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Item No.:
22
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Site:
Galley-Deck 0 - Dishwash
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Violation:
A blue rinse-dry chemical steadily dripped from under the conveyor-type dishwash machine and pooled on the deck beneath the final rinse tank.
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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; (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.:
08
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Site:
Buffet-Deck 10 - Market Place - Forward Beverage Station Port Side
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Violation:
Water leaked consistently from the ice machines backflow prevention device in the technical space. This was replaced and disinfected before the end of the inspection.
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Recommendation:
Maintain backflow prevention devices in good repair.
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Item No.:
39
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Site:
Food Service General-Flies
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Violation:
Flies were in the following food-service areas:
Deck 10 - Market Place - Forward Starboard Side Buffet Line - Two flies was in the area.
Deck 10 - Market Place Center Galley - One fly was behind the combination ovens.
Deck 5 - Ocean Plaza Pantry - One fly was in the area.
Deck 5 - Red Frog Pub - One fly was near the handwashing station.
Deck 5 - Piano Bar - Two flies was around the bar 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.:
33
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Site:
Pantry-Deck 10 - Tides Walk-in Refrigerator Room 46
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Violation:
Water dripped from the deckhead hatch onto a cardboard box below.
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Recommendation:
Ensure decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas are maintained in good repair.
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Item No.:
19
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Site:
Pantry-Deck 10 - Tides Walk-in Refrigerator Room 46
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Violation:
Water dripped from the deckhead hatch onto a cardboard box below.
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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; (6) At least 150 millimeters (6 inches) above the deck on shelving units.
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Item No.:
33
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Site:
Pantry-Deck 5 - Alchemy
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Violation:
Water dripped from the bottom left of the ice machine and pooled on the deck. Cleaning and maintenance started 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.:
27
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Site:
Pantry-Deck 5 - Red Frog Pub
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Violation:
More than a day's accumulation of dust collected in the dishwash exhaust hood overhang. This was cleaned 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.:
22
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Site:
Galley-Deck 10 - Dishwash
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Violation:
The flight-type dishwash machine's final sanitizing rinse compartment door was in disrepair and did not easily close. The crew stated that they are waiting on parts to ensure it closes the proper way.
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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; (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
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Site:
Galley-Deck 3 - Forward Potwash
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Violation:
The rack-type glasswash machine was out of order. Crew used a different machine while awaiting maintenance.
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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; (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
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Site:
Galley-Deck 3 - Forward Potwash
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Violation:
A dozen plastic storage bin lids exiting the warewash machine were stacked in a position that did not allow the spray cycles to reach all surfaces. Water also pooled on top of the lids. Crew sent the lids for re-washing.
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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.
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Item No.:
28
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Site:
Galley-Deck 3 - Forward Potwash
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Violation:
Crew dried plastic storage bins and their lids with a towel after they exited the warewash machine. Crew stated this was to remove excess water before setting them out to air dry.
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Recommendation:
After cleaning and sanitizing, ensure equipment and utensils are air dried or adequately drained before contact with food. Store clean equipment and utensils: (1) In a self-draining position that allows air drying; (2) Covered or inverted.
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Item No.:
33
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Site:
Galley-Deck 3 - Aft Potwash
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Violation:
Condensate collected on the exhaust hood overhang above the soiled side and slowly dripped onto the conveyor below.
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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.:
37
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Site:
Galley-Deck 3 - Aft Potwash
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Violation:
Condensate collected on the exhaust hood overhang above the soiled side and slowly dripped onto the conveyor below.
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Recommendation:
Ensure all food preparation, warewashing areas, and toilet rooms have sufficient ventilation to keep them free of excessive heat, steam, condensation, vapors, obnoxious odors, smoke, and fumes.
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Item No.:
22
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Site:
Galley-Deck 3 - Aft Potwash
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Violation:
A large piece of food debris was caught under the potwash machine's conveyor belt on the clean side. Crew removed the debris and sanitized.
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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 food, or laundering wiping cloths are cleaned: (1) Before use; (2) Throughout the day at a frequency necessary to prevent recontamination and accumulation of debris and to ensure the equipment performs its intended function; (3) At least every 24 hours (if used).
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Item No.:
39
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Site:
Dining Room-Deck 3 - Horizons
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Violation:
Two fruit flies were near the waiter/beverage station.
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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.:
33
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Site:
Galley-Deck 3 - Aft Service Side
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Violation:
Multiple areas of deck grout were recessed under deep fat fryer #5.
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Recommendation:
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 3 - Aft Dishwash
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Violation:
One nozzle on the conveyor-type dishwash machine's pre-final rinse spray was blocked. Crew immediately cleaned and achieved an effective spray.
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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 food, or laundering wiping cloths are cleaned: (1) Before use; (2) Throughout the day at a frequency necessary to prevent recontamination and accumulation of debris and to ensure the equipment performs its intended function; (3) At least every 24 hours (if used).
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Item No.:
21
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Site:
Galley-Deck 3 - Center Galley
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Violation:
The rubber gaskets on many of the soup and tilting kettle rotating arms separated from the technical cabinets and created difficult-to-clean gaps.
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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.:
27
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Site:
Galley-Deck 3 - Center Galley
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Violation:
The gaps along the soup and tilting kettle's rubber gaskets were soiled with more than a day's accumulation of food soil.
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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 0 - Crew Dishwash
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Violation:
A blue rinse-dry chemical steadily dripped from under the conveyor-type dishwash machine and pooled on the deck beneath the final rinse tank.
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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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