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.:
33
|
|
Site:
Other-Port/Starboard Self-Service Ice Cream
|
|
Violation:
Multiple deck tiles were cracked in front of and between the two ice cream machines on both the port and starboard side.
|
|
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.:
09
|
|
Site:
Recreational Water Facilities-Splashaway Bay Records
|
|
Violation:
The electronic data records from 5 November and 15 October showed the free halogen residual levels to below 2.0 ppm with no notations to indicate why the levels were below compliance.
|
|
Recommendation:
Maintain a free residual halogen in recirculated RWFs in the following ranges: (1) swimming pools, between 1.0 and 5.0 mg/L (ppm); (2) children's pools, between1.0 and 5.0 mg/L (ppm); (3) wading pools, between 1.0 and 5.0 mg/L (ppm); (4) interactive RWFs (activity pools), between 2.0 and 5.0 mg/L (ppm); (5) baby-only water facilities, between 3.0 and 10.0 mg/L (ppm) free chlorine or between 4.0 and 10.0 mg/L (ppm) bromine; and (6) whirlpool spas and spa pools, between 3.0 and 10.0 mg/L (ppm) free chlorine or between 4.0 and 10.0 mg/L (ppm) bromine.
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|
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Item No.:
10
|
|
Site:
Recreational Water Facilities-Aqua Theater Pool
|
|
Violation:
Twice a cruise scuba diving lessons were offered to guests in the Aqua Theater pool. This pool did not meet some of the safety requirements for depth markers and safety signs.
|
|
Recommendation:
Provide safety signs for all RWFs, except for baby-only water facilities. Ensure the signs, at a minimum, include the following words: (1) do not use these facilities if you are experiencing diarrhea, vomiting, or fever; (2) no children in diapers or who are not toilet trained; (3) shower before entering the facility; and (4) bather load #. For children's RWF signs, include the exact wording "TAKE CHILDREN ON FREQUENT BATHROOM BREAKS" or "TAKE CHILDREN ON FREQUENT TOILET BREAKS." Prominently display the depth of each RWF that is deeper than 1 meter (3 feet) so that it can be seen from the deck and in the pool. Label depth markers in both feet and meters. Additionally, install depth markers for every 1 meter (3 feet) change in depth.
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Item No.:
*
|
|
Site:
Recreational Water Facilities-Aqua Theater Pool
|
|
Violation:
It was unclear if an antientrapment drain cover as required on the aqua theater pool as the lift covers the drain.
|
|
Recommendation:
Submit designs of the Aqua Theater Pool to VSP for review.
|
|
|
Item No.:
08
|
|
Site:
Potable Water-Engine Room- Striping after Reduced Pressure (RP) Backflow Prevention Devices
|
|
Violation:
The water pipes were striped blue or blue/green/blue after the RP backflow prevention devices for the following connections: IHP 12AMO fore water mist unit (Pump Room 1), mineralizers filters backwash (Pump Room 1), and EDT PW laundry tank filling (Linen Store).
|
|
Recommendation:
Do not stripe or paint potable water lines after reduced pressure assemblies as potable water. Uniquely identify all refrigerant brine lines in all galleys, pantries, and cold rooms to prevent cross-connections.
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|
|
Item No.:
11
|
|
Site:
Medical-Crew Acute Gastroenteritis (AGE) Reporting
|
|
Violation:
The review of the AGE logs for the last five cruises revealed that one food employee and one nonfood employee worked while having AGE symptoms. Additionally, one food employee did not report to the medical center immediately after the first AGE symptom. Specifically, (1) a food employee had diarrhea on 15 November at 0800, clocked in for work at 0817, clocked out at 0900, and reported to the medical center at 0914; (2) a nonfood employee had diarrhea on 26 October at 0630, had breakfast in the crew mess and went to work, and reported to the medical center at 0759; and (3) a food employee had diarrhea on 21 October at 0900 and reported to the medical center at 1111. All cases were isolated accordingly after they reported to the medical center and received written disciplinary actions. On the previous inspection report of June 2017, a food employee worked while symptomatic too.
|
|
Recommendation:
When food employees meet the case definition for AGE, ensure the following actions are taken: (1) isolate in cabin or designated restricted area until symptom-free for a minimum of 48 hours; (2) follow-up with and receive approval by designated medical personnel before returning crew to work; (3) document date and time of last symptom and clearance to return to work. When nonfood employees meet the case definition for AGE, ensure the following actions are taken: (1) isolate in cabin or designated restricted area until symptom-free for a minimum of 24 hours; (2) follow-up with and receive approval by designated medical personnel before returning crew to work; (3) document the date and time of last symptom and clearance to return to work.
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|
|
Item No.:
11
|
|
Site:
Medical-Crew Acute Gastroenteritis (AGE) Release from Isolation
|
|
Violation:
On 2 November, a nonfood employee was to be released from isolation at 1845 but the last interview documented to verify that there were no further AGE symptoms was at 0843 that day.
|
|
Recommendation:
When food employees meet the case definition for AGE, ensure the following actions are taken: (1) isolate in cabin or designated restricted area until symptom-free for a minimum of 48 hours; (2) follow-up with and receive approval by designated medical personnel before returning crew to work; (3) document date and time of last symptom and clearance to return to work. When nonfood employees meet the case definition for AGE, ensure the following actions are taken: (1) isolate in cabin or designated restricted area until symptom-free for a minimum of 24 hours; (2) follow-up with and receive approval by designated medical personnel before returning crew to work; (3) document the date and time of last symptom and clearance to return to work.
|
|
|
Item No.:
02
|
|
Site:
Medical-Immediate Contacts of Symptomatic Crew
|
|
Violation:
On 14 October, medical staff followed up with the cabin mate from a symptomatic food employee. However, there was no documentation if the symptomatic crew member had immediate contacts or significant others, other than cabin mates.
|
|
Recommendation:
Document if the symptomatic crew member has no cabin mate or other immediate contact.
|
|
|
Item No.:
42
|
|
Site:
Children Area-Adventure Ocean
|
|
Violation:
The toy house bridge in the open play area for children under 6 years old had cracked surfaces that made it difficult to clean and was soiled with accumulations of debris.
|
|
Recommendation:
Ensure surfaces of tables, chairs, and other furnishings that children touch with their hands are cleanable.
|
|
|
Item No.:
22
|
|
Site:
Pantry-Deck 6 Aft/Port
|
|
Violation:
The undercounter warewashing machine was out of service. Soiled utensils in the pantry would be sent to another pantry.
|
|
Recommendation:
Maintain warewashing equipment in good repair and proper adjustment, including: (1) warewashing equipment is maintained in a state of repair and condition that meets the standards of the materials, design, and construction of these guidelines; (2) water pressure and water temperature-measuring devices are maintained in good repair and accurate within the intended range of use.
|
|
|
Item No.:
36
|
|
Site:
Food Service General-Pantry Lighting / Motion Sensors
|
|
Violation:
There were motion sensors in housekeeping pantries and bar pantries. These sensors made the lights turn off as fast as 5 seconds when nobody in the pantry moved. In one bar pantry, a food employee was washing hands, there was no other movement in the pantry, and the lights turned off, making the area dark until supervisory personnel entered the pantry and made the motion sensor turn on the lights again.
|
|
Recommendation:
Ensure that lighting in these areas does not go off while employees are inside.
|
|
|
Item No.:
33
|
|
Site:
Bar-Solarium
|
|
Violation:
The deckhead-mounted motion sensor was cracked, making it difficult to clean.
|
|
Recommendation:
Ensure decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas are maintained in good repair.
|
|
|
Item No.:
22
|
|
Site:
Pantry-Pool
|
|
Violation:
Washing water from inside the hood-type warewashing machine was leaving the machine through the hood during operation.
|
|
Recommendation:
Maintain warewashing equipment in good repair and proper adjustment, including: (1) warewashing equipment is maintained in a state of repair and condition that meets the standards of the materials, design, and construction of these guidelines; (2) water pressure and water temperature-measuring devices are maintained in good repair and accurate within the intended range of use.
|
|
|
Item No.:
35
|
|
Site:
Pantry-Pool
|
|
Violation:
The washing water from inside the hood-type warewashing machine that was leaving the machine through the hood during operation was pooling on the deck in front of the machine.
|
|
Recommendation:
Ensure black and gray water is discharged to the vessel's wastewater disposal system and does not pool on the deck.
|
|
|
Item No.:
38
|
|
Site:
Pantry-Starbucks
|
|
Violation:
A mop bucket was stored next to the handwashing station. In addition, a large trolley with a big step stool on top was stored in front of the refrigerators and the clean storage area. Crew stated that the bucket, the trolley, and step stool were always stored there.
|
|
Recommendation:
Ensure only articles necessary for the food service operation are stored in food preparation, food storage, and warewashing areas. Ensure maintenance tools such as mops, brooms, and similar items are stored in a designated locker so they do not contaminate food, food-contact surfaces of utensils, and equipment, linens, and single-service and single-use articles.
|
|
|
Item No.:
33
|
|
Site:
Galley-Sabor Tortilla-Maker Pantry
|
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Violation:
The bulkheads and deckhead were made of what appeared to be a wood-like finish and was not stainless steel. There was no integral coving in all but one side of the pantry. A large tortilla maker was in the center of the pantry where a food employee was making tortillas and food was on the food preparation back counter. Staff stated that the same set-up was placed in other ships of the same class within the last 1 to 2 years.
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Recommendation:
Ensure decks, bulkheads, and deckheads in food preparation, warewashing, pantries, bars, and food and equipment storage areas are constructed and maintained for easy cleaning. Do not use carpet in these areas. 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.:
19
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Site:
Galley-Sabor Tortilla-Maker Pantry
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Violation:
The partial bulkhead in front of guests was about 55 inches off the deck. It allowed for consumers in front of the tortilla-maker to be less than half a meter away from the machine and tortillas made by the machine.
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Recommendation:
Protect food on display from contamination by the use of packaging; counter, service line, or salad bar food guards; display cases; self-closing hinged lids; or other effective means. Install side protection for sneeze guards if the distance between exposed food and where consumers are expected to stand is less than 1 meter (40 inches).
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Item No.:
27
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Site:
Galley-Sabor
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Violation:
The technical compartment of upright refrigerator had debris and was full of water.
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Recommendation:
Ensure nonfood-contact surfaces of equipment are kept free of an accumulation of dust, dirt, food residue, and other debris.
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Item No.:
27
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Site:
Galley-Sabor
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Violation:
The top of the utensil locker and cleaning materials locker was soiled with debris.
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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-Johnny Rockets
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Violation:
The double rack hood-type warewash machine went out of service while the inspection team was in the area.
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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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