|
|
|
Item No.:
06
|
|
Site:
Potable Water-Deck 0 - Microbiologic Sampling
|
|
Violation:
One box of microbiologic sample test kits expired on 1 June 2023. The expired test kits were discarded.
|
|
Recommendation:
If water samples are collected and analyzed by the vessel for the presence of E. coli, analyze the samples using a method accepted in Standard Methods for the Examination of Water and Wastewater. Ensure test kits, incubators, and associated equipment are operated and maintained in accordance with the manufacturers? specifications.
|
|
|
Item No.:
08
|
|
Site:
Potable Water-Deck 0 - Starboard Side Forward Potable Water Hoses
|
|
Violation:
The Potable Water Only labeling for three of the four potable water hoses being used for bunkering during the inspection were faded and difficult to read. The crew provided documentation that replacement hoses had been ordered.
|
|
Recommendation:
Label potable water hoses with the words ?POTABLE WATER ONLY? in letters at least 13 millimeters (0.5 inch) high at each connecting end.
|
|
|
Item No.:
08
|
|
Site:
Galley-Deck 3 - Center
|
|
Violation:
The backflow prevention device for the right corner combination oven was sloped up and the relief vent could not properly drain.
|
|
Recommendation:
Maintain backflow prevention devices in good repair.
|
|
|
Item No.:
14
|
|
Site:
Bar-Deck 3 - Lobby
|
|
Violation:
A bartender preparing drinks was wearing a bracelet.
|
|
Recommendation:
Ensure food employees, including bartenders, do not wear jewelry on their arms or hands while preparing food.
|
|
|
Item No.:
18
|
|
Site:
Galley-Deck 3 - Chef Cold Room
|
|
Violation:
There were two hotel pans of cold smoked salmon rolls stored above three plastic bins of pork ribs and two plastic bins of roast lamb. The pork ribs and roast lamb were fully cooked food items. The cold smoked salmon rolls were moved.
|
|
Recommendation:
Protect food from cross-contamination or other sources of contamination by the following methods: (1) Physically separating raw animal foods during storage, preparation, holding, and display from raw ready-to-eat food so that products do not physically touch and so that one product does not drip into another. (2) Separating types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry?except when combined as ingredients?during storage, preparation, holding, and display by using separate equipment for each type, or by arranging each type of food in equipment so that cross-contamination of one type with another is prevented, or by preparing each type of food at different times or in separate areas.
|
|
|
Item No.:
19
|
|
Site:
Other-Deck 0 - Recycling/Garbage Room
|
|
Violation:
Two bottles of unopened water were stored in the recycling/garbage room directly under exposed pipes.
|
|
Recommendation:
Do not store foods in garbage rooms or in areas not finished in accordance with 7.7.4 and 7.7.5 for food storage areas.
|
|
|
Item No.:
20
|
|
Site:
Galley-Deck 9 - Center Stacked Ovens
|
|
Violation:
The bottom and second from the bottom ovens were each missing one fastener from the center food contact surface. Remediation began immediately.
|
|
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.
|
|
|
Item No.:
21
|
|
Site:
Galley-Deck 9 - Hot Galley
|
|
Violation:
The handle for the middle tilting kettle had a deep groove along the backside that was difficult to clean. This was immediately corrected using sealant.
|
|
Recommendation:
Ensure nonfood-contact surfaces are free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance.
|
|
|
Item No.:
22
|
|
Site:
Galley-Deck 3 - Warewash Aft Portside
|
|
Violation:
The in-use flight-type dishwash machine final sanitizing rinse spray arm had low pressure, which resulted in an ineffective spray pattern. Technicians replaced the pressure regulator before the end of the inspection.
|
|
Recommendation:
Maintain warewashing equipment in good repair and proper adjustment, including: (1) warewashing equipment is maintained in a state of repair and condition that meets the standards of the materials, design, and construction of these guidelines; (2) water pressure and water temperature-measuring devices are maintained in good repair and accurate within the intended range of use.
|
|
|
Item No.:
22
|
|
Site:
Galley-Deck 9 - Warewash
|
|
Violation:
The in-use rack-type glasswash machine had a build-up of food debris collected in the recirculating wash tank. Additionally, three plastic cups had gotten dislodged from their racks and were stuck along the side of the railing inside the wash tank. These items were removed, and the wash tank was cleaned.
|
|
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. 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).
|
|
|
Item No.:
22
|
|
Site:
Galley-Deck 0 - Potwash
|
|
Violation:
The hood-type potwash machine was not completing the final sanitizing rinse cycle. The machine would stop after the wash cycle and the time icon would blink, but the final sanitizing rinse would not activate. The machine was identified as in operation, but no pots or pans were being washed and sanitized in the machine. The crew were using the three-compartment sink. The potwash machine was taken out of service. Later during the inspection, the inspector was advised a fuse had been replaced and the potwash machine was operational again.
|
|
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.:
26
|
|
Site:
Pantry-Deck 9 - Azure Ice Machine
|
|
Violation:
The cube ice machine plastic panel and ice sensor were heavily soiled with pink and brown debris. This machine was immediately taken out of service to be cleaned and sanitized. Staff and the inspector discussed increasing the cleaning and sanitizing frequency for ice machines in pantries that have a door to the open deck.
|
|
Recommendation:
Ensure food contact surfaces of equipment and utensils are clean to sight and touch.
|
|
|
Item No.:
26
|
|
Site:
Buffet-Deck 9 - Ice Cream Station Aft Starboard Side
|
|
Violation:
The ice cream machine on the right had food residue under the dispenser on the food contact and food-splash surface. The ice cream machines had been previously cleaned and sanitized at the end of service operations the night before and their handles had been removed to prevent their use before the next day's opening service time. The dispenser was immediately cleaned and sanitized.
|
|
Recommendation:
Ensure food contact surfaces of equipment and utensils are clean to sight and touch.
|
|
|
Item No.:
30
|
|
Site:
Galley-Deck 3 - Crew Toilet Room
|
|
Violation:
The door to the men's toilet room did not completely self-close and latch. Remediation began immediately.
|
|
Recommendation:
Ensure toilet rooms are completely enclosed and have tight-fitting, self-closing doors which are kept closed except during cleaning or maintenance.
|
|
|
Item No.:
33
|
|
Site:
Galley-Deck 9 - Blue Iguana
|
|
Violation:
The combination oven was dripping water from a fastener near the tray underneath the door and pooling on the deck below. Remediation 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:
Galley-Deck 0 - Center
|
|
Violation:
The deckhead above the preparation table was continuously dripping water into three buckets set on top of the table. Staff advised this leak had just started and technicians were investigating. No food was impacted, and all food preparations were moved to alternate preparation tables. Later during the inspection, the inspector was advised that a cold-water pipe was leaking in the deckhead.
|
|
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 3 - Appetizer
|
|
Violation:
The deck underneath the biodigester (near the deck drain) was heavily soiled with more than a day's accumulation of debris. The biodigester is on wheels and must be rolled away from the bulkhead to clean the deck underneath. Staff described the cleaning frequency as monthly. Remediation 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 9 - Lido Forward Starboard Side
|
|
Violation:
The deck under the beer self-dispenser was heavily soiled with dust and food debris. The beer self-dispenser is on wheels and secured to the bulkhead with a flexible cable. Staff advised the deck was cleaned routinely and discussed increasing the cleaning frequency. The deck was immediately cleaned and sanitized.
|
|
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 0 - Center
|
|
Violation:
The deckhead above the preparation table was continuously dripping water into three buckets set on top of the table. Staff advised this leak had just started and technicians were investigating. No food was impacted, and all food preparations were moved to alternate preparation tables. Later during the inspection, the inspector was advised that a cold-water pipe was leaking in the deckhead.
|
|
Recommendation:
Ensure a plumbing system in a food area is maintained in good repair.
|
|
|
Item No.:
39
|
|
Site:
Food Service General-
|
|
Violation:
Multiple small flies were seen throughout the food service outlets. Locations included: lido starboard forward beverage station, lido starboard aft beverage station technical space, deck drain near the lido carving station, lido plate and napkin storage area, lido starboard service line, deck drain in lido center galley, deck 9 aft beverage station technical compartment, deck 10 aft beverage station technical compartment, deck drain in Red Frog, starboard aft bar pantry, and the deck 3 appetizer area. The number of flies at each location ranged from one to over twelve, with an average of two flies per location.
|
|
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.
|
|