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Item No.:
08
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Site:
Galley-Deck 4 Animator's Pallet Dishwashing Station
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Violation:
The vented backflow prevention device, located on the far pipe underneath that rack-type dishwashing machine, was installed with the vent facing upward. Corrections started immediately.
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Recommendation:
Maintain backflow prevention devices in good repair. Install the vents of backflow prevention devices facing downward.
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Item No.:
10
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Site:
Recreational Water Facilities-Crew Swimming Pool
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Violation:
The shepherd's hook and the flotation device were stored behind the side railing, making these items not easily accessible during an emergency. Additionally, these pieces of lifesaving equipment were not visible from inside the tub of the swimming pool.
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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. Ensure the rescue or shepherd's hook is long enough to touch the bottom center of the deepest portion of the RWF plus 2 feet (0.6 meters) as measured from the closest edge without an obstruction. This edge can only be used for measurement if someone could freely walk down both sides without an obstruction such as a waterfall, fountain, statue, etc. For a rectangular pool, ensure the shorter distance is measured from the long side of the rectangle as long as there are no obstructions. Measure the 2 feet (0.6 meters) distance from where the shepherd's hook crosses the fill line of the RWF.
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Item No.:
16
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Site:
Buffet-Deck 9 Salad Station Starboard
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Violation:
Two pints of chocolate milk, stored inside temperature controlled undercounter refrigeration unit # 15702, were measured with a tip-sensitive thermometer at 45F. These two pints of chocolate milk were stored on the top shelf, directly in front of the door. The inspector confirmed these pints of milk were not ultra-heat treated. The external temperature gauge identified the internal temperature of this unit was 4.5C (40.1F). The inspector placed a maximum/minimum temperature recording thermometer inside this unit, and measured an internal temperature near the door at 6.4C (43.5F). The error of accuracy for the thermometer used was +/- 0.7F. No other food items stored inside this unit were measured out-of-temperature. This area was in service.
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Recommendation:
Except during preparation, cooking, or cooling, or when time is used as the public health control, maintain potentially hazardous foods at 57C (135F) or above, except that roasts may be held at a temperature of 54C (130F); or 5C (41F) or less.
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Item No.:
18
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Site:
Galley-Deck 1 Reach-In Refrigeration Unit # 1
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Violation:
Three white trays of assorted, ready-to-eat cold cuts were stored on a shelf below a white tray of cold-smoked salmon. All trays were covered in a layer of plastic wrap. Corrections started immediately.
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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
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Site:
Buffet-Deck 1
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Violation:
When the inspector opened a plastic bin containing apples, a fruit fly was observed flying throughout this container. This bin was out for service on the employee service side of the buffet. Corrections started immediately.
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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:
Buffet-Deck 9 Salad Station Starboard
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Violation:
The external temperature gauge for temperature controlled undercounter refrigeration unit # 15702 identified the internal temperature of this unit was 4.5C (40.1F). The inspector placed a maximum/minimum temperature recording thermometer inside this unit, and measured an internal temperature near the door at 43.5F. Two pints of chocolate milk, stored inside this unit, were measured with a tip-sensitive thermometer at 45F. These two pints of chocolate milk were stored on the top shelf, directly in front of the door. No other food items inside this unit were measured out-of-temperature. The error of accuracy for the thermometer used was +/- 0.7F. This area was in service.
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Recommendation:
Food contact equipment must be maintained in good repair and proper adjustment: (1) Equipment must be maintained in a state of repair and condition that meets the materials, design, construction, and operating specifications of these guidelines; and (2) Cutting or piercing parts of can openers must be kept sharp to minimize the creation of metal fragments that can contaminate food when the container is opened.
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Item No.:
21
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Site:
Galley-Deck 4 Animator's Pallet Dishwashing Station
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Violation:
The distance between the top of the bulkhead-mounted box for the fire suppression system and the deckhead was approximately four inches, which created a difficult-to-clean area. The inspector rubbed an alcohol wipe over this surface, and the wipe became soiled with black and gray debris. This accumulation was greater than a day's worth.
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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 equipment that is fixed because it is not easily movable is installed so that it is: (1) Spaced to allow access for cleaning along the sides, behind, under and above the equipment; (2) Spaced from adjoining equipment, bulkhead, and deckhead at a distance of not more than 0.8 millimeter or 1/32 inch; or (3) Sealed to adjoining equipment or bulkhead.
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Item No.:
21
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Site:
Galley-Deck 3 Rapunzel's Royal Table Dishwashing Station
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Violation:
The insulation on the pipe, located underneath the conveyor-type dishwashing machine, was in disrepair. The fibrous pieces of the insulation were exposed, and a large piece of insulation was observed hanging from this pipe. This insulation was not smooth and was absorbent. This created a difficult-to-clean surface in an area routinely subjected to moisture. This insulation was not soiled. Corrections started immediately.
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Recommendation:
Ensure nonfood-contact surfaces of equipment that are exposed to splash, spillage, or other food soiling or that require frequent cleaning are constructed of a corrosion-resistant, nonabsorbent, and smooth material. Design and construct nonfood-contact surfaces of equipment and utensils to be durable and to retain their characteristic qualities under normal use conditions. Ensure nonfood-contact surfaces are free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance.
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Item No.:
21
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Site:
Galley-Deck 9
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Violation:
The distance between the top of the bulkhead-mounted box for the fire suppression system and the deckhead was approximately four inches, which created a difficult-to-clean area. The inspector rubbed an alcohol wipe over this surface, and the wipe became soiled with a thick black residue. This accumulation was greater than a day's worth.
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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. Ensure equipment that is fixed because it is not easily movable is installed so that it is: (1) Spaced to allow access for cleaning along the sides, behind, under and above the equipment; (2) Spaced from adjoining equipment, bulkhead, and deckhead at a distance of not more than 0.8 millimeter or 1/32 inch; or (3) Sealed to adjoining equipment or bulkhead.
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Item No.:
21
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Site:
Buffet-Deck 1 Condiment Station
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Violation:
The distance between the top of the bulkhead-mounted outlet box and the deckhead was approximately 1/4 of an inch, which created a difficult-to-clean area. The inspector rubbed an alcohol wipe over this surface, and the wipe became soiled with dust. This accumulation was greater than a day's worth. This box was located above the condiment station.
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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. Ensure equipment that is fixed because it is not easily movable is installed so that it is: (1) Spaced to allow access for cleaning along the sides, behind, under and above the equipment; (2) Spaced from adjoining equipment, bulkhead, and deckhead at a distance of not more than 0.8 millimeter or 1/32 inch; or (3) Sealed to adjoining equipment or bulkhead.
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Item No.:
21
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Site:
Preparation Room-Deck A
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Violation:
The distance between the top of the bulkhead-mounted knife locker and the deckhead was approximately three inches, which created a difficult-to-clean area. The inspector rubbed an alcohol wipe over this surface, and the wipe became soiled with brown and black debris. This accumulation was greater than a day's worth.
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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. Ensure equipment that is fixed because it is not easily movable is installed so that it is: (1) Spaced to allow access for cleaning along the sides, behind, under and above the equipment; (2) Spaced from adjoining equipment, bulkhead, and deckhead at a distance of not more than 0.8 millimeter or 1/32 inch; or (3) Sealed to adjoining equipment or bulkhead.
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Item No.:
22
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Site:
Buffet-Deck 1
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Violation:
The bucket of sanitizing solution, located at the starboard employee service area of the buffet, was cloudy. A cloth was present inside this solution. Corrections started immediately.
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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-Deck 1 Potwashing Station
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Violation:
A steady drip was observed from the bottom left side of the hood-type potwashing machine. Water was observed pooled on the deck directly below this drip. This potwashing 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 1 Dishwashing Station
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Violation:
There was no drying area inside this dishwashing station dedicated for plates. Ten brown and green plates were removed from the conveyor-type dishwashing machine, and were then placed inverted in a stack inside a clean dish storage trolley. When the inspector removed these plates from the trolley, visible moisture dripped from both the food-contact and nonfood-contact surfaces of these plates.
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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.
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Item No.:
22
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Site:
Galley-Deck 3 Lumire's Dishwashing Station
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Violation:
The wash solution inside the conveyor-type dishwashing machine was cloudy and tinted orange. A large piece of red food debris, two pieces of brown circular food debris, and small pieces of gray debris were present throughout this solution. This machine was in service.
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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-Deck 9
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Violation:
The bucket of sanitizing solution, located to the left of the tilting pan, was cloudy. A cloth was present inside this solution. Corrections started immediately.
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Recommendation:
Ensure the wash, rinse, and sanitize solutions are maintained clean.
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Item No.:
23
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Site:
Galley-Deck 3 Lumire's Dishwashing Station
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Violation:
The wash solution inside the conveyor-type dishwashing machine was cloudy and tinted orange. A large piece of red food debris, two pieces of brown circular food debris, and small pieces of gray debris were present throughout this solution. This machine was in service.
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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.
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Item No.:
24
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Site:
Bar-Cove Caf
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Violation:
The chlorine concentration of the sanitizing solution, intended for cleaning the steamers of the espresso machine, was measured at approximately 10 ppm. The solution was discarded.
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Recommendation:
Ensure the chlorine sanitizing solution is used with a concentration between 50 mg/L (ppm) and 200 mg/L (ppm).
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Item No.:
25
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Site:
Galley-Deck 9
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Violation:
The bucket of sanitizing solution, located to the left of the tilting pan, was cloudy. A cloth was present inside this solution. Corrections started immediately.
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Recommendation:
Restrict wiping cloths to the following: (1) Cloths used for wiping food spills are used for no other purpose; (2) Cloths used for wiping food spills are dry and used for wiping food spills from tableware and single service articles or wet and cleaned, stored in a chemical sanitizer, and used for wiping spills from food-contact and nonfood-contact surfaces of equipment; (3) Dry or wet cloths used with raw animal foods are kept separate from cloths used for other purposes. Wet cloths used with raw animal foods must be kept in a separate sanitizing solution; (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.:
25
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Site:
Buffet-Deck 1
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Violation:
The bucket of sanitizing solution, located at the starboard employee service area of the buffet, was cloudy. A cloth was present inside this solution. Corrections started immediately.
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Recommendation:
Restrict wiping cloths to the following: (1) Cloths used for wiping food spills are used for no other purpose; (2) Cloths used for wiping food spills are dry and used for wiping food spills from tableware and single service articles or wet and cleaned, stored in a chemical sanitizer, and used for wiping spills from food-contact and nonfood-contact surfaces of equipment; (3) Dry or wet cloths used with raw animal foods are kept separate from cloths used for other purposes. Wet cloths used with raw animal foods must be kept in a separate sanitizing solution; (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:
Galley-Deck 3 Lumire's Dishwashing Station
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Violation:
One recently cleaned ramekin was stored on the rack identified for clean items with visible pieces of brown and green food debris on the food-contact surface. Corrections started immediately.
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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.:
28
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Site:
Galley-Deck 1 Dishwashing Station
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Violation:
Ten brown and green plates were removed from the conveyor-type dishwashing machine, and were then placed inverted in a stack inside a clean dish storage trolley. These were placed in a manner which prevented the plates from air drying. When the inspector removed these plates from the trolley, visible moisture dripped from both the food-contact and nonfood-contact surfaces of these plates. There was no drying area inside this dishwashing station dedicated for plates.
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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.:
33
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Site:
Galley-Deck 1
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Violation:
The top of the bulkhead-mounted locker identified for 'knife storage and paperwork' was soiled to sight and touch. The inspector rubbed an alcohol wipe over this surface, and the wipe became soiled with a black and gray residue. This accumulation was greater than a day's worth. Corrections started immediately.
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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:
Buffet-Deck 1
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Violation:
The junction between the bulkhead and the deck, located underneath the counter for the coffee machine and toaster, was excessively soiled with black debris. This accumulation was greater than a day's worth. Additionally, no coving was present along this junction.
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Recommendation:
Cove all bulkhead/deck, equipment/deck, cabinet/deck, and deck sink coaming/deck junctures (including galleys, pantries, buffets, bars, waiter stations, dining room work counters, provisions, food storage rooms, equipment/utensil storage rooms, and toilet rooms intended for use by galley personnel). Ensure decks, bulkheads, and deckheads in food preparation, warewashing, pantries, bars, and food and equipment storage areas are constructed and maintained for easy cleaning. 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:
Preparation Room-Deck A
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Violation:
The top of the bulkhead-mounted knife locker box was soiled to touch. The inspector rubbed an alcohol wipe over this surface, and the wipe became soiled with brown and black debris. This accumulation was greater than a day's worth. Additionally, the distance between the top of the knife locker and the deckhead was approximately three inches, which created a difficult-to-clean area. Corrections started immediately.
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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:
Provisions-Deck A Dairy Walk-In # 6
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Violation:
The profile strips surrounding the hatch, located on the deckhead in front of the entrance door, were in disrepair and were soiled. These profile strips were covered in a foil-like metal, which was peeling and in disrepair. Additionally, there was visible dust inside the gaps of this foil. Corrections started immediately.
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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. Ensure decks, bulkheads, deckheads, and attached equipment in food preparation, warewashing, pantries, and storage areas are cleaned as often as necessary. 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-Deck 1 Condiment Station
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Violation:
The top of the bulkhead-mounted power outlet box, located above the condiment station, was soiled to sight and touch. The inspector rubbed an alcohol wipe over this surface, and the wipe became soiled with dust. This accumulation was greater than a day's worth. Additionally, the distance between the top of this power outlet box and the deckhead was approximately 1/4 of an inch, which created a difficult-to-clean area. Corrections started immediately.
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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-Deck 9
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Violation:
The top of the bulkhead-mounted box for the fire suppression equipment, located to the right of the entrance door, was soiled to sight and touch. The inspector rubbed an alcohol wipe over this surface, and the wipe became soiled with a thick black residue. This accumulation was greater than a day's worth. Additionally, the distance between the top of this box and the deckhead was approximately four inches, which created a difficult-to-clean area. Corrections started immediately.
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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-Deck 4 Animator's Pallet Dishwashing Station
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Violation:
The top of the bulkhead-mounted box for the fire suppression equipment was soiled to sight and touch. The inspector rubbed an alcohol wipe over this surface, and the wipe became soiled with black and gray debris. This accumulation was greater than a day's worth. Additionally, the distance between the top of this box and the deckhead was approximately four inches, which created a difficult-to-clean area. Corrections started immediately.
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Recommendation:
Ensure decks, bulkheads, deckheads, and attached equipment in food preparation, warewashing, pantries, and storage areas are cleaned as often as necessary.
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Item No.:
35
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Site:
Galley-Deck 1 Potwashing Station
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Violation:
A steady drip was observed from the bottom left side of the hood-type potwashing machine. Water was observed pooled on the deck directly below this drip. This potwashing 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.:
39
|
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Site:
Buffet-Deck 1
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Violation:
When the inspector opened a plastic bin containing apples, a fruit fly was observed flying throughout this container. This bin was out for service on the employee service side of the buffet. Corrections started immediately.
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Recommendation:
Effectively control the presence of insects, rodents, and other pests to minimize their presence in the food storage, preparation, and service areas and warewashing and utensil storage areas aboard a vessel.
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Item No.:
39
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Site:
Buffet-Deck 9 Desert Station
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Violation:
One fruit fly was observed flying near the bulkhead opposite of the dessert display cabinets on the employee service side of the buffet. Crew were present in the area serving desserts to passengers.
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Recommendation:
Effectively control the presence of insects, rodents, and other pests to minimize their presence in the food storage, preparation, and service areas and warewashing and utensil storage areas aboard a vessel.
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Item No.:
39
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Site:
Buffet-Deck 9 Waiter Station Portside - Forward
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Violation:
Two fruit flies were observed flying in front of the waiter station designated for dirty items. This area was in service and soiled items were present.
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Recommendation:
Effectively control the presence of insects, rodents, and other pests to minimize their presence in the food storage, preparation, and service areas and warewashing and utensil storage areas aboard a vessel.
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Item No.:
39
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Site:
Buffet-Deck 9 Beverage Station Portside
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Violation:
One fruit fly was observed flying around the soda machine. This area was in service and passengers were present.
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Recommendation:
Effectively control the presence of insects, rodents, and other pests to minimize their presence in the food storage, preparation, and service areas and warewashing and utensil storage areas aboard a vessel.
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Item No.:
39
|
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Site:
Buffet-Deck 9 Waiter Separation Station Portside
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Violation:
Two fruit flies were observed flying around the bucket containing sanitizing solution, located on the portside end of the separation station. This area was in service and soiled items were present.
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Recommendation:
Effectively control the presence of insects, rodents, and other pests to minimize their presence in the food storage, preparation, and service areas and warewashing and utensil storage areas aboard a vessel.
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Item No.:
39
|
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Site:
Buffet-Deck 9 Salad Station Portside
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Violation:
One fruit fly was observed on the bulkhead opposite of the buffet line for salad ingredients. This area was in service and a staff member was present serving salad.
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Recommendation:
Effectively control the presence of insects, rodents, and other pests to minimize their presence in the food storage, preparation, and service areas and warewashing and utensil storage areas aboard a vessel.
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Item No.:
40
|
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Site:
Integrated Pest Management-IPM Sighting Log
|
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Violation:
All pest sightings on record did not document the immediate action taken. Staff utilized an external contractor that boarded the vessel every few days. Staff stated the action taken after a sighting could take almost a week at times. Staff explained immediate action may be taken; however sometimes it was not documented.
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Recommendation:
When pests are noted during an inspection, ensure the log includes action taken and follow-up inspection results.
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