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Item No.:
16
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Site:
Galley-Deck 4 Main Galley - Cold Pantry
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Violation:
There were 4-5 cheeses in whole pieces, chunks or slices and wrapped in film inside the walk-in refrigerator. These cheeses had been opened and film covered but there was no 7 day discard label on the packages.
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Recommendation:
Ensure that refrigerated, ready-to-eat, potentially hazardous food: (1) Prepared on a vessel and held refrigerated for more than 24 hours is clearly marked at the time of preparation to indicate the date or day by which the food shall be consumed, which is 7 calendar days or fewer from the day the food is prepared with the day of preparation counting as day 1. (2) A container of refrigerated, ready-to-eat potentially hazardous food prepared and packaged by a food processing plant and held on the vessel after opening more than 24 hours is clearly marked, at the time the original container is opened, to indicate the date by which the food shall be consumed which is, including the day the original container is opened, 7 calendar days or fewer after the original container is opened. The day of opening is counted as day 1.
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Item No.:
19
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Site:
Galley-Portofino Galley - Hot Galley
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Violation:
There were unlabeled working containers of white wine, chopped parsley, thyme, and basil, and one squirt bottles of olive oil at the cooking 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-Chops Hot Preparation/Service Line
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Violation:
A squeeze bottle of an oil and lemon juice mixture was on the hot line with another squeeze bottle of vinegar and paprika and both were unlabeled.
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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-Windjammer Galley - Cold Buffet
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Violation:
One large bin of whole green apples found on the preparation counter had manufacturer's stickers affixed to each apple.
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Recommendation:
Ensure that apples are washed and the manufacturer's stickers are removed prior to transferring into active preparation and service areas.
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Item No.:
19
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Site:
Pantry-Windjammer Buffet - Asian Grill
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Violation:
There were unlabeled working containers of salt, sesame oil, soy sauce, and oyster sauce at the Asian Grill workstation during service.
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Recommendation:
Ensure that raw fruits and vegetables are thoroughly washed in water to remove soil and other contaminants before being cut, combined with other ingredients, cooked, served, or offered for human consumption in ready-to-eat form.
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Item No.:
19
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Site:
Pantry-Windjammer Buffet - Asian Grill
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Violation:
There were unlabeled working containers of salt, sesame oil, soy sauce, and oyster sauce at the Asian Grill workstation during service.
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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:
Provisions-Provisions - Frozen Mixed Vegetable Walk-in Freezer
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Violation:
There were pallets of food boxes stored underneath all three of the evaporative condenser units in the walk-in vegetable freezer. One of the evaporative condenser drain pipes had leaked and there was a mound of ice on top of the 12 packages of frozen pasteurized eggs stored directly below the leaking pipe.
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Recommendation:
Ensure that food is not stored: (1) In locker rooms; (2) In toilet rooms; (3) In dressing rooms; (4) In garbage rooms; (5) In mechanical rooms; (6) Under sewer lines that are not continuously sleeve welded; (7) Under leaking water lines, including leaking automatic fire sprinkler heads, or under lines on which water has condensed; (8) Under open stairwells; or (9) Under other sources of contamination from nonfood items such as ice blocks, ice carvings and flowers.
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Item No.:
20
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Site:
Galley-Chops Hot Preparation/Service Line
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Violation:
Seven of the skillets, including two which were in use, at the cooking station had a significantly peeling perfluorocarbon coating.
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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-Chops Hot Preparation/Service Line
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Violation:
Seven of the skillets, including two which were in use, at the cooking station had a significantly peeling perfluorocarbon coating.
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Recommendation:
Ensure that multiuse kitchenware such as frying pans, griddles, sauce pans, cookie sheets, and waffle bakers that have a perfluorocarbon resin coating are used with nonscoring or nonscratching utensils and cleaning aids.
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Item No.:
22
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Site:
Galley-Deck 5 Main Galley - Dishwash
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Violation:
The in-use flight-type conveyor dishwash machine had a weak water stream for the spray pattern on both the upper rinse spray nozzles and the upper and lower final rinse spray nozzles.
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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-Windjammer Galley - Dishwash
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Violation:
The in-use conveyor glasswash machine's upper and lower arm final rinse nozzles were producing a weak and intermittent water stream which did not fully cover the dishware moving thru that compartment.
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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.:
33
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Site:
Bar-Schooner Bar
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Violation:
The deckhead over the bar is a sailcloth material which is not a hard material. Additionally the rope ties for securing the cloth to the wooden supports are not easy to clean.
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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-Schooner Bar
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Violation:
The deckhead over the bar is a sailcloth material which is not a hard material. Additionally the rope ties for securing the cloth to the wooden supports are not easy to clean.
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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.:
41
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Site:
Children Area-Restroom
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Violation:
The toilet for use by the children did not have a child size seat
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Recommendation:
Ensure that child-size toilet and handwashing facilities are provided, if toilet rooms are located in a child-activity center.
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Item No.:
41
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Site:
Housekeeping-Outbreak Prevention and Response Plan
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Violation:
The outbreak prevention and response plan did not state that public areas would be cleaned continuously during an outbreak. The plan stated that the public areas would be cleaned eight times a day.
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Recommendation:
Ensure that when the cumulative proportion of cases of gastrointestinal illness among passengers or crew members is 2%, the infection control response includes cleaning and disinfecting all public areas, including handrails and restrooms, on a continuous basis until the proportion decreases to < 2%.
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