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Item No.:
08
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Site:
Galley-Deck 3 Soup Station
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Violation:
There was a steady dripping from the intermediate atmospheric vent of the cook and hold oven backflow preventer.
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Recommendation:
Repair or replace the backflow preventer.
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Item No.:
08
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Site:
Potable Water-Women's Steam Generator
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Violation:
The discharge lines on the atmospheric vent reached the deck drain, leaving no air gap between.
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Recommendation:
Ensure the discharge lines end 4 inches above the deck drain to provide tha proper air gap..
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Item No.:
10
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Site:
DO NOT USE (whirlpool/spa)-Sand Filter
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Violation:
The monthly core test of the media filter was done. However, results from the test were not recorded. The records only indicated that the test was done.
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Recommendation:
Ensure that a written or electronic record of whirlpool spa filter inspection, backwashing, core sample sedimentation test, and shock halogenation (concentration and contact time) is maintained and available for review during inspections.
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Item No.:
16
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Site:
Galley-Deck 5 - Bell Box
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Violation:
There were several trays of 1/2 pint milk cartons with internal temperatures of 43-44 F in upright reach-in refrigerator 4811.053.4009. The refrigerator was pad locked and staff stated that the temperature was checked 2 hours prior and found to be 40 F. Trays of individual yogurt were also stored in this refrigerator and they had internal temperatures of 43 F. All these products were immediately removed and blast chilled. The internal and external mounted ambient air thermometers for this refrigerator displayed 40 F.
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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 3 Pastry - Cold Store 3800D
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Violation:
There were six cheese cakes with internal temperatures of 45F. Per staff and the cooling logs, these cheese cakes were placed in the cold store on 7/19. The cheese cakes were 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-Deck 3 Pastry - Cold Store 3800D
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Violation:
There were six cheese cakes with no 7-day discard label.
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Recommendation:
Ensure that refrigerated, ready-to-eat, potentially hazardous food: (1) Prepared on a vessel and held refrigerated for more than 24 hours is clearly marked at the time of preparation to indicate the date or day by which the food shall be consumed, which is 7 calendar days or fewer from the day the food is prepared with the day of preparation counting as day 1. (2) A container of refrigerated, ready-to-eat potentially hazardous food prepared and packaged by a food processing plant and held on the vessel after opening more than 24 hours is clearly marked, at the time the original container is opened, to indicate the date by which the food shall be consumed which is, including the day the original container is opened, 7 calendar days or fewer after the original container is opened. The day of opening is counted as day 1.
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Item No.:
16
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Site:
Other-Cafe Promenade
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Violation:
The time as a public health control plan did not mention the cream and milk carafes that were on time control.
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Recommendation:
Ensure the time as a public health control plan reflects the operation of the food outlet.
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Item No.:
20
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Site:
Galley-Deck 3 Pastry
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Violation:
One of the pastry staff thermometers was not properly calibrated. The water bath temperature was 32F per two thermocouple units and the staff long-stem thermometer reading was 25F.
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Recommendation:
Ensure that food temperature measuring devices are calibrated in accordance with manufacturer's specifications as necessary to ensure their accuracy.
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Item No.:
20
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Site:
Galley-Deck 3 Soup Station
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Violation:
The Buffalo chopper blades were chipped and pitted. They were sent down to be sharpened.
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Recommendation:
Ensure that multiuse food-contact surfaces are: (1) Smooth; (2) Free of breaks, open seams >1 mm (1/32 inch), cracks, chips, inclusions, pits, and similar imperfections; (3) Free of sharp internal angles, corners, and crevices; (4) Finished to have smooth welds and joints; and (5) Accessible for cleaning and inspection by one of the following methods without being disassembled, by disassembling without the use of tools, or by easy disassembling with the use of handheld tools commonly available to maintenance and cleaning personnel such as screwdrivers, pliers, open-end wrenches, and Allen wrenches.
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Item No.:
21
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Site:
Galley-Deck 3 Vegetable Prep Station
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Violation:
The door seals on the cook and hold ovens were damaged, exposing the open channel and the seal material void spaces, making cleaning difficult.
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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.
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Item No.:
21
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Site:
Galley-Deck 3 Sauce Station
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Violation:
There was excessive sealant along the technical space access cover of deep fryer #1030.
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Recommendation:
Remove the excess sealant.
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Item No.:
21
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Site:
Buffet-Deck 2 Cold Service Line
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Violation:
There was excess sealant around the pipe penetration below the technical space, making cleaning difficult.
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Recommendation:
Remove the excess sealant.
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Item No.:
21
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Site:
Bar-Pool Bar
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Violation:
It was difficult to access the middle section of the technical compartment of the center island.
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Recommendation:
Ensure there is easy access to the middle section of the technical compartment for cleaning purposes.
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Item No.:
21
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Site:
Bar-Hoof and Claw Pub
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Violation:
The electrical conduits inside the technical compartment under the forward speed rail was attached to the bottom of the technical space.
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Recommendation:
Ensure the electrical conduits are not attached to the bottom of the technical compartment to facilitate clening.
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Item No.:
21
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Site:
Other-Ben & Jerry's
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Violation:
The stainless steel edge of the front countertop was damaged.
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Recommendation:
Repair the edge of the front countertop.
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Item No.:
21
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Site:
Other-Cafe Promenade
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Violation:
It was difficult to clean inside the technical compartment under the coffee machine due to the narrow, open spaces on both sides.
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Recommendation:
Close the openings.
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Item No.:
21
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Site:
Other-Portofino Service Line
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Violation:
The sealant on the front, underside of the left fryer was missing.
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Recommendation:
Replace the sealant.
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Item No.:
21
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Site:
Other-Portofino Service Line
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Violation:
There were gaps inside the drip pan housing for the grill.
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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.
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Item No.:
21
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Site:
Other-Chops Service Line
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Violation:
There were gaps inside the drip pan housing for the grill.
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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.
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Item No.:
21
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Site:
Bar-Plaza Bar
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Violation:
The stone back bar counter top and backsplash sections had surface damage or pitting that left rough and difficult to clean areas throughout. There was an open seam present at the juncture of the backsplash and bulkhead beside the handwash station.
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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 of equipment and utensils are designed and constructed to be durable and to retain their characteristic qualities under normal use conditions. 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
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Site:
Buffet-Windjammmer Buffet - Jade Port/Starboard Carving Stations
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Violation:
There was a large open void in the undercounter technical compartment from the position under the carving station forward 2 meters both above and behind the installed undercounter warming ovens.
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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.
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Item No.:
22
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Site:
Galley-Windjammmer Galley - Dishwash
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Violation:
The in-use flight-type conveyor dishwash machine had two upper final rinse spray nozzles partially clogged.
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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.:
22
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Site:
Galley-Windjammer Galley - Dishwash
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Violation:
The glasswash machine was in standby mode when the area inspection began and was started again at the end of the inspection. The lower final rinse spray arm was detached partly from one connecting end and there was no water spraying from any of the spray arm nozzles. Staff reconnected the spray arm and all nozzles were operating correctly.
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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.:
22
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Site:
Food Service General-Flight-Type Conveyor Dishwashers
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Violation:
None of the flight-type conveyor dishwashing machines installed throughout the galley areas were equipped with the bypass mechanism required to get a side view of the final sanitizing spray from the manufacturer installed Opti-Rinse spray nozzles. This was noted in the February VSP inspection. The staff provided some documentation on internal communication to solve the problem and posted a manufacturers instruction on operating the machines in a maintenance mode, but this was demonstrated and it does not allow the machine doors to open and operate at the same time.
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Recommendation:
Ensure that the units can be operated properly in the by-pass mode.
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Item No.:
22
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Site:
Galley-Deck 3 Potwash
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Violation:
The manufacturer's data plate was unreadable.
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Recommendation:
Ensure that warewashing machines are provided with an easily accessible and readable data plate affixed to the machine by the manufacturer that indicates the machine's design and operating specifications including the: (1) Temperatures required for washing, rinsing, and sanitizing; (2) Pressure required for the fresh water sanitizing rinse; and (3) Conveyor speed for conveyor machines or cycle time for stationary rack machines.
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Item No.:
26
|
|
Site:
Galley-Deck 4 Bakery
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|
Violation:
The previously cleaned mixing bowl for the forward Empire mixer was soiled.
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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.:
27
|
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Site:
Galley-Deck 4 Service Line
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Violation:
The cold well technical space was soiled. Additionally, there was water pooled in the lower frame channel of the access cover.
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Recommendation:
Provide openings in the techncial space access cover to allow water to drain to the scupper. Ensure that nonfood-contact surfaces of equipment are kept free of an accumulation of dust, dirt, food residue, and other debris.
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Item No.:
27
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Site:
Other-Cafe Promenade
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Violation:
The openings on both sides of the technical compartment under the coffee machine were dusty.
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|
Recommendation:
Ensure that nonfood-contact surfaces of equipment are kept free of an accumulation of dust, dirt, food residue, and other debris.
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Item No.:
27
|
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Site:
Buffet-Deck 2 Cold Service Line
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Violation:
There was mold on the rough sealant surfaces at t he pipe penetration below the technical space.
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|
Recommendation:
Ensure that nonfood-contact surfaces of equipment are kept free of an accumulation of dust, dirt, food residue, and other debris.
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Item No.:
27
|
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Site:
Galley-Deck 3 Sauce Station
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Violation:
The technical spaces above the reach-in freezers were soiled.
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|
Recommendation:
Ensure that nonfood-contact surfaces of equipment are kept free of an accumulation of dust, dirt, food residue, and other debris.
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Item No.:
28
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Site:
Galley-Deck 4 Waiter Staging Counter
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|
Violation:
The paper towel dispenser at the handwash station next to the hood cleaning cabinet was positioned such that staff could splatter water onto the counter when retrieving paper towels. Per staff, the counter is used to stage waiter trays containing plated food.
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Recommendation:
Relocate the paper towel dispenser.
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Item No.:
28
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|
Site:
Other-Deck 5 Dining Room
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Violation:
Passengers were seated at 12 dining room tables filled with clean glassware as they waited to disembark. There was no covering over the glassware to prevent passenger contamination.
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Recommendation:
Ensure that cleaned equipment and utensils are stored where they are not exposed to splash, dust, or other contamination.
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Item No.:
29
|
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Site:
Galley-Deck 2 Crew Galley
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Violation:
The water temperature at the handwashing station next to the cooking kettles was less than the required 110F.
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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).
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Item No.:
30
|
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Site:
Pantry-Deck 10 Forward Pantry
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Violation:
The paper towels in the dispenser were wet.
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Recommendation:
Ensure the paper towels are dry inside the dispenser.
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Item No.:
33
|
|
Site:
Other-Stairway Corridor to Windjammer Galley at FD 11.8.10
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Violation:
The vinyl deck tile was loose and in disrepair at the doorway entering the Windjammer galley.
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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
|
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Site:
Galley-Deck 4 Beverage Station Cold Room
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Violation:
The deckhead light covers soiled.
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Recommendation:
Ensure that decks, bulkheads, deckheads, and attached equipment in food preparation, warewashing, pantries, and storage areas, are cleaned as often as necessary.
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Item No.:
33
|
|
Site:
Other-Chops Dining Room
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Violation:
There was no coving along the deck/coffee counter junctures.
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Recommendation:
Ensure that bulkhead and deck junctures are coved (including galleys, pantries, deck/counter junctures at buffets, bars, waiter stations, and dining room work counters).
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Item No.:
33
|
|
Site:
Other-Portofino Dining Room
|
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Violation:
There was no coving at the deck/coffee counter juncture.
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|
Recommendation:
Ensure that bulkhead and deck junctures are coved (including galleys, pantries, deck/counter junctures at buffets, bars, waiter stations, and dining room work counters).
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Item No.:
33
|
|
Site:
Other-Cafe Promenade
|
|
Violation:
There was no coving at the deck/coffee station island.
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|
Recommendation:
Ensure that bulkhead and deck junctures are coved (including galleys, pantries, deck/counter junctures at buffets, bars, waiter stations, and dining room work counters).
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Item No.:
33
|
|
Site:
Other-Sorrento's Service Line
|
|
Violation:
The bulkhead brackets above the wine display were dusty.
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|
Recommendation:
Ensure that decks, bulkheads, deckheads, and attached equipment in food preparation, warewashing, pantries, and storage areas, are cleaned as often as necessary.
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Item No.:
33
|
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Site:
Galley-Deck 3 Beverage Station
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Violation:
The deck below the dry store counter was soiled near the bulkhead.
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|
Recommendation:
Ensure that decks, bulkheads, deckheads, and attached equipment in food preparation, warewashing, pantries, and storage areas, are cleaned as often as necessary.
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Item No.:
33
|
|
Site:
Galley-Deck 3 Pantry
|
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Violation:
The deck under both the long and short cold counters was soiled at the center points.
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Recommendation:
Ensure that decks, bulkheads, deckheads, and attached equipment in food preparation, warewashing, pantries, and storage areas, are cleaned as often as necessary.
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Item No.:
33
|
|
Site:
Galley-Deck 3 Pastry
|
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Violation:
There was recessed deck tile grout at the port aft end of the cold counter.
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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.:
34
|
|
Site:
Galley-Deck 3 Roast Station (Cook/Hold Oven #2)
|
|
Violation:
There was a leak in the water line at the bottom of the unit.
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|
Recommendation:
Repair the leak.
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Item No.:
37
|
|
Site:
Galley-Deck 2 Crew Galley
|
|
Violation:
Condensate was forming on the interior surface of the exhaust hood above the cooking kettles. Condensate was observed dripping onto the deck and technical space surfaces of equipment below. No condensate was observed dripping onto the kettle surfaces.
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Recommendation:
Ensure that exhaust ventilation hood systems in food preparation and warewashing areas including components such as hoods, fans, guards, and ducting are designed to prevent grease or condensation from draining or dripping onto food, equipment, utensils, linens, and single-service and single-use articles. 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.:
37
|
|
Site:
Galley-Deck 3 Dishwash
|
|
Violation:
Condensate had formed on the interior of the soiled end hood and was dripping down to the surfaces below.
|
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Recommendation:
Ensure that exhaust ventilation hood systems in food preparation and warewashing areas including components such as hoods, fans, guards, and ducting are designed to prevent grease or condensation from draining or dripping onto food, equipment, utensils, linens, and single-service and single-use articles. 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.:
39
|
|
Site:
Other-Johnny Rockets - Front Service Counter
|
|
Violation:
There were two fruit flies observed on and around the 4 draft beer taps on the countertop.
|
|
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.
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Item No.:
39
|
|
Site:
Preparation Room-Provisions
|
|
Violation:
There was one live fruit fly observed near the vegetable washing machine. The area was not in use at the time of the inspection.
|
|
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.
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Item No.:
39
|
|
Site:
Other-Cafe Promenade Espresso - Center Coffee Station
|
|
Violation:
There were a few live fruit flies noted at the center self-service coffee station. There was coffee and supplies present at the time of the inspection.
|
|
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.
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