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Item No.:
08
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Site:
Recreational Water Facilities-Crew pool mechanical room
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Violation:
The reduced pressure backflow protection device on the potable water line serving the crew pool was weeping.
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Recommendation:
Repair or replace the backflow protection device.
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Item No.:
19
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Site:
Provisions-
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Violation:
One open bag of sliced almonds was noted in the dry provisions walk-in storage area.
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Recommendation:
Ensure that open food items are tightly sealed after opening.
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Item No.:
21
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Site:
Galley-Center galley
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Violation:
The trap alarm was separated from the bulkhead in the walk-in refrigerator, creating a large gap and making cleaning difficult.
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Recommendation:
Re-attach the trap alarm to the bulkhead.
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Item No.:
21
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Site:
Galley-Center galley
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Violation:
A gap was noted on the profile strip to the technical compartment of the right tilting kettle, making cleaning difficult.
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Recommendation:
Ensure that non-food contact equipment is maintained in good repair and proper adjustment including: (1) Equipment maintained in a state of repair and condition that meets the materials, design, construction, and operation specifications of these guidelines. (2) Equipment components such as doors, seals, hinges, fasteners, and kick plates are kept intact, tight, and adjusted in accordance with manufacturer's specifications. Re-attach the profile strip to the technical compartment.
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Item No.:
21
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Site:
Galley-Center galley
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Violation:
A peeling label was noted on the starboard side combination oven, making cleaning difficult.
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Recommendation:
Remove the peeling label.
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Item No.:
21
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Site:
Galley-Port side clean dish storage
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Violation:
Several waiter trays were cracked and peeling around the edge, making cleaning difficult.
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Recommendation:
Replace the waiter trays.
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Item No.:
21
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Site:
Galley-Port side hot galley
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Violation:
A gap was noted on the profile strip to the technical compartment of grooved grills 1A and 1B, making cleaning difficult.
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Recommendation:
Re-attach the profile strip to the technical compartment. Ensure that non-food contact equipment is maintained in good repair and proper adjustment including: (1) Equipment maintained in a state of repair and condition that meets the materials, design, construction, and operation specifications of these guidelines. (2) Equipment components such as doors, seals, hinges, fasteners, and kick plates are kept intact, tight, and adjusted in accordance with manufacturer's specifications.
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Item No.:
21
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Site:
Galley-Deli hot galley
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Violation:
The flat top grill was warped, creating a gap and making cleaning difficult.
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Recommendation:
Repair or replace the flat top grill.
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Item No.:
22
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Site:
Galley-Warewash area
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Violation:
A mixture of steam and water was noted coming out the final rinse nozzles on the flight type dishwash machine.
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Recommendation:
Ensure that warewashing equipment is maintained in good repair and proper adjustment including: (1) Being maintained in a state of repair and condition that meets the standards of the materials, design, and construction of these guidelines; and (2) Maintaining water pressure, and water temperature measuring devices in good repair and ensuring their accuracy within the intended range of use.
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Item No.:
22
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Site:
Galley-Pot wash
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Violation:
The mounted temperature gauge for the sanitizing solution in the three compartment sink read 180F while the measured temperature of the water was 171F.
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Recommendation:
Ensure that water temperature measuring devices: (1) That are scaled in Celsius or dually scaled in Celsius and Fahrenheit are designed to be accurate to 1.5C in the intended range of use. (2) That are scaled only in Fahrenheit are designed to be accurate to 3F in the intended range of use.
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Item No.:
25
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Site:
Bar-Casino bar
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Violation:
A wet sanitizing rag was placed on the counter top. A sanitizing solution bucket was not present in the bar area. This area was open for service.
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Recommendation:
Ensure that wiping cloths used for wiping food spills are dry and used for wiping food spills from tableware and single-service articles; or wet and cleaned, stored in a chemical sanitizer, and used for wiping spills from food-contact and nonfood-contact surfaces of equipment.
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Item No.:
26
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Site:
Bar-Cafe on the way
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Violation:
A few previously cleaned plates were soiled and stored as clean in the pantry area.
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Recommendation:
Ensure that 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-Pot wash
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Violation:
A few previously cleaned bowls were soiled and stored as clean.
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Recommendation:
Ensure that 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-Port side clean dish storage
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Violation:
Numerous previously cleaned plates and bowls were soiled and stored as clean. These items were stored covered on plate trolleys. Several items were heavily soiled with food debris.
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Recommendation:
Ensure that 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-Center galley
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Violation:
Slight food debris and grease accumulation was noted on the back side of the combination ovens.
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Recommendation:
Ensure that 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-Pastry
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Violation:
Dust was noted on the top of the FSS station.
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Recommendation:
Ensure that 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.:
29
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Site:
Galley-Universe dishwash
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Violation:
One trolley of plates was blocking the handwash station.
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Recommendation:
Ensure that handwashing facilities are used for no other purpose and are accessible at all times.
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Item No.:
33
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Site:
Food Service General-
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Violation:
Coving was not present at the deck/bulkhead junctures for the wait stations and pantry areas in the main dining room.
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Recommendation:
Ensure that bulkhead and deck junctures are coved (including galleys, pantries, deck/counter junctures at buffets, bars, waiter stations, and dining room work counters).
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Item No.:
33
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Site:
Galley-Center galley
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Violation:
Recessed grout was noted around the soup kettles, making cleaning difficult.
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Recommendation:
Repair the grout around the soup kettles.
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Item No.:
33
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Site:
Galley-Buffet galley
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Violation:
Recessed grout was noted around the deck scupper, making cleaning difficult.
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Recommendation:
Repair the grout around the deck scupper.
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Item No.:
33
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Site:
Other-Pantry 1 and 2
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Violation:
Recessed grout was noted in these two galley areas, making cleaning difficult.
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Recommendation:
Repair the grout in this area.
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Item No.:
33
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Site:
Other-Lido grill
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Violation:
Recessed grout was noted within this area, making cleaning difficult.
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Recommendation:
Repair the grout in this area.
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Item No.:
34
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Site:
Galley-Center galley
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Violation:
Water was noted dripping from the light fixture above the hot service line in the center galley.
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Recommendation:
Ensure that a plumbing system in a food area is maintained in good repair.
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Item No.:
37
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Site:
Galley-Warewash area
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Violation:
Heavy condensation was noted on the deckhead over the clean end of the warewashing unit.
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Recommendation:
Ensure that all food preparation, warewashing, and toilet rooms have sufficient ventilation to keep them free of excessive heat, steam, condensation, vapors, obnoxious odors, smoke, and fumes.
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Item No.:
37
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Site:
Galley-Universe dishwash
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Violation:
Heavy condensation was noted on the deckhead above the flight-type dishwash machine.
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Recommendation:
Ensure that all food preparation, warewashing, and toilet rooms have sufficient ventilation to keep them free of excessive heat, steam, condensation, vapors, obnoxious odors, smoke, and fumes.
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Item No.:
41
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Site:
Housekeeping-Alladium mens restroom
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Violation:
Passengers were required to use bare hands while exiting the toilet room.
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Recommendation:
Equip public toilet facilities so that persons exiting the toilet room are not required to handle the door with bare hands. This may be accomplished by methods such as locating paper towel dispensers at sinks and waste containers near the room door, installing mechanically operated doors, door removal, or other effective means.
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