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Item No.:
27
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Site:
Galley-Deck 5 Potwash
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|
Violation:
The outside of a large metal pan stored in the clean area was greasy.
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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.:
21
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|
Site:
Pantry-Deck 2 Across From Cabin 2320
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|
Violation:
A metal tray stored in the clean area had evidence of corrosion.
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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.:
21
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|
Site:
Bar-Squeeze
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|
Violation:
One of the drain lines in the technical compartment below the speed rail was laying on the bottom of the compartment. The line was moved.
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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.:
28
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|
Site:
Pantry-Deck 2 Across From Cabin 2320
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|
Violation:
The clean storage rack was directly adjacent to the soiled storage and within two meters of the prerinse spray hose.
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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.:
21
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Site:
Pantry-Squeeze
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|
Violation:
The telephone cord was on the preparation counter.
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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.:
26
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|
Site:
Pantry-Champagne
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|
Violation:
There was some black debris on the stainless steel panel in the lower ice bin of the ice machine.
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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-Windjammer Jade
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|
Violation:
The spout of the drinking fountain was soiled with dark residues.
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|
Recommendation:
Ensure food contact surfaces of equipment and utensils are clean to sight and touch.
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|
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Item No.:
22
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|
Site:
Galley-Windjammer Glasswash
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|
Violation:
The glasswash machine was posted out of service since 6 November 2012. Staff explained they were waiting for spare parts.
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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:
Buffet-Windjammer Starboard Beverage Station
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|
Violation:
Drinking glasses on a tray for self-service were not stored covered or inverted.
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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.:
27
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|
Site:
Other-Concierge Lounge
|
|
Violation:
The electrical socket and water lines behind the coffee machine were heavily soiled with 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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|
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Item No.:
27
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|
Site:
Other-Concierge Lounge
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|
Violation:
The right panel of the inside of the technical compartment of the undercounter refrigerator was heavily soiled with 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.:
20
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|
Site:
Room Service-Deck 8
|
|
Violation:
The food-splash zones of the coffee dispensers had about 10 slotted fasteners each, making cleaning difficult.
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|
Recommendation:
Use only low profile, nonslotted, noncorroding, and easy-to-clean fasteners on food-contact surfaces and in splash zones.
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|
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Item No.:
33
|
|
Site:
Other-Sorrento's Pizzeria
|
|
Violation:
There was a loose profile panel at the deck/bulkhead juncture to the left of the door going from the pizzeria to the galley, creating gaps.
|
|
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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|
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Item No.:
35
|
|
Site:
Galley-Deck 4
|
|
Violation:
The gray water from the handwashing station next to the drinking fountain was splashing and pooling on the deck below.
|
|
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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|
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Item No.:
21
|
|
Site:
Galley-Deck 4
|
|
Violation:
The nuts on the side panels of the two upright trolleys located at the right side of the galley entrance were heavily corroded, making cleaning difficult.
|
|
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.
|
|
|
Item No.:
08
|
|
Site:
Potable Water-Hose Lockers
|
|
Violation:
In the port and starboard bunker stations, the potable water hose lockers were labeled 'potable water hoses only.'
|
|
Recommendation:
Label potable water hose lockers "POTABLE WATER HOSE AND FITTING STORAGE" in letters at least 13 millimeters (0.5 inch) high.
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|
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Item No.:
10
|
|
Site:
Recreational Water Facilities-Turnover Rates
|
|
Violation:
The turnover rate for the H20 Zone pool 4 was 3.2 hours and the turnover rate for the Flowrider was 2.9 hours. For the Flowrider, staff stated the pipe system needed to be changed to accommodate the pressure and increased flow rate and new pipes and sand filter would need to be installed. A purchase order was placed and this will be evaluated on 8 December.
|
|
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: (8) interactive RWF or activity pool greater than 610 millimeters (24 inches) deep: 2 hours.
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|
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Item No.:
10
|
|
Site:
Recreational Water Facilities-Analyzer Chart Recorders
|
|
Violation:
There were no analyzer chart recorders or electronic data loggers installed for monitoring the free halogen residual and pH in the recreational water facilities. This was written on the previous inspection report. Staff stated this ship has a Valmarine Apis System onboard which records the free halogen residual and pH at various increments in all of the recreational water facilities. It was undetermined if this system will be modified for monitoring or if analyzer chart recorders will be installed.
|
|
Recommendation:
Install chart recorders or electronic data loggers with security features that record pH and halogen measurements for each individual RWF.
|
|
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Item No.:
10
|
|
Site:
Recreational Water Facilities-Antientrapment Drain Covers
|
|
Violation:
Each swimming pool and the current pool had two or more gravity drains greater than three feet apart constructed of a standard design and no alarms were installed. Staff stated they were unable to install antientrapment drain covers for the current pool. The drain covers will be evaluated on 8 December.
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|
Recommendation:
For RWFs with gravity drainage and multiple drains (2 or more drains greater than 3 feet apart), provide either a standard design (not compliant with ASME A112.19.8) drain cover and an alarm, or an ASME A112.19.8 compliant antientrapment/antientanglement drain cover. Ensure the alarm is audible and sounds in both a continuously manned space and at the RWF. Ensure this alarm is for all draining: accidental, routine, and emergency.
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|
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Item No.:
10
|
|
Site:
Recreational Water Facilities-Sample Lines
|
|
Violation:
The sample lines for the whirlpools, baby splash zone, and Flowrider were located after the compensation (equalizer) tank.
|
|
Recommendation:
Ensure the sample line for the analyzer probe (monitoring) is either directly from the RWF or on the return line from each RWF and before the compensation tank.
|
|
|
Item No.:
10
|
|
Site:
Recreational Water Facilities-Whirlpool Safety Signs
|
|
Violation:
The safety signs for the whirlpools cautioned against individuals with high blood pressure, but not low blood pressure.
|
|
Recommendation:
In addition to the safety sign requirements in section 6.7.1.1.1, install a sign at each whirlpool spa and spa pool entrance listing precautions and risks associated with the use of these facilities. Include, at a minimum, cautions against use by the following: (2) individuals on medication or who have underlying medical conditions such as cardiovascular disease, diabetes, or high or low blood pressure.
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|
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Item No.:
26
|
|
Site:
Galley-Deck 5 Ice Machine
|
|
Violation:
There were a few red stains on the right side of the ice deflector panel inside the ice machine located in between the two room service areas.
|
|
Recommendation:
Ensure food contact surfaces of equipment and utensils are clean to sight and touch.
|
|
|
Item No.:
26
|
|
Site:
Galley-Deck 5 Potwash
|
|
Violation:
There was one large piece of brown food debris inside a large metal pan stored in the clean area and the outside of the pan was greasy.
|
|
Recommendation:
Ensure food contact surfaces of equipment and utensils are clean to sight and touch.
|
|
|
Item No.:
16
|
|
Site:
Galley-Room Service
|
|
Violation:
There was a steak sandwich offered cooked to order on the 24-hour lite room service menu, but the sandwich was not identified with an asterisk and there was no consumer advisory on the menu.
|
|
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. Ensure that disclosure is made 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.
|
|
|
Item No.:
16
|
|
Site:
Galley-Room Service
|
|
Violation:
The set-up and discard times were the same on the room service time control plan for foods on time control. The operation in this area was not 24 hour.
|
|
Recommendation:
Ensure the times on the time control plan are correct.
|
|
|
Item No.:
28
|
|
Site:
Galley-Deck 5 Buffet Preparation
|
|
Violation:
Crew members were moving a life raft from the outside deck into the ship between the two preparation counters. There was a clean slicer on the edge of the left preparation counter next to where the life raft was moving.
|
|
Recommendation:
Ensure that clean equipment is protected if nonfood operations occur in a food area.
|
|
|
Item No.:
16
|
|
Site:
Buffet-Deck 5 Officer's Mess
|
|
Violation:
There were six hot holding cabinets listed on the written time control plan that were not physically labeled time control.
|
|
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).
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|
|
Item No.:
16
|
|
Site:
Galley-Hot Holding
|
|
Violation:
According to the written time control plan, the upright hot holding cabinet was on time control but not physically labeled.
|
|
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).
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|
|
Item No.:
28
|
|
Site:
Other-Deck 5 Officer's Mess
|
|
Violation:
There were several pieces of clean silverware, a few linen napkins and plates stored in the top left cabinet of the waiter station next to metal label holders, keys, and packaged thermometers.
|
|
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.
|
|
|
Item No.:
16
|
|
Site:
Buffet-Deck 5 Officer's Mess
|
|
Violation:
Cold smoked salmon was provided on the buffet, but the posted consumer advisory did not specify cold smoked salmon and did not indicate the food was served raw. Also, the consumer advisory statement did not indicate 'especially if you have certain medical conditions.'
|
|
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. Ensure that disclosure is made on a sign describing the animal-derived foods (e.g., "oysters on the half-shell," "hamburgers," "steaks," or "eggs"); AND that they can be cooked to order and may be served raw or undercooked; AND a statement indicating that consuming raw or undercooked meats, seafood, shellfish, eggs, milk, poultry may increase your risk for foodborne illness, especially if you have certain medical conditions. Ensure the advisory is posted at the specific station where the food is served raw, undercooked, or cooked to order.
|
|
|
Item No.:
16
|
|
Site:
Buffet-Crew Mess
|
|
Violation:
According to the staff, here were six hot holding cabinets on time control but the units were not listed on the time control plan for hot foods and the cabinets were not physically labeled.
|
|
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).
|
|
|
Item No.:
16
|
|
Site:
Buffet-Crew Mess
|
|
Violation:
The time control plan for cold foods indicated two refrigerators were on time control in the buffet area but according to staff, the refrigerators on the plan were in the galley and on temperature control. The time control refrigerator in the buffet area was labeled time control but was not on the time control plan.
|
|
Recommendation:
Ensure the correct time control units are listed on the plan. 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).
|
|
|
Item No.:
30
|
|
Site:
Room Service-Deck 5 Warewashing
|
|
Violation:
The handwashing sink on the soiled side of the conveyor warewash machine was out of order. There was another handwashing station within 8 meters. Documentation indicated spare parts had been ordered and would arrive by the end of November.
|
|
Recommendation:
Keep handwashing facilities clean and in good repair.
|
|
|
Item No.:
30
|
|
Site:
Galley-Warewashing
|
|
Violation:
The handwashing sink on the soiled side of the conveyor warewash machine was out of order. Another handwashing station was within 8 meters. Documentation indicated spare parts had been ordered and would arrive by the end of November.
|
|
Recommendation:
Keep handwashing facilities clean and in good repair.
|
|
|
Item No.:
22
|
|
Site:
Galley-Deck 3 Warewashing
|
|
Violation:
The data plate on the conveyor warewash machine was worn and hard to read.
|
|
Recommendation:
Replace the data plate.
|
|
|
Item No.:
20
|
|
Site:
Galley-Deck 3 Pastry
|
|
Violation:
The food-splash zone was heavily corroded on deck-mounted mixer 4811.033.4002.
|
|
Recommendation:
Materials used in the construction of multiuse utensils and food contact surfaces of equipment must be: (1) durable, corrosion resistant, and nonabsorbent; (2) sufficient in weight and thickness to withstand repeated warewashing; (3) finished to have a smooth, easily cleanable surface; and (4) resistant to pitting, chipping, crazing, scratching, scoring, distortion and decomposition.
|
|
|
Item No.:
21
|
|
Site:
Galley-Deck 3 Pastry
|
|
Violation:
The upper nonfood-contact portion of deck-mounted mixer 4811.033.4002 was heavily corroded.
|
|
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.
|
|
|
Item No.:
16
|
|
Site:
Galley-Deck 3 Cold Galley
|
|
Violation:
There was one large pan of cooked shrimp and one large pan of sliced tomatoes on the preparation table. The items were on time control but not labeled. The food was in the process of being prepared when the staff evacuated the area for the Coast Guard drill.
|
|
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 is marked or otherwise identified to indicate the time 4 hours past the point in time when the food is removed from temperature control.
|
|
|
Item No.:
19
|
|
Site:
Galley-Deck 3 Cold Galley
|
|
Violation:
There was one large pan of cooked shrimp and one large pan of sliced tomatoes on the preparation table. The food was in the process of being prepared when the staff evacuated the area for the Coast Guard drill. The food was left uncovered and unattended while the staff were in the drill.
|
|
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.
|
|
|
Item No.:
19
|
|
Site:
Provisions-Dry Storage #2
|
|
Violation:
Several bags of baking soda in a box had been punctured and were wet with yellow mousse that was stored adjacent to the baking soda. The box was discarded. A few other boxes in this area were also soiled with the yellow mousse.
|
|
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.
|
|
|
Item No.:
19
|
|
Site:
Galley-Hot Line
|
|
Violation:
There were several food items such as chunks of raw beef, raw onions, and raw garlic in active preparation when the Coast Guard personnel were preparing for their drill in the crew galley, including plugging in smoke machines. Staff were actively cooking and preparing foods until the inspector told them to cover and put away all food items.
|
|
Recommendation:
Protect food from contamination that may result from a physical, chemical, biological origin. Ensure food is protected from contamination during preparation.
|
|
|
Item No.:
13
|
|
Site:
Food Service General-Coast Guard Drill
|
|
Violation:
There were several food items such as chunks of raw beef, raw onions, and raw garlic used by staff during active food preparation and cooking when the Coast Guard personnel were preparing for their drill in the crew galley. The inspector had to inform the staff to cover and put away all food items during the drill even though there were several food managers in the room. Coast Guard personnel were not only meeting in this area but they were also plugging in smoke machines and extra staff were coming into the area for the drill. Also, the inspector had to inform staff to move a clean deli slicer from the left preparation counter in the main galley deck 5 buffet preparation area when crew members were moving a life raft through the area for the Coast Guard drill. Finally, staff evacuated the deck 3 cold galley during active food preparation and did not cover the food before leaving the area. Food managers were present during all of these activities.
|
|
Recommendation:
Ensure the supervisor or person in charge of food operations on the vessel monitors that: (3) Employees and other persons entering the food preparation, food storage, or warewashing areas comply with the guidelines in this manual.
|
|