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Item No.:
*
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Site:
Buffet-Deck 15 Horizon Court Portside Midship Seating Area
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Violation:
The Horizon Court portside midship seating area was closed due to the deckhead leaking onto the deck below. Staff removed the deckhead tiles and exposed the plenum above. Visible leaking was observed into buckets staged below this leak. No water was observed pooled on the deck. Staff was not able to provide the cause of the leak.
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Recommendation:
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Item No.:
08
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Site:
Buffet-Deck 15 Horizon Court Portside Midship Coffee Station
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Violation:
The backflow prevention device located at the portside midship coffee station water line was heavily corroded with debris. This device was not observed to be dripping water.
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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-Deck 15 Horizon Court Starboard Midship Coffee Station
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Violation:
The backflow prevention device located at the starboard midship coffee station water line was heavily corroded with debris. There was a visible layer of water surrounding the vents on this device. This device was not observed to be dripping water.
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Recommendation:
Maintain backflow prevention devices in good repair.
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Item No.:
08
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Site:
Medical-Pantry
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Violation:
The backflow prevention device on the coffee maker's potable water line was corroded. Staff stated that they would replace the corroded device immediately with one that has been previously disinfected. The area was in service at the time of the inspection.
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Recommendation:
Maintain backflow prevention devices in good repair.
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Item No.:
08
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Site:
Potable Water-Bunkering Water Hoses
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Violation:
As the inspection team approached the ship, two hose-end caps fastened to the bunkering hoses were observed resting on the dock unprotected. Additionally, the forward and aft bunkering hoses were resting on the wood part of the dock in two locations. The dock was soiled and dirty.
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Recommendation:
Handle potable water hoses with care to prevent contamination from dragging their ends on the ground, pier, or deck surfaces, or from dropping the hose into contaminated water.
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Item No.:
08
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Site:
Potable Water-Chemical Injection Stations
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Violation:
The drain lines located at the chemical injection stations for bunkering, far point, and all of the spas and pools did not have a sufficient air gap. Staff stated that they were instructed to place a plastic cover on top of the drain pan and to insert the drain tubes into the plastic cover, thus removing the 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:
Potable Water-Bunkering Water Hoses
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Violation:
The forward bunker hose did not have clear identification 'POTABLE WATER ONLY' written on the hose. The labeling on the hose had worn off. Staff stated that they would paint the hoses immediately.
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Recommendation:
Label potable water hoses with the words ?POTABLE WATER ONLY? in letters at least 13 millimeters (0.5 inch) high at each connecting end.
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Item No.:
19
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Site:
Buffet-Deck 15 Horizon Court Starboard Line
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Violation:
One tray of pancakes was missing a serving utensil. Staff removed this tray of pancakes. This area was in service at the time of the inspection.
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Recommendation:
Provide food-dispensing utensils for each container displayed at a consumer self-service unit such as a buffet or salad bar.
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Item No.:
19
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Site:
Buffet-Deck 15 Horizon Court
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Violation:
The sneeze guards on the sides of the food buffet islands were unable to protect food fully from passengers walking along the side of these islands. The sneeze guards needed for side protection only extended approximately one foot down from the top of the buffet island. Staff stated corporate was aware of these deficient side sneeze guards and was working to replace them.
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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
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Site:
Buffet-Deck 5 Crew Mess
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Violation:
An excessive amount of steam was observed rising between the small gaps of the forward Bain-marie machine and the pans used to keep food for the crew warm. This steam collected on the surface above these pans of stored food as condensation. One drop of water was observed dripping into a pan containing beef stew. Additionally, one drop of water was observed dripping into a tray containing fish-filets in lemon butter. All pans of food were removed. Staff stated the temperature of the bain-marie machine was approximately 50°C. This area was in service and crewmembers were at the buffet line. All items in this Bain-marie machine were on time control.
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Recommendation:
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:
Other-Print Shop
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Violation:
There was an undercounter refrigerator in the workshop that was not working. Staff stated that the unit had not been working for at least three months.
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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.:
20
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Site:
Galley-Deck 7 Crown Grill
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Violation:
Two slotted fasteners were observed in the splash zone of the cappuccino machine, near the leftmost dispenser. These slotted fasteners were not soiled. Staff stated this was a new machine.
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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.
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Item No.:
20
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Site:
Galley-Deck 16 Share
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Violation:
Six slotted fasteners were observed in the splash zone of the cappuccino machine, near the dispensers. These slotted fasteners were not soiled. Staff stated this was a new machine.
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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:
Other-Electrical Work Shop
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Violation:
There was no temperature-measuring device inside of the refrigerator located under the work desk. The inspector measured the temperature at 48°F during the inspection. There was no food inside the unit at the time of the inspection.
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Recommendation:
Ensure temperature-measuring devices conform to the following guidelines: (1) In a mechanically refrigerated or hot-food storage unit, the sensor of a temperature-measuring device is located to measure the air temperature in the warmest part of a mechanically refrigerated unit and in the coolest part of a hot-food storage unit; (2) Cold or hot holding equipment used for potentially hazardous food is designed to include and equipped with at least one integral or affixed temperature-measuring device that is located to allow easy viewing of the device?s temperature display; (3) Temperature-measuring device is easily readable.
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Item No.:
22
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Site:
Galley-Deck 11 Bellbox
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Violation:
An excessive amount of steam was exiting the dirty end of the rack-type glasswash machine. Steam was exiting this end of the machine and filling the glasswash station with a dense layer of fog. Condensation was observed collecting on the deckhead above. Additionally, water was observed dripping from the collected condensation from the deckhead onto the deck below. The ventilation duct in this area had appropriate suction; however, staff noted the internal ventilation inside the machine was not properly collecting the steam.
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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 14 Horizon Court
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Violation:
A steady drip was observed from the bottom of the potwash machine. Water was observed pooled on the deck underneath this leak. 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-Deck 11 Bellbox
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Violation:
A steady drip was observed from the bottom of the final rinse compartment of the rack-type glasswash machine. Water was observed pooled on the deck underneath this leak. 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.:
26
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Site:
Galley-Deck 6 Portside Ice Machine - Forward
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Violation:
The forward ice machine appeared stained on the lower food contact surface of the ice shoot. The inspector rubbed this lower surface with an alcohol wipe and the wipe became soiled with an orange / brown residue. Staff stated this machine needed a new water filter, since it was cleaned approximately a week ago. This machine was in service.
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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-Deck 6 Portside Ice Machine - Aft
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Violation:
The aft ice machine appeared stained on the lower food contact surface of the ice shoot. The inspector rubbed this lower surface with an alcohol wipe and the wipe became soiled with an orange / brown residue. Staff stated this machine needed a new water filter, since it was cleaned approximately a week ago. This machine was in service.
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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-Deck 5 Portside Ice Machine - Forward
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Violation:
The left ice machine located in the forward part of the galley appeared stained on the lower food contact surface ice shoot. The inspector rubbed this lower surface with an alcohol wipe and the alcohol wipe became soiled with an orange / brown residue. Staff stated this machine needed a new water filter, since it was recently cleaned. This machine was in service.
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Recommendation:
Ensure food only contacts surfaces of equipment and utensils that are cleaned and sanitized.
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Item No.:
26
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Site:
Galley-Deck 16 Share
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Violation:
The inspector rubbed the food contact surface of the deli slicer in this area with an alcohol wipe. The alcohol wipe became soiled with orange residue. This area was not in service, and staff stated this machine was cleaned the previous day. Staff was instructed to clean this deli slicer.
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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:
Housekeeping-Pantry #12540
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Violation:
The ice machine had brown and orange stains located on the sides of the plastic water shield that covers the evaporator. The inspector rubbed this surface with an alcohol wipe and the alcohol wipe became soiled with an orange / brown residue. The ice machine was cleaned during the inspection.
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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-Deck 14 Horizon Court
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Violation:
The ice machine appeared stained on the food contact surface ice shoot. The inspector rubbed this surface with an alcohol wipe and the alcohol wipe became soiled with an orange / brown residue. Ice dispensed down this shoot after the inspector removed the alcohol wipe.
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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:
Other-Print Shop
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Violation:
There was an undercounter refrigerator in the workshop that was not working. Staff stated that the unit had not been working for at least three months. The inside area was soiled with solid and liquid food debris. There was a liter bottle of tonic water inside. The water was removed during the inspection and the unit was sent the shop.
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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:
Other-Ventilation Workshop
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Violation:
The undercounter refrigerator was soiled on multiple areas inside the unit with solid and liquid food debris. The outside top of the unit was soiled with dust and a sticky material. No food was inside the unit during the inspection. The unit was cleaned during the inspection.
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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:
Other-Electrical Work Shop
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Violation:
There was a refrigerator located under the work desk. The inside bottom and two of the shelves in the unit were soiled with food debris.
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Recommendation:
Ensure nonfood-contact surfaces of equipment are kept free of an accumulation of dust, dirt, food residue, and other debris.
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Item No.:
28
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Site:
Buffet-Deck 15 Horizon Court Portside Aft Waiter Station
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Violation:
Five plastic glasses were stored with moisture accumulated on the bottom of the glass at the portside aft waiter station. These glasses were stored inverted and out for service. Staff removed these 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.:
28
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Site:
Galley-Deck 16 Share
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Violation:
Three stacks of dishes containing eighteen dishes total were stored upright in the potwash area of this galley. None of these dishes were soiled. These dishes was removed for rewashing.
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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.:
29
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Site:
Galley-Deck 5 Dishwash Station
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Violation:
The three handwash sinks located at the deck 5 dishwash station were unable to achieve a temperature of at least 100°F in less than three minutes. The leftmost sink was ran for three minutes prior to achieving a temperature of 100°F. The center sink was ran for four minutes prior to achieving a temperature of 100°F. Staff stated this area had not been used since the previous evening.
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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:
Bar-Deck 5 Vines Preparation Area
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Violation:
The deckhead in the preparation area in front of the glasswash machine was steadily leaking onto the deck below. Two buckets were set up under the leak to collect dripping water. One of the buckets was filled halfway with water. Staff stated this leak started around 22:00 on the previous day and was most likely due to a broken pipe.
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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:
Bar-Deck 5 Vines Preparation Area
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Violation:
The deckhead in the preparation area in front of the glasswash machine was steadily leaking onto the deck below. Two buckets were placed under the leak to collect dripping water. One of the buckets was filled halfway with water. Staff stated this leak started around 22:00 on the previous day and was most likely due to a broken pipe.
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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-Deck 11 Bellbox
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Violation:
A steady drip was observed from the bottom of the final rinse compartment of the rack-type glasswash machine. Water was observed pooled on the deck underneath this leak. 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.:
35
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Site:
Galley-Deck 14 Horizon Court
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Violation:
A steady drip was observed from the bottom of the potwash machine. Water was observed pooled on the deck underneath this leak. This machine was in service.
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Recommendation:
Ensure black and gray water is discharged to the vessels wastewater disposal system and does not pool on the deck.
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Item No.:
36
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Site:
Galley-Deck 16 Share
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Violation:
There was a light out in front of the potwash machine in this area. The light intensity was measured with a light meter and the measurement was unable to rise above 180 lux. This area was not in service. Staff called maintenance to replace this light.
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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.:
37
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Site:
Galley-Deck 11 Bell Box
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Violation:
An excessive amount of steam was exiting the dirty end of the rack-type glasswash machine. Steam was exiting this end of the machine and filling the glasswash station with a dense layer of fog. Condensation was observed collecting on the deckhead above. Additionally, water was observed dripping from the collected condensation from the deckhead onto the deck below. The ventilation duct in this area had appropriate suction; however, staff noted the internal ventilation inside the machine was not properly collecting the steam.
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Recommendation:
Ensure ventilation hood systems and devices operate effectively to prevent grease and condensate from collecting on the bulkheads and deckheads and remove contaminants generated by equipment located under them.
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Item No.:
37
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Site:
Buffet-Deck 5 Crew Mess
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Violation:
An excessive amount of steam was observed rising between the small gaps of the forward bain marie machine and the pans used to keep food for the crew warm. This steam collected on the surface above these pans of stored food as condensation. One drop of water was observed dripping into a pan containing beef stew. Additionally, one drop of water was observed dripping into a tray containing fish-filets in lemon butter. All pans of food were removed. Staff stated the temperature of the bain-marie machine was approximately 50°C. This area was in service and crewmembers were at the buffet line. All items in this Bain-marie machine were on time control.
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Recommendation:
Ensure exhaust ventilation hood systems in food preparation and warewashing areas--including components such as hoods, fans, guards, and ducting--are designed to prevent grease or condensation from draining or dripping onto food, equipment, utensils, linens, and single-service and single-use articles.
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Item No.:
39
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Site:
Galley-Deck 14 Horizon Court
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Violation:
One small fruit fly was observed flying in front of the ice machine. This area was 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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