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Item No.:
08
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Site:
Potable Water-
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Violation:
One of the potable water hoses did not have a coupling on one end and could not be coupled or capped when not in use.
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Recommendation:
Attach a coupling to the end of the potable water hose.
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Item No.:
08
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Site:
Potable Water-Cross-Connection Control Program
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Violation:
The cross-connection control program did not list the same backflow prevention device that were installed on the evaporator high-saline overboard discharges. The devices had been recently replaced and the list of devices had not been updated.
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Recommendation:
Ensure that the backflow prevention devices on the cross-connection control program match the devices installed on the potable water system.
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Item No.:
15
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Site:
Provisions-Vegetable Walk-in Refrigerator
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Violation:
There were a significant number of boxed whole vegetables marked with labels stating, "Use First", but two boxes of red and green jalapeno peppers had many spoiled peppers inside with heavy mold growth on the surface, making them inedible. Both boxes were discarded during the inspection.
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Recommendation:
Ensure that food is safe and unadulterated.
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Item No.:
16
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Site:
Pantry-Cafe Promenade
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Violation:
At the pizza preparation counter, the cheese was measured at 48°F and the pepperoni at 44°F. Both containers had a 7-day date marking label, the crew member stated the items were on temperature control, and the time control plan indicated that only items out for service were on time control.
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Recommendation:
Ensure that these items are maintained below 41°F or are placed on time control and the procedures described in the time control plan for the Cafe Promenade.
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Item No.:
16
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Site:
Galley-Deck 3 Main Galley - Pastry
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Violation:
There were two sheet pans of strawberry mousse and two pans of strawberry cheesecake with food temperatures of 45 °F in the pastry walk-in refrigerator. The food was immediately removed and placed in the blast chiller. These items were stored inside closed metal trolleys, where there was no air circulation possible. Additionally, this trolley was set nearest to the door of the refrigerator.
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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.:
19
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Site:
Provisions-Egg Walk-in Refrigerator
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Violation:
There was a pallet of bag-in-box pasteurized liquid eggs stored under a light fixture in the egg walk-in refrigerator. There was pooled water in the light fixture and water dripping from a small hole in the light cover down onto the pallet below. Water was pooled and soaked into the cardboard separating the boxes of pasteurized egg. Staff moved the pallet of egg product 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.:
19
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Site:
Provisions-Dairy Walk-in Refrigerator
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Violation:
Water was noted dripping out of a seam in the deckhead of the dairy walk-in refrigerator. A pool of water was formed on top of a box of shredded cheese stored directly below, and the top of the box was soaked thru with this water. Staff stated that this problem had already been noted on an AVO list.
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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.:
20
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Site:
Galley-Deck 4 Main Galley - Bakery
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Violation:
The interior door and metal panels, including screws, on the 4 door pastry oven were significantly corroded, making cleaning difficult.
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Recommendation:
Ensure that materials used in the construction of multiuse utensils and food-contact surfaces of equipment are: (1) Durable, corrosion-resistant, and nonabsorbent; (2) Sufficient in weight and thickness to withstand repeated warewashing; (3) Finished to have a smooth, easily cleanable surface; and (4) Resistant to pitting, chipping, crazing, scratching, scoring, distortion, and decomposition.
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Item No.:
20
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Site:
Galley-Deck 4 Main Galley - Bakery
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Violation:
The left belt on the dough sheeter machine was difficult to clean due to ripped areas on the belt surface and raised fibers along these torn areas.
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Recommendation:
Repair or replace the worn dough sheeter belt.
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Item No.:
20
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Site:
Galley-Deck 5 Main Galley - Pastry Service Pantry
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Violation:
The interior door and metal panels, including screws, on the 4 door pastry oven were significantly corroded, making cleaning difficult.
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Recommendation:
Ensure that materials used in the construction of multiuse utensils and food-contact surfaces of equipment are: (1) Durable, corrosion-resistant, and nonabsorbent; (2) Sufficient in weight and thickness to withstand repeated warewashing; (3) Finished to have a smooth, easily cleanable surface; and (4) Resistant to pitting, chipping, crazing, scratching, scoring, distortion, and decomposition.
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Item No.:
20
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Site:
Preparation Room-Vegetable Preparation
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Violation:
The blast chiller has been in disrepair for 2 months according to staff.
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Recommendation:
Ensure that food contact equipment is maintained in a state of repair and condition that meets the materials, design, construction, and operation specifications of these guidelines.
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Item No.:
21
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Site:
Buffet-Aft Beverage Stations
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Violation:
There were open pipe penetrations in the sides of the technical compartments under the coffee machines, making cleaning difficult. This was noted on both the port and starboard stations.
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Recommendation:
Seal the pipe penetrations.
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Item No.:
21
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Site:
Buffet-Forward Buffet Line
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Violation:
In the technical space between the neutral cabinet and the open shelves, there was a large opening in the back of the compartment and a smaller opening in the upper side that exposed the inner surface of the cold well. This design makes cleaning difficult and allows for insect harborage. There were two compartments, but only one could be opened.
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Recommendation:
Seal the openings in the technical compartments.
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Item No.:
21
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Site:
Pantry-Vault Pantry
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Violation:
There was loose sealant in the technical space below the left multi-flow dispenser in the service bar counter, making cleaning difficult.
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Recommendation:
Remove the loose sealant, and re-apply as needed.
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Item No.:
21
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Site:
Bar-Cleopatra's Needle
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Violation:
There was a gap to the right of the handwash station at the junction of the splash shield, the backsplash and the decorative bulkhead, making cleaning difficult.
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Recommendation:
Profile the gap near the handwash station.
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Item No.:
21
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Site:
Bar-High Notes
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Violation:
In the technical space under the starboard bar counter, the lower back area of the compartment has a sealed channel. At the lower left of the compartment, there was an opening into the channel that makes cleaning difficult and allows for insect harborage.
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Recommendation:
Seal the opening into the channel in the back of the technical compartment.
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Item No.:
21
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Site:
Galley-Deck 4 Main Galley - Pantry
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Violation:
The pantry juice dispenser has been out of order for approximately one year according to staff.
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Recommendation:
Repair, replace, or remove the faulty juice dispenser.
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Item No.:
21
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Site:
Buffet-Staff Mess Buffet
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Violation:
The soda vending machine installed beside the reach-in refrigerator was set on legs only 2 inches above the deck, making access for cleaning difficult.
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Recommendation:
Ensure that deck-mounted equipment that is not easily movable is sealed to the deck or elevated on legs that provide at least a 150 mm (6-inch) clearance between the deck and the equipment.
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Item No.:
22
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Site:
Galley-Dishwash
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Violation:
The rinse temperature for the flight type dishwash machine was measured at 150°F and the temperature gauge indicated 149°F. The manufacturer's data plate indicated that the minimum temperature should be 160°F.
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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-Deck 3 Main Galley - Potwash
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Violation:
There was an excessive amount of soiled pots and pans in this area, which exceeded the space provided both on the dirty racks and the deck adjacent, so that some deck stands of soiled pots were in the hot galley preparation area.
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Recommendation:
Ensure that drainboards, 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.:
22
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Site:
Galley-Deck 5 Main Galley - Potwash
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Violation:
The pot wash machine has been out of order for 3 months according to staff.
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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.:
26
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Site:
Buffet-Deck 3 - Crew Buffet
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Violation:
There were a few previously cleaned bowls found on the crew self-service buffet line which were 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:
Buffet-Deck 3 - Crew Buffet
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Violation:
There were a few previously cleaned bowls found on the crew self-service buffet line which were 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.:
27
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Site:
Buffet-Aft Buffet Line
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Violation:
The surface of the heat lamps at the carving station were 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.:
28
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Site:
Galley-Deck 3 Main Galley - Dishwash
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Violation:
There was a large amount of previously cleaned plate covers wet stacked on an overhead shelf at the dishwash area. Beside on the shelf were dry stacked plate covers, then another group of wet stacked covers. Staff stated that they are only initially stacking the plate covers wet, and then immediately following the completion of warewashing they separate and properly air-dry the plate covers.
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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. If there is a procedure being followed to do an initial staging then repositioning of the plate covers to properly air-dry them it is suggested that this procedure be written and posted or maintained in the area, so it is clear in future inspections.
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Item No.:
30
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Site:
Pantry-Deck 10 Pantry #10778
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Violation:
There was no "wash hands often" sign at the handwash station.
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Recommendation:
Ensure that a sign stating "WASH HANDS OFTEN" in a language that the food employees understand is posted over handwashing sinks.
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Item No.:
33
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Site:
Other-Johnny Rockets
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Violation:
There were openings in the bulkhead of the technical compartments in the service area. This design makes cleaning difficult and allows for insect harborage. The ship has a work-plan to seal these opening throughout the food service areas.
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Recommendation:
Seal the openings in the bulkhead of the technical compartments.
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Item No.:
33
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Site:
Other-Portofino Beverage Station
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Violation:
In the technical compartment under the espresso machine, there was a loose flange around one of the pipe penetrations into the bulkhead, making cleaning difficult.
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Recommendation:
Re-attach the loose flange.
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Item No.:
33
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Site:
Bar-High Notes
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Violation:
The grouting material used for coving at the counter/deck juncture was separating and chipped in several places, making cleaning difficult.
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Recommendation:
Remove and replace the grouting.
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Item No.:
33
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Site:
Galley-Deck 4 Main Galley - Bakery
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Violation:
There was a heavy black mold residue present along the forward bulkhead, near the deck, and beneath the dry storage cabinet in the bakery.
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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-Deck 3, 4, and 5 Main Galleys - Lift Lobby
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Violation:
The decks forward of the galleys on the port and starboard side lead into food lifts which service other food areas. The vinyl deck tiles were damaged, cracked, and not smooth at the lift lobbies for decks 3, 4, and 5. Replaced tiles were also uneven and damaged. Trolleys were used for food transport in these lobbies and vinyl decking is not durable for such applications. This item was also noted in the VSP inspection of 13 January 2008.
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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-Deck 3 - Crew Buffet
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Violation:
The metal profile strip along the deckhead over the buffet line was missing two or three 1-meter sections, which left a difficult to clean gap.
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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-Staff Mess Buffet
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Violation:
The deck beneath the soda vending machine was soiled with 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:
Pantry-Deck 10 Pantry #10754
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Violation:
The edge of the backsplash above the dishwash unit was separating from the bulkhead, making cleaning difficult.
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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-Vault
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Violation:
There was less than 220 lux of light at the back bar counter.
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Recommendation:
Ensure that the light intensity is at least 220 lux (20 foot candles) in bars and at dining room waiter stations during periods of cleaning.
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Item No.:
36
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Site:
Buffet-Staff Mess Buffet
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Violation:
The artificial lights over the beverage station and starboard bulkhead buffet table were a type which was not shatter-resistant and the lights were not shielded.
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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:
Children Area-Cushioned Mats
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Violation:
Two of the cushioned mats were damaged along the edges, exposing the fabric material that is difficult to clean.
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Recommendation:
Ensure that surfaces of tables, chairs, and other furnishings that children touch with their hands are cleanable.
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