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Item No.:
08
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Site:
Galley-Deck 5 Manhattan Beverage Station
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Violation:
The backflow preventer of the right juice machine was excessively soiled. The inspector observed the vents for the device were blocked making the device not in good repair.
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Recommendation:
Maintain backflow prevention devices in good repair.
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Item No.:
08
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Site:
Galley-Deck 5 Manhattan Hot Galley
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Violation:
The backflow preventer of the stacked combination oven was excessively soiled. The inspector observed the vents for the device were blocked making the device not in good repair.
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Recommendation:
Maintain backflow prevention devices in good repair.
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Item No.:
08
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Site:
Galley-Deck 5 Bakery
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Violation:
The vents of the backflow preventer for the water dispenser for dough were excessively soiled. The inspector observed the vents for the device were blocked making the device not in good repair.
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Recommendation:
Maintain backflow prevention devices in good repair.
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Item No.:
08
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Site:
Galley-Deck 5 Room Service Pantry
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Violation:
The backflow preventer for the coffee machine was excessively soiled. The backflow preventer for the left juice machine were excessively soiled. The inspector observed the vents for the device were blocked making the device not in good repair.
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Recommendation:
Maintain backflow prevention devices in good repair.
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Item No.:
08
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Site:
Buffet-Staff/Officer Mess
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Violation:
The end of the hose attached to the vent of the backflow preventer was located recessed and inside the drain basin, which did not leave an air gap.
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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.:
08
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Site:
Buffet-Mess
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Violation:
There were no backflow preventers for the two coffee machines at the back beverage station or the beverage station near the scullery.
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Recommendation:
Install a continuous pressure-type backflow preventer when a valve is located downstream from the backflow preventer.
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Item No.:
08
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Site:
Galley-Hot Galley
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Violation:
The far-right upright combination oven did not have a backflow preventer for the water spray hose.
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Recommendation:
Install a continuous pressure-type backflow preventer when a valve is located downstream from the backflow preventer.
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Item No.:
10
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Site:
Recreational Water Facilities-Midship Main Pool
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Violation:
The flotation devices rope was attached to the stanchion rail making the device difficult to use as designed.
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Recommendation:
Provide a rescue or shepherd?s hook and an approved flotation device at a prominent location (visible from the full perimeter of the pool) at each RWF that has a depth of 1 meter (3 feet) or greater. Mount these devices in a manner that allows for easy access during an emergency. Ensure the pole of the rescue or shepherd?s hook is long enough to reach the center of the deepest portion of the pool from the side plus 2 feet. Ensure it is a light, strong, nontelescoping material with rounded, nonsharp ends. Ensure the approved flotation device includes an attached rope that is at least 2/3 of the maximum pool width.
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Item No.:
16
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Site:
Galley-Concierge - Haven
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Violation:
A container of mascarpone cheese, a container of cottage cheese, a container of sour cream and a container of yogurt stored in the walk-in were not labeled with a 7-day discard. These food containers were opened.
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Recommendation:
Ensure refrigerated, ready-to-eat, potentially hazardous food is discarded if not consumed within 7 calendar days from the date of preparation or opening.
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Item No.:
19
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Site:
Galley-Concierge - Haven
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Violation:
There was a stack of approximately 20 plates stored near the cook line, uncovered. Staff removed these right away to be removed.
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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, such as bins of sugar, flour, or cinnamon; (3) On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized at least every 4 hours; (4) In running water of sufficient velocity to flush particulates to the drain (if used with moist food such as ice cream or mashed potatoes); (5) In a clean, protected location (if the utensils, such as ice scoops, are used only with a food that is not potentially hazardous); or (6)
In a container of water (if the water is maintained at a temperature of at least 57C [135F] and the container is frequently cleaned and sanitized).
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Item No.:
19
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Site:
Galley-Deck 5 Manhattan Beverage Station
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Violation:
The handle of the ice scoop was in the bin directly in contact with ice in the right ice machine.
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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, such as bins of sugar, flour, or cinnamon; (3) On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized at least every 4 hours; (4) In running water of sufficient velocity to flush particulates to the drain (if used with moist food such as ice cream or mashed potatoes); (5) In a clean, protected location (if the utensils, such as ice scoops, are used only with a food that is not potentially hazardous); or (6)
In a container of water (if the water is maintained at a temperature of at least 57C [135F] and the container is frequently cleaned and sanitized).
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Item No.:
19
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Site:
Galley-Deck 5 Taste Beverage Station
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Violation:
The handle of the ice scoop was in the bin directly in contact with ice in the right side machine.
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Recommendation:
Protect food from contamination that may result from a physical, chemical, biological origin. 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, such as bins of sugar, flour, or cinnamon; (3) On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized at least every 4 hours; (4) In running water of sufficient velocity to flush particulates to the drain (if used with moist food such as ice cream or mashed potatoes); (5) In a clean, protected location (if the utensils, such as ice scoops, are used only with a food that is not potentially hazardous); or (6)
In a container of water (if the water is maintained at a temperature of at least 57C [135F] and the container is frequently cleaned and sanitized).
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Item No.:
19
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Site:
Galley-Walk-In
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Violation:
A previously cleaned orange was stored in a plastic bin and the orange still had a sticker on it. Crew reported the fruit was cleaned in the vegetable preparation area.
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Recommendation:
Thoroughly rinse raw fruits and vegetables in water to remove soil and other contaminants before being cut, combined with other ingredients, cooked, served, or offered for human consumption in ready-to-eat form.
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Item No.:
20
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Site:
Galley-Hot Preparation Area
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Violation:
Convection oven (on the left) was out-of-order during the inspection. Staff provided a work order dated prior to the inspection.
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Recommendation:
Maintain utensils and temperature measuring devices in good repair and proper adjustment: (1) Utensils must be maintained in a state of repair or condition that meets the materials, design, and construction specifications of these guidelines or the utensils must be discarded; (2) food temperature measuring devices must be calibrated in accordance with the manufacturer's specifications to ensure accuracy.
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Item No.:
21
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Site:
Housekeeping-Deck 14 Aft Butler Pantry
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Violation:
A juice machine was removed in the pantry; however, eight bolts were still fastened to and protruding from the countertop making the surface 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.:
22
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Site:
Galley-Deck 5 Taste Dishwash
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Violation:
The clean end of the in-use rack-type conveyor dishwash was soiled with small bits of what was likely food debris. Crew immediately cleaned the area. No cross-contamination was observed.
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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.:
22
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Site:
Galley-Scullery
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Violation:
The flight-type conveyor dishwasher was leaking water, which caused excessive standing water on the deck.
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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:
Provisions-Deck 3 Potwash
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Violation:
The under-counter warewash machine was out of service since 24 September, awaiting parts on order.
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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:
Provisions-Deck 3 Potwash
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Violation:
The low temperature light of front-loading warewash machine was on, but both the wash and final rinse temperature gauges were in range. The inspector's equipment read the appropriate wash and final rinse temperatures as well. Crew immediately responded to fix the machine.
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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-Deck 5 Pastry
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Violation:
The under-counter dishwasher was out-of-service for one-week A purchase order has been placed.
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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
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Violation:
The flight-type potwash machine was out-of-service since 9 December, awaiting parts on order.
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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.:
26
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Site:
Galley-Deck 5 Potwash Store 1095
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Violation:
A blender cover was excessively soiled with debris. Crew reported that only new items were stored in this area.
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Recommendation:
Ensure food only contacts surfaces of equipment and utensils that are cleaned and sanitized. 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-Preparation Room Butcher
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Violation:
The long, thin fiber that resembled human hair was located on the previously cleaned and disassembled grinder.
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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-Concierge - Haven
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Violation:
Approximately 25 previously cleaned plate covers stacked near the cook line were soiled with grease. Staff removed these to be rewashed.
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Recommendation:
Ensure food only contacts surfaces of equipment and utensils that are cleaned and sanitized. 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:
Housekeeping-Deck 14 Aft Butler Pantry
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Violation:
A portable ice container was stored wet on the clean side counter and not in the drying area storage rack, which caused water to pool on the counter.
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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:
Galley-Deck 5 Manhattan Beverage Station
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Violation:
There was excessive ground coffee debris on the nonfood-contact areas of the machine, which was out-of-service since 6 July.
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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:
Galley-Hot Galley
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Violation:
The outside of the drain line of the right combination oven was excessively soiled.
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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:
Housekeeping-Deck 14 Aft Butler Pantry
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Violation:
Two French press coffee containers were stored upright and wet amongst clean dishes in the clean dry storage area.
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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.:
28
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Site:
Galley-Concierge - Haven
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Violation:
There were four stacks of previously cleaned dishes stored upright and uncovered. Staff removed these to be rewashed and properly stored.
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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:
Housekeeping-Deck 14 Aft Butler Pantry
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Violation:
A portable ice container was stored wet and upright on the clean side counter and not in the drying area storage rack, which caused water to pool on the counter-top.
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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.:
33
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Site:
Dining Room-Deck 5 Waiters' Stations
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Violation:
The deck below the waiters' stations was carpet. Crew reported that food and dishes were stored in these areas. In addition, a portable tray with soiled dishes was stored on the carpeted deck.
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Recommendation:
Ensure decks, bulkheads, and deckheads in food preparation, warewashing, pantries, bars, and food and equipment storage areas are constructed and maintained for easy cleaning. Do not use carpet in these areas.
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Item No.:
33
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Site:
Buffet-Staff/Officer Mess
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Violation:
The booster pump was leaking in the under-counter technical space below the espresso machine, which caused excessive standing water in the cabinet that was not directed to a drain.
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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.:
34
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Site:
Buffet-Staff/Officer Mess
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Violation:
The booster pump was leaking in the under-counter technical space below the espresso machine, which caused excessive standing water in the cabinet that was not directed to a drain. The over-all operation was not impacted, whereas soiled utensils were diverted to other resources.
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Recommendation:
Ensure a plumbing system in a food area is maintained in good repair.
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Item No.:
34
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Site:
Galley-Hot Preparation Area
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Violation:
The preparation sink located near the convection ovens and grill was leaking from the back of the faucet. Staff provided a work order for this, which was dated prior to the inspection date.
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Recommendation:
Ensure a plumbing system in a food area is maintained in good repair.
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Item No.:
35
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Site:
Galley-Scullery
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Violation:
The flight-type conveyor dishwasher was leaking water, which caused excessive standing water on the deck.
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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.:
38
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Site:
Galley-Scullery
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Violation:
A squeegee was stored on the wet deck on the soiled end of the dishwash machine.
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Recommendation:
Ensure maintenance tools such as mops, brooms, and similar items are stored in a designated locker so they do not contaminate food, food-contact surfaces of utensils, and equipment, linens, and single-service and single-use articles.
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Item No.:
38
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Site:
Provisions-Consumables Deck 4 - Locker FSD 04-7-14
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Violation:
Multiple boxes of consumables were stored in this area around a warewash machine that was disconnected. Crew reported the machine was never used. The inspector was unable to move around the locker to inspect the area because it was so full of items and the unnecessary ware wash machine. The items were removed during the inspection.
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Recommendation:
Ensure only articles necessary for the food service operation are stored in food preparation, food storage, and warewashing areas.
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Item No.:
38
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Site:
Galley-Deck 5 Cage Cleaning Locker
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Violation:
There was an escalator washing machine installed in the cage locker where cleaning supplies were stored. Crew reported the machine is no longer used.
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Recommendation:
Ensure only articles necessary for the food service operation are stored in food preparation, food storage, and warewashing areas.
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Item No.:
39
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Site:
Galley-Hot Galley
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Violation:
A crawling insect was located on the pipe near the juncture of the deck at the right combination oven.
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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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