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Item No.:
08
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Site:
Potable Water-Production Injection Points
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Violation:
The production line was striped blue/gray/blue after the chlorine injection points. The line was re-striped blue/green/blue immediately.
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Recommendation:
Stripe or paint potable water lines either in accordance with ISO 14726 (blue/green/blue) or blue only. Stripe or paint distillate and permeate lines directed to the potable water system in accordance with ISO 14726 (blue/gray/blue). Ensure no other lines have the above color designations. Stripe or paint these lines at 5 meters (15 feet) intervals and on each side of partitions, decks, and bulkheads, except where decor would be marred by such markings, including potable water supply lines in technical lockers. Do not stripe or paint potable water lines after reduced pressure assemblies as potable water. Identify all refrigerant brine lines and nonpotable chilled water lines in all food areas, such as on ice machines, ice cream machines, etc., with either ISO 14726 (blue/white/blue) or by another uniquely identifiable method to prevent cross-connections.
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Item No.:
08
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Site:
Potable Water-Spa
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Violation:
The backflow preventers on the hot water lines of both pedicure chairs were in disrepair. One was continuously leaking, resulting in water pooling on the deck. The showed evidence of leaking and was corroded. Under the backflow preventer, the deck was corroded.
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Recommendation:
Maintain backflow prevention devices in good repair.
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Item No.:
08
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Site:
Potable Water-Forward Starboard Bunker Station
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Violation:
At least 10 potable water hoses were stored in 3 rolling carts in front of the potable water hose storage locker. The bottom of one of the carts was slightly soiled with debris.
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Recommendation:
Ensure potable water hoses are rolled tight with the ends capped, on reels, or on racks, or with ends coupled together and stowed in potable water hose lockers. Ensure other equipment and tools used in the bunkering of potable water are constructed of safe, easily cleanable materials, dedicated solely for potable water use, and maintained in good repair.
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Item No.:
08
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Site:
Potable Water-Pipe Disinfection Log
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Violation:
On November 22, 2018, the deck 6 port side hot and cold water pipes in main fire zone 3 were disinfected. On the pipe disinfection record, the box for planned maintenance was checked, indicating the pipe should be disinfected with chlorine for four hours at 50 ppm. The record stated disinfection started at 11:00 and ended at 14:00. Staff stated this was a typo.
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Recommendation:
Maintain accurate records.
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Item No.:
08
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Site:
Buffet-Lido Beverage Station-Port Side Aft
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Violation:
The backflow prevention device for the countertop ice machine was corroded and the vents were blocked. It was difficult to see if the device was working due to the blocked holes. Remediation began immediately.
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Recommendation:
Maintain backflow prevention devices in good repair.
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Item No.:
08
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Site:
Other-Lido Guys Burger
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Violation:
The backflow prevention device for the hood cleaning system had a plastic tube connected to the vent for draining purposes; however this tube was pointed upwards, which did not allow for a visual inspection to see if the vent was dripping.
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Recommendation:
Maintain backflow prevention devices in good repair.
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Item No.:
08
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Site:
Galley-Center Area
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Violation:
The backflow prevention device for the combination oven had a hose attached to the vent that bent upwards making it difficult for the vent to drain and for a visual inspection to determine if the device was working properly.
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Recommendation:
Maintain backflow prevention devices in good repair.
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Item No.:
08
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Site:
Dining Room-London - Forward
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Violation:
The backflow prevention device for the countertop coffee machine was soiled, corroded, and dripping.
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Recommendation:
Maintain backflow prevention devices in good repair.
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Item No.:
20
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Site:
Galley-Lido Guys Burger
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Violation:
The undercounter refrigeration unit was out-of-order at the time of the inspection. This unit was used for time control.
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Recommendation:
Food contact equipment must be maintained in good repair and proper adjustment: (1) Equipment must be maintained in a state of repair and condition that meets the materials, design, construction, and operating specifications of these guidelines; and (2) Cutting or piercing parts of can openers must be kept sharp to minimize the creation of metal fragments that can contaminate food when the container is opened.
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Item No.:
20
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Site:
Galley-Lido Center
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Violation:
The blast chiller for this area was out-of-service. A work order had been placed.
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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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Item No.:
21
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Site:
Buffet-Lido Beverage Station-Starboard Side
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Violation:
The finish on top and sides of the hot chocolate machine was peeling and chipping, creating a difficult to clean surface. The area was in service at the time of 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.:
21
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Site:
Galley-Hot Galley
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Violation:
The bottom of the water fountain located directly across from the combination ovens was consistently dripping. This caused water to pool on the deck below. The bottom of the water fountain was heavily rusted and there was a large hole, making the area difficult to clean.
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Recommendation:
Ensure nonfood-contact surfaces of equipment that are exposed to splash, spillage, or other food soiling or that require frequent cleaning are constructed of a corrosion-resistant, nonabsorbent, and smooth material.
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Item No.:
22
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Site:
Galley-Flight-Type Dishwash
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Violation:
The curtain between the auxiliary tank and wash tank was soiled and curling. The curtains were changed during the inspection.
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Recommendation:
Ensure a warewashing machine and its auxiliary components are operated in accordance with the machine?s data plate and other manufacturer?s instructions. Ensure a warewashing machine?s conveyor speed or automatic cycle times is maintained accurately timed in accordance with manufacturer?s specifications.
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Item No.:
22
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Site:
Galley-Lido Center Dishwashing/Glasswashing Area
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Violation:
An excessive amount of condensation was escaping from the dirty side entrance of the dishwashing machine. This condensation was collecting on the deckhead above the machine and outside of the hooded area. No dripping occurred during the inspection.
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Recommendation:
Ensure a warewashing machine and its auxiliary components are operated in accordance with the machine?s data plate and other manufacturer?s instructions. Ensure a warewashing machine?s conveyor speed or automatic cycle times is maintained accurately timed in accordance with manufacturer?s specifications.
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Item No.:
23
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Site:
Galley-Dishwashing/Potwashing Area
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Violation:
The wash tank temperature for the conveyor-type dishwashing machine ranged between 144F and 146F after four (4) attempts. Staff stated the steam line regulating value needed to be adjusted. The machine was in use at the time of the inspection. Remediation began immediately.
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Recommendation:
Ensure the temperature of the wash solution in spray type warewashers that use hot water to sanitize is not less than: (1) 74C (165F) for a stationary-rack, single-temperature machine; (2) 66C (150F) for a stationary-rack, dual-temperature machine; (3) 71C (160F) for a single-tank, conveyor, dual-temperature machine; (4) 66C (150F) for a multi-tank, conveyor, multi-temperature machine.
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Item No.:
24
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Site:
Galley-Dishwash
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Violation:
Crew members tested the final rinse manifold temperature using the stick method and got temperatures of 172F, 169F, and 169F. The inspector placed an irreversible thermolabel on the manifold. The thermolabel did not turn black, indicating that the temperature did not reach 180F. The dish machine was in active use during the inspection. Staff and the inspector measured the plate surface temperature at 168F and 163F, respectively. Staff reported the machine was adjusted and the appropriate temperature was reached before the end of the inspection.
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Recommendation:
In a mechanical operation, ensure the temperature of the fresh hot water sanitizing rinse as it enters the manifold is not more than 90C (194F) or less than: (1) 74C (165F) for a stationary rack, single-temperature machine; (2) 82C (180F) for all other machines. Ensure the utensil surface temperature is not less than 71C (160F) as measured by an irreversible registering temperature indicator.
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Item No.:
24
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Site:
Galley-Dishwashing/Potwashing Area
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Violation:
The final rinse sanitizing temperature at plate surface for the potwash machine ranged between 152F and 155F at the time of the inspection. Four attempts were made to reach the proper temperature. The machine was in active service at the time of the inspection. The machine was closed for service.
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Recommendation:
In a mechanical operation, ensure the temperature of the fresh hot water sanitizing rinse as it enters the manifold is not more than 90C (194F) or less than: (1) 74C (165F) for a stationary rack, single-temperature machine; (2) 82C (180F) for all other machines. Ensure the utensil surface temperature is not less than 71C (160F) as measured by an irreversible registering temperature indicator.
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Item No.:
26
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Site:
Galley-Forward Service Line
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|
Violation:
Water was dripping from the deckhead and onto the countertop in two areas at the Bain Marie station. The source of the water could not be identified.
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Recommendation:
Ensure food only contacts surfaces of equipment and utensils that are cleaned and sanitized.
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Item No.:
27
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Site:
Other-Wedding Locker Outside Officer's Mess
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|
Violation:
One soiled plastic portable sneeze guard was found in this area. The sneeze guard was sent 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.:
27
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Site:
Other-Wedding Locker Outside Officer's Mess
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|
Violation:
The shelf under a stored soiled portable sneeze guard was also soiled. This was 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.:
27
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Site:
Buffet-Lido Beverage Station-Starboard Side
|
|
Violation:
The undercounter backflow prevention device for the countertop coffee machine was excessively soiled and corroded. No dripping of water was observed.
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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-London - Forward
|
|
Violation:
The backflow prevention device for the countertop coffee machine was soiled, corroded, and dripping.
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|
Recommendation:
Ensure nonfood-contact surfaces of equipment are kept free of an accumulation of dust, dirt, food residue, and other debris.
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Item No.:
27
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Site:
Galley-Hot Galley
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|
Violation:
The technical compartment of the salamander was soiled with more than one day's worth of accumulation.
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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:
Pantry-Lido Aft
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|
Violation:
The backflow prevention device for the ice machine was corroded and soiled. No dripping was observed.
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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:
Bar-Lido Coffee Bar-Starboard Side
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|
Violation:
The undercounter backflow prevention device for the countertop coffee machine was soiled and corroded. No water was seen dripping 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.:
33
|
|
Site:
Bar-Lido New World
|
|
Violation:
The deckheads above two food service areas were missing slats exposing the plenum in both of these areas. Glasses and bar utensils were stored under this area.
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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.:
33
|
|
Site:
Pantry-Lido Aft
|
|
Violation:
The deckhead above the ice machine was dripping water onto the top surface of the ice machine and onto the deck below. The source of the water could not be identified.
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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.:
33
|
|
Site:
Galley-Lido Center - Deli Area
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|
Violation:
The door jamb/hinge on the door next to the deep fat fryer area was heavily soiled with oil residue and grease. Additionally, this area had holes where screws for the door used to be creating areas difficult to clean.
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Recommendation:
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
|
|
Site:
Other-Seafood Shack
|
|
Violation:
The deckhead above the portside service area was dripping water onto the preparation counter below. The source of the water could not be identified. The area was open for service at the time of the inspection. No food was impacted. Additionally, several deckhead tiles were dented and bent exposing the plenum above.
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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.:
33
|
|
Site:
Galley-Forward Service Line
|
|
Violation:
Water was dripping from the deckhead and onto the countertop in two areas at the Bain Marie station. The source of the water could not be identified.
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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.:
33
|
|
Site:
Galley-Hot Galley
|
|
Violation:
Condensate was collecting on the deckhead above and the bulkhead behind the right-most combination ovens. The steam outlets for the oven directly towards the bulkhead and did not reach into the ventilation canopy. No dripping onto food was observed.
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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.:
33
|
|
Site:
Galley-Hot Galley
|
|
Violation:
The bottom of the water fountain located directly across from the combination ovens was consistently dripping. This caused water to pool on the deck below. The bottom of the water fountain was heavily rusted and there was a large hole, making the area difficult to clean.
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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.:
33
|
|
Site:
Buffet-Lido Beverage Station-Port Side Aft
|
|
Violation:
An excess amount of water was pooled on the deck in the technical space below this beverage station.
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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.:
34
|
|
Site:
Galley-Hot Galley
|
|
Violation:
The bottom of the water fountain located directly across from the combination ovens was consistently dripping. This caused water to pool on the deck below. The bottom of the water fountain was heavily rusted and there was a large hole, making the area difficult to clean.
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|
Recommendation:
Ensure a plumbing system in a food area is maintained in good repair.
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Item No.:
36
|
|
Site:
Buffet-Lido Beverage Station-Starboard Side
|
|
Violation:
The light intensities above the food service line, clean utensil storage, and the coffee machine area were insufficient. The lux measured 67, 45, and 82 lux respectively.
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|
Recommendation:
Ensure the light intensity is at least 220 lux (20 foot candles) on food preparation surfaces, and at a distance of 75 centimeters (30 inches) above the deck in food preparation areas, handwashing facilities, warewashing areas, equipment, and utensil storage, pantries, toilet rooms, and consumer self-service areas.
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Item No.:
36
|
|
Site:
Buffet-Lido Beverage Station Starboard Side Aft
|
|
Violation:
The light intensity in the area adjacent to the handwashing station was insufficient. In this area, beverages were served and clean utensils were stored. The measured intensity was 64, 58, and 82 lux.
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|
Recommendation:
Ensure the light intensity is at least 220 lux (20 foot candles) on food preparation surfaces, and at a distance of 75 centimeters (30 inches) above the deck in food preparation areas, handwashing facilities, warewashing areas, equipment, and utensil storage, pantries, toilet rooms, and consumer self-service areas.
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Item No.:
36
|
|
Site:
Other-Lido Seafood Shack
|
|
Violation:
Three lights for the hot holding unit needed to be replaced. One light did not have shatter proof coating and the other two had a coating that was peeling.
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|
Recommendation:
Ensure light bulbs are shielded, coated, or otherwise shatter-resistant in areas where there is exposed food, clean equipment, utensils, and linens, or unwrapped single-service and single-use articles.
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Item No.:
36
|
|
Site:
Buffet-Lido Beverage Station-Port Side Middle
|
|
Violation:
The light intensity was insufficient in many area of this beverage station. The cup storage area, coffee machine, and general counter space were all under 220 lux.
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|
Recommendation:
Ensure the light intensity is at least 220 lux (20 foot candles) on food preparation surfaces, and at a distance of 75 centimeters (30 inches) above the deck in food preparation areas, handwashing facilities, warewashing areas, equipment, and utensil storage, pantries, toilet rooms, and consumer self-service areas.
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Item No.:
37
|
|
Site:
Galley-Lido Center Dishwashing/Glasswashing Area
|
|
Violation:
An excessive amount of condensation was escaping from the dirty side entrance of the dishwashing machine. This condensation was collecting on the deckhead above the machine and outside of the hooded area. No dripping occurred during the inspection. It was noted that the ventilation system was due to be fixed during dry dock to begin the first week of March 2019.
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|
Recommendation:
Ensure exhaust ventilation hood systems in food preparation and warewashing areas--including components such as hoods, fans, guards, and ducting--are designed to prevent grease or condensation from draining or dripping onto food, equipment, utensils, linens, and single-service and single-use articles.
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Item No.:
37
|
|
Site:
Galley-Dishwashing Area
|
|
Violation:
An excessive amount of condensation was accumulating on the deckhead and bulkhead areas in most of the dishwash and clean storage areas. As the inspector entered the area, three crew members were actively drying the deckhead in these areas. Staff explained the ventilation for the galley areas was not working properly and the issue would be addressed at the dry dock in March 2019. The inspector and staff discussed a plan to move all of the clean pots, pans, dishes, and utensils to areas that were not affected by the condensation. Additionally, a plan was discussed for the dinner time service.
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Recommendation:
Ensure exhaust ventilation hood systems in food preparation and warewashing areas--including components such as hoods, fans, guards, and ducting--are designed to prevent grease or condensation from draining or dripping onto food, equipment, utensils, linens, and single-service and single-use articles.
|
|
|
Item No.:
37
|
|
Site:
Galley-Hot Galley
|
|
Violation:
Condensate was collecting on the deckhead above and the bulkhead behind the right-most combination ovens. The steam outlets for the oven directly towards the bulkhead and did not reach into the ventilation canopy. No dripping onto food was observed.
|
|
Recommendation:
Ensure exhaust ventilation hood systems in food preparation and warewashing areas--including components such as hoods, fans, guards, and ducting--are designed to prevent grease or condensation from draining or dripping onto food, equipment, utensils, linens, and single-service and single-use articles.
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Item No.:
39
|
|
Site:
Buffet-Lido Beverage Station-Port Side Aft
|
|
Violation:
Two fruit flies were observed in this area at the time of the inspection. The IPM staff member was notified.
|
|
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-Lido Beverage Station-Starboard Side
|
|
Violation:
Three fruit flies were observed in this area.
|
|
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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