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Item No.:
20
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|
Site:
Preparation Room-
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|
Violation:
The blast chiller had been out of service for approximately two months while awaiting parts for repair.
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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.:
39
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|
Site:
Buffet-Deck 2
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|
Violation:
There was one house fly at the bread line. The area was open for 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.:
08
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|
Site:
Food Service General-Backflow Prevention Devices
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|
Violation:
There were several backflow prevention devices that did not have an air gap under the vent because a hose or pipe was below the flood rim level of the drain including devices for the following connections: 1) two coffee machines at the deck 2 crew mess beverage station; 2) under the utility sink at the deck 3 main galley beverage station; 3) the coffee machine at the windjammer portside coffee station B.
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|
Recommendation:
Ensure air gaps are at least twice the diameter of the delivery fixture opening and a minimum of 25 millimeters (1 inch).
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Item No.:
34
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|
Site:
Galley-
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|
Violation:
The potable water pipe for the right combination oven was dripping. Technical staff initiated corrective action 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.:
33
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|
Site:
Galley-Walk-in Freezer
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|
Violation:
Excessive ice was built up on the deckhead, rack, plastic bins, and pre-packaged frozen kosher meals.
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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:
Galley-Walk-in Freezer
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|
Violation:
Excessive ice built up on the deckhead, rack, plastic bins, and prepackaged frozen kosher meals.
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|
Recommendation:
Do not store foods: (1) In locker rooms; (2) In toilet rooms; (3) In dressing rooms; (4) In garbage rooms; (5) In mechanical rooms; (6) Under sewer lines that are not continuously sleeve welded; (7) Under leaking water lines, including leaking automatic fire sprinkler heads, or under lines on which water has condensed; (8) Under open stairwells; (9) Under other sources of contamination from nonfood items such as ice blocks, ice carvings and flowers; or (10) In areas not finished in accordance with 7.7.4 and 7.7.5 for food storage areas. Protect food from contamination that may result from a physical, chemical, biological origin.
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Item No.:
24
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|
Site:
Galley-Deck 3 Dishwash
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|
Violation:
A rack containing various service items was overfilled and some small pitchers had closed tops. This did not allow all surfaces to be sanitized.
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|
Recommendation:
Sanitize food-contact surfaces of equipment and utensils.
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Item No.:
34
|
|
Site:
Galley-Deck 3 Dishwash
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|
Violation:
The cold potable water line slowly dripped onto the clean side of the conveyor flight-type warewash machine. The drip landed on the machine but not on the conveyor. No dishes were impacted.
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|
Recommendation:
Ensure a plumbing system in a food area is maintained in good repair.
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|
|
Item No.:
22
|
|
Site:
Galley-Deck 3 Dishwash
|
|
Violation:
The utensil surface temperature at the final rise was inconsistent in the flight-type conveyor warewash machine. The inspector took many measurements with a thermocouple attached to a stick, a maximum registering tip sensitive thermometer sent through the final rinse spray, and a thermolabel attached to metal dishware and took approximately 10 measurements before a temperature of 160F was reached. Crew also measured low temperatures. Two maximum temperature registering thermolabels were placed on the upper and side spray arms and did not indicate that the final rinse was 180F. However, a thermolabel placed at the manifold did indicate the temperature at the manifold was 180F. Technical staff continued to work on the machine to ensure the utensil surface was consistently reaching 160F.
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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. 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
|
|
Site:
Galley-Deck 3 Roast Station
|
|
Violation:
Condensation from steam exiting the two left in use combination ovens collected on the lower area of the hood above the machines. Condensation dripped onto the deck below. Additionally, water from the drain pans of the combination ovens dripped onto the deck below.
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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. 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.:
35
|
|
Site:
Galley-Deck 3 Roast Station
|
|
Violation:
Condensation from steam exiting the two left in use combination ovens collected on the lower area of the hood above the machines. Condensation dripped onto the deck below. Additionally, water from the drain pans of the combination ovens dripped onto the deck below.
|
|
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.:
08
|
|
Site:
Galley-Deck 3 Hood Washing System
|
|
Violation:
In the right cabinet, the backflow prevention device did not have a vent. Technical crew explained that the previous backflow prevention device needed to be replaced, but an appropriately sized device with a vent was not in stock and so they used the current device as a temporary solution. Technical crew indicated that a backflow prevention device with a vent was on order and would be installed upon arrival.
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|
Recommendation:
Use air gaps where feasible and where water under pressure is not required. Install backflow prevention devices when air gaps are impractical or when water under pressure is required. Provide an air gap for the atmospheric vent of all backflow prevention devices. Ensure a mechanical backflow prevention device has an atmospheric vent.
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|
|
Item No.:
08
|
|
Site:
Galley-Deck 4 Beverage Station
|
|
Violation:
One backflow prevention device for a carbonator was directed upwards which would not allow water to drain.
|
|
Recommendation:
Maintain backflow prevention devices in good repair.
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|
|
Item No.:
33
|
|
Site:
Galley-Deck 4 Kid's Line
|
|
Violation:
There was liquid dripping from the deckhead onto the deck. The area was not in operation.
|
|
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.:
21
|
|
Site:
Galley-Deck 4 Bakery
|
|
Violation:
There was a difficult to clean juncture between the mixing bowl and the plastic guard on the deck mounted stand mixer. The difficult to clean area was on both the food contact and nonfood contact sides. On the nonfood contact side, excessive dark debris had built up in this area. It appeared the same may have occurred on the food contact side, but it was not confirmed because the mixer was in use.
|
|
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.
|
|
|
Item No.:
20
|
|
Site:
Galley-Deck 4 Bakery
|
|
Violation:
There was a difficult to clean juncture between the mixing bowl and the plastic guard on the deck mounted stand mixer. The difficult to clean area was on both the food contact and nonfood contact sides. On the nonfood contact side, excessive dark debris had built up in this area. It appeared the same may have occurred on the food contact side, but it was not confirmed because the mixer was in use.
|
|
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. 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. 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.
|
|
|
Item No.:
21
|
|
Site:
Galley-Deck 4 Bakery
|
|
Violation:
There was a difficult to clean juncture between the mixing bowl and the plastic guard on the deck mounted stand mixer. The difficult to clean area was on both the food contact and nonfood contact sides. On the nonfood contact side, excessive dark debris had built up in this area. It appeared the same may have occurred on the food contact side, but it was not confirmed because the mixer was in use.
|
|
Recommendation:
Ensure nonfood-contact surfaces of equipment are kept free of an accumulation of dust, dirt, food residue, and other debris.
|
|
|
Item No.:
08
|
|
Site:
Galley-Deck 5 Beverage Station
|
|
Violation:
The vents of the backflow prevention device for the juice machine were blocked with hard debris.
|
|
Recommendation:
Maintain backflow prevention devices in good repair.
|
|
|
Item No.:
08
|
|
Site:
Galley-Deck 5 Beverage Station
|
|
Violation:
Crew could not identify a vented backflow prevention device for the newly installed espresso machine. Crew pointed to a device that did not have a vent.
|
|
Recommendation:
Provide a comprehensive cross-connection control program. Protect the following connections to the potable water system against backflow with air gaps or mechanical backflow prevention devices: (1) RWFs; (2) decorative water features/fountains; (3) cabin shower hoses, toilets, whirlpool tubs, and similar facilities; (4) photographic laboratory developing machines and utility sinks; (5) beauty and barber shop spray-rinse hoses; (6) spa steam generators where essential oils can be added; (7) hose-bib connections; (8) garbage grinders and food waste systems; (9) automatic galley hood washing systems; (10) food service equipment; (11) mechanical warewashing machines; (12) detergent dispensers; (13) hospital and laundry equipment; (14) air conditioning expansion tanks; (15) boiler feed water tanks; (16) fire system; (17) public toilets, urinals, and shower hoses; (18) potable water, bilge, and pumps that require priming; (19) freshwater or saltwater ballast systems; (20) international fire and fire sprinkler water connections (install a reduced pressure assembly); (21) the potable water supply to automatic window washing systems that can be used with chemicals or chemical mix tanks; (22) water softeners for nonpotable fresh water; (23) water softener and mineralizer drain lines, including backwash drain lines (install an air gap or a reduced pressure assembly); (24) high saline discharge line from evaporators (install an air gap or a reduced pressure assembly); (25) chemical tanks; (26) other connections between the potable water system and a nonpotable water system, such as the gray water system, laundry system, or technical water system (install an air gap or a reduced pressure assembly); (27) black water or combined gray water/black water systems (install an air gap); (28) Hi-Fog or similar suppression systems which are connected to potable water tanks; (29) any other connection to the potable water system where contamination or backflow can occur.
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|
|
Item No.:
22
|
|
Site:
Galley-Deck 5 Potwash
|
|
Violation:
The front loading potwash had been out of service since 11 September and the expected delivery of parts for the heater is 1 November. Crew could utilize the adjacent three compartment sink.
|
|
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
|
|
Site:
Buffet-Deck 11 Windjammer Portside Freestyle Machine
|
|
Violation:
In the technical space to the right of the machine, there was a difficult to clean gap around a pipe penetration through the bulkhead. This area was open to the void space behind. A similar note was written on the construction report in February 2019.
|
|
Recommendation:
Ensure decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas are maintained in good repair. 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.
|
|
|
Item No.:
08
|
|
Site:
Buffet-Deck 11 Windjammer Portside Coffee Station B
|
|
Violation:
The backflow prevention device for the coffee machine was continuously dripping.
|
|
Recommendation:
Maintain backflow prevention devices in good repair.
|
|
|
Item No.:
39
|
|
Site:
Buffet-Deck 11 Windjammer Portside Coffee Station B
|
|
Violation:
There was one small fly.
|
|
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:
Buffet-Deck 11 Windjammer Starboard Coffee Station C
|
|
Violation:
There was one small fly.
|
|
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.:
27
|
|
Site:
Buffet-Deck 11 Windjammer Starboard Coffee Station C
|
|
Violation:
There was a small amount of black debris on the front of the white plastic ice chute flap. This was not on the side that contacted ice. Additionally, there was a long hair on the nonfood contact surface of the nearby coffee machine
|
|
Recommendation:
Ensure nonfood-contact surfaces of equipment are kept free of an accumulation of dust, dirt, food residue, and other debris.
|
|
|
Item No.:
22
|
|
Site:
Galley-Deck 11 Windjammer Dishwash
|
|
Violation:
The upper final rinse spray arm did not produce an effective fan like spray pattern. The proper utensil surface temperature above160F was reached.
|
|
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.:
08
|
|
Site:
Galley-Deck 11 Windjammer Aft
|
|
Violation:
The backflow prevention device for the Portside Aft combination oven was continuously dripping.
|
|
Recommendation:
Maintain backflow prevention devices in good repair.
|
|
|
Item No.:
22
|
|
Site:
Galley-Deck 11 Windjammer
|
|
Violation:
The soiled storage rack space was inadequate for the operation. The designated soiled storage racks were not large enough to accommodate the large stack of soiled baking sheets, cutting boards, plastic bins, and used oil that piled up 31 inches from the clean rack and 21 inches from the adjacent preparation counter.
|
|
Recommendation:
Ensure drainboards, utensils, racks, or tables large enough to accommodate all soiled and cleaned items that may accumulate during hours of operation are provided for necessary utensil holding before cleaning and after sanitizing.
|
|
|
Item No.:
*
|
|
Site:
Preparation Room-
|
|
Violation:
A large white sanitizing bucket was blocking the in-use sanitizing compartment of the in use three compartment sink. This made it difficult to access the sanitizing sink. It was moved.
|
|
Recommendation:
|
|
|
Item No.:
39
|
|
Site:
Galley-Deck 11 Windjammer Aft
|
|
Violation:
There was one housefly near the ice machine.
|
|
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 11 Windjammer Jade Portside
|
|
Violation:
There was one housefly on a whole, uncut orange out for lunch service. The oranges were removed.
|
|
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.:
27
|
|
Site:
Galley-Deck 11 Windjammer Starboard Gluten Free Station
|
|
Violation:
There was black debris on at least five disposable plastic cups out for service filled with jello. Approximately 20 cups were removed. Crew explained the black debris may have been from the transportation trolley.
|
|
Recommendation:
Ensure nonfood-contact surfaces of equipment are kept free of an accumulation of dust, dirt, food residue, and other debris.
|
|
|
Item No.:
33
|
|
Site:
Galley-Deck 11 Jamie's Italian
|
|
Violation:
There was water trapped in the difficult to clean seam around the curved profile strip at the juncture of the bulkhead and the hood.
|
|
Recommendation:
Ensure decks, bulkheads, deckheads, and attached equipment in food preparation, warewashing, pantries, and storage areas are cleaned as often as necessary. Ensure surfaces subject to routine splashes, spillage, or other soiling during normal use have easily cleanable features. Ensure decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas are maintained in good repair.
|
|
|
Item No.:
38
|
|
Site:
Galley-Deck 11 El Loco Locker
|
|
Violation:
A 24 pound container of refrigerant was stored adjacent to three boxes of single use paper for food service. The refrigerant was removed.
|
|
Recommendation:
Ensure only articles necessary for the food service operation are stored in food preparation, food storage, and warewashing areas.
|
|
|
Item No.:
31
|
|
Site:
Galley-Deck 11 El Loco Locker
|
|
Violation:
A 24 pound container of refrigerant was stored adjacent to three boxes of single use paper for food service. The refrigerant was removed.
|
|
Recommendation:
Store poisonous or toxic materials used in the cleaning and maintenance of food areas in a cleaning materials locker so they cannot contaminate food, equipment, utensils, linens, and single-service and single-use articles.
|
|
|
Item No.:
20
|
|
Site:
Galley-Deck 11 El Loco Show Galley
|
|
Violation:
There were eight raised fasteners on the food contact surface of the tortilla machine.
|
|
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.
|
|
|
Item No.:
08
|
|
Site:
Galley-Deck 11 Johnny Rockets
|
|
Violation:
There was standing water in the tube attached to the vent of the backflow prevention device of the hood washing system. The tube was curled in a manner that did not allow for complete drainage. Technical crew shortened the tube.
|
|
Recommendation:
Maintain backflow prevention devices in good repair.
|
|
|
Item No.:
35
|
|
Site:
Galley-Deck 11 Johnny Rockets
|
|
Violation:
Between the wash and final rinse cycles of the dual rack hood type potwash, the drain water from the machine splashed onto and pooled on the deck.
|
|
Recommendation:
Ensure black and gray water is discharged to the vessel's wastewater disposal system and does not pool on the deck.
|
|
|
Item No.:
42
|
|
Site:
Children Area-Camp Ocean
|
|
Violation:
There were several pieces of furniture which were absorbent and difficult to clean including, the honeycomb shaped cubbies, the backs of the blue benches near the bathroom and the bench seating installed along the bulkhead. Staff stated that the replacement fabric/material is purchased and will be installed as soon as possible. Additionally, the rocking chair in the nursery had a white, mesh material beneath the seat cushion which was soiled/stained and difficult to clean.
|
|
Recommendation:
Ensure surfaces of tables, chairs, and other furnishings that children touch with their hands are cleanable. Ensure toys used in the child-activity center are maintained in a clean condition.
|
|
|
Item No.:
42
|
|
Site:
Children Area-Camp Ocean
|
|
Violation:
The toilet in the kid's area did not meet the height requirement for the age group. Staff stated that the replacement toilet was ordered and would be installed as soon as possible. Currently, there were movable stools placed in the area. Additionally, the number of toilets for the number of children in this age range was insufficient. Staff stated there is a plan to add a dividing wall 1.2 meters high to separate the room and designate one side for the younger children.
|
|
Recommendation:
If toilet rooms are located in a child-activity center, provide a child-size toilet(s) or child-accessible toilet(s) (child-size seat and step stool) and handwashing facilities. Ensure child-size toilets (to include the toilet seat) have a maximum height of 280 millimeters (11 inches) and a toilet seat opening no greater than 203 millimeters (8 inches). Ensure handwashing sinks have a maximum height of 560 millimeters (22 inches) above the deck or a step stool.
|
|
|
Item No.:
44
|
|
Site:
Children Area-Camp Ocean
|
|
Violation:
The toilet in the kid's area did not meet the height requirement for the age group. Staff stated that the replacement toilet was ordered and would be installed as soon as possible. Currently, there were movable stools placed in the area. Additionally, the number of toilets for the number of children in this age range was insufficient. Staff stated there is a plan to add a dividing wall 1.2 meters high to separate the room and designate one side for the younger children. This was noted on the renovation inspection in February.
|
|
Recommendation:
Ensure the supervisor or person in charge of the child activity center operations on the vessel demonstrates to VSP ? during inspections and on request ? knowledge of child activity operations, is able to demonstrate this knowledge by compliance with Section 10 of the VSP 2018 Operations Manual or by responding correctly to the inspector?s questions as they relate to the specific operation, and properly trains employees to comply with Section 10 of the VSP 2018 Operations Manual as it relates to their assigned duties.
|
|
|
Item No.:
10
|
|
Site:
Recreational Water Facilities-Baby-Only Water Facility
|
|
Violation:
There was one antientrapment drain cover which was missing a fastener/screw in the baby splash zone. The inspector was able to rotate the drain cover slightly as it was not well secured. A similar finding was noted on the renovation/construction inspection. The drain cover was located near the right of the ladder as you enter the facility.
|
|
Recommendation:
Ensure all components and attachments securing the antientrapment drain covers are intact, in good condition and secure.
|
|
|
Item No.:
10
|
|
Site:
Recreational Water Facilities-Splash-Away Facility
|
|
Violation:
There was one antientrapment drain cover which was missing a fastener/screw. This drain cover was located to the left of the ladder as you enter the facility from the entrance nearest the baby only area.
|
|
Recommendation:
Ensure all components and attachments securing the antientrapment drain covers are intact, in good condition and secure.
|
|
|
Item No.:
08
|
|
Site:
Potable Water-Mat Racer Pump Room
|
|
Violation:
The two backflow prevention devices installed in this area did not have a sufficient air gap beneath the relief vent. There was a metal basin installed under the backflow prevention devices which housed the vent. Additionally, the basin had no drain.
|
|
Recommendation:
Ensure air gaps are at least twice the diameter of the delivery fixture opening and a minimum of 25 millimeters (1 inch).
|
|
|
Item No.:
*
|
|
Site:
Recreational Water Facilities-Mat Racer Mat Storage Room
|
|
Violation:
This room was overly packed with boxes and debris and contained chemical(s) which were inside a locked plastic tub. The chemical(s) should be placed in a proper chemical storage area with ventilation. Recommend organizing the boxes by adding shelving or otherwise stacking in a neat manner so that the mats can be accessed.
|
|
Recommendation:
Ensure storage areas are kept free of excessive debris,
|
|
|
Item No.:
*
|
|
Site:
Recreational Water Facilities-Disinfection of Recreational Water Facility Mats
|
|
Violation:
The SOPs and processes for the disinfection of these mats during outbreak levels are still under review by VSP. Currently the staff discard the mats when there is a PVI/PDI and disinfect the mats every night while hanging them to dry.
|
|
Recommendation:
|
|
|
Item No.:
22
|
|
Site:
Galley-Deck 3 Dishwash
|
|
Violation:
A rack containing various service items was overfilled and some small pitchers had closed tops. This did not allow all surfaces to be sanitized.
|
|
Recommendation:
Ensure soiled items to be cleaned in a warewashing machine are loaded into racks, trays, or baskets or onto conveyors in a position that (1) exposes the items to the unobstructed spray from all cycles; (2) allows the items to drain.
|
|
|
Item No.:
19
|
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Site:
Buffet-Deck 11 Windjammer Starboard Coffee Station C
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Violation:
There was one housefly on a whole, uncut orange out for lunch service. The oranges were removed.
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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:
Galley-Deck 3 Roast Station
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Violation:
Condensation from steam exiting the two left in use combination ovens collected on the lower area of the hood above the machines. Condensation dripped onto the deck below. Additionally, water from the drain pans of the combination ovens dripped onto the deck below.
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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.:
08
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Site:
Galley-Deck 11 El Loco
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Violation:
There was standing water in the tube attached to the vent of the backflow prevention device of the hood washing system. The tube was curled in a manner that did not allow for complete drainage.
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Recommendation:
Allow vents to drain.
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