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Item No.:
08
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Site:
Potable Water-
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Violation:
The term "water connection" was used instead of the actual plumbing component for several of the connections on the cross-connection control list.
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Recommendation:
Ensure that the cross-connection control program includes at minimum: a complete listing of cross-connections and the backflow prevention method/device for each, so that there is a match to the plumbing system component and location, and an inspection frequency. Ensure that air-gaps are included in the listing.
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Item No.:
11
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Site:
Medical-
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Violation:
During the 04/12-5/01/09 cruise, there were two cabin mates of a crew member who had gastrointestinal illness who had no records beyond the initial interviews.
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Recommendation:
Ensure that medical staff conduct daily verbal interviews with asymptomatic crew until 48 hours after onset of the ill crew members symptoms.
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Item No.:
19
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Site:
Provisions-
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Violation:
A few boxes of fresh fruit were stored directly on the deck. This was corrected.
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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.:
20
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Site:
Provisions-Meat Freezer
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Violation:
There was excess ice accumulation on the exterior of some of the boxes of meat, indicating a possible problem with humidity/temperature control inside the meat freezer.
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Recommendation:
Adjust the refrigeration controls.
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Item No.:
21
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Site:
Pantry-Windows Pantry (Starboard)
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Violation:
Label and adhesive remnants were found on the bottom of some previously cleaned carafes.
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Recommendation:
Remove the label and adhesive remnants.
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Item No.:
21
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Site:
Buffet-Lido Buffet Beverage Station (Port)
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Violation:
The molding at the bottom of the cabinet was separating, making cleaning difficult.
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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:
Galley-Hot Buffet
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Violation:
The steam pipes to the steam kettle were corroded, making cleaning difficult.
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Recommendation:
Ensure that 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.:
21
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Site:
Galley-Garden Dishwash Area
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Violation:
There were several waiter trays that were damaged along the edges, exposing the wire frame, making cleaning difficult.
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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:
Pantry-Deck 9 Mid-ship
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Violation:
A data plate was not affixed to the undercounter warewash machine.
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Recommendation:
Ensure that warewashing machines are provided with an easily accessible and readable data plate affixed to the machine by the manufacturer that indicates the machine's design and operating specifications including the: (1) Temperatures required for washing, rinsing, and sanitizing; (2) Pressure required for the fresh water sanitizing rinse; and (3) Conveyor speed for conveyor machines or cycle time for stationary rack machines.
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Item No.:
24
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Site:
Pantry-Coffee
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Violation:
The final rinse temperature on the in-use glasswasher was measured at 156°F and 157°F at the utensil/glass surface. The ship's staff was able to adjust the final rinse, which was subsequently measured at 163°F
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Recommendation:
In a mechanical operation, ensure that the temperature of the fresh hot water sanitizing rinse as it enters the manifold is not more than 90°C (194°F), or less than: (1) For a stationary rack, single temperature machine, 74°C (165°F); or (2) For all other machines, 82°C (180°F); or (3) A utensil surface temperature of 71°C (160°F) as measured by an irreversible registering temperature indicator shall be achieved. (4) The maximum temperature of 90°C (194°F), does not apply to the high pressure and temperature systems with wand-type, hand-held, spraying devices used for the in-place cleaning and sanitizing of equipment such as meat saws.
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Item No.:
24
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Site:
Galley-Dishwash Area
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Violation:
The final rinse temperature on the in-use conveyor dishwasher measured 154°F at the plate surface. After making adjustments, the final rinse temperature was measured at 168°F.
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Recommendation:
In a mechanical operation, ensure that the temperature of the fresh hot water sanitizing rinse as it enters the manifold is not more than 90°C (194°F), or less than: (1) For a stationary rack, single temperature machine, 74°C (165°F); or (2) For all other machines, 82°C (180°F); or (3) A utensil surface temperature of 71°C (160°F) as measured by an irreversible registering temperature indicator shall be achieved. (4) The maximum temperature of 90°C (194°F), does not apply to the high pressure and temperature systems with wand-type, hand-held, spraying devices used for the in-place cleaning and sanitizing of equipment such as meat saws.
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Item No.:
26
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Site:
Galley-Lido Dishwash Area
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Violation:
There were a few soiled bulk condiment containers (e.g., pump dispensers) as well as a few soiled plates.
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Recommendation:
Ensure that 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:
Buffet-Lido Buffet (Starboard)
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Violation:
One of the undercounter food warmers was soiled with old food debris.
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Recommendation:
Clean the undersounter food warmer.
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Item No.:
28
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Site:
Preparation Room-
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Violation:
Some previously cleaned stainless steel pans were stored wet and in a manner that impeded proper air drying.
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Recommendation:
Ensure that clean equipment and utensils are stored: (1) In a self-draining position that allows air drying; and (2) Covered or inverted.
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Item No.:
28
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Site:
Preparation Room-
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Violation:
Soiled items were stored next to previously cleaned items. This was corrected.
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Recommendation:
Ensure that cleaned equipment and utensils, laundered linens, and single-service and single-use articles are stored: (1) In a clean, dry location; (2) Where they are not exposed to splash, dust, or other contamination; and (3) At least 150 mm (6 inches) above the deck.
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Item No.:
29
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Site:
Pantry-Deck 9 Mid-ship
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Violation:
There was a wiping cloth in the handwash sink.
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Recommendation:
Ensure that handwashing facilities are used for no other purpose and are accessible at all times.
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Item No.:
30
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Site:
Buffet-Lido Dessert Station
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Violation:
There waste disposal container was missing at the handwash station. This was corrected.
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Recommendation:
Ensure that a handwashing facility includes a sink, soap dispenser, single-use towels dispenser, and waste receptacle.
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Item No.:
30
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Site:
Pantry-Garden Dining Room
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Violation:
The waste receptacle was missing at the handwash station.
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Recommendation:
Ensure that a handwashing facility includes a sink, soap dispenser, single-use towels dispenser, and waste receptacle.
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Item No.:
33
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Site:
Galley-Hot Buffet
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Violation:
The bulkhead and deck adjacent to the steam kettle were soiled with old food debris.
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Recommendation:
Ensure that 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.:
33
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Site:
Galley-Hot Buffet
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Violation:
There was recessed and missing grout between the deck tiles in front of the deep fat fryers and flat-top 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:
Pantry-Windows Pantry (Port)
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Violation:
There were gaps noted in the deck surfacing material and the stainless steel platform beneath the soiled area counter, making cleaning difficult. Broken coving was noted at the exit door.
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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-Cagney's Steakhouse
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Violation:
There was some recessed and missing grout noted between deck tiles in this area.
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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-Teppanyaki
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Violation:
There was some recessed and missing grout noted between deck tiles in this area.
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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:
Buffet-Lido Buffet (Starboard)
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Violation:
The molding at the base of the bulkhead at the entrance to the Lido Galley was damaged, making cleaning difficult
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Recommendation:
Ensure that 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:
Galley-Hot Galley
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Violation:
The deckhead was soiled with a sticky substance and old grease.
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Recommendation:
Clean the deckhead.
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Item No.:
33
|
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Site:
Galley-Hot Buffet
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Violation:
There was recessed and missing grout in this area. Some of the coving was buckled and separating from the bulkhead, making cleaning difficult.
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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:
Pantry-Windows Pantry (Starboard)
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Violation:
Gaps were noted between the deck surfacing material and the stainless steel platform beneath the clean area counter.
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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:
Food Service General-Decks
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Violation:
There were some food service and food storage areas with missing and recessed grout, missing and damaged coving, making cleaning difficult.
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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.:
41
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Site:
Children Area-
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Violation:
The Lego toys were not disassembled prior to cleaning and disinfection.
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Recommendation:
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. Ensure that these toys are disassembled prior to cleaning and disinfection.
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