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Item No.:
08
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Site:
Potable Water-Medical - Crew Isolation Ward Rm. 5
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Violation:
The reduced pressure assembly backflow preventer in the ward room 5 toilet undercounter access hatch was positioned with the intermediate vent inside the drain pipe without an air gap. The identical backfow preventer installed in the opposite access hatch was installed correctly at the drain point.
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Recommendation:
Adjust the backflow preventer so it is elevated above the drain.
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Item No.:
16
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Site:
Buffet-Horizon Court - Discard Labels
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Violation:
The 4-hour discard labels for potentially hazardous foods were loose and stored on the top of the buffet, and not affixed or attached to the items of potentially hazardous foods for all items out for self-service. On the port side grill, there were containers of cut tomatoes and ham for the omelet station and the 4-hour discard labels were not near the food. When the staff was asked where these discard label were located, they pulled out a stack of 4-hour discard labels. The service period was more than 4 hours.
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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 (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.
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Item No.:
19
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Site:
Buffet-Crew Mess
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Violation:
The sneeze shields for the hot line were cloudy and the food below could not be seen. This made the sneeze shields ineffective because the consumer would have to look under the guard in order to serve their food. This issue was noted in the last inspection report, but management had replaced many of the sneeze shields. The inspector was shown a work order, and the remaining sneeze shields were to be received 27 May.
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Recommendation:
Protect food on display from contamination by the use of packaging; counter, service line, or salad bar food guards; display cases; self-closing hinged lids; or other effective means. Install side protection for sneeze guards if the distance between exposed food and where consumers are expected to stand is less than 1 meter (40 inches).
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Item No.:
22
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Site:
Galley-Pot Wash
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Violation:
The wash cycle gauge display for the pot wash machine was not working. Staff showed a work order had been submitted.
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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.:
22
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Site:
Galley-Horizon Court - Dishwash
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Violation:
Soiled utensils were stored on deck stands less than a foot away from the clean end of the dishwash machine. The storage for the soiled items was insufficient for the dishwash area.
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Recommendation:
Ensure drainboards, utensils, racks, or tables large enough to accommodate all soiled and cleaned items that may accumulate during hours of operation are provided for necessary utensil holding before cleaning and after sanitizing.
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Item No.:
22
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Site:
Galley-Deck 6 - Dishwash
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Violation:
The temperature of the wash tank was between 145F and 150F, as measured by the inspector's and ship's thermometers. The wash display gauge was inaccurate, and stated the temperature was above 165F.
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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-Deck 6 - Dishwash
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Violation:
The temperature of the wash tank was on the port side in-use conveyor dishwash machine was between 145F and 150F, as measured by the inspector's and ship's thermometers. The data plate stated the minimum wash temperature was 160F.
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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: (1) 74C (165F) for a stationary-rack, single-temperature machine; (2) 66C (150F) for a stationary-rack, dual-temperature machine; (3) 71C (160F) for a single-tank, conveyor, dual-temperature machine; (4) 66C (150F) for a multi-tank, conveyor, multi-temperature machine.
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Item No.:
30
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Site:
Galley-Hamburger Grill - Show Galley
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Violation:
The waste receptacle was missing at the handwash station.
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Recommendation:
Ensure a handwashing facility includes a waste receptacle.
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Item No.:
33
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Site:
Bar-Lotus
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Violation:
A gap was observed around the shutter mechanism on the bulkhead to the left of the bar counter.
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Recommendation:
Ensure decks, bulkheads, and deckheads in food preparation, warewashing, pantries, bars, and food and equipment storage areas are constructed and maintained for easy cleaning.
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Item No.:
33
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Site:
Galley-Deck 6 - Dishwash
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Violation:
Water was pooled on the deck underneath the in-use dishwasher.
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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:
Buffet-Officer Mess
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Violation:
A temporary buffet was set up with a sneeze shield on a table and the deck was carpeted. The mess was not open at the time of inspection, and staff reported they used this buffet for pastries during the breakfast service.
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Recommendation:
Ensure decks, bulkheads, and deckheads in food preparation, warewashing, pantries, bars, and food and equipment storage areas are constructed and maintained for easy cleaning. Do not use carpet in these areas.
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Item No.:
33
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Site:
Galley-Deck 5 - Front Service Line
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Violation:
Water was pooled on the deck underneath the front service line counters.
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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-Deck 5 - Soup Station
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Violation:
Water was pooled on the deck behind one of the soup kettles.
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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:
Bar-Lido
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Violation:
The grouting was missing in a couple areas on the deck.
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Recommendation:
Ensure decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas are maintained in good repair.
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Item No.:
33
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Site:
Bar-Lido - Soiled Drop Off
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Violation:
Coving was missing at the soiled drop off station for waiters immediately outside the bar entrance.
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Recommendation:
Cove all bulkhead/deck, equipment/deck, cabinet/deck, and deck sink coaming/deck junctures (including galleys, pantries, buffets, bars, waiter stations, dining room work counters, provisions, food storage rooms, equipment/utensil storage rooms, and toilet rooms intended for use by galley personnel).
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Item No.:
33
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Site:
Galley-Combination Oven
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Violation:
Water was pooled on the deck underneath the right combination oven.
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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.:
39
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Site:
Pantry-Horizon Court
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Violation:
Five live fruit flies were observed outside the walk-in refrigerator.
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Recommendation:
Effectively control the presence of insects 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:
Bar-Horizon Court
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Violation:
Two live fruit flies were observed in the undercounter technical area.
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Recommendation:
Effectively control the presence of insects 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-Deck 5 - Port Side
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Violation:
A live fruit fly was observed.
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Recommendation:
Effectively control the presence of insects 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:
Buffet-Crew Mess
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Violation:
A live fruit fly was observed at the entrance to the crew mess.
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Recommendation:
Effectively control the presence of insects 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.:
42
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Site:
Children Area-Pelican Section Toilet Room
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Violation:
The temperature of the water in the right handwash sink reached 120 F when tested with a probe thermometer.
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Recommendation:
Ensure the maximum water temperature for a handwashing station does not exceed 43C (110F).
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