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Item No.:
19
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Site:
Buffet-Deck 16 Lido Market
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Violation:
At the aft starboard side buffet area, a pan of food being brought into the serving area was placed on the countertop immediately next to the handwash sink. Simultaneously, a food worker in the area washed their hands and soiled the countertop with water where the pan of covered food was placed. No food was impacted.
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Recommendation:
Protect food from contamination that may result from a physical, chemical, biological origin. Protect food from contamination by storing the food: (2) In a clean, dry location; (3) Where it is not exposed to splash, dust, or other contamination.
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Item No.:
20
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Site:
Galley-Deck 8 Bonsai
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Violation:
The containers used to serve steamed rice were not durable or smooth, creating difficult to clean food-contact surfaces.
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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
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Site:
Galley-Deck 8 Bonsai
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Violation:
The containers used to serve steamed rice were not durable or smooth, creating difficult to clean nonfood-contact surfaces.
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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 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.
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Item No.:
22
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Site:
Galley-Deck 8 Chibang
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Violation:
Dozens of soiled dishes and utensils from a previous service period were stored in this area. The area was not in use at the time of the inspection.
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Recommendation:
Ensure soiled items to be cleaned in a warewashing machine are loaded into racks, trays, or baskets or onto conveyors in a position that (1) exposes the items to the unobstructed spray from all cycles; (2) allows the items to drain. 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.:
26
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Site:
Other-Deck16 Sea Dogs
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Violation:
The countertop oven was soiled with breadcrumbs on the inside food splash area. Staff stated the food residue was from the previous service period. This area was not in service at the time of the inspection and had been previously 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.:
26
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Site:
Galley-Deck 5 Grade Manger Pantry
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Violation:
A previously cleaned and sanitized juicer was soiled on a food contact area. A crew member used an alcohol pad and removed some of the soiled residue. The crew immediately took the machine to be 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.:
26
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Site:
Galley-Deck 4 Family Harbor
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Violation:
A previously cleaned and sanitized coffee machine was soiled on a food contact area. The inspector used an alcohol pad on the food contact surface and residue was removed. The crew immediately sent someone to clean and sanitize the machine.
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Recommendation:
Ensure food only contacts surfaces of equipment and utensils that are cleaned and sanitized.
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Item No.:
27
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Site:
Buffet-Deck 16 Lido Market
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Violation:
At the aft starboard side buffet area, a pan of food being brought into the serving area was placed on the countertop immediately next to the handwash sink. Simultaneously, a food worker in the area washed their hands and soiled the countertop with water where the pan of covered food was placed. No food was impacted.
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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:
Other-Deck16 Aft Gelato
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Violation:
The food service counter was soiled with a black debris due to decorative material being stored on the counter. The decorative material was removed and cleaning took place immediately.
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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.:
28
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Site:
Galley-Deck 16 Streets Eats
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Violation:
Previously cleaned and sanitized pairing knives were stored unprotected in the galley. Staff stated the knives were taken out of the knife locker four hours prior to the inspection. The area was not in service at the time of the inspection.
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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).
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Item No.:
32
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Site:
Galley-Deck 16 Streets Eats
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Violation:
In the soiled drop-off area, two plastic tubs of discarded food were stored without lids. Staff stated the food was discarded approximately three hours prior to the inspection. The area was not in service at the time of the inspection.
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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:
Galley-Deck 16 Streets Eats
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Violation:
In refrigeration room #59, an excess amount of condensate accumulated on the left bulkhead of the condensing unit. Additionally, water was dripping onto the deck.
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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:
Other-Deck 8 Tappanyaki
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Violation:
The light fixtures above the service area of the hot grill had a yellow ribbon wrapped around the light housing making the surface difficult to clean. These lights are fixed to the deckhead directly above the food service area.
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Recommendation:
Ensure light fixtures, vent covers, and similar equipment attached to the bulkheads or deckheads are easily cleanable.
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Item No.:
33
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Site:
Other-Deck 8 Tappanyaki
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Violation:
The back bulkhead behind station #2 grill was soiled with food debris. Cleaning began immediately.
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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.:
39
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Site:
Buffet-Deck 16 Lido Market
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Violation:
One fruit fly was seen in the aft beverage 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:
Galley-Deck 5 Grade Manger Pantry
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Violation:
A house fly was seen 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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