|
|
|
Item No.:
11
|
|
Site:
Medical-Food Employee Isolation
|
|
Violation:
On voyage 23432 (10/18-10/25), a food employee was released from isolation prior to 48 hours from their last symptom. Medical records showed the employee's last symptom was on 10/19 at 2200 and was released from isolation on 10/21 at 2050.
|
|
Recommendation:
When food employees meet the case definition for AGE, ensure the following actions are taken: (1) isolate in cabin or designated restricted area until symptom-free for a minimum of 48 hours; (2) follow-up with and receive approval by designated medical personnel before returning crew to work; (3) document date and time of last symptom and clearance to return to work.
|
|
|
Item No.:
20
|
|
Site:
Galley-Deck 3 - Beverage Station - Middle Ice Machine
|
|
Violation:
The surface of the metal ice scoop was bent and brown residue was along the bent area that was difficult to clean.
|
|
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.
|
|
|
Item No.:
26
|
|
Site:
Galley-Deck 3 - Beverage Station - Middle Ice Machine
|
|
Violation:
The surface of the metal ice scoop was bent and brown residue was along the bent area that was difficult to clean.
|
|
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.
|
|
|
Item No.:
26
|
|
Site:
Galley-Deck 3 - Beverage Station
|
|
Violation:
Old juice residue of more than a day's accumulation was in a seam above the dispensing nozzles of the right juice machine. The inspector was able to remove some of the debris with the tip of his thermometer.
|
|
Recommendation:
Ensure food contact surfaces of equipment and utensils are clean to sight and touch.
|
|
|
Item No.:
24
|
|
Site:
Galley-Deck 3 - Potwash
|
|
Violation:
The temperature of the chlorine sanitizing compartment of the three-compartment sink measured only 72F. The dial temperature gauge was not working correctly.
|
|
Recommendation:
Ensure a chemical sanitizer is used in accordance with the EPA-approved manufacturer?s label use instructions at a minimum temperature of 24C (75F) with an exposure time of 7 seconds for a chlorine solution and 30 seconds for other chemical sanitizers.
|
|
|
Item No.:
22
|
|
Site:
Galley-Deck 3 - Potwash
|
|
Violation:
The temperature of the chlorine sanitizing compartment of the three-compartment sink measured only 72F. The dial temperature gauge was not working correctly.
|
|
Recommendation:
Ensure water temperature-measuring devices are scaled: (1) in Celsius or dually scaled in Celsius and Fahrenheit are designed to be accurate to within 1.5C (within 3F) in the intended range of use; (2) only in Fahrenheit are designed to be accurate to within 3F in the intended range of use.
|
|
|
Item No.:
22
|
|
Site:
Galley-Deck 3&4 - Potwash
|
|
Violation:
The trolley wash machines on both Deck 3 & 4 were out of service. The trolley wash on Deck 3 has been out of order since August 2024 and the machine on Deck 4 since October 2024. Equipment to repair the machines arrived on the day 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.:
27
|
|
Site:
Galley-Deck 3 - Hot Galley
|
|
Violation:
Five heated plate elevator trolleys had old food soil of more than a day's accumulation on the interior bottom surfaces, sides, and spring components. One trolley had bowls stored inside.
|
|
Recommendation:
Ensure nonfood-contact surfaces of equipment are kept free of an accumulation of dust, dirt, food residue, and other debris.
|
|
|
Item No.:
28
|
|
Site:
Galley-Deck 3 - Hot Galley
|
|
Violation:
Five heated plate elevator trolleys had old food soil of more than a day's accumulation on the interior bottom surfaces, sides, and spring components. One trolley had bowls stored inside.
|
|
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).
|
|
|
Item No.:
38
|
|
Site:
Galley-Deck 3 - Galley Store
|
|
Violation:
Two recently used wet mops were stored inside the mop bucket in this store room adjacent to the dishwash.
|
|
Recommendation:
After use, ensure mops are placed in a position that allows them to air-dry without soiling walls, equipment, or supplies.
|
|
|
Item No.:
27
|
|
Site:
Galley-Deck 3 - Pastry
|
|
Violation:
The placement of the hand towel dispenser for the handwash station allowed water to drip from a user's hands and land on the pastry work table below.
|
|
Recommendation:
Ensure nonfood-contact surfaces of equipment are kept free of an accumulation of dust, dirt, food residue, and other debris.
|
|
|
Item No.:
20
|
|
Site:
Galley-Deck 3 - Pastry
|
|
Violation:
The mixing head of the right deck mounted mixer had tiny penetrations in the metal surface and the paint was peeling.
|
|
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.
|
|
|
Item No.:
26
|
|
Site:
Galley-Deck 3 - Bar Locker
|
|
Violation:
A previously cleaned and sanitized blender was upright with white liquid inside.
|
|
Recommendation:
Ensure food only contacts surfaces of equipment and utensils that are cleaned and sanitized.
|
|
|
Item No.:
19
|
|
Site:
Buffet-Deck 2 - Soup Station
|
|
Violation:
A soup kettle on the buffet line for crew self-service did not have a self-closing lid nor was the product protected by other effective means when the lid was removed for dispensing.
|
|
Recommendation:
Protect food on display from contamination by the use of packaging; counter, service line, or salad bar food guards; display cases; self-closing hinged lids; or other effective means. Install side protection for sneeze guards if the distance between exposed food and where consumers are expected to stand is less than 1 meter (40 inches).
|
|
|
Item No.:
19
|
|
Site:
Buffet-Deck 2 - Beverage Station
|
|
Violation:
A bin of ice cream cones out for crew self-service did not have a self-closing lid nor was the product protected by other effective means when the lid was removed for dispensing.
|
|
Recommendation:
Protect food on display from contamination by the use of packaging; counter, service line, or salad bar food guards; display cases; self-closing hinged lids; or other effective means. Install side protection for sneeze guards if the distance between exposed food and where consumers are expected to stand is less than 1 meter (40 inches).
|
|
|
Item No.:
36
|
|
Site:
Buffet-Deck 2 - Beverage Station
|
|
Violation:
Light intensity did not reach 220 lux for most of the beverage dispensing units at this station.
|
|
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.
|
|
|
Item No.:
26
|
|
Site:
Buffet-Deck 2 - Beverage Station
|
|
Violation:
Dried juice residue of more than a day's accumulation was in a seam and side corners above the juice machine's dispensing nozzles.
|
|
Recommendation:
Ensure food only contacts surfaces of equipment and utensils that are cleaned and sanitized.
|
|
|
Item No.:
22
|
|
Site:
Galley-Deck 4 - Pantry
|
|
Violation:
An in-use sanitizer bucket had a greasy film and floating white debris on the surface.
|
|
Recommendation:
Ensure the wash, rinse, and sanitize solutions are maintained clean.
|
|
|
Item No.:
26
|
|
Site:
Galley-Deck 4 - Bakery
|
|
Violation:
Heavy accumulation of caked on dough was deposited along the underside and along the back bowl housing of the large deck mounted mixer. Sections of the dough were turning black in some areas. Dough was being mixed in the bowl below at the time of the observation.
|
|
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.
|
|
|
Item No.:
33
|
|
Site:
Food Service General-Decks
|
|
Violation:
Deck tile grout was recessed, missing, or broken in several food service areas. These areas included: Deck 4 bakery, Deck 3 hot galley, Deck 3 dishwash, Deck 3 pastry, and Deck 2 crew galley. This was most evident around the perimeter of metal deck drains and scuppers. Several of the areas had discolored grout and standing water.
|
|
Recommendation:
Ensure decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas are maintained in good repair.
|
|
|
Item No.:
26
|
|
Site:
Galley-Deck 4 - Beverage Station
|
|
Violation:
The metal underside splash panel and the outside of the white plastic dispensing chutes of the bulk milk/cream dispenser were heavily soiled with old milk residue. A pinkish material was observed on the outside of the plastic chutes.
|
|
Recommendation:
Ensure food contact surfaces of equipment and utensils are clean to sight and touch.
|
|
|
Item No.:
28
|
|
Site:
Buffet-Deck 5 - Staff Mess
|
|
Violation:
Two silverware containers at the self-service buffet line were positioned in a manner that did not protect the mouthing ends from possible contamination.
|
|
Recommendation:
Protect eating utensils dispensed at a consumer self-service unit such as a buffet or salad bar from contamination.
|
|
|
Item No.:
28
|
|
Site:
Other-Engine Control Room Coffee Station
|
|
Violation:
Two stacks of paper cups where stored upright without covering.
|
|
Recommendation:
Keep single-service and single-use articles in the original protective package or store by using other means that afford protection from contamination until used.
|
|
|
Item No.:
27
|
|
Site:
Other-Engine Control Room Coffee Station
|
|
Violation:
The coffee machine's drip tray was soiled with more than a day's accumulation of coffee residue.
|
|
Recommendation:
Ensure nonfood-contact surfaces of equipment are kept free of an accumulation of dust, dirt, food residue, and other debris.
|
|
|
Item No.:
40
|
|
Site:
Integrated Pest Management-Insect Monitoring Trap Log
|
|
Violation:
The date and time a trap was checked were not recorded in the insect monitoring trap logs for August through October, despite the log containing a designated column for this information.
|
|
Recommendation:
Ensure the IPM plan, monitoring records, and other documentation are available for review during inspections. Ensure the IPM Plan includes provisions for logs for active monitoring of pest sightings in operational areas of the vessel. Ensure the IPM plan includes provisions for training of crew members in charge of log completion. Record the time of the active monitoring inspections in the log.
|
|
|
Item No.:
08
|
|
Site:
Potable Water-Cross Connection Control Log
|
|
Violation:
All the non-testable, backflow prevention devices for technical areas, approximately 70, that were visually inspected on 19 September 2024 did not have any record in the Pass/Replace/Repair column. Another column had signatures, but it was unknown if the backflow prevention device passed the visual inspection.
|
|
Recommendation:
Ensure the cross-connection control program includes at a minimum: a complete listing of cross-connections and the backflow prevention method or device for each, so there is a match to the plumbing system component and location. Include air gaps on the listing. Ensure a schedule for inspection frequency is set. Maintain a log documenting the inspection and maintenance in written or electronic form, and ensure it is available for review during inspections.
|
|
|
Item No.:
08
|
|
Site:
Potable Water-Engine Room Forward Handwashing Station
|
|
Violation:
The backflow prevention devices for the eyewash and the hose connection were in disrepair with excessive green scale blocking the atmospheric vents. The handwashing station was near the chlorine dosing for evaporator 1 and reverse osmosis unit 1.
|
|
Recommendation:
Maintain backflow prevention devices in good repair.
|
|
|
Item No.:
08
|
|
Site:
Potable Water-Tank Maintenance Records
|
|
Violation:
The printed potable water tank maintenance record for FW tank 1S did not include the free halogen residual level for 16 September 2024. The document stated the chlorine level was checked at 0927. Staff later found an electronic document that had a documented chlorine level of 0.97. This document also included extra picture and it was unsure which document was most recent and accurate.
|
|
Recommendation:
Accomplish disinfection by increasing the free residual halogen to at least 50 mg/L (ppm) throughout the tank and maintaining it for 4 hours. Maintain a pH value of 7.8 or less. Document the disinfection concentration and contact time. Verify that the free residual halogen level is less than or equal to 5.0 mg/L (ppm) before placing the tank back into service and document the measured level.
|
|
|
Item No.:
10
|
|
Site:
Recreational Water Facilities-Baby Only Facility
|
|
Violation:
A bunch of hair and unknown debris was stuck to the portside anti-entrapment drain cover. The facility was in operation.
|
|
Recommendation:
Ensure drain covers are in good repair and maintained free of debris. Keep RWFs clean of debris, organic materials, and slime/biofilm in accessible areas in the water and on surfaces.
|
|
|
Item No.:
10
|
|
Site:
Recreational Water Facilities-Splash Bay
|
|
Violation:
A bunch of hair was stuck to the portside anti-entrapment drain cover. The facility was in operation.
|
|
Recommendation:
Ensure drain covers are in good repair and maintained free of debris.
|
|
|
Item No.:
10
|
|
Site:
Recreational Water Facilities-Main Pool Starboard Side
|
|
Violation:
A piece of tissue paper was floating on the bottom of the pool. The area was in operation.
|
|
Recommendation:
Keep RWFs clean of debris, organic materials, and slime/biofilm in accessible areas in the water and on surfaces.
|
|
|
Item No.:
10
|
|
Site:
Recreational Water Facilities-Mat Racer Equipment Room
|
|
Violation:
The analyzer indicated a pH of 7.37; however, manual samples collected averaged 6.72. Crew measured the pH at 6.91 and 6.72 and the inspector measured the pH at 6.63 and 6.61.
|
|
Recommendation:
Maintain and operate the halogen and pH analyzer-chart recorder in accordance with the manufacturer?s instructions. Conduct a manual comparison test before opening the RWF to verify calibration for free halogen residual and pH. Ensure the analyzer reading is within 0.2 ppm for free halogen and 0.2 for pH 7.0 to 7.8. For RWFs open longer than 24 hours, conduct a manual comparison test every 24 hours.
|
|
|
Item No.:
29
|
|
Site:
Buffet-Deck 11- Windjammer Portside Coffee Station A8
|
|
Violation:
The handwash sink was blocked by a rolling cart. The cart was moved.
|
|
Recommendation:
Ensure handwashing facilities are used for no other purpose and are accessible at all times.
|
|
|
Item No.:
30
|
|
Site:
Buffet-Deck 11- Windjammer Portside Coffee Station A8
|
|
Violation:
No paper towels were provided at the handwash sink. This was corrected.
|
|
Recommendation:
Ensure each handwashing facility has a supply of hand-cleansing soap or detergent and a supply of single-service paper towels available.
|
|
|
Item No.:
32
|
|
Site:
Buffet-Deck 11- Windjammer Starboard Line 2B
|
|
Violation:
A large amount of bread crumbs were in the bottom of the handwash sink's waste receptacle.
|
|
Recommendation:
Ensure receptacles and waste-handling containers for refuse and recyclables and for use with materials containing food residue are insect and rodent resistant and have tight-fitting lids. Ensure receptacles and waste-handling containers for refuse and recyclables and for use with materials containing food residue are durable, nonabsorbent, easily cleanable, and leakproof.
|
|
|
Item No.:
29
|
|
Site:
Buffet-Deck 11- Windjammer Starboard Line 2B
|
|
Violation:
A crew member dumped a sanitizing bucket into the handwash sink while the inspector was present.
|
|
Recommendation:
Ensure handwashing facilities are used for no other purpose and are accessible at all times.
|
|
|
Item No.:
22
|
|
Site:
Galley-Deck 11- Windjammer Dishwash
|
|
Violation:
The rack-type glasswash machine was out of order since the previous voyage. Replacement parts arrived the day 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 11- Windjammer Dishwash
|
|
Violation:
The flight-type dishwash machine was out of order for 1 month. Replacement parts arrived the day 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.:
16
|
|
Site:
Buffet-Deck 11- Windjammer Center Line
|
|
Violation:
The time control plan stated all potentially hazardous foods (PHF) must be discarded by 0930. A container of ham had a discard time of 0932, a container of tomatoes had a discard time of 0933, and a container of spinach had a discard time of 0931. The containers were relabeled with a 0930 discard time.
|
|
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 5C (41F) or less or 57C (135F) 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.
|
|
|
Item No.:
39
|
|
Site:
Buffet-Deck 11- Windjammer Portside Aft Beverage Station
|
|
Violation:
A fruit fly was in this area.
|
|
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.
|
|
|
Item No.:
29
|
|
Site:
Buffet-Deck 11- Windjammer Starboard Line #1
|
|
Violation:
The handwash station reached a maximum temperature of 71.4F when measured by the inspector's thermometer.
|
|
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).
|
|
|
Item No.:
20
|
|
Site:
Galley-Deck 11- Windjammer
|
|
Violation:
A slotted fastener was on the ice thickness sensor.
|
|
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; 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.
|
|
|
Item No.:
28
|
|
Site:
Galley-Deck 11- Windjammer Dry Storage Locker
|
|
Violation:
Disposable, single-service plates were stored upright and unwrapped. The plates were discarded.
|
|
Recommendation:
Keep single-service and single-use articles in the original protective package or store by using other means that afford protection from contamination until used.
|
|
|
Item No.:
29
|
|
Site:
Galley-Deck 11- Windjammer Jade
|
|
Violation:
The handwash sink reached a maximum temperature of 80F when measured by the inspector's thermometer.
|
|
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).
|
|
|
Item No.:
28
|
|
Site:
Galley-Deck 11- Windjammer Clean Storage
|
|
Violation:
Three stacks of bowls were stored upright and uncovered on the rolling storage rack. The top bowl was sent for rewashing and the bowls were inverted.
|
|
Recommendation:
Store clean equipment and utensils in a self-draining position that allows air drying and covered or inverted.
|
|
|
Item No.:
33
|
|
Site:
Galley-Deck 11- Jamie's Italian
|
|
Violation:
The deck under the refrigerator and ice machine was heavily soiled with greater than one day's worth of debris. This was cleaned 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 11- Jamie's Italian
|
|
Violation:
The deck behind the fire door was soiled with greater than one day's worth of debris. This was cleaned 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.:
27
|
|
Site:
Galley-Deck 14- Izumi
|
|
Violation:
The technical compartment for refrigerator 146122 was soiled in the back corner. This was cleaned immediately.
|
|
Recommendation:
Ensure nonfood-contact surfaces of equipment are kept free of an accumulation of dust, dirt, food residue, and other debris.
|
|
|
Item No.:
21
|
|
Site:
Galley-Deck 14- Izumi
|
|
Violation:
The pipes and electrical equipment in the technical compartment for refrigerator 146122 were in poor repair and made the area difficult to clean.
|
|
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.
|
|
|
Item No.:
27
|
|
Site:
Galley-Deck 14- El Loco
|
|
Violation:
The technical compartment under the handwash sink near the tortilla maker was soiled with greater than one day's worth of debris. This was cleaned immediately.
|
|
Recommendation:
Ensure nonfood-contact surfaces of equipment are kept free of an accumulation of dust, dirt, food residue, and other debris.
|
|
|
Item No.:
21
|
|
Site:
Galley-Deck 14- El Loco
|
|
Violation:
The pipes and electrical equipment in the technical compartment under the handwash sink near the tortilla maker were in poor repair and made the area difficult to clean.
|
|
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.
|
|
|
Item No.:
27
|
|
Site:
Galley-Deck 14- Johnny Rockets Show Galley
|
|
Violation:
The technical compartments and piping for the two time control refrigerators were soiled with greater than one day's worth of debris. This was cleaned immediately.
|
|
Recommendation:
Ensure nonfood-contact surfaces of equipment are kept free of an accumulation of dust, dirt, food residue, and other debris.
|
|
|
Item No.:
27
|
|
Site:
Galley-Deck 4- Hook'd
|
|
Violation:
The technical compartment for undercounter freezer 430112 was soiled with greater than one day's worth of accumulation. This was cleaned immediately.
|
|
Recommendation:
Ensure nonfood-contact surfaces of equipment are kept free of an accumulation of dust, dirt, food residue, and other debris.
|
|
|
Item No.:
18
|
|
Site:
Galley-Deck 4- Hook'd
|
|
Violation:
Raw ground beef was stored above raw fish in the walk-in cooler. This was corrected.
|
|
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.
|
|
|
Item No.:
33
|
|
Site:
Galley-Deck 5- Cafe Promenade
|
|
Violation:
The top of the light control panel and the decorative pots and pans above the back counter were heavily soiled with dust. This was cleaned 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.:
26
|
|
Site:
Bar-Deck 5- Cafe Promenade
|
|
Violation:
Two previously cleaned and sanitized coffee shot containers were soiled with brown debris. These were rewashed immediately.
|
|
Recommendation:
Ensure food contact surfaces of equipment and utensils are clean to sight and touch.
|
|
|
Item No.:
18
|
|
Site:
Galley-Deck 5- Playmakers
|
|
Violation:
A pan of raw chicken was stored above two pans of raw ground beef. This was corrected.
|
|
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.
|
|
|
Item No.:
22
|
|
Site:
Pantry-Deck 5- Playmakers
|
|
Violation:
The hood-type glasswash machine was out of order. Replacement parts arrived the day 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:
Pantry-Deck 5- Bamboo Room
|
|
Violation:
The hood-type glasswash machine was out of order. Replacement parts arrived the day 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.:
16
|
|
Site:
Bar-Deck 4- Starbucks
|
|
Violation:
One canister of opened whipped cream did not have a discard date.
|
|
Recommendation:
Ensure refrigerated, ready-to-eat, potentially hazardous food: (1) Prepared on a vessel and held refrigerated for more than 24 hours is clearly marked at the time of preparation to indicate the date or day by which the food must be consumed (7 calendar days or fewer from the day the food is prepared). The day of preparation is counted as day 1. (2) Prepared and packaged by a food-processing plant and held on the vessel after opening for more than 24 hours must be clearly marked at the time the original container is opened to indicate the date by which the food must be consumed (7 calendar days or fewer after the original container is opened). The day of opening is counted as day 1.
|
|
|
Item No.:
16
|
|
Site:
Bar-Deck 4- Starbucks
|
|
Violation:
One pitcher of sweet cream had a discard date of November 14, day of the inspection was November 15. The product was discarded.
|
|
Recommendation:
Ensure refrigerated, ready-to-eat, potentially hazardous food is discarded if not consumed within 7 calendar days from the date of preparation or opening.
|
|
|
Item No.:
29
|
|
Site:
Bar-Deck 11- Plaza Bar
|
|
Violation:
The handwash station reached a maximum temperature of 71F when measured by the inspector's thermometer.
|
|
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).
|
|
|
Item No.:
20
|
|
Site:
Galley-Deck 5- Ice Machine Near Milk Dispenser
|
|
Violation:
A slotted fastener was on the ice thickness sensor.
|
|
Recommendation:
Ensure multiuse food-contact surfaces are: (1) Smooth; 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.
|
|
|
Item No.:
26
|
|
Site:
Galley-Deck 5- Ice Machine Near Galley Entrance
|
|
Violation:
The splash shield was soiled with black debris. This was cleaned immediately.
|
|
Recommendation:
Ensure food only contacts surfaces of equipment and utensils that are cleaned and sanitized.
|
|
|
Item No.:
22
|
|
Site:
Food Service General-Dishwash Machines
|
|
Violation:
During the inspection, the main galley flight-type dishwash machines on deck 3, 4, and 5 were not working. Staff reported these machines were taken out of service due to issues with the ship?s steam supply. By the end of the inspection, one of these dishwash machines was functioning at proper temperatures.
|
|
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.
|
|