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Item No.:
*
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Site:
Recreational Water Facilities-Pools, Spas and Equipment
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Violation:
It was evident that the staff and crew responsible for the recreational water is very knowledgeable and has a great regard for the significant role they have in passenger safety.
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Recommendation:
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Item No.:
*
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Site:
Potable Water-Fire Zone 1
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Violation:
Upon arrival onboard it was discovered that the plumbing system for the toilets, in the bridge and spa area, were out of order. A line was clogged, and this was corrected while the inspectors were onboard.
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Recommendation:
Maintain plumbing in good repair.
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Item No.:
02
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Site:
Medical-Acute Gastroenteritis (AGE) Log
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Violation:
The underlying illness column was not completed on the AGE log for the April 9-16 voyage.
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Recommendation:
Ensure the AGE surveillance log entry for each passenger or crew member contain the following information in separate columns: (16) presence of underlying medical conditions that may affect interpretation of AGE.
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Item No.:
16
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Site:
Buffet-Deck 15 Garden Cafe Outdoor Beverage Station
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Violation:
Skim milk, stored inside the out-of-temperature milk refrigerator, had a temperature above 45F during multiple temperature measurements. Crew also had elevated temperature readings of 43F and above.
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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.:
16
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Site:
Dining Room-Haven Restaurant
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Violation:
The lunch menu consumer advisory was incomplete and did not include the following statement 'may increase your risk for foodborne illness, especially if you have certain medical conditions. The dinner menu consumer advisory was incomplete and did not include the following statement 'especially if you have certain medical conditions.' In addition, the beef tartar did not have an asterisk to indicate this item was served undercooked on the dinner menu.
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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: (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.:
18
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Site:
Preparation Room-Meat Walk-in Refrigerator
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Violation:
In two different locations in the walk-in box, ground meat was stored over intact steaks and veal loins on the food storage racks.
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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.
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Item No.:
19
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Site:
Provisions-Corridor by Hotel Store
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Violation:
A large plastic box was stored wet on top of a pallet of cooking oil boxes.
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Recommendation:
Protect food from contamination by storing the food: (1) Covered or otherwise protected; (2) In a clean, dry location; (3) Where it is not exposed to splash, dust, or other contamination; and (4) At least 15 centimeters (6 inches) above the deck.
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Item No.:
19
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Site:
Bar-Waves - Port
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Violation:
The ice bin was uncovered with ice inside. The area was in service at the time and patrons were at the bar. The bin was closed immediately.
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Recommendation:
Protect food from contamination by storing the food: (1) Covered or otherwise protected; (2) In a clean, dry location; (3) Where it is not exposed to splash, dust, or other contamination; and (4) At least 15 centimeters (6 inches) above the deck.
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Item No.:
20
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Site:
Buffet-Deck 15 Garden Cafe Outdoor Beverage Station
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Violation:
Upon approaching the temperature control milk refrigerator, the exterior ambient temperature gauge read 12C/53F. The interior ambient thermometer in the refrigerator read 17C/62F. The area was in service and the internal milk temperature was above 41F.
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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:
Bar-Deck 8 Ice Bar
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Violation:
The passenger ice bar counter was stabilized between the ice and counter with a difficult to clean and absorbable material. Additionally, the aluminum around the edges was peeling apart and not maintained in good condition.
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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.:
21
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Site:
Galley-Deck 8 La Cucina
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Violation:
The coffee grinder handle on the clean storage rack to the left of the ice machine was chipping and peeling, creating a difficult to clean surface. The item was removed.
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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.:
21
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Site:
Galley-Deck 8 La Cucina
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Violation:
Sealant in the grease pan housing around the chute was peeling, creating a difficult to clean surface.
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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:
Provisions-Corridor by Hotel Store
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Violation:
A large plastic box was stored wet on top of a pallet of cooking oil boxes, and not in an area designated for soiled items.
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Recommendation:
Store soiled food storage items in soiled area, such as rack or table, and not in a manner that may contaminate clean items.
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Item No.:
22
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Site:
Galley-Conveyor Glasswasher
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Violation:
Bowls exiting the clean end of the dishwasher were not stacked properly, and water was pooled inside them. These were sent to be re-cleaned.
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Recommendation:
Ensure soiled items to be cleaned in a warewashing machine are loaded into racks, trays, or baskets or onto conveyors in a position that (1) exposes the items to the unobstructed spray from all cycles; (2) allows the items to drain.
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Item No.:
22
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Site:
Galley-Potwash
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Violation:
The temperature gauge of the sanitizing compartment of the three compartment sink was inaccurate by 7-10F.
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Recommendation:
Maintain warewashing equipment in good repair and proper adjustment, including: (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 15 Garden Cafe Dishwash
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Violation:
The machine final rinse temperature guage was inaccurate. A 180F thermolabel sticker was placed on the final rinse manifold and it did not turn black to indicate 180F was reached. The machine gauge was reading 186F at the final rinse manifold.
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Recommendation:
Maintain warewashing equipment in good repair and proper adjustment, including: (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.:
24
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Site:
Galley-Hot Galley
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Violation:
The chlorine concentration of a bucket of sanitizing solution, stored between the hot and cold galley, was less than 50 ppm.
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Recommendation:
Ensure sanitizing solutions are used with the following concentrations: (1) A chlorine solution with a concentration between 50 mg/L (ppm) and 200 mg/L (ppm).
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Item No.:
24
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Site:
Galley-Deck 15 Garden Cafe Dishwash
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Violation:
The inspector was unable to obtain a plate surface temperature of 160F or higher. The inspector measured three different temperatures at the final rinse plate surface, which measured 143/135/138F. The crew's thermometer measured 140F at the plate surface. A thermolabel sticker was placed on a metal pan and it did not activate for the temperature reading of 150F. A 180F thermolabel sticker was placed on the final rinse manifold and it did not turn black to indicate 180F was reached. The machine gauge was reading 186F at the final rinse manifold. The machine was taken out of service and crew immediately began work on the machine. The plates that had just been run through the dishwasher were sent to be rewashed. Crew later reported that the machine was fixed.
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Recommendation:
In a mechanical operation, ensure the temperature of the fresh hot water sanitizing rinse as it enters the manifold is not more than 90C (194F) or less than: (1) 74C (165F) for a stationary rack, single-temperature machine; (2) 82C (180F) for all other machines. Ensure the utensil surface temperature is not less than 71C (160F) as measured by an irreversible registering temperature indicator.
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Item No.:
26
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Site:
Buffet-Deck 15 Garden Cafe Indoor Beverage Station Port
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Violation:
A plastic cup out for service had a piece of tape, approximately 1 inch long with paper residue, taped on the food contact surface. The cup was immediately removed for cleaning.
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Recommendation:
Ensure food only contacts surfaces of equipment and utensils that are cleaned and sanitized. 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-Room Service
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Violation:
A slight build-up of an orange substance was on the ice thickness probe of the ice machine. This could be wiped off with a sanitizing wipe.
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Recommendation:
Ensure food only contacts surfaces of equipment and utensils that are cleaned and sanitized. 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:
Bar-Deck 8 Sunset Bar
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Violation:
One beer glass was found soiled with black debris on the food-contact surface.
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Recommendation:
Ensure food only contacts surfaces of equipment and utensils that are cleaned and sanitized. 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:
Bar-Waves - Port
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|
Violation:
A strand of hair was on the beer tap brush that was placed in the tap. The area was in service, but no beer was connected to the tap.
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Recommendation:
Ensure food only contacts surfaces of equipment and utensils that are cleaned and sanitized. 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 7 O'Sheehan's
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|
Violation:
Two plates in a stack of approximately 10 plates in the clean storage area were soiled on the food-contact surface.
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Recommendation:
Ensure food only contacts surfaces of equipment and utensils that are cleaned and sanitized. 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 7 O'Sheehan's Pantry
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|
Violation:
Two condiment containers, stored in the clean storage area, were soiled 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:
Bar-Deck 8 Sunset Bar
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Violation:
One wine glass was excessively soiled with black debris 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:
Galley-Potwash
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Violation:
Food debris was on one of the shelves of the clean rack, where pans were stored.
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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-Pastry
|
|
Violation:
The underside of the dough sheeter, on the nonfood contact service, was slightly soiled with some brown substance. This substance was able to be rubbed off.
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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 8 La Cucina
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Violation:
The top of the previously cleaned grease pan housing, at the bottom of the grease chute, was soiled with grease. Sealant in the area was peeling, creating a difficult to clean surface. This was noted on the previous report.
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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:
Bar-Deck 8 La Cucina
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Violation:
Excessive coffee ground debris was found on the counter below the portable coffee grinder. The area was not in service and crew noted the area was cleaned in the morning. One of four lights above the machine was out of service.
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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:
Preparation Room-Poultry
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|
Violation:
The high velocity of the handwashing sink water caused splash on the adjacent utility sink when the user washed their hands.
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Recommendation:
Store cleaned equipment and utensils, laundered linens, and single-service and single-use articles: (2) in a location where they are not exposed to splash, dust, or other contamination.
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Item No.:
28
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Site:
Galley-Deck 7 O'Sheehan's Pantry
|
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Violation:
Two condiment container components, stored in the clean storage area, were stored in a manner that did not allow them to air dry, by stacking them together.
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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.:
28
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Site:
Pantry-Waves - Port
|
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Violation:
Seven plastic bin lids in the clean storage area were stored in a manner that prevented them from air drying, by stacking them together. This was immediately corrected.
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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.:
28
|
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Site:
Bar-Deck 8 Sunset Bar
|
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Violation:
Eight port wine glasses were found not protected and not inverted.
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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.:
29
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Site:
Pantry-Waves Ice Pantry
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Violation:
A crew member dumped a bucket of ice water into the handwash sink. The supervisor immediately explained proper disposal of ice water to the crew member.
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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.:
29
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Site:
Galley-Deck 8 Ocean Blue
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|
Violation:
The temperature of the double sink handwash station reached 123F. The temperature could not be adjusted by the user. The area was not in service.
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Recommendation:
Ensure handwashing sinks are equipped to provide water at a temperature of at least 38C (100F) through a mixing valve or combination faucet. For handwash sinks with electronic sensors, and other types of handwash sinks where the user cannot make temperature adjustments, ensure the temperature provided to the user after the mixing valve does not exceed 49C (120F).
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Item No.:
29
|
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Site:
Galley-Port Side Hot Galley
|
|
Violation:
The temperature of the handwashing station, located at the end of the hot basin and adjacent to dishwasher area, was 85F. The temperature was unable to be adjusted by user.
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Recommendation:
Ensure handwashing sinks are equipped to provide water at a temperature of at least 38C (100F) through a mixing valve or combination faucet. For handwash sinks with electronic sensors, and other types of handwash sinks where the user cannot make temperature adjustments, ensure the temperature provided to the user after the mixing valve does not exceed 49C (120F).
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Item No.:
30
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Site:
Galley-Potwash
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Violation:
The soap of the handwashing station at the clean side of the potwash machine was diluted with water. The area was in operation.
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Recommendation:
Ensure soap is not diluted with water as this affects the surfactant properties for proper handwashing.
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Item No.:
30
|
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Site:
Bar-Atrium Cafe
|
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Violation:
The soap of the handwashing station was very diluted with water. This area was in operation.
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Recommendation:
Ensure soap is not diluted with water as this affects the surfactant properties for proper handwashing.
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Item No.:
32
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Site:
Galley-Deck 7 O'Sheehan's
|
|
Violation:
A paper towel soiled with green food residue was inside the waste bin for the handwash sink in the hot galley.
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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.:
33
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Site:
Galley-Deck 8 Cagney's
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Violation:
The hi-fog sprinkler above the deep fat fryer was excessively soiled with greater than a day's accumulation of white debris. The area was not in operation. Crew reported that the sprinkler can only be cleaned by approved crew due a safety issue, and this crew member comes once a month. The inspector and crew discussed increasing the cleaning schedule.
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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-Pastry
|
|
Violation:
The deck below the left large mixer was soiled with food debris. The mixer was last used the night prior and the area had been cleaned.
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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:
Preparation Room-Meat Upright Thawing Refrigerator
|
|
Violation:
Water was exiting from the drain line and was not directed to the drain, causing water to accumulate on the deck in front of the left thawing unit.
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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.:
36
|
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Site:
Bar-Deck 8 La Cucina
|
|
Violation:
One of four lights above the portable coffee grinder was out of service.
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|
Recommendation:
Ensure the light intensity is at least 220 lux (20 foot candles) on food preparation surfaces, and at a distance of 75 centimeters (30 inches) above the deck in food preparation areas, handwashing facilities, warewashing areas, equipment, and utensil storage, pantries, toilet rooms, and consumer self-service areas.
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Item No.:
37
|
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Site:
Galley-Deck 14 Garden Cafe
|
|
Violation:
Excessive condensate collected on the deckhead hood above the hot range directly over a pot of sauce that was cooking. The sauce was immediately moved. No dripping was noted.
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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 all food preparation, warewashing, and toilet rooms have sufficient ventilation to keep them free of excessive heat, steam, condensation, vapors, obnoxious odors, smoke, and fumes.
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Item No.:
37
|
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Site:
Galley-Conveyor Dishwasher
|
|
Violation:
Condensation was accumulated on the deckhead on the soiled side of the dishwasher.
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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 all food preparation, warewashing, and toilet rooms have sufficient ventilation to keep them free of excessive heat, steam, condensation, vapors, obnoxious odors, smoke, and fumes.
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Item No.:
37
|
|
Site:
Buffet-Hot Line Counter #1
|
|
Violation:
Condensation was accumulated on the underside of the sneeze shield above the hot food stored in the bain marie. No dripping was observed.
|
|
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 all food preparation, warewashing, and toilet rooms have sufficient ventilation to keep them free of excessive heat, steam, condensation, vapors, obnoxious odors, smoke, and fumes.
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Item No.:
38
|
|
Site:
Galley-Deck 7 O'Sheehan's
|
|
Violation:
Two squeegee mops were stored between the soiled end of the potwash and the cleaning locker. The area was in operation.
|
|
Recommendation:
Ensure only articles necessary for the food service operation are stored in food preparation, food storage, and warewashing areas.
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