|
|
|
Item No.:
08
|
|
Site:
Bar-Deck 15 Juice
|
|
Violation:
The vent for the carbonator backflow prevention device was pointed up preventing proper drainage. Remediation began immediately.
|
|
Recommendation:
Maintain backflow prevention devices in good repair.
Ensure that all vents for backflow prevention devices are positioned to drain to ensure the device is in working order during visual inspecitons.
|
|
|
Item No.:
08
|
|
Site:
Galley-Deck 14 Haven
|
|
Violation:
The backflow prevention device vent for the hood cleaning system was facing up and not able to drain. Remediation began immediately.
|
|
Recommendation:
Maintain backflow prevention devices in good repair.
Ensure that backflow prevention device vents are pointed downwards to drain for visual inspecitons to ensure the device is working as designed.
|
|
|
Item No.:
08
|
|
Site:
Galley-Deck 14 Haven
|
|
Violation:
The backflow prevention device for the left combination oven was dripping water continuously.
|
|
Recommendation:
Maintain backflow prevention devices in good repair.
|
|
|
Item No.:
08
|
|
Site:
Potable Water-Testable Assembly Log
|
|
Violation:
The log provided by the crew stated the date tested as 25 March 2023 for multiple assemblies, but the individual inspection logs were dated 21 February 2022 for the same assemblies. It was discovered that the March date is when it was put into the system and the February date was the actual test date, which is what is required.
|
|
Recommendation:
Ensure the cross-connection control program includes at a minimum: a complete listing of cross-connections and the backflow prevention method or device for each, so there is a match to the plumbing system component and location. Include air gaps on the listing. Ensure a schedule for inspection frequency is set. Maintain a log documenting the inspection and maintenance in written or electronic form, and ensure it is available for review during inspections.
|
|
|
Item No.:
08
|
|
Site:
Galley-Deck 6 - Port Aft Beverage Station
|
|
Violation:
Water dripped continuously from the relief vents from the backflow prevention device located on the potable water line for the utility sink. Water pooled on the bottom of the technical cabinet.
|
|
Recommendation:
Maintain backflow prevention devices in good repair.
|
|
|
Item No.:
08
|
|
Site:
Galley-Deck 6 Hot Galley
|
|
Violation:
The backflow prevention device on the left combination oven was continuous dripping and pooling on the deck.
|
|
Recommendation:
Maintain backflow prevention devices in good repair.
|
|
|
Item No.:
19
|
|
Site:
Galley-Deck 6 Main Walk-In Freezer
|
|
Violation:
In the walk in freezer, there was a pan of green beans that was not fully covered and unprotected.
|
|
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; (4) At least 150 millimeters (6 inches) above the deck; (5) At least 127 millimeters (5 inches) for food in packages and working containers on pallets, skids, and racks; and (6) At least 150 millimeters (6 inches) above the deck on shelving racks.
|
|
|
Item No.:
19
|
|
Site:
Galley-Deck 5
|
|
Violation:
There was a white unlabeled food storage bin behind the serving station in the crew galley. Staff confirmed it was flour and added a label during the inspection.
|
|
Recommendation:
Ensure containers holding food or food ingredients that are removed from their original packages for use on the vessel, such as cooking oils, flour, herbs, potato flakes, salt, spices, and sugar are identified with the common name of the food.
|
|
|
Item No.:
19
|
|
Site:
Buffet-Deck 15 Service Line Portside
|
|
Violation:
Dried, shaved almonds were removed from their original container stored in a new container without proper labeling.
|
|
Recommendation:
Ensure containers holding food or food ingredients that are removed from their original packages for use on the vessel, such as cooking oils, flour, herbs, potato flakes, salt, spices, and sugar are identified with the common name of the food.
|
|
|
Item No.:
20
|
|
Site:
Buffet-Deck 15 Service Line - Portside/Forward
|
|
Violation:
The cutting board in front of the panini oven was heavily scored and chipped. The cutting board was previously cleaned.
|
|
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. Ensure surfaces such as cutting blocks and boards that are subject to scratching and scoring are resurfaced if they no longer can be effectively cleaned and sanitized, or discarded if they are not capable of being resurfaced.
|
|
|
Item No.:
20
|
|
Site:
Buffet-Deck 15 Beverage Station - Aft
|
|
Violation:
The countertop milk dispenser's internal temperature measuring device registered an internal temperature of 49° F. However, the internal milk temperature was 39° F.
|
|
Recommendation:
Maintain utensils and temperature measuring devices in good repair and proper adjustment: (1) Utensils must be maintained in a state of repair or condition that meets the materials, design, and construction specifications of these guidelines, or the utensils must be discarded; (2) food temperature measuring devices must be calibrated in accordance with the manufacturer's specifications to ensure accuracy.
|
|
|
Item No.:
20
|
|
Site:
Galley-Deck 6 - Potwash
|
|
Violation:
Two soiled cutting boards staged on the soiled storage areas were heavily scratched and scored.
|
|
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. Ensure surfaces such as cutting blocks and boards that are subject to scratching and scoring are resurfaced if they no longer can be effectively cleaned and sanitized, or discarded if they are not capable of being resurfaced.
|
|
|
Item No.:
21
|
|
Site:
Galley-Deck 6 Hot Galley
|
|
Violation:
The left combination oven had silicone peeling on the outer front housing of the oven door
|
|
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. 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.:
21
|
|
Site:
Galley-Deck 6 - Appetizer Prep
|
|
Violation:
The on/off label of the deli slicer was peeling making the surface difficult to clean.
|
|
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.:
21
|
|
Site:
Galley-Deck 6 - Room Service
|
|
Violation:
The metal housing to the Coldwell lid was not flush with the plexiglass exposing an open gap that was filled with peeling silicone. This recessed area and silicone was soiled with a dark slimy residue in several areas.
|
|
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. Ensure nonfood contact equipment is maintained in good repair and proper adjustment including: (1) Equipment maintained in a state of repair and condition that meets the materials, design, construction, and operation specifications of these guidelines; (2) Equipment components such as doors, seals, hinges, fasteners, and kick plates are kept intact, tight, and adjusted in accordance with manufacturer's specifications.
|
|
|
Item No.:
21
|
|
Site:
Other-Deck 15 Wine Station - Starboard Side
|
|
Violation:
The handles for the undercounter storage cabinets were corroded and difficult to keep clean.
|
|
Recommendation:
Ensure nonfood contact equipment is maintained in good repair and proper adjustment including: (1) Equipment maintained in a state of repair and condition that meets the materials, design, construction, and operation specifications of these guidelines; (2) Equipment components such as doors, seals, hinges, fasteners, and kick plates are kept intact, tight, and adjusted in accordance with manufacturer's specifications.
|
|
|
Item No.:
21
|
|
Site:
Buffet-Deck 15 Soup Station - Starboard Side
|
|
Violation:
In multiple areas, the sealant around the countertop mounted equipment was peeling and chipping. Remediation began immediately.
|
|
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.:
21
|
|
Site:
Buffet-Deck 15 Roll-up Station Starboard Side
|
|
Violation:
The storage cabinets in this area had multiple interior areas that had small holes, chips and scratches making them difficult to keep clean.
|
|
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. 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.:
21
|
|
Site:
Buffet-Deck 15 Garden Cafe
|
|
Violation:
Multiple areas in the service buffet line had sealant that was chipping and peeling around the countertop equipment making these areas difficult to keep clean.
|
|
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. 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.:
21
|
|
Site:
Galley-Deck 5 Hot Station
|
|
Violation:
The tilting pan rolling handle had silicone peeling creating a gap on the handle. This area was difficult to clean.
|
|
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.:
24
|
|
Site:
Galley-Deck 5 - Potwash
|
|
Violation:
The potwash machine in the crew galley did not register a final rinse temperature of160° during the first attempt. The inspector used a thermocouple device and the temperatures read 153°F (accuracy of ± 0.2 degrees F.) and the crew's maximum registry thermometer read 157°F (accuracy of ± 2.0 degrees F.). The second attempt the thermocouple device read 155°F and the maximum crew's registry thermometer read 158°F. Crew immediately began to fix the potwash machine. The area was in use at the time of the inspection.
|
|
Recommendation:
In a mechanical operation, ensure the temperature of the fresh hot water sanitizing rinse as it enters the manifold is not more than 90°C (194°F) or less than: (1) 74°C (165°F) for a stationary rack, single-temperature machine; (2) 82°C (180°F) for all other machines. Ensure the utensil surface temperature is not less than 71°C (160°F) as measured by an irreversible registering temperature indicator.
|
|
|
Item No.:
26
|
|
Site:
Galley-Deck 6 - Pastry
|
|
Violation:
The bottom dough conveyor belt was heavily stained with black residue.
|
|
Recommendation:
Ensure food contact surfaces of equipment and utensils are clean to sight and touch. Ensure food only contacts surfaces of equipment and utensils that are cleaned and sanitized.
|
|
|
Item No.:
26
|
|
Site:
Galley-Deck 15 Ice Machine
|
|
Violation:
The ice machines water arm, evaporator grill housing and water supply lines were soiled with a black debris. An alcohol wipe was used to remove the debris. The machine was closed for cleaning.
|
|
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:
Bar-Deck 15 Waves
|
|
Violation:
The ice machine water arm, evaporator grill housing and water supply lines were soiled with a black debris. An alcohol wipe was used to remove the debris. The machine was closed for cleaning.
|
|
Recommendation:
Ensure food contact surfaces of equipment and utensils are clean to sight and touch. Ensure food only contacts surfaces of equipment and utensils that are cleaned and sanitized.
|
|
|
Item No.:
26
|
|
Site:
Buffet-Deck 15 Service Line Portside
|
|
Violation:
The heat lamps for the hot holding area were heavily soiled with an oily substance. Cleaning began immediately.
|
|
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 6 - Port Aft Beverage Station
|
|
Violation:
More than a day's accumulation of dried juice residue was on the underside panel located in the splash zone of both juice machines. This was cleaned before the inspector's left the area.
|
|
Recommendation:
Ensure food contact surfaces of equipment and utensils are clean to sight and touch. Ensure food only contacts surfaces of equipment and utensils that are cleaned and sanitized.
|
|
|
Item No.:
26
|
|
Site:
Galley-Deck 6 - Appetizer Preparation
|
|
Violation:
Brown dried food residue was located on the back plate to the previously cleaned and sanitized deli slicer. The inspector was able to scrape away the brown residue with the pointed end of a thermometer.
|
|
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.:
27
|
|
Site:
Galley-Deck 6 - Port Aft Beverage Station
|
|
Violation:
The outside surface to the previously cleaned and sanitized milk container in the espresso machine's refrigerator had several areas that had sticky residue.
|
|
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 - Port Aft Beverage Station
|
|
Violation:
The white plastic pass through chutes where the bulk milk tubes transverse were soiled with an accumulation of dried old milk residue.
|
|
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 - Room Service
|
|
Violation:
The metal housing to the cold well lid was not flush with the plexiglass exposing an open gap that was filled with peeling silicone. This recessed area and silicone was soiled with a dark slimy residue in several areas.
|
|
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:
Buffet-Deck 15 Service Line Portside
|
|
Violation:
The undercounter storage cabinet doors at the hot station were heavily soiled with an oily substance. Cleaning began immediately.
|
|
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:
Preparation Room-Deck 4
|
|
Violation:
There were approximately 10 previously cleaned plastic bowls used for fruit that had a sticky residue on the outer rim. Staff removed the bowls for cleaning.
|
|
Recommendation:
Ensure nonfood-contact surfaces of equipment are kept free of an accumulation of dust, dirt, food residue, and other debris.
|
|
|
Item No.:
29
|
|
Site:
Bar-Sunset Bar - Handwashing Sink
|
|
Violation:
The water temperature was tested and registered 131°F. The temperature could not be lowered. The crew started working on it immediately.
|
|
Recommendation:
Ensure handwashing sinks are equipped to provide water at a temperature of at least 38°C (100°F) through a mixing valve or combination faucet. For handwash sinks with electronic sensors, and other types of handwash sinks where the user cannot make temperature adjustments, ensure the temperature provided to the user after the mixing valve does not exceed 49°C (120°F).
|
|
|
Item No.:
29
|
|
Site:
Bar-Deck 15 Juice
|
|
Violation:
The handwashing station water temperature measured a maximum temperature of 94° F. This area was open for operation at the time of the inspection.
|
|
Recommendation:
Ensure handwashing sinks are equipped to provide water at a temperature of at least 38°C (100°F) through a mixing valve or combination faucet. For handwash sinks with electronic sensors, and other types of handwash sinks where the user cannot make temperature adjustments, ensure the temperature provided to the user after the mixing valve does not exceed 49°C (120°F).
|
|
|
Item No.:
33
|
|
Site:
Bar-Deck 15 Juice
|
|
Violation:
The bulkhead-mounted bottle storage shelves were soiled with more than a day's worth of accumulation of dust. Cleaning began immediately.
|
|
Recommendation:
Ensure decks, bulkheads, deckheads, and attached equipment in food preparation, warewashing, pantries, and storage areas are cleaned as often as necessary.
|
|
|
Item No.:
33
|
|
Site:
Buffet-Deck 15 Service Line Portside/Forward
|
|
Violation:
The bulkhead behind the hot oven, and the deckhead above the hot grill were heavily soiled. This area was previously cleaned.
|
|
Recommendation:
Ensure decks, bulkheads, deckheads, and attached equipment in food preparation, warewashing, pantries, and storage areas are cleaned as often as necessary.
|
|
|
Item No.:
33
|
|
Site:
Galley-Deck 6 Hot Galley
|
|
Violation:
The backflow prevention device on the left combination oven was continuous dripping and pooling on the deck.
|
|
Recommendation:
Ensure decks, bulkheads, deckheads, and attached equipment in food preparation, warewashing, pantries, and storage areas are cleaned as often as necessary.
|
|
|
Item No.:
33
|
|
Site:
Buffet-Deck 15 Service Line - Portside
|
|
Violation:
The deckhead above the cold counter was in disrepair making this area difficult to clean.
|
|
Recommendation:
Ensure decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas are maintained in good repair.
|
|
|
Item No.:
33
|
|
Site:
Galley-Deck 6 - Port Aft Beverage Station
|
|
Violation:
Water dripped continuously from the relief vents from the backflow prevention device located on the potable water line for the utility sink. Water pooled on the bottom of the technical cabinet.
|
|
Recommendation:
Ensure decks, bulkheads, deckheads, and attached equipment in food preparation, warewashing, pantries, and storage areas are cleaned as often as necessary.
|
|
|
Item No.:
33
|
|
Site:
Galley-Deck 6 - Appetizer Preparation
|
|
Violation:
Deck grouting was missing or recessed between deck tiles in several areas. Water and old food residue was observed in the recessed areas.
|
|
Recommendation:
Ensure decks, bulkheads, deckheads, and attached equipment in food preparation, warewashing, pantries, and storage areas are cleaned as often as necessary. Ensure decks, bulkheads, and deckheads in food preparation, warewashing, pantries, bars, and food and equipment storage areas are constructed and maintained for easy cleaning. Do not use carpet in these areas.
|
|
|
Item No.:
33
|
|
Site:
Galley-Deck 6 - Soup Station
|
|
Violation:
Deck grouting was missing or recessed between deck tiles in several areas. Water and old food residue were observed in the recessed areas.
|
|
Recommendation:
Ensure surfaces subject to routine splashes, spillage, or other soiling during normal use have easily cleanable features. Ensure decks, bulkheads, deckheads, and attached equipment in food preparation, warewashing, pantries, and storage areas are cleaned as often as necessary. Ensure decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas are maintained in good repair.
|
|
|
Item No.:
33
|
|
Site:
Galley-Deck 5 Pot Washing Station
|
|
Violation:
Underneath the three- compartment sink, a potable water pipe burst that allowed water to pool on the deck. The staff immediately repaired the pipe.
|
|
Recommendation:
Ensure black and gray water is discharged to the vessel's wastewater disposal system and does not pool on the deck.
|
|
|
Item No.:
33
|
|
Site:
Galley-Deck 6- Dishwashing Station
|
|
Violation:
The conveyor-type dishwash machine had condensate collecting on the clean side hood area. No utensils were impacted from the condensate. The exhaust system was working properly at the time of the inspection.
|
|
Recommendation:
Ensure decks, bulkheads, deckheads, and attached equipment in food preparation, warewashing, pantries, and storage areas are cleaned as often as necessary.
|
|
|
Item No.:
34
|
|
Site:
Galley-Deck 5 Pot Washing Station
|
|
Violation:
Underneath the three- compartment sink, a potable water pipe burst that allowed water to pool on the deck. Staff immediately repaired the pipe.
|
|
Recommendation:
Ensure a plumbing system in a food area is maintained in good repair.
|
|
|
Item No.:
36
|
|
Site:
Buffet-Deck 15 Hot Service Line - Forward
|
|
Violation:
The carving station light intensity was insufficient. A maximum intensity of 160 lux was measured during the inspection.
|
|
Recommendation:
Ensure the light intensity is at least 220 lux (20 foot candles) on food preparation surfaces, and at a distance of 75 centimeters (30 inches) above the deck in food preparation areas, handwashing facilities, warewashing areas, equipment, and utensil storage, pantries, toilet rooms, and consumer self-service areas.
|
|
|
Item No.:
38
|
|
Site:
Galley-Deck 6 - Potwash
|
|
Violation:
An empty unlabeled spray bottle was on the deck inside the technical space to the pulper system.
|
|
Recommendation:
Store maintenance tools such as mops, brooms, and similar items in an orderly manner that facilitates cleaning of the area used for storing the maintenance tools. Ensure decks, bulkheads, deckheads, and attached equipment in food preparation, warewashing, pantries, and storage areas are cleaned as often as necessary.
|
|