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Item No.:
06
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Site:
Potable Water-Upper Far Point
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Violation:
On 18 March 2011, the halogen analyzer-chart record for the upper loop stated 'Electrical motor chart out of order. Repaired.' There were no manual recordings for the free residual halogen. This chart was initialed by the engineer.
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Recommendation:
Ensure that the free residual halogen is measured by a manual test kit at the halogen analyzer at least every 4 hours in the event of equipment failure.
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Item No.:
11
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Site:
Medical-Employee Reporting
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Violation:
During a review of the last five voyages, there were two crew members (one food employee and one youth staff) who reported an onset of gastrointestinal illness symptoms, but did not report to the medical center for six hours and one and a half days, respectively.
Specifically, an assistant waiter reported an onset of gastrointestinal illness symptoms on 9 February 2011 at 09:00, but did not report to the medical center until 15:06. It was determined that this food employee worked from 12:00 to 14:00. A youth staff reported an onset of gastrointestinal illness symptoms on 4 February at 22:00, but did not report to the medical center until 08:42 on 6 February. It was determined that this crew member had not worked from 3-6 February, but it was unknown if she participated in any activities onboard.
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Recommendation:
Ensure that food employees suspected of, diagnosed with, or exposed to any communicable diseases caused by Salmonella typhi, Shigella spp., Escherichia coli O157:H7, or hepatitis A virus, or other communicable diseases that can be transmitted by food, are restricted from working with exposed food, warewashing equipment, clean equipment, utensils, and linens, and unwrapped single-service and single-use articles. The restricted individual shall not return to the above duties until they are symptom free for a minimum of 48 hours. Ensure that non-food employees suspected of, diagnosed with, or exposed to any communicable diseases are restricted from working and being in public areas. The restricted individual shall not return to the above areas until they are symptom free for a minimum of 24 hours.
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Item No.:
12
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Site:
Galley-
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Violation:
A food employee was cutting lettuce with his gloved left hand holding the knife and his bare right hand touching the cutting board. The food employee was observed holding the cutting board with his bare hand and pushing the lettuce into a bowl with the knife. Although it was not observed by the inspector, this practice could have lead to handling the ready-to-eat food with bare hands.
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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.:
19
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Site:
Galley-Vegetable Station
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Violation:
There was water leaking from the deckhead in front of the in-use tilting pan. The tilting pan lid was open, exposing the food inside. The food did not appear to be impacted at the time of the inspection.
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Recommendation:
During preparation, ensure that food is protected from contamination.
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Item No.:
19
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Site:
Buffet-Windjammer
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Violation:
There were no serving utensils for a display plate of green apples, a container of parmesan cheese, and a container of noodles.
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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:
Galley-Hot Galley Walk-In Cooler
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Violation:
There was a trolley with several trays containing cups of spinach dip in the walk-in cooler. The cups in the upper tray were not protected from condensation on the deckhead smoke detector. No condensation was observed dripping from the deckhead onto the food items. The staff moved the trolley and placed a tray on top of the trolley.
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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.:
22
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Site:
Galley-Dishwash
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Violation:
In the flight-type conveyor dishwash machine, three of the upper final rinse sanitizing spray nozzles were not working properly, causing an ineffective spray pattern. This machine was in use at the time of the inspection.
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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.:
26
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Site:
Galley-Ice Machine (Port)
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Violation:
There was an accumulation of black powder in the water bath of ice machine IC-4.5.
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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-Deck 5 Room Service
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Violation:
Many of the previously cleaned cereal bowls were soiled with food debris. The bowls were taken to the warewash machine.
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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:
Pantry-Main Pool Bar
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Violation:
There was an accumulation of black powder in the water bath of ice machine IC-9.3.
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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:
Bar-Main Pool Bar
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Violation:
The inside of the left beer tap of the center beer dispensers was soiled with black residue. This area was in use at the time of the inspection.
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Recommendation:
Ensure that food only contacts surfaces of equipment and utensils that are cleaned and sanitized.
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Item No.:
27
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Site:
Galley-Deck 5 Bakery
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Violation:
There was a long hair stuck in the timer unit of the in-use dough mixer. The hair was removed.
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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.:
27
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Site:
Galley-Pastry
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Violation:
Some of the fasteners inside the deck oven had an accumulation of debris in the slotted area.
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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.:
27
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Site:
Galley-Deck 5 Pastry
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Violation:
Some of the fasteners inside the deck oven had an accumulation of debris in the slotted area.
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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 5 Room Service
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Violation:
A large plastic container full of previously cleaned saucers and coffee cups was stored directly on the deck under preparation counter R-5.12. This container was uncovered. The staff removed these items from the deck.
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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.:
30
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Site:
Dining Room-Staff Mess - Dirty Dish Clearing Area
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Violation:
There was no 'wash hands often' sign posted at the handwash sink.
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Recommendation:
Ensure that a sign stating "WASH HANDS OFTEN" in a language that the food employees understand is posted over handwashing sinks.
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Item No.:
33
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Site:
Dining Room-Staff Mess - Dirty Dish Clearing Area
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Violation:
There was peeling sealant on the bulkhead at the bottom of the pass-through window to the dishwash area. This peeling sealant resulted in a seam in the bulkhead, making it difficult to clean.
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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 Walk-In Cooler
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Violation:
The deckhead smoke detector was soiled.
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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-Deck 5 Buffet Station
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Violation:
The deck was soiled under preparation counter R-5.22. This area was previously cleaned, and was not in use at the time of the inspection.
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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-Vegetable Station
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Violation:
The four fasteners of the deckhead access hatch in front of the in-use tilting pan were heavily corroded.
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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-Vegetable Station
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Violation:
There was a hole in the deckhead above the in-use tilting pan.
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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-Windjammer
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Violation:
In the technical compartment of the bain-marie, there was a gap where the water pipe penetrated the bulkhead.
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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:
Other-Solarium - Dishwash
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Violation:
The deck was soiled under the pantry locker. This area was previously cleaned and was not in use at the time of the inspection.
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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:
Other-Solarium - Pantry
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Violation:
The deck was soiled under preparation counter R-9.32. This area was previously cleaned and was not in use at the time of the inspection.
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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.:
34
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Site:
Galley-Vegetable Station
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Violation:
There was a heavy accumulation of water above the deckhead. Water was dripping from the deckhead in front of the in-use tilting pan, resulting in a pool of water on the deck. The staff stated the water came from a potable water line in the deckhead.
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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-Hot Galley
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Violation:
There was water leaking from the preparation counter sink faucet.
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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:
Dining Room-Staff Mess - Dirty Dish Clearing Area
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Violation:
There was insufficient light intensity in this area. All of the light bulbs in this area were operational.
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Recommendation:
Ensure that the light intensity is at least 220 Lux (20 foot candles) on food preparation surfaces, and at a distance of 75 centimeters (30 inches) above the deck in food preparation areas, handwashing facilities, warewashing areas, equipment, and utensil storage, pantries, toilet rooms, and consumer self-service areas.
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