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Item No.:
35
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Site:
Galley-Deck 4 Starboard Conveyor Dishwash
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Violation:
Fresh water was leaking out of the machine, causing standing water on the deck. The water was not directed to a scupper.
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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-Deck 8 Grill Pantry
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Violation:
The undercounter glasswash was leaking, which caused standing water on the deck. The water was not directed to a scupper.
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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.:
33
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Site:
Buffet-Deck 7 La Terrazza
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Violation:
Grouting around the decorative bricks below the under counter cabinet under the pastry display was chipping creating a difficult to clean surface.
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Recommendation:
Ensure decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas are maintained in good repair.
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Item No.:
35
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Site:
Buffet-Deck 7 La Terrazza
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Violation:
Standing water accumulated under the ice machine from the drain overflow. The water was not directed to a scupper.
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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.:
27
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Site:
Buffet-Deck 7 La Terrazza
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Violation:
Excessive brown debris accumulated in the drain pan of the ice machine that did not recirculate.
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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-Deck 7 La Terrazza
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Violation:
Seams between panels in the overhead ventilation ducts were noted above the grill area. The seams created a difficult to clean area and excessive grease was noted.
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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.
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Item No.:
33
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Site:
Dining Room-Deck 4 Main Restaurant Locker A60.4.139
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Violation:
The deck under the shelves with galley utensils was soiled with greater than a day's accumulation of dust and debris. Staff began cleaning the area immediately. This was noted on the previous report. When the inspector returned to the area after cleaning, dust and debris was still collected around the feet of the shelving units. Additionally, a metal bar on the deck under the shelf had not been moved, and debris remained on the deck behind the bar.
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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.:
22
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Site:
Galley-Deck 4 Port Dishwash
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Violation:
The conveyor dishwasher was out of service since the morning of the inspection due to a leak.
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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.:
21
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Site:
Galley-Deck 4 Port Ice Machine
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Violation:
Loose sealant was peeling around the ice bin door, creating a difficult to clean area. The ice machine was taken out of service and crew immediately began repairs.
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Recommendation:
Design and construct nonfood-contact surfaces of equipment and utensils to be durable and to retain their characteristic qualities under normal use conditions.
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Item No.:
21
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Site:
Galley-Deck 4 Port Beverage Station
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Violation:
A cord from the counter mounted juice machine was draped on the counter, creating a difficult to clean area. The cord was immediately raised.
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Recommendation:
Elevate the cord above the counter.
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Item No.:
27
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Site:
Galley-Deck 4 Port Beverage Station
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Violation:
A cord from the counter mounted juice machine was draped on the counter, creating a difficult to clean area. Water accumulated around the cord on the counter. The cord was immediately raised.
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Recommendation:
Elevate the cord above the counter.
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Item No.:
08
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Site:
Galley-Deck 4 Port Beverage Station
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Violation:
The coffee machine did not have a backflow preventer which was confirmed by technical staff. Crew immediately installed a backflow preventer.
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Recommendation:
Provide a comprehensive cross-connection control program. Protect the following connections to the potable water system against backflow with air gaps or mechanical backflow prevention devices: (10) food service equipment;
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Item No.:
34
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Site:
Galley-Deck 4 Potwash
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Violation:
The fresh water supply line for the 3 compartment sink was leaking onto the deck and was not directed to the scupper, which led to standing water 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:
Galley-Deck 4 Potwash
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Violation:
The discontinued water line under the 3 compartment sink was open into the bulkhead and open to the pipes behind the bulkhead. This created a difficult to clean area, and a potential area for pest harborage.
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Recommendation:
Ensure a plumbing system in a food area is maintained in good repair.
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Item No.:
24
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Site:
Galley-Deck 4 Potwash
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Violation:
The final rinse sanitizing temperature was out of range at the manifold. The machine ran 2 complete cycles. During the first cycle, the final rinse gauge measured 220F. During the second cycle, the final rinse gauge measured so high that it spun past 220F, which was the maximum temperature reading. During the second cycle, the inspector used a thermolabel which confirmed the temperature at the manifold was above 200F. The inspector obtained measurements of 184-185F at the plate surface during both cycles.
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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.:
21
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Site:
Galley-Deck 4 Hot Galley
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Violation:
There were gaps between the tilting arm and the technical space around the right kettle. In the same area, there were numerous holes into the technical space.
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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.:
37
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Site:
Galley-Deck 4 Hot Galley
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Violation:
Excessive condensation accumulated on the deckhead over both combination ovens.
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Recommendation:
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.:
21
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Site:
Galley-Deck 4 Pastry Potwash
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Violation:
The splash guard between the soiled side and clean dish storage had a large crack, approximately 8 inches long.
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Recommendation:
Design and construct nonfood-contact surfaces of equipment and utensils to be durable and to retain their characteristic qualities under normal use conditions. 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.:
19
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Site:
Galley-Deck 4 Pastry Freezer
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Violation:
An open container of ice cream and its lid were on the deck of the walk-in freezer. The ice cream and the lid were discarded.
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Recommendation:
Protect food from contamination that may result from a physical, chemical, biological origin.
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Item No.:
30
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Site:
Galley-Deck 4 Cold Galley
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Violation:
The handwash station did not have any paper towels. The area was in operation and this was immediately corrected.
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Recommendation:
Ensure each handwashing facility has a supply of hand-cleansing soap or detergent and a supply of single-service paper towels available.
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Item No.:
26
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Site:
Galley-Deck 4 Starboard Material Locker
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Violation:
The dry store contained a box with 3 insulted lunch bags that were soiled on the food contact surface, 5 disposable food containers that were stacked together and soiled, and 2 soiled label maker covers.
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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 4 Starboard Material Locker
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Violation:
The dry store contained a box with 3 insulted lunch bags that were soiled on the food contact surface, 5 disposable food containers that were stacked together and soiled, and 2 soiled label maker 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.:
22
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Site:
Galley-Deck 4 Starboard Conveyor Dishwash
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Violation:
Fresh water was leaking out of the machine, causing standing water on the deck. The water was not directed to a scupper.
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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.:
37
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Site:
Galley-Deck 3 Hot Galley
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Violation:
Excessive condensation accumulated over the kettle that was actively in use and cooking food. Additionally, a pan containing cooking utensils for the active cooking process were also noted next to the kettle and under the condensation. Condensation was noted dripping onto the kettle lid.
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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.:
19
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Site:
Galley-Deck 3 Hot Galley
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Violation:
Excessive condensation accumulated over the kettle that was actively in use and cooking food. Additionally, a pan containing cooking utensils for the active cooking process were also noted next to the kettle and under the condensation. Condensation was noted dripping onto the kettle lid.
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Recommendation:
Protect food from contamination that may result from a physical, chemical, biological origin.
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Item No.:
33
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Site:
Provisions-Deck 3 Fish Freezer
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Violation:
Numerous holes were located in the deckhead which exposed insulation. These same types of holes were noted in other provisions rooms.
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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.:
18
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Site:
Provisions-Deck 3 Butcher Shop
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Violation:
Raw turkey was stored above raw pork in the undercounter refrigerator. This was immediately corrected. Crew noted that the pork would be cooked to 165F.
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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. (2) Separating types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry?except when combined as ingredients?during storage, preparation, holding, and display by using separate equipment for each type, or by arranging each type of food in equipment so that cross-contamination of one type with another is prevented, or by preparing each type of food at different times or in separate areas. (3) Cleaning and sanitizing equipment and utensils. (4) Storing the food in packages, covered containers, or wrappings. (5) Cleaning visible soil on hermetically sealed containers of food before opening. (6) Protecting food containers that are received packaged together in a case or overwrap from cuts when the case or overwrap is opened. (7) Separating damaged, spoiled, or recalled food being held on the vessel. (8) Separating unwashed fruits and vegetables from ready-to-eat food.
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Item No.:
22
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Site:
Pantry-Deck 8 Grill Pantry
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Violation:
The undercounter glasswash was leaking, which caused standing water on the deck. The water was not directed to a scupper.
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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.:
33
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Site:
Pantry-Deck 8 Grill Locker
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Violation:
The deck was in disrepair. Tiles were cracked, grouting was chipping, and coving was absent. Plates, utensils, and other food service items were stored in this area.
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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. 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, and storage areas are maintained in good repair.
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Item No.:
21
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Site:
Housekeeping-Butler Pantries
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Violation:
Hoses from the counter mounted water multiflow machines were draped on the counter making the area difficult to clean. Inspector visited three pantries (deck 6, 7, 8) during the inspection. Staff stated that the pantries were all set up the same way.
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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.:
20
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Site:
Housekeeping-Deck 6 Butler Pantry
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Violation:
The ice machine was not working during the inspection. Staff stated that it had stopped working on the morning of the inspection. A work order was placed and an engineer was on the scene beginning the repairs.
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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.:
20
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Site:
Housekeeping-Butler Pantries
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Violation:
Two slotted screws were found on the ice tray in three ice machines. Staff stated that one of the screws had to be manipulated for ice tray access, so the inspector recommended using food grade silicone for these screws only. Engineer stated that all of the ice machines in the rest of the pantries were constructed the same way
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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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