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Item No.:
08
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Site:
Potable Water-Cross Connection Control Program
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Violation:
The backflow prevention devices installed on the coffee machine and undercounter dishwash machine in the medical center pantry were not listed on the ship's comprehensive cross connection control log.
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Recommendation:
Ensure the cross-connection control program includes at a minimum: a complete listing of cross-connections and the backflow prevention method or device for each, so there is a match to the plumbing system component and location. Include air gaps on the listing. Ensure a schedule for inspection frequency is set. Maintain a log documenting the inspection and maintenance in written or electronic form, and ensure it is available for review during inspections.
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Item No.:
08
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Site:
Potable Water-Engine Room Bunker Station
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Violation:
The pipe connections from the secondary distribution system to the heeling tank and for technical water use in the engine room were not striped blue or blue/green/blue every 5 meters up to the backflow prevention device to indicate potable water.
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Recommendation:
Stripe or paint potable water lines either in accordance with ISO 14726 (blue/green/blue) or blue only. Stripe or paint these lines at 5 meters (15 feet) intervals and on each side of partitions, decks, and bulkheads, except where decor would be marred by such markings, including potable water supply lines in technical lockers. Do not stripe or paint potable water lines after reduced pressure assemblies as potable water.
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Item No.:
16
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Site:
Other-Spa Treatment Waiting Area
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Violation:
A coffee station was set-up in the spa treatment waiting area for passenger self-service. When the inspector arrived in the area at 12:05 pm the pitcher of milk on the table had a time control discard label of 4:00 pm, indicating the milk had just been placed out for service at 12:00 pm. However, pitcher was half filled with milk and the temperature of the milk was at 59°F when measured. The milk was immediately discarded. No time control plan was posted in the area.
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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 the food (1) Has an initial temperature of 5°C (41°F) or less or 57°C (135°F) or greater before placement on time control. (2) Is not be placed on temperature control again. (3) Is marked or otherwise identified to indicate the time 4 hours past the point in time when the food is removed from temperature control (if the time between service set-up and closing is greater than 4 hours. and (4) Is discarded within 4 hours of placement on time control.
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.:
43
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Site:
Ventilation-A.C. Station 8.3
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Violation:
Air handling unit AC08303 had a slight accumulation of dirt in the first two sections of the condensation collection pan.
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Recommendation:
Inspect evaporative condensers at least annually and clean as necessary to remove scale and sediment. Clean cooling coils and condensate pans as necessary to remove dirt and organic material.
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Item No.:
42
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Site:
Children Area-Fun Zone
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Violation:
Several of the vinyl floor and bulkhead mats in the back right corner of the 3-7 year-old room were worn and ripped in various locations making them difficult to clean.
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Recommendation:
Ensure surfaces of tables, chairs, and other furnishings that children touch with their hands are cleanable.
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Item No.:
20
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Site:
Galley-Deck 15 Horizon Court
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Violation:
The dispensing tubes on the two bulk milk containers were longer than one inch.
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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.:
19
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Site:
Galley-Deck 15 Horizon Court
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Violation:
A plastic bin of grapes was stored uncovered on the counter.
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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.:
16
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Site:
Galley-Deck 15 Horizon Court - Gazebo
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Violation:
A bowl of cooked spinach and a bowl of diced cooked sausage on the counter on time control did not have discard labels. The discard label for the sausage was found stuck to the bottom of the bowl of spinach.
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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 the food (3) Is marked or otherwise identified to indicate the time 4 hours past the point in time when the food is removed from temperature control (if the time between service set-up and closing is greater than 4 hours.
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Item No.:
24
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Site:
Galley-Deck 15 Horizon Court - Gazebo
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Violation:
The chlorine concentration in the sanitizing bucket was less than 10 ppm. The solution was cloudy, and after the inspector stirred the solution, her hand had a greasy residue. The bucket was removed to be changed.
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Recommendation:
Ensure sanitizing solutions are used with the following concentrations: (1) A chlorine solution with a concentration between 50 mg/L (ppm) and 200 mg/L (ppm).
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Item No.:
22
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Site:
Galley-Deck 15 Horizon Court - Gazebo
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Violation:
The solution in the sanitizing bucket was cloudy, and after the inspector stirred the solution, her hand had a greasy residue. The bucket was removed to be changed.
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Recommendation:
Ensure the wash, rinse, and sanitize solutions are maintained clean.
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Item No.:
16
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Site:
Buffet-Horizon Court
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Violation:
The consumer advisory for the cold smoked salmon did not included a statement that the smoked salmon was served undercooked.
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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 raw shell egg preparations are not used in uncooked products as described in section 7.3.3.2.3. 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 OR (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.:
16
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Site:
Buffet-Horizon Court
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Violation:
The consumer advisory for the pre-cooked fried eggs on the buffet line did not include a statement that the eggs were served undercooked. The statement indicated that the eggs were 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 raw shell egg preparations are not used in uncooked products as described in section 7.3.3.2.3. 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 OR (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.:
39
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Site:
Galley-Deck 15 Horizon Court Dishwash Area
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Violation:
One small fly was found just outside of the dishwash area near the linen rolling station.
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Recommendation:
Effectively control the presence of insects, rodents, and other pests to minimize their presence in the food storage, preparation, and service areas and warewashing and utensil storage areas aboard a vessel.
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Item No.:
34
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Site:
Room Service-
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Violation:
The water pressure on the drinking fountain was low and the water only trickled from the spout.
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Recommendation:
Ensure a plumbing system in a food area is maintained in good repair.
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Item No.:
33
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Site:
Galley-Deck 14
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Violation:
Liquid was dripping from the deckhead-mounted CCTV camera across from the walk-in refrigerator to the deck below.
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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. Ensure liquid does not drip from the deckhead.
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Item No.:
33
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Site:
Room Service-Beverage Line
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Violation:
The two deckhead-penetrating water lines above the left coffee machine were loose, exposing gaps around the penetrations.
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Recommendation:
Ensure decks, bulkheads, and deckheads in food preparation, warewashing, pantries, bars, and food and equipment storage areas are constructed and maintained for easy cleaning.
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Item No.:
31
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Site:
Room Service-Call-in Desk
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Violation:
A container of sanitizer wipes were located under the desk. Staff stated that the wipes were used to wipe down the phone handle. The container was relocated to the adjacent cleaning locker.
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Recommendation:
Store poisonous or toxic materials used in the cleaning and maintenance of food areas in a cleaning materials locker so they cannot contaminate food, equipment, utensils, linens, and single-service and single-use articles.
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Item No.:
33
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Site:
Food Service General-Decks
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Violation:
There was missing and recessed grout in several areas, including: 1) Sabatini's galley in front of the deep fat fryer and at the juncture between the tiles and the stainless steel deck; 2) deck 6 main galley hot galley; 3) deck 5 crew galley hot galley; and 4) deck 5 main galley port forward dishwash area.
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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:
Galley-Crown Grill
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Violation:
A 14 inch by 14 inch square of stainless steel was missing from the deck adjacent to the range, exposing the concrete sub-deck. When the front, right corner of the square was stepped on, water seeped out.
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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.:
25
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Site:
Dining Room-Deck 6 Coral Pantry
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Violation:
A wet wiping cloth was stored in an empty sanitizing bucket. The area was not in operation at the time of the inspection.
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Recommendation:
Restrict wiping cloths to the following: (1) Cloths used for wiping food spills are used for no other purpose; (2) Cloths used for wiping food spills are dry and used for wiping food spills from tableware and single service articles or wet and cleaned, stored in a chemical sanitizer, and used for wiping spills from food-contact and nonfood-contact surfaces of equipment; (3) Dry or wet cloths used with raw animal foods are kept separate from cloths used for other purposes. Wet cloths used with raw animal foods must be kept in a separate sanitizing solution; (4) Wet wiping cloths used with a freshly made sanitizing solution and dry wiping cloths are free of food debris and visible soil.
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Item No.:
24
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Site:
Galley-Dishwash Area
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Violation:
A 200°F color-changing thermolabel was placed on the final rinse manifold on the back of the in use flight-type conveyor dishwash machine. The label turned black, indicating that the temperature of the final sanitizing rinse was at least 200°F as it entered the manifold. The final rinse temperature gauge on the machine read 215°F during operation. The temperature of the final sanitizing rinse at the plate surface was measured at between 180°F and 182°F with both the ship's and inspector's thermometers. However, when the final sanitizing rinse nozzles were inspected while the machine was operating, a small amount of steam was observed coming from the nozzles for a few seconds.
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Recommendation:
In a mechanical operation, ensure the temperature of the fresh hot water sanitizing rinse as it enters the manifold is not more than 90°C (194°F) or less than: (1) 74°C (165°F) for a stationary rack, single-temperature machine; (2) 82°C (180°F) for all other machines. Ensure the utensil surface temperature is not less than 71°C (160°F) as measured by an irreversible registering temperature indicator.
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Item No.:
33
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Site:
Galley-Deck 5 Soup Station
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Violation:
The profile plate around the potable water line for the drinking fountain was loose, exposing a gap in the bulkhead.
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Recommendation:
Ensure decks, bulkheads, and deckheads in food preparation, warewashing, pantries, bars, and food and equipment storage areas are constructed and maintained for easy cleaning.
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Item No.:
27
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Site:
Galley-Deck 5 Pastry
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Violation:
The chilled water lines behind the ice cream machines were soiled with a black material. This was corrected.
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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.:
19
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Site:
Provisions-Deck 3
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Violation:
Six pallets of food items (bagged sugar, boxed cereal, boxed and bottled wine, ice cream base, and vegetable oil) were stored in the provisions corridor. The deckhead in this area was not constructed for food storage and there were gaps exposing wiring, piping, and duct work above. A similar violation was written on the previous inspection, but on that inspection the deckhead was soiled with a heavy layer of dust. In addition, as a precaution, all of the pallets of food had been covered with plastic by the staff. Staff stated that they had provisioned a 20-day supply of food items during the last turn around port and that the food items would be moved into proper storage areas once space was available.
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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.:
33
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Site:
Provisions-Deck 3
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Violation:
Six pallets of food items (bagged sugar, boxed cereal, boxed and bottled wine, ice cream base, and vegetable oil) were stored in the provisions corridor. The deckhead in this area was not constructed for food storage and there were gaps exposing wiring, piping, and duct work above. A similar violation was written on the previous inspection, but on that inspection the deckhead was soiled with a heavy layer of dust. In addition, as a precaution, all of the pallets of food had been covered with plastic by the staff. Staff stated that they had provisioned a 20-day supply of food items during the last turn around port and that the food items would be moved into proper storage areas once space was available.
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Recommendation:
Ensure decks, bulkheads, and deckheads in food preparation, warewashing, pantries, bars, and food and equipment storage areas are constructed and maintained for easy cleaning. Do not use carpet in these areas.
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Item No.:
20
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Site:
Buffet-Trident Grill
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Violation:
Four slotted fasteners were on the underside of the lid in the food splash zone of the hot dog steamer.
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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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