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Item No.:
08
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Site:
Galley-Deck 14 - Oceanview - Hot Line
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Violation:
The atmospheric vent for the dual check-valve backflow prevention device was positioned upwards, inhibiting accurate visual inspection results by preventing drainage due to a device failure.
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Recommendation:
Maintain backflow prevention devices in good repair. Inspect backflow prevention devices periodically and replace any failed units. Complete a visual check for all non-testable backflow prevention devices and air gaps at least annually.
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Item No.:
12
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Site:
Bar-Deck 15 - Mast Grill
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Violation:
The food employee did not wash their hands prior to putting on gloves to begin food service. The head chef in charge of this area watched with the inspector and interjected immediately to reconfirm training practices.
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Recommendation:
Ensure food employees clean their hands and exposed portions of their arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles and: Before putting on gloves for working with food or clean equipment and between glove changes; and (8) After engaging in other activities that contaminate the hands.
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Item No.:
13
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Site:
Bar-Deck 15 - Mast Grill
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Violation:
No temperatures were taken prior to moving cooked hamburgers from temperature control (hot grill) to time control containers during the lunch service period. The head chef in charge of this area watched with the inspector and interjected immediately to reconfirm this process. Multiple temperatures were taken from the hamburgers placed on time control and all met the 155F minimum cooking temperature even though they had already been placed in a time control unit.
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Recommendation:
Employees are properly cooking POTENTIALLYHAZARDOUS FOOD, being particularly careful in cooking FOODS known to cause severe foodborne illness and death, such as eggs and COMMINUTED MEATS(through daily oversight of the employees? routine monitoring of the cooking temperatures using appropriate properly scaled and calibrated TEMPERATURE-MEASURING DEVICES).
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Item No.:
15
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Site:
Provisions-Deck 2 - Dry Storage
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Violation:
Two 6 pound 10 ounce cans of chickpeas were significantly dented creating sharp edges at the bottom of the primary display panel. Crew initiated corrective action.
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Recommendation:
Ensure food packages are in good condition and protect the integrity of the contents so that the food is not exposed to adulteration or potential contaminants. Ensure canned goods with dents on end or side seams are not used. Ensure food is safe and unadulterated.
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Item No.:
16
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Site:
Galley-Deck 3 - Pantry Walk-In Refrigeration Unit
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Violation:
A container of egg salad was identified with an incorrect 7-day date of discard of 18 December 2024. The cooling log identified the eggs were prepared on 11 December 2024; however, the container was labeled with a 12 December 2024 date of preparation. Crew initiated corrective action.
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Recommendation:
Ensure refrigerated, ready-to-eat, potentially hazardous food: (1) Prepared on a vessel and held refrigerated for more than 24 hours is clearly marked at the time of preparation to indicate the date or day by which the food must be consumed (7 calendar days or fewer from the day the food is prepared). The day of preparation is counted as day 1. (2) Prepared and packaged by a food-processing plant and held on the vessel after opening for more than 24 hours must be clearly marked at the time the original container is opened to indicate the date by which the food must be consumed (7 calendar days or fewer after the original container is opened). The day of opening is counted as day 1.
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Item No.:
17
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Site:
Galley-Deck 3 - Normandie Portside
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Violation:
The time control plan identified 'Trolley A' as a time control unit; however, the trolley was not physically labeled. Crew initiated corrective action.
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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 and ensure time control plan is accessible to all crew working at each outlet where time control is used. Ensure plan(s): (2) List all units (to include preparation counters, cabinets, compartments, and equipment) on time control, but only cabinets and compartments on time control must be physically labeled. and (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.:
18
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Site:
Galley-Deck 3 - Pantry Walk-In Refrigeration Unit
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Violation:
Cold-smoked salmon canapes were stored on a tray directly above a ready-to-eat metal tray of beef pastrami sandwiches. 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.
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Item No.:
19
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Site:
Pantry-Deck 14 - Pool
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Violation:
An excessive amount of accumulated ice was resting on plastic packaging for ice cream stored inside of the countertop refrigerator.
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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. 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:
Bar-Deck 15 - Rooftop Grill - Portable Bar
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Violation:
The outside portable bar was not located under a deckhead. Staff stated that canned beer is stored in two undercounter cold storage compartments, and during service periods, these storage compartments remain open leaving the cans of beer unprotected.
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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; 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:
Buffet-Deck 2 - Center Buffet Line
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Violation:
No serving utensil was provided for the container of fried polenta out for self-service. Crew initiated corrective action.
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Recommendation:
Provide food-dispensing utensils for each container displayed at a consumer self-service unit such as a buffet or salad bar.
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Item No.:
20
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Site:
Galley-Deck 2 - Hot Preparation Area
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Violation:
Liquid dripped from the bottom of the combination oven and pooled on the deck below.
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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.:
20
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Site:
Buffet-Deck 2 - Beverage Station
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Violation:
The bulk milk dispensing tube measured greater than 1 inch from the chilled dispensing head. Crew initiated corrective action.
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Recommendation:
Cut bulk milk dispensing tubes 45 degrees on the diagonal, leaving no more than 25 mm (1 inch) protruding from the chilled dispensing head.
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Item No.:
20
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Site:
Galley-Deck 14 - Oceanview - Warewashing Area
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Violation:
Two previously cleaned and sanitized cutting board food-contact surfaces were heavily scored. The cutting boards were discarded immediately.
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Recommendation:
Ensure surfaces such as cutting blocks and boards that are subject to scratching and scoring are resurfaced if they no longer can be effectively cleaned and sanitized or discarded if they are not capable of being resurfaced.
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Item No.:
20
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Site:
Galley-Deck 4 - Eden
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Violation:
Neither crew nor the inspector could identify if the portable mixer stored on the preparation counter was commercial grade.
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Recommendation:
Ensure food-contact surfaces of food equipment complies with American National Standards Institute (ANSI), National Sanitation Foundation International (NSF International), or other internationally accredited food equipment sanitation standards for materials, design, and construction.
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Item No.:
21
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Site:
Buffet-Deck 14 - Oceanview - Scoops
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Violation:
Technical wires from the under counter refrigerator compressor were unraveled from their protective sleeve and resting on the inside food storage area.
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Recommendation:
Ensure nonfood contact equipment is maintained in good repair and proper adjustment including: (1) Equipment maintained in a state of repair and condition that meets the materials, design, construction, and operation specifications of these guidelines; (2) Equipment components such as doors, seals, hinges, fasteners, and kick plates are kept intact, tight, and adjusted in accordance with manufacturer's specifications. Design and construct nonfood-contact surfaces of equipment and utensils to be durable and to retain their characteristic qualities under normal use conditions.
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Item No.:
24
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Site:
Buffet-Deck 2 - Beverage Station
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Violation:
The chlorine sanitizing solution storing the wiping cloth measured less than 50 mg/L (PPM). Crew initiated corrective action.
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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.:
27
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Site:
Buffet-Deck 14 - Oceanview - Bakery
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Violation:
Water was collected on the inside bottom area of a previously cleaned and sanitized plastic beverage storage cart.
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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:
Buffet-Deck 14 - Oceanview - Scoops
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Violation:
Ice and dust accumulated on the bottom surface of the under counter refrigerators inside food storage area.
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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:
Bar-Deck 15 - Rooftop Grill - Portable Bar
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Violation:
The open deckhead portable bar's nonfood-contact surfaces were heavily soiled with stagnant water and dust.
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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 14 - Pool
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Violation:
An excessive amount of accumulated ice was resting on the entire inside nonfood-contact area of the countertop refrigerator.
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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.:
33
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Site:
Galley-Deck 4 - Aft Pastry Area
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Violation:
Water accumulated in the bottom of the technical compartment for the fire equipment. Crew initiated 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.
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Item No.:
33
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Site:
Galley-Deck 2 - Hot Preparation Area
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Violation:
Liquid pooled on the deck underneath the combination oven. The source of the liquid could not be identified.
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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.:
36
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Site:
Buffet-Deck 14 - Oceanview - Line #1 - Portside
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Violation:
The light intensity was not able to reach 220 lux above the buffet plate storage area. Correction began immediately.
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Recommendation:
Ensure the light intensity is at least 220 lux (20 foot candles) on food preparation surfaces, and at a distance of 75 centimeters (30 inches) above the deck in food preparation areas, handwashing facilities, warewashing areas, equipment, and utensil storage, pantries, toilet rooms, and consumer self-service areas.
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Item No.:
38
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Site:
Galley-Deck 4 - Bistro
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Violation:
Following use, one wet and soiled mop was stored directly on the deck preventing air drying. Crew were not actively cleaning the area.
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Recommendation:
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.:
39
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Site:
Buffet-Deck 14 - Oceanview - Bakery
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Violation:
Three fruit/drain flies were noticed exiting a plastic beverage storage cart once the lid was lifted. This cart was stored behind the bread 'display only' area of the buffet.
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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:
Provisions-Deck 2 - Produce
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Violation:
More than ten small black insects were crawling over the tops of nine boxes of mushrooms recently provisioned into the walk-in. Crew identified these mushrooms were provisioned the day of the inspection. 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:
Provisions-Deck 2 - Produce
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Violation:
More than ten small black insects were crawling over the tops of nine boxes mushrooms recently provisioned into the walk-in. Crew identified these mushrooms were provisioned the day of the inspection. Crew initiated corrective action
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Recommendation:
Routinely inspect incoming shipments of food and all other supplies for evidence of insects, rodents, and other pests. Maintain a record of these inspections onboard the vessel and make the record available for review during inspections.
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Item No.:
40
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Site:
Galley-Deck 4 - Eden Galley Starboard
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Violation:
When the inspector arrived at the out-of-service galley, the exterior door to the service corridor was open. Crew initiated corrective action.
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Recommendation:
Protect entry points where pests may enter the food areas. Ensure rat guards are made of a durable and non-chewable material. Use single-line, multiple-line, or conical shape rat guards according to the manufacturer?s specifications. Ensure rat guards are on all lines that go ashore upon arrival and until at least one hour before the ship leaves port. Ensure each line has at least one rat guard placed either as far as practicable from the pier or as far as practicable from the ship while being able to stuff any openings with non-chewable material. Ensure rat guards are not staggered on adjacent lines and a group of lines do not merge onto one rat guard.
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