|
|
|
Item No.:
21
|
|
Site:
Pantry-Deck 1 Forward Pantry - Starboard
|
|
Violation:
The ice machine cuber panel cover had a black foam type backing which was absorbent, difficult to clean, not durable, and some of the material was falling onto the machine.
|
|
Recommendation:
Remove the foam backing from the exterior cuber panel.
|
|
|
Item No.:
26
|
|
Site:
Pantry-Deck 1 Forward Pantry - Starboard
|
|
Violation:
The underside of the ice cube drip tubes was soiled with iron residue which could be wiped off with a paper towel.
|
|
Recommendation:
Ensure that food-contact surfaces of equipment and utensils are clean to sight and touch.
|
|
|
Item No.:
08
|
|
Site:
Potable Water-Cross-Connection Control - List
|
|
Violation:
The list of backflow prevention devices and their inspection date did not include the air-gap present at the drain for the 3 mineralizers in the engine room and the housekeeping chemical dispensing lockers on deck A and deck 9.
|
|
Recommendation:
Revise the backflow preventer list and include the missing connections given above.
|
|
|
Item No.:
41
|
|
Site:
Housekeeping-Spa Area - Men's Dressing Room
|
|
Violation:
The toilet room did not have a waste bin to dispose of the tissues to be used to open the door on exit.
|
|
Recommendation:
Provide a waste bin near the toilet room exit door.
|
|
|
Item No.:
22
|
|
Site:
Galley-Lido Galley - Pot Wash
|
|
Violation:
The mechanical potwash machine was in disrepair. Staff stated this was only from one day prior. There was an accumulation of soiled pots and pans stacked to the deckhead at the 4 compartment sink soiled landing table and several stacks of soiled along the bulkhead behind on deck stands.
|
|
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.
|
|
|
Item No.:
33
|
|
Site:
Galley-Lido Galley
|
|
Violation:
There was missing or recessed deck tile grouting neaar most of the gutterways in the lido galley.
|
|
Recommendation:
Ensure that decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas are constructed and maintained for easy cleaning.
|
|
|
Item No.:
19
|
|
Site:
Galley-Lido Galley - Hot Galley
|
|
Violation:
A working pan of oil and cooking oil mixed was in use at the grill station without a label. Additionally, there was a working pan of cooking oil unlabeled at the same grill station. This item was corrected during the inspection.
|
|
Recommendation:
Ensure that working containers holding food or food ingredients that are removed from their original packages for use on the vessel, such as cooking oils, flour, herbs, potato flakes, salt, spices, and sugar are identified with the common name of the food.
|
|
|
Item No.:
39
|
|
Site:
Galley-Lido Galley - Hot Galley
|
|
Violation:
One filth fly was noted flying in the hot galley area.
|
|
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.:
40
|
|
Site:
Galley-Lido Galley - Hot Galley and Pantry #2
|
|
Violation:
The door from the hot galley to the buffet and the door from hot galley to the corridor to pantry #2 were pinned open during active food preparation. The door from pantry #2 to the corridor was pinned open during active preparation and buffet line service. The buffet line at pantry #2 is on the open outer deck of the ship. The door was closed immediately, but less than 30 minutes later re-opened. On a third walk thru the area the pantry and galley doors were again pinned open.
|
|
Recommendation:
Ensure that entry points where pests may enter the food areas are protected.
|
|
|
Item No.:
19
|
|
Site:
Galley-Lido Galley - Corridor
|
|
Violation:
There were two rolling trolleys of cooked corn, mixed vegetables, and cooked potatoes positioned in the corridor between the hot galley and pantry #2. Some of the pans were fully wrapped with film, while others were not wrapped. The corridor was in no way a protected space.
|
|
Recommendation:
Keep foods which are stored in unprotected areas between food spaces wrapped completely.
|
|
|
Item No.:
33
|
|
Site:
Buffet-South Beach Aft - Pantries
|
|
Violation:
The vented deckhead panels along the back bulkhead of the aft pantries were soiled with dust debris. The mounted wires, supports, and conduit over the vented deckhead panels were heavily coated with accumulated dust debris.
|
|
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:
Buffet-South Beach Aft - Pantries
|
|
Violation:
There was significant damage, leaving a rough and difficult to clean surface surrounding some of the deckhead mounted lights between the toaster ovens in the aft pantries (center)
|
|
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:
Buffet-Lido Forward Pantries Port and Starboard
|
|
Violation:
There was dust debris between and along the deckhead panels in both forward lido pantries.
|
|
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.:
21
|
|
Site:
Buffet-Lido Forward Pantry #2
|
|
Violation:
There were open holes where plugs were missing along the entry door frame to pantry #2.
|
|
Recommendation:
Cap or otherwise close open holes along the door frame.
|
|
|
Item No.:
27
|
|
Site:
Buffet-Lido Beverage Station Port
|
|
Violation:
There was a heavy mold residue beneath and surround the leaking water visible at the rear of the Follett ice maker/dispenser in the undercounter technical compartment. There was a foul odor noted inside the technical cabinet. The moldy water was lying and driping from a styrofoam material exposed on the back panel of this machine.
|
|
Recommendation:
Ensure that nonfood-contact surfaces of equipment are kept free of an accumulation of dust, dirt, food residue, and other debris.
|
|
|
Item No.:
21
|
|
Site:
Buffet-Lido Beverage Station Port
|
|
Violation:
The exposed styrofoam on the exterior back side of the Follett ice, water machine was absorbent, not durable, and difficult to clean.
|
|
Recommendation:
Replace or otherwise seal the open styrofoam product exposed on the back exterior of the ice maker/dispenser unit.
|
|
|
Item No.:
39
|
|
Site:
Buffet-Lido Beverage Station Port
|
|
Violation:
A small drain fly was noted in the technical compartment below the rear of the ice/water dispenser, near the deck drain.
|
|
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.:
33
|
|
Site:
Galley-Main Galley - Linen Locker
|
|
Violation:
The stainless steel panel around the lock to the door was damaged, making cleaning difficult.
|
|
Recommendation:
Repair the door panel near the door lock.
|
|
|
Item No.:
33
|
|
Site:
Galley-Main Galley - Walk-in Freezer #35
|
|
Violation:
Buckled and cracked deck tiles were noted under the compressor unit, 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-Main Galley - Walk-in Refrigerator #34 - Cooked Chef's Box
|
|
Violation:
Peeling sealant was noted on the bulkhead in this area.
|
|
Recommendation:
Remove peeling sealant.
|
|
|
Item No.:
26
|
|
Site:
Galley-Main Galley - Cold Pantry
|
|
Violation:
One previously cleaned vegetable chopper blade was found soiled and stored as clean. This item was corrected during the inspection.
|
|
Recommendation:
Ensure that food only contacts surfaces of equipment and utensils that are cleaned and sanitized.
|
|
|
Item No.:
27
|
|
Site:
Galley-Main Galley - Cold Pantry
|
|
Violation:
The door gaskets for two undercounter refrigerators (2-112) was soiled with a mold-like material.
|
|
Recommendation:
Ensure that nonfood-contact surfaces of equipment are kept free of an accumulation of dust, dirt, food residue, and other debris.
|
|
|
Item No.:
26
|
|
Site:
Galley-Main Galley - Cold Pantry
|
|
Violation:
Some previously cleaned plates and bowls were found soiled and stored in the clean plate trolley. This item was corrected during the inspection.
|
|
Recommendation:
Ensure that food only contacts surfaces of equipment and utensils that are cleaned and sanitized.
|
|
|
Item No.:
37
|
|
Site:
Galley-Main Galley - Dishwash Area (Paris)
|
|
Violation:
Excessive steam and heat were noted in this area. A large amount of condensate was noted on the bulkheads and deckheads of the soiled side of warewashing operations. The ventilation system did not appear to be operating properly. This is a repeat item from the last inspection.
|
|
Recommendation:
Ensure that all food preparation, warewashing, and toilet rooms have sufficient ventilation to keep them free of excessive heat, steam, condensation, vapors, obnoxious odors, smoke, and fumes.
|
|
|
Item No.:
33
|
|
Site:
Galley-Main Galley - Dishwash Area (Paris)
|
|
Violation:
Recessed or missing grout was noted between deck tiles at the entrance to this area.
|
|
Recommendation:
Ensure that decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas are constructed and maintained for easy cleaning.
|
|
|
Item No.:
21
|
|
Site:
Galley-Main Galley - Hot Galley
|
|
Violation:
Several large (black) waiter trays were damaged along the edges, exposing the metal frame beneath, making cleaning difficult.
|
|
Recommendation:
Repair or replace damaged waiter trays.
|
|
|
Item No.:
26
|
|
Site:
Galley-Main Galley - Wine Cellar (Paris)
|
|
Violation:
Racks of soiled glasses were stored inside the wine cellar area. These glasses were previously cleaned. This item was corrected during the inspection.
|
|
Recommendation:
Ensure that food only contacts surfaces of equipment and utensils that are cleaned and sanitized.
|
|
|
Item No.:
33
|
|
Site:
Galley-Main Galley - Wine Cellar (Paris)
|
|
Violation:
The top interior side of the door frame and a ventilation grate were heavily soiled with dirt. These items were corrected during the inspection.
|
|
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.:
21
|
|
Site:
Galley-Main Galley - Wine Cellar (Paris)
|
|
Violation:
The label identifying Wine Cooler C was not made of a durable, easily cleanable material.
|
|
Recommendation:
Ensure the wine cooler label is constructed and maintained in an easy to clean material.
|
|
|
Item No.:
33
|
|
Site:
Galley-Main Galley - Paris Toast Station
|
|
Violation:
The deck adjacent to the meat slicer area was soiled with old food debris. This item was corrected during the inspection.
|
|
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:
Galley-Main Galley - Hot Line
|
|
Violation:
Recessed and missing grout was noted between deck tiles in this area.
|
|
Recommendation:
Ensure that decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas are constructed and maintained for easy cleaning.
|
|
|
Item No.:
20
|
|
Site:
Galley-Main Galley - Hot Line
|
|
Violation:
Gaps were noted on the interior of the door to both of the undercounter ovens, making cleaning difficult.
|
|
Recommendation:
Profile or otherwise close gaps on the oven interior doors.
|
|
|
Item No.:
33
|
|
Site:
Galley-Main Galley - Roast Section (Center Galley)
|
|
Violation:
Recessed and missing grout was noted between deck tiles in this area.
|
|
Recommendation:
Ensure that decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas are constructed and maintained for easy cleaning.
|
|
|
Item No.:
24
|
|
Site:
Galley-Main Galley - Roast Section (Center Galley)
|
|
Violation:
A container of sanitizer solution measured well below 50 ppm. This item was corrected during the inspection.
|
|
Recommendation:
Ensure that a chlorine solution used as a sanitizing solution has a concentration between 50 mg/L (ppm) and 200 mg/L (ppm).
|
|
|
Item No.:
20
|
|
Site:
Galley-Main Galley - Roast Section (Center Galley)
|
|
Violation:
The blast chiller was posted out of order for the past 2 months. The ship is awaiting spare parts.
|
|
Recommendation:
Ensure that food contact equipment is maintained in a state of repair and condition that meets the materials, design, construction, and operation specifications of these guidelines.
|
|
|
Item No.:
20
|
|
Site:
Galley-Main Galley - Roast Section (Center Galley)
|
|
Violation:
The gaskets around the windows of some of the combination ovens were not seated properly, leaving gaps where food debris could collect, making cleaning difficult. It was noted that on one of these ovens, steam was observed escaping from the gapped areas around the door seal.
|
|
Recommendation:
Tightly seal gaps along oven windows.
|
|
|
Item No.:
21
|
|
Site:
Galley-Main Galley - Center Galley
|
|
Violation:
The bottom section of the starboard tilting pan was damaged, leaving a large gap, making cleaning difficult.
|
|
Recommendation:
Repair or replace the damaged tilting pan.
|
|
|
Item No.:
20
|
|
Site:
Galley-Main Galley - Hot Line (London)
|
|
Violation:
Gaps were noted on the interior side of the doors of two undercounter ovens, leaving openings, making cleaning difficult.
|
|
Recommendation:
Profile closed the gaps along the oven doors.
|
|
|
Item No.:
33
|
|
Site:
Galley-Main Galley - Hot Line (London)
|
|
Violation:
Recessed and missing grout was noted between deck tiles in this area.
|
|
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-Main Galley - Potwash Area
|
|
Violation:
Part of a profile strip on the bulkhead on the soiled side of the conveyor dishwasher was missing, leaving openings, 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.:
22
|
|
Site:
Galley-Main Galley - Potwash Area
|
|
Violation:
One of two upper spray arms on the in-use conveyor potwasher was not operating. This item was corrected during the inspection. The final rinse spray nozzles on this unit did not have a fan-like spray pattern, but appeared as a straight-line pattern. This item was corrected during the inspection. The final rinse temperature at the pot surfaced measured 161F.
|
|
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.
|
|
|
Item No.:
20
|
|
Site:
Galley-Main Galley - Pastry Area
|
|
Violation:
The dough sheeter was posted out of order for the past month.
|
|
Recommendation:
Ensure that food contact equipment is maintained in a state of repair and condition that meets the materials, design, construction, and operation specifications of these guidelines.
|
|
|
Item No.:
22
|
|
Site:
Galley-Main Galley - Pastry Area
|
|
Violation:
The undercounter dishwasher was posted out of order for the past month.
|
|
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.
|
|
|
Item No.:
33
|
|
Site:
Other-Main Dining Room (Paris)
|
|
Violation:
The non-skid strip on the deck were peeling, 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.:
36
|
|
Site:
Other-Main Dining Room (Paris)
|
|
Violation:
The lighting at some of the waiter stations was less than 220 lux (20 foot-candles), making it difficult to properly clean.
|
|
Recommendation:
Ensure that the light intensity is at least 220 Lux (20 foot candles) in bars and at dining room waiter stations during periods of cleaning.
|
|
|
Item No.:
21
|
|
Site:
Other-Main Dining Room (Paris) - AFT/FWD/STBD Waiter Station
|
|
Violation:
The door hinge to the cabinet was broken.
|
|
Recommendation:
Repair or replace the damaged cabinet hinge.
|
|
|
Item No.:
33
|
|
Site:
Other-Main Dining Room (Paris) - AFT/FWD/STBD Waiter Station
|
|
Violation:
One section of the tile molding was broken, making cleaning difficult.
|
|
Recommendation:
Repair the damaged tile molding.
|
|
|
Item No.:
33
|
|
Site:
Other-Main Dining Room (Paris) - AFT Pantry Behind Waiter Stations at Tables 525/527 and 526/528
|
|
Violation:
Gaps were noted between the tables and the waiter station, making cleaning difficult.
|
|
Recommendation:
Profile gaps between tables and waiter station.
|
|
|
Item No.:
33
|
|
Site:
Other-Main Dining Room (Paris) - AFT Pantry Behind Waiter Stations at Tables 525/527 and 526/528
|
|
Violation:
The carpeted decks in these areas were soiled with greater than one day's accumulation of dirt and food debris.
|
|
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.:
21
|
|
Site:
Other-Main Dining Room (Paris)
|
|
Violation:
The laminate surfaces of some was the waiter stations were peeling at the bottom edges, making cleaning difficult.
|
|
Recommendation:
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.
|
|
|
Item No.:
16
|
|
Site:
Food Service General-Food Service General - Time as a Public Health Control Plans
|
|
Violation:
The ship's galley personnel has labeled several pass-through refrigeration units as utilizing time as a public health control strategy. However, a review of the Time as a Public Health Control plans, do not list these units as being on time and indicate that time control begins when the food is placed in service as opposed to time staring when food is placed in the pass-through refrigeration units..
|
|
Recommendation:
Ensure the time only as a public health control plan is modiied to indicate any specific refrigeration units which are to be used only for time control.
|
|
|
Item No.:
21
|
|
Site:
Pantry-Room Service Pantry - Deck 6
|
|
Violation:
Some of the large, black waiter trays were damaged along the edges, making cleaning difficult.
|
|
Recommendation:
Repair or replace damaged waiter trays.
|
|
|
Item No.:
33
|
|
Site:
Buffet-Crew Mess Service Line
|
|
Violation:
Broken deck tiles were noted along the scupper areas.
|
|
Recommendation:
Ensure that decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas are constructed and maintained for easy cleaning.
|
|
|
Item No.:
21
|
|
Site:
Buffet-Crew Mess Service Line
|
|
Violation:
Some of the stainless steel panels inside the technical compartment of the beverage station were corroded.
|
|
Recommendation:
Ensure that nonfood-contact surfaces of equipment and utensils are designed and constructed to be durable and to retain their characteristic qualities under normal use conditions.
|
|
|
Item No.:
22
|
|
Site:
Galley-Crew Dishwash Area
|
|
Violation:
The final rinse pressure gauge on the in-use glasswasher registered 12-13 psi.
|
|
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.
|
|
|
Item No.:
22
|
|
Site:
Preparation Room-Preparation Rooms - Undercounter Dishwashers
|
|
Violation:
Two undercounter dishwashers were posted out of order. This is a repeat item from the last inspection.
|
|
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.
|
|
|
Item No.:
*
|
|
Site:
Recreational Water Facilities-Fecal Accident Log
|
|
Violation:
The fecal accident log remarks section on the last three fecal accidents stated that the pool was scrubbed with TOR HB and sanitized with chlorine. There was no rinse or flushing step between the two chemicals being applied, which could create a reaction which does not achieve disinfection or creates a new condition.
|
|
Recommendation:
Ensure that when one chemical is used for a washing step that a rinse procedure follows, prior to use of another chemical, unless it is clear from both chemical labels that mixing of the two is acceptable.
|
|
|
Item No.:
20
|
|
Site:
Pantry-Deck 1 Forward Pantry - Starboard
|
|
Violation:
There was an excessive bead of sealant applied along the top of the left side cuber panel inside the ice machine. The sealant was stained brown from iron deposits in the water.
|
|
Recommendation:
Remove the excess sealant from the top of the left cuber.
|
|
|
Item No.:
39
|
|
Site:
Pantry-Deck 1 Forward Pantry - Starboard
|
|
Violation:
One filth fly was found in this pantry at the clean rack.
|
|
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.
|
|