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Item No.:
08
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Site:
Galley-
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Violation:
There was a steady drip from the vent of the backflow prevention device installed on the right oven.
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Recommendation:
Ensure that backflow preventers are maintained in good repair.
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Item No.:
10
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Site:
Recreational Water Facilities-Kid's Pool and Wading Pool
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Violation:
The drain cover for the wading pool (small slide) did not have an anti-entrapment drain cover certification stamp and there was no letter for the cover to show that it was anti-entrapment.
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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.:
10
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Site:
DO NOT USE (whirlpool/spa)-Whirlpool's 5 & 6
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Violation:
The letter from the shipyard for the drain covers did specify the vessel or the whirpools where the covers were installed. New anti-entrapment covers were on board and had already been installed on whirlpools 1 & 2.
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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:
Galley-Deck 5 Buffet Pantry
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Violation:
There was a pan of potato salad with a discard date of 1/29. This salad was said to have been made from cooked potatoes that were cooked and cooled on 1/21. There was a pan of these cooked potatoes that had a discard date of 1/27.
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Recommendation:
Ensure that refrigerated, ready-to-eat, potentially hazardous food: (1) Prepared on a vessel and held refrigerated for more than 24 hours is clearly marked at the time of preparation to indicate the date by which the food shall be consumed, which is, including the day of preparation, 7 calendar days or fewer from the day the food is prepared.
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Item No.:
19
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Site:
Buffet-Staff Mess
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Violation:
There were 10 trays of food but only 8 sets of tongs at the salad station. This was corrected.
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Recommendation:
Ensure that consumer self-service operations, such as salad bars and buffets, for unpackaged ready-to-eat foods are provided with suitable utensils or effective dispensing methods that protect the food from contamination; and are monitored by food employees trained in safe operating procedures.
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Item No.:
19
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Site:
Provisions-Dry Stores
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Violation:
There was a bag of nut and fruit mix (celebration mix) that was not adequately closed.
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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.
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Item No.:
19
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Site:
Buffet-Crew and Staff
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Violation:
Side shields were not provided for the buffet where individuals line up within one meter of the food on display.
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Recommendation:
Ensure that food on display is protected from contamination by the use of packaging; counter, service line, or salad bar food guards; display cases; or other effective means.
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Item No.:
19
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Site:
Provisions-Flowers Room
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Violation:
There were flats of beverages stored on the deck in the show piece room.
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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.
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Item No.:
20
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Site:
Preparation Room-
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Violation:
There was white paint used on the hopper of the meat grinder. The paint used was Interlac 665 (International Paint). There was no indication that this paint was approved for use on food contact surfaces other than the manufacturer's specification sheet. This sheet indicated that the paint was approved for use with grains.
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Recommendation:
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.
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Item No.:
20
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Site:
Other-Deck 3 Dining Room
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Violation:
There were some tongs that were damaged and difficult to clean in storage locker 3791B.
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Recommendation:
Ensure that utensils are maintained in a state of repair or condition that meets the materials, design and construction specifications of these guidelines or are discarded.
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Item No.:
21
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Site:
Bar-General
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Violation:
There were several locations in the galley wine stands, bar pantries and bar storage areas where cardboard boxes and wooden wine crates were reused for storage. These containers were porous and not easy to clean.
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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-
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Violation:
There was a loose gasket along the outside edges of the grill across from the mixer.
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Recommendation:
Secure the gasket.
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Item No.:
21
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Site:
Buffet-Windjammer Buffet Line #1 (Port/Forward)
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Violation:
There were peeling labels on Alto-Sham oven #111783, making cleaning difficult.
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Recommendation:
Remove the labels and label adhesive.
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Item No.:
21
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Site:
Galley-General
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Violation:
A few of the grills had small seams along the drip pan grease pipe.
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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 a loose protruding gasket along the outer edge of the starboard center grill.
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Recommendation:
Properly secure the gasket.
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Item No.:
21
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Site:
Galley-Deck 3 Sauce Station
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Violation:
There was an open seam along the left side of the orientation control box for the right tilt kettle. There was a gap along the left side of the temperature control box of the right tilt kettle.
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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 4 Bakery
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Violation:
The handle on the right proofer was very rough.
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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:
Buffet-Windjammer Buffet Line #3 (STBD)
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Violation:
The panel to the technical compartment of the pizza oven was loose, leaving a large opening, making cleaning difficult. According to the ship's staff, the panel is left in this position to allow for access due to the need to constantly make adjustments to the pizza oven.
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Recommendation:
Properly secure the panel.
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Item No.:
21
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Site:
Buffet-Windjammer Side Station (Port)
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Violation:
There was a loose stainless steel panel on the side of the station adjacent to the ice cream station, leaving a gap, making cleaning difficult.
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Recommendation:
Secure the panel.
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Item No.:
21
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Site:
Galley-Windjammer Flat Grill Section
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Violation:
There was loose, peeling sealant under flat grill #1001.
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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:
Other-Cafe Promenade
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Violation:
The sealant inside the technical compartment beneath the Espresso machine was loose. In addition, the sealant was not applied in a smooth, easily cleanable fashion.
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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-Windjammer Dishwash Area
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Violation:
The final rinse pressure on the in-use glasswasher registered less than 10 psi. In addition, the final rinse spray nozzles did not have a fan-like spray pattern. The final rinse temperature was measured at 166 °F
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Recommendation:
Ensure that warewashing machines and their auxiliary components: (1) Are operated in accordance with the machine's data plate and other manufacturer's instructions. (2) A warewashing machine's conveyor speed or automatic cycle times are maintained accurately timed in accordance with manufacturer's specifications. 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-General
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Violation:
There were a few locations where the mounted data plate minimum wash temperature was 10°F lower than the temperature data plate mounted on the unit under the machine mounted temperature gauge. The temperature data plate mounted under the temperature gauge was from the manufacturer.
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Recommendation:
Determine the manufacturer's requirements for the wash temperature and provide the proper data plate information.
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Item No.:
26
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Site:
Other-Portofino
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Violation:
There were two previously cleaned glasses found soiled and stored in the clean storage rack. 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:
Bar-Blue Moon
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Violation:
The insulated lines under the aft soda gun technical space were coated with slime.
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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.:
27
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Site:
Buffet-Windjammer Buffet Line #2 (Port)
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Violation:
The drain line from the deep fat fryer was heavily soiled with grease and food debris. The equipment was previously cleaned. This was corrected.
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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.:
28
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Site:
Galley-Potwash Clean Storage
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Violation:
The clean storage shelving right drip pan was partially on the deck due to a missing support bracket.
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Recommendation:
Install the missing bracket and ensure the storage shelving is off the deck.
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Item No.:
28
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Site:
Other-Deck 3 Dining Room
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Violation:
Soiled and clean serving utensils were stored together in a bin in storage locker 3791B.
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Recommendation:
Ensure that cleaned equipment and utensils, laundered linens, and single-service and single-use articles are stored: (1) In a clean, dry location; (2) Where they are not exposed to splash, dust, or other contamination; and (3) At least 150 mm (6 inches) above the deck.
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Item No.:
28
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Site:
Other-Deck 3 Dining Room
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Violation:
Dish racks were used for storage in the storage room under the stairs, making cleaning of the deck difficult.
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Recommendation:
Ensure that cleaned equipment and utensils, laundered linens, and single-service and single-use articles are stored: (1) In a clean, dry location; (2) Where they are not exposed to splash, dust, or other contamination; and (3) At least 150 mm (6 inches) above the deck.
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Item No.:
33
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Site:
Other-Deck 3 Dining Room
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Violation:
The storage room door frame locking pin recess was not sealed (under the stairs).
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Recommendation:
Seal the locking pin recess.
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Item No.:
33
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Site:
Other-Deck 3 Dining Room
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Violation:
There was an unsealed cement deck in the storage room under the stairs.
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Recommendation:
Ensure that decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas are corrosion-resistant.
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Item No.:
33
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Site:
Preparation Room-Vegetable
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Violation:
There was a seam along the left bottom section of 2-door refrigeration unit at the deck juncture.
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Recommendation:
Seal the seam.
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Item No.:
33
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Site:
Provisions-Flowers Room
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Violation:
The deck was soiled in the show piece room.
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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-Crew Beverage Station
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Violation:
The deck/bulkhead juncture was not coved behind the 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.:
33
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Site:
Galley-
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Violation:
There were cracked deck tiles near the entrance to the galley.
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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:
Buffet-Windjammer Buffet Line #1 (Port/Forward)
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Violation:
There was recessed and missing 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 constructed and maintained for easy cleaning.
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Item No.:
33
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Site:
Buffet-Staff Mess
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Violation:
There was recessed grout on the deck between the galley and the buffet.
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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:
Pantry-Staff Mess Dishwash
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Violation:
The deck behind the food waste disposal system 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:
Buffet-Windjammer Buffet Line #4 (STBD/FWD)
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Violation:
The corner of the bulkhead adjacent to the handwash station was damaged.
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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:
Buffet-Windjammer Buffet Line #2 (Port)
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Violation:
There was recessed and missing 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 constructed and maintained for easy cleaning.
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Item No.:
33
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Site:
Buffet-Windjammer Buffet Line #2 (Port)
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Violation:
There was a hole in the rear of the technical compartment of the flat grill.
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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. 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:
Buffet-Windjammer Line #2
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Violation:
There was 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 constructed and maintained for easy cleaning.
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Item No.:
33
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Site:
Other-Johnny Rockets
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Violation:
There was some recessed grout in this area.
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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-Windjammer Pantry
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Violation:
There was a loose profile strip at the bulkhead-deckhead juncture above the dry storage locker.
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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. 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.:
36
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Site:
Buffet-Windjammer Buffet Line #2 (Port)
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Violation:
There were four lights in the deckhead near the handwash station that were not working. The lighting in the area was insufficient. This was corrected.
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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.
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Item No.:
36
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Site:
Bar-Blue Moon
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Violation:
The deckhead mounted lights were not shielded or shatter-resistant.
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Recommendation:
Ensure that light bulbs are shielded, coated, or otherwise shatter-resistant in areas where there is exposed food, clean equipment, utensils, and linens, or unwrapped single-service and single-use articles.
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Item No.:
38
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Site:
Buffet-Windjammer Ice Cream Station (Port)
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Violation:
The soft serve ice cream machine is not used by the staff.
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Recommendation:
Ensure that only articles necessary for the food service operation are stored in food preparation, food storage, and warewashing areas.
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Item No.:
39
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Site:
Buffet-Windjammer Bussing Station #4
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Violation:
There were a few live drain flies in this area. The Horticulturalist was contacted and treatment was done.
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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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