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Item No.:
*
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Site:
Buffet-La Terrazza Cafe - Buffet
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Violation:
The current location of the paper towel dispenser at the aft handwashing station was directly above the preparation counter and water dripped onto the counter during the handwashing process.
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Recommendation:
Ensure that water can not drip onto the counter during handwashing.
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Item No.:
08
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Site:
Potable Water-Cross-Connection Control Program
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Violation:
Air-gap backflow prevention was not noted on the written list of cross-connections although there were air-gaps used for protection of the whirlpool spa potable water feed to the compensation tanks in the mechanical rooms and the mineralizer backwash in the engine room. Additionally, the program did not list the large backflow preventer for the feed pipe to the technical water tanks and the device was not tested as required.
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Recommendation:
Ensure that backflow prevention devices requiring testing, for example reduced pressure backflow preventer and double check valves with test cocks, are inspected and tested with a test kit at least annually and that the test results showing the pressure differences on both sides of the valves are maintained for each device.
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Item No.:
08
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Site:
Potable Water-Cross-Connection Control Program
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Violation:
Air-gap backflow prevention was not noted on the written list of cross-connections although there were air-gaps used for protection of the whirlpool spa potable water feed to the compensation tanks in the mechanical rooms and the mineralizer backwash in the engine room. Additionally, the program did not list the large backflow preventer for the feed pipe to the technical water tanks and the device was not tested as required.
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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-La Terrazza Cafe Galley - Time Control Plan
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Violation:
The posted time control plan for hot and cold potentially hazardous foods provided a listing of foods covered under time only control. The list did not include the melted butter (tested at 81 °F) or the hollandaise sauce (tested at 82 °F) on the stovetop, and spinach and mozzarella cheese in the omelet station pans was not listed as being on time control. The cold foods were below 41 °F. Lastly, the time control plans for hot and cold foods only included the set-up times under the breakfast service periods, and staff stated that they fill in the discard time when the food is discarded. There was nothing posted indicating the closing time for the breakfast meal.
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Recommendation:
Ensure that the written time as a public health control plan reflects the actual operations.
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Item No.:
16
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Site:
Buffet-La Terrazza Cafe - Buffet
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Violation:
The written time control plan listed foods on the buffet which were on time only control, but the list did not include the smoked trout(45 °F) and smoked herring (41 °F) on the buffet line.
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Recommendation:
Ensure that the written time as a public health control plan reflects the actual operations.
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Item No.:
17
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Site:
Galley-Cooling Logs
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Violation:
The temperature of food at the start of cooling was not documented on the logs. There was no column on the log for recording the temperature.
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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:
Galley-Cold Pantry
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Violation:
The prawn salad was prepared at room temperature but was not recorded on the cooling log.
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Recommendation:
Ensure that logs documenting cooling of potentially hazardous foods prepared from ingredients at ambient temperatures, with the start time to the time when 5°C (41 °F) is reached are also maintained for a period of 30 days, beginning with the day of preparation.
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Item No.:
17
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Site:
Galley-La Terrazza Cafe Galley
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Violation:
There was a hotel pan of mixed vegetables which had been parboiled, cooled, and stored in the walk-in refrigerator. There was another pan of a cooked risotto and mushroom mixture also stored in the walk-in refrigerator. There was no entry made in the cooling logs for these two items, although all other items requiring cooling were noted.
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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.:
19
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Site:
Galley-Wine Stores Locker 4-19
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Violation:
There were two cases of boxed wine and a box of beer stored on the deck. In addition, there was a tube of hand cleanser and a non-edible mixture for sugar molds stored in the same bin as packets of miso soup mix.
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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.:
19
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Site:
Galley-Dining Room Stores Locker 4-20
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Violation:
There were three boxes of wine and one box of bloody mary mix stored on the deck. There was a stack of wash, rinse, and sanitizing buckets stored on top of a box of wine.
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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.:
19
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Site:
Provisions-Liquor Stores
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Violation:
There were two cases of wine stored on the deck.
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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.:
19
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Site:
Pantry-Deck
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Violation:
There were four bottles of water stored adjacent to the sink designated for dirty use.
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Recommendation:
Ensure that food is protected from contamination by storing the food: (1) In a clean, dry location and (2) Where it is not exposed to splash, dust, or other contamination.
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Item No.:
19
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Site:
Galley-La Terrazza Cafe Galley - Hot Galley
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Violation:
There was one working pan of cooking oil and another pan of melted butter unlabeled on the stovetop.
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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-La Terrazza Cafe - Buffet
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Violation:
There was a 3-tiered bowl display of a variety of raw fruits along the self-service buffet line without any shielding from a passenger coughing or sneezing in that direction. Additionally, there were no tongs for collecting the fruits. The buffet was in active service at the time of inspection.
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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-La Terrazza Cafe - Buffet
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Violation:
There was a 3-tiered bowl display of a variety of raw fruits along the self-service buffet line without any shielding from a passenger coughing or sneezing in that direction. Additionally, there were no tongs for collecting the fruits. The buffet was in active service at the time of inspection.
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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.:
21
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Site:
Galley-Cold Pantry -- Ice Machine
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Violation:
There was loose and peeling sealant on the inside of the ice bin door.
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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:
Galley-Hot Galley
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Violation:
The gasket seal on alto-sham hot holding cabinet was torn.
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Recommendation:
Ensure that nonfood-contact equipment components such as doors, seals, hinges, fasteners, and kick plates are kept intact, tight, and adjusted in accordance with manufacturer's specifications.
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Item No.:
21
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Site:
Buffet-La Terrazza Cafe - Buffet
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Violation:
There was one open hole in the door frame at the forward entry to the buffet line. Additionally, there was an open void in the door frame where the locking pin inserts.
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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:
Bar-Panorama
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Violation:
The glass counter for the back bar was chipped, making cleaning difficult. The area is covered during service to prevent soiling, and the counter will be repaired in dry dock.
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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.:
22
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Site:
Galley-Dishwash Area
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Violation:
There were three dishwash racks on the deck. In addition, a crew member was lying on a waiter tray while doing repairs on the dishwash machine.
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Recommendation:
Ensure that the washing procedures selected are based on the type and purpose of the equipment or utensil, and on the type of soil to be removed.
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Item No.:
22
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Site:
Galley-Wine Stores Locker 4-19
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Violation:
There was a tray and a stack of clear plastic bins stored on the deck.
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Recommendation:
Ensure that the washing procedures selected are based on the type and purpose of the equipment or utensil, and on the type of soil to be removed.
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Item No.:
22
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Site:
Other-Deck 7 - Staircase #2
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Violation:
The stairway landings on passenger decks were used to stage a single steel trolley for the temporary storage of soiled items from cabin room service orders. On the deck 7 staircase #2 landing there was a full trolley of soiled dishware and a two meter table filled with trays and various soiled dishware. This area was without a covered deckhead and there were exposed fire piping, cables, and other pipes above this area. The table was later removed.
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Recommendation:
Ensure that drain boards, utensil racks, or tables large enough to accommodate all soiled and cleaned items that may accumulate during hours of operation are provided for necessary utensil holding before cleaning and after sanitizing.
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Item No.:
27
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Site:
Galley-Hot Galley
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Violation:
There was more than one day's accumulation of grease and debris along the underside of the front edges and top of the control panels on the pasta cooker, fryers, and grills.
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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:
Galley-Hot Galley
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Violation:
The gasket on the alto-sham hot holding cabinet was soiled.
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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:
Galley-Hot Galley
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Violation:
The temperature gauge on the center control box for the soup kettles was filled with water and was soiled.
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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:
Galley-
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Violation:
There was more than one day's accumulation of grease and debris along the underside of the front edges and top of the control panels on the pasta cooker and fryer.
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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-Hot Galley
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Violation:
There was a clipboard on a clean cutting board on the preparation counter.
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Recommendation:
Ensure that cleaned equipment and utensils are stored where they are not exposed to splash, dust, or other contamination.
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Item No.:
28
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Site:
Galley-
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Violation:
There was a clipboard on a clean cutting board on the preparation counter.
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Recommendation:
Ensure that cleaned equipment and utensils are stored where they are not exposed to splash, dust, or other contamination.
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Item No.:
30
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Site:
Galley-Dishwash Area
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Violation:
The handle on one of the faucets at the three-faucet handwash sink was broken. In addition, there was no waste receptacle for paper towels.
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Recommendation:
Ensure that a handwashing facility includes a sink, soap dispenser, single-use towels dispenser, and waste receptacle.
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Item No.:
30
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Site:
Galley-Dishwash Area
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Violation:
The handle on one of the faucets at the three-faucet handwash sink was broken. In addition, there was no waste receptacle for paper towels.
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Recommendation:
Ensure that handwashing facilities are kept clean and in good repair.
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Item No.:
33
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Site:
Food Service General-
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Violation:
There was missing and recessed grout throughout the food preparation areas in the main and crew galleys.
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Recommendation:
Ensure that decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas, are maintained in good repair.
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Item No.:
33
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Site:
Galley-La Terrazza Cafe Galley
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Violation:
The deck tile grouting had a black soil which appeared to be accumulated over some time.
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Recommendation:
Ensure that decks in food preparation, warewashing, pantries, and storage areas, are cleaned as often as necessary.
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Item No.:
34
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Site:
Galley-Cold Pantry
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Violation:
There was a leak at the faucet of the handwash sink outside the cold pantry.
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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.:
34
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Site:
Galley-Cold Pantry
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Violation:
There was a leak at the bucket fill at the handwash station inside the cold pantry.
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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-Cold Pantry
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Violation:
There were four fruit flies around the garbage bin adjacent to the cleaning locker.
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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.:
41
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Site:
Ventilation-Deck 3 Air-Conditioning Fan Unit 104
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Violation:
There was no way to view the entire length of the condensate collection pan of AC104 on deck 3. There was a removable panel allowing access to the fan coil, but only the very end of the pan beneath could be viewed for inspection. Staff were not aware of just how many other AC fan units were so constructed.
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Recommendation:
Ensure all air handling condensate drain pans and collection systems are accessible for inspection, maintenance, and cleaning. Installation of sight windows or other effective methods for full inspection and cleaning of condensate collection pans shall be utilized when original equipment access makes evaluation during operational inspections impractical.
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