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Item No.:
08
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Site:
Potable Water-Evaporator # 3
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Violation:
The pressure relief vent on the reduced pressure zone assembly backflow prevention device for the high saline discharge did not have an airgap two times the vent diameter.
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|
Recommendation:
Ensure air gaps are at least twice the diameter of the delivery fixture opening and a minimum of 25 millimeters (1 inch).
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Item No.:
08
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|
Site:
Potable Water-Stabilizer Room
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|
Violation:
The pressure relief vent on the reduced pressure zone assembly was covered with a clear plastic bag. The bag was removed immediately,
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|
Recommendation:
Ensure the air gap on the pressure relief vent is not obstructed in any way.
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Item No.:
08
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|
Site:
Potable Water-Tank Maintenance Records
|
|
Violation:
The tank coating curing time noted on the records for tank 12S dated 11 July was 8 hours at 23C. The manufacturer's specifications required a cure time of 12 days at 20C and 7 days at 30C.
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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. 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.:
08
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|
Site:
Potable Water-Spa Steam Generator room FSD 15.2.05
|
|
Violation:
The backflow prevention device for the potable water line could not be located. An aromatherapy chemical was injected into potable water line.
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|
Recommendation:
Provide a comprehensive cross-connection control program. Protect the following connections to the potable water system against backflow with air gaps or mechanical backflow prevention devices: (1) RWFs; (2) decorative water features/fountains; (3) cabin shower hoses, toilets, whirlpool tubs, and similar facilities; (4) photographic laboratory developing machines and utility sinks; (5) beauty and barber shop spray-rinse hoses; (6) spa steam generators where essential oils can be added; (7) hose-bib connections; (8) garbage grinders and food waste systems; (9) automatic galley hood washing systems; (10) food service equipment; (11) mechanical warewashing machines; (12) detergent dispensers; (13) hospital and laundry equipment; (14) air conditioning expansion tanks; (15) boiler feed water tanks; (16) fire system; (17) public toilets, urinals, and shower hoses; (18) potable water, bilge, and pumps that require priming; (19) freshwater or saltwater ballast systems; (20) international fire and fire sprinkler water connections (install a reduced pressure assembly); (21) the potable water supply to automatic window washing systems that can be used with chemicals or chemical mix tanks; (22) water softeners for nonpotable fresh water; (23) water softener and mineralizer drain lines, including backwash drain lines (install an air gap or a reduced pressure assembly); (24) high saline discharge line from evaporators (install an air gap or a reduced pressure assembly); (25) chemical tanks; (26) other connections between the potable water system and a nonpotable water system, such as the gray water system, laundry system, or technical water system (install an air gap or a reduced pressure assembly); (27) black water or combined gray water/black water systems (install an air gap); (28) any other connection to the potable water system where contamination or backflow can occur.
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Item No.:
15
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|
Site:
Galley-Deck 7 Crown Grill Cold Room 7620
|
|
Violation:
A pan containing peppers was soiled with white debris. A pepper in the pan had white mold.
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|
Recommendation:
Ensure food is safe and unadulterated.
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|
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Item No.:
16
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|
Site:
Provisions-Deck 3 Dairy Store
|
|
Violation:
Six individual serving yogurts were found out of temperature at 44F, 50F, 49F, 46F, 47F, and 45F. The crew and inspector's thermometers both read the same readings within 1F. All of the out of temperature yogurts were from provisions that had been on the ship prior to today's provisioning. There was 1 pallet with approximately 30 boxes and the yogurts were selected from different boxes and different locations within each box. Staff stated that the boxes would be discarded.
|
|
Recommendation:
Except during preparation, cooking, or cooling, or when time is used as the public health control, maintain potentially hazardous foods at 57C (135F) or above, except that roasts may be held at a temperature of 54C (130F); or 5C (41F) or less.
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Item No.:
16
|
|
Site:
Galley-Deck 5 International Cafe Cold Room 5626
|
|
Violation:
The BBQ beef sandwiches had a discard label with production date of April 6. Cooling logs documented the beef was cooled on April 5, but the sandwiches were cooled on April 6. This same issue was repeated with chicken pineapple sandwiches. A similar violation was written on the previous inspection.
|
|
Recommendation:
Ensure refrigerated, potentially hazardous, ready-to-eat food ingredients or a portion of a refrigerated, potentially hazardous, ready-to-eat food that is subsequently combined with additional ingredients or portions of food retains the date marking of the earliest or first-prepared ingredient.
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|
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Item No.:
16
|
|
Site:
Galley-Deck 5 Hot Galley
|
|
Violation:
A pan of pork salad was stored in undercounter refrigerator 1. The discard label had a production date of April 7. The cooling logs documented that the pork was cooled on April 6 and the pork salad was cooled on April 7. This was a repeat violation for the same food item on the previous inspection.
|
|
Recommendation:
Ensure refrigerated, potentially hazardous, ready-to-eat food ingredients or a portion of a refrigerated, potentially hazardous, ready-to-eat food that is subsequently combined with additional ingredients or portions of food retains the date marking of the earliest or first-prepared ingredient.
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|
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Item No.:
18
|
|
Site:
Galley-Deck 5 Hot Galley
|
|
Violation:
The left undercounter refrigerator unit 1 had a pan of raw bacon stored over a pan of cooked chili con carne in the sauce section. This was corrected.
|
|
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. (2) Separating types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry-except when combined as ingredients-during storage, preparation, holding, and display by using separate equipment for each type, or by arranging each type of food in equipment so that cross-contamination of one type with another is prevented, or by preparing each type of food at different times or in separate areas. (3) Cleaning and sanitizing equipment and utensils. (4) Storing the food in packages, covered containers, or wrappings. (5) Cleaning visible soil on hermetically sealed containers of food before opening. (6) Protecting food containers that are received packaged together in a case or overwrap from cuts when the case or overwrap is opened. (7) Separating damaged, spoiled, or recalled food being held on the vessel. (8) Separating unwashed fruits and vegetables from ready-to-eat food.
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|
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Item No.:
18
|
|
Site:
Galley-Deck 5 Grande Manger Cold Galley
|
|
Violation:
A tray of smoked salmon canapes were stored over pate canapes in undercounter refrigerator 7. This was corrected.
|
|
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. (2) Separating types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry-except when combined as ingredients-during storage, preparation, holding, and display by using separate equipment for each type, or by arranging each type of food in equipment so that cross-contamination of one type with another is prevented, or by preparing each type of food at different times or in separate areas. (3) Cleaning and sanitizing equipment and utensils. (4) Storing the food in packages, covered containers, or wrappings. (5) Cleaning visible soil on hermetically sealed containers of food before opening. (6) Protecting food containers that are received packaged together in a case or overwrap from cuts when the case or overwrap is opened. (7) Separating damaged, spoiled, or recalled food being held on the vessel. (8) Separating unwashed fruits and vegetables from ready-to-eat food.
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|
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Item No.:
19
|
|
Site:
Galley-Deck 5 Pastry
|
|
Violation:
The two deck mounted stand mixers had areas where the paint had chipped off and areas where paint chips were protruding off the machine. The silicone was peeling off one machine and made the machine difficult to clean. The machines were in operation.
|
|
Recommendation:
Protect food from contamination that may result from a physical, chemical, biological origin.
|
|
|
Item No.:
19
|
|
Site:
Provisions-Deck 3 Provisions Corridor
|
|
Violation:
Pallets of cucumbers and butter were stored under a fly trap.
|
|
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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|
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Item No.:
19
|
|
Site:
Galley-Pizzeria
|
|
Violation:
Pizza was stored on the crew side of the show galley 30 inches from where passengers stand to order pizza. There was no sneeze guard on the counter in this area between passengers and the food.
|
|
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.:
19
|
|
Site:
Dining Room-Deck 6 Forward Dining Room
|
|
Violation:
The spoons on the coffee saucers were displayed unprotected on the temporary buffet.
|
|
Recommendation:
During service, ensure the food contact portion of each self-service food dispensing utensil is covered or located beneath shielding. Ensure that dishware, glassware, and utensils out for service are inverted or covered.
|
|
|
Item No.:
19
|
|
Site:
Galley-Deck 14 Horizon Court Hot Galley
|
|
Violation:
Three pieces of brown paper packaging were in a large plastic bin of salt.
|
|
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
|
|
Site:
Galley-Deck 6 Hot Galley Soup Station
|
|
Violation:
The deck mounted stand mixer had paint chipping around the rotating arm above where the mixing bowl inserted. The area was also soiled. The machine was not in use.
|
|
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.
|
|
|
Item No.:
20
|
|
Site:
Galley-Deck 6 Aft Port
|
|
Violation:
The plastic frame in the front ice machine was cracked.
|
|
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.:
20
|
|
Site:
Buffet-Deck 15 Horizon Court Buffet
|
|
Violation:
Undercounter refrigerator CHIT1275395 next to the oatmeal station was locked shut and maintained out of service due to safety issues.
|
|
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
|
|
Site:
Galley-Deck 14 Horizon Court
|
|
Violation:
Paint on the counter mounted mixer was chipping on the rotating arm over where the mixing bowl inserted. The chipped areas were soiled with a brown material. Crew reported the mixer had not been in use in months.
|
|
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.
|
|
|
Item No.:
20
|
|
Site:
Galley-Deck 5 Pastry
|
|
Violation:
The two deck mounted stand mixers had areas where the paint had chipped off and areas where paint chips were protruding off the machine. The silicone was peeling off one machine and made the machine difficult to clean. The machines were in operation.
|
|
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.
|
|
|
Item No.:
20
|
|
Site:
Galley-Deck 5 Garde Manger Cold Galley
|
|
Violation:
Paint was peeling off the stand mixer on the food contact surface.
|
|
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.
|
|
|
Item No.:
21
|
|
Site:
Galley-Ice Cream Station
|
|
Violation:
The insulation around the chilled water line for the ice cream machine was draped on the counter.
|
|
Recommendation:
Remove the insulation from the counter.
|
|
|
Item No.:
22
|
|
Site:
Pantry-Deck 5 Officer Mess
|
|
Violation:
The undercounter utensil warewash machine was out of service since 7 April.
|
|
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.:
22
|
|
Site:
Galley-Deck 6 Potwash
|
|
Violation:
Water was spraying from the bottom left corner of the hood-type potwasher while it was in active use. This was written on the previous inspection.
|
|
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.
|
|
|
Item No.:
22
|
|
Site:
Galley-Deck 14 Horizon Court Potwash
|
|
Violation:
One nozzle on the wash arm was blocked.
|
|
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.
|
|
|
Item No.:
26
|
|
Site:
Galley-Deck 6 Botticelli Bar Pantry
|
|
Violation:
The scoop in the ice machine had brown debris around the handle.
|
|
Recommendation:
Ensure food contact surfaces of equipment and utensils are clean to sight and touch.
|
|
|
Item No.:
26
|
|
Site:
Galley-Deck 6 Botticelli
|
|
Violation:
The ice machine opposite refrigerator 6 had brown debris in the cuber.
|
|
Recommendation:
Ensure food contact surfaces of equipment and utensils are clean to sight and touch.
|
|
|
Item No.:
26
|
|
Site:
Galley-Deck 6 Hot Galley Soup Station
|
|
Violation:
The deck mounted stand mixer had paint chipping around the rotating arm above where the mixing bowl inserted. The area was also soiled. The machine was not in use.
|
|
Recommendation:
Ensure food contact surfaces of equipment and utensils are clean to sight and touch.
|
|
|
Item No.:
26
|
|
Site:
Galley-Deck 6 Garde Manger
|
|
Violation:
Excessive grease had accumulated at the bottom of the rotating arm over where the mixing bowl inserted. The mixer was not in operation at the time of the inspection.
|
|
Recommendation:
Ensure food contact surfaces of equipment and utensils are clean to sight and touch.
|
|
|
Item No.:
26
|
|
Site:
Galley-Deck 14 Horizon Court Hot Galley
|
|
Violation:
The bottom of the cuber in the ice machine was soiled with black debris. There was also black debris on the lowering arm.
|
|
Recommendation:
Ensure food contact surfaces of equipment and utensils are clean to sight and touch.
|
|
|
Item No.:
26
|
|
Site:
Galley-Deck 6 Forward Beverage Station
|
|
Violation:
The previously cleaned beverage machine had brown liquid in the connection point for the beverage and the machine nozzle.
|
|
Recommendation:
Ensure food contact surfaces of equipment and utensils are clean to sight and touch.
|
|
|
Item No.:
26
|
|
Site:
Galley-Deck 14 Horizon Court
|
|
Violation:
Paint on the counter mounted mixer was chipping on the rotating arm over where the mixing bowl inserted. The chipped areas were soiled with a brown material. Crew reported the mixer had not been in use in months.
|
|
Recommendation:
Ensure food contact surfaces of equipment and utensils are clean to sight and touch.
|
|
|
Item No.:
26
|
|
Site:
Galley-Deck 15 Horizon Court Dishwash Area
|
|
Violation:
The lower cuber of the ice machine next to Scullery Door 15609 had black flakes. The upper cuber had black debris on the lowering arm for the evaporator's bottom.
|
|
Recommendation:
Ensure food contact surfaces of equipment and utensils are clean to sight and touch.
|
|
|
Item No.:
26
|
|
Site:
Galley-Deck 15 Horizon Court Dishwash Area
|
|
Violation:
The ice machine next to the handwash station had black and brown debris in the lower cuber.
|
|
Recommendation:
Ensure food contact surfaces of equipment and utensils are clean to sight and touch.
|
|
|
Item No.:
26
|
|
Site:
Pantry-Deck 8 - Central Pantry 8524
|
|
Violation:
A total of 8 previously cleaned drinking glasses had a white residue that could be removed when scratched with fingernail.
|
|
Recommendation:
Ensure food contact surfaces of equipment and utensils are clean to sight and touch.
|
|
|
Item No.:
26
|
|
Site:
Galley-Deck 6 Aft Port
|
|
Violation:
The front ice machine had dark debris on the plastic lowering arm.
|
|
Recommendation:
Ensure food contact surfaces of equipment and utensils are clean to sight and touch.
|
|
|
Item No.:
26
|
|
Site:
Galley-Deck 5 Starboard Ice Machines
|
|
Violation:
The scoop inside the left ice machine was soiled with white debris on the handle. The right crushed ice machine was soiled with brown debris in the cuber.
|
|
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.
|
|
|
Item No.:
26
|
|
Site:
Galley-Deck 5 Pastry
|
|
Violation:
The two deck mounted stand mixers had areas where the paint had chipped off and areas where paint chips were protruding off the machine. The silicone was peeling off one machine and made the machine difficult to clean. The machines were in operation.
|
|
Recommendation:
Ensure food contact surfaces of equipment and utensils are clean to sight and touch.
|
|
|
Item No.:
26
|
|
Site:
Galley-Deck 7 Crown Grill Cold Room 7620
|
|
Violation:
A pan containing peppers was soiled with white debris. A pepper in the pan was soiled with white mold.
|
|
Recommendation:
Ensure food contact surfaces of equipment and utensils are clean to sight and touch.
|
|
|
Item No.:
26
|
|
Site:
Galley-Deck 5 Dishwash
|
|
Violation:
Soiled fruit buckets were stored upright in the clean area on the counter opposite cold room 15320. Clean items were stored in this area.
|
|
Recommendation:
Ensure food contact surfaces of equipment and utensils are clean to sight and touch.
|
|
|
Item No.:
27
|
|
Site:
Galley-Ice Cream Station
|
|
Violation:
The insulation around the chilled water line for the ice cream machine was draped on the counter. Water accumulated under the insulation and yellow debris was noted in this area.
|
|
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:
Galley-Deck 7 Crown Grill
|
|
Violation:
The bottom of the post mix cabinet was soiled greater than a day's accumulation of black debris and 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.:
27
|
|
Site:
Galley-Deck 5 Dishwash
|
|
Violation:
Three knives were soiled on the handles with black and brown debris. The knives were stored in a clean area.
|
|
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:
Galley-Deck 15 Horizon Court
|
|
Violation:
Food residue was on the clean items counter where clean utensils were stored.
|
|
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:
Galley-Deck 6 Botticelli
|
|
Violation:
The door to the ice machine opposite refrigerator 6 was soiled.
|
|
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:
Galley-Deck 14 Horizon Court Hot Galley
|
|
Violation:
Excessive grease buildup had accumulated around the tilting arms of the kettles.
|
|
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:
Galley-Deck 14 Horizon Court Hot Galley
|
|
Violation:
The outside of a large plastic bin containing salt was soiled with brown grease.
|
|
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:
Galley-Deck 14 Horizon Court Hot Galley
|
|
Violation:
The bottom knife drawer was soiled with food debris. It was not in use.
|
|
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-Burger Bar Cold room 15320
|
|
Violation:
Two previously cleaned ice buckets were stored stacked upside down on top of one another and were wet inside.
|
|
Recommendation:
Store clean equipment and utensils in a self-draining position that allows air drying, and covered or inverted.
|
|
|
Item No.:
28
|
|
Site:
Galley-Burger Bar Pantry
|
|
Violation:
Soiled fruit buckets were stored upright in the clean area on the counter opposite cold room 15320. Clean items were stored in this area.
|
|
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.
|
|
|
Item No.:
28
|
|
Site:
Galley-Deck 15 Horizon Court
|
|
Violation:
Food residue was on the clean items counter where clean utensils were stored.
|
|
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.
|
|
|
Item No.:
32
|
|
Site:
Buffet-Deck 15 Horizon Court Buffet
|
|
Violation:
Plastic wrap and food residue was in the uncovered waste bin for the midship handwash station next to the microwaves.
|
|
Recommendation:
Ensure receptacles and waste-handling containers for refuse and recyclables and for use with materials containing food residue are insect and rodent resistant and have tight-fitting lids.
|
|
|
Item No.:
33
|
|
Site:
Provisions-Deck 3 Beer and Soda Store
|
|
Violation:
The deck at the juncture of the bulkhead was excessively soiled with a dark debris.
|
|
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.:
33
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Site:
Provisions-Deck 3 Beer and Soda Store
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Violation:
Excessive standing was found on the deck. The source of the water was not determined.
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Recommendation:
Ensure standing water does not accumulate on the deck.
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Item No.:
33
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Site:
Galley-Deck 5 Aft
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Violation:
Grout around the tiles at the soup station were recessed, causing standing water to accumulate.
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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
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Site:
Galley-Deck 5 Dishwash
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Violation:
The bucket fill from the handwash station was dripping on the deck. There was no drain below, so the leak caused standing water on the deck.
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Recommendation:
Ensure was does not collect and stand on the deck.
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Item No.:
33
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Site:
Galley-Deck 5 Potwash
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Violation:
Sealant around the technical space over the potwash machine was loose and water was dripping from this area.
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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
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Site:
Galley-Deck 5 Potwash
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Violation:
Water was leaking out of the deckhead panel labeled 'Water Trap Inside' and was dripping onto the deck below. No clean items were impacted. Crew reported that they leak may be from a potable water pipe above the deckhead.
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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
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Site:
Galley-Deck 5 Dishwash
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Violation:
The bucket fill from the handwash station was dripping on the deck. There was no drain below, so the leak caused standing water on the deck.
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Recommendation:
Ensure a plumbing system in a food area is maintained in good repair.
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Item No.:
35
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Site:
Galley-Deck 6 Forward Starboard
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Violation:
The scupper of the ice machines had overflown, causing standing water on the deck. The drain for the scupper was at the opposite end of the overflow. The water at the end of the drain where the overflow occurred had to travel approximate 1.5-2 meters before it would drain into another scupper.
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Recommendation:
Ensure black and gray water is discharged to the vessel's wastewater disposal system and does not pool on the deck.
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Item No.:
37
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Site:
Galley-Deck 14 Horizon Court Hot Galley
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Violation:
Excessive condensation had accumulated on the deckhead over the soup kettles. The kettles were in operation.
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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. Ensure ventilation hood systems and devices are sufficient in number and capacity to prevent grease or condensation from collecting on bulkheads and deckheads.
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Item No.:
37
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Site:
Galley-Deck 15 Horizon Court Dishwash Area
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Violation:
Excessive condensation was on the deckhead over the clean item area. The condensation was directly above unprotected dish covers. Condensation also accumulated on the deckhead over the cleaning locker and in front of the door. Excessive condensation was on the AC vent on the deckhead. One screw on the vent was rusted and had condensation. No dripping was noted and no clean items were observed impacted. The source of the condensation was not determined.
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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. Ensure ventilation hood systems and devices are sufficient in number and capacity to prevent grease or condensation from collecting on bulkheads and deckheads.
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Item No.:
37
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Site:
Galley-Deck 5 Potwash
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Violation:
Excessive condensation had accumulated over the potwash machine and was observed dripping. Not clean items were impacted.
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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. Ensure ventilation hood systems and devices are sufficient in number and capacity to prevent grease or condensation from collecting on bulkheads and deckheads.
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Item No.:
37
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Site:
Galley-Deck 11 Bell Box Dishwash
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Violation:
Excessive condensation accumulated on the deckhead over the prewash area.
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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. Ensure ventilation hood systems and devices are sufficient in number and capacity to prevent grease or condensation from collecting on bulkheads and deckheads.
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Item No.:
38
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Site:
Galley-Deck 14 Horizon Court
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Violation:
Paint on the counter mounted mixer was chipping on the rotating arm over where the mixing bowl inserted. The chipped areas were soiled with a brown material. Crew reported the mixer had not been in use in months.
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Recommendation:
Ensure only articles necessary for the food service operation are stored in food preparation, food storage, and warewashing areas.
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Item No.:
38
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Site:
Galley-Deck 6 Aft Port Dishwash
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Violation:
A soiled mop in a bucket of soiled water was stored in this area.
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Recommendation:
Ensure maintenance tools such as mops, brooms, and similar items are stored in a designated locker so they do not contaminate food, food-contact surfaces of utensils, and equipment, linens, and single-service and single-use articles. 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.:
38
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Site:
Galley-Deck 6 Potwash
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Violation:
A soiled mop in a bucket of soiled water was stored in the soiled area.
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Recommendation:
Ensure maintenance tools such as mops, brooms, and similar items are stored in a designated locker so they do not contaminate food, food-contact surfaces of utensils, and equipment, linens, and single-service and single-use articles. 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.:
39
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Site:
Galley-Deck 14 Horizon Court Potwash
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Violation:
One fly was noted in the soiled area.
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Recommendation:
Effectively control the presence of insects, rodents, and other pests to minimize their presence in the food storage, preparation, and service areas and warewashing and utensil storage areas aboard a vessel.
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Item No.:
39
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Site:
Galley-Deck 15 Horizon Court Dishwash Area
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Violation:
A small fly was in the dishwash area.
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Recommendation:
Effectively control the presence of insects, rodents, and other pests to minimize their presence in the food storage, preparation, and service areas and warewashing and utensil storage areas aboard a vessel.
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Item No.:
39
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Site:
Buffet-Deck 15 Horizon Court
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Violation:
There was 1 small fly at the port midship aft beverage station.
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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.:
39
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Site:
Buffet-Deck 15 Horizon Court Buffet
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Violation:
Two house flies were in the buffet area.
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Recommendation:
Effectively control the presence of insects, rodents, and other pests to minimize their presence in the food storage, preparation, and service areas and warewashing and utensil storage areas aboard a vessel.
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Item No.:
39
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Site:
Galley-Deck 15 Horizon Court
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Violation:
One housefly was in front of hotel locker 15612.
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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.:
39
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Site:
Galley-Deck 7 Crown Grill
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Violation:
There was one house fly in this area.
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Recommendation:
Effectively control the presence of insects, rodents, and other pests to minimize their presence in the food storage, preparation, and service areas and warewashing and utensil storage areas aboard a vessel.
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Item No.:
39
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Site:
Provisions-Deck 3 Beer and Soda Store
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Violation:
A spider web and live spider were found behind a pallet with cans of soda.
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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.:
39
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Site:
Galley-Pizzeria Pantry
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Violation:
One small fly was noted.
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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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