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Item No.:
08
|
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Site:
Potable Water-Deck 0 Engine Changing Room
|
|
Violation:
The backflow preventer for the laundry washing machine installed in the engine changing room was not on the list of backflow preventers requiring inspection.
|
|
Recommendation:
Add the laundry machine backflow preventer to the listed backflow preventers in the cross-connection control plan.
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Item No.:
16
|
|
Site:
Galley-Appetizer Pantry
|
|
Violation:
A pan of salsa made from fresh tomatoes had a temperature of 46.5 degrees Fahrenheit. The salsa had been made the previous evening. The salsa was discarded.
|
|
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:
Buffet-Staff Mess
|
|
Violation:
The soft serve ice cream machine was said to be on time as a public health control, but not listed on the time control plan.
|
|
Recommendation:
Add the soft serve ice cream machine to the written time only as a public health control plan.
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Item No.:
17
|
|
Site:
Galley-Lido - Buffet Pantry
|
|
Violation:
There was one pan of grilled salmon and one pan of grilled mackerel in walk-in refrigerator #47 with preparation dates of 26 September. There was a hotel pan of roasted peppers and onions in the same refrigerator with a preparation date of 27 September. There was no entry in the cooling logs for any of these three foods. All were stored below 41 F.
|
|
Recommendation:
Ensure that logs documenting cooked, potentially hazardous food cooling temperatures and times from the starting points designated in 7.3.5.2.1 thru the control points at 2 and 6 hours are maintained onboard the vessel for a period of 30 days form the date the food was placed in the cooling process.
Ensure that logs documenting cooling of potentially hazardous foods prepared from ingredients at ambient temperatures, with the start time to the time when 5C (41 F) is reached are also maintained for a period of 30 days, beginning with the day of preparation.
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Item No.:
19
|
|
Site:
Buffet-Lido Buffet - Pantry #1
|
|
Violation:
Two open jelly jars were positioned on a tray for passenger self-service outside the sneeze shield. Additionally, the croissants presented on a tray at this same counter were extended beyond the installed sneeze shield.
|
|
Recommendation:
Position the food trays on the self-service counter where they are fully protected by the sneeze shield above.
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|
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Item No.:
19
|
|
Site:
Buffet-Lido Buffet - Pantry #1
|
|
Violation:
There was a gap of 8.5 inches between the omelette cook top sneeze shield and that of the condiments and croissants at the counter beside. A tray of 6 open containers of omelette toppings was set on the counter in this gap, exposing these food products to passenger contamination.
|
|
Recommendation:
Ensure that food on display is protected from contamination by the use of packaging; counter, service line, or salad bar food guards; display cases; or other effective means.
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Item No.:
19
|
|
Site:
Buffet-Staff Mess
|
|
Violation:
The handle of a pair of tongs was in direct contact with bread rolls.
|
|
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
|
|
Site:
Buffet-Staff Mess
|
|
Violation:
The self-service soup urn was not under a sneeze guard.
|
|
Recommendation:
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Item No.:
19
|
|
Site:
Buffet-Staff Mess
|
|
Violation:
Ice cream mix was leaking from the middle handle of the self-serve soft ice cream machine and running down the non-food contact surface of the machine. The mix was dripping into the drip collection tray adjacent to the dispensing nozzle.
|
|
Recommendation:
|
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|
Item No.:
19
|
|
Site:
Provisions-Bar Stores
|
|
Violation:
Three boxes of wine were on the deck.
|
|
Recommendation:
Ensure that food is protected from contamination by storing the food: (1) In a clean, dry location; (2) Where it is not exposed to splash, dust, or other contamination; and (3) At least 15 centimeters (6 inches) above the deck.
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Item No.:
19
|
|
Site:
Provisions-Ice Block/Ice Cream Freezer
|
|
Violation:
There were uncovered non-potable ice blocks in contact with containers of ice cream. Additionally there were two bags of potable ice on top of two non-potable ice blocks. Finally, there was one plastic tray of frozen food set on top of a non-potable ice block in the ice block/ice cream walk-in freezer.
|
|
Recommendation:
Ensure that food is not stored: (1) In locker rooms; (2) In toilet rooms; (3) In dressing rooms; (4) In garbage rooms; (5) In mechanical rooms; (6) Under sewer lines that are not continuously sleeve welded; (7) Under leaking water lines, including leaking automatic fire sprinkler heads, or under lines on which water has condensed; (8) Under open stairwells; or (9) Under other sources of contamination from nonfood items such as ice blocks, ice carvings and flowers.
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Item No.:
20
|
|
Site:
Buffet-Crew Mess
|
|
Violation:
The dispensing tube on the bulk milk container for the half and half was longer than one inch.
|
|
Recommendation:
Ensure that the bulk milk container dispensing tube is cut on the diagonal leaving no more than 25mm (1 inch) protruding from the chilled dispensing head.
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Item No.:
20
|
|
Site:
Galley-Pacific Line
|
|
Violation:
The interior side of the door on oven E3-10 was loose at one corner, making cleaning difficult.
|
|
Recommendation:
Repair the door to the oven.
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|
|
Item No.:
21
|
|
Site:
Galley-Pacific Line
|
|
Violation:
The plastic cover on the temperature gauge on bain marie unit E3-12 was cracked, making cleaning difficult.
|
|
Recommendation:
Replace the cover to the temperature gauge.
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|
|
Item No.:
21
|
|
Site:
Food Service General-
|
|
Violation:
There was loose and missing sealant on the hot plates/stoves, flat grills, grooved grills, and fryers in the crew and main galleys.
|
|
Recommendation:
Replace sealant where loose or missing and where needed on cooking equipment throughout the crew and main galleys.
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|
|
Item No.:
21
|
|
Site:
Galley-Atlantic and Pacific Lines
|
|
Violation:
There was ice buildup on the piping in the technical spaces for the undercounter refrigerator on the grooved grills.
|
|
Recommendation:
Defrost the technical compartment as needed to reduce excessive build-up of ice debris on the piping.
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|
|
Item No.:
21
|
|
Site:
Galley-Atlantic Line
|
|
Violation:
There was a missing fastener on the grooved grill.
|
|
Recommendation:
Replace the missing fastener on the grooved grill.
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|
|
Item No.:
21
|
|
Site:
Galley-Forward Port Side Ice Machine
|
|
Violation:
The gasket on the door of the crushed ice machine was not fitting correctly, causing the door to remain partially opened.
|
|
Recommendation:
Adjust or replace the gasket on the ice machine to ensure it seals tightly when closed.
|
|
|
Item No.:
21
|
|
Site:
Food Service General-Lido Beverage Stations
|
|
Violation:
The rear exterior housing of the undercounter ice maker/ice and water dispenser machines had a water collection point which was constructed of a styrofoam product which was difficult to clean. Additionally, the metal panel exteriors of this equipment was not resistant to corrosion. Some of the beverage stations such as the starboard lido and lido aft port side were corroded along the areas where water was either leaking or accumulating near the styrofoam void.
|
|
Recommendation:
Ensure that 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 that 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-Staff Mess
|
|
Violation:
Ice cream mix was leaking from the middle handle of the self-serve soft ice cream machine.
|
|
Recommendation:
|
|
|
Item No.:
21
|
|
Site:
Galley-
|
|
Violation:
A gasket on one of the steam kettles was not seated properly, exposing a gap and making cleaning difficult.
|
|
Recommendation:
Fix the steam kettle gasked in place or replace with a tight-fitting gasket.
|
|
|
Item No.:
22
|
|
Site:
Galley-Lido Dishwash
|
|
Violation:
The in-use conveyor dishwash machine had a pre-wash tank temperature of 173 F, a wash tank temperature of 193 F, and a rinse tank temperature of 181 F. The machine gauge display registered +155 F for the pre-wash and +183 F. There was a center upper arm rinse nozzle clogged and presenting a weak spray. Lastly, The left lower side spray arm for the final rinse compartment was not attached and there was no spray from any of the final rinse upper, lower, or side nozzles.
|
|
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
|
|
Site:
Galley-Lido Dishwash
|
|
Violation:
There was no hot water final rinse spray temperature registered at the plate level during active use of the conveyor dishwash machine. The left lower side arm for the final rinse was detached in the machine and no water was spraying from any of the final rinse nozzles.
|
|
Recommendation:
In a mechanical operation, ensure that the temperature of the fresh hot water sanitizing rinse as it enters the manifold is not more than 90C (194F), or less than: (1) For a stationary rack, single temperature machine, 74C (165F); or (2) For all other machines, 82C (180F); or (3) A utensil surface temperature of 71C (160F) as measured by an irreversible registering temperature indicator shall be achieved. (4) The maximum temperature of 90C (194F), does not apply to the high pressure and temperature systems with wand-type, hand-held, spraying devices used for the in-place cleaning and sanitizing of equipment such as meat saws.
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|
|
Item No.:
24
|
|
Site:
Food Service General-Dishwash
|
|
Violation:
The temperature on the final rinse in the in-use conveyor dishwash machine was measured at 140.9 F, 151,1 F and 151.8 F.
|
|
Recommendation:
In a mechanical operation, ensure that the temperature of the fresh hot water sanitizing rinse as it enters the manifold is not more than 90C (194F), or less than: (1) For a stationary rack, single temperature machine, 74C (165F); or (2) For all other machines, 82C (180F); or (3) A utensil surface temperature of 71C (160F) as measured by an irreversible registering temperature indicator shall be achieved. (4) The maximum temperature of 90C (194F), does not apply to the high pressure and temperature systems with wand-type, hand-held, spraying devices used for the in-place cleaning and sanitizing of equipment such as meat saws.
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|
|
Item No.:
25
|
|
Site:
Bar-Coral Sea Cafe'
|
|
Violation:
There was a wet wiping cloth folded and hanging over the edge of the handwash station side shield in the front service side of the Coral Sea Cafe'.
|
|
Recommendation:
|
|
|
Item No.:
26
|
|
Site:
Galley-Atlanic Dining Room #4
|
|
Violation:
Several cheese graters were soiled and stored as clean.
|
|
Recommendation:
Ensure that food only contacts surfaces of equipment and utensils that are cleaned and sanitized. Ensure that food-contact surfaces of equipment and utensils are clean to sight and touch.
|
|
|
Item No.:
26
|
|
Site:
Pantry-Starboard Pool Bar Pantry
|
|
Violation:
There was a layer of slime mold present along the lower edge and sides of the crushed ice chute as it entered the ice bin. Ice was in contact with the chute and touched this mold. Staff cleaned the chute during the inspection.
|
|
Recommendation:
Ensure that food only contacts surfaces of equipment and utensils that are cleaned and sanitized. Ensure that food-contact surfaces of equipment and utensils are clean to sight and touch.
|
|
|
Item No.:
26
|
|
Site:
Bar-Starboard Lido Pool Bar
|
|
Violation:
The previously cleaned popcorn machine on the counter had a soiled inner popping pan and the interior upper panel above it was heavily soiled with oil and food residue.
|
|
Recommendation:
Ensure that food only contacts surfaces of equipment and utensils that are cleaned and sanitized. Ensure that food-contact surfaces of equipment and utensils are clean to sight and touch.
|
|
|
Item No.:
26
|
|
Site:
Pantry-Siren's Bar - Pantry
|
|
Violation:
The outer surface and lower edge of the crushed ice machine chute was soiled slightly with a slime mold.
|
|
Recommendation:
Ensure that food only contacts surfaces of equipment and utensils that are cleaned and sanitized. Ensure that food-contact surfaces of equipment and utensils are clean to sight and touch.
|
|
|
Item No.:
26
|
|
Site:
Pantry-Pacific Dining Room Outside Pantry #6 Aft Lower
|
|
Violation:
A pair of tongs was soiled and stored as clean.
|
|
Recommendation:
Ensure that food-contact surfaces of equipment and utensils are clean to sight and touch.
|
|
|
Item No.:
27
|
|
Site:
Pantry-Atlanic Dining Room Pantry #1 Lower
|
|
Violation:
There was food debris in the drain below the dump sink. This area had been previously cleaned.
|
|
Recommendation:
Ensure that nonfood-contact surfaces of equipment are kept free of an accumulation of dust, dirt, food residue, and other debris.
|
|
|
Item No.:
27
|
|
Site:
Food Service General-Lido Beverage Stations
|
|
Violation:
The rear exterior void on the undercounter ice maker and ice/water dispenser units were soiled with a layered and heavy mold debris.
|
|
Recommendation:
Ensure that nonfood-contact surfaces of equipment are kept free of an accumulation of dust, dirt, food residue, and other debris.
|
|
|
Item No.:
27
|
|
Site:
Pantry-Atlanic Dining Room Pantry #4 Lower
|
|
Violation:
There were coffee grounds in the technical space below the coffee machine. This area had been previously cleaned.
|
|
Recommendation:
Ensure that nonfood-contact surfaces of equipment are kept free of an accumulation of dust, dirt, food residue, and other debris.
|
|
|
Item No.:
28
|
|
Site:
Other-Lido Buffet - Starboard Beverage Station
|
|
Violation:
The previously cleaned plastic cups at the starboard side beverage station were stacked wet for passenger self-service.
|
|
Recommendation:
After cleaning and sanitizing, ensure that equipment and utensils are air-dried or adequately drained before contact with food.
|
|
|
Item No.:
28
|
|
Site:
Other-Atlanic Dining Room Outside Pantry #4 Upper
|
|
Violation:
Crew members were assembling "Bon Voyage" packages in Pantry #4 Upper and in the dining area directly outside the pantry. The tables outside pantry were set for service with inverted dishware. A crew member was breaking down cardboard boxes directly adjacent to one of these tables.
|
|
Recommendation:
Ensure that cleaned equipment and utensils, laundered linens, and single-service and single-use articles are stored: (1) In a clean, dry location; (2) Where they are not exposed to splash, dust, or other contamination; and (3) At least 150 mm (6 inches) above the deck.
|
|
|
Item No.:
29
|
|
Site:
Pantry-Starboard Pool Bar Pantry
|
|
Violation:
The handwash station could not achieve a hot water only temperature above 80 F. The bar was closed at the time of inspection.
|
|
Recommendation:
Ensure that handwashing sinks are equipped to provide water at a temperature of at least 43C (110F) through a mixing valve or combination faucet. For handwash sinks with electronic sensors, where the user cannot make temperature adjustments, ensure that the temperature provided to the user does not exceed 52C (125F).
|
|
|
Item No.:
33
|
|
Site:
Buffet-Grand Buffet - Beverage Station
|
|
Violation:
There was a heavy soil of dirt debris accumulating at the deck of the undercounter technical cabinet for the beverage station. This area was directly beneath the compartment door and appeared difficult to access for cleaning.
|
|
Recommendation:
Ensure that decks, bulkheads, deckheads, and attached equipment in food preparation, warewashing, pantries, and storage areas, are cleaned as often as necessary.
|
|
|
Item No.:
33
|
|
Site:
Food Service General-Decks
|
|
Violation:
There was chipped, missing, and receding grout on the decks, making cleaning difficult.
|
|
Recommendation:
Ensure that decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas are constructed and maintained for easy cleaning.
|
|
|
Item No.:
33
|
|
Site:
Galley-Center Galley
|
|
Violation:
There was a loose profile strip on the bulkhead adjacent to undercounter refrigerator R3-33.
|
|
Recommendation:
Repair or replace the loose bulkhead profile strip.
|
|
|
Item No.:
33
|
|
Site:
Galley-Center Galley
|
|
Violation:
Several of the plastic drain scuppers were damaged and missing pieces. A work order had previously been submitted for replacement.
|
|
Recommendation:
Ensure that decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas are constructed and maintained for easy cleaning.
|
|
|
Item No.:
33
|
|
Site:
Galley-Center Galley
|
|
Violation:
There was a loose component from the process terminal station, exposing a penetration to the bulkhead. This was located above undercounter refrigerator unit R3-29.
|
|
Recommendation:
Replace the missing component or profile and tightly close the bulkhead penetration.
|
|
|
Item No.:
33
|
|
Site:
Other-Pacific Dining Room Revolving Door Entry
|
|
Violation:
The deck covering below the revolving doors entering the Pacific dining room were of a construction which trapped dirt debris and food particles and was absorbent. The deck covering was wet, soiled heavily, and the hard deck beneath saturated with dirty water.
|
|
Recommendation:
Ensure that decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas are constructed and maintained for easy cleaning.
|
|
|
Item No.:
34
|
|
Site:
Pantry-Atlanic Dining Room Pantry #4 Upper
|
|
Violation:
There was a continuous drip at the drain line for the coffee machine. This machine was not in use.
|
|
Recommendation:
Ensure that a plumbing system in a food area is maintained in good repair.
|
|
|
Item No.:
34
|
|
Site:
Buffet-Staff Mess
|
|
Violation:
There was a continuous drip at the drain line for the coffee machine, This machine was posted as out of service.
|
|
Recommendation:
Ensure that a plumbing system in a food area is maintained in good repair.
|
|
|
Item No.:
34
|
|
Site:
Galley-Outside Dishwash Area
|
|
Violation:
There was a leak from the faucet of the bucket fill.
|
|
Recommendation:
Ensure that a plumbing system in a food area is maintained in good repair.
|
|
|
Item No.:
34
|
|
Site:
Galley-Center Galley
|
|
Violation:
There was a leak from the underside of the control box on steam kettle E3-32.
|
|
Recommendation:
Repair the leaking control box.
|
|
|
Item No.:
34
|
|
Site:
Pantry-Atlanic Dining Room Pantry #3 Lower
|
|
Violation:
There was a continuous drip at the drain line for the coffee machine. The machine was not in use.
|
|
Recommendation:
Ensure that a plumbing system in a food area is maintained in good repair.
|
|
|
Item No.:
36
|
|
Site:
Buffet-Lido - Buffet Pantry #2
|
|
Violation:
There were two deckhead artificial lights not working in pantry #2 of the Taste of Nations buffet.
|
|
Recommendation:
Repair or replace the lights in pantry #2.
|
|
|
Item No.:
36
|
|
Site:
Buffet-Lido Buffet - Pantry #1
|
|
Violation:
There were 4 deckhead lights not working in this pantry.
|
|
Recommendation:
Ensure that the light intensity is at least 220 Lux (20 foot candles) on food preparation surfaces, and at a distance of 75 centimeters (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.:
36
|
|
Site:
Other-Lido Beverage Station Starboard
|
|
Violation:
There was less than 220 lux (20 foot candles) of artificial light at the forward part of the working side of the starboard side lido beverage station.
|
|
Recommendation:
Ensure that the light intensity is at least 220 Lux (20 foot candles) on food preparation surfaces, and at a distance of 75 centimeters (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.:
37
|
|
Site:
Provisions-Ice Block/Ice Cream Freezer
|
|
Violation:
There was a heavy and layered ice/frost build up on the ice cream containers, shelves, deck, bulkhead, and deckhead in the ice cream walk-in freezer.
|
|
Recommendation:
Investigate the cause of this condition and make the repairs needed to ensure the condition observed is not repeated.
|
|
|
Item No.:
39
|
|
Site:
Buffet-Staff Mess
|
|
Violation:
There was a drain fly in the technical space below the beverage station.
|
|
Recommendation:
Ensure that restricted-use pesticides are applied only by a certified applicator or a person with training and testing equivalent to that of a certified applicator.
|
|
|
Item No.:
39
|
|
Site:
Pantry-Pacific Dining Room Outside Pantry #3 Lower
|
|
Violation:
There were two drain flies in the pantry.
|
|
Recommendation:
Ensure that the presence of insects, rodents, and other pests is effectively controlled to minimize their presence in the food storage, preparation, service areas, warewashing, and utensil storage areas aboard a vessel.
|
|
|
Item No.:
39
|
|
Site:
Pantry-Pacific Dining Room Outside Pantry #4 Lower
|
|
Violation:
There were two drain flies in the pantry.
|
|
Recommendation:
Ensure that the presence of insects, rodents, and other pests is effectively controlled to minimize their presence in the food storage, preparation, service areas, warewashing, and utensil storage areas aboard a vessel.
|
|
|
Item No.:
39
|
|
Site:
Pantry-Atlanic Dining Room Pantry #1 Lower
|
|
Violation:
There was a drain fly in the pantry.
|
|
Recommendation:
Ensure that the presence of insects, rodents, and other pests is effectively controlled to minimize their presence in the food storage, preparation, service areas, warewashing, and utensil storage areas aboard a vessel.
|
|
|
Item No.:
39
|
|
Site:
Bar-Siren's Bar
|
|
Violation:
There were several fruit flies noted along the aft part of the bar near the waste bins.
|
|
Recommendation:
Ensure that the presence of insects, rodents, and other pests is effectively controlled to minimize their presence in the food storage, preparation, service areas, warewashing, and utensil storage areas aboard a vessel.
|
|
|
Item No.:
39
|
|
Site:
Pantry-Atlanic Dining Room Pantry #4 Lower
|
|
Violation:
There were two drain flies in the technical space below the coffee machine.
|
|
Recommendation:
Ensure that the presence of insects, rodents, and other pests is effectively controlled to minimize their presence in the food storage, preparation, service areas, warewashing, and utensil storage areas aboard a vessel.
|
|