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Item No.:
*
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Site:
Other-Pool Deck Yogurt Station
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Violation:
It was noted on the previous inspection that a food employee was serving yogurt to guest but there no handwash station within 8 meters for the crew member. During today's inspection the yogurt station was not in operation. Staff stated crew members no longer serve passengers yogurt; however, during the previous voyage when the ship was in OPP Level 3 a crew member was stationed at the yogurt station and serving passengers. It was discussed to either remove the crew member from serving passengers altogether and have the yogurt station closed during OPP Level 3, install a handwash station to the right of the yogurt station where there is already a deck tap and drain, or provide a portable handwash station that can be moved to and used at the yogurt station during OPP Level 3.
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Recommendation:
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Item No.:
08
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Site:
Galley-Giovanni's
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Violation:
Water was dripping from the relief vent on the backflow prevention device installed for the hood cleaning system.
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Recommendation:
Maintain backflow prevention devices in good repair.
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Item No.:
16
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Site:
Galley-Deck 5 Buffet Station
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Violation:
Two 30-gallon white bins completely filled with lettuce (one mixed; one romaine) and topped with ice were stored in the walk-in refrigerator. According to the cooling log, both bins of lettuce were properly cooled the previous night. When several inches of the lettuce were removed from each bin and the internal temperatures measured, the temperatures in both bins were between 46F and 50F. Both bins of lettuce were discarded.
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Recommendation:
If time only?rather than time in conjunction with temperature?is used as the public health control for a working supply of potentially hazardous food before cooking, or for ready-to-eat potentially hazardous food that is displayed or held for service for immediate consumption, ensure the food (1) Has an initial temperature of 5C (41F) or less or 57C (135F) or greater before placement on time control. (2) Is not be placed on temperature control again. (3) Is marked or otherwise identified to indicate the time 4 hours past the point in time when the food is removed from temperature control (if the time between service set-up and closing is greater than 4 hours. and (4) Is discarded within 4 hours of placement on time control.
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Item No.:
21
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Site:
Buffet-Beverage Stations
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Violation:
Many of the coffee machines had a gap between the counter and the stainless steel penetration for the water supply lines under the coffee machines.
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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-Deck 5 Coffee Bar
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Violation:
The under counter condenser for the gelato freezer was not adjusted correctly causing a 2 inch thick sleeve of frozen condensate to build up on one of the cooling lines.
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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.:
22
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Site:
Galley-Windjammer Warewash
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Violation:
The far left top spray nozzle on the auxiliary final rinse for the glass wash machine was partially clogged resulting in an ineffective spray pattern.
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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-Deck 3 Pot Wash
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Violation:
The wash solution in the wash compartment of the three compartment sink was cloudy and had very little soap bubbles. This was changed immediately.
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Recommendation:
Ensure the wash, rinse, and sanitize solutions are maintained clean.
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Item No.:
23
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Site:
Galley-Pot Wash
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Violation:
The wash temperature of the mechanical pot wash machine was measured at 142F for two consecutive cycles.
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Recommendation:
Ensure the temperature of the wash solution in spray type warewashers that use hot water to sanitize is not less than: (1) 74C (165F) for a stationary-rack, single-temperature machine; (2) 66C (150F) for a stationary-rack, dual-temperature machine; (3) 71C (160F) for a single-tank, conveyor, dual-temperature machine; (4) 66C (150F) for a multi-tank, conveyor, multi-temperature machine.
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Item No.:
24
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Site:
Buffet-Crew Mess
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Violation:
The sanitizing solution in the sanitizing bucket on the employee side of the buffet counter was soiled cloudy. This was changed immediately.
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Recommendation:
Ensure the sanitize solutions are maintained clean.
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Item No.:
24
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Site:
Galley-Deck 5 Bellbox
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Violation:
A 30 gallon gray bin was filled with 1000 ppm chlorine solution. According to staff, when plates, utensils, cup, etc., from a confirmed AGE room return to the bell box during OPP Level 3 they are soaked in the 1000 ppm chlorine solution before they are taken to the warewash machine to be washed, rinsed, and sanitized.
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Recommendation:
Revise OPP item to not use an active food area for potentially ontaminated dishware..
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Item No.:
26
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Site:
Buffet-Windjammer Lines and Island Grill
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Violation:
Several of the plastic shields covering the lights above the buffet counters were soiled with grease and old food residue.
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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-Deck 4 Polaris Casino
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Violation:
The soda gun contained drink residue and was not cleaned properly during shutdown of this area. Staff reported this was due to an equipment failure over 1 week ago. Repairs were conducted a week ago on the wrong gun. A work order is still open on this unit.
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Recommendation:
Ensure food only contacts surfaces of equipment and utensils that are cleaned and sanitized.
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Item No.:
26
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Site:
Galley-Deck 5
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Violation:
One previously cleaned bowl stored in the middle of a stack of clean bowls in a plate trolley had a strand of hair.
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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.:
28
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Site:
Galley-Deck 5
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Violation:
Several plates in four separate stacks of previously cleaned plates were stored wet in plate trolleys.
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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.:
30
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Site:
Galley-Deck 5 Men's Toilet
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Violation:
The toilet room door did not close properly.
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Recommendation:
Ensure toilet rooms are completely enclosed and have tight-fitting, self-closing doors which are kept closed except during cleaning or maintenance.
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Item No.:
30
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Site:
Galley-Deck 3 Warewash
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Violation:
The left paper towel dispenser at the four faucet handwash station at soiled drop-off area was missing.
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Recommendation:
Ensure a handwashing facility includes a sink, soap dispenser, single-use towels dispenser, and waste receptacle.
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Item No.:
33
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Site:
Buffet-Windjammer Grill
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Violation:
The deckhead was soiled with an accumulation of dust in several location around light fixtures and air supply vents
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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-Deck 3 Hot Galley
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Violation:
The bulkhead under the grooved grill behind the salamander was soiled with grease residue.
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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:
Bar-Deck 5 Coffee Bar
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Violation:
Water from the improperly adjusted gelato machine was dripping on the deck.
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Recommendation:
Ensure deck in food areas are cleaned as often as necessary.
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Item No.:
39
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Site:
Galley-Windjammer Warewash
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Violation:
One live drain fly was observed at the soiled staging/drop-off section of the warewash area.
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Recommendation:
Effectively control the presence of insects, rodents, and other pests to minimize their presence in the food storage, preparation, and service areas and warewashing and utensil storage areas aboard a vessel.
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