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Item No.:
08
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Site:
Galley-Deck 4 - Bakery
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Violation:
The backflow prevention device for the upright mixing machine was in disrepair with the atmospheric vents blocked.
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Recommendation:
Maintain backflow prevention devices in good repair.
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Item No.:
08
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Site:
Potable Water-Potable Water Pipe Disinfection Log
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Violation:
On the pipe disinfection log for August, the documented halogen level at the end of disinfection for four small pipes ( <1 meter each) was <50 ppm. Crew explained this was a clerical error
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Recommendation:
Document the free halogen residual level.
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Item No.:
08
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Site:
Potable Water-Potable Water Tank Disinfection
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Violation:
The documentation for the disinfection of potable water tank 3C (inspected February 18, 2024) showed that the tank was sprayed with disinfectant at 200 ppm for 1.5 hours. This was a planned inspection.
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Recommendation:
Ensure the empty tank cleaning and disinfection procedure is only used for routine cleaning and disinfection It is not approved for known or suspected contaminated tanks. Ensure the following steps are followed: 1) Remove (strip) all water from the tank; 2) Clean all tank surfaces, including filling lines, with an appropriate detergent; 3) Rinse all surfaces of the tank thoroughly with potable water; 4) Remove (strip) the rinse water from the tank; 5) Wet all surfaces of the tank with at least a 200-mg/L (ppm) solution of chlorine (this can be done using new, clean mops, rollers, sprayers, etc.). Ensure the tank surfaces remain wet with the chlorine solution for at least 2 hours. Check, monitor, and document the disinfection concentration and contact time; 6) Refill the tank and verify the free residual halogen is less than or equal to 5.0 mg/L (ppm) before placing the tank back into service. Document the free residual halogen level. Ensure the empty tank cleaning and disinfection procedure is only used for routine cleaning and disinfection It is not approved for known or suspected contaminated tanks. Ensure the following steps are followed: 1) Remove (strip) all water from the tank; 2) Clean all tank surfaces, including filling lines, with an appropriate detergent; 3) Rinse all surfaces of the tank thoroughly with potable water; 4) Remove (strip) the rinse water from the tank; 5) Wet all surfaces of the tank with at least a 200-mg/L (ppm) solution of chlorine (this can be done using new, clean mops, rollers, sprayers, etc.). Ensure the tank surfaces remain wet with the chlorine solution for at least 2 hours. Check, monitor, and document the disinfection concentration and contact time; 6) Refill the tank and verify the free residual halogen is less than or equal to 5.0 mg/L (ppm) before placing the tank back into service. Document the free residual halogen level.
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Item No.:
19
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Site:
Buffet-Deck 8 Colonnade - Cold Service Bar
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Violation:
Two previously cleaned and sanitized serving plates were stored at the buffet upright and unprotected.
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Recommendation:
During service, ensure the food contact portion of each self-service food dispensing utensil is covered or located beneath shielding. Ensure that dishware, glassware, and utensils out for service are inverted or covered.
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Item No.:
19
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Site:
Bar-Deck 8 - Patio Grill
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Violation:
Multiple previously cleaned bowls used for food service were stored upright and unprotected during the lunch service period. The bowls were removed immediately.
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Recommendation:
During service, ensure the food contact portion of each self-service food dispensing utensil is covered or located beneath shielding. Ensure that dishware, glassware, and utensils out for service are inverted or covered.
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Item No.:
19
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Site:
Bar-Deck 8 - Patio Grill
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Violation:
Two partially full cans of soda used for topping off bar drinks were stored open and unprotected on the outdoor back bar area. The cans were discarded.
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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; (4) At least 150 millimeters (6 inches) above the deck; (5) At least 127 millimeters (5 inches) for food in packages and working containers on pallets, skids, and racks; and (6) At least 150 millimeters (6 inches) above the deck on shelving racks.
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Item No.:
20
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Site:
Galley-Deck 4 - Bakery
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Violation:
The edges of the dough sheeter belt were frayed in multiple areas. The belt was replaced during the inspection.
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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.:
22
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Site:
Galley-Deck 8 Colonnade - Warewashing
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Violation:
An excess amount of food debris was in the auxiliary, and wash tank areas. Clearing began immediately.
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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 and accumulation of excessive debris, 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-Deck 8 - Patio - Potwashing
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Violation:
The water was dripping from the bottom of the hood-type potwashing machine and pooling 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.:
26
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Site:
Galley-Deck 4 - Room Service Area
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Violation:
Previously cleaned food equipment were stored soiled in a storage locker built to galley standards.
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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-Deck 4 - Room Service Area
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Violation:
Previously cleaned nonfood-contact surfaces of equipment were stored soiled in a storage locker built to galley standards.
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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:
Preparation Room-Fish Preparation Room
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Violation:
The locker bottom and one shelf of the knife locker were soiled with greater than a day's accumulation of debris on the nonfood-contact surfaces. This area was not in operation and previously cleaned.
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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-Deck 8 - Patio - Coffee Station
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Violation:
More than a day's worth of accumulated coffee grounds were resting on a water supply tank located in the under cabinet technical space. The area was in service at the time of the inspection.
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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:
Bar-Deck 8 - Patio Grill
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Violation:
Three previously clean and sanitized bar glasses were stored wet on the front bar glass storage area. The glasses were removed immediately.
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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.:
28
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Site:
Bar-Deck 8 - Patio Grill
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Violation:
One previously cleaned serving tray was stored in a soiled undercounter cabinet. This area was open for service during the inspection.
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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 unless in packages on pallets, skids, or racks, which may be 127 millimeters (5 inches).
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Item No.:
28
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Site:
Galley-Deck 4 - Room Service Area
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Violation:
Multiple boxes of new and previously cleaned food equipment, writing pens, paper, menus, plastic buffet lighting material, and non-working food preparation machines were stored in a storage locker built to galley standards. This equipment was stored on two multi-shelf racks with nonfood equipment stored on top and around food equipment. All new and previously cleaned used food and nonfood equipment was stored amongst dusty restaurant dinner menus and writing pens. The locker was cleared and cleaned during the inspection.
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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 unless in packages on pallets, skids, or racks, which may be 127 millimeters (5 inches).
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Item No.:
30
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Site:
Galley-Deck 8 Colonnade - Warewash
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Violation:
Food debris was on the handwashing sink located at the soiled drop-off area.
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Recommendation:
Keep handwashing facilities clean and in good repair.
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Item No.:
33
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Site:
Pantry-Deck 8 - Patio - Potwashing
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Violation:
The deck below the hood-type potwashing machine was heavily soiled with rust and pooled water.
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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 4 - Room Service Area
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Violation:
Multiple boxes of new and previously cleaned food equipment were stored on a soiled deck in a locker built to galley standards.
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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. 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:
Provisions-Caviar and Chilled Sausages Walk-In Refrigerator
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Violation:
Condensate from the evaporative condenser pooled on the deck and froze on the deck. The drain line was clogged, causing condensate to overflow from the drain at the air gap. Crew immediately responded to initiate corrective action.
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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. 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:
Provisions-Caviar and Chilled Sausages Walk-In Refrigerator
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Violation:
The drain line for the evaporative condenser unit was clogged, causing condensate to overflow from the drain at the air gap. Condensate pooled on the deck. Crew immediately responded to initiate corrective action.
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Recommendation:
Ensure a plumbing system in a food area is maintained in good repair.
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Item No.:
39
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Site:
Buffet-Deck 8 Colannade - Cold Service Bar
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Violation:
One small fly was 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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