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Item No.:
06
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Site:
Potable Water-Microbiologic Water Samples
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Violation:
No random water samples were taken around the ship to check for the presence of E. coli in April. Four random water samples were taken twice during the month of March; one on 1 March and another on 29 March.
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Recommendation:
Collect and analyze a minimum of four potable water samples per month for the presence of E. coli. Collect samples from the forward, aft, upper, and lower decks of the vessel. Change the sample sites each month so that all of the potable water distribution system is effectively monitored. Conduct follow-up sampling for each positive test result.
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Item No.:
08
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Site:
Potable Water-Far Point Sample Room FD 15-1-001
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Violation:
The two potable water lines next to the far point sampling station were not striped blue or blue/green/blue indicating potable water. This was corrected during the inspection.
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Recommendation:
Stripe or paint potable water lines either in accordance with ISO 14726 (blue/green/blue) or blue only. Stripe or paint these lines at 5 meters (15 feet) intervals and on each side of partitions, decks, and bulkheads, except where decor would be marred by such markings, including potable water supply lines in technical lockers.
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Item No.:
19
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Site:
Other-Transportation Corridor
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Violation:
A cart containing two bulk ketchup bottles was stored below an electrical insect trap. A sign posted on the bulkhead stated 'no storage.'
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Recommendation:
Do not locate insect control devices, such as insect light traps, over food storage, food preparation areas, food service stations, or clean equipment. Prevent dead insects and insect fragments from falling on exposed food.
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Item No.:
21
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Site:
Galley-Ocean Blue
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Violation:
Sealant was peeling and gaps were observed in the grease collection pan housing of the flat and combination grill.
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Recommendation:
Ensure 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-Potwash Area
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Violation:
The manual temperature of the three-compartment sink sanitizing compartment was 185°F. The temperature gauge read 170°F
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Recommendation:
Maintain warewashing equipment in good repair and proper adjustment, including: (1) warewashing equipment is 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 are maintained in good repair and accurate within the intended range of use.
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Item No.:
22
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Site:
Galley-Dishwash
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Violation:
Excess water was continuously leaking from the prewash compartment door and from the bottom of the machine from the prewash and wash compartments.
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Recommendation:
Maintain warewashing equipment in good repair and proper adjustment, including: (1) warewashing equipment is maintained in a state of repair and condition that meets the standards of the materials, design, and construction of these guidelines.
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Item No.:
22
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Site:
Galley-Dishwash Area
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Violation:
The flight-type conveyor dishwash machine was out of order during the inspection because the spray nozzle pipe was leaking. Crew members were working on repairing the dishwash machine during the inspection. As a result, the main galley dishwash area was overwhelmed with soiled dishes and utensils. A mobile table was placed adjacent to toasters with a tray of soiled glasses. Utensils and broken glass were observed on the deck near the soiled landing. Management had a plan in place and dishes from lunch service were transferred to the deck 5 crew galley and deck 8 Moderno galley dishwash areas.
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Recommendation:
Maintain warewashing equipment in good repair and proper adjustment, including: (1) warewashing equipment is 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 are maintained in good repair and accurate within the intended range of use. Ensure drainboards, utensils, racks, or tables large enough to accommodate all soiled and cleaned items that may accumulate during hours of operation are provided for necessary utensil holding before cleaning and after sanitizing.
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Item No.:
26
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Site:
Bar-Waves Pool Bar- Starboard
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Violation:
A previously cleaned plastic drink dispenser had a red liquid residue by the dispensing spigot.
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Recommendation:
Ensure food contact surfaces of equipment and utensils are clean to sight and touch.
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Item No.:
26
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Site:
Buffet-Garden Cafe - Starboard Beverage Station
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Violation:
Black debris was noted around the gray dispensing tube in the undercounter ice bin at the self-service ice and water machine.
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Recommendation:
Ensure food contact surfaces of equipment and utensils are clean to sight and touch.
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Item No.:
27
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Site:
Galley-Cagney's - Show Galley
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Violation:
The counter behind the right combination oven had a layer of dust, which was beyond a day's accumulation. This was cleaned.
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Recommendation:
Ensure 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-Cagney's - Show Galley
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Violation:
A light fixture under the sneeze guard had food debris on it. The area was not in operation at the time of the inspection. The light bulb was replaced.
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Recommendation:
Ensure 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-La Cucina - Show Galley
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Violation:
A light socket under the sneeze guard had food debris on it. The area was not in operation at the time of the inspection. This was cleaned.
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Recommendation:
Ensure 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-La Cucina - Show Galley
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Violation:
Dust had accumulated in the seams and gaps of the sneeze shields, especially the fixtures holding the glass in place.
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Recommendation:
Ensure 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-Speigel Tent
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Violation:
About eight pans were stored wet nested in the clean storage area. As the inspection team was leaving the area, a crew member was removing all wet nested pans from the shelves to be rewashed.
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Recommendation:
After cleaning and sanitizing, ensure 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-Moderno Dishwash Area
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Violation:
A large amount of ice was in the handwasing sink.
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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.:
34
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Site:
Other-Teppanyaki
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Violation:
At the first teppanyaki show grill from the galley entrance, the handwash sink faucet was continuously leaking. Staff stated a work order had previously been placed.
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Recommendation:
Ensure the plumbing system in a food area is maintained in good repair.
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Item No.:
39
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Site:
Bar-Atrium Bar
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Violation:
One small fruit fly was observed around the front bar while it was in operation.
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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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