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Item No.:
39
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Site:
Buffet-Deck 4 - The Grill
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Violation:
Three flies were in the drain of the technical space under the ice/water dispenser. Additionally, three house flies were in the 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:
Buffet-Deck 4 - The Grill
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Violation:
An open penetration into a void space was in the technical space below the speed rack on the starboard side of the buffet.
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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.:
26
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Site:
Bar-Deck 2 - The Lounge Beverage Station
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Violation:
Food debris was on the out-of-order, counter-mounted coffee machine. This was cleaned immediately.
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Recommendation:
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:
Bar-Deck 2 - The Lounge Beverage Station
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Violation:
A peeling sticker was on the food splash zone of the coffee machine making it a difficult-to-clean surface.
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Recommendation:
Materials used in the construction of multiuse utensils and food-contact surfaces of equipment must be: (3) Finished to have a smooth, easily cleanable surface; (4) Resistant to pitting, chipping, crazing, scratching, scoring, distortion, and decomposition.
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Item No.:
36
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Site:
Dining Room-Deck 1 - The Coastal
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Violation:
The light intensity at the waiter stations measured less than 220 lux during cleaning operations.
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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.:
36
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Site:
Galley-Deck 1
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Violation:
The light intensity at the preparation area next to the stacked ovens measured less than 220 lux.
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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:
Galley-Deck 1 - Walk-in Refrigerator
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Violation:
An accumulation of water was inside two of the deckhead light fixtures.
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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.:
19
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Site:
Galley-Deck 1 - Walk-in Freezer
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Violation:
Excessively frosted containers of juice concentrate were in the freezer.
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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.
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Item No.:
29
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Site:
Galley-Deck 1 - Walk-in Freezer
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Violation:
The water temperature measured 128F on the coldest setting at the starboard side user-adjustable handwashing station. This was corrected immediately.
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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.:
12
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Site:
Galley-Deck 1 - Dishwash
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Violation:
An employee did not wash their gloves and hands after picking up a dish that dropped on the deck.
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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: (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; (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:
Provisions-Liquor Store
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Violation:
The bulkhead in the liquor store was made of a soft material and was not durable.
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Recommendation:
Ensure bulkheads and deckheads have smooth, hard finishes.
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Item No.:
36
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Site:
Pantry-1 - Housekeeping Starboard Side
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Violation:
The light intensity measured less than 220 lux near the handwashing station in this area.
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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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