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Item No.:
08
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Site:
Pantry-Cafe Promenade
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|
Violation:
The testable reduced pressure backflow preventer in the hood washing system cabinet was positioned in an untestable position and had signs of significant corrosion.
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|
Recommendation:
Ensure backflow prevention devices and air gaps are accessible for inspection, service, and maintenance.
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Item No.:
08
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|
Site:
Potable Water-Backflow Prevention Device Testing Log
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|
Violation:
According to the backflow prevention device testing log, the wet garbage area reduced pressure zone assembly was tested on 13 November 2015. The log identified the next test occurred on 25 November 2017 - a period exceeding one year. Staff pulled up the device in the work tracking system and identified the device was also tested on 25 November 2016.
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|
Recommendation:
Inspect and test backflow prevention devices requiring testing with a test kit after installation and at least annually. Maintain the test results showing the pressure differences on both sides of the valves for each device.
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Item No.:
09
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|
Site:
Recreational Water Facilities-Flow Rider Halogen Residual and pH Level Monitoring Records
|
|
Violation:
The analyzer chart record for the Flow Rider interactive recreational water facility (RWF), dated 9 May 2018, identified the chlorine residual dropped below 2.0 ppm at 12:00 and did not rise above 2.0 ppm until 14:15. Manual readings taken during this period identified the chlorine residual at the following times: 1.9 ppm at 12:10; 1.3 ppm at 13:12; and 1.5 ppm at 14:14. There were no indications on the chart identifying if the facility was closed. Staff could not provide any information on actions taken during this time period.
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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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Item No.:
18
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|
Site:
Galley-Deck 3 Cold Pantry
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|
Violation:
A plastic container of cold smoked salmon was stored on the shelf above a plastic container of onions.
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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.
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Item No.:
19
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|
Site:
Galley-Deck 3 Pastry
|
|
Violation:
A closed trolley of pastries was stored under the insect light trap mounted on the bulkhead adjacent to reach-in refrigerator 03-C-14. The trolley was immediately moved to a different location.
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|
Recommendation:
Do not locate insect control devices, such as insect light traps, over food storage, food preparation areas, food service stations, or clean equipment. Prevent dead insects and insect fragments from falling on exposed food.
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Item No.:
19
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|
Site:
Galley-Deck 3 Cold Pantry
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|
Violation:
Several hotel pans of food stored in the dairy cold room were only partially covered with lids.
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|
Recommendation:
Protect food from contamination by storing the food: (1) Covered or otherwise protected.
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Item No.:
19
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|
Site:
Bar-R Bar
|
|
Violation:
When the inspector walked behind the bar the fruit garnish tray was left open on the counter. There was no crew member or bartender behind the bar.
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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.:
20
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|
Site:
Food Service General-Main Galley Espresso Machines
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|
Violation:
The new espresso machines in the Deck 3, 4, and 5 beverage stations had two slotted fasteners by the dispensing nozzle in the food splash zone.
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|
Recommendation:
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.:
20
|
|
Site:
Galley-Deck 3 Beverage Station
|
|
Violation:
The far left soda dispenser on the soda station closest to entrance door to the galley had exposed slotted fasteners by the dispensing nozzle in the food splash zone.
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|
Recommendation:
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.:
20
|
|
Site:
Galley-Deck 3 Roast Station
|
|
Violation:
The blast chiller for the area had been out-of-order since 16 May 2018. Staff stated they had been using the blast chillers on Deck 4 and 5 main galley while this blast chiller had been out-of-order.
|
|
Recommendation:
Ensure equipment for cooling and heating food, and holding cold and hot food, is sufficient in number and capacity to maintain potentially hazardous food temperatures.
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|
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Item No.:
20
|
|
Site:
Galley-Deck 3 Hot Galley
|
|
Violation:
The spinner head for the deck mounted mixer was heavily cracked and chipped in multiple areas in the food splash zone.
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|
Recommendation:
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.:
20
|
|
Site:
Galley-Deck 3 Pastry
|
|
Violation:
The spinner head for all three deck mounted mixers were heavily cracked and chipped in multiple areas in the food splash zone. Also, the far right deck mixer had two slotted fasteners next to the spinner head in the food splash zone.
|
|
Recommendation:
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.:
20
|
|
Site:
Galley-Deck 4 Bakery
|
|
Violation:
The spinner head for the single deck mounted mixer was heavily cracked and chipped in multiple areas in the food splash zone.
|
|
Recommendation:
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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|
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Item No.:
20
|
|
Site:
Galley-Deck 5 Officer Mess Pantry
|
|
Violation:
At least four of the 'bogan villa' salad bowls were cracked and chipped in different areas on the top rim and inside surface.
|
|
Recommendation:
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.
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|
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Item No.:
20
|
|
Site:
Preparation Room-Blast Chiller
|
|
Violation:
The blast chiller had been out-of-order since 12 May 2018. This same blast chiller was also out-of-order during the last inspection on 7 August 2017. Staff stated that the blast chiller was fixed after the last inspection and that this new mechanical issue with the blast chiller was unrelated to the issue in the previous inspection.
|
|
Recommendation:
Ensure equipment for cooling and heating food, and holding cold and hot food, is sufficient in number and capacity to maintain potentially hazardous food temperatures.
|
|
|
Item No.:
21
|
|
Site:
Buffet-Officer Mess
|
|
Violation:
The top lid on the counter mounted ice machine was cracked in all four corners.
|
|
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.
|
|
|
Item No.:
21
|
|
Site:
Buffet-Crew Mess
|
|
Violation:
The top lid on the counter mounted ice machine was cracked in all four corners.
|
|
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.
|
|
|
Item No.:
21
|
|
Site:
Galley-Deck 5 Officer Mess Pantry
|
|
Violation:
At least 13 plates and small snack bowls stored on the clean storage rack still had the manufacturer's sticker on the bottom nonfood contact surface.
|
|
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.
|
|
|
Item No.:
21
|
|
Site:
Galley-Deck 4 Bakery
|
|
Violation:
The plastic lid on left deck mixer of the double mixer as cracked in several areas.
|
|
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.
|
|
|
Item No.:
21
|
|
Site:
Galley-Deck 3 Soup/Vegetable Station
|
|
Violation:
The side of the trolley wash door had a difficult to clean seam running down the length of the door.
|
|
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.
|
|
|
Item No.:
22
|
|
Site:
Galley-Deck 3 Potwash
|
|
Violation:
The data plate on the trolley wash machine had three different and conflicting final rinse temperatures listed: actual final rinse 160F-180F; final rinse 180F-194F; and final rinse temperature 170F.
|
|
Recommendation:
Ensure a warewashing machine is provided with an easily accessible and readable data plate affixed to or posted adjacent to the machine that indicates the machine?s design and operating specifications including the: (1) wash tank, rinse tank(s) if present, and final sanitizing rinse temperatures; (2) pressure required for the fresh water sanitizing rinse unless the machine is designed to use only a pumped sanitizing rinse; (3) conveyor speed in feet per minute or minimum transit time for belt conveyor machines, minimum transit time for rack conveyor machines, and wash and final sanitizing rinse times as specified by the manufacturer for stationary rack machines.
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|
|
Item No.:
22
|
|
Site:
Galley-Deck 3 Warewash
|
|
Violation:
The conveyor dishwash machine had several pieces of lettuce at the bottom of the wash compartment. Also, the curtain separating the prewash compartment and the wash compartment was soiled with debris at the top between the flaps.
|
|
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.:
22
|
|
Site:
Galley-Deck 3 Warewash
|
|
Violation:
Two sugar packets and two coffee stirrers were at the bottom of the wash compartment of the rack-type dishwash machine. Also, all three curtains inside the machine were soiled with debris between the flaps.
|
|
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).
|
|
|
Item No.:
22
|
|
Site:
Buffet-Windjammer
|
|
Violation:
A sanitizing bucket containing cloudy water was stored at the aft beverage station in under the coffee station. It was after breakfast service and no passengers were present. However, no crew were in the area.
|
|
Recommendation:
Ensure the wash, rinse, and sanitize solutions are maintained clean.
|
|
|
Item No.:
26
|
|
Site:
Galley-Deck 5 Warewash
|
|
Violation:
At least 10 previously cleaned soup cups were stored still soiled on the clean equipment storage rack. All the soiled soup cups were found inside one gray storage tray rack.
|
|
Recommendation:
Ensure food contact surfaces of equipment and utensils are clean to sight and touch.
|
|
|
Item No.:
26
|
|
Site:
Galley-Izumi
|
|
Violation:
A previously cleaned coffee mug in the clean area had lipstick prints on the edge.
|
|
Recommendation:
Ensure food contact surfaces of equipment and utensils are clean to sight and touch.
|
|
|
Item No.:
27
|
|
Site:
Galley-Deck 3 Potwash
|
|
Violation:
The difficult to clean seam on the side of the trolley wash door was soiled with debris.
|
|
Recommendation:
Ensure nonfood-contact surfaces of equipment are kept free of an accumulation of dust, dirt, food residue, and other debris.
|
|
|
Item No.:
27
|
|
Site:
Pantry-Johnny Rockets
|
|
Violation:
Water and ice were condensing on refrigeration pipes in the technical space under the dipper well. The area was soiled beyond a day's accumulation and contained standing water.
|
|
Recommendation:
Ensure nonfood-contact surfaces of equipment are kept free of an accumulation of dust, dirt, food residue, and other debris.
|
|
|
Item No.:
28
|
|
Site:
Galley-Windjammer
|
|
Violation:
Two small stacks of previously cleaned white serving plates that were stored in the clean area were wet nested. A significant amount of water ran from the stacks when they were picked up and tilted.
|
|
Recommendation:
Store clean equipment and utensils in a self-draining position that allows air drying, and covered or inverted.
|
|
|
Item No.:
28
|
|
Site:
Galley-Deck 5 Warewash
|
|
Violation:
Several plate covers stored in the clean equipment area were stored stacked and wet.
|
|
Recommendation:
Store clean equipment and utensils in a self-draining position that allows air drying, and covered or inverted.
|
|
|
Item No.:
29
|
|
Site:
Pantry-Chops
|
|
Violation:
The water at the handwash station in this area measured 86F. It was quickly determined that a major hot water line was under repair during the inspection.
|
|
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.:
29
|
|
Site:
Food Service General-Handwash Sinks Water Temperature
|
|
Violation:
During the inspection an emergency repair was needed to a major hot water line that disrupted hot water service to a several handwash sinks in multiple galleys, some of which were in operation. The repair lasted approximately 2 hours during the inspection and the return of the hot water was verified by the inspectors by the end of the inspection.
|
|
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.:
30
|
|
Site:
Galley-Deck 5 Crew Toilets
|
|
Violation:
The toilet room door for both the men's and women's toilet rooms did not close properly.
|
|
Recommendation:
Ensure toilet rooms are completely enclosed and have tight-fitting, self-closing doors which are kept closed except during cleaning or maintenance.
|
|
|
Item No.:
33
|
|
Site:
Galley-Deck 3 Hot Galley
|
|
Violation:
A large spot of whipped cream was on the deckhead between the two cooking islands. The whipped cream was from the breakfast period, but the area had already been cleaned after the service period.
|
|
Recommendation:
Ensure decks, bulkheads, deckheads, and attached equipment in food preparation, warewashing, pantries, and storage areas are cleaned as often as necessary.
|
|
|
Item No.:
33
|
|
Site:
Galley-Soup Station
|
|
Violation:
The grouting around the two deck sinks below the soup kettles was missing and recessed. Standing water was noted in several of these areas.
|
|
Recommendation:
Ensure decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas are maintained in good repair.
|
|
|
Item No.:
33
|
|
Site:
Galley-Deck 3 Warewash
|
|
Violation:
Duct tape covered approximately one half of the circular deckhead vent at the soiled end of the warewash, which made the surface difficult to clean.
|
|
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.
|
|
|
Item No.:
33
|
|
Site:
Bar-Crew
|
|
Violation:
The deck behind the bar contained standing water. The water was from frozen condensate from a condenser in a technical space dripping 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:
Pantry-Dizzy's Pub
|
|
Violation:
Water was constantly dripping from the water connection from the potable water to the soap dispenser onto the deck.
|
|
Recommendation:
Ensure a plumbing system in a food area is maintained in good repair.
|
|
|
Item No.:
34
|
|
Site:
Galley-Deck 3 Soup/Vegetable Station
|
|
Violation:
Water was leaking from the nozzle at the top of the left soup kettle at the starboard bulkhead and pooling at the bottom of the kettle. The soup kettle was not in-use at the time.
|
|
Recommendation:
Ensure a plumbing system in a food area is maintained in good repair.
|
|
|
Item No.:
34
|
|
Site:
Galley-Officer Warewash
|
|
Violation:
Water was dripping from the bucket fill tap under the handwash sink.
|
|
Recommendation:
Ensure a plumbing system in a food area is maintained in good repair.
|
|
|
Item No.:
34
|
|
Site:
Pantry-Johnny Rockets
|
|
Violation:
The water connection to the soap dispenser to the automatic dishwasher was constantly leaking into the scupper.
|
|
Recommendation:
Ensure a plumbing system in a food area is maintained in good repair.
|
|
|
Item No.:
35
|
|
Site:
Galley-Deck 3 Warewash
|
|
Violation:
Water was dripping from the drain of the two-compartment sink at the far bulkhead of the soiled area. The water was dripping into the deck scupper below the sink, but the deck scupper was clogged with food debris and the water was not draining.
|
|
Recommendation:
Ensure black and gray water is discharged to the vessel's wastewater disposal system and does not pool on the deck.
|
|
|
Item No.:
36
|
|
Site:
Galley-Deck 5 Roast Station
|
|
Violation:
The deckhead light closest to the door inside the walk-in refrigerator was burnt out, resulting in a light intensity less than 110 lux on the left side of the room.
|
|
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.
|
|
|
Item No.:
36
|
|
Site:
Galley-Deck 3 Storage Locker 3821
|
|
Violation:
The only light fixture in the locker was not working.
|
|
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.
|
|
|
Item No.:
36
|
|
Site:
Galley-Deck 5 Equipment Locker FSD 5.7.07B
|
|
Violation:
The light intensity of this clean equipment storage room was less than 220 lux.
|
|
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.
|
|
|
Item No.:
37
|
|
Site:
Pantry-Giovani's
|
|
Violation:
The vent for the combination oven that was in service was venting directly onto the exterior of the ventilation cover. Condensate was collecting on the cover and the deckhead and dripping behind the oven and onto the counter under the oven
|
|
Recommendation:
Ensure ventilation hood systems and devices operate effectively to prevent grease and condensate from collecting on the bulkheads and deckheads and remove contaminants generated by equipment located under them.
|
|
|
Item No.:
38
|
|
Site:
Galley-Deck 4 Chemical Store
|
|
Violation:
Three different stacks of cleaning buckets were stored upright in this locker.
|
|
Recommendation:
Ensure wash, rinse, and sanitize buckets or other containers stored with maintenance tools are inverted and nested.
|
|
|
Item No.:
39
|
|
Site:
Pantry-Crow and Kettle Pub
|
|
Violation:
Two fruit flies were observed on the deckhead over the ice machine.
|
|
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-Windjammer
|
|
Violation:
One fruit fly was observed at the aft entry above the fire extinguisher on the deck head. The area was recently closed from breakfast.
|
|
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:
Bar-Sky
|
|
Violation:
One fruit fly was observed over the handwash station on this outside bar while open for 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.:
39
|
|
Site:
Bar-Windjammer
|
|
Violation:
One fruit fly was observed over the back service counter during embarkation.
|
|
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.
|
|