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Item No.:
08
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Site:
Galley-Deck 2 Main Galley - Beverage Station Aft
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Violation:
The two coffee machines have backflow preventers in the potable water supply pipes in the technical compartment below which are non-continuous pressure model Watts S8, and located in a continuous position.
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Recommendation:
Ensure that a continuous pressure-type backflow preventer is installed when a valve is located downstream from the backflow preventer.
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Item No.:
08
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Site:
Potable Water-Cross-connetion Control Program
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Violation:
The Ecolab chemical dispensers were listed on the comprehensive cross-connection control program.
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Recommendation:
Ensure that the cross-connection control program includes at minimum: a complete listing of cross-connections and the backflow prevention method/device for each, so that there is a match to the plumbing system component and location, and an inspection frequency. Ensure that air-gaps are included in the listing.
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Item No.:
19
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Site:
Galley-Deck 2 Main Galley - Hot Galley
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Violation:
Unlabeled working pans of liquid butter, liquid pasteurized egg, and cooking oil were set at the forward omelette station during service.
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Recommendation:
Ensure that working containers holding food or food ingredients that are removed from their original packages for use on the vessel, such as cooking oils, flour, herbs, potato flakes, salt, spices, and sugar are identified with the common name of the food.
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Item No.:
19
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Site:
Galley-Deck 2 Main Galley - Hot Galley
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Violation:
Unlabeled working containers of tumeric, cumin nutmeg, star anise, mace, and curry powder were stored on the overshelf of the preparation counter forward at the hot galley entry. Additionally, there were unlabeled containers of sage, mixed herbs, white pepper, and garlic salt stored on the upper shelf of the center counter in the hot galley.
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Recommendation:
Ensure that working containers holding food or food ingredients that are removed from their original packages for use on the vessel, such as cooking oils, flour, herbs, potato flakes, salt, spices, and sugar are identified with the common name of the food.
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Item No.:
19
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Site:
Galley-Deck 2 Main Galley - Pastry
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Violation:
There was an unlabeled container of cinammon powder on the dry storage shelf in the pastry.
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Recommendation:
Ensure that working containers holding food or food ingredients that are removed from their original packages for use on the vessel, such as cooking oils, flour, herbs, potato flakes, salt, spices, and sugar are identified with the common name of the food.
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Item No.:
19
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Site:
Preparation Room-Deck A - Bakery
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Violation:
Unlabeled containers of mixed spice, cinammon, baking flour, cornmeal, cumin, and rosemary were found in the dry storage cabinet in the bakery. Additionally, a large bin of a mixture of dry flour and suet was unlabeled on a shelf in the walk-in refrigerator.
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Recommendation:
Ensure that working containers holding food or food ingredients that are removed from their original packages for use on the vessel, such as cooking oils, flour, herbs, potato flakes, salt, spices, and sugar are identified with the common name of the food.
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Item No.:
19
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Site:
Galley-Deck A - Crew Galley - Hot Galley
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Violation:
There was an unlabeled container of pepper and brown sugar on the dry store shelving. Additionally, there was an unlabeled working pan of cooking oil at the cooking station and one unlabeled container of tumeric on the center preparation counter.
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Recommendation:
Ensure that working containers holding food or food ingredients that are removed from their original packages for use on the vessel, such as cooking oils, flour, herbs, potato flakes, salt, spices, and sugar are identified with the common name of the food.
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Item No.:
19
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Site:
Buffet-Deck A - Crew Mess
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Violation:
The self-service box milk on the buffet line had been opened by hand-tearing the lid, potentially subjecting the contents to contamination.
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Recommendation:
Train staff to use clean scissors or a knife to properly cut the pouring spout open on the small self-service milk cartons.
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Item No.:
19
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Site:
Galley-Orchid
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Violation:
A stainless steel bowl was used to scoop out dried rice.
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Recommendation:
Provide a proper scoop with a handle for the rice bin. Store the scoop clean and dry or in the rice with the handle extending out of the rice.
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Item No.:
19
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Site:
Buffet-Belvedere Food Court Buffet - Bistro Counter
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Violation:
Chafing dishes were used to keep the bread pudding warm while out for buffet service; however, these chaffing dishes do not provide adequate protection for passenger self-service, as there was no sneeze shield above the chafing dishes.
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Recommendation:
Ensure that food on display is protected from contamination by the use of packaging; counter, service line, or salad bar food guards; display cases; or other effective means.
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Item No.:
20
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Site:
Bar-Rising Sun
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Violation:
One cutting was found pitted and scored, making cleaning difficult.
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Recommendation:
Ensure that surfaces such as cutting blocks and boards that are subject to scratching and scoring are resurfaced if they no longer can be effectively cleaned and sanitized, or discarded if they are not capable of being resurfaced.
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Item No.:
20
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Site:
Bar-
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Violation:
One cutting board was found pitted and scored, making cleaning difficult.
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Recommendation:
Ensure that surfaces such as cutting blocks and boards that are subject to scratching and scoring are resurfaced if they no longer can be effectively cleaned and sanitized, or discarded if they are not capable of being resurfaced.
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Item No.:
21
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Site:
Galley-Deck 2 Main Galley - Hot Galley
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Violation:
The door handle was missing on the in-use half-height Alto-Shaam rolling cook and hold trolley opposite the omelette station.
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Recommendation:
Replace the missing oven door handle.
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Item No.:
21
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Site:
Galley-Deck 2 Main Galley - Pastry
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Violation:
There was a plastic construction wrap affixed to the lower stainless steel panel inside undercounter technical compartment P2-1 which collected soil and made cleaning difficult. This was also noted in the November 2007 VSP inspection. Additionally, there was a large open void where the insulated cooling pipes pass thru the port bulkhead and another open hole at the aft bulkhead penetration for a green utility cable inside this same technical compartment.
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Recommendation:
Ensure that nonfood-contact surfaces are free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance.
Profile closed the large open void in the technical compartment at the refrigerant pipe penetration. Grommet or profile closed the open penetration at the green electrical cable.
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Item No.:
21
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Site:
Galley-Deck A - Crew Galley - Hot Galley
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Violation:
The flexible braided stainless steel piping to the water filter and combination oven was difficult to clean. The piping was installed near the deck and directly at the deck sink beside the oven where they were subjected to dirty splash.
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Recommendation:
Elevate the flexible piping above the deck and deck sink. Seal the braided steel with a covering which is smooth, non-absorbent and easy to dean.
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Item No.:
21
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Site:
Buffet-Belvedere Food Court - Buffet Technical Compartments
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Violation:
The insulation on several steam pipes under the bain marie's were in poor repair.
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Recommendation:
Replace or repair damaged and loose steam pipe insulation.
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Item No.:
22
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Site:
Galley-Deck 2 Main Galley - Pot Wash
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Violation:
There was no manufacturer's data plate affixed to the potwash machine to indicate operating paramaters or wash/rinse cycle times.
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Recommendation:
Ensure that warewashing machines are provided with an easily accessible and readable data plate affixed to the machine by the manufacturer that indicates the machine's design and operating specifications including the: (1) Temperatures required for washing, rinsing, and sanitizing; (2) Pressure required for the fresh water sanitizing rinse; and (3) Conveyor speed for conveyor machines or cycle time for stationary rack machines.
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Item No.:
22
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Site:
Galley-Deck 2 Main Galley - Dishwash
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Violation:
The in-use flight-type conveyor dishwash machine had a mounted final rinse cycle thermometer gauge reading of 225 °F (manifold temperature), but the dish level final rinse temperature was only 159.5 °F. There was no steam noted in the final rinse and the spray nozzles were operating properly, indicating the gauge is in disrepair.
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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 ±1.5°C in the intended range of use. (2) That are scaled only in Fahrenheit are designed to be accurate to ±3°F in the intended range of use.
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Item No.:
26
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Site:
Galley-Deck 2 Main Galley - Hot Galley
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Violation:
The previously cleaned hand mixer was found slightly soiled on the blade and shield interior and was stored as clean on the center counter top.
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Recommendation:
Ensure that food only contacts surfaces of equipment and utensils that are cleaned and sanitized.
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Item No.:
27
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Site:
Galley-Deck 2 Main Galley - Hot Galley
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Violation:
The aft reach-in refrigerator (SC7) had a door gasket heavily soiled with dirt and mold residue.
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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-Deck 2 Main Galley - Hot Galley
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Violation:
The door gasket to upright reach-in refrigerator SS5 was soiled with dirt/mold residue.
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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-Deck 2 Main Galley - Pastry
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Violation:
The lower shelf inside undercounter technical compartment P2-1 was soiled with dirt and oil residue.
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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:
Buffet-Belvedere Food Court - Bistro Counter
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Violation:
The starboard and portside drains for the cold tops were soiled with food debris.
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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:
Buffet-Belvedere Food Court - Portside Hot Galley
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Violation:
The top of the oven was soiled. Pooled water was also noted on top of this oven. Additionally there was a container with a fire blanket inside, stored on top of the oven. The blanket container was heavily soiled flour, food debris, and setting on the pooled water on top of the oven.
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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.:
28
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Site:
Other-Meridian Dining Room - Section 30
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Violation:
The section 30 waiter station overshelf had approximately 12 clean glasses stored for use beside 12 clearly soiled glasses on the same shelf. The soiled glasses were also above the clean end of the waiter station. The clean and soiled glassware was removed for cleaning immediately.
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Recommendation:
Ensure that cleaned equipment and utensils, laundered linens, and single-service and single-use articles are stored: (1) In a clean, dry location; (2) Where they are not exposed to splash, dust, or other contamination; and (3) At least 150 mm (6 inches) above the deck.
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Item No.:
28
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Site:
Preparation Room-Deck A - Bakery
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Violation:
Condensate water was dripping from the deckhead access hatch onto the dough sheeter (pastry break) belt directly below.
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Recommendation:
Ensure that the access hatch above the dough sheeter (pastry break) is repaired in such as way that when closed the hatch is water-tight and will not allow condensate or other liquids to fall to the equipment below.
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Item No.:
28
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Site:
Buffet-Belvedere Food Court - Portside Buffet - Bistro Counter
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Violation:
A very soiled plate was found inside and on the bottom interior surface below the clean passenger serving trays on the self-service buffet line.
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Recommendation:
Ensure that cleaned equipment and utensils, laundered linens, and single-service and single-use articles are stored: (1) In a clean, dry location; (2) Where they are not exposed to splash, dust, or other contamination; and (3) At least 150 mm (6 inches) above the deck.
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Item No.:
29
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Site:
Buffet-Belvedere Food Court - Starboard Side Buffet - Bistro Counter
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Violation:
A long string was noted in the handwash sink basin.
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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:
Galley-Deck 2 Main Galley - Hot Galley
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Violation:
There was pitting and damaged areas of the deck throughout the hot galley which left the deck surface difficult to clean.
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Recommendation:
Ensure that decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas are constructed and maintained for easy cleaning.
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Item No.:
33
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Site:
Galley-Orchid
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Violation:
A loose profile strip was noted behind the flat top grill.
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Recommendation:
Repair the loose profile strip.
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Item No.:
34
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Site:
Galley-Deck 2 Main Galley - Pastry
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Violation:
The drain to the evaporative condenser in the pastry walk-in refrigerator was leaking to the deck below.
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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.:
34
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Site:
Galley-Orchid - Warewash Area
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Violation:
The drain was clogged underneath the flight type dishwash machine. The water was noted pooling on the deck.
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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-Deck 2 Main Galley - Hot Galley
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Violation:
The aft section of the hot service line had a significant condensate condition on the deckhead above the bain marie and the overshelf for the counter. Additionally, there was heavy condensate on the front exterior upper of the reach-in refrigerator (#SC7) opposite.
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Recommendation:
Ensure that exhaust ventilation hood systems in food preparation and warewashing areas including components such as hoods, fans, guards, and ducting are designed to prevent grease or condensation from draining or dripping onto food, equipment, utensils, linens, and single-service and single-use articles.
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Item No.:
37
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Site:
Galley-Deck 2 Main Galley - Hot Galley
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Violation:
The deckhead air diffuser over the center hot service line had condensate dripping from the surface to areas below. Staff wiped the diffuser clean during the inspection.
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Recommendation:
Ensure that exhaust ventilation hood systems in food preparation and warewashing areas including components such as hoods, fans, guards, and ducting are designed to prevent grease or condensation from draining or dripping onto food, equipment, utensils, linens, and single-service and single-use articles.
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Item No.:
37
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Site:
Galley-Deck 2 Main Galley - Hot Galley
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Violation:
The interior surfaces of the long canopy exhaust hood extending over several tilting soup kettles and pans in the boiler section was heavily covered in condensate. The area was in-use at the time with all the cooking equipment full of food.
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Recommendation:
Ensure that exhaust ventilation hood systems in food preparation and warewashing areas including components such as hoods, fans, guards, and ducting are designed to prevent grease or condensation from draining or dripping onto food, equipment, utensils, linens, and single-service and single-use articles.
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Item No.:
37
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Site:
Preparation Room-Deck A - Bakery
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Violation:
Condensate was dripping from the deckhead access hatch above the dough sheeter (pastry break) and from another deckhead hatch near the exit sign in the pastry.
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Recommendation:
Ensure that ventilation hood systems and devices operate effectively to prevent grease and condensate from collecting on the bulkheads and deckheads and remove contaminants generated by equipment located under them.
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Item No.:
38
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Site:
Buffet-Belvedere Food Court - Bistro Counter
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Violation:
The two Old Hickory Bar-B-Q machines have not been used for several months and there are no future plans on using these machines.
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Recommendation:
Ensure that only articles necessary for the food service operation are stored in food preparation, food storage, and warewashing areas.
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