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Item No.:
06
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Site:
Potable Water-Far Point Charts
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Violation:
The far point halogen analyzer chart for 24 July 2011 did not indicate the free residual halogen for any part of the day, nor were there manual readings to indicate the halogen level at least every four hours. The chart was initialed.
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Recommendation:
Ensure that records from the halogen analyzer-chart recorder verify the free residual halogen between 0.2 mg/L (ppm) and 5.0 mg/L (ppm) in the water distribution system for at least 16 hours in each 24-hour period since the last inspection of the vessel. Ensure that the free residual halogen is measured by a manual test kit at the halogen analyzer at least every 4 hours in the event of equipment failure.
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Item No.:
08
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Site:
Potable Water-Reduced Pressure Assembly Testing Records
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Violation:
There were at least four reduced pressure assembly backflow prevention devices where the pressure differences were not recorded on their respected form. These forms were dated 26 May 2011, and were signed by the backflow prevention device testing contractor along with the test equipment used.
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Recommendation:
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-Crew Members Reporting
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Violation:
During two recent cruises, two crew members had onsets of reportable gastrointestinal illness (GI) symptoms and worked while symptomatic before reporting to the medical center. During the 12-19 August cruise, a hairdresser had onset of GI symptoms on 12 August at 11:00, but did not report to the medical center until 13 August at 08:45. He indicated he had five episodes of diarrhea. During the 15-22 July cruise, a restaurant steward had onset of GI symptoms on 17 July at 13:30, but did not report to the medical center until 18 July at 17:10. She indicated she had five episodes of diarrhea. The time cards for these crew members were reviewed to verify work history on these dates. According to the medical staff, crew members are to report to the medical center after one episode of vomiting or diarrhea to begin eight hours of precautionary isolation.
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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. Ensure that symptomatic non-food employees meeting the case definition for AGE are isolated in cabin or designated, restricted area until symptom-free for a minimum of 24 hours. Ensure that food employees suspected of, diagnosed with, or exposed to any communicable diseases caused by Salmonella typhi, Shigella spp., Escherichia coli O157:H7, or hepatitis A virus, or other communicable diseases that can be transmitted by food, are restricted from working with exposed food, warewashing equipment, clean equipment, utensils, and linens, and unwrapped single-service and single-use articles. The restricted individual shall not return to the above duties until they are symptom free for a minimum of 48 hours.
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Item No.:
15
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Site:
Galley-Topsider's Galley
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Violation:
Two full plastic containers of whole, raw strawberries were found inside upright reach-in refrigerator #1. Nearly every strawberry were spoiled, mold covered, and unfit to eat. They were discarded.
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Recommendation:
Ensure that food is safe and unadulterated.
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Item No.:
16
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Site:
Galley-Cagney's Front Preparation
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Violation:
Cut, fresh spinach inside the glass door upright reach-in refrigerator had a food temperature of 45 F.
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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:
Buffet-Garden Cafe - Beverage Station
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Violation:
The dispensing arm for the ice and water dispensers at all the self-service buffet beverage stations only contact the cups at the lip-contact surface. There were no signs prohibiting refilling.
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Recommendation:
Ensure that procedures for second portions and refills are as follows: (1) Except for refilling a consumer's drinking cup or container without contact between the pouring utensil and the lip-contact area of the drinking cup or container, food employees may not use tableware, including single-service articles, soiled by the consumer, to provide second portions or refills. (2) Except as specified below, self-service consumers may not be allowed to use soiled tableware, including single-service articles, to obtain additional food from the display and serving equipment.
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Item No.:
21
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Site:
Buffet-Officers Mess
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Violation:
There were open voids where cables penetrated the rear stainless steel panel and drain pipes penetrated the side stainless steel panels inside the undercounter technical compartments for the newly installed buffet.
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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:
Food Service General-Galley - Undercounter Refrigerators
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Violation:
There was a gap present between the lower door of several undercounter reach-in refrigerators and the door frame when shut closed. All should be checked but the observation was made in the following areas: Venetian juice station refrigerator #2, Crew Galley refrigerator #2, and the Blue Lagoon/Moderno galley reach-in refrigerator #3.
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Recommendation:
Repair or replace the undercounter refrigerator doors, so they seal tightly from top to bottom when closed.
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Item No.:
22
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Site:
Galley-Venetian Dishwash
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Violation:
Plates and bowls were observed either contacting each other or with very little space between on the in-use flight type conveyor dishwashing machine. The space between dishware was not enough to allow sufficient spray from the upper and lower wash and rinse spray.
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Recommendation:
Ensure that soiled items to be cleaned in a warewashing machine are loaded into racks, trays, or baskets or onto conveyors in a position that: (1) Exposes the items to the unobstructed spray from all cycles; and (2) Allows the items to drain.
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Item No.:
22
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Site:
Galley-Venetian Dishwash
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Violation:
The final, hot water-sanitizing rinse manifold temperature thermometer gauge displayed only 126 F during active use of the flight-type conveyor dishwashing machine. The plate level temperature was over 160 F, and there were no problems with the spray nozzles inside the machine. Additionally, the final rinse pressure gauge on this machine gave erratic readings both within the 15-25 psi range and displayed at times only 5 psi. It appeared the interior of this liquid-filled gauge was damaged, including peeling paint.
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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.:
27
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Site:
Galley-Venetian Wine Cellar
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Violation:
There was leaked soda on the counter below the out of order soda tower.
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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.:
30
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Site:
Galley-Cagney's Front Preparation
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Violation:
The handwash station at the starboard end of the counter was heavily soiled with food residue and a shrimp tail piece. Beside the sink left were two cutting boards and to the right a tray of prepared shrimp cocktail. The waste bin also had food related debris inside. On the back counter, immediately behind the handwash station was a large food preparation sink.
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Recommendation:
Ensure that handwashing facilities are kept clean and in good repair.
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Item No.:
33
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Site:
Buffet-Officers Mess
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Violation:
There was no coving at the deck juncture with the bulkhead or the buffet counter foundation throughout this buffet, including the waste bin cabinet foundation.
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Recommendation:
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:
Buffet-Garden Cafe - Second Line Dessert
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Violation:
There was oil residue dripping from the short deckhead directly over the aft section of the starboard dessert section. Staff stated this was the area where waffles were cooked in the breakfast. The observation was made at the lunch service.
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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-Garden Cafe - Second Line Dessert
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Violation:
There was a loose deckhead panel over the wok cooking section of the buffet line. Additionally, there was dust soiling the short deckhead along the air supply vent throughout the length of the starboard line.
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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 decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas are constructed and maintained for easy cleaning.
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Item No.:
38
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Site:
Galley-Venetian Wine Cellar
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Violation:
The soda tower on the bar top counter was posted out of order, and the multi-flow cabinet for the soda tower was also posted out of order with a date of February 11, 2011.
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Recommendation:
Ensure that only articles necessary for the food service operation are stored in food preparation, food storage, and warewashing areas.
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Item No.:
38
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Site:
Galley-Venetian Aft Pantry
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Violation:
A full serving tray of dust soiled flower vases was stored on a clean preparation counter beside several other serving trays of cleaned tea and coffee pots and pitchers.
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Recommendation:
Ensure that only articles necessary for the food service operation are stored in food preparation, food storage, and warewashing areas.
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Item No.:
39
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Site:
Galley-Venetian Aft Pantry
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Violation:
Two live fruit flies were noted in this area, which was not in use at the time of inspection, but had clean food-contact surfaces exposed. One fly was on a soiled flower vase and another was on the deckhead over the clean counter.
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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-Venetian Juice Station
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Violation:
One live fruit fly was observed on the dispensing head of the juice machine. This area was not in active use at the time of the inspection.
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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:
Buffet-Crew Mess - Beverage Station
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Violation:
One live fruit fly was observed at the juice machine in the starboard beverage station and two live fruit flies were observed at the port side beverage station bulkhead. These areas were in service at the time of the inspection.
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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:
Buffet-Garden Cafe - Port/Fwd. Line
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Violation:
One live fruit fly was observed on uncovered bread on the service line during the lunch service.
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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:
Buffet-Garden Cafe - Beverage Station
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Violation:
There was one live fruit fly observed between the juice and ice machines in the port forward beverage station during the lunch service.
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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:
Preparation Room-Potato Section
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Violation:
There were two live fruit flies on the interior surface of the previously cleaned potato peeling machine. The area was not in use at the time of inspection.
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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-Topsider's Galley
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Violation:
Two live fruit flies were observed on the deckhead. The area was not in active use at the time of the inspection.
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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:
Pantry-Topsider's Pantry
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Violation:
One live fruit fly was observed in the area near the bar section and one dead fruit fly was found on the top of the clean dish storage rack.
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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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