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Item No.:
08
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Site:
Galley-Deck 4 Bakery
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Violation:
The relief vents were blocked on the backflow preventer for the rotary ovens. This was corrected immediately.
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Recommendation:
Maintain backflow prevention devices in good repair.
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Item No.:
11
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Site:
Medical-AGE Log
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Violation:
A food production worker on 12/21/22 reported onset illnesses at 10:00AM. The food worker reported on the food/beverage questionnaire that they went to lunch at 11:00AM and didn't report to medical until 12:05PM.
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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.
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Item No.:
16
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Site:
Buffet-Deck 14 - Windjammer - Island #5
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Violation:
A container of milk on the self-service buffet countertop was on time-control, however, there was no time control label on the container.
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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 and ensure time control plan is accessible to all crew working at each outlet where time control is used. Ensure plan(s): (1) Include set-up and discard times for each outlet. Include all services and events where potentially hazardous foods are kept on time control. If used, ensure colored labels correspond to the discard times stated in the plan. (2) List all units (to include preparation counters, cabinets, compartments, and equipment) on time control, but only cabinets and compartments on time control must be physically labeled. and (3) Describe or show the flow of potentially hazardous food from when last in temperature control to placement in time control and discard. 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 and ensure time control plan is accessible to all crew working at each outlet where time control is used. Ensure plan(s): (1) Include set-up and discard times for each outlet. Include all services and events where potentially hazardous foods are kept on time control. If used, ensure colored labels correspond to the discard times stated in the plan. (2) List all units (to include preparation counters, cabinets, compartments, and equipment) on time control, but only cabinets and compartments on time control must be physically labeled. and (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.:
20
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Site:
Buffet-Deck 14 - Starboard Middle Beverage Station
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Violation:
The plastic housing above the hot water unit's dispensing nozzle was cracked and difficult to clean.
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Recommendation:
Ensure multiuse food-contact surfaces are: (1) Smooth; (2) Free of breaks, open seams greater than 0.8 mm (1/32 inch), cracks, chips, inclusions, pits, and similar imperfections; (3) Free of sharp internal angles, corners, and crevices; (4) Finished to have smooth welds and joints; and (5) Accessible for cleaning and inspection by one of the following methods without being disassembled, by disassembling without the use of tools, or by easy disassembling with the use of handheld tools commonly available to maintenance and cleaning personnel. 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.:
20
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Site:
Galley-Deck 14 - Solarium Bistro
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Violation:
The thermometer inside the sliding door refrigerator was reading ~25F when the ambient temperature taken with the inspector's infrared thermometer measured 41 degrees. The thermometer was immediately replaced.
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Recommendation:
Ensure food temperature-measuring devices are provided and readily accessible for use in ensuring attainment and maintenance of food temperatures. Use tip-sensitive temperature-measuring devices, such as a thermocouple or thermistor, for measuring thin food products. Ensure food temperature measuring devices: (1) scaled only in Celsius or dually scaled in Celsius and Fahrenheit are accurate to within1°C (within 2°F) in the intended range of use; (2) scaled only in Fahrenheit are accurate to within 2°F in the intended range of use. Ensure food temperature measuring devices have a numerical scale, printed record, or digital readout in increments no greater than 1°C (2°F) in the intended range of use.
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Item No.:
21
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Site:
Buffet-Deck 14 - Center Island Port
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Violation:
Approximately 5 open penetrations due to missing fasteners were observed on the underside of the metal housing for the heating elements at several hot buffet stations.
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Recommendation:
Design and construct nonfood-contact surfaces of equipment and utensils to be durable and to retain their characteristic qualities under normal use conditions.
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Item No.:
21
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Site:
Buffet-Deck 14 - Starboard Aft Beverage Station - Countertop
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Violation:
There were multiple areas of the beverage countertop that were difficult to clean. These areas included, a recessed area from a previous penetration underneath the juice machine, around the support legs to the hot water machine, and at the seams of the countertop.
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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.
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Item No.:
21
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Site:
Buffet-Deck 14 - Port Aft Beverage Station - Countertop
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Violation:
There were multiple areas of the beverage countertop that were difficult to clean. These areas included, a recessed area from a previous penetration underneath the juice machine, around the support legs to the hot water machine, and at the seams of the countertop.
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Recommendation:
Ensure nonfood-contact surfaces are free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance. 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.
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Item No.:
21
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Site:
Buffet-Deck 14 - Bakery/Coffee Outlet
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Violation:
The metal door to the spent coffee ground waste container was split at the top surface exposing an open seam that was soiled with old coffee grounds and difficult to clean. Staff stated this was from employees knocking out used coffee grounds from the espresso handles.
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Recommendation:
Ensure nonfood-contact surfaces are free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance. Design and construct nonfood-contact surfaces of equipment and utensils to be durable and to retain their characteristic qualities under normal use conditions.
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Item No.:
22
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Site:
Galley-Deck 3 Potwash
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Violation:
The hood-type pot wash data plate listed the total cycle time of 240 seconds. The inspector timed the cycle which took 190 seconds to complete.
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Recommendation:
Ensure a warewashing machine and its auxiliary components are operated in accordance with the machine?s data plate and other manufacturer?s instructions. Ensure a warewashing machine?s conveyor speed or automatic cycle times is maintained accurately timed in accordance with manufacturer?s specifications.
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Item No.:
23
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Site:
Galley-Deck 14 - Potwash
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Violation:
The rinse compartment of the three-compartment sink was overfilled with pots and pans. When the operator demonstrated the cleaning and sanitizing procedure to the inspector, there was not enough space to sufficiently rinse the utensil prior to sanitizing. Additionally, the operator did not fully submerge the handle of the pan in the sanitizing solution.
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Recommendation:
Ensure washed equipment and utensils are rinsed so that abrasives are removed and cleaning chemicals are removed or diluted with water by using one of the following procedures: (1) Use of a distinct, separate water rinse after washing and before sanitizing if using a three-compartment sink, alternative manual warewashing equipment equivalent to a three-compartment sink, or a three-step washing, rinsing, and sanitizing procedure in a warewashing system for CIP equipment; (2) Use of a nondistinct water rinse integrated in the application of the sanitizing solution and wasted immediately after each application; (3) Use of a nondistinct water rinse integrated in the application of the sanitizing solution if using a warewashing machine that recycles the sanitizing solution for use in the next wash cycle.
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Item No.:
24
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Site:
Galley-Deck 14 - Potwash
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Violation:
The operator did not fully submerge the handle of a pan in sanitizing solution. This was corrected by staff who was observing the demonstration.
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Recommendation:
In a manual operation, if immersion in hot water is used for sanitizing, ensure: (1) the temperature of the water is maintained at 77°C (171°F) or above and (2) the food-contact surface is immersed for at least 30 seconds.
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Item No.:
26
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Site:
Buffet-Deck 14 - Starboard Middle Beverage Station
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Violation:
Dried juice residue of more than a day's accumulation was on the underside panel above the juice machine's dispensing nozzles.
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Recommendation:
Ensure food only contacts surfaces of equipment and utensils that are cleaned and sanitized.
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Item No.:
26
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Site:
Galley-Deck 14 - Solarium Bistro - Dishwash
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Violation:
Dried yellow food residue was on the food contact side of a previously cleaned and sanitized black serving tong.
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Recommendation:
Ensure food contact surfaces of equipment and utensils are clean to sight and touch.
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Item No.:
26
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Site:
Pantry-Deck 4 - La Patisserie
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Violation:
Old water was inside the water chamber to two portable steaming units used to steam milk. According to staff, these units have not been used in several weeks.
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Recommendation:
Ensure food only contacts surfaces of equipment and utensils that are cleaned and sanitized. 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.
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Item No.:
26
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Site:
Galley-Deck 14 - Dishwash
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Violation:
Two previously cleaned and sanitized red bowls had greasy food residue on the food contact surface. These were immediately sent to be cleaned and sanitized.
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Recommendation:
Ensure food only contacts surfaces of equipment and utensils that are cleaned and sanitized.
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Item No.:
26
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Site:
Bar-Deck 4 - Pub Bar
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Violation:
Brown slimy residue was scrapped out of both draft beer dispensing nozzles with a straw.
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Recommendation:
Ensure food only contacts surfaces of equipment and utensils that are cleaned and sanitized.
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Item No.:
26
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Site:
Buffet-Deck 14 - Starboard Aft Beverage Station
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Violation:
Dried juice residue of more than a day's accumulation was on the underside panel above the juice machine's dispensing nozzles.
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Recommendation:
Ensure food contact surfaces of equipment and utensils are clean to sight and touch.
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Item No.:
26
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Site:
Galley-Deck 4 Beverage Station
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Violation:
The juice dispenser had more than a day's worth of food debris above the nozzles.
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Recommendation:
Ensure food contact surfaces of equipment and utensils are clean to sight and touch.
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Item No.:
26
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Site:
Buffet-Deck 14 - Port Middle Beverage Station
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Violation:
Dried juice residue of more than a day's accumulation was on the underside panel above the juice machine's dispensing nozzles.
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Recommendation:
Ensure food only contacts surfaces of equipment and utensils that are cleaned and sanitized. Ensure food contact surfaces of equipment and utensils are clean to sight and touch.
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Item No.:
27
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Site:
Buffet-Deck 14 - Bakery/Coffee Outlet
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Violation:
The metal door to the spent coffee ground waste container was split at the top surface exposing an open seam that was soiled with old coffee grounds and difficult to clean.
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Recommendation:
Ensure nonfood-contact surfaces of equipment are kept free of an accumulation of dust, dirt, food residue, and other debris.
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Item No.:
27
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Site:
Buffet-Deck 14 - Starboard Aft Beverage Station - Countertop
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Violation:
Dried food reside of more than a day's accumulation was in the recessed area at countertop seams.
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Recommendation:
Ensure nonfood-contact surfaces of equipment are kept free of an accumulation of dust, dirt, food residue, and other debris.
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Item No.:
27
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Site:
Buffet-Deck 14 - Starboard Aft Beverage Station - Countertop
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Violation:
Dried food residue of more than a day's accumulation was scraped out of a recessed area at a countertop seam.
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Recommendation:
Ensure nonfood-contact surfaces of equipment are kept free of an accumulation of dust, dirt, food residue, and other debris.
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Item No.:
27
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Site:
Galley-Deck 4
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Violation:
The door gasket for undercounter refrigerator #0476170, was soiled with more than a day's worth of debris. This was immediately cleaned.
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Recommendation:
Ensure nonfood-contact surfaces of equipment are kept free of an accumulation of dust, dirt, food residue, and other debris.
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Item No.:
27
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Site:
Buffet-Deck 14 - Port Middle Beverage Station
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Violation:
Water leaked from the plumbing connection to the dump sink control handles and dripped onto the countertop below.
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Recommendation:
Ensure nonfood-contact surfaces of equipment are kept free of an accumulation of dust, dirt, food residue, and other debris.
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Item No.:
27
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Site:
Buffet-Deck 14 - Center Island Starboard
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Violation:
Water was leaking from a plumbing connection to the utility sink and pooling on the surface of the countertop below.
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Recommendation:
Ensure nonfood-contact surfaces of equipment are kept free of an accumulation of dust, dirt, food residue, and other debris.
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Item No.:
34
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Site:
Buffet-Deck 14 - Center Island Starboard
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Violation:
Water was leaking from a plumbing connection to the utility sink and pooling on the surface of the countertop below.
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Recommendation:
Ensure a plumbing system in a food area is maintained in good repair.
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Item No.:
34
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Site:
Buffet-Deck 14 - Port Middle Beverage Station
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Violation:
Water leaked from the plumbing connection to the dump sink control handles and dripped onto the countertop below.
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Recommendation:
Ensure a plumbing system in a food area is maintained in good repair.
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Item No.:
38
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Site:
Galley-Deck 14 - Hot Galley
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Violation:
A white binder with paper documents was stored inside the hood cleaning chemical locker. The binder and paper were heavily saturated with moisture and in poor repair.
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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. 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.:
39
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Site:
Buffet-Deck 14 - Port Middle Beverage Station
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Violation:
A small fly was near the bottom of the deck mounted soda dispensing machine.
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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 4 Dough Sheeter
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Violation:
One tiny fly was observed in the 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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