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Item No.:
08
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Site:
Potable Water-Spa
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Violation:
There were no backflow prevention devices on the potable water lines serving two pedicure foot baths and one hairwash sinks.
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Recommendation:
Ensure that backflow preventers are installed when air gaps are impractical or when water under pressure is required.
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Item No.:
10
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Site:
DO NOT USE (whirlpool/spa)-Anti-entrapment Drain Covers
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Violation:
It was unable to be determined if one of the two types of covers on the suction drain fittings for the whirlpools were anti-entrapment.
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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.:
14
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Site:
Galley-Bakery
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Violation:
Food handlers with mustaches and goatees were not wearing proper restraints. These employees were observed handling food at the time of the inspection.
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Recommendation:
Ensure that food employees wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair, that are designed and worn to effectively keep their hair from contacting exposed food; clean equipment, utensils, and linens; and unwrapped single-service and single-use articles.
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Item No.:
16
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Site:
Galley-Bell Box
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Violation:
Yogurts in the walk-in refrigerator had internal temperatures between 45 and 48 F. Per staff, yogurts are placed out in ice and remained on temperature control. The yogurts were then placed back in the walk-in at the end of breakfast service. The yogurt was discarded immediately. Also, two blocks of cheese in the walk-in were found with internal temperatures of 45 F. The cheese was discarded immediately. No other potentially hazardous food was stored in the refrigerator. When measured with the inspectors thermometer, the walk-in had a temperature of 41 F.
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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.:
18
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Site:
Preparation Room-Pantry
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Violation:
Raw hamburger patties were stored above the beef ball tips inside the meat thaw walk-in. Per staff, the beef ball tips were cooked to 140 F. This was corrected.
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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.:
19
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Site:
Galley-Pastry
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Violation:
The sugar and flour in the bins were not labeled. These items were not in their original packaging.
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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:
Food Service General-Deli Slicers
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Violation:
The back plate of the deli slicers had a sealant around the edge. This sealant was approved NSF 61. This certification is for components of water systems. The sealant should meet the NSF 51 standard.
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Recommendation:
Ensure that food-contact surfaces of food equipment complies with American National Standards Institute (ANSI) or other internationally accredited food-equipment sanitation standards for materials, design, and construction.
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Item No.:
20
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Site:
Preparation Room-
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Violation:
There were slotted fasteners inside the food contact area of the potato peelers. Also, the gaskets around the exit chutes were torn or missing, creating a seam.
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Recommendation:
Replace the slotted fasteners with smooth, low profile non-corroding fasteners.
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Item No.:
21
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Site:
Galley-Oceanliners
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Violation:
The hot line technical space had an unsealed pipe penetration in the right wall.
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Recommendation:
Seal the penetration.
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Item No.:
21
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Site:
Galley-Oceanliners
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Violation:
The range was missing the upper right fastener.
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Recommendation:
Replace the fastener.
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Item No.:
21
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Site:
Galley-Starboard Hot Galley
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Violation:
There was loose sealant on the edges of the flat grill access panel.
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Recommendation:
Ensure that nonfood-contact surfaces of equipment and utensils are designed and constructed to be durable and to retain their characteristic qualities under normal use conditions.
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Item No.:
21
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Site:
Other-Dining Room
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Violation:
There were chipped corners on the marble tops of the flamb carts.
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Recommendation:
Ensure that nonfood-contact surfaces of equipment and utensils are designed and constructed to be durable and to retain their characteristic qualities under normal use conditions.
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Item No.:
21
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Site:
Other-Dining Room
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Violation:
There was chipped laminate on the cabinets and drawers in the waiter stations, exposing the raw wood underneath. Also, the laminate to the entrance of the waiter stations was chipped, exposing the raw wood underneath.
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Recommendation:
Ensure that nonfood-contact surfaces of equipment and utensils are designed and constructed to be durable and to retain their characteristic qualities under normal use conditions.
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Item No.:
21
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Site:
Galley-Aft Grill
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Violation:
There was an unsealed pipe penetration in the technical space below the flat grill.
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Recommendation:
Seal the penetrations.
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Item No.:
21
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Site:
Galley-Pool Grill
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Violation:
The drip tray housings for both grills were corroded.
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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-Aft Grill
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Violation:
The drip pan housings on the two grills and the flat grill were corroded.
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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:
Pantry-Champagne and Martini Bar
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Violation:
There was adhesive on the bottom of the new martini shakers.
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Recommendation:
Remove the adhesive.
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Item No.:
21
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Site:
Galley-Pool Grill
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Violation:
The technical space under the cold station had an unsealed pipe penetration below the counter.
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Recommendation:
Seal the penetrations.
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Item No.:
21
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Site:
Galley-Pool Grill
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Violation:
There was exposed cement with a rough surface in the technical space under the cold station.
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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-Pool Grill
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Violation:
There were cables laying on the floor of the technical space below the cold station.
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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:
Buffet-Seaside Cafe Coffee Station
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Violation:
There were unsealed pipe penetrations to the bulkhead in the technical space below the coffee station.
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Recommendation:
Seal the penetration.
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Item No.:
21
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Site:
Buffet-Seaside Cafe Coffee Station
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Violation:
There was excess sealant on the floor of the technical space below the coffee station.
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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.:
22
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Site:
Galley-Bell Box
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Violation:
The electronic temperature gauge on the dishwash machine had a reading of 140 F for the final rinse. When measured, the final rinse was 170 F.
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Recommendation:
Ensure that warewashing equipment is maintained in good repair and proper adjustment including: (1) Being maintained in a state of repair and condition that meets the standards of the materials, design, and construction of these guidelines; and (2) Maintaining water pressure, and water temperature measuring devices in good repair and ensuring their accuracy within the intended range of use.
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Item No.:
22
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Site:
Galley-Dishwash
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Violation:
The right final rinse nozzle was clogged.
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Recommendation:
Ensure that warewashing equipment is maintained in good repair and proper adjustment including: (1) Being maintained in a state of repair and condition that meets the standards of the materials, design, and construction of these guidelines; and (2) Maintaining water pressure, and water temperature measuring devices in good repair and ensuring their accuracy within the intended range of use.
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Item No.:
26
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Site:
Galley-Dishwash
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Violation:
Several small plates and bowls were soiled and stored as clean.
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Recommendation:
Ensure that food only contacts surfaces of equipment and utensils that are cleaned and sanitized.
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Item No.:
27
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Site:
Galley-Hot Galley
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Violation:
The right range was soiled at the bottom edge of the oven below the door.
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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 drip pan housing for the left grooved grill was slightly soiled with grease.
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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-Aft Grill
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Violation:
The drip pan housings for the two grills and the flat grill were soiled with grease residue.
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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-Pool Grill
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Violation:
The drip tray housings for both grills were soiled with grease residue.
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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.:
30
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Site:
Galley-Dishwash
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Violation:
There were no paper towels at the handwash station.
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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:
Food Service General-
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Violation:
The deck tiles had missing and recessed grout, especially along the scuppers and the stainless steel deck interfaces in the food preparation areas, including the main galley, crew galley, and lido buffet 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.:
36
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Site:
Buffet-Lido Carving Station
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Violation:
The light bulb in the heat lamp was not coated or otherwise 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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Item No.:
37
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Site:
Galley-
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Violation:
There was condensate collecting on the deckhead above the bain marie. The bain marie was not in use at the time.
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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
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Site:
Preparation Room-Pantry
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Violation:
Four fruit flies were observed inside the dry stores cabinet.
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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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