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Item No.:
34
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Site:
Galley-Deck 8 Aft Warewash
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Violation:
Water was continuously leaking and pooling on the deck underneath the bain marie across from the grated grills. The inspector was later advised the leak had been from a faucet and was corrected.
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Recommendation:
Ensure a plumbing system in a food area is maintained in good repair.
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Item No.:
08
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Site:
Potable Water-Reverse Osmosis Unit
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Violation:
The reduced pressure zone (RPZ) assembly relief vent did not have an adequate air gap. This was corrected before the end of the inspection and verified by the inspector.
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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.:
39
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Site:
Buffet-Deck 10 Lido Aft Starboard Side Beverage Station
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Violation:
Two small flies were in the technical space under the coffee machine. Pest management was immediately notified.
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Recommendation:
Effectively control the presence of insects, rodents, and other pests to minimize their presence in the food storage, preparation, and service areas and warewashing and utensil storage areas aboard a vessel.
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Item No.:
39
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Site:
Buffet-Deck 10 Lido Aft Port Side Beverage Station
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Violation:
One small fly was near the coffee machine. No food was impacted. Pest management was immediately notified.
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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.:
26
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Site:
Pantry-Deck 10 Blue Iguana & Red Frog Glasswash
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Violation:
One previously cleaned and sanitized cup had a ring of dry residue inside. This was immediately placed back in the soiled area to be re-cleaned and sanitized.
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Recommendation:
Ensure food contact surfaces of equipment and utensils are clean to sight and touch.
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Item No.:
39
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Site:
Bar-Deck 10 Blue Iguana
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Violation:
Two small flies were near the crew handwash sink. Pest management was immediately notified.
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Recommendation:
Effectively control the presence of insects, rodents, and other pests to minimize their presence in the food storage, preparation, and service areas and warewashing and utensil storage areas aboard a vessel.
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Item No.:
39
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Site:
Bar-Deck 9 Midship Romeo & Juliet
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Violation:
One small fly was behind the bar counter. Pest management was immediately notified.
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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:
Bar-Deck 9 Midship Romeo & Juliet
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Violation:
The deck coving near the crew entrance to the bar service area was damaged and difficult to clean. This was repaired before the end of 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.:
39
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Site:
Galley-Deck 9 Bonsai Sushi
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Violation:
One small fly was in this area. Pest management was immediately notified.
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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.:
20
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Site:
Galley-Deck 8 Forward Coffee Station
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Violation:
There were two fasteners missing from the food splash zone near the nozzle on the right-side coffee machine. This was corrected before the inspector left the area.
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Recommendation:
Ensure multiuse food-contact surfaces are smooth and free of crevices. 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.:
21
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Site:
Galley-Deck 8 Pastry
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Violation:
The double hot plate deck-mounted equipment had sealant along both sides that was peeling, difficult to clean, and had some sticky brown residue. This was corrected before the end of the inspection.
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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.:
27
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Site:
Galley-Deck 8 Pastry
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Violation:
The double hot plate deck-mounted equipment had sealant along both sides that was peeling, difficult to clean, and had some sticky brown residue. The area was not in operation and had been previously cleaned and sanitized. This was corrected before the end 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.:
33
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Site:
Galley-Deck 8 Bakery
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Violation:
Water seeped out from under the grouting of a deck tile near the walkway and pooled on the deck. This was corrected before the end of 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. 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.:
26
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Site:
Galley-Deck 8 Aft Juice Station
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Violation:
The right-side juice machine had two fasteners in the food splash zone that were soiled with a brown sticky residue. The area was not in operation and had been previously cleaned and sanitized. This was corrected before the inspector left the area.
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Recommendation:
Ensure food contact surfaces of equipment and utensils are clean to sight and touch.
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Item No.:
30
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Site:
Galley-Deck 8 Aft Men's Crew Toilet Room
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Violation:
The door did not self-close and fully latch. This was corrected before the end of the inspection.
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Recommendation:
Ensure toilet rooms are completely enclosed and have tight-fitting, self-closing doors which are kept closed except during cleaning or maintenance.
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Item No.:
22
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Site:
Galley-Deck 8 Aft Warewash
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Violation:
The flight-type dishwash machine wash tank water had food debris built-up in it. This was immediately corrected.
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Recommendation:
Ensure the wash, rinse, and sanitize solutions are maintained clean.
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Item No.:
33
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Site:
Galley-Deck 8 Aft Warewash
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Violation:
Condensate had collected in the recessed deckhead alongside the flight-type dishwash machine. No dripping was observed. This was immediately corrected.
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Recommendation:
Ensure decks, bulkheads, deckheads, and attached equipment in food preparation, warewashing, pantries, and storage areas are cleaned as often as necessary.
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Item No.:
33
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Site:
Galley-Deck 8 Hot Galley Aft Service Line
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Violation:
Water was continuously leaking and pooling on the deck underneath the bain marie across from the grated grills. The inspector was later advised the leak had been from a faucet and was corrected.
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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.:
24
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Site:
Galley-Deck 8 Potwash
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Violation:
The flight-type potwash machine final sanitizing rinse utensil surface temperature was under 160F as measured by both the inspector's and crew member's thermometers, 157F and 154F respectively. The crew member used the stick method to measure the final sanitizing rinse temperature and it was 174F. The inspector used a thermocouple to isolate the temperatures for each compartment. The wash compartment temperature was 154F, but the final sanitizing rinse compartment temperature was only 120F. The inspector and staff checked the final sanitizing rinse spray pattern, which did not appear blocked but there was a lot of steam, and the final sanitizing rinse spray was not effectively reaching the utensil surface. The machine was taken out of service and one pan was returned to be rewashed and sanitized.
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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 82C (180F). Ensure the utensil surface temperature is not less than 71C (160F) as measured by an irreversible registering temperature indicator. Sanitize food-contact surfaces of equipment and utensils.
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Item No.:
21
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Site:
Galley-Deck 8 Soup Kettles
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Violation:
The two right-side, farthest back soup kettles had peeling sealant along the edge of the control panels. This was corrected before the end of the inspection.
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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 smooth material.
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Item No.:
39
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Site:
Bar-Deck 7 Lobby Bar
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Violation:
One large fly was near the speed rail. Pest management was immediately notified.
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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.:
32
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Site:
Galley-Deck 3 Potwash
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Violation:
Two food waste plastic bins were uncovered and not in continuous use.
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Recommendation:
Cover receptacles and waste-handling containers when not in continuous use and after they are filled.
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Item No.:
32
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Site:
Buffet-Deck 3 Officer Dining
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Violation:
Two food waste plastic bins were uncovered and not in continuous use.
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Recommendation:
Cover receptacles and waste-handling containers when not in continuous use and after they are filled.
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Item No.:
33
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Site:
Provisions-Poultry Freezer
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Violation:
Deck coving near the condenser unit was damaged and in disrepair.
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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
|
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Site:
Provisions-Poultry Thawing Cold Room
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Violation:
Near the back area around one of the middle deck-mounted racks, the deck grouting was recessed, and water had pooled around the riser.
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Recommendation:
Ensure decks, bulkheads, deckheads, and attached equipment in food preparation, warewashing, pantries, and storage areas are cleaned as often as necessary. Ensure decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas are maintained in good repair.
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Item No.:
25
|
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Site:
Galley-Deck 10 Omelet Station at Deli
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Violation:
The chef making omelets was using a dry cloth to wipe the omelet pan in between omelets to remove excess cooking oil. The cloth was stored in a small hotel pan away from the omelet ingredients.
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Recommendation:
Restrict wiping cloths to the following: (1) Cloths used for wiping spills from food-contact and nonfood-contact surfaces of equipment are wet and cleaned, stored in a chemical sanitizer; (2) 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.
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