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Item No.:
08
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Site:
Galley-Deck 4 - Pastry
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Violation:
The backflow prevention device behind the pastry warmer had a continuous drip landing on the countertop.
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Recommendation:
Maintain backflow prevention devices in good repair.
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Item No.:
10
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Site:
Recreational Water Facilities-Solarium Tier Pool
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Violation:
The water level for all three sections of this facility was not sufficient. Each section failed to skim properly.
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Recommendation:
For RWFs with skim gutters, ensure that the fill level of the RWF is to the level of the skim gutters.
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Item No.:
10
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Site:
Recreational Water Facilities-Pool - Aft
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Violation:
The shepherd's hook was not located in a prominent location.
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Recommendation:
Provide a rescue or shepherd's hook and an approved flotation device at a prominent location (visible from the full perimeter of the pool) at each RWF that has a depth of 1 meter (3 feet) or greater. Mount these devices in a manner that allows for easy access during an emergency.
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Item No.:
19
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Site:
Galley-Deck 4 - Pastry Preparation
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Violation:
Two white bins were not labeled with their food contents. Staff confirmed one bin was flour and the other bin was sugar.
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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.:
19
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Site:
Buffet-Deck 2 - Hamburger Station
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Violation:
Serving tong handles were touching food items on five different trays, which included cheese, onions, lettuce, hamburger buns, and beef patties.
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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.:
24
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Site:
Galley-Deck 4 - Starboard Dishwash
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Violation:
The warewash panel showed a temperature of 206°F for the final sanitizing rinse. The plate surface temperature measured 188°F. The inspector placed a thermolabel sticker on the final sanitizing rinse manifold to verify the final rinse temperature. The label turned black which verified the temperature was at least 200°F. The inspector recommended to lower the dishwash final sanitizing rinse temperature.
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Recommendation:
In a mechanical operation, ensure the temperature of the fresh hot water sanitizing rinse as it enters the manifold is not more than 90°C (194°F) or less than: (1) 74°C (165°F) for a stationary rack, single-temperature machine; (2) 82°C (180°F) for all other machines. Ensure the utensil surface temperature is not less than 71°C (160°F) as measured by an irreversible registering temperature indicator.
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Item No.:
24
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Site:
Bar-Deck 14 - Lime and Coconut
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Violation:
The bucket of sanitizing solution measured less than 50 ppm. The bar was in operation.
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Recommendation:
Ensure sanitizing solutions are used with the following concentrations: (1) A chlorine solution with a concentration between 50 mg/L (ppm) and 200 mg/L (ppm).
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Item No.:
26
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Site:
Bar-Deck 4 - Crown & Compass Pub
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Violation:
One previously cleaned and sanitized glass had lipstick imprints around the rim. The glass was removed immediately to be rewashed and sanitized.
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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 2 - Dishwash Area
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Violation:
One heavily soiled plastic cup was stored in the clean storage area. Crew immediately removed the cup to be rewashed and sanitized.
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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 4 - Entrance
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Violation:
Two plate carts with approximately 50 previously cleaned and sanitized plate covers were stored wet nested and soiled with food debris on the food contact sides.
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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:
Buffet-Deck 14 - Solarium
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Violation:
The underside of a few previously cleaned and sanitized bowls out for passenger self-service were soiled with salad dressing. Above these bowls on the buffet island were three in-use salad dressing dispensers.
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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:
Galley-Deck 4 - Pastry
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Violation:
The backflow prevention device behind the pastry warmer had a continuous drip landing on the countertop.
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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:
Buffet-Deck 14 - Solarium
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Violation:
The underside of a few previously cleaned and sanitized bowls out for passenger self-service were soiled with salad dressing. Above these bowls on the buffet island were three in-use salad dressing dispensers.
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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.
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Item No.:
28
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Site:
Galley-Deck 4 - Entrance
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Violation:
In the undercounter storage area, approximately 15 plate covers were stored wet nested. Staff immediately removed the plate covers to be properly air dried.
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Recommendation:
After cleaning and sanitizing, ensure equipment and utensils are air dried or adequately drained before contact with food.
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Item No.:
29
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Site:
Galley-Deck 5 - Giovanni's
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Violation:
Near the clean area of the dishwash, the temperature of the handwash station measured 125°F. The user could not adjust the temperature.
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Recommendation:
Ensure handwashing sinks are equipped to provide water at a temperature of at least 38°C (100°F) 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 49°C (120°F).
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Item No.:
33
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Site:
Provisions-Fish Freezer
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Violation:
The magnetic stopper was missing on the outside of the door, exposing a hole, which made it difficult to clean.
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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.
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Item No.:
33
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Site:
Provisions-Bananas
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Violation:
At the back bulkhead, the lock was missing on the hatch, exposing a hole, which made it difficult to clean.
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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.
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Item No.:
33
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Site:
Galley-Deck 14 - Coastal Kitchen
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Violation:
Above the hot line and inside the ventilation hood overhang, the red instruction label was peeling in the corners, making cleaning difficult.
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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.
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Item No.:
37
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Site:
Galley-Deck 4 - Starboard Warewash Area
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Violation:
Condensate accumulated on the deckhead above the dishwasher in the soiled and clean storage areas. No dripping was observed, and no clean dishes were impacted.
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Recommendation:
Ensure ventilation hood systems and devices operate effectively to prevent grease and condensate from collecting on the bulkheads and deckheads and remove contaminants generated by equipment located under them.
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Item No.:
39
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Site:
Bar-Deck 4 - Crown & Compass
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Violation:
One fruit fly was observed behind the bar.
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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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