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Item No.:
08
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Site:
Potable Water-Engine Room
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Violation:
The potable water line after the chlorination point was striped blue with a gray arrow. The vessel stripes potable water lines blue with a green arrow and distillate and permeate lines blue with the gray arrow.
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Recommendation:
Stripe or paint potable water lines either in accordance with ISO 14726 (blue/green/blue) or blue only. Stripe or paint distillate and permeate lines directed to the potable water system in accordance with ISO 14726 (blue/gray/blue). Ensure no other lines have the above color designations. Stripe or paint these lines at 5 meters (15 feet) intervals and on each side of partitions, decks, and bulkheads, except where decor would be marred by such markings, including potable water supply lines in technical lockers. Do not stripe or paint potable water lines after reduced pressure assemblies as potable water. Identify all refrigerant brine lines and nonpotable chilled water lines in all food areas, such as on ice machines, ice cream machines, etc., with either ISO 14726 (blue/white/blue) or by another uniquely identifiable method to prevent cross-connections.
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Item No.:
08
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Site:
Galley-Deck 3 Normandy-Warewash
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Violation:
The backflow prevention device for the spray hose next to the glasswash machine was in disrepair and the atmospheric vents were blocked.
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Recommendation:
Maintain backflow prevention devices in good repair.
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Item No.:
18
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Site:
Provisions-Deck 3 - General Freezer
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Violation:
The walk-in freezer had a box of bread that had ice accumulating on the bread inside the plastic lining. The bread was discarded.
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Recommendation:
Discard a food that is unsafe or adulterated.
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Item No.:
19
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Site:
Provisions-Deck 3 General Freezer
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Violation:
Several boxes of food stored in the walk-in freezer had an excess amount of frozen condensate accumulating on the outside of the box. No food was impacted.
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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:
Provisions-Deck 3 - Meat and Poultry Freezer
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Violation:
The walk-in freezer used for meat and poultry had several boxes that were wet and with an excess amount of accumulated condensate on the outside of the box. Some of these boxes were recently provisioned and others had been in this freezer from previous voyages. Multiple boxes were damaged with the lids of the boxes open and not sealed.
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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:
Provisions-Deck 3 - Meat and Poultry Freezer
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Violation:
The walk-in freezer used for meat and poultry had two boxes of chicken (bones and nuggets) that had open damaged lids with a small accumulation of condensate on the food inside.
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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.:
20
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Site:
Galley-Deck 3 Normandy
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Violation:
The sealant on the inside area of the combination oven was peeling at the bottom to sidewall juncture.
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Recommendation:
Materials used in the construction of multiuse utensils and food contact surfaces of equipment must be: (1) durable, corrosion resistant, and nonabsorbent; (2) sufficient in weight and thickness to withstand repeated warewashing; (3) finished to have a smooth, easily cleanable surface; and (4) resistant to pitting, chipping, crazing, scratching, scoring, distortion and decomposition. 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.
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Item No.:
20
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Site:
Galley-Deck 3 Tuscan
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Violation:
The countertop salamander oven had an excess amount of sealant peeling on the inside food splash area along the bottom to side wall juncture.
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Recommendation:
Materials used in the construction of multiuse utensils and food contact surfaces of equipment must be: (1) durable, corrosion resistant, and nonabsorbent; (2) sufficient in weight and thickness to withstand repeated warewashing; (3) finished to have a smooth, easily cleanable surface; and (4) resistant to pitting, chipping, crazing, scratching, scoring, distortion and decomposition. 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.
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Item No.:
21
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Site:
Galley-Deck 3 Tuscan
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Violation:
Previously placed instructional stickers were peeling making these areas difficult to clean on the outside of two combination ovens.
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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 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.:
26
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Site:
Galley-Deck 3 Tuscan
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Violation:
The food splash area of the countertop salamander oven had food debris in the bottom to sidewall juncture.
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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 3 Normandy
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Violation:
An excess amount of food residue was on the food splash area of the heat lamps above the bain marie serving counter. This area was cleaned immediately.
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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:
Galley-Deck 3 Normandy
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Violation:
The over-shelves above the bain marie had an excess amount of condensate collecting above the food storage pans. No food was present at the time of 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.:
27
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Site:
Galley-Deck 3 Tuscan
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Violation:
Previously placed instructional stickers on the outside of two combination ovens had peeled completely off leaving a glue residue making these areas 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:
Dining Room-Deck 3 Tuscan Restaurant - Portside Midship
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Violation:
At the entrance to the galley, locker # B036015 was used as a dry storage area for food related items. Inside this locker, a previously cleaned coffee urn was store with an excess amount of dust on the outside of the urn and on storage shelf.
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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 Tuscan Restaurant - Portside Midship
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Violation:
At the entrance to the galley, locker # B036015 was used as a dry storage area for food-related items. Inside this locker, a previously cleaned coffee urn was store with an excess amount of dust on the outside of the urn and on storage shelf.
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Recommendation:
Store cleaned equipment and utensils, laundered linens, and single-service and single-use articles: (1) in a clean, dry location; (2) in a location where they are not exposed to splash, dust, or other contamination; (3) at least 150 millimeters (6 inches) above the deck unless in packages on pallets, skids, or racks, which may be 127 millimeters (5 inches).
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Item No.:
29
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Site:
Pantry-12 Housekeeping B-12-4-002
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Violation:
The water temperature at the handwashing sink measured 127F with a tip-sensitive thermometer. The user could not make temperature adjustments.
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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.:
33
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Site:
Dining Room-Deck 3 Tuscan Restaurant Waiter Station - Portside Midship
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Violation:
The deck in this area was soiled with a brown, oily residue. This area had been previously cleaned prior to the inspection.
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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:
Dining Room-Deck 3 Tuscan Restaurant Waiter Station - Portside Midship
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Violation:
The coving in this area had chips in the grout along the back bulkhead making this area difficult to clean.
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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:
Dining Room-Deck 3 Tuscan Restaurant - Portside Midship
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Violation:
At the entrance to the galley, locker # B036015 was used as a dry storage area for food related items. Inside this locker, a previously cleaned coffee urn was store with an excess amount of dust on the outside of the urn and on storage shelves.
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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 3 Tuscan
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Violation:
Walk-in freezer # B037009 had an excess amount of frozen condensate on the bulkhead next to the evaporator unit. This area was cleaned immediately. No food was impacted.
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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.:
36
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Site:
Dining Room-Deck 3 Tuscan Resturant - Portside Midship
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Violation:
The light intensity was insufficient in dry storage locker #B036015. This was immediately fixed.
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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:
Children Area-Deck 3 Camp At Sea
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Violation:
The light intensity was less than 220 lux at the portside and starboard side drinking fountains.
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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:
Bar-Deck 4 Cafe al Bacio
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Violation:
The light intensity was less than 220 lux at the self service condiment station for passenger usage.
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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 Normandy
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Violation:
The over-shelves above the bain marie had an excess amount of condensate collecting above the food storage pans. No food was present at the time of the inspection.
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Recommendation:
Ensure ventilation hood systems and devices are sufficient in number and capacity to prevent grease or condensation from collecting on bulkheads and deckheads. Ensure all food preparation, warewashing, and toilet rooms have sufficient ventilation to keep them free of excessive heat, steam, condensation, vapors, obnoxious odors, smoke, and fumes.
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Item No.:
39
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Site:
Bar-Deck 4 Le Grand Bistro
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Violation:
Two tiny flies were near the back bar counter of the area. The bar was not in operation during the inspection.
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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 Craft Social
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Violation:
One tiny fly was near the worker side handwashing sink area. The bar was not in operation during the inspection.
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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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