|
|
|
Item No.:
*
|
|
Site:
Ventilation-Bridge Air Handling Unit Area
|
|
Violation:
Two air handling unit filters were resting on top of the unit un-protected. The filters were removed and stored to prevent possible contamination during the inspection.
|
|
Recommendation:
|
|
|
Item No.:
19
|
|
Site:
Provisions-Cheese Room
|
|
Violation:
The foil wrapping for an open block of blue cheese did not fully cover the product allowing for possible environmental contamination.
|
|
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.
|
|
|
Item No.:
20
|
|
Site:
Preparation Room-Potato Peeler
|
|
Violation:
Soft silicone was added to close the seam around the exit chute perimeter to the right-most potato peeler. The silicone was peeling and coming apart in several areas making it difficult to clean.
|
|
Recommendation:
Design and construct food contact surfaces of equipment and utensils to be durable and to retain their characteristic qualities under normal use conditions.
|
|
|
Item No.:
20
|
|
Site:
Other-Bridge Coffee Station
|
|
Violation:
The espresso machine was out-of-order on the day of the inspection. Additionally, the face plate for this machine located in the food splash zone was cracked and in disrepair,
|
|
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; and (2) Cutting or piercing parts of can openers must be kept sharp to minimize the creation of metal fragments that can contaminate food when the container is opened. Materials used in the construction of multiuse utensils and food contact surfaces of equipment must be: (1) durable, corrosion resistant, and nonabsorbent; (2) sufficient in weight and thickness to withstand repeated warewashing; (3) finished to have a smooth, easily cleanable surface; and (4) resistant to pitting, chipping, crazing, scratching, scoring, distortion and decomposition. Ensure multiuse food-contact surfaces are: (1) Smooth; (2) Free of breaks, open seams greater than 0.8 mm (1/32 inch), cracks, chips, inclusions, pits, and similar imperfections; (3) Free of sharp internal angles, corners, and crevices; (4) Finished to have smooth welds and joints; and (5) Accessible for cleaning and inspection by one of the following methods without being disassembled, by disassembling without the use of tools, or by easy disassembling with the use of handheld tools commonly available to maintenance and cleaning personnel. Use only low profile, nonslotted, noncorroding, and easy-to-clean fasteners on food-contact surfaces and in splash zones. Prohibit the use of exposed slotted screws, Phillips head screws, or pop rivets in these areas.
|
|
|
Item No.:
20
|
|
Site:
Bar-Aqua Spa Galley
|
|
Violation:
The flat top grill in the galley was pitted and chipped on the surface, which made it difficult to clean.
|
|
Recommendation:
Materials used in the construction of multiuse utensils and food contact surfaces of equipment must be: (1) durable, corrosion resistant, and nonabsorbent; (2) sufficient in weight and thickness to withstand repeated warewashing; (3) finished to have a smooth, easily cleanable surface; and (4) resistant to pitting, chipping, crazing, scratching, scoring, distortion and decomposition.
|
|
|
Item No.:
21
|
|
Site:
Other-Bridge Coffee Station
|
|
Violation:
The cabinet housing of the undercounter refrigerator was cracked and in disrepair making the area difficult to clean. Remediation began immediately.
|
|
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.:
21
|
|
Site:
Dining Room-Murano
|
|
Violation:
There was a fastener missing on the metal frame that was installed in the wooden trolley. Staff responded right away to apply a heat-stable sealant to the opening.
|
|
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.
|
|
|
Item No.:
21
|
|
Site:
Bar-Al Baccio Deck 5
|
|
Violation:
The marble countertop in this area was pitted and chipped in multiple areas of the back and front bar. The surface was difficult to clean. Staff stated that all marble was to be replaced or refinished during the January 2020 dry dock.
|
|
Recommendation:
Design and construct nonfood-contact surfaces of equipment and utensils to be durable and to retain their characteristic qualities under normal use conditions. 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.:
21
|
|
Site:
Room Service-Bell Box Deck9
|
|
Violation:
The counter mounted toaster in this area was soiled with crumbs in the seam in the toast exit area. The seam was greater than 0.8 mm in some areas. Staff stated they would dismantle the machine, clean it, and apply a heat stable food grade silicone to the seam.
|
|
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.
|
|
|
Item No.:
22
|
|
Site:
Galley-Deck 3 - Starboard Warewash
|
|
Violation:
The soiled drop off area for the glasswash and dishwash machines were overwhelmed with soiled dishes, coffee cups, coffee urns, glasses, plate covers, serving trays, utensils, and other soiled equipment. The soiled equipment was haphazardly stored on top of the soiled sorting and scrapping ends for the machines. In some areas the soiled equipment was piled up to the upper storage shelving above the sorting tables. Three deck stands and a portable trolley were brought into the area to help compensate for the lack of soiled storage space. Additionally, the soiled equipment was blocking the scrapping waste disposal unit and the pre-rinse sinks making it difficult for the crew members to effectively scrap and pre-wash the soiled ware and impeded proper scrapping and pre-washing.
|
|
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:
Galley-Deck 4 - Potwash
|
|
Violation:
Upon removal of the flight-type potwash curtains to evaluate the final spray pattern, the crew member allowed the curtains to drag along the deck. The curtains were subsequently placed on the clean storage rack. The curtains were cleaned before being placed back into 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.:
23
|
|
Site:
Galley-Deck 3 - Starboard Warewash
|
|
Violation:
There was a large accumulation of soiled utensils on the scrapping and pre-wash tables for the glasswash and dishwash machines. Due to this, crew members were unable to effectively scrap and pre wash the soiled items.
|
|
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. If necessary for effective cleaning, ensure utensils and equipment are preflushed, presoaked, or scrubbed with abrasives.
|
|
|
Item No.:
23
|
|
Site:
Galley-Deck 3 - Potwash
|
|
Violation:
A heavy accumulation of food soil and grease was observed on the top/water surface of the wash basin of the three compartment sink actively being utilized for manual warewashing.
|
|
Recommendation:
Ensure the wash, rinse, and sanitize solutions are maintained clean.
|
|
|
Item No.:
26
|
|
Site:
Galley-Deck 4 - Port AFT Coffee Station
|
|
Violation:
More than a day's accumulation of old coffee residue was observed on the dispensing heads of the previously cleaned counter mounted coffee machine.
|
|
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:
Room Service-Bell Box Deck 9
|
|
Violation:
The counter mounted toaster in this area was soiled with crumbs in the seam in the toast exit area. The seam was greater than 0.8 mm in some areas. Staff stated they would dismantle the machine, clean it, and apply a heat stable food grade silicone to the seam.
|
|
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-Murano
|
|
Violation:
There were approximately 5-7 trays of previously-cleaned champagne flutes that were placed on the counter in preparation to fill. The inspector noticed four of the flutes had red and pink residue that appeared to be lipstick imprints. Staff removed these flutes right away to be rewashed.
|
|
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.:
27
|
|
Site:
Other-Bridge Coffee Station
|
|
Violation:
The cabinet holding the tea and bottled water was soiled with coffee ground residue. Cleaning began immediately.
|
|
Recommendation:
Ensure nonfood-contact surfaces of equipment are kept free of an accumulation of dust, dirt, food residue, and other debris.
|
|
|
Item No.:
33
|
|
Site:
Buffet-Ocean View Buffet - Deck 14 - Aft Veranda
|
|
Violation:
The deckhead in this area was constructed of metal slats which were spaced approximately 2-4 inches apart leaving the plenum exposed. The area was dusty during the inspection and there were salt and pepper shakers (filled and clean) stored directly below. The shakers were covered with a clear plastic film and no food was impacted.
|
|
Recommendation:
Ensure that slots for supply ventilation over the void space (plenum) are not directly over food preparation, food storage, or clean equipment storage. This applies to vessels built or renovated in accordance with the 2011 Construction Guidelines or later.
|
|
|
Item No.:
33
|
|
Site:
Galley-Ocean View Buffet - Deck 14
|
|
Violation:
The deck was pitted, chipped and uneven in areas of the galley making these areas difficult to clean. A similar finding was noted on the previous inspection; however; extensive repairs were made in many areas. The remainder of the repairs will be completed in the upcoming dry dock (January 2020).
|
|
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, and deckheads in food preparation, warewashing, pantries, and storage areas are maintained in good repair.
|
|
|
Item No.:
33
|
|
Site:
Buffet-Ocean View Buffet - Deck 14 - Aft Veranda
|
|
Violation:
The deck to cabinet juncture in front of the waiter station did not provide adequate coving.
|
|
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).
|
|
|
Item No.:
38
|
|
Site:
Bar-Mast Bar - Deck 14
|
|
Violation:
There were two side by side counter-mounted slushy machines in this area that crew stated had not been used in a very long time nor would they be used again. The same finding was noted on the previous inspection report.
|
|
Recommendation:
Ensure only articles necessary for the food service operation are stored in food preparation, food storage, and warewashing areas.
|
|
|
Item No.:
40
|
|
Site:
Integrated Pest Management-Multiple Areas
|
|
Violation:
During the inspection, staff was asked about the ships active IPM log. Staff recalled two food area locations that pests had recently been observed; however, staff and the inspector were not able to locate the information for these sightings in the active log. Remediation began immediately.
|
|
Recommendation:
Ensure the vessel has an IPM plan to implement effective monitoring and control strategies for pests aboard the vessel.
|
|