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Item No.:
16
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Site:
Buffet-Time Control
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Violation:
Due to an unexpected and unplanned change in the ship's itinerary, the buffet areas were operating at different times than the posted time control plan, however, it was unclear when some of the foods on time control were to be discarded. Potentially hazardous food in the time control refrigerators had discard time labels, but the foods out for self-service at the cold and hot wells were not labeled. Some of the food items included: individual cartons of milk, butter, and sausage links. When the inspector asked when these food items were to be discarded, a crew member stated these would be discarded as per the posted time control plan. The supervisor for the area corrected this crew member and said that they will be discarded within 4 hours of being removed from the cold or hot holding units. Discard time labels were added to all PHF's out for self service. The posted time control plan did not identify procedures to take when the operations deviate from the time control plan.
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Recommendation:
Ensure the time control plans have contingency procedures in place for when operating hours deviate from the posted time control plans and that all responsible crew members are aware. 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.:
16
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Site:
Galley-Hot Galley
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Violation:
Combination oven #1 had a time control label, but the unit was not operating on time control. The label was removed.
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Recommendation:
Ensure only units operating on time control are labeled as such.
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Item No.:
22
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Site:
Galley-Warewash
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Violation:
The manifold final rinse temperature gauge on the in-use flight-type dishwasher was reading temperatures between 218-222F. Temperatures at the plate surface were measured between 165-170F and no steam was observed.
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Recommendation:
Maintain warewashing equipment in good repair and proper adjustment, including: (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.:
16
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Site:
Buffet-Pizza Station
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Violation:
A tray of prosciutto on time control was not discarded as per the discard label. The inspector observed the prosciutto at 1207 and the product had a discard time of 1200.
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Recommendation:
Ensure the time control plan is followed and that food is discarded according to the discard labels.
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Item No.:
30
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Site:
Other-Cherry On Top
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Violation:
The handwash station was missing a waste receptacle. This was corrected.
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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:
Other-Cherry On Top - Storage Locker
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Violation:
A heavy amount of dust build-up was observed on the bulkhead ledge above the entrance to the bulk candy storage locker. This was cleaned during the inspection.
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Recommendation:
Ensure bulkheads in storage areas are cleaned as often as necessary.
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Item No.:
08
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Site:
Room Service-Ice Machine
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Violation:
The cold water lines to the ice machine were not uniquely identified. This was corrected.
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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.:
26
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Site:
Pantry-Deck 10 - Across from Cabin 10-265
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Violation:
The condenser side of the white plastic panel in the technical compartment of the ice machine had visible brown/red mold growth in two areas. This panel was immediately cleaned.
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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.:
19
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Site:
Pantry-Deck 10 - Across from cabin 10-265
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Violation:
An open plastic bucket of individually wrapped square pieces of chocolate was being stored on the clean storage/drying rack immediately below clean coolers used for ice transportation. No water was dripping during the inspection.
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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.:
25
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Site:
Pantry-Deck 11 - Across from cabin 10-253
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Violation:
A soiled and wet wiping cloth was stored in the utility sink.
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Recommendation:
Restrict wiping cloths to the following: (1) Cloths used for wiping food spills are used for no other purpose; (2) Cloths used for wiping food spills are dry and used for wiping food spills from tableware and single service articles or wet and cleaned, stored in a chemical sanitizer, and used for wiping spills from food-contact and nonfood-contact surfaces of equipment.
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Item No.:
33
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Site:
Bar-Iguana Bar
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Violation:
The two fans above the bar area were soiled with a build-up of dust.
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Recommendation:
Ensure deckhead fans are cleaned as often as necessary.
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Item No.:
26
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Site:
Preparation Room-
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Violation:
The bulkhead-mounted vegetable slicer had a small amount of old food soil on the previously cleaned blade assembly.
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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.:
28
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Site:
Preparation Room-
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Violation:
A bottle of vinegar was found with the clean serving platters and bowls.
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Recommendation:
Store cleaned utensils: (2) in a location where they are not exposed to other contamination.
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Item No.:
19
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Site:
Preparation Room-
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Violation:
The vinegar noted above was stored in a reused kimchee bottle and was not labeled vinegar.
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Recommendation:
Ensure containers holding food or food ingredients that are removed from their original packages for use on the vessel, such as cooking oils, flour, herbs, potato flakes, salt, spices, and sugar are identified with the common name of the food.
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Item No.:
33
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Site:
Galley-Crimson Restaurant - Hot Service Line
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Violation:
The profile seam between the flat grill and the adjacent reach-in cooler was open creating a difficult to clean area. The bulkhead profile seam above this same grill was also open.
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Recommendation:
Ensure bulkheads in food preparation areas are maintained in good repair.
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Item No.:
08
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Site:
Galley-Crimson Restaurant - Hot Service Line
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Violation:
The left hood washing system backflow preventer was leaking indicating a possible failure of this backflow prevention device.
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Recommendation:
Maintain backflow prevention devices in good repair.
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Item No.:
08
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Site:
Potable Water-Garbage Room
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Violation:
The backflow prevention device installed on the bin washer was a Conbraco 38-104. The list of devices indicated a Conbraco N9 was installed.
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Recommendation:
Update the list of backflow prevention devices.
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Item No.:
10
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Site:
Recreational Water Facilities-Cloud 9, Thalasso, and Serenity Varainces
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Violation:
The ship had approved variances to be exempt from specific wording on their Cloud 9, Thalasso, and Serenity whirlpool safety signs. These variances could not be located during the inspection.
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Recommendation:
Maintain a written or electronic copy of the variances and approval letters onboard and ensure they are available upon request.
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Item No.:
08
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Site:
Potable Water-Storage Tank Coating Records
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Violation:
Maintenance was performed on potable water storage tank #1 Center in November 2012. The tank was painted and disinfected at 200 ppm chlorine for 2.5 hours. There was no documentation indicating the free halogen residual level before the tank was placed back into service. The record stated 'less than 5 ppm.'
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Recommendation:
Document the free halogen residual level.
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Item No.:
24
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Site:
Other-Outside AC Station 3.11.1P
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Violation:
A container of sanitizing solution was less than 50 ppm. The soiled collection area was located outside AC Station 3.11.1P and across from midship port whirlpool. The area was not in active use as passengers were embarking the vessel and the lunch service had recently began. A new chlorine solution was made.
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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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