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Item No.:
08
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Site:
Potable Water-Potable Water Tank Starboard 6
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Violation:
The sample cock was horizontal and not turned down.
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Recommendation:
Ensure potable water tanks have labeled sample cocks that are turned down. Identify the sample cocks with the appropriate tank number.
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Item No.:
40
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Site:
Integrated Pest Management-Pesticide Record
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Violation:
The vessel recently switched cockroach pesticide from Seige Gel Bait to Advion Cockroach Bait. The latter pesticide was not listed in vessel's comprehensive pesticide record.
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Recommendation:
Ensure the vessel's IPM Plan includes a record of pesticides used to control pests and vectors. Ensure that the record includes all pesticides currently onboard the vessel and those used in the previous 12 months.
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Item No.:
26
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Site:
Pantry-Ice Station 3279
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Violation:
Black residue was accumulating on the interior side of both white deflector panels. Black residue was also accumulating on the ends of both water dispensing tubes.
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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-Ice Station by Room 4513
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Violation:
There was square glue residue on the exterior side of both white deflector panels. These squares were still sticky and accumulating black residue.
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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.:
08
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Site:
Potable Water-Ice Station Deck 3 Aft
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Violation:
The backflow prevention device for the supply line to the dishwasher was leaking.
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Recommendation:
Maintain backflow prevention devices in good repair.
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Item No.:
37
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Site:
Galley-Hot Galley
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Violation:
Excess steam was condensing on the deckhead hood above the right in use tilting pan. No condensate was observed dripping.
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Recommendation:
Ensure ventilation hood systems and devices operate effectively to prevent grease and condensate from collecting on the bulkheads and deckheads and remove contaminants generated by equipment located under them.
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Item No.:
19
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Site:
Galley-Hot Galley
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Violation:
A tray of partially uncovered frozen dumplings were on a preparation table next to the handwash station near the tilting pans. When the handwash sink was engaged, water spray landed on the dumplings. The tray of dumplings was discarded.
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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.:
36
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Site:
Galley-Hot Galley
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Violation:
The light intensity to the right of the right tilting pan was less than 110 lux.
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Recommendation:
Ensure the light intensity is at least 110 lux (10 foot candles) at a distance of 75 centimeters (30 inches) above the deck when in use, in walk-in refrigerator units and dry storage areas, and in other areas and rooms during periods of cleaning. 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.:
33
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Site:
Galley-Deck Grouting
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Violation:
Deck tile grouting throughout much of this galley was missing or recessed.
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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.:
26
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Site:
Galley-Potwash
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Violation:
Two previously cleaned and sanitized metal hotel pans had areas of old food residue on the food contact sides.
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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:
Bar-Officer Bar
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Violation:
The coffee/water juncture to the espresso machine had a buildup of old coffee grounds. According to staff, the espresso machine was last used the night before.
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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:
Bar-Officer Bar
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Violation:
Old dried coffee grounds were on the preparation counter beneath the espresso machine and the electrical and water lines.
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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.:
21
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Site:
Bar-Officer Bar
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Violation:
The water line and electrical line to the espresso machine were draped on the counter making cleaning difficult.
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Recommendation:
Ensure all water lines and electrical cords are suspended above the counter to facilitate proper cleaning.
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Item No.:
36
|
|
Site:
Buffet-Crew Mess
|
|
Violation:
Light intensity was less than the required 110 lux of light to the right of the bulk milk machine.
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|
Recommendation:
Ensure the light intensity is at least 110 lux (10 foot candles) at a distance of 75 centimeters (30 inches) above the deck when in use, in walk-in refrigerator units and dry storage areas, and in other areas and rooms during periods of cleaning. 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.:
26
|
|
Site:
Buffet-Staff Mess
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Violation:
A buildup of mold was located inside the water dispensing nozzle to the ice/water 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.:
36
|
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Site:
Buffet-Staff Mess
|
|
Violation:
Light intensity was less than the required 110 lux of light to the right of the counter mounted toasters.
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Recommendation:
Ensure the light intensity is at least 110 lux (10 foot candles) at a distance of 75 centimeters (30 inches) above the deck when in use, in walk-in refrigerator units and dry storage areas, and in other areas and rooms during periods of cleaning. 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.:
20
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Site:
Galley-Ice Machine
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Violation:
A screw was in the white water return bath to the ice machine. The screw was intended to hold the water return bath in place, but had become loose and fell into the water return bath below.
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Recommendation:
Remove the screw from the water return bath and ensure it is properly installed in the ice machine.
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Item No.:
33
|
|
Site:
Galley-Ice Machine
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Violation:
Deck grouting near the base of the ice machine was missing in several areas and allowed water to pool.
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|
Recommendation:
Ensure decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas are maintained in good repair. Ensure water does not pool on the deck.
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Item No.:
26
|
|
Site:
Galley-Dishwash
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|
Violation:
Two previously cleaned and sanitized buffet containers were soiled with old food residue on the food contact surface.
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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
|
|
Site:
Preparation Room-Ice Store Room
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Violation:
A baking tray of raspberry pastries on the top shelf of a transport trolley was left uncovered and water was observed dripping from empty shelves above. The tray of raspberry pastries was discarded. Also, a decorative ice block stored in the same room was in direct contact with several plastic hotel pans full 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.:
33
|
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Site:
Preparation Room-Ice Store Room
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Violation:
Two pieces of raw shrimp were on the deck beneath the pallets of food.
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Recommendation:
Ensure food debris is cleaned when spilled on the deck.
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Item No.:
19
|
|
Site:
Preparation Room-
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Violation:
A fly light trap was on the bulkhead above a deck mounted food slicer.
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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.:
28
|
|
Site:
Provisions-Deck 0 Fork Lift Storage Cage
|
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Violation:
There was new galley equipment and boxed single use food service items stored in this room. The bulkheads were not easily cleanable and one side of the room was not enclosed and open to the provision corridor. Many workers passed by this area enabling the equipment to be exposed to many different types of contamination.
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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.:
29
|
|
Site:
Galley-Appetizer Preparation - Deck 4
|
|
Violation:
The water temperature at the handwash station located between the preparation tables was greater than 120F and could not be adjusted by the user. This was corrected by the ship's staff.
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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.:
20
|
|
Site:
Galley-Appetizer Preparation - Deck 4
|
|
Violation:
The metal guide to the buffalo chopper had several deep scratches preventing it from being easily cleaned.
|
|
Recommendation:
Ensure multiuse food-contact surfaces are: (1) Smooth; (2) Free of breaks, open seams greater than 0.8 mm (1/32 inch), cracks, chips, inclusions, pits, and similar imperfections; (3) Free of sharp internal angles, corners, and crevices; (4) Finished to have smooth welds and joints; and (5) Accessible for cleaning and inspection by one of the following methods without being disassembled, by disassembling without the use of tools, or by easy disassembling with the use of handheld tools commonly available to maintenance and cleaning personnel. 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.:
33
|
|
Site:
Galley-Pastry - Deck 4
|
|
Violation:
Deck grouting throughout this galley was missing or recessed in several areas.
|
|
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.:
26
|
|
Site:
Galley-Pastry - Deck 4
|
|
Violation:
The can opener blade was soiled with a build-up of old food residue.
|
|
Recommendation:
Ensure food contact surfaces of equipment and utensils are clean to sight and touch.
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Item No.:
26
|
|
Site:
Galley-Pastry - Deck 4
|
|
Violation:
The top interior plastic panel in the microwave was soiled with old food residue.
|
|
Recommendation:
Ensure food contact surfaces of equipment and utensils are clean to sight and touch.
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Item No.:
20
|
|
Site:
Galley-Pastry - Deck 4
|
|
Violation:
The top interior plastic panel in the microwave was not properly attached making cleaning difficult.
|
|
Recommendation:
Ensure all components of the microwave are properly installed. Properly install the top interior plastic panel in the microwave.
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Item No.:
26
|
|
Site:
Galley-Beverage Station - Deck 4
|
|
Violation:
The interior side of 2 soda dispensing nozzles were soiled with a black moldy residue.
|
|
Recommendation:
Ensure food contact surfaces of equipment and utensils are clean to sight and touch.
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|
|
Item No.:
26
|
|
Site:
Galley-Beverage Station - Deck 4
|
|
Violation:
The left water dispensing nozzle was soiled with what appeared to be orange pulp.
|
|
Recommendation:
Ensure food contact surfaces of equipment and utensils are clean to sight and touch.
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Item No.:
36
|
|
Site:
Dining Room-Giovanni's - Beverage Station
|
|
Violation:
The light intensity at the ice/water machine was less than 220 lux.
|
|
Recommendation:
Ensure the light intensity is at least 220 lux (20 foot candles) on food preparation surfaces, and at a distance of 75 centimeters (30 inches) above the deck in food preparation areas, handwashing facilities, warewashing areas, equipment, and utensil storage, pantries, toilet rooms, and consumer self-service areas.
|
|
|
Item No.:
19
|
|
Site:
Buffet-Fruit Displays
|
|
Violation:
Containers of apples and pears in back of food items at the buffet islands did not have their own dedicated food serving utensil. According to staff, these were intended as displays and not for passenger consumption, but passengers were observed taking the fruits.
|
|
Recommendation:
Provide food-dispensing utensils for each container displayed at a consumer self-service unit such as a buffet or salad bar. Provide food-dispensing utensils for each container displayed at a consumer self-service unit such as a buffet or salad bar.
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Item No.:
29
|
|
Site:
Galley-Ice Machine - Stbd
|
|
Violation:
The handwash station in this area was blocked by a large container of bleach and water solution.
|
|
Recommendation:
Ensure handwashing facilities are used for no other purpose and are accessible at all times.
|
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