|
|
|
Item No.:
02
|
|
Site:
Medical-
|
|
Violation:
The bacteriological specimen collection containers were expired.
|
|
Recommendation:
Replace the bacteriological specimen collection containers.
|
|
|
Item No.:
08
|
|
Site:
Potable Water-Spa - Men's Boiler Room
|
|
Violation:
The backflow prevention device for the steam generator was leaking.
|
|
Recommendation:
Replace the backflow prevention device.
|
|
|
Item No.:
08
|
|
Site:
Potable Water-Cross-Connection Control Plan
|
|
Violation:
The backflow prevention devices listed on the cross-connection control plan for the ladies' and men's steam boiler rooms in the spa did not match the installed devices. The devices on the plan were Watts N9 and the devices in the steam boiler rooms were Watts 9D.
|
|
Recommendation:
Correct the cross-connection control plan.
|
|
|
Item No.:
08
|
|
Site:
Potable Water-Spa
|
|
Violation:
There were no backflow prevention devices on the flexible shower hoses in the ladies and men's restrooms. The shower heads could reach the deck drain.
|
|
Recommendation:
Install backflow prevention devices on the shower hoses.
|
|
|
Item No.:
08
|
|
Site:
Potable Water-Spa
|
|
Violation:
There were no backflow prevention devices on the pedicure foot baths. There was a spray hose on the foot bath that could be submerged in the basin.
|
|
Recommendation:
Install backflow prevention devices on the pedicure foot baths.
|
|
|
Item No.:
08
|
|
Site:
Potable Water-Water Works Technical Room
|
|
Violation:
There was a double check valve assembly installed on the potable water line for the Water Works feature. There was no intermediate vent on this backflow prevention device.
|
|
Recommendation:
Replace the double check valve assembly with an approved backflow prevention device.
|
|
|
Item No.:
08
|
|
Site:
Potable Water-Upper Deck
|
|
Violation:
There were no backflow prevention devices on the flexible shower hoses in even-numbered suites U-70 to U-90. The shower heads could be submerged in the bath tub.
|
|
Recommendation:
Install backflow prevention devices on the shower hoses.
|
|
|
Item No.:
08
|
|
Site:
Buffet-
|
|
Violation:
The backflow prevention device could not be located for the juice and ice machines.
|
|
Recommendation:
Ensure that backflow prevention devices are installed on the equipment.
|
|
|
Item No.:
11
|
|
Site:
Medical-GI Logs
|
|
Violation:
The initial interview with asymptomatic cabin mates and close contacts of crew with gastrointestinal illness did not occur until the day after the ill crew member reported to medical. The initial data entry for these contacts in STARDOCS did not correspond with initial interviews.
|
|
Recommendation:
Ensure that medical staff conduct daily verbal interviews with asymptomatic crew until 48 hours after onset of the ill crew members symptoms.
|
|
|
Item No.:
18
|
|
Site:
Provisions-Vegetable Walk-in
|
|
Violation:
Shell eggs were stored over pasteurized eggs. This was corrected.
|
|
Recommendation:
Ensure that food is protected from cross-contamination by storing shell eggs in a manner that they cannot contaminate pasteurized eggs.
|
|
|
Item No.:
19
|
|
Site:
Galley-
|
|
Violation:
There was condensate on the interior of the ventilation hood directly over kettles of food.
|
|
Recommendation:
Ensure that food is not exposed to contamination.
|
|
|
Item No.:
19
|
|
Site:
Buffet-Service Side
|
|
Violation:
A side shield was not provided at the hot buffet station.
|
|
Recommendation:
Install a side shield.
|
|
|
Item No.:
19
|
|
Site:
Galley-Wine Cellar
|
|
Violation:
Cases of water were stored on the deck.
|
|
Recommendation:
Ensure that food is protected from contamination by storing the food at least 15 centimeters (6 inches) above the deck.
|
|
|
Item No.:
19
|
|
Site:
Buffet-
|
|
Violation:
The side shields at some of the buffet stations did not extend far enough down to protect the food on display.
|
|
Recommendation:
Ensure that food on display is adequately protected.
|
|
|
Item No.:
20
|
|
Site:
Bar-Pool
|
|
Violation:
The ice scoop was cracked. It was discarded.
|
|
Recommendation:
Ensure that utensils are maintained in a state of repair or condition that meets the materials, design and construction specifications of these guidelines or are discarded.
|
|
|
Item No.:
20
|
|
Site:
Preparation Room-Pantry
|
|
Violation:
Two of the three walk-in refrigeration units were posted out of order.
|
|
Recommendation:
Ensure that equipment for cooling and heating food, and holding cold and hot food, is sufficient in number and capacity to maintain specified potentially hazardous food temperatures.
|
|
|
Item No.:
20
|
|
Site:
Preparation Room-Pantry
|
|
Violation:
Two of the three walk-in refrigeration units were posted out of order.
|
|
Recommendation:
Ensure that food contact equipment is maintained in a state of repair and condition that meets the materials, design, construction, and operation specifications of these guidelines.
|
|
|
Item No.:
20
|
|
Site:
Buffet-Staff Mess
|
|
Violation:
The microwave fan guard was missing.
|
|
Recommendation:
Ensure that microwave ovens meet the safety standards specified in 21 CFR 1030.10 Microwave Ovens, or equivalent.
|
|
|
Item No.:
20
|
|
Site:
Buffet-Grill (Pantry 3)
|
|
Violation:
There were slotted fasteners in the new rotisserie ovens.
|
|
Recommendation:
Replace the slotted fasteners with fasteners that are smooth.
|
|
|
Item No.:
21
|
|
Site:
Galley-
|
|
Violation:
The drip pan housing for the grooved grill was very deep and had gaps around the grease chute, making cleaning difficult.
|
|
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.
|
|
|
Item No.:
21
|
|
Site:
Buffet-Service Side
|
|
Violation:
The grooved grill drip pan housing was long and had gaps around the grease chute, making cleaning difficult.
|
|
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.
|
|
|
Item No.:
21
|
|
Site:
Buffet-Service Side
|
|
Violation:
The side sneeze shield was loose along the bottom seal.
|
|
Recommendation:
Repair the sneeze shield.
|
|
|
Item No.:
21
|
|
Site:
Galley-Pastry
|
|
Violation:
The technical compartment for the 2-burner hot plate was difficult to access for cleaning.
|
|
Recommendation:
Ensure that nonfood-contact surfaces are designed and constructed to allow easy cleaning.
|
|
|
Item No.:
21
|
|
Site:
Galley-Jubilee Hot Line
|
|
Violation:
The shelf handle for the bottom broiler was detached and located inside the technical compartment of the broiler.
|
|
Recommendation:
Ensure that nonfood-contact surfaces of equipment and utensils are designed and constructed to be durable and to retain their characteristic qualities under normal use conditions.
|
|
|
Item No.:
21
|
|
Site:
Buffet-Windows on the Sea Port and Starboard Beverage Stations
|
|
Violation:
There were gaps along the decorative wood panels, making cleaning difficult.
|
|
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.
|
|
|
Item No.:
22
|
|
Site:
Galley-Celebration Dishwash Area
|
|
Violation:
There was no data plate on the glasswash unit.
|
|
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.
|
|
|
Item No.:
27
|
|
Site:
Galley-
|
|
Violation:
The grooved grill drip pan housing was soiled around the grease chute.
|
|
Recommendation:
Ensure that nonfood-contact surfaces of equipment are kept free of an accumulation of dust, dirt, food residue, and other debris.
|
|
|
Item No.:
27
|
|
Site:
Galley-
|
|
Violation:
Grease was dripping from the technical panel on the left side of the cook top.
|
|
Recommendation:
Ensure that nonfood-contact surfaces of equipment are kept free of an accumulation of dust, dirt, food residue, and other debris.
|
|
|
Item No.:
27
|
|
Site:
Buffet-Service Side
|
|
Violation:
The grooved grill drip pan housing was soiled.
|
|
Recommendation:
Ensure that nonfood-contact surfaces of equipment are kept free of an accumulation of dust, dirt, food residue, and other debris.
|
|
|
Item No.:
27
|
|
Site:
Buffet-Service Side
|
|
Violation:
The side shield was wet and had mold along the bottom seal.
|
|
Recommendation:
Ensure that nonfood-contact surfaces of equipment are kept free of an accumulation of dust, dirt, food residue, and other debris.
|
|
|
Item No.:
27
|
|
Site:
Galley-Celebration Beverage Station
|
|
Violation:
The bottom sections of the refrigeration unit doors (A-32-F) were soiled with mold.
|
|
Recommendation:
Ensure that nonfood-contact surfaces of equipment are kept free of an accumulation of dust, dirt, food residue, and other debris.
|
|
|
Item No.:
27
|
|
Site:
Galley-Pastry
|
|
Violation:
The technical compartment for the 2-burner hot plate was soiled.
|
|
Recommendation:
Ensure that nonfood-contact surfaces of equipment are kept free of an accumulation of dust, dirt, food residue, and other debris.
|
|
|
Item No.:
27
|
|
Site:
Buffet-Windows on the Sea Port and Starboard Beverage Stations
|
|
Violation:
The shelf behind the stations was coated with dust.
|
|
Recommendation:
Ensure that nonfood-contact surfaces of equipment are kept free of an accumulation of dust, dirt, food residue, and other debris.
|
|
|
Item No.:
27
|
|
Site:
Buffet-Pantry 1
|
|
Violation:
The drain lines under the front counter were very heavily soiled.
|
|
Recommendation:
Ensure that nonfood-contact surfaces of equipment are kept free of an accumulation of dust, dirt, food residue, and other debris.
|
|
|
Item No.:
27
|
|
Site:
Bar-Pool
|
|
Violation:
There was dust on the back bar counter and numerous dead insects on the front counter.
|
|
Recommendation:
Ensure that nonfood-contact surfaces of equipment are kept free of an accumulation of dust, dirt, food residue, and other debris.
|
|
|
Item No.:
29
|
|
Site:
Galley-Soup Station
|
|
Violation:
There was a wiping cloth and green scrub pad in the handwash sink.
|
|
Recommendation:
Ensure that handwashing facilities are used for no other purpose.
|
|
|
Item No.:
29
|
|
Site:
Bar-Pool
|
|
Violation:
There were two waste bins blocking access to the handwash sink. The bar was open.
|
|
Recommendation:
Ensure that handwashing facilities are accessible at all times.
|
|
|
Item No.:
30
|
|
Site:
Bar-Pool
|
|
Violation:
There was no paper towel dispenser at the handwash station.
|
|
Recommendation:
Ensure that a handwashing facility includes a sink, soap dispenser, single-use towels dispenser, and waste receptacle.
|
|
|
Item No.:
30
|
|
Site:
Provisions-Corridor Across From Dry Stores Room 2
|
|
Violation:
There was no "wash hands often" sign at the handwash station.
|
|
Recommendation:
Ensure that a sign stating "WASH HANDS OFTEN" in a language that the food employees understand is posted over handwashing sinks.
|
|
|
Item No.:
30
|
|
Site:
Buffet-Service Side
|
|
Violation:
A waste receptacle and "wash hands often" sign were not provided at the handwash station.
|
|
Recommendation:
Ensure that a handwashing facility includes a sink, soap dispenser, single-use towels dispenser, and waste receptacle.
|
|
|
Item No.:
30
|
|
Site:
Buffet-Service Side
|
|
Violation:
A waste receptacle and "wash hands often" sign were not provided at the handwash station.
|
|
Recommendation:
Ensure that a sign stating "WASH HANDS OFTEN" in a language that the food employees understand is posted over handwashing sinks.
|
|
|
Item No.:
30
|
|
Site:
Galley-Men's Toilet Room
|
|
Violation:
There was no " wash hands often" sign over the hand wash sink.
|
|
Recommendation:
Ensure that a sign stating "WASH HANDS OFTEN" in a language that the food employees understand is posted over handwashing sinks.
|
|
|
Item No.:
30
|
|
Site:
Galley-Men's and Women's Toilet Rooms
|
|
Violation:
Both of these toilet rooms had electric hand drying devices in addition to paper towels.
|
|
Recommendation:
Remove the electric hand drying devices.
|
|
|
Item No.:
30
|
|
Site:
Galley-Jubilee Hot Line
|
|
Violation:
A " wash hands often" sign was not posted over the handwash station at the end of the line.
|
|
Recommendation:
Ensure that a sign stating "WASH HANDS OFTEN" in a language that the food employees understand is posted over handwashing sinks.
|
|
|
Item No.:
33
|
|
Site:
Bar-Pool
|
|
Violation:
The deck tiles had recessed grout.
|
|
Recommendation:
Ensure that decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas, are maintained in good repair.
|
|
|
Item No.:
33
|
|
Site:
Bar-General
|
|
Violation:
The decks were soiled throughout the bars under the front and back bar counters.
|
|
Recommendation:
Clean the decks.
|
|
|
Item No.:
33
|
|
Site:
Provisions-Cold Rooms and Preparation Rooms General
|
|
Violation:
There were open pop rivets on the bulkheads throughout these areas. There were damaged bulkhead profiles strips in many areas. The deck tiles were cracked and there was recessed grout throughout these areas. These conditions made cleaning difficult.
|
|
Recommendation:
Ensure that decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas are constructed and maintained for easy cleaning.
|
|
|
Item No.:
33
|
|
Site:
Provisions-Vegetable Walk-in
|
|
Violation:
The bulkhead profile strips around the door inside this unit were heavily damaged from repeated attempts at welding.
|
|
Recommendation:
Ensure that decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas are constructed and maintained for easy cleaning.
|
|
|
Item No.:
33
|
|
Site:
Provisions-Dry Stores Room 2
|
|
Violation:
The deck was soiled.
|
|
Recommendation:
Clean the deck.
|
|
|
Item No.:
33
|
|
Site:
Provisions-Dry Stores Room 1
|
|
Violation:
There were sections of the bulkhead/deck juncture that were not coved. The deck had a covering of recessed diamond shapes that were difficult to clean and soiled.
|
|
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).
|
|
|
Item No.:
33
|
|
Site:
Provisions-Dry Stores Room 1
|
|
Violation:
There were sections of the bulkhead/deck juncture that were not coved. The deck had a covering of recessed diamond shapes that were difficult to clean and soiled.
|
|
Recommendation:
Ensure that decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas are constructed and maintained for easy cleaning.
|
|
|
Item No.:
33
|
|
Site:
Galley-
|
|
Violation:
The deck drain under the preparation sink near the ice machine was soiled.
|
|
Recommendation:
Clean the deck drain.
|
|
|
Item No.:
33
|
|
Site:
Buffet-
|
|
Violation:
The bulkhead/deck juncture was not coved at the soiled drop-off, beverage station and salad station.
|
|
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).
|
|
|
Item No.:
33
|
|
Site:
Buffet-
|
|
Violation:
The deck was soiled under the service counters.
|
|
Recommendation:
Clean the deck.
|
|
|
Item No.:
33
|
|
Site:
Buffet-Mess Rooms
|
|
Violation:
The bulkhead/deck junctures were not coved.
|
|
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).
|
|
|
Item No.:
33
|
|
Site:
Other-Celebration Dining Room
|
|
Violation:
There was an open seam under the cove strip on the forward section of waiter station 2.
|
|
Recommendation:
Seal the seam.
|
|
|
Item No.:
33
|
|
Site:
Galley-
|
|
Violation:
There were a number of deck tiles that had circular depressions, making cleaning difficult.
|
|
Recommendation:
Ensure that decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas are constructed and maintained for easy cleaning.
|
|
|
Item No.:
33
|
|
Site:
Galley-Main Galley and Lido Galley/Pantries
|
|
Violation:
The bulkhead/deck junctures in the galleys were very heavily soiled, especially under cooking equipment and counters.
|
|
Recommendation:
Clean the deck/bulkhead junctures.
|
|
|
Item No.:
33
|
|
Site:
Food Service General-Main Galley and Lido Galley
|
|
Violation:
There were sections of plastic sheeting on the deckhead where maintenance work had not been completed.
|
|
Recommendation:
Ensure that decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas are constructed and maintained for easy cleaning.
|
|
|
Item No.:
33
|
|
Site:
Galley-Grill (Pantry 3)
|
|
Violation:
There were rough surfaces on the deck under the front counter, making cleaning difficult.
|
|
Recommendation:
Ensure that decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas are constructed and maintained for easy cleaning.
|
|
|
Item No.:
33
|
|
Site:
Food Service General-Lido Pantries and Bars
|
|
Violation:
There were a number of areas under the work counters and cooking stations where drain lines and utility lines were too close to the deck, making cleaning difficult.
|
|
Recommendation:
Ensure that exposed utility service lines and pipes, including lines for fire detection and protection systems, are installed so they do not obstruct or prevent cleaning.
|
|
|
Item No.:
33
|
|
Site:
Food Service General-Lido Pantries
|
|
Violation:
There were gaps and rough surfaces around the newly installed decorative bulkhead tiles,
|
|
Recommendation:
Ensure that decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas are constructed and maintained for easy cleaning.
|
|
|
Item No.:
33
|
|
Site:
Galley-Corridor Between Forward and Aft Galley
|
|
Violation:
The grout was worn.
|
|
Recommendation:
Repair the grout.
|
|
|
Item No.:
33
|
|
Site:
Food Service General-
|
|
Violation:
There were numerous areas in the lido pantries where the bulkhead/deck junctures and the bulkhead/counter junctures were not coved.
|
|
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).
|
|
|
Item No.:
33
|
|
Site:
Buffet-Pantry 2
|
|
Violation:
There was excess cement on the deck near the hot hold units.
|
|
Recommendation:
Ensure that decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas are constructed and maintained for easy cleaning.
|
|
|
Item No.:
33
|
|
Site:
Buffet-Pantry 2
|
|
Violation:
The deck was heavily soiled.
|
|
Recommendation:
Clean the deck.
|
|
|
Item No.:
33
|
|
Site:
Buffet-Windows on the Sea Port and Starboard Beverage Stations
|
|
Violation:
The bulkhead/deck juncture was not coved.
|
|
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).
|
|
|
Item No.:
33
|
|
Site:
Buffet-Ice Cream Station
|
|
Violation:
The bulkhead/deck juncture was not coved.
|
|
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).
|
|
|
Item No.:
33
|
|
Site:
Buffet-Deli Station
|
|
Violation:
There were loosed tiles around the deck drain under the counter.
|
|
Recommendation:
Ensure that decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas are constructed and maintained for easy cleaning.
|
|
|
Item No.:
33
|
|
Site:
Buffet-Pizzeria
|
|
Violation:
The bulkhead/deck juncture was not coved.
|
|
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).
|
|
|
Item No.:
33
|
|
Site:
Buffet-Pantry 1 Foyer
|
|
Violation:
The technical space in the bulkhead behind the grill was designated as the housekeeping cleaning locker and was not finished for this use. There was no deckhead and no bulkhead.
|
|
Recommendation:
Ensure that decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas, are maintained in good repair.
|
|
|
Item No.:
33
|
|
Site:
Buffet-Pantry 1
|
|
Violation:
The counter/deck juncture was not coved under the front counter.
|
|
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).
|
|
|
Item No.:
33
|
|
Site:
Buffet-Pantry 1
|
|
Violation:
There was a seam along the door threshold.
|
|
Recommendation:
Seal the seam.
|
|
|
Item No.:
33
|
|
Site:
Buffet-Pantry 1
|
|
Violation:
There were rough surfaces under the new bulkhead tiles, making cleaning difficult.
|
|
Recommendation:
Ensure that decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas are constructed and maintained for easy cleaning.
|
|
|
Item No.:
33
|
|
Site:
Bar-Casino Bar
|
|
Violation:
There was peeling paint on the deckhead.
|
|
Recommendation:
Ensure that decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas, are maintained in good repair.
|
|
|
Item No.:
33
|
|
Site:
Bar-Bistro
|
|
Violation:
The bulkhead/deck and counter/deck junctures were not coved.
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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:
Bar-Bistro
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Violation:
The deck was soiled under the bar counters.
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Recommendation:
Clean the deck.
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Item No.:
33
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Site:
Bar-Majestic Bar
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Violation:
There was an accumulation of dust in the plenum gap in the deckhead over the bar.
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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.:
34
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Site:
Galley-Jubilee Hot Line
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Violation:
The hot water pressure at the handwash sink at the end of the line was too low.
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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.:
35
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Site:
Pantry-Casino
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Violation:
There left ice machine drain line was not directed to a deck drain resulting in pooled water on the deck.
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Recommendation:
Ensure that black and gray water is discharged to the vessel's wastewater disposal system and does not pool on the deck.
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Item No.:
36
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Site:
Buffet-
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Violation:
The deckhead mounted bulbs were not shielded on the service side of the beverage station.
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Recommendation:
Ensure that light bulbs are shielded, coated, or otherwise shatter-resistant in areas where there is exposed food, clean equipment, utensils, and linens, or unwrapped single-service and single-use articles.
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Item No.:
36
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Site:
Buffet-Pantry 2
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Violation:
Four lights were out resulting in inadequate light levels.
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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.:
36
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Site:
Buffet-Windows on the Sea Port and Starboard Beverage Stations
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Violation:
The light level was inadequate.
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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.:
36
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Site:
Bar-Casino Bar
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Violation:
The light bulbs over the open bottles at the back bar counter were not shielded or shatter-resistant.
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Recommendation:
Ensure that light bulbs are shielded, coated, or otherwise shatter-resistant in areas where there is exposed food, clean equipment, utensils, and linens, or unwrapped single-service and single-use articles.
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Item No.:
36
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Site:
Bar-Bistro
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Violation:
The light level was inadequate.
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Recommendation:
Ensure that the light intensity is at least 220 Lux (20 foot candles) in bars and at dining room waiter stations during periods of cleaning.
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Item No.:
36
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Site:
Bar-Majestic
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Violation:
The light level was inadequate. There were new light fixtures to be installed for this bar.
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Recommendation:
Ensure that the light intensity is at least 220 Lux (20 foot candles) in bars and at dining room waiter stations during periods of cleaning.
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Item No.:
37
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Site:
Galley-
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Violation:
There was an excessive amount of condensate in the hood over the kettles.
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Recommendation:
Ensure that ventilation hood systems and devices are sufficient in number and capacity to prevent grease or condensation from collecting on bulkheads and deckheads.
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Item No.:
38
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Site:
Preparation Room-Pantry
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Violation:
There was a bottle of grease cutter and a bottle of bleach stored on the support racks behind the 3-compartment sink. This was corrected.
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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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Item No.:
41
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Site:
Other-Promendade Deck Ladies Bathroom
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Violation:
There was no way to exit the handicapped stall without touching the door handle in the ladies bathroom outside the casino. There was a handwash sink in the stall with an electric hand dryer and no paper towels.
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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.
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