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Item No.:
08
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Site:
Potable Water-Potable Water Tanks
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Violation:
On January 23, PW 7 SB tank was disinfected. However, the log did not mention the concentration and contact time of disinfection or flushing.
On February 25th, PW 7 P tank was disinfected. However, the log did not mention the contact time of disinfection or flushing.
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Recommendation:
Ensure that documentation of any inspection, cleaning, disinfection (including concentration and contact time of disinfectant), and flushing is maintained for 12 months and is available to the VSP for review during inspections.
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Item No.:
08
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Site:
Potable Water-Cross-connection Control Program
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Violation:
The program showed that the air gaps and Watts 9D were tested and pressure differentials were recorded. In addition, there were no test results for some testable backflow prevention devices.
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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. Ensure that backflow prevention devices requiring testing, for example reduced pressure backflow preventer and double check valves with test cocks, are inspected and tested with a test kit at least annually and that the test results showing the pressure differences on both sides of the valves are maintained for each device.
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Item No.:
11
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Site:
Medical-
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Violation:
A stateroom attendant was classified as a case of gastrointestinal illness on 3/2. The last symptoms for this individual was on 3/2 and the return to work was documented at 3/3. This individual handled clean glasses, cups and ice.
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Recommendation:
Ensure that symptomatic food employees meeting the case definition for AGE are isolated in cabin or designated, restricted area until symptom-free for a minimum of 48 hours.
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Item No.:
17
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Site:
Galley-Blue
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Violation:
There was no cooling log entry for the chocolate ganache that was cooked and cooled on 3/16.
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Recommendation:
Ensure that logs documenting cooked, potentially hazardous food cooling temperatures and times from the starting points designated in 7.3.5.2.1 thru the control points at 2 and 6 hours are maintained onboard the vessel for a period of 30 days from the date the food was placed in the cooling process.
Ensure that logs documenting cooling of potentially hazardous foods prepared from ingredients at ambient temperatures, with the start time to the time when 5C (41 F) is reached are also maintained for a period of 30 days, beginning with the day of preparation.
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Item No.:
17
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Site:
Galley-Murano
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Violation:
A review of the cooling logs noted a few entries for beef stock and kung pao sauce where the logging of cooling started below 140 F. A pan of steamed potatoes that was cooked and cooled on 3/18 was not listed in the cooling log.
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Recommendation:
Ensure that logs documenting cooked, potentially hazardous food cooling temperatures and times from the starting points designated in 7.3.5.2.1 thru the control points at 2 and 6 hours are maintained onboard the vessel for a period of 30 days from the date the food was placed in the cooling process.
Ensure that logs documenting cooling of potentially hazardous foods prepared from ingredients at ambient temperatures, with the start time to the time when 5C (41 F) is reached are also maintained for a period of 30 days, beginning with the day of preparation.
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Item No.:
18
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Site:
Galley-Murano
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Violation:
There was a pan of raw/undercooked sweet bread stored over a pan of prosciutto. This was corrected.
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Recommendation:
Ensure that food is protected from cross-contamination by: (1) Physically separating raw animal foods during storage, preparation, holding, and display from raw ready-to-eat food including other raw animal food such as fish for sushi or molluscan shellfish, or other raw ready-to-eat food such as vegetables, and cooked ready-to-eat food; so products do not physically touch, and so as to prevent dripping of one product into another.
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Item No.:
19
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Site:
Dining Room-Blue
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Violation:
A container of salt in the storage cabinet was not labeled.
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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.:
21
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Site:
Food Service General-Deep Fat Fryers
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Violation:
The rubber gaskets around the drain pipes for the deep fat fryers in the crew galley and main galley deck 4 were not flush with the upper panel, creating a gap.
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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:
Galley-Blue Dishwash/Potwash Area
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Violation:
There were several soiled pieces of equipment stored on the deck.
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Recommendation:
Ensure that drainboards, utensil racks, or tables large enough to accommodate all soiled and cleaned items that may accumulate during hours of operation are provided for necessary utensil holding before cleaning and after sanitizing.
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Item No.:
25
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Site:
Galley-Deck 4 - Bakery
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Violation:
A wet wiping cloth was draped over the side of a sanitizer bucket.
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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.:
27
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Site:
Bar-Cafe al Bacio
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Violation:
The insulation on the refrigeration line in the technical compartment below the speed rail 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.:
27
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Site:
Galley-Blue
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Violation:
The water lines under the preparation sink were heavily coated with mold.
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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:
Buffet-Deck 14 Ice Cream Station
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Violation:
The dipper well bowl was wet and the ice cream scoop was stored in the bowl.
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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.:
28
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Site:
Dining Room-Blue
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Violation:
There were several small tea pots that were wet and not stored inverted to drain in the upper compartment of the waiter station.
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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:
Galley-Deck 3 - Hot Galley Midsection
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Violation:
Three hotel pans were on the deck under the deep fat fryer.
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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.:
32
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Site:
Galley-Deck 4 - Starboard Dishwash
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Violation:
There was an empty soda bladder and a tea bag in the waste receptacle at the handwash station. This receptacle was not covered. Technicians for the soda company were working on the dispensing system in an adjacent area.
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Recommendation:
Ensure that receptacles and waste-handling containers for refuse, recyclables and for use with materials containing food residue are insect- and rodent-resistant and have tight fitting lids.
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Item No.:
33
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Site:
Galley-Deck 4 - Pastry
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Violation:
The deck in the technical compartment below the dipper well 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-Silk Harvest
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Violation:
The deck under the wok station was soiled. The cove base under the wok station was soiled/stained.
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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-Blue
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Violation:
The deck under the preparation sink was soiled with mold around the water lines.
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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:
Buffet-Deck 14 Fire Shutter Doors
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Violation:
There were numerous round holes along the shutter door tracks that were not plugged.
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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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