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Item No.:
08
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Site:
Potable Water-Engine Room- FW Room 2 Starboard
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Violation:
Blue green blue striping was noted after the reduced pressure backflow preventer on the water line supply to laundry. This was immediately corrected.
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Recommendation:
Do not stripe or paint potable water lines after reduced pressure assemblies as potable water.
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Item No.:
29
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Site:
Bar-Plaza
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Violation:
Brown residue that appeared to be coffee was in the sink of the handwash station.
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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.:
16
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Site:
Buffet-Windjammer
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Violation:
The consumer advisories for the fried eggs on the service line (not cooked to order) and the smoked salmon had the correct consumer advisory statement, but did not include a statement that the food items were served undercooked.
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Recommendation:
If an animal food such as beef, eggs, fish, lamb, milk, pork, poultry, or shellfish that is raw, undercooked, or not otherwise processed to eliminate pathogens is offered in a ready-to-eat form or as a raw ingredient in another ready-to-eat food, ensure the consumer is informed by way of disclosure using menu advisories, placards, or other easily visible written means of the significantly increased risk to certain especially vulnerable consumers eating such foods in raw or undercooked form. Locate the advisory at the outlets where these types of food are served. Ensure that raw shell egg preparations are not used in uncooked products as described in section 7.3.3.2.3. Ensure that disclosure is made by one of the two following methods: (1) On a sign describing the animal-derived foods (e.g., ?oysters on the half-shell,? ?hamburgers,? ?steaks,? or ?eggs?); AND that they can be cooked to order and may be served raw or undercooked; AND a statement indicating that consuming raw or undercooked meats, seafood, shellfish, eggs, milk, poultry may increase your risk for foodborne illness, especially if you have certain medical conditions. Ensure the advisory is posted at the specific station where the food is served raw, undercooked, or cooked to order.
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Item No.:
16
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Site:
Galley-Walk-in Refrigerator
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Violation:
Six trays of seared fish in a trolley were labeled with a date of 12/09. The fish had been seared on 12/09, according to the staff and the cooling logs. The fish had been labeled with the preparation date instead of the seven-day discard date.
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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.
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Item No.:
08
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Site:
Galley-Multi-flow Cabinet
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Violation:
No backflow prevention device was installed for the still water line that went directly to the dispensing gun. The two carbonators had backflow prevention devices, but the still water line branched off before the carbonators. This was corrected.
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Recommendation:
Provide a comprehensive cross-connection control program. Protect the following connections to the potable water system against backflow with air gaps or mechanical backflow prevention devices: (10) food service equipment.
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Item No.:
22
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Site:
Galley-Dishwash Area
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Violation:
The final rinse temperatures for the in-use flight-type conveyor dishwash machine were not consistently reaching 160F at the plate surface. During several attempts, the temperature readings on both the inspector's and the vessel's thermometers read between 149 and 163F at the plate surface. In addition, a 180F color changing thermo-label attached to the final rinse spray arm did not change color, indicating that the water at the manifold was not a minimum of 180F. The machine was repaired and the inspector was informed by the repairman that the regulator was replaced.
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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 Area
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Violation:
The final rinse temperature gauge for the in-use flight-type conveyor dishwash machine read 195F, but the final rinse temperatures were not consistently reaching 160F at the plate surface. A 180F color changing thermo-label, attached to the final rinse spray arm, did not change color, indicating that the water at the manifold was not a minimum of 180F. When the inspector returned to the area later after a regulator had been replaced, the final rinse temperature gauge read 212F and no steam was observed coming from the spray nozzles. The repairman stated that he had called in a request to replace the faulty gauge.
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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.:
24
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Site:
Galley-Dishwash Area
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Violation:
The final rinse temperatures for the in-use flight-type conveyor dishwash machine were not consistently reaching 160F at the plate surface. During several attempts, the temperature readings on both the inspector's and the vessel's thermometers read between 149 and 163F at the plate surface. In addition, a 180F color changing thermo-label attached to the final rinse spray arm did not change color, indicating that the water at the manifold was not a minimum of 180F. The machine was repaired and the inspector was informed by the repairman that the regulator was replaced.
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Recommendation:
In a mechanical operation, ensure the temperature of the fresh hot water sanitizing rinse as it enters the manifold is not more than 90C (194F) or less than: (1) 74C (165F) for a stationary rack, single-temperature machine; (2) 82C (180F) for all other machines. Ensure the utensil surface temperature is not less than 71C (160F) as measured by an irreversible registering temperature indicator.
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Item No.:
16
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Site:
Food Service General-Electronic Menus
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Violation:
The consumer advisories on the electronic menus for Chops, Giovanni's, and the Main Dining Room were incorrect. The electronic menu for Chops had asterisks at the food items that could be served raw or undercooked, but no consumer advisory statement was provided on the menu. The electronic menu for Giovanni's had a consumer advisory statement on the menu, but no asterisks were observed for the food items that could be served raw or undercooked, such as carpaccio and filet mignon. The electronic Main Dining Room menu also had no consumer advisory statement and no asterisks for the food items that could be served undercooked, such as the strip steak.
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Recommendation:
If an animal food such as beef, eggs, fish, lamb, milk, pork, poultry, or shellfish that is raw, undercooked, or not otherwise processed to eliminate pathogens is offered in a ready-to-eat form or as a raw ingredient in another ready-to-eat food, ensure the consumer is informed by way of disclosure using menu advisories, placards, or other easily visible written means of the significantly increased risk to certain especially vulnerable consumers eating such foods in raw or undercooked form. Locate the advisory at the outlets where these types of food are served. Ensure that raw shell egg preparations are not used in uncooked products as described in section 7.3.3.2.3. Ensure that disclosure is made by one of the two following methods: (2) On a menu using an asterisk at the animal-derived foods requiring disclosure and a footnote with a statement indicating that consuming raw or undercooked meats, seafood, shellfish, eggs, milk, or poultry may increase your risk for foodborne illness, especially if you have certain medical conditions.
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Item No.:
08
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Site:
Bar-Cafe Promenade
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Violation:
No backflow prevention device was installed for the still water line that went directly to the dispensing gun. The two carbonators had backflow prevention devices, but the still water line branched off before the carbonators. This was corrected.
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Recommendation:
Provide a comprehensive cross-connection control program. Protect the following connections to the potable water system against backflow with air gaps or mechanical backflow prevention devices: (10) food service equipment.
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Item No.:
42
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Site:
Children Area-3-5 Year Old Area
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Violation:
The inside of the dinosaur toys plastic bin was soiled with dust. This was mostly observed inside the handles.
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Recommendation:
Ensure toys used in the child-activity center are maintained in a clean condition.
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Item No.:
40
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Site:
Integrated Pest Management-Mooring Lines
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Violation:
Some of the rat guards did not fully protect rodents from entering the ship. The top piece created a U-shaped opening on the bottom of the line, and no bottom piece was observed to surround the line and close the opening. Also, where two lines came together at the pier, a large opening was observed between the two lines at the rat guards.
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Recommendation:
Protect entry points where pests may enter the food areas.
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Item No.:
19
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Site:
Bar-Pool Bar
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Violation:
On the worker side of the bar, the two counter-mounted ice bins were open and the crew members were not actively using the bins.
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Recommendation:
Protect food from contamination by storing the food: (1) Covered or otherwise protected; (3) Where it is not exposed to splash, dust, or other contamination.
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Item No.:
29
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Site:
Galley-Deck 5- Handwash Station
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Violation:
A red waste paper soiled with pink food debris was observed in the paper towel receptacle for the handwash station.
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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.:
26
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Site:
Galley-Deck 5- Dishwash
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Violation:
Four consecutive porcelain rectangular plates on a counter behind the clean area were visibly soiled with food debris. Staff stated these were waiting final inspection.
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Recommendation:
Ensure food contact surfaces of equipment and utensils are clean to sight and touch. Ensure food only contacts surfaces of equipment and utensils that are cleaned and sanitized.
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Item No.:
28
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Site:
Galley-Deck 4- Tournant
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Violation:
The left warming oven unit had soiled oven parts stored inside the unit from an adjacent warming oven unit under repair.
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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.:
22
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Site:
Galley-Deck 4- Tournant
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Violation:
The left warming oven unit had soiled oven parts stored inside the unit from an adjacent warming oven unit under repair.
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Recommendation:
Ensure soiled food and nonfood eqiupment are stored in soiled areas.
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Item No.:
19
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Site:
Galley-Deck 3- Pastry
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Violation:
A sheet cake, stored in an open box trolley in the pastry walk-in refrigerator, was not covered or protected.
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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.:
22
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Site:
Galley-Deck 3- Dishwash
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Violation:
The water in a sanitizing bucket was soiled.
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Recommendation:
Ensure the wash, rinse, and sanitize solutions are maintained clean.
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Item No.:
33
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Site:
Galley-Deck 3- Dishwash
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Violation:
The deck grouting in this area was chipped and missing. Staff reported this is part of a renovation project.
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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.:
21
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Site:
Galley-Combination Oven
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Violation:
The gasket on two of the combination ovens in this area was in disrepair or improper adjustment.
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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; (2) Equipment components such as doors, seals, hinges, fasteners, and kick plates are kept intact, tight, and adjusted in accordance with manufacturer's specifications.
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Item No.:
35
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Site:
Galley-Combination Oven
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Violation:
Water was leaking from the combination oven onto 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.:
39
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Site:
Galley-Deck 4- Tournant
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Violation:
One live fruit fly and one live fruit fly was observed in this area.
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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.:
29
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Site:
Galley-Deck 4- Tournant
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Violation:
The center galley handwash station contained plastic zip strips and a used plastic glove in the 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.:
39
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Site:
Galley-Deck 4- Pastry
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Violation:
One live house fly was observed in this area.
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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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