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Item No.:
08
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Site:
Galley-Potwash
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Violation:
The large atmospheric vacuum breaker on top of the hood-type pot wash machine was corroded.
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Recommendation:
Ensure that backflow preventers are maintained in good repair.
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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 cruises, there were three non-food employees who reported an onset of gastrointestinal illness (GI) symptoms, but did not report to the medical center for 15-50 hours. Medical staff stated that the center's hours of operation are 08:00 - 11:00, and 15:00 - 19:00, and crew members are informed and encouraged to contact the medical center at any time.
A spa hostess reported an onset of diarrhea on April 17 at 06:45, but did not report to the medical center until April 19 at 08:20. Her GI surveillance questionnaire indicated she had been in the crew mess on April 17 at 11:00 and 18:00, as well as at work.
A costume technician reported an onset of diarrhea on April 20 at 14:00. She also reported an onset of vomiting on April 20 at 19:00. This employee reported to the medical center on April 21 at 15:30. It was determined she stopped working on April 20 at 16:46.
A mainstage performer reported an onset of diarrhea on April 24 at 19:00, but did not report to the medical center until April 25 at 10:40. It was determined this employee did not work during these hours of illness.
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Recommendation:
Ensure that non-food employees suspected of or diagnosed with any communicable disease are restricted from working and being in public areas.
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Item No.:
13
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Site:
Galley-Parrot Cay - Hot Line
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Violation:
Several single portion cups of raw eggs from the same batch that was located in refrigerator 0957 and had internal temperatures ranging from 48F to 55F were on time as a public health control prior to cooking and service. The staff members were not aware the temperature of the refrigerator was out of range, nor were they aware that the eggs were out of temperature before they were placed on time control.
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Recommendation:
Person in charge: Ensure that employees are properly trained in food safety as it relates to their assigned duties.
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Item No.:
16
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Site:
Galley-Parrot Cay
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Violation:
Three dozen raw shell eggs inside refrigerator 0957 had surface temperatures that measured 54F by the inspector's infrared thermometer. Three eggs were opened and had internal temperatures that ranged from 48F to 55F. The ambient temperature of the refrigerator was 60F by the shelf-mounted thermometer and 59F by the inspector's thermocouple. The eggs were discarded.
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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.:
19
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Site:
Galley-Triton's Pantry
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Violation:
A large bladder of yellow liquid in a stainless steel pan in the reach-in refrigerator did not have a label identifying its contents.
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Recommendation:
Ensure that working containers holding food or food ingredients that are removed from their original packages for use on the vessel, such as cooking oils, flour, herbs, potato flakes, salt, spices, and sugar are identified with the common name of the food.
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Item No.:
20
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Site:
Galley-Parrot Cay
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Violation:
The fasteners holding the ice machine sensor immediately in front of the ice cuber were corroded.
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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-Parrot Cay
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Violation:
The ambient temperature of refrigerator 0957 was 60F by the shelf-mounted thermometer and 59F by the inspector's thermocouple.
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Recommendation:
Ensure that equipment for cooling and heating food, and holding cold and hot food, is sufficient in number and capacity to maintain specified potentially hazardous food temperatures.
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Item No.:
21
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Site:
Food Service General-Food Warmers
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Violation:
The paint was peeling from the labels of the counter-mounted food warmers.
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Recommendation:
Ensure that nonfood-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.:
22
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Site:
Galley-Beach Blanket - Warewash
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Violation:
There was excess steam coming from the bottom of the curtain at the clean side of the flight-type warewash machine. It appeared a gasket was loose on the machine. The machine was not 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.:
24
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Site:
Galley-Warewash
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Violation:
The in-use flight-type warewash machine had a final sanitizing rinse that was measured at 154F by the inspector's thermocouple dishwash probe. A temperature-sensitive label was affixed to the center of a clean plate and placed in the warewash machine prior to the final rinse cycle. The temperature-sensitive label registered below 160F. The final rinse tank temperature was measured at 155F by the inspector's thermocouple.
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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.:
26
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Site:
Buffet-Crew Mess
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Violation:
There was an accumulation of a black substance and a sticky residue on the inside of the ice dispensers of the two combination ice/water machines.
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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-Parrot Cay
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Violation:
There was an accumulation of a black substance along the length of the water manifold above the ice cuber in the ice 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.:
27
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Site:
Galley-Beach Blanket - Multiflow Cabinet (Port)
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Violation:
The shelf inside the multi-flow cabinet holding the carbonator was soiled with dust and lint.
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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.:
33
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Site:
Food Service General-Decks
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Violation:
The decks in several locations throughout the food preparation areas, warewashing, and pantries had difficult to clean features, such as recessed grout, peeling deck material, and gouges. This was noted on the previous inspection dated 31 October 2010.
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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.:
36
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Site:
Buffet-Crew Mess
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Violation:
The light intensity at the handwash station, inside the reach-in refrigerator, and along the worker side of the center station was not sufficient.
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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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Item No.:
41
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Site:
Children Area-
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Violation:
There was no airtight, washable waste receptacle in the 3-7 year old toilet room.
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Recommendation:
Ensure that an airtight, washable waste receptacle is conveniently located to dispose of excrement and soiled sanitary wipes that cannot be disposed of in the toilet and gloves and waste materials are removed from the child-activity center each day.
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