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Item No.:
08
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Site:
Potable Water-Mineralizer
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Violation:
The potable water supply line for the backwash line to the mineralizer was stripped both blue grey blue and blue green blue. This was corrected.
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Recommendation:
Stripe or paint potable water lines either in accordance with ISO 14726 (blue/green/blue) or blue only. Stripe or paint distillate and permeate lines directed to the potable water system in accordance with ISO 14726 (blue/gray/blue). Ensure no other lines have the above color designations. Stripe or paint these lines at 5 meters (15 feet) intervals and on each side of partitions, decks, and bulkheads, except where decor would be marred by such markings, including potable water supply lines in technical lockers. Do not stripe or paint potable water lines after reduced pressure assemblies as potable water. Uniquely identify all refrigerant brine lines in all galleys, pantries, and cold rooms to prevent cross-connections.
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Item No.:
10
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Site:
Recreational Water Facilities-Water Slide
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Violation:
The vessel was scheduled for dry dock on May 30, 2018 to correct the issue where water used in the water slide was drawn from the compensation tank (which was shared with the kid's pool) through the pump and directly to the top of the water slide without going through filtration, chlorination, and pH control. The return water for the slide proceeded directly into the compensation tank. The water drawn from the compensation tank used for the kid's pool proceeds through filtration, chlorination, and pH control.
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Recommendation:
Filter recirculated RWF water.
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Item No.:
27
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Site:
Galley-Deck 4 Roast Station
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Violation:
The backflow prevention device on the right combination oven had a large piece of black debris hanging from the relief vent.
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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:
Galley-Deck 4 Roast Station
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Violation:
An excessive amount of water was pooled on the deck under the hot trolley parked between the two far right combination ovens. Staff stated this water was from cleaning.
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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.:
16
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Site:
Galley-Deck 4 Hot Galley Walk-in Refrigerator
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Violation:
A large hotel pan of taco meat that was cooked and cooled the day prior to the inspection had an internal temperature of 48°F in the center as measured by the inspector and crew. According to the cooling log, the taco meat finished cooling on 6 January at 17:59 when the temperature reached 36°F. The taco meat was immediately 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 57°C (135°F) or above, except that roasts may be held at a temperature of 54°C (130°F); or 5°C (41°F) or less.
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Item No.:
08
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Site:
Galley-Deck 4 Starboard Beverage Station
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Violation:
The backflow prevention device installed on the carbonator for the soda dispenser was not vented.
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Recommendation:
Ensure all backflow prevention devices are vented.
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Item No.:
18
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Site:
Galley-Deck 4 Cold Pantry
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Violation:
Cold smoked salmon was stored on the top shelf above ready-to-eat hot smoked mackerel in undercounter refrigerator R-04-16A.
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Recommendation:
Protect food from cross-contamination or other sources of contamination by the following methods: (1) Physically separating raw animal foods during storage, preparation, holding, and display from raw ready-to-eat food so that products do not physically touch and so that one product does not drip into another. (2) Separating types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry?except when combined as ingredients?during storage, preparation, holding, and display by using separate equipment for each type, or by arranging each type of food in equipment so that cross-contamination of one type with another is prevented, or by preparing each type of food at different times or in separate areas. (3) Cleaning and sanitizing equipment and utensils. (4) Storing the food in packages, covered containers, or wrappings. (5) Cleaning visible soil on hermetically sealed containers of food before opening. (6) Protecting food containers that are received packaged together in a case or overwrap from cuts when the case or overwrap is opened. (7) Separating damaged, spoiled, or recalled food being held on the vessel. (8) Separating unwashed fruits and vegetables from ready-to-eat food.
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Item No.:
28
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Site:
Galley-Deck 4 Port Warewash
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Violation:
Several previously cleaned soufflé cups were stored upright with standing water in a rack on the clean storage shelf.
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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.:
39
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Site:
Galley-Deck 4 Beverage Station
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Violation:
One live housefly was observed by the ice machine.
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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-Deck 5 Pot Wash
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Violation:
The hood-type potwash machine had been out-of-order since 1 January. Staff stated the spare parts needed to repair the machine had been ordered.
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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.:
21
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Site:
Galley-Deck 5 Hot Galley
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Violation:
The top surface of the hard plastic 3-tiered food transportation trolley was heavily scratched, scored, and pitted. Staff stated new stainless steel food transportation trolleys had been ordered for the entire ship.
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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-Deck 5 Warewash
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Violation:
The curtains between the each compartment inside the in use conveyor dishwash machine were soiled with food, especially between the curtain flaps.
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Recommendation:
Ensure warewashing machines, drainboards, and the compartments of sinks, basins, or other receptacles used for washing and rinsing equipment, utensils, or raw foods, or laundering wiping cloths are cleaned: (1) before use; (2) throughout the day at a frequency necessary to prevent recontamination of equipment and utensils and to ensure that the equipment performs its intended function; (3) at least every 24 hours (if used).
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Item No.:
16
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Site:
Provisions-Dairy Walk-in Refrigerator
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Violation:
The door to the walk-in refrigerator was open when the inspector arrived and the temperature gauge at the entrance measured an ambient air temperature of 56°F. As a result, several of the potentially hazardous food items stored closest to the door had internal temperatures above 41°F. Specific food items included shredded mozzarella cheese at 46°F, half-pint milk cartons at 47°F, and cream cheese at 44°F. In total, twenty-six 30-lb boxes of shredded mozzarella, eleven 30-lb boxes of cream cheese, and twelve boxes of half-pint milk cartons were 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 57°C (135°F) or above, except that roasts may be held at a temperature of 54°C (130°F); or 5°C (41°F) or less.
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Item No.:
22
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Site:
Galley-Windjammer Potwash
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Violation:
The hood-type potwash machine had been out-of-order for the previous three days.
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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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