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Item No.:
02
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Site:
Medical-GI Questionnaires
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Violation:
The meal section of the 'new design' self-administered gastrointestinal illness questionaire specified meals for breakfast, lunch and dinner, but did not include information on the day of illness on-set, 24-hours prior to illness onset, 48-hours prior to illness onset and 72-hours prior to illness onset.
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Recommendation:
The self-administered GI-illness questionnaire must information on meals and activies on the day of illness onset and 72-hours prior. Please see Annex 13.2 on pages 162 and 163 for additional information.
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Item No.:
18
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Site:
Galley-Bakery/Pastry
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Violation:
It was unclear after discussing with staff if raw shell egg yolks or pasteurized liquid egg was used in the preparation of the creme' brulee' (Le Cirque) version prepared onboard. Staff later stated this was made from pasteurized liquid egg yolk.
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Recommendation:
Ensure that pasteurized eggs or egg products are substituted for raw shell eggs in the preparation of foods such as Caesar salad, hollandaise, or Barnaise sauce, mayonnaise, eggnog, ice cream, and egg-fortified beverages or dessert items that are not cooked.
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Item No.:
19
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Site:
Provisions-Dairy Walk-in
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Violation:
Several large boxes of raw shell eggs were stored on top of boxes of bottled water. Two large boxes of raw shell eggs were stored on top of boxes of cheese and blue cheese dressing. Several large boxes of raw shell eggs were stored in contact with several boxes of bag-in-box milk, heavy cream, and hard-boiled eggs (bagged out of shell). Some of the egg boxes were repositioned during the inspection.
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Recommendation:
Store raw eggs separate from any ready-to-eat foods.
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Item No.:
19
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Site:
Buffet-Lido Port and Starboard
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Violation:
The 8 salad dressings in open pouring bottles were found stored outside of the sneeze shield at the starters section on the port and starboard buffet lines for passenger self-service. Staff moved the bottles under the shield during the inspection.
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Recommendation:
Ensure that food on display is protected from contamination by the use of packaging; counter, service line, or salad bar food guards; display cases; or other effective means.
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Item No.:
19
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Site:
Buffet-Lido Port - Asian Section
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Violation:
A heavily dust soiled decorative, cloth lantern was hanging directly above uncovered hotel pans of cooked beef and chicken on the port buffet line.
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Recommendation:
Ensure that food is not stored: (1) In locker rooms; (2) In toilet rooms; (3) In dressing rooms; (4) In garbage rooms; (5) In mechanical rooms; (6) Under sewer lines that are not continuously sleeve welded; (7) Under leaking water lines, including leaking automatic fire sprinkler heads, or under lines on which water has condensed; (8) Under open stairwells; or (9) Under other sources of contamination from nonfood items such as ice blocks, ice carvings and flowers.
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Item No.:
20
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Site:
Galley-Hot Galley
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Violation:
The right side Electrolux combination oven was posted out of order since 1 June 2011.
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Recommendation:
Ensure that food contact equipment is maintained in a state of repair and condition that meets the materials, design, construction, and operation specifications of these guidelines.
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Item No.:
20
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Site:
Galley-Soup Station
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Violation:
The left tilt braising pan was posted out of order since 26 December 2010.
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Recommendation:
Ensure that food contact equipment is maintained in a state of repair and condition that meets the materials, design, construction, and operation specifications of these guidelines.
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Item No.:
20
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Site:
Housekeeping-Deck 3 - Ice Pantry SP-16
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Violation:
Corrosion was found along the length of top surface of the stainless steel covering, immediatley above the plastic manifold, which made cleaning difficult.
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Recommendation:
Ensure that materials used in the construction of multiuse utensils and food-contact surfaces of equipment are: (1) Durable, corrosion-resistant, and nonabsorbent; (2) Sufficient in weight and thickness to withstand repeated warewashing; (3) Finished to have a smooth, easily cleanable surface; and (4) Resistant to pitting, chipping, crazing, scratching, scoring, distortion, and decomposition.
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Item No.:
20
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Site:
Housekeeping-Deck 6 - Ice Pantry SP-??
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Violation:
Corrosion was found along the length of top surface of the stainless steel covering, immediatley above the plastic manifold, which made cleaning difficult.
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Recommendation:
Ensure that materials used in the construction of multiuse utensils and food-contact surfaces of equipment are: (1) Durable, corrosion-resistant, and nonabsorbent; (2) Sufficient in weight and thickness to withstand repeated warewashing; (3) Finished to have a smooth, easily cleanable surface; and (4) Resistant to pitting, chipping, crazing, scratching, scoring, distortion, and decomposition.
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Item No.:
21
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Site:
Buffet-Officers Mess
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Violation:
There was an open hole along the front exterior stainless steel panel of the ice dispenser. Additionally, there was a gap present along the two pipe penetrations inside the undercounter technical compartment of the beverage counter (port/aft).
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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-Deck 8 - Lido Pool Bar
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Violation:
Excessive sealant covered the left front panel of the undercounter dishwasher, which made cleaning difficult.
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Recommendation:
Replace the control cover.
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Item No.:
21
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Site:
Food Service General-Galleys
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Violation:
Several of the undercounter reach-in refrigerators installed throughout the galleys had one, two, or all three doors in a condition where the lower part of the door did not seal tightly to the frame when closed. The gap present at the lower door closure was large enough to push a folded sheet of paper easily into the interiors of the refrigerator.
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Recommendation:
Repair or replace the doors so they seal tight when closed.
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Item No.:
21
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Site:
Galley-Grill Section
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Violation:
There were open screw holes present along the front exterior panel of the conveyor toaster oven and the adjacent Wells flat grill (front exterior at grease pan chute exterior frame).
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Recommendation:
Replace the missing screws.
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Item No.:
21
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Site:
Galley-Grill Section
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Violation:
The interior of the Wells flat grill grease pan housing was difficult to clean, both at the chute penetration gap and at all the junctures along the interior panels.
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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:
Buffet-Beverage Station
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Violation:
There was a large gap present along the lower exterior back stainless steel panel of the beverage counter coffee machine, where a screw was missing.
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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-Dishwashing
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Violation:
The in-use outboard flight-type conveyor dishwash machine had a wash tank temperature of 145-148 F. The manufacturer's data plate requires a minimum wash temperature of 150 F.
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Recommendation:
Ensure that warewashing machines and their auxiliary components: (1) Are operated in accordance with the machine's data plate and other manufacturer's instructions. (2) A warewashing machine's conveyor speed or automatic cycle times are maintained accurately timed in accordance with manufacturer's specifications.
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Item No.:
22
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Site:
Bar-Deck 8 - Lido Pool Bar
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Violation:
Scale and small particles of food debris soiled the upper spinning manifolds of the undercounter dishwasher. An accumulation of a red substance soiled the door closure immediately below the control panel.
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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.:
26
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Site:
Housekeeping-Deck 7 - Captain's Pantry - Ice Machine
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Violation:
An accumulation of scale soiled the left and right side of the ice bin.
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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.:
26
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Site:
Housekeeping-Deck 3 - Ice Pantry SP-16
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Violation:
A light accumulation of a dark substance soiled the length of the plastic manifold and the space between the ice cuber and the white plastic water tray.
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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.:
26
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Site:
Housekeeping-Deck 6 - Ice Pantry
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Violation:
A light accumulation of a dark substance soiled the length of the plastic manifold and the space between the ice cuber and the white plastic water tray.
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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.:
26
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Site:
Galley-Garde' Manger'
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Violation:
The previously cleaned counter model slicer was soiled with food residue along the lower interior corner of the section near the blade where the food is positioned.
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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:
Galley-Grill Section
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Violation:
There was accumulated grease and food debris soil along the interior surfaces of the Wells flat grill grease pan housing and at the gap along the chute penetration. This grill had been used today, but the accumulated soil was more than one day's use.
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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:
Housekeeping-Deck 7 - Captain's Pantry
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Violation:
Dust and a small accumulation of food debris soiled the previously cleaned counter surface below and behind the espresso machine mounted on legs.
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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.:
29
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Site:
Galley-Bakery/Pastry
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Violation:
The sole handwashing station in the bakery/pastry was 28-33 feet away from the forward end of the forward preparation counter and 28 feet away from the forward end of the starboard side food preparation counter.
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Recommendation:
Ensure that the handwashing facility is located within 8 m (25 feet) of all parts of the area and is not located in an adjacent area that requires passage through a closed door. where the user makes hand contact with the door. Install an additional handwashing station in this area.
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Item No.:
33
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Site:
Buffet-Terrace Grill
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Violation:
The deck juncture with the bulkhead at the passenger grill counter was not coved.
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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:
Bar-Coffee Bar
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Violation:
An accumulation of dust and debris soiled the deck adjacent to the deck drain to the right of the under-counter ice 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.:
34
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Site:
Buffet-Beverage Station
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Violation:
There was a continuous water leak at the coffee machine at the beverage station counter.
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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.:
36
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Site:
Housekeeping-Deck 7 - Captain's Pantry
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Violation:
The artificial illumination along the counter where the counter-mounted espresso machine was located was not sufficient.
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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-Dishwashing
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Violation:
Five live fruit flies were observed on the deckhead around the blast chiller, opposite the in-use dishwashing area.
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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-Dishwash
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Violation:
There was a live fruit fly observed on paper towels at the handwashing station during operation of the dishwasher.
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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:
Ventilation-Deck 7 - AC Station 7.2.029
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Violation:
Corrosion, dust and a moderate accumulation of a black-brown substance soiled the length of the space of the AC unit located immediately above the water drip pan.
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Recommendation:
Ensure that air handling units are kept clean.
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