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Item No.:
06
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Site:
Potable Water-Far Point Charts
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Violation:
The halogen analyzer chart was not changed at 24 hours on 28 NOV 2016, when it overlapped the previous day's record for 4.5 hours. The halogen analyzer chart was not changed, again, at 24 hours on 09 NOV 2016, when it overlapped the previous day's record for 11 hours. The halogen analyzer chart was not changed, again, at 24 hours on 02 OCT 2016 when it overlapped the previous days record for 6.75 hours, due to engineer being with a marine classification society inspector, according to the notation. The halogen analyzer chart was not changed, again, at 24 hours on 30 SEPT 2016 when it overlapped the previous days record for 5.75 hours, due to a drill, according to the notation.
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Recommendation:
Change halogen analyzer-chart recorder charts daily.
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Item No.:
08
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Site:
Pantry-Coffee Shop
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Violation:
The chilled water lines to the ice machines were not uniquely identified.
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Recommendation:
Uniquely identify all refrigerant brine lines in all galleys, pantries, and cold rooms to prevent cross-connections.
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Item No.:
10
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Site:
Recreational Water Facilities-Deck 11 - Main Pool
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Violation:
The overflow rim to the gutter was severely rusted and difficult to clean and could be a possible safety hazard to passengers. This maintenance is scheduled soon, according to the staff. The closed pool also had noticeable debris on the pool floor near the main drain on the port side.
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Recommendation:
Maintain RWF's in good repair and operate them in accordance with the manufacturer?s recommendations.
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Item No.:
10
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Site:
Recreational Water Facilities-Deck 11 - Veranda Pool
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Violation:
The closed pool surface had fuel soot floating on it. A film that could be removed by brushing was also on the bottom of the pool.
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Recommendation:
Maintain RWF's in clean condition and operate them in accordance with the manufacturer?s recommendations.
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Item No.:
16
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Site:
Provisions-Dairy Walk-in Refrigerator
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Violation:
Four containers of individual yogurts had internal temperatures between 44F and 48F. The ship did not have sufficient documentation available to verify these were not potentially hazardous foods. These yogurts were discarded.
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Recommendation:
Except during preparation, cooking, or cooling, or when time is used as the public health control, maintain potentially hazardous foods at 5C (41F) or less.
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Item No.:
19
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Site:
Provisions-Corridor
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Violation:
A pallet of a box of melons were stored against some soiled pipes. Additionally, the ship was provisioning and had some pallets temporarily stored in an area with an open deckhead exposing electrical wires.
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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-Lido Starboard Pantry 1
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Violation:
The self-service buffet did not have side sneeze shields and two food containers of beans and oatmeal were inadequately protected. Additionally, the carving station 2 used for bread self-service did not adequately protect the food.
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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.:
20
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Site:
Galley-Garde Manger
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Violation:
The upright blast chiller had been out of order for one month.
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Recommendation:
Ensure equipment for cooling and heating food, and holding cold and hot food, is sufficient in number and capacity to maintain potentially hazardous food temperatures.
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Item No.:
20
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Site:
Galley-Garde Manger
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Violation:
A seam was on the food contact surface at the backplate of the deli slicer.
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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.
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Item No.:
20
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Site:
Galley-Garde Manger
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Violation:
The reach-in glass refrigerators had a lot of condensation noted on the outside of the door, and staff reported this was due to the gaskets being in disrepair. The gaskets had been ordered.
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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; and (2) Cutting or piercing parts of can openers must be kept sharp to minimize the creation of metal fragments that can contaminate food when the container is opened.
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Item No.:
20
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Site:
Galley-Pastry
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Violation:
The undercounter refrigerator 4316/946 had condensation all around the door, due to a faulty gasket, and staff reported they had placed an order for gasket.
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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; and (2) Cutting or piercing parts of can openers must be kept sharp to minimize the creation of metal fragments that can contaminate food when the container is opened.
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Item No.:
20
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Site:
Galley-Tilting Pans
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Violation:
The cooking surface of tilting pan #4 was not smooth and easily cleanable. Staff reported this was to be replaced,
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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.
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Item No.:
22
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Site:
Galley-Potwash
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Violation:
The potwash conveyor machine had been out of order for 3 weeks.
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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-Forward Beverage Station
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Violation:
Soiled trays were stored on counter next to the juice machines.
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Recommendation:
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.:
22
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Site:
Pantry-Pool Bar B
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Violation:
The hood-type dishwasher had been out of service since the morning of inspection.
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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-Forward Dishwash
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Violation:
The forward conveyor dishwasher was soiled with food residue on the front soiled end. This area was not in use.
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Recommendation:
Ensure warewashing machines, drainboards, and the compartments of sinks, basins, or other receptacles used for washing and rinsing equipment, utensils, or raw foods, or laundering wiping cloths are cleaned: (1) before use; (2) throughout the day at a frequency necessary to prevent recontamination of equipment and utensils and to ensure that the equipment performs its intended function; (3) at least every 24 hours (if used).
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Item No.:
22
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Site:
Galley-Forward Dishwash
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Violation:
Water was leaking from the steam pipe of the conveyor dishwasher and pooling on the deck below.
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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.:
26
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Site:
Buffet-Forward Beverage Stations
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Violation:
The upper dispensing tube inside the undercounter ice bin of the starboard counter mounted ice dispenser had a large buildup of blackish debris, which appeared to be mold. The upper dispensing tube of the port counter mounted ice dispenser had a slight buildup of blackish debris.
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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.:
26
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Site:
Buffet-Aft Beverage Station
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Violation:
The area to the left of the upper dispensing tube and on the bin had some black debris buildup inside the undercounter ice bin of the starboard and port counter mounted ice dispensers.
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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.:
26
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Site:
Preparation Room-
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Violation:
Starch residue was noted around the gasket on the door of the right potato peeler. This area was not in operation.
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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.:
26
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Site:
Galley-Garde Manger
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Violation:
A black debris was in the seam of the backplate of the deli slicer.
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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.:
27
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Site:
Galley-Garde Manger
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Violation:
The technical area of the blast chiller was soiled.
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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.:
33
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Site:
Buffet-Lido Starboard Pantry 1
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Violation:
The bulkhead hallway leading to the pantry had a bullet board that was made of cork and was absorbable and not easily cleanable.
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Recommendation:
Ensure equipment attached to the bulkheads or deckheads are easily cleanable.
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Item No.:
33
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Site:
Galley-Soup Station
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Violation:
A deckhead light above the large soup kettles had a gap between the deckhead and light fixture.
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Recommendation:
Ensure decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas are maintained in good repair.
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Item No.:
33
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Site:
Galley-Decks
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Violation:
The decks in the main galley were in disrepair and many had recessed grouting. This was especially apparent in the soup station and around the potwash area. Staff showed the inspector a work plan for the decks, as this is an ongoing task.
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Recommendation:
Ensure decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas are maintained in good repair. 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.:
33
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Site:
Buffet-Aft Dessert Station
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Violation:
The deckhead over the dessert counter had slots which exposed electrical wires, and the deckhead was not easily cleanable.
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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.:
33
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Site:
Dining Room-Aft Waiter Station
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Violation:
The deckhead over the waiter station by the entrance to the main galley was very soiled with dust and the deckhead was slotted exposing the plenum, making it not easily cleanable.
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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. 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:
Buffet-Crew Mess Service Line
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Violation:
A deckhead leak next to light was noted above the oven behind the front counter service line.
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Recommendation:
Ensure decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas are maintained in good repair.
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Item No.:
34
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Site:
Galley-Pastry
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Violation:
The steam pipe of the steam kettle had two leaks, causing water to pool on the deck.
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Recommendation:
Ensure a plumbing system in a food area is maintained in good repair.
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Item No.:
35
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Site:
Galley-Pastry
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Violation:
Water was pooled on the deck from the leaking steam kettle and not directed to the drain.
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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.:
35
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Site:
Galley-Forward Dishwash
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Violation:
Water was pooled on the deck behind the conveyor dishwasher and not directed to a drain.
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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.:
35
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Site:
Bar-Paris
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Violation:
Water was pooled on the deck by the door to the pantry.
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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.:
37
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Site:
Galley-Dishwash
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Violation:
Excessive condensate was accumulated on the deckhead in the soiled area of the dishwasher. Dripping was observed and impacted soiled items.
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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 operate effectively to prevent grease and condensate from collecting on the bulkheads and deckheads and remove contaminants generated by equipment located under them.
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Item No.:
37
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Site:
Galley-Soup Station
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Violation:
Condensate had accumulated on the deckhead above the large and small soup kettles.
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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 operate effectively to prevent grease and condensate from collecting on the bulkheads and deckheads and remove contaminants generated by equipment located under them.
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Item No.:
39
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Site:
Pantry-Pool Bar A
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Violation:
Three live fruit flies were observed behind the ice machine.
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Recommendation:
Effectively control the presence of insects 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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Item No.:
39
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Site:
Pantry-Paris
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Violation:
One live fruit fly was observed.
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Recommendation:
Effectively control the presence of insects 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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Item No.:
39
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Site:
Bar-Lobby
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Violation:
One live fruit fly was observed.
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Recommendation:
Effectively control the presence of insects 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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Item No.:
40
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Site:
Buffet-Lido Starboard Pantry 1
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Violation:
The doorway leading to the outdoor self-service area had plastic curtains to prevent pests, but these curtains had an opening at the bottom where pests could enter.
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Recommendation:
Protect entry points where pests may enter the food areas.
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