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Item No.:
27
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Site:
Galley-Deck 15 Potwash
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Violation:
The caster wheels on a metal bar cart used to serve beers and other closed beverages at the Windjammer had an accumulation of what appeared to be hair around them. The cart was stored inside the galley near the potwash. The cart was removed from the galley.
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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:
Bar-Deck 2 Java Cafe
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|
Violation:
A previously cleaned and sanitized, stainless-steel milk mug was stored upside down on the back bar countertop with a piece of brown paper towel stuck to the bottom. The mug was removed 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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|
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Item No.:
21
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|
Site:
Bar-Deck 2 Java Cafe
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|
Violation:
The four countertop mounting legs for the broken, temporarily removed, orange juicing machine were open at the top which created a difficult to clean surface.
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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. 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.:
29
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|
Site:
Galley-Deck 2 Soup Station
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|
Violation:
The water temperature at the handwashing sink measured 124.4F. The handwashing sink had an electronic sensor and users could not make temperature adjustments.
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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:
Galley-Deck 2
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|
Violation:
The deck tile grout was missing and recessed near the right deep fat fryer.
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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.:
26
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|
Site:
Buffet-Deck 2 Starboard Beverage Station
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|
Violation:
The water supply pipe behind the hot water dispensing nozzle and above where a crew member positions their mug was excessively soiled with a black, greasy residue.
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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.:
20
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|
Site:
Buffet-Deck 2 Starboard Beverage Station
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|
Violation:
The bulk milk dispensing tube protruded one and a half inches from the chilled dispensing head.
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|
Recommendation:
Cut bulk milk dispensing tubes 45 degrees on the diagonal, leaving no more than 25 mm (1 inch) protruding from the chilled dispensing head.
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Item No.:
21
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|
Site:
Buffet-Deck 2 Starboard Beverage Station
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|
Violation:
The four countertop mounting legs for the temporarily removed microwave were open at the top which created a difficult to clean surface. Additionally, around the mounting legs were open penetrations through the countertop.
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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. 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.:
29
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|
Site:
Preparation Room-Deck 2
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|
Violation:
The water temperature at the handwashing sink measured 129.4F. The handwashing sink had an electronic sensor and users could not make temperature adjustments.
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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.:
21
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|
Site:
Dining Room-Deck 3 Aft Portside Waiter Station
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|
Violation:
One undercounter door was missing and one set was in disrepair and would not close at the aft portside waiter station's soiled area.
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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.:
21
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|
Site:
Galley-Deck 3 Beverage Station
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|
Violation:
Electrical cords for the juice dispensing machine closest to the warewash area were draped on the countertop.
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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
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|
Site:
Galley-Deck 3 Bakery
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|
Violation:
The upright refrigerator doors were excessively scratched and rough from the metal carts banging into them.
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|
Recommendation:
Design and construct nonfood-contact surfaces of equipment and utensils to be durable and to retain their characteristic qualities under normal use conditions. 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.:
34
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|
Site:
Galley-Deck 4
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|
Violation:
Staff stated a hot water line was in disrepair and water to leaked from the deckhead and pooled on the countertop, flat top grills, stainless-steel food transportation carts, and the deck below. The area was not in operation.
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|
Recommendation:
Ensure a plumbing system in a food area is maintained in good repair.
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Item No.:
27
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|
Site:
Galley-Deck 4
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|
Violation:
Water leaked from the deckhead and pooled on the countertop near the flat top grills and on two stainless-steel food transportation carts. Staff stated the leak was the results of a hot water line in disrepair. The area was not in operation.
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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.
|
|
|
Item No.:
33
|
|
Site:
Galley-Deck 4
|
|
Violation:
Water leaked from the deckhead and pooled on the deck below. Staff stated the leak was the result of a hot water line in disrepair. The area was not in operation.
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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.:
26
|
|
Site:
Galley-Deck 4
|
|
Violation:
Water leaked from the deckhead and pooled on the flat top grills. Staff stated the leak was the result of a hot water line in disrepair. The area was not in operation.
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|
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.:
33
|
|
Site:
Galley-Deck 4
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|
Violation:
Deck tile grout was missing and recessed near the flat top grill and grooved grills in the hot galley.
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|
Recommendation:
Ensure decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas are maintained in good repair.
|
|
|
Item No.:
21
|
|
Site:
Galley-Deck 4
|
|
Violation:
Soft, white, rubber bumpers on the food transportation carts were in disrepair with rough surfaces that were soiled.
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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 corrosion-resistant, nonabsorbent, and smooth material. Design and construct nonfood-contact surfaces of equipment and utensils to be durable and to retain their characteristic qualities under normal use conditions. 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
|
|
Site:
Galley-Deck 4
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|
Violation:
Soft, white, rubber bumpers on the food transportation carts were in disrepair with rough surfaces that were soiled.
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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.
|
|
|
Item No.:
39
|
|
Site:
Dining Room-Deck 4 Teppanyaki
|
|
Violation:
One small fly was flying around the teppanyaki grill station closest to the bulkhead. The area was not in operation.
|
|
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.:
22
|
|
Site:
Galley-Deck 4 Izumi
|
|
Violation:
A nozzle on the upper spray arm was blocked with plastic in the hood-type dishwash machine. The area was not in operation.
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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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|
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Item No.:
27
|
|
Site:
Galley-Deck 5
|
|
Violation:
Condensate collected on the bottom of the upper, double-stacked combination oven and dripped onto the top of the lower oven. The food in the lower oven was wrapped and staff immediately wiped the condensate from the surfaces.
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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.
|
|
|
Item No.:
10
|
|
Site:
Recreational Water Facilities-Deck 15 Aft Pool / Starboard Side
|
|
Violation:
The shepherd's hook was not positioned where the forward, portside passengers sitting pool side could see it. Staff talked about rotating the shepherd's hook around the pillar to be more prominent.
|
|
Recommendation:
Provide a rescue or shepherd?s hook and an approved flotation device at a prominent location (visible from the full perimeter of the pool) at each RWF that has a depth of 1 meter (3 feet) or greater.
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|
Item No.:
10
|
|
Site:
Recreational Water Facilities-Deck 15 Aft Pool / Portside
|
|
Violation:
The shepherd's hook was not positioned where the forward, portside passengers sitting pool side could see it. Staff talked about rotating the shepherd's hook around the pillar to be more prominent.
|
|
Recommendation:
Provide a rescue or shepherd?s hook and an approved flotation device at a prominent location (visible from the full perimeter of the pool) at each RWF that has a depth of 1 meter (3 feet) or greater. Mount these devices in a manner that allows for easy access during an emergency.
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|
|
Item No.:
10
|
|
Site:
Recreational Water Facilities-Deck 15 Beach Pool / Starboard Side
|
|
Violation:
The water level on the beach access side of the pool was not raised to the skim gutter level.
|
|
Recommendation:
For RWFs with skim gutters, ensure that the fill level of the RWF is to the level of the skim gutters.
|
|
|
Item No.:
10
|
|
Site:
Recreational Water Facilities-Deck 15 Solarium Pool
|
|
Violation:
The water level on the beach side of the pool was not raised to the skim gutter level.
|
|
Recommendation:
For RWFs with skim gutters, ensure that the fill level of the RWF is to the level of the skim gutters.
|
|
|
Item No.:
11
|
|
Site:
Medical-Acute Gastroenteritis (AGE) Log
|
|
Violation:
On 08 April 2024, a food employee had AGE symptom onset at 2330 and did not report to medical until 09 April 2024 at 1559. It was confirmed that the food employee worked while symptomatic on 09 April 2024 for six hours before reporting to medical. Staff completed a food risk assessment and retrained the employee.
On 06 March 2024, a nonfood employee had AGE symptom onset at 1900 and did not report to medical until 07 March 2024 at 1108. The Food & Beverage Questionnaire and timecard confirmed the employee did not eat or work while symptomatic. Staff provided additional training to the employee.
|
|
Recommendation:
When food employees meet the case definition for AGE, ensure the following actions are taken: (1) isolate in cabin or designated restricted area until symptom-free for a minimum of 48 hours; (2) follow-up with and receive approval by designated medical personnel before returning crew to work; (3) document date and time of last symptom and clearance to return to work. When nonfood employees meet the case definition for AGE, ensure the following actions are taken: (1) isolate in cabin or designated restricted area until symptom-free for a minimum of 24 hours; (2) follow-up with and receive approval by designated medical personnel before returning crew to work; (3) document the date and time of last symptom and clearance to return to work. Ensure the food employee's supervisor or person in charge conducts an assessment of food prepared or served by the food employee while symptomatic and take appropriate corrective actions. Document corrective actions taken as a result of the assessment. Exclude food employees suspected of, diagnosed with, or exposed to any communicable disease caused by Salmonella typhi, Shigella spp., E. coli O157:H7, hepatitis A virus, norovirus, or other communicable diseases that can be transmitted by food, from working in any food or food related areas or operations, including working with exposed food, warewashing, equipment, utensils, table linens, single-service articles and single-use articles. Do not allow the excluded individual to return to the above duties until they are symptom free for a minimum of 48 hours. Ensure food employees who have conditions or symptoms of boils, open sores, infected wounds, diarrhea, jaundice, fever, vomiting, sore throat with fever, or discharges from the nose or mouth report these conditions or symptoms to the vessel's medical staff and are restricted from working with exposed food, warewashing, clean equipment, utensils, and linens, and unwrapped single-service and single-use articles.
|
|
|
Item No.:
08
|
|
Site:
Potable Water-Reverse Osmosis Pump Room #1
|
|
Violation:
The water line from the reverse osmosis unit was striped blue/gray/blue after the halogen injection point.
|
|
Recommendation:
Stripe or paint potable water lines either in accordance with ISO 14726 (blue/green/blue) or blue only. Stripe or paint distillate and permeate lines directed to the potable water system in accordance with ISO 14726 (blue/gray/blue). Ensure no other lines have the above color designations. Stripe or paint these lines at 5 meters (15 feet) intervals and on each side of partitions, decks, and bulkheads, except where decor would be marred by such markings, including potable water supply lines in technical lockers.
|
|
|
Item No.:
43
|
|
Site:
Ventilation-Deck 14 AC 8-4-2008
|
|
Violation:
AC units 822, 811, and 812 had sand at the bottom of the exhaust fans. Crew was unaware of the source.
|
|
Recommendation:
Keep air handling units clean.
|
|
|
Item No.:
21
|
|
Site:
Food Service General-Windjammer Buffet Counters
|
|
Violation:
Sealant and grout were in disrepair between countertop seams and junctions between the countertop and hotplates and cold wells throughout many buffet islands. Some of the junctions had recessed areas where the hotplates met the countertop which made for difficult to clean surfaces. This was noticed on the previous inspection.
|
|
Recommendation:
Design and construct nonfood-contact surfaces of equipment and utensils to be durable and to retain their characteristic qualities under normal use conditions. Ensure nonfood-contact surfaces are free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance. 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.
|
|
|
Item No.:
20
|
|
Site:
Buffet-Deck 15 Port Aft Beverage Station
|
|
Violation:
The underside panel above the dispensing nozzles of the left juice machine was broken and difficult to clean.
|
|
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. 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.
|
|
|
Item No.:
27
|
|
Site:
Buffet-Deck 15 Starboard Deli Station
|
|
Violation:
Food debris from a prior service period was on top of the counter-mounted oven.
|
|
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:
Buffet-Deck 15 Starboard Favorite Station
|
|
Violation:
Treated wood profiling was installed around the perimeter of the metal swing door on the service side of this buffet station. The wood was in disrepair in multiple places exposing raw wood that was difficult to clean.
|
|
Recommendation:
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.:
26
|
|
Site:
Buffet-Deck 15 Starboard Hot Station
|
|
Violation:
Dried food splash residue from a previous service period was on the metal light housing and heat lamps located in the food splash zone at the carving station. Dust build-up and dried food was also on the outside of the metal light housing.
|
|
Recommendation:
Ensure food contact surfaces of equipment and utensils are clean to sight and touch.
|
|
|
Item No.:
27
|
|
Site:
Buffet-Deck 15 Starboard Hot Station
|
|
Violation:
Dried food splash residue from a previous service period was on the metal light housing and heat lamps located in the food splash zone at the carving station. Dust build-up and dried food was also on the outside of the metal light housing.
|
|
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:
Buffet-Deck 15 Starboard American Station
|
|
Violation:
Treated wood profiling was installed around the perimeter of the metal swing door on the service side of this buffet station. The wood was in disrepair in multiple places exposing raw wood that was difficult to clean.
|
|
Recommendation:
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.:
22
|
|
Site:
Galley-Deck 15 Dishwash
|
|
Violation:
The wash tank temperature of the in-use, flight-type dishwasher registered a temperature of 180F when the inspector passed their thermocouple cable through the machine. Excessive steam exited the soiled side of the machine. Staff lowered the temperature in this tank to a more appropriate temperature by the end of the inspection.
|
|
Recommendation:
Ensure a warewashing machine and its auxiliary components are operated in accordance with the machine?s data plate and other manufacturer?s instructions.
|
|
|
Item No.:
38
|
|
Site:
Galley-Deck 15 Potwash
|
|
Violation:
A metal bar cart used to serve beers and other closed beverages at the Windjammer was stored inside the galley near the potwash. The caster wheels had an accumulation of what appeared to be hair around them. The cart was removed from the galley. Additionally, faux wheels of Parmesan cheese were stored inside a locker in this galley. Staff stated these wheels of cheese are only for decoration and not used to serve food. Several wheels were in disrepair where the material was gouged.
|
|
Recommendation:
Ensure only articles necessary for the food service operation are stored in food preparation, food storage, and warewashing areas.
|
|
|
Item No.:
19
|
|
Site:
Galley-Deck 16
|
|
Violation:
A large, white, bulk bin of sugar did not have a label to indicate the name of the product. This was corrected.
|
|
Recommendation:
Ensure containers holding food or food ingredients that are removed from their original packages for use on the vessel, such as cooking oils, flour, herbs, potato flakes, salt, spices, and sugar are identified with the common name of the food.
|
|
|
Item No.:
33
|
|
Site:
Galley-Deck 16 El Loco
|
|
Violation:
Water dripped from an overflowing ventilation hood catch canister and landed on the deck below. This was corrected.
|
|
Recommendation:
Ensure decks, bulkheads, deckheads, and attached equipment in food preparation, warewashing, pantries, and storage areas are cleaned as often as necessary.
|
|
|
Item No.:
21
|
|
Site:
Buffet-Deck 16 El Loco
|
|
Violation:
The service countertop had a crack that was filled with a black material that was rough and hard to clean.
|
|
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. 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 corrosion-resistant, nonabsorbent, and smooth material. 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.
|
|
|
Item No.:
28
|
|
Site:
Bar-Deck 17 Coastal Kitchen
|
|
Violation:
A previously cleaned and sanitized blender had standing water in the bottom. When the blender was inverted, water ran out.
|
|
Recommendation:
After cleaning and sanitizing, ensure equipment and utensils are air dried or adequately drained before contact with food. Store clean equipment and utensils in a self-draining position that allows air drying and covered or inverted.
|
|
|
Item No.:
21
|
|
Site:
Buffet-Deck 15 Solarium
|
|
Violation:
A section of the countertop on the worker side of the hot buffet counter was cracked and led to a void area under the countertop.
|
|
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 corrosion-resistant, nonabsorbent, and smooth material. Ensure nonfood-contact surfaces are free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance. 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.
|
|
|
Item No.:
21
|
|
Site:
Buffet-Deck 15 Solarium
|
|
Violation:
Countertop seams on the cold buffet counter had missing or recessed grout making the area difficult to clean.
|
|
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. 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 corrosion-resistant, nonabsorbent, and smooth material. 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.
|
|
|
Item No.:
19
|
|
Site:
Galley-Deck 16 Hooked Pasta Station
|
|
Violation:
A container of raw carrots and broccoli were positioned next to the handwashing station where the food was susceptible to water splash. A splash shield was present, however, the configuration and size would not block all water splash. Additionally, the hand towels for the station were positioned above the sink and users reaching for towels could also contribute to water landing on the counter below. The food was relocated.
|
|
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.
|
|
|
Item No.:
26
|
|
Site:
Galley-Deck 16 Hooked Dishwash
|
|
Violation:
A previously cleaned and sanitized metal lid had dried food residue on the food-contact surface.
|
|
Recommendation:
Ensure food contact surfaces of equipment and utensils are clean to sight and touch.
|
|
|
Item No.:
21
|
|
Site:
Bar-Deck 16 Hooked
|
|
Violation:
A decorative string net was draped on the bar surface where oyster shucking takes place. The outlet was not in operation.
|
|
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 corrosion-resistant, nonabsorbent, and smooth material. 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.:
36
|
|
Site:
Buffet-Deck 6 Park Cafe
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Violation:
The light intensity at the juice machines did not reach 220 lux of light. Also, the light intensity between the two juice machines did not reach 110 lux.
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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.:
39
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Site:
Buffet-Deck 6 Park Cafe
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Violation:
A spider was on the deckhead above the worker side of the salad 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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