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Item No.:
08
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Site:
Galley-Deck 14 - Coastal Kitchen
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Violation:
Water continuously leaked from the atmospheric vent on the automatic hood washing system?s backflow prevention device.
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Recommendation:
Maintain backflow prevention devices in good repair.
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Item No.:
08
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Site:
Dining Room-Deck 15 - SeaPlex Doghouse Soda Multi-flow System
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Violation:
The hose on the carbonator backflow prevention device vent prevented the vent from draining properly, and water was trapped in the hose.
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Recommendation:
Maintain backflow prevention devices in good repair.
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Item No.:
08
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Site:
Buffet-Deck 14 Windjammer Starboard Soda Multi-flow System
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Violation:
The hose on the carbonator backflow prevention device vent prevented the vent from draining properly, and water was trapped in the hose.
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Recommendation:
Maintain backflow prevention devices in good repair.
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Item No.:
08
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Site:
Buffet-Deck 14 Windjammer Portside Beverage Station
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Violation:
No backflow prevention device was supplied on the potable water line for the juice machine. Crew confirmed a new device would be installed after sanitizing for 4 hours with 50 ppm chlorine.
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Recommendation:
Protect the following connections to the potable water system against backflow with air gaps or mechanical backflow prevention devices: (10) food service equipment.
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Item No.:
08
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Site:
Potable Water-Deck 2 FZ 6 - Bottle Fill
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Violation:
The backflow prevention device's atmospheric vents were plugged, which prevented the vent from draining.
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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 2- Time Control Rolling Trolley
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Violation:
One pan of potato soup, one pan of fava bean stew, and one pan of chicken noodle soup were stored in a time control trolley without time control labels. The galley time control plan stated time control was from 1000-1430. Time control labels were placed on the pans.
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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.:
16
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Site:
Buffet-Deck 14 Solarium Bistro
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Violation:
The Top Round Roast Beef placard and adjacent public health advisory did not specify that the food was served undercooked. Crew updated the placard.
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Recommendation:
If an animal food such as beef, eggs, fish, lamb, milk, pork, poultry, or shellfish that is raw, undercooked, or not otherwise processed to eliminate pathogens is offered in a ready-to-eat form or as a raw ingredient in another ready-to-eat food, ensure the consumer is informed by way of disclosure using menu advisories, placards, or other easily visible written means of the significantly increased risk to certain especially vulnerable consumers eating such foods in raw or undercooked form. Locate the advisory at the outlets where these types of food are served. Ensure that raw shell egg preparations are not used in uncooked products as described in section 7.3.3.2.3. Ensure that disclosure is made by one of the two following methods: (1) On a sign describing the animal-derived foods (e.g., ?oysters on the half-shell,? ?hamburgers,? ?steaks,? or ?eggs?); AND that they can be cooked to order or may be served raw or undercooked; AND a statement indicating that consuming raw or undercooked meats, seafood, shellfish, eggs, milk, poultry may increase your risk for foodborne illness, especially if you have certain medical conditions. Ensure the advisory is posted at the specific station where the food is served raw, undercooked, or cooked to order.
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Item No.:
17
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Site:
Galley-Deck 4- Sorrento's
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Violation:
Two trolleys containing pizza on time control were not physically labeled as time control units. Additionally, the time control plan specified that one trolley was on time control, not two. The trolleys were labeled prior to the end of the inspection.
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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.
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Item No.:
17
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Site:
Galley-Deck 4- La Patisserie
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Violation:
Potentially hazardous food inside refrigerator #44616 were labeled with time control labels; however, the refrigerator was not physically labeled as a time control unit, and it was not listed on the time control plan. The refrigerator was labeled prior to the end of the inspection.
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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.
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Item No.:
18
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Site:
Preparation Room-Deck1- Walk-In Cooler
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Violation:
Raw beef patties were stored above whole muscle beef in a rolling trolley. This was rearranged.
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Recommendation:
Protect food from cross-contamination or other sources of contamination by the following methods: (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:
Buffet-Deck 14 Windjammer Starboard Hot Line
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Violation:
Chicken and hot dogs were uncovered and available for passenger self-service; however, there were no serving utensils in the area. Additionally, there was no crew member monitoring the area.
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Recommendation:
Ensure consumer self-service operations, such as salad bars and buffets, for unpackaged ready-to-eat foods are provided with suitable utensils or effective dispensing methods that protect the food from contamination and are monitored by food employees trained in safe operating procedures.
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Item No.:
20
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Site:
Galley-Deck 14 - Coastal Kitchen
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Violation:
The fresh orange juice machine was cracked along the food-contact surface.
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Recommendation:
Materials used in the construction of multiuse utensils and food contact surfaces of equipment must be: (1) durable, corrosion resistant, and nonabsorbent; (2) sufficient in weight and thickness to withstand repeated warewashing; (3) finished to have a smooth, easily cleanable surface; and (4) resistant to pitting, chipping, crazing, scratching, scoring, distortion and decomposition.
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Item No.:
20
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Site:
Galley-Deck 4- Bakery
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Violation:
The coating on the receiver end of the baguette former was peeling and in disrepair. Crew showed the inspector a work order from March 21 for the replacement, and it is expected on July 7.
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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:
Galley-Deck 15 - SeaPlex Doghouse Show Galley
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Violation:
Tape covered electrical cords at the end of the pipe that previously served the microwave. The microwave was previously removed.
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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 14 - Coastal Kitchen Potwash
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Violation:
The front-loading potwash machine was missing one nozzle cap on the lower right final rinse spray arm. The area was in operation, though the machine was not loaded with pots or pans. Crew immediately replaced the cap.
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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.
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Item No.:
22
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Site:
Galley-Deck 14 - Coastal Kitchen Dishwash
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Violation:
Several final rinse and wash nozzles on the hood-type dishwash machine were blocked with food debris. The unit was in-use with plates. Crew began cleaning the machine.
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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 2- Hood-Type Potwashing Machine
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Violation:
One nozzle was blocked with food debris. The arm was 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). 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 4- Flight-Type Dishwashing Machine
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Violation:
Juice machine parts were overlapped on a dish rack. This prevented all items from being properly cleaned and sanitized.
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Recommendation:
Ensure soiled items to be cleaned in a warewashing machine are loaded into racks, trays, or baskets or onto conveyors in a position that (1) exposes the items to the unobstructed spray from all cycles; (2) allows the items to drain.
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Item No.:
22
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Site:
Galley-Deck 4- Flight-Type Dishwashing Machine
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Violation:
The two right-most final rinse sanitizing nozzles did not produce a fan-like spray pattern. The final rinse arm was cleaned.
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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. 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 3- Flight-Type Dishwashing Machine
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Violation:
The final rinse curtain was in disrepair with many strings hanging off the curtain flaps. This was replaced.
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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.:
22
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Site:
Galley-Deck 4- La Patisserie
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Violation:
The undercounter dishwashing machine went out of order the day of the inspection.
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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.:
22
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Site:
Pantry-Deck 4- Harp and Horn Pub Glasswashing Machine
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Violation:
Two slices of cucumber were in the rack under a previously cleaned and sanitized glass.
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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.:
23
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Site:
Pantry-Deck 4- Harp and Horn Pub Glasswashing Machine
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Violation:
Two slices of cucumber were in the rack under a previously cleaned and sanitized glass.
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Recommendation:
Ensure food debris on equipment and utensils is scrapped over a waste disposal unit, pulper, or garbage receptacle or removed in a warewashing machine with a prewash cycle.
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Item No.:
26
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Site:
Buffet-Deck 14 Windjammer Portside Beverage Station
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Violation:
Lipstick soiled the food-contact surface of a plastic cup that was out for passenger service. The cup was removed.
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Recommendation:
Ensure food contact surfaces of equipment and utensils are clean to sight and touch.
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Item No.:
26
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Site:
Galley-Deck 14 - Solarium Bistro
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Violation:
A small amount of black debris soiled the inside of the ice bin. Crew took the unit out of service for cleaning.
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Recommendation:
Ensure food contact surfaces of equipment and utensils are clean to sight and touch.
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Item No.:
26
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Site:
Galley-Deck 5 - Cafe Two70
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Violation:
Pink debris soiled the crew drinking fountain nozzle. Crew immediately cleaned the area.
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Recommendation:
Ensure food contact surfaces of equipment and utensils are clean to sight and touch.
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Item No.:
27
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Site:
Galley-Deck 5 - Jamie's Italian
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Violation:
A long strand of hair soiled the espresso cup shelf. Crew immediately cleaned the 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:
Galley-Deck 14 - Coastal Kitchen
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Violation:
The previously cleaned orange juice machine's nonfood-contact surfaces were soiled with old orange debris. Crew immediately began re-cleaning the unit
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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.:
29
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Site:
Pantry-Deck 4- Harp and Horn Pub
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Violation:
The handwashing sink, which was not adjustable by the user, reached 127F. The temperature was adjusted.
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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.:
30
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Site:
Galley-Deck 15 - SeaPlex Doghouse Show Galley
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Violation:
The soap in the bulkhead-mounted soap dispenser was watery and less viscous than other soaps supplied in food areas.
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Recommendation:
Ensure each handwashing facility has a supply of hand-cleansing soap or detergent and a supply of single-service paper towels available.
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Item No.:
33
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Site:
Galley-Deck 4- Pastry
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Violation:
The deck grouting in this area was in disrepair.
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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 4- Pastry
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Violation:
There was a seam between the column skirting and the column, making the area difficult to clean. This was sealed 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.:
38
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Site:
Room Service-Deck 9
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Violation:
The juice multi-flow system was obsolete and no longer necessary for the operation. The unit was cracked, in disrepair, and took up countertop space as well as four undercounter cabinets. The obsolete unit also presented unnecessary upkeep to prevent pest harborage.
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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-Live Insects
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Violation:
Live flies were in the following locations:
1) Cafe Two70 pantry soda locker (one)
2) Windjammer portside beverage station (two)
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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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