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Item No.:
*
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Site:
Buffet-Garden Cafe - Buffet #3
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Violation:
At the passenger handwash station near the entrance to buffet line #3, the soap dispenser was not working. The dispenser was full and hanging open and was not properly closed.
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Recommendation:
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Item No.:
08
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Site:
Potable Water-Permeate and Distillate Lines
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Violation:
Some of the water lines from the evaporators and reverse osmosis were not striped blue / grey / blue. During the inspection this was corrected.
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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 distillate and permeate lines directed to the potable water system in accordance with ISO 14726 (blue/gray/blue). Ensure no other lines have the above color designations. 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.
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Item No.:
11
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Site:
Medical-Crew Member Reporting
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Violation:
A bar waiter had an onset of acute gastroenteritis (AGE) on 31 March at 11:10. She did not report to the medical center until 19:30. During this time she did not work, but went to the staff mess for lunch at 11:30 and for dinner at 18:30. She received a written warning for late reporting.
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Recommendation:
When food employees meet the case definition for AGE, ensure the following actions are taken: (1) isolate in cabin or designated restricted area until symptom-free for a minimum of 48 hours; (2) follow-up with and receive approval by designated medical personnel before returning crew to work; (3) document date and time of last symptom and clearance to return to work.
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Item No.:
16
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Site:
Galley-Deck 6 Main Galley Pantry
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Violation:
Undercounter refrigerator #2 had containers of cut cantaloupe and honeydew melon with average temperatures of 45F. All items were immediately 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.:
19
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Site:
Buffet-Garden Cafe - Buffet #2
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Violation:
The serving utensil for the whipped cream was not long enough and the handle was inside and bowl and laying in the food.
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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.
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Item No.:
19
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Site:
Galley-
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Violation:
Next to refrigerator #9, the bin of flour was not labeled with its contents.
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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:
Bar-Topsiders Bar and Java Cafe
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Violation:
The counter ice bin lid remained open when no crew members were actively obtaining ice.
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Recommendation:
Protect food from contamination by storing the food: (1) Covered or otherwise protected; (3) Where it is not exposed to splash, dust, or other contamination.
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Item No.:
20
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Site:
Galley-Garden Cafe
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Violation:
Blast chiller #171195 had been out of order since 19 March. Time control unit #1 had been out of order since 6 April.
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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.
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Item No.:
20
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Site:
Galley-
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Violation:
Refrigerator #9 had been out of order since 10 February.
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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.
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Item No.:
20
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Site:
Galley-Deck 6 Main Galley Pantry
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Violation:
Undercounter refrigerator #2 had an ambient temperature of 47F.
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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.
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Item No.:
21
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Site:
Galley-Garden Cafe
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Violation:
Next to the soup kettle, the door seal on refrigerator #5 was loose. This created a gap between the door and the unit.
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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-Mexican Cafe
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Violation:
The salamander unit above the bain marie station was mounted 40 mm above the shelf.
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Recommendation:
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. Ensure table-mounted equipment that is not easily movable is elevated on legs that provide at least a 100 mm (4-inch) clearance between the table and the equipment.
The clearance space between the table and TABLE-MOUNTED EQUIPMENT may be either
? 75 millimeters (3 inches) if the horizontal distance of the table top under the EQUIPMENT is no more than 500 millimeters (20 inches) from the point of access for cleaning; or
? 50 millimeters (2 inches) if the horizontal distance of the table top under the EQUIPMENT is no more than 75 millimeters (3 inches) from the point of access for cleaning.
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Item No.:
22
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Site:
Galley-Deck 6 - Potwash
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Violation:
The potwash machine was out of order on the day 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; (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.:
26
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Site:
Galley-Garden Cafe
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Violation:
Port ice machine #1 and starboard ice machine #4 were heavily soiled with dirt and mold on the plastic housing on top and around the cuber. The ice machines were immediately 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.:
27
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Site:
Dining Room-Venetian Cafe
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Violation:
Two soiled waiter trays were stored in the undercounter clean storage area.
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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-Garden Cafe
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Violation:
Inside the hood cleaning cabinet, excess soap solution and rust was on the bottom.
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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-Garden Cafe
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Violation:
Walk-in refrigerator #12 had a build-up of ice on the back of the condenser.
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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:
Pantry-Java Cafe
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Violation:
Two portions of the bulkhead were constructed of a black soft material. This material was not hard, durable, 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. Do not use carpet in these areas.
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Item No.:
38
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Site:
Galley-Garden Cafe
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Violation:
Crushed ice machine #3 had been disconnected and out of order since 1 September 2016.
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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.:
40
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Site:
Integrated Pest Management-Mooring Lines
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Violation:
The rat guards did not fully protect from rodents entering the vessel. The yellow metal guards were open along the bottom and some areas on the sides of the lines.
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Recommendation:
Protect entry points where pests may enter the food areas.
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