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Item No.:
36
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Site:
Buffet-Horizon Court Port and Starboard
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Violation:
The large circular light fixtures were not shielded or equipped with shatter-resistant light bulbs.
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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.:
26
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Site:
Buffet-Horizon Court Aft Port Beverage Station
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Violation:
Four coffee cups out for customer use were soiled with black debris.
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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.:
33
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Site:
Galley-Horizon Court
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Violation:
A significant amount of dust was accumulated in several of the small recessed light fixtures above the preparation area on each side of the center gazebo.
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Recommendation:
Ensure dust does not accumulate in light fixtures above food preparation areas.
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Item No.:
40
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Site:
Buffet-Hamburger Grill
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Violation:
Dead flies and insects were accumulated in several of the light fixtures above the service counter.
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Recommendation:
Remove dead or trapped insects, rodents, and other pests from control devices and the vessel at a frequency that prevents their accumulation or decomposition or the attraction of other pests.
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Item No.:
33
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Site:
Pantry-Mermaid Bar
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Violation:
A large section of deck grouting was missing in the passenger walk through doorway.
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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.:
17
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Site:
Galley-Deck 14 Cooling Logs
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Violation:
The cooling logs for several food products were incomplete. For example, cooked pasta and cooked salmon were properly cooled and logged individually. However, no cooling log entry was made for the salmon pasta salad when the ingredients were combined. A similar discrepancy was noted on the same log for a ham, cheese, and vegetable salad. A cooling log entry was made for strips of ham but no entry was made for the prepared ham, cheese, and vegetable salad.
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Recommendation:
Ensure logs documenting cooked potentially hazardous food cooling temperatures and times from the starting points designated in 7.3.5.2.1 thru the control points at 2 and 6 hours are maintained onboard the vessel for a period of 30 days from the date the food was placed in the cooling process.
Ensure logs documenting cooling of potentially hazardous foods prepared from ingredients at ambient temperatures, with the start time to the time when 5C (41 F) is reached are also maintained for a period of 30 days, beginning with the day of preparation.
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Item No.:
33
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Site:
Galley-Deck 14 Hot Galley
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Violation:
Large sections of missing deck grouting were noted around the preparation table in the middle of the room. Standing water was present in several sections were the deck grouting was missing.
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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.:
22
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Site:
Galley-Bell Box Rack-Type Dishwasher
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Violation:
The top left final spray nozzle was partially blocked resulting in water dripping out in a steady stream.
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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.:
29
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Site:
Galley-Crown Grill
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Violation:
The handwash sink adjacent to walk-in refrigerator #7604 reached a maximum temperature of 89F when measured by the inspector.
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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.:
28
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Site:
Buffet-Crown Grill
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Violation:
A stack of bowls were not properly air dried after cleaning and were found wet nesting in a mobile plate warmer.
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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.:
29
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Site:
Galley-Deck 6 Soup Station Forward Handwash Sink
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Violation:
The water temperature reached a maximum of 85F when measured by the inspector.
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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-Deck 6 Aft Fryers
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Violation:
A large section of deck grouting was missing in front of the fryers.
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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.:
16
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Site:
Galley-Walk-In Refrigerator #6609
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Violation:
A small hotel pan of cut tomatoes were measured at 46F when measured by the inspector at approximately 12:00 PM. Staff stated they sliced the tomatoes earlier in the morning for use in the afternoon. Staff stated they did not place the tomatoes in a blast chiller or ice bath to cool the tomatoes to 41F. No cooling logs were available for this tray of sliced tomatoes. The product was discarded.
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Recommendation:
Cool potentially hazardous food within 4 hours to 5C (41F) or less if prepared from ingredients at ambient temperature.
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Item No.:
17
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Site:
Galley-Walk-In Refrigerator #6609
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Violation:
A small hotel pan of cut tomatoes were measured at 46F when measured by the inspector at approximately 12:00 PM. Staff stated they sliced the tomatoes earlier in the morning for use in the afternoon. Staff stated they did not place the tomatoes in a blast chiller or ice bath to cool the tomatoes to 41F. No cooling logs were available for this tray of sliced tomatoes. The product was discarded.
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Recommendation:
Ensure logs documenting cooked potentially hazardous food cooling temperatures and times from the starting points designated in 7.3.5.2.1 thru the control points at 2 and 6 hours are maintained onboard the vessel for a period of 30 days from the date the food was placed in the cooling process.
Ensure logs documenting cooling of potentially hazardous foods prepared from ingredients at ambient temperatures, with the start time to the time when 5C (41 F) is reached are also maintained for a period of 30 days, beginning with the day of preparation.
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Item No.:
26
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Site:
Galley-Deck 6 Garde Manger
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Violation:
Food debris was found on a recessed ledge below the back plate of a previously cleaned deli slicer.
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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.:
16
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Site:
Galley-Deck 6 Garde Manger Pass Through Fridge 6
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Violation:
The unit was identified on the time control plan but the physical unit was not labeled accordingly.
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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): (1) Includes set-up and discard times for each outlet. (2) List refrigeration and hot holding units (compartments and cabinets) on time control (the physical units must also be labeled as such). (3) Describe or show the flow of potentially hazardous food from when last in temperature control to placement in time control and discard.
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Item No.:
28
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Site:
Galley-Deck 6 Garde Manger
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Violation:
Two cutting boards on the counter were wet nesting and not properly air dried after being cleaned.
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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.:
21
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Site:
Galley-Deck 6 Forward Coffee Station
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Violation:
The counter mounted coffee grinder was less than 4 inches from the countertop.
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Recommendation:
Ensure table-mounted equipment that is not easily movable is elevated on legs that provide at least a 100 mm (4-inch) clearance between the table and the equipment.
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Item No.:
19
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Site:
Galley-Deck 5 Bakery
|
|
Violation:
The insect light trap was installed on the bulkhead above the dough divider and next to a preparation counter.
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Recommendation:
Do not locate insect control devices, such as insect light traps, over food storage, food preparation areas, food service stations, or clean equipment. Prevent dead insects and insect fragments from falling on exposed food.
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Item No.:
33
|
|
Site:
Galley-Deck 5 Walk-In #5626
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Violation:
The center deckhead seam was soiled with a black and white substance.
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Recommendation:
Ensure deckhead seams are maintained clean and free from soil and debris build-up.
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Item No.:
36
|
|
Site:
Provisions-Dry Store #3703
|
|
Violation:
The plastic cover protecting a light fixture on the left side was loose and not properly sealed to the deckhead.
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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.:
20
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Site:
Preparation Room-
|
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Violation:
Two slotted fasteners was present on the inside of the left potato peeler and three slotted fasteners were present in the right potato peeler.
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Recommendation:
Use only low profile, nonslotted, noncorroding, and easy-to-clean fasteners on food-contact surfaces and in splash zones. Prohibit the use of exposed slotted screws, Phillips head screws, or pop rivets in these areas.
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Item No.:
19
|
|
Site:
Provisions-Vegetable Walk-In Refrigerator
|
|
Violation:
A leak from the deckhead was dripping directly on an open carton of tomatoes stored below.
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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.:
26
|
|
Site:
Galley-Sabitini
|
|
Violation:
Food debris was found on a recessed ledge below the back plate of a previously cleaned deli slicer.
|
|
Recommendation:
Ensure food contact surfaces of equipment and utensils are clean to sight and touch.
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Item No.:
08
|
|
Site:
Galley-International Cafe
|
|
Violation:
The backflow prevention device for the coffee machine was leaking.
|
|
Recommendation:
Maintain backflow prevention devices in good repair.
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Item No.:
21
|
|
Site:
Buffet-International Cafe
|
|
Violation:
The counter mounted coffee grinder was less than 4 inches from the countertop.
|
|
Recommendation:
Ensure table-mounted equipment that is not easily movable is elevated on legs that provide at least a 100 mm (4-inch) clearance between the table and the equipment.
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Item No.:
26
|
|
Site:
Galley-Deck 5 Garde Manger
|
|
Violation:
Food debris was found on a recessed ledge below the back plate of a previously cleaned deli slicer.
|
|
Recommendation:
Ensure food contact surfaces of equipment and utensils are clean to sight and touch.
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Item No.:
33
|
|
Site:
Food Service General-Deckhead Leaks
|
|
Violation:
Several deckhead leaks were noted during the inspection. Most of the leaks were coming from technical hatches in the Deck 6 main galley. Specific leaks observed included onto the counter top on bain marie unit 10 in the hot galley, to the left of the ovens in pastry, and from a light fixture on the soiled end of the forward starboard light fixture.
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Recommendation:
Ensure water does not leak from the deckhead.
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Item No.:
06
|
|
Site:
Potable Water-Microbiological Monitoring
|
|
Violation:
In 5 of the last 6 months, several random potable water sample locations were repeated in consecutive months. The repeated sample locations included the Wheelhouse, Pizzeria, and far point.
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Recommendation:
Collect and analyze a minimum of four potable water samples per month for the presence of E. coli. Collect samples from the forward, aft, upper, and lower decks of the vessel. Change the sample sites each month so that all of the potable water distribution system is effectively monitored. Conduct follow-up sampling for each positive test result.
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Item No.:
29
|
|
Site:
Housekeeping-Garbage Store Room 8332
|
|
Violation:
A lemon garnish and a beverage mixing stirrer was in the basin of the handwash station.
|
|
Recommendation:
Ensure handwashing facilities are used for no other purpose and are accessible at all times.
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Item No.:
28
|
|
Site:
Housekeeping-Trolly Wash Room 8641
|
|
Violation:
The closet inside this room contained a mix of food service equipment, cleaning equipment, and insect pesticides. Boxes of unopened plastic coffee pitchers, boxed wine glasses, uncovered and cleaned metal fruit baskets, serving tongs, a tray of cleaned glass syrup dispensers, plastic hotel pans, and a dishwash rack of uncovered and cleaned small plastic condiment containers were stored alongside and in contact with a box of insect bait stations, a can of aerosolized mosquito pesticide, a rubber hose, floor scrubbing equipment and other miscellaneous non-food related items.
|
|
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.:
31
|
|
Site:
Housekeeping-Trolly Wash Room 8641
|
|
Violation:
A can of aerosolized mosquito pesticide and a box of insect bait stations were stored along and in contact with food service items.
|
|
Recommendation:
Ensure pesticides, insecticides, and rodenticides are stored in a locked area of the vessel that is not in a food area.
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