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Item No.:
*
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Site:
Buffet-Windjammer- Time Control Plan
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Violation:
Hot milk on the starboard buffet line #4 for the oatmeal with a label stating a discard time of 10:04 a.m. The time control plan stated the embarkation breakfast discard time was 09:30. The set up to discard time was less than 4 hours.
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Recommendation:
Ensure the time control plan matches the operations.
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Item No.:
08
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Site:
Potable Water-Bunkering Pretest
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Violation:
The chlorine and pH values from the shore-side water supply were not documented for bunkering that took place on 3 July and 14 June. The chlorine value from the shore-side water supply was not documented on 5 June.
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Recommendation:
Conduct a free halogen residual and pH test on the shore-side water supply before starting the potable water bunkering process to establish the correct halogen dosage. Record the results of the pretest and ensure they are available for review during inspections.
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Item No.:
08
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Site:
Potable Water-Evaporator #2
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Violation:
The reduced pressure backflow prevention device for the high salinity discharge was installed in a way which caused the relief vent to be bent upward at almost a 45 degree angle.
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Recommendation:
Maintain backflow prevention devices in good repair.
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Item No.:
08
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Site:
Potable Water-Cross Connection Control Log
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Violation:
Several of the entries on the Engine Department's cross connection control log for the non-testable devices did not list a specific plumbing connection. Some example entries include: Item 16 water bunker station forward port; Item 17 water bunker station forward starboard; Item 18 water bunker station aft port; Item 19 water bunker station aft starboard; and Items 24.2, 24.3, 24.4 Deck 1 engine crew changing room.
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Recommendation:
Ensure the cross-connection control program includes at a minimum: a complete listing of cross-connections and the backflow prevention method or device for each, so there is a match to the plumbing system component and location.
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Item No.:
08
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Site:
Potable Water-Cross Connection Control Log
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Violation:
The internal air gaps for the ice machines located in 17 deck pantries were not listed on the log.
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Recommendation:
Provide a comprehensive cross-connection control program. Protect the following connections to the potable water system against backflow with air gaps or mechanical backflow prevention devices: (10) food service equipment.
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Item No.:
11
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Site:
Medical-Food Employees Released From Isolation
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Violation:
During a review of the medical electronic surveillance system for the previous five cruises, a three food employees were released from isolation 12-24 hours before the required isolation period. However, it appeared the system recently produced inaccurate dates and times; the Lead Nurse explained to the inspector she reviewed all follow-up and isolation release dates and times for the past few months, and they were appropriate. She also explained that twice in October the system had issues, which were addressed to the corporate office for maintenance.
According to the acute gastroenteritis (AGE) surveillance system, a Utility was followed up on 15 October at 23:14, and his last AGE symptoms were on 14 October at 19:00; he was followed up on 15 October at 17:14, and his last symptoms at 07:00 that morning; he was followed on 16 October at 08:09, and his last symptoms were on 14 October at 19:00. At that time it was noted he was fit for duty and sent back to work. It could not be determined exactly when his last AGE symptoms occurred, but he was released from isolation 12-24 hours early. A Room Service Attendant was followed up on 12 October at 18:01 and was released from isolation at that time, despite the documentation stating her last AGE symptoms occurred on 11 October at 09:50; her release was more than 15 hours early. A Cabin Attendant was followed up on 28 September at 16:14 and was released from isolation at that time, despite the documentation stating his last AGE symptoms occurred on 27 September at 14:00; his release was nearly 24 hours early.
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Recommendation:
When food employees meet the case definition for AGE, ensure the following actions are taken: (1) isolate in cabin or designated restricted area until symptom-free for a minimum of 48 hours; (2) follow-up with and receive approval by designated medical personnel before returning crew to work; (3) document date and time of last symptom and clearance to return to work. When nonfood employees meet the case definition for AGE, ensure the following actions are taken: (1) isolate in cabin or designated restricted area until symptom-free for a minimum of 24 hours; (2) follow-up with and receive approval by designated medical personnel before returning crew to work; (3) document the date and time of last symptom and clearance to return to work.
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Item No.:
16
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Site:
Galley-Deck 5- Pantry/Buffet Walk-in Refrigerator
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Violation:
The chicken curry salad and pasta chicken had a discard date of 10/28. Upon inspection of the cooling logs, the chicken for these dishes was cooked on 10/21.
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Recommendation:
Ensure refrigerated, ready-to-eat, potentially hazardous food: (1) Prepared on a vessel and held refrigerated for more than 24 hours is clearly marked at the time of preparation to indicate the date or day by which the food must be consumed (7 calendar days or fewer from the day the food is prepared). The day of preparation is counted as day 1.
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Item No.:
16
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Site:
Dining Room-VIP Special Event Lunch Menu
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Violation:
The menu did not have a public health advisory for the grilled NY steak offered on the VIP lunch menu. This was corrected immediately before the lunch service.
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Recommendation:
If an animal food such as beef, eggs, fish, lamb, milk, pork, poultry, or shellfish that is raw, undercooked, or not otherwise processed to eliminate pathogens is offered in a ready-to-eat form or as a raw ingredient in another ready-to-eat food, ensure the consumer is informed by way of disclosure using menu advisories, placards, or other easily visible written means of the significantly increased risk to certain especially vulnerable consumers eating such foods in raw or undercooked form. Locate the advisory at the outlets where these types of food are served. Ensure that raw shell egg preparations are not used in uncooked products as described in section 7.3.3.2.3. Ensure that disclosure is made by one of the two following methods: (1) On a sign describing the animal-derived foods (e.g., ?oysters on the half-shell,? ?hamburgers,? ?steaks,? or ?eggs?); AND that they can be cooked to order and may be served raw or undercooked; AND a statement indicating that consuming raw or undercooked meats, seafood, shellfish, eggs, milk, poultry may increase your risk for foodborne illness, especially if you have certain medical conditions. Ensure the advisory is posted at the specific station where the food is served raw, undercooked, or cooked to order OR (2) On a menu using an asterisk at the animal-derived foods requiring disclosure and a footnote with a statement indicating that consuming raw or undercooked meats, seafood, shellfish, eggs, milk, or poultry may increase your risk for foodborne illness, especially if you have certain medical conditions.
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Item No.:
19
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Site:
Galley-Deck 4- Bakery
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Violation:
A bakery trolley was stored underneath an insect light trap. The trolley was empty.
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Recommendation:
Do not locate insect control devices, such as insect light traps, over food storage, food preparation areas, food service stations, or clean equipment. Prevent dead insects and insect fragments from falling on exposed food.
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Item No.:
19
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Site:
Provisions-Dairy
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Violation:
A box of unsalted margarine was soiled with an unidentifiable brown liquid. Many other boxes of food were stored below the evaporator, but these boxes were not soiled or wet.
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Recommendation:
Protect food from contamination by storing the food: (2) In a clean, dry location; (3) Where it is not exposed to splash, dust, or other contamination.
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Item No.:
20
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Site:
Buffet-Windjammer- Port Beverage Station
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Violation:
Slotted fasteners were observed behind the ice machine chute and corrosion was observed in this area.
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Recommendation:
Ensure multiuse food-contact surfaces are: (4) Finished to have smooth welds and joints; and (5) Accessible for cleaning and inspection by one of the following methods without being disassembled, by disassembling without the use of tools, or by easy disassembling with the use of handheld tools commonly available to maintenance and cleaning personnel. Use only low profile, nonslotted, noncorroding, and easy-to-clean fasteners on food-contact surfaces and in splash zones. Prohibit the use of exposed slotted screws, Phillips head screws, or pop rivets in these areas.
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Item No.:
20
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Site:
Buffet-Windjammer- Starboard Beverage Station
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Violation:
The orange juice squeezer was cracked on the top plastic shield. This was corrected.
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Recommendation:
Ensure multiuse food-contact surfaces are: (1) Smooth; (2) Free of breaks, open seams greater than 0.8 mm (1/32 inch), cracks, chips, inclusions, pits, and similar imperfections; (3) Free of sharp internal angles, corners, and crevices.
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Item No.:
21
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Site:
Buffet-Windjammer- Starboard Beverage Station
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Violation:
The portable sneeze guard used for the juice was in disrepair. The black paint was chipped, the glass was cracked, and crevices were observed where the glass and metal joined. Staff showed documentation to verify all the sneeze guards were being repaired and/or replaced for the Windjammer.
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Recommendation:
Ensure nonfood-contact surfaces are free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance. Ensure nonfood-contact surfaces of equipment that are exposed to splash, spillage, or other food soiling or that require frequent cleaning are constructed of smooth material.
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Item No.:
21
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Site:
Buffet-Windjammer- Starboard Beverage Station
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Violation:
The electrical line tubing of the ice and water dispenser equipment was ribbed, making cleaning difficult.
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Recommendation:
Ensure nonfood-contact surfaces of equipment that are exposed to splash, spillage, or other food soiling or that require frequent cleaning are constructed of a smooth material. Ensure 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:
Dining Room-Deck 3- Waiter Stations
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Violation:
The waiter stations had lower shelving units made of laminated particle board. On many of the stations the metal support framing was pulling away from the shelving, exposing the rough edge and raw particle board to any food spillage from the soiled return area and creating a difficult to clean area. This was noted on the last inspection report. Additionally, many of the doors were missing and a work order was shown to verify this would be addressed. Staff reported all the dining rooms and waiter stations would be renovated during the March 2015 dry dock.
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Recommendation:
Ensure nonfood-contact surfaces of equipment that are exposed to splash, spillage, or other food soiling or that require frequent cleaning are constructed of a nonabsorbent and smooth material. Ensure 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:
Galley-Portofino
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Violation:
The stainless steel underside of the aft hot top counter had jagged holes to drain the cooking oil from the electrical compartment, making cleaning difficult.
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Recommendation:
Ensure nonfood-contact surfaces of equipment that are exposed to splash, spillage, or other food soiling or that require frequent cleaning are constructed of a smooth material.
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Item No.:
21
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Site:
Galley-Portofino
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Violation:
Sealant was peeling and exposing gaps on the forward hot counter underneath the marble counter where the stainless steel joined the marble. Sealant underneath the aft hot top counter was peeling and exposing gaps underneath the grill equipment.
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Recommendation:
Ensure nonfood-contact surfaces of equipment that are exposed to splash, spillage, or other food soiling or that require frequent cleaning are constructed of a smooth material. Ensure 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:
Dining Room-Portofino- Waiter Station
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Violation:
A gap was observed behind the waiter station and between the wall, creating a difficult to clean space.
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Recommendation:
Ensure 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:
Preparation Room-
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Violation:
Gaps were present between the lower portion of the undercounter refrigerator and upright refrigerator doors and the units.
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Recommendation:
Ensure nonfood-contact surfaces of equipment that are exposed to splash, spillage, or other food soiling or that require frequent cleaning are constructed of a corrosion-resistant, nonabsorbent, and smooth material.
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Item No.:
21
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Site:
Galley-Deck 3- Beverage Station
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Violation:
The electrical wire of the espresso machine was braided, making cleaning difficult.
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Recommendation:
Ensure nonfood-contact surfaces of equipment that are exposed to splash, spillage, or other food soiling or that require frequent cleaning are constructed of a smooth material.
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Item No.:
21
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Site:
Galley-Deck 5- Room Service
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Violation:
The microwave was sealed to a table mounted on legs, and a crevice was present in front of the equipment between the microwave and table.
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Recommendation:
Ensure 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:
Galley-Cold Galley
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Violation:
Gaps were present between the lower portion of the undercounter refrigerator doors and the units.
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Recommendation:
Ensure 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.:
26
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Site:
Buffet-Windjammer- Starboard Beverage Station
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Violation:
The previously cleaned orange juice squeezer was soiled with food residue on food splash areas. Staff reported this equipment was used in the main dining rooms during breakfast service, and not normally placed in the Windjammer.
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Recommendation:
Ensure food only contacts surfaces of equipment and utensils that are cleaned and sanitized. Ensure 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:
Dining Room-Portofino- Waiter Station
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Violation:
The gap behind the waiter station was soiled with dust.
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Recommendation:
Ensure 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-Windjammer- Starboard Beverage Station
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Violation:
The ribbed electrical line tubing of the ice and water dispenser equipment was soiled with coffee residue directly below the equipment in the technical compartment.
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Recommendation:
Ensure 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-Windjammer- Port Beverage Station
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Violation:
Black residue was noted inside the technical compartment of the ice machine directly above the chute.
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Recommendation:
Ensure 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-Deck 5- Room Service
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Violation:
Bread crumbs were observed in the crevice in between the microwave and table.
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Recommendation:
Ensure 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.:
28
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Site:
Other-Deck 12- Aft Windjammer Locker 12775
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Violation:
Food equipment, such as tongs, utensils, and waiter trays, were stored in this room, which was not properly constructed for food equipment storage. The deckhead was open with exposed wires and duct work, and the bulkheads were made of a material that was not easily cleanable. Other food equipment was stored still in its original packaging in this locker.
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Recommendation:
Store cleaned equipment and utensils, laundered linens, and single-service and single-use articles: (1) in a clean, dry location; (2) in a location where they are not exposed to splash, dust, or other contamination; (3) at least 150 millimeters (6 inches) above the deck.
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Item No.:
28
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Site:
Galley-Windjammer- Pantry
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Violation:
The hand soap for the handwashing station was installed partially over a preparation table. Splash was observed on the preparation table. No food was observed.
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Recommendation:
Protect food from contamination by storing the food: (3) Where it is not exposed to splash, dust, or other contamination. Store cleaned equipment and utensils, laundered linens, and single-service and single-use articles: (2) in a location where they are not exposed to splash, dust, or other contamination.
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Item No.:
28
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Site:
Galley-Deck 3- Potwash
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Violation:
Approximately 16 stainless steel pans were stored wet and not allowed to properly air dry on the potwash clean racks.
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Recommendation:
Store clean equipment and utensils in a self-draining position that allows air drying, and covered or inverted.
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Item No.:
33
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Site:
Other-Deck 12- Aft Windjammer Locker 12775
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Violation:
Food equipment, such as tongs, utensils, and waiter trays, were stored in this room, which was not properly constructed for food equipment storage. The deckhead was open with exposed wires and duct work, and the bulkheads were made of a material that was not easily cleanable. Other food equipment was stored still in its original packaging in this locker.
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Recommendation:
Ensure decks, bulkheads, and deckheads in food and equipment storage areas are constructed and maintained for easy cleaning.
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Item No.:
34
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Site:
Buffet-Crew Mess
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Violation:
At the soiled drop-off, the bucket fill on the handwash station was continuously leaking.
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Recommendation:
Ensure a plumbing system in a food area is maintained in good repair.
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Item No.:
36
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Site:
Galley-Potwash
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Violation:
The light intensity was less than 220 lux between the three-compartment sink and the hood-type potwash machine. The lower intensity was observed closer to the potwash machine.
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Recommendation:
Ensure 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 warewashing areas, equipment, and utensil storage.
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Item No.:
36
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Site:
Buffet-Windjammer- Coca Cola Machines
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Violation:
The light intensity was less than 110 lux around and behind the deck-mounted Coca Cola Machines on the port and starboard sides.
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Recommendation:
Ensure the light intensity is at least 110 lux (10 foot candles) behind and around mounted equipment, including counter-mounted equipment.
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Item No.:
38
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Site:
Other-Cafe Promenade
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Violation:
A broom was stored next to the counter of clean red plates and a dust pan was stored leaning against the side of the clean storage rack.
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Recommendation:
Ensure 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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