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Item No.:
08
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Site:
Buffet-Crew Mess
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Violation:
The backflow prevention device on the potable water line to the ice dispenser had debris in the space between the check valves, blocking the vents, preventing proper operation. This item was corrected during the inspection.
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Recommendation:
Ensure that the intermediate atmospheric vents remain unblocked, so that the device can be inspected and it is allowed to operate as designed.
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Item No.:
08
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Site:
Potable Water-Tank - Coating
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Violation:
The #7BP potable water tank was sandblasted and re-coated on 10 October 2009 with Interline 925. Staff had no documentation of the approval of this paint product for potable water tanks. Additionally, the record in the database did not specify that the manufacturers recommendations were followed in the application, drying, and curing of this product. The NSF potable water certification of the product was retrieved by internet during the inspection.
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Recommendation:
Ensure that interior coatings on potable water tanks are approved for potable water contact, and all manufacturer's recommendations for application, drying, or curing are followed. Ensure written documentation for the coating used and recommendations followed are available for review during inspections.
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Item No.:
16
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Site:
Other-Sushi Bar
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Violation:
The consumer advisory in the daily program did not inform passengers of the significantly increased risk to certain especially vulnerable consumers of eating raw or undercooked animal foods. It stated there was a certain level of danger to eating raw or undercooked animal products, and that it's risky to drink juices which are unpasteurized. The ship does not serve unpasteurized juices according to staff.
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Recommendation:
Ensure that the consumer advisory clearly informs passengers of the hazards of consuming raw or undercooked foods of animal origin.
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Item No.:
16
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Site:
Buffet-Staff Mess
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Violation:
The written time control plan listed bulk milk dispensers using both time and temperature as control measures. It appears that the intent was to have temperature control for bulk milk and time control for pint-size containers and milk in carafes (breakfast meal).
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Recommendation:
Modify the written time control plan to accurately reflect when time alone and when temperature are used in this location as public health control measures.
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Item No.:
17
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Site:
Galley-Bistro - Hot Galley (Walk-in Refrigerator)
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Violation:
There was one hotel pan of garlic butter which was prepared, cooked, and cooled onboard, according to staff, but was not listed on the cooling log. The garlic butter preparation label displayed 22 October.
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Recommendation:
Ensure that all potentially hazardous foods that are prepared, cooked and cooled onboard the vessel are listed on the cooling log.
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Item No.:
20
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Site:
Galley-Bistro - Dishwash
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Violation:
Several of the surface coated Tepanyaki plates stacked on the dishwash clean racks had damage along the inner surfaces and corners where the coating was removed and was not durable for the intended use. There were small diamond shaped coated plates, small square plates, and large square plates with this condition.
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Recommendation:
Ensure that multiuse food-contact surfaces are: (1) Smooth; (2) Free of breaks, open seams >1 mm (1/32 inch), cracks, chips, inclusions, pits, and similar imperfections; (3) Free of sharp internal angles, corners, and crevices; (4) Finished to have smooth welds and joints; and (5) Accessible for cleaning and inspection by one of the following methods without being disassembled, by disassembling without the use of tools, or by easy disassembling with the use of handheld tools commonly available to maintenance and cleaning personnel such as screwdrivers, pliers, open-end wrenches, and Allen wrenches.
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Item No.:
20
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Site:
Galley-Potwash Area
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Violation:
Two cutting boards were moderately scored and chipped along the edges.
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Recommendation:
Ensure that materials used in the construction of multiuse utensils and food-contact surfaces of equipment are: (1) Durable, corrosion-resistant, and nonabsorbent; (2) Sufficient in weight and thickness to withstand repeated warewashing; (3) Finished to have a smooth, easily cleanable surface; and (4) Resistant to pitting, chipping, crazing, scratching, scoring, distortion, and decomposition.
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Item No.:
21
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Site:
Galley-Hot Buffet
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Violation:
There was some corrosion on the bottom of the salamander oven.
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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-Seven Seas - Bain Marie
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Violation:
The plastic cover to the mounted temperature gauge was missing, making cleaning difficult.
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Recommendation:
Replace the missing plastic cover.
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Item No.:
21
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Site:
Galley-Seven Seas Pastry
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Violation:
Excess sealant was noted on the exterior of the hot-holding cabinet, making cleaning difficult. The cabinet had dented surfaces as well.
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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-Adagio
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Violation:
The plastic cover to the mounted temperature gauge was missing, making cleaning difficult. This was corrected.
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Recommendation:
Replace the missing plastic cover.
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Item No.:
21
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Site:
Other-Tepanyaki Grill Station
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Violation:
There was a difficult to clean void space inside the left interior panel of both Tepanyaki flat top grills grease pan housings.
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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.:
22
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Site:
Galley-Garden Cafe and Bistro - Potwash Machines
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Violation:
The Meiko potwash machines had incomplete data plates where the temperatures for washing, rinsing, and sanitizing were not clearly specified. The mounted thermometer gauges were not labeled to indicate what they were measuring. The final rinse pressure gauges covers were faded so the actual values were not readable.
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Recommendation:
Ensure that warewashing machines are provided with an easily accessible and readable data plate affixed to the machine by the manufacturer that indicates the machine's design and operating specifications including the: (1) Temperatures required for washing, rinsing, and sanitizing; (2) Pressure required for the fresh water sanitizing rinse; and (3) Conveyor speed for conveyor machines or cycle time for stationary rack machines. Label the mounted thermometers and replace the faded final rinse pressure covers so that the values displayed can be easily read.
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Item No.:
22
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Site:
Galley-Bakery/Pastry Potwash
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Violation:
The mounted thermometer on the sanitize compartment of the three-compartment sink registered 180F, while the water temperature measured 190F using 4 different thermometers.
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Recommendation:
Calibrate the mounted final rinse thermometer.
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Item No.:
22
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Site:
Galley-Potwash Area
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Violation:
The water temperature in the sanitize basin was tested at 186F. The mounted thermometer registered 178F.
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Recommendation:
Calibrate the mounted thermometer gauge.
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Item No.:
22
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Site:
Galley-Dishwash Area
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Violation:
The mounted final rinse temperature gauge on the in-use conveyor dishwasher remained at 120F during the entire machine operation. The final rinse temperature measured 172.5F and 176.9F on separate runs.
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Recommendation:
Repair the malfunctioning final rinse temperature gauge.
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Item No.:
26
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Site:
Galley-Seven Seas Coffee Station
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Violation:
The upper compartment of the ice machine was soiled. This was corrected.
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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-Hot Buffet
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Violation:
The previously cleaned deep fat fryer drains were soiled with old food debris. 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.:
30
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Site:
Galley-Seven Seas Coffee Station
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Violation:
The waste disposal container was missing from the handwash station. This item was corrected.
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Recommendation:
Ensure that easily cleanable covered receptacles are provided for waste materials.
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Item No.:
30
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Site:
Galley-Garden Cafe - Potwash
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Violation:
The handwash station paper towel dispenser outer cover was in disrepair and would fall open when a paper towel was pulled. This trapped the towel and required the user to hold the cover together with one hand and pull the paper towels with the other resulting in cross-contamination after the handwashing process.
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Recommendation:
Repair or replace the defective paper towel dispenser.
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Item No.:
30
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Site:
Galley-Bistro - Hot Galley
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Violation:
The handwash station (at stacked combination ovens) paper towel dispenser outer cover was in disrepair and would open when a paper towel was pulled. This trapped the towel and required the user to hold the cover together with one hand and pull the paper towels with the other resulting in cross-contamination after the handwashing process.
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Recommendation:
Repair or replace the malfunctioning paper towel dispenser.
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Item No.:
33
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Site:
Other-Pastry Shop
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Violation:
There was some recessed grout between deck tiles in this area.
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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:
Galley-Four Seasons Wine Cellar
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Violation:
A small amount of recessed grout was noted between deck tiles in this area.
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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:
Galley-Seven Seas Dishwash Area
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Violation:
The tile coving by the soiled side handwash station was damaged and separating from the bulkhead.
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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:
Galley-Decks
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Violation:
A small amount of recessed grout was noted between deck tiles and around some scuppers and equipment foundations.
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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:
Galley-Seven Seas
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Violation:
A small amount of recessed and missing grout was noted between deck tiles under the flat-top grill
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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:
Galley-Adagio
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Violation:
A small amount of recessed grout was noted between deck tiles in front of the deep fat fryer.
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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.:
34
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Site:
Buffet-Staff Mess
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Violation:
There was a leak in the drain line to the handwash station.
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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:
Other-Pastry Shop
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Violation:
There were three live drain flies behind the baking oven.
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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.:
41
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Site:
Children Area-Kids Corner - Child Toilet
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Violation:
The child toilet did not have a supply of disposable gloves or sanitary wipes.
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Recommendation:
Ensure that each station includes: (1) A changing table that is impervious, nonabsorbent, nontoxic, smooth, durable, and cleanable, and designed for diaper changing; (2) A supply of disposable diapers, gloves, wipes, table cleanser, and disinfectant; (3) An airtight, soiled-diaper receptacle; and (4) An adjacent handwashing station.
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