|
|
|
Item No.:
08
|
|
Site:
Potable Water-Disinfection Records
|
|
Violation:
Staff explained how the backflow prevention device of the reverse osmosis plant was repositioned with additional piping. It was unclear if a disinfection process was conducted or if it was that nothing was documented.
|
|
Recommendation:
Document the free halogen residual level. Document all disinfection procedures.
|
|
|
Item No.:
19
|
|
Site:
Buffet-Crew Mess Bread Station
|
|
Violation:
Two large pans with bagels and sliced bread were not under a sneeze guard and their covers were not self-closing. Corrections started immediately.
|
|
Recommendation:
Protect food on display from contamination by the use of packaging; counter, service line, or salad bar food guards; display cases; self-closing hinged lids; or other effective means. Install side protection for sneeze guards if the distance between exposed food and where consumers are expected to stand is less than 1 meter (40 inches).
|
|
|
Item No.:
20
|
|
Site:
Galley-Pantry #2
|
|
Violation:
Undercounter refrigerator L14F was out of service.
|
|
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.:
20
|
|
Site:
Galley-Pantry #1
|
|
Violation:
Undercounter refrigerator L11F was out of service.
|
|
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.:
22
|
|
Site:
Galley-Potwash
|
|
Violation:
The final rinse temperature of the in-use potwash machine was measured by the crew and inspector at 143-144F at the utensil surface. However, the final rinse manifold temperature was measured at 188F. There was a significant amount of steam coming out of the clean area of the machine. Corrections started immediately.
|
|
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.
|
|
|
Item No.:
22
|
|
Site:
Galley-Dishwash
|
|
Violation:
One of the final rinse nozzles of the in-use conveyor warewasher was not spraying effectively. Staff corrected the problem immediately by replacing the nozzle.
|
|
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.
|
|
|
Item No.:
24
|
|
Site:
Galley-Potwash
|
|
Violation:
The final rinse temperature of the in-use potwash machine was measured by the crew and inspector at 143-144F at the utensil surface. However, the final rinse manifold temperature was measured at 188F. There was a significant amount of steam coming out of the clean area of the machine. Corrections started immediately.
|
|
Recommendation:
In a mechanical operation, ensure the temperature of the fresh hot water sanitizing rinse as it enters the manifold is not more than 90C (194F) or less than: (1) 74C (165F) for a stationary rack, single-temperature machine; (2) 82C (180F) for all other machines. Ensure the utensil surface temperature is not less than 71C (160F) as measured by an irreversible registering temperature indicator.
|
|
|
Item No.:
26
|
|
Site:
Galley-Potwash
|
|
Violation:
At least two of the wet stacked pans were found also soiled with food debris. All 11 stacks of pans were sent to be rewashed.
|
|
Recommendation:
Ensure food contact surfaces of equipment and utensils are clean to sight and touch.
|
|
|
Item No.:
28
|
|
Site:
Galley-Potwash
|
|
Violation:
Eleven stacks of pans were stored wet not allowing them to air dry. All these stacks were sent to be rewashed.
|
|
Recommendation:
Store clean equipment and utensils in a self-draining position that allows air drying, and covered or inverted.
|
|
|
Item No.:
30
|
|
Site:
Buffet-Blue Iguana Cantina - Condiment Station
|
|
Violation:
The passenger handwashing station was out of service since January 2019.
|
|
Recommendation:
Provide one obvious handwashing station per 100-passenger seating or fraction thereof. Distribute stations equally between the major passenger entry points to the buffet area and ensure they are separate from a toilet room. Provide at least one handwashing station at the passenger entrance of each self-service station outside of the main buffet. Provide a handwashing station with: a handwash sink with hot and cold water, soap dispenser, and single-use paper towel dispenser. Provide waste receptacles in close proximity to the handwash sink and size to accommodate the quantity of paper towel waste generated. The handwashing station may be decorative. Ensure the handwashing station is nonabsorbent, durable, and easy cleanable. An automatic handwashing system in lieu of a handwash sink is acceptable.
|
|
|
Item No.:
33
|
|
Site:
Dining Room-Spirit
|
|
Violation:
The deckhead of the starboard condiment station was soiled with stains. Staff cleaned it immediately noting that it was not food splash but rather signs of possible leaks.
|
|
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:
Galley-Center Section
|
|
Violation:
There was a water leak from the deckhead light fixture and air diffuser above the preparation counter. Staff worked in repairs during the inspection. The area was in use for food preparation but no food seemed to be impacted.
|
|
Recommendation:
Ensure decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas are maintained in good repair.
|
|
|
Item No.:
33
|
|
Site:
Food Service General-Decks
|
|
Violation:
The deck in several of the food areas was in disrepair with broken tiles and/or recessed or no grout. This was observed mainly in the Lido Galley, Pizzeria, and Main Galley, but many other areas had deck in disrepair. Staff presented a comprehensive list of deck repair work and explained plans to bring another mason to advance repair jobs for the next dry-dock of October-November 2019. Decks in disrepair were also noted in the previous inspection of December 2018.
|
|
Recommendation:
Ensure decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas are maintained in good repair.
|
|
|
Item No.:
33
|
|
Site:
Galley-Pantry #2
|
|
Violation:
Water was leaking from undercounter refrigerator L13F on the deck. Corrections started immediately.
|
|
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:
Provisions-Ice Cream Freezer
|
|
Violation:
There were ice accumulations on the front bulkhead and the plastic curtain.
|
|
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:
Provisions-Poultry Freezer
|
|
Violation:
One deckhead light fixture had water inside.
|
|
Recommendation:
Ensure decks, bulkheads, deckheads, and attached equipment in food preparation, warewashing, pantries, and storage areas are cleaned as often as necessary. Ensure decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas are maintained in good repair.
|
|
|
Item No.:
33
|
|
Site:
Provisions-Fish Freezer
|
|
Violation:
One deckhead light fixture had ice inside.
|
|
Recommendation:
Ensure decks, bulkheads, deckheads, and attached equipment in food preparation, warewashing, pantries, and storage areas are cleaned as often as necessary. Ensure decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas are maintained in good repair.
|
|
|
Item No.:
34
|
|
Site:
Galley-Potwash
|
|
Violation:
A pipe from the pupler system broke creating a consistent leak of warewashing wastewater. The wastewater was pooling on the deck below. Corrections were ongoing.
|
|
Recommendation:
Ensure a plumbing system in a food area is maintained in good repair.
|
|
|
Item No.:
34
|
|
Site:
Galley-Pantry #2
|
|
Violation:
Water was leaking from undercounter refrigerator L13F on the deck. Corrections started immediately.
|
|
Recommendation:
Ensure a plumbing system in a food area is maintained in good repair.
|
|
|
Item No.:
35
|
|
Site:
Galley-Potwash
|
|
Violation:
A pipe from the pupler system broke creating a consistent leak of warewashing wastewater. The wastewater was pooling on the deck below. Corrections were ongoing.
|
|
Recommendation:
Ensure black and gray water is discharged to the vessel's wastewater disposal system and does not pool on the deck.
|
|