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Item No.:
33
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Site:
Food Service General-
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Violation:
The grout was worn and recessed throughout the food preparation areas.
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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.:
19
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Site:
Buffet-Pastry Station
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Violation:
The pastries were not located under the sneeze guard.
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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:
Buffet-Pastry Station
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Violation:
There were no side shields on the sneeze guard.
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Recommendation:
Ensure side shield guards or a separation of at least 1 meter are provided to prevent contamination of the food from passengers lining up at the pastry station.
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Item No.:
29
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Site:
Galley-
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Violation:
The temperature of the hot water through the mixing valve at the handsink at the entrance of the galley was measured at 73 F.
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Recommendation:
Ensure that handwashing sinks are equipped to provide water at a temperature of at least 43C (110F) through a mixing valve or combination faucet. 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.:
33
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Site:
Galley-
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Violation:
There was food debris in the grooved section of the threshold of the elevator.
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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:
Galley-
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Violation:
The juncture of the deck/bulkhead under refrigerator #2 was soiled.
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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.:
27
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Site:
Galley-Buffet Preparation Area
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Violation:
There was food and other debris in the technical compartment of the cold counter.
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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.:
27
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Site:
Galley-Hot Galley
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Violation:
The technical compartment for the pasta boiler was soiled.
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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.:
16
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Site:
Galley-Cold Galley
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Violation:
The temperatures of the crab meat sandwiches and the chopped eggs were measured at 50 F in the pass-through refrigerator. The sandwiches were made within the past 2 hours and the chopped eggs were made a few days ago. There was no documentation of the cooling of these items. The sandwiches were placed inside the blast chiller and logged and the chopped eggs were discarded.
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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. Ensure that logs documenting cooked, potentially hazardous food cooling temperatures and times from the starting points designated in 7.3.5.2.1 thru the control points at 2 and 6 hours are maintained onboard the vessel for a period of 30 days form the date the food was placed in the cooling process.
Ensure that logs documenting cooling of potentially hazardous foods prepared from ingredients at ambient temperatures, with the start time to the time when 5C (41 F) is reached are also maintained for a period of 30 days, beginning with the day of preparation.
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Item No.:
33
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Site:
Galley-
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Violation:
The paint inside the deck drain in front of the square tilting kettle was peeling.
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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:
Buffet-
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Violation:
The ventilation cover above the ice dispenser was dusty. This was corrected.
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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.:
18
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Site:
Provisions-Fish Thawing Room
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Violation:
There was a container of raw hamburger stored above a container of raw fish on a rack.
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Recommendation:
Ensure that food is protected from cross-contamination by: (2) Separating types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display by using separate equipment for each type, or arranging each type of food in equipment so that cross-contamination of one type with another is prevented, and preparing each type of food at different times or in separate areas.
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Item No.:
15
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Site:
Provisions-
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Violation:
The shellstock shellfish tags were not kept on the shellstock container. The tags were maintained in the provision master?s office but not in chronological order correlated to the date when the shellstock were served.
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Recommendation:
Ensure that shellstock shellfish tags: (1) Remain attached to the container in which the shellstock are received until the container is empty. (2) Are maintained by retaining shellstock tags or labels for 90 calendar days from the date the container is emptied by using an approved record keeping system that keeps the tags or labels in chronologic order correlated to the date when the shellstock are served.
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Item No.:
10
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Site:
DO NOT USE (whirlpool/spa)-
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Violation:
The documentation for the anti-entrapment drain covers stated the procedures for testing an anti-entrapment drain cover. The document did not state that the drain covers met AMSE/ANSI A112.19.8M safety standards.
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Recommendation:
Ensure that anti-entrapment drain covers or other drains that prevent entrapment hazards as specified in U.S. Consumer Product Safety Publication 363-009801 (dual drains/channel drains) are provided on swimming pools and whirlpool spas. Ensure that drain covers have either the plumbing/engineering approving organization stamp and flow rate affixed to the cover, or that a letter is maintained aboard the vessel certifying that the cover meets the safety requirements outlined in AMSE/ANSI A112.19.8M or an equivalent standard.
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Item No.:
21
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Site:
Bar-Panorama Bar
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Violation:
The glass counter for the back bar was chipped.
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Recommendation:
Replace the glass counter.
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