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Item No.:
38
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Site:
Galley-Deck 9 - Dive-In
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Violation:
Equipment legs remained mounted to the counter after the counter-mounted equipment had been removed.
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Recommendation:
Ensure only articles necessary for the operation of food service areas are stored in food preparation, food storage, and warewashing areas.
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Item No.:
36
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Site:
Buffet-Deck 9 - Lido Market Wild Harvest Beverage Station
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Violation:
The light intensity measured less than 220 lux in front of the passenger self-service coffee and ice dispensers.
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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.:
33
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Site:
Buffet-Deck 9 - Lido Market Wild Harvest Beverage Station
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Violation:
A gap was along the coving to deck juncture in front of the coffee dispensers. The gap was soiled with old food debris.
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Recommendation:
Ensure decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas are maintained in good repair. 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.:
18
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Site:
Galley-Deck 9 - Lido Italian
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Violation:
A container of raw shrimp was stored on a shelf above containers of pizza toppings such as olives, minced garlic, and pizza sauce.
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Recommendation:
Protect food from cross-contamination or other sources of contamination by the following methods: (1) Physically separating raw animal food during storage, preparation, holding, and display from raw ready-to-eat food so products do not physically touch and so that one product does not drip into another; (2) Physically separating ready-to-eat food from other ready-to-eat food that include raw or undercooked animal products, including meat and fish, so that products do not physically touch and so that one food cannot drip into another.
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Item No.:
21
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Site:
Galley-Deck 9 - Dive-In
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Violation:
A piece of stainless steel welded to the steel service counter was lifting along one side, making the area difficult to clean. Grease accumulated in the seam.
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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 9 - Dive-In
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Violation:
A piece of stainless steel welded to the steel service counter was lifting along one side. Grease accumulated in the previously cleaned and sanitized seam.
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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:
Galley-Deck 9 - Dive-In
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Violation:
Grease accumulated along the edge seams of the french fry warmer. The area was previously cleaned and was not in service at the time of inspection.
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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.:
21
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Site:
Galley-Deck 9 - Dive-In
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Violation:
Holes remained on top of counter-mounted vertical support legs where a toaster had previously been installed. The interiors of the long narrow legs were difficult to clean.
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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.:
21
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Site:
Galley-Deck 3 - Soup Station
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Violation:
The leftmost kettle's exhaust pipe was wrapped with a difficult-to-clean woven material. Additionally, loose sealant hung from the technical panel behind the kettle, making the panel difficult to clean.
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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.:
27
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Site:
Galley-Deck 3 - Soup Station
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Violation:
The woven material wrapped around the leftmost kettle's exhaust pipe was excessively soiled with old food debris and residue.
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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.:
21
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Site:
Galley-Deck 3 - Hot Galley
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Violation:
The upper stacked combination oven's steam drain tube was not connected properly and continuously dripped onto the lower combination oven. Water pooled on the lower oven's top and on the deck below.
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Recommendation:
Maintain nonfood-contact equipment in good repair and proper adjustment including: (1) Equipment must be maintained in a state of repair and condition that meets the materials, design, construction, and operation specifications of these standards; (2) Equipment components such as doors, seals, hinges, fasteners, and kick plates are kept intact and tight and adjusted in accordance with manufacturer's specifications.
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Item No.:
27
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Site:
Galley-Deck 3 - Hot Galley
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Violation:
The upper stacked combination oven's steam drain tube was not connected properly and continuously dripped onto the lower combination oven. Water pooled on the lower oven's top.
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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.:
35
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Site:
Galley-Deck 3 - Hot Galley
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Violation:
Water pooled on the deck below a continuously dripping combination oven steam drain.
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Recommendation:
Ensure black and gray water is discharged to the vessel's wastewater disposal system and does not pool on the deck.
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Item No.:
22
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Site:
Galley-Deck 3 - Potwash
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Violation:
The three-compartment sink's temperature-measuring device for the sanitizing sink was not accurate. The device displayed 130F, but a manual thermometer measured 77F. Chlorine was being used for sanitizing.
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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.:
39
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Site:
Galley-Deck 2 - Pinnacle Grill
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Violation:
One fruit fly was flying near the preparation counter.
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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.:
29
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Site:
Galley-Deck 2 - Pastry
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Violation:
The handwashing sink's water measured 136F, even when the handle was at its coldest setting.
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Recommendation:
Ensure handwashing sinks are equipped to provide water at a temperature of at least 29.4C (85F) through a mixing valve or combination faucet. For handwashing sinks with electronic sensors and other types of handwashing sinks where users cannot make temperature adjustments, ensure the temperature after the mixing valve does not exceed 49C (120F).
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Item No.:
22
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Site:
Galley-Deck 2 - Potwash
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Violation:
The potwash machine was out of order at the time of inspection.
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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.:
39
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Site:
Galley-Deck 2 - Wine Cellar
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Violation:
One fruit fly was flying near the far-back refrigerators.
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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.:
26
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Site:
Galley-Deck 2 - Wine Cellar
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Violation:
The ice machine's evaporator panel and ice cuber were soiled with black residue. Various debris particles were also in the water bath.
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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.:
21
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Site:
Bar-Deck 2 - Pinnacle Bar
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Violation:
The stone countertop edge was chipped, creating open seams at the stone-to-steel counter juncture that were difficult to clean.
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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:
Bar-Deck 2 - Pinnacle Bar
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Violation:
The linear ventilation slot in the deckhead that runs the length of the back bar counter had an excessive amount of dust in its vent openings.
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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.:
29
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Site:
Buffet-Deck A - Team Dining
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Violation:
The rightmost handwashing faucet's water measured 140F at the entrance to the buffet, even when the handle was at its coldest setting.
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Recommendation:
Ensure handwashing sinks are equipped to provide water at a temperature of at least 29.4C (85F) through a mixing valve or combination faucet. For handwashing sinks with electronic sensors and other types of handwashing sinks where users cannot make temperature adjustments, ensure the temperature after the mixing valve does not exceed 49C (120F).
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Item No.:
33
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Site:
Provisions-Deck B - Dairy Walk-In Refrigerator
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Violation:
More than a day's accumulation of dust soiled the deck beneath the refrigerator's rear shelves.
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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.:
11
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Site:
Medical-Acute Gastroenteritis (AGE) Log Review
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Violation:
A nonfood employee had an onset of AGE symptoms at 2355 on 3 May and did not report to medical until 1000 on 4 May. The crew member did not work, did not have any close contacts, and did not visit the crew mess after experiencing symptoms. The crew member received training.
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Recommendation:
When nonfood employees are symptomatic and 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.
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Item No.:
08
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Site:
Potable Water-Evaporator to Technical Filling Line
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Violation:
The air gap below the backflow prevention assembly on the evaporator to technical water filling line was not sufficient.
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Recommendation:
Ensure air gaps are at least twice the diameter of the delivery fixture opening and a minimum of 25 millimeters (1 inch).
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Item No.:
42
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Site:
Children Area-Toilet Room Handwashing Sink
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Violation:
The children's toilet room handwashing sink measured 30 inches (72.6 cm) from the deck. This area of the ship was renovated within the last year.
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Recommendation:
Ensure handwashing sinks have a maximum height of 560 millimeters (22 inches) above the deck.
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