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Item No.:
08
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Site:
Potable Water-Bunkering
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Violation:
There were no initial residual halogen or pH tests on the shore-side water for bunkering conducted November 1 to November 21. This was when the vessel was in dry dock.
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Recommendation:
Ensure that a halogen residual and pH test is conducted on the shore-side water supply before starting the bunkering process to establish the correct halogen dosage. Record the results of this pretest and have availalbe for review during inspections.
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Item No.:
08
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Site:
Potable Water-Spa
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Violation:
There was no backflow prevention device on the pedicure foot bath. This unit had a flexible hose that could reach below the spill level of the basin.
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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.:
16
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Site:
Food Service General-Time as Public Health Control Plan
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Violation:
The simple time control plans for the individual areas did not state that the foods were to be discarded within 4 hours of starting time control. The plans for the individual areas that were open for more than 4 hours did not state that discard lables were to be used. The detailed time control plan for the vessel did not have the set-up and discard time for the individual outlets. The detailed plan did not show the hot hold units that were on time control. It was not clear that both the detailed plan and simple plan were to be used. In some cases only the simple plan was posted in the outlets.
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Recommendation:
Ensure that the time control plans adequately reflect the flow of the foods and have sufficient detail to describe how time control is used in the outlets. The plan should include the use of discard labels when the service time exceeds 4 hours.
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Item No.:
16
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Site:
Bar-Coffee Bar
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Violation:
This outlet was open for more than 4 hours. The milk in the refrigerated section of the coffee machine was on time control but there was no discard label on the container.
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Recommendation:
Ensure that discard labels are placed on the container of milk that is on time control.
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Item No.:
16
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Site:
Galley-Shogun
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Violation:
The management plan (log) showed that the sushi rice was used at temperatures above 140F and within 4 hours during the evening hours. The cooling log showed that the sushi rice was cooled to less than 41F during the morning hours. Per the chef the sushi rice is not reheated.
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Recommendation:
Ensure that the management plan adequately reflects to flow of the food.
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Item No.:
17
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Site:
Food Service General-
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Violation:
The letter for the fish that was cold smoked or served raw was from Capital Sales and Marketing, Inc. The fish supplier was North Star Seafood, Inc. Additionally, the letter only referenced cold smoked fish and not the sushi salmon that was served raw. The individuals on the vessel did not know what the relationship was between these two companies.
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Recommendation:
Ensure that the letter references the supplier of the fish. Ensure that, if raw, raw-marinated, partially cooked, or marinated-partially cooked fish are served in ready-to-eat form: (1) The person in charge records the freezing temperature and time to which the fish are subjected and retains the records on the vessel for 90 calendar days beyond the time of service or sale of the fish; or (2) If the fish are frozen by a supplier, a written letter from the supplier which specifies the fish species involved and both the temperature to which the fish was frozen and the total time period at that temperature. If the supplier provides any of the same species to the vessel in a fresh state, there shall be some designation on the outer packaging for the parasite-free fish.
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Item No.:
18
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Site:
Preparation Room-Fish
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Violation:
Raw seafood was stored over cooked mussels in refrigeration unit 2. This was corrected.
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Recommendation:
Ensure that food is protected from cross-contamination by: (1) Physically separating raw animal foods during storage, preparation, holding, and display from raw ready-to-eat food including other raw animal food such as fish for sushi or molluscan shellfish, or other raw ready-to-eat food such as vegetables, and cooked ready-to-eat food; so products do not physically touch, and so as to prevent dripping of one product into another.
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Item No.:
19
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Site:
Buffet-Lido Wok Station Port
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Violation:
This station did not have a side shield.
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Recommendation:
Install a side shield where passengers are within 1 meter of foods on display.
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Item No.:
19
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Site:
Preparation Room-Bakery/Pastry
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Violation:
Three cakes on the top shelf of the walk-in refrigeration unit were not covered. This was corrected.
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Recommendation:
Ensure that foods placed on the top shelf are covered or otherwise protected from contamination.
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Item No.:
19
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Site:
Buffet-Lido Wok Station Starboard
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Violation:
There was no side shield at this station. The sneeze shield was too low to adequately protect foods from contamination.
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Recommendation:
Provide a side shield where passengers are within one meter of the foods on display.
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Item No.:
19
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Site:
Other-Locker FSD 04-2-012
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Violation:
There were cases of liquor stored on the deck. Cases of liquor on two pallets were less than six inches from the deck. In addition, medications such as Maalox and hydrocortisone cream were stored on top of boxes of liquor.
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Recommendation:
Ensure that food is protected from contamination by storing the food: (1) In a clean, dry location; (2) Where it is not exposed to splash, dust, or other contamination; and (3) At least 15 centimeters (6 inches) above the deck.
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Item No.:
21
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Site:
Buffet-Dessert Station
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Violation:
The back counter was cracked.
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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. 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:
Pantry-Deck 6 Midship Service Pantry
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Violation:
There were soiled items stored on the deck, including an empty tray, a stack of beer buckets, and an ice bucket.
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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:
Pantry-Deck 9 Midship Service Pantry
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Violation:
There were stacks of soiled dishes and beer buckets stored in the corridor outside the service pantry. The soiled dish storage inside the pantry was full.
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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:
Pantry-Deck 10 Midship Service Pantry
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Violation:
There were two trays of soiled dishes and a few stacks of beer buckets stored on the deck. The soiled dish storage was full.
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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.:
27
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Site:
Buffet-Dessert Station
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Violation:
The technical space under the handwash station 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.:
27
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Site:
Food Service General-
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Violation:
Several of the conventional oven door frames were slightly soiled with food 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.:
28
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Site:
Other-Dining Room Storage Station
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Violation:
The hot beverage carafes were slightly wet and stored covered.
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Recommendation:
Ensure that clean equipment and utensils are stored: (1) In a self-draining position that allows air drying; and (2) Covered or inverted.
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Item No.:
28
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Site:
Pantry-Deck 10 Midship Service Pantry
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Violation:
There were soiled dishes stored on the counter marked "clean storage."
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Recommendation:
Ensure that areas for clean storage are not contaminated.
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Item No.:
31
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Site:
Pantry-Raffles and Tivoli
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Violation:
A bottle of bleach was in a spray bottle labeled glass cleaner in the Raffles Bar Pantry. A spray bottle of glass cleaner was labeled "rely on" in the Tivoli Bar Pantry. These bottles were in the chemical lockers.
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Recommendation:
Ensure that working containers used for storing poisonous or toxic materials such as cleaners and sanitizers taken from bulk supplies are clearly and individually identified with the common name of the material.
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Item No.:
33
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Site:
Buffet-Dessert Station
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Violation:
The side deck/bulkhead juncture was not coved.
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Recommendation:
Ensure that bulkhead and deck junctures are coved (including galleys, pantries, deck/counter junctures at buffets, bars, waiter stations, and dining room work counters).
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Item No.:
33
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Site:
Other-Locker FSD 04-2-012
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Violation:
The deck was soiled. Cases of liquor were stored on the deck in this locker.
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Recommendation:
Store items off the deck to facilitate cleaning. Ensure that decks in food storage areas are cleaned as often as necessary.
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Item No.:
33
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Site:
Provisions-Dishwashing Room
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Violation:
The electrical lines under the pulper unit were too close to the deck, making cleaning difficult.
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Recommendation:
Ensure that exposed utility service lines and pipes, including lines for fire detection and protection systems, are installed so they do not obstruct or prevent cleaning.
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Item No.:
36
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Site:
Buffet-Dessert Station
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Violation:
The deckhead mounted lights were not shielded or 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.:
36
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Site:
Buffet-Beverage Stations
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Violation:
The deckhead mounted bulbs were not shielded or 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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