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Item No.:
11
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Site:
Medical-Food Worker Illness Reporting
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Violation:
During Voyage 1338, a food worker had a gastrointestinal illness symptom onset at 5:00 AM. The worker worked through the morning and reported to the illness to the medical center at noon. The worker was immediately isolated, suspended from duties until symptom free for 24 hours and disciplined for the late report and working while ill.
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Recommendation:
When food employees meet the case definition for AGE, ensure the following actions are taken: (1) isolate in cabin or designated restricted area until symptom-free for a minimum of 48 hours.
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Item No.:
13
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Site:
Galley-Deck 5 Garde Manger
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Violation:
The supervisors in charge of this area did not know to label the ready to eat beef/chicken/pork sandwiches with the date the first product was cooked and cooled. For example, the beef/chicken/pork was all cooked and cooled on 11/22, but the first date used for the seven date marking was 11/23. The discard labels on the sandwiches stated 11/29, which was still within the allotted seven day discard allowance.
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Recommendation:
Ensure the supervisor or person in charge of food operations on the vessel monitors that: (7) Employees are using proper methods to rapidly cool potentially hazardous foods that are not held hot or are not for consumption within 4 hours, including date labeling.
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Item No.:
13
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Site:
Provisions-Salami Room
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Violation:
There were two bags of cooked wontons in plastic bags with no label and three bags of several containers of cooked vegetable and pork buns in take out containers also with no label. These products were stored up against several boxes of white miso and bresola. According to staff, this food was bought from a shore side restaurant at least 1-2 days prior for a photo shoot, but no other documentation or other information was provided.
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Recommendation:
Ensure the supervisor or person in charge of food operations on the vessel monitors that: (5) Employees are observing foods as they are received to determine that they are from approved sources, delivered at the required temperatures, protected from contamination, and unadulterated, and accurately presented.
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Item No.:
16
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Site:
Buffet-Horizon Court - Beverage Station
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Violation:
The cream dispensing and containers on the beverage station were reported to be on a time control. These operations were not included on a plan and the plan was not available at the beverage station.
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Recommendation:
Maintain a written time control plan(s) that ensures compliance with these guidelines on the vessel and make it available for review during inspections. Post a time control plan at each outlet where time control is used. Ensure plan(s): (1) Includes set-up and discard times for each outlet. (2) List refrigeration and hot holding units (compartments and cabinets) on time control (the physical units must also be labeled as such). (3) Describe or show the flow of potentially hazardous food from when last in temperature control to placement in time control and discard.
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Item No.:
16
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Site:
Galley-Coffee Pantry
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Violation:
There was a 1/2 gallon of lactose free milk in the upright refrigerator without a seven day discard on it. According to the staff, they were not sure when the milk was opened. The person in charge the previous day had signed off. The milk was discarded.
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Recommendation:
Ensure refrigerated, ready-to-eat, potentially hazardous food: (2) Prepared and packaged by a food-processing plant and held on the vessel after opening for more than 24 hours must be clearly marked at the time the original container is opened to indicate the date by which the food must be consumed (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.:
19
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Site:
Buffet-Horizon Court - Starboard Service Area
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Violation:
Serving tongs was observed touching the sandwiches with the hand-contact surfaces requiring passengers to touch the food to retrieve the tongs.
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Recommendation:
During pauses in food preparation or dispensing, ensure food preparation and dispensing utensils are stored: (1) In the food with their handles above the top of the food and the container; Ensure consumer self-service operations, such as salad bars and buffets, are monitored by food employees trained in safe operating procedures.
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Item No.:
19
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Site:
Buffet-Officers Mess
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Violation:
Two stacks of plates were out for self-service were not protected by inverting or covering exposing the food contact surfaces to potential contamination,
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Recommendation:
During service, ensure the food contact portion of each self-service food dispensing utensil is covered or located beneath shielding. Ensure that dishware, glassware, and utensils out for service are inverted or covered.
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Item No.:
19
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Site:
Buffet-Crew Mess
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Violation:
The serving tongs were completely submerged in the container of vegetarian burritos.
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Recommendation:
During pauses in food preparation or dispensing, ensure food preparation and dispensing utensils are stored: (1) In the food with their handles above the top of the food and the container.
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Item No.:
19
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Site:
Provisions-Frozen Vegetables (#4721)
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Violation:
There were at least10 boxes of butter rosettes on the deck. Also, there was condensation that had dripped from the deckhead onto a box of pastry dough. Finally, there was condensation that had dripped from the deckhead onto two boxes of cookie dough.
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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; and (4) At least 15 centimeters (6 inches) above the deck.
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Item No.:
19
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Site:
Provisions-Salami Room
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Violation:
There were two bags of cooked wontons in plastic bags with no label and three bags of several containers of cooked vegetable and pork buns in take out containers also with no label. These products were stored up against several boxes of white miso and bresola. According to staff, this food was bought from a shore side restaurant at least 1-2 days prior for a photo shoot, but no other documentation or other information was provided.
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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. Ensure food is safe and unadulterated. Obtain food from sources that comply with applicable local, state, federal, or country of origin's statutes, regulations, and ordinances.
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Item No.:
20
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Site:
Buffet-Horizon Court - Beverage Station
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Violation:
The milk dispenser tube was greater than an inch in length.
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Recommendation:
Cut bulk milk dispensing tubes 45 degrees on the diagonal, leaving no more than 25 mm (1 inch) protruding from the chilled dispensing head.
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Item No.:
20
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Site:
Galley-Coffee Pantry
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Violation:
There were two slotted fasteners in the counter-mounted espresso machine.
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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; (3) Free of sharp internal angles, corners, and crevices. 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 Pastry
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Violation:
There was an open penetration in the electrical conduit and the four legs to the ice cream machine that had been removed for repair were open.
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Recommendation:
Ensure nonfood contact equipment is maintained in good repair and proper adjustment including: (1) Equipment maintained in a state of repair and condition that meets the materials, design, construction, and operation specifications of these guidelines.
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Item No.:
21
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Site:
Buffet-Horizon Court - Starboard Hot Counter
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Violation:
The plastic coating on the right heat lamp over the roast beef was peeling making the light difficult to clean.
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Recommendation:
Ensure nonfood contact equipment is maintained in good repair and proper adjustment including: (1) Equipment maintained in a state of repair and condition that meets the materials, design, construction, and operation specifications of these guidelines.
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Item No.:
22
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Site:
Galley-Deck 5 Warewash Port
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Violation:
The data plate for the hood single rack type warewash machine was very difficult to read and worn.
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Recommendation:
Ensure a warewashing machine is provided with an easily accessible and readable data plate affixed to or posted adjacent to the machine that indicates the machine?s design and operating specifications including the: (1) wash tank, rinse tank(s) if present, and final sanitizing rinse temperatures; (2) pressure required for the fresh water sanitizing rinse unless the machine is designed to use only a pumped sanitizing rinse; (3) conveyor speed in feet per minute or minimum transit time for belt conveyor machines, minimum transit time for rack conveyor machines, and wash and final sanitizing rinse times as specified by the manufacturer for stationary rack machines.
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Item No.:
22
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Site:
Galley-Warewashing
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Violation:
The temperature gauge for the wash cycle was very worn and difficult to read.
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Recommendation:
Maintain warewashing equipment in good repair and proper adjustment, including: (2) water pressure and water temperature-measuring devices are maintained in good repair and accurate within the intended range of use.
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Item No.:
22
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Site:
Galley-Aft Warewashing
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Violation:
The data plate for the hood type single rack warewash machine was very worn and very difficult to read.
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Recommendation:
Ensure a warewashing machine is provided with an easily accessible and readable data plate affixed to or posted adjacent to the machine that indicates the machine?s design and operating specifications including the: (1) wash tank, rinse tank(s) if present, and final sanitizing rinse temperatures; (2) pressure required for the fresh water sanitizing rinse unless the machine is designed to use only a pumped sanitizing rinse; (3) conveyor speed in feet per minute or minimum transit time for belt conveyor machines, minimum transit time for rack conveyor machines, and wash and final sanitizing rinse times as specified by the manufacturer for stationary rack machines.
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Item No.:
26
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Site:
Galley-Aft Warewashing
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Violation:
There was one large pan soiled on the inside with an orange residue and the stainless juice strainer was soiled with a sticky residue.
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Recommendation:
Ensure food contact surfaces of equipment and utensils are clean to sight and touch.
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Item No.:
26
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Site:
Galley-Deck 5 Garde Manger
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Violation:
The blade of the slicer was soiled with a thick white residue in two places.
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Recommendation:
Ensure food contact surfaces of equipment and utensils are clean to sight and touch.
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Item No.:
26
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Site:
Preparation Room-
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Violation:
There was a yellow piece of food residue inside of the previously cleaned buffalo chopper.
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Recommendation:
Ensure food contact surfaces of equipment and utensils are clean to sight and touch.
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Item No.:
26
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Site:
Preparation Room-
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Violation:
There was a white and brown residue inside of the small vegetable chopper and also on the blade. Both pieces were previously cleaned.
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Recommendation:
Ensure food contact surfaces of equipment and utensils are clean to sight and touch.
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Item No.:
26
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Site:
Galley-Deck 5 - Bakery
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Violation:
A previously clean hand mixer was stored with brown residue in the inside of the chef's locker.
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Recommendation:
Ensure food contact surfaces of equipment and utensils are clean to sight and touch.
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Item No.:
26
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Site:
Dining Room-Pantry
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Violation:
A previously cleaned juice machine had old juice residue in a food splash zone.
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Recommendation:
Ensure food contact surfaces of equipment and utensils are clean to sight and touch.
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Item No.:
27
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Site:
Galley-Coffee Pantry
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Violation:
There were several pieces of brown food residue on the electrical panel and the electrical wiring in the technical compartment under the juice machine,.
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Recommendation:
Ensure nonfood-contact surfaces of equipment are kept free of an accumulation of dirt, food residue, and other debris.
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Item No.:
28
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Site:
Galley-Deck 5 - Bakery
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Violation:
The four shelves inside the chef's locker had food debris and other soil with cleaned equipment and hotel pans of equipment such as silicone molds.
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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; and (2) in a location where they are not exposed to splash, dust, or other contamination.
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Item No.:
28
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Site:
Galley-Deck 5 - Bakery
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Violation:
The bottom of the cutting board locker where clean cutting boards are stored was covered with dust and excess shavings from the cutting board resurfacing.
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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; and (2) in a location where they are not exposed to splash, dust, or other contamination.
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Item No.:
28
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Site:
Galley-Deck 5 - Bakery
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Violation:
Three clean cutting boards ready for distribution were stored on top against new boards that had not been cleaned and sanitized, against cardboard and in board shavings.
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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; and (2) in a location where they are not exposed to splash, dust, or other contamination.
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Item No.:
28
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Site:
Buffet-Horizon Court - Starboard Aft Waiter Station
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Violation:
Forks, knives, and spoons were stored unprotected in the middle of the clean area of the waiter station.
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Recommendation:
Store cleaned equipment and utensils, laundered linens, and single-service and single-use articles: (2) in a location where they are not exposed to splash, dust, or other contamination.
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Item No.:
28
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Site:
Other-Food Lift / Deck 5 Galley to Horizon Court
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Violation:
A trolley of clean and sanitized food equipment was being transported between the food areas in a nonfood lift. The worker transporting the food equipment was observed with his hands inside the food contact surfaces during this transport.
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Recommendation:
Handle cleaned equipment and utensils, laundered linens, and single-service and single-use articles: (2) in a manner where they are not exposed to splash, dust, or other contamination.
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Item No.:
28
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Site:
Galley-Deck 6 Garde Manger
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Violation:
The technicians set all the covers for the two compartments of both ice machines on the deck in order to open the machines for inspection.
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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; (3) at least 150 millimeters (6 inches) above the deck.
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Item No.:
28
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Site:
Galley-Aft Warewashing
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Violation:
Equipment used for the Chef's Table was stored on four shelves that were soiled with an orange and white residue in several places.
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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; and (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-Food Worker Toilets
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Violation:
The men's toilet room was not in good repair. The toilet was almost overflowing and had a large build-up of waste in it and there was no toilet paper. Also, there was no paper towels at the handwashing station. Also, the female food worker toilet did not have toilet paper in two of the three toilet stalls.
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Recommendation:
Keep toilet fixtures clean and in good repair. Ensure each handwashing facility has a supply of single-service paper towels available. Provide a supply of toilet tissue at each toilet at all times.
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Item No.:
30
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Site:
Buffet-Horizon Court - Dessert Counter
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Violation:
The paper towel dispenser at the handwashing sink was out of paper towels.
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Recommendation:
Ensure each handwashing facility has a supply of single-service paper towels available.
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Item No.:
30
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Site:
Galley-Deck 5
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Violation:
The door to the food worker toilet was not self-closing.
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Recommendation:
Ensure toilet rooms have tight-fitting, self-closing doors which are kept closed except during cleaning or maintenance.
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Item No.:
33
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Site:
Galley-Food Lift 06.6.9L
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Violation:
The vents in the deckhead of the left were heavily soiled with a thick layer of dust. Also, there was a brown and orange residue on the top left of the back bulkhead.
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Recommendation:
Ensure deckheads are cleaned as often as necessary.
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Item No.:
33
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Site:
Galley-Coffee Pantry
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Violation:
There was a large electrical penetration in the right bulkhead of the technical cabinet under the juice machine.
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Recommendation:
Ensure bulkheads in food preparation areas are constructed and maintained for easy cleaning.
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Item No.:
36
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Site:
Buffet-Crew Mess - Beverage Line
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Violation:
The light intensity was less than 220 lux along the beverage line at the aft crew mess. Also, the light intensity was less than 110 lux behind and around the counter-mounted machines.
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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 consumer self-service areas. 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.:
36
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Site:
Galley-Deck 5 Warewash Port
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Violation:
The light intensity was less than 110 lux to the right of the deck-mounted ice machines.
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Recommendation:
Ensure the light intensity is at least 110 lux (10 foot candles) behind and around mounted equipment.
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Item No.:
36
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Site:
Buffet-Horizon Court - Beverage Station
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Violation:
Less than 220 lux of illumination was found in front of the beverage station and less than 110 lux was measured behind the counter-mounted equipment.
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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 consumer self-service areas. 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.:
36
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Site:
Pantry-Deck 5 - Forward Wine Pantry
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Violation:
The handwashing sink did not have 220 lux of illumination.
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Recommendation:
Ensure the light intensity is at least 220 lux (20 foot candles) at a distance of 75 centimeters (30 inches) above the deck in handwashing facilities.
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Item No.:
36
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Site:
Buffet-Crew Mess - Forward Bev Station
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Violation:
The light intensity was less than 110 lux behind the counter-mounted ice cream station and the toaster.
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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-Steam Kettles
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Violation:
There was excess condensation on the deckhead above all three in-use steam kettles.
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Recommendation:
Ensure ventilation hood systems and devices are sufficient in number and capacity to prevent condensation from collecting on bulkheads and deckheads.
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Item No.:
38
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Site:
Food Service General-Cleaning Lockers
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Violation:
The cleaning locker was not labeled cleaning materials only in the following areas: Calypso Bar, staff mess dining room, and Deck 5 forward wine pantry.
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Recommendation:
Label the locker "CLEANING MATERIALS ONLY."
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