|
|
|
Item No.:
22
|
|
Site:
Galley-Potwash
|
|
Violation:
The hot water in the sanitizing compartment of the three-compartment sink had a significant amount of soap suds floating on the top surface of the water.
|
|
Recommendation:
Ensure the wash, rinse, and sanitize solutions are maintained clean.
|
|
|
Item No.:
34
|
|
Site:
Galley-Soup Station
|
|
Violation:
Water was dripping from technical compartments 1 and 2 between the soup kettles. Also, water was dripping from the far right faucet, which could not be turned off.
|
|
Recommendation:
Ensure a plumbing system in a food area is maintained in good repair.
|
|
|
Item No.:
33
|
|
Site:
Galley-Walk-in Refrigerator
|
|
Violation:
Water was dripping from the deckhead technical hatch by the freezer door and accumulating on the empty trays on the top shelf of the storage rack. No food was stored on the storage rack during the inspection.
|
|
Recommendation:
Ensure decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas are maintained in good repair. Ensure water does not drip from deckhead technical hatches.
|
|
|
Item No.:
21
|
|
Site:
Buffet-Crew Mess
|
|
Violation:
The microwave and Panini press on a side table at the end of the service line were held in place by screws but were not sealed to the table or raised with a 100 mm (4-inch) clearance.
|
|
Recommendation:
Ensure table-mounted equipment that is not easily movable is elevated on legs that provide at least a 100 mm (4-inch) clearance between the table and the equipment.
|
|
|
Item No.:
27
|
|
Site:
Buffet-Staff Mess
|
|
Violation:
The bottom shelf in the far left neutral cabinet under the beverage counter was soiled in one section with dried, white paint.
|
|
Recommendation:
Ensure nonfood-contact surfaces of equipment are kept free of an accumulation of dust, dirt, food residue, and other debris.
|
|
|
Item No.:
39
|
|
Site:
Galley-Aft Service Bar
|
|
Violation:
At least ten live drain flies were observed in the bar pantry around the ice machine, above the service bar line, and in the technical compartments of the undercounter refrigerators. This service bar was not in service during the inspection.
|
|
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.:
40
|
|
Site:
Galley-Aft Service Bar
|
|
Violation:
Four dead drain flies were observed on the bar service counter. Also, at least ten small ants were observed dead on the far left liquor counter storage area. An additional 4 to 6 dead small ants were found stuck on the outside of peach schnapps bottle.
|
|
Recommendation:
Remove dead or trapped insects, rodents, and other pests from control devices and the vessel at a frequency that prevents their accumulation or decomposition or the attraction of other pests.
|
|
|
Item No.:
28
|
|
Site:
Galley-Aft Service Bar
|
|
Violation:
A liquor bottle pouring spout was on the deck inside the technical compartment for the beer cooler.
|
|
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.:
38
|
|
Site:
Dining Room-Forward Dining Room- Aft Starboard Beverage Station
|
|
Violation:
Two gray storage bins filled with large, fake seashells for display were stored on a storage rack.
|
|
Recommendation:
Ensure only articles necessary for the food service operation are stored in food preparation, food storage, and warewashing areas.
|
|
|
Item No.:
39
|
|
Site:
Dining Room-Forward Dining Room- Aft Starboard Beverage Station
|
|
Violation:
Three live drain 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.
|
|
|
Item No.:
22
|
|
Site:
Galley-Aft Warewash
|
|
Violation:
The far left upper final rinse spray nozzle in the conveyor dishwash machine was partially blocked during operation, which produced an ineffective spray pattern.
|
|
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-Aft Warewash
|
|
Violation:
The curtain separating the prewash and wash compartments of the rack-type dishwash machine was missing several flaps, which created a large opening between the two compartments during operation.
|
|
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.:
33
|
|
Site:
Galley-Aft Warewash
|
|
Violation:
Water was dripping from the single bulb light fixture above the rack-type glasswash machine onto the deck below.
|
|
Recommendation:
Ensure decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas are maintained in good repair. Ensure water does not drip from the light fixture.
|
|
|
Item No.:
36
|
|
Site:
Galley-Aft Warewash
|
|
Violation:
The light fixture on the deckhead behind the rack-type glasswash machine on the clean end of the machine did not have a light cover. Staff stated it was taken down earlier in the day for cleaning because water had accumulated in it.
|
|
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.
|
|
|
Item No.:
34
|
|
Site:
Galley-Hot Galley
|
|
Violation:
Water was leaking from the technical compartment between the two small soup kettles.
|
|
Recommendation:
Ensure a plumbing system in a food area is maintained in good repair.
|
|
|
Item No.:
26
|
|
Site:
Galley-Hot Galley
|
|
Violation:
The recessed ledge under the backplate of the previously cleaned deli slicer was oily to the touch.
|
|
Recommendation:
Ensure food contact surfaces of equipment and utensils are clean to sight and touch.
|
|
|
Item No.:
39
|
|
Site:
Galley-Forward Galley- Starboard
|
|
Violation:
One drain fly was observed by the ice machine.
|
|
Recommendation:
Effectively control the presence of insects, rodents, and other pests to minimize their presence in the food storage, preparation, and service areas and warewashing and utensil storage areas aboard a vessel.
|
|
|
Item No.:
33
|
|
Site:
Galley-Port Cleaning Locker
|
|
Violation:
Water was dripping from the deckhead technical hatch and collecting in a metal garbage can stored below.
|
|
Recommendation:
Ensure decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas are maintained in good repair. Ensure water does not drip from the deckhead technical hatch.
|
|
|
Item No.:
39
|
|
Site:
Galley-Port Cleaning Locker
|
|
Violation:
One drain fly was observed by the leaking technical deckhead hatch.
|
|
Recommendation:
Effectively control the presence of insects, rodents, and other pests to minimize their presence in the food storage, preparation, and service areas and warewashing and utensil storage areas aboard a vessel.
|
|
|
Item No.:
39
|
|
Site:
Galley-Forward Galley- Port
|
|
Violation:
At least 5 drain flies were observed behind and around the ice machines.
|
|
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.:
20
|
|
Site:
Galley-Forward Galley- Port
|
|
Violation:
The ice thickness gauge inside the left ice machine had three slotted fasteners.
|
|
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.
|
|
|
Item No.:
26
|
|
Site:
Galley-Forward Galley- Port
|
|
Violation:
The three slotted fasteners on the ice thickness gauge in the right ice machine were filled in with white silicone. However, staff did not know and could not prove that this silicone was approved for food contact.
|
|
Recommendation:
Ensure materials used in the construction of multiuse utensils and food-contact surfaces of equipment do not allow the migration of deleterious substances or impart colors, odors, or tastes to food and are safe under normal use conditions.
|
|
|
Item No.:
27
|
|
Site:
Galley-Steakhouse
|
|
Violation:
Water was accumulating throughout the technical compartments for undercounter refrigerators #3SH and #3SH3.
|
|
Recommendation:
Ensure nonfood-contact surfaces of equipment are kept free of an accumulation of dust, dirt, food residue, and other debris.
|
|
|
Item No.:
39
|
|
Site:
Galley-Steakhouse
|
|
Violation:
One live drain fly was observed by the technical compartments for undercounter refrigerators #3SH and #3SH3.
|
|
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.:
16
|
|
Site:
Galley-Steakhouse
|
|
Violation:
The time control plan for the area was in a folder on a counter and not posted in the galley.
|
|
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): (1) Includes set-up and discard times for each outlet. (2) List refrigeration and hot holding units (compartments and cabinets) on time control (the physical units must also be labeled as such). (3) Describe or show the flow of potentially hazardous food from when last in temperature control to placement in time control and discard.
|
|
|
Item No.:
27
|
|
Site:
Galley-Steakhouse
|
|
Violation:
The housing for the operating lever on the salamander was heavily soiled with dust and debris.
|
|
Recommendation:
Ensure nonfood-contact surfaces of equipment are kept free of an accumulation of dust, dirt, food residue, and other debris.
|
|
|
Item No.:
21
|
|
Site:
Buffet-Bonsai
|
|
Violation:
The sealant on both sides of the stainless steel preparation counter was in poor repair. Also, the far right back counter had a large crack. Staff stated this was scheduled to be replaced in the June 2018 drydock.
|
|
Recommendation:
Ensure nonfood-contact surfaces are free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance.
|
|
|
Item No.:
39
|
|
Site:
Buffet-Lido Swirls- Port
|
|
Violation:
At least 4 live drain flies were observed around the ice cream machines.
|
|
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.:
30
|
|
Site:
Galley-Unisex Toilet Room
|
|
Violation:
The toilet room door did not close properly.
|
|
Recommendation:
Ensure toilet rooms are completely enclosed and have tight-fitting, self-closing doors which are kept closed except during cleaning or maintenance.
|
|
|
Item No.:
39
|
|
Site:
Galley-Guys Burger Joint
|
|
Violation:
Three live house flies were observed in the galley during operation.
|
|
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.:
40
|
|
Site:
Galley-Guys' Burger Joint
|
|
Violation:
The plastic curtain in the doorway separating the service line from the galley ended approximately 6-inches from the deck. The outlet was on an open deck and the door was pinned open during operation.
|
|
Recommendation:
Protect entry points where pests may enter the food areas.
|
|
|
Item No.:
26
|
|
Site:
Galley-Guys' Burger Joint
|
|
Violation:
A stack of approximately 7 soiled serving trays were stored on the storage rack above the two grills. During operation, the cook at the grill took the top tray, which was soiled with burger debris and cheese debris, and began taking freshly cooked burgers from the grill and placing them onto the soiled tray to bring to the front service line. The employee had 5 burger patties on the tray before the inspector stopped him from placing more on. These burgers were immediately discarded. While the inspector was in the area at least two trays of cooked burgers made their way from the grill to the service line but it was unclear if the trays were taken from the soiled stack above the grill.
|
|
Recommendation:
Ensure food only contacts surfaces of equipment and utensils that are cleaned and sanitized.
|
|
|
Item No.:
13
|
|
Site:
Galley-Guys' Burger Joint
|
|
Violation:
A stack of approximately 7 soiled serving trays were stored on the storage rack above the two grills. During operation, the cook at the grill took the top tray, which was soiled with burger debris and cheese debris, and began taking freshly cooked burgers from the grill and placing them onto the soiled tray to bring to the front service line. Although the employee's supervisors were in the area, the employee was not stopped from placing the freshly cooked hamburgers onto the soiled serving trays until the inspector intervened.
|
|
Recommendation:
Ensure the supervisor or person in charge of food operations on the vessel monitors that: (9) Employees are properly sanitizing cleaned multiuse equipment and utensils before they are reused.
|
|
|
Item No.:
25
|
|
Site:
Galley-Guys' Burger Joint
|
|
Violation:
The wiping cloth used to wipe food debris from the cutting board at the beginning of the service line was not stored in a sanitizing solution.
|
|
Recommendation:
Restrict wiping cloths to the following: (1) Cloths used for wiping food spills are used for no other purpose; (2) Cloths used for wiping food spills are dry and used for wiping food spills from tableware and single service articles or wet and cleaned, stored in a chemical sanitizer, and used for wiping spills from food-contact and nonfood-contact surfaces of equipment; (3) Dry or wet cloths used with raw animal foods are kept separate from cloths used for other purposes. Wet cloths used with raw animal foods must be kept in a separate sanitizing solution; (4) Wet wiping cloths used with a freshly made sanitizing solution and dry wiping cloths are free of food debris and visible soil.
|
|
|
Item No.:
29
|
|
Site:
Buffet-Pizzeria Del Capitano
|
|
Violation:
The maximum temperature of the water at the handwash station was 76F. This area was in operation during the inspection.
|
|
Recommendation:
Ensure handwashing sinks are equipped to provide water at a temperature of at least 38C (100F) through a mixing valve or combination faucet. For handwash sinks with electronic sensors, and other types of handwash sinks where the user cannot make temperature adjustments, ensure the temperature provided to the user after the mixing valve does not exceed 49C (120F).
|
|
|
Item No.:
39
|
|
Site:
Buffet-Pizzeria Del Capitano
|
|
Violation:
Three live drain flies were observed in this area during operation.
|
|
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.:
29
|
|
Site:
Buffet-Cucina Del Capitano
|
|
Violation:
The maximum temperature of the water at the handwash station was 86F. This area was in operation during the inspection.
|
|
Recommendation:
Ensure handwashing sinks are equipped to provide water at a temperature of at least 38C (100F) through a mixing valve or combination faucet. For handwash sinks with electronic sensors, and other types of handwash sinks where the user cannot make temperature adjustments, ensure the temperature provided to the user after the mixing valve does not exceed 49C (120F).
|
|
|
Item No.:
39
|
|
Site:
Buffet-Cucina Del Capitano
|
|
Violation:
Three live drain flies were observed in this area during operation.
|
|
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-JiJi's
|
|
Violation:
Four live drain flies were observed in this area during operation.
|
|
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.:
34
|
|
Site:
Galley-Soiled Potwash Area
|
|
Violation:
Water was leaking from the bulkhead mounted deck cleaner next to the handwash station.
|
|
Recommendation:
Ensure a plumbing system in a food area is maintained in good repair.
|
|
|
Item No.:
21
|
|
Site:
Galley-Warewash
|
|
Violation:
At least 20 different serving plates and bowls on the soiled storage rack were heavily cracked and chipped in the nonfood-contact surfaces.
|
|
Recommendation:
Ensure nonfood-contact surfaces are free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance.
|
|
|
Item No.:
22
|
|
Site:
Galley-Warewash
|
|
Violation:
Food debris was noted in three spray nozzles in the wash compartment of the conveyor dishwash machine.
|
|
Recommendation:
Ensure warewashing machines, drainboards, and the compartments of sinks, basins, or other receptacles used for washing and rinsing equipment, utensils, or raw foods, or laundering wiping cloths are cleaned: (1) before use; (2) throughout the day at a frequency necessary to prevent recontamination of equipment and utensils and to ensure that the equipment performs its intended function; (3) at least every 24 hours (if used).
|
|
|
Item No.:
33
|
|
Site:
Galley-Potwash
|
|
Violation:
The deck tiles had large cracks in several different areas around the three compartment sink. Water was standing in the crack deck tiles.
|
|
Recommendation:
Ensure decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas are maintained in good repair.
|
|
|
Item No.:
11
|
|
Site:
Medical-Crew Late Reporting
|
|
Violation:
A bar waitress had an acute gastroenteritis (AGE) onset at 01:30 on 6 May but did not report to the medical center until 11:39. This crew member clocked out of work at 01:45, and it was unknown if she was isolated in her cabin. A disciplinary action from the ship was documented in the crew member's file.
|
|
Recommendation:
When food employees meet the case definition for AGE, ensure the following actions are taken: (1) isolate in cabin or designated restricted area until symptom-free for a minimum of 48 hours; (2) follow-up with and receive approval by designated medical personnel before returning crew to work; (3) document date and time of last symptom and clearance to return to work. Ensure crew members report to the medical center immediately after experiencing diarrhea and/or vomiting,
|
|
|
Item No.:
39
|
|
Site:
Other-Deck 0 Garbage Room
|
|
Violation:
A least 20 live flies were observed in the garbage room.
|
|
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.:
40
|
|
Site:
Integrated Pest Management-Follow-up Inspections
|
|
Violation:
Cockroaches were sighted on 10 May in main galley soup station and pesticide was applied, but no follow-up result was recorded. A comment was made on the bottom of the record, which stated more cockroaches were sighted on 12 and 13 May, but no control measures were documented.
|
|
Recommendation:
When pests are noted during an inspection, ensure the log includes action taken and follow-up inspection results.
|
|
|
Item No.:
40
|
|
Site:
Integrated Pest Management-Effective Control
|
|
Violation:
There had been an ongoing issue with pest infestations, specifically cockroaches and flies, for the last couple months. Staff explained that pests were found in technical hatches and areas difficult to access for cleaning and inspection. When accessible, staff would treat the area but the larvae/eggs would not be killed by the pesticide and this would begin the cycle over for pests that resulted in another infestation.
|
|
Recommendation:
Ensure the vessel has an IPM plan to implement effective monitoring and control strategies for pests aboard the vessel.
|
|
|
Item No.:
33
|
|
Site:
Bar-Blue Iguana
|
|
Violation:
The deckhead fans were heavily corroded. Staff stated they ordered new fans.
|
|
Recommendation:
Ensure decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas are corrosion resistant.
|
|
|
Item No.:
26
|
|
Site:
Pantry-Blue Iguana & Red Frog
|
|
Violation:
Two fruit containers, stored on the clean racks, were soiled with food debris.
|
|
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.:
22
|
|
Site:
Pantry-Blue Iguana & Red Frog
|
|
Violation:
The rack-type glasswasher was out of order and leaking water from underneath.
|
|
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.:
35
|
|
Site:
Pantry-Blue Iguana & Red Frog
|
|
Violation:
The rack-type glasswasher was leaking water on deck, which caused water to pool on deck.
|
|
Recommendation:
Ensure black and gray water is discharged to the vessel's wastewater disposal system and does not pool on the deck.
|
|
|
Item No.:
08
|
|
Site:
Pantry-Blue Iguana & Red Frog
|
|
Violation:
The backflow preventer on the ice machine was dripping water from the atmospheric vent.
|
|
Recommendation:
Maintain backflow prevention devices in good repair.
|
|
|
Item No.:
26
|
|
Site:
Room Service-Beverage Station
|
|
Violation:
The previously cleaned juice machine that was used during the previous day's breakfast service had juice residue inside three of the juice containers.
|
|
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.:
21
|
|
Site:
Room Service-Beverage Station
|
|
Violation:
The cords of the coffee machine and juice machine were resting on the counter, making cleaning difficult. This was corrected.
|
|
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.
|
|
|
Item No.:
33
|
|
Site:
Room Service-Beverage Station
|
|
Violation:
The drain line from the coffee machine was resting on the deck, making cleaning difficult.
|
|
Recommendation:
Ensure decks, bulkheads, and deckheads in food preparation, warewashing, pantries, bars, and food and equipment storage areas are constructed and maintained for easy cleaning.
|
|
|
Item No.:
33
|
|
Site:
Room Service-Beverage Station
|
|
Violation:
The deck under the counter had recessed grouting and standing water was accumulated in these areas.
|
|
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.
|
|
|
Item No.:
39
|
|
Site:
Room Service-Beverage Station
|
|
Violation:
One live fruit fly was observed.
|
|
Recommendation:
Effectively control the presence of insects to minimize their presence in the food storage, preparation, and service areas and warewashing and utensil storage areas aboard a vessel.
|
|
|
Item No.:
16
|
|
Site:
Room Service-Time Control Plan
|
|
Violation:
Undercounter hot holding unit #9 was listed as a time control unit, but was not labeled 'time control.' This was corrected.
|
|
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).
|
|