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Item No.:
*
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Site:
Other-COMMENT
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Violation:
THE BRINE REFRIGERATION UNITS WERE BEING REPAIRED, THEREFORE MANY OF THE UNITS WERE OUT OF ORDER. THIS MAY HAVE CONTRIBUTED TO THE ITEMS STORED IMPROPERLY IN PROVISIONS.
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Recommendation:
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Item No.:
06
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Site:
Other-POTABLE WATER - PRODUCTION
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Violation:
NUMEROUS CHLORINE ANALYZER/RECORDER CHARTS FROM THE POTABLE WATER PRODUCTION PROCESS HAD NO WRITTEN RECORD OF CALIBRATION, AND THERE WAS NO OTHER CALIBRATION LOG. DAILY POTABLE WATER PRODUCTION CHARTS FROM 7-19 NOVEMBER HAD NO NOTATION OF CALIBRATION. THIS IS A REPEAT VIOLATION FROM THE INSPECTION OF 21 JUNE.
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Recommendation:
5.2.1.2.4
Halogen analyzer-chart recorders used in lieu of manual tests and logs shall be calibrated at the beginning of bunkering or production, and the calibration shall be recorded on the chart or in a log book.
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Item No.:
10
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Site:
Other-WHIRLPOOL SPAS
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Violation:
THERE WAS NO MONTHLY OPENING AND INSPECTION OF THE WHIRLPOOL SPAS TO EXAMINE THEM FOR CRACKS, MOUNDS, OR HOLES IN THE FILTER MEDIA. THERE WAS ALSO NO CORE SAMPLE FROM THE SAND FILTERS COLLECTED AND INSPECTED FOR EXCESSIVE ORGANIC MATERIAL ACCUMULATION. A COPY OF ONE EXAMPLE PROCEDURE FOR THE CORE SAMPLE SEDIMENTATION AND INSPECTION WAS LEFT ON THE VESSEL FOR REVIEW. THIS IS A REPEAT VIOLATION FROM THE 21 JUNE VSP INSPECTION.
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Recommendation:
6.3.1.1.5
The granular filters shall be opened at least monthly and examined for cracks, mounds, or holes in the filter media. A core sample of the filter media shall be inspected for excessive organic material accumulation using a recommended sedimentation method.
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Item No.:
12
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Site:
Other-BISTRO - WAITER OPERATIONS
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Violation:
AS PASSENGERS LEAVE TABLES AND WAITERS REMOVE DIRTY ITEMS AND WIPE CLEAN THE TABLES, THERE IS A REPLACEMENT OF CLOTH WRAPPED UTENSILS FOR THE NEXT GUEST PLACED ON THE TABLE. CONSIDERATION SHOULD BE GIVEN TO ESTABLISHING ONE PERSON WHO DOES NOT CONTACT DIRTY DISHWARE FOR THIS TASK, AS IT WAS NOT CLEAR THE STAFF WASHED THEIR HANDS PRIOR TO RE-SETTING THE TABLES.
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Recommendation:
7.2.3.1.3
Food employees shall clean their hands and exposed portions of their arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles and:
(1) After touching bare human body parts other than clean hands and clean, exposed portions of arms; (2) After using the toilet room; (3) After coughing, sneezing, using a handkerchief or disposable tissue, using tobacco, eating, or drinking; (4) After handling soiled equipment or utensils; (5) During food preparation, as often as necessary to remove soil and contamination and to prevent cross- contamination when changing tasks; (6) When switching between working with raw food and working with ready-to-eat food; and (7) After engaging in other activities that contaminate the hands.
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Item No.:
18
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Site:
Other-PROVISIONS-COLD ROOM # 13
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Violation:
BOXES OF PRE-COOKED TURKEY BACON AND TURKEY SAUSAGE WERE STORED NEXT TO AND ON THE SAME PALLET AS BOXES OF HAMBURGER PATTIES AND PORK RIBS IN THE WALK-IN REFRIGERATION UNIT.
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Recommendation:
7.3.3.2.1.1
Food shall be protected from cross-contamination by: (2) Separating types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display by using separate equipment for each type, or arranging each type of food in equipment so that cross-contamination of one type with another is prevented, and preparing each type of food at different times or in separate areas.
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Item No.:
18
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Site:
Other-PROVISIONS-COLD ROOM # 13
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Violation:
ONE BOX OF BREADED RAW CHICKEN NUGGETS WERE STORED ABOVE MANY BOXES OF READY TO EAT TURKEY/BEEF FRANK HOT DOGS IN THE WALK-IN REFRIGERATOR.
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Recommendation:
7.3.3.2.1.1
Food shall be protected from cross-contamination by: (2) Separating types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display by using separate equipment for each type, or arranging each type of food in equipment so that cross-contamination of one type with another is prevented, and preparing each type of food at different times or in separate areas.
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Item No.:
18
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Site:
Other-PROVISIONS-BUTCHER SHOP
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Violation:
ONE PLASTIC BIN OF BEEF WAS STORED BELOW A PLASTIC BIN OF CHICKEN IN THE BUTCHER THAW ROOM.
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Recommendation:
7.3.3.2.1.1
Food shall be protected from cross-contamination by: (2) Separating types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display by using separate equipment for each type, or arranging each type of food in equipment so that cross-contamination of one type with another is prevented, and preparing each type of food at different times or in separate areas.
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Item No.:
18
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Site:
Other-PROVISIONS-DAIRY COOLER
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Violation:
FOUR CASES OF RAW SHELL EGGS WERE STORED ON THE SAME PALLET AS 2 CASES OF AVOCADOS. ONE CASE OF RAW SHELL EGGS WAS STORED ON THE SAME PALLET AS A PLASTIC BIN OF LOAVES OF BREAD.
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Recommendation:
7.3.3.2.1.1
Food shall be 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:
Other-BAKERY
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Violation:
CONDENSATION WAS DRIPPING FROM THE VENTILATION HOOD ABOVE THE OVEN ONTO A CART OF BREAD STORED BELOW.
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Recommendation:
7.3.3.5.2
Food may not be 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.:
19
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Site:
Other-BAKERY WALK IN REFRIGERATION
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Violation:
THE CONDENSER HAD CONDENSATE DRIPPING FROM THE CONDENSATE PAN AND FOOD WAS STORED BELOW.
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Recommendation:
7.3.3.5.1
Food shall be 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
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Site:
Other-BISTRO - PORT SIDE DESSERT SECTION
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|
Violation:
THE SNEEZE SHIELD WAS MISSING FROM THE COUNTER MOUNTED FIXTURE AND SEVERAL UNCOVERED GLASSES OF FRESHLY SQUEEZED ORANGE JUICE WERE PRESENTED FOR PASSENGERS AT THIS UNSHIELDED SECTION.
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Recommendation:
7.3.3.6.1
Food on display shall be 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
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Site:
Other-BISTRO BUFFET - CONTINENTAL SERVICE
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Violation:
A SINGLE TRAY FULL OF VARIOUS BREADS/ROLLS WAS PRESENTED AT THE CENTER OF THE BUFFET LINE WITHOUT A SNEEZE SHIELD PROTECTING THE PRODUCT. THE ADJACENT, SHIELDED BUFFET SECTION WAS EMPTY AND THE BREAD TRAY WAS TRANSFERRED THERE DURING THE INSPECTION.
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Recommendation:
7.3.3.6.1
Food on display shall be 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
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Site:
Other-PROVISIONS FREEZER UNITS
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Violation:
MOST OF THE FREEZER UNITS HAD CONDENSATE DRIPPING FROM THE CONDENSER UNIT ONTO THE DECK BELOW. CONDENSATE HAD FORMED ON THE DECKHEAD AND HAD DRIPPED ONTO THE BOXES OF FOOD PRODUCT BELOW. POOLED CONDENSATE ICE WAS NOTED ON NUMEROUS BOXES OF FOOD IN THE FREEZER UNITS. THIS IS A REPEAT ITEM FROM THE 21 JUNE INSPECTION.
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Recommendation:
7.3.3.5.1
Food shall be 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.:
20
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|
Site:
Other-LIDO PREPARATION
|
|
Violation:
TWO SANDSTONE COATED BOWLS/SERVING DISHES WERE CHIPPED AND NO LONGER EASILY CLEANABLE.
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Recommendation:
7.4.1.1.2
Materials that are used in the construction of multiuse utensils and food-contact surfaces of equipment shall be:
(1) Durable, corrosion-resistant, and nonabsorbent; (2) Sufficient in weight and thickness to withstand repeated warewashing; (3) Finished to have a smooth, easily cleanable surface; and (4) Resistant to pitting, chipping, crazing, scratching, scoring, distortion, and decomposition.
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Item No.:
20
|
|
Site:
Other-FOOD SERVICE GENERAL
|
|
Violation:
FOUR MEAT SLICERS IN THE GALLEYS HAD A DIFFICULT TO CLEAN GAP BETWEEN THE BLADE AND GUARD.
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Recommendation:
7.4.1.1.2
Materials that are used in the construction of multiuse utensils and food-contact surfaces of equipment shall be:
(1) Durable, corrosion-resistant, and nonabsorbent; (2) Sufficient in weight and thickness to withstand repeated warewashing; (3) Finished to have a smooth, easily cleanable surface; and (4) Resistant to pitting, chipping, crazing, scratching, scoring, distortion, and decomposition.
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Item No.:
20
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|
Site:
Other-PROVISIONS-DAIRY COOLER
|
|
Violation:
TEN PLASTIC BINS OF CUT MELONS HAD INTERNAL TEMPERATURES OF 42-47 °F. THE MELONS HAD BEEN PREPARED AT 6 AM AND THE TEMPERATURE WAS MEASURED AT 10:45 AM.
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Recommendation:
7.3.5.3.1.1
Potentially hazardous food shall be maintained:
(1) At 60°C (140°F) [roasts 54°C (130°F)] or above,; or (2) At 5°C (41°F) or less.
7.4.3.1.1
Equipment for cooling and heating food, and holding cold and hot food, shall be sufficient in number and capacity to maintain specified potentially hazardous food temperatures.
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Item No.:
20
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|
Site:
Other-ROOM SERVICE
|
|
Violation:
ONE TRAY CONTAINING PLATES OF CUT MELONS WAS STORED IN THE REACH-IN REFRIGERATOR WITH A PRODUCT TEMPERATURE OF 47 ° F. THE PRODUCT WAS PREPARED AT 5:30- 6:00 AM AND WAS DISCARDED DURING THE INSPECTION.
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Recommendation:
7.3.5.3.1.1
Potentially hazardous food shall be maintained:
(1) At 60°C (140°F) [roasts 54°C (130°F)] or above,; or (2) At 5°C (41°F) or less.
7.4.3.1.1
Equipment for cooling and heating food, and holding cold and hot food, shall be sufficient in number and capacity to maintain specified potentially hazardous food temperatures.
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Item No.:
21
|
|
Site:
Other-BISTRO - AFT/PORT BUFFET
|
|
Violation:
THE TOASTER OVEN WAS POSTED OUT OF ORDER AND HAS BEEN FOR TWO WEEKS.
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|
Recommendation:
6.3.2.2.3
Nonfood-contact equipment shall be maintained in good repair and proper adjustment including:
(2) Equipment components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturer's specifications.
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Item No.:
21
|
|
Site:
Other-SEA VIEW BAR
|
|
Violation:
THE PIANO HINGE FASTENER ON THE SWING ENTRY DOOR TO THE BAR WAS DIFFICULT TO CLEAN AND SUBJECT TO LIQUID SPLASH.
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|
Recommendation:
7.4.2.2.6
Nonfood-contact surfaces shall be 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:
Other-LIDO BAR AND PANTRY
|
|
Violation:
THE CHILL TOP (MIXER) REFRIGERATION UNIT FOR THE FRONT BAR WAS POSTED OUT OF ORDER AND THE PANTRY UNDERCOUNTER REFRIGERATOR #LP9.2 WAS POSTED OUT ORDER.
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Recommendation:
7.4.5.1.2
Nonfood-contact equipment shall be maintained in good repair and proper adjustment including:
(1) Equipment shall be maintained in a state of repair and condition that meets the materials, design, construction, and operation specifications of these guidelines.
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Item No.:
21
|
|
Site:
Other-SEA VIEW BAR
|
|
Violation:
THE CHILL TOP (MIXER) REFRIGERATION UNIT IN THE FRONT BAR WAS POSTED OUT OF ORDER.
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|
Recommendation:
7.4.5.1.2
Nonfood-contact equipment shall be maintained in good repair and proper adjustment including:
(1) Equipment shall be maintained in a state of repair and condition that meets the materials, design, construction, and operation specifications of these guidelines.
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Item No.:
22
|
|
Site:
Other-BISTRO - DISHWASH
|
|
Violation:
DURING ACTIVE USE THE FINAL RINSE GAUGE TEMPERATURE IN THE GLASSWASH MACHINE REGISTERED 200 °F, WHILE THE PLATE TEMPERATURE WAS 160 °F, REPRESENTING 20°F OUT OF CALIBRATION. THE SAME CONDITION EXISTED IN THE ADJACENT CONVEYOR DISHWASH MACHINE, WITH A FINAL RINSE GAUGE READING OF 210-215 °F COMPARED TO THE DISH LEVEL TEMPERATURE OF 172 °F (REPRESENTING 18-25 °F OUT OF CALIBRATION).
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|
Recommendation:
7.5.4.1.1
Warewashing equipment shall be maintained in good repair and proper adjustment including:
(1) Warewashing equipment shall be maintained in a state of repair and condition that meets the standards of the materials, design, and construction of these guidelines. (2) Water pressure, and water temperature measuring devices shall be maintained in good repair and be accurate within the intended range of use.
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Item No.:
22
|
|
Site:
Other-DISHWASH MAIN AND CREW
|
|
Violation:
THE MANUFACTURERS DATA PLATE MOUNTED ON THE CREW DISHWASH MACHINE LISTED A FINAL RINSE PRESSURE OF 30-36 PSI. THE CREW DISHWASH PRESSURE GAUGE READ 18 PSI DURING ACTIVE USE AND THE DECK 3 GALLEY DISHWASH MACHINE PRESSURE GAUGE DID NOT WORK.
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Recommendation:
7.5.4.1.3
A warewashing machine and its auxiliary components:
(1) Shall be operated in accordance with the machine's data plate and other manufacturer's instructions. (2) A warewashing machine's conveyor speed or automatic cycle times shall be maintained accurately timed in accordance with manufacturer's specifications.
7.5.4.1.1
Warewashing equipment shall be maintained in good repair and proper adjustment including:
(1) Warewashing equipment shall be maintained in a state of repair and condition that meets the standards of the materials, design, and construction of these guidelines. (2) Water pressure, and water temperature measuring devices shall be maintained in good repair and be accurate within the intended range of use.
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Item No.:
22
|
|
Site:
Other-DISHWASH MAIN & CREW
|
|
Violation:
THE FINAL RINSE TEMPERATURE GAUGE WAS MORE THAN 20 °F OUT OF CALIBRATION ON THE IN USE DISHWASH MACHINE. THE CREW DISHWASH PLATE TEMPERATURE WAS 170° F AND THE FINAL RINSE TEMPERATURE GAUGE READ 225 °F. THE DECK 2 GALLEY DISHWASH MACHINE HAD A FINAL RINSE DISH LEVEL TEMPERATURE OF 168 °F AND A FINAL RINSE GAUGE TEMPERATURE OF 225 °F.
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|
Recommendation:
7.5.4.1.1
Warewashing equipment shall be maintained in good repair and proper adjustment including:
(1) Warewashing equipment shall be maintained in a state of repair and condition that meets the standards of the materials, design, and construction of these guidelines. (2) Water pressure, and water temperature measuring devices shall be maintained in good repair and be accurate within the intended range of use.
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Item No.:
26
|
|
Site:
Other-CREW & MAIN GALLEY
|
|
Violation:
THE PREVIOUSLY CLEANED FRYER COILS WERE ENCRUSTED WITH CARBONIZED FOOD DEBRIS.
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|
Recommendation:
7.5.5.1.1
Food-contact surfaces of equipment and utensils shall be clean to sight and touch.
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Item No.:
26
|
|
Site:
Other-CREW & MAIN GALLEY
|
|
Violation:
FOUR MEAT SLICERS IN THE GALLEYS WERE SOILED ALONG THE GAP BETWEEN THE BLADE AND GUARD.
|
|
Recommendation:
7.3.3.4.1
Food shall only contact surfaces of equipment and utensils that are cleaned and sanitized.
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Item No.:
26
|
|
Site:
Other-ROOM SERVICE
|
|
Violation:
FOUR PREVIOUSLY CLEANED CUPS WERE FOUND SOILED IN THE CLEAN CUPBOARD OF THE ROOM SERVICE PANTRY.
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|
Recommendation:
7.5.5.1.1
Food-contact surfaces of equipment and utensils shall be clean to sight and touch.
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Item No.:
26
|
|
Site:
Other-LIDO PREPARATION
|
|
Violation:
THE COUNTER MOUNTED MIXER COLLAR WAS SOILED WITH DIRT DEBRIS.
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|
Recommendation:
7.3.3.4.1
Food shall only contact surfaces of equipment and utensils that are cleaned and sanitized.
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Item No.:
26
|
|
Site:
Other-PETTY OFFICERS MESS
|
|
Violation:
FOUR PREVIOUSLY CLEANED BAIN MARIE PANS WERE SOILED AND STORED AS CLEAN BENEATH THE BAIN MARIE.
|
|
Recommendation:
7.3.3.4.1
Food shall only contact surfaces of equipment and utensils that are cleaned and sanitized.
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Item No.:
26
|
|
Site:
Other-LIDO PREPARATION
|
|
Violation:
FIVE PREVIOUSLY CLEANED AND STORED AS CLEAN PLASTIC BINS WERE SOILED WITH FOOD DEBRIS AND GREASE.
|
|
Recommendation:
7.5.5.1.1
Food-contact surfaces of equipment and utensils shall be clean to sight and touch.
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Item No.:
27
|
|
Site:
Other-SEA VIEW BAR
|
|
Violation:
THE PIANO HINGE FASTENER ON THE SWING ENTRY DOOR TO THE BAR WAS SOILED WITH DIRT AND DRINK DEBRIS.
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|
Recommendation:
7.5.5.1.3
Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.
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|
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Item No.:
27
|
|
Site:
Other-REFRIGERATION UNITS GALLEYS
|
|
Violation:
EVERY REACH-IN REFRIGERATION UNIT CHECKED HAD AN UNDRAINED CONDENSATION PAN WITHIN THE TECHNICAL AREA ABOVE THE REFRIGERATION UNIT. LIQUID WAS PRESENT IN SOME OF THESE PANS. THIS IS A REPEAT VIOLATION FROM THE PREVIOUS INSPECTION.
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|
Recommendation:
7.5.5.1.3
Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.
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Item No.:
29
|
|
Site:
Other-BISTRO PORT/STARBOARD DESSERT LINE
|
|
Violation:
THE SINGLE HANDWASH STATIONS AT BOTH PORT AND STARBOARD SERVICE SECTIONS WERE BLOCKED BY TWO LARGE GARBAGE BINS STORED IN FRONT. AT EACH SERVICE SECTION THERE WAS ONE EMPLOYEE OPERATING THE FRESH ORANGE JUICE MACHINE AND SERVING THEM TO GUESTS. THE GARBAGE BINS WERE REMOVED DURING THE INSPECTION.
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|
Recommendation:
7.7.1.3.1
Handwashing facilities shall be used for no other purpose and shall be accessible at all times.
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Item No.:
33
|
|
Site:
Other-BISTRO BUFFET SERVICE
|
|
Violation:
THE WAFFLE STYLE DECKHEADS WERE SOILED WITH ACCUMULATED DUST DEBRIS, DIRECTLY OVER FOOD SERVICE COUNTERS IN THE ITALIAN STATION AND STARBOARD BUFFET, ESPECIALLY OVER HOT SERVICE SECTIONS.
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|
Recommendation:
7.7.4.2.1
Decks, bulkheads, deckheads, and attached equipment in food preparation, warewashing, pantries, and storage areas, shall be cleaned as often as necessary.
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Item No.:
33
|
|
Site:
Other-BISTRO BUFFET
|
|
Violation:
BROKEN PANELS AND OPEN HOLES AT ELECTRICAL OUTLET PENETRATIONS WERE NOTED ON GLASS BACK BULKHEADS AT THE ITALIAN STATION, PORT SIDE DESSERT STATION, AND AFT BEVERAGE STATION, MAKING THE BULKHEADS DIFFICULT TO CLEAN.
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|
Recommendation:
7.7.4.1.1
Decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas shall be constructed and maintained for easy cleaning.
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Item No.:
33
|
|
Site:
Other-LIDO BAR
|
|
Violation:
THE DECORATIVE CLOTH DECKHEAD DIRECTLY ABOVE THE BAR WAS ABSORBENT WOVEN CLOTH MATERIAL WHICH IS NOT EASY TO CLEAN.
|
|
Recommendation:
7.7.4.1.1
Decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas shall be constructed and maintained for easy cleaning.
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|
Item No.:
33
|
|
Site:
Other-FOOD SERVICE GENERAL
|
|
Violation:
THE VENTILATION HOODS OVER THE FRYERS/GRILLS, ETC. HAD A STICKY SILICONE SEALANT APPLIED TO THE EDGE MAKING THE AREA DIFFICULT TO CLEAN. SOFT PEELING SEALANT WAS NOTED FROM NUMEROUS SEAMS.
|
|
Recommendation:
7.7.4.1.1
Decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas shall be constructed and maintained for easy cleaning.
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|
Item No.:
38
|
|
Site:
Other-FOOD SERVICE GENERAL
|
|
Violation:
NUMEROUS PIECES OF EQUIPMENT WERE OUT OF ORDER OR NO LONGER USED. THESE ITEMS WILL BE REMOVED AND OR REPAIRED DURING DRY DOCK IN TWO WEEKS.
|
|
Recommendation:
7.7.7.1.1
Only articles necessary for the food service operation shall be stored in food preparation, food storage, and warewashing areas.
|
|
|
Item No.:
38
|
|
Site:
Other-TERRACE GRILL
|
|
Violation:
BOTH THE FLASH BAKE OVEN AND THE UNDER COUNTER BREAD WARMER WERE POSTED NOT IN USE IN THE PANTRY. SHIP STAFF CONFIRMED THESE ITEMS ARE NOT USED.
|
|
Recommendation:
7.7.7.1.1
Only articles necessary for the food service operation shall be stored in food preparation, food storage, and warewashing areas.
|
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