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Item No.:
06
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Site:
Potable Water-Production Records
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Violation:
On 3 May 2011 and 12 June 2011, the halogen analyzer charts did not have a calibration or a calibration check documented at the beginning of production of potable water.
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Recommendation:
Ensure that halogen analyzer-chart recorders used in lieu of manual tests and logs are calibrated at the beginning of bunkering or production, and the calibration is recorded on the chart or in a log book.
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Item No.:
09
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Site:
DO NOT USE (whirlpool/spa)-Midship / Starboard Whirlpool
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Violation:
The bromine residual of the whirlpool was measured at 10.37 ppm. The whirlpool was open and no bathers were inside. A supervisor instructed the staff to immediately close the whirlpool.
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Recommendation:
Ensure that whirlpool spas are maintained at a free residual chlorine of >3.0 mg/L (ppm) and <10 mg/L (ppm), or a free residual bromine of >4.0 mg/L (ppm) and <10 mg/L (ppm).
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Item No.:
10
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Site:
DO NOT USE (whirlpool/spa)-Midship / Starboard Whirlpool
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Violation:
The pH of the whirlpool was measured at 7.99. The whirlpool was open and no bathers were inside. A supervisor instructed the staff to immediately close the whirlpool.
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Recommendation:
Ensure that the whirlpool spa water is maintained with a pH between 7.2 and 7.8.
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Item No.:
12
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Site:
Galley-Deck 3 - Hot Galley
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Violation:
A food worker was cutting herbs with his bare hands. The worker stated that the herbs were to be cooked, but herbs are considered to be a ready-to-eat food.
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Recommendation:
Ensure that food employees do not contact exposed, ready-to-eat food with their bare hands and use suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment.
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Item No.:
16
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Site:
Preparation Room-
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Violation:
In the walk-in refrigeration unit, there were several recently prepared containers of cut leafy greens that were measured at a temperature of 48 - 50F. The containers were moved to the blast chiller.
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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 60C (140F) [roasts 54C (130F)] or above, or (2) At 5C (41F) or less.
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Item No.:
19
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Site:
Buffet-Bread Station
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Violation:
There was a chafing dish with bread pudding and sauce out for passenger self service that was not under a sneeze guard.
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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.:
21
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Site:
Galley-Deck 2 - Cold Pantry
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Violation:
The technical compartment below the handwash sink had many gaps and seams.
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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 2 - Cold Pantry
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Violation:
In the technical compartment for undercounter refrigeration unit 2.10A, there was a gap along lower back of the compartment.
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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 2 - Cold Pantry
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Violation:
In the technical compartment for undercounter refrigeration unit 2.11B, there was a gap along the lower back of the compartment and unsealed pipe penetrations on the lower right back of the compartment.
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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-Undercounter Dishwash Units
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Violation:
There was a braided stainless steel line used for the potable water connection for the undercounter dishwashing units throughout the food service areas. This location subjects the lines to being wet and the surface is not easy to maintain clean.
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Recommendation:
Replace the braided line with a smooth, easily cleanable material.
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Item No.:
21
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Site:
Food Service General-Upright Refrigeration Units
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Violation:
Throughout the preparation rooms and galleys, the technical compartment above the upright refrigeration units had an unsealed pipe penetration in the top of the compartment and there was no back panel.
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Recommendation:
Close the pipe penetration in the top of the technical compartments.
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Item No.:
24
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Site:
Galley-Hamburger Station
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Violation:
A bucket of sanitizing solution was measured at greater than 200 ppm chlorine. The solution was replaced.
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Recommendation:
Ensure that a 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.:
24
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Site:
Galley-Deck 2 - Hot Line
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Violation:
There was a bucket of sanitizing solution that was measured at less than 50 ppm of chlorine. The solution was replaced.
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Recommendation:
Ensure that a 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:
Pantry-Ice Pantries s #P.1.2.01 & #P4.4.01
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Violation:
In the upper compartment of the ice machine, there were black particles on the cuber panel, plastic tray under the cuber panel, and on the interior side of the plastic cover in front of the cuber panel. Staff stated that these ice machines were last cleaned in April 2011.
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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:
Galley-Deck 2 - Cold Pantry
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Violation:
The technical compartment below the handwash sink was soiled on all surfaces and there was gray water in the bottom of the compartment.
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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 2 - Hot Line
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Violation:
The underside of both counter top mounted fryers was soiled with grease and food debris, especially along the ledges.
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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-Upright Refrigeration Units
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Violation:
Throughout the preparation rooms and galleys, the technical compartment above the upright refrigeration units had a hose used for manually draining the drain pan in the compartment. These hoses were clear and were soiled with black and/or brown material inside the hoses.
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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:
In the technical compartment for the undercounter refrigeration unit, the pipes and the left panel above the pipes were soiled with a brown 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.:
27
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Site:
Preparation Room-
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Violation:
In the technical compartment for the undercounter refrigeration unit, the left panel above the pipes and the ledge in the back of the were heavily soiled with a brown 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.:
27
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Site:
Preparation Room-Fish
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Violation:
The technical compartment for the undercounter refrigeration unit was soiled with a brown material along the ledge in the back of the compartment.
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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:
On the outside of the blast chiller below the temperature control unit, the seam was wet and 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.:
27
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Site:
Preparation Room-
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Violation:
The outside lower edge of the cover to the technical compartment above the right upright refrigeration unit was wet and 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.:
27
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Site:
Buffet-Beverage Station.
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Violation:
The area above and outside the ice dispensing chute of the ice/water dispenser 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.:
29
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Site:
Buffet-
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Violation:
The temperature of the water at the handwash sink behind the crew buffet line was measured at greater than 140F. It appeared that the mixing valve was malfunctioning.
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Recommendation:
Ensure that handwashing sinks are equipped to provide water at a temperature of at least 43C (110F) 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 52C (125F).
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Item No.:
30
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Site:
Galley-Deck 3 - Ladies Toilet
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Violation:
The self-closing mechanism did not close the exit door completely.
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Recommendation:
Ensure that toilet rooms are completely enclosed and shall have tight-fitting, self-closing doors which shall be kept closed except during cleaning or maintenance.
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Item No.:
30
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Site:
Galley-Galley Toilet
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Violation:
In the galley toilet near the dishwash area, the 'wash hands after using the toilet' sign was not located on the bulkhead by the exit door. It was located on the outside of the door.
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Recommendation:
Ensure that signs are conspicuously posted on the bulkhead adjacent to the door of the toilet, reading "WASH HANDS AFTER USING TOILET " in a language that the food employees understand.
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Item No.:
33
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Site:
Food Service General-Decks
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Violation:
The decks throughout the main galleys and lido galley were worn in many areas, exposing the undercoating below the smooth deck surface. The vessel had tested several materials to use for repairing the deck and have a plan to work section-by-section to repair the deck.
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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:
Dining Room-Deck 2 - Vista Dining Room
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Violation:
At the port side waiter station outside the beverage station, there was food debris below the lower bulkhead trim piece and the carpet at the left corner of the station. The deck/bulkhead junctures at the left and right of this waiter station were not coved.
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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. 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:
Preparation Room-
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Violation:
The hoses behind the undercounter dishwash machine were draped on the deck.
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Recommendation:
Secure the hoses above the deck to allow for cleaning of the deck.
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Item No.:
34
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Site:
Galley-Deck 2 - Hot Line
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Violation:
There was a leak in the technical compartment for bain marie BM2.8.
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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.:
40
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Site:
Integrated Pest Management-
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Violation:
The Integrated Pest Management Plan was last updated on 18 January 2009.
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Recommendation:
Ensure that the vessel's Integrated Pest Management Plan is evaluated for effectiveness every 2 years or whenever there is a significant change in the vessel's structure such as a renovation or operation.
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Item No.:
41
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Site:
Children Area-
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Violation:
The four child-sized craft tables and chairs were in a bad state of repair and had rough surfaces that made cleaning difficult. In addition, the toy kitchen and the Lego table were visibly soiled with dust, glitter, and glue. These toys were previously cleaned.
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Recommendation:
Ensure that surfaces of tables, chairs, and other furnishings that children touch with their hands are cleanable. Ensure that toys used in the child-activity center are maintained in a clean condition.
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