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Item No.:
*
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Site:
Galley-Deck 2- Crew Galley 3-Compartment Sink
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Violation:
Water collected on top of several covered waste receptacles in front of the pre-wash and scraping station. The waste receptacles were within one meter of food preparation counters. No water from the pre-wash operation impacted the food preparation counters.
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Recommendation:
Consider installing a splash shield to protect the galley, especially food and food preparation counters, from contamination from the pre-wash and scraping station.
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Item No.:
08
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Site:
Medical-Ward 1 Shower
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Violation:
Water leaked continuously from the atmospheric vents of the backflow prevention device for the shower when the water was turned on.
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Recommendation:
Maintain backflow prevention devices in good repair.
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Item No.:
16
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Site:
Galley-Deck 6- Latte-tudes
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Violation:
One half-gallon of milk was measured at 48.3F by the ship's thermometer and 47.8F by the inspector's thermometer. The refrigerator was in defrost mode, and the ambient temperature thermometer inside the refrigerator measured above 41F. The ship's thermometer measured the ambient temperature at 51.9F and the inspector's thermometer measured the ambient temperature at 59.0F. The milk was discarded.
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Recommendation:
Except during preparation, cooking, or cooling, or when time is used as the public health control, maintain potentially hazardous foods at 57C (135F) or above, except that roasts may be held at a temperature of 54C (130F); or 5C (41F) or less.
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Item No.:
17
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Site:
Galley-Deck 6- Latte-tudes
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Violation:
The self-service milk counter was not listed on the time control plan, though there were two small containers of milk out for service. The containers had time control labels.
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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): (1) Include set-up and discard times for each outlet. Include all services and events where potentially hazardous foods are kept on time control. If used, ensure colored labels correspond to the discard times stated in the plan. (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.:
20
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Site:
Galley-Deck 4- Pastry
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Violation:
The unmarked ice machine located next to ice machine IC-4.5 was out of order. Staff said it had been out of order for approximately 2.5 months.
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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.:
21
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Site:
Bar-Deck 9- Pool Bar
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Violation:
Above the handwashing sink, a long cord was bundled up and no longer attached to the bulkhead. This made the cord 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.:
22
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Site:
Galley-Deck 5- Dishwashing Area
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Violation:
Food debris was under the conveyor belt on the clean side of the flight-type dishwashing machine. No dishes were being loaded into the machine at the time of the observation. The machine was shut down and cleaned.
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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:
Galley-Deck 5- Dishwashing Area
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Violation:
The final rinse curtain on the rack-type dishwashing machine was soiled. The machine was in operation at the time of the observation, and the curtain was sent to be washed.
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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.:
26
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Site:
Galley-Deck 9- Windjammer Clean Storage
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Violation:
Two previously cleaned and sanitized dishes had food debris on the food contact surface. The dishes were sent to be rewashed.
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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.:
27
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Site:
Galley-Deck 5- Room Service
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Violation:
Small pieces of food debris were on 5 previously cleaned and sanitized plate covers. All plate covers were sent to be rewashed.
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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 9- Pool Bar
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Violation:
The cord above the handwashing sink was soiled with greater than one day's worth of dust accumulation.
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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-Deck 9- Windjammer Clean Storage
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Violation:
Two bowls were stacked wet in a manner that did not allow for air drying and were dripping wet. They were sent to be rewashed.
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Recommendation:
Store clean equipment and utensils in a self-draining position that allows air drying and covered or inverted.
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Item No.:
29
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Site:
Galley-Deck 2- Crew Galley
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Violation:
The handwashing sink near the 3-compartment sink measured 125F and was not adjustable by the user. This was corrected before the end of the inspection.
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Recommendation:
Ensure handwashing sinks are equipped to provide water at a temperature of at least 38C (100F) 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 49C (120F).
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Item No.:
33
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Site:
Buffet-Deck 9- Windjammer Starboard Cold Line
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Violation:
The right-most tile was pulling away from the counter's foundation, creating a gap. The gap was closed prior to the end of the inspection.
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Recommendation:
Ensure decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas are maintained in good repair.
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Item No.:
33
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Site:
Food Service General-Decks
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Violation:
Grouting throughout the galleys was recessed and decks were in disrepair. Specific areas included:
- Deck 9: Windjammer Hot Galley
- Deck 5: Main Galley Hot Galley
- Deck 4: Main Galley Hot Galley
- Deck 2: Crew Galley
- Deck 1: I-95 Provisions Corridor
The ship is scheduled for dry dock in April 2025, and the decks are scheduled to be replaced.
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Recommendation:
Ensure decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas are maintained in good repair.
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Item No.:
33
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Site:
Galley-Deck 6- Chops/Giovanni's
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Violation:
Water pooled on the deck under and in front of the hood type dishwashing machine.
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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 2- Staff and Officers Mess
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Violation:
The light intensity was less than 220 lux at the cereal dispensing station.
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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.:
39
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Site:
Preparation Room-Deck 1- Fish
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Violation:
One house 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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Item No.:
39
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Site:
Buffet-Deck 9- Windjammer Starboard Beverage Station
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Violation:
One fruit 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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Item No.:
40
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Site:
Pantry-Deck 9- Pool Bar
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Violation:
The portside door did not close completely and opened to an outdoor deck.
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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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