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Item No.:
06
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Site:
Potable Water-Pump Room #1 Starboard
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Violation:
The electrical supply line and integrated control lines were not connected to the backup halogen pump rendering the pump inoperable. Staff did not know how long the backup pump had been disconnected. The far point distribution records showed that the far point halogen levels were consistently above 0.2 ppm.
The electrical and control line connections were completed and the backup pump operation restored at the time of the inspection.
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Recommendation:
Ensure that at least one backup halogen pump is available with automatic switchover to maintain the free residual halogen in the event that the primary pump fails, an increase in demand occurs, or the low chlorine alarm sounds.
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Item No.:
10
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Site:
Recreational Water Facilities-Baby Splash Zone
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Violation:
The vessel did not have the most current version of the baby splash zone variance.
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Recommendation:
Ensure the most recent approved variance for the baby splash zone is onboard the ship.
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Item No.:
16
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Site:
Food Service General-Time Control Plan
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Violation:
The time control plan stated that all food "out for service" was on time control. It did not state that the undercounter hot or cold holding cabinets, the alto shams, bulk milk dispenser unit and the buffet cold top at Johnny Rockets were on time control.
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Recommendation:
Revise the time as a public health control plan to indicate specifically which hot and cold holding or dispensing equipment is on time only control.
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Item No.:
16
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Site:
Other-Johnny Rockets
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Violation:
The canister of whipped cream was on time control inside the bulk milk dispenser. There was no discard label on the canister.
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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-Deck 3 Main Galley - Pastry
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Violation:
The time as a public health control plan did not list upright reach-in service refrigerators 4010 and 4011 were on time control, yet staff stated that both were on time control in practice.
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Recommendation:
Ensure that the time as a public health control plan includes all the reach-in refrigerators which are managed only on time.
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Item No.:
16
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Site:
Galley-Deck 3 Main Galley - Garde' Manger
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Violation:
There was a trolley filled with individual plates of cut tomatoes and mozzarella cheese slices inside the walk-in refrigerator with temperatures of 46-48 F. The cooling log entry for this food began at 10 am and finished at 11 am with a 39 F. The inspection was conducted at 5 pm. The entire trolley of food was discarded immediately.
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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 5 Main Galley - Buffet Station
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Violation:
Pass thru reach-in service refrigerators 3006-3009 were said to be on time as a public health control, yet they were not designated for time only control in the posted time control plan.
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Recommendation:
Ensure that the time as a public health control plan includes all the reach-in refrigerators which are managed only on time.
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Item No.:
16
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Site:
Galley-Deck 5 Main Galley - Bell Box Pantry
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Violation:
The locked upright reach-in refrigerator #4009 had the following foods inside:
half-pint milk - whole and skim 2 trays each at 44 and 45 F
yogurts - 2 trays at 43 and 44 F
1 bin of half-and-half creamers (individual) at 47-48 F
All the foods were immediately removed to the blast chiller.
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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-Chops
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Violation:
A hotel pan of sausage and pork shank were out on the counter. The internal temperature of these items were 49 F. Per staff, cooking had not occurred yet. The food was labeled with a seven day discard label and staff did not know how long the food had been out on the counter. The food was immediately discarded.
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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-Chops
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Violation:
The filet mignon and T-Bone steaks in refrigeration unit 4811.111.4906 had internal temperatures of 44 F. Per staff the steaks were brought from the butcher with the past hour. The unit had an ambient temperature of 39 F. The steaks were immediately sent to the blast chiller.
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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.:
17
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Site:
Galley-Deck 3 Main Galley - Roast Station
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Violation:
A small trolley of partially cooked risotto rice and one hotel pan of cooked Italian sausage was stored in the walk-in refrigerator with preparation dates of 16 February. There was no entry in the cooling log for either product.
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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.:
18
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Site:
Galley-Deck 3 Main Galley - Roast Station
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Violation:
One pan of pasteurized liquid egg was found on a walk-in refrigeration shelf with a pan of raw beef patty on one side and raw chicken breast beside and above on the other side. The egg was moved immediately.
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Recommendation:
Ensure that food is protected from cross-contamination by: (1) Physically separating raw animal foods during storage, preparation, holding, and display from raw ready-to-eat food including other raw animal food such as fish for sushi or molluscan shellfish, or other raw ready-to-eat food such as vegetables, and cooked ready-to-eat food; so products do not physically touch, and so as to prevent dripping of one product into another.
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Item No.:
19
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Site:
Galley-Crew Galley
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Violation:
There was a working pan of salt and one of cooking oil in use without labels at the grill station.
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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.
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Item No.:
19
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Site:
Buffet-Windjammer Buffet
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Violation:
There were no side shields on all the portable sneeze guards. Passengers were standing within 1 meter of the food on display there.
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Recommendation:
Provide side shields on the portable sneeze guards.
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Item No.:
20
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Site:
Preparation Room-
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Violation:
There were slotted fasteners inside the food contact areas of the potato peelers.
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Recommendation:
Replace slot head screw fasteners with low profile hex head screws.
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Item No.:
20
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Site:
Galley-Deck 4 Main Galley - Bakery
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Violation:
There were several raised fibers exposed in the dough sheeter belt in use in the bakery.
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Recommendation:
Repair the dough sheeter belt or replace it.
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Item No.:
21
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Site:
Galley-Deck 5 Main Galley - Bell Box Pantry
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Violation:
Two of the aft full height cabinet doors had the handles missing. The raised, sharp metal remaining made the doors difficult to clean.
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Recommendation:
Replace the cabinet door handles or smooth polish the raised metal edges.
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Item No.:
21
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Site:
Other-Ben & Jerry's
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Violation:
There were two unsealed conduit openings in the back wall of the technical space under the utility sink.
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Recommendation:
close the open voids surrounding the conduit penetrations in the technical compartment by use of a profile or grommet.
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Item No.:
21
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Site:
Bar-Pool
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Violation:
The bar top on the portside had a gap under the counter top at the bulkhead juncture leading to a void space inside the bar counter.
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Recommendation:
Profile the gap at the bar top and bulkhead juncture so the seal is tight.
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Item No.:
21
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Site:
Buffet-Aft Windjammer Buffet
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Violation:
The plastic covers for the temperature control knobs under the hot dog roller were damaged.
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Recommendation:
Repair or replace the damaged control knobs.
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Item No.:
21
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Site:
Buffet-Jade Portside and Starboard Forward Buffet
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Violation:
There were gaps inside the drip pan housing for the flat grills.
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Recommendation:
Profile the gaps present in the housing of the flat grills.
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Item No.:
21
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Site:
Buffet-Jade Portside Forward Buffet
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Violation:
The service edges of the granite countertop at the induction units were chipped.
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Recommendation:
Repair the stone countertops so the surfacer remains smooth, durable, and easy to clean.
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Item No.:
21
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Site:
Buffet-Crew and Officer's Messes
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Violation:
The side glass sneeze guards were chipped at a couple of the buffet stations.
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Recommendation:
Repair chipped sneeze guards or replace them.
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Item No.:
21
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Site:
Buffet-Windjammer Aft Condiment Station
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Violation:
The door hinge was broken.
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Recommendation:
Repair or replace the broken door hinge.
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Item No.:
22
|
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Site:
Galley-Jade Galley
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Violation:
The final rinse curtain for the dishwash machine was soiled.
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Recommendation:
Remove the final rinse curtain and wash it completely whenever it becomes soiled and every 24 hours at a minimum.
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Item No.:
22
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Site:
Galley-Windjammer
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Violation:
A cutting board was place on top of the knives inside the undercounter warewash machine. The knives and cutting board were not properly cleaned and sanitized.
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Recommendation:
Ensure that 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; and (2) Allows the items to drain.
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Item No.:
22
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Site:
Galley-Windjammer
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Violation:
There was food debris inside the undercounter warewash machine.
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Recommendation:
Ensure that warewashing machines; the compartments of sinks, basins, or other receptacles used for washing and rinsing equipment, utensils, or raw foods, or laundering wiping cloths; and drainboards are cleaned: (1) Before use; (2) Throughout the day at a frequency necessary to prevent recontamination of equipment and utensils and to ensure that the equipment performs its intended function; and (3) If used, at least every 24 hours.
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Item No.:
22
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Site:
Other-Cafe Promenade
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Violation:
The three bucket sanitizing solution was cloudy and dirty.
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Recommendation:
Ensure that the wash, rinse, and sanitize solutions are maintained clean.
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Item No.:
22
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Site:
Food Service General-Flight-type Conveyor Dishwashing
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Violation:
None of the flight-type conveyor dishwashing machines in the galleys for crew, main (decks 3, 4, and 5) or the windjammer galley had the bypass mechanism for the opti-rinse spray nozzles installed by the machine manufacturer. The spray pattern from the upper and lower final rinse spray nozzles was not visible from the end of the dishwash machine.
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Recommendation:
Recommend contacting the machine manufacturer to request installation of the bypass mechanism so the spray pattern from the final rinse spray can be observed during use of the machine.
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Item No.:
22
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Site:
Galley-Deck 3 Main Galley
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Violation:
The in-use conveyor dishwash machine had no spray from the upper rinse spray arm. Staff replaced the broken pump and the machine was working properly during the inspection.
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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.:
26
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Site:
Galley-Deck 3 Main Galley - Roast Station
|
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Violation:
One of the previously cleaned cutting boards was found soiled and stored on edge and in contact with two other cutting boards on a shelf beneath the preparation counter.
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Recommendation:
Ensure that food only contacts surfaces of equipment and utensils that are cleaned and sanitized.
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Item No.:
26
|
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Site:
Galley-Portofino
|
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Violation:
A few previously cleaned dishes stored ready for use under the induction cook tops were soiled.
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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.
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Item No.:
28
|
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Site:
Other-Deck 3 Dining Room
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Violation:
One staff member was observed vacuuming the dining room while clean glassware and china was staged on dining room tables in inverted positions. There was no covering on the clean glasses or china.
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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.
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Item No.:
28
|
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Site:
Buffet-Portside Aft Windjammer Buffet
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Violation:
There were a few clean coffee pots inside the glass storage cabinets that were stored wet.
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Recommendation:
After cleaning and sanitizing, ensure that equipment and utensils are air-dried or adequately drained before contact with food.
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Item No.:
29
|
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Site:
Galley-Chops
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Violation:
The handwash station by the glass storage was blocked with three trash cans.
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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.:
29
|
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Site:
Pantry-Viking Crown Room
|
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Violation:
The only handwash station in the pantry was blocked by two hot holding units. This area was in active us by employees washing dishes.
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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:
Pantry-Cafe Promenade
|
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Violation:
Two carbon dioxide tanks were sitting in the scupper drainage way causing the stainless steel to rust.
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Recommendation:
Raise or remove the tanks setting on the deck.
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Item No.:
33
|
|
Site:
Buffet-Aft Windjammer Buffet
|
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Violation:
The grout was recessed and missing on the deck and along the coving.
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Recommendation:
Ensure that decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas are constructed and maintained for easy cleaning.
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Item No.:
33
|
|
Site:
Galley-Johnny Rockets
|
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Violation:
The bottom of the bulkhead panels behind the alto shams were pulling apart from the bulkhead
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Recommendation:
Ensure that decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas are constructed and maintained for easy cleaning.
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Item No.:
36
|
|
Site:
Buffet-Starboard Windjammer Forward Coffee Station
|
|
Violation:
There was an insufficient amount of light above the handwash station.
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|
Recommendation:
Provide a minimum of 220 lux (20 foot candles) of artificial light at the handwash station.
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Item No.:
37
|
|
Site:
Galley-Windjammer Galley
|
|
Violation:
There was an excessive amount of condensate on the deckhead above the combination oven.
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|
Recommendation:
Ensure that ventilation hood systems and devices are sufficient in number and capacity to prevent grease or condensation from collecting on bulkheads and deckheads.
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Item No.:
38
|
|
Site:
Galley-Jade Galley
|
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Violation:
There were 2 brooms on the deck next to the soiled landing of the glasswash machine.
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Recommendation:
Ensure that maintenance tools such as mops, brooms, and similar items are stored in a designated locker so they do not contaminate food, food-contact surfaces of utensils, and equipment, linens, and single-service and single-use articles.
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Item No.:
38
|
|
Site:
Galley-Johnny Rockets
|
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Violation:
There was a broom stored on the deck under the flat grills.
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Recommendation:
Ensure that maintenance tools such as mops, brooms, and similar items are stored in a designated locker so they do not contaminate food, food-contact surfaces of utensils, and equipment, linens, and single-service and single-use articles.
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