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Item No.:
33
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Site:
Other-MAIN GALLEY DECK 4
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Violation:
THE INTERIOR CHANNELS OF GENERAL GALLEY EXHAUST SYSTEM WERE SOILED IN NUMEROUS AREAS.
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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.:
24
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Site:
Other-CREW GALLEY
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Violation:
THE CREW GALLEY POT WASH MACHINE WAS NOT ACHIEVING 160 DEGREES F AT THE FINAL RINSE. ADDITIONALLY, THE SANITIZING TANK FOR IMMERSION COULD NOT REACH 171 DEGREES F.
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Recommendation:
7.5.6.1.2
In a mechanical operation, the temperature of the fresh hot water sanitizing rinse as it enters the manifold may not be 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). (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.
7.5.6.1.1
In a manual operation, if immersion in hot water is used for sanitizing:
(1) The temperature of the water shall be maintained at 77C, (171F) or above; and (2) The food-contact surface shall be immersed for at least 30 seconds.
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Item No.:
21
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Site:
Other-FOOD SERVICE GENERAL
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Violation:
ENSURE THAT ALL THE VITALITY JUICE MACHINES ARE MODIFIED TO PROTECT THE TECHNICAL COMPARTMENT FROM SPLASH.
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Recommendation:
7.4.1.1.9
Nonfood-contact surfaces of equipment that are exposed to splash, spillage, or other food soiling or that require frequent cleaning shall be constructed of a corrosion-resistant, nonabsorbent, and smooth material.
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Item No.:
*
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Site:
Other-CREW GALLEY
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Violation:
GOOD FOOD TEMPERATURES FOR HOT AND COLD ITEMS WERE MEASURED THROUGHOUT THE SERVICE LINE.
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Recommendation:
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Item No.:
06
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Site:
Other-POTABLE WATER
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Violation:
ENSURE THAT BACTERIOLOGICAL TESTING IS DONE USING A PROCEDURE APPROVED BY STANDARD METHODS FOR THE EVALUATION OF WATER AND WASTE WATER.
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Recommendation:
5.6.1.1.2
Samples shall be analyzed utilizing a method accepted in Standard Methods for the Examination of Water and Wastewater.
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Item No.:
37
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Site:
Other-WINDJAMMER
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Violation:
THERE WAS A LARGE AMOUNT OF STEAM COMING FROM THE CLEAN END OF THE GLASS WASHING MACHINE THAT CONDENSED ON THE BULKHEAD AND DECKHEAD.
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Recommendation:
7.7.6.1.2
Ventilation hood systems and devices shall operate effectively to prevent grease and condensate from collecting on the bulkheads and deckheads and remove contaminants generated by equipment located under them.
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Item No.:
28
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Site:
Other-WINDJAMMER
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Violation:
SEVERAL EMPTY DISH RACKS WERE OBSERVED SETTING ON TOP OF A PLASTIC TRASH CAN.
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Recommendation:
7.5.7.3.1
Cleaned equipment and utensils, laundered linens, and single-service and single-use articles shall be stored:
(1) In a clean, dry location; (2) Where they are 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.:
28
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Site:
Other-WINDJAMMER
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Violation:
A TROLLEY OF SOILED SHEET PANS WAS PARKED IN THE FOOD PREP AREA ADJACENT TO THE POT WASH STATION.
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Recommendation:
7.5.7.3.1
Cleaned equipment and utensils, laundered linens, and single-service and single-use articles shall be stored:
(1) In a clean, dry location; (2) Where they are 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.:
28
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Site:
Other-WINDJAMMER POTWASH
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Violation:
CLEAN UTENSILS WERE FOUND IN A PLASTIC CONTAINER THAT HAD OLD DRIED DETERGENT RESIDUE.
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Recommendation:
7.5.7.3.1
Cleaned equipment and utensils, laundered linens, and single-service and single-use articles shall be stored:
(1) In a clean, dry location; (2) Where they are 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.:
16
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Site:
Other-PORTOFINO RESTAURANT
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Violation:
TWO PACKAGES OF CHEESE WERE FOUND OPENED FOR MORE THAN 7 DAYS.
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Recommendation:
7.3.5.3.3
Refrigerated, ready-to-eat, potentially hazardous food shall be discarded if not consumed within 7 calendar days from the date of preparation or opening.
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Item No.:
36
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Site:
Other-FOOD SERVICE GENERAL
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Violation:
THE LIGHT BULBS OF THE HEAT LAMPS WERE NOT RECESSED COMPLETELY IN THE SHIELDS. THE LAMPS WERE ALSO NOT SHATTER RESISTANT.
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Recommendation:
7.7.5.2.1
Light bulbs shall be shielded, coated, or otherwise shatter-resistant in areas where there is exposed food; clean equipment, utensils, and linens; or unwrapped single-service, and single-use articles.
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Item No.:
06
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Site:
Other-POTABLE WATER
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Violation:
NUMEROUS CHARTS OF THE RECORDER ANALYZER RAN FOR MORE THAN 24 HOURS. ONE CHART RAN FOR ALMOST 48 HOURS BEFORE BEING CHANGED.
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Recommendation:
5.5.2.2.1
Halogen analyzer-chart recorder charts shall be changed, initialed, and dated daily. Charts shall contain notations of any unusual water events in the potable water system.
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Item No.:
06
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Site:
Other-POTABLE WATER
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Violation:
THE CHARTS OF THE ANALYZER/RECORDER WERE INITIALED AT THE TIME OF CALIBRATION BUT NOT REVIEWED AND INITIALED WHEN THEY WERE CHANGED.
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Recommendation:
Ensure that the charts are reviewed and initialed at the end of the recording period.
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Item No.:
26
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Site:
Other-SOLARIUM BAR PANTRY
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Violation:
THERE WERE SEVERAL RACKS OF GLASSES IN THE CLEAN STORAGE THAT WERE SOILED ON THE BOTTOMS WITH SALT.
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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.:
13
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Site:
Other-PROVISIONS
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Violation:
THE STANDARD PRACTICE OF FIFO (FIRST IN FIRST OUT) WAS NOT BEING FOLLOWED THROUGHOUT ALL THE STORAGE AREAS. SOME OF THE FOOD ITEMS NOTED WERE ALSO POTENTIALLY HAZARDOUS FOODS THAT WERE FROM ONE TO TWO MONTHS OLDER THAN THE CURRENT STOCK.
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Recommendation:
7.2.1.2.1.12
The person in charge of the food operations on the vessel shall ensure that: (12) Employees are properly trained in food safety as it relates to their assigned duties.
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Item No.:
19
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Site:
Other-PROVISIONS BEVERAGE STORE ROOM
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Violation:
NUMEROUS KEGS OF BEER, AND BOXES OF WINE AND BEER WERE STORED ON THE DECK AS WELL AS ON WOODEN PALLETS.
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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.:
22
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Site:
Other-MAIN GALLEY DECK 4
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Violation:
THE FIRST ROW OF FINAL RINSE NOZZLES WAS COMPLETELY BLOCKED ON BOTH CONVEYOR DISH WASHING MACHINES.
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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.:
24
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Site:
Other-MAIN GALLEY DECK 4
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Violation:
THE FINAL RINSE TEMPERATURE OF THE CONVEYOR DISH WASHING MACHINE MEASURED 156 DEGREES F.
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Recommendation:
7.5.6.1.2
In a mechanical operation, the temperature of the fresh hot water sanitizing rinse as it enters the manifold may not be 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). (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.:
37
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Site:
Other-MAIN GALLEY DECK 4
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Violation:
THE VENTILATION HOOD FOR THE GLASS WASH MACHINE WAS NOT WORKING RESULTING IN THE ACCUMULATION OF CONDENSATE THROUGHOUT THE CLEAN SIDE OF THE WARE WASH OPERATION.
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Recommendation:
7.7.6.1.2
Ventilation hood systems and devices shall operate effectively to prevent grease and condensate from collecting on the bulkheads and deckheads and remove contaminants generated by equipment located under them.
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Item No.:
*
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Site:
Other-PROVISIONS
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Violation:
THE PLASTIC BINS USED TO STORE CUT VEGETABLES WERE VERY CLEAN. THE OVERALL CLEANLINESS OF THE PROVISION AREA WAS VERY GOOD.
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Recommendation:
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Item No.:
20
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Site:
Other-FOOD SERVICE GENERAL
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Violation:
SEVERAL NON-COMMERCIAL GRADE MICROWAVES WERE IN USE IN VARIOUS GALLEYS ON BOARD THE VESSEL.
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Recommendation:
7.4.2.5.1
Food-contact surfaces of food equipment shall comply with American National Standards Institute (ANSI) or other internationally accredited food-equipment sanitation standards for materials, design, and construction.
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Item No.:
*
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Site:
Other-FOOD SERVICE GENERAL
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Violation:
THE OVERALL CLEANLINESS OF THE VESSEL'S GALLEY SPACES WAS VERY GOOD.
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Recommendation:
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Item No.:
36
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Site:
Other-DINING ROOM
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Violation:
INCREASE THE LIGHT LEVEL ON THE STARBOARD SIDE WAITER STATION STAGING AREA TO 220 LUX.
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Recommendation:
7.7.5.1.1
The light intensity shall be 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, hand washing facilities, ware washing areas, equipment, and utensil storage, pantries, toilet rooms, and consumer self-service areas.
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Item No.:
27
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Site:
Other-RADIANCE CLUB BEVERAGE STATION
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Violation:
THE BACK SIDE OF THE BEVERAGE STATION ALONG THE BULKHEAD WAS SOILED.
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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.:
19
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Site:
Other-CREW GALLEY
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Violation:
ENSURE THAT THE BUFFET SERVICE ATTENDANT PROPERLY MONITORS THE SERVICE LINE. THIS INSPECTOR OBSERVED A CREW MEMBER PLACING HIS HEAD BENEATH THE SNEEZE SHIELD WHILE THE ATTENDANT WAS PRESENT.
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Recommendation:
7.3.3.6.3
Consumer self-service operations, such as salad bars and buffets, for unpackaged ready-to-eat foods:
(1) Shall be provided with suitable utensils or effective dispensing methods that protect the food from contamination; and
(2) Shall be monitored by food employees trained in safe operating procedures.
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Item No.:
26
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Site:
Other-MAIN GALLEY POTWASH
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Violation:
SEVERAL PLASTIC BINS WERE FOUND SOILED AFTER BEING CLEANED.
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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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