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Item No.:
07
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|
Site:
Potable Water-Medical Facility
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|
Violation:
The aft bathroom shower hose did not have a backflow prevention device installed to protect the ship's potable water supply. The backflow prevention device was disinfected and installed during the inspection.
|
|
Recommendation:
Protect the potable water system against backflow or other contamination by backflow prevention devices or air gaps. Ensure the potable water distribution system is maintained free of cross-connections.
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|
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Item No.:
08
|
|
Site:
Potable Water-Cross-Connection Control Log
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|
Violation:
The backflow prevention device cross connection control log did not properly list the locations of the medical facility's backflow prevention devices. This was a repeat violation. This list was revised during the inspection.
|
|
Recommendation:
Ensure the cross-connection control program includes at a minimum: a complete listing of cross-connections and the backflow prevention method or device for each, so there is a match to the plumbing system component and location. Include air gaps on the listing. Ensure a schedule for inspection frequency is set. Maintain a log documenting the inspection and maintenance in written or electronic form, and ensure it is available for review during inspections.
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Item No.:
08
|
|
Site:
Potable Water-Backflow Prevention Assembly Test Kit
|
|
Violation:
The backflow prevention assembly test kit used to annually test backflow devices did not have a calibration certificate. According to the manufacturer, this kit needs to be calibrated annually. The previous test kit had a certificate date of 2016.
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|
Recommendation:
Ensure the test kit is calibrated according to manufacturer specifications. Inspect and test backflow prevention devices requiring testing (e.g., reduced pressure backflow prevention devices and pressure vacuum breakers) with a test kit after installation and at least annually. Maintain test results showing the pressure differences on both sides of the valves.
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|
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Item No.:
08
|
|
Site:
Potable Water-Pipe Disinfection Log
|
|
Violation:
The ship did not have a pipe disinfection log detailing recent or past pipe disinfections.
|
|
Recommendation:
Maintain documentation of all inspections, maintenance, cleaning, and disinfection for 12 months and ensure it is available for review during inspections. Ensure records include a method of disinfection, concentration and contact time of the disinfectant, and a halogen value of less than or equal to 5 ppm before the tank is put back into service.
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Item No.:
08
|
|
Site:
Potable Water-Deck 3 AFT Bunker Locker
|
|
Violation:
The potable water bunkering hose in this locker was not stored in a sanitary manner. The hose ends were not covered effectively. This was remediated during the inspection
|
|
Recommendation:
Handle and store all hoses, fittings, water filters, buckets, equipment, and tools used for connection with the bunkering of potable water in a sanitary manner.
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|
|
Item No.:
08
|
|
Site:
Other-Deck 9 - Pizzeria Service Station
|
|
Violation:
Water steadily dripped from corroded backflow devices on the hot and cold water lines underneath the handwash sink and pooled on the deck below.
|
|
Recommendation:
Maintain backflow prevention devices in good repair.
|
|
|
Item No.:
10
|
|
Site:
Recreational Water Facilities-Main and Aft Pools
|
|
Violation:
Shepherd's hooks were not placed in a prominent location at both pools.
|
|
Recommendation:
Provide a rescue or shepherd's hook and an approved flotation device at a prominent location (visible from the full perimeter of the pool) at each RWF that has a depth of 1 meter (3 feet) or greater. Mount these devices in a manner that allows for easy access during an emergency. Ensure the pole of the rescue or shepherd's hook is long enough to reach the center of the deepest portion of the pool from the side plus 2 feet. Ensure it is a light, strong, nontelescoping material with rounded, nonsharp ends.
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|
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Item No.:
13
|
|
Site:
Galley-Deck 10 - Potwash (Pantry Galley)
|
|
Violation:
The solution in the three-compartment sanitizing rinse actively being used to sanitize large pots was measured at less than 50 ppm. A crew member stated he set up the compartment at 0700 and hadn't re-checked the concentration. The observation was made at 1000.
|
|
Recommendation:
Ensure the supervisor or person in charge of food operations on the vessel monitors that: (9) Employees are properly sanitizing cleaned multiuse equipment and utensils before they are reused;
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|
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Item No.:
16
|
|
Site:
Buffet-Deck 10 - Burger Bar (5 O'clock Somewhere)
|
|
Violation:
A metal hotel container of pooled fresh eggs placed on the back counter was on time control but did not have a discard label.
|
|
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 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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|
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Item No.:
16
|
|
Site:
Buffet-Deck 10 - Burger Bar (5 O'clock Somewhere)
|
|
Violation:
The consumer advisory sign for the fresh eggs did not include the statement 'eggs can be cooked to order or may be served raw or undercooked.'
|
|
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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|
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Item No.:
16
|
|
Site:
Dining Room-Deck 8 - JWB and Fins - Consumer Advisory
|
|
Violation:
The consumer advisory statement on the menus were missing: '...especially if you have certain medical conditions.'
|
|
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. (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.:
19
|
|
Site:
Food Service General-Provision Freezers and Refrigerators
|
|
Violation:
Water dripped from the corners of numerous deckhead hatches and seams onto the deck and outer packaging surfaces of food products across multiple provision freezers and refrigerators. Ice build-up was present on surfaces of boxed items in freezers and on the deckheads of several freezers, Staff reported this is a known problem and is a result of poorly insulated brine lines located above these rooms. They anticipate an April 2023 dry-dock to remedy the issue.
|
|
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.
|
|
|
Item No.:
19
|
|
Site:
Provisions-Fresh Fruit Room
|
|
Violation:
The outside surface of 10 cardboard boxes containing 12-32oz containers of smoothie mix were moldy and wet to the touch.
|
|
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.
|
|
|
Item No.:
19
|
|
Site:
Buffet-Deck 10 - Burger Bar (5 O'clock Somewhere)
|
|
Violation:
A small fly landed on diced onions set out in the buffet cold well. The food item was discarded.
|
|
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.:
19
|
|
Site:
Bar-Euphoria -
|
|
Violation:
A standard paint brush was used to manually clean out the coffee ground strainers used for the espresso machine, Bristles on the paint brush were worn and missing.
|
|
Recommendation:
Protect food from contamination that may result from a physical, chemical, biological origin.
|
|
|
Item No.:
19
|
|
Site:
Galley-Bulk Flour Container
|
|
Violation:
A bulk container of flour was not labeled with the product name.
|
|
Recommendation:
Ensure containers holding food or food ingredients that are removed from their original packages for use on the vessel, such as cooking oils, flour, herbs, potato flakes, salt, spices, and sugar are identified with the common name of the food.
|
|
|
Item No.:
20
|
|
Site:
Galley-Deck 5 - Pastry
|
|
Violation:
Old food residue encrusted an open seam (~2mm) on the mixing head to the deck mounted mixer. The mixer was previously cleaned and sanitized.
|
|
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.
|
|
|
Item No.:
20
|
|
Site:
Bar-Euphoria -
|
|
Violation:
A standard paint brush was used to manually clean out the coffee ground strainers used for the espresso machine, Bristles on the paint brush were worn and missing.
|
|
Recommendation:
Ensure food-contact surfaces of food equipment complies with American National Standards Institute (ANSI), National Sanitation Foundation International (NSF International), or other internationally accredited food equipment sanitation standards for materials, design, and construction.
|
|
|
Item No.:
21
|
|
Site:
Food Service General-Refrigerator Gaskets
|
|
Violation:
Condensate and mold was observed on door gaskets to undercounter refrigerators, coolers, and refrigerators throughout the Main Galley, Passenger and Crew Buffet, Crew Galley, Bars, Provisions, and Preparation rooms. The gaskets were worn, peeling, and/or broken allowing condensate to form around the doors.
|
|
Recommendation:
Ensure nonfood contact equipment is maintained in good repair and proper adjustment including: (1) Equipment maintained in a state of repair and condition that meets the materials, design, construction, and operation specifications of these guidelines; (2) Equipment components such as doors, seals, hinges, fasteners, and kick plates are kept intact, tight, and adjusted in accordance with manufacturer's specifications.
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|
|
Item No.:
21
|
|
Site:
Buffet-Crew Mess
|
|
Violation:
The deck mounted soda vending machine was not installed with adequate spacing to facilitate cleaning underneath or behind. The deck underneath was visibly soiled.
|
|
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.
|
|
|
Item No.:
21
|
|
Site:
Buffet-Deck 10 - Cold Wells
|
|
Violation:
The top of the marine edge where the metal of the cold well meets the countertop was separated in several areas exposing open seams. These seams were difficult to clean and old food residue and general debris was observed in these openings. This was seen at all cold wells.
|
|
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.
|
|
|
Item No.:
21
|
|
Site:
Buffet-Deck 10 - Main Service Line - Beverage Station
|
|
Violation:
Electrical cables and excessive beverage tubing for the counter mounted juice and water machines were draped on the countertop preventing the area from being easily cleaned.
|
|
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.
|
|
|
Item No.:
24
|
|
Site:
Galley-Deck 5 - Dishwash
|
|
Violation:
The final sanitizing rinse to the in-use port side flight-type dishwash machine did not reach 160F when measured with the inspector's thermometer. At the time of the observation, the machine's data plate showed a manifold temperature that fluctuated from 172 - 185F. Staff stated the machine's steam solenoid valve was set to close off at 180F and was the reason the temperature kept dropping below the minimum required temperature of 180F.
|
|
Recommendation:
In a mechanical operation, ensure the temperature of the fresh hot water sanitizing rinse as it enters the manifold is not more than 90C (194F) or less than: (1) 74C (165F) for a stationary rack, single-temperature machine; (2) 82C (180F) for all other machines. Ensure the utensil surface temperature is not less than 71C (160F) as measured by an irreversible registering temperature indicator.
|
|
|
Item No.:
24
|
|
Site:
Galley-Deck 10 - Potwash (Pantry Galley)
|
|
Violation:
The solution in the three-compartment sanitizing rinse actively being used to sanitize large pots was measured at less than 50 ppm. A crew member stated he set up the compartment at 0700 and hadn't re-checked the concentration. The observation was made at 1000.
|
|
Recommendation:
Ensure sanitizing solutions are used with the following concentrations: (1) A chlorine solution with a concentration between 50 mg/L (ppm) and 200 mg/L (ppm).
|
|
|
Item No.:
26
|
|
Site:
Galley-Deck 5 - Pastry
|
|
Violation:
Old food residue encrusted an open seam (~2mm) on the mixing head to the deck mounted mixer. The mixer was previously cleaned and sanitized.
|
|
Recommendation:
Ensure food contact surfaces of equipment and utensils are clean to sight and touch.
|
|
|
Item No.:
27
|
|
Site:
Galley-Deck 5 - Garde Manger
|
|
Violation:
Water dripped onto the preparation counter when the inspector reached for paper towels after washing his hands at the central handwashing station. Crew stated they planned to relocate the towel dispenser so water could not soil the countertop when in use.
|
|
Recommendation:
Ensure nonfood-contact surfaces of equipment are kept free of an accumulation of dust, dirt, food residue, and other debris.
|
|
|
Item No.:
27
|
|
Site:
Buffet-Deck 10 - Main Service Line - Condiment Station
|
|
Violation:
Dust accumulated on the top surface of the condiment display case.
|
|
Recommendation:
Ensure nonfood-contact surfaces of equipment are kept free of an accumulation of dust, dirt, food residue, and other debris.
|
|
|
Item No.:
27
|
|
Site:
Buffet-Deck 10 - Cold Wells
|
|
Violation:
The top of the marine edge where the metal of the cold well meets the countertop was separated in several areas exposing open seams. These seams were difficult to clean and old food residue and general debris was observed in these openings. This was seen at all cold wells.
|
|
Recommendation:
Ensure nonfood-contact surfaces of equipment are kept free of an accumulation of dust, dirt, food residue, and other debris.
|
|
|
Item No.:
27
|
|
Site:
Buffet-Deck 10 - Main Service Line - Beverage Station
|
|
Violation:
Water leaked from a plumbing coupling for the water filter and onto the beverage counter below.
|
|
Recommendation:
Ensure nonfood-contact surfaces of equipment are kept free of an accumulation of dust, dirt, food residue, and other debris.
|
|
|
Item No.:
27
|
|
Site:
Food Service General-Refrigerator Gaskets
|
|
Violation:
Condensate and mold was observed on the majority of the door gaskets to undercounter refrigerators, coolers, and refrigerators in the Main Galley, Passenger and Crew Buffet, Crew Galley, Bars, Provisions, and Preparation rooms. The gaskets were worn, peeling, and/or broken allowing condensate to form around the door.
|
|
Recommendation:
Ensure nonfood-contact surfaces of equipment are kept free of an accumulation of dust, dirt, food residue, and other debris.
|
|
|
Item No.:
28
|
|
Site:
Buffet-Deck 10 - Main Service Line
|
|
Violation:
Plates out for passenger self-service were stored food contact side down on top of surfaces that were soiled with old, sticky food residue.
|
|
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.
|
|
|
Item No.:
30
|
|
Site:
Buffet-Deck 10 - Main STBD Entrance
|
|
Violation:
The automated hand towel dispenser for the right-hand sink was not operable.
|
|
Recommendation:
Provide a handwashing station with: a handwash sink with hot and cold water, soap dispenser, and single-use paper towel dispenser.
|
|
|
Item No.:
33
|
|
Site:
Buffet-Deck 10 - Deckheads
|
|
Violation:
White plastic profiles between deckhead paneling above food service stations were coming loose in some areas and allowed openings to the plenum space above.
|
|
Recommendation:
Ensure deckheads in food preparation and food storage areas are constructed and maintained for easy cleaning. Ensure decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas are maintained in good repair.
|
|
|
Item No.:
33
|
|
Site:
Buffet-Deck 10 - Main Service Line - Beverage Station
|
|
Violation:
A deckhead light behind the counter mounted juice machine was not flush with the deckhead exposing an open gap.
|
|
Recommendation:
Ensure light fixtures, vent covers, and similar equipment attached to the bulkheads or deckheads are easily cleanable.
|
|
|
Item No.:
33
|
|
Site:
Buffet-Deck 10 - Main Service Line - Beverage Station
|
|
Violation:
Standing water filled the bottom surface of technical compartment E-100 located below the juice machine. Drain lines for the juice and water machines in this compartment and were not sloped to properly drain.
|
|
Recommendation:
Ensure decks, bulkheads, deckheads, and attached equipment in food preparation, warewashing, pantries, and storage areas are cleaned as often as necessary.
|
|
|
Item No.:
33
|
|
Site:
Buffet-Deck 10 - Burger Bar (5 O'clock Somewhere)
|
|
Violation:
The worker side handwash deck drain was heavily soiled with a build-up of debris.
|
|
Recommendation:
Ensure decks, bulkheads, deckheads, and attached equipment in food preparation, warewashing, pantries, and storage areas are cleaned as often as necessary.
|
|
|
Item No.:
33
|
|
Site:
Galley-Deck 10 - Dishwash
|
|
Violation:
Water pooled on the deck below and behind the conveyor dishwash machine.
|
|
Recommendation:
Ensure decks, bulkheads, deckheads, and attached equipment in food preparation, warewashing, pantries, and storage areas are cleaned as often as necessary.
|
|
|
Item No.:
33
|
|
Site:
Galley-Deck 9 - Pizzeria
|
|
Violation:
The lower left bulkhead adjacent to the pizza oven was in poor repair and old visible food soil was present on the lower ledge in areas that were difficult to access.
|
|
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.
|
|
|
Item No.:
33
|
|
Site:
Other-Deck 9 - Pizzeria Service Station
|
|
Violation:
Water steadily dripped from corroded backflow devices on the hot and cold water lines underneath the handwash sink and pooled on the deck below.
|
|
Recommendation:
Ensure decks, bulkheads, deckheads, and attached equipment in food preparation, warewashing, pantries, and storage areas are cleaned as often as necessary.
|
|
|
Item No.:
33
|
|
Site:
Food Service General-Provision Freezers and Refrigerators
|
|
Violation:
Water dripped from the corners of numerous deckhead hatches and seams onto the deck and outer packaging surfaces of food products across multiple provision freezers and refrigerators. Ice build-up was present on surfaces of boxed items in freezers and on the deckheads of several freezers, Staff reported this is a known problem and is a result of poorly insulated brine lines located above these rooms. They anticipate an April 2023 dry-dock to remedy the issue.
|
|
Recommendation:
Ensure decks, bulkheads, deckheads, and attached equipment in food preparation, warewashing, pantries, and storage areas are cleaned as often as necessary.
|
|
|
Item No.:
33
|
|
Site:
Buffet-Crew Mess
|
|
Violation:
The deck mounted soda vending machine was not installed with adequate spacing to facilitate cleaning underneath or behind. The deck underneath was visibly soiled.
|
|
Recommendation:
Ensure decks, bulkheads, deckheads, and attached equipment in food preparation, warewashing, pantries, and storage areas are cleaned as often as necessary.
|
|
|
Item No.:
33
|
|
Site:
Food Service General-Decks
|
|
Violation:
Deck tiles, deck grouting, deck coving, and concrete decks throughout the food service outlets were in poor repair, missing, or recessed. These locations included: Lido waiter stations, Lido Bread Station, Lido Salad Station, Lido Galley, Main Galley (Hot Galley), Crew Galley, Crew Dishwash, and Crew Potwash.
|
|
Recommendation:
Ensure decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas are maintained in good repair.
|
|
|
Item No.:
34
|
|
Site:
Buffet-Deck 10 - Main Service Line - Beverage Station
|
|
Violation:
Water leaked from a plumbing coupling near the water filter for the beverage machines and onto the beverage counter below.
|
|
Recommendation:
Ensure a plumbing system in a food area is maintained in good repair.
|
|
|
Item No.:
35
|
|
Site:
Buffet-Deck 10 - Main Service Line - Beverage Station
|
|
Violation:
Standing water filled the bottom surface of technical compartment E-100 located below the juice machine. Drain lines for the juice and water machines in this compartment were not sloped to properly drain.
|
|
Recommendation:
Ensure black and gray water is discharged to the vessel's wastewater disposal system and does not pool on the deck.
|
|
|
Item No.:
36
|
|
Site:
Buffet-Crew Mess
|
|
Violation:
Light intensity could not be raised to the required 110 and 220 lux at this station.
|
|
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 at consumer self-service areas. Ensure the light intensity is at least 110 lux (10 foot candles) behind and around mounted equipment, including counter-mounted equipment.
|
|
|
Item No.:
36
|
|
Site:
Galley-Deck 10 - Dishwash
|
|
Violation:
Light intensity could not reach 110 lux of light behind the conveyor dishwash machine.
|
|
Recommendation:
Ensure the light intensity is at least 110 lux (10 foot candles) behind and around mounted equipment, including counter-mounted equipment.
|
|
|
Item No.:
36
|
|
Site:
Galley-Deck 5 - Hot Galley
|
|
Violation:
Light intensity behind the combi-ovens could not reach 110 lux.
|
|
Recommendation:
Ensure the light intensity is at least 110 lux (10 foot candles) behind and around mounted equipment, including counter-mounted equipment.
|
|
|
Item No.:
36
|
|
Site:
Galley-Deck 5 - Potwash
|
|
Violation:
Light intensity could not reach 220 lux of light at the soiled potwash staging area.
|
|
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.
|
|
|
Item No.:
36
|
|
Site:
Buffet-Staff Mess - Beverage Station
|
|
Violation:
The left reach-in refrigerator did not have a shatterproof or shielded light bulb.
|
|
Recommendation:
Ensure light bulbs are shielded, coated, or otherwise shatter-resistant in areas where there is exposed food, clean equipment, utensils, and linens, or unwrapped single-service and single-use articles.
|
|
|
Item No.:
36
|
|
Site:
Pantry-Deck 11 - License to Chill
|
|
Violation:
Light intensity on the left and behind the ice machine could not reach 110 lux.
|
|
Recommendation:
Ensure the light intensity is at least 110 lux (10 foot candles) behind and around mounted equipment, including counter-mounted equipment.
|
|
|
Item No.:
37
|
|
Site:
Food Service General-Provision Freezers and Refrigerators
|
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Violation:
Water dripped from the corners of numerous deckhead hatches and seams onto the deck and outer packaging surfaces of food products across multiple provision freezers and refrigerators. Ice build-up was present on surfaces of boxed items in freezers and on the deckheads of several freezers, Staff reported this is a known problem and is a result of poorly insulated brine lines located above these rooms. They anticipate an April 2023 dry-dock to remedy the issue.
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Recommendation:
Ensure refrigerant lines are adequately insulated.
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Item No.:
39
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Site:
Galley-Deck 5 - Pantry
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Violation:
One house fly was observed in this area. The area was not in operation.
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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:
Buffet-Deck 10 - Burger Bar (5 O'clock Somewhere)
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Violation:
One small fly was observed underneath the working side handwashing 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:
Buffet-Deck 10 - Burger Bar (5 O'clock Somewhere)
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Violation:
A small fly landed on diced onions set out in the buffet cold well. The food item was discarded.
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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:
Buffet-Deck 10 - Aft Port Beverage Station
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Violation:
One house fly and one winged insect were observed underneath the coffee mugs out for passenger self-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.:
39
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Site:
Buffet-Deck 10 - Main Service Line - Condiment Station
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Violation:
A house fly landed on a container of milk out for passenger 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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