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Item No.:
08
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Site:
Potable Water-Cross-Connection Control Program - Listing
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Violation:
The listing of backflow prevention devices used onboard was missing the two chemical dispensing lockers on deck 2 forward and deck 9 midship elevator on the port side.
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Recommendation:
Ensure that the cross-connection control program includes at minimum: a complete listing of cross-connections and the backflow prevention method/device for each, so that there is a match to the plumbing system component and location, and an inspection frequency. Ensure that air-gaps are included in the listing.
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Item No.:
16
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Site:
Galley-
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Violation:
The container of sliced cabbage had a label with the production date of 3/27 and discard date of 4/3 inside the walk-in cooler. This was corrected.
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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.:
16
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Site:
Galley-Hamburger Grill
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Violation:
The time as a public health control plan stated that refrigerator #193 was on temperature control. The unit was labeled as time control. Per staff, this unit was on time control.
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Recommendation:
Ensure that the written time only as a public heatlh control plan exactly matches the holding units which are on time only control.
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Item No.:
16
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Site:
Galley-Hot Galley
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Violation:
The cooling log showed that containers of potatoes, cheese and ham were placed inside the blast chiller between 7:15-7:28 am. At 12:13 pm, these items were still in the blast chiller and there was no record on the cooling log of the 4 hour temperature check.
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Recommendation:
Ensure that cooked potentially hazardous food is cooled: (1) Within 2 hours, from 60C (140F) to 21C (70F); and (2) Within 4 hours, from 21C (70F) to 5C (41F) or less. Ensure that potentially hazardous food is cooled within 4 hours to 5C (41F) or less, if prepared from ingredients at ambient temperature, such as reconstituted foods and canned tuna.
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Item No.:
17
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Site:
Galley-Cooling Logs
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Violation:
On 3/27, per staff, pasta was cooked, placed in an ice bath and continued cooling in the blast chiller. The cooling logs only indicated that the pasta was placed in the blast chiller at 65 and 68 F. This product was found in the walk-in refrigerator.
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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 form 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.
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Item No.:
19
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Site:
Buffet-Crew Mess
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Violation:
The drain line for the ice/water dispenser was connected directly to the wastewater system.
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Recommendation:
Ensure that drain lines from all fixtures, sinks, appliances, compartments, refrigeration units, or devices that are used, designed for, or intended to be used in the the preparation, processing, storage, or handling of food, ice or drinks are indirectly connected to appropriate waste systems by means of an air gap or air break.
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Item No.:
20
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Site:
Buffet-Sandwich Station
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Violation:
There were slotted fasteners inside the rotisserie unit.
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Recommendation:
Replace the slot-head screw fasteners with non-slotted low profile hex-head screws.
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Item No.:
20
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Site:
Food Service General-Food Contact Sealant
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Violation:
There was a hard sealant on the food contact surface of the slicer. Per staff, it was 3M Scotch-weld DP 190 epoxy adhesive. There was no documentation that this was approved for use on food contact surfaces.
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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. Verify and maintain documentation of the sealant used as approved for food-contact surfaces or remove and replace. Ensure that the seam requires sealant before replacing.
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Item No.:
21
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Site:
Buffet-Aqua Spa
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Violation:
There were raw, exposed wooden racks used for the cereal dispensers.
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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-Pastry
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Violation:
There was an excessive amount of sealant used on the gaps of the door frames for the undercounter sliding door refrigerators.
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Recommendation:
Remove excess sealant.
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Item No.:
21
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Site:
Other-Hamburger Grill Service Line
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Violation:
There was a rough surface inside the technical compartment under the cold bain marie unit.
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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-Officer's and Crew Messes
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Violation:
The technical compartment under the juice machine was difficult to reach and clean.
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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:
Food Service General-Drip Pan Housing for Grills
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Violation:
There was an opening around the drain of the drip pan housing for the grills.
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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-Potwash
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Violation:
The data plate for the potwash machine was worn and could not be read.
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Recommendation:
Replace the worn data plate for the potwash machine.
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Item No.:
22
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Site:
Galley-Warewash
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Violation:
There were too many utensils stacked inside the holder when placed inside the dishwash machine.
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Recommendation:
Ensure that soiled items to be cleaned in a warewashing machine are loaded into racks, trays, or baskets or onto conveyors in a position that: (1) Exposes the items to the unobstructed spray from all cycles; and (2) Allows the items to drain.
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Item No.:
22
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Site:
Galley-Warewash
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Violation:
The final rinse spray pattern for the left and middle nozzles did not overlap creating a space where items would not be sanitized.
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Recommendation:
Repair the spray nozzles so the produce an even water spray that reaches all surfaces of the dishware being cleaned.
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Item No.:
22
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Site:
Galley-Potwash
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Violation:
The potwash machine door did not close tightly causing water to spray.
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Recommendation:
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.:
26
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Site:
Buffet-Sandwich Station
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Violation:
The fan blades inside the rotisserie unit was dusty.
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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:
Pantry-Deck Pantries Deck 6 and 9 Forward
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Violation:
The water bath inside the ice makers in the pantries had a small, but visible accumulation of fine metal dust inside, from what appears to be the metal cuber panel.
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Recommendation:
Ensure that food-contact surfaces of equipment and utensils are clean to sight and touch. Check all ice machine water bath compartments throughout the ship and clean away this metal dust if present.
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Item No.:
27
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Site:
Galley-Bellbox
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Violation:
The opening around the drain of the drip pan housing for the grills was soiled.
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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-Forward Coffee Station
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Violation:
The drain line for the portside water station was moldy.
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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
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Violation:
Water was spraying from the potwash machine onto the clean items on the storage rack during its cycle.
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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:
Galley-
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Violation:
The deck tiles were cracked and there was recessed and missing grout along the scuppers in front of the tilting pans.
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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-Ice Cream Station
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Violation:
There was no coving along the deck/bulkhead juncture at the soft serve ice cream machine.
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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-Bellbox
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Violation:
There was an opening around the bulkhead pipe penetration under the utility sink.
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Recommendation:
Profile the gap at the pipe penetration or seal tight with a grommet.
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Item No.:
33
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Site:
Buffet-Aqua Spa
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Violation:
There was an opening around the bulkhead pipe penetration under the utility sink in the pastry section.
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Recommendation:
Profile the gap at the pipe penetration or seal tight with a grommet.
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Item No.:
33
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Site:
Provisions-Dry Store #1
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Violation:
The deck under the racks along the left bulkhead 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-
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Violation:
There was an opening around the bulkhead pipe penetration behind the round kettles.
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Recommendation:
Profile the gap at the pipe penetration or seal tight with a grommet.
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Item No.:
34
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Site:
Buffet-Crew Mess
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Violation:
There was a leak at the supply line in the technical compartment under the coffee machines.
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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.:
36
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Site:
Buffet-Portside Buffet Line #2
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Violation:
The light cover at the buffet station was cracked.
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Recommendation:
Repair/replace the light cover or provide a shatter-resistant bulb.
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Item No.:
36
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Site:
Buffet-Starboard Buffet Line #3
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Violation:
The light cover at the buffet station was missing.
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Recommendation:
Replace the light cover or provide a shatter-resistant bulb.
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Item No.:
36
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Site:
Buffet-Sandwich Station
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Violation:
There were no light shields for the light bulbs inside the rotisserie unit.
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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.:
36
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Site:
Bar-Cova Cafe
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Violation:
The light shield for the display case was missing.
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Recommendation:
Replace the light shield or provide a shatter-resistant light bulb.
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Item No.:
37
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Site:
Galley-Warewash
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Violation:
It was very humid in this area. The staff member was sweating.
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Recommendation:
Ensure that all food preparation, warewashing, and toilet rooms have sufficient ventilation to keep them free of excessive heat, steam, condensation, vapors, obnoxious odors, smoke, and fumes.
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