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Item No.:
08
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Site:
Potable Water-Production Records
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Violation:
Since the last inspection, a few of the records indicated there was one to two hours between the start of production and the first documented free chlorine residual of at least 2.0 ppm.
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Recommendation:
Adjust the free halogen residual level to at least 2.0 mg/L (ppm) within 30 minutes of the start of the bunkering and production processes.
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Item No.:
08
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Site:
Potable Water-Bunker Records
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Violation:
At the midship port bunker station, the ends of the potable water hoses were resting on the pier. Bunkering of potable water was not in operation at the time of the inspection.
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Recommendation:
Handle potable water hoses with care to prevent contamination from dragging their ends on the ground, pier, or deck surfaces, or from dropping the hose into contaminated water.
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Item No.:
09
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Site:
Recreational Water Facilities-Forward Pool / Slide Pool Records
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Violation:
Since the last inspection, at least eight chart recorder records indicated the free chlorine residual was less than 2.0 ppm for hours at a time. For example: October 11 from 1:00 p.m. to 4:00 p.m.; September 27 from 1:30 p.m. to 4:00 p.m.; September 13 from 2:00 p.m. to 4:00 p.m.; August 30 from 1:15 p.m. to 3:00 p.m.; August 16 from 2:00 p.m. to 5:00 p.m.; August 2 from noon to 5:30 p.m.; July 30 from 4:00 pm. to 6:30 p.m.; and July 28 from 11:00 a.m. to 11:00 p.m.
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Recommendation:
Maintain a free residual halogen in recirculated RWFs in the following ranges: (4) interactive RWFs (activity pools), between 2.0 and 5.0 mg/L (ppm).
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Item No.:
10
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Site:
Recreational Water Facilities-Shock Chlorination Records
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Violation:
On September 20, the lido midship port and starboard whirlpools were opened at 8:00 a.m. and closed at 8:00 p.m. There was no documentation of the shock chlorination or draining time. On September 24, the lido midship starboard whirlpool was opened at 8:00 a.m. and closed at 1:00 p.m. for maintenance. The whirlpool was drained at 1:30 p.m., but there was no documentation of shock chlorination.
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Recommendation:
Ensure a written or electronic record of the date and time of water dumping and shock halogenation (concentration in ppm at the start and completion and time) is available for review during inspections.
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Item No.:
10
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Site:
Housekeeping-Fecal and Vomit Accident Records
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Violation:
Since the last inspection, there were 9 vomit accidents. The documentation stated the scooper, net, slide, pool surface, and handrails were sanitized with 200 ppm chlorine, but there was no contact time for this solution.
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Recommendation:
Ensure a written or electronic record is made of all accidents involving fecal material or vomit. Ensure the record includes the name of the RWF, date and time of the accident, type of accident, response steps taken, and free residual halogen level and contact time reached during disinfection. For a fecal accident, ensure the record also includes whether the fecal material was formed or loose.
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Item No.:
16
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Site:
Buffet-Staff Mess
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Violation:
The label on the milk for the coffee machine indicated a set-up time of 9:00 a.m. and a discard time of 1:00 a.m. The time control plan stated the set-up time was 6:30 a.m. and the discard time was 10:30 a.m. According to staff, the milk was discarded in four hours or less.
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Recommendation:
Ensure the time control plan accurately describes the food service operation.
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Item No.:
16
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Site:
Bar-Coral Sea Cafe
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Violation:
The time control plan indicated specific set-up times for embarkation day, sea days, and port days, but there were no specific discard times. Under the discard column the time control plan stated 'As mentioned on the discard label on the product. 4 HRS.'
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Recommendation:
Maintain a written time control plan(s) that ensures compliance with these guidelines on the vessel and make it available for review during inspections. Post a time control plan at each outlet where time control is used. Ensure plan(s): (1) Includes set-up and discard times for each outlet. (2) List refrigeration and hot holding units (compartments and cabinets) on time control (the physical units must also be labeled as such). (3) Describe or show the flow of potentially hazardous food from when last in temperature control to placement in time control and discard.
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Item No.:
16
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Site:
Buffet-Officer Mess
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Violation:
The label on the milk for the coffee machine indicated a set-up time of 9:00 a.m. and a discard time of 1:00 a.m. The time control plan for breakfast stated the set-up time was 6:30 a.m. and the discard time was 10:30 a.m. The time control plan for lunch stated the set-up time was 10:30 a.m. and the discard time was 2:30 a.m., but according to the staff all the milk was discarded in four hours or less.
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Recommendation:
Ensure the time control plan accurately describes the food service operation.
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Item No.:
16
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Site:
Buffet-Lido Forward Port Grill
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Violation:
The time control plan stated undercounter refrigerator #1 was on time control, but this unit was not labeled for time control.
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Recommendation:
Maintain a written time control plan(s) that ensures compliance with these guidelines on the vessel and make it available for review during inspections. Post a time control plan at each outlet where time control is used. Ensure plan(s): (1) Includes set-up and discard times for each outlet. (2) List refrigeration and hot holding units (compartments and cabinets) on time control (the physical units must also be labeled as such). (3) Describe or show the flow of potentially hazardous food from when last in temperature control to placement in time control and discard.
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Item No.:
19
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Site:
Buffet-Lido Forward Port Grill
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Violation:
There were no serving utensils for the containers of muffins and breads, croissants, gluten-free bread, deli meat, and apples. Also, a passenger was seen draping their arm on top of the container of muffins and breads to get to the container of croissants. There was no food monitor in the area.
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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 and are monitored by food employees trained in safe operating procedures. Provide food-dispensing utensils for each container displayed at a consumer self-service unit such as a buffet or salad bar.
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Item No.:
19
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Site:
Provisions-Deck 0 Frozen Room #5
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Violation:
There was condensation collecting on the deckhead and dripping onto several boxes of frozen bread.
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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.
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Item No.:
19
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Site:
Provisions-Deck 0 Ice Cream Freezer
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Violation:
One of the frozen ice sculptures for display was touching a few boxes of frozen croissants. The ice sculpture was moved.
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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.
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Item No.:
19
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Site:
Provisions-Deck 0 Dry Provision Room #1
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Violation:
There was a box of vanilla flavored syrup on the deck in front of the bar storeroom liquor area.
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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.
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Item No.:
19
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Site:
Buffet-Officer Mess
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Violation:
There was no serving utensil for the container of peppers.
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Recommendation:
Provide food-dispensing utensils for each container displayed at a consumer self-service unit such as a buffet or salad bar.
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Item No.:
19
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Site:
Buffet-Captain's Mess
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Violation:
There was no side sneeze shield on the right side of the cold sink where crew members pick-up their plates.
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Recommendation:
Protect food on display from contamination by the use of packaging; counter, service line, or salad bar food guards; display cases; self-closing hinged lids; or other effective means. Install side protection for sneeze guards if the distance between exposed food and where consumers are expected to stand is less than 1 meter (40 inches).
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Item No.:
19
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Site:
Buffet-Captain's Mess
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Violation:
Pieces of lettuce on the self-service buffet line were touching a time control plan that had been handled by staff. The lettuce was discarded.
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Recommendation:
Do not store any items near the food on display that can contaminate the food.
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Item No.:
19
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Site:
Provisions-Deck 0 Fruit Room
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Violation:
There was water dripping from several deckhead seams onto boxes of lemons, oranges, cantaloupes, and kiwis. According to staff, the leak was from a condensate line.
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Recommendation:
Do not store foods: (7) Under leaking water lines, including leaking automatic fire sprinkler heads, or under lines on which water has condensed.
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Item No.:
19
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Site:
Other-Special Occassions
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Violation:
There were a few bottles of wine stored with fresh flowers, rose petals, and equipment needed for flower assembly in the reach-in refrigerator. This was corrected. Also, the food-dispensing utensils for the self-service candy display were not tethered to the holding containers for the utensils.
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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. Ensure the food-dispensing utensils for the self-service candy display are tethered to the holding containers for the utensils.
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Item No.:
19
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Site:
Buffet-Crew Mess
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Violation:
An insect light trap was mounted on a bulkhead over a clean trolley with clean wrapped silverware.
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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.:
20
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Site:
Buffet-Lido Forward Starboard Ice Cream Station
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Violation:
The red star inserts on the vanilla ice cream dispenser on the right machine and the swirl dispenser on the left machine had fraying threads around the bottom of the inserts.
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Recommendation:
Food contact equipment must be maintained in good repair and proper adjustment: (1) Equipment must be maintained in a state of repair and condition that meets the materials, design, construction, and operating specifications of these guidelines.
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Item No.:
20
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Site:
Buffet-Lido Forward Port Grill
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Violation:
There was a layer of heavy scale and corrosion on the top inside of the bottom ice dispensing unit.
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Recommendation:
Food contact equipment must be maintained in good repair and proper adjustment: (1) Equipment must be maintained in a state of repair and condition that meets the materials, design, construction, and operating specifications of these guidelines.
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Item No.:
21
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Site:
Room Service-Warewashing
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Violation:
The steam pipe on the conveyor warewash machine was covered with a cloth that was fraying in several areas.
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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.:
21
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Site:
Bar-Coral Sea Cafe
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Violation:
The cover on the back of the gelato machine was worn and torn in a few areas.
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Recommendation:
Ensure nonfood contact equipment is maintained in good repair and proper adjustment including: (1) Equipment maintained in a state of repair and condition that meets the materials, design, construction, and operation specifications of these guidelines.
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Item No.:
22
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Site:
Galley-Warewashing
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Violation:
The final rinse temperature on the data plate for the conveyor warewash machine indicated '180C'F(82Cmin)'.
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Recommendation:
Ensure a warewashing machine is provided with an easily accessible and readable data plate affixed to or posted adjacent to the machine that indicates the machine's design and operating specifications including the: (1) wash tank, rinse tank(s) if present, and final sanitizing rinse temperatures; (2) pressure required for the fresh water sanitizing rinse unless the machine is designed to use only a pumped sanitizing rinse; (3) conveyor speed in feet per minute or minimum transit time for belt conveyor machines, minimum transit time for rack conveyor machines, and wash and final sanitizing rinse times as specified by the manufacturer for stationary rack machines.
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Item No.:
22
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Site:
Galley-Warewashing
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Violation:
The final rinse temperature on the data plate of the conveyor warewash machine stated '180C'F(82Cmin)'. Also, the data plate stated '150' for the wash temperature and '160' for the rinse temperature, with no indication whether the temperatures were in Celsius or Fahrenheit.
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Recommendation:
Ensure a warewashing machine is provided with an easily accessible and readable data plate affixed to or posted adjacent to the machine that indicates the machine's design and operating specifications including the: (1) wash tank, rinse tank(s) if present, and final sanitizing rinse temperatures; (2) pressure required for the fresh water sanitizing rinse unless the machine is designed to use only a pumped sanitizing rinse; (3) conveyor speed in feet per minute or minimum transit time for belt conveyor machines, minimum transit time for rack conveyor machines, and wash and final sanitizing rinse times as specified by the manufacturer for stationary rack machines.
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Item No.:
26
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Site:
Room Service-Ice Machine
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Violation:
There was a clear, gel-like residue on the bottom left side of the ice dispensing compartment.
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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:
Pantry-Captain's Pantry - Deck 8
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Violation:
The inside of the ice dispenser chute was soiled with a black slime material.
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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.:
28
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Site:
Room Service-Plate Trolley
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Violation:
There were four stacks of clean plates stored in a trolley that were not covered or inverted.
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Recommendation:
Store clean equipment and utensils in a self-draining position that allows air drying, and covered or inverted.
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Item No.:
28
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Site:
Galley-Food Service Lift
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Violation:
A set of three clean and sanitized hotel pans were on the deck. There was no food in the pans.
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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.
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Item No.:
29
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Site:
Other-Special Occassions
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Violation:
There was no handwashing sink for the self-service candy operation.
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Recommendation:
Install a handwashing sink.
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Item No.:
33
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Site:
Buffet-Crew Mess
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Violation:
The bulkhead was soiled with heavy food debris and dust behind the ice cream station.
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Recommendation:
Ensure 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-Center Hot Galley
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Violation:
There was recessed and missing deck tile grout in front of the combination ovens in the roasting section.
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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.
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Item No.:
34
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Site:
Galley-Pot Wash Corridor
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Violation:
There was water dripping onto a clean storage rack adjacent to the conveyor warewash machine. According to staff, this leak was caused by a hot potable water line. No clean equipment was impacted.
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Recommendation:
Ensure the plumbing system in a food area is maintained in good repair.
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Item No.:
36
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Site:
Bar-Coral Sea Cafe
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Violation:
The light intensity was less than 110 lux at the handwashing station. Also, the light intensity could not be raised to 220 lux for cleaning in all areas of the bar.
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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.
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Item No.:
36
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Site:
Buffet-Crew Mess Bread Station
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Violation:
The light intensity was less than 220 lux in front of the counter-mounted toaster and bread warmer.
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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.:
37
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Site:
Preparation Room-Deck 0
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Violation:
There was water dripping from a deckhead panel onto the deck below. No food items were impacted. According to staff, the leak was from a condensate line.
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Recommendation:
Repair the condensate line.
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Item No.:
37
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Site:
Galley-Forward Warewashing
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Violation:
There was excess condensation on the deckhead above and the bulkhead next to the soiled side of the in-use conveyor warewash machine. The condensation collecting on the deckhead was dripping back down onto the warewash machine. Also, there was excess steam in this area.
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Recommendation:
Ensure 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 ventilation hood systems and devices are sufficient in number and capacity to prevent grease or condensation from collecting on bulkheads and deckheads. Ensure all food preparation, warewashing, and toilet rooms have sufficient ventilation to keep them free of excessive heat, steam, condensation, vapors, obnoxious odors, smoke, and fumes.
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Item No.:
37
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Site:
Galley-Pot Wash
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Violation:
There was water dripping from two deckhead panels onto the deck next to the sanitizing compartment of the conveyor warewash machine. No clean equipment was impacted. According to staff, the leak was coming from the condensate line.
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Recommendation:
Repair the condensate line.
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Item No.:
37
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Site:
Galley-Warewashing
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Violation:
There was excess condensation on the deckhead above and on the bulkhead next to the soiled side of the in-use conveyor warewash machine. There was also excess steam in this area.
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Recommendation:
Ensure ventilation hood systems and devices are sufficient in number and capacity to prevent grease or condensation from collecting on bulkheads and deckheads. Ensure all food preparation, warewashing, and toilet rooms have sufficient ventilation to keep them free of excessive heat, steam, condensation, vapors, obnoxious odors, smoke, and fumes.
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Item No.:
37
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Site:
Provisions-Deck 0 Fruit Room
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Violation:
There was water dripping from several deckhead seams onto boxes of lemons, oranges, cantaloupes, and kiwis. According to staff, the leak was from a condensate line.
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Recommendation:
Repair the condensate line.
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Item No.:
37
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Site:
Provisions-Deck 0 Frozen Room #5
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Violation:
There was condensation collecting on the deckhead and dripping onto several boxes of frozen bread.
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Recommendation:
Ensure 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 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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