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Item No.:
16
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Site:
Buffet-Deck 11 - Bella Vista
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Violation:
The consumer advisory posted at the egg station where sunny-side up eggs were served was not specific to eggs. This was corrected.
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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 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.:
36
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Site:
Buffet-Deck 11 - Bella Vista
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Violation:
The light intensity at the cereal stations 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.:
21
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Site:
Buffet-Deck 10 - Austria
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Violation:
The wooden doors of the upright refrigerators were scratched, scored, and had exposed raw wood, making cleaning difficult.
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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.:
36
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Site:
Buffet-Deck 10 - Brazil
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Violation:
The light intensity at the cereal stations 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.:
23
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Site:
Galley-Deck 10 - Aft Dishwash
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Violation:
The wash tank temperature of the in-use flight-type dishwasher was measured at 140F. This was corrected.
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Recommendation:
Ensure the temperature of the wash solution in spray type warewashers that use hot water to sanitize is not less than: (1) 74C (165F) for a stationary-rack, single-temperature machine; (2) 66C (150F) for a stationary-rack, dual-temperature machine; (3) 71C (160F) for a single-tank, conveyor, dual-temperature machine; (4) 66C (150F) for a multi-tank, conveyor, multi-temperature machine.
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Item No.:
22
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Site:
Galley-Deck 10 - Aft Dishwash
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Violation:
The two far left final sanitizing rinse nozzles of the upper spray arm were not forming effective spray patterns. This was corrected.
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Recommendation:
Ensure that all final sanitizing rinse spray nozzles of the upper spray arm form effective spray patterns.
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Item No.:
36
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Site:
Galley-Deck 10
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Violation:
The light intensity behind the ice crusher was less than 110 lux.
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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.:
20
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Site:
Galley-Deck 10
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Violation:
The blade of a previously cleaned can opener was corroded, making cleaning difficult. This was corrected.
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Recommendation:
Materials used in the construction of multiuse utensils and food contact surfaces of equipment must be durable, corrosion resistant, and nonabsorbent.
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Item No.:
28
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Site:
Galley-Deck 10 - Locker FD-10559
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Violation:
Pancake makers and blenders soiled with heavy food deposits were stored along with clean equipment on the shelves. The crew members took them out of the locker and cleaned them during the 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.:
33
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Site:
Galley-Deck 10 - Locker FD-10559
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Violation:
The deck under the stands was soiled with food debris and dust.
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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.:
28
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Site:
Food Service General-Passenger Buffet Restaurants
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Violation:
The cutlery stands on each of the tables had exposed, unprotected cutlery. According to the staff, the cutlery on each of the stands was not always changed between each group of diners. The mouth-contact and food-contact surfaces of the cutlery could be touched or otherwise contaminated during service.
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Recommendation:
Ensure the unused cutlery is removed whenever a group of diners leaves each table.
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Item No.:
28
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Site:
Dining Room-Deck 10 - Fisk Dining Area
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Violation:
Crew members were actively vacuuming deck carpets while tables had exposed and preset cutlery.
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Recommendation:
Store cleaned equipment and utensils, laundered linens, and single-service and single-use articles in a location where they are not exposed to splash, dust, or other contamination. Ensure tableware that is preset longer than 4 hours before the beginning of service is protected from contamination by being wrapped, covered, or inverted. When tableware is preset, ensure exposed unused settings are either removed at the time a consumer is seated, or washed, rinsed, and sanitized before further use if the settings are not removed when a consumer is seated.
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Item No.:
20
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Site:
Food Service General-Berkel Slicers
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Violation:
The Berkel slicers located at the deck 9 Markt ham station and the deck 10 oriental station had chipped paint and rough surfaces at the blade guard deflector, making cleaning difficult. In addition, there was no documentation ensuring food-contact surfaces of these slicers complied with internationally accredited food equipment sanitation standards for materials, design, and construction.
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Recommendation:
Materials used in the construction of multiuse utensils and food contact surfaces of equipment must be durable, corrosion resistant, and nonabsorbent; finished to have a smooth, easily cleanable surface; and resistant to pitting, chipping, crazing, scratching, scoring, distortion and decomposition. Ensure food-contact surfaces of food equipment complies with American National Standards Institute (ANSI), National Sanitation Foundation International (NSF International), or other internationally accredited food equipment sanitation standards for materials, design, and construction.
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Item No.:
16
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Site:
Galley-Steakhouse
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Violation:
The menu had animal derived foods that could be served undercooked or raw. Some page headings had an asterisk describing all food under the heading as items that could be served undercooked or raw. However, the staff clarified that not all food items under those headings could be 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 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.:
27
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Site:
Galley-Soup Station
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Violation:
The handle of the previously cleaned left tilting kettle was soiled with old food residue.
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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.:
16
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Site:
Galley-Thawing Cabinets
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Violation:
There were multiple fish pieces in different pans that had internal temperatures between 47F and 50F. The crew members stated that the fish were placed in the morning to be prepared for dinner. After the finding, all fish was kept in the thawing cabinets at the same temperatures to be prepared that day.
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Recommendation:
Except during preparation, cooking, or cooling, or when time is used as the public health control, maintain potentially hazardous foods at 57C (135F) or above, except that roasts may be held at a temperature of 54C (130F); or 5C (41F) or less.
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Item No.:
21
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Site:
Galley-Bakery
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Violation:
The technical compartment above proofing cabinet #17 had water from condensation pooled inside.
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Recommendation:
Ensure equipment compartments that are subject to accumulation of moisture because of conditions such as condensation, food or beverage drip, or water from melting ice are sloped to an outlet that allows complete draining.
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Item No.:
27
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Site:
Galley-Bakery
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Violation:
There were colored materials that appeared to be mold at the base of the insulated refrigeration pipes of the technical compartment of proofing cabinet #17.
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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.:
16
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Site:
Preparation Room-Thawing Cabinet
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Violation:
There were multiple pieces of meat in different pans with internal temperatures ranging from 47F to 63F. The crew member stated these meats were placed in the morning to be cut during the day. After the finding, all meats were kept in the thawing cabinets at the same temperatures to be prepared that day.
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Recommendation:
Except during preparation, cooking, or cooling, or when time is used as the public health control, maintain potentially hazardous foods at 57C (135F) or above, except that roasts may be held at a temperature of 54C (130F); or 5C (41F) or less.
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Item No.:
26
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Site:
Provisions-Wine Store
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Violation:
There were no backflow prevention devices installed between the carbonators and the brass fittings on the pumps for the water carbonation system
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Recommendation:
Ensure copper and copper alloys such as brass are not used in contact with a food that has a pH below 6 such as vinegar, fruit juice, or wine or for a fitting or tubing installed between a backflow prevention device and a carbonator.
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Item No.:
28
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Site:
Galley-Dishwash
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Violation:
Trays were placed on the conveyor of the in-use flight-type dishwasher in a way that all their surface areas could not be properly washed and sanitized.
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Recommendation:
Ensure items are placed in the dishwasher in a way so that they can be properly washed and sanitized.
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Item No.:
11
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Site:
Medical-Crew Member Reporting
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Violation:
During the 1-16 September voyage, a galley worker had an onset of acute gastroenteritis symptoms on 2 September at 00:01, but did not report to the medical center until 19:39. The time card for this crew member was reviewed and it was determined that he worked on 2 September from 08:00 - 16:00.
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Recommendation:
Ensure that employees having AGE symptoms are restricted from work and report to the medical center as soon as having their first AGE symptom.
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Item No.:
08
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Site:
Potable Water-Starboard Bunker Station
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Violation:
The cap on the lowest potable water filling line could touch the deck when hanging freely from the chain.
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Recommendation:
Ensure the potable water filling line has a screw cap fastened by a noncorroding cable or chain to an adjacent bulkhead or surface in such a manner that the cap cannot touch the deck when hanging free. Ensure the hose connections are unique and fit only the potable water hoses.
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Item No.:
10
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Site:
Recreational Water Facilities-Analyzer Chart Recorders
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Violation:
The sample lines for the analyzer chart recorders for the swimming pools were located after the compensation tanks. Staff stated this is going to be corrected prior to returning to the United States in September 2013.
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Recommendation:
Ensure the sample line for the analyzer probe (monitoring) is either directly from the RWF or on the return line from each RWF and before the compensation tank.
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Item No.:
10
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Site:
Recreational Water Facilities-Swimming Pools
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Violation:
The drains for the swimming pools were more than 3 feet apart, but did not have antientrapment drain covers installed and no alarm for draining.
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Recommendation:
Ensure the design of custom/shipyard constructed (field fabricated) drain covers and suction fittings is fully specified by a registered design professional in accordance with ASME A112.19.8-2007. Ensure the specifications fully address cover/grate loadings, durability, hair, finger and limb entrapment issues, cover/grate secondary layer of protection, related sump design, and features specific to the RWF. Provide a letter from the shipyard for each custom/shipyard constructed (field fabricated) drain cover fitting. At a minimum, ensure the letter specifies the shipyard, name of the vessel, specifications and dimensions of the drain cover, as well as the exact location of the RWF for which it was designed. Ensure the name of and contact information for the registered design professional and signature are on the letter.
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Item No.:
10
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Site:
Recreational Water Facilities-Whirlpools
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Violation:
It could not be determined if the drain covers for the whirlpools were ASME A112.19.8-2007 compliant. There were no spare drain covers onboard and the whirlpools were full of water. The staff showed another model of drain covers that were compliant and stated they would replace the noncompliant covers with these.
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Recommendation:
For RWFs with gravity drainage and a single blockable drain or multiple drains less than 3 feet apart, provide an ASME A112.19.8 compliant antientrapment/antientanglement drain cover and a gravity drainage system.
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