Norwegian Dawn CDC inspection score

The ice machine was excessively soiled with greater than a day's accumulation of black and pink debris on food-contact surfaces including: 1) The white ice shield 2) The ice cube adjuster 3) The plastic frame around the evaporator 4) Inside the ice bin underneath the evaporator and over the ice storage Crew took the unit out of service for cleaning and sanitizing.

The ice machine was excessively soiled with greater than a day's accumulation of black and pink debris on food-contact surfaces including: 1) The white ice shield 2) The ice cube adjuster 3) Inside the ice bin underneath the evaporator and over the ice storage Crew took the unit out of service for cleaning and sanitizing.

One coffee urn was soiled with a long strand of hair on the food-contact surface inside the urn. The item was removed for cleaning, sanitizing, and proper air drying.

Water dripped from the deckhead onto the deck in front of the dry locker. The source was unknown.

The deck tiles were excessively pitted.

Excessive condensate soiled the deckhead above the warewash machine.

The deck drain grate and surrounding area in the undercounter technical area for refrigerator 2 were excessively soiled with greater than a day's accumulation of a thick film and food debris.

The deck was wet and soiled with black debris along the deck coving.

Excessive condensate soiled the deckhead inside the front-loading potwash exhaust hood and dripped onto the deck. The area was in operation. Dripping on clean items was not observed. Technical crew responded to the area.

Excessive condensate soiled the deckhead above the soiled end of the flight-type conveyor dishwash. Condensate dripped onto the soiled end of the in-use machine.

The internal temperatures of several time/temperature control for safety foods (TCS) / potentially hazardous foods (PHF) this room measured 44-45°F by both the crew and inspector. The crew and inspector consistently measured temperatures within 0.5°F of each other with calibrated, tip-sensitive thermometers. Samples were taken from food products in different locations in the walk-in and from different areas within each grouping of product. Food items with internal temperatures measuring 44-45°F included: 1) Five 48-oz cream cheese blocks; approximately 20 boxes containing ten 3-lb blocks each 2) Two 5-lb blocks of American Cheese; 12 blocks total 3) One ~10-lb log of provolone (exact weight not specified); four logs total 4) One 5.2-oz garlic and herb soft cheese; 10 total 5) One Mexican string cheese; one total 6) One 1-lb block of butter; several boxes containing multiple blocks of butter each These products and the room were not actively being loaded during the inspection.

Five 5-gallon bulk bags of half and half and fat-free milk measured 44°F by both the inspector and crew using calibrated tip-sensitive thermometers. Approximately 75 boxes of product were stored in this area. All internal food temperatures measured by the crew and inspector measured above 41°F. The crew and inspector consistently measured temperatures within 0.5°F of each other. These products were not loaded on the day of inspection.

The ambient air temperature measured 47°F by the inspector and 46°F by the thermometer affixed to the evaporator's drip pan. Five 5-gallon bags of fat-free milk and half and half were stored in this area with internal temperatures above 41°F. Large boxes of these dairy products were stored in this room side-by-side in a manner that restricted air flow. Although loading was ongoing, these products were provisioned on a previous day and were not loaded on the day of inspection. The products were stored near an evaporative condenser near the back of the room. Given the quantity and packaging, the observed temperatures are indicative of the unit’s inability to maintain temperatures at or below 41°F.

The ambient air temperature measured 47°F by the inspector and 43°F by the thermometer affixed to the evaporator drip pan in the back of the refrigeration unit. Several time/temperature control for safety foods (TCS) / potentially hazardous foods (PHF) were stored in this walk-in refrigeration unit with internal temperatures above 41°F. Loading was ongoing during the day of inspection; however, loading was not actively occurring in this walk-in during the time of inspection. Boxes were loaded in this room side-by-side for most of the room in a manner that restricted air flow.

Deck tiles along the deck to cabinet coving were pitted and recessed. The area was wet and flies were noted in this area.

The two soda gun dispenser nozzles had slotted screws in the food-splash zone.

Liquid dripped from the deckhead and pooled on and around the utility sink faucet and handles. The source of liquid was unknown.

Several continuous pressure backflow prevention device atmospheric vents were blocked with metal plugs or capped with metal bolts and sealant, preventing proper operation of the units. Only one unit was able to be unblocked during the inspection; the metal plug was removed from the atmospheric vent causing a stream of water to discharge from the vent. This indicated the warewash machine was being operated with a failed backflow prevention device.

Several food service violations with critical public health risks were identified during the inspection that were not identified through managerial monitoring and controls: 1) Two large walk-in provision refrigerators holding PHF/TCS operated with ambient temperatures above 41°F. 2) Internal temperatures of several PHF/TCS dairy items stored in two provision refrigerators measured above 41°F. 3) Provision walk-in refrigeration unit doors were left open when crew were not actively loading pallets, which prevented the evaporative condensers from cooling the units. 4) Large quantities of TCS/PHF dairy products were stored side-by-side in provisions walk-in units in a manner that restricted air flow. 5) Ice machine food-contact surfaces were excessively soiled with black debris. 6) Contaminated cheese was removed from its original packaging and stored in a walk-in refrigerator, but the contamination was thought to be from original packaging. 7) A fruit fly contaminated food out for service in the crew mess but corrective action was only taken after the issue was noted by the inspector. 8) Unknown liquid dripped from the deckhead in active warewashing and food preparation areas. 9) Items were improperly stored in soda and undercounter cabinets (e.g. fleece jacket, soiled refrigerator door gaskets, knife, spatula). Crew reacted quickly and professionally to initiate corrective action of all findings.