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Item No.:
06
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Site:
Potable Water-Microbiological Testing - Bunkering Records
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Violation:
During the month of July, 2009, the test results were not recorded in the engineering records.
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Recommendation:
Where available, ensure that the vessel has a copy of the most recent microbiologic report from each port before bunkering potable water to verify that the water meets potable standards.
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Item No.:
06
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Site:
Potable Water-Bunkering Production Records
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Violation:
For a few days since the last inspection, the halogen analyzer-chart recorder records did not list calibration on the charts or in an engineering log book. In a few cases the calibration was not done at the beginning of bunkering operations.
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Recommendation:
Ensure that halogen analyzer-chart recorders used in lieu of manual tests and logs are calibrated at the beginning of bunkering or production, and the calibration is recorded on the chart or in a log book.
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Item No.:
08
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Site:
Potable Water-Hood Cleaning Cabinets
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Violation:
A fitting was installed on the vents of the Watts 9D backflow prevention devices that reduced the diameter of the vent from approximately 3/4" to 1/8". It was not clear whether or not this reduced in the vent size would affect the function of these devices. Additionally, these devices were noted to be dripping in the hamburger grill and the main galley.
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Recommendation:
Ensure that backflow preventers are located so they may be inspected, serviced, and maintained.
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Item No.:
09
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Site:
Whirlpool/Spa-Oasis (Starboard)
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Violation:
The halogen concentration at the spa measured greater than 10 ppm. The whirlpool spa was open at the time of the finding.
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Recommendation:
Ensure that whirlpool spas are maintained at a free residual chlorine of >3.0 mg/L (ppm) and <10 mg/L (ppm), or a free residual bromine of >4.0 mg/L (ppm) and <10 mg/L (ppm).
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Item No.:
09
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Site:
Whirlpool/Spa-Halogenation - General
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Violation:
A review of the analyzer-chart recorders noted numerous days where the bromine residual was less than 4.0 ppm for several hours. There was no notation on the charts or in the log that the whirlpools were closed. There were manual readings conducted every four hours where bromine residuals were either too high or too low and an action was taken to close the whirlpool. However, these manual readings were conducted every four hours.
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Recommendation:
Ensure that whirlpool spas are maintained at a free residual chlorine of >3.0 mg/L (ppm) and <10 mg/L (ppm), or a free residual bromine of >4.0 mg/L (ppm) and <10 mg/L (ppm).
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Item No.:
10
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Site:
Whirlpool/Spa-Oasis (Port and Starboard)
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Violation:
One of the suction fittings on each of the whirlpool spas was missing an anti-entrapment device. The units were open at the time of the finding. This is a repeat finding from the last inspection.
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Recommendation:
Ensure that anti-entrapment drain covers or other drains that prevent entrapment hazards as specified in U.S. Consumer Product Safety Publication 363-009801 (dual drains/channel drains) are provided on swimming pools and whirlpool spas. Ensure that drain covers have either the plumbing/engineering approving organization stamp and flow rate affixed to the cover, or that a letter is maintained aboard the vessel certifying that the cover meets the safety requirements outlined in AMSE/ANSI A112.19.8M or an equivalent standard.
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Item No.:
10
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Site:
Whirlpool/Spa-Riviera (Port)
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Violation:
One of the suction fittings was missing an anti-entrapment device. The unit was open and occupied at the time of the finding. This is a repeat finding from the previous inspection.
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Recommendation:
Ensure that anti-entrapment drain covers or other drains that prevent entrapment hazards as specified in U.S. Consumer Product Safety Publication 363-009801 (dual drains/channel drains) are provided on swimming pools and whirlpool spas. Ensure that drain covers have either the plumbing/engineering approving organization stamp and flow rate affixed to the cover, or that a letter is maintained aboard the vessel certifying that the cover meets the safety requirements outlined in AMSE/ANSI A112.19.8M or an equivalent standard.
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Item No.:
16
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Site:
Room Service-Bell Box
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Violation:
The posted time control plan stated that foods were to be placed on time control for a minimum of 3 hours. Per the staff, the plan should state a maximum of 3 hours instead.
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Recommendation:
Correct the time control plan.
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Item No.:
16
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Site:
Room Service-Bell Box
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Violation:
The mise en place set-up had a single 7-day discard label for cut tomatoes, cooked turkey breast, cooked chicken breast and sliced ham. It was not clear that this single discard date of 9/11 applied to all of these foods. All of the meat products were stored on top of each other in a small pan.
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Recommendation:
Ensure that refrigerated, ready-to-eat, potentially hazardous food: (1) Prepared on a vessel and held refrigerated for more than 24 hours is clearly marked at the time of preparation to indicate the date or day by which the food shall be consumed, which is 7 calendar days or fewer from the day the food is prepared with the day of preparation counting as day 1. (2) A container of refrigerated, ready-to-eat potentially hazardous food prepared and packaged by a food processing plant and held on the vessel after opening more than 24 hours is clearly marked, at the time the original container is opened, to indicate the date by which the food shall be consumed which is, including the day the original container is opened, 7 calendar days or fewer after the original container is opened. The day of opening is counted as day 1.
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Item No.:
16
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Site:
Room Service-Bell Box
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Violation:
There was no 7-day discard label for the crème Brule.
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Recommendation:
Ensure that refrigerated, ready-to-eat, potentially hazardous food: (1) Prepared on a vessel and held refrigerated for more than 24 hours is clearly marked at the time of preparation to indicate the date or day by which the food shall be consumed, which is 7 calendar days or fewer from the day the food is prepared with the day of preparation counting as day 1. (2) A container of refrigerated, ready-to-eat potentially hazardous food prepared and packaged by a food processing plant and held on the vessel after opening more than 24 hours is clearly marked, at the time the original container is opened, to indicate the date by which the food shall be consumed which is, including the day the original container is opened, 7 calendar days or fewer after the original container is opened. The day of opening is counted as day 1.
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Item No.:
16
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Site:
Galley-Horizon Court Galley
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Violation:
The 7-day discard labels were left on pans of watermelon and tomato wedges that were on time control in the refrigeration unit and on the counter.
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Recommendation:
Remove 7-day discard labels from items placed under time control.
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Item No.:
16
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Site:
Galley-Horizon Court Galley-Garde Manger
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Violation:
The hot holding units were on time control but this was not stated in the time control plan. It was stated in the plan that the "back-up fridges" were on time control but the specific units were not designated in the plan. There were discard labels for the foods on the doors of the units in question. The foods that were on time control on the counters and shelves had 4-hour time control discard labels but these stations were not listed in the time control plan. The plan listed the passenger service area and "back-up fridges".
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Recommendation:
Ensure the time control plans accurately reflects time control operations.
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Item No.:
16
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Site:
Galley-Deck 6 Garde Manger
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Violation:
A container of lobster oil was noted in a neutral locker. The oil was tested at 66.7°F. The ingredients that went in to making this oil included lobster shells, chopped garlic, chopped onion and olive oil.
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Recommendation:
Except during preparation, cooking, or cooling, or when time is used as the public health control, ensure that potentially hazardous food is maintained: (1) At 60°C (140°F) [roasts 54°C (130°F)] or above, or (2) At 5°C (41°F) or less.
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Item No.:
17
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Site:
Room Service-Bell Box
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Violation:
The cooling logs were requested so that it could be determined if the single discard date for the mise en place set-up was correct. A cooling log was produced which showed that the cooked chicken was cooled to 36°F at 10 a.m. on the date of the inspection. The log was produced at 9:30 a.m. indicating that it was not correct. It could not be determined when the cooling occurred for the chicken or the other products in this set-up.
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Recommendation:
Ensure that fruits and vegetables cooked for hot holding are cooked to a temperature of 60°C (140°F).
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Item No.:
17
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Site:
Room Service-Bell Box
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Violation:
The cooling logs were requested so that it could be determined if the single discard date for the mise en place set-up was correct. A cooling log was produced which showed that the cooked chicken was cooled to 36°F at 10 a.m. on the date of the inspection. The log was produced at 9:30 a.m. indicating that it was not correct. It could not be determined when the cooling occurred for the chicken or the other products in this set-up.
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Recommendation:
Ensure the cooling logs accurately reflect the cooling process.
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Item No.:
17
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Site:
Galley-Horizon Court Galley
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Violation:
The cooling of pasta salad was in the cooling log but not the cooling of the hot pasta.
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Recommendation:
Ensure that logs documenting cooked, potentially hazardous food cooling temperatures and times from the starting points designated in 7.3.5.2.1 thru the control points at 2 and 6 hours are maintained onboard the vessel for a period of 30 days form the date the food was placed in the cooling process.
Ensure that logs documenting cooling of potentially hazardous foods prepared from ingredients at ambient temperatures, with the start time to the time when 5°C (41 °F) is reached are also maintained for a period of 30 days, beginning with the day of preparation.
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Item No.:
17
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Site:
Galley-Horizon Court Galley
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Violation:
There was a tray of mortadella and salami in the blast chiller but these items were not logged in the cooling log.
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Recommendation:
Ensure that logs documenting cooked, potentially hazardous food cooling temperatures and times from the starting points designated in 7.3.5.2.1 thru the control points at 2 and 6 hours are maintained onboard the vessel for a period of 30 days form the date the food was placed in the cooling process.
Ensure that logs documenting cooling of potentially hazardous foods prepared from ingredients at ambient temperatures, with the start time to the time when 5°C (41 °F) is reached are also maintained for a period of 30 days, beginning with the day of preparation.
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Item No.:
17
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Site:
Galley-Deck 5 Garde Manger
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Violation:
The peeled hard boiled eggs, grilled eggplant slices and black bean puree which were all cooked and cooled on the vessel were not in any of the cooling logs. These items were in undercounter refrigeration unit CL5-1.
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Recommendation:
Ensure that logs documenting cooked, potentially hazardous food cooling temperatures and times from the starting points designated in 7.3.5.2.1 thru the control points at 2 and 6 hours are maintained onboard the vessel for a period of 30 days form the date the food was placed in the cooling process.
Ensure that logs documenting cooling of potentially hazardous foods prepared from ingredients at ambient temperatures, with the start time to the time when 5°C (41 °F) is reached are also maintained for a period of 30 days, beginning with the day of preparation.
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Item No.:
18
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Site:
Galley-Deck 6 Garde Manger
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Violation:
Bags of raw scallops were placed directly on top of packages of smoked salmon in walk-in refrigeration unit 6611. Additionally, a pan of raw fish was above the pan with the smoked salmon and scallops. This was corrected.
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Recommendation:
Ensure that food is protected from cross-contamination by: (1) Physically separating raw animal foods during storage, preparation, holding, and display from raw ready-to-eat food including other raw animal food such as fish for sushi or molluscan shellfish, or other raw ready-to-eat food such as vegetables, and cooked ready-to-eat food; so products do not physically touch, and so as to prevent dripping of one product into another.
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Item No.:
18
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Site:
Galley-Deck 6 Hot Galley
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Violation:
American-style bacon and Murphy's Back Bacon were stored in a pan over pasteurized egg products. The packing for the Murphy's Back Bacon indicated that it was to be cooked thoroughly. This was corrected.
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Recommendation:
Ensure that food is protected from cross-contamination by: (1) Physically separating raw animal foods during storage, preparation, holding, and display from raw ready-to-eat food including other raw animal food such as fish for sushi or molluscan shellfish, or other raw ready-to-eat food such as vegetables, and cooked ready-to-eat food; so products do not physically touch, and so as to prevent dripping of one product into another.
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Item No.:
18
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Site:
Provisions-Dairy Walk-in Refrigeration Unit
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Violation:
Cardboard flats of raw shells eggs were stored directly on top of cartons of whipping cream. This was corrected.
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Recommendation:
Ensure that food is protected from cross-contamination by: (2) Separating types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display by using separate equipment for each type, or arranging each type of food in equipment so that cross-contamination of one type with another is prevented, and preparing each type of food at different times or in separate areas.
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Item No.:
19
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Site:
Buffet-Horizon Court Port
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Violation:
The hot cereal was not under a sneeze guard during breakfast service. The soup at these stations were not under a sneeze guard during lunch service.
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Recommendation:
Ensure that each self-service food dispensing utensil is covered or located beneath shielding during service.
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Item No.:
19
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Site:
Buffet-Horizon Court Port
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Violation:
There were numerous food items that were not fully under the sneeze guards. Additionally, the side shields did not fully protect the foods on display. The side shields were too short.
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Recommendation:
Ensure that each self-service food dispensing utensil is covered or located beneath shielding during service.
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Item No.:
19
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Site:
Buffet-Horizon Court Port
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Violation:
There was no ice dispenser at the beverage station inside the main buffet area. Ice was placed in a pan with a dome lid. The opening of the dome faced the passengers. Additionally, the scoop to dispense the ice was not protected from contamination by being placed under a sneeze guard.
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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.:
19
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Site:
Galley-Deck 6 Pastry Walk-in Refrigeration Unit
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Violation:
The top rack of cheese cake and a tray of apple strudel were not covered. This was corrected.
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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.:
19
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Site:
Galley-Deck 5 Bakery Walk-in Refrigeration Unit
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Violation:
The top trays of bread were not covered. This was corrected.
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Recommendation:
Ensure that shellstock is reasonably free of mud, dead shellfish, and shellfish with broken shells when received by a vessel and that dead shellfish or shellstock with badly broken shells is discarded.
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Item No.:
19
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Site:
Galley-Deck 5 Pastry Walk-in Refrigeration Unit
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Violation:
The top tray of cakes in the trolley were not covered. This was corrected.
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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.:
19
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Site:
Buffet-
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Violation:
The water was boiling in the starboard hot line and condensate was noted directly above foods on display. The unit was turned down and the condensate was wiped off.
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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.:
19
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Site:
Buffet-
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Violation:
There were no serving utensils for the foccacia, sliced radishes and sliced mushrooms on display.
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Recommendation:
Ensure that food-dispensing utensils are available for each container displayed at a consumer self-service unit such as a buffet or salad bar.
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Item No.:
19
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Site:
Buffet-Staff Mess
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Violation:
There were no serving utensils for the lemon wedges, tomato wedges, sliced radishes, julienned zucchini, shredded cabbage and sliced mushrooms on display.
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Recommendation:
Ensure that food-dispensing utensils are available for each container displayed at a consumer self-service unit such as a buffet or salad bar.
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Item No.:
19
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Site:
Bar-Horizon Court
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Violation:
The ice scoop handle was in direct contact with the ice.
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Recommendation:
Ensure ice scoop handles are not in direct contact with ice.
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Item No.:
20
|
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Site:
Food Service General-
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Violation:
There was corrosion on the interior bottom panel in each of the conventional ovens.
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Recommendation:
Ensure that materials used in the construction of multiuse utensils and food-contact surfaces of equipment are: (1) Durable, corrosion-resistant, and nonabsorbent; (2) Sufficient in weight and thickness to withstand repeated warewashing; (3) Finished to have a smooth, easily cleanable surface; and (4) Resistant to pitting, chipping, crazing, scratching, scoring, distortion, and decomposition.
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Item No.:
20
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Site:
Food Service General-
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Violation:
The bulk milk dispensing tubes were all 1.5" long.
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Recommendation:
Ensure the bulk milk dispensing tubes are no longer than one inch.
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Item No.:
21
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Site:
Galley-Deck 6 Dining Room Locker
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Violation:
The paint was chipped on the storage shelves.
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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:
Other-Sundae's
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Violation:
The was a crack in the solid surface counter in front of the preparation sink.
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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:
Room Service-Bell Box
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Violation:
Trays and plate covers were stored on the deck at the warewash station soiled drop-off.
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Recommendation:
Ensure that drainboards, utensil racks, or tables large enough to accommodate all soiled and cleaned items that may accumulate during hours of operation are provided for necessary utensil holding before cleaning and after sanitizing.
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Item No.:
22
|
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Site:
Room Service-Bell Box
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Violation:
A foamy white substance was noted in the rinse tank of the dishwash unit. Staff were instructed to drain and clean the machine.
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Recommendation:
Ensure that warewashing equipment is maintained in good repair and proper adjustment including: (1) Being maintained in a state of repair and condition that meets the standards of the materials, design, and construction of these guidelines; and (2) Maintaining water pressure, and water temperature measuring devices in good repair and ensuring their accuracy within the intended range of use.
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Item No.:
22
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Site:
Galley-Horizon Court Galley-Dishwash
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Violation:
The dishwash machine rinse tank had a lot of foam in it. Staff were instructed to drain and clean the machine.
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Recommendation:
Ensure that warewashing equipment is maintained in good repair and proper adjustment including: (1) Being maintained in a state of repair and condition that meets the standards of the materials, design, and construction of these guidelines; and (2) Maintaining water pressure, and water temperature measuring devices in good repair and ensuring their accuracy within the intended range of use.
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Item No.:
26
|
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Site:
Bar-Horizon Court
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Violation:
The large stainless steel steam milk contained was encrusted with a brown residue.
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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
|
|
Site:
Galley-Horizon Court Galley
|
|
Violation:
The tray shelves of the cambro unit 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.:
28
|
|
Site:
Other-Pizzeria Pantry
|
|
Violation:
The tea pots and carafes were not stored inverted to drain. Water was noted in these items.
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Recommendation:
Ensure that clean equipment and utensils are stored: (1) In a self-draining position that allows air drying; and (2) Covered or inverted.
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Item No.:
28
|
|
Site:
Room Service-Bell Box
|
|
Violation:
Plastic wrap in a dispenser was staged on the soiled station of the undercounter warewash unit.
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|
Recommendation:
Remove plastic wrap from soiled area.
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Item No.:
29
|
|
Site:
Room Service-Bell Box
|
|
Violation:
The handwash sink was blocked by trays and other items at the warewash station soiled drop-off. This was corrected.
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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.:
33
|
|
Site:
Food Service General-
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|
Violation:
The grout was worn, recessed and soiled in numerous food preparation areas of the galleys.
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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
|
|
Site:
Other-Pizzeria Service Area
|
|
Violation:
The deckhead was damaged and soiled in front of the double doors.
|
|
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
|
|
Site:
Other-Pizzeria Service Area
|
|
Violation:
The deckhead was damaged and soiled in front of the double doors.
|
|
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
|
|
Site:
Buffet-Horizon Court Port
|
|
Violation:
There were a few cracked deck tiles.
|
|
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
|
|
Site:
Galley-Deck 6 Dining Room Locker
|
|
Violation:
The bottom storage shelf was directly on the deck impeding cleaning of the deck.
|
|
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
|
|
Site:
Galley-Deck 5 Chemical Locker
|
|
Violation:
The wheels had been removed from a trolley so that the trolley was no longer portable and the bottom shelf was directly on the deck, 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.
|
|
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Item No.:
33
|
|
Site:
Other-Sundae's
|
|
Violation:
The locking pin recess at the threshold was not covered with an inverted nipple exposing an open void space.
|
|
Recommendation:
Insert an inverted nipple recess in the locking pin recess.
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|
|
Item No.:
37
|
|
Site:
Galley-Horizon Court Galley-Dishwash
|
|
Violation:
This area was very hot and uncomfortable. The temperature was in excess of 90°F.
|
|
Recommendation:
Ensure that all food preparation, warewashing, and toilet rooms have sufficient ventilation to keep them free of excessive heat, steam, condensation, vapors, obnoxious odors, smoke, and fumes.
|
|
|
Item No.:
41
|
|
Site:
Ventilation-Unit AS 9.6.01
|
|
Violation:
The interior of the unit was soiled with a black, grit-like material.
|
|
Recommendation:
Ensure that air handling units are kept clean.
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