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Item No.:
08
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Site:
Potable Water-Toilets and Showers
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Violation:
The list of backflow prevention devices did not include a complete list of the passenger and crew toilets and showers. The list included 585 devices for each in decks 2, 3, 4, 6, 7, and 8. Staff stated there were additional toilets and showers on the upper decks.
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Recommendation:
Update the list of backflow prevention devices.
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Item No.:
08
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Site:
Potable Water-Engine Room
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Violation:
For both the potable water to whirlpool filling line and the mineralizer backwash drain line, the air gaps were less than twice the diameter of the water supply lines below the backflow prevention device air relief vents.
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Recommendation:
Increase the air gap below the air relief vents so they are at least twice the inside diameter of the supply pipe and not less than 25 millimeters (1 inch).
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Item No.:
08
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Site:
Galley-Polo Ice Machine
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Violation:
The ice machine had two backflow prevention devices on the potable water supply line. Both devices were painted, which closed the air relief vents.
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Recommendation:
Remove the paint from the backflow prevention device air relief vents.
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Item No.:
12
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Site:
Galley-Coffee/Pizza Station
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Violation:
An open can of ginger ale was found in the corner behind the coffee machine. This area was not in-use during the inspection.
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Recommendation:
Ensure employees eat, drink, or use any form of tobacco only in designated areas where the contamination of exposed food; clean equipment, utensils, and table linens; unwrapped single-service and single-use articles; or other items needing protection cannot occur.
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Item No.:
13
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Site:
Food Service General-Cut Leafy Greens
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Violation:
Management was not aware that cut leafy greens, such as spinach and cabbage, were potentially hazardous foods and needed to be listed on a cooling log when they were handled and prepared under temperature control. There were signs posted in each galley that identified common potentially hazardous foods and cut leafy greens, including spinach, were listed.
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Recommendation:
Ensure the supervisor or person in charge of food operations on the vessel monitors that: (7) Employees are using proper methods to rapidly cool potentially hazardous foods that are not held hot or are not for consumption within 4 hours.
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Item No.:
16
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Site:
Bar-Horizon Coffee Station
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Violation:
According to the time control plan the milk compartment of the espresso machine was under time control, but was not labeled as such.
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Recommendation:
Maintain a written time control plan(s) that ensures compliance with these guidelines on the vessel and make it available for review during inspections. Post a time control plan at each outlet where time control is used. Ensure plan(s): (2) List refrigeration and hot holding units (compartments and cabinets) on time control (the physical units must also be labeled as such).
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Item No.:
16
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Site:
Galley-Polo Walk-In Refrigerator
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Violation:
A hotel pan of cut spinach had an internal temperature between 42 - 45F. The spinach was immediately placed in a blast chiller and cooled to 41F.
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Recommendation:
Except during preparation, cooking, or cooling, or when time is used as the public health control, maintain potentially hazardous foods at 57C (135F) or above, except that roasts may be held at a temperature of 54C (130F); or 5C (41F) or less.
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Item No.:
16
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Site:
Buffet-Terrace Cafe Forward Buffet Line
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Violation:
The smoked salmon and smoked herring on the port and starboard buffet lines did not have a consumer advisory.
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Recommendation:
If an animal food such as beef, eggs, fish, lamb, milk, pork, poultry, or shellfish that is raw, undercooked, or not otherwise processed to eliminate pathogens is offered in a ready-to-eat form or as a raw ingredient in another ready-to-eat food, ensure the consumer is informed by way of disclosure using menu advisories, placards, or other easily visible written means of the significantly increased risk to certain especially vulnerable consumers eating such foods in raw or undercooked form. Locate the advisory at the outlets where these types of food are served. Ensure that disclosure is made by one of the two following methods: (1) On a sign describing the animal-derived foods (e.g., "oysters on the half-shell," "hamburgers," "steaks," or "eggs"); AND that they can be cooked to order and may be served raw or undercooked; AND a statement indicating that consuming raw or undercooked meats, seafood, shellfish, eggs, milk, poultry may increase your risk for foodborne illness, especially if you have certain medical conditions. Ensure the advisory is posted at the specific station where the food is served raw, undercooked, or cooked to order.
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Item No.:
17
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Site:
Galley-Polo Walk-In Refrigerator
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Violation:
A hotel pan of cut spinach had an internal temperature between 42 - 45F. Staff stated the spinach was received pre-packaged and crew opened, washed, and transported the hotel pan to the walk-in refrigerator the previous night. The spinach was not listed on any cooling logs. The spinach was immediately placed in a blast chiller and cooled to 41F.
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Recommendation:
Ensure the cooling temperatures of potentially hazardous foods are documented. Potentially hazardous foods shall be cooled from 21C (70F) to 5C (41F) or less within 4 hours.
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Item No.:
17
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Site:
Galley-Walk-In Refrigerator
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Violation:
A hotel pan of cut cabbage was not listed on the cooling log. The internal temperature was less than 41F.
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Recommendation:
Ensure the cooling temperatures of potentially hazardous foods are documented. Potentially hazardous foods shall be cooled from 21C (70F) to 5C (41F) or less within 4 hours.
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Item No.:
21
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Site:
Room Service-Dry Storage Locker
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Violation:
Food items were stored on painted, galvanized steel storage racks that had several difficult to clean areas.
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Recommendation:
Ensure 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:
Room Service-Flat Grill
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Violation:
There was a gap around the chute in the grease tray housing.
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Recommendation:
Ensure 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:
Other-Engine Control Room
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Violation:
The power cord for the large coffee machine was laying across the counter, making cleaning difficult.
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Recommendation:
Elevate the power cord above the counter.
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Item No.:
26
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Site:
Other-Engine Control Room
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Violation:
A blender pitcher was stored on top of the large coffee machine. The pitcher was previously cleaned, but the inside was soiled.
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Recommendation:
Ensure 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:
Other-Engine Control Room
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Violation:
Approximately 5 soiled coffee strainers were stored on top of the large coffee machine.
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Recommendation:
Ensure 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:
Other-Engine Control Room
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Violation:
The counter below the small coffee machine was soiled with more than one day's accumulation of coffee grounds and dust.
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Recommendation:
Ensure 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-Coffee/Pizza Station
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Violation:
The bottom ledge of the pass-through pizza window was soiled with food debris. This area had not been in operation since the previous night.
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Recommendation:
Ensure 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-Waves Grill
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Violation:
The grease tray housing was soiled with grease and oil residue. The grill had not been used since the previous night when it was cleaned and sanitized.
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Recommendation:
Ensure 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-Engine Control Room
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Violation:
A blender pitcher was stored on top of the large coffee machine. The pitcher was previously cleaned, but the bottom of the outside was soiled.
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Recommendation:
Ensure 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-Engine Control Room
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Violation:
The counter below the large coffee machine was soiled with more than one day's accumulation of coffee grounds and dust. Also, the top of the machine was soiled with coffee grounds and sugar.
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Recommendation:
Ensure 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-Terrace Cafe Grill
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Violation:
The grease tray housing was soiled with grease and oil residue. The grill had not been used since the previous night when it was cleaned and sanitized.
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Recommendation:
Ensure 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-Toscana Flat Grills
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Violation:
The grease tray housings were soiled with grease and oil residue. Both grills had not been used since the previous night when they were cleaned and sanitized.
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Recommendation:
Ensure 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-Chef's Storeroom
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Violation:
Two stacks of metal waiter trays were stored wet and were not allowed to properly air dry.
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Recommendation:
After cleaning and sanitizing, ensure equipment and utensils are air dried or adequately drained before contact with food.
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Item No.:
29
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Site:
Galley-
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Violation:
The water temperature of the handwash sink was 79F when measured by the inspector. The water temperature could not be adjusted by the user.
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Recommendation:
Ensure handwashing sinks are equipped to provide water at a temperature of at least 38C (100F) through a mixing valve or combination faucet. For handwash sinks with electronic sensors, and other types of handwash sinks where the user cannot make temperature adjustments, ensure the temperature provided to the user after the mixing valve does not exceed 49C (120F).
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Item No.:
33
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Site:
Galley-Salamander Local Exhaust Vent
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Violation:
The exhaust vent grate was soiled with a heavy accumulation of grease.
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Recommendation:
Ensure 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:
Galley-Coffee/Pizza Station
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Violation:
The exhaust vent grate was soiled with a heavy accumulation of grease.
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Recommendation:
Ensure 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:
Provisions-Ice Cream Freezer 3d075
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Violation:
The light fixture in the center of the room had a layer of ice inside the shield and two small icicles were hanging from the bottom on the outside, indicating a possible leak. A small amount of ice was on a box of food.
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Recommendation:
Ensure 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:
Galley-Chef's Storeroom
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Violation:
Standing water was on the deck in the back left corner.
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Recommendation:
Ensure 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.:
36
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Site:
Galley-Waves-Ice Cream Station
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Violation:
The light intensity was less than 220 lux at the countertop on the right and left of the ice cream display case.
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Recommendation:
Ensure the light intensity is at least 220 lux (20 foot candles) on food preparation surfaces, and at a distance of 75 centimeters (30 inches) above the deck in food preparation areas, handwashing facilities, warewashing areas, equipment, and utensil storage, pantries, toilet rooms, and consumer self-service areas.
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Item No.:
36
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Site:
Bar-Horizon Coffee Station
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Violation:
The light intensity was less than 220 lux at the coffee station.
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Recommendation:
Ensure the light intensity is at least 220 lux (20 foot candles) on food preparation surfaces, and at a distance of 75 centimeters (30 inches) above the deck in food preparation areas, handwashing facilities, warewashing areas, equipment, and utensil storage, pantries, toilet rooms, and consumer self-service areas.
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Item No.:
39
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Site:
Galley-Cold Pantry
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Violation:
One live fly was over the preparation table that was in-use during the inspection.
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Recommendation:
Effectively control the presence of insects, rodents, and other pests to minimize their presence in the food storage, preparation, and service areas and warewashing and utensil storage areas aboard a vessel.
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Item No.:
39
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Site:
Galley-Chef's Storeroom
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Violation:
Approximately 5-6 live flies were observed in the storeroom.
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Recommendation:
Effectively control the presence of insects, rodents, and other pests to minimize their presence in the food storage, preparation, and service areas and warewashing and utensil storage areas aboard a vessel.
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Item No.:
40
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Site:
Room Service-Emergency Exit Door
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Violation:
The emergency exit door leading to an outside deck was not tight-fitting when closed. The bottom of the door had a large gap that had visible light from the outside deck.
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Recommendation:
Protect entry points where pests may enter the food areas.
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