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Item No.:
08
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Site:
Potable Water-Medical Center Dialysis Connection
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Violation:
The potable water line before the reduced pressure backflow prevention device for the dialysis connection was not striped blue or blue/green/blue to indicate potable water.
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Recommendation:
Stripe or paint potable water lines either in accordance with ISO 14726 (blue/green/blue) or blue only. Stripe or paint these lines at 5 meters (15 feet) intervals and on each side of partitions, decks, and bulkheads, except where decor would be marred by such markings, including potable water supply lines in technical lockers. Do not stripe or paint potable water lines after reduced pressure assemblies as potable water.
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Item No.:
18
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Site:
Provisions-Fresh Vegetable
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Violation:
One box of 12 tomatoes contained badly spoiled produce. The box was not provisioned that day and marked 'Use First'.
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Recommendation:
Discard a food that is unsafe or adulterated.
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Item No.:
19
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Site:
Bar-Martini
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Violation:
Two bottles of alcohol were on display at the ice well on the passenger side of the bar. The bottles were not in use by the bartenders. However, they were opened indicating self-service by passengers resulting in an open container that was stored incorrectly.
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Recommendation:
Protect food on display from contamination by the use of packaging; counter, service line, or salad bar food guards; display cases; self-closing hinged lids; or other effective means. Install side protection for sneeze guards if the distance between exposed food and where consumers are expected to stand is less than 1 meter (40 inches).
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Item No.:
20
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Site:
Preparation Room-Preparation Table
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Violation:
A green cutting board in the dirty area contained gouges and scoring making it difficult to clean.
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Recommendation:
Ensure surfaces such as cutting blocks and boards that are subject to scratching and scoring are resurfaced if they no longer can be effectively cleaned and sanitized, or discarded if they are not capable of being resurfaced.
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Item No.:
20
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Site:
Provisions-Fresh Vegetable
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Violation:
At the clean end of the dishwash, there were approximately 8 stacks of previously cleaned plates. One dish was cracked in the stack and a butter wrapper was wedged between two dishes.
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Recommendation:
Ensure multiuse food-contact surfaces are: (1) Smooth; (2) Free of breaks, open seams greater than 0.8 mm (1/32 inch), cracks, chips, inclusions, pits, and similar imperfections; (3) Free of sharp internal angles, corners, and crevices; (4) Finished to have smooth welds and joints; and (5) Accessible for cleaning and inspection by one of the following methods without being disassembled, by disassembling without the use of tools, or by easy disassembling with the use of handheld tools commonly available to maintenance and cleaning personnel. Use only low profile, nonslotted, noncorroding, and easy-to-clean fasteners on food-contact surfaces and in splash zones. Prohibit the use of exposed slotted screws, Phillips head screws, or pop rivets in these areas.
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Item No.:
21
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Site:
Bar-Deck 2 Mingles
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Violation:
Soft sealant on the left side of the ice machine was peeling, making the area difficult to clean.
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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.
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Item No.:
22
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Site:
Galley-Crew
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Violation:
While in service during lunch, the operational light indicator on the conveyor type plate washer was burned out. The amber warning light was operational.
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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.:
25
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Site:
Preparation Room-Fish
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Violation:
The towel for the sanitizer bucket was draped over the side of the bucket and only partially in the water.
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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:
Bar-Ensemble Lounge
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Violation:
One glass out for service by the bartender contained food debris. The glass was removed.
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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-Deck 4 Starboard Dishwash
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Violation:
At the clean end of the dishwash, there were approximately 8 stacks of previously cleaned plates. The crew member in the area verified three times that the dishes were clean and ready to go out to the dining room. One dish was cracked in the stack and a butter wrapper was wedged between two dishes.
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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-Deck 4 Pot Wash
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Violation:
In the clean item storage area, a previously cleaned large plastic measuring container had sticky residue inside on the food-contact surface and also a bowl with food debris on the food contact surface.
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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-Deck 3 Soup Station
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Violation:
The previously cleaned valve of the soup kettle was soiled on the food contact surface.
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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-Deck 3 Dishwash
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Violation:
In a trolley on the clean end of the dishwash, a soiled stacked plate was touching the food-contact side of another plate. Crew confirmed the trolley contained previously cleaned items.
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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:
Galley-Deck 3 Hot Line
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Violation:
Four undercounter heating cabinets under the hot line were soiled with a brown debris. The cabinets contained plate covers.
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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-Deck 3 Luminae Pastry
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Violation:
The handle on the middle undercounter refrigerator unit was soiled. The area was previously cleaned and not in use.
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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-Deck 4 Pot Wash
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Violation:
In the clean item storage area, there was a previously cleaned large plastic measuring container that had sticky residue on the nonfood-contact surface.
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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-The Porch
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Violation:
The main center glass display cooler for the passengers in the middle of this area was empty, but water had collected under a large sheet of glass placed directly on the bottom of the cooler on the bottom shelf. Crew explained that the cooler was used for wine, but was currently not in use.
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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-Deck 3 Hot Line
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Violation:
Four undercounter heating cabinets under the hot line were soiled with a brown debris. The cabinets contained plate covers.
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Recommendation:
Store cleaned equipment and utensils, laundered linens, and single-service and single-use articles: (1) in a clean, dry location; and (2) in a location where they are not exposed to splash, dust, or other contamination,
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Item No.:
29
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Site:
Galley-Oceanview Pantry
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Violation:
Access was blocked to the three station handwash sink in the galley with 3 large yellow trash cans. This was in the morning immediately following the closing of the service line on embarkation day.
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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.:
33
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Site:
Galley-Deck 4 Soup Station
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Violation:
Three in use combination ovens opposite the soup station were dripping onto the deck, causing standing water under them that was not directed to the drain. The far right combination oven had excessive steam causing condensation on the machine that was dripping into the deck.
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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-Deck 2 Mingles
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Violation:
The deck under the soda multi-flow cabinet was soiled with greater than a day's accumulation of debris and food.
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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.:
38
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Site:
Galley-Deck 4 Bar Pantry
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Violation:
Cabinet Item 047117 contained a multi-flow soda system, including 2 carbonators and 6 hoses, that has not been in use for over 2 years.
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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.:
38
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Site:
Pantry-Deck 8 Midship Ice Station
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Violation:
The locker across from the entrance door to the ice pantry was used as the cleaning materials locker, but it was not labeled with a sign 'CLEANING MATERIAL ONLY.'
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Recommendation:
Label the locker "CLEANING MATERIALS ONLY."
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Item No.:
43
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Site:
Ventilation-Shower Head Disinfection
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Violation:
No disinfection records were available for the two shower heads installed in the engine changing room.
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Recommendation:
Clean and disinfect shower heads every 6 months. Disinfect with an appropriate halogen-based disinfectant at 10 ppm for 60 minutes, or an equivalent CT value.
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