|
|
|
Item No.:
33
|
|
Site:
Buffet-Swirls Ice Cream Station - Portside
|
|
Violation:
The door hinges for the doors used to secure the ice cream machines were rusted. Cleaning began immediately.
|
|
Recommendation:
Ensure decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas are corrosion resistant.
|
|
|
Item No.:
36
|
|
Site:
Buffet-Lido Beverage Station - Portside
|
|
Violation:
The light intensity above the ice machine and water dispenser was 145 lux in the food service area and 35 lux behind the juice machine. Remediation began immediately.
|
|
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.
|
|
|
Item No.:
39
|
|
Site:
Buffet-Lido Beverage Station - Portside
|
|
Violation:
One housefly was observed in this area.
|
|
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.
|
|
|
Item No.:
33
|
|
Site:
Buffet-Lido Beverage Station - Portside
|
|
Violation:
A deckhead mounted light was hanging down from the deckhead and in disrepair. Remediation began immediately.
|
|
Recommendation:
Ensure decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas are maintained in good repair.
|
|
|
Item No.:
27
|
|
Site:
Buffet-Omelet Station
|
|
Violation:
The decorative piece of plastic attached to the buffet sneeze guard had been removed leaving the area difficult to clean. The decorative piece was soiled. The buffet station was open for service at the time of the inspection. Remediation began immediately.
|
|
Recommendation:
Ensure nonfood-contact surfaces of equipment are kept free of an accumulation of dust, dirt, food residue, and other debris.
|
|
|
Item No.:
21
|
|
Site:
Buffet-Omelet Station
|
|
Violation:
The decorative piece of plastic attached to the buffet sneeze guard had been removed leaving the area difficult to clean. The buffet station was open for service at the time of the inspection. Remediation began immediately.
|
|
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.
|
|
|
Item No.:
34
|
|
Site:
Buffet-Aft Beverage Station - Portside
|
|
Violation:
A potable water line located beneath the countertop coffee maker was dripping water continuously. The water was directed towards the scupper. No water was on the deck in this area. Remediation began immediately.
|
|
Recommendation:
Ensure a plumbing system in a food area is maintained in good repair.
|
|
|
Item No.:
08
|
|
Site:
Buffet-Aft Beverage Station
|
|
Violation:
Two undercounter backflow prevention devices were excessively corroded and the relief vents were clogged. Remediation began immediately. The devices were properly disinfected during the inspection.
|
|
Recommendation:
Maintain backflow prevention devices in good repair.
|
|
|
Item No.:
21
|
|
Site:
Buffet-Aft Waiter Station
|
|
Violation:
Two wood beverage carts were chipped and dented making them difficult to clean. During the inspection, both carts were clean to the sight and touch.
|
|
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.
|
|
|
Item No.:
33
|
|
Site:
Bar-Prometheus - Aft
|
|
Violation:
The deck inside the service area had food in the technical area and under the bar countertop area. The bar was not in service at the time of the inspection. Staff stated the bar was open and cleaned the night prior to the inspection.
|
|
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:
Galley-Cold Deli
|
|
Violation:
The faceplate for the food warmer was chipping and peeling making the surface difficult to clean. The warmer faceplate was clean to the sight and touch during the inspection. Remediation began immediately.
|
|
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.
|
|
|
Item No.:
24
|
|
Site:
Pantry-Guy's Burger
|
|
Violation:
The final rinse water temperature in the glasswash machine was measured by the inspector at 155F, 153F and 156F. The areas was in use at the time of the inspection and glass racks full of glasses had been washed prior to the inspection. A similar violation for this machine was noted on the previous inspection. Remediation began immediately.
|
|
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: (1) 74C (165F) for a stationary rack, single-temperature machine; (2) 82C (180F) for all other machines. Ensure the utensil surface temperature is not less than 71C (160F) as measured by an irreversible registering temperature indicator.
|
|
|
Item No.:
23
|
|
Site:
Pantry-Guy's Burger
|
|
Violation:
The wash temperature in the glasswash machine was measured by the inspector at 143F, 141F and 145F. The glasswash machine was in use at the time of the inspection and glass racks full of glasses had been washed prior to the inspection. Remediation began immediately.
|
|
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.
|
|
|
Item No.:
22
|
|
Site:
Galley-Glasswash Machine Area
|
|
Violation:
The flight-type glasswash machine was leaking water from under the final risen tank area. The water was collecting and pooling on the deck in this area. Remediation began immediately.
|
|
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.
|
|
|
Item No.:
35
|
|
Site:
Galley-Glasswash Machine Area
|
|
Violation:
The flight-type glasswash machine was leaking water from under the final rise tank area. The water was collecting and pooling on the deck in this area. Remediation began immediately.
|
|
Recommendation:
Ensure black and gray water is discharged to the vessel's wastewater disposal system and does not pool on the deck.
|
|