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Item No.:
*
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Site:
*General Comment-Time Control Plan
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Violation:
The ship's staff and the inspector discussed various aspects of time control requirements, including discard labeling. In outlets where the time from set-up to discard is less than four hours, potentially hazardous food (PHF) on bain maries, cold wells, and ceramic plates on the service lines and in the galley do not need to have discard labels. In addition, when the time from set-up to discard is less than four hours, PHF in designated and labeled compartments and cabinets (such as hot cabinets, undercounter warmers, and undercounter refrigerators) do not need to have discard labels. However, even if the time from set-up to discard is less than four hours, each PHF on counters and tables in the galley or the service area must have four hour discard labels. In areas where the outlet is open for more than four hours, each PHF must have a four hour discard label affixed, even if the plan designates set times for discard and set-up at less than four hour intervals.
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Recommendation:
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Item No.:
*
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Site:
Recreational Water Facilities-Riviera Machinery Room
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Violation:
Two blind lines were observed in the machinery room for the Riviera Pool and Whirlpool Spa. One blind line was on the bulkhead from the whirlpool 1 massage pump. When the profile was removed from the end of the line water spilled out. The water was yellow and had appeared to be stagnant in the blind line for some time. It could not be determined exactly where this pipe was going to or from. The other blind line was originally used for the Riviera Pool waterfall effect. The water supply from the pool to the pump was still connected and charged with water but disconnected after the pump on the return line to the pool. A small sample line was connected to the pipe charge with water with a sign attached that stated to flush the line once every week for 5 minutes.
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Recommendation:
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Item No.:
06
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Site:
Potable Water-MicrobiologicTest Comparator
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Violation:
The ship did not have the required comparator from the microbiologic test manufacturer to distinguish between a positive or negative sample for total coliform.
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Recommendation:
Analyze samples using a method accepted in Standard Methods for the Examination of Water and Wastewater. Operate and maintain test kits, incubators, and associated equipment in accordance with the manufacturers? specifications.
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Item No.:
08
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Site:
Galley-Sindhu
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Violation:
The end of the drain line on the vent for the backflow preventer installed on the hood cleaning systems was submerged in the cleaning solution.
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Recommendation:
Remove the hose from the cleaning solution or remove the hose from the vent.
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Item No.:
08
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Site:
Potable Water-Device Test Results
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Violation:
The test results (pressure differentials) within the last year for 11 reduced pressure assembly backflow devices on board were not documented. In addition, three devices had been recently installed and were not tested after installation: one on the boiler feed line (22 June); and the other two for the ultra fog system (13 July).
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Recommendation:
Inspect and test backflow prevention devices requiring testing with a test kit after installation and at least annually. Maintain the test results showing the pressure differences on both sides of the valves for each device.
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Item No.:
08
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Site:
Potable Water-Garbage Room
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Violation:
Water was leaking from the relief vent on the backflow prevention device installed on the hot potable water line by the handwash station next to the plastic shredder indicating a possible failure. The device was replaced.
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Recommendation:
Maintain backflow prevention devices in good repair.
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Item No.:
16
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Site:
Buffet-Horizon
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Violation:
The placard for the fried eggs out for self-service did not indicate that the eggs were served undercooked. The correct consumer advisory statement was located at the station.
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Recommendation:
If an animal food such as beef, eggs, fish, lamb, milk, pork, poultry, or shellfish that is raw, undercooked, or not otherwise processed to eliminate pathogens is offered in a ready-to-eat form or as a raw ingredient in another ready-to-eat food, ensure the consumer is informed by way of disclosure using menu advisories, placards, or other easily visible written means of the significantly increased risk to certain especially vulnerable consumers eating such foods in raw or undercooked form. Locate the advisory at the outlets where these types of food are served. Ensure that dislosure is made: (1) On a sign describing the animal-derived foods (e.g., ?oysters on the half-shell,? ?hamburgers,? ?steaks,? or ?eggs?); AND that they can be cooked to order and may be served raw or undercooked; AND a statement indicating that consuming raw or undercooked meats, seafood, shellfish, eggs, milk, poultry may increase your risk for foodborne illness, especially if you have certain medical conditions. Ensure the advisory is posted at the specific station where the food is served raw, undercooked, or cooked to order.
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Item No.:
18
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Site:
Preparation Room-
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Violation:
A pan with meat and vegetable kabobs, which included raw chicken as an ingredient, was stored above pans of steaks and ground beef. The staff was instructed to move the kabobs to the bottom shelf.
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Recommendation:
Protect food from cross-contamination or other sources of contamination by the following methods: (1) Physically separating raw animal foods during storage, preparation, holding, and display from raw ready-to-eat food so that products do not physically touch and so that one product does not drip into another.
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Item No.:
19
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Site:
Provisions-Deck 3 Corridor
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Violation:
A pallet of bottled water was stored below a bulkhead-mounted glue board for catching flying pests. This was corrected immediately.
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Recommendation:
Do not locate insect control devices, such as insect light traps, over food storage, food preparation areas, food service stations, or clean equipment. Prevent dead insects and insect fragments from falling on exposed food.
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Item No.:
20
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Site:
Galley-
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Violation:
The blast chiller had been out of order since 1 August 2015. Staff stated they were waiting for spare parts and the galley cooks were using the blast chiller in the main galley.
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Recommendation:
Food contact equipment must be maintained in good repair and proper adjustment: (1) Equipment must be maintained in a state of repair and condition that meets the materials, design, construction, and operating specifications of these guidelines.
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Item No.:
21
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Site:
Buffet-Horizon
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Violation:
The two self-service wine dispensers were fixed to the counter top and the space between the machines was not sufficient for cleaning.
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Recommendation:
Ensure equipment that is fixed because it is not easily movable is installed so that it is: (1) Spaced to allow access for cleaning along the sides, behind, under and above the equipment; (2) Spaced from adjoining equipment, bulkhead, and deckhead at a distance of not more than 0.8 millimeter or 1/32 inch; or (3) Sealed to adjoining equipment or bulkhead.
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Item No.:
22
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Site:
Galley-Deck 12 Horizon Dishwash Area
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Violation:
The spray from all of the final sanitizing rinse nozzles did not form a fan pattern. Staff stopped the machine and reported that the end cap on the spray arm was out of place. This was corrected.
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Recommendation:
Maintain warewashing equipment in good repair and proper adjustment, including: (1) warewashing equipment is maintained in a state of repair and condition that meets the standards of the materials, design, and construction of these guidelines.
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Item No.:
26
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Site:
Galley-Cold Larder
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Violation:
The deli slicer was soiled on the food-contact surface below the exit path of the food. This was corrected immediately.
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Recommendation:
Ensure food contact surfaces of equipment and utensils are clean to sight and touch.
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Item No.:
33
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Site:
Galley-Hot Galley Vegetable Section
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Violation:
The deck grout was chipped and recessed in a few areas and one of the tiles was chipped at the corner.
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Recommendation:
Ensure 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:
Provisions-Starboard Dry Stores
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Violation:
The back corner of the deck was soiled below the shelving unit with the mixed mousse boxes.
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Recommendation:
Ensure 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:
Bar-Crow's Nest
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Violation:
The light intensity could not be raised to 220 lux on the bar counters for cleaning. The light intensities were measured between 70 and 100 lux. The staff reported that all of the light bulbs had recently been changed to more energy efficient ones.
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Recommendation:
In bars and dining room waiter stations, provide 220 lux (20 foot candles) light intensity during cleaning operations.
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Item No.:
38
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Site:
Buffet-Grill
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Violation:
The pizza oven had not been used for two years, according to the staff. There was no power to the oven and most of the internal parts had been removed.
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Recommendation:
Ensure only articles necessary for the food service operation are stored in food preparation, food storage, and warewashing areas.
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Item No.:
39
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Site:
Galley-Pastry
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Violation:
One small fly was in this area.
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Recommendation:
Effectively control the presence of insects, rodents, and other pests to minimize their presence in the food storage, preparation, and service areas and warewashing and utensil storage areas aboard a vessel.
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Item No.:
39
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Site:
Preparation Room-Poultry
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Violation:
One small fly was in this area.
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Recommendation:
Effectively control the presence of insects, rodents, and other pests to minimize their presence in the food storage, preparation, and service areas and warewashing and utensil storage areas aboard a vessel.
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Item No.:
39
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Site:
Galley-Sindhu
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Violation:
One large fly was in this area.
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Recommendation:
Effectively control the presence of insects, rodents, and other pests to minimize their presence in the food storage, preparation, and service areas and warewashing and utensil storage areas aboard a vessel.
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