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Item No.:
08
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Site:
Galley-Deck 12 - Palo
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Violation:
The backflow prevention device for the prewash spray arm had a slow water leak from the relief vent. This was replaced before the end of the inspection.
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Recommendation:
Maintain backflow prevention devices in good repair.
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Item No.:
13
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Site:
Galley-Deck 3 - Potwash
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Violation:
The crew member responsible for measuring the temperatures of the hood-type potwash machine could not identify the correct sanitizing temperatures. When asked what the plate temperature needs to reach during the final sanitizing rinse, the crew member stated 180F. The machine?s temperature measurement log maintained by this crew member, was also incomplete. An entry recorded earlier in the day for the final sanitizing rinse temperature was left blank. Retraining of the crew member began immediately.
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Recommendation:
Ensure the supervisor or person in charge of food operations on the vessel monitors that: (9) Employees are properly sanitizing cleaned multiuse equipment and utensils before they are reused; Employees are aware of the correct procedures for cleaning and sanitizing utensils and food-contact surfaces of equipment;
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Item No.:
13
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Site:
Galley-Deck 2 - Potwash
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Violation:
A crew member working at the 3-compartment potwash sink handled soiled items from the wash compartment, dropped them in the rinse compartment, and subsequently removed them and dropped them in the sanitizing rinse compartment with the same gloved hands without washing. This crew member was working in between two other workers at the station; one was washing pots and the other was responsible for sanitizing pots. Staff were retrained on dividing soiled and clean duties.
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Recommendation:
Ensure the supervisor or person in charge of food operations on the vessel monitors that: ((9) Employees are properly sanitizing cleaned multiuse equipment and utensils before they are reused.
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Item No.:
15
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Site:
Galley-Deck 2 - Enchantment Port Beverage Station
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Violation:
Black debris approximately the size of a grain of rice was on an ice cube inside the ice bin of the soda/ice dispensing machine.
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Recommendation:
Ensure food is safe and unadulterated.
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Item No.:
19
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Site:
Provisions-Deck A - Beer/Wine Room
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Violation:
A bag of dried mushrooms was on the deck. This was corrected.
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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; (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.
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Item No.:
19
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Site:
Buffet-Deck 11 - Cabana Hot Line
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Violation:
The handles of the serving tongs were touching bacon out for passenger self-service at the starboard and port side stations.
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Recommendation:
Ensure consumer self-service operations, such as salad bars and buffets, for unpackaged ready-to-eat foods are provided with suitable utensils or effective dispensing methods that protect the food from contamination and are monitored by food employees trained in safe operating procedures. Ensure that if there is self service of scooped frozen dessert, service is out of shallow pans no deeper than 4 inches (100 millimeters) and no longer than 12 inches (300 millimeters). During pauses in food preparation or dispensing, ensure food preparation and dispensing utensils are stored: (1) In the food with their handles above the top of the food and the container; (2) In food that is not potentially hazardous with their handles above the top of the food within containers or equipment that can be closed, such as bins of sugar, flour, or cinnamon; (3) On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized at least every 4 hours; (4) In running water of sufficient velocity to flush particulates to the drain (if used with moist food such as ice cream or mashed potatoes); (5) In a clean, protected location (if the utensils, such as ice scoops, are used only with a food that is not potentially hazardous); or (6)In a container of water (if the water is maintained at a temperature of at least 57C [135F] and the container is frequently cleaned and sanitized).
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Item No.:
21
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Site:
Buffet-Deck 11 - Cabana Starboard Side Hot Line
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Violation:
There was a gap between the hot plate and the countertop in front of the deep fat fryer.
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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.
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Item No.:
23
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Site:
Galley-Deck 2 - Potwash
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Violation:
A crew member working at the 3-compartment potwash sink handled soiled items from the wash compartment, dropped them in the rinse compartment, and subsequently removed them and dropped them in the sanitizing rinse compartment with the same gloved hands without washing. This crew member was working in between two other workers at the station; one was washing pots and the other was responsible for sanitizing pots. Staff were retrained on dividing soiled and clean duties.
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Recommendation:
Ensure there is a clear delgation of responsibility between soiled and clean duties.
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Item No.:
24
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Site:
Galley-Deck 3 - Soup Station
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Violation:
A sanitizer bucket measured less than 50ppm.
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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.:
26
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Site:
Galley-Deck 3 - Potwash
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Violation:
Two previously cleaned and sanitized plates in a plate trolley were soiled with food residue. One plate had old food soil on the food contact surface and one had food soil on the back of the plate. The plates were sent to be recleaned and sanitized.
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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 2 - Crew Mess
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Violation:
Old food splash of more than a day's accumulation was on and around the white lever in the splash zone above the dispensing nozzle of the right coffee unit. This was corrected.
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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.:
27
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Site:
Buffet-Deck 11 - Cabana Starboard Side Hot Line
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Violation:
Food debris and grease were in the gap between the hot plate and the countertop in front of the deep fat fryer.
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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 - Potwash
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Violation:
Two previously cleaned and sanitized plates in a plate trolley were soiled with food residue. One plate had old food soil on the food contact surface and one had food soil on the back of the plate. The plates were sent to be recleaned and sanitized.
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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.:
33
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Site:
Galley-Deck 3 - Soup Station
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Violation:
Deck grouting near the left soup kettle drain was recessed and not easily cleanable.
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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:
Buffet-Deck 11 - Cabana Port Side Station 2
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Violation:
Water came up from between the tiles in front of the deep fat fry when the inspector stepped on them.
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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:
Buffet-Deck 2 - Officer Mess
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Violation:
Light intensity along most of the beverage dispensing units was less than 220 lux of light.
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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.:
36
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Site:
Provisions-Deck A - Beer/Wine Room
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Violation:
A deckhead light was not working resulting in less than 110 lux of light where food was stored below.
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Recommendation:
Ensure the light intensity is at least 110 lux (10 foot candles) at a distance of 75 centimeters (30 inches) above the deck when in use, in walk-in refrigerator units and dry storage areas, and in other areas and rooms during periods of cleaning. Ensure the light intensity is at least 110 lux (10 foot candles) behind and around mounted equipment, including counter-mounted equipment.
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Item No.:
36
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Site:
Buffet-Deck 2 - Crew Mess
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Violation:
Light intensity along the beverage dispensing units was less than 220 lux of light. This was corrected by the end of the inspection.
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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:
Galley-Deck 3 - Potwash
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Violation:
One fruit fly was near the potwash 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 3 - Animations Bar Pantry
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Violation:
One fruit fly was near the beer taps.
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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:
Buffet-Deck 2 - Officer Mess
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Violation:
One fruit fly was near the soda cabinet.
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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:
Buffet-Deck 11 - Cabana Port Side Cereal Station
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Violation:
A small fly was on the time control plan posted on the bulkhead. This area was in operation.
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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 4 - The Tube
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Violation:
A small fly was on the beer tap. This area was not in operation.
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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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