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Item No.:
08
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Site:
Potable Water-Water Slilde Machinery Room
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|
Violation:
All of the piping was striped blue with white arrows, including the recirculation system.
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|
Recommendation:
Remove the blue striping from all lines except the one before the reduced pressure backflow prevention device or add a secondary color to the lines after the backflow prevention device, including the recirculation lines.
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Item No.:
08
|
|
Site:
Potable Water-Forward Whirlpool Machinery Room
|
|
Violation:
The fill pipe to the compensation tanks was less than 2 pipe diameters above the edge of the funnel. This was corrected during the inspection.
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|
Recommendation:
Ensure that air gaps are at least twice the diameter of the delivery fixture opening and a minimum of 3 cm (1 inch).
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Item No.:
08
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|
Site:
Potable Water-Spa
|
|
Violation:
There were pipes attached to the intermediate vents of the backflow prevention devices on the potable water lines in the ceiling above the hair salon. The end of the pipes could not be located.
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|
Recommendation:
Ensure that the end of the lines attached to the intermediate vents are visible so that the proper operation of the backflow prevention devices can be evaluated.
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|
Item No.:
08
|
|
Site:
Potable Water-Production Records
|
|
Violation:
The production record logs only had a location to record readings at 0300, 0700, 1100, 1500, 1900, and 2300. At each location on the form, only "OFF" or a chlorine value was recorded. There was no indication of the start time of production. Staff stated that there was no other location for the start of production to be recorded. It could not be determined how much time passed between the start of production and the first chlorine value recording.
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|
Recommendation:
Ensure that the logs also include a record of the start time of the production and the time of the first sample that indicates a halogen reading of at least 2 ppm.
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Item No.:
16
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|
Site:
Galley-
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|
Violation:
The date marking for the cooled cut lasagna had a 7-day start date of 7/5 but the bolognese sauce that was an ingredient was cooked and cooled on 7/3. The date marking for the yam pot pie had a 7-day start date of 7/4 but the yams were cooked and cooled on 7/3.
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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 by which the food shall be consumed, which is, including the day of preparation, 7 calendar days or fewer from the day the food is prepared.
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Item No.:
16
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|
Site:
Buffet-Deli
|
|
Violation:
There were no discard labels for the cut tomatoes, fresh mozzarella, cream cheese, swiss cheese and sliced turkey that was on time control. There was a time control log with discard times but there was no entry for the cut tomatoes.
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|
Recommendation:
If time only, rather than time in conjunction with temperature, is used as the public health control for a working supply of potentially hazardous food before cooking, or for ready-to-eat potentially hazardous food that is displayed or held for service for immediate consumption, ensure that (1) The food is marked or otherwise identified to indicate the time that is 4 hours past the point in time when the food is removed from temperature control; (2) The food is cooked and served, served if ready-to-eat, or discarded, within 4 hours from the time when the food is removed from temperature control; and (3) The food in unmarked containers or packages or marked to exceed a 4 hour limit is discarded.
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Item No.:
16
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|
Site:
Buffet-Pizzeria
|
|
Violation:
It was not clear what the start time was for pizza ingredients that were on time control. The labels had start times of 12 noon but the pans were almost empty at 12 noon. The workers in the area could not adequately explain why the pans were almost empty if time had just started.
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|
Recommendation:
If time only, rather than time in conjunction with temperature, is used as the public health control for a working supply of potentially hazardous food before cooking, or for ready-to-eat potentially hazardous food that is displayed or held for service for immediate consumption, ensure that (1) The food is marked or otherwise identified to indicate the time that is 4 hours past the point in time when the food is removed from temperature control; (2) The food is cooked and served, served if ready-to-eat, or discarded, within 4 hours from the time when the food is removed from temperature control; and (3) The food in unmarked containers or packages or marked to exceed a 4 hour limit is discarded.
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Item No.:
17
|
|
Site:
Preparation Room-
|
|
Violation:
There was a pan of lentils in the walk-in refrigeration unit where the cooling log showed the start of cooling at 120°F. This food per the log was cooled to 58°F in 2 hours and to 40°F in an additional 2 hours.
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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
|
|
Site:
Galley-
|
|
Violation:
There was no log for the cooling of the cold cut polenta that was in the undercounter refrigeration unit. There were log entries for this product for previous dates. Additionally, the sequence for cooling the hot polenta and then the cooling of the cold cut polenta was out of time sequence. This was discussed with the supervisor of the area and the chef who both agreed that there was something wrong with the logging of this product.
|
|
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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|
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Item No.:
19
|
|
Site:
Buffet-
|
|
Violation:
There were missing shields, no side shields, gaps at the tops of shields or side shields that did not fully protect the foods at the buffet stations.
|
|
Recommendation:
Ensure that food on display is protected from contamination by the use of packaging; counter, service line, or salad bar food guards; display cases; or other effective means.
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|
|
Item No.:
19
|
|
Site:
Buffet-Pantry 1
|
|
Violation:
Two baskets of bread were placed out for service next to the carving station without serving utensils. A passenger was observed grabbing pieces of bread with his bare hands.
|
|
Recommendation:
Ensure that consumer self-service operations, such as salad bars and buffets, for unpackaged ready-to-eat foods are provided with suitable utensils or effective dispensing methods that protect the food from contamination; and are monitored by food employees trained in safe operating procedures.
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|
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Item No.:
19
|
|
Site:
Buffet-Lido Pantry Forward
|
|
Violation:
Pans of standing water were used for in use cooking utensils to soften the food residue before they were rinsed in the sink next to the handwash station. This standing water was not at or above 140°F.
|
|
Recommendation:
During pauses in food preparation or dispensing, ensure that food preparation and dispensing utensils are stored: (6) In a container of water if the water is maintained at a temperature of at least 60°C (140°F) and the container is frequently cleaned and sanitized.
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|
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Item No.:
20
|
|
Site:
Preparation Room-
|
|
Violation:
There were small holes on the left door inside refrigeration unit 3.81F.
|
|
Recommendation:
Seal the holes.
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|
|
Item No.:
20
|
|
Site:
Food Service General-
|
|
Violation:
There were slotted fasteners over the ice forming panels in the ice machines.
|
|
Recommendation:
Replace the slotted fasteners with smooth, low-profile, non-corroding fasteners.
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|
|
Item No.:
20
|
|
Site:
Galley-
|
|
Violation:
The mixer collar was slightly corroded.
|
|
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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|
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Item No.:
20
|
|
Site:
Galley-Appetizer Pantry
|
|
Violation:
There were nicks and gouges in the chopper bowl.
|
|
Recommendation:
Ensure that multiuse food-contact surfaces are: (1) Smooth; (2) Free of breaks, open seams >1 mm (1/32 inch), cracks, chips, inclusions, pits, and similar imperfections; (3) Free of sharp internal angles, corners, and crevices; (4) Finished to have smooth welds and joints; and (5) Accessible for cleaning and inspection by one of the following methods without being disassembled, by disassembling without the use of tools, or by easy disassembling with the use of handheld tools commonly available to maintenance and cleaning personnel such as screwdrivers, pliers, open-end wrenches, and Allen wrenches.
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|
|
Item No.:
20
|
|
Site:
Buffet-
|
|
Violation:
Bread sticks were placed in the wicker basket without a lining.
|
|
Recommendation:
Ensure that wood and wood wicker is not used as a food-contact surface.
|
|
|
Item No.:
21
|
|
Site:
Food Service General-
|
|
Violation:
The drip pan housings in the flat-top grills were long and narrow making cleaning difficult. The drip pan housings of the hot plate cooking ranges were narrow and long 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:
Galley-
|
|
Violation:
There was a rough metal surface at the top of the neutral cabinet door next to the ice machine.
|
|
Recommendation:
Ensure that nonfood-contact surfaces of equipment that are exposed to splash, spillage, or other food soiling or that require frequent cleaning are constructed of a corrosion-resistant, nonabsorbent, and smooth material.
|
|
|
Item No.:
21
|
|
Site:
Buffet-Beverage Station
|
|
Violation:
The was an open penetration in the side of the cabinet for the service lines of the hot chocolate machine.
|
|
Recommendation:
Seal the penetration.
|
|
|
Item No.:
21
|
|
Site:
Buffet-Beverage Station
|
|
Violation:
There was a corrugated line to the hot chocolate machine that was difficult to clean.
|
|
Recommendation:
Ensure that nonfood-contact surfaces of equipment that are exposed to splash, spillage, or other food soiling or that require frequent cleaning are constructed of a corrosion-resistant, nonabsorbent, and smooth material.
|
|
|
Item No.:
22
|
|
Site:
Galley-Potwash
|
|
Violation:
There final rinse thermometer showed 174°F but the water was tested at 184°F.
|
|
Recommendation:
Ensure that water temperature measuring devices: (1) That are scaled in Celsius or dually scaled in Celsius and Fahrenheit are designed to be accurate to ±1.5°C in the intended range of use. (2) That are scaled only in Fahrenheit are designed to be accurate to ±3°F in the intended range of use.
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|
|
Item No.:
27
|
|
Site:
Food Service General-
|
|
Violation:
The flat-top grill and hot plate cooking range drip pan housing were soiled at several units in various galleys.
|
|
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-Beverage Station
|
|
Violation:
The corrugated line to the hot chocolate machine 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:
Galley-Ecstasy Service Line
|
|
Violation:
The broiler technical space was soiled with grease.
|
|
Recommendation:
Ensure that nonfood-contact surfaces of equipment are kept free of an accumulation of dust, dirt, food residue, and other debris.
|
|
|
Item No.:
28
|
|
Site:
Galley-Ecstasy Clean Storage
|
|
Violation:
The top racks of clean items were not stored covered or inverted. This was corrected.
|
|
Recommendation:
Ensure that clean equipment and utensils are stored: (1) In a self-draining position that allows air drying; and (2) Covered or inverted.
|
|
|
Item No.:
29
|
|
Site:
Galley-Fantasy Dishwash
|
|
Violation:
There was no cold water at the handwash sink and the water temperature could not be adjusted below 126°F.
|
|
Recommendation:
Ensure that handwashing sinks are equipped to provide water at a temperature of at least 43°C (110°F) through a mixing valve or combination faucet. For handwash sinks with electronic sensors, where the user cannot make temperature adjustments, ensure that the temperature provided to the user does not exceed 52°C (125°F).
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|
|
Item No.:
33
|
|
Site:
Pantry-Deck 6 Forward
|
|
Violation:
There were holes in the entrance door frame.
|
|
Recommendation:
Replace the plugs in the holes in the door frame.
|
|
|
Item No.:
33
|
|
Site:
Bar-Lobby Bar
|
|
Violation:
The deck was soiled under the counter, especially to the left of the old keg cooler. Also, the deck/cabinet and deck/bulkhead junctures in the bar were not coved.
|
|
Recommendation:
Ensure that decks, bulkheads, deckheads, and attached equipment in food preparation, warewashing, pantries, and storage areas, are cleaned as often as necessary.
|
|
|
Item No.:
33
|
|
Site:
Pantry-Lobby Bar
|
|
Violation:
The deck/bulkhead 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:
Pantry-Touch of Class
|
|
Violation:
There was grout missing around a deck penetration below the dishwash machine.
|
|
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-Joe's Cafe
|
|
Violation:
The drain line to the ice cream dipper well had a hose attached that extended along the deck under the counter to a drain below the far end of the counter. This hose was draped on the deck and made cleaning difficult. There was a drain below the dipper well.
|
|
Recommendation:
Direct the drain line from the dipper well to the drain below.
|
|
|
Item No.:
33
|
|
Site:
Provisions-Poultry Preparation
|
|
Violation:
There was an open bulkhead penetration around a box that was under the soiled end of the 3-compartment sink.
|
|
Recommendation:
Seal the bulkhead penetration.
|
|
|
Item No.:
33
|
|
Site:
Food Service General-
|
|
Violation:
There were a number of areas in the crew, main and lido galleys where the grout was worn.
|
|
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:
There were utility lines on the service side of the buffet that 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:
Buffet-Mess Rooms General
|
|
Violation:
The deck/buffet, deck/sorting station and deck/beverage station 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:
Bar-Ecstasy Service Bar
|
|
Violation:
The paint finish in the scupper was worn. The scupper was soiled and wet but the bar was closed.
|
|
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-Ecstasy Service Bar
|
|
Violation:
The paint finish in the scupper was worn. The scupper was soiled and wet but the bar was closed.
|
|
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-Ecstasy Service Bar
|
|
Violation:
The paint finish in the scupper was worn. The scupper was soiled and wet but the bar was closed.
|
|
Recommendation:
Ensure that decks, bulkheads, deckheads, and attached equipment in food preparation, warewashing, pantries, and storage areas, are cleaned as often as necessary.
|
|
|
Item No.:
33
|
|
Site:
Other-Ecstasy Dining Room
|
|
Violation:
There were gaps, seams and difficult to clean recesses along the step for pantries (waiter stations) 1, 3 and 5.
|
|
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:
Other-Locker
|
|
Violation:
There was equipment stored on the deck in the locker that was inside the linen locker.
|
|
Recommendation:
Remove the equipment from the deck.
|
|
|
Item No.:
33
|
|
Site:
Other-Locker
|
|
Violation:
There were unplugged holes in the door frame of the linen locker.
|
|
Recommendation:
Plug the holes in the door frame.
|
|
|
Item No.:
33
|
|
Site:
Other-Locker
|
|
Violation:
There was a hole in the bulkhead of the linen locker to the left of the equipment locker door.
|
|
Recommendation:
Seal the hole in the bulkhead.
|
|
|
Item No.:
33
|
|
Site:
Galley-Men's Toilet Room
|
|
Violation:
There were unplugged holes on the door frame of the toilet room.
|
|
Recommendation:
Plug the holes in the door frame.
|
|
|
Item No.:
33
|
|
Site:
Galley-Fantasy Forward F and B Locker
|
|
Violation:
There were boxes and other items stored on the deck, making cleaning difficult.
|
|
Recommendation:
Remove the boxes and other items from the deck.
|
|
|
Item No.:
33
|
|
Site:
Galley-
|
|
Violation:
There were open penetrations to the deckhead in the hood cleaning cabinets.
|
|
Recommendation:
Seal the penetrations.
|
|
|
Item No.:
34
|
|
Site:
Pantry-Fantasia II
|
|
Violation:
There was a leak below the dishwash machine.
|
|
Recommendation:
Ensure that a plumbing system in a food area is maintained in good repair.
|
|
|
Item No.:
36
|
|
Site:
Provisions-Dry Stores 2
|
|
Violation:
The light at the back of the room was out resulting in inadequate light levels.
|
|
Recommendation:
Ensure that the light intensity is at least 110 Lux (10 foot candles) at a distance of 75 centimeters (30 inches) above the deck when in use, in walk-in refrigerator units and dry storage areas, and in other areas and rooms during periods of cleaning.
|
|
|
Item No.:
36
|
|
Site:
Buffet-
|
|
Violation:
The bulbs over the cold station in the crew mess were not shielded or shatter-resistant. This was corrected.
|
|
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.
|
|
|
Item No.:
37
|
|
Site:
Galley-Fantasy Dishwash
|
|
Violation:
This area was very hot and humid.
|
|
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.:
37
|
|
Site:
Buffet-Lido Pantry Forward
|
|
Violation:
This area was very hot and humid.
|
|
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.:
38
|
|
Site:
Galley-Ecstasy Wine Cellar
|
|
Violation:
The cleaning locker was not labeled.
|
|
Recommendation:
Label the cleaning locker.
|
|
|
Item No.:
39
|
|
Site:
Provisions-Poultry Preparation
|
|
Violation:
There were a few small flies under the soiled end of the 3-compartmnet sink.
|
|
Recommendation:
Ensure that the presence of insects, rodents, and other pests is effectively controlled to minimize their presence in the food storage, preparation, service areas, warewashing, and utensil storage areas aboard a vessel.
|
|
|
Item No.:
39
|
|
Site:
Bar-Seaview
|
|
Violation:
There were a few flies at the bar.
|
|
Recommendation:
Ensure that the presence of insects, rodents, and other pests is effectively controlled to minimize their presence in the food storage, preparation, service areas, warewashing, and utensil storage areas aboard a vessel.
|
|
|
Item No.:
40
|
|
Site:
Integrated Pest Management-
|
|
Violation:
There were no night-time inspections conducted in the provisions storerooms.
|
|
Recommendation:
Ensure that the Integrated Pest Management Plan sets a schedule for periodic monitoring inspections including some at night.
|
|
|
Item No.:
41
|
|
Site:
Housekeeping-Spa
|
|
Violation:
There was no means to exit the changing rooms in the spa without bare hand contact. There were paper towels at the handwashing sink near the toilet room, but there were no waste containers at any of the exits from the changing room.
|
|
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.
|
|
