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Item No.:
08
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Site:
Galley-Deck 0 - Hot Preparation Area
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|
Violation:
The backflow prevention device for the top combination oven # CG3 was continuously dripping. Crew initiated corrective action.
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Recommendation:
Maintain backflow prevention devices in good repair.
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Item No.:
08
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Site:
Galley-Deck 0 - Ice Station
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|
Violation:
The backflow prevention device for the ice machine was continuously dripping. Crew initiated corrective action.
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|
Recommendation:
Maintain backflow prevention devices in good repair.
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Item No.:
11
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|
Site:
Medical-Acute Gastroenteritis (AGE) Symptomatic Food Employee
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|
Violation:
The AGE log identified a food employee had onset of symptoms at 2200 on 18 September 2024 while working. This food employee did not report to medical until 1530 on 19 September 2024. The food employee ate at the crew mess after their symptom onset, and prior to reporting to medical. A food risk assessment was conducted, and the worker was disciplined.
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|
Recommendation:
When food employees meet the case definition for AGE, ensure the following actions are taken: (1) isolate in cabin or designated restricted area until symptom-free for a minimum of 48 hours; (2) follow-up with and receive approval by designated medical personnel before returning crew to work; (3) document date and time of last symptom and clearance to return to work. Ensure the food employee's supervisor or person in charge conducts an assessment of food prepared or served by the food employee while symptomatic and take appropriate corrective actions. Document corrective actions taken as a result of the assessment. Maintain records for 1 year and make them available for review during inspections. Review [when possible] any AGE cases among passengers or crew reported after the ill food employee?s symptom onset for epidemiologic link/connection. Appropriate corrective actions could include discarding ready-to eat food, thoroughly cooking raw food, and disinfecting the food area and equipment. Exclude food employees suspected of, diagnosed with, or exposed to any communicable disease caused by Salmonella typhi, Shigella spp., E. coli O157:H7, hepatitis A virus, norovirus, or other communicable diseases that can be transmitted by food, from working in any food or food related areas or operations, including working with exposed food, warewashing, equipment, utensils, table linens, single-service articles and single-use articles. Do not allow the excluded individual to return to the above duties until they are symptom free for a minimum of 48 hours.
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Item No.:
13
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|
Site:
Buffet-Deck 10 - Blue Iguana Self-Service Condiment Station
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|
Violation:
During the previous March 2024 inspection, heavy rain fell into pans of food items stored at the condiment station without sufficient protection. When asked about the corrective action, crew stated there was a plan in place. However, no corrective action to protect food items out for service at the condiment station was identified during evaluation of the area.
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|
Recommendation:
Ensure the supervisor or person in charge of food operations on the vessel monitors that: (1) Food operations are not conducted in a room used as living or sleeping quarters; (2) Persons unnecessary to the food operation are not allowed in the food preparation, food storage, or warewashing areas. (3) Employees and other persons such as delivery and maintenance persons and pesticide applicators entering the food preparation, food storage, or warewashing areas comply with the guidelines in this manual; (4) Food employees are effectively cleaning their hands; (5) Employees are observing foods as they are received to determine that they are from approved sources, delivered at the required temperatures, protected from contamination, unadulterated, and accurately presented; (6) Employees are properly cooking potentially hazardous food, being particularly careful in cooking foods known to cause severe foodborne illness and death, such as eggs and comminuted meats; (7) Employees are using proper methods to rapidly cool potentially hazardous foods that are not held hot or are not for consumption within 4 hours; (8) Consumers who order raw or partially cooked ready-to-eat foods of animal origin are informed that the food is not cooked sufficiently to ensure its safety; (9) Employees are properly sanitizing cleaned multiuse equipment and utensils before they are reused; (10) Consumers are notified that clean tableware is to be used when they return to self-service areas such as salad bars and buffets; (11) Employees are preventing cross-contamination of ready-to-eat food with bare hands by properly using suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment; (12) Employees are properly trained in food safety, including food allergy awareness, as it relates to their assigned duties; (13) Food employees are informed of their responsibility to report to the supervisor or person in charge information about their health and activities as they relate to diseases that are transmissible through food.
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Item No.:
16
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|
Site:
Galley-Deck 10 - Guy's Burger Joint
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|
Violation:
There was no record of cooling for the three containers of cooked bacon patties stored inside the reach-in refrigeration unit. Crew provided a procedure identifying these patties were 'cooked to no moisture:' however, they were unable to demonstrate there was no moisture inside these cooked bacon patties. Additionally, the thermometer was able to puncture the surfaces of these bacon patties without causing the bacon to disintegrate, identifying moisture was still present inside the cooked bacon. These containers were identified only with a date of preparation.
|
|
Recommendation:
Ensure cooked potentially hazardous food is cooled from 57C (135F) to 21C (70F) within 2 hours and from 21C (70F) to 5C (41F) or less within 4 hours.
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Item No.:
16
|
|
Site:
Buffet-Deck 10 - Lido Forward Omelet Station, Portside
|
|
Violation:
One container of shredded cheddar cheese and one container of shredded mozzarella cheese were stored inside the undercounter time-control unit without 4-hour discard labels. The service period was longer than four hours. Crew initiated corrective action.
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|
Recommendation:
If time only?rather than time in conjunction with temperature?is used as the public health control for a working supply of potentially hazardous food before cooking, or for ready-to-eat potentially hazardous food that is displayed or held for service for immediate consumption, ensure the food (1) Has an initial temperature of 5C (41F) or less or 57C (135F) or greater before placement on time control. (2) Is not to be placed on temperature control again. (3) Is marked, or otherwise identified, to indicate the time 4 hours past the point in time when the food is removed from temperature control (if the time between service set-up and closing is greater than 4 hours). (4) Is labeled with a 4-hour discard time if containers of potentially hazardous foods on time control are placed on preparation counters, even if the outlet is open less than 4 hours. (5) Is discarded within 4 hours of placement on time control. and (6) Is labeled with a 4-hour discard time if time control unit (bain marie, cold basin) meant to be cold holding or hot holding and not operational or used as intended, as the unit is now considered a counter.
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Item No.:
18
|
|
Site:
Buffet-Deck 10 - Forward Omelet Station, Portside
|
|
Violation:
One metal container of shredded cheddar cheese and one metal container of shredded mozzarella cheese were stored directly under a bowl of cracked, whole-shell egg yolks. This bowl of egg yolks was stored on a tray soiled with yellow liquid residue. Crew initiated corrective action.
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|
Recommendation:
Protect food from cross-contamination or other sources of contamination by the following methods: (1) Physically separating raw animal foods during storage, preparation, holding, and display from raw ready-to-eat food so that products do not physically touch and so that one product does not drip into another. (2) Separating types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry?except when combined as ingredients?during storage, preparation, holding, and display by using separate equipment for each type, or by arranging each type of food in equipment so that cross-contamination of one type with another is prevented, or by preparing each type of food at different times or in separate areas. (3) Cleaning and sanitizing equipment and utensils. (4) Storing the food in packages, covered containers, or wrappings. (5) Cleaning visible soil on hermetically sealed containers of food before opening. (6) Protecting food containers that are received packaged together in a case or overwrap from cuts when the case or overwrap is opened. (7) Separating damaged, spoiled, or recalled food being held on the vessel. (8) Separating unwashed fruits and vegetables from ready-to-eat food.
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Item No.:
19
|
|
Site:
Provisions-Deck 0 - Room 6 Poultry Freezer
|
|
Violation:
A thick sheet of ice accumulated on top of two cardboard boxes containing breaded chicken tenders stored in an unsealed plastic bag. Crew initiated corrective action.
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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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|
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Item No.:
19
|
|
Site:
Bar-Deck 10 - Red Frog Pub
|
|
Violation:
Two portable preparation tables were stored outside the bar, against the open staircase. Portions of the tables were not covered by any deckhead. Another portion of the tables were covered with a slatted deckhead, exposing the void space above. One clean glass and one uncovered pitcher of water were stored on this table. On the opposite side of the bar, a portable dry storage cabinet for linens was located under a non-compliant deckhead, accessible to passengers. Soiled items were stored on the cabinet.
|
|
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
|
|
Site:
Galley-Deck 10 - Aft Hotline, Starboard
|
|
Violation:
Excessive steam exited from the door for combination oven # 1. Steam collected as condensate on the bottom of the combination oven and dripped onto the deck.
|
|
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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|
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Item No.:
21
|
|
Site:
Galley-Deck 10 - Pizza Pirate Show Galley
|
|
Violation:
Silicone was peeling and missing along the door to technical space 10P-9. Sticky residue and debris accumulated inside recessed surfaces.
|
|
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. Design and construct nonfood-contact surfaces of equipment and utensils to be durable and to retain their characteristic qualities under normal use conditions. 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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|
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Item No.:
22
|
|
Site:
Galley-Deck 3 - Potwash Area
|
|
Violation:
The wash compartment and soiled end of the flight-type conveyor potwash machine were soiled with food debris. The machine was out of service and last used the previous day.
|
|
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
|
|
Site:
Galley-Deck 10 - Potwash Area, Starboard
|
|
Violation:
The front-opening potwash machine was identified as out of order since 24 September 2024. A replacement part was scheduled to arrive on the day of the inspection.
|
|
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
|
|
Site:
Galley-Deck 3 - Aft Potwash Area, Starboard
|
|
Violation:
Over 10 previously cleaned and sanitized metal hotel pans, stored on the clean rack, were soiled with food debris and grease-like residue on both the food-contact and nonfood-contact surfaces. Dripping liquid accumulated between stacked metal hotel pans. Staff initiated corrective action.
|
|
Recommendation:
Ensure food contact surfaces of equipment and utensils are clean to sight and touch.
|
|
|
Item No.:
26
|
|
Site:
Room Service-Deck 6
|
|
Violation:
Food splash/contact surfaces inside the ice machine - including the sizing mechanism, deflector panel, and lip above the cuber panel - were soiled with a gray residue. Slimy gray residue accumulated on an alcohol wipe when wiped over this surface.
|
|
Recommendation:
Ensure food contact surfaces of equipment and utensils are clean to sight and touch.
|
|
|
Item No.:
26
|
|
Site:
Buffet-Deck 0 - Team Dining 1 Beverage Station
|
|
Violation:
Black and brown residue soiled the undercounter ice machine rotator bar, located behind the ice chute button.
|
|
Recommendation:
Ensure food contact surfaces of equipment and utensils are clean to sight and touch.
|
|
|
Item No.:
26
|
|
Site:
Galley-Deck 3 - Potwash Area
|
|
Violation:
Four white cutting boards stored on the clean rack were soiled with black debris. The black debris was suspected to be from the overhead vent.
|
|
Recommendation:
Ensure food contact surfaces of equipment and utensils are clean to sight and touch.
|
|
|
Item No.:
27
|
|
Site:
Galley-Deck 3 - Forward Chef's Table Galley, Portside
|
|
Violation:
The undersides of the two deep fat fryers were soiled with an excessive accumulation of grease. These units were last used the day prior to the inspection. Crew initiated corrective action.
|
|
Recommendation:
Ensure nonfood-contact surfaces of equipment are kept free of an accumulation of dust, dirt, food residue, and other debris.
|
|
|
Item No.:
27
|
|
Site:
Galley-Deck 3 - Aft Hot Line
|
|
Violation:
The inside surfaces for the out-of-service oven, located under the salamander unit, were soiled.
|
|
Recommendation:
Ensure nonfood-contact surfaces of equipment are kept free of an accumulation of dust, dirt, food residue, and other debris.
|
|
|
Item No.:
27
|
|
Site:
Galley-Deck 10 - Seafood Shack
|
|
Violation:
A brown, slimy residue accumulated on areas of removed insulation inside the rear of technical space 10 SFS 3.
|
|
Recommendation:
Ensure nonfood-contact surfaces of equipment are kept free of an accumulation of dust, dirt, food residue, and other debris.
|
|
|
Item No.:
27
|
|
Site:
Galley-Deck 10 - Pizza Pirate Show Galley
|
|
Violation:
Silicone was peeling and missing along the door to technical space 10P-9. Sticky residue and debris accumulated inside recessed surfaces.
|
|
Recommendation:
Ensure nonfood-contact surfaces of equipment are kept free of an accumulation of dust, dirt, food residue, and other debris.
|
|
|
Item No.:
27
|
|
Site:
Galley-Deck 3 - Aft Potwash Area, Starboard
|
|
Violation:
Over 10 previously cleaned and sanitized metal hotel pans, stored on the clean rack, were soiled with food debris and grease-like residue on both the food-contact and nonfood-contact surfaces. Dripping liquid accumulated between stacked metal hotel pans. Staff initiated corrective action.
|
|
Recommendation:
Ensure nonfood-contact surfaces of equipment are kept free of an accumulation of dust, dirt, food residue, and other debris.
|
|
|
Item No.:
27
|
|
Site:
Galley-Deck 3 - Cold Appetizer, Portside
|
|
Violation:
Over three previously cleaned and sanitized, empty plastic bins were soiled on the nonfood-contact surface with black debris and one small hair. Crew initiated corrective action.
|
|
Recommendation:
Ensure nonfood-contact surfaces of equipment are kept free of an accumulation of dust, dirt, food residue, and other debris.
|
|
|
Item No.:
27
|
|
Site:
Galley-Deck 10 - Forward Extension Galley, Portside
|
|
Violation:
A slimy green residue accumulated on the two insulated pipes inside the technical space for time control unit # BRCH-6. Crew initiated corrective action.
|
|
Recommendation:
Ensure nonfood-contact surfaces of equipment are kept free of an accumulation of dust, dirt, food residue, and other debris.
|
|
|
Item No.:
27
|
|
Site:
Buffet-Deck 10 - Lido Aft Center Line, Starboard
|
|
Violation:
A slimy brown and green residue accumulated on the two insulated pipes inside the technical space for the soda dispensing machine. Crew initiated corrective action.
|
|
Recommendation:
Ensure nonfood-contact surfaces of equipment are kept free of an accumulation of dust, dirt, food residue, and other debris.
|
|
|
Item No.:
27
|
|
Site:
Buffet-Deck 10 - Lido Center Line, Portside
|
|
Violation:
A slimy brown and green residue accumulated on the insulated pipe inside technical space # 4. Crew initiated corrective action.
|
|
Recommendation:
Ensure nonfood-contact surfaces of equipment are kept free of an accumulation of dust, dirt, food residue, and other debris.
|
|
|
Item No.:
28
|
|
Site:
Galley-Deck 3 - Aft Potwash Area, Starboard
|
|
Violation:
Over 10 metal hotel pans stored on the clean rack were soiled with food debris and grease-like residue on both the food-contact and nonfood-contact surfaces. Dripping liquid accumulated between stacked metal hotel pans. Staff initiated corrective action.
|
|
Recommendation:
Store clean equipment and utensils in a self-draining position that allows air drying and covered or inverted.
|
|
|
Item No.:
28
|
|
Site:
Bar-Deck 10 - Red Frog Pub
|
|
Violation:
Two portable preparation tables were stored outside the bar, against the open staircase. Portions of the tables were not covered by any deckhead. Another portion of the tables were covered with a slatted deckhead, exposing the void space above. One clean glass and one uncovered pitcher of water were stored on this table. On the opposite side of the bar, a portable dry storage cabinet for linens was located under a non-compliant deckhead, accessible to passengers. Soiled items were stored on the cabinet.
|
|
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).
|
|
|
Item No.:
28
|
|
Site:
Galley-Deck 10 - Forward Warewashing Area
|
|
Violation:
Two recently cleaned and sanitized dishes were stacked wet on a the clean storage shelf. Moisture dripped from the surfaces of these dishes.
|
|
Recommendation:
Store clean equipment and utensils in a self-draining position that allows air drying and covered or inverted.
|
|
|
Item No.:
28
|
|
Site:
Galley-Deck 3 - Potwash Area
|
|
Violation:
Four white cutting boards stored on the clean rack were soiled with black debris. The black debris was suspected to be from the overhead vent.
|
|
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).
|
|
|
Item No.:
28
|
|
Site:
Bar-Deck 0
|
|
Violation:
A cardboard box containing electronic gaming equipment was stored on the bar counter between single-use beverage items. This box was in poor repair. Crew initiated corrective action.
|
|
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).
|
|
|
Item No.:
29
|
|
Site:
Galley-Deck 10 - Seafood Shack
|
|
Violation:
When the inspector entered the galley, a 1.5-foot tall rack was stored in front of the handwashing sink - obstructing access. Crew initiated corrective action.
|
|
Recommendation:
Ensure handwashing facilities are used for no other purpose and are accessible at all times.
|
|
|
Item No.:
30
|
|
Site:
Galley-Deck 3 - Starboard Dishwash Area, Forward
|
|
Violation:
Both soap dispensers at the three-faucet handwashing station were empty. This area was in operation.
|
|
Recommendation:
Ensure each handwashing facility has a supply of hand-cleansing soap or detergent and a supply of single-service paper towels available.
|
|
|
Item No.:
32
|
|
Site:
Galley-Deck 3 - Cold Appetizer, Portside
|
|
Violation:
Two uncovered waste receptacles for the handwashing sink contained food debris. Crew initiated corrective action.
|
|
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.
|
|
|
Item No.:
32
|
|
Site:
Galley-Deck 10 - Deli Aft
|
|
Violation:
One cardboard container of chocolate milk was discarded inside the open waste receptacle for the handwashing sink. Crew initiated corrective action.
|
|
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.
|
|
|
Item No.:
32
|
|
Site:
Buffet-Deck 10 - Lido Forward Omelet Station, Portside
|
|
Violation:
One open plastic bag containing coffee ground residue and one open plastic bag containing powder cocoa residue were discarded inside the uncovered waste receptacle for the crew handwashing station. Crew initiated corrective action.
|
|
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.
|
|
|
Item No.:
33
|
|
Site:
Galley-Deck 10 - Forward Warewashing Area
|
|
Violation:
Condensate from the deckhead, located above the dirty end of the conveyor-type warewashing machine, dripped onto the deck below.
|
|
Recommendation:
Ensure decks, bulkheads, deckheads, and attached equipment in food preparation, warewashing, pantries, and storage areas are cleaned as often as necessary.
|
|
|
Item No.:
33
|
|
Site:
Galley-Deck 10 - Aft Hotline, Starboard
|
|
Violation:
Liquid accumulated on the deck underneath the dripping plumbing line for combination oven # 1.
|
|
Recommendation:
Ensure decks, bulkheads, deckheads, and attached equipment in food preparation, warewashing, pantries, and storage areas are cleaned as often as necessary.
|
|
|
Item No.:
33
|
|
Site:
Galley-Deck 10 - Aft Hotline, Starboard
|
|
Violation:
Condensate dripped from the bottom of combination oven # 1 and collected on the deck below.
|
|
Recommendation:
Ensure decks, bulkheads, deckheads, and attached equipment in food preparation, warewashing, pantries, and storage areas are cleaned as often as necessary.
|
|
|
Item No.:
33
|
|
Site:
Galley-Deck 10 - Seafood Shack
|
|
Violation:
A difficult-to-clean residue from removed insulation accumulated inside the rear of technical space 10 SFS 3. A brown slimy residue accumulated on areas of removed insulation.
|
|
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.
|
|
|
Item No.:
33
|
|
Site:
Room Service-Deck 6
|
|
Violation:
The drain for the handwashing sink was not directed towards the scupper, causing water to accumulate on the deck following use. Crew initiated corrective action.
|
|
Recommendation:
Ensure decks, bulkheads, deckheads, and attached equipment in food preparation, warewashing, pantries, and storage areas are cleaned as often as necessary.
|
|
|
Item No.:
33
|
|
Site:
Food Service General-
|
|
Violation:
The deck grouting was recessed, creating difficult-to-clean surfaces throughout multiple food service areas, including:
-Deck 10 Lido galley hot line: The grouting was recessed between the deck and the floor drains. Water accumulated in areas of recess.
-Deck 10 Lido galley hot line: The grouting was recessed between the deck and the floor drain adjacent to the flat-top grill.
-Deck 10 Lido ice cream station, portside: The coving was recessed between the deck and the bulkhead. Food debris accumulated in areas of recess.
|
|
Recommendation:
Ensure bulkheads and deckheads have smooth, hard finishes. Cove all bulkhead/deck, equipment/deck, cabinet/deck, and deck sink coaming/deck junctures (including galleys, pantries, buffets, bars, waiter stations, dining room work counters, provisions, food storage rooms, equipment/utensil storage rooms, and toilet rooms intended for use by galley personnel). Ensure decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas are maintained in good repair.
|
|
|
Item No.:
33
|
|
Site:
Bar-Deck 0
|
|
Violation:
The deck under the espresso machine was soiled with greater than a day's accumulation of debris.
|
|
Recommendation:
Ensure decks, bulkheads, deckheads, and attached equipment in food preparation, warewashing, pantries, and storage areas are cleaned as often as necessary.
|
|
|
Item No.:
33
|
|
Site:
Provisions-Deck 0 - Fish Freezer
|
|
Violation:
The deckhead was warped, creating excessively sagging areas. Deckhead panels in front of the evaporative condenser units were no longer flush with one another.
|
|
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, and deckheads in food preparation, warewashing, pantries, and storage areas are maintained in good repair.
|
|
|
Item No.:
33
|
|
Site:
Bar-Deck 10 - Red Frog Pub
|
|
Violation:
Two portable tables were stored outside the bar, against the open staircase. Portions of the tables were not covered by any deckhead. Another portion of the tables were covered with a slatted deckhead, exposing the void space above. One clean glass and one uncovered pitcher of water were stored on this table. Additionally, on the opposite side of the bar, a portable dry storage cabinet was located under a non-compliant deckhead, accessible to passengers. Soiled items were stored on the cabinet.
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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 bulkheads and deckheads have smooth, hard finishes.
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Item No.:
33
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Site:
Galley-Deck 0 - Hot Galley
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Violation:
Water collected on the deck under the two double-stacked combination ovens due to a leaking pipe.
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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 0 - Hot Galley
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Violation:
Water collected on the deck under the two double-stacked combination ovens due to a leaking pipe.
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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:
Room Service-Deck 6
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Violation:
The drain for the handwashing sink was not directed towards the scupper, causing water to accumulate on the deck following use. The drain was not aligned properly with the scupper. Crew initiated 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.:
34
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Site:
Galley-Deck 10 - Aft Hotline, Starboard
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Violation:
The plumbing line for combination oven # 1 steadily dripped and collected on the deck below.
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Recommendation:
Ensure a plumbing system in a food area is maintained in good repair.
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Item No.:
37
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Site:
Galley-Deck 10 - Forward Warewashing Area
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Violation:
Excessive steam exited the dirty end of the conveyor-type warewashing machine and condensed on the deckhead above. The ventilation was insufficient to prevent the build-up of condensate from accumulating on the deckhead and dripping onto the deck below.
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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.:
37
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Site:
Galley-Deck 3 - Potwash Area
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Violation:
Four white cutting boards stored on the clean rack were soiled with black debris, believed to be from the overhead vent.
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Recommendation:
Ensure heating, ventilating, and air conditioning systems are designed and installed so that make-up air intake and exhaust vents do not cause contamination of food, food-contact surfaces, equipment, or utensils.
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Item No.:
37
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Site:
Galley-Deck 3 - Pastry
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Violation:
The area had a strong fuel-like odor. Crew reported they were offloading oil/water sludge, but the odor in the area is not a common occurrence during this process.
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Recommendation:
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.:
38
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Site:
Galley-Deck 3 - Forward Hot Line
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Violation:
The oven, located under the salamander unit, was no longer in use. Two live roaches were inside the unit.
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Recommendation:
Ensure only articles necessary for the food service operation are stored in food preparation, food storage, and warewashing areas.
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Item No.:
38
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Site:
Galley-Deck 3 - Aft Hot Line
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Violation:
The oven, located under the salamander unit, was no longer in use. The inside surfaces were soiled. Crew confirmed all similar units on board were no longer used.
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Recommendation:
Ensure only articles necessary for the food service operation are stored in food preparation, food storage, and warewashing areas.
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Item No.:
38
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Site:
Provisions-Deck 0 - Dry Storage
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Violation:
A soiled portable meat grinder was stored on a provision rack. Crew reported the meat grinder was no longer used for operations and initiated corrective action.
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Recommendation:
Ensure only articles necessary for the food service operation are stored in food preparation, food storage, and warewashing areas.
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Item No.:
38
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Site:
Bar-Deck 0
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Violation:
A cardboard box containing electronic gaming equipment was stored on the bar counter between single-use beverage items. This box was in poor repair. Crew initiated corrective action.
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Recommendation:
Ensure only articles necessary for the food service operation are stored in food preparation, food storage, and warewashing areas.
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Item No.:
39
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Site:
Food Service General-
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Violation:
Numerous insects were present throughout multiple food service areas, including:
-Deck 10 Lido center line, starboard: One fruit fly was flying near the drain lines.
-Deck 10 Lido center, aft: One fruit fly was flying around the service counter.
-Deck 10 Lido potwash area, starboard: One fruit fly was flying around the soiled item rack.
-Deck 10 Lido extension galley: One house fly was flying through the area while employees were chopping vegetables.
-Deck 10 Lido extension galley: Two fruit flies were flying near the aft service counter.
-Deck 10 Lido extension galley: One fruit fly was flying inside the technical space for counter BRCCM-3.
-Deck 10 Red Frog pantry: One small fly was flying around the dry storage area.
-Deck 6 room service: Two fruit flies were flying around the trash digester.
-Deck 6 room service: One fruit fly was flying around the clean end of the rack-type warewashing machine.
-Deck 5 Fahrenheit 555 Steakhouse: One fruit fly was flying around the show galley.
-Deck 5 Liquid bar pantry: One fruit fly was flying around the ice machine.
-Deck 3 main galley hot line, forward: Two cockroaches were crawling in and around the salamander equipment.
-Deck 3 main galley starboard dishwashing area, forward: One small fly was in the area.
-Deck 3 main galley starboard dry storage area, aft: Five small flies were in the area.
-Deck 3 main galley crew toilet: One small fly was flying near the door.
-Deck 3 main galley starboard wine storage, aft: One small fly was in the area.
Crew initiated corrective action.
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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.:
40
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Site:
Food Service General-
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Violation:
Numerous dead insects were identified throughout multiple food service areas, including:
-Deck 10 Blue Iguana Tequila bar: One dead fly was on the bar counter.
-Deck 10 Blue Iguana Tequila bar pantry: One dead moth was on the deck.
-Deck 3 main galley center line: One dead fly was on counter # 3MG-11.
-Deck 3 main galley aft dry storage: Three dead flies were on the aft, stationary rack.
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Recommendation:
Inspect all food areas at a frequency that can quickly detect the evidence of pests, harborage conditions, cleanliness, and protection of outer openings. In nonfood areas, give reasonable care to conduct inspections for the presence of insects, rodents, and other pests. Inspect the garbage handling areas of the vessel at least weekly for the presence of insects, rodents, and other pests. Maintain the results of these inspections in a log. Remove dead or trapped insects, rodents, and other pests from control devices and the vessel at a frequency that prevents their accumulation or decomposition or the attraction of other pests.
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