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Item No.:
08
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Site:
Food Service General-Multi-Flow Units
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Violation:
There were no backflow prevention devices installed for the non-carbonated water to the multi-flow hoses. There was one device installed in the Pool Bar pantry as an example to be evaluated by the inspector. This device was the correct type in a good location.
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Recommendation:
Install a continuous pressure backflow prevention device or remove the non-carbonated water line to the multi-flow dispenser hose.
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Item No.:
11
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Site:
Medical-Food Employee Reporting
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Violation:
On 25 March, an assistant waiter reported to the medical clinic at 1646, however, the illness onset time was 0800. On 15 March, a cook reported the medical clinic at 1100, however, the illness onset time was 2201 on 14 March. For both of these cases, it was unclear if either food employee worked before reporting.
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Recommendation:
Ensure that food employees who have conditions or symptoms of boils, open sores, infected wounds, diarrhea, jaundice, fever, vomiting, sore throat with fever, or discharges from the nose or mouth report these conditions or symptoms to the vessel's medical staff and are restricted from working with exposed food, warewashing, clean equipment, utensils, and linens, and unwrapped single-service and single-use articles. Ensure that all crew members are instructed to report to medical as soon as possible after the first instance of gastrointestinal illness symptoms.
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Item No.:
19
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Site:
Buffet-Ocean View Carving Station
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Violation:
A bowl of applesauce was not fully protected by the sneeze shield. This was corrected.
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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:
Galley-Bistro On 5
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Violation:
The cooking surfaces on two of the crepe machines were peeling at the edges.
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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:
Bar-Cafe al Bacio
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Violation:
On the espresso machines, the outer ends of the machines above the milk steamers were open to the wires above, making cleaning difficult. Because this surface is above the steamers, it is a food splash zone and should meet the same requirements as food contact.
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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. Close this area so that the food splash zone is easy to clean.
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Item No.:
20
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Site:
Bar-Mast Bar
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Violation:
The silicone end of the muddler was damaged, making cleaning difficult.
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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-Deck 4 - Bakery
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Violation:
Some areas of the dough sheeter belt were frayed along the center, making cleaning difficult. Staff stated these belts were replaced after every other voyage.
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Recommendation:
Replace the dough sheeter belt.
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Item No.:
21
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Site:
Bar-Martini Bar
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Violation:
In the technical compartment below the cocktail station, the insulation was difficult to clean on the pipes on the left side of the compartment.
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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.:
27
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Site:
Galley-Bistro On 5
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Violation:
The area below the cooking surfaces on all four of the crepe machines was soiled.
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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.:
28
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Site:
Galley-Deck 3 - Hot Galley
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Violation:
There were three stacks of clean plates in one undercounter holding unit that were exposed to food debris. Food debris was found on the side of one stack of plates, on the shelf, and on the bottom of the unit.
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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.:
33
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Site:
Provisions-Frozen Meat Room
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Violation:
The profile strip at the deckhead/bulkhead juncture to the left of the door was loose.
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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.:
37
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Site:
Galley-Deck 4 - Potwash
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Violation:
There was excess condensation on the deckhead at the soiled end of the flight-type warewash machine. The condensate was dripping onto soiled equipment.
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Recommendation:
Ensure that ventilation hood systems and devices are sufficient in number and capacity to prevent grease or condensation from collecting on bulkheads and deckheads.
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Item No.:
39
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Site:
Provisions-Poultry Preparation Room
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Violation:
There were two small black flies in this area.
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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.:
40
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Site:
Integrated Pest Management-Active Monitoring
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Violation:
For the last three months there was no night time active monitoring for the crew galley and crew restaurant. All of the times listed were times when the areas would be in active use. The Integrated Pest Management plan indicated that night time inspections should be conducted once a month.
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Recommendation:
Ensure that the Integrated Pest Management plan is followed.
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Item No.:
40
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Site:
Integrated Pest Management-Shipment Inspections
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Violation:
The documentation for pest inspection of incoming shipments only included the food shipments. The Environmental Officer stated that all of the supplies are inspected.
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Recommendation:
Ensure that incoming shipments of food and supplies are routinely inspected for evidence of insects, rodents, and other pests. A record of these inspections shall be maintained onboard the vessel and shall be available for review during inspections.
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