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Item No.:
06
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Site:
Medical-E. Coli. Test Kit Reagent
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Violation:
The potable water reagent had an expiration date of 2 February 2020. The inspection took place on 4 February 2020. On 3 February, the expired reagent was used for the onboard potable water sampling test. The expired reagent was discarded immediately. The ship had a substitute reagent kit that was not expired.
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Recommendation:
If water samples are collected and analyzed by the vessel for the presence of E. coli, analyze the samples using a method accepted in Standard Methods for the Examination of Water and Wastewater. Ensure test kits, incubators, and associated equipment are operated and maintained in accordance with the manufacturers? specifications.
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Item No.:
10
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Site:
Recreational Water Facilities-Solarium Pool
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Violation:
The fill level for the Solarium Pool was not at the skim gutter level during the inspection. The inspector verified from the bridge that the list-level of the ship at the time of the inspecting was '0.' 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.
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Item No.:
17
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Site:
Galley-Oceanview Cafe - Cooling Logs - Deck 14
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Violation:
The cooling log for three containers of lentil soup on 3 February 2020 did not include the initial temperature when cooling began.
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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.:
19
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Site:
Buffet-Yellow Mess
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Violation:
Serving tongs for ice cream cone self-service were not protected from possible contamination by a sneeze shield or other means.
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Recommendation:
During service, ensure the food contact portion of each self-service food dispensing utensil is covered or located beneath shielding.
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Item No.:
20
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Site:
Galley-Port Beverage Station - Deck 4
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Violation:
The underside plastic paneling immediately above the dispensing nozzle to the coffee machine was in poor condition with rough and difficult to clean surfaces.
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Recommendation:
Ensure multiuse food-contact surfaces are: (1) Smooth; (2) Free of breaks, open seams greater than 0.8 mm (1/32 inch), cracks, chips, inclusions, pits, and similar imperfections; (3) Free of sharp internal angles, corners, and crevices; (4) Finished to have smooth welds and joints.
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Item No.:
20
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Site:
Bar-Cafe Al Bacio - Deck 5
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Violation:
Four slotted fasteners were located on the coffee/water press plates to both newly installed coffee machines.
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Recommendation:
Use only low profile, nonslotted, noncorroding, and easy-to-clean fasteners on food-contact surfaces and in splash zones. Prohibit the use of exposed slotted screws, Phillips head screws, or pop rivets in these areas.
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Item No.:
20
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Site:
Galley-Starboard Potwash - Deck 3
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Violation:
A panini press stored at the dirty equipment storage was heavily rusted on the food-contact surfaces.
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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.
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Item No.:
20
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Site:
Room Service-Bell Box - Deck 14
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Violation:
A green cutting board located on the preparation counter was badly scratched and scored. A black/brown stain was observed in the scored areas.
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Recommendation:
Ensure surfaces such as cutting blocks and boards that are subject to scratching and scoring are resurfaced if they no longer can be effectively cleaned and sanitized, or discarded if they are not capable of being resurfaced.
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Item No.:
21
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Site:
Galley-Starboard Potwash - Deck 3
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Violation:
A panini press stored at the dirty equipment storage was heavily rusted on the food-contact and non-food contact surfaces. According to crew, this machine is no longer used. Additionally, fasteners on a lobster cutter in the non--food contact areas were heavily rusted and unable to be cleaned. Both these items were immediately discarded by crew.
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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. Ensure nonfood-contact surfaces of equipment that are exposed to splash, spillage, or other food soiling or that require frequent cleaning are constructed of a corrosion-resistant, nonabsorbent, and smooth material.
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Item No.:
22
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Site:
Galley-Oceanview Cafe - Deck 14
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Violation:
An excessive amount of steam exited the in-use hood potwash machine from the sides of machine and was not captured by the hood exhaust system. Some light condensate was observed on nearby deckhead and bulkhead paneling.
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Recommendation:
Maintain warewashing equipment in good repair and proper adjustment.
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Item No.:
22
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Site:
Galley-Oceanview Cafe - Deck 14
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Violation:
Water leaked from the bottom right corner of the in-use hood-type potwash machine and onto the deck.
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Recommendation:
Maintain warewashing equipment in good repair and proper adjustment.
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Item No.:
26
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Site:
Galley-Pastry - Deck 4
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Violation:
The dispensing end of the plastic ribbed tube used for metering water into the two deck mounted mixers was unprotected and stored approximately five inches from the deck. Powdered debris was observed inside the tube and could be wiped away when wiped with an alcohol swab.
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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-Port Beverage Station - Deck 4
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Violation:
Old coffee soil of more than a day's accumulation was on the underside plastic paneling immediately above the dispensing nozzle to the coffee 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.:
28
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Site:
Galley-Pastry - Deck 4
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Violation:
The dispensing end of the plastic ribbed tube used for metering water into the two deck mounted mixers was unprotected and stored approximately five inches from the deck. Powdered debris was observed inside the tube and could be wiped away when wiped with an alcohol swab.
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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.:
28
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Site:
Galley-Oceanview Cafe - Deck 14
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Violation:
Previously cleaned and sanitized pots and pans were stored on the clean air-drying rack placed immediately above the deck drain for the hood-type potwash machine. Spent wash water from the potwash machine splashed onto the lowest stored pots and pans. Additionally, steam from the spent wash water condensed on the underside of the tubular racking and on the air drying pots and pans.
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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.:
28
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Site:
Galley-Tuscan Potwash
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Violation:
A previously cleaned and sanitized pan was stored on the clean air-drying rack located immediately above the deck drain for the hood-type potwash machine. Spent wash water from the potwash machine was observed splashing onto the lowest tubular racks closest to the deck drain. Additionally, steam from the spent wash water condensed on the underside of the tubular racking located above. No spent water or condensate was observed impacting the previously cleaned pan.
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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.:
29
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Site:
Room Service-Bell Box - Deck 14
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Violation:
The optical sensor for the handwash sink near the entrance was not working when the inspector attempted to wash his hands. This outlet was in service at the time of the observation.
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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.:
29
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Site:
Buffet-Aqua Spa Cafe - Deck 12
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Violation:
The water temperature at the employee handwash station only reached 80 F after several minutes of being engaged. The area was in-use at the time of the finding. This was corrected before the inspector left the area.
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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.:
29
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Site:
Galley-Aqua Spa Cafe - Deck 12
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Violation:
The water temperature at the handwashing sink nearest the entry door reached 126 F when the water was engaged by the inspector. This area was in use at the time of the observation and the user could not adjust the water temperature. This was corrected prior to the inspector leaving the area.
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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:
Galley-Oceanview Cafe - Deck 14
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Violation:
Water leaked from the bottom right corner of the in-use hood-type potwash machine and onto the deck.
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Recommendation:
Ensure decks in warewashing areas are cleaned as often as necessary.
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Item No.:
33
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Site:
Galley-Pastry - Deck 4
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Violation:
Water dripped from a deckhead extraction fixture near the most left deck oven and pooled on the deck below.
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Recommendation:
Ensure decks in warewashing areas are cleaned as often as necessary.
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Item No.:
33
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Site:
Preparation Room-Fish Thaw Room
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Violation:
Water dripped from a deckhead speaker and onto the deck below.
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Recommendation:
Ensure decks in storage areas are cleaned as often as necessary.
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Item No.:
33
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Site:
Galley-Cold Prep Walk-in
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Violation:
Water steadily dripped from a deckhead penetration in the center of this walk-in refrigerator. Crew stated the water was the result of condensation collecting on the deckhead panel above, The water pooled on the deck below. No food was impacted.
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Recommendation:
Ensure decks in storage areas are cleaned as often as necessary.
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Item No.:
33
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Site:
Galley-Sushi on 5 - Deck 5
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Violation:
Water dripped onto the deck from the edge of the ventilation hood.
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Recommendation:
Ensure decks in warewashing areas are cleaned as often as necessary.
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Item No.:
37
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Site:
Galley-Sushi on 5 - Deck 5
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Violation:
Water dripped from the edge of the ventilation hood and onto the deck.
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Recommendation:
Ensure warewashing rooms have sufficient ventilation to keep them free of excessive heat, steam, condensation, vapors, obnoxious odors, smoke, and fumes.
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Item No.:
37
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Site:
Preparation Room-Fish Thaw Room
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Violation:
Water dripped from a deckhead speaker box and onto the deck. No food was impacted. Crew stated the water was the result of of condensation collecting on the deckhead panel above.
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Recommendation:
Ensure chilled water lines have proper insulation.
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Item No.:
37
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Site:
Galley-Cold Prep Walk-in
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Violation:
Water steadily dripped from a deckhead penetration in the center of this walk-in refrigerator. Crew stated the water was the result of condensation collecting on the deckhead panel above, The water pooled on the deck below. No food was impacted.
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Recommendation:
Ensure chilled water lines have proper insulation.
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Item No.:
37
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Site:
Galley-Bakery - Deck 4
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Violation:
Excessive steam from the proofing cabinets was not captured by the dedicated hood extraction for the cabinets. The steam condensed on the deckhead in the immediate area above food preparation stations. No dripping condensate was observed.
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Recommendation:
Ensure all food preparation rooms have sufficient ventilation to keep them free of excessive heat, steam, condensation, vapors, obnoxious odors, smoke, and fumes.
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Item No.:
37
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Site:
Galley-Pastry - Deck 4
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Violation:
Water dripped from a deckhead air extraction fixture near the most left deck oven and pooled on the deck below. According to crew members, the dripping water was the result of poorly insulated chilled water lines in the deckhead above,
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Recommendation:
Ensure chilled water lines have sufficient insulation to prevent condensate from developing.
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Item No.:
37
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Site:
Galley-Oceanview Cafe - Deck 14
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Violation:
An excessive amount of steam exited the in-use hood potwash machine from the sides of machine and was not captured by the hood exhaust system. Some light condensate was observed on nearby deckhead and bulkhead paneling.
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Recommendation:
Ensure all warewashing have sufficient ventilation to keep them free of excessive heat, steam, condensation, vapors, obnoxious odors, smoke, and fumes.
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Item No.:
38
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Site:
Galley-Starboard Potwash - Deck 3
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Violation:
A panini press was stored at the dirty equipment storage that was heavily rusted on the food contact surfaces. According to crew, this machine is no longer used.
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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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