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Item No.:
20
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Site:
Galley-Deck 2
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Violation:
The combination oven had been out of service for 2-3 months. Staff explained the electrical panel was not working. The work order expected completion is 23 June 2023.
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Recommendation:
Design and construct food contact surfaces of equipment and utensils to be durable and to retain their characteristic qualities under normal use conditions.
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Item No.:
21
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Site:
Other-Engine Control Room Beverage Station
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Violation:
The beverage refrigerator was not adequately raised above the deck to facilitate cleaning and the deck below the unit was soiled with dust. Remediation began immediately for a profile to be installed with coving.
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Recommendation:
Ensure equipment that is fixed because it is not easily movable is installed so that it is: (1) Spaced to allow access for cleaning along the sides, behind, under and above the equipment; (2) Spaced from adjoining equipment, bulkhead, and deckhead at a distance of not more than 0.8 millimeter or 1/32 inch; or (3) Sealed to adjoining equipment or bulkhead.
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Item No.:
22
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Site:
Galley-Oceanview Cafe - Dishwash Area
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Violation:
The soiled area was overwhelmed with an abundant amount of soiled bowls, trays, plates, two carts next to the handwash station, and two full carts in the entrance corridor.
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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.
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Item No.:
22
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Site:
Galley-Oceanview Cafe - Dishwash Area
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Violation:
The blue curtains at the final sanitizing rinse compartment of the flight-type dishwash machine were frayed on the sides.
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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.
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Item No.:
22
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Site:
Galley-Deck 5 - Sushi on Five
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Violation:
The hood-type dishwash machine was out of service on the day of the inspection. Staff explained the soap dispenser was not working. A work order had been submitted.
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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.:
25
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Site:
Galley-Deck 5 - La Petit
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Violation:
A damp cloth was stored inside the cleaning materials locker.
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Recommendation:
Restrict wiping cloths to the following: (1) Cloths used for wiping food spills are used for no other purpose; (2) Cloths used for wiping food spills are dry and used for wiping food spills from tableware and single service articles or wet and cleaned, stored in a chemical sanitizer, and used for wiping spills from food-contact and nonfood-contact surfaces of equipment; (3) Dry or wet cloths used with raw animal foods are kept separate from cloths used for other purposes. Wet cloths used with raw animal foods must be kept in a separate sanitizing solution; (4) Wet wiping cloths used with a freshly made sanitizing solution and dry wiping cloths are free of food debris and visible soil.
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Item No.:
29
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Site:
Galley-Deck 4 - Pastry
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Violation:
Outside the pastry, the handwash station water temperature measured 129F. The user could not adjust the temperature. A technician quickly corrected the issue.
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Recommendation:
Ensure handwashing sinks are equipped to provide water at a temperature of at least 38C (100F) through a mixing valve or combination faucet. For handwash sinks with electronic sensors, and other types of handwash sinks where the user cannot make temperature adjustments, ensure the temperature provided to the user after the mixing valve does not exceed 49C (120F).
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Item No.:
29
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Site:
Buffet-Oceanview Cafe - Pizza and Pasta Station
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Violation:
The handwash station water temperature measured 126F. The user could not adjust the temperature. A technician quickly corrected the issue.
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Recommendation:
Ensure handwashing sinks are equipped to provide water at a temperature of at least 38C (100F) through a mixing valve or combination faucet. For handwash sinks with electronic sensors, and other types of handwash sinks where the user cannot make temperature adjustments, ensure the temperature provided to the user after the mixing valve does not exceed 49C (120F).
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Item No.:
33
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Site:
Other-Engine Control Room Beverage Station
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Violation:
The beverage refrigerator was not adequately raised above the deck to facilitate cleaning and the deck below the unit was soiled with dust. Remediation began immediately for a profile to be installed with coving.
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Recommendation:
Ensure decks, bulkheads, deckheads, and attached equipment in food preparation, warewashing, pantries, and storage areas are cleaned as often as necessary.
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Item No.:
33
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Site:
Other-Deck 5 - Mast Grill
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Violation:
The door frame between the outside grill area and the galley was constructed of finished wood.
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Recommendation:
Construct bulkheads and deckheads (including doors, door frames, and columns) with a high-quality corrosion-resistant stainless steel. Use a gauge thick enough so the panels do not warp, flex, or separate under normal conditions. Use an appropriate sealant for seams. Use stainless steel or other noncorroding but equally durable materials for profile strips on bulkhead and deckhead gaps.
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Item No.:
33
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Site:
Preparation Room-Deck 2 - Poultry Freezer
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Violation:
To the right of the evaporator, liquid collected in the light cover and produced an icicle hanging from the fastener. Frozen liquid collected in a cardboard lid placed on the deck below. No food was impacted.
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Recommendation:
Ensure decks, bulkheads, deckheads, and attached equipment in food preparation, warewashing, pantries, and storage areas are cleaned as often as necessary. Ensure decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas are maintained in good repair.
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