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Item No.:
19
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Site:
Galley-Crew Galley - Hot Galley
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Violation:
There were unlabeled working pans containing salt, vegetable oil, and clarified butter in the hot galley range area.
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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-Panorama Buffet - Coffee Station
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Violation:
The Hoshizaki ice water dispenser had a dispensing lever which made contact with the lip contact surface of the cups used at this station. There was no sign posted to prohibit using the same cup for refills during active buffet operation.
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Recommendation:
Post a sign prohibiting the use of the same cup for refills or modify the equipment to ensure that consumers cannot contaminate the dispensing lever.
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Item No.:
19
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Site:
Galley-Panorama Buffet - Galley - Hot Galley
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Violation:
Unlabeled working containers of vegetable oil, clarified butter, and chopped dill were in use 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.:
21
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Site:
Bar-Royal Lounge, Pool Bar, and Panorama Bar
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Violation:
There were open pipe penetrations in the technical spaces housing the soda gun mixers.
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Recommendation:
Seal the penetrations.
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Item No.:
21
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Site:
Other-Crew Mess
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Violation:
There was a condiment and food trolley at the port bulkhead with interior shelves where corrosion was present along the side panels of the shelves and open void spaces along the lower most shelf corners.
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Recommendation:
Ensure that nonfood-contact surfaces of equipment that are exposed to splash, spillage, or other food soiling or that require frequent cleaning are constructed of a corrosion-resistant, nonabsorbent, and smooth material.
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Item No.:
21
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Site:
Other-Crew Mess - Serving Line
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Violation:
The soda vending machine installed at the entry to the buffet serving line was mounted on legs 1 inch above the deck. The deck beneath the vending machine was heavily soiled with layered dirt debris.
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Recommendation:
Ensure that deck-mounted equipment that is not easily movable is sealed to the deck or elevated on legs that provide at least a 150 mm (6-inch) clearance between the deck and the equipment.
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Item No.:
21
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Site:
Other-Crew Mess - Beverage Station
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Violation:
The power cords and hoses for the various ice and beverage dispensing equipment at the beverage station counter were draping the countertop, making cleaning difficult.
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Recommendation:
Remove the power cords and hoses from the countertop.
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Item No.:
21
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Site:
Other-Staff and Officers Mess
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Violation:
There was a temporary wooden cabinet set on a deck stand over a carpeted deck at the aft waiter station for the staff and officers mess. There was a bulkhead mounted painting at the top back edge of the counter top, and there were clean utensils and bread in baskets on the countertop for service. A request for a properly constructed and permanent waiter station on hard deck was submitted by the ship in March 2008, with what appears to be no progress towards a solution.
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Recommendation:
Remove the cabinet or replace with a permanent waiter station.
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Item No.:
27
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Site:
Galley-Main Galley - Bakery/Pastry
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Violation:
The oven mitts stored on the stacked ovens were heavily soiled with encrusted food debris along the exterior surfaces near the fingertips.
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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-Main Galley - Bakery/Pastry
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Violation:
The upper Blodgett oven had heavy layers of old food debris on the control knobs. The oven was previously cleaned.
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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:
Other-Crew Mess - Serving Line
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Violation:
The top exterior surface of the soda vending machine was soiled with a layer of dust 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:
Other-Staff and Officers Mess
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Violation:
The counter behind the beverage dispensing equipment was soiled with a layer of dust at the beverage 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:
Pantry-Deck 8
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Violation:
There was ice in the handwash sink in the service pantry across from Cabin 8048.
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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.:
31
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Site:
Other-Crew Mess
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Violation:
The cleaning locker directly beside the condiment trolley on the port bulkhead of the crew mess had a spray bottle inside with the cleaning materials, which contained a contact pesticide called 565 Plus XLO. This was in a food area, although staff stated it was not for use in this area. The spray pesticide was immediately removed from the cleaning locker.
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Recommendation:
Ensure that pesticides, insecticides, and rodenticides are stored in a locked area of the vessel that is not in a food area.
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Item No.:
33
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Site:
Other-Crew Mess - Serving Line
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Violation:
The soda vending machine installed at the entry to the buffet serving line was mounted on legs 1 inch above the deck. The deck beneath the vending machine was heavily soiled with layered dirt debris.
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Recommendation:
Ensure that 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:
Other-Crew Mess - Beverage Station
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Violation:
There were two deckhead panels falling away from the deckhead above the juice dispenser at the beverage station.
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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:
Other-Staff and Officers Mess
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Violation:
There was a temporary wooden cabinet set on a deck stand over a carpeted deck at the aft waiter station for the staff and officers mess. There was a bulkhead mounted painting at the top back edge of the counter top, and there were clean utensils and bread in baskets on the countertop for service. A request for a properly constructed and permanent waiter station on hard deck was submitted by the ship in March 2008, with what appears to be no progress towards a solution.
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Recommendation:
Ensure that surfaces subject to routine splashes, spillage, or other soiling during normal use have easily cleanable features.
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Item No.:
33
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Site:
Buffet-Panorama Buffet - Coffee Station and Buffet Serving Lines
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Violation:
There was no coving at the deck and the beverage station foundation juncture. There was no coving at the juncture of the deck and the two buffet service counter foundations on the passenger side.
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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.:
36
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Site:
Other-Crew Mess - Beverage Station
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Violation:
The artificial light level behind the ice maker/dispenser at the beverage station could not be raised to 220 lux (20 foot candles) for cleaning.
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Recommendation:
Ensure that the light intensity is at least 220 Lux (20 foot candles) on food preparation surfaces, and at a distance of 75 centimeters (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.:
39
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Site:
Pantry-Club Bar
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Violation:
There was a drain fly in the pantry of the Club Bar.
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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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