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Item No.:
08
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Site:
Potable Water-Cross-Connection Control Program
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Violation:
For a few of the reduced pressure assemblies listed on the cross-connection control program, the location and model were listed, but the plumbing system component was not. For example, two assemblies were only listed as Deck 10 Staircase 1. These were to protect the potable water connection to the bridge window washing system, but that was not indicated on the program.
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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 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.:
16
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Site:
Food Service General-Time Only as a Public Health Control Plan
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Violation:
The time control plans written for the food areas in galleys and buffet lacked some information on the specific cold holding arrangments and units where time only control was used, such as undercounter refrigerators in the main galley, cold basins, and all ice bath arrangements. For hot foods the Alto Shaam hot cabinet was not listed in the plan or marked. The refrigerators were marked as time control in all areas inspected.
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Recommendation:
Revise the written time only as a public health control plans in the various food areas to specifically identify the hot and cold holding units, and the cold arranmgements (ice baths) where time as a control is to be used.
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Item No.:
18
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Site:
Galley-Main Galley
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Violation:
Covered hotel pans of smoked haddock and smoked kipper were stored on the same rack beside raw link sausage and raw beef hash. Below the sausage and beef hash was stored covered hotel pans of deli sliced ham and packaged turkey bacon which were ready-to-eat products. Staff immediately re-arranged the order of these pans.
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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:
Galley-Main Galley - Bakery
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Violation:
There were loose fibers present along the entire length of the dough sheeter belt and small fibers were setting loose on the belt surface with dough present on the same belt, as it was in active operation at the time of the inspection.
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Recommendation:
Thoroughly inspect the sheeter belt before and during use and ensure that loose fibrous materials are removed so they cannot contaminate dough being worked on the belt.
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Item No.:
19
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Site:
Dining Room-Waiter Station #2
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Violation:
Two filled pots of coffee were found on the coffee warmer in the below counter shelf under the waiter station filled with soiled dishware and marked as soiled only. The clean only waiter station opposite had an identical shelf with electrical outlet available for use.
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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.:
19
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Site:
Galley-Crew Galley - Hot Galley
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Violation:
A covered hotel pan of raw cut flounder was stored on a shelf beside two other covered hotel pans of cut and peeled whole raw onions. The pans were moved immediately.
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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.:
20
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Site:
Galley-Main Galley - Bakery
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Violation:
There were loose fibers present along the entire length of the dough sheeter belt and small fibers were setting loose on the belt surface with dough present on the same belt, as it was in active operation at the time of the inspection.
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Recommendation:
Repair the dough sheeter belt so there are no loose or frayed areas and remove any fibers extending out of the belt surface.
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Item No.:
21
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Site:
Galley-Main Galley - Room Service Station
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Violation:
The power cable for the bread slicer was setting on the counter making cleaning difficult.
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Recommendation:
Elevate the power cable for the bread slicer.
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Item No.:
21
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Site:
Buffet-Crew Mess - Beverage Station
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Violation:
The power cables and water lines for the water, coffee and milk dispensers were draped on the counter, making cleaning difficult.
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Recommendation:
Elevate the power cables and water lines for all counter mounted equipment so the counter below remains easy to clean.
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Item No.:
21
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Site:
Buffet-Staff Mess
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Violation:
The Culligan water dispenser was set on legs only 1/2 inch over the counter, making cleaning below difficult. Additionally the power cable and water tubes beneath the unit are coiled on the counter top.
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Recommendation:
Ensure that table-mounted equipment that is not easily movable is elevated on legs that provide at least a 100 mm (4-inch) clearance between the table and the equipment. Elevate the power cables and water lines for all counter mounted equipment so the counter below remains easy to clean.
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Item No.:
21
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Site:
Galley-La Terrazza Galley - Beverage Counter
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Violation:
The power cables on the two coffee/cappuccino machines were setting on the counter top making cleaning difficult.
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Recommendation:
Elevate the power cables and water lines for all counter mounted equipment so the counter below remains easy to clean.
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Item No.:
21
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Site:
Buffet-La Terrazza Buffet - Beverage Counter
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Violation:
The ice and water dispenser power cable was setting on the counter top making cleaning difficult.
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Recommendation:
Elevate the power cables and water lines for all counter mounted equipment so the counter below remains easy to clean.
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Item No.:
26
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Site:
Galley-La Terrazza Galley - Dishwash
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Violation:
One of the previously cleaned plates in the clean plate trolley was soiled with visible food residue, while another in the same trolley was soiled with a long black hair.
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Recommendation:
Ensure that food only contacts surfaces of equipment and utensils that are cleaned and sanitized. 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-La Terrazza Galley - Dishwash
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Violation:
A few of the previously cleaned plates in the plate trolleys were found soiled with food residue.
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Recommendation:
Ensure that food only contacts surfaces of equipment and utensils that are cleaned and sanitized. Ensure that food only contacts surfaces of equipment and utensils that are cleaned and sanitized. 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:
Buffet-Staff Mess
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Violation:
The previously cleaned small creamer pitchers stored as clean in the small wooden cabinet beside the buffet were found soiled inside with dirt debris.
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Recommendation:
Ensure that food only contacts surfaces of equipment and utensils that are cleaned and sanitized. 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 - Garde' Manger
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Violation:
Several of the previously cleaned plates in the two stacks on the preparation counter for use were found soiled with visible food residue, and a number of these were stacked wet.
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Recommendation:
Ensure that food only contacts surfaces of equipment and utensils that are cleaned and sanitized. 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 - Garde' Manger
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Violation:
The interior panel of the left ice machine cuber bin door was visibly soiled with food residue.
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Recommendation:
Ensure that food only contacts surfaces of equipment and utensils that are cleaned and sanitized. 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 - Pot Wash
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Violation:
Two previously cleaned hotel pans were found soiled with food residue on the clean racks.
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Recommendation:
Ensure that food only contacts surfaces of equipment and utensils that are cleaned and sanitized. 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:
Dining Room-Waiter Station #2
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Violation:
Of the 10 previously cleaned plates stacked on the waiter station #2 clean counter for use, five were visibly soiled with food residue and 3 were also dripping wet in that stack. At waiter station #3 starboard there were 5 plates of 10 stacked wet and 3 soiled with food residue, including one soiled saucer.
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Recommendation:
Ensure that food only contacts surfaces of equipment and utensils that are cleaned and sanitized. 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 - Dishwash
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Violation:
Previously cleaned saucers were found with food particles cooked to the surface and there were a few soiled creme brulee' dishes on the clean storage racks. It was noted that the pre-wash tank in the conveyor dishwash machine registered 147 F, which may have contributed to the cooked on residue found on many of the plates in various areas of the ship.
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Recommendation:
Ensure that food only contacts surfaces of equipment and utensils that are cleaned and sanitized. Ensure that food-contact surfaces of equipment and utensils are clean to sight and touch.
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Item No.:
28
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Site:
Dining Room-Waiter Station #2
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Violation:
Of the 10 previously cleaned plates stacked on the waiter station #2 clean counter for use, five were visibly soiled with food residue and 3 were also dripping wet in that stack. At waiter station #3 starboard there were 5 plates of 10 stacked wet and 3 soiled with food residue, including one soiled saucer.
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Recommendation:
After cleaning and sanitizing, ensure that equipment and utensils are air-dried or adequately drained before contact with food.
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Item No.:
28
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Site:
Galley-Main Galley - Garde' Manger
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Violation:
Several of the previously cleaned plates in the two stacks on the preparation counter for use were found soiled with visible food residue, and a number of these were stacked wet.
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Recommendation:
After cleaning and sanitizing, ensure that equipment and utensils are air-dried or adequately drained before contact with food.
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Item No.:
28
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Site:
Galley-Main Galley - Dishwash
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Violation:
Plates were stacked wet directly from the dishwash machine into the four plate trolleys.
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Recommendation:
After cleaning and sanitizing, ensure that equipment and utensils are air-dried or adequately drained before contact with food.
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Item No.:
29
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Site:
Galley-La Terrazza Galley - Hot Galley
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Violation:
The handwash station near the chef's office reached only 79 F at the maximum hot temperature after running the water for minutes.
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Recommendation:
Ensure that handwashing sinks are equipped to provide water at a temperature of at least 43C (110F) through a mixing valve or combination faucet. For handwash sinks with electronic sensors, where the user cannot make temperature adjustments, ensure that the temperature provided to the user does not exceed 52C (125F).
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Item No.:
33
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Site:
Galley-La Terrazza Galley - Cold Pantry/Potwash Area
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Violation:
There was deckhead corrosion noted above the aft preparation counter and along the port side of the preparation section in the cold galley.
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Recommendation:
Ensure that decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas are corrosion-resistant.
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Item No.:
36
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Site:
Dining Room-Waiter Station #1 and #3 Port
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Violation:
The aft most light was not working over the #1 waiter station and the aft most light was not working over waiter station #3 port.
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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.:
36
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Site:
Galley-Main Galley - Bakery
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Violation:
The starboard side stainless steel preparation counter was below the minimum 220 lux (20 foot candles) of artificial light from the middle to aft half of the counter.
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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.:
39
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Site:
Galley-Main Galley - Hot Galley
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Violation:
There was one filth fly noted on the preparation counter near the double deep fryer. The hot galley was in service at the time, with food cooking and clean equipment present.
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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 - Pot Wash
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Violation:
One live fruit fly was observed in this area during active work and with clean pots/pans stored on the racks.
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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 - Pastry
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Violation:
There were three live filth flies observed setting on the stainless steel overshelf over the uncovered marble counter. There was no work activity specific to this section during the inspection, but the bakery some 3 meters away was in full operation, with foods and clean equipment surfaces exposed.
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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-La Terrazza Galley - Dishwash
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Violation:
One live filth fly was observed in the dishwash area during active dishwashing. The fly finally settled on an open garbage bin.
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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-La Terrazza Galley - Cold Pantry/Potwash Area
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Violation:
There was a live filth fly present at the aft preparation counter on the deckhead and another at the forward preparation counter. The cold pantry was not active at the time of the inspection, but the potwash opposite was.
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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.:
41
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Site:
Housekeeping-Outbreak Prevention and Response Plan (OPRP)
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Violation:
The new OPRP did not provide sufficient detail of sanitizing during a gastrointestinal illness outbreak. For example, there was no guidance on the frequency of sanitizing the restaurants, casino, or retail shops. Additionally, the food and beverage section of the plan indicated the use of Heavy Duty Bio Sanitizer in the galley spaces. The Housekeeping Manager stated that the new plan was received within the last two months.
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Recommendation:
Ensure that each vessel has a written Outbreak Prevention and Response Plan (OPRP) which details the standard procedures and policies to specifically address gastrointestinal illness onboard. The plan shall include the duties and responsibilities of each department and their staff to include steps in outbreak management and control as well as the trigger for each step.
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