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Item No.:
*
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Site:
Dining Room-Deck 4 - Moonlight Sonata Children's Menu
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Violation:
The children's menu linked the consumer advisory identifying a food item may be raw or undercooked to the NY Strip offered for purchase.
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Recommendation:
Recommend not offering raw or undercooked foods to highly susceptible populations to include children.
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Item No.:
08
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Site:
Potable Water-Cross Connection-Control Log - Incinerator Room
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Violation:
The backflow prevention device for the sorting table spray hose was not listed in the cross-connection control log.
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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.
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Item No.:
08
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Site:
Potable Water-Engine Room - Evaporator #1
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Violation:
The 'technical only' distillate line was striped, blue/gray/blue; however, this line was not directed to the potable water system.
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Recommendation:
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:
Potable Water-Engine Room - Evaporator #1
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Violation:
The distillate line exiting evaporator #1 and directed to the potable water system was striped, blue/white/blue instead of blue/gray/blue.
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Recommendation:
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.
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Item No.:
10
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Site:
Recreational Water Facilities-Deck 12 Sports Pool
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Violation:
The shepherd's hook was not located in a prominent location that could be seen from the entire pool perimeter.
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Recommendation:
Provide a rescue or shepherd?s hook and an approved flotation device at a prominent location (visible from the full perimeter of the pool) at each RWF that has a depth of 1 meter (3 feet) or greater. Mount these devices in a manner that allows for easy access during an emergency. Ensure the pole of the rescue or shepherd?s hook is long enough to reach the center of the deepest portion of the pool from the side plus 2 feet. Ensure it is a light, strong, nontelescoping material with rounded, nonsharp ends. .
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Item No.:
13
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Site:
Galley-Deck 14 - Oceanview Cafe
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Violation:
A large metal hotel container of cooked white cheese sauce was stored in the walk-in refrigerator and measured an internal temperature of 60F with both the crew and inspector's thermometers. The container, which was approximately 8 inches deep of product, had a preparation date of 6 November (the day prior to the inspection) and was covered with plastic wrap. Crew were unable to find a cooling log for this product and acknowledged this product did not properly cool prior to placing in the walk-in refrigerator. Temperatures taken of other products inside the walk-in were within acceptable ranges. The product was discarded, and retraining occurred.
Prior to the inspector leaving the area, a crew member was observed forging an entry in the cooling log for this product. Corrective action took place by management.
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Recommendation:
Ensure the supervisor or person in charge of food operations on the vessel monitors that: (1) Employees are using proper methods to rapidly cool potentially hazardous foods that are not held hot or are not for consumption within 4 hours; (2) Employees are properly trained in food safety, including food allergy awareness, as it relates to their assigned duties.
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Item No.:
16
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Site:
Galley-Deck 14 - Oceanview Cafe
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Violation:
A large metal hotel container of cooked white cheese sauce was stored in the walk-in refrigerator and measured an internal temperature of 60F with both the crew and inspector's thermometers. The container, which was approximately 8 inches deep of product, had a preparation date of 6 November (the day prior to the inspection) and was covered with plastic wrap. Crew were unable to find a cooling log for this product and acknowledged this product did not properly cool prior to placing in the walk-in refrigerator. Temperatures taken of other products inside the walk-in were within acceptable ranges. The product was discarded, and retraining occurred.
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Recommendation:
Ensure cooked potentially hazardous food is cooled from 57C (135F) to 21C (70F) within 2 hours and from 21C (70F) to 5C (41F) or less within 4 hours. 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. Except during preparation, cooking, or cooling, or when time is used as the public health control, maintain potentially hazardous foods at 57C (135F) or above, except that roasts may be held at a temperature of 54C (130F); or 5C (41F) or less.
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Item No.:
16
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Site:
Galley-Deck 3 - Starboard Hot Service Area
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Violation:
One metal tray of bacon was stored inside the under counter reach-in refrigeration unit with an incorrectly labeled date of discard. This tray was identified with a date of preparation 7 November 2024 and a date of discard 14 November 2024. Crew initiated corrective action.
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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.
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Item No.:
17
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Site:
Buffet-Deck 14 - Oceanview Cafe - Line # 7
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Violation:
The undercounter hot holding cabinets in this area were not physically labeled to indicate they were on time control. This was corrected.
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Recommendation:
Maintain a written time control plan(s) that lists all units (to include preparation counters, cabinets, compartments, and equipment) on time control, but only cabinets and compartments on time control must be physically labeled.
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Item No.:
17
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Site:
Galley-Deck 14 - Oceanview Cafe
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|
Violation:
A large metal hotel container of cooked white cheese sauce was stored in the walk-in refrigerator and measured an internal temperature of 60F with both the crew and inspector's thermometers. The container, which was approximately 8 inches deep of product, had a preparation date of 6 November (the day prior to the inspection) and was covered with plastic wrap. Crew were unable to find a cooling log for this product and acknowledged this product did not properly cool prior to placing in the walk-in refrigerator. Temperatures taken of other products inside the walk-in were within acceptable ranges. The product was discarded, and retraining occurred.
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Recommendation:
Ensure logs documenting cooked potentially hazardous food cooling temperatures and times from the starting points designated in 7.3.5.2.1 through the control points at 2 and 6 hours are maintained onboard the vessel for a period of 30 days from the date the food was placed in the cooling process. Ensure logs documenting cooling of potentially hazardous foods prepared from ingredients at ambient temperatures, with the start time to the time when 5C (41 F) is reached are also maintained for a period of 30 days, beginning with the day of preparation.
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Item No.:
17
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Site:
Buffet-Deck 14 - Mast Grill
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|
Violation:
The time control plan for the ice cream machine did not indicate the unit was on time control. Additionally, the unit was not labeled as on time control. This was corrected.
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Recommendation:
Maintain a written time control plan(s) that ensures compliance with these guidelines on the vessel and make it available for review during inspections. Post a time control plan at each outlet where time control is used and ensure time control plan is accessible to all crew working at each outlet where time control is used. Ensure plan(s): (1) Include set-up and discard times for each outlet. Include all services and events where potentially hazardous foods are kept on time control. If used, ensure colored labels correspond to the discard times stated in the plan. (2) List all units (to include preparation counters, cabinets, compartments, and equipment) on time control, but only cabinets and compartments on time control must be physically labeled. and (3) Describe or show the flow of potentially hazardous food from when last in temperature control to placement in time control and discard.
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Item No.:
18
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Site:
Galley-Deck 5 - Murano
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Violation:
A tray of raw smoked salmon was stored above a tray of packed bread products.
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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.
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Item No.:
18
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Site:
Galley-Deck 3 - Starboard Cold Preparation Area
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|
Violation:
One tray of stored cold-smoked salmon was stored directly over one tray of ready-to-eat assorted cheeses and one tray of sliced deli meats inside the undercounter reach-in refrigeration unit. Crew initiated corrective action.
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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. (2) Separating types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry?except when combined as ingredients?during storage, preparation, holding, and display by using separate equipment for each type, or by arranging each type of food in equipment so that cross-contamination of one type with another is prevented, or by preparing each type of food at different times or in separate areas.
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Item No.:
19
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Site:
Galley-Deck 4 - Portside Hot Preparation Area
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Violation:
Two mobile containers storing a white powdery substance removed from their original containers were not identified with the common name. Crew initiated corrective action.
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Recommendation:
Ensure containers holding food or food ingredients that are removed from their original packages for use on the vessel, such as cooking oils, flour, herbs, potato flakes, salt, spices, and sugar are identified with the common name of the food.
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Item No.:
19
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Site:
Other-Deck 0 - Gift Shop Liquor Storage
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|
Violation:
Three cases of liquor were stored on the deck inside this locker. The decks were heavily soiled with a buildup of general debris.
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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 14 - Oceanview Cafe - Line #3
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|
Violation:
A bowl of walnuts and a bowl of cranberries for passenger self-service were stored unprotected outside the outlet's sneeze shield. These food items were relocated to another area.
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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:
Preparation Room-Deck 2 - Potato Peeler
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|
Violation:
The potato peeler lid had multiple cracks and difficult to clean surfaces. Additionally, the potato peeler exit chute was also in poor repair. Staff stated this unit is to be replaced in the upcoming drydock.
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Recommendation:
Design and construct food contact surfaces of equipment and utensils to be durable and to retain their characteristic qualities under normal use conditions. 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.
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Item No.:
20
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Site:
Galley-Deck 2 - Portside Preparation Area
|
|
Violation:
Liquid was dripping from the bottom of the front door for the convection oven and accumulated on the deck below.
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Recommendation:
Maintain utensils and temperature measuring devices in good repair and proper adjustment: (1) Utensils must be maintained in a state of repair or condition that meets the materials, design, and construction specifications of these guidelines, or the utensils must be discarded; (2) food temperature measuring devices must be calibrated in accordance with the manufacturer's specifications to ensure accuracy.
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Item No.:
20
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Site:
Buffet-Deck 14 - Oceanview Cafe - Starboard Aft Coffee Station
|
|
Violation:
The gray plastic dispensing nozzles of the large coffee units were in poor repair and not easily cleanable.
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|
Recommendation:
Design and construct food contact surfaces of equipment and utensils to be durable and to retain their characteristic qualities under normal use conditions. 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.
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Item No.:
21
|
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Site:
Buffet-Deck 14 - Oceanview
|
|
Violation:
Buffet counter tops on both the passenger and worker sides had sections with surfaces that were cracked or raised making them difficult to clean. This was most evident where countertop sections were joined and areas around the perimeter of cold and hot plates.
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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.
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Item No.:
22
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Site:
Galley-Deck 4 - Aft Potwashing Area
|
|
Violation:
When the inspector entered the area, the wash solution was a pink-gray color with pieces of food debris floating inside. Crew initiated corrective action.
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Recommendation:
Ensure the wash, rinse, and sanitize solutions are maintained clean.
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Item No.:
22
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Site:
Galley-Deck 3 - Starboard Warewashing Area
|
|
Violation:
Small white bowls on a rack were not positioned to ensure effective wash spray and hot rinse sanitization inside the rack-type warewashing machine. Crew initiated corrective action.
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Recommendation:
Ensure soiled items to be cleaned in a warewashing machine are loaded into racks, trays, or baskets or onto conveyors in a position that (1) exposes the items to the unobstructed spray from all cycles; (2) allows the items to drain.
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Item No.:
22
|
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Site:
Galley-Deck 3 - Starboard Potwash Area
|
|
Violation:
The solution inside the three-compartment sink wash compartment was cloudy, with food debris floating throughout. Crew initiated corrective action.
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Recommendation:
Ensure the wash, rinse, and sanitize solutions are maintained clean.
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Item No.:
24
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Site:
Galley-Deck 4 - Aft Potwashing Area
|
|
Violation:
The fresh hot water sanitizing rinse manifold temperature for the conveyor-type potwash machine measured greater than 194F. Crew and the inspector measured the final rinse temperature from the manifold at 201F, 203F, and 198F. Crew were conducting warewashing operations. Crew initiated corrective action.
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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:
Galley-Deck 3 - Starboard Pantry
|
|
Violation:
A wiping cloth was stored inside a chlorine sanitizing solution measuring less than 50 mg/L (PPM). Crew initiated corrective action.
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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); (2) An iodine solution with a pH of 5.0 or less or a pH no higher than the level for which the manufacturer specifies the solution is effective AND a concentration between 12.5 mg/L (ppm) and 25 mg/L (ppm); (3) A quaternary ammonium compound solution with a concentration as specified in 40 CFR 180.940 Sanitizing Solutions AND as indicated by the manufacturer?s use directions included in the labeling. If another solution concentration or temperature of a chlorine, iodine, or quaternary ammonium compound is used, demonstrate to VSP that the solution achieves sanitization and the use of the solution is approved. If a chemical sanitizer other than a chlorine, iodine, or quaternary ammonium compound is used, ensure it is applied in accordance with the manufacturer?s use directions included in the labeling.
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Item No.:
26
|
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Site:
Galley-Deck 2 - Forward Hot Preparation Area
|
|
Violation:
A serving utensil significantly coated in rice was stored in a container on top of the tilting pan. Crew initiated corrective action.
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|
Recommendation:
Ensure food-contact surfaces of cooking equipment and pans are kept free of encrusted grease deposits and other soil accumulations.
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Item No.:
26
|
|
Site:
Buffet-Deck 14 - Oceanview Cafe - Starboard Aft Coffee Station
|
|
Violation:
The damaged, gray, plastic dispensing nozzles of the large coffee units had more than a day's worth of accumulated coffee splash residue in the recessed areas of the nozzles.
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|
Recommendation:
Ensure food contact surfaces of equipment and utensils are clean to sight and touch. Ensure food only contacts surfaces of equipment and utensils that are cleaned and sanitized.
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Item No.:
26
|
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Site:
Galley-Deck 14 - Oceanview Cafe - Dishwash
|
|
Violation:
A previously cleaned and sanitized bowl stored on the clean storage rack had white residue on the inside food contact surface.
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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.:
26
|
|
Site:
Buffet-Deck 2 - International Mess - Beverage Station
|
|
Violation:
Dried brown splash residue of more than a day's worth of accumulation was on the underside panel of the ice/water machine.
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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 9 - Bell Box
|
|
Violation:
The handle of the counter-mounted combination oven had more than a day's worth of accumulated food debris. The machine was previously cleaned 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.:
27
|
|
Site:
Galley-Deck 3 - Portside Beverage Station
|
|
Violation:
Water accumulated on the counter from a leaking delivery line for the counter-mounted juice dispenser.
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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 3 - Portside Warewashing Area
|
|
Violation:
Three large recently cleaned and sanitized dishes were stored inside a mobile cart with liquid steadily dripping from the food-contact surfaces. Crew initiated corrective action.
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|
Recommendation:
Store clean equipment and utensils in a self-draining position that allows air drying and covered or inverted.
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Item No.:
28
|
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Site:
Buffet-Deck 14 - Oceanview Cafe - Line #7
|
|
Violation:
A tray of previously cleaned and sanitized bowls used for omelet preparation were stored partially hanging over the crew handwash sink bowl. This was corrected.
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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:
Buffet-Deck 14 - Oceanview Cafe - Line #7
|
|
Violation:
A tray of bowls used for the omelet preparation was positioned on the front worker side counter and partially hung over the crew handwash sink bowl preventing access. This was corrected.
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|
Recommendation:
Ensure handwashing facilities are used for no other purpose and are accessible at all times.
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Item No.:
29
|
|
Site:
Galley-Deck 4 - Portside Entrance
|
|
Violation:
The temperature of water delivered from the sensor-activated handwashing sink measured 123F following two minutes of operation. The user could not adjust the temperature.
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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 14 - Oceanview Cafe - Line #2
|
|
Violation:
A crew member dumped a large container of hot water in the hand washing sink while cleaning the line following breakfast service.
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|
Recommendation:
Ensure handwashing facilities are used for no other purpose and are accessible at all times.
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Item No.:
33
|
|
Site:
Other-Deck 0 - Gift Shop Liquor Storage
|
|
Violation:
Three cases of liquor were stored on the heavily soiled deck inside this locker.
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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
|
|
Site:
Galley-Deck 9 - Bell Box
|
|
Violation:
Condensate droplets accumulated on the deckhead behind the microwave and toaster. No water was dripping.
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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
|
|
Site:
Buffet-Deck 14 - Oceanview Cafe - Port Beverage Station
|
|
Violation:
Water steadily dripped from a water line connection inside the technical space for the ice/water machine and pooled on the bottom of the compartment.
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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
|
|
Site:
Buffet-Deck 14 - Oceanview Cafe - Line #7
|
|
Violation:
Exhaust vent covers above the buffet counter were soiled with more than a day's worth of accumulated dust.
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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. 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
|
|
Site:
Food Service General-Decks 2, 3, 4, 14
|
|
Violation:
Deck tiles and deck grouting were in poor repair throughout different food outlets including the Oceanview Cafe buffet, the Oceanview galley, the Oceanview dishwash, the crew galley, the Moonlight Sonata dining room, and multiple specialty galleys.
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|
Recommendation:
Ensure decks, bulkheads, and deckheads in food preparation, warewashing, pantries, bars, and food and equipment storage areas are constructed and maintained for easy cleaning. Ensure surfaces subject to routine splashes, spillage, or other soiling during normal use have easily cleanable features.
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Item No.:
33
|
|
Site:
Galley-Deck 2 - Portside Preparation Area
|
|
Violation:
Liquid pooled on the deck underneath a steady drip from the bottom of the front door for the convection oven.
|
|
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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|
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Item No.:
33
|
|
Site:
Galley-Deck 3 - Starboard Hot Service Area
|
|
Violation:
Liquid accumulated on the deckhead in front of the blast chiller and steadily dripped to the deck below. Crew were unable to identify the source.
|
|
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
|
|
Site:
Galley-Deck 3 - Portside Beverage Station
|
|
Violation:
The potable water line for the counter-mounted juice dispenser was leaking. Water accumulated on the counter.
|
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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:
Buffet-Deck 14 - Oceanview Cafe - Portside Beverage Station
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Violation:
Water steadily dripped from a water line connection inside the technical space for the ice/water machine and pooled on the bottom of the compartment.
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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 14 - Oceanview Cafe
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Violation:
Light intensity could not reach 220 lux at the line # 2 condiment station and the line # 3 buffet. Plates and bowls of oatmeal toppings were offered for passenger self-service in this area.
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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:
Galley-Deck 4 - Freezer D-04-7-002
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Violation:
The light intensity at the far starboard corner measured less than 110 lux.
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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:
Bar-Deck 14 - Cafe - Al Bacio
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Violation:
Light intensity at the counter-mounted espresso machine could not reach 220 lux at the food preparation area. Additionally, light intensity could not reach 110 lux behind and to the right of the unit.
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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. 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:
Preparation Room-Deck 2 - Meat Grinder
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Violation:
Light intensity was less than 220 lux at the counter where meat exits the grinder. This was corrected.
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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 14 - Oceanview Cafe - Line #6
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Violation:
One house fly landed on linen-wrapped silverware.
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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 4 - Starboard Pastry Area, Forward
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Violation:
Two fruit flies flew around the service counter with covered pastries 'on display.'
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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 - Starboard Potwash Area
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Violation:
One housefly flew around stored mobile hot holding carts.
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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 2 - Scullery
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Violation:
One fruit fly was flying around the dirty-end of the scullery.
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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.:
42
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Site:
Children Area-Deck 14 - Children's Center
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Violation:
The back cushions for the couch in the under 5 yr. old play area were constructed of a cloth fabric that is absorbent and not easily cleanable.
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Recommendation:
Ensure surfaces of tables, chairs, and other furnishings that children touch with their hands are cleanable.
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