|
|
|
Item No.:
10
|
|
Site:
DO NOT USE (whirlpool/spa)-Aft/Starboard Whirlpool Spa - Outdoor
|
|
Violation:
The main drain cover was completely removed from the aft/starboard whirlpool spa drain and was setting beside the drain with one of the two screw fasteners still connected to the drain cover. The whirlpool spa was filled with water and netted. The spa record indicated that it was drained completely and refilled last night between 2000 and 2200.
|
|
Recommendation:
Properly install the drain cover.
|
|
|
Item No.:
17
|
|
Site:
Galley-Oceanliners
|
|
Violation:
The following cooked items were not on the cooling logs: celery root prepared on 12/30, fennel sauce prepared on 12/29, as well as the eggplant and potatoes prepared on 12/30.
|
|
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 from 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 5C (41 F) is reached are also maintained for a period of 30 days, beginning with the day of preparation.
|
|
|
Item No.:
17
|
|
Site:
Galley-Lido Mini Galley - Walk-in Refrigerator
|
|
Violation:
There were 2 hotel pans of barley rice from 30 December, 1 hotel pan of Kanji rice from 29 December, and 1 pan of onion gravy from 30 December which were cooked onboard and found in the walk-in refrigerator. These items were not listed on the cooling log for either of the dates listed.
|
|
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 from 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 5C (41 F) is reached are also maintained for a period of 30 days, beginning with the day of preparation.
|
|
|
Item No.:
19
|
|
Site:
Preparation Room-Walk-in Refrigerator
|
|
Violation:
Pork was stored below ground beef and other comminuted meats.
|
|
Recommendation:
Store foods requiring lower temperatures during the cooking process above foods requiring higher temperatures during the cooking process.
|
|
|
Item No.:
20
|
|
Site:
Galley-Lido Mini Galley - Pot Wash
|
|
Violation:
All six of the previously cleaned cutting boards stored on the clean pot rack had numerous cuts and scoring on the entire surface of both sides, and were stained, making them difficult to clean and difficult to determine if they were clean. All were removed to be re-surfaced.
|
|
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. Ensure that food contact surfaces of equipment and utensils are designed and constructed to be durable and to retain their characteristic qualities under normal use conditions. Ensure that food contact equipment is maintained in a state of repair and condition that meets the materials, design, construction, and operation specifications of these guidelines.
|
|
|
Item No.:
21
|
|
Site:
Buffet-Lido Buffet - Pancake/Waffle/Deli Section
|
|
Violation:
There was a large open void where the power cables passed thru the bulkhead in the technical space (right side) below the rotisserie oven.
|
|
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.
|
|
|
Item No.:
21
|
|
Site:
Dining Room-Wait Stations
|
|
Violation:
The wooden door panels and decorative wooden counter frame overlays were chipped.
|
|
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. 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.
|
|
|
Item No.:
21
|
|
Site:
Galley-Appetizer Station
|
|
Violation:
There was excessive sealant around the salamander technical panel covers.
|
|
Recommendation:
Remove the excessive sealant.
|
|
|
Item No.:
21
|
|
Site:
Galley-Oceanliners
|
|
Violation:
The wall-mounted mirror frame was damaged.
|
|
Recommendation:
Repair the frame.
|
|
|
Item No.:
21
|
|
Site:
Galley-Oceanliners
|
|
Violation:
The large marble preparation tables had pitted services. The pitted areas were soiled.
|
|
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. 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. 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.
|
|
|
Item No.:
21
|
|
Site:
Galley-Oceanliners
|
|
Violation:
The profile was missing from the upper, left starboard corner of the large marble preparation table frame, exposing the void space.
|
|
Recommendation:
Replace the profile.
|
|
|
Item No.:
21
|
|
Site:
Food Service General-Techncial Spaces
|
|
Violation:
The refrigerant lines in numerous technical spaces were damaged and deteriorated, making cleaning difficult.
|
|
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. 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.
|
|
|
Item No.:
26
|
|
Site:
Galley-Lido Mini Galley - Ice Bins
|
|
Violation:
There was mold residue along the rear upper sections of the ice maker cuber panel and the water transfer hose to the cuber tube in the forward ice bin. There was also a fine metal dust accumulating inside the ice maker water bath. Additionally, the potable water feed tube for the maker water bath was soiled inside with a dark material. In the cold pantry ice bin there was a mold residue present along the exterior of the cuber panel transfer tube (which passes directly over the open water bath). The machines were cleaned during the inspection.
|
|
Recommendation:
Ensure that food-contact surfaces of equipment and utensils are clean to sight and touch.
|
|
|
Item No.:
26
|
|
Site:
Pantry-Deck 6 Forward Pantry
|
|
Violation:
There was mold residue present on the upper ice maker water transfer tube exterior. This tube connects to the pump inside the water bath and to the upper cuber drip tube of the ice machine.
|
|
Recommendation:
Ensure that food-contact surfaces of equipment and utensils are clean to sight and touch.
|
|
|
Item No.:
27
|
|
Site:
Food Service General-Technical Spaces
|
|
Violation:
The refrigerant line insulation, plastic liquid lines, and electrical cables in numerous technical spaces were heavily soiled with mold.
|
|
Recommendation:
Ensure that nonfood-contact surfaces of equipment are kept free of an accumulation of dust, dirt, food residue, and other debris.
|
|
|
Item No.:
27
|
|
Site:
Galley-Oceanliners
|
|
Violation:
The previously cleaned counter surfaces were soiled at various locations with sticky material, coffee residue, food particles, and other debris.
|
|
Recommendation:
Ensure that nonfood-contact surfaces of equipment are kept free of an accumulation of dust, dirt, food residue, and other debris.
|
|
|
Item No.:
29
|
|
Site:
Pantry-Deck 3 Forward Pantry
|
|
Violation:
An accumulation of ice was observed in the handwash sink basin.
|
|
Recommendation:
Ensure that handwashing facilities are used for no other purpose and are accessible at all times.
|
|
|
Item No.:
33
|
|
Site:
Galley-Lido Mini Galley - Hot Galley, Cold Pantry, and Potwash
|
|
Violation:
There was recessed and missing tile grout along the deck sinks for the tilting pans, cracked deck tile and recessed grout at the gutter ways, and in some of the open sections of the hot galley, cold pantry, and potwash.
|
|
Recommendation:
Ensure that decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas are constructed and maintained for easy cleaning.
|
|
|
Item No.:
33
|
|
Site:
Galley-Lido Mini Galley - Hot Galley
|
|
Violation:
There was no coving in the areas of tile replacement where deck tiles joined full or partial bulkheads beneath the large cooking equipment and counters throughout the mini galley hot sections.
|
|
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).
|
|
|
Item No.:
33
|
|
Site:
Galley-
|
|
Violation:
The deck below under counter refrigeration unit 56 was heavily soiled in the back right corner with food and other debris.
|
|
Recommendation:
Ensure that decks, bulkheads, deckheads, and attached equipment in food preparation, warewashing, pantries, and storage areas, are cleaned as often as necessary.
|
|
|
Item No.:
33
|
|
Site:
Provisions-Fruit Store
|
|
Violation:
The coving around the pillar nearest the entry door was damaged, exposing a void space.
|
|
Recommendation:
Repair the coving.
|
|
|
Item No.:
33
|
|
Site:
Provisions-Liquor Stores
|
|
Violation:
The deck below the deck stands was soiled at the deck/bulkhead junctures.
|
|
Recommendation:
Ensure that decks, bulkheads, deckheads, and attached equipment in food preparation, warewashing, pantries, and storage areas, are cleaned as often as necessary.
|
|
|
Item No.:
33
|
|
Site:
Pantry-Pool Bar
|
|
Violation:
There was a large opening in the back wall of the technical space below the port speed rail where the multi-flow lines penetrate.
|
|
Recommendation:
Close the opening.
|
|
|
Item No.:
33
|
|
Site:
Galley-Oceanliners - Soup Area
|
|
Violation:
The deck below the tilting pan and cleaning locker was soiled. The area was previously cleaned.
|
|
Recommendation:
Ensure that decks, bulkheads, deckheads, and attached equipment in food preparation, warewashing, pantries, and storage areas, are cleaned as often as necessary.
|
|
|
Item No.:
33
|
|
Site:
Galley-Oceanliners - Soup Area
|
|
Violation:
The deck drain below the 3-compartment sink was soiled with food debris. This area was previously cleaned.
|
|
Recommendation:
Ensure that decks, bulkheads, deckheads, and attached equipment in food preparation, warewashing, pantries, and storage areas, are cleaned as often as necessary.
|
|
|
Item No.:
33
|
|
Site:
Galley-Oceanliners
|
|
Violation:
There were pieces of broken ceramic dinner ware on the previously cleaned deck in front of the service line.
|
|
Recommendation:
Ensure that decks, bulkheads, deckheads, and attached equipment in food preparation, warewashing, pantries, and storage areas, are cleaned as often as necessary.
|
|
|
Item No.:
33
|
|
Site:
Food Service General-
|
|
Violation:
The deck-bulkhead junctures were not coved in several food service areas including the main the galley, pantries, and at the dining room wait stations. Additionally, there were areas that had deteriorated coving material. Per staff, there was on on-going project to install, repair, or replace the coving in these areas. This is a repeat finding from the previous inspection.
|
|
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).
|
|
|
Item No.:
33
|
|
Site:
Galley-Port Dishwash
|
|
Violation:
A few tiles were damaged on the left side of the clean storage rack.
|
|
Recommendation:
Ensure that decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas are constructed and maintained for easy cleaning.
|
|
|
Item No.:
33
|
|
Site:
Galley-Pastry
|
|
Violation:
The sealant around the pipe penetrations below technical space 134 was recessed. The recess was soiled.
|
|
Recommendation:
Ensure that decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas are constructed and maintained for easy cleaning. Ensure that surfaces subject to routine splashes, spillage, or other soiling during normal use have easily cleanable features.
|
|
|
Item No.:
33
|
|
Site:
Galley-Pastry
|
|
Violation:
The deck below under counter refrigeration unit 117 was soiled at the deck/bulkhead juncture. A large piece of tape was on the bulkhead cove piece.
|
|
Recommendation:
Ensure that decks, bulkheads, deckheads, and attached equipment in food preparation, warewashing, pantries, and storage areas, are cleaned as often as necessary.
|
|
|
Item No.:
33
|
|
Site:
Food Service General-Technical Spaces
|
|
Violation:
Numerous technical space decks were soiled with mold, especially at the back corners and where lines penetrate.
|
|
Recommendation:
Ensure that decks, bulkheads, deckheads, and attached equipment in food preparation, warewashing, pantries, and storage areas, are cleaned as often as necessary.
|
|
|
Item No.:
33
|
|
Site:
Food Service General-Decks
|
|
Violation:
There was missing or recessed grout, rough grout at the scupper-deck tile interfaces throughout the galleys, bar pantries, and bars. In general, the deck tiles were in good condition.
|
|
Recommendation:
Ensure that decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas are constructed and maintained for easy cleaning.
|
|
|
Item No.:
34
|
|
Site:
Galley-Oceanliners - Soup Area
|
|
Violation:
The water spigot used to fill the soup kettle was not secured to the kettle frame, exposing the void space below. A work order had been placed to repair the unit.
|
|
Recommendation:
Ensure that a plumbing system in a food area is maintained in good repair.
|
|
|
Item No.:
36
|
|
Site:
Galley-Pastry
|
|
Violation:
The starboard center stack oven light was not functioning.
|
|
Recommendation:
Repair the light.
|
|
|
Item No.:
36
|
|
Site:
Buffet-Lido Buffet - Pancake/Waffle/Deli Section
|
|
Violation:
The artificial light level over the center of the buffet counter was less than the required 220 lux.
|
|
Recommendation:
Ensure that the light intensity is at least 220 Lux (20 foot candles) on food preparation surfaces, and at a distance of 75 centimeters (30 inches) above the deck in food preparation areas, handwashing facilities, warewashing areas, equipment, and utensil storage, pantries, toilet rooms, and consumer self-service areas.
|
|
|
Item No.:
36
|
|
Site:
Galley-Lido Passageway
|
|
Violation:
The artificial light level was below the required 220 lux in a 2 meter section of the corridor between the mini galley and pantry, near the exit sign.
|
|
Recommendation:
Ensure that the light intensity is at least 220 Lux (20 foot candles) on food preparation surfaces, and at a distance of 75 centimeters (30 inches) above the deck in food preparation areas, handwashing facilities, warewashing areas, equipment, and utensil storage, pantries, toilet rooms, and consumer self-service areas.
|
|
|
Item No.:
37
|
|
Site:
Buffet-Hot Service Line
|
|
Violation:
There was condensation on the underside of the sneeze shield and the over shelf. There was excess steam coming from the bain marie unit. No foods were in the unit.
|
|
Recommendation:
Adjust the bain marie temperature to prevent excess steam or otherwise ensure steam from the baine marie unit does not result in condensate formation on the sneeze shield and/or the underside of the over shelf.
|
|
|
Item No.:
38
|
|
Site:
Galley-Oceanliners
|
|
Violation:
The food processor was labeled as "Not in Use". Per staff, this unit is awaiting spare parts and has been out of service in excess of 90 days.
|
|
Recommendation:
Ensure that only articles necessary for the food service operation are stored in food preparation, food storage, and warewashing areas. Ensure that spare parts are acquired rapidly to allow use of the equipment. If not to be used, remove from the vessel.
|
|
|
Item No.:
38
|
|
Site:
Buffet-Lido Buffet - Pancake/Waffle/Deli Section
|
|
Violation:
There were several pieces of equipment installed in this buffet which were posted not in use, including: grooved griddle, rotisserie oven, dual fryer and range. Staff stated that these items were to be removed at the next dry dock in April.
|
|
Recommendation:
Ensure that only articles necessary for the food service operation are stored in food preparation, food storage, and warewashing areas.
|
|
|
Item No.:
38
|
|
Site:
Galley-Soup/Stock Station
|
|
Violation:
The large floor mounted blender was not in use and wrapped in plastic. Per staff, spare parts had been ordered more than 90 days ago.
|
|
Recommendation:
Ensure that only articles necessary for the food service operation are stored in food preparation, food storage, and warewashing areas. Ensure that spare parts are acquired rapidly to allow use of the equipment. If not to be used, remove from the vessel.
|
|
|
Item No.:
38
|
|
Site:
Preparation Room-
|
|
Violation:
The large microwave unit has never been used. Per staff, the unit is to be removed in the future.
|
|
Recommendation:
Ensure that only articles necessary for the food service operation are stored in food preparation, food storage, and warewashing areas.
|
|
|
Item No.:
38
|
|
Site:
Preparation Room-
|
|
Violation:
The left potato peeler was posted "Not in Use". Per staff, spare parts had been ordered more than 90 days ago.
|
|
Recommendation:
Ensure that spare parts are acquired rapidly to allow use of the equipment. If not to be used, remove from the vessel. Ensure that only articles necessary for the food service operation are stored in food preparation, food storage, and warewashing areas.
|
|