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Item No.:
12
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Site:
Pantry-Deck 10 - Pantry
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|
Violation:
After washing his hands, a crew member blew into disposable gloves before donning them to open the ice machine.
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Recommendation:
Ensure food employees clean their hands and exposed portions of their arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles and: (1) After touching bare human body parts other than clean hands and clean, exposed portions of arms; (2) After using the toilet room; (3) After coughing, sneezing, using a handkerchief or disposable tissue, using tobacco, eating, or drinking; (4) After handling soiled equipment or utensils; (5) During food preparation, as often as necessary to remove soil and contamination and to prevent cross-contamination when changing tasks; (6) When switching between working with raw food and working with ready-to-eat food; (7) Before putting on gloves for working with food or clean equipment and between glove changes; and (8) After engaging in other activities that contaminate the hands.
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Item No.:
13
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|
Site:
Pantry-Deck 14 - Mast Grill
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|
Violation:
The crew member responsible for measuring temperatures of cooked hamburgers was not equipped with sanitizing wipes for their thermometer. When the inspector asked where the sanitizing wipes were located, the crew member went inside the galley and returned with a small hotel pan of wipes covered in plastic wrap. The inspection team returned to the area about 10 minutes later and the same crew member was, once again, not equipped with sanitizing wipes, nor were any available in the front grill area.
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|
Recommendation:
Ensure the supervisor or person in charge of food operations on the vessel monitors that: (6) Employees are properly cooking potentially hazardous food, being particularly careful in cooking foods known to cause severe foodborne illness and death, such as eggs and comminuted meats; ready-to-eat food with bare hands by properly using suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment; employees are checking the cooking temperatures of potentially hazardous foods.
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Item No.:
16
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|
Site:
Galley-Deck 2 - Crew Galley Pantry
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|
Violation:
Six hotel pans of varying sizes containing TCS foods, including chili con carne, soups, and sauces, were found in a combination oven that had not been turned on. Internal temperatures of the food items were approximately 100F. Staff indicated the unit was intended for hot holding but had been accidentally left off during lunch service. They stated the food was cooked earlier that morning, though exact times were unknown, but believed it was within the last four hours. The food was discarded by staff.
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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.:
19
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|
Site:
Buffet-Deck 2 - Mess #2
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|
Violation:
The lid to a covered bin of ice cream cones out for self-service was not self closing, nor was it under a sneeze guard. Additionally, a serving utensil was provided, however, it was placed on the top surface of the covered bin and not protected. The bin and utensil were relocated under the adjacent sneeze shield.
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|
Recommendation:
Protect food on display from contamination by the use of packaging; counter, service line, or salad bar food guards; display cases; self-closing hinged lids; or other effective means. Install side protection for sneeze guards if the distance between exposed food and where consumers are expected to stand is less than 1 meter (40 inches). 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:
Provisions-Cold Cut - Cheese Room
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|
Violation:
Water dripped from the deckhead onto the top of a cardboard box containing cheese in the center of the room. Staff relocated the box. Water did not penetrate the box.
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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:
Other-Deck 10 - Bridge
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|
Violation:
The drain line of the right espresso machine had a direct connection to the ship's waste system.
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Recommendation:
Ensure drain lines from all fixtures, sinks, appliances, compartments, refrigeration units, or devices that are used, designed for, or intended to be used in the preparation, processing, storage, or handling of food, ice or drinks are indirectly connected to appropriate waste systems by means of an air gap or air break.
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Item No.:
20
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Site:
Other-Deck 10 - Bridge
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|
Violation:
The left espresso machine had a difficult-to-clean slotted fastener in the group head.
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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
|
|
Site:
Galley-Deck 4 - Hot Galley
|
|
Violation:
Two slotted fasteners were in the food splash zone of the deck mixer. Additionally, paint was peeling from the mixing head.
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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; and (5) Accessible for cleaning and inspection by one of the following methods without being disassembled, by disassembling without the use of tools, or by easy disassembling with the use of handheld tools commonly available to maintenance and cleaning personnel. 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.:
21
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|
Site:
Other-Deck 10 - Bridge
|
|
Violation:
The splash zone of the right espresso machine was heavily corroded with difficult-to-clean features. The machine was removed.
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|
Recommendation:
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. 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
|
|
Site:
Buffet-Deck 14 - Oceanview Cafe - Starboard Beverage Station
|
|
Violation:
Silicone was missing along the rim of the counter-recessed waste receptacle.
|
|
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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|
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Item No.:
21
|
|
Site:
Galley-Deck 2 - Dishwash
|
|
Violation:
The caster wheel to one of the plate trolleys was in poor repair and not easily cleanable.
|
|
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
|
|
Site:
Galley-Deck 2 - Crew Galley
|
|
Violation:
Liquid was leaking from the underside of the left soup kettle and onto the deck.
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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.
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|
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Item No.:
21
|
|
Site:
Buffet-Deck 14 - Oceanview Cafe
|
|
Violation:
The ship recently installed four new waiter stations. No coving was installed to reduce the 90 degree angles at the countertop/bulkhead junctures and inside the drawers.
|
|
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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|
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Item No.:
21
|
|
Site:
Bar-Deck 5 - Cafe al Bacio
|
|
Violation:
The countertop below the left espresso machine had a large crack starting between the two machines. The countertop in front of the right espresso machine was rough, grooved, and was difficult to clean.
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|
Recommendation:
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. 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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|
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Item No.:
21
|
|
Site:
Galley-Deck 5 - Sushi on Five
|
|
Violation:
The plastic rice cooker mesh was stained.
|
|
Recommendation:
Design and construct nonfood-contact surfaces of equipment and utensils to be durable and to retain their characteristic qualities under normal use conditions.
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|
|
Item No.:
21
|
|
Site:
Galley-Deck 12 - Oceanview Cafe - Hot Galley
|
|
Violation:
The plastic sheet on the tilting kettle's electrical panel was peeling. When removed, adhesive residue remained on the panel.
|
|
Recommendation:
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. 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.:
22
|
|
Site:
Galley-Deck 14 - Oceanview Cafe
|
|
Violation:
The curtains at the entrance to the conveyor dishwash machine were coiled and in poor condition.
|
|
Recommendation:
Maintain warewashing equipment in good repair and proper adjustment, including: (1) warewashing equipment is maintained in a state of repair and condition that meets the standards of the materials, design, and construction of these guidelines; (2) water pressure and water temperature-measuring devices are maintained in good repair and accurate within the intended range of use.
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|
|
Item No.:
22
|
|
Site:
Galley-Deck 12 - Oceanview Cafe - Pantry
|
|
Violation:
The undercounter dishwash machine was out of order for at least one month.
|
|
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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|
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Item No.:
22
|
|
Site:
Galley-Deck 14 - Oceanview Cafe
|
|
Violation:
The fan coil inside the blower compartment of the conveyor dishwash machine was heavily soiled with dust.
|
|
Recommendation:
Ensure warewashing machines, drainboards, and the compartments of sinks, basins, or other receptacles used for washing and rinsing equipment, utensils, or raw foods, or laundering wiping cloths are cleaned: (1) before use; (2) throughout the day at a frequency necessary to prevent recontamination and accumulation of excessive debris, and to ensure that the equipment performs its intended function; (3) at least every 24 hours (if used).
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|
|
Item No.:
22
|
|
Site:
Galley-Deck 4 - Starboard Dishwash
|
|
Violation:
The blower fan grill inside the blower compartment of the conveyor dishwash machine was heavily soiled with dust. The soiled fan grill was above the exit path of the already cleaned and sanitized wares.
|
|
Recommendation:
Maintain warewashing equipment in good repair and proper adjustment, including: (1) warewashing equipment is maintained in a state of repair and condition that meets the standards of the materials, design, and construction of these guidelines; (2) water pressure and water temperature-measuring devices are maintained in good repair and accurate within the intended range of use.
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|
|
Item No.:
22
|
|
Site:
Galley-Deck 4 - Potwash
|
|
Violation:
Excessive pots, pans, and cooking utensils were staged along the soiled storage area. Two deckstands and soiled trolleys were staged in this area to store the soiled equipment. Only two crew members were working at this station. The flight-type potwash machine was operable but was not in use.
|
|
Recommendation:
Ensure drainboards, utensils, racks, or tables large enough to accommodate all soiled and cleaned items that may accumulate during hours of operation are provided for necessary utensil holding before cleaning and after sanitizing.
|
|
|
Item No.:
26
|
|
Site:
Galley-Deck 4 - Port Beverage Station
|
|
Violation:
The cream reservoir inside the counter-mounted coffee machine refrigerator was soiled with milk residue from the previous service period.
|
|
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.
|
|
|
Item No.:
26
|
|
Site:
Galley-Deck 4 - Port side Water filling Station Storage
|
|
Violation:
Apparent mold growth and old food residue were observed on the food-contact surfaces of a previously cleaned panini press and clamshell waffle maker.
|
|
Recommendation:
Ensure food only contacts surfaces of equipment and utensils that are cleaned and sanitized.
|
|
|
Item No.:
26
|
|
Site:
Galley-Deck 4 - Bakery
|
|
Violation:
Brown debris was inside the end of the water filling hose for the deck mixer.
|
|
Recommendation:
Ensure food contact surfaces of equipment and utensils are clean to sight and touch.
|
|
|
Item No.:
26
|
|
Site:
Galley-Deck 5 - Murano
|
|
Violation:
Twenty (20) previously cleaned and sanitized loose tea pots with metal strainers were found stored closed on the clean storage shelf with significant water remaining inside. Some of these tea pots were also soiled with food residue on the inside.
|
|
Recommendation:
Ensure food contact surfaces of equipment and utensils are clean to sight and touch.
|
|
|
Item No.:
27
|
|
Site:
Galley-Deck 5 - Murano
|
|
Violation:
Five (5) previously cleaned and sanitized bowls were soiled on the outside with old food residue.
|
|
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:
Galley-Deck 12 - Oceanview Cafe - Hot Galley
|
|
Violation:
Adhesive residue soiled the tilting kettle's electrical panel.
|
|
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 14 - Oceanview Cafe - Starboard Beverage Station
|
|
Violation:
The rim of the counter-recessed waste receptacle was soiled with more than a day's worth of accumulation.
|
|
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:
Other-Deck 10 - Bridge
|
|
Violation:
The group head of the previously cleaned and not in-use right espresso machine was heavily soiled with coffee debris. The machine was removed.
|
|
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:
Galley-Deck 12 - Oceanview Cafe - Pantry
|
|
Violation:
Water dripped down the left side of the ice machine bin and collected on the deck.
|
|
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:
Galley-Deck 5 - Michael's Club
|
|
Violation:
The outside lower edge of the beverage refrigerator was soiled with more than a day's accumulation of dust.
|
|
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:
Galley-Deck 5 - Murano
|
|
Violation:
Twenty (20) previously cleaned and sanitized loose tea pots with metal strainers were found stored closed on the clean storage shelf with significant water remaining inside. Some of these tea pots were also soiled with food residue on the inside.
|
|
Recommendation:
Store clean equipment and utensils in a self-draining position that allows air drying and covered or inverted.
|
|
|
Item No.:
30
|
|
Site:
Buffet-Deck 2 - Mess #1
|
|
Violation:
The soap dispenser at this station did not readily dispense when pressed multiple times. Staff later stated there was a bubble in the line causing it to not operate correctly.
|
|
Recommendation:
Ensure each handwashing facility has a supply of hand-cleansing soap or detergent and a supply of single-service paper towels available. Keep handwashing facilities clean and in good repair.
|
|
|
Item No.:
32
|
|
Site:
Galley-Deck 5 - Blu
|
|
Violation:
A piece of tortilla was in the handwashing station waste receptacle. The area was not in operation during the inspection.
|
|
Recommendation:
Ensure receptacles and waste-handling containers for refuse and recyclables and for use with materials containing food residue are insect and rodent resistant and have tight-fitting lids.
|
|
|
Item No.:
33
|
|
Site:
Pantry-Deck 14 - Pool Bar
|
|
Violation:
The lock panel was loose on the door from the outside into the pantry.
|
|
Recommendation:
Ensure decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas are maintained in good repair.
|
|
|
Item No.:
33
|
|
Site:
Galley-Deck 3 - Hot Galley
|
|
Violation:
A heavy amount of condensate was on the deckhead in front of the in-use combination oven #2.
|
|
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 12 - Oceanview Cafe - Pantry
|
|
Violation:
Water pooled on the deck to the left of the ice 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 2 - Crew Galley
|
|
Violation:
Liquid was leaking from the underside of the left soup kettle and onto the deck.
|
|
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 12 - Oceanview Cafe - Hot Galley
|
|
Violation:
Water droplets were present between the Plexiglas and the bulkhead notice board. Upon removal, the double-sided adhesive on the back of the Plexiglas was found to be peeling.
|
|
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 14 - Oceanview Cafe
|
|
Violation:
Condensate dripped from the deckhead in front of the handwashing station at the dishwash soiled drop-off area.
|
|
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 4 - Hot Galley
|
|
Violation:
Deck grouting was missing or recessed throughout this section of the galley.
|
|
Recommendation:
Ensure decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas are maintained in good repair.
|
|
|
Item No.:
33
|
|
Site:
Galley-Deck 4 - Bakery
|
|
Violation:
Unused cable mounts were attached to the bulkhead above the work counter.
|
|
Recommendation:
Ensure decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas are maintained in good repair. Ensure bulkheads and deckheads have smooth, hard finishes.
|
|
|
Item No.:
33
|
|
Site:
Provisions-Cold Cut - Cheese Room
|
|
Violation:
Water dripped from the deckhead onto the top of a cardboard box containing cheese in the center of the room. Staff relocated the box. Water did not penetrate the box.
|
|
Recommendation:
Ensure decks, bulkheads, deckheads, and attached equipment in food preparation, warewashing, pantries, and storage areas are cleaned as often as necessary.
|
|
|
Item No.:
34
|
|
Site:
Galley-Deck 14 - Oceanview Cafe
|
|
Violation:
The handwashing station bucket fill tap at the soiled side of the conveyor dishwash machine was leaking.
|
|
Recommendation:
Ensure a plumbing system in a food area is maintained in good repair.
|
|
|
Item No.:
37
|
|
Site:
Galley-Deck 3 - Luminae
|
|
Violation:
The area was in use and operating at a high temperature, with visible steam escaping from the central deckhead exhaust.
|
|
Recommendation:
Ensure all food preparation, warewashing, and toilet rooms have sufficient ventilation to keep them free of excessive heat, steam, condensation, vapors, obnoxious odors, smoke, and fumes.
|
|
|
Item No.:
37
|
|
Site:
Galley-Deck 14 - Oceanview Cafe
|
|
Violation:
Condensate dripped from the deckhead in front of the handwashing station at the soiled dishwash drop-off area.
|
|
Recommendation:
Ensure ventilation hood systems and devices are sufficient in number and capacity to prevent grease or condensate from collecting on bulkheads and deckheads. Ensure ventilation hood systems and devices operate effectively to prevent grease and condensate from collecting on the bulkheads and deckheads and remove contaminants generated by equipment located under them.
|
|
|
Item No.:
37
|
|
Site:
Galley-Deck 3 - Hot Galley
|
|
Violation:
A heavy amount of condensate was on the deckhead in front of the in-use combination oven #2.
|
|
Recommendation:
Ensure ventilation hood systems and devices operate effectively to prevent grease and condensate from collecting on the bulkheads and deckheads and remove contaminants generated by equipment located under them.
|
|
|
Item No.:
38
|
|
Site:
Other-Deck 2 - Engine Control Room
|
|
Violation:
The espresso machine was not in use, and it was unnecessary to the operation.
|
|
Recommendation:
Ensure only articles necessary for the food service operation are stored in food preparation, food storage, and warewashing areas.
|
|
|
Item No.:
38
|
|
Site:
Galley-Deck 12 - Oceanview Cafe - Pantry
|
|
Violation:
The undercounter plate heater had not been used for several years.
|
|
Recommendation:
Ensure only articles necessary for the food service operation are stored in food preparation, food storage, and warewashing areas.
|
|
|
Item No.:
39
|
|
Site:
Provisions-Dairy Room
|
|
Violation:
One fruit fly was near the entrance to this room.
|
|
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 4 - Appetizer Preparation
|
|
Violation:
One fruit fly was near the preparation table.
|
|
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.:
40
|
|
Site:
Pantry-Deck 14 - Mast Grill
|
|
Violation:
The door leading from the exterior into the pantry was propped open, creating a potential entry point for pests from the open deck into the food area.
|
|
Recommendation:
Protect entry points where pests may enter the food areas.
|
|