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Item No.:
08
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Site:
Buffet-Raffles
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Violation:
The backflow preventer for the starboard side juice machine was leaking.
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Recommendation:
Ensure that backflow preventers are maintained in good repair.
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Item No.:
15
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Site:
Other-Crew Mess
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Violation:
There was one large can of tomato catsup that was dented. The can was immediately discarded.
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Recommendation:
Ensure that food packages are in good condition and protect the integrity of the contents so that the food is not exposed to adulteration or potential contaminants. Ensure that canned goods with dents on end or side seams are not used.
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Item No.:
17
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Site:
Provisions-Parasite Destruction Letter
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Violation:
The species of fish supplied by North Star were not identified in the written letter parasite destruction letter. The suppliers manifest listed several types of fish (monkfish, kippered herring, tilapia, and others). It was not clear if any of these species were served partially cooked or raw.
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Recommendation:
Ensure that, if raw, raw-marinated, partially cooked, or marinated-partially cooked fish are served in ready-to-eat form: (1) The person in charge records the freezing temperature and time to which the fish are subjected and retains the records on the vessel for 90 calendar days beyond the time of service or sale of the fish; or (2) If the fish are frozen by a supplier, a written letter from the supplier which specifies the fish species involved and both the temperature to which the fish was frozen and the total time period at that temperature. If the supplier provides any of the same species to the vessel in a fresh state, there shall be some designation on the outer packaging for the parasite-free fish.
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Item No.:
17
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Site:
Preparation Room-Pastry
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Violation:
There were 2 trays of chocolate Pana Cotta labeled 3 April. These were not listed on the cooling logs. Heavy cream is used in the production of this product.
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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 from 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.:
19
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Site:
Provisions-Meat Freezer
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Violation:
Several boxes of frozen meats were stored against a large block of sculpting ice. The other block of sculpting ice were stored separately. The ice was immediately moved.
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Recommendation:
Ensure that food is not stored: (9) Under other sources of contamination from nonfood items such as ice blocks, ice carvings and flowers.
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Item No.:
19
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Site:
Provisions-Frozen Vegetables
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Violation:
There was ice on the shelves and on several boxes of frozen product. The ice appeared to be forming from condensate dripping from the deckhead during the provisioning process.
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Recommendation:
Ensure that food is not stored: (1) In locker rooms; (2) In toilet rooms; (3) In dressing rooms; (4) In garbage rooms; (5) In mechanical rooms; (6) Under sewer lines that are not continuously sleeve welded; (7) Under leaking water lines, including leaking automatic fire sprinkler heads, or under lines on which water has condensed; (8) Under open stairwells; or (9) Under other sources of contamination from nonfood items such as ice blocks, ice carvings and flowers.
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Item No.:
21
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Site:
Provisions-Drystore #1
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Violation:
There was a plastic coated, styrofoam deck stand that was damaged. The deck stand was discarded.
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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. Ensure that nonfood-contact surfaces of equipment and utensils are designed and constructed to be durable and to retain their characteristic qualities under normal use conditions. 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:
Preparation Room-
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Violation:
The wheels of the trolley carts were constructed of galvanized metal and were severely corroded. A work order was in place to replace the wheels.
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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. Ensure that nonfood-contact surfaces of equipment and utensils are designed and constructed to be durable and to retain their characteristic qualities under normal use conditions.
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Item No.:
21
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Site:
Provisions-Liquor Store
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Violation:
There were several plastic deck stands that had difficult to clean features such as holes and recessed areas. The stands were soiled.
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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. 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:
Galley-Beverage Station - Windows
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Violation:
There was a ribbed conduit line on the coffee machine drain. The ribs were soiled.
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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.:
27
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Site:
Galley-Beverage Station - Windows
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Violation:
There was a ribbed conduit line on the coffee machine drain. The ribs 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.:
27
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Site:
Galley-Desert Station
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Violation:
The refrigerant line insulation and walls behind the lines were soiled with mold.
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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.:
27
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Site:
Preparation Room-Pastry
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Violation:
There were a few buckets of pastry fillings stored under the preparation counter. The exterior surfaces of the buckets were soiled with food debris.
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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.:
27
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Site:
Galley-Cagney's - Soup Station
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Violation:
The previously cleaned exterior surface of the left-side tilting kettle was soiled. The kettle was immediately cleaned.
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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.:
27
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Site:
Provisions-Liquor Store
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Violation:
There were several plastic deck stands that had difficult to clean features such as holes and recessed areas. The stands 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.:
27
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Site:
Dining Room-Crew Mess
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Violation:
The technical space below the counter mounted ice machine was 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.:
27
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Site:
Preparation Room-
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Violation:
The wheels of the trolley carts were constructed of galvanized metal and were severely corroded. A work order was in place to replace the wheels.
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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
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Site:
Bar-Champagne
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Violation:
The shield separating the handwash station and the preparation sink did not extend far enough back or forward to prevent splash from contaminating the preparation sink.
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Recommendation:
Extend the splash shields to prevent contamination of the adjacent preparation table.
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Item No.:
30
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Site:
Provisions-Crew Toilet - Port and Starboard
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Violation:
The self-closing door did not fit tightly. This was corrected.
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Recommendation:
Ensure that toilet rooms are completely enclosed and shall have tight-fitting, self-closing doors which shall be kept closed except during cleaning or maintenance.
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Item No.:
30
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Site:
Galley-Crew Toilet
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Violation:
The self-closing door did not fit tightly. This was corrected.
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Recommendation:
Ensure that toilet rooms are completely enclosed and shall have tight-fitting, self-closing doors which shall be kept closed except during cleaning or maintenance.
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Item No.:
33
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Site:
Other-Elevators - "Clean"
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Violation:
The door tracks and interior surfaces between the door panels were soiled with food and other debris. This was corrected.
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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:
Bar-Wine Cellar - Windows
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Violation:
There was a electrical line draped on the floor of the technical space of under counter refrigeration unit #2.
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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.
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Item No.:
33
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Site:
Bar-Wine Cellar - Windows
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Violation:
The deck drain was capped and there was a recessed seam around the drain in the technical space for under counter refrigeration unit #2. The recessed seam was soiled.
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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 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-Dry Store - Table Decorations
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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.:
33
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Site:
Galley-Soup Station
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Violation:
There was some recessed/missing grout in the deck in front of the combination ovens.
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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:
Dining Room-Cagney's
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Violation:
The wait stations were not coved at the deck/station 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:
Galley-Soup Station
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Violation:
There were damaged deck tiles near the bulkhead behind the tilting kettle.
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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
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Site:
Galley-
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Violation:
There were some areas with recessed/missing deck tile grout.
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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 decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas, are maintained in good repair.
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Item No.:
33
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Site:
Preparation Room-Pastry
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Violation:
The bulkhead below the dry store locker was corroded at the cove/bulkhead 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 decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas, are maintained in good repair.
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Item No.:
33
|
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Site:
Preparation Room-
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Violation:
The coving material along the interior right and left sides of the entry door was soiled. In addition, the deck/bulkhead juncture at the door frame was not properly coved.
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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 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:
Provisions-Drystore #2
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Violation:
The deck was soiled below the deck stands at the deck/bulkhead juncture.
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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:
Provisions-Drystore #1
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Violation:
The deck was soiled below the deck stands.
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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:
Buffet-Raffles
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Violation:
The decks below the soiled return sides of the wait stations were carpeted, this material is not easily cleanable.
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Recommendation:
Ensure that surfaces subject to routine splashes, spillage, or other soiling during normal use have easily cleanable features. 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.:
34
|
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Site:
Bar-Champagne
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Violation:
The handwash sink drain was leaking.
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Recommendation:
Ensure that a plumbing system in a food area is maintained in good repair.
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