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Item No.:
06
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Site:
Potable Water-Microbiologic Monitoring
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Violation:
Over the last 6 months, the bridge/captain's pantry was used 4 times as one of the sample points for the monthly e-coli testing of the potable water system.
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Recommendation:
Collect and analyze a minimum of four potable water samples per month for the presence of E. coli. Collect samples from the forward, aft, upper, and lower decks of the vessel. Change the sample sites each month so that all of the potable water distribution system is effectively monitored. Conduct follow-up sampling for each positive test result.
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Item No.:
08
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Site:
Potable Water-Tank Maintenance
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Violation:
Since the last inspection, several of the potable water tanks had been disinfected following entry for routine maintenance and inspection. The vessel used the alternative method of disinfection of wetting the walls with at least 200 ppm chlorine for 2 hours. The documentation for tanks 5P, 5S, and 2S indicated a contact time of between 25 and 50 minutes. Also, only '<5 ppm' was recorded as the halogen level before placing the tank back into service for tanks 5P, 5S, 4P, 4S, 3S, and 2P.
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Recommendation:
If the alternative potable water tank cleaning and disinfection procedure described in this section is used, ensure it is only used for routine cleaning and disinfection and not for known or suspected contaminated tanks. Flush the disinfected parts of the system with potable water or otherwise dechlorinate until the free residual halogen is less than or equal to 5.00 mg/L (ppm). Document the free halogen test result.
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Item No.:
36
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Site:
Pantry-Deck 4 Aft Pantry
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Violation:
The light intensity was less than 110 lux to the right and behind the ice machine.
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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.:
19
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Site:
Other-Formalities Shop
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Violation:
Unopened bags of candy for the bulk self-service dispensers were in a drawer with non-food items.
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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.:
36
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Site:
Bar-Deck 2 Coffee Shop
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Violation:
The light intensity was less than 110 lux behind and to the right of the espresso machine across from the pastry display.
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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.:
35
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Site:
Bar-Deck 2 Coffee Shop
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Violation:
In the technical compartment below the dipper well, the drain line for the ice cream freezer was not directed to the drain.
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Recommendation:
Ensure black and gray water is discharged to the vessel's wastewater disposal system and does not pool on the deck.
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Item No.:
20
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Site:
Food Service General-WMF Coffee Machines
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Violation:
There were slotted fasteners in the splash zones of the WMF coffee machines. The staff stated that there were 10 similar WMF coffee machines on the ship.
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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,
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Item No.:
28
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Site:
Buffet-Lido Port/Forward Waiter Station
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Violation:
There were soiled plates, napkins, and food debris on the clean side of the waiter station along with a clean pepper shaker. This was corrected.
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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.:
19
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Site:
Buffet-Lido Port/Forward Grill
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Violation:
The stacks of plates out for self-service use were not protected or inverted. This was corrected.
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Recommendation:
During service, ensure the food contact portion of each self-service food dispensing utensil is covered or located beneath shielding. Ensure that dishware, glassware, and utensils out for service are inverted or covered.
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Item No.:
38
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Site:
Pantry-Serenity
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Violation:
A ladder was stored against the right side of the ice machine. This was corrected.
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Recommendation:
Ensure only articles necessary for the food service operation are stored in food preparation, food storage, and warewashing areas.
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Item No.:
21
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Site:
Other-Lido Ice Cream Parlor
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Violation:
The casters of the transportation trolleys stored in this area were rusty, making cleaning difficult.
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Recommendation:
Ensure nonfood-contact surfaces of equipment that are exposed to splash, spillage, or other food soiling or that require frequent cleaning are constructed of a corrosion-resistant, nonabsorbent, and smooth material.
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Item No.:
27
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Site:
Other-Lido Ice Cream Parlor
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Violation:
The wheels of the transportation trolleys stored in this area were soiled with hairs and dust.
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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.:
33
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Site:
Buffet-Lido Deli
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Violation:
There was grease residue and stains on the deckhead above the panini grills. There was no exhaust hood above the grills.
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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. Move the grills to below the exhaust hood to provide for extraction of grease-laden vapors from the grills.
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Item No.:
30
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Site:
Galley-Food Worker's Men Toilet Room
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Violation:
The toilet did not flush.
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Recommendation:
Keep toilet fixtures clean and in good repair.
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Item No.:
16
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Site:
Galley-Beverage Station
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Violation:
The temperature of the bulk milk container inside the milk dispenser was 45F - 46F. The milk was discarded.
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Recommendation:
Except during preparation, cooking, or cooling, or when time is used as the public health control, maintain potentially hazardous foods at 57C (135F) or above, except that roasts may be held at a temperature of 54C (130F); or 5C (41F) or less.
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Item No.:
20
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Site:
Galley-Beverage Station
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Violation:
The ambient temperature of the refrigeration dispensing unit holding the bulk milk container was 45F - 46F. The unit was placed out of service.
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Recommendation:
Ensure cold holding units are maintained in good repair to hold potentially hazardous foods at 41F or below.
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Item No.:
16
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Site:
Dining Room-Consumer Advisory
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Violation:
The dinner menu had a consumer advisory, but there was no asterisk at the beef carpaccio.
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Recommendation:
If an animal food such as beef, eggs, fish, lamb, milk, pork, poultry, or shellfish that is raw, undercooked, or not otherwise processed to eliminate pathogens is offered in a ready-to-eat form or as a raw ingredient in another ready-to-eat food, ensure the consumer is informed by way of disclosure using menu advisories, placards, or other easily visible written means of the significantly increased risk to certain especially vulnerable consumers eating such foods in raw or undercooked form. Locate the advisory at the outlets where these types of food are served. (2) On a menu using an asterisk at the animal-derived foods requiring disclosure and a footnote with a statement indicating that consuming raw or undercooked meats, seafood, shellfish, eggs, milk, or poultry may increase your risk for foodborne illness, especially if you have certain medical conditions.
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Item No.:
36
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Site:
Dining Room-Lighting
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Violation:
The light intensity of some waiter stations could not be raised to 220 lux.
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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.:
20
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Site:
Pantry-Dining Room
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Violation:
In the port and starboard pantries, there were slotted fasteners in the splash zones of the coffee containers/dispensers.
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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.:
38
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Site:
Galley-Vegetable Washer
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Violation:
The vegetable washer had been out of service for months. The staff explained that there was no water connection possible for the unit and its removal is programmed for the next dry dock in 2014.
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Recommendation:
Remove the vegetable washer.
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Item No.:
36
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Site:
Galley-Lighting
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Violation:
The light intensity was less than 110 lux behind and around the ice machine located in front of the appetizer pantry.
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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.:
38
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Site:
Galley-Port/Forward Hot Section
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Violation:
Blast chiller 4811.011.060 had been out of service since 30 September. Staff explained they are waiting for spare parts.
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Recommendation:
Repair the blast chiller to ensure potentially hazardous foods can be safely cooled.
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Item No.:
37
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Site:
Galley-Pastry Walk-In Cooler
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Violation:
There was water from condensation pooled inside the deckhead light fixture at the left back corner.
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Recommendation:
Ensure that condensation is controlled inside the walk-in cooler.
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Item No.:
38
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Site:
Galley-Pastry
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Violation:
Blast chiller 4811.011.085 had been out of service since 30 September. Staff explained they are waiting for spare parts.
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Recommendation:
Repair the blast chiller to ensure potentially hazardous foods can be safely cooled.
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Item No.:
20
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Site:
Room Service-
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Violation:
There were slotted fasteners in the splash zone of the two coffee containers/dispensers.
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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.:
24
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Site:
Galley-Dishwash
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Violation:
The final rinse temperature of the in-use port flight-type dishwasher was measured at the dish surface at 154F, 155F, and 158F on three consecutive attempts with the staff and inspector's thermometers.
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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.:
22
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Site:
Galley-Dishwash
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Violation:
The final rinse temperature of the in-use port flight-type dishwasher was continuously fluctuating while not reaching sanitation temperatures on a consistent manner. Three nozzles of the upper final sanitizing spray arm were not spraying effectively. Also, some nozzles of the upper wash arm were clogged, creating a gush of water from the side of the arm. The staff cleared all nozzles during the inspection.
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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.:
19
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Site:
Provisions-Fruit Walk-In Cooler
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Violation:
A few boxes of pasta were wet from condensate dripping from the deckhead. Also, the top of a box of grapefruit was wet but no dripping from the deckhead was observed at that location.
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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.:
31
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Site:
Provisions-Beer Walk-In Cooler
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Violation:
An empty bottle of detergent was on top of a case of beer. This was corrected.
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Recommendation:
Store poisonous or toxic materials used in the cleaning and maintenance of food areas in a cleaning materials locker so they cannot contaminate food, equipment, utensils, linens, and single-service and single-use articles.
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Item No.:
19
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Site:
Buffet-Captain's Mess
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Violation:
There were no serving utensils for seven bowls of vegetables. No one was using the mess, but staff stated it was open for service.
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Recommendation:
Provide food-dispensing utensils for each container displayed at a consumer self-service unit such as a buffet or salad bar.
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