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Item No.:
08
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Site:
Potable Water-Engine Room
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Violation:
The pipes after the reduced pressure assembly between the potable water and the technical water systems were striped blue, indicating potable water.
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Recommendation:
Remove the blue stripes after the reduced pressure assembly.
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Item No.:
08
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Site:
Potable Water-
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Violation:
The cross-connection control program did not indicate the quantity of backflow prevention devices for areas such as the guest cabin toilets and showers and the crew laundry.
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Recommendation:
Update the cross-connection control program.
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Item No.:
16
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Site:
Galley-Pastry
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Violation:
There was a trolley with pans of recently prepared focaccia bread in the main pastry area. Some of the bread had cooked onions on the top, which is a potentially hazardous food. Staff stated that the bread was for lunch in the passenger buffet. The trays were not under temperature control or labeled as being on time control.
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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.:
19
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Site:
Food Service General-Hot Buffet Lines
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Violation:
The hot buffet line units with plexi-glass sneeze guards and heat lamps inside that were used on the passenger buffets and the staff mess did not provide full protection of the food on display. For the passenger areas, there was a tray rail where the distance between the passengers and the sneeze guard resulted in a lack of protection for almost half of the surface of the foods on display. For the staff mess, there was no tray rail and only the very front area of the food was exposed. Staff stated these units on the passenger buffets were scheduled to be replaced during the September 2011 dry dock.
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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:
Buffet-Starboard Forward Buffet Line
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Violation:
The sneeze guard on the cold well did not provide full protection of the food on display. There was a tray rail in this location and the distance between the passengers and the sneeze guard resulted in a lack of protection of the front area of the cold well.
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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:
Buffet-Aft Center Island
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Violation:
There were a few trays of pastries that did not have a serving utensil. Passengers were observed taking pastries with their bare hands. This was corrected.
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Recommendation:
Ensure that food-dispensing utensils are available for each container displayed at a consumer self-service unit such as a buffet or salad bar.
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Item No.:
20
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Site:
Room Service-
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Violation:
There was soft sealant on the food contact area of the back plate of the meat slicer.
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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.
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Item No.:
20
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Site:
Preparation Room-Potato Room
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Violation:
There were slotted fasteners on the food contact surfaces on the inside of the potato peelers.
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Recommendation:
Install low profile, non-slotted, non-corroding, and smooth fasteners.
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Item No.:
21
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Site:
Bar-Pool Bar
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Violation:
Behind the point of sale (POS) station at the entrance to the bar, the electrical cable penetration into the bar counter was not sealed. The stainless steel conduit was separated from the counter. Staff stated that this was on their list for repairs.
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Recommendation:
Seal the counter penetration.
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Item No.:
21
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Site:
Buffet-Port/Aft Ice Cream Station
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Violation:
At the self-service ice cream station, the pipe insulation behind the left machine was damaged and difficult 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:
Buffet-Aft Port Buffet Line
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Violation:
In the technical compartments for the undercounter refrigeration units 4-109/4-110 and 4-107/4-108, the black pipe insulation was damaged and difficult 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:
Buffet-Deli
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Violation:
There was an open shelf in the counter below the cold well unit. There was a seam along the upper right and left sides of this open shelf. Both of the seams were soiled.
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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 water in the sanitizing compartment of the three-compartment sink was measured at 172°F in the center of the compartment. The mounted water thermometer indicated more than 185°F.
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Recommendation:
Ensure that water temperature measuring devices: (1) That are scaled in Celsius or dually scaled in Celsius and Fahrenheit are designed to be accurate to ±1.5°C in the intended range of use. (2) That are scaled only in Fahrenheit are designed to be accurate to ±3°F in the intended range of use.
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Item No.:
27
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Site:
Buffet-Deli
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Violation:
There was an open shelf in the counter below the cold well unit. The seams along the upper right and left sides of this open shelf 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.:
28
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Site:
Galley-Dishwash
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Violation:
In the plate storage area adjacent to the dishwash, there were several stacks of plate covers that were not stored inverted.
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Recommendation:
Ensure that clean equipment and utensils are stored: (1) In a self-draining position that allows air drying; and (2) Covered or inverted.
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Item No.:
29
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Site:
Galley-Dishwash/Potwash Area
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Violation:
At the handwash sink between the dishwash and the potwash area, the water temperature was measured at a maximum of 80°F after several minutes of the water running. This was corrected.
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Recommendation:
Ensure that handwashing sinks are equipped to provide water at a temperature of at least 43°C (110°F) through a mixing valve or combination faucet. For handwash sinks with electronic sensors, where the user cannot make temperature adjustments, ensure that the temperature provided to the user does not exceed 52°C (125°F).
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Item No.:
33
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Site:
Buffet-Port Center Beverage Station
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Violation:
The deck was soiled below the counter near the ice cream station. This was corrected.
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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:
Room Service-
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Violation:
There was recessed grout between the deck tiles in the dishwash area and below the preparation counters.
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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:
Buffet-Asian Galley
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Violation:
The deck penetration under the flat grill technical compartment was not completely sealed and the deck grouting was rough around the penetration.
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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:
Galley-Pastry
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Violation:
There was recessed grout between deck tiles and between deck tiles and the stainless steel gutterways.
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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:
Buffet-Crew Mess
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Violation:
At the exit of the crew buffet, the deck/bulkhead juncture in the area of the ice machine, hot trolley, and waiter station was not completely coved. On the bulkhead with the exit from the buffet, the coving was damaged.
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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). 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-Crew Mess
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Violation:
In the technical compartment for the bain-marie, the deck penetration for the electrical cable in the front of the compartment was not closed at the top.
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Recommendation:
Close the deck penetration.
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Item No.:
34
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Site:
Dining Room-London
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Violation:
There was a leak at the utility sink at the port forward waiter pantry.
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Recommendation:
Repair the leak.
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Item No.:
36
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Site:
Bar-Coffee Shop
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Violation:
The light intensity could not be raised to 220 lux at the cold display case and on the counters in front of the coffee machines.
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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.:
36
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Site:
Dining Room-Paris
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Violation:
The light intensity could not be raised to 220 lux on all surfaces at the port and starboard forward waiter pantries or at the landing stations by the point of sale (POS) machines.
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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.:
36
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Site:
Dining Room-London
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Violation:
The light intensity could not be raised to 220 lux on all surfaces of the forward waiter pantries.
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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.:
37
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Site:
Galley-Dishwash
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Violation:
There was excess steam coming from the flight-type dishwash machine. Condensation was forming on the inside of the hood above the machine, on the bulkhead next to the machine, and on the deckhead between the two dishwash machines.
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Recommendation:
Ensure that ventilation hood systems and devices are sufficient in number and capacity to prevent grease or condensation from collecting on bulkheads and deckheads.
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Item No.:
37
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Site:
Galley-Dishwash
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Violation:
The flow of air and steam from the top of the glasswash machine was greater than the exhaust of the ventilation system. This caused steam to escape around the top of the machine. There was condensation dripping from inside the hood onto the top of the glasswash machine. There was also condensation forming on the bulkhead next to the machine, on the deckhead between the glasswash and dishwash machines, and above the clean end of the dishwash machine. This was noted during the last inspection.
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Recommendation:
Ensure that exhaust ventilation hood systems in food preparation and warewashing areas including components such as hoods, fans, guards, and ducting are designed to prevent grease or condensation from draining or dripping onto food, equipment, utensils, linens, and single-service and single-use articles.
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Item No.:
41
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Site:
Children Area-Camp Carnival
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Violation:
The staff used HB Quat cleaner/disinfectant spray to clean the diaper changing table between diaper changes. There was no indication on the health risk warning label that this chemical was suitable for use around children.
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Recommendation:
Ensure that the disinfectant is suitable for use around children.
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