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Item No.:
36
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Site:
Buffet-Forward Port Hot Line
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Violation:
The light intensity was below 220 lux at the grill station.
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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.:
33
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Site:
Buffet-Forward Port Egg Station
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Violation:
The bulkhead was damaged at the deck/bulkhead juncture, creating a gap.
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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.:
36
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Site:
Galley-Center Galley
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Violation:
The light intensity was below 220 lux at the handwashing station next to the combination oven.
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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.:
39
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Site:
Pantry-Buffet
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Violation:
There was one live fly near the slicer. The area was in use at the time of the operation.
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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.:
22
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Site:
Galley-Potwash
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Violation:
The gauge of the in-use sanitizing compartment of the three-compartment sink indicated a temperature of 180F. The water temperature in this compartment was measured at 193F by the inspector's and crew member's thermometers.
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Recommendation:
Ensure water temperature-measuring devices are scaled: (1) in Celsius or dually scaled in Celsius and Fahrenheit are designed to be accurate to within 1.5C (within 3F) in the intended range of use; (2) only in Fahrenheit are designed to be accurate to within 3F in the intended range of use.
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Item No.:
34
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Site:
Galley-Potwash
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Violation:
The faucets were leaking between the wash/rinse compartments and the rinse/sanitizing compartments of the in-use three-compartment sink.
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Recommendation:
Ensure the plumbing system in a food area is maintained in good repair.
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Item No.:
33
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Site:
Galley-Dishwash Area
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Violation:
A few of the deck tiles were cracked in this area.
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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.:
28
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Site:
Galley-Dishwash Clean Storage Area
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Violation:
Numerous stacks of previously cleaned plates and bowls were stored upright on the table in this area. Staff stated these plates would undergo additional inspection for cleanliness prior to use.
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Recommendation:
Store clean equipment and utensils in a self-draining position that allows air drying, and covered or inverted.
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Item No.:
33
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Site:
Buffet-Forward Starboard Hot Line
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Violation:
At the middle between the corner and the support column, there was a gap at the deck/bulkhead juncture.
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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.:
26
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Site:
Galley-Dishwash Clean Storage Area
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Violation:
Some of the previously clean plates and bowls were soiled with food debris.
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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.:
20
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Site:
Preparation Room-
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Violation:
Inside the right potato peeler, there was one slotted fastener to the left of the chute.
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Recommendation:
Use only low profile, nonslotted, noncorroding, and easy-to-clean fasteners on food-contact surfaces and in splash zones. Prohibit the use of exposed slotted screws, Phillips head screws, or pop rivets in these areas.
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Item No.:
34
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Site:
Preparation Room-
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Violation:
The faucet of the utility sink was leaking.
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Recommendation:
Ensure the plumbing system in a food area is maintained in good repair.
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Item No.:
36
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Site:
Room Service-
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Violation:
The light intensity was below 220 lux at all surfaces of the food preparation counters.
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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.:
33
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Site:
Pantry-Galaxy and Universe Dining Rooms
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Violation:
Inside the technical compartment next to the side bulkhead, for most of the counter-mounted ice dispensers, there were gaps where some or all four of the water lines penetrated the back bulkhead.
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Recommendation:
Close the gaps around the water lines. 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-Walk-In Refrigerator 28
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Violation:
Some of the deck tile grouting was missing. Also, there were a few loose deck tiles.
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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:
Food Service General-Deck Sinks and Deck Drains
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Violation:
The deck sinks and deck drains were constructed of stainless steel and what appeared to be steel or iron. Some areas of the deck sinks and deck drains were painted blue and corroding. These areas were difficult to clean. This was observed in the main galley, crew galley, and dining room pantries. Staff showed a 'Stainless Steel Report Project' which indicated these areas were to be reconstructed.
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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. Ensure decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas are corrosion resistant.
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Item No.:
33
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Site:
Galley-Galaxy Grill Line
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Violation:
The drain below the pasta boiler was soiled with old food debris. This area had been previously cleaned and was not in operation at the time of the inspection.
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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.:
27
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Site:
Galley-Soup Station
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Violation:
The gaps on the back of the round black turning handles for soup kettles 1, 3, and 5 were soiled.
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Recommendation:
Ensure nonfood-contact surfaces of equipment are kept free of an accumulation of dust, dirt, food residue, and other debris.
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Item No.:
34
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Site:
Galley-Universe Hot Line
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Violation:
There was an unknown liquid dripping from the deckhead onto the deck in front of the flat grill. Staff stated the liquid was from a steam line or a condenser line.
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Recommendation:
Ensure the plumbing system in a food area is maintained in good repair.
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Item No.:
28
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Site:
Galley-Dishwash Clean Storage Area
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Violation:
Numerous stacks of previously cleaned plates were stored upright and uncovered in the trolleys.
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Recommendation:
Store clean equipment and utensils in a self-draining position that allows air drying, and covered or inverted.
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Item No.:
27
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Site:
Galley-Dishwash Clean Storage Area
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Violation:
Some of the trolleys containing previously cleaned plates were soiled with food debris.
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Recommendation:
Ensure nonfood-contact surfaces of equipment are kept free of an accumulation of dust, dirt, food residue, and other debris.
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Item No.:
39
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Site:
Galley-Pastry
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Violation:
There was a live insect crawling on the 'wash hands often' sign at the handwashing station outside of the pastry.
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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:
Pantry-Universe Dining Room
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Violation:
In the lower level port aft pantry, there was one live fly near the ice dispenser and six live flies near the utility sink.
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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.:
36
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Site:
Pantry-Universe Dining Room
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Violation:
The light intensity was below 220 lux at all surfaces of the food preparation counters.
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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:
Dining Room-Universe
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Violation:
The light intensity could not be raised to 220 lux on all surfaces of the waiter stations.
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Recommendation:
In bars and dining room waiter stations, provide 220 lux (20 foot candles) light intensity during cleaning operations.
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Item No.:
19
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Site:
Buffet-Petty Officer Mess
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Violation:
Food items in the upper self-service display area were not protected by the sneeze guard. Staff repositioned the two pieces of the sneeze guard so these food items were properly protected from contamination.
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Recommendation:
Protect food on display from contamination by the use of packaging; counter, service line, or salad bar food guards; display cases; self-closing hinged lids; or other effective means. Install side protection for sneeze guards if the distance between exposed food and where consumers are expected to stand is less than 1 meter (40 inches).
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Item No.:
16
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Site:
Buffet-Petty Officer Mess
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Violation:
The milk inside the coffee machine was not marked with a 4-hour time control label as stated in the time control plan. Staff showed documentation indicating when this small portion of milk was placed on time control.
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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 (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.
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Item No.:
19
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Site:
Buffet-Captain's/Officer Mess
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Violation:
Plates and bowls out for self-service were not inverted or covered.
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Recommendation:
Ensure that dishware, glassware, and utensils out for service are inverted or covered.
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Item No.:
23
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Site:
Galley-Dishwash
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Violation:
The wash temperature of the in-use flight-type dishwash machine was measured at 142F. The machine's electronic gauge indicated the temperature was 140F.
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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: (4) 66C (150F) for a multi-tank, conveyor, multi-temperature machine.
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Item No.:
19
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Site:
Buffet-Crew Mess
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Violation:
A plate of pineapple upside down cake and a bowl of sliced carrots were out for self-service without a serving utensil. Also, a plate of sliced deli meat had the serving utensil handle in contact with the food.
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Recommendation:
Ensure consumer self-service operations, such as salad bars and buffets, for unpackaged ready-to-eat foods are provided with suitable utensils or effective dispensing methods that protect the food from contamination. During pauses in food preparation or dispensing, ensure food preparation and dispensing utensils are stored: (1) In the food with their handles above the top of the food and the container.
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Item No.:
41
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Site:
Housekeeping-Outbreak Prevention and Response Plan (OPRP)
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Violation:
There were no procedures in the OPRP for notifying current passengers and crew members of an outbreak. During the inspection, the vessel drafted text to be read as an announcement during an outbreak. Also, the plan indicated that 1,000 ppm chlorine would be used on nonfood-contact surfaces in food areas.
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Recommendation:
Ensure each vessel has a written OPRP that details standard procedures and policies to specifically address AGE onboard. Include the following in the written OPRP: (4) Procedures for informing passengers and crew members of the outbreak. Ensure this section also includes procedures for notification of passengers embarking the vessel following an outbreak voyage or segment of a voyage. Do not use greater than 200 ppm in a food area unless there was a vomiting incident or in a pantry dedicated to only outbreak activities.
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Item No.:
10
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Site:
Recreational Water Facilities-Shepherd's Hooks
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Violation:
The shepherd's hooks at the forward and aft pools were too short to reach the bottom of the deepest point of the pool plus two feet. During the inspection, both were replaced with hooks with longer poles.
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Recommendation:
Ensure the pole of the rescue or shepherd's hook is long enough to reach the center of the deepest portion of the pool from the side plus 2 feet.
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Item No.:
10
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Site:
Recreational Water Facilities-Flow Meters
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Violation:
There were no flow meters installed on the midship or aft recreational water facilities.
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Recommendation:
Monitor and adjust the RWF's flow rates, free and combined halogen levels, pH, total alkalinity, and clarity as recommended by the manufacturer and to maintain optimum public health protection and water chemistry.
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Item No.:
10
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Site:
Recreational Water Facilities-Sand Filter Inspection Results
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Violation:
The results of the sand filter inspections were not recorded. Only the procedure and date were recorded.
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Recommendation:
Examine granular filter media for channels, mounds, or holes. Inspect a core sample of the filter media for excessive organic material accumulation using a recommended sedimentation method. For whirlpool spas and spa pools, ensure inspections and sedimentation tests are done monthly. For all other RWFs, ensure inspections and sedimentation tests are conducted quarterly. Change granular filter media for whirlpool spas and spa pools based on the inspection and sedimentation test results or every 12 months, whichever is more frequent. For all other RWFs, change granular filter media based on the inspection and sedimentation results or per the manufacturer's recommendations, whichever is more frequent. Record the results of both the filter inspection and sedimentation test.
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Item No.:
10
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Site:
Recreational Water Facilities-Turnover Rates
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Violation:
The turnover rates for the recreational water facilities were not documented.
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Recommendation:
For RWFs with skim gutters, ensure that the fill level of the RWF is to the level of the skim gutters. Design recirculation systems and equipment, including chemical control equipment, UV disinfection systems, filter, and pumps to maintain adequate water chemistry control while operating at the following minimum turnover rates: (1) swimming pool (VSP 2005 Construction Guidelines or earlier): 6 hours; (2) swimming pool (VSP 2011 Construction Guidelines or later): 4 hours; (3) children's pool: 0.5 hours; (4) wading pool: 1 hour; (5) whirlpool spa: 0.5 hours; (6) spa pool: 2 hours; (7) interactive RWF or activity pool less than 610 millimeters (24 inches) deep: 1 hour; (8) interactive RWF or activity pool greater than 610 millimeters (24 inches) deep: 2 hours; and (9) baby-only water facility: 0.5 hours. Ensure an RWF slide that is combined with a pool has a turnover rate that matches the rate for the pool.
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Item No.:
26
|
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Site:
Pantry-Captain's Pantry
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Violation:
The inside of the chute on the ice dispenser was soiled with a black material.
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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.:
16
|
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Site:
Bar-Cafe on the Way
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Violation:
The time control plan did not list the refrigerator labeled as time control or that milk would be placed on time control during service. The items in the time control refrigerator were labeled with a correct discard label. The plan was updated to match the operations in the cafe.
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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): (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.:
36
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Site:
Pantry-Housekeeping Pantries
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Violation:
The light intensity was below 110 lux behind and around the ice machines.
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Recommendation:
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:
Bar-Sports Bar
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Violation:
The light intensity was below 110 lux at the handwash station during normal lighting.
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Recommendation:
Ensure the light intensity is at least 110 lux (10 foot candles) at handwashing stations in bars.
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