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Item No.:
*
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Site:
Food Service General-Preparation and Provisions Rooms
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Violation:
In order to address multiple bulkhead, deckhead, and deck violations noted on the July 2019 report, there was a large renovation project in the preparation rooms, provisions rooms, and the corridor that was ongoing.
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Recommendation:
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Item No.:
20
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Site:
Galley-Jubilee Aft Beverage Station
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Violation:
The hot chocolate machine had been out of service for approximately four months and was awaiting replacement. The machine was soiled with dust and chocolate powder debris in the nonfood-contact technical area.
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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.
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Item No.:
22
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Site:
Galley-Forward Dishwash
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Violation:
The upper final rinse spray arm of the flight-type conveyor dishwash machine did not produce a full fan-like spray pattern. The proper sanitizing temperature at the utensil surface of the final rinse was measured.
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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-Dishwash
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Violation:
The data plate for the flight-type conveyor dishwash machine stated the temperature range for the prewash was 120-140°F. On the gauge, a label stated the temperature should be 110-140°F. The gauge measured the prewash temperature at 148-160°F while the machine was in use.
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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 a warewashing machine and its auxiliary components are operated in accordance with the machine's data plate and other manufacturer's instructions.
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Item No.:
26
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Site:
Galley-Forward Port Ice Station
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Violation:
There was green food debris inside the bin door on the food-contact side. Ice was in the bin. Crew responded to clean the machine.
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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-Jubilee Aft Beverage Station
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Violation:
The out of service hot chocolate machine was soiled with dust and chocolate powder debris in the nonfood-contact technical 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.:
28
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Site:
Galley-Dishwash Waste Station
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Violation:
Four large red waste bins were stationed opposite the sanitation elevator. One bin was less than two feet from the clean storage rack that contained clean items. These red bins were placed between clean storage racks on both sides which interrupted the flow of soiled to clean items. Crew explained that due to new environmental regulations, a crew member had to slowly move debris from one full bin to an empty bin to ensure there was no plastic mixed in with food debris. Crew explained this activity occurred during periods of low activity.
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Recommendation:
Store cleaned equipment and utensils, laundered linens, and single-service and single-use articles: (1) in a clean, dry location; (2) in a location where they are not exposed to splash, dust, or other contamination.
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Item No.:
33
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Site:
Galley-Forward Port Ice Station
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Violation:
Water dripped from the deckhead onto the deck from a light in front of the ice machines and from a deckhead vent between the ice machines. The source was unknown. No clean items or food were impacted.
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Recommendation:
Ensure decks, bulkheads, deckheads, and attached equipment in food preparation, warewashing, pantries, and storage areas are cleaned as often as necessary. Ensure decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas are maintained in good repair.
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Item No.:
33
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Site:
Galley-Potwash
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Violation:
Many coving tiles at the juncture of the deck and the bulkhead were missing which created a difficult-to-clean area. There was excessive build-up of old food debris on the deck, bulkhead, and piping in this area.
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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. 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, deckheads, and attached equipment in food preparation, warewashing, pantries, and storage areas are cleaned as often as necessary. Ensure decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas are maintained in good repair.
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Item No.:
34
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Site:
Bar-Bistro
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Violation:
On the left side of the back bar, a water line was leaking onto the counter below and a small puddle had formed. The puddled water was dripping down the side of the cabinet to the deck below. Technicians responded immediately and fixed the leak.
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Recommendation:
Ensure a plumbing system in a food area is maintained in good repair.
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Item No.:
35
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Site:
Galley-Pastry
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Violation:
Water and foam from the automatic hood washing system overflowed the scupper and pooled on the deck. Crew reported it was last operated approximately 30 minutes prior to the inspection time. Crew responded to clean the deck.
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Recommendation:
Ensure black and gray water is discharged to the vessel's wastewater disposal system and does not pool on the deck.
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Item No.:
36
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Site:
Buffet-Forward Beverage Station
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Violation:
The light intensity behind beverage dispensers was less than 110 lux, and the light intensity on the self-service beverage counter was less than 220 lux in many areas. Light intensity was measured before and after the lights were turned on.
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Recommendation:
Ensure the light intensity is at least 110 lux (10 foot candles) at a distance of 75 centimeters (30 inches) above the deck when in use, in walk-in refrigerator units and dry storage areas, and in other areas and rooms during periods of cleaning. Ensure the light intensity is at least 110 lux (10 foot candles) behind and around mounted equipment, including counter-mounted equipment. 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.:
36
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Site:
Room Service-Deck 6 Dishwash Pantry
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Violation:
The light intensity at the soiled end of the conveyor dishwash was less than 220 lux. This was written on the previous inspection report from July 2019. Crew noted that the light intensity had been increased, and other lighting issues in the area were rectified.
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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.:
36
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Site:
Galley-Sushi at Sea
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Violation:
The light intensity at the food preparation counter was less than 220 lux in many areas under the counter overhang. The light in the area was turned up to full intensity. Crew noted that food was not prepared in the far back areas of this counter under the overhang.
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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:
Buffet-Crew Line
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Violation:
There was one housefly. The area was in service.
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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.:
44
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Site:
Galley-Sushi at Sea
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Violation:
There was no local extraction above the rice warmer. This was noted on the previous inspection report from July 2019.
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Recommendation:
Install local extraction above the rice warmer.
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