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Item No.:
01
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Site:
Medical-Routine Surveillance Report
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Violation:
Voyage 2011 06 04 201 (06/04-11/2011) standardized gastrointestinal illness (GI) report was submitted with inaccurate passenger and crew illness totals. The GI report included 3 ill passengers and 1 ill crew members with reportable GI symptoms but the medical log indicated 1 ill passenger and 3 ill crew with reportable GI symptoms. Voyage 2011 06 18 007 (06/18-25/2011) standardized gastrointestinal illness report was submitted with an inaccurate passenger illness total. The GI report included 7 passengers were ill with reportable GI symptoms but the medical log indicated 8 ill passengers with reportable GI symptoms. The medical staff reported that this may be a computer system error since the illness reports are generated automatically from the medical log entries.
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Recommendation:
The gastrointestinal illness report shall contain: (4) The total numbers of reportable cases of gastrointestinal illness among passengers and crew members, including those who have been disembarked or removed because of illness, even if the number is 0.
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Item No.:
19
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Site:
Housekeeping-Locker 8.015
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Violation:
Several food items were stored in this locker including: one large tray of 18 pastries and muffins, one tray of grapes and pears, two jars of partially used orange marmalade, three canisters of coffee, two pitchers of apple and orange juice, sugar packets and tea bags. The locker was not construction for storage of food items. Additionally, there was one bag of garbage containing moldy oranges and another bag of what appeared to be garbage from a cabin. The pastries, fruit, and juice were stored on the same shelf as several chemicals.
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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:
Housekeeping-Locker 9.002
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Violation:
Food items including water, soda, and a large bag and small bowl of chocolate were stored in a storage unit in this locker. The locker was not constructed for storage of food items.
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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:
Pantry-Pizzeria
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Violation:
There were finger tracings in the semolina flour that was stored in a covered container. There was a scoop on top of the container.
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Recommendation:
Ensure that the serving utensils are used to dispense the flour.
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Item No.:
20
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Site:
Galley-Pastry
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Violation:
There were loose and protruding cloth fibers from the food contact surfaces of the woven dough sheeter belt.
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Recommendation:
Ensure that food 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.:
21
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Site:
Housekeeping-Locker 8.015
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Violation:
The storage unit containing the food and single service items in this locker had difficult to clean features.
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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.:
21
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Site:
Bar-Waves Pool Bar - Port
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Violation:
On the open deck adjacent to the bar counter, a frozen soft drink dispenser's stainless steel cabinet was in poor repair from corrosion. Rust was dripping on beverage piping and on the support stand that held the beverage concentrate, water supply container, and waste container. The back louvered panel had numerous rust spots. The seam between the beverage dispending unit and the ingredient cabinet had sealant in poor repair and was difficult to clean.
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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.
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.
Remove the machine from service until it can be repaired or replaced.
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Item No.:
21
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Site:
Housekeeping-Locker 9.002
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Violation:
The storage unit that contained food and food utensils had difficult to clean features.
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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-Forward Dishwash
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Violation:
The flight-type conveyor glasswash machine in this area was not in use at the time of the inspection but was last used the previous day. The machine and the surrounding area were previously cleaned. However, there were food remnants under the conveyor extending from the soiled end to the clean end and on the upper spray nozzles.
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Recommendation:
Ensure that warewashing machines; the compartments of sinks, basins, or other receptacles used for washing and rinsing equipment, utensils, or raw foods, or laundering wiping cloths; and drainboards are cleaned: (1) Before use; (2) Throughout the day at a frequency necessary to prevent recontamination of equipment and utensils and to ensure that the equipment performs its intended function; and (3) If used, at least every 24 hours.
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Item No.:
22
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Site:
Galley-Forward Warewashing Area
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Violation:
The flight-type conveyor warewash machine in this area was not in use at the time of the inspection but was used the previous day. The warewash machine and surrounding area were previously cleaned. However, there was food debris on the soiled end of the machine and on the curtains at the soiled and clean ends.
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Recommendation:
Ensure that warewashing machines; the compartments of sinks, basins, or other receptacles used for washing and rinsing equipment, utensils, or raw foods, or laundering wiping cloths; and drainboards are cleaned: (1) Before use; (2) Throughout the day at a frequency necessary to prevent recontamination of equipment and utensils and to ensure that the equipment performs its intended function; and (3) If used, at least every 24 hours.
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Item No.:
22
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Site:
Galley-Aft Dishwash
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Violation:
During the active use of the flight-type conveyor warewash machine, the surfaces below the conveyor were soiled with food debris in the rinse compartment, final rinse compartment and clean end of the machine.
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Recommendation:
Ensure that warewashing machines; the compartments of sinks, basins, or other receptacles used for washing and rinsing equipment, utensils, or raw foods, or laundering wiping cloths; and drainboards are cleaned: (1) Before use; (2) Throughout the day at a frequency necessary to prevent recontamination of equipment and utensils and to ensure that the equipment performs its intended function; and (3) If used, at least every 24 hours.
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Item No.:
22
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Site:
Galley-Starboard Warewash Machine
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Violation:
The flight-type conveyor warewash machine in this area was not in use at the time of the inspection. According to staff, the warewash machine had been out of order since the previous day. However, the surfaces under the conveyor extending from the soiled end to the clean end along with the curtains were heavily soiled with food debris. In addition, the staff showed the inspector a work order for this machine, but it was from May 2011.
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Recommendation:
Ensure that warewashing machines; the compartments of sinks, basins, or other receptacles used for washing and rinsing equipment, utensils, or raw foods, or laundering wiping cloths; and drainboards are cleaned: (1) Before use; (2) Throughout the day at a frequency necessary to prevent recontamination of equipment and utensils and to ensure that the equipment performs its intended function; and (3) If used, at least every 24 hours. 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 Crusher
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Violation:
There was a small amount of orange colored material on the left wall of the crushed ice bin. The material appeared to be food residue. This was corrected during the inspection.
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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-All Dishwash Areas
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Violation:
The spray hoses at the manual pre-wash areas in all of the main galley dishwash areas were soiled with what appeared to be old food residue. The only area actively using the spray hoses was in the starboard dishwash area of the main galley.
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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-Center Galley / Walk-In #52
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Violation:
The plastic container with individually wrapped margarine and butter was soiled at the edges with what appeared to be melted butter or margarine. The plastic container was taken out for cleaning during the inspection.
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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-Forward Grill
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Violation:
The door curtain dividing the galley from the pantry was soiled with a material that appeared to be old food residue. This area was previously cleaned and not in operation at the time of the inspection.
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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:
Bar-Waves Pool Bar - Port
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Violation:
The frozen soft drink dispenser cited above had old beverage residue in the difficult to clean sealant between the beverage dispensing unit and the ingredient cabinet stand. Rust stains were observed on ingredient hoses where it had dripped from the dispensing unit cabinet.
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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:
Bar-Waves Pool Bar - Starboard
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Violation:
On both sides of the back bar counter secure liquor bottle storage area, the closeable security grill guide channels were soiled with dust and debris.
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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-Bakery
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Violation:
The previously cleaned bread slicer was slightly soiled on the nonfood-contact surfaces.
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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:
Buffet-Staff Mess - Hot Line
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Violation:
The right plate lowerator was soiled with a green residue at one of the rods that touch the plates. There were plates inside the lowerator but no plates were noted as soiled.
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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.:
28
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Site:
Bar-Show Room Service Bar
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Violation:
A rack of clean glasses (marked by a tag as clean) was on the soiled glassware landing. A partially-filled rack of glasses identified by the staff as soiled had been placed on this rack of clean glasses. Racks of clean glassware on the deckstand were subject to contamination by soiled glassware coming to the soiled landing area. Staff moved racks of clean glasses from soiled landing and deckstand area during inspection.
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Recommendation:
Ensure that cleaned equipment and utensils are stored: (1) In a clean, dry location; and (2) Where they are not exposed to splash, dust, or other contamination.
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Item No.:
28
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Site:
Housekeeping-Locker 9.002
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Violation:
Clean ice tongs were stored on the top shelf of the storage unit in this locker. The locker was not constructed for storage of food utensils.
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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.
The ice tongs should be removed from this locker.
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Item No.:
28
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Site:
Bar-Waves Pool Bar - Port
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Violation:
The frozen soft drink dispensing machine's cleaning procedures were specified by the staff to be done daily per manufacturer's recommendations. The manufacturer's manual only specifies 'wash all external surfaces' but did not provide the instructions for cleaning food contact surfaces. Of particular concern was the system's use of large refillable plastic water carboys, piping and pump used in lieu of the manufacturer's specified plumbed water supply.
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Recommendation:
If washing in sink compartments or a warewashing machine is impractical such as when the equipment is fixed or the utensils are too large, ensure that washing is done by using alternative manual warewashing equipment in accordance with the following procedures: (1) Disassemble equipment as necessary to allow access of the detergent solution to all parts; (2) Scrape or rough-clean equipment components and utensils to remove food particle accumulation; and (3) Wash equipment and utensils. Ensure that the cleaning of equipment such as ice bins and beverage dispensing nozzles and enclosed components of equipment such as ice makers, beverage, and syrup dispensing lines or tubes is conducted: (1) At a frequency specified by the manufacturer, or (2) If manufacturer specifications are absent, at a frequency necessary to preclude accumulation of soil or mold.
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Item No.:
28
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Site:
Housekeeping-Locker 8.015
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Violation:
Single use items such as wooden stirrers and paper cups were stored in this locker. The paper cups were stored on the deck. Also, food equipment including a blender and an ice bucket were also stored in the locker. The locker was not constructed for storage of these items, the deck was soiled and non-food items such as garbage, cleaning equipment, and chemicals were stored in the same locker.
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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.:
29
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Site:
Galley-Starboard Dishwash
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Violation:
The dishwash area was in active use and the handwash station was blocked by two big trash bins. An employee was observed struggling to reach and use the handwash station. The trash bins were moved.
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Recommendation:
Ensure that handwashing facilities are used for no other purpose and are accessible at all times.
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Item No.:
29
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Site:
Room Service-
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Violation:
The handwash station between the food preparation counter and the warewash machine had its waste receptacle blocked by the clean end of the flight-type warewash machine. This was corrected during the inspection.
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Recommendation:
Ensure that handwashing facilities are used for no other purpose and are accessible at all times.
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Item No.:
30
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Site:
Galley-Forward Dishwash
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Violation:
The handwash station was soiled with a black material around the faucet.
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Recommendation:
Ensure that handwashing facilities are kept clean and in good repair.
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Item No.:
30
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Site:
Food Service General-Galley Worker Toilet Rooms
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Violation:
There were no signs advising users to wash their hands after using the toilet in the toilet rooms for galley workers at the Lido and Crew Galleys.
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Recommendation:
Ensure that signs are conspicuously posted on the bulkhead adjacent to the door of the toilet, reading "WASH HANDS AFTER USING TOILET " in a language that the food employees understand.
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Item No.:
30
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Site:
Food Service General-
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Violation:
The paper towel dispensers of several handwash stations including in the Lido Aft Deli, Lido Grill Galley, Pizzeria Pantry, Main Galley Tina Room, Main Galley Bakery, and Staff Mess were soiled with a dry material that appeared to be old food residue at the opening where the towels are dispensed.
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Recommendation:
Ensure that handwashing facilities are kept clean and in good repair.
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Item No.:
31
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Site:
Housekeeping-Deck 9 Locker #9.002
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Violation:
A bottle of body wash, shampoo, a bottle of cleaning solution, cleaning equipment and linens were stored on the deck. Food and food utensils were also stored in this locker.
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Recommendation:
Ensure that poisonous or toxic materials used in food area cleaning and maintenance are stored so they cannot contaminate food, equipment, utensils, linens, and single-service and single-use articles by separating the poisonous or toxic materials by storing in a cleaning materials locker.
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Item No.:
31
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Site:
Housekeeping-Locker 8.015
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Violation:
The pastries, fruit, and juice were stored on the same shelf as several chemicals. Single-use items, equipment and utensils were also stored in this locker. The chemicals included an unlabeled spray bottle of bleach, and one large bottle each of shampoo, body wash, and rust remover.
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Recommendation:
Ensure that working containers used for storing poisonous or toxic materials such as cleaners and sanitizers taken from bulk supplies are clearly and individually identified with the common name of the material. Ensure that poisonous or toxic materials used in food area cleaning and maintenance are stored so they cannot contaminate food, equipment, utensils, linens, and single-service and single-use articles by separating the poisonous or toxic materials by storing in a cleaning materials locker. Ensure that only poisonous or toxic materials that are required for the operation and maintenance of a food areas of the vessel, such as for the cleaning and sanitizing of equipment and utensils and the control of insects and rodents, are allowed in the food areas of the vessel.
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Item No.:
33
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Site:
Housekeeping-Locker 9.002
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Violation:
The deckhead was unfinished and had difficult to clean features. There was no coving at the deck/bulkhead juncture to the left of the entry door. Food and food utensils were stored in this locker.
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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. Ensure that bulkhead and deck junctures are coved (including galleys, pantries, deck/counter junctures at buffets, bars, waiter stations, and dining room work counters).
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Item No.:
33
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Site:
Housekeeping-Locker 8.015
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Violation:
The deck was soiled and there was no coving at the deck/bulkhead juncture. Food and food-related utensils and equipment were stored in this locker.
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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. Ensure that bulkhead and deck junctures are coved (including galleys, pantries, deck/counter junctures at buffets, bars, waiter stations, and dining room work counters).
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Item No.:
33
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Site:
Galley-Tina Room
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Violation:
The deck was soiled with green and black materials that appeared to be mold in the left corner below the undercounter refrigerator #3MG-14 .
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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-Appetizer Walk-In Cooler #37
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Violation:
There was a wet wiping cloth on the deck inside the walk-in cooler. The cloth was removed.
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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-Pastry Walk-In Cooler #36
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Violation:
The deckhead mounted smoke detector was soiled with a black material that appeared to be mold. There was a deckhead plug missing, which caused the insulation to be exposed. In addition, the hinges of the walk-in cooler door were soiled with a brown residue.
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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. 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-Pastry Walk-In Cooler #34
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Violation:
The deckhead mounted smoke detector was soiled with a black material that appeared to be mold.
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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-Soup Station
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Violation:
The faucet next to soup kettle #10 was continuously leaking.
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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:
Room Service-
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Violation:
The utility sink faucet at the food preparation counter was continuously leaking.
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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.:
37
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Site:
Galley-Dishwash
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Violation:
During the active use of the flight-type glasswash machine, there was condensation collecting on the deckhead at the middle of the machine.
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Recommendation:
Ensure that ventilation hood systems and devices are sufficient in number and capacity to prevent grease or condensation from collecting on bulkheads and deckheads.
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Item No.:
38
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Site:
Housekeeping-Locker 8.015
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Violation:
There was cleaning equipment such as brooms and dustpans stored in this locker.
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Recommendation:
Ensure that maintenance tools such as mops, brooms, and similar items are stored in a designated locker so they do not contaminate food, food-contact surfaces of utensils, and equipment, linens, and single-service and single-use articles.
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