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Item No.:
19
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Site:
Other-Wine Tower - Deck 3
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Violation:
An insect light trap was stored on the preparation counter. Open wine bottles and clean bottle holders were also stored on the 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.:
20
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Site:
Preparation Room-
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Violation:
An orange plastic salad spinner was stored in the soiled storage area. The bottom component had three slotted fasteners in the food contact area. The lid and spinning activator could not be located during the inspection, but this component was known to have six slotted fasteners in the food contact area.
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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.:
20
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Site:
Other-Mast Grill - Deck 15
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Violation:
The drain valve of the small steam kettle that was normally secured with a hand-tight nut could not be removed until a galley engineer brought a large wrench to loosen the nut.
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Recommendation:
Ensure multiuse food-contact surfaces are: (5) Accessible for cleaning and inspection by disassembling without the use of tools, or by easy disassembling with the use of handheld tools commonly available to maintenance and cleaning personnel.
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Item No.:
24
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Site:
Buffet-Ocean View Cafe - Deck 14
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Violation:
The final sanitizing rinse gauge on the dishwasher read from 217-230F (103-110C). Steam was seen and heard coming from the lower manifold during the temperature assessment. This steam discharge reduced during the spray pattern assessment. The crew was correcting the final sanitizing rinse temperature as the inspection team was leaving the area.
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Recommendation:
In a mechanical operation, ensure the temperature of the fresh hot water sanitizing rinse as it enters the manifold is not more than 90C (194F).
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Item No.:
26
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Site:
Buffet-Ocean View Cafe - Deck 14
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Violation:
At midship Line #6, the previously cleaned fryer had food debris on the cooking element and in the frying vat. The frying vat also had a substance that was identified as a cleaning chemical that could be removed with a finger.
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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:
Buffet-Ocean View Cafe - Deck 14
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Violation:
The previously cleaned pasta boiler water return line was heavily soiled with old food 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.:
26
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Site:
Other-Mast Grill - Deck 15
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Violation:
The light shield on the french fry warmer above where the cooked fries were stored was soiled with old grease.
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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:
Other-Blu Restaurant - Deck 5
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Violation:
The drain valve for all food prepared in the small steam kettle was heavily soiled with a heavy accumulation of old food 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.:
27
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Site:
Buffet-Ocean View Cafe - Deck 14
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Violation:
In the midship Line #6 front line on the port side, several front counter cabinet and reach-in cooler door handles were soiled with dried food.
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Recommendation:
Ensure nonfood-contact surfaces of equipment are kept free of an accumulation of dirt, food residue, and other debris.
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Item No.:
27
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Site:
Buffet-Ocean View Cafe - Deck 14
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Violation:
At midship Line #6, the previously cleaned fryer had food debris in the used oil filtering compartment.
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Recommendation:
Ensure nonfood-contact surfaces of equipment are kept free of an accumulation of dirt, food residue, and other debris.
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Item No.:
27
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Site:
Galley-Dishwash Area - Decks 3 and 4
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Violation:
Inside the blower dryer compartment of the conveyor dishwash machine, the fan coil was heavily soiled with dust. No dust was observed dripping onto the conveyor or clean items as they passed through the machine.
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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:
Other-Store 03-1-001 (F & B Storage Area - Deck 3 Forward)
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Violation:
Some previously cleaned hotel pans and plastic lexan boxes were stored wet.
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Recommendation:
After cleaning and sanitizing, ensure equipment and utensils are air dried or adequately drained before contact with food.
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Item No.:
28
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Site:
Other-Store 03-1-001 (F & B Storage Area - Deck 3 Forward)
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Violation:
Some previously cleaned equipment and utensils were stored on the deck, such as a gyro machine and containers of silverware.
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Recommendation:
Store cleaned equipment and utensils, laundered linens, and single-service and single-use articles: (3) at least 150 millimeters (6 inches) above the deck.
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Item No.:
30
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Site:
Buffet-Ocean View Cafe - Deck 14
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Violation:
The handwashing sink at the ice cream station was not operating when the team entered the area. The battery that controlled the flow valve was faulty. This was repaired immediately.
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Recommendation:
Keep handwashing facilities in good repair.
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Item No.:
33
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Site:
Buffet-Ocean View Cafe - Deck 14
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Violation:
At midship Line #6, the deck under the fryer was soiled with old grease and food debris near the bulkhead.
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Recommendation:
Ensure decks in food preparation areas are cleaned as often as necessary.
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Item No.:
36
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Site:
Buffet-Crew Mess Line 1
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Violation:
The light intensity was less than 110 lux between the ice machine and the juice machine.
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Recommendation:
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.:
36
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Site:
Bar-Martini Bar
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Violation:
The light intensity was less than 110 lux at the handwash station when the bar was in operation.
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Recommendation:
Ensure the light intensity is at least 110 lux (10 foot candles) at handwashing stations in bars.
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Item No.:
36
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Site:
Other-Store 03-1-001 (F & B Storage Area - Deck 3 Forward)
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Violation:
The light intensity was less than 220 lux. Equipment and utensils were stored in this room.
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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.:
37
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Site:
Galley-Potwash - Deck 4
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Violation:
There was excess condensation on the inside blower dryer compartment of the in-use conveyor potwash machine. No condensation was observed dripping onto clean pots and pans as they exited the machine. The crew wiped off the condensation and allowed the machine to continue operation for about 40 minutes to see if additional condensation built up. When the inspector returned to the area, some condensation was on the upper edges of the blower dryer compartment, but was not dripping onto the conveyor.
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Recommendation:
Ensure exhaust ventilation hood systems in food preparation and warewashing areas--including components such as hoods, fans, guards, and ducting--are designed to prevent grease or condensation from draining or dripping onto food, equipment, utensils, linens, and single-service and single-use articles.
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Item No.:
40
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Site:
Integrated Pest Management-
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Violation:
According to the ship's Integrated Pest Management (IPM) Plan, at least every 30 days one active monitoring inspection should be performed at night. No night inspections were conducted in February or March in the crew areas.
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Recommendation:
Ensure the IPM Plan sets a schedule for periodic active monitoring inspections, including some at night or during periods of no or minimal activity.
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