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Item No.:
08
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Site:
Potable Water-
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Violation:
There was no documentation that the manufacturer's recommendations were followed for the drying/curing of the coatings in the potable water tanks.
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Recommendation:
Ensure that interior coatings on potable water tanks are approved for potable water contact, and all manufacturer's recommendations for application, drying, or curing are followed. Ensure written documentaion for the coating used and recommendations followed are avaialble for review during inspections.
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Item No.:
19
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Site:
Buffet-Lido Grill Forward, Port and Starboard
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Violation:
There were no side shields on the sneeze guards for the hot display units or the carving stations on the sides where the passengers line up for service.
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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.:
19
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Site:
Galley-Break Room
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Violation:
There was a shelving unit where packages of ice cream cones and individual boxes of cereal were stored. This area is not designed to be a food storage room.
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Recommendation:
Ensure that food is not stored in prohibited areas.
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Item No.:
27
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Site:
Galley-Golden Line
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Violation:
The removable front technical space panel had an accumulation of debris and liquid.
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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:
Buffet-Mid-Ship Port Buffet
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Violation:
There were stacks of plates that were not covered or inverted. The buffet line was not in use at the time of the inspection.
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Recommendation:
Ensure that clean equipment and utensils are stored covered or inverted.
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Item No.:
28
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Site:
Buffet-Taste of Nation, Port
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Violation:
There were stacks of plates that were not covered or inverted. This end of the main buffet line was not in use at the time of the inspection.
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Recommendation:
Ensure that clean equipment and utensils are stored covered or inverted.
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Item No.:
29
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Site:
Galley-Dishwash Area
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Violation:
There was food debris and materials containing food debris in the waste receptacle at the handwash sink.
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Recommendation:
Ensure that handwashing facilities are used for no other purpose.
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Item No.:
30
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Site:
Galley-Platinum Line
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Violation:
There was no waste receptacle at the handwash sink.
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Recommendation:
Ensure that a handwashing facility includes a sink, soap dispenser, single-use towels dispenser, and waste receptacle.
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Item No.:
33
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Site:
Galley-Pastry
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Violation:
Liquid was a dripping to the deck from the refrigerator access panel in the deckhead.
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Recommendation:
Ensure that 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-Dishwash Area
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Violation:
Liquid was dripping from the high fog system nozzle in the deckhead to the landing table adjacent to the dishwash area. The table was not in use.
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Recommendation:
Ensure that decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas, are maintained in good repair.
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Item No.:
34
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Site:
Galley-Platinum Line
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Violation:
There was a leak in the steam line inside the technical compartment for hot cabinet #1. Staff stated that a work order was pending.
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Recommendation:
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Item No.:
34
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Site:
Galley-Platinum Line
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Violation:
There was a leak in the steam line inside the technical compartment for hot cabinet #1. Staff stated that a work order was pending.
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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-Center Area
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Violation:
There was a continuous drip at the utility sink faucet adjacent to the tilt pans.
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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.:
39
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Site:
Galley-Platinum Line
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Violation:
There were two small unidentified insects on the paper towel holder at the handwash sink.
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Recommendation:
Ensure that the presence of insects, rodents, and other pests is effectively controlled to minimize their presence in the food storage, preparation, service areas, warewashing, and utensil storage areas aboard a vessel.
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