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Item No.:
08
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Site:
Potable Water-Beauty Salon (Spa)
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Violation:
The cross-connection control program listed four backflow prevention devices for the steam generators; only two were installed.
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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.:
11
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Site:
Medical-
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Violation:
The list of food employees in the StarDocs system did not include the chief refrigeration engineer, the fitter refrigeration worker, or the assistant refrigeration worker. These individuals work on the ice machines and should be included on the food worker list.
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Recommendation:
Ensure the list of food workers includes all crew members who handle any food items or equipment.
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Item No.:
17
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Site:
Galley-Deck 4 Pastry
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Violation:
The Irish, lemon, raspberry, and passion cheesecakes in the walk-in refrigerator were not listed on the cooling logs.
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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 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 5°C (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:
Provisions-Fruit Box
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Violation:
There was liquid dripping from two seams in the bulkhead. The seam running portside to starboard appeared to be on the same line as the mixed can room seam. The liquid was dripping onto two boxes of apples and other fruits.
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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.
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Item No.:
19
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Site:
Provisions-Mixed Can Room
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Violation:
There was liquid dripping from the third seam from the back bulkhead. The liquid was dripping onto two boxes of canned goods stored on the port side.
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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.
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Item No.:
19
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Site:
Provisions-Poultry Room and Deck 0 General Stores
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Violation:
A few supplier-provided plastic pallets were used for storing supplies. The pallets were less than 6 inches above the deck and had difficult clean features. The lower cross bars made cleaning of the deck difficult. The pallets and the deck below the pallets were soiled.
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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:
Provisions-Mixed Freezer #6
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Violation:
There were frozen drops of liquid on top of three boxes. There was no evidence liquid was dripping from the deckhead and it appeared to be from condensate forming on the deckhead during unit defrosting.
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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.
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Item No.:
20
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Site:
Food Service General-Jet Spray Juice Dispensers
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Violation:
There were slotted fasteners in the food splash zone on the underside of the dispensing frame. Also, there were two small holes on each side of the frame in the food splash zone.
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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-Chef's Office Beverage Station
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Violation:
Two covers were missing on the lower side of the soda machine dispensing nozzle, exposing the slotted fasteners.
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Recommendation:
Replace the missing covers.
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Item No.:
21
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Site:
Dining Room-Waiter Stations
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Violation:
There was an open void on the lower right side of the floor of each waiter station where the electrical lines penetrated.
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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-Deck 4 Dishwash
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Violation:
The utensil surface wash temperature in the dishwash and glasswash machines was 179°F. The machine mounted wash temperature gauge read 180°F. The manufacturer's data plate indicated the wash temperature to be 150°F.
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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. 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.
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Item No.:
24
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Site:
Pantry-Schooner
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Violation:
A container of chlorine sanitizing solution was measured at approximately 10 ppm.
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Recommendation:
Ensure that chlorine solution used as a sanitizing solution has a concentration between 50 mg/L (ppm) and 200 mg/L (ppm).
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Item No.:
26
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Site:
Bar-Pool Bar
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Violation:
The inside of the right beer tap was soiled. This area had been previously cleaned and was in use at the time of the inspection.
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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.:
26
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Site:
Galley-Potwash
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Violation:
There were a few previously cleaned and found soiled mixing bowls and hotel pans stored on the clean side.
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Recommendation:
Ensure that food-contact surfaces of equipment and utensils are clean to sight and touch. Ensure that food only contacts surfaces of equipment and utensils that are cleaned and sanitized.
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Item No.:
27
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Site:
Food Service General-Grooved and Flat Grills
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Violation:
There were carbonized deposits along the front lower lip and the side insets of the grill top.
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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:
Food Service General-Food Lifts
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Violation:
The door tracks and the track drains were soiled with old food debris and dust.
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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:
Provisions-Poultry Room and Deck 0 General Stores
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Violation:
A few supplier-provided plastic pallets were used for storing supplies. The pallets were less than 6 inches above the deck and had difficult clean features. The lower cross bars made cleaning of the deck difficult. The pallets and the deck below the pallets were 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:
Preparation Room-
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Violation:
The filling hose on the soap dispensing unit above the prewash sink was soiled with a black material.
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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:
Preparation Room-
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Violation:
Water from the prewash sink splashed onto the adjacent clean storage rack. There were no items stored in the rack at the time of the inspection.
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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. Install a splash panel to protect the clean items stored on the rack.
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Item No.:
33
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Site:
Provisions-Dry Stores #1
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Violation:
There were numerous small insect carcasses on the deck below the deck stands. Staff indicated a supply of pecans was found to be infested by pests. The pecans were destroyed and pest management had sprayed the area.
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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:
Preparation Room-
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Violation:
The bulkhead on the portside of the potato peeler was loose near the deck, exposing the void space behind the panel. Also, the bulkhead panel to the right of the entry door was damaged and the panel seam profile strip was loose, making cleaning difficult.
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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:
Provisions-Poultry Room and Deck 0 General Stores
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Violation:
A few supplier-provided plastic pallets were used for storing supplies. The pallets were less than 6 inches above the deck and had difficult clean features. The lower cross bars made cleaning of the deck difficult. The pallets and the deck below the pallets were 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.:
34
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Site:
Provisions-Mixed Can Room
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Violation:
There was liquid dripping from the third seam from the back bulkhead. The liquid was dripping onto two boxes of canned goods stored on the port side.
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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.:
34
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Site:
Galley-Dishwash
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Violation:
There was a leak in the plumbing line to the backflow prevention device above the hood type dishwash machine. Water sprayed from the connection during machine operation.
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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.:
34
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Site:
Provisions-Fruit Box
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Violation:
There was liquid dripping from two seams in the bulkhead. The seam running port to starboard appeared to be on the same line as the mixed can room seam. The liquid was dripping onto two boxes of apples and boxes of other fruits.
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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:
Provisions-Meat Freezer
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Violation:
The portside aft deckhead mounted light was not functioning, making light intensity insufficient.
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Recommendation:
Ensure that the light intensity is at least 110 Lux (10 foot candles) at a distance of 75 centimeters (30 inches) above the deck when in use, in walk-in refrigerator units and dry storage areas, and in other areas and rooms during periods of cleaning.
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Item No.:
38
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Site:
Preparation Room-
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Violation:
The vegetable washer was posted out of order. There was some confusion as to how long the unit had been out of order. A work order was in place.
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Recommendation:
Repair, remove, or replace the vegetable washer.
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Item No.:
38
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Site:
Galley-Deck 5 Bakery
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Violation:
The microwave oven was posted out of order. Staff indicated the oven had been out of order for more than 30 days and an AVO (avoid verbal order) was in place.
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Recommendation:
Repair, replace, or remove the microwave.
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Item No.:
40
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Site:
Galley-Deck 4 Pastry
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Violation:
The door to the open deck was not tightly closed.
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Recommendation:
Ensure that entry points where pests may enter the food areas are protected.
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Item No.:
40
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Site:
Provisions-Dry Stores #1
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Violation:
There were numerous small insect carcasses on the deck below the deck stands. Staff indicated a supply of pecans was found to be infested by pests. The pecans were destroyed and pest management had sprayed the area.
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Recommendation:
Remove the insect carcasses.
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Item No.:
41
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Site:
Housekeeping-
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Violation:
The outbreak prevention response plan listed Micro Bak as the sanitizing solution, but Oxivir Five 16 Concentrate was the solution currently in use.
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Recommendation:
Update the outbreak prevention response plan to reflect the current sanitizing solution.
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