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Item No.:
*
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Site:
Potable Water-
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Violation:
Overall organization, management and operation of the potable water bunkering, production, distribution and monitoring system examined during today's inspection for the Sapphire Princess today was excellent.
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Recommendation:
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Item No.:
16
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Site:
Galley-Deck 6 - Gard Manger - Walk-In Refergerator
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Violation:
A large pan of alfalfa sprouts with a production date of 2 February 2011 had a temperature of 45F. The sprouts were immediately discarded.
A large pan of romaine lettuce with a production date of 3 February 2011 had a temperature of 45F. The lettuce was immediately discarded.
The ambient temperature of the walk-in was 40F.
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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: (2) At 5C (41F) or less.
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Item No.:
16
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Site:
Galley-Deck 7 - Sabatini
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Violation:
A hotel pan of arugula salad that had temperatures ranging from 46F - 48F. The production date of the salad was 2 February 2011. The ambient temperature of the reach-in refrigerator was 35F. The salad was immediately discarded.
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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: (2) At 5C (41F) or less.
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Item No.:
16
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Site:
Galley-Deck 10 - Bell Box
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Violation:
A pan of grilled chicken had a temperature of 44F. The chicken had a production date of 3 February 2011. This item was immediately blast chilled. A pan of tuna salad that had a temperature of 44F. The tuna had a production date of 2 February 2011. This item was immediately blast chilled.
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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: (2) At 5C (41F) or less.
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Item No.:
16
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Site:
Preparation Room-Deck 4 - Vegetable Preparation Holding Walk-in Refrigerator
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Violation:
A large plastic bin of salad that had a temperature of 51F. Two smaller plastic bins with the same salad that had temperatures that ranged from 51F - 54F. Two medium sized hotel pans with cut tomatoes that had temperatures that ranged from 45F to 46F. The ambient temperature of the walk-in was 42F. The production date for all the food products out-of-temperature ranged from 2 February 2011 through 3 February 2011. All food items were discarded.
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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: ((2) At 5C (41F) or less.
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Item No.:
19
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Site:
Galley-Deck 14 - Walk-In Refrigerator
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Violation:
Water leaking from the deckhead seam on to the deck. The leak was immediately adjacent to food in hotel pans with plastic wrap. No food was impacted.
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Recommendation:
Ensure that food is protected from contamination by storing the food: (2) Where it is not exposed to splash, dust, or other contamination.
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Item No.:
19
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Site:
Buffet-Deck 4 - Service Line
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Violation:
A long tray of sliced turkey out for passenger service had a serving utensil that did not have adequate reaching distance for the passengers to avoid touching other food with their hands.
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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.
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Item No.:
20
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Site:
Buffet-Deck 4 - Aft Starboard Beverage Station
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Violation:
There were two slotted screws immediately adjacent to the dispensing nozzles of the juice machine.
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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; and (3) Free of sharp internal angles, corners, and crevices;
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Item No.:
20
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Site:
Food Service General-Mixes - Chipping Paint
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Violation:
Chipping paint was found along the shaft of the large deck mounted mixers.
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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:
Food Service General-Ice/Water Beverage Dispensors
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Violation:
The ice/water dispensers located on the Deck 14 had corroded, slotted fasteners immediately adjacent to the dispensing nozzles and chutes.
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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; and (4) Finished to have smooth welds and joints.
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Item No.:
20
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Site:
Galley-Deck 10 - Bell Box
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Violation:
A plastic tray holding lettuce, tomato, and pickles was severely cracked in a food contact zone, which made cleaning difficult. Some of the cracks along the edges of the tray were soiled.
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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-Deck 4 - Potato Peelers
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Violation:
The potato peelers had slotted fasteners inside along the food contact surfaces.
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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.
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Item No.:
22
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Site:
Galley-Deck 7 - Sabatini
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Violation:
The in-use hood-type warewash machine had a wash temperature that measured 168F. The date plate required the wash temperature to be 150F. The temperature was adjusted.
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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:
Food Service General-Ice/Water Beverage Dispensors
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Violation:
The ice/water dispensers located on the Deck 14 had slotted fasteners that were soiled.
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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:
Buffet-Deck 4 - Aft Starboard Beverage Station
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Violation:
The follet type ice machine was soiled with a sticky residue along the ice bin and the protective covering. The unit was taken out of service and cleaned.
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Recommendation:
Ensure that food-contact surfaces of equipment and utensils are clean to sight and touch. 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:
Buffet-Deck 4 - Forward Beverage Station
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Violation:
The follet type ice machine was soiled with a sticky residue along the ice bin and the protective covering. The unit was taken out of service and cleaned.
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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:
Buffet-Deck 14 - Horizon Court Buffet - Storage Locker 14612
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Violation:
The shelves were soiled with food debris and sticky residue.
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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:
Galley-Deck 6 - Gard Manger
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Violation:
The meat slicer was lightly soiled along the back plate in a non-food contact zone. This item was immediately cleaned and sanitized.
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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 4 - Aft Starboard Beverage Station
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Violation:
The underside ventilation louver soiled with dust and milk residue.
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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:
Housekeeping-Hotel Stores - Store Room 9531
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Violation:
Two housekeeping carts were found with clean glasses stored with clean towels.
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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; and (2) Where they are not exposed to splash, dust, or other contamination.
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Item No.:
33
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Site:
Buffet-Deck 14 - Horizon Court Buffet - Storage Locker 14612
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Violation:
The deck was soiled with food debris and a sticky 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.:
33
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Site:
Food Service General-Technical Space for Coffee Stations/Waiter Station
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Violation:
A large void space was noted between the coffee machines and the access hatches on the waiter station side that was soiled with food debris and residue. In some locations, there was an accumulation of moisture under the coffee machines and in the void space.
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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:
Buffet-Deck 14 - Walk-In Refrigerator
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Violation:
Water leaking from the deckhead seam on to the deck. The leak was immediately adjacent to food in hotel pans with plastic wrap. No food was impacted.
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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.:
39
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Site:
Buffet-Deck 14 - Horizon Court Buffet - Storage Locker 14612
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Violation:
A large fruit fly was observed. The area was in active operation at the time of the inspection.
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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 4 - Crew Galley - Warewash
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Violation:
Three live fruit flies observed in the warewashing area near the entrance. The area was in operation at the time of the inspection.
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Recommendation:
Ensure that the presence of insects 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:
Buffet-Deck 14 - Horizon Court Buffet - Service Line - Bread Station
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Violation:
Four live fruit flies observed near the bread station. The buffet line was in active operation at the time of the inspection.
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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 12 - Horizon Court Preparation Kitchen
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Violation:
A live fruit fly observed in the kitchen. The area was in operation at the time of the inspection.
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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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