|
|
|
Item No.:
08
|
|
Site:
Potable Water-Bunkering
|
|
Violation:
For the eight days that the ship bunkered water in December, no shoreside chlorine or pH readings were recorded.
|
|
Recommendation:
Ensure that a halogen residual and pH test is conducted on the shoreside water supply before starting the bunkering process to establish the correct halogen dosage. Record the results of this pretest and have available for review during inspections.
|
|
|
Item No.:
13
|
|
Site:
Food Service General-Chef's Table, Jr. Chef at Sea, and Chef at Sea Programs
|
|
Violation:
The approved variances for these food area visitor programs specified that if the visitor or their cabin mate(s) or immediate contacts had gastrointestinal illness within 48 hours of attending this program, they will be prohibited from participating. Yet the listing of health and safety procedures provided to those participating in this program stated that they will be prohibited from participating if they, their cabin mate(s) or immediate contacts currently have gastrointestinal illness.
|
|
Recommendation:
Ensure the approved variance is followed.
|
|
|
Item No.:
16
|
|
Site:
Preparation Room-
|
|
Violation:
One large bin of cut leafy green vegetables inside reach-in refrigerator #4.09 had a food temperature of 44 °F. Staff added ice to the bin immediately.
|
|
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.
|
|
|
Item No.:
16
|
|
Site:
Preparation Room-
|
|
Violation:
Four bins of cut leafy green vegetables inside the walk-in refrigerator had food temperatures of 45-46 °F. Ice was added to the bins immediately.
|
|
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.
|
|
|
Item No.:
16
|
|
Site:
Food Service General-Consumer Advisory
|
|
Violation:
The consumer advisories used for both crew and passenger food areas stated that consuming raw or undercooked foods of animal origin may present a health risk to the customers, rather than that this was a health risk and that there was a significantly increased risk to certain especially vulnerable consumers.
|
|
Recommendation:
If an animal food such as beef, eggs, fish, lamb, milk, pork, poultry, or shellfish that is raw, undercooked, or not otherwise processed to eliminate pathogens is offered in a ready-to-eat form or as a raw ingredient in another ready-to-eat food, ensure that the passengers are informed by vessel newsletter articles, brochures, embarkation television broadcasts, menu advisories, placards, or other written means of the significantly increased risk to certain especially vulnerable consumers eating such foods in raw or undercooked form.
|
|
|
Item No.:
17
|
|
Site:
Galley-Sabbatini's
|
|
Violation:
One small hotel pan of lobster sauce with a preparation date label of 30 March, 2010 was not listed in the cooling log.
|
|
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.
|
|
|
Item No.:
17
|
|
Site:
Galley-Deck 5 Pastry
|
|
Violation:
There were two sheet pans of mocha and pistachio panacotta with preparation labels of 3 April, but the cooling logs listed only assorted panacotta with a production date of 2 April.
|
|
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.
|
|
|
Item No.:
17
|
|
Site:
Galley-Deck 6 Walk-in Refrigerator
|
|
Violation:
There was one hotel pan of lobster sauce in the walk-in refrigerator which was not listed on the cooling log.
|
|
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.
|
|
|
Item No.:
19
|
|
Site:
Galley-Deck 6 Garde' Manger
|
|
Violation:
Whole apples in an under counter storage bin had the manufacturer/producer stickers still affixed. Staff stated the apples were cleaned previously in the vegetable preparation room.
|
|
Recommendation:
Remove the stickers before cleaning.
|
|
|
Item No.:
19
|
|
Site:
Bar-Calypso
|
|
Violation:
During service, the ice scoop was stored in the ice with the handle contacting the ice in the front bar.
|
|
Recommendation:
During pauses in food preparation or dispensing, ensure that food preparation and dispensing utensils are stored: (1) In the food with their handles above the top of the food and the container.
|
|
|
Item No.:
21
|
|
Site:
Buffet-Crew Mess Beverage Station
|
|
Violation:
Power cables and potable water lines were draping the countertop at the juice and ice/water dispensers at the beverage station, making cleaning below difficult.
|
|
Recommendation:
Ensure that equipment that is fixed because it is not easily movable is installed so that it is: (1) Spaced to allow access for cleaning along the sides, behind, under and above the equipment; (2) Spaced from adjoining equipment, bulkhead, and deckhead at a distance of not more than 0.8 millimeter or 1/32 inch; or (3) Sealed to adjoining equipment or bulkhead, if the equipment is exposed to spillage or seepage. 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.
|
|
|
Item No.:
22
|
|
Site:
Pantry-Calypso
|
|
Violation:
The hot water final sanitizing rinse low temperature indicator light on the undercounter dishwash machine was covered with a black plastic cap, so the light would not be visible if activated.
|
|
Recommendation:
Remove the black cover and replace with a clear cover.
|
|
|
Item No.:
26
|
|
Site:
Galley-Deck 6 Garde' Manger
|
|
Violation:
Some of the previously cleaned plates stacked on the counter ready for use were soiled with food. They were immediately removed to the dishwash.
|
|
Recommendation:
Ensure that food only contacts surfaces of equipment and utensils that are cleaned and sanitized.
|
|
|
Item No.:
27
|
|
Site:
Buffet-Deck 15 Horizon Court Gazebo Area
|
|
Violation:
The top exterior of the two juice dispensers were soiled with dirt debris and juice residue. One had 3 bottle openers stored on top.
|
|
Recommendation:
Ensure that nonfood-contact surfaces of equipment are kept free of an accumulation of dust, dirt, food residue, and other debris.
|
|
|
Item No.:
28
|
|
Site:
Buffet-Deck 15 Horizon Court Gazebo Area
|
|
Violation:
The top exterior of the two juice dispensers were soiled with dirt debris and juice residue. One had 3 bottle openers stored on top.
|
|
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.
|
|
|
Item No.:
28
|
|
Site:
Galley-Deck 6 Pot Wash
|
|
Violation:
Large hotel pans were stacked wet and nested together on the clean pot storage racks.
|
|
Recommendation:
Ensure that clean equipment and utensils are stored: (1) In a self-draining position that allows air drying; and (2) Covered or inverted.
|
|
|
Item No.:
29
|
|
Site:
Galley-Deck 14 Horizon Court
|
|
Violation:
A trolley completely blocked the handwash station in the hot soup section. It was moved immediately.
|
|
Recommendation:
Ensure the handwash station is easily accessible.
|
|
|
Item No.:
33
|
|
Site:
Buffet-Crew Mess Beverage Station
|
|
Violation:
The deck beneath the soda vending machine was heavily soiled, particularly where the power cord for the machine was coiled in a pile near the bulkhead.
|
|
Recommendation:
The cord should be shortened and/or elevated above the deck for easy cleaning.
|
|
|
Item No.:
33
|
|
Site:
Bar-Tradewinds
|
|
Violation:
There was a canvas material covering the deckhead above the service area.
|
|
Recommendation:
Ensure that decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas are constructed and maintained for easy cleaning.
|
|
|
Item No.:
34
|
|
Site:
Galley-Crown Grill Show Galley
|
|
Violation:
There was a leak at the solenoid valve at the soup station.
|
|
Recommendation:
Ensure that a plumbing system in a food area is maintained in good repair.
|
|
|
Item No.:
39
|
|
Site:
Galley-Deck 6 Wine Pantry
|
|
Violation:
Four fruit flies were circulating around the bottle rack in this pantry. The pantry was not in service but there were clean bar tools and equipment uncovered on the counters.
|
|
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.
|
|
|
Item No.:
39
|
|
Site:
Buffet-Crew Mess Beverage Station
|
|
Violation:
One fruit fly was around the bulk milk dispenser.
|
|
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.
|
|
|
Item No.:
40
|
|
Site:
Other-Pizzeria
|
|
Violation:
The pantry door to the front preparation/service counters, which were on an outside deck, was pinned open and allowed insect access.
|
|
Recommendation:
Ensure that entry points where pests may enter the food areas are protected.
|
|
|
Item No.:
41
|
|
Site:
Housekeeping-Outbreak Prevention & Response Plan
|
|
Violation:
The plan stated that elevated levels of cleaning would start when 8 people were ill in a 24 hour period or 15 people in a 48 hour period. The plan never addressed a 2% threshold of passengers or crew to start the elevated levels of cleaning. Also, the plan for the public areas, excluding the alleyways and elevators, stated that the areas would be cleaned as frequently as possible.
|
|
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%.
|
|