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Item No.:
19
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Site:
Galley-Deck 3 Rapunzel's Royal Table
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Violation:
On the service line, serving tong handles were stored in contact with hash brown cakes and waffles. Staff immediately discarded the food.
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Recommendation:
During pauses in food preparation or dispensing, ensure food preparation and dispensing utensils are stored: (1) In the food with their handles above the top of the food and the container; (2) In food that is not potentially hazardous with their handles above the top of the food within containers or equipment that can be closed, such as bins of sugar, flour, or cinnamon; (3) On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized at least every 4 hours; (4) In running water of sufficient velocity to flush particulates to the drain (if used with moist food such as ice cream or mashed potatoes); (5) In a clean, protected location (if the utensils, such as ice scoops, are used only with a food that is not potentially hazardous); or (6)In a container of water (if the water is maintained at a temperature of at least 57°C [135°F] and the container is frequently cleaned and sanitized).
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Item No.:
20
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Site:
Galley-Deck 3 Rapunzel's Royal Table Ice Machine
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Violation:
A barcode sticker was on the evaporator cover's food-contact surface, which created a difficult to clean surface. Staff immediately removed the barcode sticker.
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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.
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Item No.:
21
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Site:
Dining Room-Deck 3 Rapunzel's Royal Table
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Violation:
The far-left undercounter door at waiter station 62-63-64-65 would not fully close. Clean utensils were stored in the cabinet but were not soiled.
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Recommendation:
Ensure nonfood contact equipment is maintained in good repair and proper adjustment including: (1) Equipment maintained in a state of repair and condition that meets the materials, design, construction, and operation specifications of these guidelines; (2) Equipment components such as doors, seals, hinges, fasteners, and kick plates are kept intact, tight, and adjusted in accordance with manufacturer's specifications.
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Item No.:
26
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Site:
Galley-Deck 3 Lumiere's Soup Station
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Violation:
The fryer's exhaust hood overhang, in the food-contact splash zone, was soiled with more than one day's accumulation of grease.
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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.:
27
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Site:
Galley-Deck 3 Rapunzel's Royal Table
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Violation:
The outside of undercounter refrigerator #15619 had excessive condensate above the door and on the top of the door.
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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-Deck 3 Lumiere's Ice Machine
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Violation:
The nonfood-contact, plastic evaporator cover that was perpendicular to the food-contact evaporator covers, was soiled on the bottom inside corner. Staff immediately put it through the warewash machine to be cleaned and sanitized.
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Recommendation:
Ensure nonfood-contact surfaces of equipment are kept free of an accumulation of dust, dirt, food residue, and other debris.
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Item No.:
30
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Site:
Buffet-Deck 1
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Violation:
Handwashing sinks #7 and #8 were in disrepair.
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Recommendation:
Keep handwashing facilities clean and in good repair.
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Item No.:
33
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Site:
Pantry-Deck 4 Preludes
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Violation:
The deck was in disrepair in the corner next to the cleaning locker.
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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:
Galley-Deck 3 Rapunzel's Royal Table Warewash
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Violation:
The soiled side of the glasswash machine had a build-up of condensate on the deckhead. In addition, the deckhead above the flight-type warewash machine collected condensate towards the middle of the machine where there was no ventilation.
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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 3 Lumiere's Hot Galley
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Violation:
There was a significant gap in the bulkhead around the potable water line for the handwashing sink near the potwash.
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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. 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:
Galley-Deck 3 Lumiere's Pastry
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Violation:
The upper service line shelves were missing two deckhead fasteners along the middle of the shelves. The circular penetrations were soiled where the fasteners were missing.
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Recommendation:
Ensure light fixtures, vent covers, and similar equipment attached to the bulkheads or deckheads are easily cleanable. 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.:
33
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Site:
Galley-Deck 3 Lumiere's
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Violation:
The bulkhead to the left of the handwashing sink near the kid's service line was not smooth. Two slotted fasteners were sticking out of the bulkhead.
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Recommendation:
Ensure bulkheads and deckheads have smooth, hard finishes.
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Item No.:
33
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Site:
Galley-Deck 4 Animator's Palate
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Violation:
Water was continuously dripping from the flight-type warewash machine's soiled entrance onto the machine and pooled on 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.:
33
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Site:
Buffet-Deck 9 Cabanas Starboard Side
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Violation:
Deckhead light fixture #43, next to the CO2 locker, was in disrepair and had been removed creating an opening to the plenum.
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Recommendation:
Ensure light fixtures, vent covers, and similar equipment attached to the bulkheads or deckheads are easily cleanable. Ensure decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas are maintained in good repair.
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Item No.:
37
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Site:
Galley-Deck 3 Rapunzel's Royal Table Warewash
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Violation:
The soiled side of the glasswash machine had a build-up of condensate on the deckhead. In addition, the deckhead above the flight-type warewash machine collected condensate towards the middle of the machine where there was no ventilation.
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Recommendation:
Ensure ventilation hood systems and devices are sufficient in number and capacity to prevent grease or condensation from collecting on bulkheads and deckheads. Ensure all food preparation, warewashing, and toilet rooms have sufficient ventilation to keep them free of excessive heat, steam, condensation, vapors, obnoxious odors, smoke, and fumes.
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Item No.:
37
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Site:
Galley-Deck 4 Animator's Palate
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Violation:
Water was continuously dripping from the flight-type warewash machine's soiled entrance onto the machine and pooled on the deck below.
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Recommendation:
Ensure all food preparation, warewashing, and toilet rooms have sufficient ventilation to keep them free of excessive heat, steam, condensation, vapors, obnoxious odors, smoke, and fumes.
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Item No.:
39
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Site:
Galley-Deck 4 Animator's Palate
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Violation:
Five ants were in the scupper drain next to the tilting pan.
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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:
Pantry-Deck 4 Preludes
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Violation:
A small fly was near the cleaning locker and a small fly was next to the sink at the far end of the bar.
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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:
Preparation Room-Deck A
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Violation:
A large black fly was flying near the entrance.
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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 1
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Violation:
One small fly was flying next to the condiment station.
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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 10 Palo Bar Starboard Side
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Violation:
One small fly was in the 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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