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Item No.:
08
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Site:
Galley-Hot Galley
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Violation:
Water was continuously leaking from the relief vent of the backflow prevention device installed on the hood cleaning system indicating a possible failure.
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Recommendation:
Maintain backflow prevention devices in good repair.
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Item No.:
08
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Site:
Potable Water-Air Conditioning Stations - General
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Violation:
The new brown plastic piping installed in the fan rooms for the wash down of the ventilation units was not striped to indicate potable water. Some of the ship's team initially thought it was a technical water line. Others thought it might be a new potable line. The inspection team tested the water and found the free chlorine residual to be 1.52 PPM, indicating that it was potable water.
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Recommendation:
Stripe or paint potable water lines either in accordance with ISO 14726 (blue/green/blue) or blue only.
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Item No.:
13
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Site:
Buffet-Terrace Cafe
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Violation:
Management at each outlet in the buffet was in charge of monitoring the operation to ensure it complied with the time control plan. Multiple outlets had either improperly affixed time control labels for potentially hazardous foods or none at all.
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Recommendation:
Ensure the supervisor or person in charge of food operations on the vessel monitors that: (12) Employees are properly trained in food safety, including food allergy awareness, as it relates to their assigned duties.
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Item No.:
13
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Site:
Galley-Jacques
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Violation:
During the inspection, an employee was moving a trolley with three large vases of flowers through the galley. According to the crew member these flowers were to be put on display in the atrium.
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Recommendation:
Ensure the supervisor or person in charge of food operations on the vessel monitors that: (2) Persons unnecessary to the food operation are not allowed in the food preparation, food storage, or warewashing areas.
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Item No.:
16
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Site:
Buffet-Terrace Cafe
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Violation:
The time control discard labeling was inconsistent throughout the buffet and nonexistent in several locations. The buffet was open for lunch more than 4 hours (10:00 to 16:00). At the aft grill outlet, the reach-in refrigerator had a time control discard label of 14:00 on the door but each individual container of potentially hazardous food inside was not labeled with a time control discard label. In the cold well on the service line in the aft grill outlet, a container of cooked spaghetti noodles was on time control, but the discard label was affixed to the side of the light fixture above the buffet.
At the center cold buffet island, none of the trays of potentially hazardous food out for service had a time control discard label affixed to it. Time control discard labels for some of the potentially hazardous food items were affixed to the side of the light fixture above the buffet on the starboard side of the cold buffet, but no labels were located for any potentially hazardous food items on the port side.
No time control discard labels were located for any food items on the main hot line and the port and starboard carving stations. According to management, staff may have mistakenly removed the time control labels from the buffet after the inspector arrived at the aft grill outlet and made the initial time control discard label observation, but this could not be confirmed.
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Recommendation:
If time only-rather than time in conjunction with temperature-is used as the public health control for a working supply of potentially hazardous food before cooking, or for ready-to-eat potentially hazardous food that is displayed or held for service for immediate consumption, ensure the food (1) Has an initial temperature of 5C (41F) or less or 57C (135F) or greater before placement on time control. (2) Is not be placed on temperature control again. (3) Is marked or otherwise identified to indicate the time 4 hours past the point in time when the food is removed from temperature control (if the time between service set-up and closing is greater than 4 hours. and (4) Is discarded within 4 hours of placement on time control.
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Item No.:
19
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Site:
Provisions-Fish Freezer
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Violation:
The plastic wrap cover on a baking pan of fish stored in the walk-in freezer was torn and ripped in several areas exposing most of the fish.
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Recommendation:
Protect food from contamination by storing the food: (1) Covered or otherwise protected.
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Item No.:
19
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Site:
Provisions-Poultry Freezer
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Violation:
Boxes of food were stored on top of ice blocks used for ice carvings.
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Recommendation:
Protect food from contamination by storing the food: (1) Covered or otherwise protected; (2) In a clean, dry location; (3) Where it is not exposed to splash, dust, or other contamination; and (4) At least 15 centimeters (6 inches) above the deck.
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Item No.:
19
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Site:
Provisions-Dairy Refrigerator
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Violation:
Two jackets were stored on boxes of food.
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Recommendation:
Protect food from contamination by storing the food: (1) Covered or otherwise protected; (2) In a clean, dry location; (3) Where it is not exposed to splash, dust, or other contamination; and (4) At least 15 centimeters (6 inches) above the deck.
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Item No.:
20
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Site:
Galley-Ice Cream Machines
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Violation:
The top chilled water line on each ice cream machine was not uniquely identified.
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Recommendation:
Uniquely identify all refrigerant brine lines in all galleys, pantries, and cold rooms to prevent cross-connections.
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Item No.:
21
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Site:
Galley-Ice Cream Machines
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Violation:
The top chilled water line on each ice cream machine was made of a braided material and was difficult to clean.
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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:
Galley-Soup Station
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Violation:
Water was leaking from the technical compartment for the far right soup kettle.
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Recommendation:
Ensure nonfood 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-Terrace Cafe Warewashing
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Violation:
The far left and far right upper final rinse spray nozzles were partially blocked creating an ineffective spray pattern. This was immediately corrected.
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Recommendation:
Maintain warewashing equipment in good repair and proper adjustment, including: (1) warewashing equipment is maintained in a state of repair and condition that meets the standards of the materials, design, and construction of these guidelines; (2) water pressure and water temperature-measuring devices are maintained in good repair and accurate within the intended range of use.
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Item No.:
23
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Site:
Galley-Terrace Cafe Warewashing
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Violation:
The wash cycle water temperature of the in-use hood-type glasswash machine was measured at 127F by the inspector.
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Recommendation:
Ensure the temperature of the wash solution in spray type warewashers that use hot water to sanitize is not less than: (2) 66C (150F) for a stationary-rack, dual-temperature machine.
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Item No.:
23
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Site:
Preparation Room-Pot Wash
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Violation:
The wash temperature of the in-use mechanical pot wash machine was measured at 134F by the inspector.
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Recommendation:
Ensure the temperature of the wash solution in spray type warewashers that use hot water to sanitize is not less than: (2) 66C (150F) for a stationary-rack, dual-temperature machine.
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Item No.:
24
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Site:
Preparation Room-Pot Wash
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Violation:
The final rinse temperature of the in-use mechanical pot wash machine was measured at 148F by the inspector.
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Recommendation:
In a mechanical operation, ensure the temperature of the fresh hot water sanitizing rinse as it enters the manifold is not more than 90C (194F) or less than: (1) 74C (165F) for a stationary rack, single-temperature machine; (2) 82C (180F) for all other machines. Ensure the utensil surface temperature is not less than 71C (160F) as measured by an irreversible registering temperature indicator.
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Item No.:
24
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Site:
Galley-Terrace Cafe Warewashing
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Violation:
The final rinse water temperature of the in-use hood-type glasswash machine was measured at 149F by the inspector.
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Recommendation:
In a mechanical operation, ensure the temperature of the fresh hot water sanitizing rinse as it enters the manifold is not more than 90C (194F) or less than: (2) 82C (180F) for all other machines. Ensure the utensil surface temperature is not less than 71C (160F) as measured by an irreversible registering temperature indicator.
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Item No.:
26
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Site:
Galley-Deck 6 Beverage Pantry
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Violation:
The interior side of the white deflector panel in the ice machine was heavily soiled with a black substance.
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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:
Buffet-Concierge Lounge
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Violation:
A black substance was present around the opening of the ice dispensing chute of the counter-mounted ice 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.:
26
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Site:
Pantry-Deck 10 Midship / Deck 11 Forward Ice Pantries
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Violation:
The water recirculating bath in the ice maker of in the Deck 10 Midship Ice Pantry had a moderate accumulation of black particles in it. In the Deck 11 Forward ice maker, a small amount of this same build up was noted. The ice machine checked on Deck 9 aft was clean.
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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.:
30
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Site:
Buffet-Terrace Cafe- Hot Line
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Violation:
The soap dispenser was not filled at the port handwash station during service.
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Recommendation:
Ensure each handwashing facility has a supply of hand-cleansing soap or detergent and a supply of single-service paper towels available.
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Item No.:
36
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Site:
Dining Room-Toscana
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Violation:
The light bulbs on the decorative chandelier above waiter stations #2 and #3 were not shielded or shatter-resistant.
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Recommendation:
Ensure light bulbs are shielded, coated, or otherwise shatter-resistant in areas where there is exposed food, clean equipment, utensils, and linens, or unwrapped single-service and single-use articles.
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Item No.:
36
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Site:
Dining Room-Red Ginger Waiter Station #1
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Violation:
The light intensity at the waiter station could not be raised to a minimum of 220 lux for cleaning operations.
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Recommendation:
In bars and dining room waiter stations, provide 220 lux (20 foot candles) light intensity during cleaning operations.
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Item No.:
38
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Site:
Provisions-Poultry Freezer
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Violation:
Two jackets were stored on boxes of food.
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Recommendation:
Ensure only articles necessary for the food service operation are stored in food preparation, food storage, and warewashing areas.
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Item No.:
39
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Site:
Galley-Jacques
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Violation:
When a trolley with three large vases of flowers were examined by the inspector immediately outside the galley entrance a fly was disturbed and flew around. The trolley had just been moved by an employee through the galley.
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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.:
43
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Site:
Ventilation-Deck 12 - Air Conditioning Station - 11.2
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Violation:
A slight build-up of white mold was noted on the filters and framing of the air handling unit upstream from the condensate pan. Other air conditioning units checked were clean.
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Recommendation:
Keep air handling units clean.
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