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Item No.:
06
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Site:
Potable Water-Microbiological Bunkering Test
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|
Violation:
The results from the 16 November microbiological bunkering test were not recorded on the log. Staff found the results in an email and updated the log to include the results.
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|
Recommendation:
Maintain microbiologic sample report records on the vessel for 12 months and ensure they are available for review during inspections.
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Item No.:
06
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Site:
Potable Water-Test Kit
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|
Violation:
The inspector asked to see the secondary standards for the onboard electronic test kit. The test kit recorded pH values of 6.53 for the standard vial with a value of 6.59 +/- 0.04 and 7,34 for the standard vial with a value of 7.4 +/- 0.05.
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|
Recommendation:
Ensure the halogen test kit used to calibrate the halogen analyzer is accurate to within 0.2 mg/L (ppm) for halogen and graduated in increments no greater than 0.2 mg/L (ppm) in the range of free residual halogen normally maintained in the potable water system. Ensure all reagents used with the test kit are not past their expiration dates. Where available, maintain appropriate secondary standards onboard for electronic test kits to verify test kit operation.
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Item No.:
08
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|
Site:
Potable Water-Testable Device Cross Connections Control Plan
|
|
Violation:
The testable back flow preventers were tested on10 March 2017. The testing required the measurement and recording of the differential pressure at the time the intermediate vent opened. The form provided for this measurement to be recorded and documented under the 'Test 4' column. However, this column had no pressure differential recorded. Staff stated these devices would be tested again and the values would be recorded.
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|
Recommendation:
Inspect and test backflow prevention devices requiring testing with a test kit after installation and at least annually. Maintain the test results showing the pressure differences on both sides of the valves for each device.
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Item No.:
08
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|
Site:
Potable Water-Cross Connection Control Record
|
|
Violation:
The cross connection control program listed an air gap for a coffee machine located in the engine control changing room. The record listed the air gap as inspected on 7 March 2017. Staff stated the coffee machine was removed over a year ago. The inspector verified the coffee machine was no longer in the engine control changing room. Staff stated they would remove this air gap from the cross connection control program record.
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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:
Room Service-Room Service
|
|
Violation:
The atmospheric vacuum breaker at the rack-type warewasher was heavily corroded. This was corrected during the inspection.
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|
Recommendation:
Maintain backflow prevention devices in good repair.
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Item No.:
09
|
|
Site:
Recreational Water Facilities-Serenity Portside Whirlpool Spa
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|
Violation:
Crew members measured the pH at the whirlpool spa at 7.86 and 8.03. The inspector took two bromine measurements at the whirlpool spa. Both of these measurements had values of >10. A crew member measured the bromine level at 8.59. In the pump room, no alarms were sounding for this whirlpool spa because the analyzer read 6.4 for bromine and 7.10 for pH. At the sampling point in the pump room, the inspector recorded a pH value of 7.52. Crew members recorded values of 7.9 and 7.87. The inspector recorded bromine levels of >10 and 9.91. A crew member recorded a value of >10. Crew members immediately closed the whirlpool spa and recalibrated the analyzer.
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|
Recommendation:
Maintain a free residual halogen in recirculated RWFs in the following ranges: (6) whirlpool spas and spa pools, between 3.0 and 10.0 mg/L (ppm) free chlorine or between 4.0 and 10.0 mg/L (ppm) bromine.
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Item No.:
10
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|
Site:
Recreational Water Facilities-Serenity Portside Whirlpool Spa
|
|
Violation:
Crew members measured the pH at the whirlpool spa at 7.86 and 8.03. The inspector took two bromine measurements at the whirlpool spa. Both of these measurements had values of >10. A crew member measured the bromine level at 8.59. In the pump room, no alarms were sounding for this whirlpool spa because the analyzer read 6.4 for bromine and 7.10 for pH. At the sampling point in the pump room, the inspector recorded a pH value of 7.52. Crew members recorded values of 7.9 and 7.87. The inspector recorded bromine levels of >10 and 9.91. A crew member recorded a value of >10. Crew members immediately closed the whirlpool spa and recalibrated the analyzer.
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|
Recommendation:
Maintain and operate the halogen and pH analyzer-chart recorder in accordance with the manufacturer's instructions. Conduct a manual comparison test before opening the RWF to verify calibration for free halogen residual and pH. Ensure the analyzer reading is within 0.2 ppm for free halogen and 0.2 for pH. For RWFs open longer than 24 hours, conduct a manual comparison test every 24 hours.
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Item No.:
11
|
|
Site:
Medical-Crew Member Late Reporting
|
|
Violation:
A nonfood handler had an onset of acute gastroenteritis (AGE) symptoms on 23 December at 20:30. The crew member reported to medical at 00:10 on 24 December. The crew member worked while experiencing AGE symptoms until 22:02 on 23 December. Medical staff stated the crew member received disciplinary action and provided retraining to many crew members.
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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.:
13
|
|
Site:
Dining Room-Silver Dining
|
|
Violation:
More than 100 previously cleaned coffee carafes were stored upright and with water inside. In addition, hundreds of previously cleaned times were stored in areas clearly marked for soiled items. One example is a number of previously cleaned water jugs stored upside down in these areas along with many other items that were upright and unprotected. This created a confusion during the inspection, having managers explaining the situation in different ways. This practice of storing previously clean items in areas clearly marked for soiled items could create a clean utensil protection problem.
|
|
Recommendation:
Because of the risks for foodborne illness inherent to the food operation, ensure the supervisor or person in charge of food operations on the vessel demonstrates to VSP - during inspections and on request - knowledge of foodborne disease prevention, application of the Hazard Analysis Critical Point principles, and the food-safety guidelines in this manual. Ensure that the person in charge demonstrates this knowledge: (1) By compliance with these guidelines. Ensure that the areas of knowledge include: (10) Explaining correct procedures for cleaning and sanitizing utensils and food-contact surfaces of equipment; (12) Identifying critical-control points in the operation from purchasing through service that when not controlled may contribute to the transmission of foodborne illness and explaining steps taken to ensure the points are controlled in accordance with the guidelines in this manual.
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Item No.:
13
|
|
Site:
Buffet-Coffee Stations
|
|
Violation:
The ship had a time control plan for milk and creamer at the coffee stations with different color carafe caps depending on the 4-hour time control timeframes. Black caps were to be used at the time slot of 10:00 am to 2:00 pm. More than 10 carafes full of milk and creamer were at the different stations at 9:30 am when found by the inspection team. It was unclear since when these carafes were staged. As a result, the milk and creamer would have been on time control more than 4 hours if not found by the inspection team. Food and beverage upper management found the person in charge of making sure that time control in coffee stations is followed and retrained him, advising him to do the same with his staff.
|
|
Recommendation:
Because of the risks for foodborne illness inherent to the food operation, ensure the supervisor or person in charge of food operations on the vessel demonstrates to VSP - during inspections and on request - knowledge of foodborne disease prevention, application of the Hazard Analysis Critical Point principles, and the food-safety guidelines in this manual. Ensure that the person in charge demonstrates this knowledge: (1) By compliance with these guidelines. Ensure that the areas of knowledge include: (12) Identifying critical-control points in the operation from purchasing through service that when not controlled may contribute to the transmission of foodborne illness and explaining steps taken to ensure the points are controlled in accordance with the guidelines in this manual.
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Item No.:
15
|
|
Site:
Galley-Seafood Shack
|
|
Violation:
Shellstock tags could not be found for boxes consumed on 16 November and 9 December.
|
|
Recommendation:
Ensure shellstock shellfish tags: (1) Remain attached to the container in which the shellstock are received until the container is empty. (2) Are maintained by retaining shellstock tags or labels for 90 calendar days from the date the container is emptied by using an approved record-keeping system that keeps the tags or labels in chronologic order correlated to the date when the shellstock are served and the date when the last shellstock from the container is served is recorded on the tag or label.
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|
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Item No.:
16
|
|
Site:
Buffet-Coffee Stations
|
|
Violation:
The ship had a time control plan for milk and creamer at the coffee stations with different color carafe caps depending on the 4-hour time control timeframes. Black caps were to be used at the time slot of 10:00 am to 2:00 pm. More than 10 carafes full of milk and creamer were at the different stations at 9:30 am when found by the inspection team. It was unclear since when these carafes were staged. As a result, the milk and creamer would have been on time control more than 4 hours if not found by the inspection team. Food and beverage upper management found the person in charge of making sure that time control in coffee stations is followed and retrained him, advising him to do the same with his staff.
|
|
Recommendation:
If time only-rather than time in conjunction with temperature-is used as the public health control for a working supply of potentially hazardous food before cooking, or for ready-to-eat potentially hazardous food that is displayed or held for service for immediate consumption, ensure the food (1) Has an initial temperature of 5C (41F) or less or 57C (135F) or greater before placement on time control. (2) Is not be placed on temperature control again. (3) Is marked or otherwise identified to indicate the time 4 hours past the point in time when the food is removed from temperature control (if the time between service set-up and closing is greater than 4 hours. and (4) Is discarded within 4 hours of placement on time control.
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|
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Item No.:
16
|
|
Site:
Buffet-Crew Mess
|
|
Violation:
The milk in the coffee machine compartment was on time control but there was no time control plan. This was corrected during the inspection.
|
|
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.:
18
|
|
Site:
Preparation Room-Walk-in Thawing Room
|
|
Violation:
Two trays with 16 large bags of ground meat were stored above three trays of pork. Corrections started immediately.
|
|
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.:
19
|
|
Site:
Buffet-Staff Mess
|
|
Violation:
The serving utensil for bread was unprotected. In addition, the serving utensil on one side of the bread overshelf was unprotected because it was at mouth level. The other side of the bread overshelf had no serving utensil.
|
|
Recommendation:
Provide food-dispensing utensils for each container displayed at a consumer self-service unit such as a buffet or salad bar. During service, ensure the food contact portion of each self-service food dispensing utensil is covered or located beneath shielding. Ensure that dishware, glassware, and utensils out for service are inverted or covered.
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|
|
Item No.:
19
|
|
Site:
Buffet-Staff Mess
|
|
Violation:
The self-service soup kettle had no self-closing lid or was under or behind a sneeze guard.
|
|
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:
Buffet-Crew Mess
|
|
Violation:
The serving utensil for the ice cream cones was unprotected.
|
|
Recommendation:
During service, ensure the food contact portion of each self-service food dispensing utensil is covered or located beneath shielding. Ensure that dishware, glassware, and utensils out for service are inverted or covered.
|
|
|
Item No.:
19
|
|
Site:
Buffet-Crew Mess
|
|
Violation:
There was no side shield protection at the carving/pizza station. Consumers could stand within one meter of the food.
|
|
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:
Galley-Guy's Burger Joint
|
|
Violation:
At the front galley, a container of bread was placed behind a gap approximately 300 mm wide between sneeze guards. This was immediately corrected.
|
|
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).
|
|
|
Item No.:
19
|
|
Site:
Galley-Pizza Pirate
|
|
Violation:
There were no sneeze guards for the pizza counter. Consumers stood within a distance that allowed for sneeze to get to the exposed food on the pizza counter. Staff was not using the counter at the moment but stated that they slice the pizza and served from that counter.
|
|
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).
|
|
|
Item No.:
19
|
|
Site:
Galley-Pizza Pirate
|
|
Violation:
In the walk-in refrigerator, a beverage carton had a long hair on it.
|
|
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:
Room Service-Room Service
|
|
Violation:
The in-use panini grill was heavily corroded in the food-contact surfaces.
|
|
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.
|
|
|
Item No.:
20
|
|
Site:
Galley-Center Hot Galley
|
|
Violation:
The CTX ovens were heavily corroded in the food zones.
|
|
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.
|
|
|
Item No.:
20
|
|
Site:
Galley-Golden Wine Cellar
|
|
Violation:
Several of the soiled plastic containers stacked and stored in the corridor were also in bad state of repair and very difficult to clean.
|
|
Recommendation:
Ensure multiuse food-contact surfaces are: (1) Smooth; (2) Free of breaks, open seams greater than 0.8 mm (1/32 inch), cracks, chips, inclusions, pits, and similar imperfections; (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
|
|
Site:
Galley-Port Dishwash
|
|
Violation:
On the clean racks, at least seven waiter trays were in bad state of repair, mainly in the edges.
|
|
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.
|
|
|
Item No.:
21
|
|
Site:
Room Service-Room Service
|
|
Violation:
The handwashing sink handle was rough and difficult to clean at its base. This was corrected during the inspection.
|
|
Recommendation:
Design and construct nonfood-contact surfaces of equipment and utensils to be durable and to retain their characteristic qualities under normal use conditions.
|
|
|
Item No.:
21
|
|
Site:
Galley-Dishwash
|
|
Violation:
At least 15 waiter trays in the clean area were in bad state of repair and difficult to clean, mostly in the edges.
|
|
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.
|
|
|
Item No.:
22
|
|
Site:
Galley-Dishwash
|
|
Violation:
The final rinse pressure gauge of the in-use glasswash machine measured 30 psi, 5 psi above the required maximum limit of 25 psi.
|
|
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.
|
|
|
Item No.:
22
|
|
Site:
Galley-Dishwash
|
|
Violation:
Water was leaking from under the in-use flight-type dishwash machine to the deck.
|
|
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.
|
|
|
Item No.:
22
|
|
Site:
Buffet-BBQ Seating Area
|
|
Violation:
There was a heavy amount of dirty utensils and food discards collected at the starboard waiter station. The area was not in service with nobody in the area.
|
|
Recommendation:
Ensure drainboards, utensils, racks, or tables large enough to accommodate all soiled and cleaned items that may accumulate during hours of operation are provided for necessary utensil holding before cleaning and after sanitizing.
|
|
|
Item No.:
22
|
|
Site:
Galley-Port Dishwash
|
|
Violation:
The rack-type warewasher was out of service.
|
|
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.
|
|
|
Item No.:
22
|
|
Site:
Galley-Dishwash
|
|
Violation:
The rack-type warewash machine was out of service.
|
|
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.
|
|
|
Item No.:
22
|
|
Site:
Galley-Potwash
|
|
Violation:
The potwash machine was out of service.
|
|
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.
|
|
|
Item No.:
22
|
|
Site:
Galley-Starboard Dishwash
|
|
Violation:
The curtains of the soiled side of the flight-type dishwash machine were in disrepair and difficult to clean.
|
|
Recommendation:
Ensure the warewashing machine wash and rinse tanks are equipped with baffles, curtains, or other means to minimize internal cross-contamination of the solutions in wash and rinse tanks. 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.
|
|
|
Item No.:
22
|
|
Site:
Galley-Starboard Dishwash
|
|
Violation:
The rack-type warewasher was out of service.
|
|
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.
|
|
|
Item No.:
22
|
|
Site:
Galley-Potwash
|
|
Violation:
The potwash machine was out of service.
|
|
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.
|
|
|
Item No.:
22
|
|
Site:
Galley-Dishwash
|
|
Violation:
The rack-type warewash machine was out of service.
|
|
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.
|
|
|
Item No.:
22
|
|
Site:
Preparation Room-Poultry Preparation
|
|
Violation:
The undercounter warewashing machine displayed 'ERR' for the final rinse temperature. The final rinse temperature at the utensil surface was acceptable.
|
|
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.
|
|
|
Item No.:
22
|
|
Site:
Galley-Guy's Burger Joint
|
|
Violation:
The wash temperature of the heavily in-use hood-type warewash machine did not reach a minimum of 150F in several attempts. In addition, the final rinse temperature did not reach a minimum of 160F for more than 1-2 seconds in several attempts. The final rinse cycle was 11 seconds per data plate.
|
|
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.
|
|
|
Item No.:
22
|
|
Site:
Galley-Golden Wine Cellar
|
|
Violation:
Several stacks with hundreds of soiled plastic containers were stored in the corridor next to the potwash area and at the entrance to the dining room. Staff explained that there was a heavy back up of soiled containers due to the potwash machine being out of service.
|
|
Recommendation:
Ensure drainboards, utensils, racks, or tables large enough to accommodate all soiled and cleaned items that may accumulate during hours of operation are provided for necessary utensil holding before cleaning and after sanitizing.
|
|
|
Item No.:
23
|
|
Site:
Galley-Guy's Burger Joint
|
|
Violation:
The wash temperature of the heavily in-use hood-type warewash machine did not reach a minimum of 150F in several attempts. The wash temperature gauge measured 134-138F while at the tank and utensil surface was measured 138-141F.
|
|
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.
|
|
|
Item No.:
23
|
|
Site:
Galley-Dishwash
|
|
Violation:
The strainer in the prewash compartment of the in-use glasswash machine was heavily soiled with food debris.
|
|
Recommendation:
Ensure food debris on equipment and utensils is scrapped over a waste disposal unit, pulper, or garbage receptacle or removed in a warewashing machine with a prewash cycle.
|
|
|
Item No.:
24
|
|
Site:
Buffet-Lido Coffee Bar
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Violation:
The sanitation solution seemed to have no chlorine. A wiping cloth was in the solution.
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Recommendation:
Ensure sanitizing solutions are used with the following concentrations: (1) A chlorine solution with a concentration between 50 mg/L (ppm) and 200 mg/L (ppm).
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Item No.:
24
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Site:
Galley-Dishwash
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Violation:
Steam was escaping the final rinse nozzles of the in-use glasswash machine. The final rinse temperature gauge measured up to 223F.
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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
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Site:
Galley-Guy's Burger Joint
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Violation:
The final rinse temperature of the heavily in-use hood-type warewash machine did not reach a minimum of 160F for more than 1-2 seconds in several attempts. The final rinse cycle was 11 seconds per data plate.
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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
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Site:
Buffet-Lido Coffee Bar
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Violation:
The sanitation solution seemed to have no chlorine. A wiping cloth was in the solution.
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Recommendation:
Restrict wiping cloths to the following: (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
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Site:
Buffet-Omelet Station
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Violation:
At least 10 out for self-service plates were soiled with food residues. These were sent to be rewashed.
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Recommendation:
Ensure food contact surfaces of equipment and utensils are clean to sight and touch.
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Item No.:
26
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Site:
Galley-Steakhouse
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Violation:
The previously cleaned deli slicer had an accumulation of cheese under the slicer blade.
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Recommendation:
Ensure food contact surfaces of equipment and utensils are clean to sight and touch.
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Item No.:
27
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Site:
Other-Engine Control Room
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Violation:
The counter under an easily movable espresso machine was soiled with greater than one days' worth of accumulation.
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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:
Bar-Blue Iguana
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Violation:
Previously cleaned fruit garnish trays were stored on the countertop of the storage cabinets behind the bar in front of the passenger seating area.
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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.:
28
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Site:
Galley-Golden Wine Cellar
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Violation:
Several previously cleaned containers were inches away of stacks of soiled plastic containers that were stored at the adjacent corridor.
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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.:
28
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Site:
Room Service-Room Service Office
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Violation:
A tray with at least 80 small containers for creamer were store upright and unprotected.
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Recommendation:
Store clean equipment and utensils in a self-draining position that allows air drying, and covered or inverted.
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Item No.:
28
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Site:
Dining Room-Silver Dining
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Violation:
More than 100 previously cleaned coffee carafes were stored upright and with water inside. In addition, hundreds of previously cleaned items were stored in areas clearly marked for soiled items. One example is a number of previously cleaned water jugs stored upside down in these areas along with many other items that were upright and unprotected. This created a confusion during the inspection, having managers explaining the situation in different ways. This practice of storing previously clean items in areas clearly marked for soiled items could create a clean utensil protection problem.
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Recommendation:
Store clean equipment and utensils in a self-draining position that allows air drying, and covered or inverted. 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.:
33
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Site:
Galley-Steakhouse
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Violation:
The handset of the bulkhead-mounted phone had a seam around that was difficult to clean. The seam was soiled with dry debris.
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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. 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-Steakhouse
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Violation:
At the show galley, the column in front of the cook tops had a rough finish that was very difficult to clean.
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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.
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Item No.:
33
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Site:
Galley-Pizza Pirate
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Violation:
Two large bulkhead-mounted posters above the cold well were dusty, ripped in the middle, and soiled with food splash. The area was previously cleaned and not in operation at the time.
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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. 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:
Buffet-Omelet Station
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Violation:
The deckhead was slotted with gaps that lead to the plenum. The deckhead was soiled with sticky residues. The area was previously cleaned. Staff stated that they had plans to redo the deckhead to have a smooth, easily cleanable surface. This was written on the previous inspection report of August 2017.
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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. 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-Deli
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Violation:
The bulkhead-mounted phone handset was broken and difficult to clean.
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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:
Buffet-Grand Buffet
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Violation:
The deckhead was slotted with gaps that lead to the plenum. Heavy accumulations of dust were above both toasters and food employee working area.
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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. 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
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Violation:
Water was leaking from the deckhead next to the clean racks. No clean utensils seemed to be impacted.
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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:
Buffet-Lido Coffee Bar
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Violation:
The deckhead was slotted with gaps that lead to the plenum. Heavy accumulations of dust were above both service counters.
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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. 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
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Violation:
Water from leaks under the dishwash machine pooled on the deck along with food debris.
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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-Center Hot Galley
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Violation:
The deck was in disrepair with some broken tiles and missing grouting.
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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:
Galley-Pastry Walk-in Freezer
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Violation:
The deck in front of the door had a missing tile exposing rough concrete.
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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:
Galley-Pastry
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Violation:
Several water leaks from the deckhead in front of the left deck oven were dripping on the deck. No food was impacted.
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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:
Provisions-Room 5 Walk-in Freezer
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Violation:
The door curtains had hard splashes of yellow paint that were difficult to clean.
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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
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Violation:
The bottom of the door leading to the crew corridor was heavily in disrepair and difficult to clean. Corrections started during the inspection.
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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.:
36
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Site:
Galley-Dishwash
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Violation:
The deckhead light fixture above the in-use dishwash machine was not working.
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Recommendation:
Ensure the light intensity is at least 220 lux (20 foot candles) on food preparation surfaces, and at a distance of 75 centimeters (30 inches) above the deck in food preparation areas, handwashing facilities, warewashing areas, equipment, and utensil storage, pantries, toilet rooms, and consumer self-service areas.
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Item No.:
36
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Site:
Buffet-Lido Coffee Bar
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Violation:
The light intensity at and behind the utility sink could not be raised to 220 lux.
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Recommendation:
Ensure the light intensity is at least 110 lux (10 foot candles) at handwashing stations in bars. In bars and dining room waiter stations, provide 220 lux (20 foot candles) light intensity during cleaning operations.
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Item No.:
37
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Site:
Galley-Dishwash
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Violation:
Condensate collected on the deckhead and bulkheads on the clean side of the in-use dishwash machine.
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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.:
40
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Site:
Galley-Dishwash
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Violation:
At least three dead flying insects were inside the deckhead light fixture at the clean side of the dishwash machine.
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Recommendation:
Remove dead or trapped insects, rodents, and other pests from control devices and the vessel at a frequency that prevents their accumulation or decomposition or the attraction of other pests.
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