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Item No.:
*
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Site:
Buffet-Plank and Steamers
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Violation:
The handwash sink basins were not constructed in a manner that allowed for effective handwashing. The basins were not 300 millimeters (12 inches) in width.
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Recommendation:
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Item No.:
08
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Site:
Potable Water-Medical Ward 1
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Violation:
The backflow prevention device for the shower hose assembly was soiled and corroded. Remediation began immediately.
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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 5 Pastry
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Violation:
The vents on the backflow prevention device on the utility sink pre-rinse hose were blocked. This was corrected.
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Recommendation:
Maintain backflow prevention devices in good repair.
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Item No.:
10
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Site:
Recreational Water Facilities-Neptune Pool
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Violation:
The fill level of the Neptune pool was not at the skim gutter level. Remediation began immediately.
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Recommendation:
For RWFs with skim gutters, ensure that the fill level of the RWF is to the level of the skim gutters. Design recirculation systems and equipment, including chemical control equipment, UV disinfection systems, filter, and pumps to maintain adequate water chemistry control while operating at the following minimum turnover rates: (1) swimming pool (VSP 2005 Construction Guidelines or earlier): 6 hours; (2) swimming pool (VSP 2011 Construction Guidelines or later): 4 hours; (3) children's pool: 0.5 hours; (4) wading pool: 1 hour; (5) whirlpool spa: 0.5 hours; (6) spa pool: 2 hours; (7) interactive RWF or activity pool less than 610 millimeters (24 inches) deep: 1 hour; (8) interactive RWF or activity pool greater than 610 millimeters (24 inches) deep: 2 hours; and (9) baby-only water facility: 0.5 hours. Ensure an RWF slide that is combined with a pool has a turnover rate that matches the rate for the pool. This applies to wading or swimming pools but not to children's pools. The water for the slide must come directly from the basin of the pool and return directly to the basin of the pool. Flow rates from flow meters must be used to calculate turnover rates. Apply the most protective turnover rate for facilities that meet the definition of more than one type of RWF.
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Item No.:
14
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Site:
Galley-Deck 6 Pastry Potwash
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Violation:
The crew member working the three-compartment sink was wearing a bracelet. This was corrected.
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Recommendation:
Ensure food employees, including bartenders, do not wear jewelry on their arms or hands while preparing food.
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Item No.:
16
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Site:
Buffet-World Fresh Market
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Violation:
There was cold smoked white fish out for service on the buffet line. Consumers could access the line from either side of the buffet line; however, the consumer advisory was only posted on one side. This was corrected.
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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 OR (2) On a menu using an asterisk at the animal-derived foods requiring disclosure and a footnote with a statement indicating that consuming raw or undercooked meats, seafood, shellfish, eggs, milk, or poultry may increase your risk for foodborne illness, especially if you have certain medical conditions.
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Item No.:
16
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Site:
Galley-Deck 15 Beverage Area
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Violation:
The inspector measured the bulk whole milk inside the dispenser at 43-44°F with a thermapen. Using a different thermometer, the inspector measured the milk at 44°F. A crew member measured the milk at a temperature of 46°F. 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 57°C (135°F) or above, except that roasts may be held at a temperature of 54°C (130°F); or 5°C (41°F) or less.
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Item No.:
18
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Site:
Galley-Deck 5 Cold Room 5626
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Violation:
A tray of cold smoked salmon roses was stored above two trays of tune and ham canapes. This was corrected.
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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
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Site:
Provisions-Corridor
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Violation:
A wet, soiled mop in a mop bucket was stored touching a pallet of frozen food items. This was corrected.
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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. Protect food from contamination that may result from a physical, chemical, biological origin.
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Item No.:
21
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Site:
Galley-Share
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Violation:
The space between the side of the stacked combination ovens and the bulkhead was not large enough to allow for proper cleaning. The deck in the corner behind these ovens was soiled with greater than one day's worth of accumulation.
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Recommendation:
Ensure equipment that is fixed because it is not easily movable is installed so that it is: (1) Spaced to allow access for cleaning along the sides, behind, under and above the equipment; (2) Spaced from adjoining equipment, bulkhead, and deckhead at a distance of not more than 0.8 millimeter or 1/32 inch; or (3) Sealed to adjoining equipment or bulkhead.
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Item No.:
21
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Site:
Galley-Deck 6 Soup Section
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Violation:
The spaces between sides and the support mount of the food processor were difficult to clean. The right side was soiled with greater than one day's worth of accumulation. Additionally, the space between the bottom of the food processor and the pan under it was small and difficult to clean. This area was also soiled with greater than one day's worth of accumulation. The food processer was cleaned immediately.
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Recommendation:
Ensure equipment that is fixed because it is not easily movable is installed so that it is: (1) Spaced to allow access for cleaning along the sides, behind, under and above the equipment; (2) Spaced from adjoining equipment, bulkhead, and deckhead at a distance of not more than 0.8 millimeter or 1/32 inch; or (3) Sealed to adjoining equipment or bulkhead.
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Item No.:
21
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Site:
Buffet-Starboard Cereal Cart
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Violation:
The starboard cereal cart was installed in a manner that made it difficult to clean around and behind the equipment. This equipment was sealed to the deck and could not be moved.
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Recommendation:
Ensure equipment that is fixed because it is not easily movable is installed so that it is: (1) Spaced to allow access for cleaning along the sides, behind, under and above the equipment; (2) Spaced from adjoining equipment, bulkhead, and deckhead at a distance of not more than 0.8 millimeter or 1/32 inch; or (3) Sealed to adjoining equipment or bulkhead.
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Item No.:
21
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Site:
Buffet-World Fresh Market
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Violation:
There were three black cereal carts located at the entrances to the World Fresh Market. On each cart, the ventilation slots on the sides were difficult to clean and were soiled with greater than one day's worth of accumulation. Additionally, there were difficult to clean holes where the packaged cereal was stored.
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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.:
21
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Site:
Pantry-Medical
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Violation:
The faceplate for the undercounter dishwashing machine was in disrepair. The silicone on the face-plate was chipping and peeling. Remediation began immediately.
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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-Lido Dishwash
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Violation:
Just prior to the inspector entering the area, the dishwash machine went out of service. A crew member stated there was a problem with the solenoid valve. Dishes were rerouted to the Plank and Steamers dishwash machine.
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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-Plank and Steamers Dishwash
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Violation:
The final rinse manifold display gauge was reading above 205°F. Using the stick method, the maximum temperature achieved at the final rinse manifold was 183°F.
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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 14 Potwash
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Violation:
When the inspector entered this area there were many stacks of soiled dishes stored on the clean landing between the sanitizing compartment and the potwash.
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Recommendation:
Ensure drainboards, utensils, racks, or tables large enough to accommodate all soiled and cleaned items that may accumulate during hours of operation are provided for necessary utensil holding before cleaning and after sanitizing. 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 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 6 Pastry Potwash
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Violation:
The potwash had been out of service since December 17, 2019. Crew had ordered parts for the machine, and they were expected, at the latest, by January 2, 2019.
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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.:
24
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Site:
Galley-Plank and Steamers Dishwash
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Violation:
The inspection team was unable to get a final rinse plate surface temperature of 160°F or above. When running the thermometer through the dishwash, the inspector measured a temperature of 159°F, while a crew member measured a temperature of 154°F. Using the same method both the inspector and a crew member got a temperature of 154°F. Using the stick method, a crew member measured a temperature of 157°F. The inspector placed a 160°F thermolable on a dish, and the indicator square did not turn black. A crew member adjusted the final rinse temperature and the inspection team was able to get an appropriate temperature at the manifold.
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Recommendation:
In a mechanical operation, ensure the temperature of the fresh hot water sanitizing rinse as it enters the manifold is not more than 90°C (194°F) or less than: (1) 74°C (165°F) for a stationary rack, single-temperature machine; (2) 82°C (180°F) for all other machines. Ensure the utensil surface temperature is not less than 71°C (160°F) as measured by an irreversible registering temperature indicator.
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Item No.:
27
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Site:
Buffet-World Fresh Market
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Violation:
There were three black cereal carts located at the entrances to the World Fresh Market. On each cart, the ventilation slots on the sides were difficult to clean and were soiled with greater than one day's worth of 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.:
27
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Site:
Pantry-Engine Room
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Violation:
The refrigerator door seal had pink and black residue on the inside top area. Cleaning began immediately.
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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-Engine Room
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Violation:
The espresso machine was soiled with coffee grounds on the backside nonfood contact area of the staging tray. Cleaning began immediately.
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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 6 Soup Section
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Violation:
The spaces between sides and the support mount of the food processor were difficult to clean. The right side was soiled with greater than one day's worth of accumulation. Additionally, the space between the bottom of the food processor and the pan under it was small and difficult to clean. This area was also soiled with greater than one day's worth of accumulation. The food processer was cleaned immediately.
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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.:
30
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Site:
Other-Garbage Room Cold Room Area
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Violation:
The handwashing sink in this area was in disrepair. Additionally, the paper towel and soap dispensers were in disrepair as well. Remediation began immediately.
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Recommendation:
Keep handwashing facilities clean and in good repair. 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.:
30
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Site:
Other-Garbage Room Sorting Area
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Violation:
The handwashing sink, towel, and soap dispensers in this area were in disrepair.
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Recommendation:
Keep handwashing facilities clean and in good repair. 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.:
31
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Site:
Pantry-Engine Room
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Violation:
A bottle of chemical disinfectant was stored on top of the refrigerator. The bottle was removed during the inspection.
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Recommendation:
Store poisonous or toxic materials used in the cleaning and maintenance of food areas in a cleaning materials locker so they cannot contaminate food, equipment, utensils, linens, and single-service and single-use articles. Ensure only poisonous or toxic materials that are required for the operation and maintenance of a food area of the vessel, such as for the cleaning and sanitizing of equipment and utensils and the control of insects and rodents, are allowed in the food areas of the vessel.
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Item No.:
32
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Site:
Other-Garbage Room Cold Room
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Violation:
The evaporating unit was in disrepair. The drain pan was hanging down utilizing a plastic container as the drain pan.
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Recommendation:
Ensure the garbage and refuse storage room is maintained in good repair and kept clean.
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Item No.:
32
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Site:
Other-Garbage Room Cold Room
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Violation:
The deckhead in this room was soiled and in disrepair in many areas. The sealant in the gaps was peeling making this area difficult to clean.
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Recommendation:
Ensure the garbage and refuse storage room is maintained in good repair and kept clean.
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Item No.:
33
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Site:
Galley-Deck 6 Starboard Aft Dishwash
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Violation:
Water was dripping from the ventilation cover next to the handwash station. The dishwash was not in service during the inspection. The source of the water could not be determined.
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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-Share
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Violation:
The deck in the corner behind the stacked combination ovens was soiled. Staff stated the area had previously been cleaned. This was corrected.
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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:
Buffet-Staff Mess
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Violation:
There was no coving at the service line/deck juncture. Staff stated the floor in this area was replaced during the April 2019 dry dock.
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Recommendation:
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).
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Item No.:
34
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Site:
Galley-Deck 6 Pastry Service Line
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Violation:
The dipper well filling spout was continuously dripping. This was fixed immediately.
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Recommendation:
Ensure a plumbing system in a food area is maintained in good repair.
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Item No.:
38
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Site:
Provisions-Corridor
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Violation:
A wet, soiled mop in a mop bucket was stored touching a pallet of frozen food items. This was corrected.
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Recommendation:
Ensure maintenance tools such as mops, brooms, and similar items are stored in a designated locker, so they do not contaminate food, food-contact surfaces of utensils, and equipment, linens, and single-service and single-use articles.
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Item No.:
38
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Site:
Pantry-Cleaning Pantry 4531
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Violation:
A cleaning bucket with dirty water was stored in this pantry. At the time of the inspection, no cleaning personnel was present.
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Recommendation:
Store maintenance tools such as mops, brooms, and similar items in an orderly manner that facilitates cleaning of the area used for storing the maintenance tools.
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Item No.:
39
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Site:
Preparation Room-
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Violation:
One fruit fly was observed 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:
Preparation Room-
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Violation:
One fruit fly was observed 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:
Bar-Trade Winds
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Violation:
Two ants were observed in the cabinet across from the point-of-service station. Additionally, one ant was observed on the counter across from the point-of-service station.
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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:
Galley-Deck 6 Pastry Service Line
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Violation:
One fruit fly was observed 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-Salty Dog Bar
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Violation:
The door to this pantry was left open during operation creating an entry port for pests. The door was closed during the inspection.
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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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