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Item No.:
08
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Site:
Potable Water-Midship Pool Machinery Room
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Violation:
There was a continuous leak from the vent on the reduced pressure assembly on the whirlpool fill line.
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Recommendation:
Ensure that backflow preventers are maintained in good repair.
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Item No.:
18
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Site:
Galley-
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Violation:
Three stainless steel pans of pasta and two stainless steel pans of vegetables were not completely covered in walk-in cooler #25. In addition, one stainless steel pan of sliced ham was not covered in the fish prep freezer.
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Recommendation:
Ensure that food is protected from cross-contamination by: (4) Storing the food in packages, covered containers, or wrappings.
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Item No.:
19
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Site:
Buffet-Cold and Hot Lines
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Violation:
Serving utensils were not provided for 3 containers of sliced cheese, sliced turkey, and sliced ham on the cold buffet self-serve line. In addition, no serving utensil was provided for one container of fish on the hot buffet self-serve line. This was corrected during the inspection.
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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:
Buffet-Lido Port Side Line
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Violation:
The interior gasket for the undercounter refrigerator door labeled 'C' in the milk station of the self-service buffet was broken and made closing the door difficult. In addition, the gasket for the undercounter refrigerator door #8.54 A was worn and partly missing.
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Recommendation:
Ensure that non-food contact equipment is maintained in good repair and proper adjustment including: (1) Equipment maintained in a state of repair and condition that meets the materials, design, construction, and operation specifications of these guidelines. (2) Equipment components such as doors, seals, hinges, fasteners, and kick plates are kept intact, tight, and adjusted in accordance with manufacturer's specifications.
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Item No.:
20
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Site:
Preparation Room-
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Violation:
One in-use cutting board was scored and stained.
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Recommendation:
Ensure that surfaces such as cutting blocks and boards that are subject to scratching and scoring are resurfaced if they no longer can be effectively cleaned and sanitized, or discarded if they are not capable of being resurfaced.
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Item No.:
21
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Site:
Galley-Starboard Beverage Station
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Violation:
There was a missing equipment component creating a gap between the back of the ice chute and the ice machine causing the insulation on the inside of the ice machine to be visible.
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Recommendation:
Ensure that non-food contact equipment is maintained in good repair and proper adjustment including: (1) Equipment maintained in a state of repair and condition that meets the materials, design, construction, and operation specifications of these guidelines. (2) Equipment components such as doors, seals, hinges, fasteners, and kick plates are kept intact, tight, and adjusted in accordance with manufacturer's specifications.
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Item No.:
22
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Site:
Galley-Starboard Forward
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Violation:
There were no test strips readily available to check the concentration of the HB Quat solution in front of the waiter station. Eventually staff were able to obtain an unopened test kit to measure the HB Quat sanitizing solution.
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Recommendation:
Ensure that a test kit or other device that accurately measures the concentration in mg/L (ppm) of sanitizing solutions is provided.
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Item No.:
24
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Site:
Galley-Warewashing
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Violation:
The plate surface of the in-use conveyor rack type warewash machine could not be measured above 152 F by the inspector nor staff after two attempts using both a thermalabel and a stem thermometer. A thermalabel attached to the sanitizer spray nozzle rod measured over 180 F by the inspector; however, the warewashing final rinse temperature gauge measured above 200 F. In addition, steam was coming from the nozzles on the sanitizer spray rod. The warewash machine was taken out of service until it could be properly repaired.
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Recommendation:
In a mechanical operation, ensure that the temperature of the fresh hot water sanitizing rinse as it enters the manifold is not more than 90C (194F), or less than: (1) For a stationary rack, single temperature machine, 74C (165F); or (2) For all other machines, 82C (180F); or (3) A utensil surface temperature of 71C (160F) as measured by an irreversible registering temperature indicator shall be achieved.
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Item No.:
26
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Site:
Galley-Starboard Beverage Station
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Violation:
The inside of the ice chute of the ice/water machine was 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.:
27
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Site:
Galley-Starboard Beverage Station
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Violation:
The visible insulation on the inside of the water/ice machine behind the ice chute was heavily 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:
Bar-Explorations
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Violation:
Two small previously cleaned pitchers were stored upright, impeding air drying. There was water in the bottom of the pitchers. They were inverted during the inspection.
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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.:
33
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Site:
Buffet-Forward Port Side Lido Buffet
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Violation:
There was no coving at the deck/counter juncture of the waiter station.
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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).
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Item No.:
33
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Site:
Food Service General-Decks
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Violation:
The decks were pitted, worn, and had recessed deck grout in several areas, including: lido galley, lido starboard breakfast buffet, crew galley, butcher shop, vegetable preparation room, pinnacle grill, and lido hamburger grill. In the main galley there was recessed grout surrounding the stainless steel scuppers in several areas and on the bulkhead/deck juncture in front of the beverage station. According to staff, most of these decks will be repaired during the next dry dock in 2012.
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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.:
38
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Site:
Pantry-Lido
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Violation:
A squeegee was stored behind the ice machine. It was moved to a cleaning locker.
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Recommendation:
Ensure that maintenance tools such as mops, brooms, and similar items are stored in a designated locker so they do not contaminate food, food-contact surfaces of utensils, and equipment, linens, and single-service and single-use articles.
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Item No.:
38
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Site:
Bar-Explorations
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Violation:
The undercounter cabinet used as a cleaning locker was not labeled.
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Recommendation:
Label the cleaning locker.
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Item No.:
39
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Site:
Galley-Port Side Juice Station
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Violation:
There was one small black fly behind the juice station. Flies were noted in this area during the previous inspection; however there were significantly fewer flies noted during this inspection. According to staff, several measures were put in place to decrease pests in several areas of the ship, including the lido juice station.
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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-Pastry
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Violation:
There was one small black fly near the bread table.
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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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