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Item No.:
*
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Site:
Other-Fog Machine for Decorative Fountain
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Violation:
A fog machine was attached to the water line for the decorative fountain but was not in use. Staff stated they flush it once a week. It is recommended to remove the machine if not in use in order to prevent legionella bacteria growth.
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Recommendation:
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Item No.:
11
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Site:
Medical-Late Report
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Violation:
At 2300 on 16 November, a contractor experienced symptoms of acute gastroenteritis (AGE). He did not report to medical until 1709 on 18 November after continuing to experience symptoms. Crew members reported the contractor was self-isolated at the time in his cabin and that his friends brought him food. The contractor who experienced symptoms, as well as other contractors onboard, were retrained. The ill crew member was given a final warning.
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Recommendation:
When nonfood 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 24 hours; (2) follow-up with and receive approval by designated medical personnel before returning crew to work; (3) document the date and time of last symptom and clearance to return to work.
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Item No.:
17
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Site:
Galley-Deck 3 Cooling Logs
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Violation:
On 5 December, three pans of poached eggs were measured above 135F between 0310 and 0351. Documentation listed times between 0414 and 0458 for the initial temperature check, but no temperature was recorded at 41F or below. Crew stated the food went directly onto time control; however, there was no food on time control at that time, and the comments stated, 'ice bath'. The log had the name of the crew member who completed the log, as well as a signature from a supervisor. During the inspection, a senior supervisor explained that this was likely a documentation error and confirmed there was no time control at that time. The same food product was cooled on other days, and those products were rapidly cooled by the first temperature check.
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Recommendation:
Ensure logs documenting cooked potentially hazardous food cooling temperatures and times from the starting points designated in 7.3.5.2.1 through 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.
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Item No.:
19
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Site:
Preparation Room-Deck 2 Poultry Thawing Room
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Violation:
One drop of water dripped from the deckhead onto thawing chicken wrapped in loose blue plastic. Crew immediately began moving food items away from the water.
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Recommendation:
Protect food from contamination by storing the food: (1) Covered or otherwise protected; (2) In a clean, dry location; (3) Where it is not exposed to splash, dust, or other contamination.
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Item No.:
19
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Site:
Buffet-Ocean View
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Violation:
One set of tongs was resting in the bread basket and one set of tongs was resting in the cut melon container during the inspection. The hand contact portion of the tongs were resting directly on the food. The tongs were removed, and each food item was discarded.
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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; (2) In food that is not potentially hazardous with their handles above the top of the food within containers or equipment that can be closed, such as bins of sugar, flour, or cinnamon; (3) On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized at least every 4 hours; (4) In running water of sufficient velocity to flush particulates to the drain (if used with moist food such as ice cream or mashed potatoes); (5) In a clean, protected location (if the utensils, such as ice scoops, are used only with a food that is not potentially hazardous); or (6)In a container of water (if the water is maintained at a temperature of at least 57C [135F] and the container is frequently cleaned and sanitized). 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. Protect food from contamination that may result from a physical, chemical, biological origin.
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Item No.:
20
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Site:
Preparation Room-Deck 2
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Violation:
The shredder wheel for the deck-mounted shredder was corroded.
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Recommendation:
Materials used in the construction of multiuse utensils and food contact surfaces of equipment must be: (1) durable, corrosion resistant, and nonabsorbent; (2) sufficient in weight and thickness to withstand repeated warewashing; (3) finished to have a smooth, easily cleanable surface; and (4) resistant to pitting, chipping, crazing, scratching, scoring, distortion and decomposition.
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Item No.:
21
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Site:
Bar-Il Secondo Bacio
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Violation:
The face plate for the espresso machine was chipped which made the area difficult to clean. Remediation began immediately.
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Recommendation:
Design and construct nonfood-contact surfaces of equipment and utensils to be durable and to retain their characteristic qualities under normal use conditions. Ensure nonfood-contact surfaces are free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance.
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Item No.:
21
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Site:
Buffet-Aft Starboard Beverage Station
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Violation:
The countertop under the coffee machine was cracked which made the area difficult to clean. Remediation began immediately.
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Recommendation:
Design and construct nonfood-contact surfaces of equipment and utensils to be durable and to retain their characteristic qualities under normal use conditions. Ensure nonfood-contact surfaces are free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance.
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Item No.:
21
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Site:
Other-Tuscan Grill
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Violation:
The transportation cart used for soiled glasses had areas that were chipped and worn which made them difficult to clean. At the time of the inspection, the carts were maintained clean. The carts were repaired during the inspection.
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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.
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Item No.:
26
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Site:
Preparation Room-Deck 2
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Violation:
The previously cleaned shredder wheel for the deck-mounted shredder contained 12 slotted fasteners, many of which were soiled with white debris thought to be potato residue. Debris also accumulated along the outer rim.
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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:
Buffet-Deck 2 Line 1 Beverage Station
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Violation:
The end of the water tube at the ice and water dispenser was soiled with a small amount of brown debris. Crew began cleaning the machine.
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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:
Bar-Ensemble
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Violation:
The forward cylinder beverage storage case was soiled with a piece of plastic inside the beverage storage case. Cleaning began immediately.
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Recommendation:
Ensure nonfood-contact surfaces of equipment are kept free of an accumulation of dust, dirt, food residue, and other debris.
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Item No.:
28
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Site:
Bar-Cafe Al Bacio
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Violation:
Crew members were observed exiting the pantry with a portable rack of empty dessert/pastry platters on trays. The platters on the top rack were upright and not covered. When asked by the inspector, the crew members stated the platters had been washed in the warewash machine and were being transported back to the galley to be used again. An officer stated the procedure was to wash the platters in the bar pantry and then wash them again in the galley. It was not clear to the inspector which procedure was correct.
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Recommendation:
Ensure previously-cleaned food service items are covered or inverted during transport.
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Item No.:
30
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Site:
Bar-Pool
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Violation:
The paper towels at the handwash station were wet. They were replaced immediately.
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Recommendation:
Ensure the paper towels are clean and dry.
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Item No.:
32
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Site:
Pantry-Ocean View
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Violation:
Two trash cans full of food were stored in the pantry without lids. The pantry was not in service at the time and no crew personnel were present. Cleaning began immediately.
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Recommendation:
Cover receptacles and waste-handling containers when not in continuous use and after they are filled.
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Item No.:
33
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Site:
Galley-Deck 4 Sauce Station
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Violation:
Along the bulkhead behind four large kettles, water was noted breaching the bulkhead, the bulkhead hatch, and technical areas. Water was dripping down to the deck below where small pools began to form.
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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 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:
Preparation Room-Deck 2 Poultry Preparation and Thawing Rooms
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Violation:
Water accumulated along the junctures of deckhead panels in both rooms. One drop of water was observed dripping onto thawing chicken wrapped in loose blue plastic. Crew immediately began moving food items away from the water.
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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 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:
Other-Sushi on Five
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Violation:
The waiter station did not have coving at the bulkhead to deck juncture across from the beverage counter.
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Recommendation:
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).
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Item No.:
36
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Site:
Bar-Ensemble
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Violation:
The lighting intensity in the aft and forward cylinder beverage storage cases was insufficient. The light intensity measured 35 lux in the aft and 45 lux in the forward units. The lighting had been turned up for cleaning during the evaluation.
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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.:
36
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Site:
Bar-Il Secondo Bacio
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Violation:
The back bar counter next to the espresso machine measured a maximum light intensity of 88 lux. Additionally, the maximum lighting on the back bar beverage storage shelf was measured at 105 lux. The lighting had been turned up for cleaning during the evaluation. Both areas were food storage areas.
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Recommendation:
Ensure the light intensity is at least 110 lux (10 foot candles) at handwashing stations in bars. In bars and dining room waiter stations, provide 220 lux (20 foot candles) light intensity during cleaning operations.
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Item No.:
38
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Site:
Pantry-Butlers
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Violation:
The toaster and microwave were not being used at the time of the inspection and had signs posted on each unit 'not for use.' Staff stated these units had not been used in some time, were unnecessary for the operation, and would remove them during the inspection.
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Recommendation:
Ensure only articles necessary for the food service operation are stored in food preparation, food storage, and warewashing areas.
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Item No.:
39
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Site:
Galley-Deck 4 Bakery/Pastry
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Violation:
There was one small fly flying in the area.
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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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