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Item No.:
*
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Site:
Dining Room-Bonsai Sushi
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Violation:
The automatic hand sanitizer dispenser located at the entrance to the Sushi outlet was not working. Staff responded right away to repair the dispenser. This area was not in operation during the inspection.
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Recommendation:
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Item No.:
06
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Site:
Potable Water-Far Point
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Violation:
There was no documentation to show that in the 24 hours between 3 March 2019 - 4 March 2019, the far point was calibrated.
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Recommendation:
Maintain the halogen analyzer-chart recorder properly and operate it in accordance with the manufacturer?s instructions. Conduct a manual comparison test daily to verify calibration. Calibrate whenever the manual test value is greater than 0.2 ppm higher or lower than the analyzer reading.
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Item No.:
06
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Site:
Potable Water-Far Point Charts
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Violation:
The chart dated 3 March 2019 overlapped by five hours. Staff did not replace the chart after 24 hours of recording.
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Recommendation:
Ensure the halogen analyzer-chart recorder charts have a range of 0.0 to 5.0 mg/L (ppm) and have a recording period of (and limited to) 24 hours.
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Item No.:
08
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Site:
Potable Water-Evaporator to Mineralizer lines
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Violation:
The evaporator to mineralizer lines were striped blue/green/blue but the water was not yet treated with Chlorine nor was the pH regulated. These water lines should be striped blue/grey/blue.
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Recommendation:
Stripe or paint potable water lines either in accordance with ISO 14726 (blue/green/blue) or blue only. Stripe or paint distillate and permeate lines directed to the potable water system in accordance with ISO 14726 (blue/gray/blue). Ensure no other lines have the above color designations. Stripe or paint these lines at 5 meters (15 feet) intervals and on each side of partitions, decks, and bulkheads, except where decor would be marred by such markings, including potable water supply lines in technical lockers. Do not stripe or paint potable water lines after reduced pressure assemblies as potable water. Identify all refrigerant brine lines and nonpotable chilled water lines in all food areas, such as on ice machines, ice cream machines, etc., with either ISO 14726 (blue/white/blue) or by another uniquely identifiable method to prevent cross-connections.
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Item No.:
08
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Site:
Potable Water-Potable Water Line Striping
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Violation:
The pipe lines for distribution just before the distribution pumps were striped blue/green/blue/red. The red stripe should be removed.
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Recommendation:
Stripe or paint potable water lines either in accordance with ISO 14726 (blue/green/blue) or blue only. Stripe or paint distillate and permeate lines directed to the potable water system in accordance with ISO 14726 (blue/gray/blue). Ensure no other lines have the above color designations. Stripe or paint these lines at 5 meters (15 feet) intervals and on each side of partitions, decks, and bulkheads, except where decor would be marred by such markings, including potable water supply lines in technical lockers. Do not stripe or paint potable water lines after reduced pressure assemblies as potable water. Identify all refrigerant brine lines and nonpotable chilled water lines in all food areas, such as on ice machines, ice cream machines, etc., with either ISO 14726 (blue/white/blue) or by another uniquely identifiable method to prevent cross-connections.
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Item No.:
13
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Site:
Galley-Rack-Type Dishwash Machine
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Violation:
When the inspector entered the area no dishes were exiting the rack-type machine while it was switched on. After inspecting the adjacent plate washer the inspector requested to test the final rinse of the rack-type washer. The inspector found a full rack of glassware that appeared to be intentionally positioned inside the machine to prevent other racks from entering the machine.
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Recommendation:
Ensure the supervisor or person in charge of food operations on the vessel monitors that: (1) Food operations are not conducted in a room used as living or sleeping quarters; (2) Persons unnecessary to the food operation are not allowed in the food preparation, food storage, or warewashing areas. (3) Employees and other persons such as delivery and maintenance persons and pesticide applicators entering the food preparation, food storage, or warewashing areas comply with the guidelines in this manual; (4) Food employees are effectively cleaning their hands; (5) Employees are observing foods as they are received to determine that they are from approved sources, delivered at the required temperatures, protected from contamination, unadulterated, and accurately presented; (6) Employees are properly cooking potentially hazardous food, being particularly careful in cooking foods known to cause severe foodborne illness and death, such as eggs and comminuted meats; (7) Employees are using proper methods to rapidly cool potentially hazardous foods that are not held hot or are not for consumption within 4 hours; (8) Consumers who order raw or partially cooked ready-to-eat foods of animal origin are informed that the food is not cooked sufficiently to ensure its safety; (9) Employees are properly sanitizing cleaned multiuse equipment and utensils before they are reused; (10) Consumers are notified that clean tableware is to be used when they return to self-service areas such as salad bars and buffets; (11) Employees are preventing cross-contamination of ready-to-eat food with bare hands by properly using suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment; (12) Employees are properly trained in food safety, including food allergy awareness, as it relates to their assigned duties; (13) Food employees are informed of their responsibility to report to the supervisor or person in charge information about their health and activities as they relate to diseases that are transmissible through food.
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Item No.:
21
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Site:
Other-Deck 10
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Violation:
There were two beer dispensers located on the port and starboard sides near both entrances which were difficult to clean. The outer shells had chips and cracks. Additionally, the deck in front of the machines was carpet.
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Recommendation:
Ensure nonfood-contact surfaces are free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance. Design and construct nonfood-contact surfaces of equipment and utensils 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:
Dining Room-Bonsai Sushi
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Violation:
The light fixtures installed above the service counter at the Bonsai Sushi outlet were not easily-cleanable. The outer surfaces were wrapped with a ribbon material.
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Recommendation:
Ensure 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 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:
Other-Deck 10 - Waiter Stand
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Violation:
There was a large pile of soiled cups and plates accumulated on the waiter stand near the main pool area. The inspector observed a crew member who was working in the area of the waiter station. Later the inspector returned to the area and the soiled dishes were still there but there was no crew member in the area.
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Recommendation:
Ensure drainboards, utensils, 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. Ensure that sink compartments are large enough to accommodate immersion of the largest equipment and utensils. If equipment or utensils are too large for the warewashing sink, ensure a warewashing machine or alternative equipment, such as a three-bucket system, is used.
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Item No.:
22
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Site:
Galley-Dishwash
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Violation:
The final rinse temperature gauge on the conveyor dishwasher in this area was not in working order. The internal final rinse temperature was found to be within normal limits.
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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; (2) water pressure and water temperature-measuring devices are maintained in good repair and accurate within the intended range of use.
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Item No.:
26
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Site:
Galley-Dishwash
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Violation:
One previously-cleaned plate in a trolley containing over 200 plates was soiled with food debris.
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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.:
27
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Site:
Galley-Dishwash
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Violation:
One previously cleaned coffee mug in a rack of 20 mugs contained wet oatmeal particles on the bottom nonfood-contact side. The rack was removed to be rewashed.
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Recommendation:
Ensure 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:
Galley-Deck 7 Lockers
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Violation:
Missing coving near the lockers across from rooms E181 and E240 was noted on the previous inspection report. Repairs were conducted. The coving was vinyl which was in disrepair in multiple areas.
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Recommendation:
Cove all bulkhead/deck, equipment/deck, cabinet/deck, and deck sink coaming/deck junctures (including galleys, pantries, buffets, bars, waiter stations, dining room work counters, provisions, food storage rooms, equipment/utensil storage rooms, and toilet rooms intended for use by galley personnel).
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Item No.:
33
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Site:
Bar-Blue Iguana
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Violation:
The deck behind the refrigerator at the far end of the bar was wet and soiled. The bar was not open for operation during the inspection.
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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.:
33
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Site:
Galley-Hot Grill
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Violation:
The drip tray on the combination oven adjacent to flat grill #NM03 was full of debris which allowed water to constantly puddle on the deck while the oven was in operation. The drip tray was not plumbed to drain.
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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.:
33
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Site:
Galley-Flat Grill
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Violation:
The deck around the grills in this area was in disrepair and difficult to clean.
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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:
Galley-Potwash
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Violation:
The deck around the three compartment sink and dishwash area was discolored, cracked and in disrepair. Staff explained this area was scheduled for repair.
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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:
Galley-Dishwash
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Violation:
While the area was open for service, yellow water was dripping from a seam in the deckhead near the soiled end of the conveyor dishwash. There was no condensation in the area and no dishes were impacted. The source of the dripping could not be identified.
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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.:
33
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Site:
Buffet-Service Area Portside Stern
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Violation:
During breakfast service, the deck area under the buffet food areas contained a buildup of several day's accumulation of debris. Specifically, in the areas close to the front bulkhead.
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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.:
33
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Site:
Galley-Sprinkler Technical Space
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Violation:
This area contained approximately two centimeters of dirty standing water and a small broom that was decomposing in the water.
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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.:
33
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Site:
Other-Deck 10
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Violation:
There were two beer dispensers located on the port and starboard sides near each entrance which were difficult to clean. The outer shells had chips and cracks. Additionally, the deck in front of the machines was carpet.
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Recommendation:
Ensure decks, bulkheads, and deckheads in food preparation, warewashing, pantries, bars, and food and equipment storage areas are constructed and maintained for easy cleaning. Do not use carpet in these areas.
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Item No.:
34
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Site:
Galley-Dishwash
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Violation:
A significant amount of water was leaking from the supply lines of the conveyor plate dishwasher requiring a crewmember to constantly mop the floor during operation.
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Recommendation:
Ensure a plumbing system in a food area is maintained in good repair.
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Item No.:
34
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Site:
Galley-Appetizer Pantry
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Violation:
Water leaked from the handwash sink drain at the starboard station. The water was not pooled on the deck.
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Recommendation:
Ensure a plumbing system in a food area is maintained in good repair.
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Item No.:
34
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Site:
Galley-Soup Station
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Violation:
The drain of the deck sink was clogged not allowing water to drain. This area was in operation.
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Recommendation:
Ensure a plumbing system in a food area is maintained in good repair.
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Item No.:
34
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Site:
Galley-Hoodwash System
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Violation:
The water supply before the backflow preventer was leaking water into the cabinet.
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Recommendation:
Ensure a plumbing system in a food area is maintained in good repair.
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Item No.:
35
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Site:
Galley-Hot Grill
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Violation:
The drip tray on the combination oven adjacent to flat grill #NM03 was full of debris which allowed water to constantly puddle on the deck while the oven was in operation. The drip tray was not plumbed to drain.
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Recommendation:
Ensure black and gray water is discharged to the vessel's wastewater disposal system and does not pool on the deck.
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Item No.:
37
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Site:
Galley-Rack-Type Dishwash Machine
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Violation:
Condensate was accumulated on the deckhead and constantly dripping onto the clean landing area of the rack-type machine. The machine was operational during the inspection however, no dishes were seen exiting the machine.
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Recommendation:
Ensure 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.
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Item No.:
38
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Site:
Galley-Sprinkler Technical Space
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Violation:
This area contained approximately two centimeters of dirty standing water and a small broom that was decomposing in the water.
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Recommendation:
Store maintenance tools such as mops, brooms, and similar items in an orderly manner that facilitates cleaning of the area used for storing the maintenance tools.
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Item No.:
38
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Site:
Galley-Mop Bucket
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Violation:
A mop was stored wet in a mop bucket at the entrance to the galley during breakfast.
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Recommendation:
After use, ensure mops are placed in a position that allows them to air-dry without soiling walls, equipment, or supplies.
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Item No.:
39
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Site:
Galley-Soiled Dish Dropoff
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Violation:
Two fruit flies were on the deckhead in this area during operation.
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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:
Bar-Blue Iguana
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Violation:
Three fruit flies were in the area of the soiled deck behind the refrigerator.
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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.:
40
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Site:
Pantry-Red Frog
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Violation:
The exterior door into the pantry was bent and not self-closing. The bar was open for service during the inspection.
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Recommendation:
Protect entry points where pests may enter the food areas.
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