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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 for the officer laundry on deck 4, fire zone 5 was listed in the cross-connection control program as being protected by Watts 9D devices. The connections were protected by Watts N9 devices.
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Recommendation:
Edit the written cross-connection control plan to indicate either the exact model backflow preventer used or the type preventer (continuous pressure, atmospheric vacuum breaker, air-gap, etc.).
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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 for the officer laundry on deck 4, fire zone 5 was listed in the cross-connection control program as being protected by Watts 9D devices. The connections were protected by Watts N9 devices.
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Recommendation:
Ensure that the cross-connection control program includes at minimum: a complete listing of cross-connections and the backflow prevention method/device for each, so that there is a match to the plumbing system component and location, and an inspection frequency. Ensure that air-gaps are included in the listing.
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Item No.:
16
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Site:
Galley-Deck 6 Main Galley DaVinci - Garde' Manger
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Violation:
There was 1 large bin of cut watermelon and one large bin of cut cantaloupe melon inside walk-in refrigerator #6618 and both had food temperatures of 45 °F. The production date on the 7 day discard label was 29 October, but staff stated that it was made and cooled earlier this morning. Other foods in the same refrigerator with the same production date were at 41 °F or below. The melons were removed and blast chilled.
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Recommendation:
Except during preparation, cooking, or cooling, or when time is used as the public health control, ensure that potentially hazardous food is maintained: (1) At 60°C (140°F) [roasts 54°C (130°F)] or above, or (2) At 5°C (41°F) or less.
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Item No.:
16
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Site:
Galley-Deck 6 Galley - Time as a Public Health Control Plan
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Violation:
The written time only as a public health control plan listed only the equipment on the service line and the countertop condiment preparations as being solely on time control. There was a bank of 6-8 pass thru refrigerators which staff stated were also on time control. The refrigerators were not labeled for time control only, but had small papers taped on the door fronts with foods and discard times. There was also no mention in the time control plan or any additional page describing any galley refrigeration units being time control only. Additionally the staff stated that the Alto-Shaam cook and hold ovens were also on time only control and they were not described in a plan or labeled for time only control.
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Recommendation:
Ensure that the written time only as a public health control plan is amended to specifically identify all reach-in refrigerators or hot holding units which are using time alone. Advise that the specific time only hot and cold units also be posted with signs if they are only for time control use.
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Item No.:
16
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Site:
Galley-Deck 6 Main Galley DaVinci - Garde' Manger
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Violation:
The two trays with individual bowls of cottage cheese cream (51 °F), two trays of cut melon in individual bowls (45 °F), two trays of packaged yogurts (46 °F), and 5 packages of cold smoked salmon at 45 °F were found in the upright, glass door, pass-thru refrigerators.
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Recommendation:
Except during preparation, cooking, or cooling, or when time is used as the public health control, ensure that potentially hazardous food is maintained: (1) At 60°C (140°F) [roasts 54°C (130°F)] or above, or (2) At 5°C (41°F) or less.
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Item No.:
16
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Site:
Other-International Cafe
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Violation:
The time control plan stated that the first service in this food and drink outlet was to be at 1600 and time control began at this point, but the inspection at 1245 revealed the display cases filled with potentially hazardous foods and passengers ordering the various foods for their lunch.
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Recommendation:
Amend the posted, written time only as a public health control plan so it identifies clearly the times of operation and when time control is to be used.
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Item No.:
16
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Site:
Other-Bell Box - Time as a Public Health Control Plan
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Violation:
The time control plan stated that the Bell Box was on temperature control. However, from 0600 to 1000 the plan stated that time would be used. At 0830 refrigeration unit #1 had small pitchers of creamer stored with four hour discard labels. Per staff, this unit was being used on time control. However, other units had items such as small cartons of milk and cups of yogurt that were not labeled with a discard time. According to staff, these units were using temperature control. The temperatures of the yogurts and milks were between 45° F and 48° F. The milks and yogurts were disposed of.
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Recommendation:
Except during preparation, cooking, or cooling, or when time is used as the public health control, ensure that potentially hazardous food is maintained: (1) At 60°C (140°F) [roasts 54°C (130°F)] or above, or (2) At 5°C (41°F) or less.
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Item No.:
16
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Site:
Other-Bell Box - Time as a Public Health Control Plan
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Violation:
The eggs on the cooking line had four hour discard labels. When asked, the cooks also stated that four hour discard labels are used for the food during dinner. The time control plan does not reflect this.
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Recommendation:
Revise or amend the existing written time only control plan to indicate the foods which are controlled solely on time and identify the service periods for time control for those foods.
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Item No.:
16
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Site:
Buffet-Horizon Court Forward Beverage
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Violation:
The bulk milk that was used for all service lines did not have a four hour discard label. This milk was used for a period of longer than four hours. Per the time control plan for the Horizon Court, all food out in the buffet is on time control. However, the staff stated that the bulk milk was on temperature control. The temperature of the milk was 42° F.
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Recommendation:
Revise the time control plan to specifically state all foods under time control, or if all food is on time control ensure those in service for over 4 hours are marked with a 4-hour discard label. Otherwise revise the time control plan to specifically name the bulk milk dispenser as an exception and that it is on temperature control. All aspects of the written time control plan should clearly match with the way time control is practiced in the operation.
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Item No.:
16
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Site:
Buffet-Garde Manger
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Violation:
The sliced watermelon was placed out with a four hour discard label. The watermelon also had a seven day discard label.
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Recommendation:
For foods entering service under time control, only a 4-hour discard label may be used, as this food must be discarded after the 4 hour time limit. Ensure the 7-day discard labels are removed from potentially hazardous foods when they are moved to time only as the public health control.
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Item No.:
19
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Site:
Galley-Deck 6 Main Galley DaVinci - Hot Galley
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Violation:
There were working pans of butter and cooking oil at the omelette station, one pan of cooking oil at the port pancake station, a pan of a cooking oil and bacon drippings at the line fried egg station, and a pan of powdered sugar in the starboard pancake station. None of these working container pans were labeled to indicate the common name of the ingredients. This was corrected during the inspection.
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Recommendation:
Ensure that 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 are identified with the common name of the food.
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Item No.:
19
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Site:
Buffet-
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Violation:
Several handles for serving spoons and tongs were not fully under the sneeze shield.
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Recommendation:
Ensure that consumer self-service operations, such as salad bars and buffets, for unpackaged ready-to-eat foods are provided with suitable utensils or effective dispensing methods that protect the food from contamination; and are monitored by food employees trained in safe operating procedures.
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Item No.:
19
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Site:
Buffet-Gazebo
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Violation:
There were unlabeled working pans of oil at the egg station.
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Recommendation:
Ensure that 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 are identified with the common name of the food.
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Item No.:
19
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Site:
Galley-
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Violation:
There was an unlabeled working pan of a salt and pepper mixture at the tilting pans.
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Recommendation:
Ensure that 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 are identified with the common name of the food.
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Item No.:
21
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Site:
Galley-Crew Galley - Hot Galley
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Violation:
The 4 stove tops in the hot galley were severely damaged with the metal tops deformed. All are in a December 2008 dry dock replacement list.
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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.:
21
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Site:
Galley-Deck 7 Crown Grill Galley
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Violation:
The milk refrigerator on the cappucino machine had no thermometer inside and staff stated this unit was monitored under temperature control.
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Recommendation:
Ensure that cold or hot holding equipment used for potentially hazardous food is designed to include and is equipped with at least one integral or affixed temperature measuring device that is located to allow easy viewing of the device's temperature display.
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Item No.:
26
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Site:
Galley-Main Galley DaVinci - Pot Wash
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Violation:
Two previously cleaned pans were found on the clean pot racks soiled with food residue.
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Recommendation:
Ensure that food only contacts surfaces of equipment and utensils that are cleaned and sanitized.
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Item No.:
26
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Site:
Galley-Main Galley DaVinci - Pot Wash
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Violation:
Two previously cleaned pans were found on the clean pot racks soiled with food residue.
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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:
Galley-Deck 5 Main Galley - Bakery
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Violation:
Two stacks of loaf bread pans were found in soiled storage. All the pans had a layered and burned on oil residue, indicating they had not been washed in over a week. The fresh bread loafs in the walk-in refrigerators were cooked in those pans over the last 3-5 days.
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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:
Buffet-Crew Buffet - Beverage Station
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Violation:
The top exterior of the juice, coffee, and bulk milk countertop machines, and the top exterior glass for the cold top buffet were soiled with a heavy 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:
Galley-Main Galley DaVinci - Pot Wash
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Violation:
There were stacks of soiled pans and bain covers both on the sink back section, behind the wash, rinse, and sanitize sinks, and also covering the entire clean dish landing. Staff stated that they were stacking only the pans which were washed and found soiled on inspection.
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Recommendation:
Ensure that soiled pans are not stacked on the clean landing counter and they are not placed on the counter above the rinse and final rinse deep sinks. These items should be handed back to the pot wash sink staff as the final rinse sink staff first inspects them and see's that they are not clean.
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Item No.:
33
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Site:
Other-Deck 7 Crown Grill
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Violation:
The two starboard side supply air diffusers at the deckhead in the front bar were heavily soiled with dust debris. The starboard side exhaust air diffuser was also heavily soiled with dust debris.
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Recommendation:
Ensure that 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-Tradewinds Bar
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Violation:
The deckhead above the front bar has a soft fiber type cloth construction. Additionally, the cloth material was soiled with dirt debris, as was the wiring, speakers and light fixtures installed between the various sections of deckhead.
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Recommendation:
Ensure that bulkheads and deckheads have smooth, hard finishes, and light colored surfaces.
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Item No.:
33
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Site:
Bar-Tradewinds Bar
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Violation:
The deckhead above the front bar has a soft fiber type cloth construction. Additionally, the cloth material was soiled with dirt debris, as was the wiring, speakers and light fixtures installed between the various sections of deckhead.
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Recommendation:
Ensure that light fixtures, vent covers, and similar equipment attached to the bulkheads or deckheads are easily cleanable.
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Item No.:
33
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Site:
Buffet-Horizon Court Port
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Violation:
The coving was broken and missing behind the fruit bar.
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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:
Buffet-
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Violation:
The wood doors at the entrance of the waiter stations had chipped and worn laminate.
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Recommendation:
Repair or replace damaged wood doors at waiter stations.
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Item No.:
34
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Site:
Galley-Deck 5 Main Galley - Pot Wash
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Violation:
There was a water leak from the deckhead near the clean landing of the potwash machine at a deckhead access hatch.
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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.:
37
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Site:
Galley-
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Violation:
Condensate had collected on the deckhead above the right soup kettle.
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Recommendation:
Ensure that ventilation hood systems and devices are sufficient in number and capacity to prevent grease or condensation from collecting on bulkheads and deckheads.
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Item No.:
39
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Site:
Galley-Deck 5 Main Galley - Bakery
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Violation:
Two filth flies were noted in this area during active service.
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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-Deck 5 Main Galley - Hot Galley
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Violation:
One 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
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Violation:
One fruit fly was observed on the food contact section of the previously cleaned meat slicer. The slicer was not in use at the time, but the galley was in operation.
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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
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Violation:
There was one filth fly noted in the corridor between the galley and the buffet, where the hot holding units are installed.
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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 Buffet
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Violation:
Four filth flies were noted in the buffet area. Three were on the deckhead and one was on a clean serving tray. The buffet was not yet open for service, but there were ready to eat fruits set on the line and clean utensils, plates, bowls, and trays set out for service.
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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 Buffet - Beverage Station
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Violation:
There was one filth fly noted on the clean glass rack. Several crew were in the mess and using the equipment on a break.
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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 - Dishwash
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Violation:
One filth fly was noted at the clean plate area on the clean end of the conveyor dishwash machine.
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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
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Violation:
One filth fly was noted in this area. The door to the corridor was pinned open. There was no preparation at the time of 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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