Construction Review -Seabourn Encore -Food & Beverage Areas

• Construction Review-Seabourn Encore

• Department/Sectors

• Conducted on

  Date

• Prepared by

• Attended by

Food Preparation Areas

Equipment

• Do the blast chillers suffice in numbers and size based on the size of the area, menu variety and volume of food prepared?

  Yes

  No

  N/A

• Do all of the following sections have an utility sink?

  Yes

  No

  N/A

• Gardemenger

• Meat Prep

• Fish Prep

• Veg Prep

• Are there sufficient storage cabinets, shelves, or racks for food products?

  Yes

  No

  N/A

• Are there sufficient storage cabinets, shelves, or racks for utensils and food equipment?

  Yes

  No

  N/A

• Are there sufficient portable and fixed tables, carts and trolleys?

  Yes

  No

  N/A

• Is there sufficient storage space for all of the below?

  Yes

  No

  N/A

• Ladles

• Paddles

• Whisks

• Spatulas

• Is there a knife locker installed?

  Yes

  No

  N/A

• Are there storage areas for waiter or bar waiter trays?

  Yes

  No

  N/A

• Are there dish lowerators and plate trolleys?

  Yes

  No

  N/A

• Is there glass rack storage?

  Yes

  No

  N/A

• Are there preparation counters and is size and number adequate?

  Yes

  No

  N/A

• Are there sufficient drinking fountains that are hands free with no bottle filling spout?

  Yes

  No

  N/A

• Drainage: Does all fixed installed equipment discharge waste water into a deck drain?

  Yes

  No

  N/A

• Ice cream dispensing: are there dipper wells installed?

  Yes

  No

  N/A

• Counters top openings: Are openings on counter tops protected by an elevation such as rim or frame?

  Yes

  No

  N/A

• Material: Are all materials used on food contact and non food contact surfaces are smooth, durable and non corroding?

  Yes

  No

  N/A

• Surfaces: Are all surfaces smooth, durable, non-corroding, easily cleanable and accessible?

  Yes

  No

  N/A

• Corners I: Are corners COVED and seamless?

  Yes

  No

  N/A

• Cornets II: Do corners form external angles with a sufficient radius to permit proper drainage and without sharp edges?

  Yes

  No

  N/A

• Sealants: Are sealants for food contact surfaces meeting NSF 51 or equivalent standard, are hard sealants and not excessively applied?

  Yes

  No

  N/A

• Working counters: No sharp edges?

  Yes

  No

  N/A

• Closure Means: Ice there appropriate protective means for all of the below?

  Yes

  No

  N/A

• Ice bins

• Food displays

• Ice holding units

Equipment-Placement & Mounting

• Is all mounted equipment A - sealed to the countertop or bulk head, table top counter top, adjacent equipment or B- installed leaving sufficient, unobstructed cleaning space all around the equipment? <br>

  Yes

  No

  N/A

• If scenario B is present, if the cleaning distance is less than 60cm, is there unobstructed cleaning space of at least 15cm?

  Yes

  No

  N/A

• If scenario B is present, if the cleaning distance is between 60cm and 120cm, is there unobstructed cleaning space of at least 20cm?

  Yes

  No

  N/A

• If scenario B is present, if the cleaning distance is greater than 180cm, is there unobstructed cleaning space of at least 46cm?

  Yes

  No

  N/A

• Is equipment that is not sealed to the deck, is it elevated at least 15cm from the point of cleaning access?

  Yes

  No

  N/A

• Is all deck mounted equipment continuously welded, smoothly onto stainless stell plates, without gaps?

  Yes

  No

  N/A

• If coaming is applied to seal off equipment, is the equipment no more than 10cm overhanging from the base?

  Yes

  No

  N/A

• If coaming is applied, is cement or an equivalently hard sealant used?

  Yes

  No

  N/A

• If equipment is mounted to the counter, do the below scenarios meet compliance?

  Select The horizontal depth is >75cm and the leg length is 15cm The horizontal depth is 50cm to 75cm and the leg length is 10cm The horizontal depth is 7,5cm to 50cm and the leg length is 7.5cm The horizontal depth is ->7,5cm and the leg length is 5cm The horizontal depth is >75cm and the leg length is 15cm The horizontal depth is 50cm to 75cm and the leg length is 10cm The horizontal depth is 7,5cm to 50cm and the leg length is 7.5cm The horizontal depth is >7,5cm and the leg length is 5cm

  • The horizontal depth is >75cm and the leg length is 15cm
  • The horizontal depth is 50cm to 75cm and the leg length is 10cm
  • The horizontal depth is 7,5cm to 50cm and the leg length is 7.5cm
  • The horizontal depth is ->7,5cm and the leg length is 5cm
  • The horizontal depth is >75cm and the leg length is 15cm
  • The horizontal depth is 50cm to 75cm and the leg length is 10cm
  • The horizontal depth is 7,5cm to 50cm and the leg length is 7.5cm
  • The horizontal depth is >7,5cm and the leg length is 5cm

• Are all food contact surfaces or connections to food contact surfaces/ splash zones attached with seamless, coved corners?

  Yes

  No

  N/A

• Are there no slotted casters used on food contact or splash zones?

  Yes

  No

  N/A

• Are fasteners non corroding?

  Yes

  No

  N/A

• Are all hinges, covered and made of noncorroding material?

  Yes

  No

  N/A

• Are latches and handles made of non corroding material that is easily cleanable?

  Yes

  No

  N/A

• Are all wires and cables elevated off the counters?

  Yes

  No

  N/A

• Are all wires and cables elevated off the deck?

  Yes

  No

  N/A

Gaskets

• Are the gaskets smooth, non porous, non absorbent and removable?

  Yes

  No

  N/A

Buffets, Waiter Stations, Bars

Sneeze Guards

• If there is solid vertical shield, is it raised 140cm from the deck to the top of the shield?

  Yes

  No

  N/A

• Are sneeze guards made of smooth, easily cleanable plastic or glass?

  Yes

  No

  N/A

• Are there no gaps greater than 2,5cm wherever there is food placed underneath?

  Yes

  No

  N/A

• Is the maximal vertical distance between counter top and the bottom of the sneeze guard pane no more than 35,6cm?

  Yes

  No

  N/A

• Are there side shields installed?

  Yes

  No

  N/A

• Buffet lines: Are the hard decks at least 100cm in size around the buffet measured from the outer edge of the counter?

  Yes

  No

  N/A

• Waiter stations: Are the waiter stations on hard decks extending 60cm from the working side?

  Yes

  No

  N/A

• Bars and Buffets: Are there compliant covings installed on the worker side?

  Yes

  No

  N/A

• Buffet and Waiter Stations: Are there compliant covings on the consumer side of buffets<br>, areas shared with workers or waiter stations?

  Yes

  No

  N/A

• Are there hand wash stations, one per 100 seats, installed at each entrance of self service buffets? (At least one per entrance adding up)

  Yes

  No

  N/A

• Are there means to provide all necessary hand wash sink supplies including a sign advise to wash hands prior to entrance?

  Yes

  No

  N/A

• Are the hand sinks easily cleanable and non absorbent?

  Yes

  No

  N/A

• Bars: Are bars accessible for staff in such way that stooping or crawling is not necessary?

  Yes

  No

  N/A

Hood Systems for Cooking Equipment and Hot Holding Equipment

• Are there hoods above all cooking equipment?

  Yes

  No

  N/A

• Are there hoods above all hot holding equipment?

  Yes

  No

  N/A

• Does the installation prevent accumulations of condensation befitting the unit?

  Yes

  No

  N/A

• Are the filters removable for cleaning or can the system be cleaned otherwise?

  Yes

  No

  N/A

Ware washing areas

• Is there a 3 compartment sink or a dish washer machine or both?

  Yes

  No

  N/A

• 3 compartment Sink

• Dish washer

• Adjacent dump sink and overhead sprayer

• Is the strainer in the sink removable?

  Yes

  No

  N/A

• Is there a 3 compartments sink plus either a 4th sink or a designated pre wash station with insert pan and over head spray installed?

  Yes

  No

  N/A

• Are the sinks of the 3 compartment sinks large enough?

  Yes

  No

  N/A

• Are clean dirty areas separated?

  Yes

  No

  N/A

• Are there gutters and drains across the areas between the sinks?

  Yes

  No

  N/A

• Are there splash shield of at least 25mm installed between each sink?

  Yes

  No

  N/A

• Is there an overflow drain at the wash sink 100mm below the flood rim?

  Yes

  No

  N/A

• Are the floors beneath the shelves accessible for cleaning?

  Yes

  No

  N/A

• Are there splash panels installed where there are clean items being stored within 2 meters of a spray hose?

  Yes

  No

  N/A

• Is there a garbage grinder in dish wash areas?

  Yes

  No

  N/A

• Is there a removable splash panel protecting the grinder ( food waste system)?

  Yes

  No

  N/A

• Is there a food waste trough extending full length of soiled landing tables?

  Yes

  No

  N/A

• Is the rear area of the soiled landing area sealed?

  Yes

  No

  N/A

• Are there drains, across the landing table of the clean side leading straight into a scupper?

  Yes

  No

  N/A

• Is there sufficient space for cleaning around the Equipment?

  Yes

  No

  N/A

• Are there no open wires and cables?

  Yes

  No

  N/A

Walk in Fridges and Freezers

• Are the drain lines from the evaporator sloped and extended through the bulkhead or deck?

  Yes

  No

  N/A

• Are the condensate lines lead through an air-break into a drain outside the unit?

  Yes

  No

  N/A

• If a drain line is installed horizontally, is it at least 10cm above the deck and sloped to drain?

  Yes

  No

  N/A

Food Equipment Drain Lines

• Length: Are they less than 100cm and free of sharp angles if intended to be cleaned by brush?

  Yes

  No

  N/A

• Cleaning: if they are longer than 100cm, are they readily removable for cleaning?

  Yes

  No

  N/A

Beverage areas

• Are beverage dispensing devices equipped with readily removable drip trays or fixed installed drains into a deck scupper.

  Yes

  No

  N/A

• Condiment dispensers: Are there readily removable trip trays installed?

  Yes

  No

  N/A

• Storage areas: Are they designed to accommodate all food equipment and utensils?

  Yes

  No

  N/A

• Counters top openings: Are openings on counter tops protected by an elevation such as rim or frame?

  Yes

  No

  N/A

• Working counters: No sharp edges?

  Yes

  No

  N/A

Deck, Bulkhead, Deckhead.

• Are the structural parts, such as deckheads and bulkheads free of exposed fasteners?

  Yes

  No

  N/A

• Are all seams between adjoining bulkheads and deck heads closed?

  Yes

  No

  N/A

• Are gaps between 0.8mm and 3mm closed with an appropriate sealant?

  Yes

  No

  N/A

• Are gaps greater than 3mm cleanse using profile strips?

  Yes

  No

  N/A

• Are all penetrations covers using non corroding material?

  Yes

  No

  N/A

• Are all bulkheads reinforced preventing buckling and becoming detached?

  Yes

  No

  N/A

• Are door penetrations leaving no exposed voids?

  Yes

  No

  N/A

• Are covings installed at deck bulkhead junctures where applicable?

  Yes

  No

  N/A

• Are the materials used for covings hard and securely fastened?

  Yes

  No

  N/A

• Are the decks of hard, durable, non skid material that is easily cleanable?

  Yes

  No

  N/A

• Are decks inside technical spaces made of stainless steel or tiles?

  Yes

  No

  N/A

• Are deck tiles sealed with durable, watertight grouting?

  Yes

  No

  N/A

• Are all deck penetrations sealed?

  Yes

  No

  N/A

Deck Drains, Deck Sinks & Scuppers

• Are all sinks and scuppers made of stainless steel?

  Yes

  No

  N/A

• Are scupper grates made of Stainless Steel and have no sharp edges?

  Yes

  No

  N/A

• Are the scupper grates fitting tightly yet can be easily removed for cleaning?

  Yes

  No

  N/A

• Are there deck drains in front of soup kettles, tilting pans, boilers or braising pans?

  Yes

  No

  N/A

• Are the sizes of the deck drains appropriate to eliminate spillage and overflow to deck surfaces?

  Yes

  No

  N/A

• Are the coamings of deck drains coved to the deck side?

  Yes

  No

  N/A

Food Hygiene Facilities Requirements

Hand Wash Stations

• Is there hot and cold Potable Water supplied?

  Yes

  No

  N/A

• Is the hot water producing a temperature of at least 38C (100F)?

  Yes

  No

  N/A

• Are hand sinks in food areas constructed of stainless steel?

  Yes

  No

  N/A

• Are hand wash sinks in bars and food service areas made of similar, smooth material?

  Yes

  No

  N/A

• Are hand wash sinks supplied with all of the below?

  Yes

  No

  N/A

• Soap

• Paper towels

• Receptacle

• Sign "wash hands often"

• Are the above items removable for cleaning or sealed off?

  Yes

  No

  N/A

• Are soap dispensers and paper towel dispensers installed not above other clean equipment or surfaces?

  Yes

  No

  N/A

• On multiple sink stations, are the soap dispenser installed within 38 cm or the sink?

  Yes

  No

  N/A

• On multiple sink stations, are the paper towel dispensers installed within 76cm of the sink?

  Yes

  No

  N/A

• Are the paper towel dispensers installed at least 45 cm above the deck measured from the lower edge of the dispenser?

  Yes

  No

  N/A

• Are the hand wash sinks installed at least 60cm above the deck?

  Yes

  No

  N/A

• Are hand wash sinks installed, in Food areas, at least one every 8 meters of unobstructed access?

  Yes

  No

  N/A

• In provision areas, is there hand wash sink where bulk-raw foods are being handled?

  Yes

  No

  N/A

• Is there one hand wash sink in the crew mess per 100 seats?

  Yes

  No

  N/A

• Are there hand washing sinks installed at the dirty dishes drop off area, one per 10 service staff?

  Yes

  No

  N/A

• Are the hand sinks easy to operate?

  Yes

  No

  N/A

Bucket filling stations

• Is there at least one bucket filling station per area in the galley or the individual food prep area?

  Yes

  No

  N/A

• Is there hot and cold water and a drain?

  Yes

  No

  N/A

Toilets

• For all of the below locations, Is there one toilet per 25 employees, separate facilities for males<br><br>and females if more than 25 employees work in a FOOD PREPARATION<br><br>AREA, excluding wait staff, during maximal shift capacity, provided?

  Yes

  No

  N/A

• Crew Galley

• Main Galley

• For all other outlets, are there toilets no more than two stair cases away within the same fire zone or, if on the same deck, no more than one fire zone?

  Yes

  No

  N/A

• Sushi

• Thomas Keller

• Colonnade

• Provisions

• Are all doors self closing?

  Yes

  No

  N/A

Lighting

• Are all of the below areas illuminated for cleaning purpose with at least 220 lux at work surface level or 76cm above the deck?

  Yes

  No

  N/A

• Food Reparation Areas

• Food Service Areas

• Ware Washing Areas

• Equipment Storage

• Garbage Areas

• Food Lifts

• Toilet Rooms

• Empty Provision Rooms

• Waiter Stations

• Are all zones behind Equipment illuminated with 110 lux?

  Yes

  No

  N/A

• Are hand sinks, while the area is use, illuminated with 110lux?

  Yes

  No

  N/A

• Are full store rooms illuminated with 110lux 76cm above the deck?

  Yes

  No

  N/A

• Are all heating lights shatter proof?

  Yes

  No

  N/A

• Are all lights covered?

  Yes

  No

  N/A

• Are all lights intact?

  Yes

  No

  N/A

Lockers

• Are all lockers meeting the construction guidelines for facilities used for storage of food equipment?

  Yes

  No

  N/A

• Is there no galvanized shelving used?

  Yes

  No

  N/A

• Are all cleaning lockers labeled " Cleaning Materials Only"?

  Yes

  No

  N/A

• Is there a vented, cover locker for storage of buckets, chemicals or wet items?

  Yes

  No

  N/A

• Is there a locker with a mop sink and adequate deck drain unless it's on the dirty side of the ware washing area?

  Yes

  No

  N/A