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Item No.:
06
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Site:
Potable Water-Microbiological Monitoring - Bunkering and Distribution
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Violation:
The onboard microbiological records for bacterial testing of potable water bunkered at various ports and random samples collected from the ship's distribution system were only analyzed for the presence of total coliform bacteria. Staff did not have the total coliform comparator samples from the kit manufacturer, nor did they have the comparator samples for the Escherichia coli analysis. Additionally, they did not have an ultraviolet light onboard to make the E. coli test.
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Recommendation:
If the tests for the bunkered potable water are conducted by the vessel ensure that the tests are for the presence of E. coli.
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Item No.:
06
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Site:
Potable Water-Microbiological Monitoring - Bunkering and Distribution
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Violation:
The onboard microbiological records for bacterial testing of potable water bunkered at various ports and random samples collected from the ship's distribution system were only analyzed for the presence of total coliform bacteria. Staff did not have the total coliform comparator samples from the kit manufacturer, nor did they have the comparator samples for the Escherichia coli analysis. Additionally, they did not have an ultraviolet light onboard to make the E. coli test.
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Recommendation:
Obtain the color comparators from the kit manufacturer and an ultraviolet light to ensure proper analysis of monthly potable water samples.
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Item No.:
17
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Site:
Galley-Main Galley - Walk-in Refrigerator
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Violation:
The MacKnight cold-smoked salmon in the walk-in refrigerator was served in a ready-to-eat form, but the freezing certificate for destruction of parasites was actually for a REMO salmon product, which was only purchased during the ship's Mediterranean and European sailing season.
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Recommendation:
Ensure that, if raw, raw-marinated, partially cooked, or marinated-partially cooked fish are served in ready-to-eat form: (1) The person in charge records the freezing temperature and time to which the fish are subjected and retains the records on the vessel for 90 calendar days beyond the time of service or sale of the fish; or (2) If the fish are frozen by a supplier, a written letter from the supplier which specifies the fish species involved and both the temperature to which the fish was frozen and the total time period at that temperature. If the supplier provides any of the same species to the vessel in a fresh state, there shall be some designation on the outer packaging for the parasite-free fish.
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Item No.:
19
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Site:
Provisions-Provisions - Vegetable Walk-in Refrigerator
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Violation:
The palm tree fruit and frond section was found lying on top of mesh bags of raw onions in the walk-in vegetable refrigerator. This decoration was removed immediately.
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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.
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Item No.:
21
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Site:
Buffet-Aft Beverage Station by Grill
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Violation:
There was peeling sealant along the right side of the center technical compartment, making cleaning difficult.
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Recommendation:
Remove and replace the sealant, as needed.
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Item No.:
21
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Site:
Bar-Club Vicenza Bar, Forward Pool Bar, and Aft Pool Bar
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Violation:
The penetrations of the multi-flow hoses into the back of the technical cabinets were not sealed, making cleaning difficult and allowing for harborage of pests.
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Recommendation:
Seal the penetrations around the multi-flow hoses.
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Item No.:
21
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Site:
Other-Room Service Pantry - Deck 6
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Violation:
A number of the blue colored, square serving trays were chipped along the surface, exposing a difficult to clean under layer.
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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:
Other-Room Service Pantry - Deck 6
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Violation:
A number of the blue colored, square serving trays were chipped along the surface, exposing a difficult to clean under layer.
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Recommendation:
Ensure that nonfood-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.:
22
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Site:
Galley-Aft Lido Dishwash
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Violation:
The final rinse temperature gauge of the flight-type dishwash machine read as high as 225°F, but there was no steam coming from the final rinse spray heads, indicating that the temperature gauge was not accurate. The plate level was measured at 172°F.
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Recommendation:
Ensure that water temperature measuring devices: (1) That are scaled in Celsius or dually scaled in Celsius and Fahrenheit are designed to be accurate to ±1.5°C in the intended range of use. (2) That are scaled only in Fahrenheit are designed to be accurate to ±3°F in the intended range of use.
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Item No.:
22
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Site:
Galley-Main Galley - Dishwash Starboard
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Violation:
The manufacturer's data plate for the in use conveyor dishwash machine specified a conveyor speed of 5 feet per minute, but the conveyor was operating at 5 feet per 45 seconds. Staff adjusted the machine during the inspection.
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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.:
22
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Site:
Galley-Main Galley - Dishwash Starboard
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Violation:
Five of the 10 upper spray arm rinse nozzles were clogged on the in-use conveyor dishwash machine. Staff cleaned out the spray arms, but there was still a poor spray pattern from nozzles on that spray arm.
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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:
Other-Room Service Pantry - Deck 6
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Violation:
The rinse nozzle centered on the single upper spray rinse arm for the in-use conveyor dishwash machine was clogged. Staff repaired the machine 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.:
27
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Site:
Buffet-Main Buffet Line
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Violation:
The pipe insulation was soiled in the technical compartments near both the port and starboard carving stations.
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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.:
27
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Site:
Bar-Club Vicenza Bar
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Violation:
The pipe insulation was soiled in the right corner of the technical compartment under the speed rail.
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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:
Other-Dining Room - Portofino
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Violation:
Staff at the waiter stations were observed polishing freshly washed utensils and glassware. Upon inspection of two such stations, it was noted that the polishing cloths used were wet.
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Recommendation:
After cleaning and sanitizing, ensure that equipment and utensils are air-dried or adequately drained before contact with food. Cleaned, sanitized, and air-dried dishware, glassware, and utensils may be polished with a clean, dry, lint-free cloth that is maintained clean and dry.
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Item No.:
33
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Site:
Buffet-Lido Dining Areas
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Violation:
The deck/cabinet junctures were not coved at any of the beverage stations or at the waiter stations in the forward dining area, making cleaning difficult.
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Recommendation:
Ensure that bulkhead and deck junctures are coved (including galleys, pantries, deck/counter junctures at buffets, bars, waiter stations, and dining room work counters).
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Item No.:
33
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Site:
Other-Club Vicenza Dining Room
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Violation:
The deck/cabinet junctures at the waiter stations were not coved, making cleaning difficult.
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Recommendation:
Ensure that bulkhead and deck junctures are coved (including galleys, pantries, deck/counter junctures at buffets, bars, waiter stations, and dining room work counters).
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Item No.:
33
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Site:
Galley-Main Galley - Hot Galley Sauce Station
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Violation:
There was missing deck tile grout along the tiles at the edge of the floor mixer and at the adjacent deck sink.
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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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