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Item No.:
*
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Site:
Other-Deck 1 Recreational Water Facility Office
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Violation:
One fruit fly was observed in the office. Staff immediately contacted IPM manager.
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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.:
21
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Site:
Galley-Deck 11 Ji Ji
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Violation:
The ambient air temperature-measuring device in the undercounter freezer 11-23-JI measured the air at 41F. The infrared thermometer measured the temperature at 32F. The temperature-measuring device was immediately removed and replaced.
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Recommendation:
Ensure ambient air temperature-measuring devices: (1) scaled in Celsius or dually scaled in Celsius and Fahrenheit are designed to be easily readable and accurate to within 1.5C (within 3F) in the intended range of use; (2) scaled only in Fahrenheit are accurate to within 3F in the intended range of use.
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Item No.:
21
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Site:
Galley-Deck 5 Fahrenheit 555
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Violation:
The handle below the flat top grill in the show galley was missing a cover which created a crevice and difficult to clean surface.
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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. 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:
Other-Engine Control Room
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Violation:
The countertop where the espresso machine is placed was heavily soiled with coffee residue. The condition of the countertop was made out of wood which makes it not easily cleanable.
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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. Do not use wood and wood wicker as a food-contact surface.
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Item No.:
21
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Site:
Other-Engine Control Room
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Violation:
The refrigerator was placed directly on the deck and not elevated at least 6 inches above ground. Staff were informed and they began remediation.
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Recommendation:
Ensure deck-mounted equipment that is not easily movable is sealed to the deck or elevated on legs that provide at least a 150 mm (6-inch) clearance between the deck and the equipment.
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Item No.:
21
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Site:
Buffet-Deck 10 Aft Starboard Beverage Station
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Violation:
The counter-mounted hot chocolate machine's back right leg was bent which created a gap and difficult to clean surface.
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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. 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.:
22
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Site:
Galley-Deck 3 Dishwash
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Violation:
The flight-type dishwash curtain had a baffle that had slipped off the rod on the right side, so the wash and final sanitizing rinse cycles were not properly separated. Crew immediately adjusted the curtain to avoid any possible cross-contamination.
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Recommendation:
Ensure the warewashing machine wash and rinse tanks are equipped with baffles, curtains, or other means to minimize internal cross-contamination of the solutions in wash and rinse tanks.
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Item No.:
22
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Site:
Pantry-Deck 10 Red Frog
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Violation:
The hood-type glasswash machine lower spray arm had food debris lodged in one nozzle. The area was in operation and the glasswash machine had recently been used for one rack of about 10 glasses. Crew immediately began disassembling the spray arm to be cleaned and sanitized and the one rack of about 10 glasses was placed in the soiled area to be re-washed and sanitized.
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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 and accumulation of excessive debris, and to ensure that the equipment performs its intended function; (3) at least every 24 hours (if used).
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Item No.:
23
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Site:
Galley-Deck 0 Dishwash
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Violation:
The flight-type dishwasher wash tank temperature did not reach the data plate minimum of 160F when measured multiple times with a tip-sensitive thermometer. A technician made corrections before the inspector left the area.
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Recommendation:
Maintain the temperature of the wash solution in manual warewashing equipment at not less than the temperature specified on the cleaning agent manufacturer?s label instructions. Ensure the temperature of the wash solution in spray type warewashers that use hot water to sanitize is not less than: (1) 74C (165F) for a stationary-rack, single-temperature machine; (2) 66C (150F) for a stationary-rack, dual-temperature machine; (3) 71C (160F) for a single-tank, conveyor, dual-temperature machine; (4) 66C (150F) for a multi-tank, conveyor, multi-temperature machine.
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Item No.:
24
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Site:
Galley-Deck 0 Potwash
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Violation:
The hood-type potwash machine utensil surface final sanitizing rinse temperature was below 160F after using two tip-sensitive, maximum-temperature registering thermometers to test two full wash and sanitize cycles. The inspector used a thermocouple thermometer during the cycles and the highest recorded temperature was 153F. The hood-type potwash was taken out of service for repairs. A three-compartment sink was available and in operation for this area. The hood-type potwash was repaired and back in service before the end of the inspection.
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Recommendation:
In a mechanical operation, ensure the temperature of the fresh hot water sanitizing rinse as it enters the manifold is not more than 90C (194F) or less than: (1) 74C (165F) for a stationary rack, single-temperature machine; (2) 82C (180F) for all other machines. Ensure the utensil surface temperature is not less than 71C (160F) as measured by an irreversible registering temperature indicator.
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Item No.:
26
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Site:
Galley-Deck 5 Pig & Anchor
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Violation:
The salamander grill was visibly soiled with food debris. The area was not in operation and was previously 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.:
27
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Site:
Galley-Deck 3 Center
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Violation:
Water was leaking and dripping from the deckhead above the front of blast chiller JC/30068. The water was running down the front of the blast chiller door and pooling on the deck. Crew stated that they did not use the blast chiller to avoid potentially contaminating food. The technical engineer stated that the water was from condensate dripping through insulation in the deckhead. Staff provided the inspector with a list of multiple locations that were being monitored for a similar problem due to poor quality insulation.
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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 5 Pig & Anchor
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Violation:
Water was dripping from the deckhead over the preparation counter. There was a pot on the preparation counter to catch the water. The area was not in operation.
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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:
Other-Engine Control Room
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Violation:
The countertop where the espresso machine is placed was heavily soiled with coffee residue. The condition of the countertop was made out of wood which makes it not easily cleanable.
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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 5 Pig & Anchor
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Violation:
Water was dripping from the deckhead over the preparation counter. There was a pot on the preparation counter to catch the water. The area was not in operation.
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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 3 Chef's Table
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Violation:
The hot plate grease chute was soiled with food debris. The inspector used an alcohol pad to wipe the surface and it became soiled. The area was not in operation and had been previously cleaned and sanitized the evening before the inspection.
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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.:
28
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Site:
Dining Room-Deck 3 Chef's Table
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Violation:
In the undercounter cabinet below the preparation table, there were two coffee pitchers with moisture inside. The pitchers had been previously cleaned and sanitized. They were removed to be re-cleaned and sanitized.
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Recommendation:
After cleaning and sanitizing, ensure equipment and utensils are air dried or adequately drained before contact with food.
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Item No.:
28
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Site:
Buffet-Deck 10 Beverage Station
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Violation:
A tray of forty green plastic cups that were previously cleaned and sanitized were stacked wet and out for passenger use at the beverage station near Guy's Burger. The cups were immediately removed.
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Recommendation:
After cleaning and sanitizing, ensure equipment and utensils are air dried or adequately drained before contact with food.
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Item No.:
30
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Site:
Galley-Deck 10
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Violation:
The toilet room doors across from the potwash did not fully self-close. The latch caught on the strike plate.
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Recommendation:
Ensure toilet rooms are completely enclosed and have tight-fitting, self-closing doors which are kept closed except during cleaning or maintenance.
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Item No.:
30
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Site:
Provisions-Deck 0 Crew Toilet Room
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Violation:
Near the Room 9 Frozen Miscellaneous walk-in freezer, the right-side crew toilet room door did not fully self-close because the latch caught on the strike-plate. A technician was called to adjust the door.
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Recommendation:
Ensure toilet rooms are completely enclosed and have tight-fitting, self-closing doors which are kept closed except during cleaning or maintenance.
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Item No.:
31
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Site:
Other-Engine Control Room
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Violation:
On top of the refrigerator was a non-food contact cleaner bottle. Staff stated that the bottle is used to clean the surfaces in the engine control room. They also stated that it was stored improperly and immediately moved the bottle.
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Recommendation:
Store poisonous or toxic materials used in the cleaning and maintenance of food areas in a cleaning materials locker so they cannot contaminate food, equipment, utensils, linens, and single-service and single-use articles.
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Item No.:
33
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Site:
Galley-Deck 10
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Violation:
Water was dripping from the deckhead onto the deck in multiple locations in the center hot galley. This was observed near bain marie 10-LCBM-1, near the left soup kettle, and from the fire sprinkler near the ovens. The inspector did not observe water dripping into the mashed potatoes in the soup kettle nor the pan of vegetables on the bain marie. Staff discarded the mashed potatoes and vegetables and closed those areas.
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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:
Galley-Deck 5 Teppanyaki Grill
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Violation:
The deck beneath both teppanyaki grills was soiled in the corners with food debris. The area was not in operation and was previously cleaned.
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Recommendation:
Ensure decks, bulkheads and deckheads are cleaned as often as necessary.
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Item No.:
33
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Site:
Provisions-Deck 0 Room 16
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Violation:
The deck outside of the walk-in cold room for wine/beer/water/soda was severely damaged and in disrepair. Staff stated that the deck had quickly deteriorated after the vessel had been delivered from the shipyard. Staff provided the inspector with documentation regarding plans for repairing multiple areas in provisions with the deteriorated decking.
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Recommendation:
Ensure decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas are maintained in good repair.
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Item No.:
33
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Site:
Galley-Deck 3 Center
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Violation:
Water was leaking and dripping from the deckhead above the front of blast chiller JC/30068. The water was running down the front of the blast chiller door and pooling on the deck. Crew stated that they did not use the blast chiller to avoid potentially contaminating food. The technical engineer stated that the water was from condensate dripping through insulation in the deckhead. Staff provided the inspector with a list of multiple locations that were being monitored for a similar problem due to poor quality insulation.
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Recommendation:
Ensure decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas are maintained in good repair.
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Item No.:
36
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Site:
Other-Engine Control Room
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Violation:
Light intensity at the espresso station could not reach the required 220 lux.
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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.
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Item No.:
37
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Site:
Galley-Deck 3 Center
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Violation:
Water was leaking and dripping from the deckhead above the front of blast chiller JC/30068. The water was running down the front of the blast chiller door and pooling on the deck. Crew stated that they did not use the blast chiller to avoid potentially contaminating food. The technical engineer stated that the water was from condensate dripping through insulation in the deckhead. Staff provided the inspector with a list of multiple locations that were being monitored for a similar problem due to poor quality insulation.
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Recommendation:
Ensure exhaust ventilation hood systems in food preparation and warewashing areas--including components such as hoods, fans, guards, and ducting--are designed to prevent grease or condensation from draining or dripping onto food, equipment, utensils, linens, and single-service and single-use articles.
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Item No.:
37
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Site:
Galley-Deck 5 Pig & Anchor
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Violation:
Water was dripping from the deckhead over the preparation counter. There was a pot on the preparation counter to catch the water. The area was not in operation.
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Recommendation:
Ensure exhaust ventilation hood systems in food preparation and warewashing areas--including components such as hoods, fans, guards, and ducting--are designed to prevent grease or condensation from draining or dripping onto food, equipment, utensils, linens, and single-service and single-use articles.
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Item No.:
38
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Site:
Bar-Deck 5 Ocean Plaza
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Violation:
There was a fabric clutch purse resting in the speed rail that was directly to the right of the cash register. The area was in operation. The unnecessary item was immediately removed.
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Recommendation:
Ensure only articles necessary for the food service operation are stored in food preparation, food storage, and warewashing areas.
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Item No.:
39
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Site:
Pantry-Deck 10 Blue Iguana
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Violation:
There were four live small flies near the two ice machines. Pest management was immediately notified.
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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:
Pantry-Deck 10 Red Frog
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Violation:
There was one live small fly near the ice machine. Pest management was immediately notified.
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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 0 Team Dining 2
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Violation:
There was one live small fly in the technical compartment underneath the beverage station coffee machines. Pest management was immediately notified.
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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 0 Team Dining 1
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Violation:
There was one live large fly near the dessert section of the buffet service line. Pest management was immediately notified.
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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:
Bar-Deck 5 Alchemy Bar
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Violation:
There were two live small flies above the back bar area next to the crew handwash sink. Pest management was immediately notified.
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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:
Pantry-Deck 3 Meridian Portside
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Violation:
The was one live small fly near the ice machine. Pest management was immediately notified.
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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 3 Potwash
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Violation:
There was one live small fly in this area.
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Recommendation:
Effectively control the presence of insects, rodents, and other pests to minimize their presence in the food storage, preparation, and service areas and warewashing and utensil storage areas aboard a vessel.
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Item No.:
39
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Site:
Galley-Deck 3 Appetizer
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Violation:
There was one live small fly above the undercounter refrigerator #3-23AP. Pest management was immediately notified.
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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 3 Chef's Table Room
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Violation:
There was one live small fly near the preparation table. Pest management was immediately notified.
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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.:
43
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Site:
Ventilation-Deck 2 A.C. Station 1.5.1
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Violation:
In the A.C. Station room 1.5.1 all the intake filters were heavily soiled and clogged with dust and debris. There were also three filters that were ripped. The crew explained that they replace the filters every month, but will frequently check the filters more often.
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Recommendation:
Keep air handling units clean.
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