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Item No.:
08
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Site:
Potable Water-Lido Forward Port Beverage Station
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Violation:
The backflow prevention device for the ice/water dispenser was leaking continuously from the intermediate atmospheric vent. A puddle of water was accumulated below the device.
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Recommendation:
Maintain backflow prevention devices in good repair.
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Item No.:
08
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Site:
Galley-Extension Galley
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Violation:
The backflow prevention device in the hood cleaning cabinet was leaking continuously from the atmospheric vent. A technician was called immediately.
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Recommendation:
Maintain backflow prevention devices in good repair.
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Item No.:
08
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Site:
Potable Water-Deck 1- Engine Casing (Frame: 88)
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Violation:
The potable water line before the reduced pressure zone assembly between the potable water and technical water connection was not striped blue or blue/green/blue. This was corrected.
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Recommendation:
Stripe or paint potable water lines either in accordance with ISO 14726 (blue/green/blue) or blue only.
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Item No.:
08
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Site:
Pantry-Deck 9- Pool Machinery Room
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Violation:
The reduced pressure zone assembly for the recreational water filling was continuously leaking from the vent. This was corrected.
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Recommendation:
Maintain backflow prevention devices in good repair.
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Item No.:
17
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Site:
Galley-Center Galley Hot Section
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Violation:
The cooling log for the Bistro dated 23 November 2014 had two entries but the food item descriptions were not filled in. According to the chef in charge of the area, the log was filled out for training purposes. However, there was no indication written on the log that it was for training and the log was provided to the inspector along with other cooling logs from the area. The chef stated that training logs in the future would be designated as such.
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Recommendation:
Ensure cooling logs are filled out completely and properly. If logs are used for training demonstration, ensure these logs are either kept separate from the actual cooling logs or provide a designation that the logs are for training only.
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Item No.:
19
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Site:
Other-Cherry on Top
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Violation:
The scoop tethers on the bottom row of candy display bins were long enough that the scoops could reach the deck.
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Recommendation:
Ensure consumer self-service operations, such as salad bars and buffets, for unpackaged ready-to-eat foods are provided with suitable utensils or effective dispensing methods that protect the food from contamination.
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Item No.:
19
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Site:
Galley-Center Galley Hot Section
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Violation:
Liquid dripped from the corner of the deckhead speaker panel into a pan of French toast egg mixture on the preparation counter below. The egg mixture was in active use at the time of the inspection. The egg mixture and all prepared French toast from this batch were discarded immediately.
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Recommendation:
Protect food from contamination that may result from a physical, chemical, biological origin.
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Item No.:
20
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Site:
Galley-Blue Iguana
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Violation:
Corrosion was on the inside of the stainless steel panel for the cuber compartment of the ice machine. Corrosion was also on the top and back of the stainless steel compartment housing the cubers.
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Recommendation:
Materials used in the construction of multiuse utensils and food contact surfaces of equipment must 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.:
21
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Site:
Galley-Blue Iguana
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Violation:
Corrosion was on the outside of the stainless steel panel for the cuber compartment of the ice machine.
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Recommendation:
Ensure 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.
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Item No.:
22
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Site:
Galley-Potwash Area
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Violation:
The potwash machine had been out of order since 13 October 2014. Spare parts had been ordered and staff provided documentation of follow up communication with the corporate office on 19 November.
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Recommendation:
Repair the potwash machine.
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Item No.:
26
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Site:
Pantry-Deck 7 & 8 Housekeeping Forward Port Pantries
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Violation:
A large accumulation of gray sediment was noted in the deck 7 ice machine recirculating water bath. A small amount of sediment was noted in the deck 8 ice machine recirculating water bath. This was corrected.
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Recommendation:
Ensure food only contacts surfaces of equipment and utensils that are cleaned and sanitized. Ensure 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:
Galley-Chef's Office
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Violation:
A stick blender was stored on the bulkhead near the entrance door. Two small waste bins for paper were directly in front of the blender and a stack of chairs were adjacent. The waste bins and chairs were moved and the blender was sent to be washed, rinsed and sanitized.
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Recommendation:
Store cleaned equipment and utensils, laundered linens, and single-service and single-use articles: (1) in a clean, dry location; (2) in a location where they are not exposed to splash, dust, or other contamination; (3) at least 150 millimeters (6 inches) above the deck. Store cleaned equipment and utensils, laundered linens, and single-service and single-use articles: (2) in a location where they are not exposed to splash, dust, or other contamination.
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Item No.:
28
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Site:
Dining Room-Posh Starboard
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Violation:
A crew member was vacuuming the carpet around the tables when the inspection team was in the area in the morning. The tables were already set for dinner service with show plates, inverted glasses, sugar packet holders, and salt and pepper shakers.
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Recommendation:
Store cleaned equipment and utensils, laundered linens, and single-service and single-use articles: (2) in a location where they are not exposed to splash, dust, or other contamination. Do not vacuum the carpet after tables have already been set with clean items, or protect the clean items on the table.
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Item No.:
29
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Site:
Room Service-
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Violation:
Ice was in the sink of the handwashing station next to the entrance.
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Recommendation:
Ensure 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-Lobby
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Violation:
The deckhead above the storage rack had exposed bundles of cable. The storage rack had beverage mixes and single use items.
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Recommendation:
Ensure decks, bulkheads, and deckheads in food preparation, warewashing, pantries, bars, and food and equipment storage areas are constructed and maintained for easy cleaning. Do not use carpet in these areas.
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Item No.:
33
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Site:
Galley-Center Galley Hot Section
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Violation:
Liquid dripped from the corner of the deckhead speaker panel into a pan of French toast egg mixture on the preparation counter below.
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Recommendation:
Ensure liquid does not drip from the deckhead.
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Item No.:
35
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Site:
Galley-Blue Iguana
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Violation:
Water from the drain line for the upper compartment of the ice machine sprayed outside the scupper, resulting in pooled water on the deck.
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Recommendation:
Ensure black and gray water is discharged to the vessel's wastewater disposal system and does not pool on the deck.
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Item No.:
36
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Site:
Galley-Crew Break Room
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Violation:
The light intensity in front of the dry stores shelves was less than 110 lux. A new light fixture had been installed since the previous inspection, but the light level could still not be reached.
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Recommendation:
Ensure the light intensity is at least 110 lux (10 foot candles) at a distance of 75 centimeters (30 inches) above the deck when in use, in walk-in refrigerator units and dry storage areas, and in other areas and rooms during periods of cleaning. Ensure the light intensity is at least 110 lux (10 foot candles) behind and around mounted equipment, including counter-mounted equipment.
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Item No.:
36
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Site:
Dining Room-Posh Port and Starboard Espresso Machines
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Violation:
The light intensity in front of the machines was not 220 lux. The vessel provided their lighting plan and these two areas were listed.
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Recommendation:
Ensure the light intensity is 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, handwashing facilities, warewashing areas, equipment, and utensil storage, pantries, toilet rooms, and consumer self-service areas.
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Item No.:
38
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Site:
Galley-Scotsman Ice Machine MF 51
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Violation:
The ice machine had been out of order since 3 April 2014. A work order was provided indicating that spare parts had been ordered.
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Recommendation:
Repair, remove, or replace the ice machine.
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Item No.:
39
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Site:
Galley-Potwash Area
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Violation:
A small fly was in this area. The pest management team was contacted immediately.
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Recommendation:
Effectively control the presence of insects, rodents, and other pests to minimize their presence in the food storage, preparation, and service areas and warewashing and utensil storage areas aboard a vessel.
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