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Item No.:
08
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Site:
Potable Water-Reverse Osmosis Stations (ROS)
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Violation:
The portside, starboard side, forward, and aft (ROS) permeate lines exiting the reverse osmosis units were not stripped blue/gray/blue prior to the halogen injection point. Remediation began immediately.
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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.:
08
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Site:
Potable Water-Reverse Osmosis Stations (ROS)
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Violation:
The portside, starboard side, forward, and aft (ROS) air gaps for the reverse osmosis cleaning line to overboard line was insufficient. Remediation began immediately.
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Recommendation:
Ensure air gaps are at least twice the diameter of the delivery fixture opening and a minimum of 25 millimeters (1 inch).
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Item No.:
08
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Site:
Potable Water-Multiple Technical Areas (I-95 Corridor)
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Violation:
The potable water lines for two drinking fountains and two water bottle fill units were not stripped blue or blue/green/ blue for potable water.
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Recommendation:
Stripe or paint potable water lines either in accordance with ISO 14726 (blue/green/blue) or blue only.
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Item No.:
08
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Site:
Galley-Deck 6 Pastry
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Violation:
The refrigerant lines to ice cream machine JC/615010 were not uniquely striped
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Recommendation:
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.:
16
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Site:
Pantry-Bridge
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Violation:
The milk inside the attached milk storage refrigerator for the countertop coffee machine registered a temperature of 64°F after multiple checks with a thermapen that has an accuracy of ± 2°F. This unit was under temperature control; therefore, the milk was discarded immediately.
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Recommendation:
If time only?rather than time in conjunction with temperature?is used as the public health control for a working supply of potentially hazardous food before cooking, or for ready-to-eat potentially hazardous food that is displayed or held for service for immediate consumption, ensure the food (1) Has an initial temperature of 5°C (41°F) or less or 57°C (135°F) or greater before placement on time control. If time only?rather than time in conjunction with temperature?is used as the public health control for a working supply of potentially hazardous food before cooking, or for ready-to-eat potentially hazardous food that is displayed or held for service for immediate consumption, ensure the food (1) Has an initial temperature of 5°C (41°F) or less or 57°C (135°F) or greater before placement on time control. (2) Is not be placed on temperature control again. (3) Is marked, or otherwise identified, to indicate the time 4 hours past the point in time when the food is removed from temperature control (if the time between service set-up and closing is greater than 4 hours). (4) Is labeled with a 4-hour discard time if containers of potentially hazardous foods on time control are placed on preparation counters, even if the outlet is open less than 4 hours. (5) Is discarded within 4 hours of placement on time control. and (6) Is labeled with a 4-hour discard time if time control unit (bain marie, cold basin) meant to be cold holding or hot holding and not operational or used as intended, as the unit is now considered a counter.
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Item No.:
17
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Site:
Galley-Pink Agave
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Violation:
There were four pans of Amarillo sauce in the walk-in refrigerator; however, there was only one entry in the cooling log for all four Amarillo saucepans.
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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 5°C (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.:
20
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Site:
Pantry-Bridge
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Violation:
The attached milk storage refrigerator for the countertop coffee machine registered an inside ambient air temperatures of 61°F, 59°F, and 64°F.The milk inside this unit registered a temperature of 64°F after multiple checks with the inspector?s thermapen that has an accuracy of ± 2°F. The milk was discarded immediately.
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Recommendation:
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. 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:
Preparation Room-Provisions Area
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Violation:
The inside edge of the potato peeler machine's plastic cover was pitted on both machines. Staff stated they have ordered new covers.
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Recommendation:
Materials used in the construction of multiuse utensils and food contact surfaces of equipment must be: (1) durable, corrosion resistant, and nonabsorbent; (2) sufficient in weight and thickness to withstand repeated warewashing; (3) finished to have a smooth, easily cleanable surface; and (4) resistant to pitting, chipping, crazing, scratching, scoring, distortion, and decomposition. 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.
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Item No.:
21
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Site:
Pantry-Deck 5 Razzle Dazzle Storeroom
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Violation:
Labels on 10 coffee pots were soiled and falling off, leaving a sticky residue on the surface of the pot.
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Recommendation:
Ensure nonfood-contact surfaces of equipment that are exposed to splash, spillage, or other food soiling or that require frequent cleaning are constructed of a corrosion-resistant, nonabsorbent, and smooth material.
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Item No.:
21
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Site:
Bar-Deck 7 Social Club
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|
Violation:
Condensate collected on the undercounter freezer along the exterior of the door seal. The condensate was dripping and pooling on the deck. Remediation began immediately.
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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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Item No.:
22
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Site:
Pantry-Deck 14 Aft - House Keeping
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Violation:
The soiled pre-wash sink, both clean and soiled landing areas, and the deck below the sink was overwhelmed with food debris, soiled dishes, water carafes, and ice buckets from room service pick up. Staff stated the soiled items had been there for at least two hours.
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Recommendation:
Ensure warewashing machines, drainboards, and the compartments of sinks, basins, or other receptacles used for washing and rinsing equipment, utensils, or raw foods, or laundering wiping cloths are cleaned: (1) before use; (2) throughout the day at a frequency necessary to prevent recontamination and accumulation of excessive debris, and to ensure that the equipment performs its intended function; (3) at least every 24 hours (if used). 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:
Pantry-Deck 12 Aft House Keeping
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Violation:
The soiled pre-wash sink, both clean and soiled landing areas, and the deck below the sink was overwhelmed with soiled dishes, water carafes, and ice buckets from room service pick up. It was estimated by staff and the inspector that these soiled items had been there for at least two hours.
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Recommendation:
Ensure warewashing machines, drainboards, and the compartments of sinks, basins, or other receptacles used for washing and rinsing equipment, utensils, or raw foods, or laundering wiping cloths are cleaned: (1) before use; (2) throughout the day at a frequency necessary to prevent recontamination and accumulation of excessive debris, and to ensure that the equipment performs its intended function; (3) at least every 24 hours (if used). 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:
Pantry-Deck 13 Aft - House Keeping
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Violation:
At the entrance to the pantry and adjacent to the elevator, a soiled dish cart was over-loaded with soiled dishes, ice buckets, and food debris from room service pick-up. Staff stated they were not sure how long these items had been stored in this location.
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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:
Buffet-Deck 15 Galley Dishwash
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|
Violation:
The rack-type conveyor glasswash machines final sanitizing rinse had a weak spray pattern that was not properly impacting plate surface. Remediation began immediatley.
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Recommendation:
Maintain warewashing equipment in good repair and proper adjustment, including: (1) warewashing equipment is maintained in a state of repair and condition that meets the standards of the materials, design, and construction of these guidelines; (2) water pressure and water temperature-measuring devices are maintained in good repair and accurate within the intended range of use. Ensure the flow pressure of the fresh hot water sanitizing rinse in a warewashing machine is not less than 34.5 kilopascals (5 pounds per square inch or 0.34 bars) or more than 207 kilopascals (30 pounds per square inch or 2.07 bars) as measured in the water line immediately downstream or upstream from the fresh hot water sanitizing rinse control valve.
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Item No.:
26
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|
Site:
Galley-Deck 7 Dock BBQ Grill
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|
Violation:
A long, dark strand of hair was on the top of the grill surface. The area had previously been cleaned, sanitized, and was not in operation. Remediation began immediately.
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|
Recommendation:
Ensure food contact surfaces of equipment and utensils are clean to sight and touch.
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Item No.:
26
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Site:
Preparation Room-Provisions Area
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|
Violation:
The large vegetable chopper bowl was soiled with water spots and dust. The large vegetable chopper had been previously cleaned, sanitized, and stored to dry.
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Recommendation:
Ensure food contact surfaces of equipment and utensils are clean to sight and touch.
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Item No.:
26
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|
Site:
Galley-Deck 5 Kitchen Table Dishwash
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|
Violation:
One small dish that had been previously cleaned and sanitized was heavily soiled on the inside food contact area.
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|
Recommendation:
Ensure food contact surfaces of equipment and utensils are clean to sight and touch.
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Item No.:
27
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|
Site:
Pantry-Deck 5 Razzle Dazzle Storeroom
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|
Violation:
Labels on 10 coffee pots were soiled and falling off, leaving a sticky residue making the coffee pots difficult to clean.
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|
Recommendation:
Ensure nonfood-contact surfaces of equipment are kept free of an accumulation of dust, dirt, food residue, and other debris.
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Item No.:
27
|
|
Site:
Bar-Deck 3
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|
Violation:
Seven soiled glasses were resting on the nonfood-contact area of the bar countertop. The bar was not in operation.
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|
Recommendation:
Ensure food contact surfaces of equipment and utensils are clean to sight and touch.
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Item No.:
27
|
|
Site:
Bar-Deck 3
|
|
Violation:
A black substance coated the pipes in the technical compartment under the beverage station. Excessive condensate dripped onto an adjacent pipe. Cleaning began immediately.
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|
Recommendation:
Ensure nonfood-contact surfaces of equipment are kept free of an accumulation of dust, dirt, food residue, and other debris.
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Item No.:
27
|
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Site:
Bar-Deck 5 Razzle Dazzle
|
|
Violation:
The pipes in the technical compartment under the cold counter had excessive condensate and a black substance coating the pipe.
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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:
Bar-Deck 3
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|
Violation:
Soiled glasses were stored on a bar countertop that had been previously cleaned. The glasses soiled the countertop.
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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
|
|
Site:
Pantry-Deck 13 Aft - House Keeping
|
|
Violation:
Approximately 30 previously cleaned and air-dried carafes were stored upright and unprotected on the clean side countertop landing.
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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
|
|
Site:
Preparation Room-Provisions Area
|
|
Violation:
Frozen raw meat that was ready to be sliced was stored on a movable cart immediately next to clean plastic pans and the utensil storage rack. No food was observed on the plastic pans nor on the utensil rack at the time of the inspection.
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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.:
33
|
|
Site:
Preparation Room-Provisions Area
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|
Violation:
There was a gap between the deckhead and bulkhead juncture to the right of the main entrance handwash station.
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|
Recommendation:
Ensure decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas are maintained in good repair. Ensure decks, bulkheads, and deckheads in food preparation, warewashing, pantries, bars, and food and equipment storage areas are constructed and maintained for easy cleaning.
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Item No.:
33
|
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Site:
Galley-Deck 5 Razzle Dazzle/Kitchen Table
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Violation:
Coffee pooled on the deck inside the technical compartment under the Razzle Dazzle beverage station.
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Recommendation:
Ensure decks, bulkheads, deckheads, and attached equipment in food preparation, warewashing, pantries, and storage areas are cleaned as often as necessary.
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Item No.:
33
|
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Site:
Galley-Deck 5 Kitchen Table
|
|
Violation:
A three-inch section of sealant on the bulkhead behind soup tilting pan JC/512524 was missing, which created a gap and made this area difficult to clean.
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Recommendation:
Ensure decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas are maintained in good repair.
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Item No.:
33
|
|
Site:
Galley-Deck 7 Dock BBQ Grill
|
|
Violation:
A soiled napkin was on the deck underneath the movable grill. The area had previously been cleaned, sanitized, and was not in operation. Remediation began immediately.
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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:
Provisions-Fish Freezer
|
|
Violation:
More than a day's accumulation of debris was on the floor in two separate locations. Staff stated the rooms are cleaned every morning and they were not provisioning fish that day.
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|
Recommendation:
Ensure decks, bulkheads, deckheads, and attached equipment in food preparation, warewashing, pantries, and storage areas are cleaned as often as necessary.
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Item No.:
33
|
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Site:
Bar-Deck 7 Social Club
|
|
Violation:
Condensate collected on the undercounter freezer along the exterior of the door seal. The condensate was dripping and pooling on the deck. Remediation began immediately.
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|
Recommendation:
Ensure decks, bulkheads, deckheads, and attached equipment in food preparation, warewashing, pantries, and storage areas are cleaned as often as necessary.
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Item No.:
34
|
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Site:
Galley-Deck 5 Razzle Dazzle
|
|
Violation:
Coffee pooled on the deck inside the technical compartment under the Razzle Dazzle beverage station
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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
|
|
Site:
Provisions-White Wine & Champagne #03
|
|
Violation:
Three deckhead lights were not working. The light intensity was below 110 lux. Remediation began immediately.
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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.:
38
|
|
Site:
Preparation Room-Provisions Area
|
|
Violation:
A previously cleaned orange juicer machine was wrapped in plastic and stored in the corner and off the deck. Staff stated it is not used.
|
|
Recommendation:
Ensure only articles necessary for the food service operation are stored in food preparation, food storage, and warewashing areas.
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Item No.:
39
|
|
Site:
Preparation Room-
|
|
Violation:
There was one live, small fly on the first aid kit near the meat grinder. The IPM manager was notified immediately.
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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
|
|
Site:
Pantry-Deck 7 Dock
|
|
Violation:
There was one live, large fly and one live, small fly resting on the bulkhead. The IPM manager was notified immediately.
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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
|
|
Site:
Bar-Deck 6 Casino
|
|
Violation:
There was one live, small fly on the bulkhead. The IPM manager was notified immediately.
|
|
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
|
|
Site:
Pantry-Deck 6 Casino
|
|
Violation:
There was one live, small fly. The IPM manager was notified immediately.
|
|
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
|
|
Site:
Galley-Deck 7 Dock House
|
|
Violation:
There was one live, small fly on the deckhead. The IPM manager was notified immediately.
|
|
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
|
|
Site:
Buffet-Deck 15 Tap That Hard
|
|
Violation:
There was one live, small fly in the starboard side technical space and three live, small flies in the portside technical space. The IPM manager was called immediately.
|
|
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
|
|
Site:
Galley-Deck 15 Gunbae Cold Section
|
|
Violation:
There was one live, small fly. The IPM manager was called immediately.
|
|
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
|
|
Site:
Galley-Deck 7 Pizza Place
|
|
Violation:
There was one live, large fly resting on the bulkhead. The IPM manager was called immediately.
|
|
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
|
|
Site:
Bar-Deck 7 Loose Cannon
|
|
Violation:
There were three live, small flies near the soda gun. The IPM manager was called immediately.
|
|
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.:
41
|
|
Site:
Housekeeping-Bridge Unisex Bathroom
|
|
Violation:
There were no paper towels in the bathroom dispenser. Staff promptly refilled this dispenser.
|
|
Recommendation:
Provide the passenger and crew public toilets with a handwashing station that includes: (1) Hot and cold running water; (2) Soap; (3) A method to dry hands; (4) A sign advising users to wash hands.
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