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Item No.:
08
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Site:
Buffet-Crew Mess
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Violation:
The vents of the backflow preventer for the ice machine were soiled.
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Recommendation:
Maintain backflow prevention devices in good repair.
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Item No.:
08
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Site:
Buffet-Deck 11 Qsine Pantry
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Violation:
The backflow preventer for the espresso machine was excessively soiled.
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Recommendation:
Maintain backflow prevention devices in good repair.
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Item No.:
08
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Site:
Pantry-Pool Bar
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Violation:
A black piece of rubber was found protruding from and blocking the vent on the backflow preventer for the soda multi flow carbonator.
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Recommendation:
Maintain backflow prevention devices in good repair.
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Item No.:
16
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Site:
Bar-Pool Bar
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Violation:
Vanilla mix in the undercounter refrigerator 5 measured 44-45F. The inspector took three samples. Crew measured similar temperatures. The ambient temperature of the refrigerator measured 8C. The vanilla mixture was unopened and on temperature control. The mixture was 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, except that roasts may be held at a temperature of 54C (130F); or 5C (41F) or less.
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Item No.:
19
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Site:
Buffet-Deck 10 Ocean View Aft Soup/Sandwich/Pannini Station
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Violation:
The handle of a set of tongs were laid directly on cold cuts at the self-service line. Additionally, another bowl of cold cuts was missing a set of serving utensils.
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Recommendation:
Provide food-dispensing utensils for each container displayed at a consumer self-service unit such as a buffet or salad bar. 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; (2) In food that is not potentially hazardous with their handles above the top of the food within containers or equipment that can be closed, such as bins of sugar, flour, or cinnamon; (3) On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized at least every 4 hours; (4) In running water of sufficient velocity to flush particulates to the drain (if used with moist food such as ice cream or mashed potatoes); (5) In a clean, protected location (if the utensils, such as ice scoops, are used only with a food that is not potentially hazardous); or (6)
In a container of water (if the water is maintained at a temperature of at least 57C [135F] and the container is frequently cleaned and sanitized).
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Item No.:
20
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Site:
Bar-Pool Bar
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Violation:
Vanilla mix in the undercounter refrigerator 5 measured 44-45F. The inspector took three samples. Crew measured similar temperatures. The ambient temperature of the refrigerator measured 8C. The vanilla mixture was unopened and on temperature control. The mixture was discarded.
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Recommendation:
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Item No.:
20
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Site:
Buffet-Deck 8 Bellbox
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Violation:
A slotted screw was found on the food-contact surface of the espresso machine inside center of the group housing.
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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.:
20
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Site:
Galley-Deck 3 Pastry
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Violation:
Paint was chipping on the rotating arm of the small deck mounted mixer, creating a difficult to clean area. Crew immediately began repairing the machine.
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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:
Buffet-Deck 10 Ocean View Starboard Midship Coffee Station
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Violation:
Water accumulated on the counter around the foot of the coffee machine. In the technical space below, a small panel was located below where the coffee machine food was screwed onto the counter. The panel has loose sealant around it, creating a difficult to clean area. Additionally, water accumulated in this area and was dripping in the technical space below. The source of the water on the counter was not determined.
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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.:
22
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Site:
Galley-Deck 10 Ocean View Scullery
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Violation:
One wash nozzle on the wash manifold of the conveyor dishwasher was blocked with debris. This was immediately corrected.
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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.:
22
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Site:
Galley-Deck 10 Ocean View Scullery
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Violation:
The rack glasswash was missing sealant around the drain line under the machine, which caused water to leak onto the deck.
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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.:
22
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Site:
Galley-Scullery
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Violation:
The left dishwasher was out of service since the morning of the inspection. Crew noted the temperature of the machine was within range, but an alarm sounded which prompted the crew to take the machine out of service. A service request was submitted.
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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.:
22
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Site:
Galley-Scullery
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Violation:
A panel on the right dishwash machine was not flush with the machine, which caused the final rinseate to leak out of the machine.
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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.:
22
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Site:
Galley-Deck 10 Ocean View Scullery
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Violation:
The right dishwash final rinse was leaking. A plate attachment to catch the excess water was not properly shaped, which caused the water to 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.:
26
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Site:
Buffet-Deck 10 Ocean View Aft Port Tea Station
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Violation:
A glass soiled with coffee contained 2 spoons and tongs intended for passengers to take lemon for their tea. The cup and utensils were immediately 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 3 Pastry
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Violation:
Paint was chipping on the rotating arm of the small deck mounted mixer, creating a difficult to clean area. The area was soiled with a dark debris.
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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.:
28
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Site:
Buffet-Deck 10 Ocean View Aft Port Tea Station
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Violation:
A glass soiled with coffee contained 2 spoons and tongs intended for passengers to take lemon for their tea. The cup and utensils were immediately removed.
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Recommendation:
Protect eating utensils dispensed at a consumer self-service unit such as a buffet or salad bar from contamination.
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Item No.:
28
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Site:
Buffet-Deck 10 Ocean View Port Midship Coffee Station
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Violation:
A previously cleaned black tray containing approximately 25 plastic cups was wet. In addition, the cups were wet inside. The tray of cups was out for service and was immediately removed for cleaning.
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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; (2) in a location where they are not exposed to splash, dust, or other contamination; (3) at least 150 millimeters (6 inches) above the deck.
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Item No.:
28
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Site:
Other-Deck 12 F&B Locker
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Violation:
Three shelving units in the back area of the locker were only raised 3/4 inch off the deck. The deck was soiled with greater than a day's accumulation of debris under the shelving that contained plates, saucers, and other miscellaneous dishware.
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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; (2) in a location where they are not exposed to splash, dust, or other contamination; (3) at least 150 millimeters (6 inches) above the deck.
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Item No.:
33
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Site:
Other-Deck 12 F&B Locker
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Violation:
Three shelving units in the back area of the locker were only raised 3/4 inch off the deck. The deck was soiled with greater than a day's accumulation of debris under the shelving that contained plates, saucers, and other miscellaneous dishware.
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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-Deck 10 Ocean View Scullery
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Violation:
The right dishwash final rinse was leaking water which caused it to puddle on 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:
Galley-Deck 10 Ocean View Scullery
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Violation:
Chipped tiles below the 3 compartment sanitization sinks caused standing water on 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:
Galley-Scullery
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Violation:
The right dishwash final rinseate was leaking from the machine which caused standing water on 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:
Galley-Deck 3 Hot Galley
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Violation:
The water fountain by the combination ovens was leaking onto the deck. The deck was stained brown in this area.
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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-Deck 3 Tuscan Grill
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Violation:
The sealant around the potable water pipe for the combination oven at the juncture of the bulkhead was loose. This created a difficult to clean area where there were small openings to the void space behind the bulkhead, and potential pest harborage. The pipe itself was also loose. At least 3 crawling insects were found on the pipe and sealant. Crawling insects were found in the Tuscan Grill during the last 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.:
33
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Site:
Galley-Deck 3 Hot Galley
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Violation:
Greater than a day's accumulation of grease and food debris accumulated under combination oven 030111. The unit was in operation, but the source of the accumulation was undetermined. Crew immediately began cleaning the area.
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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:
Dining Room-Deck 3 Tuscan Grill
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Violation:
An open bottle of wine was stored in the wine refrigerators in the dining area. The deck was carpeted below the units.
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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.:
33
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Site:
Galley-Deck 3 Tuscan Grill
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Violation:
Deck grouting under the handwash sink hear the ovens was in disrepair, which caused standing water. Pests were observed on the bulkhead in this area.
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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:
Galley-Deck 3 Hot Galley
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Violation:
The water fountain by the combination ovens was leaking onto the deck. The deck was stained brown in this area.
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Recommendation:
Ensure a plumbing system in a food area is maintained in good repair.
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Item No.:
35
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Site:
Galley-Deck 10 Ocean View Scullery
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Violation:
The rack glasswasher was missing sealant around the drain line under the machine, which caused water to leak onto the deck.
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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.:
39
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Site:
Galley-Deck 3 Hot Galley
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Violation:
Four crawling insects were noted under combination oven 030112.
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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-Deck 3 Tuscan Grill
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Violation:
The sealant around the potable water pipe for the combination oven at the juncture of the bulkhead was loose. This created a difficult to clean area where there were small openings to the void space behind the bulkhead, and potential pest harborage. The pipe itself was also loose. At least 3 crawling insects were found on the pipe and sealant. Crawling insects were found in the Tuscan Grill during the last inspection.
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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-Deck 3 Tuscan Grill
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Violation:
One small fly was flying in the center of the galley under the handwash sink near the ovens. Two small crawling insects and one small fly were noted on the bulkhead near the deck coving.
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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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