|
|
|
Item No.:
28
|
|
Site:
Buffet-Deck 2 - Line 1
|
|
Violation:
Approximately twenty plates out for crew use were stacked excessively wet.
|
|
Recommendation:
After cleaning and sanitizing, ensure equipment and utensils are air dried or adequately drained before contact with food. Store clean equipment and utensils: (1) In a self-draining position that allows air drying; (2) Covered or inverted.
|
|
|
Item No.:
20
|
|
Site:
Buffet-Deck 2
|
|
Violation:
The bulk coffee machines had two Phillips head screws in the food splash zone of the dispensing spigot.
|
|
Recommendation:
Use 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.
|
|
|
Item No.:
17
|
|
Site:
Buffet-Deck 2 - Line 2
|
|
Violation:
Undercounter refrigerator R-02-01-A was on temperature control; however, it was listed on the time control plan as a unit on time control.
|
|
Recommendation:
Maintain a written time control plan that ensures compliance with these standards on the vessel and make it available for review during inspections. Ensure a time control plan is posted and available to all crew working at each outlet where time control is used. Ensure plan(s): (1) Include set-up and discard times for each outlet. Include all services and events where TCS/PHF is kept on time control. If used, ensure colored labels correspond to the discard times stated in the plan; (2) List all units (to include refrigeration and hot holding units, preparation counters, cabinets, compartments, and equipment) on time control. Cabinets and compartments on time control must be physically labeled; (3) Describe or show the flow of TCS/PHF from when last in temperature control to placement in time control and discard.
|
|
|
Item No.:
32
|
|
Site:
Galley-Deck 2 - Warewash
|
|
Violation:
An egg shell was in the paper towel waste receptacle at the handwashing facility.
|
|
Recommendation:
Ensure receptacles and 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.:
22
|
|
Site:
Galley-Deck 2 - Warewash
|
|
Violation:
The rack-type warewash machine was in operation; however, the air blower was in disrepair. Plates were exiting the machine wet and were not properly air dried.
|
|
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.
|
|
|
Item No.:
20
|
|
Site:
Galley-Deck 2
|
|
Violation:
The deep fat fryer was out of order.
|
|
Recommendation:
Maintain food-contact equipment 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 operation specifications of these standards; (2) Can opener parts that cut or pierce must be kept sharp to minimize the creation of metal fragments that can contaminate food when the container is opened.
|
|
|
Item No.:
08
|
|
Site:
Galley-Deck 4 - Ice Machine #2
|
|
Violation:
One of the chilled water lines was not labeled.
|
|
Recommendation:
Identify all refrigerant brine lines and nonpotable chilled water lines in all food areas, such as on ice machines, ice cream machines, etc., with either ISO 14726 (blue/white/blue) or by another uniquely identifiable method to prevent cross-connections.
|
|
|
Item No.:
20
|
|
Site:
Galley-Deck 4 - Hot Galley
|
|
Violation:
The deep fat fryer was out of order.
|
|
Recommendation:
Maintain food-contact equipment 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 operation specifications of these standards; (2) Can opener parts that cut or pierce must be kept sharp to minimize the creation of metal fragments that can contaminate food when the container is opened.
|
|
|
Item No.:
33
|
|
Site:
Galley-Deck 4 - Hot Galley
|
|
Violation:
The deck tile grout was in disrepair near the flat top grills.
|
|
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 - Pastry
|
|
Violation:
The deck tile grout was in disrepair in various small spots throughout the area.
|
|
Recommendation:
Ensure decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas are maintained in good repair.
|
|
|
Item No.:
30
|
|
Site:
Galley-Deck 4 - Pastry
|
|
Violation:
The handwashing facility was out of order. Other handwashing facilities in the vicinity were in operation.
|
|
Recommendation:
Keep handwashing facilities clean and in good repair.
|
|
|
Item No.:
21
|
|
Site:
Dining Room-Deck 3 - Opus
|
|
Violation:
The far-right, undercounter cabinet drawer was in disrepair at the starboard aft waiter station between the bar pantry and wine cellar.
|
|
Recommendation:
Maintain nonfood-contact equipment in good repair and proper adjustment including: (1) Equipment must be maintained in a state of repair and condition that meets the materials, design, construction, and operation specifications of these standards; (2) Equipment components such as doors, seals, hinges, fasteners, and kick plates are kept intact and tight and adjusted in accordance with manufacturer's specifications.
|
|
|
Item No.:
22
|
|
Site:
Preparation Room-Deck 2
|
|
Violation:
The undercounter warewash machine was out of order.
|
|
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.
|
|
|
Item No.:
29
|
|
Site:
Pantry-11 - Housekeeping Pantry 6-012
|
|
Violation:
The water temperature measured 127F with a calibrated thermometer at the sensor-activated handwashing sink. The user was unable to adjust the temperature.
|
|
Recommendation:
Ensure handwashing sinks are equipped to provide water at a temperature of at least 29.4C (85F) through a mixing valve or combination faucet. For handwashing sinks with electronic sensors and other types of handwashing sinks where users cannot make temperature adjustments, ensure the temperature after the mixing valve does not exceed 49C (120F).
|
|
|
Item No.:
10
|
|
Site:
Recreational Water Facilities-Deck 14 - Whirlpool Spa #3
|
|
Violation:
No safety sign was provided at the entrance to whirlpool spa #3.
|
|
Recommendation:
Provide safety signs for all RWFs. Ensure signs are in a prominent and unobstructed location for all users of the RWF. At a minimum, include the following words: (1) Do not use these facilities if you are experiencing diarrhea, vomiting, or fever. (2) No children in diapers or who are not toilet trained; (3) Shower before entering the facility; (4) Bather load #. For children?s RWF safety signs, include the exact wording ?TAKE CHILDREN ON FREQUENT BATHROOM BREAKS? or ?TAKE CHILDREN ON FREQUENT TOILET BREAKS.? In addition to the safety sign requirements in section 6.8.1.1, install a sign at each whirlpool spa and spa pool entrance listing precautions and risks associated with the use of these facilities. Include, at a minimum, cautions against use by the following: (1) Individuals who are immunocompromised; (2) Individuals on medication or who have underlying medical conditions such as cardiovascular disease, diabetes, or high or low blood pressure; (3) Children, pregnant women, and elderly persons. Additionally, caution against exceeding 15 minutes of use. Those under 16 years of age are considered children for the purpose of whirlpool safety sign requirements.
|
|
|
Item No.:
10
|
|
Site:
Recreational Water Facilities-Deck 14 - Sports Swimming Pool
|
|
Violation:
The swimming pool's starboard safety sign incorrectly identified the bather load as 22. All other signs posted at the swimming pool identified the correct bather load as 28.
|
|
Recommendation:
Provide safety signs for all RWFs. Ensure signs are in a prominent and unobstructed location for all users of the RWF. At a minimum, include the following words: (4) Bather load #. Ensure the maximum bather load is based on the following factor: one person per 19 liters (5 gallons) per minute of recirculation flow. Use flow rates from flow meters to calculate bather loads.
|
|
|
Item No.:
08
|
|
Site:
Potable Water-Deck 0 - Compartment 10 (Near the Reverse Osmosis Unit)
|
|
Violation:
The potable water line supplying the crew safety shower was not striped blue or blue/green/blue.
|
|
Recommendation:
Stripe or paint potable water lines either in accordance with ISO 14726 (blue/green/blue) or blue only. Stripe or paint distillate and permeate water lines directed to the potable water system in accordance with ISO 14726 (blue/gray/blue). Ensure no other lines have the above color designations.
Stripe or paint these lines, including potable water supply lines in technical lockers, at 5-meters (16.4 feet) intervals and on each side of partitions, decks, and bulkheads, except where decor would be marred by such markings.
|
|
|
Item No.:
36
|
|
Site:
Buffet-Deck 14 - Oceanview Cafe Starboard Ice Cream Station
|
|
Violation:
The light intensity to the right of the ice cream machine was less than 110 lux. The deckhead light above was not working.
|
|
Recommendation:
Ensure the light intensity is at least 110 lux (10 foot-candles) behind and around mounted equipment, including counter-mounted equipment.
|
|
|
Item No.:
21
|
|
Site:
Buffet-Deck 14 - Oceanview Cafe Line 7
|
|
Violation:
A sticker was on the handle of an in-use knife at the crew toasting station.
|
|
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 are designed and constructed to allow easy cleaning and to facilitate maintenance.
|
|
|
Item No.:
27
|
|
Site:
Buffet-Deck 14 - Oceanview Cafe
|
|
Violation:
Old food residue was on the bottom of a plate out for passenger self-service at the portside forward station.
|
|
Recommendation:
Ensure nonfood-contact surfaces of equipment are kept free of an accumulation of dust, dirt, food residue, and other debris.
|
|
|
Item No.:
17
|
|
Site:
Buffet-Deck 14 - Oceanview Cafe Line 6
|
|
Violation:
The posted time control plan indicated the breakfast service period was from 0500 to 0900 and listed several undercounter refrigerators on time control. Opened containers of bulk milk were inside a time control refrigerator with four hour discard labels stating 0715 - 1115. Staff stated these milk products are not discarded at the end of breakfast service at 0900 but operate as part of the beverage station time control plan. Staff stated they will update the plan to ensure this product and operation is clearly identified.
|
|
Recommendation:
Maintain a written time control plan that ensures compliance with these standards on the vessel and make it available for review during inspections. Ensure a time control plan is posted and available to all crew working at each outlet where time control is used. Ensure plan(s): (1) Include set-up and discard times for each outlet. Include all services and events where TCS/PHF is kept on time control. If used, ensure colored labels correspond to the discard times stated in the plan.
|
|
|
Item No.:
33
|
|
Site:
Buffet-Deck 14 - Oceanview Cafe Line 6
|
|
Violation:
Deck tile grout was missing or recessed along the worker side near the deep fat fryers.
|
|
Recommendation:
Ensure decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas are maintained in good repair.
|
|
|
Item No.:
21
|
|
Site:
Buffet-Deck 14 - Oceanview Cafe
|
|
Violation:
White silicone was missing or peeling in several areas around the perimeter of multiple cold wells and hot tops throughout the buffet stations.
|
|
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.
|
|
|
Item No.:
33
|
|
Site:
Buffet-Deck 14 - Oceanview Cafe Line 6
|
|
Violation:
The deckhead was soiled with a greasy yellow liquid above the working side of this service line near the pancake cooking station.
|
|
Recommendation:
Ensure decks, bulkheads, deckheads, and attached equipment in food preparation, warewashing, pantries, and storage areas are cleaned as often as necessary.
|
|
|
Item No.:
21
|
|
Site:
Buffet-Deck 14 - Oceanview Cafe Beverage Stations
|
|
Violation:
The chilled water lines' black insulation was frayed and in poor repair underneath the counter-mounted ice/water machines at three of the beverage stations.
|
|
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 are designed and constructed to allow easy cleaning and to facilitate maintenance.
|
|
|
Item No.:
33
|
|
Site:
Buffet-Deck 14 - Oceanview Cafe Beverage Stations
|
|
Violation:
The chilled water lines' bulkhead penetrations were not sealed underneath the counter-mounted ice/water machines at three of the beverage stations.
|
|
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.
|
|
|
Item No.:
21
|
|
Site:
Bar-Deck 14 - Oceanview Cafe Second Al Bacio
|
|
Violation:
Two deck mounted refrigerators were within an inch of each other, which was not enough space to adequately clean between them. Additionally, there was not enough space between the back of the refrigerators and the bulkhead to adequately clean.
|
|
Recommendation:
Ensure equipment that is fixed because it is not easily movable is installed in one of the following ways: (1) Spaced to allow access for cleaning along the sides, behind, under and above the equipment; (2) Spaced from adjoining equipment, bulkhead, and deckhead at a distance of no more than 0.8 millimeters or 1/32 inch; (3) Sealed to adjoining equipment or bulkhead.
|
|
|
Item No.:
36
|
|
Site:
Bar-Deck 14 - Oceanview Cafe Second Al Bacio
|
|
Violation:
The light intensity to the left of the far-left refrigerator measured less than 110 lux.
|
|
Recommendation:
Ensure the light intensity is at least 110 lux (10 foot-candles) behind and around mounted equipment, including counter-mounted equipment.
|
|
|
Item No.:
36
|
|
Site:
Buffet-Deck 14 - Oceanview Cafe Waiter Stations
|
|
Violation:
It was unclear if the light intensity measured 110 lux above the scraping stations without ambient light. There were no deckhead lights immediately above the stations.
|
|
Recommendation:
Ensure the light intensity is at least 110 lux (10 foot-candles) at 750 millimeters (30 inches) above the deck in walk-in refrigerator units, dry storage areas, linen storage, waiter stations, scrapping stations, and handwashing stations in bars.
|
|
|
Item No.:
36
|
|
Site:
Buffet-Deck 14 - Oceanview Cafe Starboard Aft Beverage Station
|
|
Violation:
Two deckhead lights behind the beverage equipment were not working resulting in less than 110 lux of light.
|
|
Recommendation:
Ensure the light intensity is at least 110 lux (10 foot-candles) behind and around mounted equipment, including counter-mounted equipment.
|
|
|
Item No.:
26
|
|
Site:
Galley-Deck 14 - Oceanview Cafe Dishwash
|
|
Violation:
Eight previously cleaned and sanitized service cups were soiled with old food residue on the food contact side.
|
|
Recommendation:
Ensure food-contact surfaces of equipment and utensils are clean to sight and touch.
|
|
|
Item No.:
22
|
|
Site:
Galley-Deck 14 - Oceanview Cafe Dishwash
|
|
Violation:
An accumulation of food residue was on the bottom of wash tank #2 in the in-use, flight-type dishwash machine.
|
|
Recommendation:
Ensure the wash, rinse, and sanitize solutions are kept clean.
|
|
|
Item No.:
22
|
|
Site:
Galley-Deck 14 - Oceanview Cafe Potwash
|
|
Violation:
An excessive amount of soiled pots and pans overwhelmed the soiled potwash staging area and impeded the crew from properly pre-cleaning the pots being loaded into the potwash machine. Four deckstands and the soiled scraping table were stacked high with soiled ware. Additionally, the pre-rinse station was full of pots and pans. Staff began to divert some of the soiled ware to the deck 4 main galley.
|
|
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 utensil holding before cleaning and after sanitizing.
|
|
|
Item No.:
33
|
|
Site:
Galley-Deck 14 - Oceanview Cafe
|
|
Violation:
Deck grout was missing or recessed throughout this area. Food soil was in several areas of recess.
|
|
Recommendation:
Ensure decks, bulkheads, deckheads, and attached equipment in food preparation, warewashing, pantries, and storage areas are cleaned as often as necessary. Ensure decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas are maintained in good repair.
|
|
|
Item No.:
22
|
|
Site:
Galley-Deck 14 - Oceanview Cafe Potwash
|
|
Violation:
Six pots were loaded on their sides and stacked in contact with each other in the hood-type potwash machine, which impeded the surfaces from proper wash and sanitizing sprays.
|
|
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.
|
|
|
Item No.:
21
|
|
Site:
Galley-Deck 5 - Sushi on 5
|
|
Violation:
Silicone was missing or peeling in several locations along the sushi rolling countertop and the metal support below.
|
|
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.
|
|
|
Item No.:
26
|
|
Site:
Galley-Deck 5 - Michael's Club
|
|
Violation:
Old coffee residue of more than a day's accumulation was on the underside of the espresso dispensing surface. Slotted fasteners and other difficult to clean surfaces made cleaning difficult.
|
|
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.
|
|
|
Item No.:
20
|
|
Site:
Galley-Deck 5 - Michael's Club
|
|
Violation:
The espresso machine had slotted fasteners and other difficult to clean surfaces on the underside of the dispensing area.
|
|
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; (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 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.
|
|
|
Item No.:
36
|
|
Site:
Galley-Deck 5 - Michael's Club
|
|
Violation:
The light intensity was less than 220 lux at the passenger self-service espresso machine.
|
|
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.
|
|
|
Item No.:
29
|
|
Site:
Galley-Deck 14 - Spa Cafe
|
|
Violation:
The water temperature measured 127F at the handwashing station near the galley entrance. The temperature could not be adjusted by the user.
|
|
Recommendation:
Ensure handwashing sinks are equipped to provide water at a temperature of at least 29.4C (85F) through a mixing valve or combination faucet. For handwashing sinks with electronic sensors and other types of handwashing sinks where users cannot make temperature adjustments, ensure the temperature after the mixing valve does not exceed 49C (120F).
|
|
|
Item No.:
19
|
|
Site:
Galley-Deck 15 - Mast Grill
|
|
Violation:
A house fly landed on lettuce out for passenger self-service.
|
|
Recommendation:
Protect food from contamination that may result from a physical, chemical, biological origin.
|
|
|
Item No.:
39
|
|
Site:
Galley-Deck 15 - Mast Grill
|
|
Violation:
A house fly landed on lettuce out for passenger self-service.
|
|
Recommendation:
Effectively control the presence of insects, rodents, and other pests to minimize their presence in food areas.
|
|