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Item No.:
22
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Site:
Galley-Deck 1 - Portside Dishwash
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Violation:
One nozzle was blocked on the auxiliary rinse spray arm.
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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; (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.:
41
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Site:
Housekeeping-Deck 7 - Passenger Cabin Corridor
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Violation:
A severely rusted and damaged paint brush was laying inside a bucket of disinfectant that was being used to disinfect cabins. The steward stated he used the brush on difficult to reach areas in the shower.
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Recommendation:
Ensure disinfectant products are used correctly.
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Item No.:
22
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Site:
Housekeeping-Pantry Warewashing Machines
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Violation:
One undercounter warewashing machine was out of service on each of the following decks: 1, 4 aft, 6 forward.
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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; (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.:
05
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Site:
Potable Water-Deck 8 - Distant Point
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Violation:
The free residual halogen reading on the halogen analyzer was 1.28ppm. The technician measured the halogen using their halogen test kit and got the following readings on four separate samples: 1.60, 1.77, 1.80, 1.67ppm (average of 1.71ppm with a difference of 0.43ppm). The inspector measurements were as follows on two separate samples: 1.55 and 1.50ppm (average of 1.53 with a difference of 0.25). The technician re-calibrated the halogen analyzer.
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Recommendation:
Ensure the free halogen residual measured by the halogen analyzer is within 0.2 mg/L (ppm) of the free halogen residual measured by the manual test.
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Item No.:
18
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Site:
Buffet-Deck 9 - Starboard Omelet Station
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Violation:
A container of pasteurized eggs was stored below a tray of pooled fresh eggs.
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Recommendation:
Protect food from cross-contamination or other sources of contamination by the following methods: (1) Physically separating raw animal food during storage, preparation, holding, and display from raw ready-to-eat food so products do not physically touch and so that one product does not drip into another; (2) Physically separating ready-to-eat food from other ready-to-eat food that include raw or undercooked animal products, including meat and fish, so that products do not physically touch and so that one food cannot drip into another; (3) Separating types of raw animal food such as beef, fish, lamb, pork, and poultry from each other?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; (4) Cleaning and sanitizing equipment and utensils; (5) Storing the food in packages, covered containers, or wrappings; (6) Cleaning visible soil on hermetically sealed containers of food before opening; (7) Protecting food containers that are received packaged together in a case or overwrap from cuts when the case or overwrap is opened; (8) Separating damaged, spoiled, or recalled food being held on the vessel; (9) Separating unwashed fruits and vegetables from ready-to-eat food.
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Item No.:
36
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Site:
Buffet-Deck 9 - Starboard Yogurt Station
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Violation:
Light intensity at this station was less than the required 220 lux of light. This was corrected by the end of the inspection.
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Recommendation:
Ensure the light intensity is at least 220 lux (20 foot-candles) on food preparation surfaces.
Ensure the light intensity is at least 220 lux (20 foot-candles) as measured 750 millimeters (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.
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Item No.:
28
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Site:
Buffet-Deck 9 - Center Beverage Station
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Violation:
A container of spoons out for passenger self-service was not positioned in a manner to adequately protect the mouthing ends. This was corrected.
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Recommendation:
Protect eating utensils dispensed at a consumer self-service unit such as a buffet or salad bar from contamination.
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Item No.:
26
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Site:
Galley-Deck 9 - Dishwash
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Violation:
Dried white food residue was on the mouthing ends of three previously cleaned and sanitized spoons inside a utensil storage container at the clean sorting station.
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Recommendation:
Ensure food-contact surfaces of equipment and utensils are clean to sight and touch.
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Item No.:
27
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Site:
Galley-Deck 9 - Dishwash
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Violation:
A piece of brown food residue was on the bottom surface of a blue utensil container at the clean sorting table. Previously cleaned spoons were stored in the container.
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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.:
28
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Site:
Galley-Deck 9 - Dishwash
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Violation:
A piece of brown food residue was on the bottom surface of a blue utensil container at the clean sorting table. Previously cleaned spoons were stored in the container.
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Recommendation:
Store cleaned equipment and utensils, laundered linens, and single-service articles 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) above the deck.
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Item No.:
26
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Site:
Buffet-Deck 9 - Coffee Station
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Violation:
Dried coffee residue of more than a day's accumulation was on the dispensing head of the two counter mounted espresso machines. This was corrected.
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Recommendation:
Ensure food only contacts surfaces of cleaned and sanitized equipment and utensils. Ensure food-contact surfaces of equipment and utensils are clean to sight and touch.
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Item No.:
21
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Site:
Bar-Deck 9 - Lido Coffee Bar
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Violation:
Excessive and coiled electrical cables were on the back working counter behind the beverage equipment.
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Recommendation:
Ensure nonfood-contact surfaces are free of unnecessary ledges, projections, and crevices, and are designed and constructed to allow easy cleaning and to facilitate maintenance.
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Item No.:
21
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Site:
Galley-Deck 9 - Center Galley
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Violation:
Open seams and peeling silicone were observed around the metal housings of the soup kettles and braising pan technical units.
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Recommendation:
Ensure nonfood-contact surfaces are free of unnecessary ledges, projections, and crevices, and are designed and constructed to allow easy cleaning and to facilitate maintenance. 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.:
33
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Site:
Galley-Deck 9 - Dishwash
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Violation:
Water was actively dripping from a deckhead light onto the waste sorting table near the soiled end of the dishwash machine.
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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.:
26
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Site:
Galley-Deck 9 - Potwash
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Violation:
Two previously cleaned and sanitized metal pans had dried food soil on the food contact areas.
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Recommendation:
Ensure food-contact surfaces of equipment and utensils are clean to sight and touch.
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Item No.:
24
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Site:
Galley-Deck 1 - Potwash
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Violation:
A crew member was observed sanitizing a pan in the three-compartment sink for approximately five seconds when using high temperature. A subsequent pan was submerged for approximately 20 seconds. The crew member was retrained.
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Recommendation:
In a manual operation, if immersion in hot water is used for sanitizing, ensure: (1) The temperature of the water is maintained at 77C (171F) or above and (2) The food-contact surface is immersed for at least 30 seconds.
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Item No.:
24
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Site:
Galley-Deck 1 - Portside Dishwash
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Violation:
The final sanitizing rinse temperature at the utensil surface of the in-use flight-type dishwashing machine did not reach the required 160F. Both the crew and the inspector measured utensil surface temperatures below 156F using their respective thermometers on multiple tests.
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Recommendation:
In a mechanical operation, ensure the temperature of the fresh hot water sanitizing rinse as it enters the manifold is not more than 90C (194F) or less than: (1) 74C (165F) for a stationary rack, single-temperature machine; (2) 82C (180F) for all other machines.
Ensure the utensil surface temperature is not less than 71C (160F) as measured by an irreversible registering temperature indicator.
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Item No.:
33
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Site:
Dining Room-Deck 2 - Port Pantry Walk-in Refrigerator
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Violation:
White granular debris was on the deckhead in front of the evaporator fan.
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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.:
16
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Site:
Dining Room-Deck 2 - Port Pantry
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Violation:
Creamer inside the counter mounted refrigerator measured 46F with both the crew and inspector thermometer. The unit was on temperature control.
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Recommendation:
Except during preparation, cooking, or cooling, or when time is used as the public health control, maintain TCS/PHF at 57C (135F) or above, except that roasts may be held at a temperature of 54C (130F); or 5C (41F) or less.
Maintain shell eggs that have not been treated to destroy all viable Salmonella spp. are maintained at 7C (45F) or less.
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Item No.:
39
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Site:
Dining Room-Deck 2 - Starboard Pantry
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Violation:
More than 10 fruit flies were inside the beverage storage locker inside this pantry. Two additional fruit flies were near the espresso machine just outside this pantry.
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Recommendation:
Effectively control the presence of insects, rodents, and other pests to minimize their presence in food areas.
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Item No.:
33
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Site:
Buffet-Deck A - Team Dining #2
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Violation:
Standing brown water pooled on the deck in the technical compartment under the ice/water machine. Staff reported the deck drain was clogged.
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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.:
34
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Site:
Buffet-Deck A - Team Dining #2
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Violation:
Standing brown water pooled on the deck in the technical compartment under the ice/water machine. Staff reported the deck drain was clogged.
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Recommendation:
Ensure the plumbing system in food areas is in good repair.
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Item No.:
37
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Site:
Buffet-Deck A - Team Dining #2
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Violation:
Excess steam escaped from the pasta bain-marie station and condensed on the sneeze shield above. No dripping was observed.
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Recommendation:
Ensure ventilation hood systems and devices operate effectively to prevent grease and condensate from collecting on the bulkheads and deckheads and to remove contaminants generated by equipment located under them.
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Item No.:
27
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Site:
Buffet-Deck A - Team Dining #2
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Violation:
Excess steam escaped from the pasta bain-marie station and condensed on the sneeze shield above. No dripping was observed.
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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.:
39
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Site:
Pantry-Deck 2 - Lobby Bar
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Violation:
More than five fruit flies were inside the port pantry beverage storage room. Most were observed in the technical compartment when the door was opened.
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Recommendation:
Effectively control the presence of insects, rodents, and other pests to minimize their presence in food areas.
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Item No.:
33
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Site:
Food Service General-Decks
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Violation:
Deck tile grout was missing or recessed throughout the following food areas: lido hot galley, main galley potwash, main galley hot galley, main galley dishwash, and crew galley hot galley. This was most notable around deck drains and steel foundations. Food debris and water were observed in some of the recessed areas. Staff reported that there is an ongoing maintenance plan to address these conditions.
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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. Ensure decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas are maintained in good repair.
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