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Item No.:
40
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|
Site:
Pantry-Minage
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|
Violation:
A dead fly was found on a plastic lid of a box containing boxes of cereal.
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Recommendation:
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Item No.:
08
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|
Site:
Potable Water-Water Fountain
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|
Violation:
The potable water piping for the water fountain port side by the evaporators was recently replaced and did not contain the correct potable water markings.
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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. Uniquely identify all refrigerant brine lines in all galleys, pantries, and cold rooms to prevent cross-connections.
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Item No.:
08
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Site:
Potable Water-Far Point
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|
Violation:
The water sample collection line extended down into the drain and did not adequately protect the system from backflow that could have occurred if the drain became stopped.
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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.:
16
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|
Site:
Food Service General-Bridge
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|
Violation:
There was plan to no time or temperature control plan for the small under counter cooler on the bridge containing potentially hazardous food items. The cooler was removed.
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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): (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.
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Item No.:
28
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|
Site:
Ventilation-Fan Room 792P5
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|
Violation:
A brand new yogurt machine partially wrapped in plastic was stored in this soiled technical area. Staff stated the machine was to be installed to replace the current out of service machine.
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|
Recommendation:
Store cleaned equipment and utensils, laundered linens, and single-service and single-use articles: (1) in a clean, dry location; (2) in a location where they are not exposed to splash, dust, or other contamination; (3) at least 150 millimeters (6 inches) above the deck.
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Item No.:
42
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|
Site:
Children Area-Exclusion Policy
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|
Violation:
The exclusion policy statement letter posted by the door was blocked from view by the Christmas tree.
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Recommendation:
Ensure the child activity center has a written exclusion policy on procedures to be followed when a child develops symptoms of an infectious illness while at the center. Ensure the exclusion policy includes a requirement for written clearance from the medical staff before a child with symptoms of infectious illness can be allowed in the child activity center. Post the policy at the entrance of the child activity center.
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Item No.:
41
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|
Site:
Children Area-9-11 Age Bathroom
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|
Violation:
The sticker was missing from the tissue container reminding guests to use a paper towel to open the door.
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|
Recommendation:
Post a sign advising users of toilet facilities to use hand towel, paper towel, or tissue to open the door unless the exit is hands free.
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Item No.:
39
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|
Site:
Bar-Red Frog
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|
Violation:
During embarkation while the bar was open one fruit fly was observed on the bar.
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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.:
34
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|
Site:
Pantry-Casino
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|
Violation:
A pressure relief valve under the dirty end of the rack the dishwasher was constantly leaking on the deck. The bar was open. However no one was present in the pantry.
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Recommendation:
Ensure a plumbing system in a food area is maintained in good repair.
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Item No.:
33
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|
Site:
Pantry-Casino
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|
Violation:
A pressure relief valve under the dirty end of the rack the dishwasher was constantly leaking on the deck. A significant amount of water was puddling on the deck.
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Recommendation:
Ensure decks, bulkheads, deckheads, and attached equipment in food preparation, warewashing, pantries, and storage areas are cleaned as often as necessary.
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Item No.:
39
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|
Site:
Food Service General-Flies
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|
Violation:
At least 17 live flies were found in the following food and beverage areas: 1) one fly in the crew galley near the ice scoop; 2) five flies at Guy's Burger forward starboard beverage station; 3) one fly in the Lido galley silver room; 4) one fly in the Minage Lido deck 10 pantry; 5) one fly at the utility sink in the Lido buffet pantry; 6) one fly at the lido starboard dessert station; 7) two flies near the upright refrigerator at the Pizzeria; 8) one fly at the Cucina starboard pastry; 9) one fly in room service; 10) one fly at the Steakhouse hostess stand; 11) two flies at the soiled end of the starboard forward main galley dishwash; and 12) one fly near the starboard Swirls.
Two crawling insects were noted at the handwash station near the soiled end of the potwash in the Crew Galley.
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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.:
33
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|
Site:
Provisions-Poultry Freezer
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|
Violation:
Water was dripping from between the deckhead panels onto the deck in the back of the freezer. Ice was noted on the deck below. No dripping was observed on food. The source of the water was unknown.
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Recommendation:
Ensure decks, bulkheads, deckheads, and attached equipment in food preparation, warewashing, pantries, and storage areas are cleaned as often as necessary.
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Item No.:
34
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|
Site:
Preparation Room-
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|
Violation:
The hot water supply for the utility sink had a leak and was spraying water around the area, causing water to drip, mist, and pool 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:
Preparation Room-
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|
Violation:
The hot water supply for the utility sink had a leak and was spraying water around the area, causing water to drip, mist, and pool on the deck.
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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.:
33
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|
Site:
Preparation Room-Walk-In Refrigerator Room 14
|
|
Violation:
Water was dripping from the deckhead between deckhead panels onto a green tray that was over multiple trays of food below. The tray had been pulled out slightly, and appeared as if it was set to catch the dripping water. The deckhead was wet over plastic bins with lids containing broccoli on a shelf and over bins of covered onion on a rolling tray. The lid of the broccoli was wet, but dripping was not noted. The rolling tray was moved. The source of the water was unknown.
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|
Recommendation:
Ensure decks, bulkheads, deckheads, and attached equipment in food preparation, warewashing, pantries, and storage areas are cleaned as often as necessary.
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Item No.:
33
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|
Site:
Preparation Room-Vegetable/Fruit Store Room 13
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|
Violation:
The deckhead was wet between panels. The source of the water was not known. The side of a cardboard box containing bread was wet, but not dripping was noted. Open boxes of pineapple were also stored below the wet deckhead. The food items were moved.
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Recommendation:
Ensure decks, bulkheads, deckheads, and attached equipment in food preparation, warewashing, pantries, and storage areas are cleaned as often as necessary.
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Item No.:
30
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|
Site:
Provisions-Unisex Toilet
|
|
Violation:
The soap dispenser nozzle was stuck in a face-up position. If a user tried to use the soap dispenser, it did not dispense soap properly. Crew immediately fixed the issue.
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|
Recommendation:
Keep handwashing facilities clean and in good repair.
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Item No.:
22
|
|
Site:
Provisions-Corridor
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|
Violation:
At least seven stacks of approximately 15 large, plastic, soiled storage bins were stored in the provisions corridor. Crew stated that the bins were used to transport food. Crew stated that storekeepers can pick up a bin, bring it to the potwash, have it cleaned and sanitized, and then proceed to pick up food for transport. The bins were located in a corridor near the food stores because there was not enough room in the soiled area. Crew agreed to move the items to the potwash for cleaning, and then store the bins in a clean area.
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|
Recommendation:
Ensure drainboards, utensils, racks, or tables large enough to accommodate all soiled and cleaned items that may accumulate during hours of operation are provided for necessary utensil holding before cleaning and after sanitizing.
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Item No.:
33
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|
Site:
Provisions-Corridor
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|
Violation:
At least seven stacks of approximately 15 large, plastic, soiled storage bins were stored in the provisions corridor. The area was not properly constructed for food equipment storage. The deck was not easily cleanable. The deckhead had many exposed pipes and wires that made it difficult to clean.
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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.
|
|
|
Item No.:
38
|
|
Site:
Galley-
|
|
Violation:
The conveyor toaster oven was out of service for approximately 1 year. Crew reported they do not intend to use it again and are waiting for decommissioning.
|
|
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.:
08
|
|
Site:
Galley-Hot Galley
|
|
Violation:
The backflow preventers for the left combination oven were continuously running a steady stream of water. Crew immediately took the oven out of service and began disinfecting a new backflow preventer.
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|
Recommendation:
Maintain backflow prevention devices in good repair.
|
|
|
Item No.:
37
|
|
Site:
Galley-Dishwash
|
|
Violation:
Condensation collected on the deckhead above the clean end of the flight type dishwash machine. No dripping was noted on to dishes.
|
|
Recommendation:
Ensure ventilation hood systems and devices operate effectively to prevent grease and condensate from collecting on the bulkheads and deckheads and remove contaminants generated by equipment located under them.
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|
|
Item No.:
37
|
|
Site:
Galley-Dishwash
|
|
Violation:
Condensation was noted over the machine on the soiled end. Crew reported that the extraction unit was too small for the demand.
|
|
Recommendation:
Ensure ventilation hood systems and devices are sufficient in number and capacity to prevent grease or condensation from collecting on bulkheads and deckheads. Ensure ventilation hood systems and devices operate effectively to prevent grease and condensate from collecting on the bulkheads and deckheads and remove contaminants generated by equipment located under them.
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|
|
Item No.:
22
|
|
Site:
Galley-Dishwash
|
|
Violation:
The far right nozzle of the flight type dishwasher was spraying in an ineffective pattern. Crew immediately began corrective action.
|
|
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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|
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Item No.:
38
|
|
Site:
Galley-Port Forward Ice Station
|
|
Violation:
Two ice machines were out of service and were due for replacement on 4 January.
|
|
Recommendation:
Ensure only articles necessary for the food service operation are stored in food preparation, food storage, and warewashing areas.
|
|
|
Item No.:
27
|
|
Site:
Galley-Port Forward Ice Station
|
|
Violation:
Brown debris was noted on the absorbable, white foam in the technical area. The material in the unit was not conducive to maintaining a clean environment.
|
|
Recommendation:
Ensure nonfood-contact surfaces of equipment are kept free of an accumulation of dust, dirt, food residue, and other debris.
|
|
|
Item No.:
22
|
|
Site:
Galley-Steakhouse
|
|
Violation:
Eight wash nozzles in the undercounter dishwash were blocked with debris. The area was not in operation and crew reported the machine was cleaned the previous night after dinner service. Crew immediately began cleaning the machine.
|
|
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.:
34
|
|
Site:
Galley-Aft Port Ladies Toilet
|
|
Violation:
The handwash sink was continuously dripping onto the deck. There was no scupper below.
|
|
Recommendation:
Ensure a plumbing system in a food area is maintained in good repair.
|
|
|
Item No.:
20
|
|
Site:
Galley-Aft Port Water Fountain
|
|
Violation:
The coating of the water spout was chipping, making the area difficult to clean.
|
|
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. 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.:
33
|
|
Site:
Galley-Center
|
|
Violation:
A leak from the bulkhead behind the technical space of kettle 3 was causing water to pool on the deck. The source of the water was unknown.
|
|
Recommendation:
Ensure decks, bulkheads, deckheads, and attached equipment in food preparation, warewashing, pantries, and storage areas are cleaned as often as necessary.
|
|
|
Item No.:
35
|
|
Site:
Galley-Center
|
|
Violation:
A leak from the bulkhead behind the technical space of kettle 3 was causing water to pool on the deck. The source of the water was unknown.
|
|
Recommendation:
Ensure black and gray water is discharged to the vessel's wastewater disposal system and does not pool on the deck.
|
|
|
Item No.:
34
|
|
Site:
Galley-Center Soup Station
|
|
Violation:
The steam line valve of the kettle next to the combination ovens was dripping water directly onto the deck. A tile was chipped below, causing standing water.
|
|
Recommendation:
Ensure a plumbing system in a food area is maintained in good repair.
|
|
|
Item No.:
33
|
|
Site:
Galley-Center Soup Station
|
|
Violation:
The steam line valve of the kettle next to the combination ovens was dripping water directly onto the deck. A tile was chipped below, causing standing water.
|
|
Recommendation:
Ensure decks, bulkheads, deckheads, and attached equipment in food preparation, warewashing, pantries, and storage areas are cleaned as often as necessary.
|
|
|
Item No.:
20
|
|
Site:
Galley-Center
|
|
Violation:
Two deep fryers had 7-8 slotted screws in each fryer.
|
|
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. 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.:
22
|
|
Site:
Galley-Forward Starboard DIshwash
|
|
Violation:
Two conveyor warewash machines were operational but not in use at the time of inspection. Crew reported they both were last used and clean the night prior. One auxiliary rinse and one wash nozzle were blocked on the rack-type glasswash machine, and a piece of debris was noted in the wash tank. There was a leak from the steam line of the flight type conveyor dishwash machine, which caused standing water to pool on the deck below. Two wash nozzles were also blocked. Crew immediately began corrective action.
|
|
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:
Galley-Forward Starboard DIshwash
|
|
Violation:
There was a leak from the steam line of the flight type conveyor dishwash machine, which caused standing water to pool on the deck below.
|
|
Recommendation:
Ensure black and gray water is discharged to the vessel's wastewater disposal system and does not pool on the deck.
|
|
|
Item No.:
28
|
|
Site:
Buffet-Staff Mess
|
|
Violation:
A tiered plastic holder for sugar and sweetener packets was stored on the counter next to the handwash station in a location that made it vulnerable to becoming wet when the handwash station was in active use. Water was noted on the outside of the plastic, but not on the sugar packets. The item was moved.
|
|
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.:
16
|
|
Site:
Buffet-Guy's Condiment Station
|
|
Violation:
The sauted mushrooms and sauted onions were on time control in an area open greater than 4 hours, but the items did not have time control labels. This was immediately corrected.
|
|
Recommendation:
Ensure cooked potentially hazardous food is cooled from 57C (135F) to 21C (70F) within 2 hours and from 21C (70F) to 5C (41F) or less within 4 hours.
|
|
|
Item No.:
29
|
|
Site:
Galley-Guy's Handwash Station
|
|
Violation:
The handwash station temperature measured no greater than 75F. This was immediately corrected.
|
|
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.:
37
|
|
Site:
Galley-Guy's Burger
|
|
Violation:
The extraction in this area was insufficient. There was a thick layer of smoke and grease in the entire area.
|
|
Recommendation:
Ensure ventilation hood systems and devices are sufficient in number and capacity to prevent grease or condensation from collecting on bulkheads and deckheads. 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.
|
|
|
Item No.:
33
|
|
Site:
Galley-Potwash
|
|
Violation:
A tile under the pulper was chipped and grouting was recessed. Water was noted trapped on the deck in these areas. The source of the water was unknown.
|
|
Recommendation:
Ensure decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas are maintained in good repair.
|
|
|
Item No.:
08
|
|
Site:
Galley-Potwash
|
|
Violation:
The vent of the backflow preventer for the front loading machine was blocked so that water could not escape. Crew reported when the vent was unblocked, water was continuously dripping. Crew immediately began sanitizing a new backflow preventer.
|
|
Recommendation:
Maintain backflow prevention devices in good repair.
|
|
|
Item No.:
37
|
|
Site:
Galley-Room 48 Galley Freezer
|
|
Violation:
Excessive water collected on almost the entire deckhead, including over shelves with food and trolleys with food. Food under the water was moved. Dripping was noted on the deck. The top shelf was noted wet. Dripping was not noted onto food.
|
|
Recommendation:
Ensure ventilation hood systems and devices operate effectively to prevent grease and condensate from collecting on the bulkheads and deckheads and remove contaminants generated by equipment located under them.
|
|
|
Item No.:
28
|
|
Site:
Galley-FSD 9.34
|
|
Violation:
A long hair was noted on a previously cleaned red napkin. Crew removed it for cleaning.
|
|
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. Ensure soiled linens are kept in clean, nonabsorbent receptacles or clean, washable laundry bags and stored and transported to prevent contamination of food, clean equipment, clean utensils, and single-service and single-use articles.
|
|
|
Item No.:
20
|
|
Site:
Galley-Hot Galley
|
|
Violation:
The top combination oven was out of service since 6 August. Crew reported 2 of 3 sets of parts had arrived and are currently following up about the last set of parts.
|
|
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.
|
|
|
Item No.:
08
|
|
Site:
Room Service-Deck 6
|
|
Violation:
Crew were unable to show the inspector a backflow preventer for the coffee machine.
|
|
Recommendation:
Use air gaps where feasible and where water under pressure is not required. Install backflow prevention devices when air gaps are impractical or when water under pressure is required.
|
|
|
Item No.:
29
|
|
Site:
Room Service-Deck 6
|
|
Violation:
The handwash station by the entrance did not reach a temperature above 75F. Crew immediately fixed the issue.
|
|
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.:
22
|
|
Site:
Galley-Dishwash
|
|
Violation:
The flight type dishwash machine was not operational during the inspection. As the inspector approached the area, crew were working on the machine. The inspector inspected the lido galley and buffet and room service area, and came back to the dishwash area. The machine was still not operational due to an issue with the solenoid and the steam trap. Crew later reported the machine was operational. In the meantime, dishes were routed to main galley for cleaning and sanitization.
|
|
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:
Food Service General-Decks
|
|
Violation:
Decks in many areas of various food service areas were in disrepair. Grouting was recessed, and tiles were chipping and missing. This made the deck difficult to clean, and lead to trapped water in various areas of the deck. A few specific examples, in addition to those listed above in previous violations, include: 1) grouting was recessed and in disrepair in the center main galley near the soup station; 2) recessed grouting was noted in the room service area by the handwash station; 3) recessed grouting was noted in various potwash and dishwash areas; and many other areas. Crew reported an ongoing plan to repair the decks. Crew also noted they have a proposed plan to repair decks in October 2018.
|
|
Recommendation:
Ensure decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas are maintained in good repair.
|
|