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Item No.:
08
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Site:
Buffet-Deck 11 - Port Side Beverage Station
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Violation:
There was a weeping backflow preventer in the technical space that was corroded.
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Recommendation:
Ensure that backflow preventers are maintained in good repair.
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Item No.:
08
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Site:
Galley-Deck 11 - Windjammer - Dishwash
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Violation:
The atmospheric vacuum breaker for the flight-type warewash machine was heavily corroded with rust and hard water deposits. The machine was not in service at the time of the inspection.
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Recommendation:
Ensure that backflow preventers are maintained in good repair.
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Item No.:
08
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Site:
Galley-Deck 11 - Windjammer - Dishwash
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Violation:
The backflow preventer protecting the drinking fountain was corroded and weeping.
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Recommendation:
Ensure that backflow preventers are maintained in good repair.
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Item No.:
08
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Site:
Galley-Deck 11 - Windjammer - Potwash
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Violation:
The atmospheric vacuum breaker for the pot wash machine was heavily corroded.
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Recommendation:
Ensure that backflow preventers are maintained in good repair.
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Item No.:
16
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Site:
Galley-Deck 3 Main Galley
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Violation:
The written time only as a public health control plan did not identify the ice baths arranged for the pancake batter and the omelets ingredients at the service area as being on time control.
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Recommendation:
Add ice bath preparations to the time only as a public health control plans.
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Item No.:
16
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Site:
Galley-Deck 3 Main Galley - Hot Galley
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Violation:
There was one hotel pan of cooked link sausages holding at a food temperature of only 115 °F inside the Alto-Shaam cook and hold hot trolley. A sheet pan of cooked potato hash browns were also held in this unit at a food temperature of only 128 °F. This unit was on temperature control. Both were removed and reheated immediately.
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Recommendation:
Except during preparation, cooking, or cooling, or when time is used as the public health control, ensure that potentially hazardous food is maintained: (1) At 60°C (140°F) [roasts 54°C (130°F)] or above, or (2) At 5°C (41°F) or less.
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Item No.:
16
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Site:
Galley-Deck 3 Main Galley - Cold Pantry
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Violation:
One plastic bin of cut arugula was found inside walk-in refrigerator 3800-3 with a food temperature between 46 and 47 °F. Another bin containing cut mesclun greens was found inside the same walk-in with a food temperature between 43 and 45 °F. Both were immediately removed and ice added to the bins.
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Recommendation:
Except during preparation, cooking, or cooling, or when time is used as the public health control, ensure that potentially hazardous food is maintained: (1) At 60°C (140°F) [roasts 54°C (130°F)] or above, or (2) At 5°C (41°F) or less.
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Item No.:
16
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Site:
Galley-Deck 5 Main Galley
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Violation:
One hotel pan of lamb sauce was found inside walk-in refrigerator #5798-2 with a sticker listing a production date of 19 December and a discard date of 25 December. The pan was discarded immediately.
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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 or day by which the food shall be consumed, which is 7 calendar days or fewer from the day the food is prepared with the day of preparation counting as day 1. (2) A container of refrigerated, ready-to-eat potentially hazardous food prepared and packaged by a food processing plant and held on the vessel after opening more than 24 hours is clearly marked, at the time the original container is opened, to indicate the date by which the food shall be consumed which is, including the day the original container is opened, 7 calendar days or fewer after the original container is opened. The day of opening is counted as day 1.
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Item No.:
16
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Site:
Galley-Deck 4 Main Galley - Hot Galley
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Violation:
A large plastic box containing several bags of cut spinach was found inside walk-in refrigerator 4787-6 with a food temperature of 43-46 °F. The bags were removed and ice placed in the bins between bag sections.
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Recommendation:
Except during preparation, cooking, or cooling, or when time is used as the public health control, ensure that potentially hazardous food is maintained: (1) At 60°C (140°F) [roasts 54°C (130°F)] or above, or (2) At 5°C (41°F) or less.
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Item No.:
17
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Site:
Galley-Deck 5 Main Galley
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Violation:
The lamb sauce found in reach-in refrigerator #5798-2 was not listed in the cooling log for this area. Another log page was retrieved from an upper galley with lamb sauce listed, but the preparation date written was 20 December, while the pan was labeled 19 December.
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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.:
17
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Site:
Galley-Deck 3 Main Galley - Hot Galley
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Violation:
Six sheet pans filled with cooked rack of lamb were found inside reach-in freezer #4811.033.1036 with a production date of 21 December. There was no entry on the cooling log documenting these pans of lamb were properly cooled.
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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:
Buffet-Deck 11 - Windjammer - Consumer Self Service
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Violation:
There were a few serving utensils that had the handles in direct contact with the food on display. In several instances, there were serving utensils that were not long enough to reach, and often had fallen or were placed inside the food display containers.
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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.:
21
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Site:
Buffet-Deck 11 - Windjammer - Decorative Displays
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Violation:
There was a large painted foam display placed on top of the marble shelving that had features that were not easily cleanable. In addition, pieces of foam could be easily removed by touching the display. The foam display was removed.
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Recommendation:
Remove the foam decoration.
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Item No.:
21
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Site:
Galley-Deck 11 - Windjammer Galley - Aft Hot Line
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Violation:
There were large gaps between the top of the hot plates, and where the hot plates mounted to the equipment surface, creating a difficult to clean space. The sealant was charred and missing in some locations alnog the plates.
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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 5 Main Galley - Beverage Station
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Violation:
The power cable to the juice machine was draping the countertop below. The power cable and the braided steel water supply line for the espresso/cappuccino machine were draped on the counter, making cleaning difficult.
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Recommendation:
Elevate the power cables and water supply lines for the counter-mounted machines.
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Item No.:
21
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Site:
Bar-Cafe Promenade Bar
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Violation:
Many power cables were in a pile on the back bar counter behind and below the espresso/cappuccino machine.
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Recommendation:
Elevate the power cables to allow sufficient room for cleaning beneath and behind the machine.
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Item No.:
21
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Site:
Galley-Deck 3 Main Galley - Beverage Station
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Violation:
The power cable to the juice dispenser was draped on the countertop, making cleaning difficult. The water supply tube and the power cable to the counter mounted espresso/cappuccino machine were also draped on the countertop.
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Recommendation:
Elevate power cables and water supply tubes so there is sufficient space to clean beneath the counter model equipment.
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Item No.:
21
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Site:
Galley-Deck 11 - Windjammer Aft Preparation Area
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Violation:
There were a few individually wrapped pieces of butter in Lexan bins that were out of temperature. The temperature ranged from 43°F at the back of each bin to 48°F toward the front of each bin by the inspector's thermometer. The chef had temperatures at the front of each bin starting at 46°F to 42°F at the back of each bin. The temperature of the undercounter refrigerator measured 40°F. The thermometer to measure the ambient temperature was located in the middle of the refrigerator unit. The butter was taken to be blast-chilled.
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Recommendation:
In a mechanically refrigerated or hot-food storage unit, ensure that the sensor of a temperature measuring device is located to measure the air temperature in the warmest part of a mechanically refrigerated unit and in the coolest part of a hot-food storage unit.
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Item No.:
21
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Site:
Other-Deck 6 - Dirty Tray Locker (Room Service) - Near Stateroom No. 6435
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Violation:
The stainless steel shelves had gaps and seams that were difficult to 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.:
22
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Site:
Galley-Deck 3 Main Galley - Dishwash
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Violation:
The in-use flight-type dishwash machine had 3 of the total 10 upper rinse arm nozzles not functioning, as well as the single pre-rinse upper arm nozzle located in the center of the rinse compartment. Additionally, the final rinse upper arm spray was erratic. The center spray nozzle of the lower final rinse arm was producing a single water stream which actually sprayed up and contacted the upper spray arm. The spray arms were removed and cleared of debris.
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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.:
22
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Site:
Galley-Deck 3 Main Galley - Dishwash
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Violation:
The in-use flight-type conveyor dishwasher had a displayed first wash temperature of 165 °F, a second wash temperature of 175 °F, and a rinse tank temperature of 164 °F, but the manual tank tests for each registered 155 °F in wash #1, 165 °F in wash 2 and 174 °F in the rinse.
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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.
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Item No.:
27
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Site:
Galley-Deck 11 - Windjammer Galley - Aft Hot Line
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Violation:
The sealant where the hot plates mounted to the equipment surface were heavily soiled with grease.
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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-Deck 11 - Windjammer
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Violation:
In several locations throughout the buffet the marble shelving tops where the decorative displays were located were soiled with dust. Several of these surfaces were previously cleaned. Some of the areas were closed, while other areas were in operation. In several locations, the underside of the marble shelves and the heat lamps and lamps below the shelving were soiled with dust and old food residue. Many of these areas were previously cleaned. The glass aquarium display at the entrance to the Windjammer buffet was heavily soiled with dust. The cold display island, located near the beverage station had a heavy accumulation of dust along the marble shelving and had some sticky residue along the lights located below the marble shelving.
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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:
Other-Deck 6 - Dirty Tray Locker (Room Service) - Near Stateroom No. 6435
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Violation:
The stainless steel shelves were soiled with grease along the gaps and seams.
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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.:
29
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Site:
Other-Concierge Lounge
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Violation:
There was no handwash sink available in this location. According to the staff, the bar employees will prepare mixed drinks.
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Recommendation:
Ensure that each food preparation area, bar, warewashing area, and garbage-processing area has at least one handwashing facility located in it.
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Item No.:
33
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Site:
Other-Concierge Lounge
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Violation:
There was a gap present where the cable flange had fallen away from the bulkhead at the power cable penetration for the coffee machine, that created a difficult to clean area.
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Recommendation:
Fasten the collar tightly to the bulkhead where the electrical conduit penetrates.
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Item No.:
33
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Site:
Bar-Cafe Promenade Bar
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Violation:
There is a soft cloth awning directly over the bar and ice cream counters. Additionally, there was dust soil at connecting pieces for the awning, dust debris on the bulkhead over the awning, and heavy dust debris in the decorative plants attached to the bulkhead over the full length of the awning.
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Recommendation:
Ensure that bulkheads and deckheads have smooth, hard finishes, and light colored surfaces. 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:
Other-Food Service Lifts
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Violation:
The door tracks of the food service lifts were heavily soiled with dust and food residue.
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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.:
36
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Site:
Buffet-Deck 11 - Island Grill - Aft Service Station
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Violation:
The lighting along the worker side of the display counter was less than 220 Lux (20 foot candles).
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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:
Buffet-Deck 11 - Windjammer - Passenger Entrance - Cold Line
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Violation:
The lighting for the worker side of the buffet did not appear to be 220-Lux (20-Foot Candles).
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Recommendation:
Ensure that the light intensity is at least 220 Lux (20 foot candles) in bars and at dining room waiter stations during periods of cleaning.
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Item No.:
39
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Site:
Buffet-Deck 11 - Windjammer Galley - Passenger Entrance - Cold Line
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Violation:
There was a single fruit fly observed on a metal pan next to the soda dispenser.
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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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Item No.:
39
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Site:
Galley-Deck 3 Main Galley - Pastry
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Violation:
Three live fruit flies were noted on the deckhead in different parts of the pastry during active food preparation.
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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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Item No.:
39
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Site:
Galley-Deck 3 Main Galley - Forward Cold Counter
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Violation:
There were two live fruit flies on the deckhead and bulkhead over the cold basin at the forward counter.
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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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Item No.:
39
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Site:
Other-Cafe Promenade - Coffee Counter
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Violation:
There was one live fruit fly around the self-service coffee dispensers.
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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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