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Item No.:
32
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Site:
Galley-Cabana's
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Violation:
The small, uncovered waste bin attached to the handwash sink was found with food residue. The bin was washed.
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Recommendation:
Ensure receptacles and waste-handling containers for refuse and recyclables and for use with materials containing food residue are insect and rodent resistant and have tight-fitting lids.
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Item No.:
13
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Site:
Children Area-Midship Starboard Oceanier Lab
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Violation:
Approximately 50 metal bowls were found in the under-counter storage area of the workshop. At least 6 bowls were found wet nested. Bowls were reported to be used for both science experiments as well as cookie making. Crew reports that children are allowed to make cookie dough, but the dough is disposed of and galley crew prepare freshly baked cookies.
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Recommendation:
An approved variance is needed to conduct this cookie making activity. Contact the Vessel Sanitation Program's Variance Coordinator.
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Item No.:
08
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Site:
Potable Water-Potable Water Bunker Line
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Violation:
Two starboard side bunker potable water lines located in the engine room were properly labeled blue. However, after the two lines combined a ball joint was placed. After this ball joint the combined bunker lines were labeled blue/purple. According to the ship's pipe color legend located on the bulkhead at the entrance of the engine room, blue/purple striping was designated for technical water. The bunker line was re-striped to blue during the inspection.
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Recommendation:
Stripe or paint potable water lines either in accordance with ISO 14726 (blue/green/blue) or blue only.
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Item No.:
42
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Site:
Children Area-Andy's Room
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Violation:
There was greater than one day's accumulation of debris on the deck in Andy's Room under Ham. Debris included excessive dust, a broken crayon, craft foam, and an electrical outlet plastic cover. Additionally, there was excessive dust, greater than a day's accumulation, under Andy's chest.
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Recommendation:
Wash and disinfect decks when soiled or at least daily.
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Item No.:
28
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Site:
Children Area-Midship Starboard Oceanier Lab
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Violation:
Approximately 50 metal bowls were found in the under-counter storage area of the workshop. At least 6 bowls were found wet nested. Bowls were reported to be used for both science experiments as well as cookie making. Crew reports that children are allowed to make cookie dough, but the dough is disposed of and galley crew prepare freshly baked cookies.
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Recommendation:
After cleaning and sanitizing, ensure equipment and utensils are air dried or adequately drained before contact with food. Store cleaned equipment and utensils, laundered linens, and single-service and single-use articles: (1) in a clean, dry location; (2) in a location where they are not exposed to splash, dust, or other contamination; (3) at least 150 millimeters (6 inches) above the deck. Store clean equipment and utensils in a self-draining position that allows air drying, and covered or inverted.
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Item No.:
20
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Site:
Galley-Palo
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Violation:
The deep fat fryer had 6 slotted screws in the food contact area.
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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.:
39
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Site:
Galley-Palo
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Violation:
One small fly was found in the area.
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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.:
27
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Site:
Galley-Palo Show Galley
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Violation:
The flat grill had a buildup of grease along the grease trap. The area was not in operation and the area was previously cleaned the night before.
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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.:
33
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Site:
Galley-Palo
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Violation:
Standing water accumulated on the deck under the pizza oven and around the feet of the pizza oven. The tile around the feet of the pizza oven was broken and recessed where the water collected. The area was previously cleaned early morning. The water was unable to drain. The area was not in use.
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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, and deckheads in food preparation, warewashing, pantries, and storage areas are maintained in good repair.
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Item No.:
22
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Site:
Galley-Pinocchio's
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Violation:
The flight type dishwasher has been out of service for approximately one week.
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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.:
34
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Site:
Buffet-Cabana's Starboard Soda Station
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Violation:
The under-counter technical space under the soda machine had two wet rags that were soaking up water from a leak. The issue was reported in AMOS on 1 February.
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Recommendation:
Ensure a plumbing system in a food area is maintained in good repair.
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Item No.:
08
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Site:
Buffet-Cabana's Starboard Soda Station
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Violation:
The vents on two backflow preventers for the carbonators were capped. The caps were immediately removed.
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Recommendation:
Maintain backflow prevention devices in good repair.
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Item No.:
37
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Site:
Galley-Cabana's
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Violation:
The conveyor dishwash had excessive condensate on the deckhead above the soiled end which caused dripping onto the soiled end of the machine below. The area was in operation.
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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.:
08
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Site:
Bar-Promenade Bar
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Violation:
The backflow preventer on the ice machine was excessively soiled with a thick black residue around the vent. The ice machine was taken out of service.
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Recommendation:
Maintain backflow prevention devices in good repair.
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Item No.:
39
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Site:
Galley-Ice Cream Shop
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Violation:
One small fly was found. The area was open air to the outdoors.
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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.:
27
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Site:
Bar-Sulley Sip
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Violation:
A new, previously cleaned metal can opener in a clean area was found with a sticky residue on the handle. The can opener was sent to be rewashed.
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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.:
21
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Site:
Bar-Sulley Sip
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Violation:
The counter-mounted espresso coffee machine had a hose draped on the counter, making it difficult to clean.
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Recommendation:
Shorten and/or support the counter-mounted espresso coffee machine hose above the counter to allow for easy cleaning.
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Item No.:
29
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Site:
Galley-Cabana's
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Violation:
The handwash station behind the dessert display was blocked with a tall waste bin. The waste bin was moved.
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Recommendation:
Ensure handwashing facilities are used for no other purpose and are accessible at all times.
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Item No.:
39
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Site:
Galley-Cabana's
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Violation:
Two small flies were found near the handwash station behind the dessert display.
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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.:
08
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Site:
Housekeeping-Deck 2 Forward Pantry
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Violation:
The backflow preventer on the ice machine was corroded.
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Recommendation:
Maintain backflow prevention devices in good repair.
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Item No.:
26
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Site:
Housekeeping-Pantries
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Violation:
The recirculating bath for the ice machines on both decks 2 and 8 forward had an excessive accumulation of a black residue. Both machines were taken out of service.
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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.:
33
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Site:
Galley-Cabana's
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Violation:
Two screws for a panel on the deckhead in the same area noted above were missing. There was excessive standing water on the deck of the soiled end of the dishwash that was not draining into the scupper. There was also excessive standing water on the clean end of the dishwash. There was no nearby drain for the water to drain into.
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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. 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:
Preparation Room-Fish
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Violation:
Drops of water were observed coming from the deckhead seam above the walking area in the walk-in cooler for the prepared fish. No food was impacted by the occasional drip. Major repairs are planned for the insulation around provision walk-in coolers per staff.
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Recommendation:
Ensure deckheads in food areas are maintained in good repair.
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Item No.:
33
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Site:
Galley-Dry Stores
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Violation:
The deck in the angled corner in the back of the small dry storage room had cracked deck tile making it difficult to clean. The deck tiles and grouting were also soiled. The position of the large shelf in front of this corner made access to cleaning very difficult.
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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. Ensure decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas are maintained in good repair.
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Item No.:
21
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Site:
Galley-Hot Preparation
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Violation:
The lower door gasket of the hot holding trolley #255 was missing along the lower edge of the door.
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Recommendation:
Ensure nonfood contact equipment is maintained in good repair and proper adjustment including: (2) Equipment components such as seals are kept intact, tight, and adjusted in accordance with manufacturer's specifications.
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Item No.:
27
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Site:
Galley-Hot Preparation
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Violation:
An accumulation of old food was noted in the lower door's groove where the gasket noted above was missing.
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Recommendation:
Ensure nonfood-contact surfaces of equipment are kept free of an accumulation of dirt, food residue, and other debris.
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Item No.:
19
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Site:
Galley-Hot Preparation
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Violation:
The lid of the bulk flour storage bin was open along the back side of the bin exposing the flour to potential contamination.
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Recommendation:
Protect food from contamination by storing the food: (1) Covered or otherwise protected.
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Item No.:
08
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Site:
Galley-Hot Preparation
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Violation:
The backflow preventer on the hood wash system was leaking through the air vent indicating a possible failure.
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Recommendation:
Maintain backflow prevention devices in good repair.
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Item No.:
37
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Site:
Galley-Trina's Place - Hot Preparation
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Violation:
The aft section of the time control bains marie had condensate forming on the overshelf above a few pans of covered food. The water temperature was measured at 191F and the inserts were not tight in the unit to block the escaping steam. No food was impacted.
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Recommendation:
Ensure all food areas have sufficient ventilation to keep them free of condensation.
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Item No.:
16
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Site:
Dining Room-Trina's Place - Special Menu
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Violation:
The special event menu did not have an asterisk on the Ahi Tuna Tartare indicating that the product is not fully cooked.
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Recommendation:
If an animal food such as beef, eggs, fish, lamb, milk, pork, poultry, or shellfish that is raw, undercooked, or not otherwise processed to eliminate pathogens is offered in a ready-to-eat form or as a raw ingredient in another ready-to-eat food, ensure the consumer is informed by way of disclosure using menu advisories, placards, or other easily visible written means of the significantly increased risk to certain especially vulnerable consumers eating such foods in raw or undercooked form. Locate the advisory at the outlets where these types of food are served. Ensure that raw shell egg preparations are not used in uncooked products as described in section 7.3.3.2.3. Ensure that disclosure is made by one of the two following methods: (1) On a sign describing the animal-derived foods (e.g., ?oysters on the half-shell,? ?hamburgers,? ?steaks,? or ?eggs?); AND that they can be cooked to order and may be served raw or undercooked; AND a statement indicating that consuming raw or undercooked meats, seafood, shellfish, eggs, milk, poultry may increase your risk for foodborne illness, especially if you have certain medical conditions. Ensure the advisory is posted at the specific station where the food is served raw, undercooked, or cooked to order OR (2) On a menu using an asterisk at the animal-derived foods requiring disclosure and a footnote with a statement indicating that consuming raw or undercooked meats, seafood, shellfish, eggs, milk, or poultry may increase your risk for foodborne illness, especially if you have certain medical conditions.
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Item No.:
22
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Site:
Galley-Triton's Hot Galley
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Violation:
An oily sheen was noted on the surface of the three bucket system sanitizer solution.
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Recommendation:
Ensure the sanitize solutions are maintained clean.
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Item No.:
19
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Site:
Galley-Trina's Place - Hot Preparation
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Violation:
The bread crumb bulk storage bin was left open at the back of the bin lid.
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Recommendation:
Protect food from contamination by storing the food: (1) Covered or otherwise protected.
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