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Item No.:
33
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Site:
Buffet-Veranda Outside Beverage Station
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Violation:
The deckhead above the juice and water dispensers had pipes covered with dust. The pipes were above a soft sailing plastic tarp.
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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. Do not use carpet in these areas. Ensure bulkheads and deckheads have smooth, hard finishes. 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-Veranda Starboard Beverage Station
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Violation:
One deckhead light was not working, resulting in less than 110 lux between the juice and coffee machines. This was corrected after the finding.
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Recommendation:
Ensure the light intensity is at least 110 lux (10 foot candles) behind and around mounted equipment, including counter-mounted equipment.
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Item No.:
22
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Site:
Galley-Mini Galley
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Violation:
The sanitizing solution in a bucket was cloudy. A wiping cloth was inside. Corrections started immediately.
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Recommendation:
Ensure the wash, rinse, and sanitize solutions are maintained clean.
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Item No.:
25
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Site:
Galley-Mini Galley
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Violation:
The sanitizing solution in a bucket was cloudy. A wiping cloth was inside. Corrections started immediately.
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Recommendation:
Restrict wiping cloths to the following: (1) Cloths used for wiping food spills are used for no other purpose; (2) Cloths used for wiping food spills are dry and used for wiping food spills from tableware and single service articles or wet and cleaned, stored in a chemical sanitizer, and used for wiping spills from food-contact and nonfood-contact surfaces of equipment; (3) Dry or wet cloths used with raw animal foods are kept separate from cloths used for other purposes. Wet cloths used with raw animal foods must be kept in a separate sanitizing solution; (4) Wet wiping cloths used with a freshly made sanitizing solution and dry wiping cloths are free of food debris and visible soil.
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Item No.:
33
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Site:
Galley-Mini Galley
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Violation:
The bulkhead-mounted phone above the food preparation counter had a long handset cord that made the cord and handset rest on the in-use counter. Corrections started immediately.
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Recommendation:
Shorten the cord.
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Item No.:
34
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Site:
Galley-Pizza Galley
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Violation:
The utility sink was continuously leaking. Corrections started 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.:
33
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Site:
Galley-The Patio
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Violation:
The deck had missing and recessed grout between tiles and coving was in disrepair at the grill station. Additionally, grease was on the deckhead in front of the grills. Corrections started immediately.
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Recommendation:
Ensure decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas are maintained in good repair. 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.:
44
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Site:
Buffet-The Patio
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Violation:
The previous inspection of April 2016 found that a self-service buffet counter was added in January 2016 and no handwashing station for passengers was installed. The current inspection found that a handwashing station was added in 2018 but it is about 5 meters from the plate pick-up station and looks like part of the crew waiter station in this area. Additionally, a hand sanitizer station is located next to the plate pick-up station, which makes passengers bypass the handwashing station. The inspector and the staff discussed possible locations for the handwashing station to improve this set-up.
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Recommendation:
Install at least a handwashing station for passengers use before the plate pick-up station. The location should not provide for passengers to bypass the handwashing station.
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Item No.:
*
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Site:
Buffet-Swirl & Top
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Violation:
The previous inspection of April 2016 found that a self-service buffet counter was added in January 2016 and no handwashing station for passengers was installed. The current inspection found that this is a crew-served station. Since the crew wants this station to be self-service, the inspector and the staff discussed possible locations for the addition of a handwashing station to improve this set-up.
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Recommendation:
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Item No.:
17
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Site:
Galley-Specialty Galley Cooling Logs
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Violation:
The 11 December entry for duck confit had only an initial temperature with no further follow-up temperatures until reaching 41F or less.
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Recommendation:
Ensure logs documenting cooked potentially hazardous food cooling temperatures and times from the starting points designated in 7.3.5.2.1 through the control points at 2 and 6 hours are maintained onboard the vessel for a period of 30 days from the date the food was placed in the cooling process. Ensure logs documenting cooling of potentially hazardous foods prepared from ingredients at ambient temperatures, with the start time to the time when 5C (41 F) is reached are also maintained for a period of 30 days, beginning with the day of preparation.
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Item No.:
21
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Site:
Galley-Specialty Galley
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Violation:
The pasta making machine was installed close to the bulkhead and the technical space could not be easily open for cleaning and maintenance.
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Recommendation:
Ensure that the technical space can be easily accessed for cleaning and maintenance.
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Item No.:
27
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Site:
Galley-Specialty Galley
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Violation:
The technical space of the pasta making machine was soiled.
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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.:
22
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Site:
Galley-Specialty Galley Potwash
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Violation:
The rinse compartment of the 3-compartment sink was not holding the water and repairs were underway.
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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.:
33
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Site:
Galley-Specialty Galley
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Violation:
The deck had recessed and missing grout between the tiles, mostly by the hot line.
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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.:
17
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Site:
Bar-Mosaic Caf
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Violation:
Dairy products were on time control and this was not listed on the time control plan. This was corrected after the finding.
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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.:
33
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Site:
Room Service-
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Violation:
The covers of two deckhead light fixtures were cracked and difficult to clean near the upright refrigerators and the hot holding counter.
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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.:
22
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Site:
Galley-Potwash
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Violation:
The potwash machine was out of service since October and parts were expected by March next year. The area was still serviced by a 3-compartment sink but was clear that this was not enough to handle all the soiled coming from the galley by the amount of soiled utensils to be cleaned. Crew confirmed that the lack of the mechanical potwash machine was impacting negatively the operation.
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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.:
27
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Site:
Galley-Potwash
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Violation:
The clean storage upper tubes were soiled with rust and debris. Clean utensils were stored on those tubes. Corrections started 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.:
28
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Site:
Galley-Potwash
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Violation:
The clean storage upper tubes were soiled with rust and debris. Clean utensils were stored on those tubes. Corrections started immediately.
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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; (3) at least 150 millimeters (6 inches) above the deck unless in packages on pallets, skids, or racks, which may be 127 millimeters (5 inches).
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Item No.:
21
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Site:
Galley-Hot Galley Walk-in Refrigerator
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Violation:
The lid of a plastic container was cracked and difficult to clean. Corrections started 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.:
34
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Site:
Galley-Soup Station
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Violation:
Each kettle had a leak that was pooling on the deck below.
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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-Soup Station
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Violation:
Each kettle had a leak that was pooling on the deck below.
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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.:
33
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Site:
Galley-Decks
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Violation:
The decks had missing and recessed grout between the tiles. This was observed in several areas of the galley, for example in pastry/bakery, by the combination ovens, at hot line, and fish and butcher preparation rooms.
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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.:
36
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Site:
Galley-Butcher Shop
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Violation:
The light intensity at the handwashing station was less than 220 lux. This was corrected after the finding.
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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.:
22
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Site:
Pantry-Deck 6 Aft
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Violation:
The undercounter warewash machine was out of service.
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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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