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Item No.:
08
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Site:
Potable Water-Deck 0 - Recycling Center
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Violation:
The potable water piping was striped blue downstream of the reduced pressure zone (RPZ) assembly backflow prevention device, located near the deckhead. Staff initiated corrective action.
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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:
Buffet-Deck 10 - Lido Beverage Station Portside
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Violation:
The backflow prevention device for the counter-mounted coffee machine was in disrepair with blocked atmospheric vents.
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Recommendation:
Maintain backflow prevention devices in good repair.
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Item No.:
08
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Site:
Buffet-Deck 10 - Lido Beverage Station Starboard, Forward
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Violation:
The backflow prevention device for the counter-mounted coffee machine was in disrepair with blocked atmospheric vents.
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Recommendation:
Maintain backflow prevention devices in good repair.
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Item No.:
08
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Site:
Galley-Deck 10 - Blue Iguana
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Violation:
The backflow prevention device for the counter-mounted beverage machine was in disrepair with blocked atmospheric vents.
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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 10 - Pig and Anchor
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Violation:
The chef cooking pulled pork on the grill did not check the internal temperature of the pork prior to placing it on time control. The inspector and chef measured the internal temperature at 171°F.
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Recommendation:
Ensure the supervisor or person in charge of food operations on the vessel monitors that: (1) Food operations are not conducted in a room used as living or sleeping quarters; (2) Persons unnecessary to the food operation are not allowed in the food preparation, food storage, or warewashing areas. (3) Employees and other persons such as delivery and maintenance persons and pesticide applicators entering the food preparation, food storage, or warewashing areas comply with the guidelines in this manual; (4) Food employees are effectively cleaning their hands; (5) Employees are observing foods as they are received to determine that they are from approved sources, delivered at the required temperatures, protected from contamination, unadulterated, and accurately presented; (6) Employees are properly cooking potentially hazardous food, being particularly careful in cooking foods known to cause severe foodborne illness and death, such as eggs and comminuted meats; (7) Employees are using proper methods to rapidly cool potentially hazardous foods that are not held hot or are not for consumption within 4 hours; (8) Consumers who order raw or partially cooked ready-to-eat foods of animal origin are informed that the food is not cooked sufficiently to ensure its safety; (9) Employees are properly sanitizing cleaned multiuse equipment and utensils before they are reused; (10) Consumers are notified that clean tableware is to be used when they return to self-service areas such as salad bars and buffets; (11) Employees are preventing cross-contamination of ready-to-eat food with bare hands by properly using suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment; (12) Employees are properly trained in food safety, including food allergy awareness, as it relates to their assigned duties; (13) Food employees are informed of their responsibility to report to the supervisor or person in charge information about their health and activities as they relate to diseases that are transmissible through food.
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Item No.:
16
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Site:
Galley-Deck 10 - Pig and Anchor
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Violation:
The chef cooking pulled pork on the grill did not check the internal temperature of the pork prior to placing it on time control. The inspector and chef measured the internal temperature at 171°F.
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Recommendation:
If time only?rather than time in conjunction with temperature?is used as the public health control for a working supply of potentially hazardous food before cooking, or for ready-to-eat potentially hazardous food that is displayed or held for service for immediate consumption, ensure the food (1) Has an initial temperature of 5°C (41°F) or less or 57°C (135°F) or greater before placement on time control. (2) Is not to be placed on temperature control again. (3) Is marked, or otherwise identified, to indicate the time 4 hours past the point in time when the food is removed from temperature control (if the time between service set-up and closing is greater than 4 hours). (4) Is labeled with a 4-hour discard time if containers of potentially hazardous foods on time control are placed on preparation counters, even if the outlet is open less than 4 hours. (5) Is discarded within 4 hours of placement on time control. and (6) Is labeled with a 4-hour discard time if time control unit (bain marie, cold basin) meant to be cold holding or hot holding and not operational or used as intended, as the unit is now considered a counter.
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Item No.:
20
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Site:
Galley-Deck 3 - Hot Line Forward
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Violation:
Peeling labels were affixed to the food splash zone surrounding the hot-line mounted heat lamps, making these areas difficult to clean.
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Recommendation:
Ensure multiuse food-contact surfaces are: (1) Smooth; (2) Free of breaks, open seams greater than 0.8 mm (1/32 inch), cracks, chips, inclusions, pits, and similar imperfections; (3) Free of sharp internal angles, corners, and crevices; (4) Finished to have smooth welds and joints; and (5) Accessible for cleaning and inspection by one of the following methods without being disassembled, by disassembling without the use of tools, or by easy disassembling with the use of handheld tools commonly available to maintenance and cleaning personnel. Use only low profile, nonslotted, noncorroding, and easy-to-clean fasteners on food-contact surfaces and in splash zones. Prohibit the use of exposed slotted screws, Phillips head screws, or pop rivets in these areas. 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; and (2) Cutting or piercing parts of can openers must be kept sharp to minimize the creation of metal fragments that can contaminate food when the container is opened. 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.
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Item No.:
21
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Site:
Galley-Deck 3 - Hot Service Line
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Violation:
One plate transportation cart was heavily scored, making it difficult to clean.
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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 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:
Buffet-Deck 10 - Blue Iguana Beverage Station
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Violation:
The insulation surrounding the undercounter hot potable water line was in disrepair, making it difficult to clean.
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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 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.:
22
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Site:
Galley-Deck 0 - Warewashing Area
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Violation:
The flight-type warewashing machine's temperature sensor was in disrepair, causing fluctuating temperature measurements on the external gauge. The inspector and staff measured the internal wash and sanitization temperatures and confirmed they were in the appropriate range. No utensils or equipment were in the machine while the sensor was faulting.
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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:
Pantry-1 - Starboard
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Violation:
The external-mounted digital thermometer for the undercounter warewashing machine was not maintained in appropriate calibration to measure the wash temperature. Using a thermocouple, the inspector measured plate surface wash temperatures of 137°F, 138°F, 139°F, 141°F, and 145°F through five cycles of the machine, while the external display identified a maximum temperature of 147°F. Staff initiated corrective action.
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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.:
23
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Site:
Pantry-1 - Starboard
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Violation:
The temperature of the wash solution inside the undercounter warewashing machine measured less than 150°F. Using a thermocouple, the inspector measured plate surface wash temperatures of 137°F, 138°F, 139°F, 141°F, and 145°F through five cycles of the machine. The external-mounted digital thermometer measured a maximum temperature of 147°F through these cycles. Staff initiated corrective action.
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Recommendation:
Ensure the temperature of the wash solution in spray type warewashers that use hot water to sanitize is not less than: (1) 74°C (165°F) for a stationary-rack, single-temperature machine; (2) 66°C (150°F) for a stationary-rack, dual-temperature machine; (3) 71°C (160°F) for a single-tank, conveyor, dual-temperature machine; (4) 66°C (150°F) for a multi-tank, conveyor, multi-temperature machine.
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Item No.:
26
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Site:
Galley-Deck 3 - Hot Line Forward
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Violation:
The food splash zone surrounding the hot-line mounted heat lamps was soiled with residue on the housing seam.
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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 - Hot Service Line
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Violation:
One previously cleaned and sanitized plate transportation cart was soiled inside the plate storage area. No plates were stored inside this cart.
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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:
Galley-Deck 10 - Deli
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Violation:
Two previously cleaned cutting boards were stacked wet on a rack adjacent to the preparation area. Water dripped from the surfaces of these cutting boards.
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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 0 - Team Dining # 2
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Violation:
Previously cleaned and sanitized knives, forks, and spoons were stored unprotected inside three utensil storage bins at the service area of the buffet. Staff initiated corrective action.
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Recommendation:
Protect eating utensils dispensed at a consumer self-service unit such as a buffet or salad bar from contamination.
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Item No.:
33
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Site:
Pantry-Deck 10 - Tides
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Violation:
Water pooled on the deck due to a continuously dripping potable water line, located in the plenum space above the soiled end of the warewashing sink.
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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:
Buffet-Deck 10 - Blue Iguana Beverage Station
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Violation:
Water was continuously dripping and collecting on the deckhead tiles above the handwashing sink. Staff identified a potable water line in the plenum space was leaking.
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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:
Buffet-Deck 10 - Blue Iguana Beverage Station
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Violation:
The insulation surrounding the undercounter hot potable water line was in disrepair, causing condensate to drip and pool in the undercounter technical space.
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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.:
34
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Site:
Buffet-Deck 10 - Blue Iguana Beverage Station
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Violation:
Water continuously dripped from a potable water line, located in the plenum space above the handwashing sink.
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Recommendation:
Ensure a plumbing system in a food area is maintained in good repair.
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Item No.:
34
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Site:
Pantry-Deck 10 - Tides
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Violation:
Water continuously dripped from a potable water line, located in the plenum space above the soiled end of the warewashing sink.
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Recommendation:
Ensure a plumbing system in a food area is maintained in good repair.
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Item No.:
36
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Site:
Buffet-Deck 10 - Lido Beverage Station Portside
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Violation:
The light intensity surrounding the countertop ice machine measured less than 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.:
36
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Site:
Buffet-Deck 10 - Lido Beverage Station Portside, Forward
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Violation:
The light intensity at the yogurt station service area measured less than 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.:
36
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Site:
Buffet-Deck 10 - Lido Mongolian Station Starboard, Forward
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Violation:
The light intensity at the cold food-service counter measured less than 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.:
39
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Site:
Buffet-Deck 10 - Blue Iguana Beverage Station
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Violation:
Three small flies were inside the undercounter space around the beverage machine drain.
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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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