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Item No.:
08
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Site:
Preparation Room-
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Violation:
A hose was connected to the bucket filling station faucet and there was no backflow prevention device installed for that potable water connection.
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Recommendation:
Remove the hose or install an appropriate backflow prevention device.
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Item No.:
10
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Site:
Housekeeping-Cabin Whirlpools
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Violation:
The last cruise was 8 days in length and the records indicated that the whirlpools were sanitized only on the embarkation/disembarkation days.
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Recommendation:
Ensure that private whirlpool spas located in individual passenger cabins are cleaned and disinfected, including associated recirculation systems, between occupancies or weekly, whichever is more frequent.
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Item No.:
16
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Site:
Food Service General-Time as a Public Health Control Plan
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Violation:
The time as a public health control plan did not state the set-up and discard times.
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Recommendation:
Add the set-up and discard times to the plan.
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Item No.:
16
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Site:
Galley-
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Violation:
The temperatures of the sliced tomatoes and diced mozzarella cheese were between 50° F and 54° F inside the walk-in cooler. The ambient air temperature was 40° F. These items were discarded.
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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.:
17
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Site:
Galley-Cooling
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Violation:
Per staff, pasta was cooked and then cooled on ice. The pasta was then placed in the blast chiller for final cooling after making pasta salads. However, there was no documentation of the initial cooling with ice in the cooling log.
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Recommendation:
Ensure that 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 are maintained onboard the vessel for a period of 30 days form the date the food was placed in the cooling process.
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Item No.:
17
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Site:
Provisions-Parasite Destruction Letter
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Violation:
The parasite destruction letter for the cold smoked salmon did not state the time and temperature the fish was frozen to.
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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.:
20
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Site:
Preparation Room-Potato Room
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Violation:
There were slotted fasteners inside the food contact surfaces of the potato peelers.
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Recommendation:
Replace the slotted fasteners with smooth, low-profile, non-corroding fasteners.
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Item No.:
21
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Site:
Bar-Lobby Bar
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Violation:
The shelving unit in the storage room behind the bar was not easy to clean due to small openings in the frame and shelving surfaces There were difficult to clean milk crates used as deck stands.
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Recommendation:
Do not use milk crates as deck stands.
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Item No.:
21
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Site:
Bar-Lobby Bar
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Violation:
The shelving unit in the storage room behind the bar was not easy to clean due to small openings in the frame and shelving surfaces There were difficult to clean milk crates used as deck stands.
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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:
Buffet-Grill
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Violation:
The underside of the countertop was unfinished, resulting in a rough and difficult to clean surface.
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Recommendation:
Ensure that 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:
Buffet-Grill
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Violation:
The drip pan housing for the grills had gaps and other difficult to clean features.
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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-Supper Club Service Area
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Violation:
There was a soft, sticky sealant along the edges of the induction units
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Recommendation:
Remove the sealant and replace, as necessary.
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Item No.:
22
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Site:
Galley-Potwash
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Violation:
After the completion of the cycle, there was soap noted inside the top and bottom of the potwash machine.
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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-Warewash
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Violation:
The rinse curtain on the dishwash machine was soiled.
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Recommendation:
Ensure that warewashing machines; the compartments of sinks, basins, or other receptacles used for washing and rinsing equipment, utensils, or raw foods, or laundering wiping cloths; and drainboards are cleaned: (1) Before use; (2) Throughout the day at a frequency necessary to prevent recontamination of equipment and utensils and to ensure that the equipment performs its intended function; and (3) If used, at least every 24 hours.
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Item No.:
28
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Site:
Galley-Potwash
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Violation:
A staff member was observed using a cloth towel to dry the pans.
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Recommendation:
After cleaning and sanitizing, ensure that equipment and utensils are air-dried or adequately drained before contact with food.
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Item No.:
28
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Site:
Galley-Appetizer
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Violation:
The trolleys holding clean plates were soiled.
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Recommendation:
Ensure that cleaned equipment and utensils, laundered linens, and single-service and single-use articles are stored: (1) In a clean, dry location; (2) Where they are not exposed to splash, dust, or other contamination; and (3) At least 150 mm (6 inches) above the deck.
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Item No.:
28
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Site:
Galley-Warewash
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Violation:
A staff member was observed drying the plate covers with a cloth.
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Recommendation:
After cleaning and sanitizing, ensure that equipment and utensils are air-dried or adequately drained before contact with food.
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Item No.:
28
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Site:
Other-Supper Club Service Area
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Violation:
The plates near the handwash station were not stored covered or inverted. The Supper Club was not in operation during the inspection.
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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:
Bar-Lobby Bar
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Violation:
There was a gap at the deck juncture on both sides of the beer cooler cabinet.
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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:
Bar-Lobby Bar
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Violation:
In the storage room behind the bar, the deck was not coved at the bulkhead juncture.
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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:
Bar-Disco Bar
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Violation:
Under the utility sink on the starboard side of the bar counter, there was an unsealed opening in the deck where electrical wires penetrated the deck.
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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-Pasta Place
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Violation:
There was food debris on the deck inside the technical compartment for the left sink.
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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:
Galley-Walk-in Units
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Violation:
The grout was recessed inside the walk-in units.
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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:
Other-Supper Club Service Area
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Violation:
There was a seam along the corner bulkhead profile strip across from the induction units.
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Recommendation:
Seal the seam.
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Item No.:
33
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Site:
Food Service General-Walk-in Units
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Violation:
There was soft sealant along the coving at the deck inside the walk-in units.
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Recommendation:
Remove the soft sealant and replace, as necessary, with a smooth, hard, easily cleanable material.
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Item No.:
33
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Site:
Buffet-Taste of the Nations
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Violation:
The corner tile coving near the supply locker was missing.
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Recommendation:
Replace the corner tile coving.
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Item No.:
33
|
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Site:
Galley-Pasta Place
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Violation:
The bottom edge of the door leading into the Pasta Place was damaged.
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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.:
36
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Site:
Bar-Supper Club Bar
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Violation:
The deckhead lights were not shielded or shatter-resistant.
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Recommendation:
Ensure that light bulbs are shielded, coated, or otherwise shatter-resistant in areas where there is exposed food, clean equipment, utensils, and linens, or unwrapped single-service and single-use articles.
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Item No.:
41
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Site:
Housekeeping-Spa
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Violation:
There was no way to exit the locker rooms without touching the door handles with bare hands. There were toilet stalls inside the locker rooms.
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Recommendation:
Ensure that all exits to the locker rooms are addressed.
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Item No.:
41
|
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Site:
Housekeeping-Spa
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Violation:
There was no way to exit the locker rooms without touching the door handles with bare hands. There were toilet stalls inside the locker rooms.
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Recommendation:
Equip public toilet facilities so that persons exiting the toilet room are not required to handle the door with bare hands. This may be accomplished by methods such as locating paper towel dispensers at sinks and waste containers near the room door, installing mechanically operated doors, door removal, or other effective means.
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