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Item No.:
02
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Site:
Medical-Medical - Record Retention
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Violation:
In reviewing gastrointestinal illness records for appropriate follow-up, one assistant cook on voyage 293 was a gastrointestinal illness case, but only his fitness for duty slip remained onboard. There was no medical log data revealing isolation, contacts, advisories or other factors beyond the GI log data.
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Recommendation:
Ensure that the medical log, gastrointestinal illness log and the 72 hour self-administered questionnaires are maintained on the vessel for 12 months.
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Item No.:
08
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Site:
Potable Water-Starboard Forward Potable Water Hose
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Violation:
The potable water hose was not labeled "Potable Water Only" at each end.
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Recommendation:
Ensure that potable water tanks are identified with a number and the words "POTABLE WATER" in letters 13 mm (0.5 inch) high.
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Item No.:
08
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Site:
Potable Water-Potable Water Tanks
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Violation:
A review of the potable water tank maintenance records revealed that the tanks were inspected during the dry dock in December of 2005 but the last time they were disinfected was in November and December of 2003.
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Recommendation:
Ensure that potable water tanks are inspected, cleaned, and disinfected during dry docks and wet docks, or every 2 years, whichever is less.
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Item No.:
08
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Site:
Potable Water-Cross Connection Control Program
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Violation:
The cross connection control program did not list the type of backflow prevention device for each connection.
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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.:
08
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Site:
Potable Water-Steam Room
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Violation:
There was no backflow prevention device for the steam generator. Aromatherapy chemicals are added to the steam.
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Recommendation:
The vessel shall provide a comprehensive cross- connection control program that provides safe connections to the potable water system through air gaps or appropriate backflow devices at the following locations, if present:
(1) Potable water supply lines to swimming pools, whirlpool spas, hot tubs, bathtubs, showers, and similar facilities; (2) Photographic laboratory developing machines and utility sinks; (3) Beauty and barber shop spray-rinse hoses; (4) Potable water faucets where hoses are connected or can be connected by threaded or quick-connect outlets such as those serving tanks containing chlorine and other chemicals, and deck taps; (5) Garbage grinders and pulpers; (6) Mechanical warewashing machines; (7) Hospital and laundry equipment; (8) Air conditioning expansion tanks; (9) Boiler feed water tanks; (10) Fire systems; (11) Toilets; (12) Potable water, bilge, and sanitary pumps that require priming; (13) Freshwater or saltwater ballast systems; (14) Bilge or other waste water locations; (15) International shore connection; and (16) Any other connection between potable and non-potable water systems.
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Item No.:
10
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Site:
DO NOT USE (whirlpool/spa)-Oasis
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Violation:
The Oasis pool was maintained and halogenated as a spa pool, but there was no standard safety precautions and risks sign for the spa pool.
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Recommendation:
Ensure that a sign is installed near the whirlpool spas that lists standard safety precautions and risks, warning against use by particularly susceptible people, such as those who are immunocompromised. The spa pool halogen shall be operated and maintained according to whirlpool spa standards provided in sections 6.3.1.1.1 - 6.4.1.3.1, except that daily water change in section 6.3.1.2 is not required. If the spa pool uses only seawater, the daily shock in section 6.3.2.1.2 is also not required.
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Item No.:
12
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Site:
Galley-Crew Galley - Hot Galley
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Violation:
A cook was observed cutting whole, peeled carrots with his left hand in contact with the carrots. The right hand worked the knife and was gloved. He was not wearing a glove on the left hand. He was wearing a cloth type wrist bracelet on the left hand, a decorative ring on his index finger, and a bandage on the ring finger.
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Recommendation:
Ensure that food employees do not contact exposed, ready-to-eat food with their bare hands and use suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment.
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Item No.:
14
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Site:
Galley-Crew Galley - Hot Galley
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Violation:
A cook was observed cutting whole, peeled carrots with his left hand in contact with the carrots. The right hand worked the knife and was gloved. He was not wearing a glove on the left hand. He was wearing a cloth type wrist bracelet on the left hand, a decorative ring on his index finger, and a bandage on the ring finger.
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Recommendation:
While preparing food, ensure that food employees do not wear jewelry on their arms and hands.
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Item No.:
15
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Site:
Galley-Main Galley - Breakfast Pantry
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Violation:
One full can of tomato juice was found in the lower food cabinet shelf with a severe dent along the top rim seam. The can was removed immediately.
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Recommendation:
Ensure that food packages are in good condition and protect the integrity of the contents so that the food is not exposed to adulteration or potential contaminants. Ensure that canned goods with dents on end or side seams are not used.
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Item No.:
16
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Site:
Galley-Main Galley - Bakery/Pastry
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Violation:
A container of whipped butter was found inside the walk-in refrigerator with a temperature of 44 F. It was removed immediately and blast-chilled.
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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.
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Item No.:
17
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Site:
Galley-Main Galley - Garde' Manger
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Violation:
A total of 14 sponge cakes had been prepared and cooled on 12 December and placed in walk-in refrigerator #24. A food temperature measure revealed the sponge cake center temperature was 57 F, while the cream topping was 52 F. The cakes were placed on trays and filled a single trolley. Each cake had a waxed paper cover and the trolley was fully enclosed and zipped with a plastic trolley cover. There was no record of any of the cooling for the egg and mix-based sponge cake or for the cream topping. Staff stated the cream was topped at 6:30 am and the temperature reading was at 9:30 am. The cakes were removed and placed in the blast chiller immediately.
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Recommendation:
Ensure that cooling is accomplished using one or more of the following methods based on the type of food being cooled: (1) Placing the food in shallow pans; separating the food into smaller or thinner portions; using blast coolers, freezers, or other rapid cooling equipment; stirring the food in a container placed in an ice water bath; using containers that facilitate heat transfer; adding ice as an ingredient; or other effective methods. Ensure that cooling is accomplished using one or more of the following methods based on the type of food being cooled: (2) When placed in cooling or cold-holding equipment, food containers in which food is being cooled shall be arranged in the equipment to provide maximum heat transfer through the container walls; and loosely covered, or uncovered if protected from overhead contamination, during the cooling period to facilitate heat transfer from the surface of the food.
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Item No.:
19
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Site:
Galley-Port Side
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Violation:
There was a self-service tureen filled with oatmeal that was not located under a sneeze guard.
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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.
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Item No.:
20
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Site:
Pantry-Ice Pantries - General
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Violation:
Slot screw fasteners were noted attaching the water bath to the side walls in all of the Cornelius 600 Model Commercial Ice Machines in the various deck pantries.
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Recommendation:
Replace the screws with non-slotted, low profile fasteners.
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Item No.:
20
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Site:
Galley-Main Galley - Hot Galley Entrance
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Violation:
An excessive amount of soft silicone sealant was applied along the lower portion of ice maker #3 and as well along the upper interior of the ice bin where it joins the maker.
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Recommendation:
Remove excess sealant from interior walls of the ice maker and bin.
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Item No.:
20
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Site:
Galley-Main Galley - Potwash
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Violation:
The 4 large skillets noted on the dirty staging shelf at the potwash had peeling and scratched perfluorocarbon (non-stick) coating.
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Recommendation:
Ensure that multiuse kitchenware such as frying pans, griddles, sauce pans, cookie sheets, and waffle bakers that have a perfluorocarbon resin coating are used with nonscoring or nonscratching utensils and cleaning aids. 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.:
21
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Site:
Galley-Main Galley - Soup Station
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Violation:
The tilting pan was posted out of order, and staff stated parts were ordered for the repair over 6 weeks ago.
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Recommendation:
Ensure that non-food contact equipment is maintained in good repair and proper adjustment including: (1) Equipment maintained in a state of repair and condition that meets the materials, design, construction, and operation specifications of these guidelines. (2) Equipment components such as doors, seals, hinges, fasteners, and kick plates are kept intact, tight, and adjusted in accordance with manufacturer's specifications.
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Item No.:
21
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Site:
Galley-Main Galley - Dry Food Storage Locker
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Violation:
The entry door frame had an open void where the locking pin inserts, allowing access for insects.
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Recommendation:
Close the gap at the entry door frame with a inverted recess profile.
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Item No.:
21
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Site:
Galley-Main Galley - Dishwash
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Violation:
A number of the black and blue colored square serving trays were difficult to clean because of the exterior damaged surfaces, exposing a metal or rough fiberglass underlayer.
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Recommendation:
Ensure that non-food contact equipment is maintained in good repair and proper adjustment including: (1) Equipment maintained in a state of repair and condition that meets the materials, design, construction, and operation specifications of these guidelines. (2) Equipment components such as doors, seals, hinges, fasteners, and kick plates are kept intact, tight, and adjusted in accordance with manufacturer's specifications.
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Item No.:
21
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Site:
Buffet-Crew Mess - Beverage Station
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Violation:
A drain fly was noted at the beverage station juice machine. The lower right exterior of the machine had an open void to the technical compartment behind, and mold residue was noted along the surfaces below the drain hose passing thru this compartment.
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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-Starboard Side Forward
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Violation:
The glass on the sneeze guards was cracked, 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-Hamburger Grill
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Violation:
There were 2 holes noted on the front of the fryer, making cleaning difficult.
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Recommendation:
Close the holes in the fryer.
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Item No.:
22
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Site:
Galley-Crew Galley - Dishwash
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Violation:
The in-use conveyor dishwash machine had a plate level temperature of 159 F, while the mounted final rinse gauge thermometer registered a manifold temperature between 200 and 210 F. There was no steam heard or seen during viewing of the final rinse and the spray nozzles appeared normal, suggesting the thermometer was not properly calibrated.
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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.
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Item No.:
24
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Site:
Buffet-Crew Mess - Dirty Dish Drop Station
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Violation:
A Three bucket washing station was set-up at the dirty dish drop-off, and the sanitizing rinse bucket had a chlorine concentration of only 10 ppm when tested.
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Recommendation:
Ensure that a chlorine solution used as a sanitizing solution has a concentration between 50 mg/L (ppm) and 200 mg/L (ppm).
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Item No.:
24
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Site:
Galley-Dishwash
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Violation:
The final rinse temperature gauge read between 182 and 190 F. Four different readings for the final plate surface temperature were taken. The final plate surface temperature of the dishwash machine read between 140 F. and 154 F. The machine was in active use at the time of the inspection. The machine was shut-down until it was repaired. The dishwash machine was later repaired.
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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 90C (194F), or less than: (1) For a stationary rack, single temperature machine, 74C (165F); or (2) For all other machines, 82C (180F); or (3) A utensil surface temperature of 71C (160F) as measured by an irreversible registering temperature indicator shall be achieved. (4) The maximum temperature of 90C (194F), 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:
Bar-Dolphin Bar
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Violation:
The sanitizing bucket had a chlorine residual of 10 ppm. This was corrected on site.
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Recommendation:
Ensure that a chlorine solution used as a sanitizing solution has a concentration between 50 mg/L (ppm) and 200 mg/L (ppm).
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Item No.:
25
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Site:
Galley-Port Side Aft
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Violation:
There was a damp cloth noted in the ledge of the deckhead above the rotisserie machine.
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Recommendation:
Ensure that wiping cloths used for wiping food spills are dry and used for wiping food spills from tableware and single-service articles; or wet and cleaned, stored in a chemical sanitizer, and used for wiping spills from food-contact and nonfood-contact surfaces of equipment.
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Item No.:
26
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Site:
Pantry-Ice Pantries - D1-Sp22 and D3-SP 16
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Violation:
the upper ice machine cuber panel top surface was soiled with iron deposits in ice pantries SP22 and SP 16 on decks 1 and 3.
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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.:
26
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Site:
Galley-Main Galley - Potwash
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Violation:
Two large bulk drink dispensers were previously cleaned and found stored on a clean rack, but the dispensing nozzles for both were soiled with visible drink residue.
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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-Crew Mess - Beverage Station
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Violation:
A drain fly was noted at the beverage station juice machine. The lower right exterior of the machine had an open void to the technical compartment behind, and mold residue was noted along the surfaces below the drain hose passing thru this compartment.
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Recommendation:
Ensure that 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.:
29
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Site:
Galley-Main Galley - Saucier
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Violation:
The forward /starboard handwashing station was fully blocked by two large waste bins in this area. There were 3 food employees preparing and cooking food at the time. The waste bins were moved immediately.
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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.:
29
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Site:
Bar-Dolphin Bar
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Violation:
There was no handsink at the bar. Staff stated the staff uses the handwash sink in the pantry adjacent to the bar. Staff also stated the door leading to the pantry is always open. During the inspection, the pantry door was closed and the bar was in active use.
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Recommendation:
Ensure that the handwashing facility is located within 8 m (25 feet) of all parts of the area and is not located in an adjacent area that requires passage through a closed door. where the user makes hand contact with the door.
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Item No.:
30
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Site:
Galley-Portside Forward
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Violation:
There was no soap dispenser at the handsink.
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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:
Buffet-Crew Mess - Dirty Dish Drop Station
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Violation:
A large hole was present at the handwash station waste drain pipe, as it penetrated the bulkhead behind.
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Recommendation:
Profile the gap at the pipe penetration.
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Item No.:
33
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Site:
Galley-
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Violation:
There were a few cracked deck tiles and recessed grout noted throughout the galley, 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:
Buffet-Coffee Stations
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Violation:
There was no coving at the deck/counter junctures at the coffee stations, making cleaning difficult.
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Recommendation:
Ensure that bulkhead and deck junctures are coved (including galleys, pantries, deck/counter junctures at buffets, bars, waiter stations, and dining room work counters).
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Item No.:
33
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Site:
Galley-Dishwash
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Violation:
There was a missing vent cover in the deckhead.
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Recommendation:
Replace the missing vent cover.
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Item No.:
33
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Site:
Food Service General-Galleys and Preparation Area/Pantries
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Violation:
The poured deck throughout galleys and preparation pantries were difficult to clean from the pitting in the surface. The non-slip layer was holding water and heavy black mold growth was noted in a variety of areas, including near the gutterways.
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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:
Pantry-Sea View Bar
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Violation:
There was water dripping from the deckhead onto the deck. Staff stated the leak was from the sprinkler system.
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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.:
36
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Site:
Galley-Port Side and Starboard Side
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Violation:
There were a few bulbs located over the hot food service line which were not shielded or shatter-resistant.
There were also a few bulbs located over the same service line where the coating was peeling.
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Recommendation:
Ensure that light bulbs are shielded, coated, or otherwise shatter-resistant in areas where there is exposed food, clean equipment, utensils, and linens, or unwrapped single-service and single-use articles.
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Item No.:
39
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Site:
Galley-Port Side and Starboard Side
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Violation:
There were about 6 fruit flies noted around the soft-serve ice cream machine on the port side and about 12 fruit flies noted around the soft-serve ice cream machine on the starboard side. Both machines were empty at the time of the inspection.
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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.
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Item No.:
39
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Site:
Galley-Main Galley - Garde' Manger
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Violation:
One house fly was noted on counters in this area. No work activity was being performed at the time and all surfaces had just been sanitized. A drain fly was noted on the lower exterior of the floor chopper, directly above a dirty deck sink.
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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.
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Item No.:
39
|
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Site:
Galley-Main Galley - Hot Galley Entrance
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Violation:
Two drain flies were noted at the doorway entering the hot galley from the garde' manger'.
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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.
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Item No.:
39
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Site:
Galley-Main Galley - Bakery/Pastry
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Violation:
Two house flies were noted on the support arm of the dough sheeter and on an uncovered tray of cookies. Additionally, one drain fly was flying in the area. There was active preparation of various ready-to-eat foods at the time and many in an uncovered state as they cooled.
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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.
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Item No.:
39
|
|
Site:
Galley-Main Galley - Fish Preparation Room
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|
Violation:
A drain fly was noted at the spice counter.
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|
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.
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Item No.:
39
|
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Site:
Buffet-Crew Mess - Beverage Station
|
|
Violation:
A drain fly was noted at the beverage station juice machine. The lower right exterior of the machine had an open void to the technical compartment behind, and mold residue was noted along the surfaces below the drain hose passing thru this compartment.
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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.
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