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Item No.:
05
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Site:
Potable Water-Bunker Halogen Analyzer
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Violation:
The four manual comparison tests between the bunker halogen analyzer and the test kits measured greater than 0.2 ppm chlorine. The analyzer measured 2.01-2.19 ppm while the inspection team was in the area and the crew and inspector measured an average of 1.2 ppm higher with measurements of 3.65, 2.80, 3.52, and 3.14 ppm.
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Recommendation:
Ensure the free residual halogen measured by the halogen analyzer is within 0.2 mg/L (ppm) of the free residual halogen measured by the manual test.
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Item No.:
16
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Site:
Bar-Deck 14 - Mix Bar
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Violation:
Opened containers of cream and milk inside a temperature controlled undercounter refrigerator were measured at 45F.
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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 57C (135F) or above, except that roasts may be held at a temperature of 54C (130F); or 5C (41F) or less.
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Item No.:
16
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Site:
Bar-Deck 14 - Calypso
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|
Violation:
A container of opened whipped cream measured 51F inside an undercounter, temperature-controlled refrigerator. The ambient temperature of this refrigerator measured 45F.
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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 57C (135F) or above, except that roasts may be held at a temperature of 54C (130F); or 5C (41F) or less.
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Item No.:
16
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Site:
Galley-Deck 12 - Bell Box
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Violation:
An open container of whipped cream was measured 50F inside a temperature-controlled refrigerator. The top of the whipped cream had a yellow time control sticker that was from an earlier service period. Staff reported this was intended to be kept in the adjacent time control refrigerator and should have been discarded.
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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 to 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. (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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Item No.:
16
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Site:
Galley-Deck 7 - Sabatini's Show Galley
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|
Violation:
A metal container of cooked mushroom risotto measured 50F and a container of cheese sauce measured 46F inside an undercounter temperature-controlled refrigerator. The ambient temperature of the unit measured 45F.
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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 57C (135F) or above, except that roasts may be held at a temperature of 54C (130F); or 5C (41F) or less.
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Item No.:
18
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Site:
Galley-Deck 14 - Salty Dog
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|
Violation:
A metal tray of ground beef burgers was stored above a tray of hot dogs. 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.
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Item No.:
19
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Site:
Bar-Deck 14 - Mix Bar
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|
Violation:
Cans of beer were stored inside a recessed ice well and completely covered with melting ice. The easy-open ends of the beer cans were under the ice/water which did not appear to be actively draining.
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Recommendation:
Do not store packaged food in direct contact with ice or water if the food is subject to the entry of water because of the nature of its packaging, wrapping, or container, or its positioning in the ice or water.
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Item No.:
19
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Site:
Buffet-Deck 14 - Horizon Court - Starboard Soup Station
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Violation:
Two bowls of soup toppings were stored outside the sneeze shield.
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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.
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Item No.:
19
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Site:
Buffet-Deck 14 - Horizon Court - Starboard Dessert Station
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|
Violation:
Several serving tongs were positioned outside the sneeze shield and unprotected. Additionally, two dessert trays did not have dedicated serving utensils.
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Recommendation:
Provide food-dispensing utensils for each container displayed at a consumer self-service unit such as a buffet or salad bar. During service, ensure the food contact portion of each self-service food dispensing utensil is covered or located beneath shielding. Ensure that dishware, glassware, and utensils out for service are inverted or covered.
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Item No.:
19
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Site:
Other-Bridge and Offices
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|
Violation:
Open cases of sealed water bottles were stored on the deck in multiple locations.
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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.
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Item No.:
19
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Site:
Provisions-Deck 4 - Fish Freezer
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|
Violation:
An icicle hung from a deckhead light cover and frozen water was on the top surface of a box of frozen fish.
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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.
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Item No.:
20
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|
Site:
Galley-Deck 7 - Sabatini's Show Galley
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|
Violation:
The ambient temperature measured 45F inside the undercounter temperature-controlled refrigerator. A metal container of cooked mushroom risotto measured 50F and a container of cheese sauce measured 46F inside the refrigerator.
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|
Recommendation:
Food contact equipment must be maintained in good repair and proper adjustment: (1) Equipment must be maintained in a state of repair and condition that meets the materials, design, construction, and operating specifications of these guidelines.
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Item No.:
20
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|
Site:
Galley-Deck 5 - Pastry
|
|
Violation:
Two slotted fasteners were on the mixing head of the counter-mounted mixer and the middle deck-mounted mixer.
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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:
Bar-Deck 14 - Calypso
|
|
Violation:
The ambient temperature inside the undercounter, temperature-controlled refrigerator measured 45F. A container of opened whipped cream inside the refrigerator measured 51F.
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|
Recommendation:
Food contact equipment must be maintained in good repair and proper adjustment: (1) Equipment must be maintained in a state of repair and condition that meets the materials, design, construction, and operating specifications of these guidelines.
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Item No.:
21
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|
Site:
Galley-Deck 14 - Salty Dog Show Galley
|
|
Violation:
An open seam was along the working edge of the service countertop. Old food debris was in the seam.
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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:
Buffet-Deck 14 - Horizon Court - Portside Locker 14618
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|
Violation:
The galvanized steel shelving where previously cleaned and sanitized serving bowls, trays, and other food-contact serving equipment were stored was rusted and difficult to clean. The shelving was bent and in disrepair in several areas.
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Recommendation:
Design and construct nonfood-contact surfaces of equipment and utensils to be durable and to retain their characteristic qualities under normal use conditions. 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:
Food Service General-Juice Machines
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|
Violation:
Open seams were between the legs of the newly installed counter-mounted juice machines and the countertops. A rubber gasket covered the leg connections; however, this was not flush with the counter and exposed an open seam. These juice machines were throughout the food areas of the vessel.
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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
|
|
Site:
Pantry-9 Housekeeping Pantry #9536
|
|
Violation:
The undercounter glasswash machine was not properly draining. An inch of water was pooled in the bottom of the machine. The area was not in 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.:
26
|
|
Site:
Galley-Deck 14 - Horizon Court - Dishwash
|
|
Violation:
Water was actively dripping from a deckhead hatch onto the front face of a nonfunctioning ice machine. Water pooled on the lid of the ice machine and entered the ice machine bin when the lid was opened. There was no ice in the bin. Staff reported it had been taken out of service the day prior due to the deckhead leak.
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|
Recommendation:
Ensure food contact surfaces of equipment and utensils are clean to sight and touch. Ensure food only contacts surfaces of equipment and utensils that are cleaned and sanitized.
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Item No.:
26
|
|
Site:
Buffet-Deck 14 - Horizon Court - Portside Locker 14618
|
|
Violation:
Previously cleaned and sanitized serving bowls, trays, and other food-contact serving equipment were soiled with dried food residue on several food contact surfaces. These items were stored on top of rusted, galvanized steel shelving that was difficult to clean.
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|
Recommendation:
Ensure food only contacts surfaces of equipment and utensils that are cleaned and sanitized. Ensure food contact surfaces of equipment and utensils are clean to sight and touch.
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Item No.:
26
|
|
Site:
Galley-Deck 14 - Horizon Court - Dishwash
|
|
Violation:
Five previously cleaned and sanitized serving containers and cups were soiled with old food residue.
|
|
Recommendation:
Ensure food contact surfaces of equipment and utensils are clean to sight and touch.
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|
|
Item No.:
27
|
|
Site:
Galley-Deck 14 - Salty Dog Show Galley
|
|
Violation:
An open seam was soiled with food debris along the working edge of the service countertop.
|
|
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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|
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Item No.:
27
|
|
Site:
Galley-Deck 14 - Horizon Court - Dishwash
|
|
Violation:
Water was actively dripping from a deckhead hatch onto the front face of a nonfunctioning ice machine. Water pooled on the lid of the ice machine and entered the ice machine bin when the lid was opened. There was no ice in the bin. Staff reported it had been taken out of service the day prior due to the deckhead leak.
|
|
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
|
|
Site:
Buffet-Deck 14 - Horizon Court - Portside Locker 14618
|
|
Violation:
Previously cleaned and sanitized serving bowls, trays, and other food-contact serving equipment were soiled with dried food residue on several nonfood-contact surfaces. These items were stored on top of rusted galvanized steel shelving that was difficult to clean. Additionally, dried food splash was on the storage shelves where the serving equipment was stored.
|
|
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
|
|
Site:
Food Service General-Juice Machines
|
|
Violation:
Old food debris was in open seams between the legs of the newly installed counter-mounted juice machines and the countertops. A rubber gasket covered the leg connections; however, this was not flush with the counter and exposed an open seam.
|
|
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:
Provisions-Deck 3 - Chef Storage Locker
|
|
Violation:
An assortment of cooking equipment, food scales, whisks, waste receptacles, heating lamps, and other food equipment stored in the unfinished locker had food soil on the nonfood-contact surfaces. Staff reported these items were to be discarded.
|
|
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:
Provisions-Deck 3 - Chef Storage Locker
|
|
Violation:
An assortment of cooking equipment, food scales, whisks, waste receptacles, heating lamps, and other food equipment were stored in this unfinished locker. Staff reported these items were to be discarded. The open deckhead had cables, ducting, and difficult to clean surfaces. Some of the equipment had food soil on the nonfood-contact surfaces.
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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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|
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Item No.:
28
|
|
Site:
Buffet-Deck 14 - Horizon Court - Starboard Locker 14617
|
|
Violation:
A rack of previously cleaned and sanitized bowls was stored directly underneath the drain opening for the hood cleaning compartment. When opened, the hood cleaning solution was at the very top of the cleaning solution reservoir. The bowls were relocated. Additionally, several serving trays and bowls were stored upright in this locker.
|
|
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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|
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Item No.:
28
|
|
Site:
Buffet-Deck 14 - Horizon Court - Portside Locker 14618
|
|
Violation:
Previously cleaned and sanitized serving bowls, trays, and other food-contact serving equipment were stored on top of rusted, galvanized steel shelving that was difficult to clean. The shelving was bent and in disrepair in several areas. Old, dried food splash was also on the storage shelving where the serving equipment was stored.
|
|
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
|
|
Site:
Galley-Deck 14 - Horizon Court - Dishwash
|
|
Violation:
Approximately 15 previously cleaned and sanitized serving containers were stacked together and not positioned to air dry. The containers were difficult to pull apart and moisture ran out when they were separated.
|
|
Recommendation:
Store clean equipment and utensils in a self-draining position that allows air drying and covered or inverted.
|
|
|
Item No.:
31
|
|
Site:
Buffet-Deck 14 - Horizon Court - Starboard Waiter Station - Forward
|
|
Violation:
An open pail and spray bottle of chemical nonfood-surface disinfectant was stored on the soiled waiter station.
|
|
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.
|
|
|
Item No.:
33
|
|
Site:
Galley-Deck 14 - Horizon Court - Dishwash
|
|
Violation:
Water was actively dripping from a deckhead hatch onto the front face of a nonfunctioning ice machine. Water pooled on the lid of the ice machine and entered the ice machine bin when the lid was opened. There was no ice in the bin. Staff reported it had been taken out of service the day prior due to the deckhead leak.
|
|
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 14 - Horizon Court - Starboard Locker 14617
|
|
Violation:
The deck under the storage shelving unit was soiled with old food and general 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:
Buffet-Deck 14 - Horizon Court - Portside Waiter Station - Forward
|
|
Violation:
Water pooled in several hard to reach and access areas behind the beverage station's technical compartment and food scraping station.
|
|
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
|
|
Site:
Food Service General-Decks
|
|
Violation:
Deck tile grout was missing and recessed throughout most of the food areas. Water and debris were in many of the recessed areas. Additionally, deck tiles, integral coving, and door thresholds in galleys and food outlets were in disrepair in multiple locations.
|
|
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:
Provisions-Deck 4 - Fish Freezer
|
|
Violation:
An icicle hung from a deckhead light cover and frozen water was on the top surface of a box of frozen fish.
|
|
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 5 - Potwash
|
|
Violation:
A serving utensil and an accumulation of food and water were under the soiled scrapping table and behind the biodigester.
|
|
Recommendation:
Ensure decks, bulkheads, deckheads, and attached equipment in food preparation, warewashing, pantries, and storage areas are cleaned as often as necessary.
|
|
|
Item No.:
36
|
|
Site:
Galley-Deck 5 - Potwash
|
|
Violation:
The light intensity measured less than 110 lux behind the biodigester.
|
|
Recommendation:
Ensure the light intensity is at least 110 lux (10 foot candles) at a distance of 75 centimeters (30 inches) above the deck when in use, in walk-in refrigerator units and dry storage areas, and in other areas and rooms during periods of cleaning. Ensure the light intensity is at least 110 lux (10 foot candles) behind and around mounted equipment, including counter-mounted equipment.
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|
|
Item No.:
36
|
|
Site:
Buffet-Deck 14 - Horizon Court - Center Islands
|
|
Violation:
The light intensity measured less than 220 lux along the center self-service stations.
|
|
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-Deck 14 - Horizon Court - Starboard Waiter Station - Forward
|
|
Violation:
The light intensity measured less than 220 lux at the water/ice 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 in food preparation areas, handwashing facilities, warewashing areas, equipment, and utensil storage, pantries, toilet rooms, and consumer self-service areas.
|
|
|
Item No.:
39
|
|
Site:
Buffet-Deck 14 - Horizon Court - Starboard Waiter Station - Aft
|
|
Violation:
Approximately eight tiny fruit flies were behind the beverage station's technical compartment and food scraping station. Standing water was in several hard to reach and access areas.
|
|
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.
|
|
|
Item No.:
39
|
|
Site:
Buffet-Deck 14 - Horizon Court - Starboard Waiter Station - Forward
|
|
Violation:
One house fly was near the ice/water machine.
|
|
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.
|
|
|
Item No.:
39
|
|
Site:
Other-Garbage Room
|
|
Violation:
Approximately ten small flies were flying around the back of the small bio-grinder.
|
|
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.
|
|
|
Item No.:
39
|
|
Site:
Galley-Deck 14 - Horizon Court - Dishwash
|
|
Violation:
Two flies were near the ice machines.
|
|
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.
|
|
|
Item No.:
39
|
|
Site:
Buffet-Deck 14 - Horizon Court - Portside Waiter Station - Forward
|
|
Violation:
Two tiny fruit flies were behind the beverage station's technical compartment and food scraping station. Standing water was in several hard to reach and access areas.
|
|
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.
|
|
|
Item No.:
39
|
|
Site:
Galley-Deck 6 - Aft Portside Dishwash
|
|
Violation:
Approximately eight fruit flies were near and inside the biodigester.
|
|
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.
|
|
|
Item No.:
39
|
|
Site:
Galley-Deck 7 - Sabatini's
|
|
Violation:
Three fruit flies were near the scrapping station at the dishwash. Additionally, two were near the cold pantry station.
|
|
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.
|
|
|
Item No.:
43
|
|
Site:
Ventilation-Deck 9 Air Conditioning Space #9426
|
|
Violation:
The air handling unit's belt was disintegrating, and small pieces of rubber were scattered in the bottom of the unit.
|
|
Recommendation:
Keep air handling units clean.
|
|