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Item No.:
10
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Site:
DO NOT USE (whirlpool/spa)-Forward, Aft Port and Aft Starboard Whirlpools
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Violation:
There were several days in June and July where the daily dumping of the whirlpools was not recorded on the log.
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Recommendation:
Ensure that the whirlpool spa water is changed daily.
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Item No.:
10
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Site:
Recreational Water Facilities-Hydropool
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Violation:
The sand filter was not backwashed daily. In addition, when backwashing occurred, there was no way to visually determine that the water was clear. This was noted on the last inspection, and the sand filters are scheduled to be replaced with cartridge filters during dry dock in November 2008.
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Recommendation:
Ensure that granular filters are backwashed at least daily. Repeat backwashing, if necessary, until the water viewed through the sight glass or discharge point is clean flowing.
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Item No.:
16
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Site:
Galley-Ocean View Cafe Mini-Galley
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Violation:
There was a pan of cut tomatoes that the staff reported was on time control, but the pan had a date label on it. Staff stated that the tomatoes were put on time control at 9:00 am and would be discarded by 1:00 pm. However, the time as a public health control plan listed the set-up time as 11:30 am and the discard time as 3:00 pm.
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Recommendation:
Ensure the Time as a Public Health Control Plan accuratelt reflects the time control management procedures.
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Item No.:
16
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Site:
Galley-Specialty - Time as a Public Health Control Plan.
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Violation:
The Time as a Public Health Control Plan for hot and cold foods in this area were identical. The plan for hot foods did not include a cooking step prior to placing foods out on time control. Therefore, the plan did not address actual procedures for the management of hot food items. The hot food items that were placed on time control were primarily sauces and cooked vegetables. The plan also listed all foods as being on time, but according to the galley staff, some foods were prepared for immediate service.
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Recommendation:
Ensure that written procedures to ensure compliance with these guidelines is maintained on the vessel and made available to the VSP, upon request.
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Item No.:
17
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Site:
Galley-Specialty
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Violation:
According to the staff, cooked vegetables were cooled with ice after cooking. However, the cooling logs did not list cooling of cooked vegetable other than those that were cooled in the blast chiller.
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Recommendation:
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.:
21
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Site:
Galley-Specialty
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Violation:
Excess sealant was noted on the underside of the ribbed grill. A hole was noted in the cabinet near the grease drain. These items were corrected during the inspection.
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Recommendation:
Ensure that 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.
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Item No.:
21
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Site:
Galley-Specialty
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Violation:
A metal strip near the door hinge to the combination oven was separating, leaving a gap, making cleaning difficult. This item was corrected during the inspection.
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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.:
21
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Site:
Galley-Pastry/Ice Cream Area
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Violation:
Missing fasteners were noted on the lid of the tilting kettle. A slotted fastener was also noted on the food-contact side of the lid to this kettle. These items make cleaning difficult.
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Recommendation:
Ensure that nonfood-contact equipment components such as doors, seals, hinges, fasteners, and kick plates are kept intact, tight, and adjusted in accordance with manufacturer's specifications. 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.:
21
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Site:
Galley-Hot Line (Port)
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Violation:
The protective cover to the mounted thermometer on the bain marie was missing, making cleaning difficult. This item was corrected during the inspection.
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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.:
21
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Site:
Galley-Potwash Area
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Violation:
The protective cover to the mounted final rinse temperature gauge was missing, making cleaning difficult. This item was corrected during the inspection.
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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.:
21
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Site:
Galley-Center Galley (Starboard)
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Violation:
Excess sealant was noted on the support cabinet to the ribbed grill.
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Recommendation:
Ensure that 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.
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Item No.:
21
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Site:
Buffet-Officer's Mess
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Violation:
The protective cover to the mounted thermometer on the bain marie was missing, making cleaning difficult. This item was corrected during the inspection.
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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.:
21
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Site:
Galley-Burger Grill -- Hot Plate and Grill Units
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Violation:
There were gaps around the interior and exterior of the grease tray housing, 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.:
21
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Site:
Galley-Burger Grill
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Violation:
The sealant along the edges of the deep fat fryers was not smooth. Also, some of the sealant was loose and peeling.
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Recommendation:
Ensure that 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.
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Item No.:
21
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Site:
Galley-Ocean View Cafe Mini-Galley
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Violation:
There were holes on the control panel of the deep fat fryer, 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.:
21
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Site:
Other-Main Dining Room
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Violation:
The laminate doors in some of the waiter stations and pantries were damaged, making cleaning difficult.
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Recommendation:
Repair the damaged laminate surfaces.
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Item No.:
21
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Site:
Bar-Ocean View
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Violation:
The laminate on the doors and shelves was chipped, making cleaning difficult.
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Recommendation:
Reapir the laminate surfaces to ensure easy cleaning.
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Item No.:
22
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Site:
Other-Deck 3 AC Fan Room 430 Corridor
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|
Violation:
There were two trays of soiled dishes stored on the deck with trash, dirty laundry, and life jackets.
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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-Potwash Area
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Violation:
The final rinse compartment of the three-compartment sink measured 163-164F with two thermometers. Minimum final rinse temperature for manual potwash operations using hot water sanitzing is 171F. There were no pots or pans in the final rinse compartment at the time of the finding.
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Recommendation:
In a manual operation, ensure that if immersion in hot water is used for sanitizing: (1) The temperature of the water is maintained at 77C, (171F) or above; and (2) The food-contact surface is immersed for at least 30 seconds.
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Item No.:
25
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Site:
Pantry-Deck 9 Forward Cabin Service Pantry
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|
Violation:
A wet wiping cloth was draped across the top of the sanitizer container.
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Recommendation:
Ensure that wiping cloths used for wiping food spills are dry and used for wiping food spills from tableware and single-service articles; or wet and cleaned, stored in a chemical sanitizer, and used for wiping spills from food-contact and nonfood-contact surfaces of equipment.
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Item No.:
26
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Site:
Galley-Dishwash Area (Starboard/Aft)
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Violation:
Two previously cleaned plates were found soiled and stored as clean.
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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.:
26
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Site:
Pantry-Bellbox - Deck 8
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|
Violation:
A few previously cleaned plates were found soiled and stored as clean.
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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:
Galley-Burger Grill -- Hot and Grill Plate Units
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Violation:
There was a build-up of grease and debris in the gaps around the grease tray housing.
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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
|
|
Site:
Galley-Center Galley
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|
Violation:
The base of the flat-top grill was soiled with greater than one day's accumulation of dirt. This item was corrected during the inspection.
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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
|
|
Site:
Galley-Specialty
|
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Violation:
The surface behind the loose metal strip on the combination oven was soiled. This item was corrected during the inspection
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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
|
|
Site:
Galley-Ocean View Cafe Mini-Galley
|
|
Violation:
There was debris on the bottom ledge of the door housing on the stove.
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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
|
|
Site:
Galley-Forward Beverage Station
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|
Violation:
Two boxes of straws were stored in the technical compartment.
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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.:
33
|
|
Site:
Galley-Port Side Ice Cream Station
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|
Violation:
There was a three inch gap between the end of the baseboard on the ice cream station and the bulkhead. There was debris in this gap.
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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
|
|
Site:
Galley-Port Side Ice Cream Station
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Violation:
There was debris on the deck at the deck-bulkhead juncture underneath the soft-serve machine.
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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
|
|
Site:
Galley-Forward Beverage Station
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|
Violation:
There were two open penetrations in the bulkhead on each side of the technical compartment.
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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
|
|
Site:
Pantry-Bellbox - Deck 8
|
|
Violation:
An access panel on the bulkhead beneath the cooking area was missing, leaving an opening into a void space. This arrangment could create a pest harborage situation. This item was corrected during the inspection.
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Recommendation:
Ensure that decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas, are maintained in good repair.
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Item No.:
33
|
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Site:
Buffet-Crew Mess
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Violation:
The deck beneath the beverage station was soiled with greater than one day's accumulation of dirt and 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
|
|
Site:
Galley-Center Galley (Starboard)
|
|
Violation:
Loose, peeling sealant was noted on the bulkhead above the deep fat fryers. This item was corrected during the inspection.
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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
|
|
Site:
Galley-Aquis Bar -- Solarium Galley
|
|
Violation:
There were deck tiles in this area with recessed and missing grout. Also, water was extruding from beneath the tiles when pressure was applied.
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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
|
|
Site:
Galley-Specialty
|
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Violation:
A metal profile strip was separating from the bulkhead above the deep fat fryers, making cleaning difficult.
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Recommendation:
Ensure that decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas, are maintained in good repair.
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Item No.:
33
|
|
Site:
Galley-Dishwashing Area (Port/Fwd)
|
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Violation:
Recessed grout and broken deck tiles were noted under the handwash station. Standing water was also noted in the areas where recessed grout and broken deck tiles were found.
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Recommendation:
Ensure that decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas, are maintained in good repair.
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Item No.:
33
|
|
Site:
Galley-Center Galley
|
|
Violation:
The deck beneath the grill area was soiled with greater than one day's accumulation of dirt.
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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
|
|
Site:
Galley-Soup Station
|
|
Violation:
Broken and missing deck tiles were noted under the handwash station. Standing water was found in sections where the deck tiles were missing.
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Recommendation:
Ensure that decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas, are maintained in good repair.
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Item No.:
33
|
|
Site:
Galley-Pastry/Ice Cream Area
|
|
Violation:
Excess sealant was noted on the bulkhead next to the stack oven. This item was corrected during the inspection.
|
|
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
|
|
Site:
Galley-Ocean View Cafe Buffet Line #4 Starboard Side
|
|
Violation:
There was peeling sealant at the counter-bulkhead juncture.
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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
|
|
Site:
Galley-Ocean View Cafe Buffet Line #4 Starboard Side
|
|
Violation:
There was debris in the peeling sealant at the counter-bulkhead juncture.
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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
|
|
Site:
Food Service General-Bulkheads and Deckheads
|
|
Violation:
Excess sealant and loose, peeling sealant was noted in several food service and food storage areas. The ship should review the need for sealant in these areas and apply sealant where needed.
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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.:
37
|
|
Site:
Galley-Dishwash Area (Starboard)
|
|
Violation:
Condensate was noted above the dirty side of the dishwasher.
|
|
Recommendation:
Ensure that ventilation hood systems and devices are sufficient in number and capacity to prevent grease or condensation from collecting on bulkheads and deckheads.
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Item No.:
39
|
|
Site:
Galley-Pastry/Ice Cream Area
|
|
Violation:
Two live drain flies were noted in this area.
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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.:
39
|
|
Site:
Preparation Room-Fish Preparation Room
|
|
Violation:
A few live fruit flies were noted in this area. There was no food preparation ongoing at the time of the inspection.
|
|
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.:
39
|
|
Site:
Galley-Port Side Ice Cream Station
|
|
Violation:
There were two fruit flies underneath the soft-serve machine.
|
|
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
|
|
Site:
Integrated Pest Management-Active Surveillance Logs.
|
|
Violation:
There was no time recorded on the active surveillance logs for the bars. Also, there was no nighttime inspection on the active surveillance logs for the Trellis Restaurant.
|
|
Recommendation:
Ensure that the Integrated Pest Management Plan sets a schedule for periodic monitoring inspections including some at night.
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