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Item No.:
14
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Site:
Provisions-Deck 2 - Meat Butchery
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Violation:
The galley utility worker at the three-compartment sink did not change their gloves and apron to prevent contamination of cleaned and sanitized equipment on the clean end. Upon review of the potwash procedure for this area, there was only one galley utility worker responsible for scrapping, washing, rinsing, and sanitizing food equipment from the dirty to clean end of the three-compartment sink.
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Recommendation:
Ensure food employees wear a clean uniform or apron to prevent contamination of food, equipment, utensils, linens, and single service and single-use articles.
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Item No.:
12
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Site:
Pantry-8 - Aft
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Violation:
The ice machine technician did not wash their hands after touching a nonfood-contact surface and then touching the food-contact surface portion of the ice machine.
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Recommendation:
Ensure food employees clean their hands and exposed portions of their arms immediately before engaging in food preparation, including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles and: (1) After touching bare human body parts other than clean hands and clean, exposed portions of arms; (2) After using the toilet room; (3) After coughing, sneezing, using a handkerchief or disposable tissue, using tobacco, eating, or drinking; (4) After handling soiled equipment or utensils; (5) During food preparation, as often as necessary to remove soil and contamination and to prevent cross-contamination when changing tasks; (6) When switching between working with raw food and working with ready-to-eat food; (7) Before putting on gloves for working with food or clean equipment and between glove changes; and (8) After engaging in other activities that contaminate the hands.
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Item No.:
17
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Site:
Food Service General-Time Control Plan Labeling
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Violation:
The following counter-mounted coffee machine milk dispensers did not have time control labeling on the exterior side of the milk dispenser compartment:
- Deck 5 - Beach House
- Deck 4 - Haesu Bit
- Deck 3 - Marina Terrace
- Deck 3 - Main Galley - Room Service
This was corrected prior to the end of the inspection.
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Recommendation:
Maintain a written time control plan that ensures compliance with these standards on the vessel and make it available for review during inspections. Ensure a time control plan is posted and available to all crew working at each outlet where time control is used. Ensure plan(s): (1) List all units (to include refrigeration and hot holding units, preparation counters, cabinets, compartments, and equipment) on time control. Cabinets and compartments on time control must be physically labeled.
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Item No.:
17
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Site:
Bar-Deck 10 - Pool Bar Pantry - Time Control Plan
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Violation:
The time control plan listed a counter mounted coffee machine milk dispenser as a time control unit; however; no such unit was in the pantry.
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Recommendation:
Maintain a written time control plan that ensures compliance with these standards on the vessel and make it available for review during inspections. Ensure a time control plan is posted and available to all crew working at each outlet where time control is used. Ensure plan(s): (1) List all units (to include refrigeration and hot holding units, preparation counters, cabinets, compartments, and equipment) on time control. Cabinets and compartments on time control must be physically labeled.
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Item No.:
33
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Site:
Galley-Deck 3 - Main Galley Warewashing
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Violation:
Condensate accumulated on the deckhead ventilation exhaust over the flight-type warewashing machine on the clean end. No dripping onto the warewashing machine nor food equipment was observed at the time of the inspection.
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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 5 - The Humidor
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Violation:
The open bottle bar shelving did not have coving. This was corrected prior to the end of the inspection.
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Recommendation:
Cove all bulkhead/deck, equipment/deck, cabinet/deck, counter/bulkhead/backsplash, and deck sink coaming/deck junctures in galleys, pantries, buffets, bars, waiter stations, dining room work counters, provisions, scrapping stations, food storage rooms, food transportation corridors, equipment or utensil storage rooms, and toilet rooms intended for use by food employees.
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Item No.:
29
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Site:
Galley-Deck 3 - Main Galley - Azur
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Violation:
The water temperature at the handwashing station?s automatic faucet measured 125F. This was corrected immediately.
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Recommendation:
Ensure handwashing sinks are equipped to provide water at a temperature of at least 29.4C (85F) through a mixing valve or combination faucet. For handwashing sinks with electronic sensors and other types of handwashing sinks where users cannot make temperature adjustments, ensure the temperature after the mixing valve does not exceed 49C (120F).
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Item No.:
21
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Site:
Provisions-Deck 2
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Violation:
A total of eight wood pallets were seen throughout the provision corridor storing several food items such as water, chips, champagne, beer, soda, and vegetable oil. The ship last provisioned two days ago in Vancouver, Canada.
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Recommendation:
Ensure nonfood-contact surfaces are free of unnecessary ledges, projections, and crevices, and are designed and constructed to allow easy cleaning and to facilitate maintenance.
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