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Item No.:
27
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Site:
Galley-Clean and Pre-check Storage Area
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Violation:
Five plates and nine cups were soiled on the outside, nonfood-contact surface. The soiled dishes and cups were sent back and rewashed during the inspection. The area was in use at the time of 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.:
06
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Site:
Potable Water-Production/Distribution Chart
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Violation:
On 1 April 2018 and 2 April 2018, the potable water production chart did not state if or when the system was calibrated. Additionally, the same log for both 1 April and 2 April had a signature of the person in charge of the operation for that period. According to the chart recorder, the halogen residual levels were in range throughout this period. There was no documented history of the halogen residual levels out of range since the last inspection period.
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Recommendation:
Calibrate at the beginning of bunkering or production when halogen and pH analyzer-chart recorders are used in lieu of manual tests and logs. Ensure the calibration is recorded on the chart. Change, initial, and date halogen analyzer-chart recorder charts daily. Ensure the charts contain notations of any unusual events in the potable water system.
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Item No.:
06
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Site:
Potable Water-Bunker Station Analyzer
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Violation:
When the inspector entered the bunker analyzer/dosing station, the analyzer measured a chlorine residual of 2.40 ppm. The inspector took a physical sample and measured the halogen residual at 1.15 ppm. The inspector took three more samples over an eight minute period. The analyzer read 2.38 ppm, 2.42 ppm, and 2.46 ppm, while the physical sample measured 1.38 ppm, 1.33 ppm, and 2.05 ppm respectively. The inspector and staff were in the area for 30 minutes. At the 30 minute mark, the inspector took another physical sample. The analyzer measured a halogen residual of 2.47 ppm; however, the physical sample taken by the inspector was 2.70 ppm. The inspector came back 20 minutes later and the analyzer reading and physical sample measured 2.56 ppm and 2.62 ppm respectively. The inspector and staff talked about a possible probe issue at the analyzer causing the analyzer to be out of calibration.
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Recommendation:
Maintain the halogen analyzer-chart recorder properly and operate it in accordance with the manufacturer?s instructions. Conduct a manual comparison test daily to verify calibration. Calibrate whenever the manual test value is greater than 0.2 ppm higher or lower than the analyzer reading. Ensure records from the halogen analyzer-chart recorder verifies the free residual halogen of between 0.2 mg/L (ppm) and 5.0 mg/L (ppm) in the water distribution system for at least 16 hours in each 24 hour period since the last inspection of the vessel.
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Item No.:
28
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|
Site:
Galley-Clean and Pre-check Storage Area
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|
Violation:
When the inspector entered this area, there were fifteen stacks of clean plates stored with the top plate upright in each stack. Additionally, 35 small, plastic blue cups were stored in the clean dry-storage area unattended, upright, and wet on both the inside food-contact surface and on the outside. Staff stated that there was a shift change and the crew in charge of this area went to break and left the dishes where they were when found by the inspector. The top upright plate on each stack and the wet cups and dishes were sent back to be rewashed. The area was in use at the time of the inspection.
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Recommendation:
After cleaning and sanitizing, ensure equipment and utensils are air-dried or adequately drained before contact with food. Store clean equipment and utensils in a self-draining position that allows air drying, and covered or inverted.
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Item No.:
26
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Site:
Galley-Clean and Precheck Storage Area
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|
Violation:
When the inspector entered this area, there were five plates and nine cups soiled inside on a food-contact surface area. The soiled dishes and cups were sent back and rewashed during the inspection. The area was in use at the time of the inspection.
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Recommendation:
Ensure food only contacts surfaces of equipment and utensils that are cleaned and sanitized. Ensure food contact surfaces of equipment and utensils are clean to sight and touch.
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Item No.:
19
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Site:
Provisions-Deck 0 Dry Storage
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|
Violation:
Six plastic bags of cake mix were soiled with a brown, sticky residue on the outer surface. These six soiled plastic bags of cake mix were resting on top of four cardboard boxes containing cake mix packaged inside plastic bags. Staff removed these six bags for disposal.
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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:
Provisions-Deck 0 Dry Storage
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|
Violation:
The lighting inside the dry storage area to the right of the evaporative condenser unit was insufficient. The inspector measured a maximum light intensity in this area of 60 lux.
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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.:
33
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Site:
Provisions-Deck 0 Dry Storage
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|
Violation:
The deck directly to the right of the evaporative condenser unit in the dry storage was soiled with greater than a day's worth of accumulation. The inspector rubbed an alcohol wipe over the area, and the wipe became soiled with a yellow and brown residue. The lighting in this area was insufficient.
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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.:
39
|
|
Site:
Preparation Room-Deck 0
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|
Violation:
One live fruit fly was observed in front of the preparation sink. This area was not in service.
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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.:
28
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|
Site:
Provisions-Deck 0 Vegetable Storage
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|
Violation:
Two large empty plastic containers were stored with moister inside underneath the evaporator condenser unit. No food was impacted. These containers were used to transport vegetables from provisions to the galley. These plastic containers were removed and rewashed.
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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.:
27
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|
Site:
Provisions-Deck 0 Vegetable Storage
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|
Violation:
Two plastic container lids were soiled with a black and brown residue on the top surface. These plastic lids were stored inside a stack of four large plastic containers positioned underneath the evaporator condenser. Staff removed these plastic lids for rewash.
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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
|
|
Site:
Preparation Room-Deck 0
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|
Violation:
The inside of the pulper machine stored in the vegetable preparation room was heavily corroded with brown oxidation. Additionally, the inspector observed visible moisture inside this machine. Staff stated this machine was last used approximately one year ago.
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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.:
38
|
|
Site:
Preparation Room-Deck 0
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|
Violation:
Staff stated the pulper machine inside the vegetable preparation room was last used approximately one year ago. The inside of this pulper was visibly corroded. Additionally, the inspector observed moisture inside this machine.
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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.:
33
|
|
Site:
Preparation Room-Deck 0
|
|
Violation:
Three pieces of food debris were observed underneath the middle of the pulper machine in the vegetable preparation room. Staff stated this room was cleaned the previous day.
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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.:
33
|
|
Site:
Preparation Room-Deck 0
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|
Violation:
The grout surrounding the drain in front of the potwash sink was chipped and recessed. Water was observed pooled in and around the recessed grout. Staff repaired the grout during 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. Ensure surfaces subject to routine splashes, spillage, or other soiling during normal use have easily cleanable features. 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
|
|
Site:
Preparation Room-Deck 0 Poultry Thawing
|
|
Violation:
Condensation was visible on the bulkhead to the right of the evaporative condenser unit. Condensation from the bulkhead dripped onto the top of a plastic container used to store raw chicken thighs. Staff wiped the condensation from the bulkhead and moved the stored containers of chicken thighs. No food was visibly impacted.
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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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|
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Item No.:
19
|
|
Site:
Preparation Room-Deck 0 Poultry Thawing
|
|
Violation:
Condensation was visible on the bulkhead to the right of the evaporative condenser unit. Condensation from the bulkhead dripped onto the top of a plastic container used to store raw chicken thighs. Staff wiped the condensation from the bulkhead and moved the stored containers of chicken thighs.
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|
Recommendation:
Do not store packaged food in direct contact with ice or water if the food is subject to the entry of water because of the nature of it's packaging, wrapping, or container, or its positioning in the ice or water. 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.
Protect food from contamination that may result from a physical, chemical, biological origin.
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Item No.:
26
|
|
Site:
Galley-Deck 0 Dishwash Station
|
|
Violation:
One small bowl stored in the clean storage area was soiled with pieces of black debris on the inside food-contact surface of the bowl. This small bowl was recently washed. Staff sent this bowl for rewashing.
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|
Recommendation:
Ensure food only contacts surfaces of equipment and utensils that are cleaned and sanitized. Ensure food contact surfaces of equipment and utensils are clean to sight and touch.
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|
|
Item No.:
39
|
|
Site:
Galley-Deck 0 Dishwash Station
|
|
Violation:
One large housefly was observed flying in front of the conveyor-type dishwashing machine. This area was in service.
|
|
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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|
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Item No.:
22
|
|
Site:
Galley-Deck 0 Dishwash Station
|
|
Violation:
Water was steadily leaking from the front of the wash compartment of the conveyor-type dishwashing machine and was pooled on the deck below the leak.
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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.:
33
|
|
Site:
Galley-Deck 0 Dishwash Station
|
|
Violation:
Water pooled on the deck underneath a leak from the front of the wash compartment of the conveyor-type dishwashing machine.
|
|
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.:
33
|
|
Site:
Galley-Deck 0 Dishwash Station
|
|
Violation:
Grouting between the deck and the drain in front of the clean-end of the rack-type dishwashing machine was chipped and recessed. Water was observed pooled inside the chipped and recessed grout.
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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. Ensure surfaces subject to routine splashes, spillage, or other soiling during normal use have easily cleanable features. Ensure decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas are maintained in good repair.
|
|
|
Item No.:
22
|
|
Site:
Galley-Deck 0 Dishwash Station
|
|
Violation:
Water steadily dripped from the final rinse compartment of the rack-type dishwashing machine. Water was observed pooled on the deck directly beneath this leak.
|
|
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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|
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Item No.:
33
|
|
Site:
Galley-Deck 0 Dishwash Station
|
|
Violation:
Water was observed pooled on the deck directly beneath a leak in final rinse compartment of the rack-type dishwashing machine.
|
|
Recommendation:
Ensure decks, bulkheads, deckheads, and attached equipment in food preparation, warewashing, pantries, and storage areas are cleaned as often as necessary.
|
|
|
Item No.:
39
|
|
Site:
Galley-Deck 0
|
|
Violation:
One live fly was observed flying in front of the tilting pan. This area was in service.
|
|
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.
|
|
|
Item No.:
33
|
|
Site:
Galley-Deck 3 - Room 31 - Appetizer Cold Room
|
|
Violation:
Water was observed leaking from the fire sprinkler onto the deck below inside the appetizer cold room. Water pooled on the deck underneath this leak. Staff cleaned the water pooled on the deck. No food was impacted.
|
|
Recommendation:
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.
|
|
|
Item No.:
26
|
|
Site:
Galley-Deck 3 - Ice Machine Station
|
|
Violation:
The metal surface separating the ice chute from the ice bin was visibly soiled with an orange residue. The inspector rubbed an alcohol swab over this surface, and the alcohol swab became soiled with an orange residue. Staff closed the machine and removed all the ice for disposal.
|
|
Recommendation:
Ensure food only contacts surfaces of equipment and utensils that are cleaned and sanitized. Ensure food contact surfaces of equipment and utensils are clean to sight and touch.
|
|
|
Item No.:
22
|
|
Site:
Galley-Deck 3 - Dishwashing Station
|
|
Violation:
Water was observed steadily leaking from the bottom of the final rinse compartment of the flight-type dishwashing machine. Approximately one centimeter of water was pooled on the deck underneath this leak.
|
|
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.
|
|
|
Item No.:
33
|
|
Site:
Galley-Deck 3 - Forward Dishwashing Station
|
|
Violation:
Approximately one centimeter of water was pooled on the deck underneath a leak from the final rinse compartment of the flight-type dishwashing machine.
|
|
Recommendation:
Ensure decks, bulkheads, deckheads, and attached equipment in food preparation, warewashing, pantries, and storage areas are cleaned as often as necessary.
|
|
|
Item No.:
26
|
|
Site:
Galley-Deck 3 - Forward Dishwashing Station Clean Area
|
|
Violation:
When the inspector enter the area, forty-eight ramekins were stored inside a clean storage rack. Twenty of forty-eight stored ramekins were soiled with visible chocolate residue on the inside food contact surface. A paper tag was attached to this tray of ramekins which identified the tray was cleaned and was checked by an employee. Staff removed all trays of ramekins for rewash and reinsertion.
|
|
Recommendation:
Ensure food only contacts surfaces of equipment and utensils that are cleaned and sanitized. Ensure food contact surfaces of equipment and utensils are clean to sight and touch.
|
|
|
Item No.:
20
|
|
Site:
Galley-Deck 3 - Forward Dishwashing Station Clean Area
|
|
Violation:
Two recently cleaned ramekins were chipped on the edge between the food contact surface and the outside surface. A paper tag was attached to this tray of ramekins which identified the tray was cleaned and checked by an employee. These ramekins were discarded.
|
|
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. Design and construct food contact surfaces of equipment and utensils to be durable and to retain their characteristic qualities under normal use conditions. Ensure multiuse food-contact surfaces are: (1) Smooth; (2) Free of breaks, open seams greater than 0.8 mm (1/32 inch), cracks, chips, inclusions, pits, and similar imperfections; (3) Free of sharp internal angles, corners, and crevices; (4) Finished to have smooth welds and joints; and (5) Accessible for cleaning and inspection by one of the following methods without being disassembled, by disassembling without the use of tools, or by easy disassembling with the use of handheld tools commonly available to maintenance and cleaning personnel. 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.:
22
|
|
Site:
Galley-Deck 3 - Forward Dishwashing Station
|
|
Violation:
Eight carts containing soiled plates, bowls, and serving trays were stored in between the two-warewashing machines in the forward dishwashing station. Staff stated this area was not in use and the warewashing machines would not be operational until later in the day. Dishes extended from the dirty side of the dishwashing station to the clean side of the station. Other warewashing machines in the galley were operational. Staff stated these carts of soiled plates, bowls, and serving trays were from the late night and breakfast service.
|
|
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.
|
|
|
Item No.:
33
|
|
Site:
Galley-Deck 3 - Aft Food Pick-Up Line
|
|
Violation:
A pipe inside the technical space of hot buffet unit BB-5 was leaking steadily onto the deck below. Water was observed pooled on the deck.
|
|
Recommendation:
Ensure decks, bulkheads, deckheads, and attached equipment in food preparation, warewashing, pantries, and storage areas are cleaned as often as necessary.
|
|
|
Item No.:
34
|
|
Site:
Galley-Deck 3 - Aft Food Pick-Up Line
|
|
Violation:
A pipe inside the technical space of hot buffet unit BB-5 was leaking steadily onto the deck below. Water was observed pooled on the deck.
|
|
Recommendation:
Ensure a plumbing system in a food area is maintained in good repair.
|
|
|
Item No.:
22
|
|
Site:
Galley-Deck 3 - Aft Dishwashing Area
|
|
Violation:
Water steadily leaked from the rinse compartment of the conveyor-type dishwashing machine. Water dripped from the compartment and down the front leg. Water was pooled on the deck underneath this leak.
|
|
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.
|
|
|
Item No.:
33
|
|
Site:
Galley-Deck 3 - Aft Dishwashing Area
|
|
Violation:
Water pooled on the deck below a leak from the rinse compartment of the conveyor-type dishwashing machine. This dishwashing machine was in service.
|
|
Recommendation:
Ensure decks, bulkheads, deckheads, and attached equipment in food preparation, warewashing, pantries, and storage areas are cleaned as often as necessary.
|
|
|
Item No.:
39
|
|
Site:
Galley-Deck 9 - Seafood Shack
|
|
Violation:
One live fruit fly was observed flying in front of a basket of stored silverware along the outside service counter. This area was in service; however, no food was visibly impacted at the time of the inspection.
|
|
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.
|
|
|
Item No.:
39
|
|
Site:
Galley-Deck 9 - Starboard Dishwashing Station Entrance
|
|
Violation:
One live fruit fly was observed flying in front of the milk dispenser in the entrance to the lido galley dishwashing station. This area was in service; however, no food was visibly impacted at the time of the inspection.
|
|
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.
|
|
|
Item No.:
39
|
|
Site:
Buffet-Deck 9 - Starboard Grand Buffet
|
|
Violation:
One live fruit fly was observed flying in front of the salad station of the starboard side of the grand buffet. This area was in operation. No food was visibly impacted at the time of the inspection.
|
|
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.
|
|
|
Item No.:
22
|
|
Site:
Galley-Deck 9 - Dishwashing Station
|
|
Violation:
The conveyor-type dishwashing machine in the lido galley was out-of-service due to a weak final rinse pattern. Staff placed this machine out-of-service approximately one hour prior to the inspector's arrival.
|
|
Recommendation:
Ensure pressure measuring devices that display pressures in the water supply line for the fresh hot water sanitizing rinse have increments of 7 kilopascals (1 pound per square inch or 0.07 bar) or smaller and are accurate to within 14 kilopascals (within 2 pounds per square inch or within 0.14 bar) in the 100-170 kilopascals (15-25 pounds per square inch or 1.03-1.72 bars) range. 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.
|
|
|
Item No.:
29
|
|
Site:
Galley-Deck 9 - Guy's Burger
|
|
Violation:
The handwash station inside the Guy's Burger galley was turned on and reached a temperature of 137F. The user could adjust the handwash station; however, staff could not reduce the temperature to an acceptable range. The nearest handwashing station was located outside in the service galley, approximately 33 feet away.
|
|
Recommendation:
Ensure handwashing sinks are equipped to provide water at a temperature of at least 38C (100F) through a mixing valve or combination faucet. For handwash sinks with electronic sensors, and other types of handwash sinks where the user cannot make temperature adjustments, ensure the temperature provided to the user after the mixing valve does not exceed 49C (120F).
|
|
|
Item No.:
39
|
|
Site:
Galley-Deck 9 - Starboard Ice Cream Station
|
|
Violation:
One live fruit fly was observed flying in front of the starboard ice cream station. This area was in service and passengers were present. No food was visibly impacted at the time of the inspection.
|
|
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.
|
|
|
Item No.:
21
|
|
Site:
Galley-Deck 9 - Deli
|
|
Violation:
The top, inside surface of the small ovens located at the forward side of the deli were peeling. Staff discussed checking with the manufacturer to identify how to prevent the peeling of the top inside surface of this oven.
|
|
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 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.
|
|