|
|
|
Item No.:
08
|
|
Site:
Pantry-Crystal Cove
|
|
Violation:
The backflow prevention device for the coffee machine was leaking from the atmospheric vent and there was a puddle of water on the deck below the device.
|
|
Recommendation:
Maintain backflow prevention devices in good repair.
|
|
|
Item No.:
08
|
|
Site:
Pantry-Palm Court
|
|
Violation:
Both backflow prevention devices for the coffee machines were leaking from the atmospheric vents and there were puddles of water on the deck below the devices.
|
|
Recommendation:
Maintain backflow prevention devices in good repair.
|
|
|
Item No.:
10
|
|
Site:
Recreational Water Facilities-Swimming Pools
|
|
Violation:
The depth markers for all three swimming pools were in feet only.
|
|
Recommendation:
Prominently display the depth of each RWF that is deeper than 1 meter (3 feet) so that it can be seen from the deck and in the pool. Label depth markers in both feet and meters. Additionally, install depth markers for every 1 meter (3 feet) change in depth.
|
|
|
Item No.:
10
|
|
Site:
Recreational Water Facilities-Sand Filter Housing Disinfection
|
|
Violation:
The records for the changing of the filter media from January 2013 did not indicate that the filter housings were disinfected prior to the new media being placed in them. The records from six months prior had all of the correct information.
|
|
Recommendation:
Clean, rinse, and disinfect the filter housing before the new filter media is placed in it. Ensure disinfection is accomplished with an appropriate halogen-based disinfectant. At a minimum, use a 50-ppm solution for 1 minute, or equivalent CT value. Maintain records on all inspection and cleaning procedures.
|
|
|
Item No.:
16
|
|
Site:
Galley-Deck 7 Silk Road Hot Galley
|
|
Violation:
Two sheet pans filled with rice cooked on board and formed into cubes for a fried dish called rice cakes were found in reach-in refrigerator SR5 with a 5 April discard date label. There was no verification that this food was cooled according to section 7.3.5.2.1, and no entry was made in the cooling log.
|
|
Recommendation:
Ensure cooked potentially hazardous food is cooled from 57C (135F) to 21C (70F) within 2 hours and from 21C (70F) to 5C (41F) or less within 4 hours.
|
|
|
Item No.:
16
|
|
Site:
Galley-Main Galley - Garde Manger
|
|
Violation:
During salad preparation on the counters, there were several large pans of ice with small bowls of cut lettuce, cheeses, cut tomato, cut melon, and cooked crab meat with stickers indicating discard on 3 and 5 April (7 day discard labels). When asked the staff stated all these containers on the counter were on time control. On a forward counter there were similar bowls in ice baths on the preparation counter with sliced boiled eggs, cut lettuce, and tuna salad also said to be on time control, but these containers had no 4 hour discard labels affixed.
|
|
Recommendation:
Remove the 7 day discard label when foods are placed on time control. Label all items on time control on food preparation counters with 4 hour discard labels.
|
|
|
Item No.:
16
|
|
Site:
Galley-Main Galley - Garde Manger and Hot Galley
|
|
Violation:
The posted time control plan did not identify potentially hazardous foods in containers on counters as being under time control in either the cold or hot time control plans. Food on time control was observed on preparation counters.
|
|
Recommendation:
Update the time control plan to reflect the operations.
|
|
|
Item No.:
16
|
|
Site:
Galley-Main Galley - Garde Manger
|
|
Violation:
A large, deep plastic bin of mixed cut lettuce was found inside reach-in upright refrigerator MGC6 with food temperatures of 59-62 F. A smaller hotel pan of mixed cut lettuce in the same refrigerator had a food temperature of 47 F, and another pan of cut arugula lettuce had a food temperature of 49 F. All three were removed for blast-chilling.
|
|
Recommendation:
Except during preparation, cooking, or cooling, or when time is used as the public health control, maintain potentially hazardous foods at 57C (135F) or above, except that roasts may be held at a temperature of 54C (130F); or 5C (41F) or less.
|
|
|
Item No.:
16
|
|
Site:
Galley-Main Galley - Pastry
|
|
Violation:
A large and another small hotel pan containing a rice pudding was found on the shelf in the walk-in refrigerator. Staff had cooked the rice and mixed the other ingredients manually. There was no way to verify the cooling was performed according to the requirements of 7.3.5.2.1, and there was no cooling log entry made for the cooked rice.
|
|
Recommendation:
Ensure cooked potentially hazardous food is cooled from 57C (135F) to 21C (70F) within 2 hours and from 21C (70F) to 5C (41F) or less within 4 hours.
|
|
|
Item No.:
16
|
|
Site:
Pantry-Bistro Bar - Pantry
|
|
Violation:
A platter of cut watermelon was found inside two door reach-in refrigerator #1 with no 7 day discard label affixed to the container. Another platter of cut cantaloupe melon was found inside the same refrigerator without a 7 day discard label.
|
|
Recommendation:
Ensure 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 must be consumed (7 calendar days or fewer from the day the food is prepared). The day of preparation is counted as day 1. (2) Prepared and packaged by a food-processing plant and held on the vessel after opening for more than 24 hours must be clearly marked at the time the original container is opened to indicate the date by which the food must be consumed (7 calendar days or fewer after the original container is opened). The day of opening is counted as day 1.
|
|
|
Item No.:
18
|
|
Site:
Galley-Deck 7 Silk Road Hot Galley
|
|
Violation:
Inside undercounter reach-in refrigerator SR2 was a small covered pan of pre-cooked crab meat on a shelf directly beside a larger covered pan of raw sea scallops. On the bottom shelf of this same refrigerator there was a covered pan of raw chicken breast stored directly beside a covered pan of raw fillet mignon steaks. Staff moved the containers immediately to prevent cross-contamination.
|
|
Recommendation:
Protect food from cross-contamination or other sources of contamination by the following methods: (1) Physically separating raw animal foods during storage, preparation, holding, and display from raw ready-to-eat food so that products do not physically touch and so that one product does not drip into another. (2) Separating types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry-except when combined as ingredients-during storage, preparation, holding, and display by using separate equipment for each type, or by arranging each type of food in equipment so that cross-contamination of one type with another is prevented, or by preparing each type of food at different times or in separate areas. (3) Cleaning and sanitizing equipment and utensils. (4) Storing the food in packages, covered containers, or wrappings. (5) Cleaning visible soil on hermetically sealed containers of food before opening. (6) Protecting food containers that are received packaged together in a case or overwrap from cuts when the case or overwrap is opened. (7) Separating damaged, spoiled, or recalled food being held on the vessel. (8) Separating unwashed fruits and vegetables from ready-to-eat food.
|
|
|
Item No.:
19
|
|
Site:
Buffet-Bistro Buffet Line
|
|
Violation:
The serving tongs for the buffet were set on plates along the edge of the sneeze shield and the food contact part of the tongs were not fully protected by the sneeze shield.
|
|
Recommendation:
During service, ensure the food contact portion of each self-service food dispensing utensil is covered or located beneath shielding. Ensure that dishware, glassware, and utensils out for service are inverted or covered.
|
|
|
Item No.:
19
|
|
Site:
Pantry-Crystal Cove
|
|
Violation:
The bin labeled 'Plastic Garbage' was directly adjacent to a pallet of boxed bottles and cans of beverages. The bin was moved immediately.
|
|
Recommendation:
Protect food from contamination by storing the food: (1) Covered or otherwise protected; (2) In a clean, dry location; (3) Where it is not exposed to splash, dust, or other contamination; and (4) At least 15 centimeters (6 inches) above the deck.
|
|
|
Item No.:
20
|
|
Site:
Galley-Crew Galley - Knife Locker
|
|
Violation:
The previously cleaned chef knife in locker #53 had a damaged handle on one side which created a difficult to clean seam where the handle joined the blade.
|
|
Recommendation:
Ensure multiuse food-contact surfaces are: (1) Smooth; (2) Free of breaks, open seams greater than 0.8 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. Use only low profile, nonslotted, noncorroding, and easy-to-clean fasteners on food-contact surfaces and in splash zones. Prohibit the use of exposed slotted screws, Phillips head screws, or pop rivets in these areas.
|
|
|
Item No.:
20
|
|
Site:
Buffet-Crew Mess
|
|
Violation:
There were 8 previously cleaned bowls found on the crew buffet service line with chipped edges along the food contact surface.
|
|
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.
|
|
|
Item No.:
21
|
|
Site:
Galley-Lido Galley - Starboard Entry
|
|
Violation:
The electrical conduit from the rear exterior of the ice machine was exposed at the connection point and at the deckhead above where it penetrated, due to a loose stainless steel conduit pipe which was detached from the deckhead and the ice machine.
|
|
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.
|
|
|
Item No.:
21
|
|
Site:
Food Service General-Counter-Mounted Equipment
|
|
Violation:
Power cables were draped on countertops or coiled on the counters beneath equipment such as juice and coffee machines in the lido galley, toaster oven in the starboard side lido buffet counter, water dispenser, towel heater and coffee machine in the deck 7 galley beverage station, juice dispenser in the main galley beverage counter, and the espresso machine and hot water pot warmer on the back bar counter of the Bistro Bar.
|
|
Recommendation:
Shorten, secure or otherwise prevent the cables from draping on the countertops.
|
|
|
Item No.:
22
|
|
Site:
Galley-Lido Galley - Dishwash
|
|
Violation:
The in-use conveyor dishwash machine registered a rinse temperature of 160 F, but the actual rinse tank water temperature measured only 154 F.
|
|
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.
|
|
|
Item No.:
23
|
|
Site:
Galley-Lido Galley - Dishwash
|
|
Violation:
The in-use conveyor dishwash machine had a plastic wrapper and a butter wrapper inside the wash tank.
|
|
Recommendation:
Ensure food debris on equipment and utensils is scrapped over a waste disposal unit, pulper, or garbage receptacle or removed in a warewashing machine with a prewash cycle.
|
|
|
Item No.:
24
|
|
Site:
Bar-Crystal Cove
|
|
Violation:
The chlorine level of the sanitizing solution was approximately 10 ppm. The bar was open at the time of the inspection. The bar attendant stated that she was just about to change the solution and she immediately removed the solution for changing.
|
|
Recommendation:
Ensure sanitizing solutions are used with the following concentrations: (1) A chlorine solution with a concentration between 50 mg/L (ppm) and 200 mg/L (ppm).
|
|
|
Item No.:
26
|
|
Site:
Galley-Crew Galley - Pot Wash
|
|
Violation:
A few previously cleaned wire whisks and a few pans were found soiled with food residue on the clean pot storage rack.
|
|
Recommendation:
Ensure food contact surfaces of equipment and utensils are clean to sight and touch.
|
|
|
Item No.:
26
|
|
Site:
Galley-Crew Galley - Knife Locker
|
|
Violation:
The previously cleaned chef knife in locker #53 had a damaged handle on one side which created a difficult to clean seam where the handle joined the blade. In the seam was old food soil embedded to a degree that it could not be cleaned.
|
|
Recommendation:
Ensure food contact surfaces of equipment and utensils are clean to sight and touch.
|
|
|
Item No.:
27
|
|
Site:
Galley-Main Galley - Garde Manger
|
|
Violation:
In the port/aft section there was a side exterior stainless steel undercounter panel which was heavily soiled with old dirt debris and what appeared to be black mold on the lower part of the panel. Staff cleaned this during the inspection.
|
|
Recommendation:
Ensure nonfood-contact surfaces of equipment are kept free of an accumulation of dust, dirt, food residue, and other debris.
|
|
|
Item No.:
27
|
|
Site:
Pantry-Crystal Cove
|
|
Violation:
The tray slide on the previously cleaned popcorn machine was soiled.
|
|
Recommendation:
Ensure nonfood-contact surfaces of equipment are kept free of an accumulation of dust, dirt, food residue, and other debris.
|
|
|
Item No.:
27
|
|
Site:
Pantry-Crystal Cove
|
|
Violation:
The support bracket for the coffee machine water filter was dusty on top.
|
|
Recommendation:
Ensure nonfood-contact surfaces of equipment are kept free of an accumulation of dust, dirt, food residue, and other debris.
|
|
|
Item No.:
27
|
|
Site:
Pantry-Crystal Cove
|
|
Violation:
The inner-most nonpotable water line on the back of the ice machine was soiled with a dry white material.
|
|
Recommendation:
Ensure nonfood-contact surfaces of equipment are kept free of an accumulation of dust, dirt, food residue, and other debris.
|
|
|
Item No.:
27
|
|
Site:
Galley-Lido Galley - Starboard Entry/Silk Road
|
|
Violation:
The side knob and surrounding exterior panel on the handwash station at the starboard entry to the Lido Galley and the port handwash in the Silk Road hot galley were soiled with dirt residue.
|
|
Recommendation:
Ensure nonfood-contact surfaces of equipment are kept free of an accumulation of dust, dirt, food residue, and other debris.
|
|
|
Item No.:
28
|
|
Site:
Pantry-Pool Dishwash
|
|
Violation:
Five stacks of plates and one stack of bowls were stored upright and uncovered on the top shelves of two wheeled trolleys. This was corrected. In addition, a crew member was seen carrying a stack of upright and uncovered bowls from the trolley and out of the pantry. These dishes were for refilling the pool grill.
|
|
Recommendation:
Store clean equipment and utensils in a self-draining position that allows air drying, and covered or inverted. During transport, ensure that dishes are covered or inverted.
|
|
|
Item No.:
30
|
|
Site:
Galley-Lido Galley - Starboard Entry
|
|
Violation:
The paper towel dispenser was in disrepair. After tearing a sheet there was no tag end remaining, which required handling the side knob to advance the next sheet. The side knob and area around it was soiled with dirt residue. This same condition was found on the port handwash station in the deck 7 Silk Road hot galley.
|
|
Recommendation:
Keep handwashing facilities clean and in good repair.
|
|
|
Item No.:
33
|
|
Site:
Galley-Main Galley - Garde Manger
|
|
Violation:
In the port/aft section there was heavy, old dirt debris layered on the deck near the port bulkhead and under the two preparation counters. Staff cleaned both areas during the inspection.
|
|
Recommendation:
Ensure decks, bulkheads, deckheads, and attached equipment in food preparation, warewashing, pantries, and storage areas are cleaned as often as necessary.
|
|
|
Item No.:
33
|
|
Site:
Galley-Main Galley - Beverage Counter
|
|
Violation:
A loose deckhead profile strip over the juice machine left a gap along the length of over one meter that made cleaning difficult.
|
|
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.
|
|
|
Item No.:
36
|
|
Site:
Galley-Main Galley - Beverage Counter
|
|
Violation:
The artificial light level behind the dual ice machines was below the minimum 110 lux.
|
|
Recommendation:
Ensure the light intensity is at least 110 lux (10 foot candles) behind and around mounted equipment, including counter-mounted equipment.
|
|
|
Item No.:
36
|
|
Site:
Pantry-Palm Court
|
|
Violation:
The light intensity at the handwashing station was less than 110 lux during operations.
|
|
Recommendation:
Ensure the light intensity is at least 110 lux (10 foot candles) at handwashing stations in bars. In bars and dining room waiter stations, provide 220 lux (20 foot candles) light intensity during cleaning operations.
|
|
|
Item No.:
36
|
|
Site:
Pantry-Crystal Cove
|
|
Violation:
The light intensity behind the ice machine was less than 110 lux.
|
|
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.
|
|
|
Item No.:
39
|
|
Site:
Galley-Deck 7 Silk Road Hot Galley
|
|
Violation:
A live house fly was observed on the side of a previously cleaned flat grill.
|
|
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.
|
|
|
Item No.:
39
|
|
Site:
Galley-Main Galley - Garde Manger
|
|
Violation:
In the forward section one live house fly was noted on the port preparation counter.
|
|
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.
|
|