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Item No.:
08
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Site:
Potable Water-Cross-Connection Control Program
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Violation:
The potable water connections to the crew and public toilets were listed in the cross-connection control program as being protected by backflow prevention devices. However, the plan did not specify a particular model or the type of protection used. A non-continuous pressure device was correctly used at these locations.
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Recommendation:
Add the type preventer or model for the crew and public toilet backflow prevention devices to the cross-connection control plan listing of devices.
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Item No.:
08
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Site:
Potable Water-Cross-Connection Control Program
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Violation:
There was no backflow prevention device on the potable water line for the coffee machine in the engine control room. Also, this connection was not listed in the cross-connection control program.
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Recommendation:
Install a continuous pressure model backflow preventer on the potable water feed line to the engine control room coffee machine and list this preventer in the cross-connection control plan.
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Item No.:
08
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Site:
Potable Water-International Shore Connections
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Violation:
The international shore connections at the aft and forward mooring decks were not protected by appropriate backflow prevention devices. Each of the four lines had a spring loaded pressure relief valve installed.
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Recommendation:
Replace these backflow preventers with completer reduced pressure assembly backflow preventers.
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Item No.:
16
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Site:
Buffet-Hamburger Grill & Taco Bar
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Violation:
The time control plan for the hamburger grill and taco bar stated that foods to be placed out on the bar would have a discard label indicating four hours after it was placed on the bar. However, color coded dots were being used. Inside the pantry a laminated sheet had discard times that corresponded with the different color of dots.
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Recommendation:
Modify the written time as a control plan to clearly indicate the discard label system you actually use in the hamburger grill and taco bar food outlets.
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Item No.:
16
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Site:
Galley-Time Control Plan
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Violation:
The time control plan did not specify opening or closing times for the food services in the lido.
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Recommendation:
Amend the written time control plan to indicate the operating times for the lido in each service period.
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Item No.:
17
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Site:
Galley-Port Pantry
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Violation:
The cooling logs used for potentially hazardous hot foods in the port pantry only showed the start temperature and the final temperature four hours later. The chef was incorrectly using the ambient temperature cooling logs instead of the hot food cooling logs for the stir fry and cooked ham.
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Recommendation:
Ensure that cooling periods are correctly captured on the logs, especially when hot food cooling occurs. The log type should match the cooling requirements.
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Item No.:
17
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Site:
Galley-Port Pantry
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Violation:
Per the staff, the grilled vegetables in refrigeration unit 11-18 were grilled to 165° F. The cooling logs show the starting temperature of the vegetables as 44° F. According to the staff, the vegetables were first cooled in an ice bath down to 44° F before being put into the blast chiller. No records of this cooling process were available.
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Recommendation:
7.3.5.2.6
Logs documenting cooked potentially hazardous food cooling temperatures and times from the starting points designated in 7.3.5.2.1 thru the control points at 2 and 6 hours shall be maintained onboard the vessel for a period of 30 days from the date the food was placed in a cooling process.
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Item No.:
19
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Site:
Buffet-Lido Starboard & Port Beverage Station
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Violation:
Both of the coffee machines were connected to the chemical cleaner used to clean the inside of the machines. Both machines were in active use and passengers were being served coffee from both.
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Recommendation:
Ensure that food is protected from contamination by storing the food: (1) In a clean, dry location; (2) Where it is not exposed to splash, dust, or other contamination; and (3) At least 15 centimeters (6 inches) above the deck.
Never leave chemical bottles and the tubing connected to a coffee or other beverage dispenser during use of that equipment.
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Item No.:
19
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Site:
Buffet-Lido Starboard & Port Service Lines
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Violation:
Single, unpackaged crackers were not covered by a sneeze shield in these areas. This was a self-service area of the buffet.
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Recommendation:
Ensure that food on display is protected from contamination by the use of packaging; counter, service line, or salad bar food guards; display cases; or other effective means.
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Item No.:
19
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Site:
Buffet-Lido Port & Starboard Carving Stations
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Violation:
The infrared heat lamps had protective coatings that were peeling and flaking. These stations were in active use.
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Recommendation:
Replace any heat lamps where the protective coating is deteirorating to the point of falling into foods in service below.
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Item No.:
19
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Site:
Galley-
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Violation:
There were unlabeled working containers of clarified butter, oil and pancake mix at both service lines.
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Recommendation:
7.3.3.2.3
Working 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 shall be identified with the common name of the food. Containers holding food that can be readily and unmistakably recognized such as dry pasta need not be identified.
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Item No.:
20
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Site:
Galley-Bakery/Pastry
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Violation:
The left side dough sheeter belt was damaged along the surface throughout, with some of the fabric extending out.
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Recommendation:
Ensure that food contact surfaces of equipment and utensils are designed and constructed to be durable and to retain their characteristic qualities under normal use conditions.
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Item No.:
20
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Site:
Galley-Wine Bar
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Violation:
The large stack ice machine upper maker was in disrepair. slot screw fasteners in the lower panel were corroded. The lower maker was in use and the slot screw fasteners in the lower panel were in the water-contact portion of the machine and were wet.
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Recommendation:
Ensure that food-contact surfaces of food equipment complies with American National Standards Institute (ANSI) or other internationally accredited food-equipment sanitation standards for materials, design, and construction.
Replace slot head screw fasteners with low-profile hex head fasteners.
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Item No.:
21
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Site:
Galley-Breakfast Pantry
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Violation:
The door gaskets for the chest ice cream freezer were split open and had some water inside.
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Recommendation:
Ensure that 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.:
21
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Site:
Galley-Crew Galley - Hot Galley
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Violation:
The long-handled paddle in the rice kettle had a missing cap at the end, exposing a deep hollow void throughout the length of the handle which could not be properly cleaned.
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Recommendation:
Seal the end of the rice paddle to close the open void.
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Item No.:
21
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Site:
Galley-Starboard Omelette Station
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Violation:
The heat control knobs on both induction cookers were missing.
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Recommendation:
Replace the control knobs on the induction cookers.
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Item No.:
21
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Site:
Food Service General-Lido
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Violation:
The pipe insulation in the technical compartments throughout the lido was torn and ripped.
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Recommendation:
Replace or repair damaged pipe insulation in technical compartments throughout the lido area.
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Item No.:
21
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Site:
Pantry-Hamburger Grill
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Violation:
The left knob was missing from the front of the flat grill.
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Recommendation:
Replace the missing knob on the flat grill.
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Item No.:
22
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Site:
Galley-Crew Galley Dishwash
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Violation:
The in-use conveyor dishwash machine had a clogged upper arm final rinse spray nozzle on the far right end of the compartment. Staff repaired this during the inspection.
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Recommendation:
Ensure that warewashing equipment is maintained in good repair and proper adjustment including: (1) Being maintained in a state of repair and condition that meets the standards of the materials, design, and construction of these guidelines; and (2) Maintaining water pressure, and water temperature measuring devices in good repair and ensuring their accuracy within the intended range of use.
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Item No.:
22
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Site:
Galley-Dishwash
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Violation:
The temperature gauge for the wash cycle of the warewash machine indicated a temperature of 140° F. The data plate had a minimum required temperature of 150° F for the wash cycle. The temperature gauge for the rinse cycle of the warewash machine indicated a temperature of 142° F. The data plate had a minimum required temperature of 160° F. The dishwash temperature logs indicated temperatures of 148° F and 152° F respectively. No indication was given that adjustments were made.
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Recommendation:
Ensure that warewashing equipment is maintained in good repair and proper adjustment including: (1) Being maintained in a state of repair and condition that meets the standards of the materials, design, and construction of these guidelines; and (2) Maintaining water pressure, and water temperature measuring devices in good repair and ensuring their accuracy within the intended range of use.
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Item No.:
22
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Site:
Galley-Dishwash
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Violation:
The temperature gauge for the wash cycle of the warewash machine indicated a temperature of 140° F. The data plate had a minimum required temperature of 150° F for the wash cycle. The temperature gauge for the rinse cycle of the warewash machine indicated a temperature of 142° F. The data plate had a minimum required temperature of 160° F. The dishwash temperature logs indicated temperatures of 148° F and 152° F respectively. No indication was given that adjustments were made.
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Recommendation:
Ensure that warewashing machines and their auxiliary components: (1) Are operated in accordance with the machine's data plate and other manufacturer's instructions. (2) A warewashing machine's conveyor speed or automatic cycle times are maintained accurately timed in accordance with manufacturer's specifications.
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Item No.:
24
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Site:
Galley-Main Galley - Dishwash
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Violation:
The inboard flight-type conveyor dishwasher was in active use and the final, hot water sanitizing rinse water temperature was only 156 °F at the plate surface. Several separate tests were made on this unit, and finally a thermometer was held in the spray pattern at the dish level. Both the ship's thermometer and the inspector's thermometer were used and the results were the same. This unit was repaired immediately.
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Recommendation:
In a mechanical operation, ensure that the temperature of the fresh hot water sanitizing rinse as it enters the manifold is not more than 90°C (194°F), or less than: (1) For a stationary rack, single temperature machine, 74°C (165°F); or (2) For all other machines, 82°C (180°F); or (3) A utensil surface temperature of 71°C (160°F) as measured by an irreversible registering temperature indicator shall be achieved. (4) The maximum temperature of 90°C (194°F), does not apply to the high pressure and temperature systems with wand-type, hand-held, spraying devices used for the in-place cleaning and sanitizing of equipment such as meat saws.
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Item No.:
26
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Site:
Galley-Wine Bar
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Violation:
The interior panels of the upper ice maker were soiled with black mold. The interior of the tubes for this ice maker were also soiled with mold debris.
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Recommendation:
Ensure that 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:
Pantry-Hamburger Grill
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Violation:
There was grease residue on the heating element of the previously cleaned deep fryer.
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Recommendation:
Ensure that the 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.:
27
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Site:
Galley-Coffee Station
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Violation:
The top exterior surface of all the countertop mounted beverage equipment for coffee, milk, and juice were soiled with a layer of dust debris.
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Recommendation:
Ensure that 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:
Preparation Room-Provisions - Meat Preparation Room
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Violation:
The paper towel dispenser for the handwash station was positioned over the adjacent food preparation counter, subjecting that area to soiled water during handwashing.
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Recommendation:
Move the paper towel dispenser to a location where it will not cause contamination of the counter or sink adjacent to the handwash station.
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Item No.:
28
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Site:
Buffet-Lido Starboard & Port Service Lines
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Violation:
The plates to be used by the passengers were stacked wet. Staff members were observed hand drying the plates before giving them to passengers to use.
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Recommendation:
Ensure that clean equipment and utensils are stored: (1) In a self-draining position that allows air drying; and (2) Covered or inverted.
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Item No.:
33
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Site:
Galley-Main Galley - Decks General
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Violation:
There was recessed and missing deck tile grout in many areas of the galley and areas where the grout was missing or recessed around gutterways, deck sinks, and equipment foundations.
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Recommendation:
Ensure that decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas are constructed and maintained for easy cleaning.
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Item No.:
33
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Site:
Galley-Starboard Pantry
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Violation:
There were holes in the bulkhead above the handwash station where the previous soap dispenser had been mounted.
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Recommendation:
Close holes in the bulkhead.
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Item No.:
34
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Site:
Buffet-Port Beverage Station
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Violation:
There was a water leak in the technical compartment under the beverage station.
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Recommendation:
Ensure that a plumbing system in a food area is maintained in good repair.
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Item No.:
39
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Site:
Galley-Dishwash
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Violation:
A filth fly was noted in this area.
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Recommendation:
Ensure that the presence of insects, rodents, and other pests is effectively controlled to minimize their presence in the food storage, preparation, service areas, warewashing, and utensil storage areas aboard a vessel.
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Item No.:
39
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Site:
Galley-Crew Galley - Hot Galley
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Violation:
At least two filth flies were noted in the hot galley area, which was in full service for the lunch meal.
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Recommendation:
Ensure that the presence of insects, rodents, and other pests is effectively controlled to minimize their presence in the food storage, preparation, service areas, warewashing, and utensil storage areas aboard a vessel.
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Item No.:
39
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Site:
Buffet-Crew Mess Buffet and Dining Area
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Violation:
There were at least 4 filth flies in the crew mess buffet area during the lunch service, including two observed on the outside exterior of previously cleaned plastic cups on the serving line. Additionally, there were at least 20 more filth flies flying around the dining area and at rest on the deckhead while crew were eating at the tables below.
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Recommendation:
Ensure that the presence of insects, rodents, and other pests is effectively controlled to minimize their presence in the food storage, preparation, service areas, warewashing, and utensil storage areas aboard a vessel.
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Item No.:
39
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Site:
Preparation Room-Provisions - Meat Preparation Room
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Violation:
One filth fly was noted in this area, which was not in use during the inspection.
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Recommendation:
Ensure that the presence of insects, rodents, and other pests is effectively controlled to minimize their presence in the food storage, preparation, service areas, warewashing, and utensil storage areas aboard a vessel.
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Item No.:
39
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Site:
Buffet-Lido Starboard Beverage Station
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Violation:
3 small black flies were observed inside the technical space below the coffee machine.
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Recommendation:
Ensure that restricted-use pesticides are applied only by a certified applicator or a person with training and testing equivalent to that of a certified applicator.
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Item No.:
40
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Site:
Galley-Crew Galley - Entry Doors
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Violation:
The door to the outer corridor was pinned open to the crew galley. The door to the corridor was also pinned open to the crew buffet, and the door from the buffet to the galley was pinned open. These conditions allow access to flies circulating in the corridor of this deck to the food preparation and service areas.
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Recommendation:
Ensure that entry points where pests may enter the food areas are protected.
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Item No.:
41
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Site:
Children Area-
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Violation:
There was no sign in the children's restroom reminding providers to wash there hands after assisting children use the restroom.
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Recommendation:
10.2.1.1.5
Signs shall be posted in the children's toilet room advising providers to wash their hands and the children's hands after assisting children use the toilet.
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