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Item No.:
12
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Site:
Galley-
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Violation:
A Refrigeration Engineer was chewing gum while working in the galley.
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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.:
19
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Site:
Other-Near Port Bunker Station
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Violation:
At least 15 pallets of soda, bottled water, beer, and beverage equipment were stored in an area with open deckhead exposed to cables and pipes. An electrical insect trap was positioned on the deckhead directly above these pallets. Staff explained these pallets arrived two days prior during embarkation in Seattle. Before the inspection team left the area, efforts were being made to move all pallets to the provision corridor, which had a closed stainless steel deckhead.
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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.
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Item No.:
19
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Site:
Galley-Near Bistro Area
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Violation:
Three soiled lexan bins and six soiled hotel pans were stored near many containers of foods ready to be served at the Bistro. The foods from these soiled bins and pans had recently been placed out for service, but the bins and pans had not been taken to the dishwash area.
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Recommendation:
Protect food from contamination by storing the food: (3) Where it is not exposed to splash, dust, or other contamination.
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Item No.:
19
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Site:
Buffet-Crew Mess
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Violation:
The upper shelf sneeze guards did not fully protect the sliced cakes out for crew self service. The cakes were less than one meter from where crew members could stand.
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Recommendation:
Protect food from contamination by storing the food: (1) Covered or otherwise protected.
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Item No.:
22
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Site:
Galley-Potwash
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Violation:
The soiled potwash area was overloaded with soiled utensils. A stack of trays and a stack of lexan bins extended outside the area. The lexan bins were in contact with the preparation counter and overshelf.
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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-Near Bistro Area
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Violation:
Three soiled lexan bins and six soiled hotel pans were stored near many containers of foods ready to be served at the Bistro. The bins and pans were empty of food, but had not been taken to 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:
Room Service-
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Violation:
The glasswash machine had been out of service since 18 May. The work order dated 18 May stated the machine created a burning smell.
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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.
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Item No.:
22
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Site:
Galley-Aft/Port Dishwash Machine
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Violation:
When looking into the machine from the clean end, the fourth from the right upper final rinse sanitizing spray nozzle was blocked, creating an ineffective spray pattern. Staff removed the spray arm and cleaned all nozzles. This corrected the issue.
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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.
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Item No.:
24
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Site:
Buffet-Crew Mess
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Violation:
At the beverage counter, the container of sanitizing solution measured less than 50 ppm chlorine. The solution was immediately remade and measured an appropriate concentration.
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Recommendation:
Ensure sanitizing solutions are used with the following concentrations: (1) A chlorine solution with a concentration between 50 mg/L (ppm) and 200 mg/L (ppm).
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Item No.:
25
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Site:
Buffet-Bistro
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Violation:
A wet cloth was stored on the counter and not in the container of sanitizing solution.
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Recommendation:
Restrict wiping cloths to the following: (2) Cloths used for wiping food spills are dry and used for wiping food spills from tableware and single service articles or wet and cleaned, stored in a chemical sanitizer, and used for wiping spills from food-contact and nonfood-contact surfaces of equipment.
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Item No.:
26
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Site:
Room Service-
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Violation:
Above the far left ice cuber panel, some black residue was along the white plastic portion of the ice machine. The engineer explained this may have been the result of the ice compartment being full, therefore no water flowed through the machine which dried the cuber panel.
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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:
Galley-Dishwash Area
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Violation:
Inside the locker at the clean end of the dishwash machine, at least eight clean soy sauce pitchers were stored 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:
Buffet-Lido - Beverage Station
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Violation:
One plastic cup out for passenger self service had some food soil inside.
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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:
Room Service-
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Violation:
Near the far left juice dispensing port, old juice residue was in the upper corner of the splash panel of the juice machine.
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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:
Other-Near Port Bunker Station
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Violation:
At least 15 pallets of soda, bottled water, beer, and beverage equipment were stored in an area with open deckhead exposed to cables and pipes. An electrical insect trap was positioned on the deckhead directly above these pallets. Staff explained these pallets arrived two days prior during embarkation in Seattle. Before the inspection team left the area, efforts were being made to move all pallets to the provision corridor, which had a closed stainless steel deckhead.
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Recommendation:
Store cleaned equipment and utensils, laundered linens, and single-service and single-use articles: (2) in a location where they are not exposed to splash, dust, or other contamination.
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Item No.:
28
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Site:
Galley-Dishwash Area
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Violation:
Inside the locker at the clean end of the dishwash machine, at least eight clean soy sauce pitchers were stored soiled and/or wet.
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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.:
28
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Site:
Galley-Dishwash Area
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Violation:
Numerous stacks of at least 100 clean plates were upright and uncovered on the clean end of the dishwash machine. No crew member was actively sorting the plates to store on the shelves.
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Recommendation:
Store clean equipment and utensils in a self-draining position that allows air drying, and covered or inverted.
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Item No.:
28
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Site:
Galley-Potwash
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Violation:
The soiled potwash area was overloaded with soiled utensils. A stack of lexan bins were in contact with the preparation counter and overshelf. No food or clean utensils were impacted.
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Recommendation:
Do not store soiled items in contact with the food preparation counter.
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Item No.:
30
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Site:
Galley-Dishwash Area
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Violation:
At the clean end of the dishwash machine, the handwash station soap dispenser activator button would stick when pushed in. The user had to pull it out to pump soap from the dispenser.
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Recommendation:
Keep handwashing facilities clean and in good repair.
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Item No.:
33
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Site:
Galley-Appetizer Pantry
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Violation:
At the end of counter SA-1, the drain below the utility sink had some food debris. The area was not in operation during the inspection. Staff stated the area was closed approximately three hours prior to the inspection.
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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:
Other-Near Port Bunker Station
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Violation:
The deckhead was open to exposed cables and pipes where at least 15 pallets of soda, bottled water, beer, and beverage equipment were stored.
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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.:
36
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Site:
Pantry-Serenity Bar
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Violation:
The light intensity was less than 110 lux between the ice machine and the cleaning locker.
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Recommendation:
Ensure the light intensity is at least 110 lux (10 foot candles) behind and around mounted equipment, including counter-mounted equipment.
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Item No.:
36
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Site:
Preparation Room-
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Violation:
The light intensity was less than 110 lux behind the slicer.
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Recommendation:
Ensure the light intensity is at least 110 lux (10 foot candles) behind and around mounted equipment, including counter-mounted equipment.
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Item No.:
37
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Site:
Galley-Dishwash Area
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Violation:
Excess condensation was on the deckhead at the soiled end of the dishwash machine. Crew members in the area were sweating.
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Recommendation:
Ensure ventilation hood systems and devices are sufficient in number and capacity to prevent grease or condensation from collecting on bulkheads and deckheads.
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