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Item No.:
10
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Site:
DO NOT USE (whirlpool/spa)-
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Violation:
Several of the whirlpool spas had a pH value less than 7.2.
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Recommendation:
Ensure that the whirlpool spa water is maintained with a pH between 7.2 and 7.8.
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Item No.:
16
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Site:
Galley-Dispenser Bar
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Violation:
There was an open canister of whipped cream without a discard label.
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Recommendation:
Ensure that 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 shall be consumed, which is 7 calendar days or fewer from the day the food is prepared with the day of preparation counting as day 1. (2) A container of refrigerated, ready-to-eat potentially hazardous food prepared and packaged by a food processing plant and held on the vessel after opening more than 24 hours is clearly marked, at the time the original container is opened, to indicate the date by which the food shall be consumed which is, including the day the original container is opened, 7 calendar days or fewer after the original container is opened. The day of opening is counted as day 1.
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Item No.:
16
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Site:
Buffet-Officer's Mess
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Violation:
The time as a public health control plan did not include the milk carafes on the buffet line.
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Recommendation:
Ensure that the milk in the carafes is added to the time as a public health control plan.
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Item No.:
16
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Site:
Food Service General-Main and Crew Galleys
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Violation:
The time as a public health control plan for hot foods stated that foods out for service were on time control. Per the staff, the bain maries, undercounter hot holding units and alto-shams were also on time control. These units were not listed on the plan. The cold food time control plan did not include the WMF milk dispensers which were on time control.
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Recommendation:
Ensure that all of the hot and cold holding units on time control are listed in the plan.
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Item No.:
19
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Site:
Buffet-Kings Court Carvery Section
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Violation:
There were no serving utensils for two bowls of whole apples on the cold line.
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Recommendation:
Ensure that food-dispensing utensils are available for each container displayed at a consumer self-service unit such as a buffet or salad bar.
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Item No.:
19
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Site:
Provisions-Spirits Locker
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Violation:
There were eight boxes of liquor stored on the deck.
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Recommendation:
Ensure that food is protected from contamination by storing the food: (1) In a clean, dry location; (2) Where it is not exposed to splash, dust, or other contamination; and (3) At least 15 centimeters (6 inches) above the deck.
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Item No.:
19
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Site:
Buffet-Staff Mess
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Violation:
The bread tongs were not located under a sneeze guard.
There was a lid with a wide opening for the bread. The bread was subject to contamination.
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Recommendation:
Ensure that each self-service food dispensing utensil is covered or located beneath shielding during service. 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.
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Item No.:
20
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Site:
Galley-Warewash
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Violation:
The wires on three fryer baskets were torn. They were discarded.
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Recommendation:
Ensure that food contact surfaces of equipment and utensils are designed and constructed to be durable and to retain their characteristic qualities under normal use conditions.
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Item No.:
20
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Site:
Preparation Room-
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Violation:
There was a slotted fastener on the food contact surface of the potato peeler.
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Recommendation:
Ensure that materials used in the construction of multiuse utensils and food-contact surfaces of equipment are: (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.:
20
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Site:
Preparation Room-
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Violation:
There was corrosion on the slotted fastener inside the potato peeler.
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Recommendation:
Ensure that materials used in the construction of multiuse utensils and food-contact surfaces of equipment are: (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.:
20
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Site:
Galley-Garde Manger
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Violation:
There was soft sealant on the food contact surfaces of the deli slicer.
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Recommendation:
Use a sealant that dries to a semi-hard to hard finish that is smooth and easy to clean.
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Item No.:
20
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Site:
Galley-Garde Manger
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Violation:
The vessel used Intek Adhesive AG300 sealant on the food contact surfaces. This sealant was not approved for use on food contact surfaces.
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Recommendation:
Ensure that sealants used on food contact surfaces are approved for said use.
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Item No.:
20
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Site:
Galley-Soup Station
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Violation:
Per staff, the buffalo chopper has been out of order for at least 2 months.
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Recommendation:
Repair, replace or remove this item.
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Item No.:
21
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Site:
Galley-Soup Station
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Violation:
The gasket on the bottom of steam kettle #3 was torn.
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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.
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Item No.:
21
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Site:
Buffet-
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Violation:
It was difficult to clean inside the technical compartments for the cold holding units because of the brine lines.
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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.
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Item No.:
22
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Site:
Galley-Portside and Starboard Warewash
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Violation:
The rinse and final rinse curtains inside the dishwash machines were soiled.
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Recommendation:
Ensure that warewashing machines; the compartments of sinks, basins, or other receptacles used for washing and rinsing equipment, utensils, or raw foods, or laundering wiping cloths; and drainboards are cleaned: (1) Before use; (2) Throughout the day at a frequency necessary to prevent recontamination of equipment and utensils and to ensure that the equipment performs its intended function; and (3) If used, at least every 24 hours.
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Item No.:
33
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Site:
Galley-Portside Service Line
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Violation:
There was a seam along the bulkhead and the edge of the flat grill.
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Recommendation:
Ensure that decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas are constructed and maintained for easy cleaning.
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Item No.:
33
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Site:
Galley-Portside Service Line
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Violation:
There was missing and recessed grout in front of the square tilting kettles.
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Recommendation:
Ensure that decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas are constructed and maintained for easy cleaning.
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Item No.:
34
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Site:
Galley-Pastry
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Violation:
There was a leak at the steam line of the round tilting kettle. This was corrected.
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Recommendation:
Ensure that a plumbing system in a food area is maintained in good repair.
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Item No.:
34
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Site:
Galley-Todd English
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Violation:
There was a leak from the spray hose on combination oven #1. This was corrected.
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Recommendation:
Ensure that a plumbing system in a food area is maintained in good repair.
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Item No.:
34
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Site:
Room Service-
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Violation:
There was a leak at the mop bucket detergent dispenser. This was corrected.
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Recommendation:
Ensure that a plumbing system in a food area is maintained in good repair.
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Item No.:
34
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Site:
Preparation Room-Butcher
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Violation:
There was a leak at the mop bucket detergent dispenser. This was corrected.
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Recommendation:
Ensure that a plumbing system in a food area is maintained in good repair.
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Item No.:
41
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Site:
Children Area-
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Violation:
The disinfectant for the diaper changing station was not at the station. The play pit balls were said to be disinfected at the end of each voyage or every 10 days.
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Recommendation:
Ensure that each station includes: (1) A changing table that is impervious, nonabsorbent, nontoxic, smooth, durable, and cleanable, and designed for diaper changing; (2) A supply of disposable diapers, gloves, wipes, table cleanser, and disinfectant; (3) An airtight, soiled-diaper receptacle; and (4) An adjacent handwashing station. Ensure that toys used in the child-activity center are cleaned and disinfected daily. Balls used in ball pits/pens shall be cleaned at least once per week, unless otherwise contaminated.
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Item No.:
41
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Site:
Housekeeping-
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Violation:
The outbreak prevention and response plan did not include procedures for disinfecting public toilet rooms or the kid's zone. The plan did not specifiy the triggers for code yellow and code red.
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Recommendation:
Ensure that when the cumulative proportion of cases of gastrointestinal illness among passengers or crew members is 2%, the infection control response includes cleaning and disinfecting all public areas, including handrails and restrooms, on a continuous basis until the proportion decreases to < 2%. Ensure that each vessel has a written Outbreak Prevention and Response Plan (OPRP) which details the standard procedures and policies to specifically address gastrointestinal illness onboard. The plan shall include the duties and responsibilities of each department and their staff to include steps in outbreak management and control as well as the trigger for each step.
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