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Item No.:
10
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Site:
Recreational Water Facilities-Whirlpool Spa Antientrapment Drains
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Violation:
The two whirlpool spas were open at the time of inspection, but no passengers were onboard. The antientrapment drains appeared to be cracked, so both whirlpool spas were drained during the inspection. Upon inspection of the drained whirlpool spas, both drains had multiple cracks near the screws and near the center drain cover. When the inspector evaluated the integrity of the port whirlpool spa drain cover, the drain cover broke into two pieces. One large broken piece completely disconnected from the screws and the bottom of the pool, leaving an exposed drain line below. Crew immediately installed new antientrapment drain covers. Crew reported that the drain covers were due to be replaced in early 2018.
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Recommendation:
Maintain antrientrapment drains in good repair. Ensure there are no cracks in the drain cover. Ensure the drain cover cannot easily break into multiple pieces.
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Item No.:
13
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Site:
Galley-Culinary School
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Violation:
The approved variance for the culinary school states 'persons under the age of eighteen may not participate in the Bon Appetit Culinary Center Workshop'; however, blank youth program participation forms for minors were located in the culinary school. Crew stated there was no youth program onboard, but the participation form may be for when minors want to join their parents/guardians. The inspector referred to the variance condition regarding the age restriction, and crew reported they did not know why the form was present. No forms signed by parents/guardians were presented to the inspector.
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Recommendation:
Ensure compliance with the approved variance for the Marina "Bon Appetit Culinary Center" Workshop.
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Item No.:
16
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Site:
Pantry-Waves Refrigerator 4
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Violation:
The temperature of two samples of a previously opened carton of heavy cream, dated 25-31 DEC 2017, was measured by the inspector at 45°F. A previously opened container of egg nog was measured at 45°F. The egg nog was not dated, but crew reported it was opened and served on 25 DEC 2017. Crew stated this is the only day of the year the egg nog is served. The margin of error of the inspector's thermometer was +/- 0.7°F. Crew measured the same temperature of one of the samples as the inspector. Both products were immediately discarded.
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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 57°C (135°F) or above, except that roasts may be held at a temperature of 54°C (130°F); or 5°C (41°F) or less. Ensure refrigerated, ready-to-eat, potentially hazardous food: (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.:
16
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Site:
Preparation Room-
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Violation:
Fish Trolley 9 and Butcher Trolley 10 were labeled 'time control' but there was no time control plan present. Crew reported that food in the area was kept on temperature control. Crew from deck 14 would come to the preparation room, label food on time control, load the trolleys, and then bring the food on time control to their respective areas. Crew reported they would post a time control plan in the preparation room. When the time control plans were presented to the inspector, Butcher Trolley 10 was listed on the time control plan, but Fish Trolley 9 was not. The time control plan was labeled for deck 14, but did not describe the flow of food starting at the preparation room on time control.
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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.:
19
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Site:
Bar-Barista
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Violation:
The sneeze guard above the two trays of self-service cookies did not adequately protect the food from contamination. Crew reported it had recently been installed. This area was open for service; however, no passengers were present.
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Recommendation:
Protect food from contamination by storing the food: (1) Covered or otherwise protected; (2) In a clean, dry location; and (3) Where it is not exposed to splash, dust, or other contamination. 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). Protect food from contamination that may result from a physical, chemical, biological origin.
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Item No.:
20
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Site:
Bar-Horizon
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Violation:
A martini glass with a large broken chip missing was located in the undercounter refrigeration unit. The bar was opened for passengers and the glass was out for service. The glass was immediately removed to be disposed.
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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. 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; (3) Free of sharp internal angles, corners, and crevices; (4) Finished to have smooth welds and joints; and (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. Use only low profile, nonslotted, noncorroding, and easy-to-clean fasteners on food-contact surfaces and in splash zones. Prohibit the use of exposed slotted screws, Phillips head screws, or pop rivets in these areas.
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Item No.:
20
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Site:
Buffet-Lido / Terrace Cafe Coffee Station
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Violation:
The coffee machines at the port and starboard coffee stations of the Terrace Cafe had two slotted fasteners in each of the splash zones, approximately eight inches above the dispenser. These fasteners were not soiled. Staff replaced these two slotted fasteners with smooth fasteners.
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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; (3) Free of sharp internal angles, corners, and crevices; (4) Finished to have smooth welds and joints; and (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. Use only low profile, nonslotted, noncorroding, and easy-to-clean fasteners on food-contact surfaces and in splash zones. Prohibit the use of exposed slotted screws, Phillips head screws, or pop rivets in these areas.
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Item No.:
20
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Site:
Buffet-Coffee Station
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Violation:
The coffee machine had two slotted fasteners located in the splash zone, approximately eight inches above the dispenser. These fasteners were not soiled. Staff replaced these two slotted fasteners with smooth fasteners.
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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; (3) Free of sharp internal angles, corners, and crevices; (4) Finished to have smooth welds and joints; and (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. Use only low profile, nonslotted, noncorroding, and easy-to-clean fasteners on food-contact surfaces and in splash zones. Prohibit the use of exposed slotted screws, Phillips head screws, or pop rivets in these areas.
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Item No.:
21
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Site:
Preparation Room-Meat, Poultry, and Fish Pulper Room
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Violation:
The metal rotating grinder plate inside the waste pulper machine was heavily corroded and soiled with a brown substance. This grinder plate had numerous hard to clean surfaces which were soiled with white and brown debris. Additionally, visible food debris was observed underneath the metal rotating grinder plate. The four metal nuts located inside the chute leading to the rotating grinder plate were oxidized and soiled with a blue and white substance. Staff stated this machine had been out of service since October 2017; however, the previous inspection report noted a similar violation and also noted the machine had not been in use for some time. Staff placed a 'DO NOT USE' sign on this machine. Staff stated this machine was routinely cleaned through flushing; however, staff acknowledged the machine was not physically disassembled to clean the hard to reach surfaces inside the waste pulper machine. Staff reported that they submitted a request to have this machine removed; however, staff had not yet received approval from the corporate office to offload the machine.
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Recommendation:
Ensure nonfood contact equipment is maintained in good repair and proper adjustment including: (1) Equipment maintained in a state of repair and condition that meets the materials, design, construction, and operation specifications of these guidelines; (2) Equipment components such as doors, seals, hinges, fasteners, and kick plates are kept intact, tight, and adjusted in accordance with manufacturer's specifications.
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Item No.:
21
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Site:
Bar-Horizon
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Violation:
The decorative cover of seven undercounter cabinets and undercounter refrigeration units was scraped and chipped near the handles, which exposed the pressed wood below the decorative cover. These areas were difficult to clean.
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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. Design and construct nonfood-contact surfaces of equipment and utensils to be durable and to retain their characteristic qualities under normal use conditions. 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.:
21
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Site:
Galley-Culinary School
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Violation:
There were large gashes on four undercounter refrigeration units decorative covers, which exposed the difficult to clean pressed wood. These were located on the instructor's demonstration table in the front of the culinary school.
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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. Design and construct nonfood-contact surfaces of equipment and utensils to be durable and to retain their characteristic qualities under normal use conditions. 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.:
21
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Site:
Bar-Barista
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Violation:
The shield between the bottom of the coffee machine and the counter was difficult to remove for cleaning. Crew who staffed the area reported they did not remove it for cleaning. The shield was not welded to the counter, and it was open and exposed in the back of the machine. When part of the shield was removed, there was greater than a day's accumulation of debris, including coffee grounds on the counter. There was also evidence of where water had previously dripped and pooled, but was not cleaned. Crew reported they would contact technical staff to have the design changed and put on a scheduled for cleaning.
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Recommendation:
Design kick plates so that the areas behind them are accessible for inspection and cleaning by being easily removable or capable of being rotated open without unlocking equipment doors. 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. Install table-mounted equipment that is not easily movable to allow cleaning of the equipment and areas underneath and around the equipment by being: (1) Sealed to the table; or (2) Elevated on legs. Ensure nonfood contact equipment is maintained in good repair and proper adjustment including: (1) Equipment maintained in a state of repair and condition that meets the materials, design, construction, and operation specifications of these guidelines; (2) Equipment components such as doors, seals, hinges, fasteners, and kick plates are kept intact, tight, and adjusted in accordance with manufacturer's specifications.
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Item No.:
22
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Site:
Galley-Dishwash Station
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Violation:
Water was steadily dripping from both sides of the wash compartment of conveyor type dishwashing machine. Approximately a 1/4 of an inch layer of water was observed pooled on the deck underneath the wash compartment of this dishwashing machine. This machine was in service.
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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.:
22
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Site:
Galley-Potwash Station
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Violation:
Once operational, the pot wash machine in the main galley was leaking water from both sides of the junction where the bottom of the door attached to the pot wash machine. The stream of leaking water became extremely heavy at times. This water ran down the sides of the machine and pooled onto the deck below. Water was observed pooled on the deck on either side of the machine and also underneath the machine. The junction on the bottom side of this door was caulked with gray caulking and was visibly deteriorating. This area was in service.
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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.:
22
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Site:
Galley-Waves Grill Dishwash Station
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Violation:
Water was observed pooling on the deck below the wash compartment of rack type dishwashing machine located in the starboard side of the Waves Grill dishwashing station. Water was leaking from this compartment. This rack type dishwashing machine was in use.
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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.:
27
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Site:
Galley-Deck 14 Terrace Cafe Potwash Station
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Violation:
The inspector rubbed an alcohol wipe on the top surface of cleaning supplies locker and the alcohol wipe became soiled with a gray residue. The top of this locker was soiled to touch and sight. Staff cleaned the top surface of this locker.
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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:
Bar-Barista
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Violation:
The shield between the bottom of the coffee machine and the counter was difficult to remove for cleaning. Crew who staffed the area reported they did not remove it for cleaning. The shield was not welded to the counter, and it was open and exposed in the back of the machine. When part of the shield was removed, there was greater than a day's accumulation of debris, including coffee grounds on the counter. There was also evidence of where water had previously dripped and pooled, but was not cleaned. Crew reported they would contact technical staff to have the design changed and put on a scheduled for cleaning.
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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:
Preparation Room-Meat, Poultry, and Fish Pulper Room
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Violation:
The metal rotating grinder plate inside the waste pulper machine was heavily corroded and soiled with a brown substance. This grinder plate had numerous hard to clean surfaces which were soiled with white and brown debris. Additionally, visible food debris was observed underneath the metal rotating grinder plate. The four metal nuts located inside the chute leading to the rotating grinder plate were oxidized and soiled with a blue and white substance. Staff stated this machine had been out of service since October 2017; however, the previous inspection report noted a similar violation and also noted the machine had not been in use for some time. Staff placed a 'DO NOT USE' sign on this machine. Staff stated this machine was routinely cleaned through flushing; however, staff acknowledged the machine was not physically disassembled to clean the hard to reach surfaces inside the waste pulper machine. Staff reported that they submitted a request to have this machine removed; however, staff had not yet received approval from the corporate office to offload the machine.
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Recommendation:
Ensure nonfood-contact surfaces of equipment are kept free of an accumulation of dust, dirt, food residue, and other debris.
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Item No.:
27
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Site:
Bar-Horizon
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Violation:
In the moist undercounter technical space for the cold counter on the far left of the bar, there was standing water, yellow liquid, condensation, and pink and black sludge. In the technical space below the ice well, black debris was noted around the sealant and on the green wires in this area.
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Recommendation:
Ensure nonfood-contact surfaces of equipment are kept free of an accumulation of dust, dirt, food residue, and other debris.
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Item No.:
28
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Site:
Buffet-Lido / Terrace Cafe
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Violation:
Eight wet glasses were stored inverted on a tray of twenty glasses total located to the right of the entrance to the hot buffet line. This area was in service. Staff stated passengers were not able to grab glasses off this tray for service. Staff removed the entire tray of twenty glasses for rewashing.
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Recommendation:
After cleaning and sanitizing, ensure equipment and utensils are air dried or adequately drained before contact with food.
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Item No.:
29
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Site:
Preparation Room-Meat, Poultry, and Fish
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Violation:
The handwashing sink in the dishwashing area and the handwashing sink in the meat preparation area did not achieve a temperature of at least 100° F after running for a time period of over two minutes. After two minutes of running hot water, the handwashing sink in the dishwashing area achieved a maximum temperature of 88° F when measured by the inspector with a needle tip digital thermometer. After two minutes of running hot water, the handwashing sink in the meat preparation area achieved a maximum temperature of 90° F when measured by the inspector with a needle tip digital thermometer. This area was in full operation with multiple food workers present. Staff was notified and fixed this issue. The investigator confirmed both sinks achieved the appropriate temperature.
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Recommendation:
Ensure handwashing sinks are equipped to provide water at a temperature of at least 38°C (100°F) 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 49°C (120°F).
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Item No.:
33
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Site:
Galley-Dishwash Station
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Violation:
Water was observed pooling on the deck in front of the dirty end of the conveyor type dishwashing machine due to an excessive amount of steam released through the curtains into the surrounding dishwashing area. This steam was observed rising to the deckhead and collecting as a layer of condensation on the deckhead in front of the ventilation duct. The condensation from the deckhead was dripping onto the deck below. This area was in use. The ventilation system was operational during this time.
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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.:
33
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Site:
Galley-Dishwash Station
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Violation:
Pooled water was observed on the deck underneath the wash compartment of the rack type glass washing machine. Water was not observed dripping from the machine onto the deck below. This machine was not in service.
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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.:
35
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Site:
Galley-Waves Grill Dishwash Station
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Violation:
The rack type dishwashing machine located in the starboard side of the Waves Grill dishwashing station was leaking water from the middle of the wash compartment onto the deck below. Water was observed pooling on the deck below this leak. This rack type dishwashing machine was in use.
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Recommendation:
Ensure black and gray water is discharged to the vessel's wastewater disposal system and does not pool on the deck.
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Item No.:
35
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Site:
Galley-Potwash Station
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Violation:
Once operational, the pot wash machine in the main galley was leaking water from both sides of the junction where the bottom of the door attached to the pot wash machine. The stream of leaking water became extremely heavy at times. This water ran down the sides of the machine and pooled onto the deck below. Water was observed pooled on the deck on either side of the machine and also underneath the machine. The junction on the bottom side of this door was caulked with gray caulking and was visibly deteriorating. This area was in service.
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Recommendation:
Ensure black and gray water is discharged to the vessel's wastewater disposal system and does not pool on the deck.
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Item No.:
35
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Site:
Galley-Main Dishwash Station
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Violation:
Approximately a 1/4 of an inch layer of water was observed pooled on the deck underneath the wash compartment of conveyor type dishwashing machine due to a steady drip from both sides of the wash compartment. This machine was in service.
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Recommendation:
Ensure black and gray water is discharged to the vessel's wastewater disposal system and does not pool on the deck.
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Item No.:
37
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Site:
Galley-Main Dishwash Station
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Violation:
The dirty end of the conveyor type dishwashing machine was releasing an excessive amount of steam through the curtains into the surrounding dishwashing area. Steam was observed rising to the deckhead and collecting as a layer of condensation on the deckhead in front of the ventilation duct. Condensation was observed dripping from the deckhead onto the dirty end of the conveyor type dishwashing machine below. Additionally, condensation was observed dripping onto the deck in front of the dirty end of the dishwashing machine. Water was pooling on the deck below the drip. This area was in use. The ventilation system was operational during this time.
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Recommendation:
Ensure all food preparation, warewashing, and toilet rooms have sufficient ventilation to keep them free of excessive heat, steam, condensation, vapors, obnoxious odors, smoke, and fumes.
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Item No.:
37
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Site:
Provisions-Eggs/Juice Walk-In Freezer
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Violation:
Excessive condensation collected on the deckhead over many boxes of food. Dripping was noted onto the deck, but not on food.
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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.
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Item No.:
38
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Site:
Preparation Room-Meat, Poultry, and Fish Pulper Room
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Violation:
The metal rotating grinder plate inside the waste pulper machine was heavily corroded and soiled with a brown substance. This grinder plate had numerous hard to clean surfaces which were soiled with white and brown debris. Additionally, visible food debris was observed underneath the metal rotating grinder plate. The four metal nuts located inside the chute leading to the rotating grinder plate were oxidized and soiled with a blue and white substance. Staff stated this machine had been out of service since October 2017; however, the previous inspection report noted a similar violation and also noted the machine had not been in use for some time. Staff placed a 'DO NOT USE' sign on this machine. Staff stated this machine was routinely cleaned through flushing; however, staff acknowledged the machine was not physically disassembled to clean the hard to reach surfaces inside the waste pulper machine. Staff reported that they submitted a request to have this machine removed; however, staff had not yet received approval from the corporate office to offload the machine.
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Recommendation:
Ensure only articles necessary for the food service operation are stored in food preparation, food storage, and warewashing areas. Remove articles which are unnecessary for food service operation.
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Item No.:
39
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Site:
Galley-Deck 14 Terrace Cafe Sommelier Pantry
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Violation:
One live fruit fly was observed flying in front of the ice machine located on the starboard side of this pantry. This area was not in 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-Horizon
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Violation:
Two crawling insects were noted in the moist undercounter technical space for the cold counter on the far left of the bar. There was standing water, yellow liquid, condensation, and pink and black sludge in the technical space. Two crawling insects were also noted in this technical space below the ice well. Black debris was noted around the sealant and on the green wires in this area. Pest management was immediately notified and responded to the area.
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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-Training Logs
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Violation:
There was no training record for the provisions master. Crew reported the provisions master routinely inspected provisions shipments prior to loading and signed inspection documentation. Crew reported the provisions master was inspecting provisions on the day of the inspection. Crew reported the provisions master had been trained but his records were not on board the ship. Another crew member who inspects and signs off on provisions inspections had training documentation available.
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Recommendation:
Document the training of the pest-control personnel.
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