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Item No.:
08
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Site:
Potable Water-Engine Room Drinking Fountain
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Violation:
The potable water feed pipe to the drinking fountain in the engine room was not striped blue.
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Recommendation:
Ensure that potable water piping and fittings are painted or stripped auxiliary blue, or in accordance with ISO 14726, at 5 m (15 feet) intervals on each side of partitions, decks, and bulkheads in all spaces, except where the decor would be marred by such markings.
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Item No.:
08
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Site:
Potable Water-Engine Room Tap at Fire Station #17
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Violation:
The non-continuous pressure backflow preventer was installed between two valves on the deck tap hose.
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Recommendation:
Ensure that a continuous pressure-type backflow preventer is installed when a valve is located downstream from the backflow preventer.
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Item No.:
08
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Site:
Potable Water-Engine Changing Room
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Violation:
The two backflow preventers on the hot and cold water supply to the clothes washing machine were non-continuous pressure models and located between two valves (continuous pressure).
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Recommendation:
Ensure that a continuous pressure-type backflow preventer is installed when a valve is located downstream from the backflow preventer.
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Item No.:
11
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Site:
*General Comment-Asymptomatic Cabin Mate Interviews
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Violation:
In reviewing the crew gastrointestinal illness cases over the last few months there was a wide range of periods from the immediate notification from medical to the department head and the cabin mate/immediate contact actually reporting to medical to confirm they were asymptomatic. In several cases this was 24 hours or more from the time medical requested the verbal interview with the cabin mate. In one case on the current cruise a food worker reported to medical more than 24 hours after their GI illness onset on 14 May.
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Recommendation:
Ensure that supervisors are made aware of the need to ensure workers report to medical immediately when notified, and that supervisors train staff on the need to report GI illness immediately to medical and for cabin mates and close contacts to report to medical immediately when requested.
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Item No.:
16
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Site:
Bar-Cafe
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Violation:
A staff member indicated the milk and cream in the undercounter refigerator below the espresso machine was on time-control. A discard log indicated that time as a public health control was used, but no time as a public health control plan was available. In addition, the cafe is in operation from noon until midnight, daily. No time discard labels were found on the milk and cream.
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Recommendation:
If time only, rather than time in conjunction with temperature, is used as the public health control for a working supply of potentially hazardous food before cooking, or for ready-to-eat potentially hazardous food that is displayed or held for service for immediate consumption, ensure that (1) The food is marked or otherwise identified to indicate the time that is 4 hours past the point in time when the food is removed from temperature control; (2) The food is cooked and served, served if ready-to-eat, or discarded, within 4 hours from the time when the food is removed from temperature control; and (3) The food in unmarked containers or packages or marked to exceed a 4 hour limit is discarded.
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Item No.:
19
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Site:
Buffet-Crew Mess
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Violation:
A cube-type, open wire-frame shelf, attached to the bulkhead, holding packaged cereal was touching the deck, making cleaning difficult and potentially exposing the packaged cereal to dust and splash from cleaning operations.
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Recommendation:
Raise the shelf to ensure food is at least 6 inches above in storage.
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Item No.:
20
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Site:
Provisions-Potato Room
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Violation:
The food contact surface of the cleaning ring (scrubber) of the potato pleeler, constructed of lexan was cracked and had pieces missing, and had a slotted fastener. This item was corrected.
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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:
Galley-Aft Beverage
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Violation:
A small refrigerator thermometer and supply hose for the espresso machine were stored inside the previously cleaned metal milk container. This item was corrected.
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Recommendation:
Ensure that once cleaned the interior of the milk dispensing container is maintained empty and free of potential contamination.
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Item No.:
20
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Site:
Galley-Pastry
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Violation:
A rubber gasket in the food contact surface, protecting the gears of the clean-in-place mixer was cracked.
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Recommendation:
Replace the cracked rubber gasket.
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Item No.:
20
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Site:
Galley-Forward Service Line
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Violation:
Two slotted fasteners were observed in the food contact area of oven 4319/852. In addition, the seam held together by the fasteners was buckling. This item was corrected.
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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.:
33
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Site:
Food Service General-Decks
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Violation:
There were several locations in food preparation and storage areas had recessed grout and damaged deck tiles.
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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-Pizzeria
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Violation:
The deckhead above the service line for the pizzeria was constructed of a ruffled metal surface with small holes that is difficult to clean. A white substance was noted in the small holes immediately above the hot holding display case.
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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:
Galley-Pizzeria
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Violation:
The lighting in the service area of the pizzeria could not be increased to facilitate proper cleaning and serving operations.
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Recommendation:
Ensure that the light intensity is at least 220 Lux (20 foot candles) on food preparation surfaces, and at a distance of 75 centimeters (30 inches) above the deck in food preparation areas, handwashing facilities, warewashing areas, equipment, and utensil storage, pantries, toilet rooms, and consumer self-service areas.
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Item No.:
38
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Site:
Pantry-Deck 11 Deck Pantry
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Violation:
The upright reach-in refrigerator was in disrepair and posted not in use for over a 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:
Galley-Pizzeria
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Violation:
Two small flies were observed in the technical space below the hot holding display case. A pest sighting was submitted to the pest control officer.
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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.:
39
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Site:
Galley-Appetizer Preparation
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Violation:
Two small flies were observed in the technical space of the pulper. A pest sighting was submitted to the pest control officer.
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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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