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Item No.:
03
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Site:
Potable Water-Bunkering Logs
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Violation:
The initial chlorine residual reading for bunkering was less than 2.0 ppm. The next chlorine reading was taken an hour after the initial chlorine reading and it was greater than 2.0 ppm. Ensure the chlorine residual reaches 2.0 ppm within the first half hour and record the reading.
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Recommendation:
Ensure that potable water is continuously halogenated to at least 2.0 mg/L (ppm) free residual halogen at the time of bunkering or production with an automatic halogenation device that is controlled by a flow meter.
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Item No.:
08
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Site:
Buffet-Mediterranean
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Violation:
The backflow prevention device for the carbonator on the soda machine could not be located.
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Recommendation:
Ensure that backflow preventers are located so they may be inspected, serviced, and maintained.
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Item No.:
08
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Site:
Buffet-Mediterranean
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Violation:
The backflow prevention device for the carbonator on the soda machine could not be located.
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Recommendation:
Ensure that copper and copper alloys such as brass are not used in contact with a food that has a pH below 6 such as vinegar, fruit juice, or wine or for a fitting or tubing installed between a backflow prevention device and a carbonator.
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Item No.:
08
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Site:
Bar-Venice Bar
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Violation:
The vent on the backflow prevention device for the dishwash machine was pointing up.
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Recommendation:
Ensure the vent on the backflow prevention device is pointing down or horizontally.
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Item No.:
11
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Site:
Medical-
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Violation:
There was no documentation of the last symptoms of an ill crew member or any follow-up with asymptomatic cabin mates for 72 hours. Per the medical staff, they were aware of the requirement. However, the previous staff did not document the interviews.
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Recommendation:
Ensure that medical staff conduct daily verbal interviews with asymptomatic crew until 48 hours after onset of the ill crew members symptoms.
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Item No.:
11
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Site:
Medical-
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Violation:
There was no documentation of the last symptoms of an ill crew member or any follow-up with asymptomatic cabin mates for 72 hours. Per the medical staff, they were aware of the requirement. However, the previous staff did not document the interviews.
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Recommendation:
Ensure that medical staff conduct verbal interviews with asymptomatic cabin mates or immediate contacts to confirm their condition, advise them of the hygiene and handwashing facts, and instruct them to report immediately to medical if they develop illness symptoms.
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Item No.:
16
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Site:
Food Service General-
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Violation:
There was only a production date label on the potentially hazardous foods inside cold holding units.
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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.:
17
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Site:
Galley-
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Violation:
There was a pan of cooked rice inside the blast chiller. There was no record of this cooling on 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.
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.:
19
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Site:
Buffet-Mediterranean Veranda
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Violation:
The bread and the tongs were not located under a sneeze guard.
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Recommendation:
Ensure that each self-service food dispensing utensil is covered or located beneath shielding during service.
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Item No.:
19
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Site:
Buffet-Mediterranean Veranda
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Violation:
The bread and the tongs were not located under a sneeze guard.
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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.:
19
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Site:
Galley-
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Violation:
The containers of salt and seasonings were not labeled.
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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-
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Violation:
There were several bags of flour and salt stored in the same corridor with the gangway equipment.
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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-Pastry
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Violation:
A difficult to clean felt belt was noted on the baguette roller machine.
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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-
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Violation:
The sealant used on food contact surfaces was a Dow Corning Silastic LC 2004 LSR Series. It was undetermined if this product was approved for use on food contact surfaces.
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Recommendation:
Ensure that food-contact surfaces of food equipment complies with American National Standards Institute (ANSI) or other internationally accredited food-equipment sanitation standards for materials, design, and construction.
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Item No.:
20
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Site:
Buffet-Officer's Mess
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Violation:
There was a domestic microwave in the officer's mess.
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Recommendation:
Ensure that food-contact surfaces of food equipment complies with American National Standards Institute (ANSI) or other internationally accredited food-equipment sanitation standards for materials, design, and construction.
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Item No.:
20
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Site:
Buffet-Officer's Mess
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Violation:
There was a domestic microwave in the officer's mess.
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Recommendation:
Ensure that microwave ovens meet the safety standards specified in 21 CFR 1030.10 Microwave Ovens, or equivalent.
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Item No.:
21
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Site:
Buffet-Mediterranean
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Violation:
The front panel of the buffet station next to the beverage station was loose.
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Recommendation:
Repair or replace the front panel.
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Item No.:
21
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Site:
Buffet-Mediterranean
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Violation:
The bottom of the technical space under the juice machine was damaged.
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Recommendation:
Repair the bottom of the technical space.
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Item No.:
21
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Site:
Other-Magellan Dining Room
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Violation:
The racks inside the wine refrigerators were constructed of a raw, exposed wood.
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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:
Provisions-
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Violation:
There were a few milk crates used as storage bins.
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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.:
26
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Site:
Buffet-Mediterranean
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Violation:
The inside of the soda lines for the soda machine were soiled.
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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.:
28
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Site:
Other-Magellan Waiter Station #1
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Violation:
The clean utensils were stored on top of the waiter station and not covered.
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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.:
28
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Site:
Galley-Magellan
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Violation:
The clean bowls and plates inside the storage cabinet were wet and not stored inverted to allow for proper air drying.
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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.:
29
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Site:
Galley-Garde Manger
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Violation:
The temperature of the water through a mixing valve at the handwash station was 136° F. This was corrected.
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Recommendation:
Ensure that handwashing sinks are equipped to provide water at a temperature of at least 43°C (110°F) through a mixing valve or combination faucet. For handwash sinks with electronic sensors, where the user cannot make temperature adjustments, ensure that the temperature provided to the user does not exceed 52°C (125°F).
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Item No.:
33
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Site:
Buffet-Mediterranean
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Violation:
The tiled coving was damaged inside the restaurant store room. This was corrected.
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Recommendation:
Repair or replace the tiled coving.
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Item No.:
33
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Site:
Buffet-Mediterranean
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Violation:
When the deck tiles were stepped on, water came from underneath the tiles behind the beverage station.
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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:
Food Service General-
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Violation:
There was recessed and missing grout especially along the scuppers.
The bulkhead was not flush with the tile coving.
The top of the bulkhead was not flush with the profile strip.
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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-Crew Mess
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Violation:
There was no coving at the deck/equipment junctures at the buffet or beverage stations.
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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.:
34
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Site:
Galley-Buffet Galley
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Violation:
The drain under the 3 compartment sink was clogged.
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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-Magellan
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Violation:
There was a leak at the drain line of the first and second compartments of the three compartment sink.
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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-
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Violation:
The deck drain behind the round tilting kettle was clogged.
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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-
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Violation:
There was a leak at the drain line for the first compartment of the three compartment sink.
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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:
Bar-Moby Dick Bar
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Violation:
There was a leak at the drain line for the ice machine.
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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:
There was an excessive amount of condensate collecting on the deckhead above the round tilting kettles.
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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.:
38
|
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Site:
Buffet-Mediterranean
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Violation:
There were unnecessary pipes and connections inside the technical compartment under the juice machine.
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Recommendation:
Ensure that only articles necessary for the food service operation are stored in food preparation, food storage, and warewashing areas.
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Item No.:
38
|
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Site:
Other-Magellan Dining Room
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Violation:
The soda machine has not been in use for at least one year.
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Recommendation:
Ensure that only articles necessary for the food service operation are stored in food preparation, food storage, and warewashing areas.
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Item No.:
39
|
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Site:
Preparation Room-Potato Room
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Violation:
There were numerous flies inside this room.
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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-Air Handling Units
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Violation:
There were 7 air handling units where the condensate collection drip pan could not be accessed for inspection.
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Recommendation:
Ensure that air handling unit condensate drain pans and collection systems are accessible for inspection, maintenance, and cleaning.
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