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Item No.:
01
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Site:
Medical-Routine Report Timing
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Violation:
On the voyage ending on 5/28/2010 in Miami, the standardized gastrointestinal illness report was sent at 3:52 PM on 5/27/2010 when the vessel left the foreign port. The vessel arrived in Miami at 0700, less than 24 hours after the report was submitted.
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Recommendation:
Ensure that the master, the medical staff, or other designated staff of a vessel destined for a U.S. port from a foreign port submits at least one standardized gastrointestinal illness report based on the number of reportable cases in the gastrointestinal illness log to the VSP no less than 24 hours, but not more than 36 hours before the vessel's expected arrival at the U.S. port.
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Item No.:
08
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Site:
Galley-Deck 4 Coffee Station
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Violation:
The espresso machine backflow preventer vent was leaking.
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Recommendation:
Ensure that backflow preventers are maintained in good repair.
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Item No.:
16
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Site:
Galley-Deck 3 Hot Galley
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Violation:
There were two bulk packages of individual cheese slices, in the under counter refrigeration unit adjacent to handwash station 3.11, with a 7-day discard label beginning date of 5/27/2010. The internal temperature of the cheeses was 45° F. All other items in the unit were below 41°F. The cheeses were immediately taken to the blast chiller.
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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.:
16
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Site:
Buffet-Buffet - Cold Hold
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Violation:
There were no 7-day discard labels for containers of yogurt in the undercounter refrigerator, below the cold buffet line.
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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.:
16
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Site:
Buffet-Buffet - Cold Hold
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Violation:
According to the time as a public health control plan, the undercounter refrigerator holding the yogurt was on time-control. According to the staff, this unit was on temperature control
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Recommendation:
Ensure that the time control plan accurately reflects what occurs in each food service outlet.
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Item No.:
16
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Site:
Galley-Sauce Station
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Violation:
A pan of sautéed onions had a 7-day discard label with a starting date of 5/27. The cooling log entry for the sautéed onions was for 5/28.
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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. 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 from 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:
Provisions-Ice Cream Box
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Violation:
There was condensate on the bulkhead and deckhead around the condenser unit. The condensate was observed dripping onto three over packs of bulk ice cream. Per staff the unit was being looked at for repairs, the over packs were immediately relocated.
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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. 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.:
19
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Site:
Buffet-Service Line
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Violation:
There was a pan of hamburger buns on display and not protected by the sneeze shield.
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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.:
20
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Site:
Galley-Hot Preparation - Windjammer
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Violation:
The stainless steel welded joint along the grill surface holding the stainless steel splash guards was rough, pitting and difficult to clean. Grease and food debris was observed in the void spaces of the welded seam.
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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. Ensure that multiuse food-contact surfaces are: (1) Smooth; (2) Free of breaks, open seams >1 mm (1/32 inch), cracks, chips, inclusions, pits, and similar imperfections; (3) Free of sharp internal angles, corners, and crevices; (4) Finished to have smooth welds and joints; and (5) Accessible for cleaning and inspection by one of the following methods without being disassembled, by disassembling without the use of tools, or by easy disassembling with the use of handheld tools commonly available to maintenance and cleaning personnel such as screwdrivers, pliers, open-end wrenches, and Allen wrenches.
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Item No.:
20
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Site:
Galley-Johnny Rockets
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Violation:
The food contact surface and splash zones of the ice machine had an accumulation were soiled with mold.
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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.:
20
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Site:
Galley-Deck 3 Service Counter
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Violation:
The buffalo chopper blades were heavily pitted and chipped.
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Recommendation:
Ensure that multiuse food-contact surfaces are: (1) Smooth; (2) Free of breaks, open seams >1 mm (1/32 inch), cracks, chips, inclusions, pits, and similar imperfections; (3) Free of sharp internal angles, corners, and crevices; (4) Finished to have smooth welds and joints; and (5) Accessible for cleaning and inspection by one of the following methods without being disassembled, by disassembling without the use of tools, or by easy disassembling with the use of handheld tools commonly available to maintenance and cleaning personnel such as screwdrivers, pliers, open-end wrenches, and Allen wrenches.
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Item No.:
20
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Site:
Preparation Room-Deck 3 Potato Room
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Violation:
There were slotted fasteners on the interior food contact surfaces of the potato peelers.
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Recommendation:
Replace the slotted fasteners with non-slotted, low-profile fasteners.
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Item No.:
20
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Site:
Preparation Room-PoultryThawing Box
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Violation:
One lexon pan lid was cracked, making cleaning difficult. The cover was immediately replaced.
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Recommendation:
Ensure that food contact surfaces of equipment and utensils are designed and constructed to be durable and to retain their characteristic qualities under normal use conditions. Ensure that multiuse food-contact surfaces are: (1) Smooth; (2) Free of breaks, open seams >1 mm (1/32 inch), cracks, chips, inclusions, pits, and similar imperfections; (3) Free of sharp internal angles, corners, and crevices; (4) Finished to have smooth welds and joints; and (5) Accessible for cleaning and inspection by one of the following methods without being disassembled, by disassembling without the use of tools, or by easy disassembling with the use of handheld tools commonly available to maintenance and cleaning personnel such as screwdrivers, pliers, open-end wrenches, and Allen wrenches.
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Item No.:
21
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Site:
Provisions-Poultry Thawing Room
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Violation:
The condensate collection pan appeared to be too small for the unit and liquid from the outer surfaces of the condenser unit was dripping onto the deck.
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Recommendation:
Properly align the pan to catch the condensate from the condenser unit. If the pan is too small, install a properly sized pan to collect the condensate.
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Item No.:
21
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Site:
Galley-Deck 3 Soup Station
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Violation:
The finish on the soup kettle faucets was bubbling, chipping and peeling.
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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. Ensure that nonfood-contact surfaces of equipment and utensils are designed and constructed to be durable and to retain their characteristic qualities under normal use conditions. 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:
Provisions-Meat Thawing Room
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Violation:
The condenser drain pan supports were damaged and the pan was not aligned properly allowing liquid to drip to the deck below. Additionally, the pan appeared to be too small for the unit and liquid was splashing to the bulkhead directly behind the condenser.
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Recommendation:
Repair the condensate drain pan supports and properly align the pan to catch the condensate from the condenser unit. Additionally, if the pan is too small, install a properly sized pan to collect the condensate.
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Item No.:
21
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Site:
Galley-Hot Galley - Johnny Rockets
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Violation:
The pipe penetrations for the drain lines for the deep fat fryers had void spaces that made cleaning difficult.
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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:
Galley-Hot Preparation - Windjammer
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Violation:
There was a gap measuring 1/4-inch between the two grills below the cooking surfaces, and there was a 1/4-inch gap between the grill and the hot plates. There was a gap of at least 1/8-inch between the food contact surfaces of the two grills.
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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:
Galley-Galley - Windjammer
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Violation:
There was loose/peeling soft sealant around the nonfood contact surfaces of equipment such as grills, making cleaning difficult.
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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.:
22
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Site:
Galley-Deck 3 Hot Galley
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Violation:
The sanitizer bucket rinse solution was cloudy and there was a film on the surface of the solution.
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Recommendation:
Ensure that the wash, rinse, and sanitize solutions are maintained clean.
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Item No.:
22
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Site:
Galley-Deck 3 Dishwash
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Violation:
The conveyor type dishwash machine's temperature gauge was not working. The device reading was 140° F and the final rinse temperature was measure at 177°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 Glasswash Machine
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Violation:
The wash and final rinse temperature gauges were not labeled.
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Recommendation:
Label the gauges.
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Item No.:
22
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Site:
Galley-Deck 3 Pot Wash
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Violation:
The manufacturer's label for the wash pressure was 45-65 psi. The machine mounted pressure gauge reading was 20 psi. The gauge was not working properly.
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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 Pot Wash
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Violation:
The machine mounted final rinse temperature gauge reading was 158° F and the inspector's thermocouple reading 168° F. The machine mounted gauge was not working properly.
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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:
Galley-Deck 3 Ice Machine #3.3
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Violation:
The seam between the ice bin and the water bath was corroded. In addition, it was not clear that the sealant used in this area was food contact grade.
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Recommendation:
Ensure that food-contact surfaces of equipment and utensils are clean to sight and touch. Ensure that materials used to make single-service and single-use articles do not allow the migration of deleterious substances and shall be safe.
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Item No.:
27
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Site:
Galley-Deck 4 Coffee Station
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Violation:
There was a heavy mold accumulation on the espresso machine backflow preventer.
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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 Preparation - Windjammer
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Violation:
The gaps between the two grills and the hot plates was soiled with an accumulation of food debris and grease along the full width of each gap.
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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 - Johnny Rockets
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Violation:
The undercounter surfaces of the deep fat fryers were soiled with grease.
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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.:
33
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Site:
Food Service General-
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Violation:
There was loose/peeling sealant along the deckheads and bulkheads, 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.:
33
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Site:
Bar-Pool
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Violation:
The deck inside the technical compartment under the speedrail was soiled with mold.
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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:
Food Service General-Dining Room Wait Stations
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Violation:
Several of the wait stations had sections that were not properly coved. These were primarily at the side support structures and along back bulkheads where wooden kick plates were installed.
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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.:
33
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Site:
Galley-Sauce Station
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Violation:
There was an unsealed pipe penetration in the deck immediately behind combination oven B.
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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-Decks and Coving
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Violation:
There were several areas throughout the food service areas where coving was missing or not properly installed. These areas include under the work counters in the galleys (along the stainless steel deck/tile juncture), along the bulkheads behind the tilting kettles and along the coaming/deck junctures at the tilting kettles.
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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.:
33
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Site:
Preparation Room-Meat Thawing Box
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Violation:
Three cove tiles at the deck/bulkhead juncture below the condenser were cracked.
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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:
Galley-Deck 3 Cold Pantry
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Violation:
The paint on the entry door frame was peeling, creating a rough surface and 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.:
33
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Site:
Provisions-Meat Thawing Room
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Violation:
The bulkhead directly behind the condenser was soiled. The condenser drain pan supports were damaged and the pan was not aligned properly allowing liquid to drip to the deck below. Additionally, the pan appeared to be too small for the unit and liquid was splashing to the bulkhead directly behind the condenser.
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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:
Provisions-Red Wine Box
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Violation:
The deck below the left side deck stands was soiled with dried wine.
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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:
Provisions-Liquor Store Box #126
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Violation:
The deck was soiled below the deck stands.
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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:
Housekeeping-Ice Station 10.437
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Violation:
The deck in the scupper drain below the ice machine was soiled. The deck behind and to the right side of the ice machine was soiled.
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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:
Provisions-All Provision Rooms
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Violation:
The fire protection system lines were mounted too close to the deckhead, making cleaning difficult. The upper portion of the lines were soiled.
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Recommendation:
Ensure that exposed utility service lines and pipes, including lines for fire detection and protection systems, are installed so they do not obstruct or prevent cleaning.
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Item No.:
33
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Site:
Provisions-Deck 0 - Dry Store Room #3
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Violation:
A deckhead panel in the center of the room directly across from the door was not secured, exposing the void space above.
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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.:
37
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Site:
Buffet-Asian Corner
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Violation:
There was steam coming from the slotted pan in the starboard side of the baine marie and condensate was forming on the sneeze shield above. There was no food below the area affected.
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Recommendation:
Ensure that ventilation hood systems and devices operate effectively to prevent grease and condensate from collecting on the bulkheads and deckheads and remove contaminants generated by equipment located under them.
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Item No.:
37
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Site:
Galley-Hot Preparation / Sauce Station - Windjammer
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Violation:
Condensate was observed above the tilting pans along the backsplash and in the ventilation hood. Condensate was not observed dripping. Sausages were in the left tilting pan, while the right tilting pan only had water. This item was also noted on the previous inspection.
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Recommendation:
Ensure that ventilation hood systems and devices operate effectively to prevent grease and condensate from collecting on the bulkheads and deckheads and remove contaminants generated by equipment located under them.
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