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Item No.:
03
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Site:
Potable Water-Potable Water - Production Halogenation Records
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Violation:
On several days since the last inspection, the halogen analyzer charts indicated chlorine levels of less than 2.0 ppm for several hours without any notations in either the charts or the manual logs as to the reasons for the low chlorine readings during active production of potable water. The specific dates were: 06, 10 and 11 July 2006, 23 June 2006 and 20 May 2006.
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Recommendation:
Ensure that potable water is continuously halogenated to at least 2.0 mg/L (ppm) free residual halogen at the time of bunkering or production with an automatic halogenation device that is controlled by a flow meter.
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Item No.:
06
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Site:
Potable Water-Potable Water - Distribution Halogenation Records
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Violation:
For several days since the last inspection, halogen analyzer charts were not changed out every 24-hours. On a few days, the charts were not changed for several days.
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Recommendation:
Ensure that the halogen analyzer-chart recorder charts have a range of 0.0 to 5.0 mg/L (ppm) and have a recording period of 24 hours.
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Item No.:
08
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Site:
Potable Water-Garbage Room - Entrance
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Violation:
The backflow preventers installed on the hot and cold potable water lines at the deckhead entry of the garbage room had the intermediate vents positioned vertically and limiting proper drainage.
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Recommendation:
Adjust the two backflow prevention devices so the intermediate atmospheric vents point downward.
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Item No.:
10
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Site:
DO NOT USE (whirlpool/spa)-Whirlpool Spa - Hydropool (Spa-pool)
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Violation:
The concentration and time of shock halogenation were not consistently recorded on the charts or the manual log.
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Recommendation:
Ensure that the free residual halogen is increased to at least 10.0 mg/L (ppm) in whirlpool spas and circulated for at least 1 hour at the end of each day.
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Item No.:
16
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Site:
Galley-Lido - Bistro (Port)
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Violation:
Raw beef and pork in the undercounter refrigerator were found with internal temperatures of 45 F and 46 F.
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Recommendation:
Except during preparation, cooking, or cooling, or when time is used as the public health control, ensure that potentially hazardous food is maintained: (1) At 60C (140F) [roasts 54C (130F)] or above, or (2) At 5C (41F) or less.
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Item No.:
16
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Site:
Galley-Lido - Pizza Section
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Violation:
Some potentially hazardous foods, such as mozzarella cheese and sliced pepperoni, had 7-day labels affixed to the pans with no discard times. According to galley personnel and the time log, these items were on time control. The meal period exceeded 4-hours according to the ship's Proforma and ship personnel.
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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 that (1) The food is marked or otherwise identified to indicate the time that is 4 hours past the point in time when the food is removed from temperature control; (2) The food is cooked and served, served if ready-to-eat, or discarded, within 4 hours from the time when the food is removed from temperature control; and (3) The food in unmarked containers or packages or marked to exceed a 4 hour limit is discarded.
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Item No.:
16
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Site:
Galley-Lido - Ice Cream Station Reach-in Refrigerator
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Violation:
A hotel pan of cooked noodles was found inside the refrigerator at 55 F. The item was cooked at 1130 and was tested at approximately 1415. The pan of noodles was taken to the blast chiller for rapid cooling.
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Recommendation:
Except during preparation, cooking, or cooling, or when time is used as the public health control, ensure that potentially hazardous food is maintained: (1) At 60C (140F) [roasts 54C (130F)] or above, or (2) At 5C (41F) or less.
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Item No.:
16
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Site:
Galley-Deck 2 Main Galley - Garde' Manger
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Violation:
Inside the garde' manger walk-in refrigerator #27 were two pans of cut cheeses, one pan with two lunch meat sandwiches, and a pan of assorted cut melons and fruits with all having food temperatures of 45 F. The pans had a pick-up label of 5 am, so all were discarded. One tray of sliced deli meat inside the same walk-in refrigerator was 44 F.
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Recommendation:
Except during preparation, cooking, or cooling, or when time is used as the public health control, ensure that potentially hazardous food is maintained: (1) At 60C (140F) [roasts 54C (130F)] or above, or (2) At 5C (41F) or less.
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Item No.:
16
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Site:
Galley-Deck 2 Main Galley - Pastry
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Violation:
One deep pan filled with tapioca pudding was found on the storage shelf of walk-in Pastry refrigerator #26 with internal temperatures of 45-47 F. Staff stated the last temperature made of the product at 6 am was OK. It was immediately removed to be blast chilled. A mousse dish in the same walk-in refrigerator had an internal temperature of 40 F and the inside thermometer indicated an ambient air temperature of 38 F.
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Recommendation:
Except during preparation, cooking, or cooling, or when time is used as the public health control, ensure that potentially hazardous food is maintained: (1) At 60C (140F) [roasts 54C (130F)] or above, or (2) At 5C (41F) or less.
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Item No.:
16
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Site:
Galley-Deck 2 Main Galley - Room Service Kitchen
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Violation:
One small pan of crumbled blue cheese was found inside undercounter reach-in refrigerator 2.05 with a food temperature of 45 F. There was a small, covered pan of cheese-topped crouton breads inside an undercounter cabinet which was not refrigerated. The temperature of the cheese was 70 F. Staff stated it was placed in the unit approximately 30 minutes prior. A 7-day discard sticker was affixed to the side of the pan. Both the cheese and the cheese topped crouton bread were removed to be blast-chilled.
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Recommendation:
Except during preparation, cooking, or cooling, or when time is used as the public health control, ensure that potentially hazardous food is maintained: (1) At 60C (140F) [roasts 54C (130F)] or above, or (2) At 5C (41F) or less.
Cheese topped bread for croutons should be controlled by temperature or a time system strictly.
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Item No.:
16
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Site:
Other-Captain's Pantry
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Violation:
The milk inside the coffee machine was found with an internal product temperature of 50 F. The milk was placed inside the machine in the morning. The item was tested at approximately 1500.
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Recommendation:
Except during preparation, cooking, or cooling, or when time is used as the public health control, ensure that potentially hazardous food is maintained: (1) At 60C (140F) [roasts 54C (130F)] or above, or (2) At 5C (41F) or less.
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Item No.:
19
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Site:
Galley-Deck 3 Main Galley - Coffee/Beverage Station
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Violation:
The bulk milk box inside the countertop milk dispenser # 3.02 was set upside down with the dispensing tube tied in a knot. Hand tying the dispensing tube potentially contaminates the food contact portion as the tube end is manipulated.
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Recommendation:
Provide manual clamps for use when removing and storing previously opened bag-in-box milks, so the dispensing tube can be secured in a sanitary manner without manually manipulating the tube and potentially contaminating the food contact portion to tie or loosen a knot.
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Item No.:
19
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Site:
Bar-Olive Pit Bar
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Violation:
The ice scoop was observed with the handle in contact with the ice in the front bar.
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Recommendation:
During pauses in food preparation or dispensing, ensure that food preparation and dispensing utensils are stored: (1) In the food with their handles above the top of the food and the container.
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Item No.:
19
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Site:
Galley-Lido - Bistro (STBD)
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Violation:
Raw fish was found inside the reach-in refrigerator stored above a pan of sliced carrots. The fish was uncovered.
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Recommendation:
Ensure that raw foods are not stored in a manner that could contaminate ready-to-eat foods.
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Item No.:
21
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Site:
Galley-Lido - Bistro (Port)
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Violation:
The gasket to the undercounter hot holding cabinet was damaged.
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Recommendation:
Replace the damaged gasket.
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Item No.:
21
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Site:
Galley-Lido - Ice Cream Station
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Violation:
Two of three gaskets to the undercounter refrigerator were torn, leaving openings, making cleaning difficult.
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Recommendation:
Replace the damaged gaskets.
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Item No.:
22
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Site:
Bar-Lido Pool Bar - Pantry
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Violation:
A dishware rack was set directly on the deck in front of the dishwash machine.
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Recommendation:
Ensure that drainboards, utensil 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.
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Item No.:
22
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Site:
Galley-Deck 3 Main Galley - Potwash
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Violation:
Piles of dirty pots, pans, and utensils along with 18 full garbage bins were overflowing the potwash dirty landing table and set on deck stands or stacked (garbage bins) on the deck and extended into the adjacent breakfast preparation pantry. The stacked pots and pans blocked the opening of the door to upright reach-in refrigerator 3.2.1 completely as well as the adjacent combination oven. The full garbage bins in the breakfast prep area were set opposite the tilting pans, which were boiling water at the time, and within one meter of the clean preparation table. At least half of the 18 bins were said to be from food waste generated in the Lido and were transported to this area for discard.
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Recommendation:
Ensure that drainboards, utensil 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.
Future vessels of this class should not follow this design for these areas as there is a significant risk of transfer of dirty to clean surfaces and of soiled items directly to foods in preparation.
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Item No.:
22
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Site:
Galley-Deck 2 Main Galley - Dishwash
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Violation:
The left most upper spray arm nozzle in the final rinse of the in-use conveyor dishwash machine was clogged, creating a weak spray pattern.
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Recommendation:
Ensure that warewashing equipment is maintained in good repair and proper adjustment including: (1) Being maintained in a state of repair and condition that meets the standards of the materials, design, and construction of these guidelines; and (2) Maintaining water pressure, and water temperature measuring devices in good repair and ensuring their accuracy within the intended range of use.
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Item No.:
22
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Site:
Galley-Deck 2 Main Galley - Saucier and Pot Wash
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Violation:
There was insufficient space to stage the dirty pots, pans, and utensils from the adjacent potwash area, so stacks of dirty were set on stands and trolleys in the Saucier section, such that the stove top could not be accessed on the potwash side. Pans were also stacked on the clean preparation counter adjacent to the two pasta cooking units which were actively boiling water at the time of the inspection. Additionally, there were three pots of food cooking on the stovetop at the time.
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Recommendation:
Ensure that drainboards, utensil 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.
Future vessels of this class should not follow this design for these areas as there is a significant risk of transfer of dirty to clean surfaces and of soiled items directly to foods in preparation.
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Item No.:
22
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Site:
Galley-Crew Galley - Dishwash
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Violation:
The final rinse gauge thermometer on the in-use conveyor dishwash machine displayed a manifold temperature of 228-230 F. The plate level temperature was 166 F, there were normal values on pressure, no steam noted, and good spray from the final rinse spray nozzles, indicating that the thermometer was inaccurate.
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Recommendation:
Ensure that warewashing equipment is maintained in good repair and proper adjustment including: (1) Being maintained in a state of repair and condition that meets the standards of the materials, design, and construction of these guidelines; and (2) Maintaining water pressure, and water temperature measuring devices in good repair and ensuring their accuracy within the intended range of use.
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Item No.:
22
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Site:
Galley-Crew Galley - Dishwash
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Violation:
The single rack glasswash machine had a manufacturer's data plate affixed, but the plate did not indicate the cycle times.
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Recommendation:
Ensure that warewashing machines are provided with an easily accessible and readable data plate affixed to the machine by the manufacturer that indicates the machine's design and operating specifications including the: (1) Temperatures required for washing, rinsing, and sanitizing; (2) Pressure required for the fresh water sanitizing rinse; and (3) Conveyor speed for conveyor machines or cycle time for stationary rack machines.
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Item No.:
22
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Site:
Galley-Deck 3 Main Galley - Dishwash
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Violation:
The final rinse gauge thermometer on the in-use conveyor dishwash machine displayed 232 F during active use of the machine. The plate level temperature was measured at 159 F and no steam was present in the final rinse. The left spray nozzle of the final rinse upper spray arm was clogged as well.
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Recommendation:
Ensure that warewashing equipment is maintained in good repair and proper adjustment including: (1) Being maintained in a state of repair and condition that meets the standards of the materials, design, and construction of these guidelines; and (2) Maintaining water pressure, and water temperature measuring devices in good repair and ensuring their accuracy within the intended range of use.
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Item No.:
24
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Site:
Galley-Lido - The Wok
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Violation:
A sanitizer bucket was tested and found to have a chlorine concentration of less than 50ppm chlorine. The area was open for service.
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Recommendation:
Ensure that a chlorine solution used as a sanitizing solution has a concentration between 50 mg/L (ppm) and 200 mg/L (ppm).
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Item No.:
24
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Site:
Galley-Lido - Wait Station (Across from The Wok)
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Violation:
A sanitizer bucket was tested and found to have a chlorine concentration of less than 50 ppm. The area was open for service.
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Recommendation:
Ensure that a chlorine solution used as a sanitizing solution has a concentration between 50 mg/L (ppm) and 200 mg/L (ppm).
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Item No.:
25
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Site:
Bar-Lido Pool Bar
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Violation:
Two wet wiping cloths were neatly folded and stacked on the front bar preparation counter between uses. A sanitizing solution bucket was provided in the bar pantry.
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Recommendation:
Ensure that wiping cloths used for wiping food spills are dry and used for wiping food spills from tableware and single-service articles; or wet and cleaned, stored in a chemical sanitizer, and used for wiping spills from food-contact and nonfood-contact surfaces of equipment.
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Item No.:
25
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Site:
Galley-Deck 2 Main Galley - Room Service Kitchen
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Violation:
One wet wiping cloth was set at the stovetop counter between uses. No staff were present in the area at the time of the inspection.
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Recommendation:
Ensure that wiping cloths used for wiping food spills are dry and used for wiping food spills from tableware and single-service articles; or wet and cleaned, stored in a chemical sanitizer, and used for wiping spills from food-contact and nonfood-contact surfaces of equipment.
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Item No.:
25
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Site:
Bar-Sea View Bar
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Violation:
One wet wiping cloth was observed on the front bar counter between uses.
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Recommendation:
Ensure that wiping cloths used for wiping food spills are dry and used for wiping food spills from tableware and single-service articles; or wet and cleaned, stored in a chemical sanitizer, and used for wiping spills from food-contact and nonfood-contact surfaces of equipment.
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Item No.:
25
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Site:
Other-Captain's Pantry
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Violation:
A wet wiping cloth was found draped across the drain pipe beneath the handwash sink.
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Recommendation:
Ensure that dry or wet cloths that are used with raw animal foods are kept separate from cloths used for other purposes, and wet cloths used with raw animal foods are kept in a separate sanitizing solution.
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Item No.:
26
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Site:
Other-Captain's Pantry
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Violation:
The drink mixer was found soiled and stored on the clean side of the Beverage Service Counter.
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Recommendation:
Ensure that food-contact surfaces of equipment and utensils are clean to sight and touch.
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Item No.:
26
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Site:
Galley-Lido - The Wok
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Violation:
A previously cleaned cutting board was found soiled and stored as clean.
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Recommendation:
Ensure that food-contact surfaces of equipment and utensils are clean to sight and touch.
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Item No.:
26
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Site:
Galley-Lido - Hamburger Grill
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Violation:
A few previously cleaned plates were found soiled and stored ready for service.
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Recommendation:
Ensure that food-contact surfaces of equipment and utensils are clean to sight and touch.
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Item No.:
26
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Site:
Galley-Lido - Pizza Section
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Violation:
Three previously cleaned plates were found soiled and stored as clean.
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Recommendation:
Ensure that food-contact surfaces of equipment and utensils are clean to sight and touch.
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Item No.:
29
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Site:
DO NOT USE (whirlpool/spa)-Lido - Hamburger Grill
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Violation:
The handwash station near the rear sink was blocked by a garbage can. The grill was open for service.
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Recommendation:
Ensure that handwashing facilities are used for no other purpose and are accessible at all times.
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Item No.:
33
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Site:
Galley-Lido - Ice Cream Station
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Violation:
The deck behind the juicer machine and the small preparation table was soiled with orange juice pulp from the morning meal period.
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Recommendation:
Ensure that 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
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Site:
Galley-Deck 2 Main Galley - Dishwash
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Violation:
There were two dishware racks on the deck as stands for serving trays filled with previously cleaned coffee pots stored on top. There was no way to clean below the dish racks. They were removed during the inspection.
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Recommendation:
Provide and use proper deck stands for storing clean equipment, which will allow the deck below to be cleaned.
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Item No.:
33
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Site:
Galley-Deck 2 Main Galley - Pastry
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Violation:
Four 50 pound bags of baking flour were stored on a dishware rack set on the deck beside the chef's office and directly opposite the pastry. The rack did not allow proper cleaning of the deck below.
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Recommendation:
Provide and use deck stands which elevate the product and allow the deck below to be cleaned as well.
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Item No.:
34
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Site:
Galley-Deck 3 Main Galley - Breakfast Preparation Pantry
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Violation:
The drinking fountain had the original protective dispenser removed and a bottle filling spout was present. There was no sanitary protection provided in this filling spout to prevent users from touching their lips to the end when drinking from it.
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Recommendation:
Remove the bottle fill tap from the fountain and replace with a direct drinking style tap, equipped with a sanitary guard.
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Item No.:
34
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Site:
Galley-Lido - Pizza Section Handwash Station
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Violation:
The handwash station drain was clogged. Wastewaster was observed backed up in the sink.
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Recommendation:
Ensure that a plumbing system in a food area is maintained in good repair.
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Item No.:
40
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Site:
Integrated Pest Management-Integrated Pest Management
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Violation:
The written log for the pro-active inspections for live pests indicated a nighttime inspection was required at least once per month, but there was no indication in the various completed logs of which of the inspections were conducted at night. The log form was changed and presented during the inspection to include a column to denote night or day pest inspections.
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Recommendation:
Ensure there is some notation made on the pro-active inspection log forms when nighttime inspections occur.
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