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Item No.:
08
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Site:
Potable Water-Medical Public Toilet
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Violation:
The urinal backflow prevention device had rust and signs of continuous leaks. The device was replaced during the inspection.
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Recommendation:
Construct potable water hose lockers of smooth, nontoxic, corrosion resistant, easily cleanable material and maintain in good repair.
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Item No.:
36
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Site:
Medical-Pantry
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Violation:
The deckhead light next to the cleaning locker did not work properly, which caused a light intensity of less than 220 lux at the handwashing station. This was corrected during the inspection.
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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.:
08
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Site:
Potable Water-Cross-Connection Control Program
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Violation:
The cross-connection control log did not include the backflow prevention devices installed for the two showers in the medical center.
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Recommendation:
Ensure the cross-connection control program includes at a minimum: a complete listing of cross-connections and the backflow prevention method or device for each, so there is a match to the plumbing system component and location. Include air gaps on the listing. Ensure a schedule for inspection frequency is set. Maintain a log documenting the inspection and maintenance in written or electronic form, and ensure it is available for review during inspections.
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Item No.:
16
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Site:
Galley-Deck 9 - Dive Inn
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Violation:
Two plastic pans of shredded lettuce, one in the double-door reach-in cooler 9.26.B and another in undercounter reach-in cooler 9.25, had internal temperatures of 55-66F measured with the inspector's thin-tipped thermocouple at several locations in each pan. The other potentially hazardous foods in these coolers was measured at less than 41F. These pans of lettuce were immediately discarded by the ship's staff.
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Recommendation:
Maintain potentially hazardous foods at 5C (41F) or less.
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Item No.:
19
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Site:
Buffet-Deck 9 - Home Stead / Lido Buffet
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Violation:
Keys were found on top of sugar packets in dispensing bowls in the starboard forward waiter station drawer.
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Recommendation:
Protect food from contamination by storing the food: (3) Where it is not exposed to other contamination.
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Item No.:
28
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Site:
Buffet-Deck 9 - Home Stead / Lido Buffet
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Violation:
A clean milk dispensing tube assembly was stored with a marker and a clock in the same waiter station drawer.
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Recommendation:
Store cleaned equipment and utensils, laundered linens, and single-service and single-use articles: (2) in a location where they are not exposed to other contamination.
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Item No.:
27
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Site:
Buffet-Deck 9 - Home Stead / Lido Buffet
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Violation:
Food soil including heavy accumulation of some dried product in the back left corner were found in several locations of the wooden trolley shelves. Rolled utensils were stored on some of the trolley shelves, but not near the heavy accumulations of food soil.
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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:
Buffet-Deck 9 - Home Stead / Lido Buffet
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Violation:
Food soil and grease were found on plastic woven wicker-like bread baskets stored as clean.
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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.:
22
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Site:
Buffet-Deck 9 - Home Stead / Lido Buffet
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Violation:
A heavy grease film was found on top of the sanitizing solution of a three-bucket cleaning system in the middle of the starboard buffet. The three-bucket cleaning system was set up as Wash - Sanitizing - Rinse sequence.
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Recommendation:
Ensure the sanitize solutions are maintained clean.
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Item No.:
25
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Site:
Buffet-Deck 9 - Home Stead / Lido Buffet
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Violation:
A wet wiping cloth was found in the empty right mix hopper of an out of order soft serve ice cream machine behind the service counter of the starboard Sweet Spot.
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Recommendation:
Restrict wiping cloths to the following: (2) Cloths used for wiping food spills are stored in a chemical sanitizer.
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Item No.:
21
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Site:
Buffet-Deck 9 - Home Stead / Lido Buffet
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Violation:
The counter areas on the left and right edges of the self-service pastry cabinet had difficult to clean seams and crevices at both of the starboard and port Sweet Spot service counters.
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Recommendation:
Ensure equipment that is fixed because it is not easily movable is installed so that it is: (1) Spaced to allow access for cleaning along the sides, behind, under and above the equipment; (2) Spaced from adjoining equipment, bulkhead, and deckhead at a distance of not more than 0.8 millimeter or 1/32 inch; or (3) Sealed to adjoining equipment or bulkhead.
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Item No.:
27
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Site:
Buffet-Deck 9 - Home Stead / Lido Buffet
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Violation:
Accumulations of old food soil were noted in the seams and crevices of the starboard and port Sweet Spot service counters.
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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.:
33
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Site:
Buffet-Deck 9 - Home Stead / Lido Buffet
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Violation:
The inner and outer door tracks on food lifts both forward and aft ends of the buffets were found soiled with old food debris.
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Recommendation:
Ensure decks in food areas are cleaned as often as necessary.
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Item No.:
28
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Site:
Buffet-Deck 9 - Home Stead / Lido Buffet
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Violation:
Tongs in a pan of clean serving utensils were hanging over the handwash sink splash guard in the port salad line. The pan of utensils was immediately adjacent to the splash guard.
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Recommendation:
Store cleaned equipment and utensils, laundered linens, and single-service and single-use articles: (2) in a location where they are not exposed to splash or other contamination.
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Item No.:
21
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Site:
Buffet-Deck 9 - Home Stead / Lido Buffet
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Violation:
The hot chocolate machine on the aft beverage line could not be opened for cleaning.
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Recommendation:
Ensure nonfood-contact surfaces are constructed to allow easy cleaning and to facilitate maintenance.
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Item No.:
27
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Site:
Buffet-Deck 9 - Home Stead / Lido Buffet
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Violation:
The hot chocolate machine had old chocolate residue on the bottom right side near the drip pan coming from an internal area and powdered chocolate mix on the left side. The machine had been placed out of service prior to the inspection, so it was not in active use.
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Recommendation:
Ensure nonfood-contact surfaces of equipment are kept free of an accumulation of food residue.
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Item No.:
20
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Site:
Preparation Room-Deck B - Vegetable Preparation
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Violation:
The basket for the lettuce dryer could not be easily disassembled for cleaning.
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Recommendation:
Ensure multiuse food-contact surfaces are: (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.
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Item No.:
23
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Site:
Preparation Room-Deck B - Bakery
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Violation:
The automatic canopy warewash machine had a detergent film on utensils after completion of the warewash cycle.
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Recommendation:
Ensure washed equipment and utensils are rinsed so that cleaning chemicals are removed or diluted with water by using one of the following procedures: (3) Use of a nondistinct water rinse integrated in the application of the sanitizing solution if using a warewashing machine that recycles the sanitizing solution for use in the next wash cycle.
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