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Item No.:
17
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Site:
Pantry-Deck 17 - Observation Lounge
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Violation:
The undercounter refrigerator was labeled as a time control unit and staff stated it was used as a time control unit, but it was not listed on the time control plan.
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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): (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.
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Item No.:
26
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Site:
Bar-Deck 8 - Belvedere
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Violation:
One previously cleaned and sanitized glass stored on the back bar counter was soiled with dried food debris. The bar was in operation at the time of the inspection.
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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.:
26
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Site:
Galley-Deck 8 - Onda
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Violation:
One small, previously cleaned and sanitized sauce bowl stored in the undercounter storage cabinets below the serving line was soiled with dried food debris on the food-contact surface.
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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.:
27
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Site:
Galley-Deck 8 - Onda
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Violation:
Two small, previously cleaned and sanitized sauce bowls stored in the undercounter storage cabinets below the serving line were soiled with dried food debris on the nonfood-contact surface.
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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:
Buffet-Deck 17 - Surfside
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Violation:
The electrical outlets, especially near the hot plates, were soiled with more than a day's accumulation of grease.
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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:
Buffet-Deck 17 - Surfside Grill
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Violation:
The back of the stacked combination oven was soiled with more than a day's accumulation of dust.
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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:
Pantry-Deck 17 - Waves Storeroom
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Violation:
The deck was soiled with a water bottle cap, piece of paper towel, and other debris.
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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.:
33
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Site:
Bar-Deck 17 - Observation Lounge
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Violation:
The back bar open bottle storage shelves did not have coving at the bulkhead/shelf juncture.
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Recommendation:
Cove all bulkhead/deck, equipment/deck, cabinet/deck, counter/bulkhead/backsplash, and deck sink coaming/deck junctures in galleys, pantries, buffets, bars, waiter stations, dining room work counters, provisions, scrapping stations, food storage rooms, food transportation corridors, equipment or utensil storage rooms, and toilet rooms intended for use by food employees.
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Item No.:
33
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Site:
Dining Room-Deck 17 - Palomar
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Violation:
The deck below the wine storage cabinets was excessively soiled with more than a day's accumulation of dust.
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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.:
33
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Site:
Galley-Deck 17 - Sukho Thai Show Galley
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Violation:
The entrance door's latch plate had an open penetration, which created a difficult to clean area.
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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.:
33
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Site:
Galley-Deck 6 - Dishwash Port Side
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Violation:
Condensate formed on the deckhead near the ventilation extraction over the soiled side of the flight-type dishwashing machine. No dripping occurred during the inspection of the area.
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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.:
33
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Site:
Galley-Deck 6 - Walk-In #71 Hot Galley Freezer
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Violation:
An excessive amount of frozen condensate was on the deckhead to the left of the evaporator condensing unit. The area was cleaned immediately. No food was impacted.
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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.:
36
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Site:
Bar-Deck 8 - Luna
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Violation:
The light intensity at the portside aft waiter station measured less than 220 lux on the cleaning setting. Two deckhead lights were in disrepair and not operating.
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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.:
37
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Site:
Galley-Deck 6 - Dishwash Portside
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Violation:
Condensate formed on the deckhead near the ventilation extraction over the soiled side of the flight-type dishwashing machine. No dripping occurred during the inspection of the area.
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Recommendation:
Ensure ventilation hood systems and devices operate effectively to prevent grease and condensate from collecting on the bulkheads and deckheads and to remove contaminants generated by equipment located under them.
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Item No.:
38
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Site:
Preparation Room-Deck 4 - Cleaning Locker
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Violation:
A wet mop was stored at the bottom of a chemical locker, preventing it from air drying properly. This was corrected immediately.
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Recommendation:
After use, ensure mops are placed in a position that allows them to air dry without soiling walls, equipment, or supplies.
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