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Item No.:
08
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Site:
Potable Water-Storage Tanks
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Violation:
The vessel did not have the manufacturer's product information sheet for the coating used in the potable water tanks. This was corrected.
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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 documentaion for the coating used and recommendations followed are avaialble for review during inspections.
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Item No.:
15
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Site:
Provisions-Shell Stock Tags
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Violation:
The date of the shellstock consumption was not recorded.
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Recommendation:
Ensure that shellstock shellfish tags: (1) Remain attached to the container in which the shellstock are received until the container is empty. (2) Are maintained by retaining shellstock tags or labels for 90 calendar days from the date the container is emptied by using an approved record keeping system that keeps the tags or labels in chronologic order correlated to the date when the shellstock are served.
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Item No.:
16
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Site:
Galley-Deck 4 Hot Galley - Time As a Public Health Control Plan
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Violation:
Per staff, the cold top unit was on time control. However, this unit was not on the time as a public health control plan. This was corrected.
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Recommendation:
Ensure the time as a public health control plan reflects the service in Deck 4 Hot Galley.
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Item No.:
16
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Site:
Buffet-Pizzeria - Time as a Public Health Control
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Violation:
The flow of food on the time control plan did not correctly describe the procedures in place at the pizzeria. Also, staff stated that some hot holding cabinets were on time control, but this was not noted in the plan.
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Recommendation:
Ensure the time as a public health control plan reflects the service of the pizzeria.
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Item No.:
16
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Site:
Room Service-Bell Box - Time as a Public Health Control
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Violation:
The time control plan for the bellbox did not indicate the use of 4-hour discard labels and the bellbox was open greater than 4 hours. The general time control plan did state that discard labels were used for outlets open greater than 4 hours.
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Recommendation:
Ensure the time as a public health control plan reflects the service of the bell box.
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Item No.:
16
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Site:
Bar-Cafe al Bacio - Time As a Public Health Control Plan
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Violation:
This bar served pastries, including some that were potentially hazardous. The time control plan did not indicate the use of 4-hour discard labels and the bar was open for greater than 4 hours. The general time control plan did state that discard labels were used for outlets open greater than 4 hours.
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Recommendation:
Ensure the time as a public health control plan reflects the service in the Cafe al Bacio.
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Item No.:
20
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Site:
Food Service General-Food Warmers
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Violation:
There were slotted fasteners inside the food warmers.
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Recommendation:
Replace the slotted fasteners with smooth, low profile and non-corroding fasteners.
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Item No.:
20
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Site:
Food Service General-Food Contact Sealant
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Violation:
The vessel stated the ship ordered a supply of Dow Corning HM 2500 sealant for food contact surfaces. This sealant was a clear sealant and approved for use on food contact surfaces. However, the sealant on the back of the slicer and around the potato chutes was a gray sealant.
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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:
Galley-Deck 3 Pastry
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Violation:
There were slotted fasteners inside the proofer.
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Recommendation:
Replace the slotted fasteners with smooth, low profile and non-corroding fasteners.
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Item No.:
21
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Site:
Galley-Deck 4 Hot Galley
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Violation:
The knob for the left oven on the portside was damaged. This was corrected.
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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:
Buffet-Ice Cream Station
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Violation:
In the technical compartment to the left of the ice cream display, there was an unsealed cable penetration on the right side of the compartment.
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Recommendation:
Seal the penetration.
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Item No.:
21
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Site:
Buffet-Pizza Station
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Violation:
There was a shelf under the ovens that was made from pressed board and was not sealed on the ends. The shelf was removed.
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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-Deck 4 Hot Galley
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Violation:
There were seams on the underside of the flat/grooved grills.
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Recommendation:
Seal the seams.
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Item No.:
21
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Site:
Bar-Ensemble
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Violation:
In the technical compartments under the bar stations, the compartment on the left side of the bar had a gap on the back right corner and the compartment on the right had a gap on the back left corner.
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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-Deck 3 Hot Galley
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Violation:
There was an insufficient amount of space between the grills and the adjacent equipment on the starboard and portside for cleaning purposes.
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Recommendation:
Ensure that equipment that is fixed because it is not easily movable is installed so that it is: (1) Spaced to allow access for cleaning along the sides, behind, under and above the equipment; (2) Spaced from adjoining equipment, bulkhead, and deckhead at a distance of not more than 0.8 millimeter or 1/32 inch; or (3) Sealed to adjoining equipment or bulkhead, if the equipment is exposed to spillage or seepage.
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Item No.:
21
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Site:
Galley-Deck 3 Beverage Station
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Violation:
There was an unsealed opening around the pipe penetration under the bulk milk dispenser.
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Recommendation:
Close the opening.
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Item No.:
22
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Site:
Galley-Deck 4 Potwash
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Violation:
There was an excessive amount of soiled equipment in the potwash area. The soiled items were stacked up to the deckhead.
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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.:
26
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Site:
Galley-Deck 3 Hot Galley
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Violation:
The previously cleaned coils for the portside deep fryers were soiled.
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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.:
29
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Site:
Galley-Silk Harvest & Toscana Galley
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Violation:
The temperature of the water at the handwash station by the cleaning locker in Silk Harvest was measured at 130F. The handwash station in Tuscana was measured at 127. The water temperature could not be adjusted by the user.
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Recommendation:
Ensure that handwashing sinks are equipped to provide water at a temperature of at least 43C (110F) through a mixing valve or combination faucet. For handwash sinks with electronic sensors, where the user cannot make temperature adjustments, ensure that the temperature provided to the user does not exceed 52C (125F).
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Item No.:
29
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Site:
Galley-Deck 4 Hot Galley
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Violation:
The temperature of the water was 133 F at the portside handwash sink. The water temperature could not be adjusted by the user.
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Recommendation:
Ensure that handwashing sinks are equipped to provide water at a temperature of at least 43C (110F) through a mixing valve or combination faucet. For handwash sinks with electronic sensors, where the user cannot make temperature adjustments, ensure that the temperature provided to the user does not exceed 52C (125F).
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Item No.:
33
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Site:
Galley-Deck 4 Pantry
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Violation:
The deck inside the technical compartment for the cold top unit was soiled.
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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:
Galley-Deck 3 Pastry
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Violation:
The deck inside the technical compartment for the dipper well was soiled.
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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:
Galley-Exit to Crew Mess
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Violation:
There was a void space in the door frame where the latching pin inserted for the lock.
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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-Pantry
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Violation:
There were open seams along the underside of the cold tables and the bulkhead junctures.
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Recommendation:
Seal the seams.
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Item No.:
33
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Site:
Galley-Deck 4 Hot Galley
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Violation:
There was a gap along the bottom of the bulkhead inside the technical compartment for refrigerator 46B.
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Recommendation:
Close the gap.
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Item No.:
33
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Site:
Galley-Deck 4 Hot Galley
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Violation:
The bottom corners of the bulkhead panels next to refrigerator 46B were not sealed to the bulkhead.
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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.:
37
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Site:
Galley-Hot Galley Starboard
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Violation:
There was excessive condensate on the deckhead above the left tilting pan. Also, water and steam were spitting from the closing valve onto the back bulkhead.
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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:
Buffet-
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Violation:
There were 4 house flies around the handwash station of the center buffet island.
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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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