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Item No.:
05
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Site:
Potable Water-
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Violation:
The analyzer reading at the bridge distribution point was 1.24 ppm free chlorine, but the manual test reading from the inspector's kit was 1.65 ppm and the ship's kit reading was 1.67 ppm. The analyzer was calibrated immediately.
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Recommendation:
Ensure that the free residual halogen measured by the halogen analyzer is ±0.2 mg/L (ppm) of the free residual halogen measured by the manual test.
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Item No.:
16
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Site:
Galley-Windows Cafe Galley - Time Control Plan
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Violation:
The hot and cold time only as a public health control plans both had sections stating, "see attached sheet", but there was no sheet provided. Additionally, the plans described time control to begin when placed on the buffet for service, yet there were hot and cold holding equipment in the galley with time control labels affixed. Staff stated that they did use time control only for some of those units. The plans only stated that foods in hot or cold holding were on temperature control.
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Recommendation:
Ensure that all pages of the time only as a public health control plan are provided. Ensure that any equipment or position where potentially hazardous food is positioned for time only control is identified specifically in the time only control plan. Ensure that the written plan matches exactly the practices onboard for time control.
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Item No.:
16
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Site:
Galley-Windows Cafe Galley - Hot Galley
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Violation:
There was one hotel pan of cooked cut carrots and one hotel pan of cooked fish fillets inside the combination oven at internal temperatures of 127 °F. The pans were reheated immediately.
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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 60°C (140°F) [roasts 54°C (130°F)] or above, or (2) At 5°C (41°F) or less.
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Item No.:
17
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Site:
Other-Aqualina/Prime Cafe - Galley
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Violation:
There was on hotel pan of a BB stock and one hotel pan of chicken stock prepared and cooled yesterday inside walk-in refrigerator 10C34. There was no entry in the cooling log for these items.
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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 5°C (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.:
19
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Site:
Buffet-Windows Cafe - Buffet
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Violation:
There were electric soup crock's positioned outside of the sneeze shields on the port and starboard corners of the buffet lines. Staff stated that these stations were correctly located and that passengers served themselves in operation.
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Recommendation:
Provide effective shielding for each soup crock, wherever positioned on the buffet line for passenger self-service.
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Item No.:
19
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Site:
Provisions-Provisions - Meat Freezer
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Violation:
There was a water leak noted from a position where two deckhead panels joined. There were two small ice mounds on top of a box of frozen lamb directly below this water leak.
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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.
Until the final repairs can be made above the deckhead, this area should be routinely inspected and staff must assure that food is never stored below the leak from the deckhead, in this or any other location in this freezer.
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Item No.:
21
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Site:
Buffet-Windows Cafe - Buffet
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Violation:
There was a large open void in the undercounter technical compartment rear interior at the port and starboard corners of the forward buffet lines.
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Recommendation:
Profile panels inside the undercounter technical compartments to close open voids.
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Item No.:
21
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Site:
Other-Crew Mess
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Violation:
The packaged soda vending machine in the crew mess was set on legs only 2 inches above the deck. The deck beneath was heavily soiled with dirt debris.
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Recommendation:
Ensure that deck-mounted equipment that is not easily movable is sealed to the deck or elevated on legs that provide at least a 150 mm (6-inch) clearance between the deck and the equipment.
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Item No.:
22
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Site:
Galley-Dishwash
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Violation:
The final curtain, following the hot water sanitizing rinse compartment for the in-use flight-type dishwash machine was fixed in place so it could not be removed. The final curtain was soiled.
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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. Ensure that warewashing machines; the compartments of sinks, basins, or other receptacles used for washing and rinsing equipment, utensils, or raw foods, or laundering wiping cloths; and drainboards are cleaned: (1) Before use; (2) Throughout the day at a frequency necessary to prevent recontamination of equipment and utensils and to ensure that the equipment performs its intended function; and (3) If used, at least every 24 hours.
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Item No.:
22
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Site:
Galley-Main Galley - Dishwash
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Violation:
There were clogged lower arm final rinse spray nozzles which produced live steam during active use of the conveyor glasswash machine.
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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-Crew Galley - Potwash
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Violation:
The hot water sanitizing sink thermometer was covered with a welded steel piece and staff stated that they only use the portable thermometer to measure water temperatures.
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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-Main Galley - Potwash
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Violation:
The hot water sanitizing sink thermometer was covered with a welded steel piece and staff stated that they only use the portable thermometer to measure water temperatures.
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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-Crew Galley - Dishwash
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Violation:
There were clogged lower arm final rinse spray nozzles which produced live steam during active use of the conveyor glasswash machine.
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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.:
33
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Site:
Galley-Crew Galley
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Violation:
Some of the deck tiles near deck sinks had recessed tile grouting.
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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:
Galley-Main Galley - Hot Galley
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Violation:
There were broken deck tiles in areas throughout the hot galley and recessed tile grout near counter and equipment foundations throughout.
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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:
Other-Crew Mess
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Violation:
The packaged soda vending machine in the crew mess was set on legs only 2 inches above the deck. The deck beneath was heavily soiled with dirt 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:
Buffet-Windows Cafe - Buffet
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Violation:
There was a heavy accumulation of dust debris in the deckhead air diffusers at both the port and starboard sections of the forward buffet line. Additionally, there was dust debris in the deckhead juncture with the forward bulkhead from port to starboard on this same buffet line.
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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:
Buffet-Windows Cafe - Buffet
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Violation:
The coving installed along the juncture of the buffet counters and deck on the passenger side of the buffet counters was failing and missing in places.
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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:
Buffet-Windows Cafe - Buffet Aft Line
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Violation:
There was a long orange power cable stretched across the deck and piled on the deck behind the aft buffet line for connection to the toaster oven. The deck was previously cleaned, but soiled where the cord was set. Staff corrected this during the inspection.
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Recommendation:
Ensure that cables are controlled and not draping or set directly on the deck. Provide the minimum 6 inch clearance for cleaning.
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Item No.:
33
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Site:
Buffet-Windows Cafe Buffet - Outdoor Aft Beverage Station
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Violation:
There was a soft sailcloth deckhead directly above the outdoor aft beverage station. There were large gaps between the cloth sections which allowed for debris to fall from the area above.
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Recommendation:
Ensure that bulkheads and deckheads have smooth, hard finishes, and light colored surfaces.
Close any large gaps where dirt or dust debris could fall to food or drinks served below.
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Item No.:
33
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Site:
Buffet-Windows Cafe Buffet - Outdoor Aft Beverage Station
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Violation:
There was no coving at the bulkhead juncture with the deck at the self-service outdoor aft beverage station.
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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.:
34
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Site:
Provisions-Provisions - Meat Freezer
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Violation:
There was a water leak noted from a position where two deckhead panels joined. There were two small ice mounds on top of a box of frozen lamb directly below this water leak.
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Recommendation:
Ensure that a plumbing system in a food area is maintained in good repair.
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Item No.:
39
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Site:
Galley-Crew Galley - Preparation Pantry
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Violation:
There were 4 live fruit flies on the deckhead over whole melons at the preparation pantry.
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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
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Site:
Other-Room Service Pantry
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Violation:
There was a small fly noted flying in this space.
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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
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Site:
Galley-Windows Cafe Galley - Dishwash
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Violation:
One housefly was noted in the dishwashing area during operation.
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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.:
40
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Site:
Other-Pool Grill - Pantry
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Violation:
The pantry door to the open outside deck was pinned open during operation of the grill.
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Recommendation:
Ensure that entry points where pests may enter the food areas are protected.
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Item No.:
40
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Site:
Other-Aqualina/Prime Cafe - Galley
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Violation:
Both galley entry doors to the open corridors outside were pinned open, allowing access to insects from the outer stairway and corridor areas. The area was not in use for food preparation, but there were clean dishes present and foods in storage.
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Recommendation:
Ensure that entry points where pests may enter the food areas are protected.
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Item No.:
40
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Site:
Integrated Pest Management-Rat Guards
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Violation:
Not all the mooring lines were fitted with rat guards. Additionally, some of those installed were located so close to the mooring deck as to allow a rodent to jump from the line to the deck and not be blocked by the guard.
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Recommendation:
Ensure that entry points where pests may enter the food areas are protected.
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Item No.:
41
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Site:
Housekeeping-Public toilets - Deck 5
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Violation:
The waste bin was not located near the door, requiring users to make bare hand contact with the door to exit the toilet room.
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Recommendation:
Move the paper towel waste bin near the exit door.
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