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Item No.:
19
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Site:
Galley-Deck 3 - Portside - Luminae
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Violation:
There were several dirty dishes stored on the ledge of the service line on the opposite side of the cook equipment. Staff removed these right away.
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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.:
16
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Site:
Galley-Deck 3 - Pantry
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Violation:
A plate of cut melon was out on the countertop in this area. The cut melon was reportedly on time control but it was not labeled. Staff quickly placed the time control label on the food product while the inspector was in the area.
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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 (1) Has an initial temperature of 5C (41F) or less or 57C (135F) or greater before placement on time control. (2) Is not be placed on temperature control again. (3) Is marked or otherwise identified to indicate the time 4 hours past the point in time when the food is removed from temperature control (if the time between service set-up and closing is greater than 4 hours. and (4) Is discarded within 4 hours of placement on time control.
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Item No.:
27
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Site:
Galley-Deck 3 - Pantry - Luminae
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Violation:
There were approximately four plastic plate covers which had small bits of dried food debris on the non-food contact surface. These were taken away to be rewashed.
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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-Deck 3 - Portside Potwash Area
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Violation:
Technical staff placed their tools and bag on the clean side of the three compartment sink while the area was in service. Food service management prompted the technical staff to remove items right away.
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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.:
32
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Site:
Galley-Deck 3 - Pantry Preparation Area
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Violation:
There was a small piece of salmon in the handwash sink garbage can. This was not covered. Staff removed this right away.
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Recommendation:
Ensure receptacles and waste-handling containers for refuse and recyclables and for use with materials containing food residue are insect and rodent resistant and have tight-fitting lids.
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Item No.:
27
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Site:
Galley-Deck 4 - Portside Pantry Preparation Area
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Violation:
The attachment affixed to the sliding piece on the front of the meat slicer stored in this area was heavily soiled with food debris inside of a small groove. This unit had been previously cleaned. Staff cleaned this right away.
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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:
Dining Room-Deck 4 - Portside Waiter Station
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Violation:
The waiter station located the closest to the galley had some food debris inside a drawer which was previously 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.:
26
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Site:
Dining Room-Deck 4 - Portside Waiter Station
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Violation:
At the waiter station located closest to the galley, there was a previously-cleaned spoon which had food debris on it. This was removed to be recleaned.
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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.:
21
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Site:
Dining Room-Deck 4 Portside
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Violation:
The wine trolley/display table had gaps present in four different areas of the display racks. These areas made the surface difficult to clean. Staff responded right away to apply a food-grade silicon.
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Recommendation:
Ensure nonfood contact equipment is maintained in good repair and proper adjustment including: (1) Equipment maintained in a state of repair and condition that meets the materials, design, construction, and operation specifications of these guidelines; (2) Equipment components such as doors, seals, hinges, fasteners, and kick plates are kept intact, tight, and adjusted in accordance with manufacturer's specifications. 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.:
19
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Site:
Buffet-Deck 2 - Buffet Line #2
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Violation:
The handle of the pair of tongs for the bread rolls was resting on the food. Staff corrected this by removing them and replacing with a longer pair of tongs.
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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.
During pauses in food preparation or dispensing, ensure food preparation and dispensing utensils are stored: (1) In the food with their handles above the top of the food and the container; (2) In food that is not potentially hazardous with their handles above the top of the food within containers or equipment that can be closed, such as bins of sugar, flour, or cinnamon; (3) On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized at least every 4 hours; (4) In running water of sufficient velocity to flush particulates to the drain (if used with moist food such as ice cream or mashed potatoes); (5) In a clean, protected location (if the utensils, such as ice scoops, are used only with a food that is not potentially hazardous); or (6)
In a container of water (if the water is maintained at a temperature of at least 57C [135F] and the container is frequently cleaned and sanitized).
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Item No.:
39
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Site:
Integrated Pest Management-Deck 3 Portside - Luminae
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Violation:
There was one live fruit fly noted in this area.
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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.:
08
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Site:
Potable Water-Testable Device Log
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Violation:
The dialysis machine backflow device was not listed in the testable device backflow log.
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Recommendation:
Ensure the cross-connection control program includes at a minimum: a complete listing of cross-connections and the backflow prevention method or device for each, so there is a match to the plumbing system component and location. Include air gaps on the listing. Ensure a schedule for inspection frequency is set. Maintain a log documenting the inspection and maintenance in written or electronic form, and ensure it is available for review during inspections.
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Item No.:
*
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Site:
Recreational Water Facilities-Multiple Pool Areas
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Violation:
The shepherd's hooks located at all pool areas were placed on the side railing. The railing was stainless and the hook was silver as well making this difficult to see. The inspector discussed coloring some part of the hook's handle in order to make it more visible.
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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 pole of the rescue or shepherd?s hook is long enough to reach the center of the deepest portion of the pool from the side plus 2 feet. Ensure it is a light, strong, nontelescoping material with rounded, nonsharp ends. 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.:
21
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Site:
Pantry-Deck 10 - Housekeeping Pantry
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Violation:
The countertop in the pantry had eight screws protruding from the top of the countertop making the area difficult to clean. The screws were there because a countertop juice machine was recently moved. The area was clean during the inspection.
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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.:
16
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Site:
Buffet-Ocean View Cafe
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Violation:
At the station with herring and smoked salmon, the consumer advisory did not indicate that the fish items were served undercooked. This was corrected during the inspection.
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Recommendation:
If an animal food such as beef, eggs, fish, lamb, milk, pork, poultry, or shellfish that is raw, undercooked, or not otherwise processed to eliminate pathogens is offered in a ready-to-eat form or as a raw ingredient in another ready-to-eat food, ensure the consumer is informed by way of disclosure using menu advisories, placards, or other easily visible written means of the significantly increased risk to certain especially vulnerable consumers eating such foods in raw or undercooked form. Locate the advisory at the outlets where these types of food are served. Ensure that disclosure is made (1) 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.
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Item No.:
28
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Site:
Galley-Dishwash Area
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Violation:
A broom and squeegee were stored between the clean storage rack and cleaning locker and leaning on the clean storage rack.
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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.:
38
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Site:
Galley-Dishwash Area
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Violation:
A broom and squeegee were stored between the clean storage rack and cleaning locker and leaning on the clean storage rack.
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Recommendation:
Ensure maintenance tools such as mops, brooms, and similar items are stored in a designated locker so they do not contaminate food, food-contact surfaces of utensils, and equipment, linens, and single-service and single-use articles.
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Item No.:
33
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Site:
Galley-Dishwash Area
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Violation:
The deck material was pitted in several areas, especially in the walkways and at the junctures with the stainless steel scuppers. Staff stated that there is a plan in place to replace the decking.
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Recommendation:
Ensure decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas are maintained in good repair.
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Item No.:
22
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Site:
Galley-Dishwash Area
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Violation:
Two trays exiting the flight-type conveyor dishwash machine had a rim around the bottom of the trays. The trays had been placed face down and water was accumulated inside the rim. The crew member on the clean landing picked up the trays, poured the water on two plates on the conveyor behind the trays, and sent the trays to the clean area. Management instructed the crew to return the trays and plates for rewashing.
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Recommendation:
Ensure soiled items to be cleaned in a warewashing machine are loaded into racks, trays, or baskets or onto conveyors in a position that (1) exposes the items to the unobstructed spray from all cycles; (2) allows the items to drain.
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Item No.:
33
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Site:
Bar-Michael's Club
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Violation:
The deck was carpet in front of the five reach-in refrigerators with bottled and canned beverages.These were storage refrigerators for the bar with beer, soda, and water. Staff explained that passengers could get their own water bottles and that bartenders used them for serving drinks.
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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. Do not use carpet in these areas.
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Item No.:
28
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Site:
Galley-Tuscan Grill/Qsine Potwash
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Violation:
The drain for the potwash machine was under the clean storage rack, and when the machine drained after the wash cycle, water splashed from the drain onto the deck and the underside of the clean storage rack.This caused water to pool onto the deck. No clean items were impacted.
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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.:
35
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Site:
Galley-Tuscan Grill/Qsine Potwash
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Violation:
The drain for the potwash machine was under the clean storage rack, and when the machine drained after the wash cycle, water splashed from the drain onto the deck and the underside of the clean storage rack. This caused water to pool onto 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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Item No.:
09
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Site:
Recreational Water Facilities-Whirlpools #1 and #2
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Violation:
The free halogen level in whirlpool #2 was measured at approximately 12:35 pm. The inspector's meter read greater than 10 ppm on two readings and the crew member's read the same on one reading. The inspector diluted the 10 mL sample with an equal amount of bottled water and the meter read 7.02 ppm, indicating that the free halogen level in the whirlpool was 14.04 ppm. Two passengers were in the whirlpool at the time of the inspection and they were asked to leave and the whirlpool was closed. The free halogen level in whirlpool #1 was measured at approximately 12:50 pm. The inspector's meter read greater than 10 ppm on two readings. The inspector diluted the 10 mL sample with an equal amount of bottled water and the meter read 6.43 ppm, indicating that the free halogen level in the whirlpool was 12.86 ppm. No passengers were in the whirlpool and it was closed immediately. Whirlpool #1 and #2 shared a recirculation system. Staff stated that a sensor had failed at approximately 12:20 ppm.
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Recommendation:
Maintain a free residual halogen in recirculated RWFs in the following ranges: (1) swimming pools, between 1.0 and 5.0 mg/L (ppm); (2) children's pools, between1.0 and 5.0 mg/L (ppm); (3) wading pools, between 1.0 and 5.0 mg/L (ppm); (4) interactive RWFs (activity pools), between 2.0 and 5.0 mg/L (ppm); (5) baby-only water facilities, between 3.0 and 10.0 mg/L (ppm) free chlorine or between 4.0 and 10.0 mg/L (ppm) bromine; and (6) whirlpool spas and spa pools, between 3.0 and 10.0 mg/L (ppm) free chlorine or between 4.0 and 10.0 mg/L (ppm) bromine.
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