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Item No.:
08
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Site:
Potable Water-Cross-Connection Control Program
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Violation:
The cross-connection control program listed an ORAS 261031 (inspected on 13 February 2011) as being installed at the water hose of the handwash sink located in the garbage room. However, the actual backflow preventer installed there was a Watts N9. In addition, the listing of backflow preventers listed a Watts N9 installed at the flexible water hose located in the Fun Factory pantry. This backflow preventer is listed as not in use and thus it was not checked per the listing. However, the Fun Factory staff stated that they use that water hose for their cleaning procedures.
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Recommendation:
Update the cross-connection control program.
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Item No.:
11
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Site:
Medical-Gastrointestinal Disease Reporting
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Violation:
For the cruise 4-14 February 2011, on 11 February 2011 an assistant waitress (food worker) had an initial gastrointestinal illness symptom at 06:00 but presented to the infirmary at 16:20 after her work shift ended.
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Recommendation:
Ensure that symptomatic food workers report to medical as soon as they have their first gastrointestinal symptom.
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Item No.:
16
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Site:
Galley-Lido Galley - Pantry
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Violation:
There were five large plastic bins filled with cut lettuce stacked on a deck stand an on an overshelf with no method of temperature control. One staff member removed one of these bins and transferred it to a refrigerator. Staff were not clear on whether this was on time only as a public health control, but according to the time control plan only certain refrigerators and display areas were on time control. The temperature of the lettuce ranged from 72-77 F. The lettuce was 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.:
16
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Site:
Galley-Main Galley - Pastry
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Violation:
One sheet pan with 9 individual ramekins of creme brulee were found in the glass door reach-in refrigerator with food temperatures of 48-50 F. They were prepared yesterday and were discarded after the temperature measure.
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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.:
20
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Site:
Buffet-Ocean Cafe - Forward and Port
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Violation:
The bread and rolls on the passenger self-service line were presented in wicker baskets and 8 of the 9 present had the bread/rolls in contact with the basket, as the liners used only covered the very bottom. In the port salad section there were two more wicker baskets with bread/rolls contacting the wicker portion.
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Recommendation:
Ensure that wood and wood wicker is not used as a food-contact surface.
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Item No.:
20
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Site:
Galley-Specialty Galley
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Violation:
Undercounter reach-in refrigerators 137 and 139 were posted out of order, and according to staff have been awaiting parts for repair for weeks.
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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:
Bar-Rendezvous Bar
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Violation:
The braided stainless steel water line was coiled in a ball on the counter under the espresso/cappuccino machine at the back bar counter, making cleaning difficult.
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Recommendation:
Shorten or elevate the utility connections to the coffee machine to allow sufficient space for easy cleaning of the counter and surfaces below.
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Item No.:
21
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Site:
Buffet-Ocean Cafe Waffle/Sandwich Station
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Violation:
The two grooved griddles and one flat-top grill had grease pan housings which were deep narrow channels, with open crevices which made cleaning difficult. Additionally, there was a large open hole in the underside panel where the grease drain penetrated the technical compartment for all these grills.
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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-Main Galley - Potwash
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Violation:
The in-use hot water sanitizing sink had a gauge reading of 184 F for the water, but when tested directly the water was at 171 F.
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Recommendation:
Ensure that water temperature measuring devices: (1) That are scaled in Celsius or dually scaled in Celsius and Fahrenheit are designed to be accurate to 1.5C in the intended range of use. (2) That are scaled only in Fahrenheit are designed to be accurate to 3F in the intended range of use.
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Item No.:
26
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Site:
Galley-Main Galley - Center
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Violation:
There was a black powder accumulation in the right side ice machine's ice maker water bath. The machine was in use.
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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:
Buffet-Ocean Cafe Waffle/Sandwich Station
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Violation:
Six previously cleaned large plates from a stack of 15 on one side of this self-service station were visibly soiled with food residue, and 5 of 8 plates were found soiled on the opposite end for passenger pick-up. All soiled plates were removed for re-cleaning.
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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:
Pantry-Cova Cafe - Pantry
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Violation:
There was an area of black mold present on the white plastic interior left upper panels of the ice machine bin area.
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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.:
27
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Site:
Bar-Rendezvous Bar
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Violation:
There was dust, dirt, and coffee beans present under the espresso/cappuccino machine at the back bar counter.
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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:
Bar-Cova Cafe
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Violation:
There was an accumulation of dust in the perforated deckhead panel junctures directly above the espress/cappuccino machine.
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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.:
40
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Site:
Bar-Ocean Cafe Bar
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Violation:
The door from the front bar to the pantry was pinned open during service. This bar is located on an outer deck. No insects were noted in the pantry, but there were clean utensils and equipment present. This area was re-visited at the end of the inspection and the door was once again pinned open.
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Recommendation:
Ensure that entry points where pests may enter the food areas are protected.
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Item No.:
40
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Site:
Other-Ocean Cafe - Grill Area
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Violation:
The door from the front service area to the pantry behind was pinned open, allowing access to insects. None were present during the inspection, but clean equipment and utensils were exposed. This area was re-visited at the end of the inspection and the door was once again pinned open.
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Recommendation:
Ensure that entry points where pests may enter the food areas are protected.
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Item No.:
41
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Site:
Ventilation-Condensate Collection Pan
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Violation:
The condensate collection pan for the unit AW410 was not accessible for inspection, maintenance, and cleaning. There was no sight glass or other effective method available for full inspection and cleaning. Per staff, there are other air handling units with this design on the ship.
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Recommendation:
Ensure that air handling unit condensate drain pans and collection systems are accessible for inspection, maintenance, and cleaning.
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Item No.:
41
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Site:
Children Area-
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Violation:
There were no disposable gloves in the restroom for children 5 years and under.
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Recommendation:
Ensure that each toilet facility is provided with a supply of toilet tissue, disposable gloves, and sanitary wipes.
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