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Item No.:
08
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Site:
Galley-Ocean View
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Violation:
Water was consistently dripping from the relief vent on the reduced pressure backflow prevention device installed for the automatic hood cleaning system.
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Recommendation:
Maintain backflow prevention devices in good repair.
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Item No.:
16
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Site:
Galley-Starboard Service Line
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Violation:
A full plate of breakfast food and one plate with two poached eggs were left on the over counter shelf at 11:00 AM. The time control plan for the area stated all foods would be discarded at 10:00 AM. However, staff were still in the area cleaning after the service period.
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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 (1) Has an initial temperature of 5C (41F) or less or 57C (135F) or greater before placement on time control. (2) Is not be placed on temperature control again. (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. and (4) Is discarded within 4 hours of placement on time control.
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Item No.:
18
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Site:
Preparation Room-Walk-in Refrigerator 23
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Violation:
A hotel pan of salmon spread, which staff stated was made with cold smoked salmon, was stored on the middle shelf above ready-to-eat foods, such as prosciutto.
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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.:
19
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Site:
Galley-Pastry
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Violation:
A rolling storage bin of corn starch did not have a label to identify 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.:
20
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Site:
Galley-Bakery
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Violation:
The cloth dough sheeter belt was ripped and torn along the edges in three different locations. This was noted on the previous inspection. The dough sheeter belt was also heavily stained in several areas, indicating it was not an easy to clean material.
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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:
Buffet-Ocean View Port
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Violation:
The counter top at the Half Moon Station had a large crack that was 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-Ocean View Potwash
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Violation:
At least 5 hotel pans were stacked together in the sanitizing compartment of the third compartment sink, which did not allow for the entire surface of each hotel pan to get sanitized.
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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-Ocean View Warewash
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Violation:
The curtains inside the in-use rack-type dishwash machine before the wash compartment and final rinse compartment were heavily soiled with food debris.
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Recommendation:
Ensure warewashing machines, drainboards, and the compartments of sinks, basins, or other receptacles used for washing and rinsing equipment, utensils, or raw foods, or laundering wiping cloths are cleaned: (1) before use; (2) throughout the day at a frequency necessary to prevent recontamination of equipment and utensils and to ensure that the equipment performs its intended function; (3) at least every 24 hours (if used).
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Item No.:
22
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Site:
Galley-Starboard Warewash
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Violation:
Some of the large, black waiter trays were leaning on one another as they exited the conveyor dishwash machine, which prevented the cleaning and sanitizing of the entire surface of the waiter trays.
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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.:
26
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Site:
Galley-Port Ice Machine
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Violation:
The manufacturer's label was still on the outside of the white deflector panel, and the inside of the white defector panel was soiled with a slight amount of black debris. The ice machine was not in-use during the inspection.
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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-Bakery
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Violation:
The cloth dough sheeter belt was heavily stained in several locations. Staff stated the yellow stains were from excess butter that would spill from the dough onto the belt.
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Recommendation:
Ensure food only contacts surfaces of equipment and utensils that are cleaned and sanitized.
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Item No.:
27
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Site:
Galley-Pastry
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Violation:
Ice had accumulated on several of the storage shelves inside the walk-in freezer. Also, ice had accumulated inside the light fixture closest to the door.
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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:
Pantry-Cafe al Bacio-Gelateria
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Violation:
The gasket around the opening of the combination oven was soiled with food debris. The combination oven was not currently used in the operation.
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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.:
29
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Site:
Galley-Pot Wash
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Violation:
The water temperature at the handwash station by the clean pot and pan storage rack was measured at 65F. The temperature could not be adjusted by the 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.:
29
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Site:
Galley-Ocean View
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Violation:
The water temperature at the handwash station by the ice machine was not consistently between 100F and 120F. When measured by the inspector, the water temperature would fluctuate between 93F and 104F and change every few seconds.
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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.:
33
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Site:
Bar-Cafe al Bacio-Gelateria
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Violation:
The space between the deckhead panels were perforated and exposed the plenum above the deckhead. Several of these difficult to clean perforations were heavily soiled with dust. This was written on the pervious inspection.
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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.:
34
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Site:
Buffet-Ocean View Starboard Middle Beverage Station
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Violation:
The drain line in the technical compartment under the ice machine was not properly angled to the drain, which caused water to pool 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.:
34
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Site:
Galley-Soup Station
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Violation:
Water was leaking from a soup kettle and pooling along the forward bulkhead.
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Recommendation:
Ensure a plumbing system in a food area is maintained in good repair.
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Item No.:
36
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Site:
Bar-Michael's Club
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Violation:
The light bulbs in the light fixtures above the front bar counter were not shatter-resistant or shielded.
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Recommendation:
Ensure light bulbs are shielded, coated, or otherwise shatter-resistant in areas where there is exposed food, clean equipment, utensils, and linens, or unwrapped single-service and single-use articles.
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Item No.:
39
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Site:
Integrated Pest Management-Deck 1 Forward / Starboard Side - Luggage Storage Area
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Violation:
One crawling pest was observed crawling up an empty cardboard box. The pest did not appear to be a cockroach.
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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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Item No.:
39
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Site:
Galley-Ocean View Warewash
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Violation:
One live drain fly was by the yellow garbage cans located at the soiled drop-off station.
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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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Item No.:
39
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Site:
Pantry-Tuscan
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Violation:
One live fruit fly was observed by the liquor railing.
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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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Item No.:
43
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Site:
Medical-Examination Room Bathroom
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Violation:
The shower head had two areas that were cracked and chipped leaving the area difficult to clean and disinfect. Staff changed the shower head during the inspection.
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Recommendation:
Maintain the potable hot-water system, including shower heads, to preclude the growth of Mycobacterium or Legionella.
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