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Item No.:
34
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|
Site:
Buffet-Sweet Spot Starboard Beverage Station
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|
Violation:
The steam line was leaking onto the deck. The grouting between tiles was recessed and the water pooled in this space.
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|
Recommendation:
Ensure a plumbing system in a food area is maintained in good repair.
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|
|
Item No.:
33
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|
Site:
Provisions-Deckhead Area Above A2-15 and A2-16 Freezing Units
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|
Violation:
An excess amount of water was dripping from the deckhead above both A2-15 and A2-16 freezer units. Additionally, the deckhead tiles and profile strip were in disrepair in this area. Staff stated this was an on-going project. The source of the water was stated to be from the accumulation of condensation on the ventilation piping leading to the evaporator cooling units in the cold rooms.
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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, and deckheads in food preparation, warewashing, pantries, and storage areas are maintained in good repair.
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Item No.:
33
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|
Site:
Provisions-Beer/Soda Cold Unit
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|
Violation:
An excess amount of water was dripping from the evaporating unit, the deckhead, and the adjoining bulkhead, and accumulated on the top of five cases of beer. Additionally, a ventillation duct, which us used to transport cold air throughout this cooling unit had an excess amount of condensation as well.
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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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|
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Item No.:
19
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|
Site:
Provisions-Beer/Soda Cooler
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|
Violation:
An excess amount of water was dripping from the evaporating unit, the deckhead, and the adjoining bulkhead, and accumulated on the top of five cases of beer. The cases of beer were removed and cleaned and the condensation was cleaned during the inspection.
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|
Recommendation:
Protect food from contamination that may result from a physical, chemical, biological origin. 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.:
33
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|
Site:
Provisions-Cooling Unit A2-13
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|
Violation:
In two areas of this cold uni,t glue residue from removed signs was on the bulkhead above the storage rack making the area difficult to clean. Remediation began immediately.
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|
Recommendation:
Ensure surfaces subject to routine splashes, spillage, or other soiling during normal use have easily cleanable features.
|
|
|
Item No.:
19
|
|
Site:
Provisions-Freezing Unit A2-09
|
|
Violation:
An excess amount of frozen condensate had accumulated on the deckhead, bulkhead, and around the evaporator unit. Three boxes of frozen chocolate topping, a box of frozen noodles, muffins, and raspberry puree had an excess amount of frozen condensate on each box lid in many places. The food inside each of these boxes was sealed in plastic wrap and not adutterated. Remediation began immediately.
|
|
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. Protect food from contamination that may result from a physical, chemical, biological origin.
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|
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Item No.:
33
|
|
Site:
Provisions-Freezing Unit A2-09
|
|
Violation:
An excess amount of frozen condensate had accumulated on the deckhead, bulkhead, and around the evaporator unit. Three boxes of chocolate topping, a box of noodles, muffins, and raspberry puree had an excess amount of frozen condensate on the tops of their boxes. The food inside each of these boxes was sealed in hermetically sealed plastic wrap and not adutterated. Remediation began 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.:
19
|
|
Site:
Provisions-Freezing Unit A1-16
|
|
Violation:
Five boxes of frozen noodles were damaged and had a heavy amount of frozen condensate accumulating on the box lid. A heavy amount of frozen condensation had formed on the deckhead above these boxes. The inspector asked if provisioning had occurred prior to the inspection and staff stated that provisioning would begin later in the day for the freezer units. Remediation began immediately.
|
|
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. Protect food from contamination that may result from a physical, chemical, biological origin.
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|
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Item No.:
33
|
|
Site:
Provisions-Freezing Unit A1-16
|
|
Violation:
Five boxes of frozen noodles were damaged and had a heavy amount of frozen condensate accumulated on the box lid. A heavy amount of frozen condensation had formed on the deckhead above these boxes. The inspector asked if provisioning had occurred prior to the inspection and staff stated that provisioning would begin later in the day for the freezer units. Remediation began 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.:
19
|
|
Site:
Provisions-Freezing Unit A1-02
|
|
Violation:
A heavy amount of frozen condensation was formed on the box lids of stored fish in this freezer unit. The fish inside was sealed in plastic and was not adulterated. Condensation was formed on the bulkhead and deckhead throughout this unit.
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|
Recommendation:
Protect food from contamination that may result from a physical, chemical, biological origin. 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.:
33
|
|
Site:
Provisions-Freezing Unit A1-02
|
|
Violation:
A heavy amount of frozen condensation was formed on the tops of stored fish in this freezer unit. The fish inside was sealed in hermetically sealed plastic and was not affected during the inspection. Condensation was formed on the bulkhead and deckhead throughout this unit.
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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.
|
|
|
Item No.:
08
|
|
Site:
Provisions-Vegetable Preparation Room Deck A
|
|
Violation:
The backflow prevention device for the hose-end sprayer attached to the pulper table area was corroded with the vents blocked. Remediation began immediately.
|
|
Recommendation:
Maintain backflow prevention devices in good repair.
|
|
|
Item No.:
21
|
|
Site:
Provisions-Vegetable Preparation Room Deck A
|
|
Violation:
The door to the technical space for the potato peeler was missing a screw and not positioned properly creating an area difficult to clean. Remediation began immediately.
|
|
Recommendation:
Ensure nonfood-contact surfaces are free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance.
|
|
|
Item No.:
39
|
|
Site:
Provisions-Vegetable Preparation Room Deck A
|
|
Violation:
One fly was observed 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.
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|
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Item No.:
21
|
|
Site:
Provisions-Vegetable Preparation Room Deck A
|
|
Violation:
The door to the front of the pulper assembly was missing a magnet on the inside surface of the door, which prevented the door from properly closing. Remediation began immediately.
|
|
Recommendation:
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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|
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Item No.:
33
|
|
Site:
Provisions-A1-06 Poultry Defrost Unit
|
|
Violation:
A heavy amount of condensation had formed around the freezer door in this area. In some areas the accumulated ice was approximately three inches thick. The deck and bulkheads in this area also had frozen condensate in multiple places of the unit.
|
|
Recommendation:
Ensure decks, bulkheads, deckheads, and attached equipment in food preparation, warewashing, pantries, and storage areas are cleaned as often as necessary.
|
|
|
Item No.:
30
|
|
Site:
Provisions-Crew Toilet
|
|
Violation:
The door to the crew toilet was not self-closing. The door was repaired during the inspection.
|
|
Recommendation:
Ensure toilet rooms are completely enclosed and have tight-fitting, self-closing doors which are kept closed except during cleaning or maintenance.
|
|
|
Item No.:
35
|
|
Site:
Galley-Dishwashing Area
|
|
Violation:
A heavy amount of water was on the deck in this area. The water was coming from underneath the dishwashing machine. Additionally, the drain line for the flight-type dishwashing machine was blocked causing the final rinse water to spill over in to the wash tank. Remediation began immediately.
|
|
Recommendation:
Ensure black and gray water is discharged to the vessel's wastewater disposal system and does not pool on the deck.
|
|
|
Item No.:
22
|
|
Site:
Galley-Dishwashing Area
|
|
Violation:
A heavy amount of water was on the deck in this area. The water was coming from underneath the dishwashing machine. Additionally, the drain line for the flight-type dishwashing machine was blocked causing the final rinse water to spill over in to the wash tank. Remediation began immediately.
|
|
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
|
|
Site:
Galley-Main Galley Dishwashing Area
|
|
Violation:
The wash compartment curtains for the flight-type machine were soiled and damaged. The curtains were replaced during 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.
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|
|
Item No.:
10
|
|
Site:
Recreational Water Facilities-Serenity Whirlpool Machinery Room
|
|
Violation:
The pH analyzer was out of calibration and not within 0.2 mg/L. Both the inspector and ship measured the pH to be out of calibriation by over 0.4 mg/L. Remediation began immediately.
|
|
Recommendation:
Ensure the analyzer reading is within 0.2 for pH 7.0 to 7.8.
|
|
|
Item No.:
17
|
|
Site:
Galley-Bonsai Sushi Show Galley
|
|
Violation:
There was no posted time control plan for the embarkation day breakfast service posted in this area. A container of milk and a container of cream were on time control and had appropriate time control labels. Crew reported the food came from Crew Galley where the time control plan was posted. Later during the inspection crew showed the inspector a time control plan that they would post at the venue.
|
|
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.:
33
|
|
Site:
Galley-Bonsai Sushi Show Galley
|
|
Violation:
There was a difficult-to-clean ribbon around light fixtures over the counter in Bonsai Sushi. The counter was being used as a waiter station at the end of breakfast service. There were plates and a pitcher of water under two lights with the attached ribbon.
|
|
Recommendation:
Ensure light fixtures, vent covers, and similar equipment attached to the bulkheads or deckheads are easily cleanable. Ensure surfaces subject to routine splashes, spillage, or other soiling during normal use have easily cleanable features.
|
|
|
Item No.:
30
|
|
Site:
Room Service-Handwash Stations
|
|
Violation:
Three soap dispensers for handwash stations in room service were visibly watered down. The white soap was almost clear in one of the dispensers. The source soap was compared to the soap in the dispensers and was much thicker. The soap was replaced. Two stations were located near F.S.D 6.6.10 and one was at the clean end of warewash area.
|
|
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.:
38
|
|
Site:
Room Service-Cleaning Locker
|
|
Violation:
The bottom of the cleaning locker was excessively wet and was also soiled. A green mop pad and brooms were wet and in the soiled water. Additionally, cleaning buckets stored in this locker were stored upright. Crew began cleaning the area.
|
|
Recommendation:
Ensure wash, rinse, and sanitize buckets or other containers stored with maintenance tools are inverted and nested. After use, ensure mops are placed in a position that allows them to air-dry without soiling walls, equipment, or supplies. Store maintenance tools such as mops, brooms, and similar items in an orderly manner that facilitates cleaning of the area used for storing the maintenance tools.
|
|
|
Item No.:
39
|
|
Site:
Food Service General-Flies in Food Areas
|
|
Violation:
There were multiple flies in various food outlets including: 1) two small flies at the soiled side of the warewash in room service; 2) one small fly in the undercounter technical space at the Guy's Burger condiment station where the mayonnaise was stored; 3) one small fly at the Lido Sweet Spot; 4) one small fly in the technical space below the handwash sink in the Pizzeria show galley; 5) one small fly in the undercounter technical space labeled '203B' in the Pizzeria; and 6) one small fly on the counter at the lido starboard beverage station near Guy's Burger.
|
|
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.:
27
|
|
Site:
Room Service-Warewash
|
|
Violation:
The technical box for the pulper, located under the counter, was wrapped in plastic. Water was trapped under the plastic wrap. One long hair was also trapped under the plastic wrap. Crew responded to clean the area.
|
|
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:
Room Service-Warewash
|
|
Violation:
The technical box for the pulper, located under the counter, was wrapped in plastic. Water was trapped under the plastic wrap. One long hair was also trapped under the plastic wrap. Crew responded to clean the area.
|
|
Recommendation:
Ensure nonfood-contact surfaces are free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance.
|
|
|
Item No.:
08
|
|
Site:
Room Service-Warewash Area
|
|
Violation:
Two DCIV backflow prevention devices, located under the soiled end of the conveyor rack type dishwash, did not have an air gap under the vents. There was a hose attached to both vents that drained at the deck scupper, but the end of the hose was below the flood rim level of the coming around the scupper.
|
|
Recommendation:
Ensure air gaps are at least twice the diameter of the delivery fixture opening and a minimum of 25 millimeters (1 inch).
|
|
|
Item No.:
21
|
|
Site:
Room Service-Warewash
|
|
Violation:
The splash shield behind the ice machine was not fully attached to the machines and was leaning toward bottled water stored behind it. Additionally, cords and pipes in this area were wrapped in aluminum.
|
|
Recommendation:
Ensure nonfood-contact surfaces are free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance. Ensure equipment compartments that are subject to accumulation of moisture because of conditions such as condensation, food or beverage drip, or water from melting ice are sloped to an outlet that allows complete draining.
|
|
|
Item No.:
21
|
|
Site:
Galley-Steakhouse Bar
|
|
Violation:
The underside of the ice and water dispenser was excessively corroded.
|
|
Recommendation:
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.
|
|
|
Item No.:
33
|
|
Site:
Galley-Steakhouse Bar and Show Galley
|
|
Violation:
There was a difficult-to-clean curtain hanging at the bulkhead window at the bar in the crew area. There was also a curtain at the bulkhead window at the show galley and the curtain was soiled with a small amount of debris. Crew began removing the curtains. Additionally, on both sides, the deckhead was not fully enclosed and there was access to the plenum above.
|
|
Recommendation:
Ensure surfaces subject to routine splashes, spillage, or other soiling during normal use have easily cleanable features. Ensure decks, bulkheads, deckheads, and attached equipment in food preparation, warewashing, pantries, and storage areas are cleaned as often as necessary. Ensure that slots for supply ventilation over the void space (plenum) are not directly over food preparation, food storage, or clean equipment storage. This applies to vessels built or renovated in accordance with the 2011 Construction Guidelines or later.
|
|
|
Item No.:
21
|
|
Site:
Galley-Show Galley
|
|
Violation:
There was a gap around the grease chute, located in the grease chute housing of the grooved grill.
|
|
Recommendation:
Ensure nonfood-contact surfaces are free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance.
|
|
|
Item No.:
22
|
|
Site:
Galley-Steakhouse
|
|
Violation:
Four wash nozzles in the front-loading warewash machine and one nozzle in the hood-type machine were soiled with debris. The machines were warm but the area was not in operation. Crew explained they were setting up the machines.
|
|
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.:
19
|
|
Site:
Buffet-Counter Mounted Ice Machines
|
|
Violation:
There was a small amount of dark debris inside the ice bin at the starboard beverage station near Guy's Burger. At the portside station near the Cantina, there was a small white hair at the top of the inside of the bin over the ice. At the portside beverage station near Sweet Spot, there was black debris inside the bin. All stations were taken out of service for cleaning.
|
|
Recommendation:
Protect food from contamination that may result from a physical, chemical, biological origin. 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.
|
|
|
Item No.:
40
|
|
Site:
Buffet-Blue Iguana Cantina
|
|
Violation:
The swing door between the show galley and the pantry did not close properly, and remained open unless the user pulled the door shut. Additionally when it was shut, there was a gap around the door between the door and the bulkhead. There was no plastic or air curtain.
|
|
Recommendation:
Protect entry points where pests may enter the food areas. Ensure rat guards are made of a durable and non-chewable material. Use single-line, multiple-line, or conical shape rat guards according to the manufacturer?s specifications. Ensure rat guards are on all lines that go ashore upon arrival and until at least one hour before the ship leaves port. Ensure each line has at least one rat guard placed either as far as practicable from the pier or as far as practicable from the ship while being able to stuff any openings with non-chewable material. Ensure rat guards are not staggered on adjacent lines and a group of lines do not merge onto one rat guard.
|
|
|
Item No.:
08
|
|
Site:
Buffet-Sweet Spot Starboard Beverage Station
|
|
Violation:
There was no air gap at the bottom of the drain line connected to the backflow prevention device in the technical space under the juice machine.
|
|
Recommendation:
Ensure air gaps are at least twice the diameter of the delivery fixture opening and a minimum of 25 millimeters (1 inch).
|
|
|
Item No.:
20
|
|
Site:
Buffet-Sweet Spot Starboard Beverage Station
|
|
Violation:
The water tap was rusted.
|
|
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.:
33
|
|
Site:
Buffet-Swing Door In Front of F.S.D 9.2.07
|
|
Violation:
The handle of the swing door was missing, which exposed the pink insulation. A work order had been placed.
|
|
Recommendation:
Ensure decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas are maintained in good repair. Ensure surfaces subject to routine splashes, spillage, or other soiling during normal use have easily cleanable features.
|
|
|
Item No.:
33
|
|
Site:
Galley-Potwash
|
|
Violation:
The steam line was leaking onto the deck. The grouting between tiles was recessed and the water pooled in this space.
|
|
Recommendation:
Ensure decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas are maintained in good repair.
|
|
|
Item No.:
33
|
|
Site:
Galley-Potwash and Dishwash
|
|
Violation:
Water was dripping from the deckhead onto the deck in many areas of the galley including in front of the clean pot rack, in between the two dishwash machines, from the outside of the hood at the clean end of the flight-type warewash machine, from many screws, and from light fixtures. Technical crew responded and explained there was recently a steam leak which was causing the dripping water. Crew began plans for using other sculleries and potwash areas. Crew blocked off areas where was dripping.
|
|
Recommendation:
Ensure decks, bulkheads, deckheads, and attached equipment in food preparation, warewashing, pantries, and storage areas are cleaned as often as necessary.
|
|
|
Item No.:
22
|
|
Site:
Galley-Dishwash
|
|
Violation:
The far left upper final rinse spray nozzle was not producing an effective fan-like spray pattern. The proper sanitizing temperature at the final rinse utensil surface was reached.
|
|
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.:
08
|
|
Site:
Buffet-Chinese Station
|
|
Violation:
The vents of one backflow prevention device for the spray hose in this area were extremely soiled with debris and was continuously dripping. The device was replaced during the inspection.
|
|
Recommendation:
Maintain backflow prevention devices in good repair.
|
|
|
Item No.:
27
|
|
Site:
Buffet-Chinese Station
|
|
Violation:
The two backflow prevention devices for the spray hose in this area were excessively soiled with food debris.
|
|
Recommendation:
Ensure nonfood-contact surfaces of equipment are kept free of an accumulation of dust, dirt, food residue, and other debris.
|
|
|
Item No.:
08
|
|
Site:
Bar-Red Frog Rum Bar
|
|
Violation:
The vents of the backflow prevention device on the main water line for the soda system were blocked with debris.
|
|
Recommendation:
Maintain backflow prevention devices in good repair.
|
|