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Item No.:
10
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Site:
Recreational Water Facilities-Alkalinity Monitoring
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Violation:
The staff was monitoring the alkalinity of the water in the RWFs routinely. Their acceptable range was set to 80 to 120 ppm. However, the staff consistently documented levels ranging from less than 10 to less than 80 ppm and no actions were taken to meet this range. The pH and halogen levels were acceptable.
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Recommendation:
Monitor and adjust the RWF's flow rates, free and combined halogen levels, pH, total alkalinity, and clarity as recommended by the manufacturer and to maintain optimum public health protection and water chemistry.
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Item No.:
08
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Site:
Potable Water-Mineralizer
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Violation:
The pipeline after the reduced pressure assembly with water intended for backwashing the mineralizer was striped blue/green/blue, indicating potable water.
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Recommendation:
Do not stripe or paint potable water lines after reduced pressure assemblies as potable water.
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Item No.:
41
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Site:
Housekeeping-Outbreak Prevention and Response Plan (OPRP)
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Violation:
There was no procedure for the cleaning and sanitation of surfaces in a food area in response to a vomit incident. The OPRP had cleaning and sanitation procedures for vomit incidents in public areas that called for the use of Oxivir Five 16, but also specified that Oxivir Five 16 was not to be used in food areas.
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Recommendation:
Ensure to have a written procedure for vomit incidents in food areas.
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Item No.:
22
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Site:
Housekeeping-Steward Locker 3.30
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Violation:
Two trays with soiled plates, glasses, and food remnants were stored in this locker.
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Recommendation:
Do not store soiled plates, glasses, and food remnants in this locker. Move them to a proper dishwash area.
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Item No.:
28
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Site:
Housekeeping-Steward Locker 3.30
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Violation:
A tray with clean champagne flutes was stored next to a tray of food remnants and soiled plates and glasses.
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Recommendation:
Store cleaned equipment and utensils, laundered linens, and single-service and single-use articles: (1) in a clean, dry location; (2) in a location where they are not exposed to splash, dust, or other contamination; (3) at least 150 millimeters (6 inches) above the deck.
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Item No.:
21
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Site:
Bar-Cafe al Bacio
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Violation:
Under the two espresso machines, there were exposed pipes, tubes, and cables, which were 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.:
27
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Site:
Bar-Cafe al Bacio
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Violation:
The exposed pipes, tubes, and cables under the espresso machines were heavily soiled with dust and coffee residues. In addition, the top cover of the far right coffee grinder was heavily soiled with 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.:
26
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Site:
Galley-Ice Machines Near Starboard Dishwash
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Violation:
The back side of the deflector panel in front of the cuber panel had a small amount of brown material. Staff stated ice machines were cleaned and sanitized every two weeks.
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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.:
19
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Site:
Galley-Bakery
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Violation:
Three trolleys of bread had the top trays uncovered. This was corrected when crew members covered the bread with paper.
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Recommendation:
Protect food from contamination by storing the food: (1) Covered or otherwise protected; (3) Where it is not exposed to splash, dust, or other contamination.
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Item No.:
33
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Site:
Food Service General-Decks
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Violation:
The deck tile grout was recessed or missing in many food areas. This was mostly observed in the main galley hot section, potwash, and Ocean View Cafe galley. At the main galley tilting kettles, the area around the deck sink was rusted.
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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.:
24
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Site:
Galley-Hot Section
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Violation:
The free chlorine level in the sanitizing solution bucket was less than 50 ppm. The solution was immediately remade.
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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.:
21
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Site:
Galley-Pantry
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Violation:
Some of the undercounter refrigerators had loose hinges, creating gaps between the door gaskets and the equipment.
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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.:
39
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Site:
Galley-Pastry
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Violation:
One live fly was in this area. The area was in operation 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.:
36
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Site:
Dining Room-Cosmopolitan Restaurant
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Violation:
At most of the waiter stations, the light intensity could not be raised to 220 lux for cleaning operations. It was determined that many of the deckhead light fixtures could be angled towards the waiter stations to improve the lighting.
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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.:
34
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Site:
Galley-Normandie
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Violation:
The dipper well faucet was continuously leaking.
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Recommendation:
Ensure the plumbing system in the food area is maintained in good repair.
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Item No.:
22
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Site:
Galley-Bistro Potwash
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Violation:
The sanitizing compartment of the three-compartment sink had been out of order since 2 June. The heater was not working. Staff showed the inspector a work order placed on 19 July which stated that parts were scheduled to be delivered to the corporate office on 22 August.
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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.:
39
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Site:
Galley-Bistro
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Violation:
One live fly was at the crepes front counter area. The area was not in operation 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.:
38
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Site:
Preparation Room-
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Violation:
The large microwave oven was labeled 'not in use due to removal process.' Staff stated this machine had not been used for over 10 years.
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Recommendation:
Remove the not-in-use microwave oven.
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Item No.:
34
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Site:
Galley-Hot Section
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Violation:
The utility sink faucet was continuously leaking.
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Recommendation:
Ensure the plumbing system in the food area is maintained in good repair.
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Item No.:
16
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Site:
Galley-Ocean View Cafe - Time Control Plans
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Violation:
Containers of potentially hazardous foods on time control were not labeled with their 4-hour discard time. This included a working container of shepherd's pie meat on time control top counter 'E', a pan of paella and two pans of pork parmesan inside the time control unit alto sham #19, five trays of roasted chicken inside the time control unit alto sham #20, as well as foods on the service line. The posted time control plan stated that for the 6-hour embarkation day lunch service, the set-up to discard time was 10:00 am - 4:00 pm. The plan also stated 'lines open for more than 4 hours require labeling to indicate the 4-hour discard time.'
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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.:
16
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Site:
Galley-Ocean View Cafe - Time Control Plans
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Violation:
The posted time control plans stated 'time control starts when potentially hazardous foods are removed from refrigerators or hot holding cabinets and placed on buffet service line.' However, potentially hazardous foods were also held in the galley on time control in designated refrigerators and hot holding cabinets that were time control units.
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Recommendation:
Clarify that the statement 'time control starts when potentially hazardous foods are removed from refrigerators or hot holding cabinets and placed on buffet service line' only applies to temperature control units.
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