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Item No.:
*
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Site:
Potable Water-Engine Room - Heat Exchanger
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Violation:
The double-walled heat exchanger was relocated to near the potable water sample point for tanks 5122, 5112, and 5131. It was unknown if this heat exchanger had an alarm to indicate a leak in the double wall.
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Recommendation:
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Item No.:
06
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Site:
Potable Water-Monthly Microbiological Samples
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Violation:
On 1 June, all four onboard microbiological samples were taken from deck 5 and below. A similar statement was written on the January 2016 inspection.
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Recommendation:
Collect and analyze a minimum of four potable water samples per month for the presence of E. coli. Collect samples from the forward, aft, upper, and lower decks of the vessel. Change the sample sites each month so that all of the potable water distribution system is effectively monitored. Conduct follow-up sampling for each positive test result.
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Item No.:
08
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Site:
Potable Water-Inspection Results
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Violation:
Inspection test results were not consistently documented for the non-testable devices, especially when the device was in good condition.
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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.:
08
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Site:
Galley-Hot Galley
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Violation:
Four out of the five newly installed combination ovens did not have backflow prevention devices on the potable water lines.
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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: (1) RWFs; (2) decorative water features/fountains; (3) cabin shower hoses, toilets, whirlpool tubs, and similar facilities; (4) photographic laboratory developing machines and utility sinks; (5) beauty and barber shop spray-rinse hoses; (6) spa steam generators where essential oils can be added; (7) hose-bib connections; (8) garbage grinders and food waste systems; (9) automatic galley hood washing systems; (10) food service equipment; (11) mechanical warewashing machines; (12) detergent dispensers; (13) hospital and laundry equipment; (14) air conditioning expansion tanks; (15) boiler feed water tanks; (16) fire system; (17) public toilets, urinals, and shower hoses; (18) potable water, bilge, and pumps that require priming; (19) freshwater or saltwater ballast systems; (20) international fire and fire sprinkler water connections (install a reduced pressure assembly); (21) the potable water supply to automatic window washing systems that can be used with chemicals or chemical mix tanks; (22) water softeners for nonpotable fresh water; (23) water softener and mineralizer drain lines, including backwash drain lines (install an air gap or a reduced pressure assembly); (24) high saline discharge line from evaporators (install an air gap or a reduced pressure assembly); (25) chemical tanks; (26) other connections between the potable water system and a nonpotable water system, such as the gray water system, laundry system, or technical water system (install an air gap or a reduced pressure assembly); (27) black water or combined gray water/black water systems (install an air gap); (28) any other connection to the potable water system where contamination or backflow can occur.
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Item No.:
08
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Site:
Galley-Hot Galley
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|
Violation:
The two newly installed combination ovens did not have backflow prevention devices on the potable water lines.
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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: (1) RWFs; (2) decorative water features/fountains; (3) cabin shower hoses, toilets, whirlpool tubs, and similar facilities; (4) photographic laboratory developing machines and utility sinks; (5) beauty and barber shop spray-rinse hoses; (6) spa steam generators where essential oils can be added; (7) hose-bib connections; (8) garbage grinders and food waste systems; (9) automatic galley hood washing systems; (10) food service equipment; (11) mechanical warewashing machines; (12) detergent dispensers; (13) hospital and laundry equipment; (14) air conditioning expansion tanks; (15) boiler feed water tanks; (16) fire system; (17) public toilets, urinals, and shower hoses; (18) potable water, bilge, and pumps that require priming; (19) freshwater or saltwater ballast systems; (20) international fire and fire sprinkler water connections (install a reduced pressure assembly); (21) the potable water supply to automatic window washing systems that can be used with chemicals or chemical mix tanks; (22) water softeners for nonpotable fresh water; (23) water softener and mineralizer drain lines, including backwash drain lines (install an air gap or a reduced pressure assembly); (24) high saline discharge line from evaporators (install an air gap or a reduced pressure assembly); (25) chemical tanks; (26) other connections between the potable water system and a nonpotable water system, such as the gray water system, laundry system, or technical water system (install an air gap or a reduced pressure assembly); (27) black water or combined gray water/black water systems (install an air gap); (28) any other connection to the potable water system where contamination or backflow can occur.
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Item No.:
09
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Site:
Recreational Water Facilities-Splash Pool
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|
Violation:
According to the chart record for 11 May, the splash pool was open at 2pm, but it was unclear when the facility was closed. The chart recorded the pH at 8.1 during the afternoon. Manual notation at 9pm stated the facility was closed due to high pH, but it was unclear when the facility was actually closed.
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|
Recommendation:
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.:
09
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Site:
Recreational Water Facilities-Deck 6 Aft Pool
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|
Violation:
Chlorine values of the pool were 0.11 ppm as measured by the inspector and 0.18 ppm as measured by the crew member. Approximately 6 guests were inside the pool during the inspection. Staff explained this area was not supposed to be open and guests were not supposed to be allowed in the pool until the Pool Man had confirmed proper chlorine values.
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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).
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Item No.:
10
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|
Site:
Recreational Water Facilities-Deck 7 Small Jacuzzi
|
|
Violation:
No shock halogenation times and concentrations were recorded on 6 May.
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|
Recommendation:
Increase the free residual halogen to at least 10.0 mg/L (ppm) and circulate for at least 1 hour every 24 hours. Test the free residual halogen both at the start and completion of shock halogenation. Superhalogenate the water in the entire RWF system to 10 ppm to include the whirlpool spa/spa pool tub, compensation tank, filter housing, and all associated piping before starting the 1-hour timing. Ensure a written or electronic record of the date and time of water dumping and shock halogenation (concentration in ppm at the start and completion and time) is available for review during inspections.
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Item No.:
10
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Site:
Recreational Water Facilities-Deck 8 Aft Jacuzzis
|
|
Violation:
Manual tests of the two whirlpools had a water temperature of 110F. The area was open during the inspection.
|
|
Recommendation:
Provide a temperature-control mechanism to prevent the temperature from exceeding 40C (104F) on whirlpool spas and spa pools.
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Item No.:
11
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Site:
Medical-Crew Acute Gastroenteritis (AGE) Reporting
|
|
Violation:
A crew member (nonfood worker) had an onset of AGE symptoms on 22 May at 0800 but did not report to the medical center until 1600. According to his medical records, his last symptom was at 1230. According to his work record, he worked on 22 May from 0830 until 1200. According to his 72-hour questionnaire, he visited the crew mess on 22 May at 1305 and 1900. It was unclear if the questionnaire was filled in correctly because he should have been isolated starting at 1600 on the 22nd. There was no documentation that the crew member received any disciplinary action or retraining.
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|
Recommendation:
When food employees meet the case definition for AGE, ensure the following actions are taken: (1) isolate in cabin or designated restricted area until symptom-free for a minimum of 48 hours; (2) follow-up with and receive approval by designated medical personnel before returning crew to work; (3) document date and time of last symptom and clearance to return to work. When nonfood employees meet the case definition for AGE, ensure the following actions are taken: (1) isolate in cabin or designated restricted area until symptom-free for a minimum of 24 hours; (2) follow-up with and receive approval by designated medical personnel before returning crew to work; (3) document the date and time of last symptom and clearance to return to work.
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Item No.:
16
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Site:
Galley-Hot Galley
|
|
Violation:
A pan of cut cabbage was on the counter with a seven-day discard label affixed. Staff stated that the cabbage would be blanched and then added to a soup just before serving. It was unclear how long the cabbage had been on the counter. Although the bottom of the pan was still cold, the top layer of cabbage was at room temperature.
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|
Recommendation:
Except during preparation, cooking, or cooling, or when time is used as the public health control, maintain potentially hazardous foods at 57C (135F) or above, except that roasts may be held at a temperature of 54C (130F); or 5C (41F) or less.
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Item No.:
16
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Site:
Galley-Pastry
|
|
Violation:
Inside the walk-in refrigerator, one tray of panna cotta and two trays of gluten-free cheesecake were not labeled with seven-day discard dates. Both item types were prepared on 5 July. The labels were added immediately.
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|
Recommendation:
Ensure refrigerated, ready-to-eat, potentially hazardous food: (1) Prepared on a vessel and held refrigerated for more than 24 hours is clearly marked at the time of preparation to indicate the date or day by which the food must be consumed (7 calendar days or fewer from the day the food is prepared). The day of preparation is counted as day 1. (2) Prepared and packaged by a food-processing plant and held on the vessel after opening for more than 24 hours must be clearly marked at the time the original container is opened to indicate the date by which the food must be consumed (7 calendar days or fewer after the original container is opened). The day of opening is counted as day 1.
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Item No.:
19
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|
Site:
Dining Room-Britannia Lower Level
|
|
Violation:
A small vase of fresh flowers was stored at one of the waiter stations adjacent to clean silverware and packets of sugar. The flowers were removed immediately.
|
|
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. Do not store flowers adjacent to clean items and food.
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Item No.:
19
|
|
Site:
Buffet-Staff Mess
|
|
Violation:
The portable sneeze guard for the plastic container of bread rolls was not completely protective. The sneeze guard was repositioned immediately.
|
|
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
|
|
Site:
Provisions-Outside Dry Stores
|
|
Violation:
A pallet of bagged flour was positioned in the corridor and three of the bags on top had evidence of staining, dripping, or some other contamination. All three bags had grease marks and one bag also had what looked like dried splashes of a greenish blue material. The bags were removed immediately and sent to the garbage room.
|
|
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
|
|
Site:
Bar-Deck 7 - Corinthian Grill
|
|
Violation:
The back counter handwashing sink did not have a splash shield around it to protect the liquor bottles that were stored adjacent to the sink.
|
|
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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|
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Item No.:
19
|
|
Site:
Galley-Deck 7 - Aft/Production Galley
|
|
Violation:
The vegetarian sausage in the walk-in freezer was in an opened bag.
|
|
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.:
20
|
|
Site:
Galley-Deck 12 - Boardwalk
|
|
Violation:
The flat grill was pitted and difficult to clean.
|
|
Recommendation:
Materials used in the construction of multiuse utensils and food contact surfaces of equipment must be: (1) durable, corrosion resistant, and nonabsorbent; (2) sufficient in weight and thickness to withstand repeated warewashing; (3) finished to have a smooth, easily cleanable surface; and (4) resistant to pitting, chipping, crazing, scratching, scoring, distortion and decomposition.
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Item No.:
21
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|
Site:
Bar-Deck 7 - Corinthian Grill
|
|
Violation:
The area behind the two counter-mounted coffee machines on the right back counter was difficult to clean because the backs of the machines were so close to the bulkhead.
|
|
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.:
21
|
|
Site:
Galley-Deck 7 - Corinthian Grill
|
|
Violation:
The front counter stone top was cracked at the induction top, making it difficult to clean.
|
|
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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|
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Item No.:
22
|
|
Site:
Galley-Deck 7 - King's Court - Scullery
|
|
Violation:
The main conveyor dishwasher was out of order when the inspection team entered the area. A repair team was working on the final rinse to restore proper operating temperature.
|
|
Recommendation:
Maintain warewashing equipment in good repair and proper adjustment, including: (1) warewashing equipment is maintained in a state of repair and condition that meets the standards of the materials, design, and construction of these guidelines; (2) water pressure and water temperature-measuring devices are maintained in good repair and accurate within the intended range of use.
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Item No.:
22
|
|
Site:
Galley-Deck 7 - Aft/Production Galley
|
|
Violation:
The chlorine sanitizing rinse in the three-compartment sink was soiled with a grease film.
|
|
Recommendation:
Ensure the wash, rinse, and sanitize solutions are maintained clean.
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|
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Item No.:
22
|
|
Site:
Preparation Room-
|
|
Violation:
The undercounter warewash machine had been out of order since 4 July.
|
|
Recommendation:
Maintain warewashing equipment in good repair and proper adjustment, including: (1) warewashing equipment is maintained in a state of repair and condition that meets the standards of the materials, design, and construction of these guidelines; (2) water pressure and water temperature-measuring devices are maintained in good repair and accurate within the intended range of use.
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Item No.:
22
|
|
Site:
Preparation Room-Potwash Area
|
|
Violation:
The undercounter warewash machine had been out of order since 24 June.
|
|
Recommendation:
Maintain warewashing equipment in good repair and proper adjustment, including: (1) warewashing equipment is maintained in a state of repair and condition that meets the standards of the materials, design, and construction of these guidelines; (2) water pressure and water temperature-measuring devices are maintained in good repair and accurate within the intended range of use.
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Item No.:
22
|
|
Site:
Galley-Potwash Area
|
|
Violation:
The hood-type potwash machine had been out of order since the morning of the inspection.
|
|
Recommendation:
Maintain warewashing equipment in good repair and proper adjustment, including: (1) warewashing equipment is maintained in a state of repair and condition that meets the standards of the materials, design, and construction of these guidelines; (2) water pressure and water temperature-measuring devices are maintained in good repair and accurate within the intended range of use.
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Item No.:
22
|
|
Site:
Galley-Pastry
|
|
Violation:
The newly installed hood-type potwash machine had been out of order since 1 July.
|
|
Recommendation:
Maintain warewashing equipment in good repair and proper adjustment, including: (1) warewashing equipment is maintained in a state of repair and condition that meets the standards of the materials, design, and construction of these guidelines; (2) water pressure and water temperature-measuring devices are maintained in good repair and accurate within the intended range of use.
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Item No.:
23
|
|
Site:
Galley-Deck 7 - Aft/Production Galley
|
|
Violation:
The wash temperature of the hood-type potwash machine was 130F instead of data plate specified temperature of 150F.
|
|
Recommendation:
Ensure the temperature of the wash solution in spray type warewashers that use hot water to sanitize is not less than: (1) 74C (165F) for a stationary-rack, single-temperature machine; (2) 66C (150F) for a stationary-rack, dual-temperature machine; (3) 71C (160F) for a single-tank, conveyor, dual-temperature machine; (4) 66C (150F) for a multi-tank, conveyor, multi-temperature machine.
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Item No.:
23
|
|
Site:
Galley-Deck 7 - King's Court - Scullery
|
|
Violation:
The prewash tank was filled with butter wrappers and food debris, indicating inadequate pre-rinsing prior to the soiled dishes being racked.
|
|
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.
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|
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Item No.:
24
|
|
Site:
Bar-Deck 3 - Sir Samuel's Bar
|
|
Violation:
The final sanitizing rinse on the undercounter dishwasher was less than 160F on three trials. The dish machine was in active use when the inspection team entered the area.
|
|
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) or less than: (1) 74C (165F) for a stationary rack, single-temperature machine; (2) 82C (180F) for all other machines. Ensure the utensil surface temperature is not less than 71C (160F) as measured by an irreversible registering temperature indicator.
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Item No.:
24
|
|
Site:
Galley-Deck 7 - King's Court - Scullery
|
|
Violation:
The final rinse manifold temperature on the rack-type warewasher was measured between 150-168F while the machine was in active use. A 160F thermolabel did not change color when the utensil surface temperature was repeatedly tested. All dishes were returned to the soiled area for rewashing. The machine was taken out of service until it could be repaired. The inspection team returned after repairs had been completed and found no improvement in final rinse temperature.
|
|
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) or less than: (1) 74C (165F) for a stationary rack, single-temperature machine; (2) 82C (180F) for all other machines. Ensure the utensil surface temperature is not less than 71C (160F) as measured by an irreversible registering temperature indicator.
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Item No.:
25
|
|
Site:
Galley-Port Dishwash Area
|
|
Violation:
A crew member at the clean end of the flight-type conveyor dishwash machine was using a wet cloth to wipe the edge of the landing. In between uses, the cloth was stored on the edge of the machine and not in a sanitizing bucket.
|
|
Recommendation:
Restrict wiping cloths to the following: (1) Cloths used for wiping food spills are used for no other purpose; (2) Cloths used for wiping food spills are dry and used for wiping food spills from tableware and single service articles or wet and cleaned, stored in a chemical sanitizer, and used for wiping spills from food-contact and nonfood-contact surfaces of equipment; (3) Dry or wet cloths used with raw animal foods are kept separate from cloths used for other purposes. Wet cloths used with raw animal foods must be kept in a separate sanitizing solution; (4) Wet wiping cloths used with a freshly made sanitizing solution and dry wiping cloths are free of food debris and visible soil.
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Item No.:
25
|
|
Site:
Galley-Pastry
|
|
Violation:
The wiping cloth was draped on the edge of a sanitizing bucket.
|
|
Recommendation:
Restrict wiping cloths to the following: (1) Cloths used for wiping food spills are used for no other purpose; (2) Cloths used for wiping food spills are dry and used for wiping food spills from tableware and single service articles or wet and cleaned, stored in a chemical sanitizer, and used for wiping spills from food-contact and nonfood-contact surfaces of equipment; (3) Dry or wet cloths used with raw animal foods are kept separate from cloths used for other purposes. Wet cloths used with raw animal foods must be kept in a separate sanitizing solution; (4) Wet wiping cloths used with a freshly made sanitizing solution and dry wiping cloths are free of food debris and visible soil.
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Item No.:
26
|
|
Site:
Buffet-Deck 7 - King's Court
|
|
Violation:
Four plates in the clean utensil pickup area on the forward/starboard passenger buffet counter were soiled. A soiled bowl was also found at the starboard center counter.
|
|
Recommendation:
Ensure food contact surfaces of equipment and utensils are clean to sight and touch.
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|
|
Item No.:
26
|
|
Site:
Galley-Deck 7 - Aft / Production Galley
|
|
Violation:
The drain valve and valve housing for the previously cleaned kettle were soiled.
|
|
Recommendation:
Ensure food contact surfaces of equipment and utensils are clean to sight and touch.
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|
|
Item No.:
26
|
|
Site:
Galley-Deck 7 - Chef's Table
|
|
Violation:
The heating elements of the previously cleaned fryer were soiled.
|
|
Recommendation:
Ensure food contact surfaces of equipment and utensils are clean to sight and touch.
|
|
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Item No.:
26
|
|
Site:
Other-Food & Beverage Manager Office
|
|
Violation:
In the upper compartment of the juice machine, the inside of the dispensing ports was soiled with old juice residue. Staff explained this equipment was to be excessed following the recent dry dock.
|
|
Recommendation:
Ensure food contact surfaces of equipment and utensils are clean to sight and touch.
|
|
|
Item No.:
27
|
|
Site:
Galley-Deck 7 - Chef's Table
|
|
Violation:
The drain tube of the previously cleaned grooved grill was soiled.
|
|
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-
|
|
Violation:
A crew member was observed transporting clean plates and metal trays on a trolley into the crew galley. The plates and trays were upright and unprotected from contamination. The crew member with the trolley explained these items were brought from the Britannia Galley and were going to be placed in the warmer at the hot line in the crew galley.
|
|
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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|
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Item No.:
28
|
|
Site:
Galley-Hot Galley Production
|
|
Violation:
A deckhead leak was observed dripping onto the control box of one of the steam kettles and splashing onto the lid of a kettle. The kettle was being used to prepare stock at the time of the inspection.
|
|
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.:
29
|
|
Site:
Galley-Hot Galley
|
|
Violation:
At the handwashing station adjacent to the combination ovens, the water temperature was measured at 87F when the faucet was set to the highest temperature.
|
|
Recommendation:
Ensure handwashing sinks are equipped to provide water at a temperature of at least 38C (100F) through a mixing valve or combination faucet. For handwash sinks with electronic sensors, and other types of handwash sinks where the user cannot make temperature adjustments, ensure the temperature provided to the user after the mixing valve does not exceed 49C (120F).
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|
|
Item No.:
30
|
|
Site:
Galley-Hot Galley
|
|
Violation:
At the handwashing station adjacent to the combination ovens, the water pressure from the faucet was so strong that it was difficult to use the sink to wash hands.
|
|
Recommendation:
Keep handwashing facilities clean and in good repair.
|
|
|
Item No.:
30
|
|
Site:
Galley-Cold Larder
|
|
Violation:
The faucet at one of the handwashing stations would not remain turned off and would continuously run. A work order had been submitted. A piece of plastic wrap was being used to secure the faucet in the off position. Two other operational handwashing stations were located in this area.
|
|
Recommendation:
Keep handwashing facilities clean and in good repair.
|
|
|
Item No.:
33
|
|
Site:
Galley-Hot Galley Production
|
|
Violation:
Several deckhead leaks were observed from the edges of the exhaust hoods around both sections of steam kettles and from the deckhead hatch and light fixture in front of the handwashing station nearest the steam kettles. In addition, a deckhead leak was observed dripping onto the control box of one of the steam kettles and splashing onto the lid of a kettle. The kettle was being used to prepare stock at the time of the inspection. Staff showed documentation that these leaks had been reported three days prior.
|
|
Recommendation:
Ensure the deckhead does not leak.
|
|
|
Item No.:
33
|
|
Site:
Galley-Hot Galley Production
|
|
Violation:
The deckhead hatch across from the steam kettles was loose at the corner.
|
|
Recommendation:
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
|
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Site:
Galley-Deck 7 - Corinthian Grill
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Violation:
The new cooking grill area did not have coving at the juncture between the deck and the raised platform under the cooking equipment. A seam was noted on the right shutter channel where it joined the deck.
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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).
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Item No.:
33
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Site:
Buffet-Deck 7 - King's Court
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Violation:
The new cooking grill area did not have coving at the juncture between the deck and the raised platform under the cooking equipment.
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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.:
34
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Site:
Preparation Room-Potwash Area
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Violation:
The prerinse hose had a continuous leak.
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Recommendation:
Ensure a plumbing system in a food area is maintained in good repair.
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Item No.:
34
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Site:
Galley-Deck 7 - Corinthian Grill
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Violation:
The walk-in cooler condensation drain was misaligned with the scupper and discharged condensate water to the deck.
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Recommendation:
Ensure a plumbing system in a food area is maintained in good repair.
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Item No.:
34
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Site:
Preparation Room-Potwash
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Violation:
One of the faucets on the three-compartment sink was leaking continuously.
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Recommendation:
Ensure a plumbing system in a food area is maintained in good repair.
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Item No.:
34
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Site:
Preparation Room-Potwash
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Violation:
The steam valve for the sanitizing sink was leaking.
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Recommendation:
Ensure a plumbing system in a food area is maintained in good repair.
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Item No.:
34
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Site:
Galley-Potwash Area
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Violation:
The filling faucet for the rinse and sanitize sink was leaking continuously.
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Recommendation:
Ensure a plumbing system in a food area is maintained in good repair.
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Item No.:
34
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Site:
Galley-Dishwash Area
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Violation:
The bucket fill faucet by the clean end of the dishwash machines was leaking continuously.
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Recommendation:
Ensure a plumbing system in a food area is maintained in good repair.
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Item No.:
34
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Site:
Galley-Hot Galley
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Violation:
The control boxes for all four steam kettles were leaking from the bottom.
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Recommendation:
Ensure a plumbing system in a food area is maintained in good repair.
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Item No.:
34
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Site:
Galley-Hot Galley
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Violation:
The faucet at the fish station utility sink was continuously leaking. A work order had been submitted.
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Recommendation:
Ensure a plumbing system in a food area is maintained in good repair.
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Item No.:
34
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Site:
Galley-Hot Galley
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Violation:
The submerged inlet on the pasta boiler adjacent to the bulkhead was continuously leaking. A work order had been submitted.
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Recommendation:
Ensure a plumbing system in a food area is maintained in good repair.
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Item No.:
34
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Site:
Galley-Hot Galley
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Violation:
The faucet for the middle tilting pan was continuously leaking a significant amount of water. A work order had been submitted.
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Recommendation:
Ensure a plumbing system in a food area is maintained in good repair.
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Item No.:
36
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Site:
Galley-Deck 7 - Corinthian Grill
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Violation:
The light intensity under the broiler above the range was less than 220 lux. The light intensity behind the deck oven was less than 110 lux.
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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. 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:
Pantry-Deck 7 - King's Court Beverage Pantry
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Violation:
This new food area had less than 110 lux light levels between and behind the counter mounted equipment, primarily the coffee machines.
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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.:
38
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Site:
Other-Food & Beverage Manager Office
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Violation:
Out of service food and beverage equipment from the recent dry dock was stored in this office. A juice machine, coffee machine, bulk milk dispenser, water boiler, and a water booster for the coffee machine was stored on the carpet. In the upper compartment of the juice machine, the inside of the dispensing ports was soiled with old juice residue.
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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:
Galley-Hot Galley
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Violation:
The tilting pan next to the bulkhead had been out of order since December 2015.
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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:
Galley-Hot Galley
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Violation:
The newly installed combination oven had been out of since 29 June.
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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:
Galley-Out of Order Equipment
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Violation:
Several pieces of food service equipment was out of order including: one upright time control refrigerator and the buffalo chopper in the cold larder, and one grooved grill and two flat grills at the forward Britannia hot line.
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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:
Galley-Pastry
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Violation:
One small fly was by the gelato machine.
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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:
Galley-Beverage Line
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Violation:
Two small flies were observed by one of the juice machines.
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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:
Preparation Room-
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Violation:
One large fly was observed inside the butcher shop.
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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.:
40
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Site:
Integrated Pest Management-Mooring Lines
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Violation:
Some of the rat guards did not protect rodents from entering the ship. The forward rat guards were pentagon-shaped, but the lower portion was hanging from the device and was not tight around the mooring line. The rat guard near the crew gangway was a plastic garbage can lid that was not tight around and between the two mooring lines where it was installed.
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Recommendation:
Protect entry points where pests may enter the food areas.
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