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Item No.:
16
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Site:
Galley-Deck 2- Gard Manger
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Violation:
A pan of egg salad was improperly labeled with the date the egg salad was prepared instead of the date the first potentially hazardous ingredient was prepared. The pan of egg salad had a preparation date of June 5 and a discard date of June 11. However, when reviewing the cooling log it was determined the eggs in the egg salad were boiled and cooled on June 4. The egg salad was relabeled.
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Recommendation:
Ensure refrigerated, ready-to-eat, potentially hazardous food: (1) Prepared on a vessel and held refrigerated for more than 24 hours is clearly marked at the time of preparation to indicate the date or day by which the food must be consumed (7 calendar days or fewer from the day the food is prepared). The day of preparation is counted as day 1. (2) Prepared and packaged by a food-processing plant and held on the vessel after opening for more than 24 hours must be clearly marked at the time the original container is opened to indicate the date by which the food must be consumed (7 calendar days or fewer after the original container is opened). The day of opening is counted as day 1.
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Item No.:
18
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Site:
Galley-Deck 2- Pinnacle Grill Reach-in Refrigerator JC/021111
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Violation:
Raw shrimp was stored above lemons.
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Recommendation:
Protect food from cross-contamination or other sources of contamination by the following methods: (1) 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.:
18
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Site:
Buffet-Deck 9- Starboard Asian Station
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Violation:
Raw ground beef was stored above raw whole muscle beef and shrimp in the undercounter refrigerator. The ground beef was moved to the bottom of the refrigerator.
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Recommendation:
Protect food from cross-contamination or other sources of contamination by the following methods: (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:
Preparation Room-Deck A- Potato Peeler
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Violation:
Water consistently dripped from the deckhead into a bin of peeled potatoes while the crew member was actively peeling. The source of the water was unknown and the area was in operation. The bin was immediately discarded.
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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.:
21
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Site:
Bar-Deck 11- Crow's Nest
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Violation:
The silver coating on the shelving in the center column used to store alcohol bottles flaked off when inspector touched the shelves
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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 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:
Preparation Room-Deck A- Undercounter Dishwashing Machines
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Violation:
The undercounter dishwashing machine had been out of order since July 10. The machine was repaired prior to the end of the inspection.
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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.:
22
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Site:
Galley-Deck A- Crew Rack-type Dishwashing Machine
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Violation:
Three bowls exited the dishwashing machine upright and filled with water. The crew member working the clean side of the machine drained the water from the bowls, flipped them over, and placed the rack on the clean shelves.
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Recommendation:
Ensure soiled items to be cleaned in a warewashing machine are loaded into racks, trays, or baskets or onto conveyors in a position that (1) exposes the items to the unobstructed spray from all cycles; (2) allows the items to drain.
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Item No.:
22
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Site:
Galley-Deck 9- Automatic Hood Washing System
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Violation:
The automatic hood washing system had been out of order since December 18, 2024.
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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.:
29
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Site:
Buffet-Deck 9- Starboard Sweet Spot Handwashing Station
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Violation:
The handwashing sink reached a maximum temperature of 71F.
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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:
Buffet-Deck 9- Lido Market Portside Starboard Waiter Station
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Violation:
A pitcher of water and orange juice were stored on a counter next to the waiter station with carpet in front of it.
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Recommendation:
Ensure decks, bulkheads, and deckheads in food preparation, warewashing, pantries, bars, and food and equipment storage areas are constructed and maintained for easy cleaning. Do not use carpet in these areas.
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Item No.:
33
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Site:
Food Service General-Decks
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Violation:
The decks in the Lido Market Galley, Deck 3 Main Galley, Deck 2 Main Galley, and several preparation rooms were in disrepair. A team is scheduled to board in August to repair the decks.
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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.
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Item No.:
33
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Site:
Preparation Room-Deck A- Potato Peeler
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Violation:
Water consistently dripped from the deckhead into a bin of peeled potatoes. The source of the water was unknown.
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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.:
39
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Site:
Buffet-Deck A- Dirty Officer's Mess
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Violation:
One fruit fly was above the 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:
Preparation Room-Deck A- Near Cleaning Locker
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Violation:
One fruit fly was in this area.
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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:
Galley-Deck 2- Biodiogester
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Violation:
Five fruit flies were flying around the biodigester.
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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 9- Portside Sweet Spot
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Violation:
One house fly was in this area.
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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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