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Item No.:
01
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Site:
Medical-Acute Gastroenteritis (AGE) Report
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Violation:
The 24-hour AGE report was incorrect for the 4-9 July voyage. The report stated there were 4 reportable crew AGE cases, and the AGE log indicated 5 reportable crew AGE cases.
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Recommendation:
Ensure the AGE reports are correct.
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Item No.:
08
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Site:
Potable Water-Stabilizer Room
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Violation:
Five air gaps were modified between the potable water system and drums of acid and chlorine. A backflow preventer was installed on the line, but it was not a vented device.
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Recommendation:
Ensure air gaps are at least twice the diameter of the delivery fixture opening and a minimum of 25 millimeters (1 inch).
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Item No.:
16
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Site:
Other-Blue Iguana- Salsa Bar
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Violation:
This food worker placed the back-up food bowls, containing cheese and lettuce, in a compartment underneath the self-service counter, which was not designated or 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:
Potable Water-Engine Control Room (ECR) Changing Room
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Violation:
An upright refrigerator was located in the ECR changing room, along with a washing machine and dryer, a toilet room with a handwashing station, lockers, and a changing area. The refrigerator had 20 individual cartons of yogurt stored in it.
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Recommendation:
Do not store foods: (1) In locker rooms.
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Item No.:
19
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Site:
Other-Blue Iguana- Salsa Bar
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Violation:
A food worker was observed transporting a bowl of cut lettuce and cheese uncovered to the salsa bar through crowds of people.
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Recommendation:
Protect food from contamination that may result from a physical, chemical, biological origin. 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.:
21
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Site:
Galley-Combination Ovens
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Violation:
Two of the four ovens in use had gaskets that were in disrepair and were constantly leaking onto the deck during the cleaning cycle.
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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.:
21
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Site:
Galley-Blue Iguana Port Side
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Violation:
A combination oven in the cleaning mode had a failed gasket causing steam and water to leak out during operation.
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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:
Pantry-Aft Port Pizza
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Violation:
The proofing cabinet in this area was labeled as out of service. Staff stated the unit had been out of service for some time and the unit was due to be replaced soon.
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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-Conveyor Glass Washer
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Violation:
During operation the amber alarm light was burned out.
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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:
Buffet-Lido Service Counter
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Violation:
The chlorine level of sanitizer solution in the bucket at this area measured approximately 10 ppm. The area had just closed for breakfast. The bucket was just placed in the area to start cleaning and appeared unused.
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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);
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Item No.:
26
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Site:
Bar-Casino
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Violation:
The milk line for the previously cleaned out of service automatic coffee maker contained a large amount of a thick grey substance inside the supply line.
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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:
Potable Water-Engine Control Room (ECR) Changing Room
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Violation:
An upright refrigerator was located in the ECR changing room, along with a washing machine and dryer, a toilet room with a handwashing station, lockers, and a changing area. It is acceptable to have a small non-NSF refrigerator for storage of foods in the ECR, but not the changing room.
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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.:
28
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Site:
Galley-Port Ice Machine
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Violation:
The ships technician was asked to remove the outside panel for inspection. When the inspector returned the technician had placed the clean side of the exterior of the ice machine face down on top of the machine exposing the clean side to the soiled top.
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Recommendation:
Reassemble equipment so food-contact surfaces are not contaminated.
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Item No.:
29
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Site:
Bar-Blue Iguana and Red Frog
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Violation:
The handwash station in both of the bars was obstructed by the trashcans and not easily accessible.
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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.:
33
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Site:
Food Service General-Leaking Deckheads
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Violation:
Throughout the inspection, the inspector observed many different food outlets where water was leaking onto preparation surfaces and counters, which impacted food preparation areas. These areas included: Lido galley port, Main galley forward, Blue Iguana, Lido dishwash Forward, Guy's Burger and Main pot wash. Although no food was impacted, the leaks were a deficiency throughout the ship.
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Recommendation:
Ensure deckheads in food areas are maintained in good repair.
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Item No.:
33
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Site:
Galley-Combination Ovens
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Violation:
A large amount of water was puddling on the deck under the combination ovens in this area.
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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:
Preparation Room-Ready To Eat Room 17
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Violation:
The compressor in this cold room was leaking and water was puddling onto the deck.
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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-Service Line
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Violation:
The deck under and beside the line was in need of repair and difficult to clean. Staff verified the area was included in the tile renovation project.
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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:
Galley-Port Side
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Violation:
The deck in front of the bank of 6 combination ovens was in need of repair and difficult to clean. Staff verified that this area is on the renovation plan.
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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:
Galley-Forward Starboard Dishwash
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Violation:
Water was dripping from the deckhead in this area onto the clean landing area of the of the rack type dishwasher. The area was previously cleaned, closed and not in use.
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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-Portside Handwash
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Violation:
Water was dripping from the deckhead above the handwash station and puddling on the deck.
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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:
Pantry-Guy's Burger Joint
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Violation:
Condensate was dripping onto the deck inside cold room #50. It was also observed inside a florescent light fixture in the room. No food was impacted.
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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.
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Item No.:
34
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Site:
Pantry-Guy's Burger Joint
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Violation:
The drain on the ice machine was in disrepair and constantly dripping 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.:
34
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Site:
Pantry-Deli Pantry Port Side
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Violation:
The drain for the scupper was clogged and contained an inch of stagnant water.
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Recommendation:
Ensure a plumbing system in a food area is maintained in good repair.
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Item No.:
34
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Site:
Galley-Soup Kitchen
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Violation:
The connecting steam lines for 5 separate soup kettles in this area were leaking. The kettles were in use.
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Recommendation:
Ensure a plumbing system in a food area is maintained in good repair.
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Item No.:
34
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Site:
Galley-Handwash Sink
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Violation:
The drain in the handwash sink was clogged and water ran onto the deck when it was used.
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Recommendation:
Ensure a plumbing system in a food area is maintained in good repair.
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Item No.:
34
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Site:
Pantry-Casino
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Violation:
The handwash sink was clogged and did not drain.
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Recommendation:
Ensure a plumbing system in a food area is maintained in good repair.
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Item No.:
34
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Site:
Bar-Casino
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Violation:
The handwash sink in the outside bar area was not connected properly and constantly drained onto the deck when used.
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Recommendation:
Ensure a plumbing system in a food area is maintained in good repair.
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Item No.:
36
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Site:
Preparation Room-Ready To Eat Room 17
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Violation:
The light intensity at the preparation counter in the corner adjacent to the sink measured 170 lux.
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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:
Galley-Pot Wash
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Violation:
Very heavy condensation was collecting on the deckhead and required crewmembers to constantly wipe the deckheads to prevent dripping onto clean surfaces. The area was in use. No clean items were impacted. Staff verified that this area is due for renovation.
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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:
Galley-Deck 9 Dishwash Starboard
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Violation:
A significant amount of condensate was collecting on the deckhead due to a large accumulation of steam in this area. The condensate was most notable at the dirty end of the conveyor plate washer. Staff verified that this area is due for renovation to correct this problem.
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Recommendation:
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. 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:
Buffet-Lido Port Center Galley
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Violation:
Water was condensing at an air-conditioning vent and dripping onto a preparation counter. No food was affected. The area had just closed from breakfast.
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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.
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Item No.:
39
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Site:
Pantry-Guy's Burger Joint
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Violation:
One fruit fly was observed over the preparation counter in this area. The area was not open for service.
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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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Item No.:
39
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Site:
Buffet-Lido Starboard Bread Service
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Violation:
One live house fly was observed on a slice of bread during service in this area during breakfast.
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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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Item No.:
39
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Site:
Galley-Appetizer Pantry
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Violation:
One fruit fly was observed on the deckhead over the preparation counter in this 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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Item No.:
39
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Site:
Preparation Room-Ready To Eat Room 17
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Violation:
One fruit fly was observed on the bulkhead over this preparation counter. The area was not in use.
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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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Item No.:
39
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Site:
Preparation Room-Poultry
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Violation:
One live fruit fly was observed on the deckhead in this area not in use.
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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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Item No.:
39
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Site:
Preparation Room-Preparation Counter
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Violation:
One dead housefly was observed on the previously cleaned preparation counter adjacent to the sink in this 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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Item No.:
39
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Site:
Buffet-Soup Service
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Violation:
One housefly was observed on a soup serving container during lunch service in this 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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