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Item No.:
06
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Site:
Potable Water-Analyzer-Chart for Potable Water Bunkering
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Violation:
On 21 May 2018, no documented halogen or pH residual levels for calibration were recorded on the chart recorder at the beginning of bunkering potable water,
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Recommendation:
Calibrate at the beginning of bunkering or production when halogen and pH analyzer-chart recorders are used in lieu of manual tests and logs. Ensure the calibration is recorded on the chart.
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Item No.:
08
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Site:
Galley-Pot Wash Area
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Violation:
The atmospheric vacuum breaker (AVB) backflow prevention device on the potwash machine was heavily corroded with rust inside and around the bell area. The device was replaced during the inspection.
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Recommendation:
Maintain backflow prevention devices in good repair. Inspect backflow prevention devices periodically and replace any failed units.
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Item No.:
08
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Site:
Buffet-Lido Mid-Ship Beverage Station
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Violation:
The undercounter backflow prevention device for the counter-top-mounted coffee machine was heavily soiled and corroded, preventing the device from working properly.
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Recommendation:
Maintain backflow prevention devices in good repair. Inspect backflow prevention devices periodically and replace any failed units.
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Item No.:
08
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Site:
Buffet-Lido Mid-Ship Beverage Station
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Violation:
The backflow prevention device for the undercounter ice and water dispenser was heavily corroded and soiled, preventing the device from working properly.
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Recommendation:
Maintain backflow prevention devices in good repair. Inspect backflow prevention devices periodically and replace any failed units.
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Item No.:
08
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Site:
Buffet-Salad Station
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Violation:
Two undercounter backflow prevention devices, located in the technical space underneath the handwash station adjacent to door # 8.12, were heavily soiled, corroded and dripping. The dripping water was directed into the scupper. The area was in use at the time; however, no food was impacted.
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Recommendation:
Maintain backflow prevention devices in good repair. Inspect backflow prevention devices periodically and replace any failed units.
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Item No.:
08
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Site:
Bar-Mid-Ship Beverage Station
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Violation:
The backflow prevention device on the carbonator unit was heavily corroded and soiled preventing the device from working properly.
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Recommendation:
Maintain backflow prevention devices in good repair. Inspect backflow prevention devices periodically and replace any failed units.
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Item No.:
19
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Site:
Buffet-Lido Center Serving Area
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Violation:
The handles of a set of tongs were resting inside a full container of spinach used to make salads. The area was in service at the time and passengers were being served. The tongs were removed from the container and the spinach was discarded.
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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.:
21
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Site:
Galley-Dishwash Area
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Violation:
Approximately 25 Amuse plates had nonfood surfaces that were soiled and not easy to clean. The inspector and staff observed that these plates had no glazing on the bottom, making this surface difficult to keep clean. The inspector used alcohol swabs to remove debris attached to the course surface of the plates, and these wipes became soiled.
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Recommendation:
Ensure nonfood-contact surfaces of equipment that are exposed to splash, spillage, or other food soiling or that require frequent cleaning are constructed of a corrosion-resistant, nonabsorbent, and smooth material.
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Item No.:
21
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Site:
Bar-Mid-Ship Service Area
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Violation:
The door to the undercounter glasswash machine did not close tightly allowing condensation to escape consistently. No condensation build-up was observed in the area. The area was open for service at the time of the inspection and no food was impacted.
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Recommendation:
Ensure nonfood contact equipment is maintained in good repair and proper adjustment including: (1) Equipment maintained in a state of repair and condition that meets the materials, design, construction, and operation specifications of these guidelines; (2) Equipment components such as doors, seals, hinges, fasteners, and kick plates are kept intact, tight, and adjusted in accordance with manufacturer's specifications.
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Item No.:
21
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Site:
Galley-Dishwash Area
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Violation:
In the dry storage area, more than 11 previously cleaned serving trays were stored soiled and damaged with chips and cracks. These trays were in use at the time. Staff removed the soiled and damaged trays during the inspection.
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Recommendation:
Design and construct nonfood-contact surfaces of equipment and utensils to be durable and to retain their characteristic qualities under normal use conditions. Ensure nonfood-contact surfaces are free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance.
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Item No.:
22
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Site:
Galley-Potwash Area
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Violation:
The wash and rinse compartments of the three-compartment sink contained dirty water with an oily sheen on the surface. The chlorine concentrations were in range for both sink compartments. The water was changed during the inspection.
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Recommendation:
Ensure the wash, rinse, and sanitize solutions are maintained clean.
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Item No.:
22
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Site:
Galley-Rack-Type Conveyor Warewash Machine
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Violation:
The final rinse curtains, separating the final rinse from the wash compartments, were very rigid, hardened and in disrepair.
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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-Rack-Type Conveyor Warewash Machine
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Violation:
The final rinse manifold temperature measured 170F using the (manual) stick method. Additionally, a 180F thermolabel was placed on the manifold, and it did not turn black to identify the minimum final rinse temperature of 180F at the manifold was reached. The external final rinse gauge of the warewash machine read 180F during this time. This machine was in use when the inspector entered the area. This machine was immediately adjusted and verified for the correct temperatures. This machine was adjusted (calibrated) right away and verified the correct temperatures.
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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.:
23
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Site:
Galley-Pinnacle
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Violation:
The conveyor-type dishwashing machine wash temperature reached a maximum of 133F at plate the surface after six cycles. A minimum of 150F is needed. The inspector checked the machine at the end of the inspection and the minimum wash temperature of 150F at plate surface was reached consistently.
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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.
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Item No.:
23
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Site:
Galley-Rack-Type Conveyor Warewash Machine
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Violation:
The wash tank temperature of this machine measured 145F and147F at the plate surface when tested by the inspector and crew/staff. This machine was immediately adjusted and verified for the correct temperatures before the machine was put back into service.
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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.
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Item No.:
24
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Site:
Galley-Rack-Type Conveyor Warewash Machine
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Violation:
The final rinse manifold temperature measured 170F using the (manual) stick method. Additionally, a 180F thermolabel was placed on the manifold and it did not turn black indicating the minimum temperature of 180F was never reached. The external final rinse gauge of the warewash machine read 180F during this time. This machine was in use when the inspector entered the area. This machine was adjusted right away and verified for the correct temperatures.
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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.:
27
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Site:
Galley-Hot Line
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Violation:
The bain marie stations along the hot line had an excess amount of condensation build-up on the under-shelf and backsplash areas. No dripping occurred and no food was impacted at the time of the inspection. The inspector noted the ventilation system was working properly; however, the covers of the dishes on the heat units were off allowing the condensation to escape. Staff placed the covers on the food 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:
Buffet-Lido Bistro Buffet Line
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Violation:
The buffet line had silicone in the juncture that separates the tray rail from the counter-top. The silicone was soiled and chipped in many areas along the counter-top service line making this area difficult to clean. The area was not in service at the time of the inspection food was not impacted.
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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-Dishwash Area
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Violation:
Approximately 25 Amuse plates had nonfood surfaces that were soiled and not easy to clean. The inspector and staff observed that these plates had no glazing on the bottom, making this surface difficult to keep clean. The inspector used alcohol swabs to remove debris attached to the course surface of the plates, and these wipes became 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.:
27
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Site:
Galley-Dishwash Clean Storage Area
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Violation:
In the dry storage area, more than 11 previously cleaned serving trays were stored soiled and damaged with chips and cracks. These trays were in use at the time. Staff removed the soiled and damaged trays 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.:
28
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Site:
Galley-Pantry Potwash Area
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Violation:
On the storage rack designated 'dry storage area' adjacent to door # 8.36, twenty previously cleaned bowls were stored wet in a manner preventing them from air drying. Staff stated the waiters would routinely take these bowls and use them for service. The bowls were removed and sent to be rewashed. The area was in service at the time of the inspection.
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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:
Buffet-Lido Center Dessert Area
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Violation:
The deckhead above the front area of the dessert buffet line had three tiles that were sagging. These sagging tiles exposed the plenum above, making the area difficult to clean. Dirt and dust was observed on each of these tiles; however, no food was impacted. The area was in service at the time of the inspection.
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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-Lido Mid-Ship Waiter Station
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Violation:
The starboard waiter station, located behind the beverage station, had a light falling out of the bulkhead. This light was fixed during the inspection.
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Recommendation:
Ensure light fixtures, vent covers, and similar equipment attached to the bulkheads or deckheads are easily cleanable.
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Item No.:
33
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Site:
Galley-Vegetable Station
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Violation:
A black, slimy, liquid-type substance was observed on four deck tiles under the vegetable cleaning sink. The area was not in service at the time and food was not impacted. This area was cleaned during the inspection.
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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.:
36
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Site:
Buffet-Salad Station
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Violation:
The lighting above a back of the house countertop used for food service and utensil storage was insufficient. The inspector measured a light intensity range between 64-145 lux.
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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:
Bar-Dive-In Buffet Island
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Violation:
The lighting above the port and starboard sides of the buffet line was insufficient. The inspector measured a light intensity between 68 -145 lux.
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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.:
39
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Site:
Integrated Pest Management-Rat Guards
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Violation:
There were two rat guards on two sets of mooring lines located to the left of the gangway, which did not adequately protect the entire line. The bottom of the line was open and exposed slightly allowing the possible migration of rodents.
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Recommendation:
Effectively control the presence of insects, rodents, and other pests to minimize their presence in the food storage, preparation, and service areas and warewashing and utensil storage areas aboard a vessel.
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Item No.:
41
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Site:
Children Area-Hands Free Exit - Child Restroom
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Violation:
A hands free exit was impeded by an absence of a garbage receptacle beside the door exit. This was corrected right away.
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Recommendation:
Equip the toilet rooms so persons exiting the toilet room are not required to handle the door with bare hands.
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