|
|
|
Item No.:
06
|
|
Site:
Potable Water-Microbiologic Testing
|
|
Violation:
There was no color comparator for the microbiologic testing kit. This was written on the previous inspection and staff stated that one had been ordered.
|
|
Recommendation:
If water samples are collected and analyzed by the vessel for the presence of E. coli, analyze the samples using a method accepted in Standard Methods for the Examination of Water and Wastewater. Ensure test kits, incubators, and associated equipment are operated and maintained in accordance with the manufacturers' specifications.
|
|
|
Item No.:
08
|
|
Site:
Potable Water-Cross-Connection Control
|
|
Violation:
The listing of backflow preventers and the cross-connections did not include those installed for the three chemical dispensers mounted to the bulkhead in the Laundry room or the one in the deck 3 housekeeping locker, opposite cabin 318. The inspector recommended that when the dispenser technician next visits the ship that they provide an inventory of all dispenser locations so they can be verified and inspected.
|
|
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.
|
|
|
Item No.:
08
|
|
Site:
Potable Water-Cross-Connection Control
|
|
Violation:
The laundry washing machines were included in the cross-connection control listing and there were backflow preventers installed on each machine's connection to the main potable water supply, but the preventers were single check valve types without intermediate vents to verify leaking.
|
|
Recommendation:
Replace the non-vented backflow preventers with continuous pressure backflow preventers with intermediate relief vents.
|
|
|
Item No.:
13
|
|
Site:
Food Service General-
|
|
Violation:
Critical control points in the food service operation, including food storage, cooling, time control, date labeling, and food temperatures, were not being properly controlled. Insect killer and other chemicals were stored with food and clean equipment in the dining room. Galley staff were labeling potentially hazardous food items with the production day instead of discard day. Items such as cut lettuce and sliced tomatoes were not on the cooling log. The start temperatures for cooling were not recorded on the log for a four-day period and the log had no column to record start temperature. On an active cooling log, start temperature was recorded in the column for temperature after 2 hours. The ship was using time control for breakfast, lunch, and dinner service for the dining room, but there were no time control plans for hot items for breakfast, lunch or dinner, and no time control plans for cold items for lunch or dinner. Several potentially hazardous food items were found out of temperature in the walk-in refrigerator. Food and clean equipment were stored in a technical compartment.
|
|
Recommendation:
Ensure the supervisor or person in charge of food operations on the vessel monitors that: (1) Food operations are not conducted in a room used as living or sleeping quarters; (2) Persons unnecessary to the food operation are not allowed in the food preparation, food storage, or warewashing areas. (3) Employees and other persons such as delivery and maintenance persons and pesticide applicators entering the food preparation, food storage, or warewashing areas comply with the guidelines in this manual; (4) Food employees are effectively cleaning their hands; (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, unadulterated, and accurately presented; (6) Employees are properly cooking potentially hazardous food, being particularly careful in cooking foods known to cause severe foodborne illness and death, such as eggs and comminuted meats; (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; (8) Consumers who order raw or partially cooked ready-to-eat foods of animal origin are informed that the food is not cooked sufficiently to ensure its safety; (9) Employees are properly sanitizing cleaned multiuse equipment and utensils before they are reused; (10) Consumers are notified that clean tableware is to be used when they return to self-service areas such as salad bars and buffets; (11) Employees are preventing cross-contamination of ready-to-eat food with bare hands by properly using suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment; (12) Employees are properly trained in food safety, including food allergy awareness, as it relates to their assigned duties; (13) Food employees are informed of their responsibility to report to the supervisor or person in charge information about their health and activities as they relate to diseases that are transmissible through food.
|
|
|
Item No.:
16
|
|
Site:
Dining Room-Menu Consumer Advisory
|
|
Violation:
The dining room menus placed on the tables for lunch and dinner had a consumer advisory, but there was no asterisk to link the advisory to the food items that could be served raw or undercooked. The breakfast menu had the correct consumer advisory, but the menus for ordering lunch and dinner on the back side of the breakfast menu did not have its own consumer advisory, requiring the user to flip the page in order to view the advisory.
|
|
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 (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.
|
|
|
Item No.:
16
|
|
Site:
Galley-
|
|
Violation:
One container of chopped romaine lettuce and one container of partially mixed lettuce such as cut iceberg lettuce and radicchio were on the counter across from the combination oven. Both containers had plastic film over the top and both had temperatures around 70°F. The romaine lettuce container had a sticker indicated it had been prepared on Thursday (the day of the inspection). According to the staff, the romaine lettuce had just been cut and would be cooled in the blast chiller. The mixed lettuce container had a date label indicating it had been prepared on Monday. Staff stated that the mixed lettuce was on the counter to be prepared for lunch service.
|
|
Recommendation:
Except during preparation, cooking, or cooling, or when time is used as the public health control, maintain potentially hazardous foods at 57°C (135°F) or above, except that roasts may be held at a temperature of 54°C (130°F); or 5°C (41°F) or less.
|
|
|
Item No.:
16
|
|
Site:
Galley-
|
|
Violation:
A pan of partially cut mixed lettuce including radicchio and iceberg lettuce had a production date of Monday 2 November, but there was no cooling log entry for this item.
|
|
Recommendation:
Ensure cooked potentially hazardous food is cooled from 57°C (135°F) to 21°C (70°F) within 2 hours and from 21°C (70°F) to 5°C (41°F) or less within 4 hours.
|
|
|
Item No.:
16
|
|
Site:
Galley-Date Labeling
|
|
Violation:
The potentially hazardous food items were labeled with days of the week stickers for the 7-day discard labels. However, the stickers used by the vessel staff were indicating the day of production instead of the day of discard.
|
|
Recommendation:
Ensure refrigerated, ready-to-eat, potentially hazardous food: (1) Prepared on a vessel and held refrigerated for more than 24 hours is clearly marked at the time of preparation to indicate the date or day by which the food must be consumed (7 calendar days or fewer from the day the food is prepared). The day of preparation is counted as day 1. (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.
|
|
|
Item No.:
16
|
|
Site:
Galley-Walk-in Refrigerator
|
|
Violation:
A pan of sliced tomatoes was measured at 57°F, a pan of cooked mixed vegetables (broccoli and cauliflower) was measured at 60°F, a pan of cooked green beans was measured at 61°F and two quart containers of cream were measured at 60°F. The cream also appeared to be curdled. The ambient temperature of the walk-in was 60°F. According to the staff, the door to the walk-in was opened frequently during breakfast service to access the refrigerator and freezer. The cream was discarded and the pans of vegetables were transferred to the blast chiller.
|
|
Recommendation:
Except during preparation, cooking, or cooling, or when time is used as the public health control, maintain potentially hazardous foods at 57°C (135°F) or above, except that roasts may be held at a temperature of 54°C (130°F); or 5°C (41°F) or less.
|
|
|
Item No.:
16
|
|
Site:
Galley-Walk-in Refrigerator
|
|
Violation:
A pan of sliced tomatoes did not have an entry on the cooling log.
|
|
Recommendation:
Ensure cooked potentially hazardous food is cooled from 57°C (135°F) to 21°C (70°F) within 2 hours and from 21°C (70°F) to 5°C (41°F) or less within 4 hours.
|
|
|
Item No.:
16
|
|
Site:
Galley-Pantry Refrigerator 1/A
|
|
Violation:
At approximately 10:45 am, a tray of canapes and a tray of sliced cheese were stored in this time control refrigerator. Both trays of potentially hazardous foods still had date labels affixed. There was also no corresponding time control plan for these items. Staff stated that the food was for a special event held that morning.
|
|
Recommendation:
Remove the 7-day discard label from food items when placed on time control.
|
|
|
Item No.:
16
|
|
Site:
Galley-Time Control Plans
|
|
Violation:
There was no time control plan for hot items for passenger breakfast, lunch or dinner service, and there was no time control plan for cold items for passenger lunch or dinner service. According to staff, hot and cold items are on time control during these services.
|
|
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.
|
|
|
Item No.:
17
|
|
Site:
Galley-
|
|
Violation:
For the cooling logs from 31 October to 3 November, no start temperatures were recorded. The cooling logs had columns for start time, temperature after 2 hours, and temperature after 4 hours, but there was no column to record start temperature. On the cooling logs prior to 31 October, staff were recording the start temperature after the start time in the same column.
|
|
Recommendation:
Ensure logs documenting cooked potentially hazardous food cooling temperatures and times from the starting points designated in 7.3.5.2.1 thru the control points at 2 and 6 hours are maintained onboard the vessel for a period of 30 days from the date the food was placed in the cooling process.
Ensure logs documenting cooling of potentially hazardous foods prepared from ingredients at ambient temperatures, with the start time to the time when 5°C (41 °F) is reached are also maintained for a period of 30 days, beginning with the day of preparation.
|
|
|
Item No.:
17
|
|
Site:
Galley-
|
|
Violation:
On the active cooling log posted on the outside of the blast chiller, staff had recorded the start temperatures in the column labeled 'temperature after 2 hours.' There was no column for recording start temperature. There were three items on the log.
|
|
Recommendation:
Ensure logs documenting cooked potentially hazardous food cooling temperatures and times from the starting points designated in 7.3.5.2.1 thru the control points at 2 and 6 hours are maintained onboard the vessel for a period of 30 days from the date the food was placed in the cooling process.
Ensure logs documenting cooling of potentially hazardous foods prepared from ingredients at ambient temperatures, with the start time to the time when 5°C (41 °F) is reached are also maintained for a period of 30 days, beginning with the day of preparation.
Ensure the cooling logs are filled out correctly.
|
|
|
Item No.:
19
|
|
Site:
Dining Room-Dry Stores Room
|
|
Violation:
A paper cutter was stored on top of three plastic containers of condiments. The paper cutter was used for cutting menus. It was removed.
|
|
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.
|
|
|
Item No.:
19
|
|
Site:
Dining Room-
|
|
Violation:
Inside the storage cabinet adjacent to the dry stores room, chemicals, such as two spray bottles of glass cleaner, three spray cans of insect killer, a bottle of carpet cleaner, one spray can of disinfectant, and one bottle of stain guard, were stored on the same shelf and mixed among 3 clean coffee carafes, several bottles of condiments and a bottle of vinegar. On the shelf above, food items such as bottled condiments (hot sauce and steak sauce), a bottle of olive oil, a box of artificial sweetener packets, a box of tea bags, a container of no salt condiment, and a bottle of vinegar were stored. The chemicals were removed from the cabinet.
|
|
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.
|
|
|
Item No.:
19
|
|
Site:
Galley-Ice Cream Freezer
|
|
Violation:
In the technical compartment below the countertop ice cream freezer, two bottles of chocolate sauce, a bottle of caramel sauce, a clean ice cream scoop, a clean pitcher and clean cutting board were stored. The technical compartment was soiled and wet. The items were removed.
|
|
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.
|
|
|
Item No.:
20
|
|
Site:
Preparation Room-Thaw Room
|
|
Violation:
The ambient temperature inside the room was measured at 50°F and 47°F in two locations by the inspector. The ambient temperature thermometer inside the room was reading 50°F. A pan of partially frozen chicken breast was on the counter. Staff stated this would be used for dinner service. The inspection team was in the area at approximately 11:30 am.
|
|
Recommendation:
Food contact equipment must be maintained in good repair and proper adjustment: (1) Equipment must be maintained in a state of repair and condition that meets the materials, design, construction, and operating specifications of these guidelines; and (2) Cutting or piercing parts of can openers must be kept sharp to minimize the creation of metal fragments that can contaminate food when the container is opened.
|
|
|
Item No.:
20
|
|
Site:
Galley-Walk-in Refrigerator
|
|
Violation:
The temperature of the walk-in refrigerator was 60°F. Potentially hazardous food items were stored in this room.
|
|
Recommendation:
Food contact equipment must be maintained in good repair and proper adjustment: (1) Equipment must be maintained in a state of repair and condition that meets the materials, design, construction, and operating specifications of these guidelines; and (2) Cutting or piercing parts of can openers must be kept sharp to minimize the creation of metal fragments that can contaminate food when the container is opened.
|
|
|
Item No.:
21
|
|
Site:
Galley-
|
|
Violation:
The drip tray housing for the range cook top was long, narrow, and difficult to clean. In addition, there were gaps and seams on the top of the range between the cook top plates and at the edges of the plates. Staff stated this would be corrected during the next dry dock.
|
|
Recommendation:
Ensure nonfood-contact surfaces are free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance.
|
|
|
Item No.:
27
|
|
Site:
Galley-
|
|
Violation:
The drip tray housing for the range cook top was soiled.
|
|
Recommendation:
Ensure nonfood-contact surfaces of equipment are kept free of an accumulation of dust, dirt, food residue, and other debris.
|
|
|
Item No.:
27
|
|
Site:
Galley-Ice Cream Freezer
|
|
Violation:
The technical compartment for the countertop ice cream freezer was soiled and wet.
|
|
Recommendation:
Ensure nonfood-contact surfaces of equipment are kept free of an accumulation of dust, dirt, food residue, and other debris.
|
|
|
Item No.:
27
|
|
Site:
Dining Room-
|
|
Violation:
Inside the storage cabinet adjacent to the dry stores room, where chemicals and food items were stored together, the bottom shelf was soiled with a dark, sticky substance.
|
|
Recommendation:
Ensure nonfood-contact surfaces of equipment are kept free of an accumulation of dust, dirt, food residue, and other debris.
|
|
|
Item No.:
28
|
|
Site:
Dining Room-
|
|
Violation:
Inside the storage cabinet adjacent to the dry stores room, chemicals, such as two spray bottles of glass cleaner, three spray cans of insect killer, a bottle of carpet cleaner, one spray can of disinfectant, and one bottle of stain guard, were stored on the same shelf and mixed among 3 clean coffee carafes, several bottles of condiments and a bottle of vinegar. On the shelf above, food items such as bottled condiments (hot sauce and steak sauce), a bottle of olive oil, a box of artificial sweetener packets, a box of tea bags, a container of no salt condiment, and a bottle of vinegar were stored. The chemicals were removed from the cabinet.
|
|
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.
|
|
|
Item No.:
28
|
|
Site:
Galley-Ice Cream Freezer
|
|
Violation:
In the technical compartment below the countertop ice cream freezer, two bottles of chocolate sauce, a bottle of caramel sauce, a clean ice cream scoop, a clean pitcher and clean cutting board were stored. The technical compartment was soiled and wet. The items were removed.
|
|
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.
|
|
|
Item No.:
30
|
|
Site:
Galley-
|
|
Violation:
Napkins were in the paper towel dispenser for the handwashing station adjacent to the chemical locker. When the inspector used the napkins to dry her hands, small bits of paper residue stuck to her hands.
|
|
Recommendation:
Ensure each handwashing facility has a supply of hand-cleansing soap or detergent and a supply of single-service paper towels available.
|
|
|
Item No.:
31
|
|
Site:
Dining Room-
|
|
Violation:
Inside the storage cabinet adjacent to the dry stores room, chemicals, such as two spray bottles of glass cleaner, three spray cans of insect killer, a bottle of carpet cleaner, one spray can of disinfectant, and one bottle of stain guard, were stored on the same shelf and mixed among 3 clean coffee carafes, several bottles of condiments and a bottle of vinegar. On the shelf above, food items such as bottled condiments (hot sauce and steak sauce), a bottle of olive oil, a box of artificial sweetener packets, a box of tea bags, a container of no salt condiment, and a bottle of vinegar were stored. The chemicals were removed from the cabinet.
|
|
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. Ensure only poisonous or toxic materials that are required for the operation and maintenance of a food area of the vessel, such as for the cleaning and sanitizing of equipment and utensils and the control of insects and rodents, are allowed in the food areas of the vessel. Ensure pesticides, insecticides, and rodenticides are stored in a locked area of the vessel that is not in a food area.
|
|
|
Item No.:
33
|
|
Site:
Dining Room-
|
|
Violation:
Inside the storage cabinet adjacent to the dry stores room, food items and clean equipment were stored but the deck was carpet and there was no coving at the deck/bulkhead juncture.
|
|
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. Cove all bulkhead/deck, equipment/deck, cabinet/deck, and deck sink coaming/deck junctures (including galleys, pantries, buffets, bars, waiter stations, dining room work counters, provisions, food storage rooms, equipment/utensil storage rooms, and toilet rooms intended for use by galley personnel).
|
|
|
Item No.:
38
|
|
Site:
Dining Room-Dry Stores Room
|
|
Violation:
A paper cutter was stored on top of three plastic containers of condiments. The paper cutter was used for cutting menus. It was removed.
|
|
Recommendation:
Ensure only articles necessary for the food service operation are stored in food preparation, food storage, and warewashing areas.
|
|
|
Item No.:
38
|
|
Site:
Dining Room-Dry Stores Room
|
|
Violation:
An opened box of tissues was stored in this area. The tissues were removed.
|
|
Recommendation:
Ensure only articles necessary for the food service operation are stored in food preparation, food storage, and warewashing areas.
|
|
|
Item No.:
38
|
|
Site:
Galley-Dishwash Area
|
|
Violation:
The pulper had been out of order for at least two months. Staff stated this could only be corrected during the next dry dock, which had not yet been determined. Crew members were collecting food scraps in containers which were stored in the garbage room freezer until offloading.
|
|
Recommendation:
Repair or replace the pulper.
|
|
|
Item No.:
40
|
|
Site:
Integrated Pest Management-Loading Inspections
|
|
Violation:
The logs indicated that food provisions were inspected for pests, but there was no documentation that other non-food supplies were inspected before being brought onto the vessel.
|
|
Recommendation:
Routinely inspect incoming shipments of food and all other supplies for evidence of insects, rodents, and other pests. Maintain a record of these inspections onboard the vessel and make the record available for review during inspections.
|
|
|
Item No.:
41
|
|
Site:
Housekeeping-Outbreak Prevention and Response Plan (OPRP)
|
|
Violation:
The plan stated that Virox and Oxivir would be used as the disinfectant. However, these products were not on the vessel. The plan also indicated a fogging machine would be used for area disinfection, but this was not on the vessel either. Staff stated they had been ordered but had not arrived yet. This was written on the previous inspection.
|
|
Recommendation:
Ensure each vessel has a written OPRP that details standard procedures and policies to specifically address AGE onboard. Include the following in the written OPRP: (1) Duties and responsibilities of each department and their staff for all the passenger and crew public areas; (2) Steps in outbreak management and control and the trigger for required action at each step. Ensure the triggers address a graduated approach to outbreak management in response to increasing case counts; (3) Disinfectant products or systems used, including the surfaces or items the disinfectants will be applied to, concentrations, and required contact times. Ensure the disinfectant products or systems are effective against human norovirus or an acceptable surrogate (e.g., caliciviruses); (4) Procedures for informing passengers and crew members of the outbreak. Ensure this section also includes procedures for notification of passengers embarking the vessel following an outbreak voyage or segment of a voyage; (5) Procedures for returning the vessel to normal operating conditions after an outbreak; (6) Procedures to protect the passengers and crew from exposure to disinfectants, if not already included in the vessel's safety management system. Ensure this protection includes: (a) Material safety data sheets (MSDSs); (b) Personal protective equipment for crew; (c) Health and safety procedures to minimize respiratory and dermal exposures to both passengers and crew.
|
|
|