|
|
|
Item No.:
08
|
|
Site:
Pantry-Crew Bar Pantry P.A.4.02
|
|
Violation:
The nonpotable chilled water lines for the ice machine were not striped blue/white/blue or otherwise identified as chilled water. This was immediately corrected.
|
|
Recommendation:
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.
|
|
|
Item No.:
08
|
|
Site:
Galley-Deck 2 Soup Station
|
|
Violation:
Crew were unable to show the inspector a backflow prevention device for the spray hose connected to steam kettle JC/221032. This spray hose could reach the deck sink and the bottom of the steam kettle. Crew indicated there was only a solenoid valve installed. Crew reported they would install a dual check valve with intermediate atmospheric vent (DCIV) backflow prevention device after disinfection with 50 ppm chlorine for 4 hours.
|
|
Recommendation:
Provide a comprehensive cross-connection control program. Protect the following connections to the potable water system against backflow with air gaps or mechanical backflow prevention devices: (10) food service equipment; (29) any other connection to the potable water system where contamination or backflow can occur. Install a continuous pressure-type backflow preventer when a valve is located downstream from the backflow preventer.
|
|
|
Item No.:
08
|
|
Site:
Potable Water-Distribution Potable Water Lines
|
|
Violation:
The distribution potable water line disinfection log listed all risers were disinfected with a halogen residual > 50 ppm for 4 hours as required; however, the halogen residual listed prior to the potable water system was put in to service was listed as < 5 ppm. No specific residual values were listed. This paperwork was originally from the ship yard.
|
|
Recommendation:
Document the free halogen residual level. Flush the disinfected parts of the system with potable water or otherwise dechlorinate until the free residual halogen is less than or equal to 5.00 mg/L (ppm). Document the free halogen test result.
|
|
|
Item No.:
08
|
|
Site:
Potable Water-Potable Water Tanks
|
|
Violation:
The potable water tank disinfection logs documented the tanks were disinfected with> 50 ppm chlorine for 4 hours; however, the halogen residual value listed prior to the tanks were put back into service stated < 5 ppm. No actual values were listed. This was noted as a recommendation for operations on the final construction inspection report from November 2018.
|
|
Recommendation:
Accomplish disinfection by increasing the free residual halogen to at least 50 mg/L (ppm) throughout the tank and maintaining it for 4 hours. Maintain a pH value of 7.8 or less. Document the disinfection concentration and contact time. Verify that the free residual halogen level is < or = 5.0 mg/L (ppm) before placing the tank back into service and document the measured level.
|
|
|
Item No.:
08
|
|
Site:
Potable Water-Production/Bunkering System
|
|
Violation:
In multiple areas of the potable water system, potable water pipes were not striped blue/green/blue or blue to indicate potable water. Staff stated this is an on-going project.
|
|
Recommendation:
Stripe or paint potable water lines either in accordance with ISO 14726 (blue/green/blue) or blue only. 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.
|
|
|
Item No.:
08
|
|
Site:
Potable Water-Bunkering System
|
|
Violation:
The fittings on the bunkering water stand-pipe were the same size (3 inches) as the salt-water stand-pipe. The potable water hoses therefore fit both the bunkering water stand-pipe connections as well as the salt-water stand pipe connections. This stand-pipe configuration was consistent for all of the bunkering stations on the ship.
|
|
Recommendation:
Ensure potable water hoses have unique fittings from all other hose fittings on the vessel.
|
|
|
Item No.:
10
|
|
Site:
Recreational Water Facilities-Aft Swimming Pool
|
|
Violation:
The beach water level for the aft swimming pool was not filled up to the skim gutter level. The ship was listing 0.1 during the inspection, which was not enough to effect the level of the pool.
|
|
Recommendation:
For RWFs with skim gutters, ensure that the fill level of the RWF is to the level of the skim gutters.
|
|
|
Item No.:
16
|
|
Site:
Buffet-
|
|
Violation:
On both the port and starboard lines, tuna was served undercooked. The public health advisory cautioned against eating undercooked meat, but did not caution against eating undercooked fish or seafood. Also, the sign did not state that the tuna was served undercooked.
|
|
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 raw shell egg preparations are not used in uncooked products as described in section 7.3.3.2.3. Ensure that disclosure is made by one of the two following methods: (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 or 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.
|
|
|
Item No.:
17
|
|
Site:
Buffet-Coffee Stations
|
|
Violation:
The midship coffee station had a time control plan for the milk, but there were no time control plans posted at the starboard or port beverage stations where milk was on time control. The time control plan at the midship station did not list the other two station counters as on time control.
|
|
Recommendation:
Maintain a written time control plan(s) that ensures compliance with these guidelines on the vessel and make it available for review during inspections. Post a time control plan at each outlet where time control is used and ensure time control plan is accessible to all crew working at each outlet where time control is used. Ensure plan(s): (1) Include set-up and discard times for each outlet. Include all services and events where potentially hazardous foods are kept on time control. If used, ensure colored labels correspond to the discard times stated in the plan. (2) List all units (to include preparation counters, cabinets, compartments, and equipment) on time control, but only cabinets and compartments on time control must be physically labeled. and (3) Describe or show the flow of potentially hazardous food from when last in temperature control to placement in time control and discard.
|
|
|
Item No.:
17
|
|
Site:
Galley-Time Control Plan
|
|
Violation:
The plan listed upright refrigerators 9.41 A & B as time control units. However, crew confirmed these units were under temperature control. Additionally, upright refrigerators 9.42 A & B were used as time control, were labeled as time control, but were not listed on the time control plan. This was immediately corrected.
|
|
Recommendation:
Maintain a written time control plan(s) that ensures compliance with these guidelines on the vessel and make it available for review during inspections. Post a time control plan at each outlet where time control is used and ensure time control plan is accessible to all crew working at each outlet where time control is used. Ensure plan(s): (1) Include set-up and discard times for each outlet. Include all services and events where potentially hazardous foods are kept on time control. If used, ensure colored labels correspond to the discard times stated in the plan. (2) List all units (to include preparation counters, cabinets, compartments, and equipment) on time control, but only cabinets and compartments on time control must be physically labeled. and (3) Describe or show the flow of potentially hazardous food from when last in temperature control to placement in time control and discard.
|
|
|
Item No.:
19
|
|
Site:
Preparation Room-Deck B
|
|
Violation:
A plastic bin containing baking powder was not labeled. The baking powder had been removed from its original packaging.
|
|
Recommendation:
Ensure containers holding food or food ingredients that are removed from their original packages for use on the vessel, such as cooking oils, flour, herbs, potato flakes, salt, spices, and sugar are identified with the common name of the food.
|
|
|
Item No.:
19
|
|
Site:
Buffet-Sweet Spot Starboard
|
|
Violation:
Seven serving utensils for cookies and fruit were not stored in a manner so that the food-contact surfaces were effectively protected by the sneeze guard. This was immediately corrected and the food-contact surfaces of the tongs were moved under the sneeze guard.
|
|
Recommendation:
During pauses in food preparation or dispensing, ensure food preparation and dispensing utensils are stored: (5) In a clean, protected location (if the utensils, such as ice scoops, are used only with a food that is not potentially hazardous);
|
|
|
Item No.:
19
|
|
Site:
Medical-Bottled Water Storage
|
|
Violation:
Two cases of bottled water were stored directly on the deck under a work desk. These cases of water were removed and properly stored immediately.
|
|
Recommendation:
Protect food from contamination by storing the food: (1) Covered or otherwise protected; (2) In a clean, dry location; (3) Where it is not exposed to splash, dust, or other contamination; (4) At least 150 millimeters (6 inches) above the deck; (5) At least 127 millimeters (5 inches) for food in packages and working containers on pallets, skids, and racks; and (6) At least 150 millimeters (6 inches) above the deck on shelving racks. Protect food from contamination that may result from a physical, chemical, biological origin.
|
|
|
Item No.:
19
|
|
Site:
Other-Garbage Room Cold Storage
|
|
Violation:
In the cold garbage storage unit, a portable personal cooler containing six cans of soft drinks was stored in back the of the cold unit door. Additionally, two personal water bottles full of water were stored next to and resting on the cooler. This cooler was excessively soiled on the outside nonfood and inside food-contact areas.
|
|
Recommendation:
Do not store foods: (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; (9) Under other sources of contamination from nonfood items such as ice blocks, ice carvings and flowers; or (10) In areas not finished in accordance with 7.7.4 and 7.7.5 for food storage areas.
|
|
|
Item No.:
20
|
|
Site:
Galley-Deck 2 Blast Chillers
|
|
Violation:
The undercounter blast chiller in the garde manger went out of service on the day of the inspection. The upright blast chiller in the hot galley had been out of service since 9 March. Crew were awaiting spare parts. Crew reported they could use the blast chiller in the Pinnacle Grill galley, they could use a blast chiller on deck 3 main galley, or they could cool food with an ice bath.
|
|
Recommendation:
Ensure equipment for cooling and heating food, and holding cold and hot food, is sufficient in number and capacity to maintain potentially hazardous food temperatures. 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;
|
|
|
Item No.:
21
|
|
Site:
Galley-Pinnacle Grill
|
|
Violation:
The grease trap housing of the clamshell grill had many gaps and was difficult to clean. The area around the grease chute was soiled with a small amount of grease. The metal in the area had started to corrode and was turning white. The grill had been out of service since 31 January.
|
|
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.
|
|
|
Item No.:
22
|
|
Site:
Food Service General-Hood-Type Warewash Machines
|
|
Violation:
In the crew galley, the final rinse gauge of the hood-type warewash machine displayed temperatures of 200 203F during two final rinse cycles. During the second cycle, a maximum temperature registering thermolabel sticker was placed on the final rinse spray arm but did not indicate that the water was 200F. This was observed on the same machine in the Pinnacle Grill Galley. Crew noted that the temperature difference between where the gauge measured the water temperature in the manifold to the spray arm could be 10%. Crew confirmed the manifold temperature was high and that the issue was not the gauge. Crew stated they would lower the water temperature. The plate surface during the final rinse cycles of both machines reached 160F or above.
|
|
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.
|
|
|
Item No.:
22
|
|
Site:
Galley-Deck 2 Potwash
|
|
Violation:
Two of the wash nozzles for the front-loading warewash machine were blocked with debris. The area was in operation and crew reported they were using the machine.
|
|
Recommendation:
Ensure warewashing machines, drainboards, and the compartments of sinks, basins, or other receptacles used for washing and rinsing equipment, utensils, or raw foods, or laundering wiping cloths are cleaned: (1) before use; (2) throughout the day at a frequency necessary to prevent recontamination and accumulation of excessive debris, and to ensure that the equipment performs its intended function; (3) at least every 24 hours (if used).
|
|
|
Item No.:
22
|
|
Site:
Galley-Deck 2 Port Aft Dishwash
|
|
Violation:
One auxiliary rinse nozzle of the flight-type warewash machine was blocked with debris. It did not create an effective fan-like spray pattern. The area was in operation.
|
|
Recommendation:
Ensure warewashing machines, drainboards, and the compartments of sinks, basins, or other receptacles used for washing and rinsing equipment, utensils, or raw foods, or laundering wiping cloths are cleaned: (1) before use; (2) throughout the day at a frequency necessary to prevent recontamination and accumulation of excessive debris, and to ensure that the equipment performs its intended function; (3) at least every 24 hours (if used). 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. Ensure warewashing machines, drainboards, and the compartments of sinks, basins, or other receptacles used for washing and rinsing equipment, utensils, or raw foods, or laundering wiping cloths are cleaned: (1) before use; (2) throughout the day at a frequency necessary to prevent recontamination and accumulation of excessive debris, and to ensure that the equipment performs its intended function; (3) at least every 24 hours (if used).
|
|
|
Item No.:
22
|
|
Site:
Dining Room-Deck 10 Tamarind
|
|
Violation:
A temporary busing station was set up in the dining room outside the galley. It contained four trays for soiled dishes, one bin for soiled silverware, soiled glasses, soiled bowls, soiled plates, and three large waste bins. This was set up against doors to an electrical area that were grooved and had many ventilation openings. The deck was not coved. The lighting, when turned up for cleaning, reached 20-30 lux over most of the table, and only reached the required 220 lux over the utensil bin. Crew explained that this temporary station is set up every day at lunch. Tamarind does not have lunch service for guests, so crew may dine in this space if they get food from the lido buffet. However, there is no table service so they must bus themselves. There was no soiled waiter station large enough for the operation
|
|
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.
|
|
|
Item No.:
22
|
|
Site:
Dining Room-Deck 10 Tamarind Potwash
|
|
Violation:
There was no temperature gauge for the in-use three-compartment sink.
|
|
Recommendation:
Maintain warewashing equipment in good repair and proper adjustment, including; (2) water pressure and water temperature-measuring devices are maintained in good repair and accurate within the intended range of use.
|
|
|
Item No.:
26
|
|
Site:
Other-Garbage Room Cold Storage
|
|
Violation:
The cooler containing soft drinks was excessively soiled on the inside food-contact areas.
|
|
Recommendation:
Ensure food only contacts surfaces of equipment and utensils that are cleaned and sanitized. Ensure food contact surfaces of equipment and utensils are clean to sight and touch.
|
|
|
Item No.:
26
|
|
Site:
Galley-Deck 2 Ice Station
|
|
Violation:
The far right water tap was soiled with orange debris. It was immediately cleaned and sanitized.
|
|
Recommendation:
Ensure food contact surfaces of equipment and utensils are clean to sight and touch.
|
|
|
Item No.:
26
|
|
Site:
Galley-Deck 3 Ice Machines
|
|
Violation:
One ice scoop inside the ice bin at the ice station was soiled with a small piece of white debris on the food-contact surface. A small piece of debris was also noted on the food-contact surface of the ice scoop inside the bin of the ice machine in the adjacent wine pantry. The scoops were sent to be cleaned and sanitized.
|
|
Recommendation:
Ensure food contact surfaces of equipment and utensils are clean to sight and touch.
|
|
|
Item No.:
27
|
|
Site:
Galley-Deck 2 Room Service
|
|
Violation:
The nonfood-contact base of the drinking water fountain nozzle was soiled with pink debris.
|
|
Recommendation:
Ensure nonfood-contact surfaces of equipment are kept free of an accumulation of dust, dirt, food residue, and other debris.
|
|
|
Item No.:
27
|
|
Site:
Galley-Deck 2 Garde Manager
|
|
Violation:
There was a small amount of debris in the nonfood-contact areas of the can opener. It was removed to be cleaned.
|
|
Recommendation:
Ensure nonfood-contact surfaces of equipment are kept free of an accumulation of dust, dirt, food residue, and other debris.
|
|
|
Item No.:
27
|
|
Site:
Pantry-Pinnacle Grill
|
|
Violation:
The area around the grease chute was soiled with a small amount of grease. The grill had been out of service since 31 January.
|
|
Recommendation:
Ensure nonfood-contact surfaces of equipment are kept free of an accumulation of dust, dirt, food residue, and other debris.
|
|
|
Item No.:
27
|
|
Site:
Galley-Deck A
|
|
Violation:
The grease housing of the previously cleaned flat and grooved grill was soiled with grease.
|
|
Recommendation:
Ensure nonfood-contact surfaces of equipment are kept free of an accumulation of dust, dirt, food residue, and other debris.
|
|
|
Item No.:
27
|
|
Site:
Other-Garbage Room Cold Storage
|
|
Violation:
The cooler containing soft drinks was excessively soiled on the outside nonfood-contact area.
|
|
Recommendation:
Ensure nonfood-contact surfaces of equipment are kept free of an accumulation of dust, dirt, food residue, and other debris.
|
|
|
Item No.:
30
|
|
Site:
Galley-Deck 2 Pot Midship Male and Female Toilets
|
|
Violation:
There were no signs to remind crew to use a paper towel to open the exit doors. There were no bare hands free contact exits. These toilets were located near the Pinnacle Grill galley.
|
|
Recommendation:
Ensure a sign is posted advising users of toilet facilities to use hand towel, paper towel, or tissue to open the door unless the exit is hands free. Ensure that passenger and crew public toilet facilities are equipped so that persons exiting the toilet room are not required to touch the door handle with bare hands. Where toilet stalls include handwashing facilities, ensure the bare-hands-free contact begin in the toilet stall. Ensure that toilet facilities with multiple exits, such as spa dressing rooms, have bare-hands-free contact at each exit.
|
|
|
Item No.:
33
|
|
Site:
Galley-Deck 3 Coffee Station Port
|
|
Violation:
Water pooled inside the technical compartment under the coffee machines. The water was not directed to a scupper or drain. The source of the water was unknown.
|
|
Recommendation:
Ensure decks, bulkheads, deckheads, and attached equipment in food preparation, warewashing, pantries, and storage areas are cleaned as often as necessary.
|
|
|
Item No.:
33
|
|
Site:
Dining Room-Deck 10 Tamarind
|
|
Violation:
A temporary busing station was set up in the dining room outside the galley. It contained four trays for soiled dishes, one bin for soiled silverware, soiled glasses, soiled bowls, soiled plates, and three large waste bins. This was set up against doors to an electrical area that were grooved and had many ventilation openings, which created difficult-to-clean surfaces. The deck was not coved. Crew explained that this temporary station is set up every day at lunch. Tamarind does not have lunch service for guests, so crew may dine in this space if they get food from the lido buffet. However, there is no table service so they must bus themselves. There was no soiled waiter station large enough for the operation
|
|
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. 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). Ensure bulkheads and deckheads have smooth, hard finishes. Ensure surfaces subject to routine splashes, spillage, or other soiling during normal use have easily cleanable features.
|
|
|
Item No.:
36
|
|
Site:
Dining Room-Deck 10 Tamarind
|
|
Violation:
A temporary busing station was set up in the dining room outside the galley. The lighting, when turned up for cleaning, reached 20-30 lux over most of the table, and only reached the required 220 lux over the utensil bin. Crew explained that this temporary station is set up every day at lunch.
|
|
Recommendation:
Ensure the light intensity is at least 110 lux (10 foot candles) at handwashing stations in bars. In bars and dining room waiter stations, provide 220 lux (20 foot candles) light intensity during cleaning operations.
|
|
|
Item No.:
37
|
|
Site:
Galley-Dishwash
|
|
Violation:
Condensation collected above the clean end of the flight-type dishwash machine. The area was in operation. No dripping was noted.
|
|
Recommendation:
Ensure ventilation hood systems and devices are sufficient in number and capacity to prevent grease or condensation from collecting on bulkheads and deckheads.
|
|
|
Item No.:
40
|
|
Site:
Galley-Dive-In
|
|
Violation:
The door between the Dive-In galley and outdoor show galley was open when the inspector arrived. No crew members were observed walking through the door.
|
|
Recommendation:
Protect entry points where pests may enter the food areas.
|
|
|
Item No.:
44
|
|
Site:
Other-Garbage Room Cold Storage
|
|
Violation:
In the cold garbage storage unit, a portable personal cooler containing six cans of soft drinks was stored in back of the cold unit door. Additionally, two personal water bottles full of water were stored next to and resting on the cooler. This cooler was excessively soiled on the outside nonfood and inside food-contact areas. The inspector asked the garbage room manager who the cooler belonged to. They stated it was for the crew who were loading the garbage outside the ship at the time of the inspection, which the crew confirmed.
|
|
Recommendation:
Ensure the supervisor in charge of the garbage operation does not allow food items to be stored or consumed in this area.
|
|