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Item No.:
08
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Site:
Potable Water-Engine Control Room Cross-Connection Control Log
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Violation:
The list of 22 testable backflow prevention assemblies had 11 assemblies recorded as tested in 2025. Staff stated this was a clerical error and they were all tested in 2024.
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Recommendation:
Ensure the cross-connection control program includes at a minimum: a complete listing of cross-connections and the backflow prevention method or device for each, so there is a match to the plumbing system component and location. Include air gaps on the listing. Ensure a schedule for inspection frequency is set. Maintain a log documenting the inspection and maintenance in written or electronic form, and ensure it is available for review during inspections. Ensure the log has accurate information.
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Item No.:
08
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Site:
Potable Water-Engine Control Room Cross-Connection Control Log
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Violation:
The list of nontestable backflow prevention devices listed three devices in the Deck 2 incinerator room. The inspector identified five devices in the Deck 2 incinerator room: two sorting tables, one near the back handwashing station, and two behind the sorting tables for hoses. The list did not indicate the exact location/piece of equipment, only that the system was a flex hose.
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Recommendation:
Ensure the cross-connection control program includes at a minimum: a complete listing of cross-connections and the backflow prevention method or device for each, so there is a match to the plumbing system component and location. Include air gaps on the listing. Ensure a schedule for inspection frequency is set. Maintain a log documenting the inspection and maintenance in written or electronic form, and ensure it is available for review during inspections.
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Item No.:
10
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Site:
Recreational Water Facilities-Fecal/Vomit Accident Log
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Violation:
There were at least five instances where the fecal/vomit accident log and the recreational water facility log did not include if the fecal material was formed or loose: (1) Whirlpool 10 on 5 January 2024, (2) Slide 2A on 6 October 2023, (3 and 4) Main Pool on 24 October 2023 and 11 November 2023, and (5) Sports Pool on 5 January 2024. All five instances were disinfected for formed stools.
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Recommendation:
Ensure a written or electronic record is made of all accidents involving fecal material or vomit. Ensure the record includes the name of the RWF, date and time of the accident, type of accident, response steps taken, and free residual halogen level and contact time reached during disinfection. For a fecal accident, ensure the record also includes whether the fecal material was formed or loose.
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Item No.:
10
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Site:
Recreational Water Facilities-Baby-Only Pool Variance
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Violation:
The hair and lint strainer was sanitized every week versus every 72 hours between 14 January 2024 and 28 January 2024 and again between 12 December 2023 and 2 January 2024.
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Recommendation:
Prohibit children in diapers or who are not toilet trained from using any RWF that is not specifically designed and approved for use by children in diapers.
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Item No.:
14
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Site:
Buffet-Park Cafe
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Violation:
An employee preparing salads for passengers had a red string bracelet on their wrist.
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Recommendation:
Ensure food employees, including bartenders, do not wear jewelry on their arms or hands while preparing food.
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Item No.:
19
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Site:
Buffet-Windjammer Market Place - Starboard Buffet Station #4
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Violation:
Service tongs for self-service at this station were positioned on a plate that was positioned outside of the sneeze shield. Also, a container of applesauce was positioned outside the sneeze shield.
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Recommendation:
During service, ensure the food contact portion of each self-service food dispensing utensil is covered or located beneath shielding. Ensure that dishware, glassware, and utensils out for service are inverted or covered. 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.:
19
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Site:
Buffet-Windjammer Market Place - Starboard Buffet Line
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Violation:
The handle of a self-service serving tong was in contact with bread out for passenger self-service. This was corrected.
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Recommendation:
During service, ensure the food contact portion of each self-service food dispensing utensil is covered or located beneath shielding. Ensure that dishware, glassware, and utensils out for service are inverted or covered.
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Item No.:
19
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Site:
Buffet-Hamburger/Hotdog Line
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|
Violation:
The handles of the self-service tongs were touching sliced tomatoes.
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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 57C [135F] and the container is frequently cleaned and sanitized).
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Item No.:
19
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Site:
Bar-Boleras
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|
Violation:
Soiled dishes were stored in a tray directly beside water bottles in the technical compartment to the right of the bar entrance. Additionally, a used straw was laying on-top of the new, unused water bottles.
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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. 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 unless in packages on pallets, skids, or racks, which may be 127 millimeters (5 inches).
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Item No.:
19
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Site:
Galley-Deck 4 Walk-in Refrigerator #1049
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|
Violation:
Six large packages of marinated pork were measured at 56F using the inspector's and the crew's thermometers. Crew stated the pork had been placed inside the refrigerator the night before the inspection. The meat was immediately 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.:
20
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Site:
Galley-Deck 3 Portside Coffee Station
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|
Violation:
The internal thermometer for the milk dispenser displayed a temperature of 55F, and the inside removable thermometer displayed a temperature of 40F which was confirmed with the inspector's thermometer.
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Recommendation:
Ensure food temperature measuring devices: (1) scaled only in Celsius or dually scaled in Celsius and Fahrenheit are accurate to within1C (within 2F) in the intended range of use; (2) scaled only in Fahrenheit are accurate to within 2F in the intended range of use. Ensure food temperature measuring devices have a numerical scale, printed record, or digital readout in increments no greater than 1C (2F) in the intended range of use.
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Item No.:
20
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Site:
Food Service General-Juice Machines
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|
Violation:
Dried and sticky old juice residue of more than a day's accumulation soiled the underside dispensing panel along groves and difficult to clean corners and surfaces of the counter mounted juice machines throughout food outlets. The juice machine at the Windjammer port aft station was missing a fastener on the underside panel and was soiled with food debris.
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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.
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Item No.:
20
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Site:
Bar-Windjammer Bar
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|
Violation:
A residential cooler was used for beverage ice storage. The cooler was in good condition, however, it was unknown if this could withstand repeated use.
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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 food-contact surfaces of food equipment complies with American National Standards Institute (ANSI), National Sanitation Foundation International (NSF International), or other internationally accredited food equipment sanitation standards for materials, design, and construction.
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Item No.:
20
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Site:
Galley-Sabor
|
|
Violation:
The lip of one of the metal ice scoops inside the ice machine was bent, making the surface difficult to clean.
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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.:
20
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|
Site:
Other-Soft Serve Station Deck 16
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|
Violation:
Brown food debris was inside difficult to access areas of the plastic ice cream cone tubes. Areas of the tube plastic were also cracked. No food was inside the tubes at the time of the finding.
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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.:
20
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|
Site:
Galley-Wonderland
|
|
Violation:
A black rubber seal below the blade of the deli slicer was not flush with the metal surface and exposed an open seam that had an accumulation of food debris.
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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.
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Item No.:
20
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|
Site:
Galley-Beverage Stations
|
|
Violation:
Soda dispensers at beverage stations throughout the main galley were missing the plastic panels that protect the holes in the splash zone between the nozzles and the soda dispensers.
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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.
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Item No.:
21
|
|
Site:
Food Service General-Windjammer Market Place
|
|
Violation:
Silicone used to seal around bains marie, cold, and hot wells to countertops was in poor repair in multiple outlets throughout the buffet, making them difficult to clean. Additionally, several countertops and warming surfaces were cracked throughout the buffet area.
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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.:
21
|
|
Site:
Other-Engine Control Room
|
|
Violation:
The coffee machine's electrical cords were draped on the countertop. Staff immediately fixed the cords so they were above the countertop.
|
|
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.:
22
|
|
Site:
Galley-Deck 3 Starboard Flight-type Dishwash Machine
|
|
Violation:
An excessive amount of red and brown debris was on the conveyer belt and on the clean side of the machine beneath the conveyor belt. The machine was taken out of service for cleaning.
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|
Recommendation:
Ensure warewashing machines, drainboards, and the compartments of sinks, basins, or other receptacles used for washing and rinsing equipment, utensils, or raw foods, or laundering wiping cloths are cleaned: (1) before use; (2) throughout the day at a frequency necessary to prevent recontamination and accumulation of excessive debris, and to ensure that the equipment performs its intended function; (3) at least every 24 hours (if used).
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Item No.:
22
|
|
Site:
Galley-Deck 3 Starboard Flight-type Glasswash Machine
|
|
Violation:
The left-spray nozzle for the final sanitizing rinse was not emitting an effective spray pattern.
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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.:
22
|
|
Site:
Galley-Deck 3 Potwash
|
|
Violation:
The potwash had been out-of-service since 1 February 2024.
|
|
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.:
22
|
|
Site:
Galley-Warewash
|
|
Violation:
There was an ineffective spray pattern from the final sanitizing spray rinse nozzles.
|
|
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.:
22
|
|
Site:
Galley-Deck 3 Portside Warewash
|
|
Violation:
An excessive amount of soiled ware accumulated on the soiled drop-off shelves, on additional cart racks positioned directly beside the warewashing machines, and on waiter carts that were lined up at the drop-off area.
|
|
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
|
|
Site:
Galley-Cafe Promenade
|
|
Violation:
The active hood-type dishwash machine's wash temperature only measured 145F on repeat tests.
|
|
Recommendation:
Ensure the temperature of the wash solution in spray type warewashers that use hot water to sanitize is not less than: (1) 74C (165F) for a stationary-rack, single-temperature machine; (2) 66C (150F) for a stationary-rack, dual-temperature machine; (3) 71C (160F) for a single-tank, conveyor, dual-temperature machine; (4) 66C (150F) for a multi-tank, conveyor, multi-temperature machine.
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Item No.:
23
|
|
Site:
Galley-Deck 3 Starboard Flight-type Dishwash Machine
|
|
Violation:
An excessive amount of red and brown debris was on the conveyer belt and on the clean side of the machine beneath the conveyor belt. The machine was taken out of service for cleaning. Managers re-emphasized to crew the need for proper scraping.
|
|
Recommendation:
Ensure food-contact surfaces of equipment and utensils are effectively washed to remove or completely loosen soils by using whatever manual or mechanical means is necessary.
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|
|
Item No.:
26
|
|
Site:
Galley-Deck 5 Portside Beverage Station
|
|
Violation:
Black slime was on the left side of the counter-mounted ice bin.
|
|
Recommendation:
Ensure food only contacts surfaces of equipment and utensils that are cleaned and sanitized. Ensure food contact surfaces of equipment and utensils are clean to sight and touch.
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|
|
Item No.:
26
|
|
Site:
Food Service General-Juice Machines
|
|
Violation:
Dried and sticky old juice residue of more than a day's accumulation soiled the underside dispensing panel along groves and difficult to clean corners and surfaces of the counter mounted juice machines throughout food outlets. The juice machine at the Windjammer port aft station was missing a fastener on the underside panel and was soiled with food debris.
|
|
Recommendation:
Ensure food contact surfaces of equipment and utensils are clean to sight and touch.
|
|
|
Item No.:
26
|
|
Site:
Galley-Wonderland
|
|
Violation:
A black rubber seal below the blade of the deli slicer was not flush with the metal surface and exposed an open seam that had an accumulation of food debris.
|
|
Recommendation:
Ensure food contact surfaces of equipment and utensils are clean to sight and touch.
|
|
|
Item No.:
26
|
|
Site:
Galley-Sabor
|
|
Violation:
A white adhesive label was on the food contact side of the ice machine's white ice deflector panel.
|
|
Recommendation:
Ensure food contact surfaces of equipment and utensils are clean to sight and touch.
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|
|
Item No.:
26
|
|
Site:
Bar-Windjammer Bar
|
|
Violation:
A previously cleaned blender was stored upright with standing water inside. Water ran out when the blender was inverted.
|
|
Recommendation:
Ensure food contact surfaces of equipment and utensils are clean to sight and touch.
|
|
|
Item No.:
26
|
|
Site:
Galley-Dishwash
|
|
Violation:
A previously cleaned and sanitized plate had old food soil on the food contact surface.
|
|
Recommendation:
Ensure food contact surfaces of equipment and utensils are clean to sight and touch.
|
|
|
Item No.:
26
|
|
Site:
Galley-Glasswash
|
|
Violation:
Four previously cleaned and sanitized coffee mugs were excessively soiled with old coffee residue on the mug surface. A lemon wedge was also underneath one of the inverted mugs.
|
|
Recommendation:
Ensure food contact surfaces of equipment and utensils are clean to sight and touch.
|
|
|
Item No.:
26
|
|
Site:
Pantry-Suite Lounge - Dishwash
|
|
Violation:
Old food debris soiled the food contact side of a previously cleaned and sanitized serving tong.
|
|
Recommendation:
Ensure food contact surfaces of equipment and utensils are clean to sight and touch.
|
|
|
Item No.:
26
|
|
Site:
Other-Soft Serve Station Deck 16
|
|
Violation:
Brown food debris was inside difficult to access areas of the plastic ice cream cone tubes. Areas of the plastic tube were also cracked. No food was inside the tubes at the time of the finding.
|
|
Recommendation:
Ensure food only contacts surfaces of equipment and utensils that are cleaned and sanitized. Ensure food contact surfaces of equipment and utensils are clean to sight and touch.
|
|
|
Item No.:
27
|
|
Site:
Buffet-Windjammer Market Place - Starboard Omelet Station
|
|
Violation:
Three white electrical plugs along the front working counter had an excessive buildup of old food residue.
|
|
Recommendation:
Ensure nonfood-contact surfaces of equipment are kept free of an accumulation of dust, dirt, food residue, and other debris.
|
|
|
Item No.:
27
|
|
Site:
Galley-Deck 3 Starboard Beverage Station
|
|
Violation:
Black slime was on the non-food contact surface of the counter soda and ice dispenser's plastic splash cover.
|
|
Recommendation:
Ensure nonfood-contact surfaces of equipment are kept free of an accumulation of dust, dirt, food residue, and other debris.
|
|
|
Item No.:
27
|
|
Site:
Galley-Deck 3 Portside Beverage Station
|
|
Violation:
Black slime was on the gaskets in-between the ice dispenser and the ice bin of the counter-mounted ice/soda machine.
|
|
Recommendation:
Ensure nonfood-contact surfaces of equipment are kept free of an accumulation of dust, dirt, food residue, and other debris.
|
|
|
Item No.:
28
|
|
Site:
Buffet-Cafe Promenade
|
|
Violation:
A TV with heavy dust on the surface and in back along the bulkhead was positioned immediately above racks of coffee mugs out for self-service. The mugs were sent to be re-cleaned.
|
|
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 unless in packages on pallets, skids, or racks, which may be 127 millimeters (5 inches).
|
|
|
Item No.:
28
|
|
Site:
Galley-Deck 3 Starboard Beverage Station
|
|
Violation:
A crew member was leaning on a rack of clean glasses while waiting in line to drop off his cart of soiled dishes.
|
|
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 unless in packages on pallets, skids, or racks, which may be 127 millimeters (5 inches).
|
|
|
Item No.:
28
|
|
Site:
Bar-Windjammer Bar
|
|
Violation:
A previously cleaned blender was stored upright with standing water inside. Water ran out when the blender was inverted.
|
|
Recommendation:
Store clean equipment and utensils in a self-draining position that allows air drying and covered or inverted.
|
|
|
Item No.:
33
|
|
Site:
Galley-Portside Coffee Station
|
|
Violation:
White granular debris buildup was along a deckhead panel juncture above the station. The area was cleaned.
|
|
Recommendation:
Ensure decks, bulkheads, deckheads, and attached equipment in food preparation, warewashing, pantries, and storage areas are cleaned as often as necessary.
|
|
|
Item No.:
33
|
|
Site:
Buffet-Windjammer Market Place - Starboard Buffet Station #4
|
|
Violation:
Dried food residue was on the deckhead above this station.
|
|
Recommendation:
Ensure decks, bulkheads, deckheads, and attached equipment in food preparation, warewashing, pantries, and storage areas are cleaned as often as necessary.
|
|
|
Item No.:
33
|
|
Site:
Buffet-Windjammer Market Place - Starboard Buffet Line
|
|
Violation:
Old food residue and general debris was inside the left deck track for the fire shutter.
|
|
Recommendation:
Ensure decks, bulkheads, deckheads, and attached equipment in food preparation, warewashing, pantries, and storage areas are cleaned as often as necessary.
|
|
|
Item No.:
33
|
|
Site:
Galley-Deck 3 Portside Coffee Station
|
|
Violation:
All sides of the technical compartment beneath the coffee machine were covered in water. It was not clear where the water had come from.
|
|
Recommendation:
Ensure decks, bulkheads, deckheads, and attached equipment in food preparation, warewashing, pantries, and storage areas are cleaned as often as necessary.
|
|
|
Item No.:
33
|
|
Site:
Buffet-Cafe Promenade
|
|
Violation:
A TV with heavy dust on the surface and in back along the bulkhead was positioned immediately above racks of coffee mugs out for self-service.
|
|
Recommendation:
Ensure decks, bulkheads, deckheads, and attached equipment in food preparation, warewashing, pantries, and storage areas are cleaned as often as necessary.
|
|
|
Item No.:
33
|
|
Site:
Galley-Deck 5 Portside Beverage Station
|
|
Violation:
In the technical space beneath the ice machine, water leaked from the ice machine's condenser and pooled on the bottom. It was not determined where on the condenser the water was leaking from.
|
|
Recommendation:
Ensure decks, bulkheads, deckheads, and attached equipment in food preparation, warewashing, pantries, and storage areas are cleaned as often as necessary.
|
|
|
Item No.:
36
|
|
Site:
Galley-Wonderland
|
|
Violation:
Light intensity along the front working counter could not be raised to 220 lux. Additionally light intensity at the front and left of the combination oven along the back counter could not reach 220 and 110 lux of light respectively.
|
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Recommendation:
Ensure the light intensity is at least 220 lux (20 foot candles) on food preparation surfaces, and at a distance of 75 centimeters (30 inches) above the deck in food preparation areas, handwashing facilities, warewashing areas, equipment, and utensil storage, pantries, toilet rooms, and consumer self-service areas. Ensure the light intensity is at least 110 lux (10 foot candles) at a distance of 75 centimeters (30 inches) above the deck when in use, in walk-in refrigerator units and dry storage areas, and in other areas and rooms during periods of cleaning. Ensure the light intensity is at least 110 lux (10 foot candles) behind and around mounted equipment, including counter-mounted equipment.
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Item No.:
36
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Site:
Buffet-Windjammer Market Place - Starboard Buffet Line
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Violation:
The deckhead light above the left pizza oven was not working resulting in less than 220 lux of light at the preparation surface.
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Recommendation:
Ensure the light intensity is at least 220 lux (20 foot candles) on food preparation surfaces, and at a distance of 75 centimeters (30 inches) above the deck in food preparation areas, handwashing facilities, warewashing areas, equipment, and utensil storage, pantries, toilet rooms, and consumer self-service areas.
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Item No.:
39
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Site:
Buffet-Windjammer Market Place - Starboard Buffet Line
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Violation:
A fruit fly was observed underneath the left pizza oven.
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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-Warewash
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Violation:
One small fly was near the hamburger/hotdog line on the worker-side.
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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.:
43
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Site:
Galley-Deck 3 and 4 Hot Galley
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Violation:
An abundance of dust accumulated on the deckhead air vents above the hot galley.
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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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