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Item No.:
06
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Site:
Potable Water-Deck 8 Distant Point
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Violation:
The halogen analyzer-chart recorder at the distant point for the potable water distribution system was more than 0.2 ppm lower than manual samples collected and analyzed by the inspector and technician. The halogen analyzer-chart recorder measured between 1.38 and 1.40 during the sampling period. The technician's samples measured 1.81, 1.68, and 1.72 ppm. The inspector's samples measured 1.77 and 2.12 ppm. Staff conducted a calibration check of the halogen analyzer-chart recorder a few hours prior.
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Recommendation:
Maintain the halogen analyzer-chart recorder properly and operate it in accordance with the manufacturer's instructions. Conduct a manual comparison test daily to verify calibration. Calibrate whenever the manual test value is greater than 0.2 ppm higher or lower than the analyzer reading.
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Item No.:
08
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Site:
Potable Water-Garbage/Recycling Room
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Violation:
The reduced pressure zone backflow preventer was in disrepair and continuously dripping water from the pressure relief valve.
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Recommendation:
Maintain backflow prevention devices in good repair.
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Item No.:
13
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Site:
Other-Variances
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Violation:
There was no variance approval letter or variance request documentation available for Food Tasting. The Chef Table and Behind the Fun variance request documentation and approval letters were outdated and from 2018.
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Recommendation:
Have available all current variance approval letters and all required documents.
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Item No.:
19
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Site:
Provisions-Deck 0 Fish Freezer
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Violation:
A cardboard box of frozen Swai Basa fish was partially open at the top and bottom leaving it exposed to the boxes underneath. Staff disposed the box and placed the fish in a white lexan bin.
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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.
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Item No.:
19
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Site:
Provisions-Deck 0 Dry Storage
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Violation:
One bag of flour was damaged at the bottom of the bag.
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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.
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Item No.:
19
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Site:
Buffet-Deck 10 - Lido Marketplace Hot Section Forward
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Violation:
At the starboard beverage station, a pile of ice was built up on top of the drip tray below the ice/water dispenser.
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Recommendation:
Remove large amounts of ice that accumulate on the drip tray.
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Item No.:
21
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Site:
Other-Deck 10 - Pizzeria Del Capitano
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Violation:
The three ceramic hot warmers at the front counter were cracked. A work order was placed in November 2023 with an estimated delivery of new plates on 21 February 2024.
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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. 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:
Galley-Deck 10 - Lido Marketplace Center Galley
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Violation:
The left tilting kettle had an open hole where the round handle attached to the unit.
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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:
Preparation Room-Deck 0 Room 20
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Violation:
The cold room refrigerator door had a metal piece that was missing screws and projecting outward. It was fixed immediately.
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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. 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.
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Item No.:
21
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Site:
Bar-Deck 5 - Cherry on Top
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Violation:
Around the crew counter-recessed handwash station, the painted top rim was rough and pitted. This may be due to the heavy stainless-steel cover placed on top when the area is not in operation.
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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.
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Item No.:
22
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Site:
Galley-Deck 3 Glasswash
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Violation:
The glasswash machine was out of service due to low prewash temperatures. In the meantime, a rack-type dishwash machine was being used to wash dishes.
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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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Item No.:
22
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Site:
Galley-Deck 10 - Lido Marketplace Warewash Area
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Violation:
Inside the glasswash machine, the second from the right upper final sanitizing rinse spray nozzle produced a single stream of water angled to the left. A crew member removed the spray arm and cleaned the nozzle which corrected the issue.
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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.
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Item No.:
22
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Site:
Bar-Deck 10 - Tides Bar
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Violation:
The hood-type potwash machine was out of service on the day of the inspection. The posted work order was placed earlier in the day which indicated a low wash tank temperature.
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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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Item No.:
22
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Site:
Galley-Deck 10 - Lido Marketplace Warewash Area
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Violation:
The conveyor dishwash machine's final sanitizing rinse nozzles were not producing an effective spray pattern. The water pressure gauge read less than 5 psi. Staff stated the manufacturer specifications required 15-20 psi. The inspection team returned to the area a few hours later and the spray pattern was effective, and the pressure gauge read 20 psi.
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Recommendation:
Ensure pressure measuring devices that display pressures in the water supply line for the fresh hot water sanitizing rinse have increments of 7 kilopascals (1 pound per square inch or 0.07 bar) or smaller and are accurate to within 14 kilopascals (within 2 pounds per square inch or within 0.14 bar) in the 100-170 kilopascals (15-25 pounds per square inch or 1.03-1.72 bars) range.
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Item No.:
22
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Site:
Galley-Deck 10 - Lido Marketplace Potwash
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Violation:
The hood-type potwash machine's final rinse booster pump was not working when the machine was in operation. The utensil surface maximum temperature measured 158.2F by the inspector and 158.6F by the crew. The wash tank measured 160F by the crew and 162F by the inspector. Following the wash cycle, the machine drained water for approximately 10 seconds. The sanitizing booster and cycle did not activate.
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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 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.:
24
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Site:
Galley-Deck 10 - Lido Marketplace Potwash
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Violation:
The hood-type potwash machine's final rinse booster pump was not working when the machine was in operation. The utensil surface maximum temperature measured 158.2F by the inspector and 158.6F by the crew. The wash tank measured 160F by the crew and 162F by the inspector. Following the wash cycle, the machine drained water for approximately 10 seconds. The sanitizing booster and cycle did not activate.
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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.:
24
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Site:
Bar-Deck 5 - Coffee Bar
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Violation:
The concentration of the sanitizing solution measured less than 50 ppm chlorine inside the small container used to sanitize the coffee machine's steam nozzle.
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Recommendation:
Ensure sanitizing solutions are used with the following concentrations: (1) A chlorine solution with a concentration between 50 mg/L (ppm) and 200 mg/L (ppm).
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Item No.:
25
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Site:
Preparation Room-Deck 0 Room 20
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Violation:
A soiled wiping cloth was laying on the deck inside the cold room door. Crew stated it was used to prevent from sliding in and out the room.
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Recommendation:
Restrict wiping cloths to the following: (1) Cloths used for wiping food spills are used for no other purpose; (2) Cloths used for wiping food spills are dry and used for wiping food spills from tableware and single service articles or wet and cleaned, stored in a chemical sanitizer, and used for wiping spills from food-contact and nonfood-contact surfaces of equipment; (3) Dry or wet cloths used with raw animal foods are kept separate from cloths used for other purposes. Wet cloths used with raw animal foods must be kept in a separate sanitizing solution; (4) Wet wiping cloths used with a freshly made sanitizing solution and dry wiping cloths are free of food debris and visible soil.
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Item No.:
26
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Site:
Galley-Deck 10 - Lido Marketplace Buffet Extension
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Violation:
The bottom back side and the food exit landing of the deli slicer was soiled with food residue. Staff stated the slicer was last used the night before.
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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:
Galley-Deck 10 - Lido Marketplace Buffet Extension
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Violation:
The inside of the blade sharpener handle of the deli slicer were soiled with food residue. Staff stated the slicer was last used the night before.
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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.:
29
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Site:
Galley-Deck 10 - Lido Marketplace Warewash Area
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Violation:
Outside the warewash area across from the soiled drop-off, the double handwash station water temperature measured 132F. It appeared the cold water was not turned on.
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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).
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Item No.:
29
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Site:
Buffet-Deck 10 - Lido Marketplace Hot Section Forward
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Violation:
When entering the buffet line from the galley, the water at the handwash station to the right was not working. A crew member was seen getting soap from the dispenser and going to the other handwash station to use.
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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). Ensure handwashing facilities are used for no other purpose and are accessible at all times.
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Item No.:
30
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Site:
Galley-Deck 10 - Lido Marketplace Warewash Area
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Violation:
Outside the warewash area across from the soiled drop-off, plastic wrap was tied around the water line below the double handwash station.
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Recommendation:
Keep handwashing facilities clean and in good repair.
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Item No.:
32
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Site:
Galley-Deck 3 Biodigester Portside
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Violation:
Two waste handling containers were left opened and not being actively used near the biodigester.
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Recommendation:
Cover receptacles and waste-handling containers when not in continuous use and after they are filled.
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Item No.:
33
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Site:
Galley-Deck 10 - Lido Marketplace Buffet Extension
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Violation:
To the right of the deli slicer counter, the deckhead light cover in front of the handwash station had liquid inside at both ends.
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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.:
35
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Site:
Galley-Deck 10 - Lido Marketplace Center Galley
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Violation:
Approximately 1-2 cm of standing liquid waste from both tilting kettles was in the deck sinks and not draining to the ship's gray water system. The drains inside both deck sinks were on the sides approximately 1 cm above the bottom. Staff stated the crew remove this liquid waste with a dustpan.
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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.:
36
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Site:
Galley-Deck 10 - Lido Marketplace Buffet Extension
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Violation:
To the right of the deli slicer counter, the light intensity at the handwash station measured approximately 150 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.:
39
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Site:
Dining Room-Deck 3 Beverage Station Portside
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Violation:
A total of four to six flies were found in the juice dispenser and technical compartment drain. The area was not in operation and pest management was called immediately.
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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:
Provisions-Deck 0 Dry Storage
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Violation:
Two fruit flies were seen near bottles of soy sauce.
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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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