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Item No.:
30
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Site:
Other-Garbage Room
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Violation:
There was no "wash hands often" sign at the handwash station.
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Recommendation:
Install a "wash hands often" sign at the handwash station.
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Item No.:
08
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Site:
Recreational Water Facilities-Swimming Pool and Whirlpool Machinery/Filter Rooms
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Violation:
All of the pipes in these rooms were blue plastic piping or were painted blue. There was no differentiation between the potable water lines and the recirculation lines.
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Recommendation:
For the non-potable water piping, paint a different color or add a secondary color.
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Item No.:
40
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Site:
Integrated Pest Management-Provision Inspections
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Violation:
The records indicated that only food shipments were inspected for pests.
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Recommendation:
Ensure that incoming shipments of food and supplies are routinely inspected for evidence of insects, rodents, and other pests. A record of these inspections shall be maintained onboard the vessel and shall be available for review during inspections.
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Item No.:
33
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Site:
Pantry-Panorama
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Violation:
In the technical compartment below the coffee machines, there was a bundle of excess electrical cables draped on the deck.
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Recommendation:
Remove the excess cable and ensure remaining cable is secured above the deck.
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Item No.:
08
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Site:
Potable Water-Cross-Connection Control Program
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Violation:
On the cross-connection control program, only one shower and one toilet were listed for each cabin. The vessel has several suite cabins with two toilets and two shower hoses, with one on the whirlpool tub. These additional devices were not indicated on the program.
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Recommendation:
Ensure the additional cross connections in the suite cabins are included in the program.
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Item No.:
33
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Site:
Galley-Terrazza Galley Foyer
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Violation:
There was a section of coving missing behind the door near the entrance to the buffet.
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Recommendation:
Replace the coving.
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Item No.:
33
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Site:
Galley-Terrazza Galley Foyer
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Violation:
The bottom of the stainless steel panel along the door frame had exposed insulation material.
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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-Terrazza Galley Foyer
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Violation:
There was an opening on the door where a lock would be installed.
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Recommendation:
Replace the lock or seal the opening in the door.
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Item No.:
21
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Site:
Galley-Terrazza
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Violation:
There was excessive sealant along the bulkhead on the left side of the cooking station. There was an open seam in this area as well.
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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. Remove the excess sealant.
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Item No.:
33
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Site:
Food Service General-
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Violation:
There were a few areas in front of tilt pans where the finish was peeling in the deck sink.
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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-Terrazza
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Violation:
The deck was soiled under refrigeration unit 3.
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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.:
27
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Site:
Galley-Terrazza
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Violation:
The pipes and waste lines under the 3-compartment sink 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.:
33
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Site:
Buffet-Buffet Service Side
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Violation:
The deck drains were soiled
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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.:
36
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Site:
Buffet-Buffet Service Side
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Violation:
Several deckhead mounted lights were not shielded.
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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.
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Item No.:
19
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Site:
Buffet-Passenger and Crew Buffet Stations
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Violation:
Side shields were not installed along the buffet lines where consumers line up within 1 meter of the food on display.
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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.:
33
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Site:
Buffet-
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Violation:
The deck drain under the aft cold station was heavily soiled.
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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.:
31
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Site:
Other-Wine Restaurant
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Violation:
Methanol fuel cans were stored with plates and bread baskets under the utility sink.
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Recommendation:
Ensure that poisonous or toxic materials used in food areas are stored so they cannot contaminate food, equipment, utensils, linens, and single-service and single-use articles by separating the poisonous or toxic materials by storing in a separate locker.
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Item No.:
21
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Site:
Other-Wine Restaurant
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Violation:
The were gaps, seams and unfinished wooden surfaces in the cabinet under the utility 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. 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.
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Item No.:
33
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Site:
Other-Storage Room Near Pool Grill
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Violation:
There were exposed ducts, electrical lines and cables along the deckhead. The bulkheads had exposed lagging. This room was used to store ice chests, insulated beverage containers and glass racks.
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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:
Other-Pool Grill
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Violation:
The deck drain under the cold station was soiled.
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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-Terrazza
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Violation:
There was an open seam and loose sealant along the bulkhead on the right below the handwash sink.
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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:
Other-Port and Starboard Dining Room Waiter Stations
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Violation:
There was an opening along the bottom of the station at the juncture with the deck. These stations were not coved along the deck juncture.
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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. Ensure that bulkhead and deck junctures are coved (including galleys, pantries, deck/counter junctures at buffets, bars, waiter stations, and dining room work counters).
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Item No.:
33
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Site:
Other-Dining Room
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Violation:
The waiter stations with wooden decks were not adequately coved along the deck juncture. The waiter stations with a back bulkhead had no coving at the deck/bulkhead juncture.
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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).
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Item No.:
33
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Site:
Other-Dining Room
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Violation:
The locker used to store cleaning materials had carpeting on the deck.
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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.:
28
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Site:
Other-Dining Room
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Violation:
The room and locker used to store table linens had shelves with linens that were less than 6 inches from the deck.
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Recommendation:
Ensure that cleaned equipment and utensils, laundered linens, and single-service and single-use articles are stored: (1) In a clean, dry location; (2) Where they are not exposed to splash, dust, or other contamination; and (3) At least 150 mm (6 inches) above the deck.
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Item No.:
21
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Site:
Other-Dining Room
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Violation:
A wooden deck stand was used to store table linens.
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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.
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Item No.:
33
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Site:
Galley-
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Violation:
There were a number of areas in the galley where the grout was worn.
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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-Locker 4-19
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Violation:
The deck was soiled.
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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.:
21
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Site:
Galley-Locker 4-19
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Violation:
Wooden wine boxes were re-used for storage.
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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.
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Item No.:
22
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Site:
Galley-Dishwash
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Violation:
Two of the top and one of the bottom spray nozzles on the final rinse arm had ineffective spray patterns.
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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.:
27
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Site:
Galley-Hot Galley
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Violation:
There was grease along the bottom of the combination ovens.
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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.:
17
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Site:
Galley-Pastry
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Violation:
There was no entry in the cooling log for the cheese cake in the undercounter refrigeration unit.
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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.:
30
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Site:
Galley-Toilet Room
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Violation:
There was no "wash hands often" sign over the handwash sink. There was no "wash hands after using toilet" sign posted on the bulkhead adjacent to the toilet room door.
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Recommendation:
Ensure that a sign stating "WASH HANDS OFTEN" in a language that the food employees understand is posted over handwashing sinks. Ensure that signs are conspicuously posted on the bulkhead adjacent to the door of the toilet, reading "WASH HANDS AFTER USING TOILET " in a language that the food employees understand.
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Item No.:
33
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Site:
Buffet-
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Violation:
The deck/bulkhead juncture at the soiled drop-off was not coved. The deck was soiled in this area.
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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). 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.:
18
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Site:
Preparation Room-
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Violation:
Raw chicken was stored over smoked duck in the undercounter refrigeration unit. Per the chef, the smoked duck was ready-to-eat. 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.:
25
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Site:
Preparation Room-
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Violation:
There was a wet soiled rag in the salad spinner.
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Recommendation:
Ensure that wiping cloths used for wiping food spills are dry and used for wiping food spills from tableware and single-service articles; or wet and cleaned, stored in a chemical sanitizer, and used for wiping spills from food-contact and nonfood-contact surfaces of equipment.
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Item No.:
19
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Site:
Provisions-Dry Stores
|
Violation:
There was an open package of chocolate drops that was not adequately resealed.
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Recommendation:
Ensure that open packages are properly sealed before returning to storage.
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