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Item No.:
38
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Site:
Galley-Cleaning Locker
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Violation:
Inside this locker, there was a mop stored with the mophead upright in a 55-gallon bucket which was full of other cleaning tools. This position and location of the mop caused the water to pool inside this bucket as well as on the deck.
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Recommendation:
After use, ensure mops are placed in a position that allows them to air-dry without soiling walls, equipment, or supplies.
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Item No.:
27
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Site:
Galley-Blue Iguana Pantry
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Violation:
The handles of two previously-cleaned serving utensils stored on the clean dish rack, had an oily film. The inspector could wipe this film away. These were sent to be recleaned 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.:
08
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Site:
Buffet-Lido - Beverage Station
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Violation:
The backflow device installed on the farthest water line into the pump in the technical space in this area was corroded. Buildup of corrosion and other debris could cause the device to malfunction. Staff removed the corrosion by cleaning this device during the inspection.
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Recommendation:
Maintain backflow prevention devices in good repair.
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Item No.:
08
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Site:
Buffet-Lido - Beverage Station
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Violation:
The backflow device installed inside the technical space beneath the juice machine was corroded. Buildup of corrosion and other debris could cause the device to malfunction. Staff removed the corrosion by cleaning this device during the inspection.
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Recommendation:
Maintain backflow prevention devices in good repair.
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Item No.:
22
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Site:
Galley-Flight-Type Dishwash
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Violation:
There was a steady stream of water coming from the steam pipe located below the final rinse compartment. The water was pooling on the deck and not sufficiently draining to the scupper. This was repaired during the inspection.
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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
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Site:
Galley-Flight-Type Dishwash
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Violation:
There was a steady stream of water coming from the steam pipe located below the final rinse compartment. The water was pooling on the deck and not sufficiently draining to the scupper. This was repaired 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.
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Item No.:
21
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Site:
Galley-Dishwash Clean Storage Area
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Violation:
There were four waiter trays which were badly damaged with chipped edges and corners making them difficult to clean. These were discarded right away.
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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.:
28
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Site:
Galley-Buffet Pantry
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Violation:
There were multiple stacks of dishes which were stored uncovered and upright beneath the preparation station located adjacent to the buffet line entrance. These dishes were not adequately protected. This was corrected during the inspection.
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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. Store clean equipment and utensils in a self-draining position that allows air drying, and covered or inverted.
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Item No.:
33
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Site:
Galley-Buffet Pantry - Walk-In Unit #49
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Violation:
There was a slow drip coming from the speaker box which was mounted to the bulkhead inside this walk-in unit. This was not impacting any food. The source of the drip was unknown.
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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.:
30
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Site:
Galley-Aft Galley
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Violation:
The soap dispenser at this sink was not working properly when the inspector went to wash her hands. The button to dispense the soap wash pushed in and would not release to dispense the soap. Staff responded during the inspection and repaired the dispenser.
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Recommendation:
Keep handwashing facilities clean and in good repair.
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Item No.:
22
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Site:
Galley-Deck 3 - Glass Wash Machine
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Violation:
The inspector noticed the 'low wash solution' light flashing on the glass wash display panel and asked staff what the cause was. Staff pulled the bottle of wash detergent out of the dispenser and the lid was still on preventing any detergent from dispensing. This machine was in use prior to entering the area and during the inspection. The lid was then removed, the bottle replaced and the detergent began dispensing into the machine.
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Recommendation:
Maintain warewashing equipment in good repair and proper adjustment, including: (1) warewashing equipment is maintained in a state of repair and condition that meets the standards of the materials, design, and construction of these guidelines; (2) water pressure and water temperature-measuring devices are maintained in good repair and accurate within the intended range of use.
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Item No.:
21
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Site:
Galley-Deck 3
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Violation:
There were two, black waiter trays stored on the clean dish side which were badly damaged and chipped around the rim. The damage made them difficult to clean. These were clean to sight and touch. Staff discarded these right away.
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Recommendation:
Ensure nonfood-contact surfaces are free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance.
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Item No.:
22
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Site:
Galley-Deck 3 - Forward and Aft Warewash Areas
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Violation:
There was a large amount of stacked dishes and soiled utensils lined along the corridor and stacked up on the soiled sides of the warewash and pot wash areas. The amount of soiled dishes were excessive and beyond what would be expected to accumulate during breakfast service. Staff stated that the other warewash machine in the galley broke at 0530 the day of inspection and this halted the washing of the dishes. The inspector visited the broken warewash machine and warewash area and noted a large accumulation of soiled dishes, pans, and similar items in this area as well.
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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.:
28
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Site:
Galley-Deck 3 - Forward - Clean Dish Storage
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Violation:
There were six previously-cleaned dish trolleys with previously-cleaned stacks of dishes which had a large amount of dried food debris on the inside surface (where dishes were stacked). The inspector was able to wipe the debris away easily ensuring it was not staining. The dishes did not have any food debris directly on them but they did come in contact with the food debris inside the trolley. These trolleys with the dishes were taken away to be cleaned.
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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.:
28
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Site:
Galley-Deck 3 - Forward - Clean Dish Storage
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Violation:
There were two, plastic dish racks stored on the clean dish side which had a large accumulation of food debris dried on the outside of the rack. The debris appeared to be a solidified liquid condiment or dressing. No dishes were impacted. These dish racks as well as the dishes contained within, were taken away to be 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.:
39
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Site:
Galley-Deck 3 - Forward - Warewash Clean Storage
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Violation:
There was one live fruit fly noted in the back corner of the clean dish racks.
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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.:
27
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Site:
Galley-Deck 3 - Forward - Warewash Clean Storage
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Violation:
A crew member was seen transporting a clean, empty dish rack from the clean dish storage side with an apple core inside. This was taken to the dirty side. No staff could identify where the apple core came from or why it was on the clean side of the warewash 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.:
33
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Site:
Dining Room-Aft Waiter Station
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Violation:
The deck at the juncture of the coving and the deck tiles of the station had a large gap which was also soiled with food debris. The gap appeared to be caused by recessed or missing grout. This station was located just outside the main galley. Additionally, this area was soiled with more than a day's accumulation of food debris in front of the station as well as on the deck between the first step and the hand rail. The areas was not in use 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. Do not use carpet in these areas. Ensure decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas are maintained in good repair. 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
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Site:
Dining Room-Coffee Station - Portside
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Violation:
This area had gaps in the decking and there was food debris built up in the gaps. The gaps appeared to be caused by missing or recessed grout. The debris was beyond 24 hour accumulation and this area was not in operation 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. Do not use carpet in these areas. Ensure decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas are maintained in good repair. 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
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Site:
Dining Room-Main Waiter Station
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Violation:
The waiter station in the middle of the dining room had multiple open and soiled gaps on the deck and on the edges of the decorative material affixed to the station structure. The gaps on the deck appeared to be from recessed and missing grout. The decorative material affixed to the perimeter of the station (especially at the far right corner) was separating, damaged and also missing sealant. Staff stated that this material was on a replacement plan in the near future.
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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. Ensure decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas are maintained in good repair. 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.:
21
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Site:
Galley-Bakery
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Violation:
The counter-mounted mixer in this area had small open seams around the legs. The seams did not have any accumulation of debris. These were sealed during the inspection.
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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.:
20
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Site:
Galley-Deck 3 - Portside - Aft
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Violation:
The ice machines in this area had two, small, round perforations on the bottom left of the deflector panels of the cubers. These perforations made the surface difficult to clean. The machine and parts were found to be clean to sight and touch during the inspection.
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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.
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Item No.:
22
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Site:
Galley-Deck 3 - Potwash
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Violation:
The final rinse curtains were soiled with food debris in multiple areas. Additionally, the final rinse tank and parts were soiled with food debris and a paper towel. Staff stopped the machine and cleaned it and the curtains prior to putting it back into use.
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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).
Ensure the wash, rinse, and sanitize solutions are maintained clean.
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Item No.:
21
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Site:
Provisions-Hotel/Single-Service Articles Store Room
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Violation:
There was a file cabinet in the far right corner of this walk-in storage room which was badly damaged causing pieces of the structure (particle board) to fall off and crumble underneath and around the areas. There was a large amount of particle board pieces under the cabinet and the outside of the cabinet was badly warped and not easily cleanable. Staff removed and discarded the cabinet as well as cleaned around the area.
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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. 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.:
30
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Site:
Preparation Room-Potato Room
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Violation:
The paper towels in the dispenser in this area were very wet. The inspector removed approximately 30 towels which were saturated. There was no leak or source identified. These paper towels were discarded.
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Recommendation:
Keep handwashing facilities clean and in good repair.
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Item No.:
33
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Site:
Galley-Cleaning Locker
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Violation:
Inside this locker, there was a mop stored with the mop head upright in a 55-gallon bucket which was full of other cleaning tools. This position and location of the mop caused the water to pool inside this bucket as well as on the deck.
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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.:
20
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Site:
Pantry-Captain's Pantry
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Violation:
The espresso machine had four slotted fasteners in the food zone. This was corrected.
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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.:
08
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Site:
Potable Water-Tank Maintenance
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Violation:
All 12 potable water tanks were serviced since the last inspection dated February 2017. When tanks were painted, drying and curing times were recorded and found done according to the coating manufacturing instructions for a temperature of 25C. However, there were no notes about the temperature in the tanks. Staff stated that they measured, and did not document, the temperature inside the tanks.
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Recommendation:
Ensure the interior coatings on potable water tanks are approved for potable water contact by a certification organization. Follow all manufacturers' recommendations for application, drying, and curing. For the tank coatings used, maintain the following onboard: (1) written documentation of approval from the certification organization (independent of the coating manufacturer); (2) manufacturers' recommendations for application, drying, and curing; and (3) written documentation that the manufacturers' recommendations have been followed for application, drying, and curing.
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Item No.:
41
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Site:
Other-ECR Changing Room
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Violation:
The handwashing station outside the toilet did not have a sign advising users to wash hands. This was corrected.
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Recommendation:
Provide the passenger and crew public toilets with a handwashing station that includes: (4) A sign advising users to wash hands.
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Item No.:
08
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Site:
Potable Water-Potable Water to Technical Transfer
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Violation:
The reduced pressure zone (RPz) assembly was leaking heavily from the intermediate relief vent. This was also noted in the last inspection report of February 2017. Staff replaced the RPz during the current inspection.
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Recommendation:
Maintain backflow prevention devices in good repair.
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Item No.:
22
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Site:
Pantry-Deck 7
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Violation:
The undercounter warewasher was out of service awaiting spare parts.
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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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