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Item No.:
21
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Site:
Galley-Deck 9 - Lido Restaurant - Portside
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Violation:
The tilting pan's technical space was leaking and pooling water on the deck.
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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 are designed and constructed to allow easy cleaning and to facilitate maintenance.
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Item No.:
27
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Site:
Galley-Deck 2 - Britannia Restaurant - Hot Galley
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Violation:
The filtered water dispensing nozzle continuously dripped and pooled water on the counter in this area.
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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.:
33
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Site:
Galley-Deck A
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Violation:
Water dripped from the bottom of the convection oven and pooled on 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.:
39
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Site:
Food Service General-
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Violation:
Flies were noted in the following areas:
- Deck 2, The Verandah Restaurant: one house fly was in the dining area.
- Deck 2, The Britannia Restaurant Galley, Pastry Section: one fruit fly was in this area.
- Deck 10, Grills Galley, Bakery Section: one fruit fly was in this area.
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Recommendation:
Effectively control the presence of insects, rodents, and other pests to minimize their presence in food areas.
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Item No.:
21
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Site:
Galley-Deck 2 - Britannia Restaurant - Pot Wash Area
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Violation:
The black insulation covering the top of the two left ice machines was peeling and flaking directly over the ice bin.
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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 are designed and constructed to allow easy cleaning and to facilitate maintenance.
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Item No.:
27
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Site:
Galley-Deck 2 - Britannia Restaurant - Pot Wash Area
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Violation:
Dried food soil was on the nonfood contact surface to left of the ice deflector panel inside the technical compartment of the two left ice machines.
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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.:
33
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Site:
Galley-Deck 2 - Grill's Restaurant - Bakery Section
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Violation:
Water pooled on the deck in front of the refrigeration unit.
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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.:
22
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Site:
Galley-Deck 10 - Grill?s Restaurant
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Violation:
In the following locations, the sanitizing solutions in the red sanitizing buckets were cloudy with an opaque film on top:
- Bakery Section
- Pot Wash Area
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Recommendation:
Ensure the wash, rinse, and sanitize solutions are kept clean.
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Item No.:
25
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Site:
Galley-Deck 10 - Grill?s Restaurant
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Violation:
In the following locations, the sanitizing solutions in the red sanitizing buckets were cloudy with an opaque film on top with a wiping cloth in the soiled solution:
- Bakery Section
- Pot Wash Area
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Recommendation:
Restrict wiping cloths to the following: (1) Cloths used for wiping food spills are used for no other purpose; (2) Cloths used for wiping food spills are dry and used for wiping food spills from tableware and single service articles or wet and cleaned, stored in a chemical sanitizer, and used for wiping spills from food-contact and nonfood-contact surfaces of equipment; (3) Dry or wet cloths used with raw animal foods are kept separate from cloths used for other purposes. Wet cloths used with raw animal food are kept in a separate sanitizing solution; (4) Wet wiping cloths used with a freshly made sanitizing solution and dry wiping cloths are free of food debris and visible soil.
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Item No.:
21
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Site:
Galley-Deck 10 - Grill's Restaurant - Cold Section
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Violation:
A deli slicer was removed from service, but the metal supports that held it in place were still mounted to the counter, creating a difficult to clean surface.
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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. Ensure nonfood-contact surfaces are free of unnecessary ledges, projections, and crevices, and are 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 10 - Grill's Restaurant - Hot Section
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Violation:
The sealant around the counter flat top grill was peeling and had exposed openings creating a difficult to clean surface.
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Recommendation:
Ensure nonfood-contact surfaces are free of unnecessary ledges, projections, and crevices, and are designed and constructed to allow easy cleaning and to facilitate maintenance.
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Item No.:
33
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Site:
Galley-Deck 10 - Grill's Restaurant - Hot Section
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Violation:
The deck tile grout was recessed in front of the grooved grill.
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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.:
22
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Site:
Galley-Deck 10 - Grill's Restaurant - Pot Wash
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Violation:
The three-compartment sink's sanitizing solution and rinse water had food debris floating on the surface.
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Recommendation:
Ensure the wash, rinse, and sanitize solutions are kept clean.
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Item No.:
36
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Site:
Galley-Deck 9 - Production
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Violation:
Light intensity was less than 220 lux at the preparation table behind the flat-top grill.
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Recommendation:
Ensure the light intensity is at least 220 lux (20 foot-candles) on food preparation surfaces.
Ensure the light intensity is at least 220 lux (20 foot-candles) as measured 750 millimeters (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.:
20
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Site:
Preparation Room-Deck A
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Violation:
Slotted screws were on the food contact surface inside potato peeler number one and two.
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Recommendation:
Use 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.:
33
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Site:
Galley-Deck 9 - Lido Restaurant - Portside
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Violation:
The tilting pan's technical compartment was leaking and pooling water on 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.:
34
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Site:
Galley-Deck 9 - Lido Restaurant - Portside
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Violation:
The tilting pan's technical compartment was leaking and pooling water on the deck.
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Recommendation:
Ensure the plumbing system in food areas is in good repair.
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Item No.:
33
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Site:
Galley-Deck 9 - Lido Restaurant - Portside
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Violation:
Water pooled on the deck in the technical compartment beneath the beverage station.
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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, deckheads, and attached equipment in food preparation, warewashing, pantries, and storage areas are cleaned as often as necessary.
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Item No.:
21
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Site:
Dining Room-Deck 9 - Lido Restaurant - Starboard - Aft
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Violation:
An excessive amount of dust and debris accumulated in the air vent of two toasters located at the bread station.
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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.
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Item No.:
26
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Site:
Galley-Deck 2 - Britannia Restaurant
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Violation:
Ice machine #117 had a pink residue behind the ice deflector panel in the upper left technical compartment corner of the machine.
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Recommendation:
Ensure food only contacts surfaces of cleaned and sanitized equipment and utensils. 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:
Galley-Deck 2 - Britannia Restaurant
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Violation:
The two soda gun dispenser's had slotted screws in the food splash zone, creating a difficult to clean area.
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Recommendation:
Use 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:
Bar-Deck 2 - Cafe Carinthia
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Violation:
The soda gun dispenser had slotted screws in the food splash zone.
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Recommendation:
Use 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:
Galley-Deck 2 - Britannia Restaurant - Hot Galley
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Violation:
A knob was not flush with the exhaust panel above the grooved grill creating a difficult to clean niche.
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Recommendation:
Ensure nonfood-contact surfaces are free of unnecessary ledges, projections, and crevices, and are designed and constructed to allow easy cleaning and to facilitate maintenance.
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Item No.:
33
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Site:
Galley-Deck 2 - Britannia Restaurant - Hot Galley
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Violation:
Water pooled on the floor in front of the salamander.
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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.:
34
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Site:
Galley-Deck 2 - Britannia Restaurant - Coffee Station
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Violation:
The filtered water dispensing nozzle continuously dripped and pooled water on the counter in this area.
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Recommendation:
Ensure the plumbing system in food areas is in good repair.
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Item No.:
44
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Site:
Potable Water-Microbiological Sampling
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Violation:
The water reagents used to detect E.coli expired October 2025, and the comparator expired February 2026.
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Recommendation:
Ensure reagents used for water sampling are effective and within expiration.
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Item No.:
02
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Site:
Medical-Public Vomit Follow Ups
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Violation:
Records showed there were three public vomit incidents that were not followed up by medical staff.
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Recommendation:
Maintain the following records on the vessel for 12 months and make them available for review by VSP during inspections and outbreak investigations: Documentation of follow-up actions for public vomit or diarrhea incidents, including determining whether identified individuals meet the definition of a reportable AGE case and assessing the need for isolation.
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