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Item No.:
33
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Site:
Pantry-12 - Housekeeping Forward
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Violation:
Open seams were present at the deckhead/bulkhead junctions in all four corners of the room, making the areas difficult to clean.
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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, and deckheads in food preparation, warewashing, pantries, bars, and food and equipment storage areas are constructed and maintained for easy cleaning.
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Item No.:
21
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Site:
Pantry-12 - Housekeeping Forward
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Violation:
The 'CLEAN ONLY' sticker was peeling off making the stainless steel shelf 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.:
12
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Site:
Pantry-10 - Housekeeping Midship and Aft
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Violation:
After removing the non-food contact panel of the ice machine, the refrigeration technician washed their hands without using soap before removing the evaporator splash panel.
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Recommendation:
Ensure food employees clean their hands and exposed portions of their arms immediately before engaging in food preparation, including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles and: (1) After touching bare human body parts other than clean hands and clean, exposed portions of arms; (2) After using the toilet room; (3) After coughing, sneezing, using a handkerchief or disposable tissue, using tobacco, eating, or drinking; (4) After handling soiled equipment or utensils; (5) During food preparation, as often as necessary to remove soil and contamination and to prevent cross-contamination when changing tasks; (6) When switching between working with raw food and working with ready-to-eat food; (7) Before putting on gloves for working with food or clean equipment and between glove changes; and (8) After engaging in other activities that contaminate the hands.
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Item No.:
33
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Site:
Food Service General-
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Violation:
The following areas were in disrepair:
- Deck 5 - Appetizers: The floor tiles throughout this area were recessed.
- Deck 5 - Bakery: The tile grout throughout this area was recessed.
- Deck 4 - Crew Galley: Water seeped through the tiles and onto the floor when stepped on under the convection oven.
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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.:
39
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Site:
Galley-Deck 5
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Violation:
Fruit flies were flying in the following areas:
- 1 fruit fly was in the technical space under the kosher microwave.
- 1 fruit fly was in the hot prep 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.:
27
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Site:
Galley-Deck 5 - Bakery
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Violation:
Debris and dust was in the airflow vent from previous use of the toaster oven.
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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:
Dining Room-Deck 4 - Crew Mess
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Violation:
A brown sticky substance was on the closing latch of the counter-mounted juice machine.
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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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