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Item No.:
08
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Site:
Potable Water-Engine Changing Room
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Violation:
The potable water feed pipe to the engine changing room clothes washer was a non-continuous pressure model. This backflow preventer was installed between two valves and was subject to continuous pressure. It was listed in the cross-connection control program as a Watts model N9. This item was corrected during the inspection.
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Recommendation:
Install a continuous pressure backflow prevention device in this location.
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Item No.:
10
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Site:
Recreational Water Facilities-Hydro Pool and Whirlpool Spa - Maintenance
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Violation:
There was no written record of the monthly core test for the hydro pool and whirlpool spa sand filters.
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Recommendation:
Document the required monthly core test for the hydro pool and whirlpool spa sand filters.
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Item No.:
10
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Site:
DO NOT USE (whirlpool/spa)-Whirlpool Spa - Safety
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Violation:
The drain cover for the midship starboard side whirlpool spa was missing. The spa had been dumped last night and refilled. It was open for use during this inspection. Staff closed the spa to replace the drain cover as part of the inspection. This item was corrected during the inspection.
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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.:
16
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Site:
Other-Deck 7 Neptune Lounge
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Violation:
The self-service coffee machine milk compartment and a variety of potentially hazardous foods displayed during service were managed under time only as a public health control. There were logs present at this station to document replacement and discard, but there was no written plan for the operation and there were no labels affixed to the milk container indicating discard times. The milk is provided for this coffee machine use throughout the day and evening. The other foods presented under the cold station were provided in 4 hour service periods, but there was no documentation of the hours of operation in a management plan.
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Recommendation:
If time only, rather than time in conjunction with temperature, is used as the public health control for a working supply of potentially hazardous food before cooking, or for ready-to-eat potentially hazardous food that is displayed or held for service for immediate consumption, ensure that (1) The food is marked or otherwise identified to indicate the time that is 4 hours past the point in time when the food is removed from temperature control; (2) The food is cooked and served, served if ready-to-eat, or discarded, within 4 hours from the time when the food is removed from temperature control; and (3) The food in unmarked containers or packages or marked to exceed a 4 hour limit is discarded. 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.:
16
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Site:
Buffet-Lido - Beverage Stations
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Violation:
The coffee stations operate throughout the day, but the portable milk and half & half cream dispensers were not labeled or color-coded to indicate the four hour discard times. Staff documented changes and discard in a log.
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Recommendation:
If time only, rather than time in conjunction with temperature, is used as the public health control for a working supply of potentially hazardous food before cooking, or for ready-to-eat potentially hazardous food that is displayed or held for service for immediate consumption, ensure that (1) The food is marked or otherwise identified to indicate the time that is 4 hours past the point in time when the food is removed from temperature control; (2) The food is cooked and served, served if ready-to-eat, or discarded, within 4 hours from the time when the food is removed from temperature control; and (3) The food in unmarked containers or packages or marked to exceed a 4 hour limit is discarded.
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Item No.:
16
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Site:
Buffet-Lido Buffet
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Violation:
There were foods served in morning breakfast service such as eggs cooked to order, and salmon sushi at lunch in the Lido buffet, yet the only consumer advisory posted was at the Grill for undercooked hamburgers. Staff stated that the advisory is posted in the ship's daily program, but only on the first two days of the cruise. The lido menu's change daily, and there are foods served in an undercooked form every day for at least one meal service.
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Recommendation:
If an animal food such as beef, eggs, fish, lamb, milk, pork, poultry, or shellfish that is raw, undercooked, or not otherwise processed to eliminate pathogens is offered in a ready-to-eat form or as a raw ingredient in another ready-to-eat food, ensure that the passengers are informed by vessel newsletter articles, brochures, embarkation television broadcasts, menu advisories, placards, or other written means of the significantly increased risk to certain especially vulnerable consumers eating such foods in raw or undercooked form.
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Item No.:
16
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Site:
Buffet-Grill and Taco Bar - Time Control Program
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Violation:
The master food plan indicates service periods where the displayed foods from the grill and taco bar are on time only as a public health control, but it does not list the hours of operation for those service periods. Staff stated that for the lunch service this outlet was open from 11 :30 am to 5 pm, yet none of the cold foods (hot dogs and sliced cheese) and none of the hot foods ( rice, chili, chicken, cheese sauce, and refried beans) on display were labeled with their discard times. Additionally, there was no discard label or color code used for the dispensing utensils used to serve these potentially hazardous foods and no mention of the utensils in the management plan.
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Recommendation:
If time only, rather than time in conjunction with temperature, is used as the public health control for a working supply of potentially hazardous food before cooking, or for ready-to-eat potentially hazardous food that is displayed or held for service for immediate consumption, ensure that (1) The food is marked or otherwise identified to indicate the time that is 4 hours past the point in time when the food is removed from temperature control; (2) The food is cooked and served, served if ready-to-eat, or discarded, within 4 hours from the time when the food is removed from temperature control; and (3) The food in unmarked containers or packages or marked to exceed a 4 hour limit is discarded. 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.:
19
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Site:
Buffet-Lido Buffet - Ice Cream Station
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Violation:
During service staff was observed dipping ice cream, rinsing the scoop in the running dipper well, then setting the scoop on the side of the dipper well, outside of the water, between uses.
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Recommendation:
Ensure ice cream scoop remins in running water when not in use.
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Item No.:
19
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Site:
Buffet-Lido Buffet - Bistro Station
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Violation:
A working container of a salt and pepper mixture, and one containing oil were unlabeled at the work station in the Bistro. Staff immediately affixed labels to the containers.
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Recommendation:
Ensure all food items and ingredients are properly labeled.
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Item No.:
19
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Site:
Pantry-Deck 1 Pantry # P.1.2.01
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Violation:
There were two plastic bins of raw fruits, such as oranges, apples, bananas, and pears for service in whole form to passengers stored in the pantry. The fruits had original manufacturers stickers affixed to the outer surface, indicating they were not properly cleaned.
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Recommendation:
Remove all manufacturer's labels from the exterior of whole fruit prior to cleaning and sanitizing.
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Item No.:
20
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Site:
Galley-Main Galley - Deck 2 - Entremetier
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Violation:
The undercounter refrigerators #2.42A-C, were posted out of order for 1 month. The ship is awaiting replacement parts.
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Recommendation:
Repair undercounter refrigerator #2.42A-C once replacement parts are received.
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Item No.:
20
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Site:
Galley-Main Galley - Deck 3
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Violation:
Walk-in refrigerator #3 was posted out of order for the past three weeks due to water leaks. At the time of the inspection, all food items had been removed from the unit.
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Recommendation:
Repair walk-in refrigerator #3.
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Item No.:
21
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Site:
Galley-Main Galley - Deck 2 - Beverage Station
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Violation:
The lower, rear corner panel of one of the coffee machines was missing, leaving an opening where food and debris could collect, making cleaning difficult.
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Recommendation:
Repair the damaged coffee machine.
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Item No.:
21
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Site:
Other-Deck 3 - Main Dining Room
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Violation:
The heating element to one of the flambe trolleys was cracked, making cleaning difficult.
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Recommendation:
Repair damaged flambe trolley cooking surface.
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Item No.:
21
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Site:
Galley-Main Galley - Deck 2 - Entremetier
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Violation:
A loose gasket was noted around the rim of one of the steam kettles, making cleaning difficult.
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Recommendation:
Repair loose gasket on steam kettle.
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Item No.:
21
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Site:
Galley-Main Galley - Deck 2 - Beverage Station
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Violation:
Peeling labels were noted on the two juice dispensers, making cleaning difficult.
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Recommendation:
Replace peeling labels on juice dispensers.
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Item No.:
21
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Site:
Galley-Main Galley - Deck 2 - Hot Line
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Violation:
Peeling labels were noted on the exterior surfaces of the small deep fat fryers
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Recommendation:
Replace peeling labels.
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Item No.:
22
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Site:
Galley-Main Galley - Deck 2 - Potwash
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Violation:
One soiled pot was found stored directly on the deck. This item was corrected during the inspection.
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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:
Galley-Lido - Dishwash
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Violation:
During active use of the flight-type conveyor dishwash machine the final rinse temperature gauge registered 220 F, while the final rinse plate level temperature was measured at 160 F. There was no steam heard or seen in the final rinse compartment, and there was no problem observed with the final rinse spray nozzles.
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Recommendation:
Replace or calibrate the final rinse temperature gauge.
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Item No.:
22
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Site:
Galley-Main Galley - Deck 3 - Potwash
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Violation:
The was an excessive amount of soiled pots and pans stored on deck stands in a section of the galley near the potwash operations. This items was also noted on the previous inspection.
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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-Main Galley - Deck 2 - Pinnacle Dishwash Area
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Violation:
The in-use conveyor dishwasher final rinse measured 150-155 F on at least three tests using different thermometers. The final rinse pressure gauge read 25 psi and the final rinse spray nozzles were all functioning properly.
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Recommendation:
In a mechanical operation, ensure that the temperature of the fresh hot water sanitizing rinse as it enters the manifold is not more than 90C (194F), or less than: (1) For a stationary rack, single temperature machine, 74C (165F); or (2) For all other machines, 82C (180F); or (3) A utensil surface temperature of 71C (160F) as measured by an irreversible registering temperature indicator shall be achieved. (4) The maximum temperature of 90C (194F), does not apply to the high pressure and temperature systems with wand-type, hand-held, spraying devices used for the in-place cleaning and sanitizing of equipment such as meat saws.
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Item No.:
26
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Site:
Galley-Main Galley - Deck 2 - Ice Machine Station
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Violation:
The interior top surface of the lower ice bin on one of the ice machines was soiled with a black material. This machine was taken out of service.
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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:
Galley-Main Galley - Deck 2 - Dishwash Area
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Violation:
Two previously cleaned plates and one ramekin 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:
Other-Deck 7 Neptune Lounge
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Violation:
There were three previously cleaned juice dispensers at the beverage counter. All three had old juice residue and debris on the interior of the dispenser head, indicating they were not being removed and cleaned frequently enough.
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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:
Preparation Room-Preparation Room - Lido Preparation
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Violation:
One previously cleaned metal tray was found soiled with a small amount of food debris 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.:
28
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Site:
Galley-Lido - Dishwash
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Violation:
One staff member was observed manually wiping down wet plates and bowls and stacking them as they exited the flight-type conveyor dishwash machine. The same cloth was used and the cloth was wet.
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Recommendation:
After cleaning and sanitizing, ensure that equipment and utensils are air-dried or adequately drained before contact with food.
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Item No.:
30
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Site:
Galley-Main Galley - Deck 2 - Dishwash Area
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Violation:
The required "Wash Hands Often" sign was missing at the handwash station. This item was corrected during the inspection.
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Recommendation:
Ensure that a sign stating "WASH HANDS OFTEN" in a language that the food employees understand is posted over handwashing sinks.
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Item No.:
30
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Site:
Other-Crew Mess
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Violation:
The required "Wash Hands Often" sign was missing at the handwash station. This item was corrected during the inspection.
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Recommendation:
Ensure that a sign stating "WASH HANDS OFTEN" in a language that the food employees understand is posted over handwashing sinks.
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Item No.:
30
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Site:
Bar-Crew Bar
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Violation:
The required "Wash Hands Often" sign was missing at the handwash station. This item was corrected during the inspection.
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Recommendation:
Ensure that a sign stating "WASH HANDS OFTEN" in a language that the food employees understand is posted over handwashing sinks.
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Item No.:
33
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Site:
Galley-Food Service General - Sealant
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Violation:
Loose, hanging soft sealant was noted on some bulkheads and deckheads.
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Recommendation:
Remove all loose soft sealant and replace as needed.
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Item No.:
33
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Site:
Food Service General-Food Service General - Decks
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Violation:
The deck coating was pitted or chipped in many areas, including areas around scuppers and threholds. The decks are due to be repaired during the April 2008 drydock period. This is a repeat item from the previous 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:
Other-Deck 7 Neptune Lounge
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Violation:
The deck juncture with the beverage counter 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:
Provisions-Provisions - Fish Walk-in Refrigerator
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Violation:
Some of the diamond steel deck plates were buckling. This item is scheduled for repair during the upcoming drydock period. This is a repeat item from the last 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:
Provisions-Provisions - Dry Storage #16
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Violation:
The deck was wet under some of the counter areas. According to the provisions staff, there was a drainage problem in this area.
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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-Lido Buffet - Bistro Station
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Violation:
The deckhead was soiled with oil residue and dust debris over the service counter, and especially over the hot display sections.
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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:
Bar-Lido Bar
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Violation:
The deckhead over the front bar is a woven, decorative cloth which is not hard and difficult to clean.
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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.:
34
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Site:
Preparation Room-Preparation Room - Lido Preparation
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Violation:
A leak was noted at the base of one of the potable water supply lines to the handwash station. Water was observed accumulated on the deck.
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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.:
37
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Site:
Galley-Lido - Dishwash
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Violation:
There was a heavy condensate formed in the exhaust hood interior from the flight-type conveyor dishwash machine below. Condensate was dripping down from the edges of the clean end of the hood to the deck below.
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Recommendation:
Ensure that exhaust ventilation hood systems in food preparation and warewashing areas including components such as hoods, fans, guards, and ducting are designed to prevent grease or condensation from draining or dripping onto food, equipment, utensils, linens, and single-service and single-use articles.
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Item No.:
37
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Site:
Preparation Room-Preparation Room - Bakery
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Violation:
Condensate was observed collecting on the dekhead above the oven and dripping to the deck below. It did not appear that one of the exhaust ventilation units was functioning properly.
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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-Preparation Room - Lido Preparation
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Violation:
One live fly was noted in this area. No food preparation was ongoing at the time of the finding.
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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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