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Item No.:
*
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Site:
Recreational Water Facilities-Operations
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Violation:
Almost all the recreational water facilities (RWFs) were open, and the halogen residual levels and pH values of the RWFs were in compliance. The deck staff managing the water chemistry was excellent and very knowledgeable.
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Recommendation:
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Item No.:
03
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Site:
Potable Water-Production Records
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Violation:
The ship was producing water from 20 to 22 August, and no free halogen residuals of pH values were recorded starting on the 21st at 0330 to the 22nd ending at 0530.
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Recommendation:
After the free residual halogen level of at least 2.0 mg/L (ppm) and pH level not exceeding 7.8 have been reached, monitor the free residual halogen and pH at least once every 4 hours during the production of potable water.
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Item No.:
21
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Site:
Buffet-Aft Lido
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Violation:
During breakfast service at the omelet cooking station, the cords for the omelet hotplates were draped along the counter behind the units making the area difficult to clean.
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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.:
22
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Site:
Galley-Port Side
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Violation:
The rack type dish washer did not have a data plate. The area was closed and not in use.
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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:
Buffet-Staff Mess
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Violation:
The water in the sanitizing bucket beside the entrance to this mess beside the handwash station was dirty and needed to be changed.
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Recommendation:
Ensure the wash, rinse, and sanitize solutions are maintained clean.
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Item No.:
24
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Site:
Galley-Aft Dish Wash
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Violation:
The in use conveyor plate dishwasher in this area was not reaching the correct temperature at the final sanitizing rinse. The thermolabel registered less than 160F at the plate surface and when a maximum registering thermometer was run through the final rinse during operation it registered 157F. The final temperature gauge indicated on the readout was 173F. The machine was placed out of service and approximately 200 plates were rewashed at another location. Staff reported that a faulty gasket was located and the machine repaired.
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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.:
26
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Site:
Buffet-Aft Lido
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Violation:
During breakfast, in a stack of at least 20 previously cleaned plates on the counter for self-service, two plates were observed with food debris on them.
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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:
Galley-Port Side Plate Wash
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Violation:
At least two previously cleaned coffee mugs in a rack of about 20 mugs were soiled and contained peanut butter residue. The entire rack was removed for rewashing.
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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.:
33
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Site:
Buffet-Aft Lido
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Violation:
During breakfast service one inch of standing water was observed in the technical space under the utility sink. The source of the water was undetermined. This area could provide harborage for pests.
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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:
Buffet-Aft Lido
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Violation:
The green painted decorative deckhead over the in service buffet area port side was in disrepair and pealing directly over the service counter. When a small piece was removed it exposed a soiled brown straw like material. No food was directly impacted.
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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:
Buffet-Aft Lido
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Violation:
The deck grout and tile in both the starboard and port side was in disrepair in front of the flat grills in these areas.
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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-Forward Service Line
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Violation:
The deck tile and grout between the bain marie and flat grill in this area was broken and in disrepair. The area was not open for service.
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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-Aft Dish Wash
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Violation:
A constant drip was observed over the middle of this machine from a deckhead seam. The area was in operation but there was no visible accumulation of condensation in the 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:
Galley-Forward Service Line
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Violation:
A deck around the bain marie leak was dirty and contained food debris beyond one days of accumulation.
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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-Buffet Pantry
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Violation:
The water line to the blast chiller in this area was leaking and leaving a brown rusty puddle on the deck under the unit.
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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.:
34
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Site:
Buffet-Service Line Crew Mess
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Violation:
Water was leaking from the bain marie under the service line while the line was open for lunch.
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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-Buffet Pantry
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Violation:
The water line to the blast chiller in this area was leaking onto 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:
Galley-Forward Service Line
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Violation:
A significant amount of water was leaking from a steam line for the bain marie and puddling on the deck. The area was not open for service.
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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-Center Galley
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Violation:
The drain for the handwash station in the center of the main galley leaked 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.:
34
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Site:
Galley-Soup Kitchen
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Violation:
The drain line in this handwash station leaked 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.:
34
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Site:
Buffet-Lido Grill
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Violation:
The drain for the handwash station portside leaked during 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.:
36
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Site:
Buffet-Lido Grill
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Violation:
In both the starboard and port sides the lighting was inadequate in the buffet over the yogurt and fresh fruit averaged less than 220 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.:
36
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Site:
Galley-Trolley Washer
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Violation:
The lighting in the 50 cm space to the right of the two trolley washers next to the bulkhead was insufficient and below 110 lux. The area was not in use.
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Recommendation:
Ensure the light intensity is at least 110 lux (10 foot candles) at a distance of 75 centimeters (30 inches) above the deck when in use, in walk-in refrigerator units and dry storage areas, and in other areas and rooms during periods of cleaning. Ensure the light intensity is at least 110 lux (10 foot candles) behind and around mounted equipment, including counter-mounted equipment.
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Item No.:
36
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Site:
Buffet-Staff Mess
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Violation:
The lighting at the salad condiment service station was insufficient and averaged less than 100 lux. The area was open for lunch.
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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-Port Side Plate Wash
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Violation:
A large amount of condensate was collecting over the dirty side of the conveyor and dripping back onto the employees and the ware wash machine. The area was hot and the ventilation in the area was not adequate to remove the steam and heat.
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Recommendation:
Ensure ventilation hood systems and devices are sufficient in number and capacity to prevent condensation from collecting on bulkheads and deckheads. Ensure ventilation hood systems and devices operate effectively to prevent 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:
Buffet-Lido Grill
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Violation:
Eight ants were observed on the preparation counter and on the deck under the pasta cooker #4319. The area was 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:
Galley-Appetizer Pantry
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Violation:
One fruit fly was observed in this closed 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:
Galley-Port Side Entry
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Violation:
Three fruit flies were on the deckhead in this area above the previously cleaned dishes.
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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:
Bar-Starboard Pool
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Violation:
Four ants were observed on the service counter at the entrance to this bar and on the deck under the counter.
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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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