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Item No.:
08
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Site:
Medical-Unisex Bathroom
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Violation:
The grout and bulkhead supporting the spigot for the sink mounted next to the floor adjacent to the toilet was bent and in disrepair causing the end of the spigot to fall below the surface of the sink defeating the air gap protection intended for the sink.
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Recommendation:
Ensure air gaps are at least twice the diameter of the delivery fixture opening and a minimum of 25 millimeters (1 inch).
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Item No.:
39
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Site:
Bar-Lido
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Violation:
One housefly was observed on the serving counter while this bar was open for service.
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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:
Bar-Crow's Nest
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Violation:
One fruit fly was observed at this bar above the center counter. The bar was being prepared for lunch service. No passengers were present.
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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.:
26
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Site:
Pantry-Crow's Nest
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Violation:
The vent on the backflow preventer for the carbonator inside the multiflow cabinet had a sticky residue and evidence of a small puddle was observed on the counter indicating failure during operation.
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Recommendation:
Ensure copper and copper alloys such as brass in the carbonater are protected from food contact with a backflow prevention device. Replace the backflow preventer.
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Item No.:
16
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Site:
Galley-Deck 2 Hot Galley
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Violation:
The exterior of two mobile hot boxes on time control were not labeled to identify them on time control. The posted time control plan for the hot galley stated hot box #1 was on time control, and the posted time control plan for the pastry stated hot box #2 was on time control. The exterior of the boxes were labeled as #1 and #2.
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Recommendation:
Maintain a written time control plan(s) that ensures compliance with these guidelines on the vessel and make it available for review during inspections. Post a time control plan at each outlet where time control is used. Ensure plan(s): (1) Includes set-up and discard times for each outlet. (2) List refrigeration and hot holding units (compartments and cabinets) on time control (the physical units must also be labeled as such). (3) Describe or show the flow of potentially hazardous food from when last in temperature control to placement in time control and discard.
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Item No.:
27
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Site:
Galley-Deck 2 Pot Wash
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Violation:
Several bars on the center clean storage rack were soiled with food residue. Previously cleaned hotel pans were stored on this storage rack, but none were in contact with any of the food residue.
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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.:
21
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Site:
Galley-Deck 2 Pot Wash
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Violation:
The counter to the left of the mechanical pot wash machine was not sealed to the pot wash machine, which created a large gap that was difficult to clean.
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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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Item No.:
23
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Site:
Galley-Deck 2 Pot Wash
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Violation:
The rinse water in the in-use three compartment sink was cloudy and contained food debris. It was immediately drained and replaced.
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Recommendation:
Ensure the wash, rinse, and sanitize solutions are maintained clean.
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Item No.:
27
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Site:
Galley-Deck 2 Beverage Station
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Violation:
The counter under the left espresso machine was soiled with more than a day's accumulation of dust and debris.
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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.:
39
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Site:
Galley-Deck 2 Beverage Station
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Violation:
One ant was observed crawling on the counter under the left espresso 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.:
28
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Site:
Galley-Deck 2 Beverage Station
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Violation:
A small scoop used to transfer coffee grounds into the coffee machine was unprotected and stored under the left espresso machine.
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Recommendation:
Store cleaned equipment and utensils, 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.:
18
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Site:
Galley-Deck 2 Garde Manger
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Violation:
Smoked salmon was stored incorrectly on the middle shelf above ready-to-eat foods in walk-in refrigerator #27.
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Recommendation:
Protect food from cross-contamination or other sources of contamination by the following methods: (1) Physically separating raw animal foods during storage, preparation, holding, and display from raw ready-to-eat food so that products do not physically touch and so that one product does not drip into another. (2) Separating types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry?except when combined as ingredients?during storage, preparation, holding, and display by using separate equipment for each type, or by arranging each type of food in equipment so that cross-contamination of one type with another is prevented, or by preparing each type of food at different times or in separate areas. (3) Cleaning and sanitizing equipment and utensils. (4) Storing the food in packages, covered containers, or wrappings. (5) Cleaning visible soil on hermetically sealed containers of food before opening. (6) Protecting food containers that are received packaged together in a case or overwrap from cuts when the case or overwrap is opened. (7) Separating damaged, spoiled, or recalled food being held on the vessel. (8) Separating unwashed fruits and vegetables from ready-to-eat food.
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Item No.:
16
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Site:
Galley-Deck 2 Pinnacle Grill
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Violation:
The milk compartment on the espresso machine was identified as a time control unit, but was not labeled as such.
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Recommendation:
Maintain a written time control plan(s) that ensures compliance with these guidelines on the vessel and make it available for review during inspections. Post a time control plan at each outlet where time control is used. Ensure plan(s): (1) Includes set-up and discard times for each outlet. (2) List refrigeration and hot holding units (compartments and cabinets) on time control (the physical units must also be labeled as such). (3) Describe or show the flow of potentially hazardous food from when last in temperature control to placement in time control and discard.
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Item No.:
22
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Site:
Galley-Deck 2 Warewash
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Violation:
The curtains between the wash compartment and final rinse compartment inside the flight-type dishwash machine were heavily soiled with food debris, especially on the top of the curtains between the flaps.
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Recommendation:
Ensure warewashing machines, drainboards, and the compartments of sinks, basins, or other receptacles used for washing and rinsing equipment, utensils, or raw foods, or laundering wiping cloths are cleaned: (1) before use; (2) throughout the day at a frequency necessary to prevent recontamination of equipment and utensils and to ensure that the equipment performs its intended function; (3) at least every 24 hours (if used).
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Item No.:
30
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Site:
Galley-Deck 3 Toilet Room
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Violation:
The toilet room door did not close properly.
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Recommendation:
Ensure toilet rooms are completely enclosed and have tight-fitting, self-closing doors which are kept closed except during cleaning or maintenance.
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Item No.:
30
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Site:
Galley-Deck 3 Warewash
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Violation:
The handwash station on the soiled end of the flight-type dishwash machine did not have a waste receptacle.
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Recommendation:
Ensure a handwashing facility includes a sink, soap dispenser, single-use towels dispenser, and waste receptacle.
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Item No.:
22
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Site:
Galley-Deck 3 Warewash
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Violation:
The rack-type glass wash machine had been out-of-order since 12 October. According to documentation provided to the inspector, the spare parts needed to fix the machine were due to arrive 9 November.
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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.:
33
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Site:
Galley-Deck 3 Hot Galley
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Violation:
Water was leaking from a technical hatch in the deckhead in front of the far left combination oven to the deck below.
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Recommendation:
Ensure decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas are maintained in good repair.
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Item No.:
33
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Site:
Preparation Room-Deckhead
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Violation:
Three separate deckhead leaks were noted in the preparation room, including one directly above the entrance to the walk-in refrigerator. Food was being loaded into the walk-in refrigerator during the inspection, but no water was observed dripping onto food.
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Recommendation:
Ensure decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas are maintained in good repair.
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Item No.:
19
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Site:
Buffet-Neptune Lounge
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Violation:
An ice bucket and ice scoop were out for passenger self-service on the 'honor bar,' The ice bucket did not have a self-closing lid and neither were protected under a sneeze shield.
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Recommendation:
During pauses in food preparation or dispensing, ensure food preparation and dispensing utensils are stored: (1) In the food with their handles above the top of the food and the container; (2) In food that is not potentially hazardous with their handles above the top of the food within containers or equipment that can be closed, (3) In a clean, protected location (if the utensils, such as ice scoops, are used only with a food that is not potentially hazardous).
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Item No.:
20
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Site:
Galley-Blast Chiller
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Violation:
The blast-chiller had been out-of-order since 6 July. According to documentation provided to the inspector, the spare parts required to fix the blast chiller were due to arrive 9 November. Staff stated that since most food cooked and prepared in the crew galley was served that day, the impact of the blast chiller being out-of-order had been minimal.
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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; and (2) Cutting or piercing parts of can openers must be kept sharp to minimize the creation of metal fragments that can contaminate food when the container is opened.
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Item No.:
33
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Site:
Galley-Deckhead
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Violation:
Water was leaking from the fire damper technical hatch on the deckhead in front of the combination oven to the deck below.
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Recommendation:
Ensure decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas are maintained in good repair.
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Item No.:
29
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Site:
Galley-Handwash Sink
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Violation:
The water temperature at the handwash station at the entrance to crew galley was measure above 120F. The faucet was adjustable, but no adjustments reduced the water temperature below 120F.
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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.:
33
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Site:
Provisions-Meat Thawing Room
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Violation:
A large amount of ice had accumulated on the bulkhead around the entrance door to meat freezer.
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Recommendation:
Ensure decks, bulkheads, deckheads, and attached equipment in food preparation, warewashing, pantries, and storage areas are cleaned as often as necessary.
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Item No.:
39
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Site:
Buffet-Petty Officer Mess
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Violation:
Three fruit flies were observed around the deck drain under the coffee 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.:
30
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Site:
Galley-Warewash
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Violation:
The toilet room door did not close properly.
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Recommendation:
Ensure toilet rooms are completely enclosed and have tight-fitting, self-closing doors which are kept closed except during cleaning or maintenance.
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Item No.:
37
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Site:
Buffet-Distant Land Port/Starboard
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Violation:
The air conditioning supply vents in each outlet contained condensation. No condensation was observed dripping onto the deck.
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Recommendation:
Ensure ventilation hood systems and devices are sufficient in number and capacity to prevent grease or condensation from collecting on bulkheads and deckheads. Ensure ventilation hood systems and devices operate effectively to prevent grease and condensate from collecting on the bulkheads and deckheads and remove contaminants generated by equipment located under them.
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Item No.:
22
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Site:
Galley-Warewash
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Violation:
The curtain in the rack-type dishwash machine separating the wash compartment and the final rinse had two large sticky areas soiled with debris where the manufacturer's sticker was removed.
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Recommendation:
Ensure warewashing machines, drainboards, and the compartments of sinks, basins, or other receptacles used for washing and rinsing equipment, utensils, or raw foods, or laundering wiping cloths are cleaned: (1) before use; (2) throughout the day at a frequency necessary to prevent recontamination of equipment and utensils and to ensure that the equipment performs its intended function; (3) at least every 24 hours (if used).
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Item No.:
21
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Site:
Galley-Deck 3 Potwash
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Violation:
The counter to the left of the mechanical pot wash machine was not sealed to the pot wash machine, which created a large gap that was difficult to clean.
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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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