|
|
|
Item No.:
08
|
|
Site:
Potable Water-Cross-Connection Control Program
|
|
Violation:
The cross-connection control program listed the showers in the spa as having N9C backflow prevention devices, but vacuum breakers were installed. The program listed only one steam generator in the spa, but there were at least 3 in that area and staff stated that there were 5 steam generators. For both the showers and the steam generators, the appropriate backflow prevention was installed, but the program did not reflect the actual device or number of devices.
|
|
Recommendation:
Ensure that the cross-connection control program listing of devices reflects what is installed in each location.
|
|
|
Item No.:
08
|
|
Site:
Galley-Deck 14 Gazebo
|
|
Violation:
There was no air gap at the end of the drain pipe connected to the intermediate atmospheric vent on the backflow prevention device for the combination oven.
|
|
Recommendation:
Ensure that air gaps are at least twice the diameter of the delivery fixture opening and a minimum of 3 cm (1 inch).
|
|
|
Item No.:
11
|
|
Site:
Medical-
|
|
Violation:
During cruise number 911, there were three crew members ill with gastrointestinal illness where there were no records to indicate that their close contacts had been interviewed daily for 48 hours.
|
|
Recommendation:
Maintain records of these interviews. Ensure that medical staff conduct daily verbal interviews with asymptomatic crew until 48 hours after onset of the ill crew members symptoms.
|
|
|
Item No.:
11
|
|
Site:
Medical-
|
|
Violation:
There was one stateroom steward who was ill with gastrointestinal illness and was isolated for 24 hours following the last symptom. Stateroom stewards fill ice buckets in the cabins and are considered food employees.
|
|
Recommendation:
Ensure that symptomatic food employees meeting the case definition for AGE are isolated in cabin or designated, restricted area until symptom-free for a minimum of 48 hours.
|
|
|
Item No.:
16
|
|
Site:
Galley-Deck 6 Garde Manger
|
|
Violation:
Several pans of lobster pate in reach-in refrigerator #60204 were measured between 45 and 47F. The lobster pate was prepared and cooled that morning to 36F. The pans of pate were immediately placed in the blast chiller.
|
|
Recommendation:
Except during preparation, cooking, or cooling, or when time is used as the public health control, ensure that potentially hazardous food is maintained: (1) At 60C (140F) [roasts 54C (130F)] or above, or (2) At 5C (41F) or less.
|
|
|
Item No.:
19
|
|
Site:
Bar-Officer's Mess
|
|
Violation:
A bowl of croutons and a bowl of grated cheese were not under the sneeze shield or otherwise protected.
|
|
Recommendation:
Ensure that food on display is protected from contamination by the use of packaging; counter, service line, or salad bar food guards; display cases; or other effective means.
|
|
|
Item No.:
20
|
|
Site:
Galley-Cold Section
|
|
Violation:
It was unclear whether the sealant on the back plate of the slicer was approved for food contact.
|
|
Recommendation:
Ensure that food-contact surfaces of food equipment complies with American National Standards Institute (ANSI) or other internationally accredited food-equipment sanitation standards for materials, design, and construction.
|
|
|
Item No.:
21
|
|
Site:
Galley-Deck 5 Vivaldi Wine Station
|
|
Violation:
There were cables draping the bottom of the technical compartment below the speed rail.
|
|
Recommendation:
Shorten the cables or secure them so that they are not impeding the cleaning of the technical compartment.
|
|
|
Item No.:
21
|
|
Site:
Bar-Outrigger Bar
|
|
Violation:
In the technical compartment under the handwash station there was a hole in the lower back right area between 2 profile strips.
|
|
Recommendation:
Ensure that 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.:
22
|
|
Site:
Galley-Deck 6 Port Dishwash Area
|
|
Violation:
Two nozzles on the final rinse spray were clogged on the conveyor dishwash machine. This was corrected.
|
|
Recommendation:
Ensure that warewashing equipment is maintained in good repair and proper adjustment including: (1) Being maintained in a state of repair and condition that meets the standards of the materials, design, and construction of these guidelines; and (2) Maintaining water pressure, and water temperature measuring devices in good repair and ensuring their accuracy within the intended range of use.
|
|
|
Item No.:
26
|
|
Site:
Galley-Deck 14 Dishwash Area
|
|
Violation:
Several soiled plastic bowls were stored as clean.
|
|
Recommendation:
Ensure that food only contacts surfaces of equipment and utensils that are cleaned and sanitized.
|
|
|
Item No.:
27
|
|
Site:
Galley-Deck 5 Vivaldi Wine Station
|
|
Violation:
The area below the draped cables was soiled.
|
|
Recommendation:
Ensure that nonfood-contact surfaces of equipment are kept free of an accumulation of dust, dirt, food residue, and other debris.
|
|
|
Item No.:
27
|
|
Site:
Galley-Deck 5 Vivaldi Wine Station
|
|
Violation:
The insulation on the brine lines in the technical compartment below the speed rail were wet and soiled.
|
|
Recommendation:
Ensure that nonfood-contact surfaces of equipment are kept free of an accumulation of dust, dirt, food residue, and other debris.
|
|
|
Item No.:
29
|
|
Site:
Galley-Deck 6 Port Dishwash Area
|
|
Violation:
There were brooms and dustpans stored in front of the handwash station. The dishwash area was in operation.
|
|
Recommendation:
Ensure that handwashing facilities are used for no other purpose and are accessible at all times.
|
|
|
Item No.:
30
|
|
Site:
Galley-Deck 14 Gazebo
|
|
Violation:
The paper towels at the handwash station were wet.
|
|
Recommendation:
Ensure that dry paper towels are available at all times.
|
|
|
Item No.:
30
|
|
Site:
Galley-Deck 6 Starboard Side Dishwash Area
|
|
Violation:
There were wet paper towels at one of the handwash stations outside the dishwash area.
|
|
Recommendation:
Ensure that dry paper towels are available at all times.
|
|
|
Item No.:
33
|
|
Site:
Buffet-Port Side
|
|
Violation:
There was missing grout on a few of the tiles on the bulkhead adjacent to the gazebo.
|
|
Recommendation:
Ensure that decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas are constructed and maintained for easy cleaning.
|
|
|
Item No.:
33
|
|
Site:
Galley-Deck 14 Gazebo
|
|
Violation:
A few deck tiles had missing grout.
|
|
Recommendation:
Ensure that decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas are constructed and maintained for easy cleaning.
|
|
|
Item No.:
34
|
|
Site:
Galley-Deck 12
|
|
Violation:
There was a leak on the water line for one of the combination ovens.
|
|
Recommendation:
Ensure that a plumbing system in a food area is maintained in good repair.
|
|
|
Item No.:
36
|
|
Site:
Buffet-Port Side
|
|
Violation:
The plastic coatings on the heat lamp bulbs at the egg station were peeling.
|
|
Recommendation:
Replace the heat lamp bulbs.
|
|
|
Item No.:
39
|
|
Site:
Galley-Deck 5 Port Side Revolving Door Technical Locker
|
|
Violation:
There were a few fruit flies in the locker. In addition, there was a soiled linen collection pail containing soiled linen and a partially empty bottle of water in a bucket in this locker. The technical locker was adjacent to the ice machines.
|
|
Recommendation:
Ensure that the presence of insects, rodents, and other pests is effectively controlled to minimize their presence in the food storage, preparation, service areas, warewashing, and utensil storage areas aboard a vessel.
|
|