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Item No.:
*
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Site:
Other-COMMENT
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Violation:
THE OVERALL MANAGEMENT AND RECORDKEEPING IN THE POTABLE WATER, POOLS, AND SPAS WAS VERY STRONG.
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Recommendation:
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Item No.:
08
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Site:
Galley-BAKERY / PASTRY
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Violation:
TWO BACKFLOW PREVENTERS ON THE HOT AND COLD LINE TO THE POTABLE WATER METERING UNIT WERE BOTH LEAKING. [ REPLACEMENTS HAVE BEEN ORDERED.]
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Recommendation:
Ensure that backflow prevention devices are periodically inspected and any failed units are replaced.
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Item No.:
08
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Site:
Galley-SABBATINI'S GALLEY - HOT GALLEY
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Violation:
THE BACKFLOW PREVENTER IN THE HOOD CLEANING CABINET WAS LEAKING CONTINUOUSLY.
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Recommendation:
Ensure that backflow prevention devices are periodically inspected and any failed units are replaced.
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Item No.:
08
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Site:
Potable Water-CROSS-CONNECTION CONTROL PROGRAM
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Violation:
ACCORDING TO THE SHIP'S RECORDS THERE APPEAR TO BE A NUMBER OF NON-CONTINUOUS PRESSURE TYPE BACKFLOW PREVENTERS INSTALLED IN CONTINUOUS PRESSURE APPLICATIONS IN VARIOUS SYSTEMS ON THE SHIP. ONE SUCH PREVENTER WAS INSTALLED IN THE DECK 7 STORE ROOM ON A SPRAY HOSE CONNECTION TO A HANDWASHING SINK. ALL NLF9 PREVENTERS USED SHOULD BE CHECKED FOR PROPER APPLICATION THROUGHOUT THE SHIP.
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Recommendation:
Inspect all backflow preventers and ensure that each is installed for the condition and pressure which applies for each device or connection where used. Specifically review all NLF9 preventers for correct application.
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Item No.:
18
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Site:
Galley-PANORAMA LIDO - GALLEY
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Violation:
UNDERCOUNTER REACH-IN REFRIGERATOR B HAD A PAN OF RAW BACON STORED ON THE TOP SHELF, WHILE PANS OF COOKED TOMATO WERE STORED DIRECTLY BELOW IN THE SAME REFRIGERATOR.
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Recommendation:
Ensure that food is protected from cross-contamination by: (1) Physically separating raw animal foods during storage, preparation, holding, and display from raw ready-to-eat food including other raw animal food such as fish for sushi or molluscan shellfish, or other raw ready-to-eat food such as vegetables, and cooked ready-to-eat food; so products do not physically touch, and so as to prevent dripping of one product into another.
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Item No.:
19
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Site:
Galley-PANORAMA LIDO - GALLEY
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Violation:
THE SCOOP INSIDE THE ICE BIN WAS SETTING DOWN IN THE ICE WITH THE HANDLE CONTACTING THE ICE.
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Recommendation:
During pauses in food preparation or dispensing, ensure that food preparation and dispensing utensils are stored: (2) In food that is not potentially hazardous with their handles above the top of the food within containers or equipment that can be closed, such as bins of sugar, flour, or cinnamon.
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Item No.:
19
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Site:
Buffet-PANORAMA BUFFET - CENTRAL LINE
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Violation:
THE BOWLS OF RAISINS AND BROWN SUGAR WERE NOT FULLY PROTECTED BY THE TEMPORARY SNEEZE SHIELD PLACED AT THE BUFFET LINE. THE HEIGHT OF THE SHIELD, THE POSITION RELEVANT TO THE CORNER LOCATION, AND THE POSITION OF THE BOWLS EXPOSED THE FOOD TO PASSENGER CONTAMINATION.
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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:
Bar-PANORAMA BAR
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Violation:
A PARTIALLY FULL BOTTLE OF RASPBERRY LIQUOR ON THE BACK BAR STORAGE COUNTER HAD A DEAD FLY FLOATING IN THE LIQUID NEAR THE BOTTOM OF THE BOTTLE. THE BOTTLE HAD A PLASTIC POURING SPOUT ATTACHED FOR READY USE. THE BOTTLE WAS DISCARDED IMMEDIATELY.
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Recommendation:
Inspect all liquor bottles for contamination from insects regularly.
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Item No.:
19
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Site:
Buffet-SERVING LINE
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Violation:
THE EDGE OF THE PLASTIC SNEEZE SHIELDS ON BUFFET LINES HAVE BEEN CUT OUT TO ALLOW EASIER ACCESS TO FOOD, BUT ALSO SIGNIFICANTLY REDUCES THE PROTECTION OF THE FRONT EDGE OF THE FOOD IN THE PANS BELOW IT.
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Recommendation:
Correct the shield arrangement so it clearly protects foods below from contamination by customers.
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Item No.:
21
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Site:
Buffet-PANORAMA BUFFET - STARBOARD BEVERAGE STATION
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Violation:
THE TECHNICAL COMPARTMENT BENEATH THE CENTER COUNTER WAS UNFINISHED, WITH DIFFICULT TO CLEAN BARE WOOD, CREVICES AND HOLES WHICH MADE CLEANING DIFFICULT.
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Recommendation:
This technical space should be reconstructed with full stainless steel sheeting and tight seals during the upcoming dry dock if possible.
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Item No.:
21
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Site:
Galley-SABBATINI'S GALLEY - HOT GALLEY
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Violation:
THE NEW ALTO-SHAAM HOT COOK AND HOLD OVEN WAS NOT EQUIPPED WITH A HOT HOLDING THERMOMETER AND ONE WAS NOT AFFIXED INSIDE THE UNIT. A THERMOMETER WAS HUNG INSIDE THE OVEN DURING THE INSPECTION.
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Recommendation:
Ensure that cold or hot holding equipment used for potentially hazardous food is designed to include and is equipped with at least one integral or affixed temperature measuring device that is located to allow easy viewing of the device's temperature display.
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Item No.:
21
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Site:
Galley-DINING ROOM
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Violation:
OPEN SEAMS WERE NOTED ON THE TOPS OF SEVERAL WAITER STATIONS WHERE SEALANT BETWEEN WOOD AND ADJACENT MARBLE TOPS WAS MISSING. OPEN SEAMS WERE ALSO FOUND BETWEEN ADJACENT WOODEN PIECES OF THESE UNITS. [UNITS ARE SCHEDULED FOR REMODELING AT UPCOMING DRY DOCK].
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Recommendation:
Seal all open seams tight or profile the joint.
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Item No.:
26
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Site:
Galley-SABBATINI'S GALLEY - HOT GALLEY
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Violation:
A FEW PREVIOUSLY CLEANED PLATES WERE FOUND SOILED WITH FOOD RESIDUE IN THE UNDERCOUNTER CLEAN STORAGE CABINETS ALONG THE HOT SERVICE LINE.
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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:
Galley-SABBATINI'S GALLEY - POT WASH
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Violation:
ONE PREVIOUSLY CLEANED PAN WAS SOILED WITH FOOD RESIDUE ON THE CLEAN RACK AT THE POT WASH.
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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:
Galley-GARDE MANGER
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Violation:
THE BOTTOM OF THE BACK PLATE OF A CLEANED FOOD SLICER HAD OLD FOOD RESIDUE ON IT.
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Recommendation:
Ensure that food only contacts surfaces of equipment and utensils that are cleaned and sanitized.
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Item No.:
27
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Site:
Buffet-PANORAMA BUFFET - STARBOARD BEVERAGE STATION
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Violation:
THE VARIOUS NON-FOOD CONTACT SURFACES, INCLUDING UTILITY CABLES IN THE CENTER COUNTER TECHNICAL COMPARTMENT WERE SOILED WITH DRINK SPLASH AND SOME CORROSION.
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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-SABBATINI'S GALLEY - HOT GALLEY
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Violation:
TWO PAIR OF OVEN MITTS WERE HANGING AT THE PREPARATION COUNTER. BOTH SETS WERE VISIBLY SOILED WITH FOOD AND GREASE DEBRIS OVER ONE DAY'S ACCUMULATION.
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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-PIZZERIA - PANTRY
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Violation:
THE PREPARATION COUNTER BENEATH AND BEHIND THE CONVEYOR PIZZA OVEN WAS SOILED WITH A BROWN STANDING LIQUID. THE POWER CABLES AND BOXES ADJACENT TO THE OVEN ON THE BACKSPLASH WERE SOILED WITH DUST DEBRIS.
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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:
Bar-CLUB BAR
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Violation:
THERE WAS NO HANDWASHING SINK IN THE FRONT SERVICE BAR AREA. [ONE IS DUE FOR INSTALLATION IN THE AREA IN UPCOMING DRYDOCK].
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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:
Bar-PANORAMA BAR
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Violation:
THE MICRO STATION UNDERCOUNTER TECHNICAL COMPARTMENT HAD A LARGE OPEN HOLE WHERE UTILITY CABLES AND PIPING PENETRATED AT THE BULKHEAD. THIS MADE CLEANING DIFFICULT AND ALLOWS ACCESS FOR INSECTS. SODA SYRUP IN BOXES WERE STORED IN THIS CABINET.
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Recommendation:
Seal the hole with a metal profile and rubber or plastic grommet until tight.
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Item No.:
33
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Site:
Buffet-CREW GALLEY
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Violation:
CRACKED AND CHIPPED FLOOR TILES WERE NOTED THROUGHOUT THE CREW GALLEY.
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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.:
37
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Site:
Galley-POT WASH
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Violation:
HIGH HEAT AND HUMIDITY WERE NOTED IN THE POT WASH AREA. SOME CONDENSATE WAS FORMING DECKHEAD AND BULKHEAD IN THE VICINITY OF THE POTWASHING MACHINE.
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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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