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Item No.:
10
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Site:
Recreational Water Facilities-Aft Whirlpool
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Violation:
The water temperature measured 107F while the facility was in operation.
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Recommendation:
Provide a temperature-control mechanism to prevent the temperature from exceeding 40C (104F) on whirlpool spas and spa pools.
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Item No.:
10
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Site:
Housekeeping-Private Jacuzzi Disinfection Records
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Violation:
Records showed that disinfection was not completed on a weekly basis. Private whirlpools were disinfected on 20 and 28 January, followed by 4 and 20 February.
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Recommendation:
Clean and disinfect private whirlpool spas located in individual passenger cabins, including associated recirculation systems, between occupancies or weekly, whichever is more frequent. Ensure disinfection is accomplished with an appropriate halogen-based disinfectant at 10 ppm for 60 minutes, or an equivalent CT value.
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Item No.:
12
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Site:
Pantry-Mixx Bar
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Violation:
The inspector had to remind the technician to wash their hands before opening the ice machine. Upon evaluation of the hand washing procedure, the technician did not use soap during handwashing. When the inspector inquired about the absence of soap, they stated they used soap earlier while handwashing at another bar pantry.
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Recommendation:
Ensure food employees keep their hands and exposed portions of their arms clean. Ensure food employees clean their hands and exposed portions of their arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles.
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Item No.:
12
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Site:
Galley-Conveyor Dishwasher
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Violation:
A crew member was excessively sweating working on the clean side of the inboard conveyor dishwasher. Sweat was dripping off his face. On the previous inspection, it was noted that the final rinse temperature was consistently measured above 200F at the manifold of the inboard dishwasher, which caused excessive steam. This was not the case during the inspection, as the final rinse temperature gauge ranged from 185-200F. No clean items were impacted.
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Recommendation:
Evaluate the ventilation in the area and ensure crew members are not excessively perspiring.
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Item No.:
16
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Site:
Galley-Garde Manger
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Violation:
The time control plan for the garde manger stated set-up to discard was 06:30-09:30 and pink stickers were used for time control discard labels. The time control plan for the rest of the galley stated set-up to discard was 06:30-10:00 and pink stickers were used for time control discard labels. The inspector was in the garde manger at 09:55 and potentially hazardous food items were on the preparation counter and stored in the time control upright refrigerator. These food items were not discarded at 09:30, as the time control plan stated.
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Recommendation:
If time only?rather than time in conjunction with temperature?is used as the public health control for a working supply of potentially hazardous food before cooking, or for ready-to-eat potentially hazardous food that is displayed or held for service for immediate consumption, ensure the food (4) Is discarded within 4 hours of placement on time control.
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Item No.:
16
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Site:
Galley-Grill Station
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Violation:
In the undercounter refrigerator, two small containers of raw sausage and hot dogs had internal temperatures between 44F and 45F. These were discarded.
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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; or 5C (41F) or less.
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Item No.:
16
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Site:
Buffet-Distant Lands
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Violation:
Four containers of potentially hazardous foods in the cold basin were not labeled with discard stickers. The service period was over 4 hours. This was immediately corrected.
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Recommendation:
If time only?rather than time in conjunction with temperature?is used as the public health control for a working supply of potentially hazardous food before cooking, or for ready-to-eat potentially hazardous food that is displayed or held for service for immediate consumption, ensure the food (3) Is marked or otherwise identified to indicate the time 4 hours past the point in time when the food is removed from temperature control (if the time between service set-up and closing is greater than 4 hours.
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Item No.:
17
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Site:
Galley-Pastry
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Violation:
Panna cotta, prepared on 26 March, was stored in the walk-in freezer and no final cooling temperature was recorded on the cooling log. The last temperature recorded was 68.4F. This was discarded.
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Recommendation:
Ensure logs documenting cooked potentially hazardous food cooling temperatures and times from the starting points designated in 7.3.5.2.1 thru the control points at 2 and 6 hours are maintained onboard the vessel for a period of 30 days form the date the food was placed in the cooling process.
Ensure logs documenting cooling of potentially hazardous foods prepared from ingredients at ambient temperatures, with the start time to the time when 5C (41 F) is reached are also maintained for a period of 30 days, beginning with the day of preparation.
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Item No.:
19
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Site:
Preparation Room-Fish Preparation
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Violation:
Food items were covered with a layer of frozen condensate in the walk-in freezer.
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Recommendation:
Protect food from contamination by storing the food: (2) In a clean, dry location; (3) Where it is not exposed to splash, dust, or other contamination.
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Item No.:
19
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Site:
Galley-Soup Pantry
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Violation:
A large plastic box of flour was not labeled. This was immediately corrected.
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Recommendation:
Ensure containers holding food or food ingredients that are removed from their original packages for use on the vessel, such as cooking oils, flour, herbs, potato flakes, salt, spices, and sugar are identified with the common name of the food.
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Item No.:
19
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Site:
Buffet-Crew Mess
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Violation:
Bowls out for self-service were not stored inverted or protected.
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Recommendation:
During service, ensure the food contact portion of each self-service food dispensing utensil is covered or located beneath shielding. Ensure that dishware, glassware, and utensils out for service are inverted or covered.
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Item No.:
21
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Site:
Galley-Bar Locker
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Violation:
The technical compartment underneath the bar speed rail had a portion made of cardboard, which was not an easily cleanable material.
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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.:
22
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Site:
Galley-Potwash
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Violation:
The hood-type potwasher had been out of service since 17 March due to booster pump issue.
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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.
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Item No.:
22
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Site:
Pantry-Ocean Bar
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Violation:
The undercounter dishwasher had been out of order since the morning of the inspection. Water was dripping onto the deck and causing water to accumulate.
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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.
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Item No.:
22
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Site:
Buffet-Conveyor Dishwash
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Violation:
The conveyor dishwasher had been out of order since the morning of the inspection.
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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.
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Item No.:
26
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Site:
Galley-Bar Locker
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Violation:
The ice machine was soiled with black debris which appeared to be mold in the following areas: bottom and top cuber deflector shield, bottom of upper ice machine recirculating bath, and top of machine above upper cuber. This machine was taken out of service to be re-cleaned.
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Recommendation:
Ensure food contact surfaces of equipment and utensils are clean to sight and touch.
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Item No.:
26
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Site:
Pantry-Retreat Bar
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Violation:
The deflector shield of the ice machine cuber was excessively soiled with brown debris, which appeared to be mold. Mold was also noted on the ice thickness sensor. The technician reported that the machine was cleaned 2 days ago.
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Recommendation:
Ensure food contact surfaces of equipment and utensils are clean to sight and touch.
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Item No.:
26
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Site:
Galley-Potwash
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Violation:
Two previously cleaned pans were soiled on the clean racks. One had some green debris and one had a layer of white powder on the rim.
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Recommendation:
Ensure food contact surfaces of equipment and utensils are clean to sight and touch.
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Item No.:
26
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Site:
Galley-Galley Locker
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Violation:
One previously cleaned small green food container was soiled with food debris. This was sent to be re-cleaned.
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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.:
27
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Site:
Buffet-Crew Mess
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Violation:
The technical compartment of the beverage station was soiled with brown 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.:
27
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Site:
Galley-Garde Manger
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Violation:
The buffalo chopper had some food soil out the exterior lid.
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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:
Preparation Room-Fish Preparation
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Violation:
Excess frozen condensate was on the bulkheads and door. Icicles had formed on the evaporative condenser of the walk-in freezer.
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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:
Bar-Neptune Lounge
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Violation:
The feet/deck juncture of the dome did not have coving. Additionally, the deck around the electrical outlet located underneath the dome was not a smooth, easily cleanable surface.
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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.
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Item No.:
33
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Site:
Galley-Chef Locker
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Violation:
The vent located above the liquor racks had a gap exposed to the ventilation plenum. Around the vent, the area was not smooth and easily cleanable.
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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.
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Item No.:
34
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Site:
Galley-Bar Locker
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Violation:
The drain of the handwash station was clogged, causing water to accumulate on the deck.
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Recommendation:
Ensure a plumbing system in a food area is maintained in good repair.
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Item No.:
34
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Site:
Buffet-Port Beverage Station
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Violation:
Water was leaking from the potable water supply of the coffee machine inside the technical compartment.
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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-Bar Locker
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Violation:
Water had accumulated on the deck near the handwash station.
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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:
Pantry-Ocean Bar
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Violation:
Water accumulated on the deck behind the ice machine, upright refrigerators, and neutral cabinet.
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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.:
37
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Site:
Galley-Hot Service Line
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Violation:
Excess steam was exiting the bain marie and caused condensate to accumulate on the deckhead air supply unit, undershelf of the bain marie, and back protective glass. Dripping was observed, but no food was impacted.
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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. Ensure ventilation hood systems and devices are sufficient in number and capacity to prevent grease or condensation from collecting on bulkheads and deckheads.
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Item No.:
38
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Site:
Galley-Garde Manger
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Violation:
A buffalo chopper had been out of order since 9 September 2016. Staff reported this would be repaired during the October dry dock.
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Recommendation:
Ensure only articles necessary for the food service operation are stored in food preparation, food storage, and warewashing areas.
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Item No.:
39
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Site:
Pantry-Retreat Bar
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Violation:
Two live fruit flies were observed.
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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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