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Item No.:
18
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Site:
Galley-Walk-In Refrigerator
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Violation:
Cold smoked salmon and gravlax were stored above ready-to-eat fully-cooked roast beef and gravy. This was corrected.
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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. (2) Separating types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry?except when combined as ingredients?during storage, preparation, holding, and display by using separate equipment for each type, or by arranging each type of food in equipment so that cross-contamination of one type with another is prevented, or by preparing each type of food at different times or in separate areas. (3) Cleaning and sanitizing equipment and utensils. (4) Storing the food in packages, covered containers, or wrappings. (5) Cleaning visible soil on hermetically sealed containers of food before opening. (6) Protecting food containers that are received packaged together in a case or overwrap from cuts when the case or overwrap is opened. (7) Separating damaged, spoiled, or recalled food being held on the vessel. (8) Separating unwashed fruits and vegetables from ready-to-eat food.
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Item No.:
19
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Site:
Buffet-The Grill
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Violation:
The newly installed coffee machine's drain line drained into a bucket stored in the undercounter cabinet. Staff stated this would be corrected in the upcoming dry dock.
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Recommendation:
Ensure drain lines from all fixtures, sinks, appliances, compartments, refrigeration units, or devices that are used, designed for, or intended to be used in the preparation, processing, storage, or handling of food, ice or drinks are indirectly connected to appropriate waste systems by means of an air gap or air break.
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Item No.:
19
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Site:
Other-Compass Lounge
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Violation:
The newly installed coffee machine's drain line drained into a bucket stored in the undercounter cabinet. Staff stated this would be corrected in the upcoming dry dock.
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Recommendation:
Ensure drain lines from all fixtures, sinks, appliances, compartments, refrigeration units, or devices that are used, designed for, or intended to be used in the preparation, processing, storage, or handling of food, ice or drinks are indirectly connected to appropriate waste systems by means of an air gap or air break.
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Item No.:
20
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Site:
Buffet-Crew Mess
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Violation:
The upright refrigerator and freezer had been out of order since May. Staff stated it would be fixed in the upcoming dry dock.
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Recommendation:
Design and construct food 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.:
23
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Site:
Galley-Dishwash
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Violation:
Part of an egg shell, part of a paper towel, and various small pieces of food debris were observed in the wash compartment of the dishwash machine. This was cleaned immediately.
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Recommendation:
Ensure food debris on equipment and utensils is scrapped over a waste disposal unit, pulper, or garbage receptacle or removed in a warewashing machine with a prewash cycle.
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Item No.:
27
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Site:
Galley-Ice Machine
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Violation:
The drain line to the ice machine was soiled with greater than one day's worth of accumulation. The drain line was cleaned.
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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.:
28
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Site:
Galley-Preparation Counter Near Water Dispenser
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Violation:
The paper towel dispenser was located above the preparation counter near the water dispenser. This allowed for contamination of the preparation counter after handwashing. This was corrected.
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Recommendation:
Relocate the paper towel dispenser.
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Item No.:
28
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Site:
Other-Locker H-8
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Violation:
An unwrapped rack of was glasses stored in this locker. The glasses were sent to be washed and wrapped in plastic wrap.
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Recommendation:
Store cleaned equipment and utensils, laundered linens, and single-service and single-use articles: (1) in a clean, dry location; (2) in a location where they are not exposed to splash, dust, or other contamination; (3) at least 150 millimeters (6 inches) above the deck unless in packages on pallets, skids, or racks, which may be 127 millimeters (5 inches).
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Item No.:
30
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Site:
Bar-Tavern
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Violation:
The handwash station did not have a sign advising crew members to 'wash hands often.' This was corrected.
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Recommendation:
Post a sign over handwashing sinks stating "wash hands often," "wash hands frequently," or similar wording in a language that the food employees understand.
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Item No.:
30
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Site:
Buffet-The Grill
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Violation:
The handwash station did not have a sign advising crew members to 'wash hands often.' This was corrected.
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Recommendation:
Post a sign over handwashing sinks stating "wash hands often," "wash hands frequently," or similar wording in a language that the food employees understand.
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Item No.:
33
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Site:
Buffet-The Grill
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Violation:
The deck in the corner behind the beverage station and the waiter station was soiled with greater than one day's worth of accumulation. The area behind the beverage station and the waiter station was designed in a manner that made this area difficult to clean. The area was cleaned immediately.
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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. 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-The Grill
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Violation:
Curtains were hanging on the bulkhead behind the waiter station and the beverage station, making the area difficult to clean. Additionally, fabric blinds covered the bulkhead behind the coffee machine at the beverage station. The curtains and blinds were removed.
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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.:
33
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Site:
Buffet-Crew Mess
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Violation:
The deck drains on both ends of the buffet line were soiled with greater than one day's worth of accumulation. The deck drain on the right side of the buffet had stainless steel coaming around it and a technical compartment directly above it, making the drain difficult to clean.
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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:
Provisions-Liquor Store
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Violation:
The bulkhead in the liquor store was made of a soft material and was not durable.
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Recommendation:
Ensure bulkheads and deckheads have smooth, hard finishes.
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Item No.:
34
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Site:
Galley-Ice Machine
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Violation:
The middle of the drain line to the ice machine was steadily leaking. This was corrected.
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Recommendation:
Ensure a plumbing system in a food area is maintained in good repair.
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Item No.:
36
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Site:
Other-Compass Lounge
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Violation:
The light intensity at coffee and pastry station did not meet 220 lux at self-service areas and 110 lux around and behind equipment. Staff stated this would be addressed in the upcoming dry dock.
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Recommendation:
Ensure the light intensity is at least 220 lux (20 foot candles) on food preparation surfaces, and at a distance of 75 centimeters (30 inches) above the deck in food preparation areas, handwashing facilities, warewashing areas, equipment, and utensil storage, pantries, toilet rooms, and consumer self-service areas. Ensure the light intensity is at least 110 lux (10 foot candles) at a distance of 75 centimeters (30 inches) above the deck when in use, in walk-in refrigerator units and dry storage areas, and in other areas and rooms during periods of cleaning. Ensure the light intensity is at least 110 lux (10 foot candles) behind and around mounted equipment, including counter-mounted equipment.
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Item No.:
39
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Site:
Buffet-The Grill
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Violation:
One house fly was observed 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-Ice Machine
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Violation:
One fruit fly was observed behind the ice machine.
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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:
Buffet-Crew Mess
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Violation:
Two fruit flies were observed 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.:
40
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Site:
Integrated Pest Management-Active Inspection Log
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Violation:
There was no documentation that the garbage room was actively inspected on a weekly basis. Crew members checked the bait stations placed in the garbage room on a weekly basis. A line for the garbage room was added to the active inspection log.
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Recommendation:
Inspect all food areas at a frequency that can quickly detect the evidence of pests, harborage conditions, cleanliness, and protection of outer openings. In nonfood areas, give reasonable care to conduct inspections for the presence of insects, rodents, and other pests. Inspect the garbage handling areas of the vessel at least weekly for the presence of insects, rodents, and other pests. Maintain the results of these inspections in a log.
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