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Item No.:
34
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Site:
Galley-Garden Cafe Warewash
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Violation:
Water was leaking from the main drain pipe leading to the pulper.
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Recommendation:
Ensure a plumbing system in a food area is maintained in good repair.
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Item No.:
22
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Site:
Galley-Garden Cafe Warewash
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Violation:
Paper towels were placed on the bottom edge of the opening to the wash compartment of the conveyor dishwash machine to prevent water from leaking out during operation. These paper towels were saturated with water and were immediately removed.
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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. Do not place paper towels on the bottom edge of the wash compartment opening.
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Item No.:
16
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Site:
Galley-Garden Cafe Hot Galley
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Violation:
Reach-in refrigerator #11 was no longer used as a time control unit but was still listed as one on the posted time control plan.
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Recommendation:
Maintain a written time control plan(s) that ensures compliance with these guidelines on the vessel and make it available for review during inspections. Post a time control plan at each outlet where time control is used. Ensure plan(s): (2) List refrigeration and hot holding units (compartments and cabinets) on time control (the physical units must also be labeled as such).
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Item No.:
16
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Site:
Dining Room-La Cucina Menus
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Violation:
The consumer advisory on two of the three English language menus checked during the inspection ended with the words 'may increase' and did not include 'your risk for foodborne illness, especially if you have certain medical conditions.'
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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 raw shell egg preparations are not used in uncooked products as described in section 7.3.3.2.3. Ensure that disclosure is made by one of the two following methods: (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 OR (2) On a menu using an asterisk at the animal-derived foods requiring disclosure and a footnote with a statement indicating that consuming raw or undercooked meats, seafood, shellfish, eggs, milk, or poultry may increase your risk for foodborne illness, especially if you have certain medical conditions.
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Item No.:
33
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Site:
Bar-La Cucina
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Violation:
The decorative faux brick wall around the back bar counter was not smooth. Staff stated this decorative pattern was scheduled to be replaced during the March 2017 drydock.
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Recommendation:
Ensure bulkheads and deckheads have smooth, hard finishes and light colored surfaces. Exception: bars may have decorative surfaces provided that they are easily cleanable.
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Item No.:
20
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Site:
Buffet-Garden Cafe Storeroom 12-5-038
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Violation:
A plastic juice dispenser that was cracked in several locations was stored on the top shelf. This was immediately removed to be discarded.
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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.
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Item No.:
27
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Site:
Buffet-Garden Cafe Storeroom 12-5-038
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Violation:
The middle top shelf had a sticky orange residue in several locations. Clean equipment was stored on the same shelf.
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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:
Galley-Great Outdoors
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Violation:
The front and left surface of the white deflector panel inside the ice machine had a sticky residue left from the manufacturer's sticker.
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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.:
27
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Site:
Galley-Cagney's
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Violation:
The interior top surface of the cabinet below the counter-mounted combination oven was soiled with grease residue and condensation.
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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.:
21
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Site:
Galley-Cagney's
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Violation:
The bottom surface of the counter-recessed soup well had a crusty substance that was peeling. Staff stated this substance was placed in the bottom of the soup well to seal a small leak.
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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.:
32
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Site:
Galley-Cagney's
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Violation:
A garbage container half-way filled with food debris was not covered when the area was closed and not in use.
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Recommendation:
Cover receptacles and waste-handling containers when not in continuous use and after they are filled.
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Item No.:
08
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Site:
Galley-Moderno
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Violation:
A valve, which was closed, was placed on the atmospheric relief vent of the backflow prevention device installed on the stacked combination ovens. When the valve was opened, water was continuously leaking indicating a possible failure in the backflow prevention device.
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Recommendation:
Maintain backflow prevention devices in good repair.
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Item No.:
33
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Site:
Buffet-Jasmine Garden
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Violation:
The three pictures hanging on the back bulkhead of the sushi bar were chipping away in multiple locations.
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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.:
16
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Site:
Buffet-Jasmine Garden
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Violation:
The rice cooker was listed as a time control unit on the posted time control plan but was not labeled as such.
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Recommendation:
Maintain a written time control plan(s) that ensures compliance with these guidelines on the vessel and make it available for review during inspections. Post a time control plan at each outlet where time control is used. Ensure plan(s): (2) List refrigeration and hot holding units (compartments and cabinets) on time control (the physical units must also be labeled as such).
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Item No.:
16
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Site:
Galley-Jasmine Garden
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Violation:
Staff stated the rice cooker was used as a time control unit, but it was not labeled as a time control unit or listed on the posted time control plan.
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Recommendation:
Maintain a written time control plan(s) that ensures compliance with these guidelines on the vessel and make it available for review during inspections. Post a time control plan at each outlet where time control is used. Ensure plan(s): (2) List refrigeration and hot holding units (compartments and cabinets) on time control (the physical units must also be labeled as such).
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Item No.:
27
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Site:
Galley-Bistro
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Violation:
The exterior surface on a previously cleaned plastic juice jug stored on the clean storage shelf in the bar area was soiled with a sticky residue.
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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-Bistro
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Violation:
The gap on the bottom between the flat and grooved grill was soiled with grease residue. This outlet had not been in use since the previous night.
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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:
Galley-Bistro
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Violation:
The deck under the flat and grooved grill was soiled with grease residue dripping from above.
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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.:
19
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Site:
Dining Room-Alizar
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Violation:
A table with breakfast pastries was set up in the dining room during new crew member embarkation, but no sneeze shield was provided for the pastries or tongs.
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Recommendation:
Protect food on display from contamination by the use of packaging; counter, service line, or salad bar food guards; display cases; self-closing hinged lids; or other effective means. Install side protection for sneeze guards if the distance between exposed food and where consumers are expected to stand is less than 1 meter (40 inches).
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Item No.:
29
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Site:
Galley-Cold Pantry
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Violation:
The water temperature of the handwash station by the dry store rack was measured at 135°F and could not be adjusted by the user. This area was in operation.
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Recommendation:
Ensure handwashing sinks are equipped to provide water at a temperature of at least 38°C (100°F) 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 49°C (120°F).
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Item No.:
27
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Site:
Galley-Grand Pacific Hot Line
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Violation:
Excessive steam was escaping from the bains marie that were on time control but set at a rolling boil. This caused water to condense and accumulate on the countertop around bain marie 2 and 4.
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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:
Buffet-Crew Mess Port Beverage Station
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Violation:
The ice dispenser had a black residue that was accumulating around the chute opening.
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Recommendation:
Ensure food only contacts surfaces of equipment and utensils that are cleaned and sanitized. Ensure food contact surfaces of equipment and utensils are clean to sight and touch.
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Item No.:
37
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Site:
Galley-Warewash
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Violation:
Excessive condensation was accumulating on the bulkhead and deckhead around the soiled side of the rack-type glasswash machine. Staff stated they were aware of this problem and planned to address it during the March 2017 drydock.
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Recommendation:
Ensure all food preparation, warewashing, and toilet rooms have sufficient ventilation to keep them free of excessive heat, steam, condensation, vapors, obnoxious odors, smoke, and fumes.
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Item No.:
23
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Site:
Galley-Warewash
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Violation:
The data plate on the rack-type dishwash machine stated a minimum wash tank temperature of 160°F, but the wash tank was measured at 150°F during operation.
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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: (3) 71°C (160°F) for a single-tank, conveyor, dual-temperature machine.
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Item No.:
20
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Site:
Preparation Room-Potato Peeler
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Violation:
The potato peeler had three slotted fasteners on the food contact area.
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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.:
16
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Site:
Bar-Topside Bar
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Violation:
The milk compartment on the espresso machine and the top drawer on refrigerator #5 were listed as time control units on the time control plan but were not labeled as such.
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Recommendation:
Maintain a written time control plan(s) that ensures compliance with these guidelines on the vessel and make it available for review during inspections. Post a time control plan at each outlet where time control is used. Ensure plan(s): (2) List refrigeration and hot holding units (compartments and cabinets) on time control (the physical units must also be labeled as such).
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Item No.:
08
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Site:
Potable Water-Pipe Disinfection Records
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Violation:
The water distribution pipe disinfection records did not include a final halogen value for returning the plumbing to operation for (A) 11 AUG 2016 - Le Bistro Galley and (B) 04 DEC 20106 - -Deck 8 Starboard Fire 4. The fleet SMS /PH/P043 was not clear in that the specific final residual value should be recorded.
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Recommendation:
Flush the disinfected parts of the system with potable water or otherwise dechlorinate until the free residual halogen is less than or equal to 5.00 mg/L (ppm). Document the free halogen test result.
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Item No.:
06
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Site:
Potable Water-Far Point Charts
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Violation:
The far point charts for July, August and September were not signed or initial to indicate who was responsible for the recorded values.
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Recommendation:
Initial halogen analyzer-chart recorder charts daily.
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Item No.:
29
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Site:
Pantry-Cabin Ice Pantry
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Violation:
The handwashing sink in Deck 9 Forward next to Staircase 32 had an unadjustable water temperature of 126°F.
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Recommendation:
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 49°C (120°F).
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Item No.:
27
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Site:
Galley-Alizar Hot Galley
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Violation:
The gap on the bottom between both flat and grooved grills were soiled with grease residue. These grills had not been used since the previous night.
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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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