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Item No.:
08
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Site:
Ventilation-Fan Room 5-11
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Violation:
A new potable water line installed in this fan room had a hose connected without an appropriate backflow prevention device.
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Recommendation:
Provide a comprehensive cross-connection control program. Protect the following connections to the potable water system against backflow with air gaps or mechanical backflow prevention devices: (7) hose-bib connections.
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Item No.:
14
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Site:
Galley-Dishwash
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Violation:
A crew member sorting clean dishes had a goatee and was not wearing a beard restraint.
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Recommendation:
Ensure food employees wear hair restraints and clothing that covers body hair. Ensure these items are designed and worn effectively to prevent hair from contacting exposed food; clean equipment, utensils, and linens; and unwrapped single-service and single-use articles.
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Item No.:
16
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Site:
Buffet-Port and Starboard Beverage Stations
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Violation:
Containers of milk were out for passenger self-service and according to staff, were being maintained on time control, but there were no discard labels on the containers. The posted time control plan located in the galley did not identify the beverage stations or milk containers. Staff stated that these beverage stations are only operated during food service which are periods less 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 (1) Has an initial temperature of 5C (41F) or less or 57C (135F) or greater before placement on time control. (2) Is not be placed on temperature control again. (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. and (4) Is discarded within 4 hours of placement on time control.
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.:
18
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Site:
Galley-Chops
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Violation:
A container of raw bacon was stored directly above a container of packaged prosciutto. This was corrected.
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Recommendation:
Protect food from cross-contamination or other sources of contamination by the following methods: (1) Physically separating raw animal foods during storage, preparation, holding, and display from raw ready-to-eat food so that products do not physically touch and so that one product does not drip into another.
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Item No.:
19
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Site:
Provisions-Vegtable Preparation
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Violation:
A pallet of potatoes were stored underneath a UV fly trap in the corridor outside this preparation room.
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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.:
19
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Site:
Provisions-Deck 1 - Dry Stores
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Violation:
Bags of rice and other food items were being stored on shelving near the provision lift which was open to the outside due to active provisioning. Also, hydraulic lines and other electrical wiring were above and next to the stored food items.
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Recommendation:
Do not store foods: (9) Under other sources of contamination from nonfood items such as ice blocks, ice carvings and flowers; or (10) In areas not finished in accordance with 7.7.4 and 7.7.5 for food storage areas.
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Item No.:
19
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Site:
Buffet-Fruit Station
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Violation:
A display of apples out for passenger self-service did not have its own dedicated serving utensil.
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Recommendation:
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.:
19
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Site:
Galley-Cold Pantry
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Violation:
The ice scoop handle in the right ice machine was in contact with the ice. The ice scoop was on the installed hook, however, the bin was completely full of ice which allowed for the ice to come into contact with the handle.
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Recommendation:
During pauses in food preparation or dispensing, ensure food preparation and dispensing utensils are stored: (1) In the food with their handles above the top of the food and the container; (2) In food that is not potentially hazardous with their handles above the top of the food within containers or equipment that can be closed, such as bins of sugar, flour, or cinnamon.
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Item No.:
19
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Site:
Pantry-Viking Lounge
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Violation:
A 1/4 barrel of beer was stored directly on the deck.
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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.:
19
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Site:
Galley-Condiment Storage Locker - 013
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Violation:
Condiments were stored in this locker on painted galvanized metal shelving. Some areas of the shelving appeared to be worn and rusting,
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Recommendation:
Do not store foods: (10) In areas not finished in accordance with 7.7.4 and 7.7.5 for food storage areas.
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Item No.:
20
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Site:
Dining Room-Giovanni's
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Violation:
According to staff, the red deli slicer being used to slice prosciutto, had several slotted fasteners on food contact surfaces. None of the slotted fasteners were observed soiled. Also, it was unclear if the machine met international accredited food equipment standards. The area in which the machine is used is not constructed to food preparation standards.
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Recommendation:
Ensure food-contact surfaces of food equipment complies with American National Standards Institute (ANSI), National Sanitation Foundation International (NSF International), or other internationally accredited food equipment sanitation standards for materials, design, and construction. 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.:
20
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Site:
Bar-Lattitudes
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Violation:
The metal mesh material at the coffee ground water junctures to the espresso machine was torn making these areas difficult to clean. Also, there were slotted fasteners at these locations.
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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; Prohibit the use of exposed slotted screws, Phillips head screws, or pop rivets in these areas.
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Item No.:
21
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Site:
Dining Room-Deck 5 Starboard Waiter Station
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Violation:
The 'Clean' counter top had several cracks in the surface making it 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.:
24
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Site:
Buffet-Stbd Beverage Station
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Violation:
A sanitizer bucket had less than 50 ppm free chlorine when measured by the inspector.
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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.:
26
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Site:
Buffet-Port and Starboard Beverage Stations
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Violation:
Old soda residue and a dark black mold residue was observed on the underside of the soda dispensing nozzles to both soda machines.
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Recommendation:
Ensure food only contacts surfaces of equipment and utensils that are cleaned and sanitized.
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Item No.:
26
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Site:
Galley-Deck 5 - Beverage Station
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Violation:
Old coffee residue was observed on the coffee/water strainer juncture. According to staff, the machine was last used the evening 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:
Galley-Cold Pantry
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Violation:
Sesame seeds and some other food soil was observed under the metal lid to the ice grinder.
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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.:
27
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Site:
Bar-Schooner Bar
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Violation:
Brown and black mold was on the insulation material to the soda lines and other technical lines inside the technical compartment below the left beverage rail.
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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:
Buffet-Stbd Beverage Station
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Violation:
Three plastic drinking glasses were stored in the undercounter refrigerator along with cans of beers, liquor bottles, and drink garnishes.
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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.:
28
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Site:
Bar-Rita's Cantina Storage Locker
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Violation:
Unopened boxes of margarita glasses and salsa bowls were stored in this locker that had exposed electrical wiring and electrical junction boxes. The deck coving was missing and the deckhead was not smooth.
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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.:
33
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Site:
Bar-Rita's Cantina Storage Locker
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Violation:
There was no deck coving and the deckhead had many screws preventing the surface from being smooth.
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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). 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-Condiment Storage Locker - 013
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Violation:
Deck coving was missing in this locker.
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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-Giovanni's
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Violation:
The deck tile grouting was recessed, missing, or cracked throughout this area.
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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:
Galley-Hot Galley
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Violation:
The deck tile grouting was recessed, missing, or cracked throughout this area.
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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:
Galley-Deck 5 - Hot Galley
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Violation:
The deck tile grouting was recessed, missing, or cracked throughout this area.
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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:
Galley-Deck 4 - Hot Galley
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Violation:
The deck tile grouting was recessed, missing, or cracked throughout this area.
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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.:
36
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Site:
Buffet-Ritas Buffet
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Violation:
The light above the centrally located handwash station was burnt out, resulting in less than the required 220 lux of light.
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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.
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Item No.:
38
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Site:
Galley-Izumi
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Violation:
A large deck mounted pizza oven was in this location and according to staff, has not been used since April 2013 and there are no future plans to use the oven.
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Recommendation:
Ensure only articles necessary for the food service operation are stored in food preparation, food storage, and warewashing areas.
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Item No.:
38
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Site:
Ventilation-Fan Room 5-11
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Violation:
Two large soft-serve ice cream makers were found stored in a ventilation fan room.
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Recommendation:
Ensure only articles necessary for the food service operation are store.
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Item No.:
39
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Site:
Bar-Schooner Bar
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Violation:
Three fruit flies were observed near the left beverage rail. The bar was in operation.
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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.:
39
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Site:
Buffet-Port Beverage Station
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Violation:
A small black fruit fly was observed near the juice dispenser.
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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.:
42
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Site:
Children Area-Toy Cleaning
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Violation:
Lint and old soil was noted in crevices in a previously cleaned play stove.
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Recommendation:
Ensure toys used in the child activity center are cleaned and disinfected daily.
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