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Item No.:
08
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Site:
Potable Water-Cross-Connection Control
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Violation:
The engine changing room clothes washing machine was supplied by potable water, but there was no entry in the list of backflow prevention devices and no inspection record for it. Additionally, the various passenger and crew launderettes were potable water supplied and protected with backflow preventers, but none were listed or inspected according to the log. This item was corrected during the inspection.
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Recommendation:
Ensure that the cross-connection control program includes at minimum: a complete listing of cross-connections and the backflow prevention method/device for each, so that there is a match to the plumbing system component and location, and an inspection frequency. Ensure that air-gaps are included in the listing.
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Item No.:
08
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Site:
Galley-Parrot's Cay
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Violation:
Carbonator backflow preventer at port beverage station was leaking through air vents on the valve indicating a failed device. This was replaced before the inspection was concluded.
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Recommendation:
Ensure that backflow preventers are maintained in good repair.
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Item No.:
16
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Site:
Galley-Beach Blanket Galley - Hot Galley
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Violation:
The pan of melted butter was said to be on time control only at the grill station, but this was not written in the time only as a public health control plan. Staff stated that it was written in the time control log. The internal temperature of the butter was 142 F.
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Recommendation:
List the butter on the hot preparation line in the time control plan.
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Item No.:
19
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Site:
Galley-Beach Blanket Galley - Hot Galley
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Violation:
A working bowl of salt and pepper mixed and a pan of melted butter were unlabeled at the grill station during preparation. This item was corrected during the inspection.
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Recommendation:
Ensure that working 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.
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Item No.:
19
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Site:
Buffet-Beach Blanket Buffet - Pasta Station
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Violation:
There were unlabeled working containers of oyster sauce, olive oil, and a salt/pepper mixture at the in-use pasta cooking station. This item was corrected during the inspection.
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Recommendation:
Ensure that working 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.
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Item No.:
20
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Site:
Galley-Titans Galley
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Violation:
Flat top grill and tilting skillet had welds in the food zone that were pitted and difficult to clean.
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Recommendation:
Ensure that materials used in the construction of multiuse utensils and food-contact surfaces of equipment are: (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.
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Item No.:
21
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Site:
Bar-Pluto's and Signals Bars
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Violation:
The counter top beer coolers in these two bars were set on legs less than the minimum 4 inches, making cleaning beneath difficult.
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Recommendation:
Ensure that table-mounted equipment that is not easily movable is elevated on legs that provide at least a 100 mm (4-inch) clearance between the table and the equipment.
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Item No.:
21
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Site:
Bar-Pluto's Bar
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Violation:
Power cables from equipment on the back bar counter were draping the countertop, making cleaning difficult.
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Recommendation:
Elevate power cables.
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Item No.:
22
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Site:
Galley-Titans Galley
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Violation:
Pot wash area soiled storage is not large enough to contain large number of soiled pots. Almost as many soiled pots were stored on portable decks stands as on the built-in racks.
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Recommendation:
Ensure that drainboards, utensil 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.
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Item No.:
24
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Site:
Galley-Titans Galley
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Violation:
Glass washer that was just starting operation had a final rinse spray temperature of 157F on each of three test. Log showed final rinse temperature at start up to be over 160F. Repairs to the booster heater were made and dishwasher final rinse exceeded 160F.
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Recommendation:
In a mechanical operation, ensure that the temperature of the fresh hot water sanitizing rinse as it enters the manifold is not more than 90C (194F), or less than: (1) For a stationary rack, single temperature machine, 74C (165F); or (2) For all other machines, 82C (180F); or (3) A utensil surface temperature of 71C (160F) as measured by an irreversible registering temperature indicator shall be achieved. (4) The maximum temperature of 90C (194F), does not apply to the high pressure and temperature systems with wand-type, hand-held, spraying devices used for the in-place cleaning and sanitizing of equipment such as meat saws.
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Item No.:
33
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Site:
Galley-Parrot's Cay
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Violation:
Bulkhead / deck juncture behind the tilting kettles and along the bulkead to walk-in cooler 60165 was in poor repair allowing water to stand in the void.
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Recommendation:
Ensure that decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas are constructed and maintained for easy cleaning.
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Item No.:
33
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Site:
Galley-Crew Galley
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Violation:
Deck below tilting kettle had a large gap in coating that allowed water to stand and was difficult to clean.
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Recommendation:
Ensure that decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas are constructed and maintained for easy cleaning.
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Item No.:
33
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Site:
Galley-Beach Blanket Galley
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Violation:
Deck surfaces were worn and difficult to clean due to peeling surfaces, especially at equipment foundations and gutterways in this galley.
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Recommendation:
Ensure that decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas are constructed and maintained for easy cleaning.
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Item No.:
39
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Site:
Buffet-Beach Blanket Buffet - Beverage Station Starboard
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Violation:
There was one fruit fly observed near the back side of the beverage station at one end of the starboard side buffet counter.
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Recommendation:
Ensure that the presence of insects, rodents, and other pests is effectively controlled to minimize their presence in the food storage, preparation, service areas, warewashing, and utensil storage areas aboard a vessel.
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Item No.:
40
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Site:
Bar-Signals Bar
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Violation:
The door from the front bar to the large pantry behind was pinned open as approached by the inspection team. A bar staff member closed the door.
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Recommendation:
Ensure that entry points where pests may enter the food areas are protected.
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