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Item No.:
08
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Site:
Potable Water-Garbage Room
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Violation:
Inside the room beside the hose connection the 8 meter section from the source to the hand wash sink was not striped blue green blue. This was corrected on the spot.
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Recommendation:
Stripe or paint potable water lines either in accordance with ISO 14726 (blue/green/blue) or blue only. Stripe or paint distillate and permeate lines directed to the potable water system in accordance with ISO 14726 (blue/gray/blue). Ensure no other lines have the above color designations. Stripe or paint these lines at 5 meters (15 feet) intervals and on each side of partitions, decks, and bulkheads, except where decor would be marred by such markings, including potable water supply lines in technical lockers. Do not stripe or paint potable water lines after reduced pressure assemblies as potable water. Uniquely identify all refrigerant brine lines in all galleys, pantries, and cold rooms to prevent cross-connections.
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Item No.:
19
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Site:
Bar-Gelateria
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Violation:
Six exposed spoons were behind six closed jars of toppings. The spoons were located just in the front counter and within half a meter of where the passengers could stand. Corrections started immediately.
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Recommendation:
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 57°C [135°F] and the container is frequently cleaned and sanitized).
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Item No.:
20
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Site:
Galley-Qsine
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Violation:
The counter-mounted combination oven had four slotted fasteners in the food zone around the light fixture. Corrections started immediately.
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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.:
20
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Site:
Preparation Room-Provisions
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Violation:
The gaskets on both of the potato peelers were separating in some areas making this difficult to clean. Additionally, the separations had an accumulation of debris in them.
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Recommendation:
Materials used in the construction of multiuse utensils and food contact surfaces of equipment must be: (1) durable, corrosion resistant, and nonabsorbent; (2) sufficient in weight and thickness to withstand repeated warewashing; (3) finished to have a smooth, easily cleanable surface; and (4) resistant to pitting, chipping, crazing, scratching, scoring, distortion and decomposition.
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Item No.:
21
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Site:
Galley-Coffee Station - Portside - Deck 3
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Violation:
The face plate labels on the two coffee machines were damaged and missing in some areas making this surface 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.:
21
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Site:
Galley-Pantry
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Violation:
The meat slicer in this area was missing a nut which held the slicing plate/arm together.
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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.:
21
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Site:
Galley-Sushi on 5
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Violation:
The ticket printer had very rough and cracked surfaces that made it difficult to clean. The printer was on the overshelf of the cooking area. Corrections started immediately.
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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.:
21
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Site:
Bar-Café al Bacio
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Violation:
The upper panel of the technical space under the espresso machine on the right was corroded and difficult to clean.
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Recommendation:
Ensure nonfood-contact surfaces of equipment that are exposed to splash, spillage, or other food soiling or that require frequent cleaning are constructed of a corrosion-resistant, nonabsorbent, and smooth material.
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Item No.:
21
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Site:
Galley-Blu
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Violation:
The flat grill grease chute had a seam at the grease chute housing that was difficult to clean. The profile ring was missing. Corrections started immediately.
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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:
Pantry-Michael's Club
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Violation:
The wash temperature gauge of the in-use warewasher seemed to be malfunctioning. It was measuring 5°F to 7°F less than the wash water temperature in the tank and utensil surface. Corrections started immediately.
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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-Potwash - Deck 4
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Violation:
The conveyor-type potwash in this area was out of order since 0641 the morning of the inspection. This same unit was noted as out of order during the last inspection. Staff reportedly repaired the unit after the previous inspection.
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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.:
23
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Site:
Galley-Dishwash - Portside-Deck 3
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Violation:
There was an accumulation of food and other debris inside the glasswash in this area. This debris was at the wash end of the machine.This was cleaned right away.
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Recommendation:
Ensure food-contact surfaces of equipment and utensils are effectively washed to remove or completely loosen soils by using whatever manual or mechanical means is necessary.
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Item No.:
26
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Site:
Galley-Dishwash - Portside - Deck 3
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Violation:
There were two racks of stainless steel tea pots (approximately 36 total) on the clean storage side which were lightly soiled with a white crust around the spout and inside wall of the pots.These were removed to be rewashed.
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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:
Preparation Room-Provisions
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Violation:
The gaskets on both of the previously cleaned potato peelers were soiled with an excess of one day's worth accumulation.
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Recommendation:
Ensure food only contacts surfaces of equipment and utensils that are cleaned and sanitized. Ensure food contact surfaces of equipment and utensils are clean to sight and touch.
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Item No.:
26
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Site:
Provisions-Meat Preparation Room
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Violation:
Two previously cleaned knives stored by the sink were lightly soiled with food debris near the handles. The inspector was able to wipe the debris away.
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Recommendation:
Ensure food-contact surfaces of equipment and utensils are cleaned: (1) Before each use with a different type of raw animal food such as beef, fish, lamb, pork, or poultry; (2) Each time there is a change from working with raw foods to working with ready-to-eat foods; (3) Between uses with raw fruits and vegetables and with potentially hazardous food; (4) Before using or storing a food temperature measuring device; (5) At any time during the operation when contamination might have occurred.
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Item No.:
26
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Site:
Galley-Illuminate Hot Galley
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Violation:
The heat lamp fixtures in this area were soiled with grease and other food debris. This accumulation was in excess of one day's worth. Crew responded right away to clean the surfaces.
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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:
Buffet-Hot Food Line
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Violation:
The heat lamps above both sides of the hot food service lines were soiled with an excess of a day's accumulation of food debris and grease.
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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-Blu
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Violation:
The previously cleaned slicer had cheese residue under the slicer blade. Corrections started immediately.
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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:
Bar-Café al Bacio
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Violation:
The technical space under the espresso machine on the right full of water on all panels and some 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.:
28
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Site:
Galley-Murano
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Violation:
At the potwash area, the clean racks did not have protection against splash from the adjacent handwashing station. A number of clean items were stored on the racks.
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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 14 Scullery Locker
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Violation:
Around 10 single-use coffee cup lids were stored unprotected on top of the electrical box next to the door. This was corrected immediately.
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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.:
32
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Site:
Galley-Tuscan Grill
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Violation:
An uncovered trash bin had food debris inside. This area was not in operation during the inspection.
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Recommendation:
Ensure receptacles and waste-handling containers for refuse and recyclables and for use with materials containing food residue are insect and rodent resistant and have tight-fitting lids.
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Item No.:
33
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Site:
Galley-
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Violation:
At the tilting pan area, the deck under the dry food locker was soiled with food debris. The area was previously cleaned and not in operation. Corrections started immediately.
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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-Coffee Station - Portside-Deck 3
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Violation:
The preparation sink fixture in this area had a constant leak coming from the back. Staff repaired this during the inspection.
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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-Beverage/Juice Station - Portside - Deck 4
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Violation:
The handle of the hot water dispenser attached to the coffee machine was broken causing it to leak. Staff replaced this during the inspection.
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Recommendation:
Ensure a plumbing system in a food area is maintained in good repair.
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Item No.:
38
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Site:
Galley-
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Violation:
At the tilting pan area, a wood stick was on the deck under the dry food locker. A cleaning locker was in the area. Corrections started immediately.
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Recommendation:
Ensure only articles necessary for the food service operation are stored in food preparation, food storage, and warewashing areas. 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.
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Item No.:
39
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Site:
Provisions-Dry Store
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Violation:
There was one live house fly near the dry store.
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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-Round Cook Station - Portside - Deck 4
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Violation:
One live housefly was observed in this area.
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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-Hot Galley - Deck 4
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Violation:
One live house fly was observed near the empty soup kettle in this area.
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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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