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Item No.:
08
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Site:
Preparation Room-Hot Buffet
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Violation:
There was a continuous drip from the atmospheric vent on the backflow prevention device on the combioven.
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Recommendation:
Repair or replace the backflow prevention device.
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Item No.:
08
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Site:
Potable Water-Cross-Connection Control Program
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Violation:
There was a list of backflow preventers which don't require testing, but the list did not include the passenger or crew cabin flexible shower hoses or the toilets which are supplied by potable water. Also absent was the deck and engine changing room clothes washer and shower, and the 3 hotel lockers where Ecolab chemical dispensers are connected to potable water on decks 9-11. Additionally, there has been no recorded visual checks of any of the backflow preventers on the list, either electronically or on paper.
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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. Ensure that a log documenting inspection and maintenance, in written or electronic form, is maintained and available for review during inspections.
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Item No.:
16
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Site:
Bar-Topsider's Bar
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Violation:
The milk refrigerator on the side panel of the cappucino machine had two thermometers mounted on the door and inner wall and both registered 48 F. The milk in the hotel pan inside had a temperature of 44 F and had been inside for 3.5 hours according to staff. The milk was discarded immediately. Staff stated that this milk was controlled on temperature.
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Recommendation:
Except during preparation, cooking, or cooling, or when time is used as the public health control, ensure that potentially hazardous food is maintained: (1) At 60C (140F) [roasts 54C (130F)] or above, or (2) At 5C (41F) or less.
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Item No.:
16
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Site:
Other-Deck 12 - Great Outdoor Cafe - Time Control Plans
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Violation:
There were two posted time as a public health control plans in the Great Outdoor Cafe preparation and service area. The NCL plan #G501.1 stated that hot and cold potentially hazardous foods on the buffet line were managed on time control and foods held in hot and cold holding units were on temperature. The Norwegian Pearl plan was posted immediately below and stated that foods in hot and cold holding were on time control, except for those foods stored in the upper rotisserie oven. Staff followed the ship plan for time control.
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Recommendation:
Ensure that the written time as a public health control plan is consistent with the time control practices.
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Item No.:
19
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Site:
Other-Deck 12 - Great Outdoor Cafe
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Violation:
The back cooking counters for egg preparation and pancakes had unlabeled working containers of melted butter, vegetable oil, pasteurized liquid egg and pasteurized egg whites at the grill tops.
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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:
Other-Deck 12 - Great Outdoor Cafe
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Violation:
There were 3 partially filled pitchers of milk on the starboard cold top in the buffet for passenger self-service which had no lid or covering to protect them from contamination when removed and used. Staff immediately applied plastic film over the 3 pitchers.
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Recommendation:
Ensure that food on display is protected from contamination by the use of packaging; counter, service line, or salad bar food guards; display cases; or other effective means.
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Item No.:
19
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Site:
Galley-Lotus Garden -- Teppan Area
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Violation:
There were two bins that did not have labels identifying their contents. One bin appeared to contain flour and the other appeared to contain either sugar or salt.
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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:
Galley-Beverage Station
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Violation:
The handle of the ice scoop was in direct contact with the ice inside the ice machine.
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Recommendation:
During pauses in food preparation or dispensing, ensure that food preparation and dispensing utensils are stored: (1) In the food with their handles above the top of the food and the container.
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Item No.:
21
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Site:
Other-Garden Cafe and Cagney's Dishwash Areas
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Violation:
The large, black, oval serving trays in the dishwash areas at Cagney's and the Garden Cafe Galley were damaged, exposing a difficult to clean underlayer on the edges and back side, and the top rubber surface was worn and peeling away along the perimeter of the serving trays making cleaning difficult.
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Recommendation:
Ensure that nonfood-contact surfaces are free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance.
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Item No.:
22
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Site:
Galley-Deck 12 Garden Cafe Galley - Dishwash
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Violation:
The Opti rinse final sanitizing rinse spray nozzles were not visible in the flight-type conveyor dishwash machine during active use. It was difficult to verify that all the nozzles were spraying. This made evaluation of the machine difficult, particularly in repeated attempts to get an accurate final rinse temperature. The adjacent glasswash machine had 2 of 6 upper final rinse spray arms malfunctioning and producing a weak and narrow spray pattern.
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Recommendation:
Ensure that warewashing equipment is maintained in good repair and proper adjustment. This includes being able to evaluate the spray nozzles and final rinse temperature.
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Item No.:
22
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Site:
Galley-Deck 12 - Garden Cafe Galley - Potwash
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Violation:
The soiled staging table at the potwash was filled and stacked to within 1/2 meter of the deckhead. Additionally, the large soiled rack opposite the potwash sinks and machine were filled to capacity and deck stands in front of the rack were stacked one meter high with soiled pots and pans. The soiled items were within one meter of the sinks and potwash machine. There were very few items noted on the clean pot racks (less than 10).
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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.:
22
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Site:
Other-Deck 2 Staircase 32
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Violation:
There were 6-10 trolleys filled with clean and soiled pots, pans, china, utensils, plates, and plastic bins staged under and around the stairway landing at deck 2 staircase 32. Two staff members were observed attempting to sort thru these materials and declared they were garbage. A wet wiping cloth was found on one trolley beside previously cleaned china bowls and plates with paper labels on top stating "Bistro don't touch". Some of the pans were on the deck beneath the stairs and all of the pots stored there and surrounding were upright and uncovered. There were permanently mounted signs posted under the stairway and in the corridor leading to it that nothing was to be stored here. The trolleys were also positioned in the corridor to and away from the stairway. There was one service elevator at the corridor end and staff were using it to transport these clean and soiled items between the deck 6 galley and deck 12. Clean pans were beneath soiled bins and on the deck.
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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-Summer Palace Dishwash Area
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Violation:
The temperature of the final rinse at the plate surface in the in-use conveyor plate wash machine was measured at 156, 156, and 154 degrees F.
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Recommendation:
In a mechanical operation, ensure that the temperature of the fresh hot water sanitizing rinse is not less than 71C (160F) at the utensil surface as measured by an irreversible registering temperature indicator.
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Item No.:
24
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Site:
Galley-Java Cafe
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Violation:
A sanitizing bucket contained less than 50 ppm chlorine, as measured with chlorine test strips.
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Recommendation:
Ensure that a chlorine solution used as a sanitizing solution has a concentration between 50 mg/L (ppm) and 200 mg/L (ppm).
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Item No.:
25
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Site:
Galley-Beverage Station
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Violation:
A wet wiping cloth was found in the undercounter cabinet.
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Recommendation:
Ensure that wet wiping cloths are stored in a chemical sanitizer.
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Item No.:
26
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Site:
Pantry-Topsider's Bar - Pantry
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Violation:
There was a mold residue along the top front edge of the cuber panel in ice maker 1C-12-01 in the Topsider's Bar Pantry.
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Recommendation:
Ensure that food-contact surfaces of equipment and utensils are clean to sight and touch.
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Item No.:
27
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Site:
Buffet-Deck 12 Garden Cafe - Buffet
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Violation:
There was a heavy and layered brown and pink slime mold covering the insulated pipes in the undercounter cold basin #8. The slime mold was dripping to the bottom of the technical compartment below.
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Recommendation:
Ensure that 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-Galley Stores
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Violation:
Two dishwashing racks were on the deck. In addition, several cake stands were stored on top of these racks, which were not six inches above the deck.
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Recommendation:
Ensure that cleaned equipment and utensils, laundered linens, and single-service and single-use articles are stored at least 150 mm (6 inches) above the deck.
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Item No.:
28
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Site:
Other-Deck 2 Staircase 32
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Violation:
There were 6-10 trolleys filled with clean and soiled pots, pans, china, utensils, plates, and plastic bins staged under and around the stairway landing at deck 2 staircase 32. Two staff members were observed attempting to sort thru these materials and declared they were garbage. A wet wiping cloth was found on one trolley beside previously cleaned china bowls and plates with paper labels on top stating "Bistro don't touch". Some of the pans were on the deck beneath the stairs and all of the pots stored there and surrounding were upright and uncovered. There were permanently mounted signs posted under the stairway and in the corridor leading to it that nothing was to be stored here. The trolleys were also positioned in the corridor to and away from the stairway. There was one service elevator at the corridor end and staff were using it to transport these clean and soiled items between the deck 6 galley and deck 12. Clean pans were beneath soiled bins and on the deck.
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Recommendation:
Ensure that cleaned equipment and utensils, laundered linens, and single-service and single-use articles are stored: (1) In a clean, dry location; (2) Where they are not exposed to splash, dust, or other contamination; and (3) At least 150 mm (6 inches) above the deck.
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Item No.:
29
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Site:
Other-Great Outdoor Cafe, La Cucina Pizzeria, and Garden Cafe Galley
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Violation:
The port side handwash station in the great outdoor cafe reached a temperature of 135 F 15-20 seconds after activation and the starboard handwash temperature was 132 F within 20 seconds. There were 4 staff working in this area at the time and the sink temperature is not controlled by the user. The handwash station in la cucina pizzeria was 132 F within 20 seconds of activation. This area was not in operation during the inspection. The handwash station at the coffee station in the garden cafe galley registered 135 F within 25 seconds of activation. Staff repaired these stations during the inspection.
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Recommendation:
For handwash sinks with electronic sensors, where the user cannot make temperature adjustments, ensure that the temperature provided to the user does not exceed 52C (125F).
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Item No.:
30
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Site:
Other-Deck 12 - Great Outdoor Cafe
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Violation:
There were no paper towels in the starboard side handwash station. Two staff were working in this area at the time. The paper towel dispenser was filled immediately.
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Recommendation:
Ensure that a handwashing facility includes a sink, soap dispenser, single-use towels dispenser, and waste receptacle.
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Item No.:
33
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Site:
Galley-Deck 12 Garden Cafe Galley
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Violation:
There was 1/2 inch pool of standing water throughout the dirty side of the flight-type conveyor dishwash area where staff were pre-washing dishware and loading the two conveyor machines.
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Recommendation:
Ensure that water does not accumulate on the decks.
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Item No.:
33
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Site:
Other-Deck 12 - Great Outdoor Cafe
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Violation:
The 5 deckhead light fixtures, a deckhead speaker cover and one fire sprinkler head in the port corner of the great outdoor cafe were heavily soiled with accumulated dust debris.
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Recommendation:
Ensure that 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:
Other-Deck 12 - La Cucina Pizzeria
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Violation:
There was a raw, standard masonry brick bulkhead installed along the front face and side of the pizza oven. This brick was rough and absorbent, and had a surface filled with voids, chipped and fractured to a point that it could not be properly cleaned.
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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.:
36
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Site:
Other-Cagney's Steakhouse - Service Line
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Violation:
The bulbs in the 8 heat lamps over the service line extended beyond the shield and these bulbs were not shatter-resistant.
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Recommendation:
Ensure that light bulbs are shielded, coated, or otherwise shatter-resistant in areas where there is exposed food, clean equipment, utensils, and linens, or unwrapped single-service and single-use articles.
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