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Item No.:
27
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Site:
Ventilation-Fan Room 6.1
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Violation:
A new water fountain that was not yet installed was soiled with brown debris near the drain and was stored on the soiled deck partially under an HVAC unit.
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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.:
26
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Site:
Galley-Aft Hot Service Line
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Violation:
Staff stated that the entire hot service line had been previously cleaned after the breakfast serving period, which ended at 10:00 am. The inspector was in the area at 12:30 pm and crew were no longer actively cleaning the area. Staff also stated that no lunch was to be served in this area. However, the hot grills and hot plates had excessive grease and food debris in and around the area. The under-grill areas had water and grease in them as well.
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Recommendation:
Ensure food contact surfaces of equipment and utensils are clean to sight and touch. Ensure food-contact surfaces of cooking equipment and pans are kept free of encrusted grease deposits and other soil accumulations.
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Item No.:
26
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Site:
Galley-Forward Hot Service Line
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Violation:
Staff stated that the entire hot service line had been previously cleaned after the breakfast service period, which ended at 10:00 am. The inspector was in the area at 12:50 pm and crew were no longer actively cleaning the area. Staff also stated that no lunch was to be served in this area. However, the hot grills and hot plates had excessive grease and food debris in and around the area. The under-grill areas had water and grease in them as well.
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Recommendation:
Ensure food contact surfaces of equipment and utensils are clean to sight and touch. Ensure food-contact surfaces of cooking equipment and pans are kept free of encrusted grease deposits and other soil accumulations.
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Item No.:
28
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Site:
Ventilation-Fan Room 6.1
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Violation:
Ten new mini refrigerators were stored on the soiled deck in the fan room. Also, a new water fountain was soiled with brown debris near the drain and was stored on the deck partially under an HVAC unit. The room was not constructed for food service equipment storage. The deck was soiled and not coved. The bulkheads and deckheads were not easily cleanable, and there were exposed wires, pipes, and mechanical equipment in the room.
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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.:
33
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Site:
Ventilation-Fan Room 6.1
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Violation:
Ten new mini refrigerators were stored on the soiled deck in the fan room. Also, a new water fountain was soiled with brown debris near the drain and was stored on the deck partially under an HVAC unit. The room was not constructed for food service equipment storage. The deck was soiled and not coved. The bulkheads and deckheads were not easily cleanable, and there were exposed wires, pipes, and mechanical equipment in the room.
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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, deckheads, and attached equipment in food preparation, warewashing, pantries, and storage areas are cleaned as often as necessary. Cove all bulkhead/deck, equipment/deck, cabinet/deck, and deck sink coaming/deck junctures (including galleys, pantries, buffets, bars, waiter stations, dining room work counters, provisions, food storage rooms, equipment/utensil storage rooms, and toilet rooms intended for use by galley personnel).
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Item No.:
08
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Site:
Potable Water-Deck 1 Engine Casing
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Violation:
The potable water pipe prior to the 'FW Delivery to External' pipe water system was not striped blue or blue green blue prior to the reduced pressure backflow prevention assembly.
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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 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.
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Item No.:
28
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Site:
Other-Passenger Elevator Lobby Deck 3
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Violation:
A crew member was observed carrying a stack of approximately 10 plates uncovered and unprotected. The plates were stacked face up and were held against the crew member's arm and clothing. Another vessel representative immediately instructed the crew member to wash and sanitize the plates prior to use.
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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. Store clean equipment and utensils in a self-draining position that allows air drying, and covered or inverted.
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Item No.:
21
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Site:
Bar-Red Frog Rum
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Violation:
Four undercounter refrigerator doors were difficult to clean. There were scratches on the outer laminate coating. Additionally, the metal piece near the handles were separating from the base of the door, creating a difficult-to-clean seam which exposed the internal material.
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Recommendation:
Design and construct nonfood-contact surfaces of equipment and utensils to be durable and to retain their characteristic qualities under normal use conditions. 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.:
27
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Site:
Bar-Red Frog Rum
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Violation:
The potable water lines and the backflow preventer in the technical space under the speedwell closest to the crew bar entrance were soiled with black debris that did not block the vents. Crew immediately cleaned the area.
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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.:
10
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Site:
Recreational Water Facilities-Forward/Slide Pool
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Violation:
The round plastic antientrapment drain cover on the port side of the pool was cracked and a piece of the plastic was visibly missing. The pool was netted and closed at time, and crew reported they were waiting for the water chemistry to be in range before they opened the pool. Once the drain cover breakage was identified by the inspector, crew reported the pool would remain closed until they were able to drain the pool and replace the cover. The vessel had extra drain covers in stock but needed to wait until they were out at sea in order to drain the pool.
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Recommendation:
Ensure antientrapment drain covers are maintained in good repair.
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Item No.:
10
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Site:
Recreational Water Facilities-Main Pool
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Violation:
The placement of the life ring behind a promotional beverage table and behind a line of people queueing for food service made the life ring not visible from all areas of the perimeter of the pool. The Captain instructed it be immediately relocated to a visible area, and crew began work while the inspector was in the area.
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Recommendation:
Provide a rescue or shepherd's hook and an approved flotation device at a prominent location (visible from the full perimeter of the pool) at each RWF that has a depth of 1 meter (3 feet) or greater. Mount these devices in a manner that allows for easy access during an emergency. Ensure the approved flotation device includes an attached rope that is at least 2/3 of the maximum pool width.
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Item No.:
22
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Site:
Other-Passenger Elevator Lobbies
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Violation:
Both inspectors saw carts (at least 3 total) stored in the passenger elevator lobbies. Carts contained bags of food waste as well as plastic bins with soiled dishes and utensils. The carts were filled high with approximately 10 bus trays each. There were no crew members in the area with the carts.
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Recommendation:
Ensure drainboards, utensils, racks, or tables large enough to accommodate all soiled and cleaned items that may accumulate during hours of operation are provided for necessary utensil holding before cleaning and after sanitizing.
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Item No.:
33
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Site:
Buffet-Lido Steakhouse
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Violation:
The deckhead above the hot grill had three panels that were soiled with food and grease. Additionally, four deckhead stainless steel tiles had gaps wider than 1/4 inch which exposed the plenum and created difficult-to-clean areas. Staff cleaned and repaired the gaps during the inspection. The area was not in service during the inspection.
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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, deckheads, and attached equipment in food preparation, warewashing, pantries, and storage areas are cleaned as often as necessary. 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:
Buffet-Steakhouse Lido Dishwash Area
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Violation:
In the clean sorting area, several stacks of clean plates were stored with the top plate upright and unprotected. Additionally, two plastic containers full of clean bowls had several bowls stored upright and unprotected. Staff stated that the dishes and bowls had been there for at least a half hour. The inspector asked why they had been in the sorting area for so long unprotected. Staff stated that only one person usually sorts dishes. Staff decided to add personnel to the area, so the dishes could be sorted in a more efficient time frame and properly inverted or protected.
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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. 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:
Buffet-Lido Grand Sweet Spot
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Violation:
The countertop of the display area behind the Sweet Spot venue was heavily soiled with dirt and grease. The inspector used an alcohol swab and removed an excessive amount of black and brown debris. There were several display jars that rested on this counter. No food was impacted and the area was not in service at the time of the inspection. The area was immediately cleaned.
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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.:
36
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Site:
Buffet-Lido Grand Sweet Spot
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Violation:
The dessert section of the buffet had insufficient lighting. The lighting ranged from 85 to150 lux. In these food service areas, 220 lux was needed.
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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:
Buffet-Lido Grand Sweet Spot Center Line
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Violation:
The lighting was insufficient on the portside center buffet area. Staff stated that the lighting strip that was there was not working at the time of the inspection. The lighting for this area ranged between 45 lux and 82 lux. In these food areas, 220 lux was needed.
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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-Lido Grand Mongolian
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Violation:
The deckhead tile above the portside beverage station was sagging in two areas which created gaps and seams greater than 1/4 inch. This made the areas difficult to clean. These areas were not soiled at the time of the inspection.
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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 maintained in good repair.
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Item No.:
36
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Site:
Buffet-Lido Grand Mongolian Beverage Station Portside
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Violation:
Lighting in and around the machines on this beverage station ranged from 45 lux to 75 lux; however, 110 lux was needed in these areas. In addition, a decorative light behind the juice machine did not have a shatter resistant cover which exposed the bulb, which was not shatter resistant.
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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. Ensure light bulbs are shielded, coated, or otherwise shatter-resistant in areas where there is exposed food, clean equipment, utensils, and linens, or unwrapped single-service and single-use articles.
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Item No.:
36
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Site:
Buffet-Lido Grand Mongolian Beverage Station Starboard side
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Violation:
The decorative light behind the juice machine did not have a shatter resistant cover which exposed the bulb, which was not shatter resistant.
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Recommendation:
Ensure light bulbs are shielded, coated, or otherwise shatter-resistant in areas where there is exposed food, clean equipment, utensils, and linens, or unwrapped single-service and single-use articles.
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Item No.:
36
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Site:
Buffet-Lido Coffee Bar
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Violation:
Lighting between the juice machine and the coffee machine reached a maximum lux of 75; however, 110 lux was needed in this area for cleaning.
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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.:
39
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Site:
Buffet-Lido Buffet Area
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Violation:
Three flies were in the buffet area and one fly was at the coffee bar.
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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.:
33
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Site:
Buffet-Lido Taste of Nation Area
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Violation:
Two deckhead panels above the handwash sink were sagging and soiled. These tiles made this area difficult to clean. The area was not in service at the time and no food was impacted.
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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, deckheads, and attached equipment in food preparation, warewashing, pantries, and storage areas are cleaned as often as necessary.
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Item No.:
36
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Site:
Buffet-Lido Taste of Nation Area
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Violation:
Lighting along the buffet area was insufficient and ranged from 72 lux to 175 lux; however, 220 lux was needed for this service area.
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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.:
21
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Site:
Buffet-Lido BBQ Seating Area
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Violation:
A door to the undercounter storage area was cracked and chipped, making the door difficult to clean. The same panel was cracked on a door located at the coffee bar.
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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. Design and construct nonfood-contact surfaces of equipment and utensils to be durable and to retain their characteristic qualities under normal use conditions. 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.:
33
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Site:
Buffet-Seafood Shack
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Violation:
The deckhead above doors RS0975 and 73 was soiled around two hatches. In addition, the profile on the deckhead along the preparation counter was bent which made the area difficult to clean. The area was not in service at the time of the inspection.
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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, deckheads, and attached equipment in food preparation, warewashing, pantries, and storage areas are cleaned as often as necessary.
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Item No.:
36
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Site:
Buffet-Lido Aft beverage Station
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Violation:
The lighting above the aft beverage station was not turned on during the inspection. The lux averaged 22 lux to 40 lux. Staff stated that the lights were not turned on until the night. The inspector talked to staff about proper lighting for service and cleaning. This beverage station was in service at the time of the inspection; therefore, a minimum of 220 lux was needed.
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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:
Buffet-Pizza Pirate
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Violation:
The lighting above the utility sink and preparation/cold well station ranged from 75 lux to 180 lux. A minimum of 220 lux was needed in this area.
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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.:
21
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Site:
Bar-Blue Iguana
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Violation:
The technical space above the point-of-service area had a door that was bent. In addition, the temperature panel above this door did not rest flush against the unit, leaving a gap great than 1 inch wide. This made the area difficult to clean and a created a possible harborage for pests.
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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.:
38
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Site:
Room Service-Pantry
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Violation:
The toaster located in the area had not been used for an extended period of time. In addition, staff stated that this area was needed for additional dirty storage space, so the toaster would not be used during regular operations.
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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:
Room Service-Pantry
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Violation:
The coffee machine had a plastic coating on the front plate that was peeling. In addition, the beverage brewing hose was cracked and peeling making these areas difficult to keep clean.
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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. Design and construct nonfood-contact surfaces of equipment and utensils to be durable and to retain their characteristic qualities under normal use conditions. 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.:
27
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Site:
Room Service-Pantry
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Violation:
The toaster in this area was soiled on the side next to the pass-through refrigerator. No food was impacted and the area was in service at the time.
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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.:
27
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Site:
Galley-Aft Hot Service Line
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Violation:
Staff stated that the entire hot service line had been previously cleaned after the breakfast service period, which ended at 10:00 am. The inspector was in the area at 12:30 pm and crew were no longer actively cleaning the area. Staff also stated that no lunch was to be served in this area. However, the hot grills and hot plates had excessive grease and food debris in and around the area. The under-grill areas had water and grease in them as well. Additionally, the undercounter area above the bain-marie had an excess of dried egg and grease accumulated. This area was cleaned during the inspection.
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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.:
27
|
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Site:
Galley-Forward Hot Service Line
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Violation:
During the inspection, staff stated that the entire hot service line had been previously cleaned after the breakfast service period, which ended at 10:00 am. The inspector was in the area at 12:50 pm and crew were no longer actively cleaning the area. Staff also stated that no lunch was to be served in this area. However, the hot grills and hot plates had excessive grease and food debris in and around the area. The under-grill areas had water and grease in them as well. Additionally, the undercounter area above the bain-marie had an excess of dried egg and grease accumulated. This area was cleaned during the inspection.
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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.:
22
|
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Site:
Galley-Aft Dishwash Area
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Violation:
The glasswash machine was leaking from under the machine which caused water to pool on the deck.
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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.
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Item No.:
35
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Site:
Galley-Aft Dishwash Area
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Violation:
The glasswash machine was leaking from under the machine which caused water to pool on the deck.
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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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