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Item No.:
16
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Site:
Provisions-Certificate of Paratsite Destruction
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Violation:
The letter of parasite destruction stated the fish was frozen to -4° without reference to whether it was Fahrenheit or Celsius.
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Recommendation:
Ensure the letter states the appropriate temperature measurement.
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Item No.:
19
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Site:
Bar-Lobby Bar
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Violation:
Bottles of wine were stored on the deck with the beer kegs in the beer cooler.
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Recommendation:
Ensure that food is protected from contamination by storing the food: (1) In a clean, dry location; (2) Where it is not exposed to splash, dust, or other contamination; and (3) At least 15 centimeters (6 inches) above the deck.
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Item No.:
20
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Site:
Galley-Deli
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Violation:
The non-stick coating on the toastmaster was scratched off in places.
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Recommendation:
Ensure the non-stick coating for the toastmaster is in good condition.
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Item No.:
20
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Site:
Other-Pizzeria
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Violation:
Three cutting boards were 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-
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Violation:
Peeling safety labels were noted on the combination ovens, making cleaning difficult.
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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.
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Item No.:
21
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Site:
Buffet-Mess Carving Station
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Violation:
A peeling label was noted on the carving station platform, making cleaning difficult.
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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.
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Item No.:
21
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Site:
Buffet-Ice Cream Station
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Violation:
Peeling labels were noted on the soft serve ice cream machine, making cleaning difficult.
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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.
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Item No.:
21
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Site:
Galley-Pastry
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Violation:
An opening around one of the posts of the protective bar at the base of the stack oven made cleaning of this unit difficult.
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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.
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Item No.:
21
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Site:
Galley-Hot Galley
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Violation:
The handles on the undercounter refrigeration unit LG-9-17 were in poor condition, 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.
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Item No.:
21
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Site:
Galley-Fish & Chips
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Violation:
Excessive sealant was noted on the exterior of the deep fat fryers, making cleaning difficult.
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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.
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Item No.:
22
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Site:
Galley-Dishwash Area
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Violation:
A few of the upper and side final rinse spray nozzles on the conveyor dishwasher were not fully operational. The measured final rinse temperatures at the plate surface were above 160°F.
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Recommendation:
Ensure that all the final rinse nozzles are working properly.
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Item No.:
22
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Site:
Galley-Washington Dishwash Area
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Violation:
The final rinse pressure gauge on the in-use glasswasher registered 7 psi. During the entire operation of the glasswasher, the pressure gauge did not move. This item was corrected during the inspection.
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Recommendation:
Ensure that the flow pressure of the fresh hot water sanitizing rinse in a warewashing machine is not less than 100 kilopascals (15 pounds per square inch) or more than 170 kilopascals (25 pounds per square inch) as measured in the water line immediately downstream or upstream from the fresh hot water sanitizing rinse control valve.
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Item No.:
26
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Site:
Preparation Room-Meat Preparation Room
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Violation:
Standing water was found on the food preparation counter. This item was corrected during the inspection.
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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:
Preparation Room-Pastry
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Violation:
Three previously cleaned stainless steel carts were found soiled and stored as clean.
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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-Mess Carving Station
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Violation:
The carving station platform and the light fixtures were soiled.
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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-Lincoln - Main Line
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Violation:
The pipe insulation in the technical compartment was soiled.
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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-Central Galley
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Violation:
The underside of the previously cleaned deep fat fryers were soiled with grease and 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-Forward Buffet Service Line
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Violation:
The light over the carving station was 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.:
28
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Site:
Galley-Fish & Chips
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Violation:
A soiled knife and vegetable peeler were found wrapped in a soiled cloth in a clean fryer well.
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Recommendation:
Ensure soiled items are placed in the dirty drop-off area of warewash area.
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Item No.:
33
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Site:
Preparation Room-Chicken/Fish Preparation Room
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Violation:
A plastic coating material on the ventilation cover was peeling, making cleaning difficult.
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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-Lincoln Dishwash Area
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Violation:
The deck in this area was soiled with food debris and dirt.
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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:
Galley-Lincoln Wine Cellar
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Violation:
A small amount of recessed grout was noted between deck tiles in this area, making cleaning difficult.
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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-Galley Freezer Room 38
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Violation:
A small amount of recessed grout was noted between deck tiles in this area, making cleaning difficult.
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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-Appetizer Pantry
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Violation:
A small amount of recessed grout was noted in this area, making cleaning difficult.
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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-Lincoln - Main Line
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Violation:
The deck in the technical compartments (n=3) beneath the bain marie was soiled with greater than one day's accumulation of dirt and 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:
Galley-Pastry
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Violation:
Openings in the bulkhead around pipe penetrations were noted behind the ice cream machine, making cleaning difficult.
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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-Pastry
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Violation:
A small amount of recessed grout was noted between deck tiles in this area, making cleaning difficult.
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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:
Bar-Aft Pool Bar
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Violation:
Missing grout was noted by the entrance of the aft pool bar, making cleaning difficult.
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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.:
34
|
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Site:
Galley-Deli
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Violation:
A leaky pipe was noted in the technical compartment of the Deli undercounter refrigerator.
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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.:
36
|
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Site:
Buffet-Aft Buffet Service Line
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Violation:
The protective film on the light over the carving station was peeling off.
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Recommendation:
Replace this light bulb with a new one.
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Item No.:
41
|
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Site:
Housekeeping-
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Violation:
There was no method in place for passenger to exit the public restroom without using bare hand contact.
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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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