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Item No.:
06
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Site:
Potable Water-Medical / Microbiologic Testing
|
|
Violation:
The positive color comparator for the sample methodology used by the ship had passed the manufacturer's expiration date of 24 October 2015.
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|
Recommendation:
If water samples are collected and analyzed by the vessel for the presence of E. coli, analyze the samples using a method accepted in Standard Methods for the Examination of Water and Wastewater. Ensure test kits, incubators, and associated equipment are operated and maintained in accordance with the manufacturers' specifications.
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Item No.:
14
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|
Site:
Galley-Bakery
|
|
Violation:
The food employee working on the dough sheeter had a pronounced mustache and was wearing no facial 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:
Galley-Hot Section
|
|
Violation:
A pan of squash butterscotch and a bowl of cut lettuce were on the food preparation counter during lunch service and had no discard labels. This was corrected.
|
|
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.
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Item No.:
16
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|
Site:
Buffet-Ocean View Caf - Line #3
|
|
Violation:
A bowl of anchovies had no discard label. The service was longer than 4 hours.
|
|
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.
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Item No.:
17
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|
Site:
Galley-Normandie
|
|
Violation:
A pan of arugula lettuce and another pan of cut spinach were in the cooling process. The lettuce had an internal temperature of 50F at 13:50 while it was recorded in the cooling log that its internal temperature at 11:30 was 51F. The spinach had an internal temperature of 46F at 13:50 while it was recorded in the cooling log that its internal temperature at 11:35 was 48F. It was determined that the staff temperatures might not have been taken from the warmest center portion of the pans and that the pans could be rearranged in the refrigerator so that cooling was faster.
|
|
Recommendation:
Ensure cooling is accomplished using one or more of the following methods based on the type of food being cooled: (1) Placing the food in shallow pans; (2) Separating the food into smaller or thinner portions; (3) Using blast coolers, freezers, or other rapid cooling equipment; (4) Stirring the food in a container placed in an ice water bath; (5) Using containers that facilitate heat transfer; (6) Adding ice as an ingredient; or (7) Other effective methods. When placed in cooling or cold-holding equipment, ensure food containers in which food is being cooled are arranged in the equipment to provide maximum heat transfer through the container walls and loosely covered-or uncovered if protected from overhead contamination-during the cooling period to facilitate heat transfer from the surface of the food.
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|
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Item No.:
17
|
|
Site:
Galley-Cooling Logs
|
|
Violation:
The log had an entry for chicken rolled for 8 December with an initial temperature of 142F. Nothing else was recorded after that initial temperature.
|
|
Recommendation:
Ensure logs documenting cooked potentially hazardous food cooling temperatures and times from the starting points designated in 7.3.5.2.1 thru the control points at 2 and 6 hours are maintained onboard the vessel for a period of 30 days from the date the food was placed in the cooling process.
Ensure logs documenting cooling of potentially hazardous foods prepared from ingredients at ambient temperatures, with the start time to the time when 5C (41 F) is reached are also maintained for a period of 30 days, beginning with the day of preparation.
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Item No.:
17
|
|
Site:
Galley-Cold Pantry Cooling Log
|
|
Violation:
The log had an entry for 1 December with only prepopulated times at initial time (20:27) and at the 'within 4 hours' time (23:14).
|
|
Recommendation:
Ensure logs documenting cooked potentially hazardous food cooling temperatures and times from the starting points designated in 7.3.5.2.1 thru the control points at 2 and 6 hours are maintained onboard the vessel for a period of 30 days from the date the food was placed in the cooling process.
Ensure logs documenting cooling of potentially hazardous foods prepared from ingredients at ambient temperatures, with the start time to the time when 5C (41 F) is reached are also maintained for a period of 30 days, beginning with the day of preparation.
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Item No.:
17
|
|
Site:
Galley-Cold Pantry Walk-in Cooler
|
|
Violation:
Two pans of hummus were in the cooling process. One of the pans had a larger amount of hummus than the other pan. The fuller pan had an internal temperature of 61F at 13:20 while it was recorded in the cooling log that its internal temperature at 11:50 was 57F. It was determined that the staff temperatures might not have been taken from the warmest center portion of the pans and that the pans could be separated into smaller portions so that cooling was faster.
|
|
Recommendation:
Ensure cooling is accomplished using one or more of the following methods based on the type of food being cooled: (1) Placing the food in shallow pans; (2) Separating the food into smaller or thinner portions; (3) Using blast coolers, freezers, or other rapid cooling equipment; (4) Stirring the food in a container placed in an ice water bath; (5) Using containers that facilitate heat transfer; (6) Adding ice as an ingredient; or (7) Other effective methods. When placed in cooling or cold-holding equipment, ensure food containers in which food is being cooled are arranged in the equipment to provide maximum heat transfer through the container walls and loosely covered-or uncovered if protected from overhead contamination-during the cooling period to facilitate heat transfer from the surface of the food.
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|
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Item No.:
19
|
|
Site:
Buffet-Ocean View Caf - Dessert Station #1
|
|
Violation:
During lunch service, two plates of desserts had no serving utensils.
|
|
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
|
|
Site:
Galley-Aqua Spa Caf Pantry
|
|
Violation:
A flying insect control device was installed above the door where clean equipment was expected to pass.
|
|
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
|
|
Site:
Galley-Normandie
|
|
Violation:
The in-use counter-mounted combination oven was continuously dripping water from below the oven onto the food preparation counter.
|
|
Recommendation:
Food contact equipment must be maintained in good repair and proper adjustment: (1) Equipment must be maintained in a state of repair and condition that meets the materials, design, construction, and operating specifications of these guidelines.
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|
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Item No.:
20
|
|
Site:
Galley-Cold Pantry Walk-in Cooler
|
|
Violation:
The tray with cut melon was broken on its corner, making it difficult to clean.
|
|
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.
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|
|
Item No.:
20
|
|
Site:
Room Service-Bell Box
|
|
Violation:
The deep fat fryer had one slotted fastener.
|
|
Recommendation:
Use only low profile, nonslotted, noncorroding, and easy-to-clean fasteners on food-contact surfaces and in splash zones.
|
|
|
Item No.:
21
|
|
Site:
Galley-Bakery Walk-in Cooler #36
|
|
Violation:
The wheel casters of the trolley inside the walk-in cooler were heavily corroded and difficult to clean.
|
|
Recommendation:
Ensure nonfood-contact surfaces of equipment that are exposed to splash, spillage, or other food soiling or that require frequent cleaning are constructed of a corrosion-resistant, nonabsorbent, and smooth material.
|
|
|
Item No.:
21
|
|
Site:
Galley-Pool Grill Pantry
|
|
Violation:
The technical compartment of the undercounter refrigerator #191 had no front cover exposing pipes, cables, and difficult to clean areas. There was no cover for the compartment since June 2015.
|
|
Recommendation:
Install a front cover for the technical compartment.
|
|
|
Item No.:
23
|
|
Site:
Galley-Starboard Dishwash
|
|
Violation:
The first wash compartment of the in-use flight-type warewasher was heavily soiled with food debris and butter packets.
|
|
Recommendation:
Ensure food debris on equipment and utensils is scrapped over a waste disposal unit, pulper, or garbage receptacle or removed in a warewashing machine with a prewash cycle.
|
|
|
Item No.:
26
|
|
Site:
Galley-Cold Pantry
|
|
Violation:
The previously cleaned deli slicer had yellow and green residues around the blade and blade holder.
|
|
Recommendation:
Ensure food contact surfaces of equipment and utensils are clean to sight and touch.
|
|
|
Item No.:
26
|
|
Site:
Buffet-Ocean View Caf - Pizzeria
|
|
Violation:
A long hair protruded from the inside of a cutlery roll-up. Also, 2 previously cleaned plates out for-self-service were soiled with food residues.
|
|
Recommendation:
Ensure food contact surfaces of equipment and utensils are clean to sight and touch.
|
|
|
Item No.:
26
|
|
Site:
Galley-Aqua Spa Caf Pantry
|
|
Violation:
On the clean storage racks, one previously cleaned cup was soiled with food residues.
|
|
Recommendation:
Ensure food contact surfaces of equipment and utensils are clean to sight and touch.
|
|
|
Item No.:
26
|
|
Site:
Galley-Pool Grill
|
|
Violation:
One previously cleaned plate out for self-service was soiled with food residues.
|
|
Recommendation:
Ensure food contact surfaces of equipment and utensils are clean to sight and touch.
|
|
|
Item No.:
26
|
|
Site:
Buffet-Ocean View Caf - Carving Station
|
|
Violation:
At least 3 previously cleaned plates in the food workers side of the counter were heavily soiled with food debris.
|
|
Recommendation:
Ensure food contact surfaces of equipment and utensils are clean to sight and touch.
|
|
|
Item No.:
26
|
|
Site:
Buffet-Ocean View Caf - Line #4
|
|
Violation:
The previously cleaned knife of a cutlery roll-up was soiled with food residues.
|
|
Recommendation:
Ensure food contact surfaces of equipment and utensils are clean to sight and touch.
|
|
|
Item No.:
26
|
|
Site:
Buffet-Ocean View Caf - Main and Line #1 Coffee Stations
|
|
Violation:
Each station had two trays of previously cleaned coffee cups with pooled water in the bottom. At least 4 cups were soiled with food residues.
|
|
Recommendation:
Ensure food contact surfaces of equipment and utensils are clean to sight and touch.
|
|
|
Item No.:
26
|
|
Site:
Bar-Caf al Bacio
|
|
Violation:
Above the pastry display, a set of several previously cleaned forks was soiled with food residues.
|
|
Recommendation:
Ensure food contact surfaces of equipment and utensils are clean to sight and touch.
|
|
|
Item No.:
26
|
|
Site:
Galley-Bistro on 5
|
|
Violation:
Two previously cleaned small pans were soiled with food residues.
|
|
Recommendation:
Ensure food contact surfaces of equipment and utensils are clean to sight and touch.
|
|
|
Item No.:
26
|
|
Site:
Galley-Crew Galley Dishwash
|
|
Violation:
On the clean storage racks, one previously cleaned plate was soiled with food debris.
|
|
Recommendation:
Ensure food contact surfaces of equipment and utensils are clean to sight and touch.
|
|
|
Item No.:
26
|
|
Site:
Pantry-Deck 7 Housekeeping Pantry
|
|
Violation:
Sediment was found in the water recirculation bath of the pantry's ice machine.
|
|
Recommendation:
Ensure food contact surfaces of equipment are clean to sight and touch.
|
|
|
Item No.:
27
|
|
Site:
Galley-Pool Grill Pantry
|
|
Violation:
The technical compartment of the undercounter refrigerator #191 was soiled with dust.
|
|
Recommendation:
Ensure nonfood-contact surfaces of equipment are kept free of an accumulation of dust, dirt, food residue, and other debris.
|
|
|
Item No.:
27
|
|
Site:
Galley-Pastry
|
|
Violation:
The technical compartment of the upright dry storage cabinet was soiled with dust.
|
|
Recommendation:
Ensure nonfood-contact surfaces of equipment are kept free of an accumulation of dust, dirt, food residue, and other debris.
|
|
|
Item No.:
27
|
|
Site:
Galley-Bakery
|
|
Violation:
The technical compartments of the proofing cabinets were soiled with collected dust and flour.
|
|
Recommendation:
Ensure nonfood-contact surfaces of equipment are kept free of an accumulation of dust, dirt, food residue, and other debris.
|
|
|
Item No.:
27
|
|
Site:
Galley-Normandie
|
|
Violation:
The in-use counter-mounted combination oven was continuously dripping water from below the oven onto the food preparation counter.
|
|
Recommendation:
Ensure nonfood-contact surfaces of equipment are kept free of an accumulation of dust, dirt, food residue, and other debris.
|
|
|
Item No.:
28
|
|
Site:
Galley-Luminae Hot Section
|
|
Violation:
Several plate warmers were soiled with food residues. There were several stacks of previously cleaned plates in one of these soiled warmers.
|
|
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.
|
|
|
Item No.:
28
|
|
Site:
Buffet-Ocean View Caf - Main and Line #1 Coffee Stations
|
|
Violation:
Each station had two trays of previously cleaned coffee cups with pooled water in the bottom. The cups were dripping water on the trays.
|
|
Recommendation:
Store clean equipment and utensils in a self-draining position that allows air drying, and covered or inverted.
|
|
|
Item No.:
28
|
|
Site:
Other-Deck 12 F&B Locker
|
|
Violation:
Galley equipment, chinaware, glassware, and other utensils, in and out of their original packaging, were stored in this locker. Difficult to clean insulation was exposed and in bad repair in some areas. Deckhead pipes and cables were exposed and soiled with dust.
|
|
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.
|
|
|
Item No.:
30
|
|
Site:
Galley-Luminae Hot Section
|
|
Violation:
The handwashing station had no paper towels. This was corrected.
|
|
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.:
32
|
|
Site:
Galley-Soup Station
|
|
Violation:
A large trash bin full of food debris and soiled bottles was uncovered. The area was unattended.
|
|
Recommendation:
Ensure receptacles and waste-handling containers for refuse and recyclables and for use with materials containing food residue are insect and rodent resistant and have tight-fitting lids.
|
|
|
Item No.:
33
|
|
Site:
Galley-Pastry
|
|
Violation:
There were open voids where the refrigerant lines to the refrigerators of the three food preparation counters penetrated the bulkheads.
|
|
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.
|
|
|
Item No.:
33
|
|
Site:
Galley-Bakery
|
|
Violation:
The bulkhead-mounted phone was soiled with old food residues.
|
|
Recommendation:
Ensure decks, bulkheads, deckheads, and attached equipment in food preparation, warewashing, pantries, and storage areas are cleaned as often as necessary.
|
|
|
Item No.:
33
|
|
Site:
Galley-Normandie
|
|
Violation:
The handle of the bulkhead-mounted phone was soiled with old food residue.
|
|
Recommendation:
Ensure decks, bulkheads, deckheads, and attached equipment in food preparation, warewashing, pantries, and storage areas are cleaned as often as necessary.
|
|
|
Item No.:
33
|
|
Site:
Buffet-Ocean View Caf - Starboard Soiled Station
|
|
Violation:
During lunch service, a cart and a portable stand full of soiled items and food debris were staged on the carpeted area next to the soiled drop-off waiter station.
|
|
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.
|
|
|
Item No.:
33
|
|
Site:
Other-Deck 12 F&B Locker
|
|
Violation:
Galley equipment, chinaware, glassware, and other utensils, in and out of their original packaging, were stored in this locker. Difficult to clean insulation was exposed and in bad repair in some areas. Deckhead pipes and cables were exposed and soiled with dust.
|
|
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. Ensure decks, bulkheads, deckheads, and attached equipment in food preparation, warewashing, pantries, and storage areas are cleaned as often as necessary.
|
|
|
Item No.:
33
|
|
Site:
Galley-Bistro on 5
|
|
Violation:
The bulkhead-mounted electrical outlet next to the utility sink was heavily soiled with old food residues.
|
|
Recommendation:
Ensure decks, bulkheads, deckheads, and attached equipment in food preparation, warewashing, pantries, and storage areas are cleaned as often as necessary.
|
|
|
Item No.:
33
|
|
Site:
Galley-Crew Galley
|
|
Violation:
The CO2 deckhead-mounted light had a gap around that was filled with an excessive amount of soft sealant. The sealant was soiled.
|
|
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. Ensure decks, bulkheads, deckheads, and attached equipment in food preparation, warewashing, pantries, and storage areas are cleaned as often as necessary.
|
|
|
Item No.:
34
|
|
Site:
Galley-Luminae Hot Section
|
|
Violation:
Multiple steam pipes of the bains marie were continuously leaking. This was corrected.
|
|
Recommendation:
Ensure a plumbing system in a food area is maintained in good repair.
|
|
|
Item No.:
34
|
|
Site:
Galley-Special Order Section
|
|
Violation:
The faucet of the utility sink was continuously leaking.
|
|
Recommendation:
Ensure a plumbing system in a food area is maintained in good repair.
|
|
|
Item No.:
36
|
|
Site:
Galley-Pool Grill
|
|
Violation:
The deckhead lights were off during food preparation and display, resulting in a light intensity of less than 220 lux. Staff stated that the lights were in the same circuit than the lights for the rest of the pool deck. This was noted on the previous inspection report of July 2015.
|
|
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.:
36
|
|
Site:
Room Service-Bell Box
|
|
Violation:
The light intensity to the left of the ice machine was less than 110 lux. This was noted on the previous inspection of July 2015.
|
|
Recommendation:
Ensure the light intensity is at least 110 lux (10 foot candles) behind and around mounted equipment, including counter-mounted equipment.
|
|
|
Item No.:
36
|
|
Site:
Buffet-Ocean View Caf - Pastry Station
|
|
Violation:
The light intensity 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.:
36
|
|
Site:
Galley-Bistro on 5
|
|
Violation:
The light intensity at the beverage station was less than 220 lux in front of the juice machine and less than 110 lux around it. The deckhead lights were on the same circuit of the dining room lights. During dinner service the dining room lights were dimmed and the light intensity was dimmed too at the beverage station. This was noted on the previous inspection of July 2015.
|
|
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. Ensure the light intensity is at least 110 lux (10 foot candles) behind and around mounted equipment, including counter-mounted equipment.
|
|
|
Item No.:
38
|
|
Site:
Provisions-Microwave Thawing Room
|
|
Violation:
The large deck-mounted microwave oven had been unused for years. This unnecessary piece of equipment would be removed during the February 2016 dry-dock.
|
|
Recommendation:
Ensure only articles necessary for the food service operation are stored in food preparation, food storage, and warewashing areas.
|
|
|
Item No.:
38
|
|
Site:
Galley-Pool Grill Pantry
|
|
Violation:
The pizza oven had been unused for years. This unnecessary piece of equipment would be removed during the February 2016 dry-dock.
|
|
Recommendation:
Ensure only articles necessary for the food service operation are stored in food preparation, food storage, and warewashing areas.
|
|
|
Item No.:
39
|
|
Site:
Galley-Pastry
|
|
Violation:
One fly was in the in-use area.
|
|
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.
|
|