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Item No.:
01
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Site:
Medical-Acute Gastroenteritis (AGE) Reporting System
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Violation:
According to staff, the 24-hour and 4-hour AGE reports submitted to CDC were automatically populated with the information from the AGE surveillance logs, but the information in the reports was not always correct. Staff had to manually input the reportable AGE cases into the system to try and correct this error.
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Recommendation:
Ensure the AGE report contains the following: (1) name of the vessel; (2) port of embarkation; (3) date of embarkation; (4) port of disembarkation; (5) date of disembarkation; (6) total numbers of reportable cases of AGE among passengers, including those who have disembarked because of illness?even if the number is 0 (zero reporting); (7) total numbers of reportable cases of AGE among crew members, including those who have disembarked because of illness?even if the number is 0 (zero reporting); and (8) total number of passengers and crew members on the cruise.
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Item No.:
08
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Site:
Potable Water-Potable Water Tank Maintenance
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Violation:
The maintenance records documenting tank coatings for potable water tanks 4AS on January 31 and 7BP on October 27 did not state the manufacturers' recommendations were followed for application, drying, and curing.
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Recommendation:
Ensure the interior coatings on potable water tanks are approved for potable water contact by a certification organization. Follow all manufacturers? recommendations for application, drying, and curing. For the tank coatings used, maintain the following onboard: (1) written documentation of approval from the certification organization (independent of the coating manufacturer); (2) manufacturers? recommendations for application, drying, and curing; and (3) written documentation that the manufacturers? recommendations have been followed for application, drying, and curing.
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Item No.:
08
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Site:
Potable Water-Engine Room
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Violation:
A hose was connected to a potable water line in the engine room near the chlorine injection point and before a reduced pressure assembly. There was a non-continuous pressure backflow prevention device installed on the potable water line for the hose connection, but it should have been a continuous pressure device because there was a valve located downstream from the backflow preventer.
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Recommendation:
Install a continuous pressure-type backflow preventer when a valve is located downstream from the backflow preventer.
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Item No.:
08
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Site:
Potable Water-Engine Room Chlorine Injection Point
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Violation:
The distillate line from the evaporator to the chlorine injection point was striped blue indicating potable water.
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Recommendation:
Stripe or paint distillate and permeate lines directed to the potable water system in accordance with ISO 14726 (blue/gray/blue). Ensure no other lines have the above color designations. Stripe or paint these lines at 5 meters (15 feet) intervals and on each side of partitions, decks, and bulkheads, except where decor would be marred by such markings, including potable water supply lines in technical lockers.
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Item No.:
08
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Site:
Potable Water-Piping Replacement
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Violation:
The staff in charge recorded the concentration and contact times for the piping replacement that was installed and disinfected, but the free residual halogen level before the pipes were put back into service was not documented. According to staff, the free residual halogen level was not tested after pipe installation, but the pipes were flushed. This was noted on the previous inspection, but during today's inspection the concentration and contact time of the pipe disinfection was recorded.
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Recommendation:
Maintain documentation of all inspections, maintenance, cleaning, and disinfection for 12 months and ensure it is available for review during inspections. Ensure records include a method of disinfection, concentration and contact time of the disinfectant, and a halogen value of less than or equal to 5 ppm before the tank is put back into service.
Document the free halogen residual level.
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Item No.:
08
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Site:
Potable Water-Starboard Aft Bunker Station
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Violation:
The hose tap on the potable water filling line was threaded and it did not appear to have a backflow preventer attached. Additionally, there was no backflow preventer installed on one of the two threaded potable water deck taps installed in the corner of this bunker station.
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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.:
09
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Site:
Recreational Water Facilities-Whirlpool Spas 1 and 3
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Violation:
Both whirlpools 1 and 3 had two adults inside and the free residual chlorine was measured at 1.76 ppm in whirlpool 1 and 2.12 ppm in whirlpool 3. The pH of whirlpool 3 was 6.78. All tests were performed with the ship's test kit and the accuracy of that kit was verified during the inspection. Both whirlpools were immediately netted and closed.
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Recommendation:
Maintain a free residual halogen in recirculated RWFs in the following ranges: (1) swimming pools, between 1.0 and 5.0 mg/L (ppm); (2) children's pools, between1.0 and 5.0 mg/L (ppm); (3) wading pools, between 1.0 and 5.0 mg/L (ppm); (4) interactive RWFs (activity pools), between 2.0 and 5.0 mg/L (ppm); (5) baby-only water facilities, between 3.0 and 10.0 mg/L (ppm) free chlorine or between 4.0 and 10.0 mg/L (ppm) bromine; and (6) whirlpool spas and spa pools, between 3.0 and 10.0 mg/L (ppm) free chlorine or between 4.0 and 10.0 mg/L (ppm) bromine. Maintain the pH level in all RWFs between 7.0 and 7.8. Immediately close facilities if these halogen and pH ranges are not maintained.
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Item No.:
10
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Site:
Housekeeping-Private Cabin Whirlpool Tubs
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Violation:
The records of the in cabin whirlpool tub disinfection indicated this job was completed only at the end of each voyage when there was a change of occupancy. The ship was sailing on 10 and 11 day voyages and the requirement from both the VSP Operations Manual and the cruise line management system was to conduct this disinfection within 7 days or when there was a change of occupancy, whichever came first. The recent log showed the disinfection was done on 22 January, 3 February and 13 February, 2014, all of which were the change of occupancy for each voyage and were either 10 or 11 days apart. This was noted on the previous inspection.
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Recommendation:
Clean and disinfect private whirlpool spas located in individual passenger cabins, including associated recirculation systems, between occupancies or weekly, whichever is more frequent. Ensure disinfection is accomplished with an appropriate halogen-based disinfectant at 10 ppm for 60 minutes, or an equivalent CT value.
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Item No.:
13
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Site:
Buffet-Lido Starboard Fruit Station
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|
Violation:
A worker was seen placing the handle of a serving utensil directly onto a piece of honey dew melon that was in a container on the self-service buffet line and no one corrected them until the inspector notified the person in charge of this area.
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Recommendation:
Ensure the supervisor or person in charge of food operations on the vessel monitors that: (11) Employees are preventing cross-contamination of ready-to-eat food with bare hands by properly using suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment.
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Item No.:
13
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Site:
Galley-Warewashing
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Violation:
The person in charge of this area did not notice that the plates were not loaded correctly in the conveyor warewash machine and some of the plates were not getting washed, rinsed, and sanitized properly until the inspector identified the problem while inspecting the machine. For example several plates were coming through the machine upside down and sideways instead in the forward position on the conveyor belt.
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Recommendation:
Ensure the supervisor or person in charge of food operations on the vessel monitors that: (9) Food employees are properly sanitizing cleaned multiuse equipment and utensils before they are reused.
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Item No.:
13
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Site:
Galley-Warewashing
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Violation:
The person in charge of this area did not notice that the plates were not loaded correctly in the conveyor warewash machine and some of the plates were not getting washed, rinsed, and sanitized properly until the inspector identified the problem while inspecting the machine. For example, several plates were coming through the machine upside down and sideways instead of in the forward position on the conveyor belt. This was written on the previous inspection, but some of the other warewash issues previously identified had been corrected.
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Recommendation:
Ensure the supervisor or person in charge of food operations on the vessel monitors that: (9) Employees are properly sanitizing cleaned multiuse equipment and utensils before they are reused.
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Item No.:
13
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Site:
Galley-Cooling Logs
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Violation:
The temperatures written on the cooling logs for several food items on several dates including meat and cream sauces, caramelized onions, risotto, and grilled vegetables were exactly the same at the one hour, two hour, and six hour mark in the indicated columns. The temperatures at the one hour mark indicated the food was at 110F or 108F, the temperatures at the two hour mark indicated the food was 70F or 68F, and at the six hour mark, the log indicated the food was at 38F or 40F. The logs were for the weeks of January 30, February 9, and on February 19 and 20. It was unknown if the food items were cooled properly. Not all of these food items were cooled using the same method or container size. Most of the food items indicated above were signed off by a supervisor.
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Recommendation:
Ensure the supervisor or person in charge of food operations on the vessel monitors that: (7) Employees are using proper methods to rapidly cool potentially hazardous foods that are not held hot or are not for consumption within 4 hours.
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Item No.:
14
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Site:
Galley-Four Seasons Hot Galley
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Violation:
There was a food worker chopping vegetables with a prominent moustache and he was not wearing a hair 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:
Dining Room-Moderno Menu
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Violation:
The consumer advisory statement for the foods of animal origin that were served undercooked was not readable on the menu because the font was too small. All of the food items that needed a consumer advisory were identified with an asterisk on the menu.
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Recommendation:
Ensure the consumer advsiory statement on the menu is easy to read.
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Item No.:
16
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Site:
Galley-Seven Seas
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Violation:
The time control plan stated the food was to be set-up at 0630 and discarded at 0900 during the breakfast service while in the port of St. Thomas, but at 0927, food was still being cooked in this galley and would then be placed on time control with a four hour discard sticker. Also, there were several mise en place containers on preparation counters labeled with a discard time of 1100. No food was on time control for more than four hours during the inspection.
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Recommendation:
Update the time control plan and ensure it matches the food service operation.
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Item No.:
17
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Site:
Galley-Cooling Logs
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Violation:
The temperatures written on the cooling logs for several food items on several dates including meat and cream sauces, caramelized onions, risotto, and grilled vegetables were exactly the same at the one hour, two hour, and six hour mark in the indicated columns. The temperatures at the one hour mark indicated the food was at 110F or 108F, the temperatures at the two hour mark indicated the food was 70F or 68F, and at the six hour mark, the log indicated the food was at 38F or 40F. The logs were for the weeks of January 30, February 9, and on February 19 and 20. It was unknown if the food items were cooled properly. Not all of these food items were cooled using the same method or container size. Most of the food items indicated above were signed off by a supervisor. The same temperatures noted above were not found on any other cooling log on the ship.
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Recommendation:
Ensure the temperatures recorded on the cooling logs are accurate.
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Item No.:
18
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|
Site:
Provisions-Meat Preparation Cold Room
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|
Violation:
There was one container of meatballs stored above a few containers of beef steaks.
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Recommendation:
Protect food from cross-contamination or other sources of contamination by the following methods: (2) Separating types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry?except when combined as ingredients?during storage, preparation, holding, and display by using separate equipment for each type, or by arranging each type of food in equipment so that cross-contamination of one type with another is prevented, or by preparing each type of food at different times or in separate areas.
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Item No.:
19
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Site:
Buffet-Staff Mess
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|
Violation:
The food contact surfaces of two stacks of clean plates on the self-service buffet line were not covered or inverted.
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Recommendation:
During service, ensure the food contact portion of each self-service food dispensing utensil is covered or located beneath shielding. Ensure that dishware, glassware, and utensils out for service are inverted or covered.
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Item No.:
19
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Site:
Buffet-Lido Starboard Fruit Station
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|
Violation:
A worker was seen placing the handle of a serving utensil directly onto a piece of honey dew melon that was in a container on the self-service buffet line.
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Recommendation:
Ensure the handles of the serving utensils for containers of food are placed so they do not contact the food.
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Item No.:
19
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Site:
Other-Deck 5 Crew Elevator Corridor
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|
Violation:
A worker was seen pushing a trolley with three stacks of soiled bowls next to a partially used container of syrup and a large can of tomatoes.
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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:
Buffet-Lido Starboard Dessert Line
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|
Violation:
There was one container of chopped ready to eat bell peppers and one container of ready to eat broccoli that were not covered or protected in undercounter refrigerator #1.
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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:
Buffet-Lido Sprinkles
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|
Violation:
There was a tray of brownies on the self-service buffet line that was not protected with a side sneeze shield or other effective means. Passengers were standing within one meter of this tray to place their orders.
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|
Recommendation:
Protect food on display from contamination by the use of packaging; counter, service line, or salad bar food guards; display cases; self-closing hinged lids; or other effective means. Install side protection for sneeze guards if the distance between exposed food and where consumers are expected to stand is less than 1 meter (40 inches).
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Item No.:
19
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Site:
Buffet-Lido Sprinkles
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|
Violation:
There was a five gallon container of ice cream stored on the deck when the inspector entered this area. Also, a worker was seen moving another five gallon container of ice cream from the deck into the most right undercounter freezer. Once the container was moved into the freezer, it was not entirely covered because the lid could not fit properly on top of the container.
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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:
Buffet-Lido Starboard
|
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Violation:
The handle for the serving utensil of coleslaw was submerged in the container so passengers had to touch the food to get the utensil.
|
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Recommendation:
Ensure the handles of the serving utensils for containers of food are placed so they do not contact the food.
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Item No.:
19
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Site:
Provisions-Ice Cream Freezer
|
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Violation:
There were three containers of baked Alaska stored in this freezer that were not covered or protected. The ice cream had discard labels and according to staff, was going to be served on the buffet that night.
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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:
Other-Dining Room Seven Seas Starboard Store
|
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Violation:
There was a box of mints stored in this room that was not properly constructed for food storage. According to staff, the mints would be served to guests at the dinner service. The improper construction of this store room for food equipment was noted on the previous inspection. For example, this room did not have a finished deckhead, the bulkhead was not made of a smooth, easily cleanable surface, and there was no coving at the deck/bulkhead juncture. No equipment or utensils were stored in this room during the inspection.
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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:
Galley-Ice Machines
|
|
Violation:
There were slotted fasteners in each of the ice cuber thickness probe panels in the top compartments of the ice machines.
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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.:
22
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Site:
Galley-Warewashing
|
|
Violation:
Several plates were loaded into the warewash machine upside down and were stacking up on top of the wash tank inside of the in-use conveyor warewash machine. As a result, the surfaces of the plates were not contacted by all of the cleaning and sanitizing nozzles. It was unknown if this was a motor problem or if the plates were not loaded into the conveyor belt properly. A worker was also seen loading the plates backwards onto the conveyor belt. This was not noticed by anyone operating the machine or the person in charge of this area until the inspector identified the problem during the inspection. The machine was shut down for repair. This was written on the last inspection.
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|
Recommendation:
Ensure all soiled equipment and utensils are properly loaded into the warewash machine and that the warewash machine and all of its auxillary components are working according to the manufacturer's instructions.
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Item No.:
22
|
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Site:
Galley-Warewashing
|
|
Violation:
The final rinse spray nozzles on the upper manifold of the in-use conveyor warewash machine did not have a consistent spray pattern. The machine was shut down for repair.
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Recommendation:
Ensure a warewashing machine and its auxiliary components are operated in accordance with the machine?s data plate and other manufacturer?s instructions. Ensure a warewashing machine?s conveyor speed or automatic cycle times is maintained accurately timed in accordance with manufacturer?s specifications.
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Item No.:
22
|
|
Site:
Buffet-Lido Starboard Dessert Line
|
|
Violation:
An empty soiled container that was previously used to hold cooked pasta for the buffet line was placed back into undercounter refrigerator #1 and stored directly above a covered container of grated cheese.
|
|
Recommendation:
Stored soiled equipment and utensils in a designated soiled storage area so that it does not contaminate food or clean equipment.
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Item No.:
22
|
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Site:
Galley-Warewashing
|
|
Violation:
The plates were not loaded correctly in the in-use conveyor warewash machine and some of the plates were not getting washed, rinsed, and sanitized properly. For example several plates were coming through the machine upside down and sideways instead of in the forward position on the conveyor belt. This was not noticed by anyone operating the machine or the person in charge of this area until the inspector identified the problem during the inspection.
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|
Recommendation:
Ensure soiled items to be cleaned in a warewashing machine are loaded into racks, trays, or baskets or onto conveyors in a position that (1) exposes the items to the unobstructed spray from all cycles; (2) allows the items to drain.
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Item No.:
22
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Site:
Galley-Wash Temperature
|
|
Violation:
The wash tank temperature taken by the inspector was 142F, but the minimum required temperature was 151F as indicated on the data plate. The machine was shut down for repair.
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Recommendation:
Ensure a warewashing machine and its auxiliary components are operated in accordance with the machine?s data plate and other manufacturer?s instructions.
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Item No.:
26
|
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Site:
Buffet-Lido Starboard
|
|
Violation:
The inside of the dispensing nozzles of the previously cleaned right frozen yogurt machine were soiled with a brown and sticky residue.
|
|
Recommendation:
Ensure food contact surfaces of equipment and utensils are clean to sight and touch.
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Item No.:
26
|
|
Site:
Food Service General-Juice Machines
|
|
Violation:
The in-use and previously cleaned juice machines had old food residue in the seams, upper corners, and around the internal rims of the juice dispensers of the food-splash panels in the forward and aft lido buffet area, crew mess, staff mess, and Seven Seas galley.
|
|
Recommendation:
Ensure food contact surfaces of equipment and utensils are clean to sight and touch. 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:
Provisions-Galley Hatch Store Room
|
|
Violation:
The food contact surfaces of a few large white cutting boards and a few paella pans were stored soiled with food residue and dust on soiled shelving in this room. This was noted on the previous inspection.
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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-Seven Seas
|
|
Violation:
There was pink slime mold along the top interior cover against the cuber panel in the top compartment of the deck-mounted ice machine and along the top and sides of the cuber panel. The machine was cleaned and sanitized.
|
|
Recommendation:
Ensure food contact surfaces of equipment and utensils are clean to sight and touch.
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Item No.:
27
|
|
Site:
Provisions-BBQ Locker
|
|
Violation:
The nonfood contact surfaces of the two barbeque grills and many of their accessories were soiled with grease, dust, and charcoal residue. These items were stored in this locker that was not properly constructed for food equipment storage. This was written on the previous inspection.
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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
|
|
Site:
Provisions-Galley Hatch Store Room
|
|
Violation:
All of the storage shelves used to store several pieces of food equipment were heavily soiled with food debris, dust, and dirt. Several of the nonfood contact surfaces of equipment in circulation were also soiled with these residues. This was written on the previous inspection.
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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
|
|
Site:
Galley-Crew Pot Wash
|
|
Violation:
There were a few spoons and a spatula that were not stored covered or inverted on the clean storage rack.
|
|
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
|
|
Site:
Dining Room-Il Adagio Waiter Station
|
|
Violation:
There was a soiled dry cleaning rag on top of the clean waiter station with a tray of clean utensils and two stacks of clean plates. Also, there were two stacks of clean plates stored on the waiter station that were not covered or inverted. Finally, there was a tray of utensils with forks and knives stored on the waiter station and the food contact surfaces were not covered.
|
|
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. Store clean equipment and utensils in a self-draining position that allows air drying, and covered or inverted. 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:
Other-Deck 3 Food Worker Toilet Rooms
|
|
Violation:
The right food worker toilet room used by food preparation workers during active service was locked.
|
|
Recommendation:
Ensure toilet facilities intended for use by galley personnel are not locked when the galley is in service.
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Item No.:
30
|
|
Site:
Other-Deck 3 Food Worker Toilet Rooms
|
|
Violation:
Both of the food worker toilets in this area were used by food preparation workers during active service. The toilet room on the left was out of order and the toilet room on the right was locked. Once the right toilet room was unlocked, it was found to be unsanitary and there was no toilet paper. Also, there were approximately six small live flies in the right toilet room.
|
|
Recommendation:
Provide a supply of toilet tissue at each toilet at all times. Keep toilet fixtures clean and in good repair.
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|
Item No.:
30
|
|
Site:
Galley-Il Adagio
|
|
Violation:
There was no soap in the soap dispenser at the handwashing sink. The soap dispenser was filled with water. This area was not in-use during the inspection.
|
|
Recommendation:
Ensure each handwashing facility has a supply of hand-cleansing soap or detergent and a supply of single-service paper towels available.
|
|
|
Item No.:
33
|
|
Site:
Provisions-Galley Hatch Store Room
|
|
Violation:
The deck in this room was peeling and chipped in several areas and was soiled with dirt, dust, and pieces of food residue in many areas, especially at the deck/bulkhead juncture.
|
|
Recommendation:
Ensure decks, bulkheads, deckheads, and attached equipment in food preparation, warewashing, pantries, and storage areas are cleaned as often as necessary. Ensure decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas are maintained in good repair.
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|
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Item No.:
33
|
|
Site:
Other-Dining Room Four Seasons Starboard Store
|
|
Violation:
There was one small Lexan box with several sets of food utensils and spatulas stored in this room that was not constructed properly for food equipment storage. For example, the bulkhead was not made of a smooth or easily cleanable material and there was no coving at the deck/bulkhead juncture. This was written on the previous inspection.
|
|
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. 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:
Other-Dining Room Seven Seas Port Store
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Violation:
There were three clear Lexan boxes and two large and deep white Lexan boxes stored in this room that was not properly constructed for food equipment. These type of boxes were seen in the galley for this restaurant with food and equipment, but staff could not confirm what was stored in these boxes. For example, the bulkheads were not made of a smooth and easily cleanable material and there was no coving at the deck/bulkhead juncture. This was written on the previous inspection.
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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. 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:
Provisions-BBQ Locker
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Violation:
This room was not properly constructed for food equipment and two barbeques and many of their accessories were stored in this room. For example, the bulkhead was not made of a smooth and easily cleanable material and there was no coving at the deck/bulkhead juncture. This was written on the previous inspection. The nonfood contact surfaces of the grill and its accessories were soiled with grease, dust, and charcoal residue.
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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. 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:
Dining Room-Four Seasons Waiter Station #1
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Violation:
The carpet at the waiter station was soiled with food debris and there was a dark stain along the deck/counter juncture. Also, there was no coving at the deck/bulkhead juncture. This area was not in-use during the inspection.
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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. Do not use carpet in these areas. 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, 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:
Dining Room-Il Adagio Waiter Station
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Violation:
There was no coving at the deck/counter juncture of the waiter station near the entrance to the galley.
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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-Warewashing
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Violation:
There was a plastic bag of orange work coveralls stored on a warewash rack on the deck under the in-use conveyor warewash machine.
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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:
Galley-Central Soup Station
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Violation:
There were three light shields that were cracked in a few locations above three tilting kettles that had food in them. The lids of the kettles were closed during the inspection.
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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.:
38
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Site:
Galley-Warewashing
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Violation:
There was a plastic bag of orange work coveralls stored on a warewash rack on the deck under the in-use conveyor warewash machine.
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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.:
39
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Site:
Other-Deck 3 Food Worker Toilet Rooms
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Violation:
There were approximately six small live flies in the right toilet room used by food preparation workers during active service. This toilet room was in a provision corridor across from a food preparation room.
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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-Toilet Room
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Violation:
The height of the child-size toilet was more than 11 inches from the deck and the handwashing sink was more than 22 inches from the deck. Only one step stool was provided in this toilet room.
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Recommendation:
If toilet rooms are located in a child-activity center, provide a child-size toilet(s) or child-accessible toilet(s) (child-size seat and step stool) and handwashing facilities. Ensure child-size toilets (to include the toilet seat) have a maximum height of 280 millimeters (11 inches) and a toilet seat opening no greater than 203 millimeters (8 inches). Ensure handwashing sinks have a maximum height of 560 millimeters (22 inches) above the deck or a step stool.
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