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Item No.:
39
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Site:
Food Service General-Flies
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Violation:
At least 36 live flies were found in many food and beverage areas including: 1) one fly in the provisions wine cellar; 2) two flies in the butcher preparation room; 3) five flies in the main galley in front of the two upright combination ovens; 4) five flies at the main galley portside potwash; 5) one fly inside the out-of-service front loading potwash machine in main galley; 6) six flies in the pastry preparation area; 7) one fly in the main galley dry store locker; 8) two flies in the restaurant waiter pantry; 9) one fly in the pastry service area of main galley; 10) two flies in the main dining room near the host(ess) stand; 11) one fly in crew mess near the handwash station; 12) one fly in the crew mess scullery; 13) one fly in the deck 5 housekeeping pantry; and 14) seven flies in the trolley wash room.
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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.:
19
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Site:
Provisions-Fruit Store
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Violation:
Boxes of pineapple and melons were stored directly under the condenser fan unit. Water collected at the bottom of the water collection tray directly above the boxes of food. The melon box and 2 melons directly under the water were wet, but no dripping was noted.
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Recommendation:
Protect food from contamination by storing the food: (1) Covered or otherwise protected; (2) In a clean, dry location; and (3) Where it is not exposed to splash, dust, or other contamination. Do not store foods: (9) Under other sources of contamination from nonfood items. 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-Wine Cellar
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Violation:
Excessive debris was noted under the racks, which was greater than a day's accumulation of debris. This was noted on the previous inspection report in Sept 2015, and a similar violation was noted on the Sept 2014 inspection report as well. During this inspection, broken glass, dried red wine, and other debris were noted. Crew reported this was due to very rough seas a couple of weeks prior. Crew cleaned the area and upon a second inspection, glass, dried wine, and other debris were still visible 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.:
19
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Site:
Provisions-Flour Store
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Violation:
One bag of flour was stored directly on the deck. Crew noted that some items may have moved due to recent rough seas.
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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. Protect food from contamination that may result from a physical, chemical, biological origin.
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Item No.:
19
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Site:
Provisions-Corridor
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Violation:
Bags of shallots, onions, and other produce provisioned the previous day were stored in a shopping cart that was excessively soiled with dark debris.
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Recommendation:
Protect food from contamination by storing the food: (1) Covered or otherwise protected; (2) In a clean, dry location; and (3) Where it is not exposed to splash, dust, or other contamination. Protect food from contamination that may result from a physical, chemical, biological origin.
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Item No.:
16
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Site:
Provisions-Fish Store
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Violation:
Atlantic salmon was found in the fish freezer. Crew reported they serve this product as undercooked smoked salmon with a public health advisory; however, crew were unable to show the inspector parasite destruction documentation to show that the fish was frozen throughout to a temperature of -20C for 168 hours or -35C for 15 hours.
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Recommendation:
Before service in ready-to-eat form, ensure raw, raw-marinated, partially cooked, or marinated-partially cooked fish and fishery products other than molluscan shellfish are frozen throughout to a temperature of -20C (-4F) or below for 168 hours (7 days) in a freezer or to -35C (-31F) or below for 15 hours in a blast chiller.
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Item No.:
16
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Site:
Provisions-Dairy Store
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Violation:
Three yogurts in a tray of 20 were measured by the inspector at 46F, 46F, and 48F. All 20 yogurts were discarded. Other yogurts in a different location of the dairy store were measured at 41F or below.
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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.:
33
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Site:
Provisions-Dry Store
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Violation:
The deck under the shelving was excessively soiled with greater than a day's accumulation of debris.
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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:
Preparation Room-
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Violation:
The undercounter dishwasher was out of service for approximately one week awaiting a spare part.
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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.:
20
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Site:
Preparation Room-
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Violation:
The salad washer was out of service since September. Crew reported the salad washer was not used by galley team because a part was missing.
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Recommendation:
Food contact equipment must be maintained in good repair and proper adjustment: (1) Equipment must be maintained in a state of repair and condition that meets the materials, design, construction, and operating specifications of these guidelines.
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Item No.:
16
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Site:
Galley-Walk-In Cooler
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Violation:
Multiple items which were being held under temperature control were found to be in the danger zone. A pan of cut cabbage was found at 47F by the inspector/9.7C by the crew. Crew indicated that the cut cabbage did not warm above 5C and therefore did not have a cooling log. A pan of cooked penne pasta was found at 48F by the inspector / 9.6C by the crew. Cooling logs indicated that the food was properly cooled. A pan of cooked cauliflower was found at 47F by the inspector/9.3C by the crew. Cooked green beans were measured at 47F by the inspector. Crew explained that the cauliflower and green beans were received cooked and frozen, so the food was only thawed; therefore, no cooling logs were found. The food 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.:
20
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Site:
Provisions-Dairy Store
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Violation:
The ambient temperature thermometer of the dairy store measured 12C outside the store, 12C inside the store near the door, and 3.5C in the back of the store. Yogurts were found in the danger zone in the dairy store.
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Recommendation:
Ensure equipment for cooling and heating food, and holding cold and hot food, is sufficient in number and capacity to maintain potentially hazardous food temperatures. Food contact equipment must be maintained in good repair and proper adjustment: (1) Equipment must be maintained in a state of repair and condition that meets the materials, design, construction, and operating specifications of these guidelines.
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Item No.:
20
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Site:
Galley-Walk-In Cooler
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Violation:
The ambient temperature thermometer digital display outside the cooler measured 9.2C. The ambient temperature thermometer in the back of the cooler measured 8C. Cooked green beans, cooked cauliflower, cooked penne pasta, and cut cabbage were all found in the walk-in cooler in the danger zone (above 41F/5C). Crew explained this is a common problem due to the small size of the unit and crew needing to frequently open the door during service times.
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Recommendation:
Ensure equipment for cooling and heating food, and holding cold and hot food, is sufficient in number and capacity to maintain potentially hazardous food temperatures. Food contact equipment must be maintained in good repair and proper adjustment: (1) Equipment must be maintained in a state of repair and condition that meets the materials, design, construction, and operating specifications of these guidelines.
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Item No.:
37
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Site:
Galley-Combination Ovens
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Violation:
Excessive condensation accumulated on the deckhead above the two combination ovens. No dripping was noted.
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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. 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.:
33
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Site:
Galley-Potwash Portside
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Violation:
Excessive water accumulated on the deck. This was noted on the previous report.
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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. Ensure decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas are maintained in good repair.
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Item No.:
22
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Site:
Galley-Potwash Portside
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Violation:
The front loading potwash was out of service since July 2017. The machine was stored with a wash nozzle blocked with debris. In addition, the wash manifolds were excessively soiled with a brown debris that the inspector could wipe off with an alcohol pad.
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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. Ensure warewashing machines, drain boards, 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-Potwash Portside
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Violation:
The sanitizing solution of the 3 compartment sink was soiled with a grease-like film. The area was in operation but no pans were in the sink at the time of inspection.
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Recommendation:
Ensure the wash, rinse, and sanitize solutions are maintained clean.
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Item No.:
37
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|
Site:
Galley-Bains-Marie
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Violation:
Excessive steam was flowing from the in-use bains-marie. There were areas that did not have pans over the heated water, allowing more steam to escape. Condensation accumulated above the bains-marie directly over food, including pork soup, lamb, pork, seafood gratin, and more. These items were covered with plastic wrap or metal lids. Dripping was noted onto the metal lid of the pork soup.
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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.:
19
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Site:
Galley-Bains-Marie
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Violation:
Excessive steam was flowing from the in-use bains-marie. There were areas that did not have pans over the heated water, allowing more steam to escape. Condensation accumulated above the bains-marie directly over food, including pork soup, lamb, pork, seafood gratin, and more. These items were covered with plastic wrap or metal lids. Dripping was noted onto the metal lid of the pork soup.
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Recommendation:
Protect food from contamination by storing the food: (1) Covered or otherwise protected; (2) In a clean, dry location; and (3) Where it is not exposed to splash, dust, or other contamination. Do not store foods: (9) Under other sources of contamination from nonfood items 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:
Galley-Deep Fryer
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Violation:
Sixteen bolts were missing from the two lights above the deep fryer.
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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 light fixtures, vent covers, and similar equipment attached to the bulkheads or deckheads are easily cleanable. Ensure decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas are maintained in good repair.
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Item No.:
16
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Site:
Galley-Cold Galley
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Violation:
Upright refrigerators 1 and 3 along with undercounter refrigerators 2 and 4 were used for keeping potentially hazardous food on time control. The units were not labeled 'time control' and the time control plan did not specify the units used for time control. Crew reported that all cold units in this area were used for time control. In the pastry service area, upright refrigerator 3 was used for time control, but the opposite upright refrigerator was used for temperature control. The time control refrigerator was not labeled for time control, and was not specified on a time control plan. Time control plans in other food areas also did not specify which units were on time control.
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Recommendation:
Maintain a written time control plan(s) that ensures compliance with these guidelines on the vessel and make it available for review during inspections. Post a time control plan at each outlet where time control is used. Ensure plan(s): (1) Includes set-up and discard times for each outlet. (2) List refrigeration and hot holding units (compartments and cabinets) on time control (the physical units must also be labeled as such). (3) Describe or show the flow of potentially hazardous food from when last in temperature control to placement in time control and discard.
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Item No.:
26
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Site:
Galley-Ice Machine
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Violation:
Excessive black debris was noted in the recirculating ice bath of the ice machine.
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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.:
19
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Site:
Galley-Ice Machine
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|
Violation:
A small amount of brown debris was noted on ice in the ice bin. Crew were able to wipe the debris away. Crew stated they would remove the ice and clean the machine.
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Recommendation:
Protect food from contamination by storing the food: (1) Covered or otherwise protected; (2) In a clean, dry location; and (3) Where it is not exposed to splash, dust, or other contamination. Protect food from contamination that may result from a physical, chemical, biological origin.
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Item No.:
20
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Site:
Galley-Ice Machine
|
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Violation:
Three slotted screws were noted on the cuber sensor panel. The area around the screws, but not in the slotted area, was excessively soiled.
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Recommendation:
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.:
26
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Site:
Galley-Ice Machine
|
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Violation:
Three slotted screws were noted on the cuber sensor panel. The area around the screws, but not in the slotted area, was excessively soiled.
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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.:
22
|
|
Site:
Galley-Conveyor Dishwasher
|
|
Violation:
The soiled end of the dishwash machine was leaking, which caused excessive standing water on the soiled and clean ends 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.
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Item No.:
33
|
|
Site:
Galley-Conveyor Dishwasher
|
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Violation:
The soiled end of the dishwash machine was leaking, which caused excessive standing water on the soiled and clean ends of the machine.
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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. Ensure decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas are maintained in good repair.
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Item No.:
22
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Site:
Galley-Conveyor Dishwasher
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Violation:
The third set of upper and lower wash manifolds, closest to the final rinse, did not spray any water at all while the machine was running. The area was in service and the dishwasher was being used when the inspector approached the area. The inspector was able to obtain a temperature measurement of at least 160F at the plate surface during the final rinse. Crew contacted technical staff to assess 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.
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Item No.:
30
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|
Site:
Galley-Crew Toilet
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|
Violation:
There was no toilet paper in either toilet stall.
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|
Recommendation:
Provide a supply of toilet tissue at each toilet at all times.
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Item No.:
16
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Site:
Dining Room-Public Health Advisory
|
|
Violation:
The public health advisory was not completely readable in English or French; the end of the advisory was printed over a 'Ponant' logo on the paper.
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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: (1) On a sign describing the animal-derived foods (e.g., "oysters on the half-shell," "hamburgers," "steaks," or "eggs"); AND that they can be cooked to order and may be served raw or undercooked; AND a statement indicating that consuming raw or undercooked meats, seafood, shellfish, eggs, milk, poultry may increase your risk for foodborne illness, especially if you have certain medical conditions. Ensure the advisory is posted at the specific station where the food is served raw, undercooked, or cooked to order OR (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.:
22
|
|
Site:
Pantry-Crew Mess Scullery
|
|
Violation:
The undercounter dishwasher was out of service for approximately two weeks. In addition, six nozzles on the in-use hood type dishwash machine were blocked with debris.
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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. 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:
Pantry-Lido Scullery
|
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Violation:
The undercounter dishwash was out of service for approximately one month. Crew were able to use the hood-type dishwash.
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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.:
30
|
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Site:
Pantry-Lido Second Kitchen
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|
Violation:
There was no waste bin for the handwash station. The area was in service. The bin was immediately replaced.
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Recommendation:
Ensure a handwashing facility includes a sink, soap dispenser, single-use towels dispenser, and waste receptacle.
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Item No.:
33
|
|
Site:
Other-Trolley Wash Room (FSD0114)
|
|
Violation:
Water was pooled on the deck and two wet and soiled mops were stored 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. Ensure decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas are maintained in good repair.
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Item No.:
38
|
|
Site:
Other-Trolley Wash Room (FSD0114)
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|
Violation:
Two wet and soiled mops were stored on the deck.
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Recommendation:
Ensure only articles necessary for the food service operation are stored in food preparation, food storage, and warewashing areas. Ensure maintenance tools such as mops, brooms, and similar items are stored in a designated locker so they do not contaminate food, food-contact surfaces of utensils, and equipment, linens, and single-service and single-use articles. Store maintenance tools such as mops, brooms, and similar items in an orderly manner that facilitates cleaning of the area used for storing the maintenance tools. After use, ensure mops are placed in a position that allows them to air-dry without soiling walls, equipment, or supplies.
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Item No.:
02
|
|
Site:
Medical-Specimen Collection Containers
|
|
Violation:
Crew were unable to locate ten bacterial specimen collection containers.
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|
Recommendation:
Ensure the medical staff maintains a supply of at least 10 clinical specimen collection containers for both viral and bacterial agents (10 for each).
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Item No.:
19
|
|
Site:
Other-Engine Control Room
|
|
Violation:
Coffee was stored on the deck.
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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. Do not store foods: (10) In areas not finished in accordance with 7.7.4 and 7.7.5 for food storage areas. Protect food from contamination that may result from a physical, chemical, biological origin.
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Item No.:
26
|
|
Site:
Other-Engine Control Room
|
|
Violation:
The coffee machine was soiled with greater than a day's worth of 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.:
27
|
|
Site:
Other-Engine Control Room
|
|
Violation:
Nonfood-contact surfaces of the coffee machine were soiled with greater than a days' worth of debris.
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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.:
26
|
|
Site:
Provisions-Corridor
|
|
Violation:
Bags of shallots, onions, and other produce provisioned the previous day were stored in a shopping cart that was excessively soiled with dark debris.
|
|
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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