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Item No.:
01
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Site:
Medical-Total Passenger and Crew Count
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Violation:
The total number of passengers and crew members on the cruise were not available on the acute gastroenteritis (AGE) illness log.
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Recommendation:
Ensure the AGE report contains the following: (8) total number of passengers and crew members on the cruise.
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Item No.:
08
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Site:
Potable Water-Distillate Lines
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Violation:
The distillate lines from the evaporators were not striped to the production halogen injection point in accordance with ISO 14726 standards (blue/gray/blue).
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Recommendation:
Stripe or paint distillate and permeate lines directed to the potable water system in accordance with ISO 14726 (blue/gray/blue).
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Item No.:
08
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Site:
Potable Water-Deck 11 Aft Machine Room
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Violation:
Water supply lines to the compensation tanks for the Oasis pools and whirlpools were striped blue after the reduced pressure assembly backflow prevention devices.
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Recommendation:
Do not stripe or paint potable water lines after reduced pressure assemblies as potable water. Uniquely identify all refrigerant brine lines in all galleys, pantries, and cold rooms to prevent cross-connections.
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Item No.:
08
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Site:
Food Service General-Chilled Water Lines
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Violation:
The chilled water lines for the ice machines were not uniquely identified.
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Recommendation:
Uniquely identify all refrigerant brine lines in all galleys, pantries, and cold rooms to prevent cross-connections.
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Item No.:
10
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Site:
Recreational Water Facilities-Automated Monitoring
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Violation:
Chart recorders or electronic data loggers were not installed to record the pH and halogen for each recreational water facility. Staff stated the equipment would be installed during the May 2012 dry dock.
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Recommendation:
Install chart recorders or electronic data loggers with security features that record pH and halogen measurements for each individual RWF.
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Item No.:
12
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Site:
Galley-Deck 6
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Violation:
During inspection of the ice machine, the First Ventilation Fitter was observed pushing ice from the ice forming area into the storage bin below. This crew member was not observed washing his hands upon entering the galley or before handling the ice and he was not wearing gloves. Upon completion of the machine inspection, the Chef requested that all of the ice be removed from the storage bin, and the machine be washed, rinsed, and sanitized.
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Recommendation:
Ensure food employees do not contact exposed, ready-to-eat food with their bare hands and that they use suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment. Ensure food employees clean their hands and exposed portions of their arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles and: (1) After touching bare human body parts other than clean hands and clean, exposed portions of arms; (2) After using the toilet room; (3) After coughing, sneezing, using a handkerchief or disposable tissue, using tobacco, eating, or drinking; (4) After handling soiled equipment or utensils; (5) During food preparation, as often as necessary to remove soil and contamination and to prevent cross- contamination when changing tasks; (6) When switching between working with raw food and working with ready-to-eat food; (7) Before putting on gloves for working with food or clean equipment and between glove changes; and (8) After engaging in other activities that contaminate the hands.
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Item No.:
16
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Site:
Buffet-Egg Station
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Violation:
There was no consumer advisory posted at the egg station where egg products could be served raw, undercooked, or cooked to order.
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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 the consumer is informed by way of disclosure using menu advisories, placards, or other easily visible written means of the significantly increased risk to certain especially vulnerable consumers eating such foods in raw or undercooked form. Locate the advisory at the outlets where these types of food are served. Ensure that disclosure is made by one of the two following methods: (1) On a sign describing the animal-derived foods (e.g., "oysters on the half-shell," "hamburgers," "steaks," or "eggs"); AND that they can be cooked to order and may be served raw or undercooked; AND a statement indicating that consuming raw or undercooked meats, seafood, shellfish, eggs, milk, poultry may increase your risk for foodborne illness, especially if you have certain medical conditions. Ensure the advisory is posted at the specific station where the food is served raw, undercooked, or cooked to order.
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Item No.:
16
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Site:
Food Service General-Dining Room Menus
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Violation:
The dining room menus did not contain a consumer advisory statement.
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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 the consumer is informed by way of disclosure using menu advisories, placards, or other easily visible written means of the significantly increased risk to certain especially vulnerable consumers eating such foods in raw or undercooked form. Locate the advisory at the outlets where these types of food are served. Ensure that disclosure is made by one of the two following methods: (2) On a menu using an asterisk at the animal-derived foods requiring disclosure and a footnote with a statement indicating that consuming raw or undercooked meats, seafood, shellfish, eggs, milk, or poultry may increase your risk for foodborne illness, especially if you have certain medical conditions.
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Item No.:
17
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Site:
Galley-Cooling Logs
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Violation:
The logs indicated english bacon was placed in the blast chiller on the day of the inspection at 06:00 with a temperature of 58F. There were no further temperature readings for this food product when the blast chiller logs were reviewed around 09:15. The english bacon could not be located.
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Recommendation:
Ensure logs documenting cooling of potentially hazardous foods prepared from ingredients at ambient temperatures, with the start time to the time when 5C (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:
Preparation Room-
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Violation:
Water dripped from the deckhead-mounted light fixture onto the in-use deck-mounted vegetable mixer. The food item in the mixer was discarded.
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Recommendation:
Protect food from contamination by storing the food: (3) Where it is not exposed to splash, dust, or other contamination.
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Item No.:
19
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Site:
Provisions-Frozen Meat
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Violation:
Water continuously dripped from the deckhead into a plastic bin placed on top of boxes of meats. There was approximately 25 millimeters (1 inch) of ice inside the plastic bin.
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Recommendation:
Protect food from contamination by storing the food: (1) Covered or otherwise protected; (2) In a clean, dry location; (3) Where it is not exposed to splash, dust, or other contamination.
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Item No.:
19
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Site:
Other-Deck 4 Boutique Storage
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Violation:
Soap, lotion, and other liquid sundries were stored above and adjacent to individually packaged foods, such as noodles, candies, and bottled juices.
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Recommendation:
Protect food from contamination by storing the food: (3) Where it is not exposed to splash, dust, or other contamination.
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Item No.:
20
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Site:
Galley-Deck 8 Pizzeria
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Violation:
Slotted fasteners were in the food contact areas of the stacked ovens along the door hinges and oven sensors.
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Recommendation:
Use only low profile, nonslotted, noncorroding, and easy-to-clean fasteners on food-contact surfaces and in splash zones. Prohibit the use of exposed slotted screws, Phillips head screws, or pop rivets in these areas.
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Item No.:
20
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Site:
Galley-Deck 8 Pizzeria
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Violation:
There was a large crack along the inside edge of the previously cleaned plastic press-plate slicer, making cleaning difficult.
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Recommendation:
Ensure multiuse food-contact surfaces are: (1) Smooth; (2) Free of breaks, open seams greater than 0.8 mm (1/32 inch), cracks, chips, inclusions, pits, and similar imperfections.
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Item No.:
20
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Site:
Preparation Room-
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Violation:
There were two slotted fasteners in the food contact area of the right potato peeler.
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Recommendation:
Use only low profile, nonslotted, noncorroding, and easy-to-clean fasteners on food-contact surfaces and in splash zones. Prohibit the use of exposed slotted screws, Phillips head screws, or pop rivets in these areas.
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Item No.:
21
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Site:
Galley-Deck 5 Hot Galley
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Violation:
The end of a wire whisk handle in a sauce pan was uncapped.
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Recommendation:
Ensure 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-Crew Mess
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Violation:
The potable water line and electrical cord from the coffee machine were draped across the counter top, making cleaning difficult.
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Recommendation:
Remove the water line and electrical cord from the counter top.
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Item No.:
22
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Site:
Galley-Deck 6 Potwash Area
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Violation:
For the in-use hood-type potwash machine, the wash temperature gauge indicated 200F and excess steam was coming out of the machine during the wash cycle. The manufacturer's data plate required 150F. The wash pressure gauge indicated 40 psi. The manufacturer's data plate required 35 psi.
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Recommendation:
Ensure a warewashing machine and its auxiliary components are operated in accordance with the machine's data plate and other manufacturer's instructions.
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Item No.:
22
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Site:
Galley-Potwash Area
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Violation:
For the in-use hood-type potwash machine, the wash pressure gauge indicated 30 psi. The manufacturer's data plate required 35 psi. Also, the final sanitizing rinse pressure gauge indicated 13-15 psi. The manufacturer's data plate required 20 psi.
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Recommendation:
Ensure a warewashing machine and its auxiliary components are operated in accordance with the machine's data plate and other manufacturer's instructions. Ensure a warewashing machine's conveyor speed or automatic cycle times is maintained accurately timed in accordance with manufacturer's specifications.
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Item No.:
27
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Site:
Galley-Deck 6 Hot Galley
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Violation:
The grease pan housing of the left grooved grill was soiled with grease residue at the upper right corner. The grease pan housing of the right grooved grill was soiled with grease residue along the back top seam.
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Recommendation:
Ensure 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:
Ventilation-Deck 6 Aft Fan Room 6.7
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Violation:
An ice cream machine was stored in fan room 6.7. A sign posted indicated the machine had been stored in the room since 29 December 2011 due to a lack of storage space.
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Recommendation:
Store cleaned equipment and utensils, laundered linens, and single-service and single-use articles: (1) in a clean, dry location; (2) in a location where they are not exposed to splash, dust, or other contamination.
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Item No.:
30
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Site:
Galley-Deck 6 Hot Galley
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Violation:
There were no towels at the handwash station next to the tilting pans. The towels were replaced.
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Recommendation:
Ensure each handwashing facility has a supply of hand-cleansing soap or detergent and a supply of single-service paper towels available.
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Item No.:
33
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Site:
Buffet-Starboard Side
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Violation:
The top of both decorative bulkheads were soiled.
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Recommendation:
Ensure 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-Potwash Area
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Violation:
At the handwash station outside the clean end of the potwash area, there was a gap where the tack welds of the bulkhead profile strip near the door were loose.
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Recommendation:
Ensure decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas are maintained in good repair.
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Item No.:
33
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Site:
Provisions-Milk Room
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Violation:
A pool of water was on the deck in the corner to the left of the entrance and behind pallets stored along the left side of the room. Also, the bulkhead/deck juncture behind these pallets was soiled.
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Recommendation:
Ensure 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-Warewash Area
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Violation:
On the soiled end of the warewash machine, the clean-out port/deckhead juncture was soiled. This area was cleaned.
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Recommendation:
Ensure 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.:
34
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Site:
Provisions-Frozen Meat
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Violation:
Water continuously dripped from the deckhead into a plastic bin placed on top of boxes of meats. Staff stated the leak had been ongoing and would be addressed during the May 2012 dry dock.
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Recommendation:
Ensure the plumbing system in a food area is maintained in good repair.
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Item No.:
34
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Site:
Preparation Room-
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Violation:
Water continuously dripped from the deckhead onto the deck near the entrance door and in the middle of the room. Staff wiped off the condensation, but it reappeared. No food items were impacted.
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Recommendation:
Ensure the plumbing system in a food area is maintained in good repair.
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Item No.:
34
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Site:
Preparation Room-
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Violation:
Water dripped from the deckhead-mounted light fixture onto the in-use vegetable mixer.
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Recommendation:
Ensure the plumbing system in a food area is maintained in good repair.
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Item No.:
34
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Site:
Galley-Deck 5 Potwash Area
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Violation:
The faucet between the wash and rinse compartments of the three-compartment sink was leaking.
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Recommendation:
Ensure the plumbing system in a food area is maintained in good repair.
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Item No.:
36
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Site:
Buffet-Crew Mess Soiled Drop-Off Area
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Violation:
The light intensity in the soiled drop-off corridor measured less than 100 lux.
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Recommendation:
Ensure 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.:
36
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Site:
Galley-Deck 8 Pizzeria
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Violation:
The light intensity along the stainless steel food preparation counter was less than 220 lux.
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Recommendation:
Ensure 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.:
36
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Site:
Food Service General-Lighting
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Violation:
The light intensity was below 110 lux behind and around many pieces of deck- and counter-mounted equipment. This was observed behind the ice machines, between the equipment at the beverage stations, and between the combination ovens in the galleys.
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Recommendation:
Ensure the light intensity is at least 110 lux (10 foot candles) behind and around mounted equipment, including counter-mounted equipment.
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Item No.:
37
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Site:
Galley-Warewash Area
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Violation:
Condensation was along the deckhead above the soiled end of the in-use flight-type warewash machine. Staff wiped off the condensation. After a period of time, no further condensation began to form.
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Recommendation:
Ensure 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-Deck 6 Potwash Area
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Violation:
Condensation was on the deckhead above the in-use hood-type potwash machine.
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Recommendation:
Ensure 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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