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Item No.:
02
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Site:
Medical-
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Violation:
The electronic medical log listed a crew member who had 12 episodes of diarrhea and 12 episodes of vomiting in a 24-hour period as a non-reportable case. This individual was treated as a case and was reported to the VSP as a case. This occurred during a cruise in February.
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Recommendation:
The log shall list:
(1) All reportable cases of gastrointestinal illness; (2) All passengers and crew members who are dispensed antidiarrheal medication from the master of the vessel, the medical staff, or other designated staff.
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Item No.:
08
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Site:
Medical-
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Violation:
The hoses were not labeled "potable water only" at each connection end.
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Recommendation:
Ensure that potable water hoses are labeled for use with the words "potable water only" in letters at least 13mm (0.5 inch) at each connecting end.
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Item No.:
08
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Site:
Buffet-Windjammer Beverage Station 2
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Violation:
There was leak at the coffee machine backflow prevention device. This was corrected.
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Recommendation:
Ensure that backflow preventers are maintained in good repair.
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Item No.:
08
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Site:
Galley-
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Violation:
The copper pipe, that was on the vent of the backflow prevention device for the left oven, was crimped shut.
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Recommendation:
Ensure that vents on backflow prevention devices are not restricted.
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Item No.:
08
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Site:
Galley-Deck 3 Hood Control Cabinet GPC 2 230V
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Violation:
There was a leak at the vent for the reduced pressure assembly.
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Recommendation:
Ensure that backflow preventers are maintained in good repair.
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Item No.:
11
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Site:
Medical-
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Violation:
A waiter had a last symptom recorded as 4/13 at 22:00 and a return to work of 4/15 at 08:15.
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Recommendation:
Ensure that symptomatic food employees meeting the case definition for AGE are isolated in cabin or designated, restricted area until symptom-free for a minimum of 48 hours.
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Item No.:
16
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Site:
Food Service General-Deck 3, 4, and 5
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Violation:
All of the glass door refrigeration units in these galleys were labeled for time control. This was not in the time control plans. The set-up times and discard times were not on the time control plans.
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Recommendation:
Ensure that the glass door refrigeration units are included in the time control plans. Ensure that the set-up and discard times for foods are on the time control plans.
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Item No.:
16
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Site:
Preparation Room-Fish
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Violation:
The cooling log showed that lobster sauce was cooled on 5/9 but the labels on the pans were dated 5/11-5/17. This allowed for 9 days of use instead of 7 days.
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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-Deck 3 Pastry
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Violation:
The key lime mousse dated 5/12 was not in the cooling log. There were several types of cheese cakes in the walk-in refrigeration unit but only one cooling log entry. The cheese cakes were individual cakes, 9 inch cakes and sheet pan cakes. It was not clear that the cooling of these were individually monitored to justify the single log entry.
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Recommendation:
Ensure that all potentially hazardous foods that are cooked and cooled are included in the cooling logs. Ensure that the various types of cheese cakes are cooling at the same rate or list them separately in the cooling logs.
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Item No.:
17
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Site:
Galley-
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Violation:
There was a pan of mushroom sauce and a pan of cooked chicken in the walk-in refrigeration unit that were not entered in the cooling logs.
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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.:
18
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Site:
Preparation Room-Fish
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Violation:
Containers of raw clam strips were stored over containers of corn meal and lobster sauce. This was corrected.
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Recommendation:
Ensure that food is protected from cross-contamination by: (1) Physically separating raw animal foods during storage, preparation, holding, and display from raw ready-to-eat food including other raw animal food such as fish for sushi or molluscan shellfish, or other raw ready-to-eat food such as vegetables, and cooked ready-to-eat food; so products do not physically touch, and so as to prevent dripping of one product into another.
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Item No.:
19
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Site:
Buffet-
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Violation:
The corner of a sack of sugar was in direct contact with the deck in locker 2832. This was corrected.
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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.:
21
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Site:
Dining Room-General
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Violation:
There were large and small gaps along the bottom sections at all of the waiter stations in the dining rooms. There were also gaps along the bottom sections of the back stage stations.
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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:
Buffet-Windjammer Service Lines
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Violation:
There were open voids at the back of the hot hold cabinets under the buffet lines.
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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.:
27
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Site:
Buffet-Windjammer Service Lines
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Violation:
There was a heavy accumulation of dust in the open void spaces behind the hot hold cabinets under the buffet lines.
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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:
Buffet-Windjammer Service Station 4
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Violation:
The counter under the ice machine was soiled at the backsplash.
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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.:
28
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Site:
Galley-Deck 3 Pastry
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Violation:
The aluminum pie tins were not stored inverted or covered.
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Recommendation:
Store the pie tins with the food contact surface protected or inverted.
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Item No.:
28
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Site:
Buffet-Windjammer Starboard Line 2 Hot Station
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Violation:
There were four wet soup urn inserts that were not stored inverted to drain.
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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-Deck 4 Dishwash
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Violation:
There was an individual drying plate covers with a cloth.
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Recommendation:
Allow clean and sanitized equipment to air dry.
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Item No.:
29
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Site:
Galley-Windjammer Dishwash
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Violation:
The handwash station was blocked with bags of utensils.
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Recommendation:
Ensure that handwashing facilities are used for no other purpose and are accessible at all times.
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Item No.:
33
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Site:
Buffet-Windjammer Jade Line
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Violation:
There were loose and damaged deck tiles at the entrance to this 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:
Buffet-Windjammer Port Soda Station
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Violation:
The wood trim at the deck tile juncture was separating resulting in a open void. This void space was soiled. The wood trim/deck juncture was not coved.
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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). 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:
Galley-Windjammer
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Violation:
There was loose and missing grout on the deck.
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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-Windjammer Beverage Station 4
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Violation:
Soft sealant was used as coving at the deck/bulkhead juncture. Some of this sealant was peeling/missing.
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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 5 Locker 5820
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Violation:
A deckhead panel was missing.
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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-Staff
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Violation:
There was a loose bulkhead panel under the sorting station window. There was a large opening on the right bottom side of the sorting station window.
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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 Wine Cellar
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Violation:
There was an open pipe penetration at the back bulkhead in the speed rail technical space.
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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-
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Violation:
There was a loose profile strip and bulkhead panel on the right side of the handwash sink at the sorting 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:
Galley-
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Violation:
The deck and bulkhead behind the potwash pulper station were 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-Dry Stores 1
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Violation:
There was a gap near the deck along the bulkhead on the left side of the door.
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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-Show Piece Room (Liquor Storage Room)
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Violation:
Boxes were stored directly on the deck, making cleaning of the deck difficult. The deck 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. Store items off the deck to make it easier to clean the deck.
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Item No.:
33
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Site:
Preparation Room-
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Violation:
The bottom sections of the bulkhead panels were loose throughout this room.
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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-
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Violation:
The deck grout was damaged around the scupper at the open end of the buffet stations.
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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.:
34
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Site:
Galley-Deck 3 Pastry
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Violation:
The right dipper well was not working.
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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.:
36
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Site:
Buffet-
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Violation:
The bulbs over the juice machine and toaster were not shielded or shatter-resistant.
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Recommendation:
Ensure that light bulbs are shielded, coated, or otherwise shatter-resistant in areas where there is exposed food, clean equipment, utensils, and linens, or unwrapped single-service and single-use articles.
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