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Item No.:
27
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|
Site:
Galley-Deck 14 - Oceanview - Dishwash
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|
Violation:
Crew members loaded cleaned and sanitized plates into a plate trolley with visible soil on the bottom and side surfaces.
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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.:
39
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|
Site:
Buffet-Deck 14 - Oceanview Fwd Omelet Station
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|
Violation:
One fly was observed near the pizza oven.
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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:
Buffet-Deck 14 - Oceanview - Starboard Ice Cream
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|
Violation:
An open gap was present between the underside of the countertop and the tops of the undercounter refrigerators and stainless steel technical compartments.
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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.:
39
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|
Site:
Buffet-Deck 14 - Oceanview - Starboard Ice Cream
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|
Violation:
One fly was near the front counter by the ice cream cooler.
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|
Recommendation:
Ensure a restricted-use pesticide is applied only by a certified applicator or a person with training and testing equivalent to that of a certified applicator.
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|
|
Item No.:
16
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|
Site:
Buffet-Deck 14 - Oceanview
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|
Violation:
The consumer advisory for the raw herring out for passenger self-service did not indicate the herring was raw or undercooked. This was corrected.
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|
Recommendation:
If an animal food such as beef, eggs, fish, lamb, milk, pork, poultry, or shellfish that is raw, undercooked, or not otherwise processed to eliminate pathogens is offered in a ready-to-eat form or as a raw ingredient in another ready-to-eat food, ensure the consumer is informed by way of disclosure (as specified below using menu advisories, placards, or other easily visible written means) of the significantly increased risk for foodborne illnesses to certain people especially vulnerable consumers eating such food in raw or undercooked form. Locate the advisory at the outlets where these types of food are served.
Ensure the disclosure is made by one of the two following methods: (1) On a sign describing the animal-derived foods (e.g., ?oysters on the half-shell,? ?hamburgers,? ?steaks,? or ?eggs?) AND that they can be cooked to order or may be served raw or undercooked AND a statement indicating that consuming raw or undercooked meats, seafood, shellfish, eggs, milk, or poultry may increase your risk for foodborne illness, especially if you have certain medical conditions. Ensure the advisory is posted at the specific station where the food is served raw, undercooked, or cooked to order. OR (2) On a menu using an asterisk at the animal-derived food requiring disclosure and a footnote with a statement indicating that consuming raw or undercooked meats, seafood, shellfish, eggs, milk, or poultry may increase your risk for foodborne illness, especially if you have certain medical conditions.
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Item No.:
21
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|
Site:
Food Service General-Deck 14 - Oceanview
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|
Violation:
Multiple areas on the worker side of the buffet stations had open seams around the legs of counter-mounted equipment and around the perimeters of hot and cold tops, preventing these areas from being easily cleanable. Similar conditions were observed where the countertops had pulled away from the tops of the undercounter refrigerators and technical compartments, creating open gaps.
|
|
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. 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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|
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Item No.:
12
|
|
Site:
Buffet-Deck 14 - Oceanview
|
|
Violation:
A crew member working at the fresh egg station was observed placing his thumb into a container of raw eggs and subsequently handling frying pans with the same hand. The crew member then passed a frying pan to the front service counter, where another crew member handled the pan and, without washing his hands, handled passenger plates while plating eggs.
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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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|
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Item No.:
19
|
|
Site:
Buffet-Deck 14 - Oceanview - Port Beverage Station
|
|
Violation:
Tea bags provided for self-service were not individually packaged or otherwise protected from potential contamination.
|
|
Recommendation:
Protect food on display from contamination by using packaging; counter, service line, or salad bar food guards; display cases; self-closing hinged lids; or other effective means. Install side protection for sneeze guards if the distance between exposed food and where consumers are expected to stand is less than 1 meter (39 inches).
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Item No.:
36
|
|
Site:
Bar-Deck 14 - Oceanview Bar (inside)
|
|
Violation:
The light intensity at the back bar liquor bottle storage shelving could not reach 220 lux for cleaning operations.
|
|
Recommendation:
Ensure the light intensity is at least 220 lux (20 foot-candles) during cleaning operations in bars and dining room waiter stations which includes open shelves (such as shelves without doors or shutters) where food and beverages are stored.
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|
|
Item No.:
39
|
|
Site:
Bar-Deck 14 - Oceanview Bar (inside)
|
|
Violation:
One fruit fly was observed flying out of the espresso machine?s technical compartment when the compartment was opened by the inspector.
|
|
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
|
|
Site:
Galley-Deck 14 - Oceanview - Hot Galley
|
|
Violation:
The stainless steel-wrapped column near the walk-in cooler was in poor condition, with open seams at the joints where the wrapped edges met, making them difficult to clean.
|
|
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. Do not use carpet in these areas.
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|
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Item No.:
27
|
|
Site:
Galley-Deck 14 - Oceanview - Hot Galley
|
|
Violation:
Old food residue of more than a day's accumulation was on difficult to clean areas of the black tilting kettle wheel.
|
|
Recommendation:
Ensure nonfood-contact surfaces of equipment are kept free of an accumulation of dust, dirt, food residue, and other debris.
|
|
|
Item No.:
28
|
|
Site:
Galley-Deck 14 - Oceanview - Dishwash
|
|
Violation:
Crew members loaded cleaned and sanitized plates into a plate trolley with visible soil on the bottom and side surfaces.
|
|
Recommendation:
Store cleaned equipment and utensils, laundered linens, and single-service articles 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) above the deck.
Keep equipment and shelving in unfinished lockers or rooms clean.
Do not store single-service articles and single-use articles in unfinished lockers or rooms.
Do not store chemicals in unfinished lockers with food equipment.
Ensure exposed gray water and black water lines in unfinished equipment lockers are solid pipe, butt-welded, or sleeve-welded. If plastic pipes, ensure the lines are heat fused or chemically welded.
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|
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Item No.:
17
|
|
Site:
Galley-Deck 14 - Oceanview - Hot Galley
|
|
Violation:
Both stacked combination ovens were listed on time control, however, they were not physically labeled as such. This was corrected.
|
|
Recommendation:
Maintain a written time control plan that ensures compliance with these standards on the vessel and make it available for review during inspections. Ensure a time control plan is posted and available to all crew working at each outlet where time control is used. Ensure plan(s): (1) Include set-up and discard times for each outlet. Include all services and events where TCS/PHF is kept on time control. If used, ensure colored labels correspond to the discard times stated in the plan; (2) List all units (to include refrigeration and hot holding units, preparation counters, cabinets, compartments, and equipment) on time control. Cabinets and compartments on time control must be physically labeled; (3) Describe or show the flow of TCS/PHF from when last in temperature control to placement in time control and discard.
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|
|
Item No.:
31
|
|
Site:
Galley-Deck 14 - Oceanview - Pantry
|
|
Violation:
Approximately 10 units of bulk hand sanitizer were stored inside the chemical locker in this pantry.
|
|
Recommendation:
Ensure only poisonous or toxic materials that are required for the operation and maintenance of a food area of the vessel, such as for the cleaning and sanitizing of equipment and utensils and controlling insects and rodents, are allowed in the food areas of the vessel.
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|
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Item No.:
39
|
|
Site:
Galley-Deck 14 - Oceanview - Pantry
|
|
Violation:
One large house fly was flying around this area.
|
|
Recommendation:
Effectively control the presence of insects, rodents, and other pests to minimize their presence in food areas.
|
|
|
Item No.:
16
|
|
Site:
Galley-Deck 14 - Oceanview - Pantry
|
|
Violation:
Multiple large containers of PHF/TCS food items on time control that were stored in the designated time-control walk-in refrigerator were not labeled with discard times and/or were not discarded after four hours. The time control plan identified an early and late breakfast service spanning approximately six consecutive hours but did not specify that all PHF/TCS food items must be marked with discard times when the time control period exceeds four hours.
One large container of cut cantaloupe was not discarded after four hours.
The following food items were not labeled with discard times, and the crew could not verify the exact time the food had been placed into the walk-in refrigerator:
One large plastic container of cut lettuce and one bin containing approximately 10 packages of cold-smoked salmon.
The temperature of the cold-smoked salmon measured 46F (8C). The cut lettuce and cold-smoked salmon were discarded.
|
|
Recommendation:
If time without temperature control is used as the public health control with a maximum of 4 hours, ensure the food (1) Has an initial temperature of 5C (41F) or less or 57C (135F) or greater before placement on time control; (a) Food may have an initial temperature of 21C (70F) or less before placement on time control if it is a ready-to-eat fruit or vegetable that becomes a TCS/PHF after cutting OR it is a ready-to-eat hermetically sealed food that becomes a TCS/PHF after opening AND (i) The food temperature does not exceed 21C (70F) within 4 hours from the time it became a TCS/PHF; (ii) The food is marked or otherwise identified to indicate 4 hours past the time it became a TCS/PHF (regardless of whether the time between service setup and closing exceeds 4 hours). (2) Is not to be placed on temperature control again; (3) Is marked or otherwise identified to indicate the time 4 hours past the time when the food is removed from temperature control if the time between service setup and closing is greater than 4 hours; (a) If time control unit meant to be cold holding or hot holding is not operational or used as intended, the unit is considered a counter, and the food stored within it must be labeled with its 4-hour discard time; (b) Containers of TCS/PHF under time control and placed on preparation counters must be labeled with the discard time, even if the outlet is open less than 4 hours. (4) Is discarded within 4 hours of placement on time control.
If time without temperature control is used as the public health control up to a maximum of 6 hours, ensure the food (1) Has an initial temperature of 5C (41F) or less when removed from temperature control and the food temperature does not exceed 21C (70F); (2) Is monitored to ensure the warmest portion of the food does not exceed 21C (70F); (3) Is marked, or otherwise identified, to indicate the time when the food is removed from temperature control and the time 6 hours later (regardless of whether the time between service setup and closing exceeds 6 hours); (4) Is discarded within 6 hours of placement on time control or if the food temperature exceeds 21C (70F); (6) Is not placed on temperature control again.
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|
|
Item No.:
13
|
|
Site:
Galley-Deck 14 - Oceanview - Pantry
|
|
Violation:
Multiple large containers of PHF/TCS food items on time control that were stored in the designated time-control walk-in refrigerator were not labeled with discard times and/or were not discarded after four hours. The time control plan identified an early and late breakfast service spanning approximately six consecutive hours but did not specify that all PHF/TCS food items must be marked with discard times when the time control period exceeds four hours.
One large container of cut cantaloupe was not discarded after four hours.
The following food items were not labeled with discard times, and the crew could not verify the exact time the food had been placed into the walk-in refrigerator:
One large plastic container of cut lettuce and one bin containing approximately 10 packages of cold-smoked salmon.
The temperature of the cold-smoked salmon measured 46F (8C). The cut lettuce and cold-smoked salmon were discarded.
|
|
Recommendation:
Ensure the supervisor or person in charge of food operations on the vessel monitors that: (1) Food operations are not conducted in a room used as living or sleeping quarters; (2) Persons unnecessary to the food operation are not allowed in the food areas; (3) Employees and other persons such as delivery and maintenance persons and pesticide applicators entering the food preparation, food storage, or warewashing areas comply with these standards; (4) Food employees are effectively cleaning their hands; (5) Employees are observing food as they are received to determine that they are from approved sources, delivered at the required temperatures, protected from contamination, unadulterated, and accurately presented; (6) Employees are properly cooking TCS/PHF, being particularly careful in cooking food known to cause severe foodborne illness and death, such as eggs and comminuted meats; (7) Employees are using proper methods to rapidly cool TCS/PHF that is not held hot or are not for consumption within 4 hours; (8) Consumers who order raw or partially cooked ready-to-eat food of animal origin are informed that the food is not cooked sufficiently to ensure its safety; (9) Employees are properly sanitizing cleaned multiuse equipment and utensils before they are reused; (10) Consumers are notified that clean tableware is to be used when they return to self-service areas such as salad bars and buffets; (11) Employees are preventing cross-contamination of ready-to-eat food with bare hands by properly using suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment; (12) Employees are properly trained in food safety, including food allergy awareness, as it relates to their assigned duties; (13) Food employees are informed of their responsibility to report to the supervisor or person in charge information about their health and activities as they relate to diseases transmissible through food.
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|
|
Item No.:
17
|
|
Site:
Galley-Deck 14 - Oceanview - Pantry
|
|
Violation:
Multiple large containers of PHF/TCS food items on time control that were stored in the designated time-control walk-in refrigerator were not labeled with discard times and/or were not discarded after four hours. The time control plan identified an early and late breakfast service spanning approximately six consecutive hours but did not specify that all PHF/TCS food items must be marked with discard times when the time control period exceeds four hours.
One large container of cut cantaloupe was not discarded after four hours.
The following food items were not labeled with discard times, and the crew could not verify the exact time the food had been placed into the walk-in refrigerator:
One large plastic container of cut lettuce and one bin containing approximately 10 packages of cold-smoked salmon.
The temperature of the cold-smoked salmon measured 46F (8C). The cut lettuce and cold-smoked salmon were discarded.
|
|
Recommendation:
Maintain a written time control plan that ensures compliance with these standards on the vessel and make it available for review during inspections. Ensure a time control plan is posted and available to all crew working at each outlet where time control is used. Ensure plan(s): (1) Include set-up and discard times for each outlet. Include all services and events where TCS/PHF is kept on time control. If used, ensure colored labels correspond to the discard times stated in the plan; (2) List all units (to include refrigeration and hot holding units, preparation counters, cabinets, compartments, and equipment) on time control. Cabinets and compartments on time control must be physically labeled; (3) Describe or show the flow of TCS/PHF from when last in temperature control to placement in time control and discard.
|
|
|
Item No.:
20
|
|
Site:
Galley-Deck 14 - Sunset Park
|
|
Violation:
Four slotted fasteners were on the underside of the dispensing nozzles of the newly installed espresso machine. These were replaced with non-slotted fasteners by the end of the inspection.
|
|
Recommendation:
Ensure multiuse food-contact surfaces are: (1) Smooth; (2) Free of breaks, open seams greater than 0.8 mm (1/32 inch), cracks, chips, inclusions, pits, and similar imperfections; (3) Free of sharp internal angles, corners, and crevices; (4) Finished to have smooth welds and joints; (5) Accessible for cleaning and inspection by one of the following methods: without being disassembled, by disassembling without the use of tools, or by easy disassembling with the use of handheld tools commonly available to maintenance and cleaning personnel.
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.
|
|
|
Item No.:
19
|
|
Site:
Galley-Deck 12 - Spa Cafe
|
|
Violation:
Food on display at the front cold well was not protected where passengers could stand within 1 meter of the food. This was corrected before the end of the inspection.
|
|
Recommendation:
Protect food on display from contamination by using packaging; counter, service line, or salad bar food guards; display cases; self-closing hinged lids; or other effective means. Install side protection for sneeze guards if the distance between exposed food and where consumers are expected to stand is less than 1 meter (39 inches).
|
|
|
Item No.:
36
|
|
Site:
Galley-Deck 12 - Spa Cafe
|
|
Violation:
The portable adjacent buffet station did not have adequate lighting (220lux) where fruit and other food items were offered for self-service.
|
|
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.
|
|
|
Item No.:
33
|
|
Site:
Galley-Deck 12 - Spa Cafe
|
|
Violation:
The deckhead above the portable buffet station was constructed of a woven cloth material that was not easily cleanable
|
|
Recommendation:
Ensure bulkheads and deckheads have smooth, hard finishes.
|
|
|
Item No.:
22
|
|
Site:
Galley-Deck 5 - Cafe al Bacio
|
|
Violation:
Soiled silverware was piled on a dishwashing rack rather than positioned vertically in a silverware holder to ensure proper cleaning and sanitizing.
|
|
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.
|
|
|
Item No.:
33
|
|
Site:
Food Service General-Decks
|
|
Violation:
Deck tiles and grout were missing, recessed, or broken throughout the following food outlets:
Deck 14: Oceanview buffet stations, galley, and dishwashing areas
Deck 5: Blu waiter station and bar pantry; Fine Cut galley and waiter station.
Additionally, integral deck coving and door thresholds were in poor repair throughout much of the Oceanview galley and buffet areas.
|
|
Recommendation:
Ensure decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas are maintained in good repair.
|
|
|
Item No.:
28
|
|
Site:
Galley-Deck 5 - Blu Dishwash
|
|
Violation:
Cleaned plates were being loaded into a visibly soiled plate trolley.
|
|
Recommendation:
Store cleaned equipment and utensils, laundered linens, and single-service articles 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) above the deck.
Keep equipment and shelving in unfinished lockers or rooms clean.
Do not store single-service articles and single-use articles in unfinished lockers or rooms.
Do not store chemicals in unfinished lockers with food equipment.
Ensure exposed gray water and black water lines in unfinished equipment lockers are solid pipe, butt-welded, or sleeve-welded. If plastic pipes, ensure the lines are heat fused or chemically welded.
|
|
|
Item No.:
27
|
|
Site:
Galley-Deck 5 - Blu Dishwash
|
|
Violation:
Cleaned plates were being loaded into a visibly soiled plate trolley.
|
|
Recommendation:
Ensure nonfood-contact surfaces of equipment are kept free of an accumulation of dust, dirt, food residue, and other debris.
|
|
|
Item No.:
36
|
|
Site:
Preparation Room-Deck 2
|
|
Violation:
The light intensity was less than 220 lux at the meat mincer.
|
|
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.
|
|
|
Item No.:
33
|
|
Site:
Provisions-Deck 2 - Vegetable Refrigerator
|
|
Violation:
Water dripped from the juncture of two deckhead panels in front of the evaporative condenser.
|
|
Recommendation:
Ensure decks, bulkheads, deckheads, and attached equipment in food preparation, warewashing, pantries, and storage areas are cleaned as often as necessary.
|
|
|
Item No.:
19
|
|
Site:
Provisions-Deck 2 - Vegetable Refrigerator
|
|
Violation:
Water dripping from the deckhead above collected on three boxes of potatoes. The affected boxes were discarded, and the remaining product was relocated from the area.
|
|
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.
|
|
|
Item No.:
36
|
|
Site:
Provisions-Deck 1 - Pasta Room
|
|
Violation:
The light intensity was less than 110 lux on both sides of the right evaporative condenser.
|
|
Recommendation:
Ensure the light intensity is at least 110 lux (10 foot-candles) at 750 millimeters (30 inches) above the deck in walk-in refrigerator units, dry storage areas, linen storage, waiter stations, scrapping stations, and handwashing stations in bars.
Ensure the light intensity is at least 110 lux (10 foot-candles) behind and around mounted equipment, including counter-mounted equipment.
|
|
|
Item No.:
19
|
|
Site:
Provisions-Deck 1 - Ice Cream
|
|
Violation:
Four containers of ice cream had a large amount of syrup on top of the containers. The four cartons of ice cream were discarded.
|
|
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.
|
|
|
Item No.:
21
|
|
Site:
Bar-Deck 2
|
|
Violation:
A drain line was not properly draining in the technical space under the speed rack. This was corrected before the end of the inspection.
|
|
Recommendation:
Ensure equipment compartments subject to accumulation of moisture because of conditions such as condensation, food or beverage drip, or water from melting ice are sloped to an outlet that allows complete draining.
|
|
|
Item No.:
20
|
|
Site:
Bar-Deck 2
|
|
Violation:
The coffee machine had a slotted fastener at the press filter in the food contact area.
|
|
Recommendation:
Ensure multiuse food-contact surfaces are: (1) Smooth; (2) Free of breaks, open seams greater than 0.8 mm (1/32 inch), cracks, chips, inclusions, pits, and similar imperfections; (3) Free of sharp internal angles, corners, and crevices; (4) Finished to have smooth welds and joints; (5) Accessible for cleaning and inspection by one of the following methods: without being disassembled, by disassembling without the use of tools, or by easy disassembling with the use of handheld tools commonly available to maintenance and cleaning personnel.
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.
|
|
|
Item No.:
36
|
|
Site:
Buffet-Deck 2 - Line 2
|
|
Violation:
The protective coating was peeling off two light bulbs above the buffet hot line. This was corrected before the end of the inspection.
|
|
Recommendation:
Ensure light bulbs are shielded, coated, or otherwise shatter resistant in areas with exposed food; clean equipment, utensils, and linens; or unwrapped single-service articles and single-use articles.
Protect an infrared or other heat lamp against breakage by a shield surrounding and extending beyond the bulb so only the face of the bulb is exposed.
|
|
|
Item No.:
39
|
|
Site:
Buffet-Deck 2
|
|
Violation:
One fly was near Line 2 during active service.
|
|
Recommendation:
Effectively control the presence of insects, rodents, and other pests to minimize their presence in food areas.
|
|
|
Item No.:
26
|
|
Site:
Galley-Deck 3 - Coffee Station
|
|
Violation:
Coffee residue was on the previously cleaned and sanitized coffee dispenser. The machine was re cleaned and sanitized.
|
|
Recommendation:
Ensure food-contact surfaces of equipment and utensils are clean to sight and touch.
|
|
|
Item No.:
33
|
|
Site:
Galley-Deck 4 - Dishwash
|
|
Violation:
A gap was present on the right side of the three-compartment handwashing sink where it connected to the bulkhead. This was corrected before the end of the inspection.
|
|
Recommendation:
Ensure decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas are maintained in good repair.
|
|
|
Item No.:
39
|
|
Site:
Bar-Deck 4 - Martini Bar
|
|
Violation:
One fly was near the middle of the bar.
|
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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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