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Item No.:
08
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Site:
Potable Water-Air Gaps
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Violation:
The list of air gaps did not include the mineralizer backwash drain lines and the water softener drain lines.
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Recommendation:
Update the list of backflow prevention devices.
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Item No.:
10
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Site:
Recreational Water Facilities-Fecal and Vomit Accident Response Procedures
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Violation:
The fecal and vomit accident response procedures stated 500 ppm chlorine for at least 30 minutes should be used when disinfecting the facility. However, the checklist stated 100-500 ppm chlorine. No test strips were available to measure more than 200 ppm chlorine solution.
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Recommendation:
Ensure the concentrations and contact times on the procedures and checklist match. Maintain a supply of test strips that can measure more than 200 ppm chlorine.
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Item No.:
36
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Site:
Buffet-Beverage Stations
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Violation:
The light intensity was less than 220 lux at the self-service beverage stations.
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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 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.:
30
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Site:
Buffet-Starboard Deli Station
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Violation:
The faucet of the handwash station at the entrance was not working. A working handwash station was within 8 meters.
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Recommendation:
Keep handwashing facilities clean and in good repair.
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Item No.:
36
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Site:
Buffet-Starboard Deli Station
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Violation:
The light intensity was less than 220 lux over the deli slicer.
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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 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.:
19
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Site:
Buffet-
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Violation:
A number of trays and baskets at several buffet lines did not have serving utensils. Staff stated that they were washing the serving utensils at that time and did not have enough serving utensils to put on the lines while the others were being cleaned. Staff corrected the issue by finding more serving utensils from another part of the ship and putting them on the buffet lines.
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Recommendation:
Provide food-dispensing utensils for each container displayed at a consumer self-service unit such as a buffet or salad bar.
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Item No.:
39
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Site:
Buffet-Starboard Bakery Corner
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Violation:
A small fly was over baskets of bread.
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Recommendation:
Effectively control the presence of insects, rodents, and other pests to minimize their presence in the food storage, preparation, and service areas and warewashing and utensil storage areas aboard a vessel.
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Item No.:
37
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Site:
Galley-Port and Starboard Sculleries
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Violation:
Heavy condensation was collecting inside the canopies and adjacent bulkheads and deckheads, over clean and soiled areas. The condensation was dripping on the conveyors, machines, and adjacent areas. However, no clean items were seen being impacted.
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Recommendation:
Ensure all food preparation, warewashing, and toilet rooms have sufficient ventilation to keep them free of excessive heat, steam, condensation, vapors, obnoxious odors, smoke, and fumes.
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Item No.:
35
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Site:
Galley-Port and Starboard Sculleries
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Violation:
Water from condensation was dripping from inside and outside the canopies and was pooling on the decks.
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Recommendation:
Ensure black and gray water is discharged to the vessel's wastewater disposal system and does not pool on the deck.
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Item No.:
22
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Site:
Galley-Port Scullery
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Violation:
Inside the in-use flight-type dishwash machine, one of the upper arm final rinse spray nozzles was clogged.
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Recommendation:
Maintain warewashing equipment in good repair and proper adjustment, including: (1) warewashing equipment is maintained in a state of repair and condition that meets the standards of the materials, design, and construction of these guidelines.
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Item No.:
29
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Site:
Galley-Port Scullery
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Violation:
The multi-faucet handwash station was blocked by two trolleys. This was corrected.
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Recommendation:
Ensure handwashing facilities are used for no other purpose and are accessible at all times.
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Item No.:
21
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Site:
Galley-Le Muse
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Violation:
The shelves of the upright refrigerator for bottled water were made of raw wood, making cleaning difficult. Some of the wood shelves were also wet.
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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.:
27
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Site:
Galley-Le Muse
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Violation:
The lowest two shelves of the upright refrigerator for bottled water were soiled with a white material that appeared to be mold.
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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.:
16
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Site:
Galley-Le Muse
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Violation:
On the hot cook top, a large pot of milk had a temperature of 120F. The milk was on temperature control.
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Recommendation:
Except during preparation, cooking, or cooling, or when time is used as the public health control, maintain potentially hazardous foods at 57C (135F) or above, except that roasts may be held at a temperature of 54C (130F); or 5C (41F) or less.
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Item No.:
21
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Site:
Bar-Concierge Lounge
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Violation:
The panel above the espresso machine had two large cracks, making cleaning difficult.
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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.:
30
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Site:
Galley-Sports Bar
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Violation:
At the entrance of the galley, the faucet of the handwash station was continuously leaking.
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Recommendation:
Keep handwashing facilities clean and in good repair.
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Item No.:
29
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Site:
Galley-Deck 6 - Cleaning Locker
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Violation:
The handwash station was blocked by a pallet full of bins and containers. This was corrected.
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Recommendation:
Ensure handwashing facilities are used for no other purpose and are accessible at all times.
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Item No.:
28
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Site:
Galley-Deck 6 - Office 1276
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Violation:
Cases of hot dog carton boxes were stored directly on the deck.
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Recommendation:
Store cleaned equipment and utensils, laundered linens, and single-service and single-use articles: (3) at least 150 millimeters (6 inches) above the deck.
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Item No.:
37
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Site:
Galley-Deck 6 - Aft Scullery
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Violation:
Heavy condensation was collecting inside the canopies and adjacent bulkheads and deckheads, over clean and soiled areas. The condensation was dripping on the conveyors, machines, and adjacent areas. However, no clean items were seen being impacted.
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Recommendation:
Ensure all food preparation, warewashing, and toilet rooms have sufficient ventilation to keep them free of excessive heat, steam, condensation, vapors, obnoxious odors, smoke, and fumes.
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Item No.:
22
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Site:
Galley-Deck 6 - Forward Scullery
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Violation:
The in-use flight-type dishwash machine had a malfunctioning valve that made the wash water to be around 193F. The valve was replaced and the new valve made the machine to have wash temperatures close to 160F per the manufacturer's specifications.
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Recommendation:
Maintain warewashing equipment in good repair and proper adjustment, including: (1) warewashing equipment is maintained in a state of repair and condition that meets the standards of the materials, design, and construction of these guidelines.
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Item No.:
14
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Site:
Galley-Deck 6 - Pantry
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Violation:
A food employee cutting bread had his mustache uncovered. Later he was provided a face mask.
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Recommendation:
Ensure food employees wear hair restraints and clothing that covers body hair. Ensure these items are designed and worn effectively to prevent hair from contacting exposed food; clean equipment, utensils, and linens; and unwrapped single-service and single-use articles.
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Item No.:
42
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Site:
Children Area-Toilet Room
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Violation:
The handwash station was higher than 560 millimeters (22 inches) and the child-size toilet was higher than 280 millimeters (11 inches). No step stools were provided.
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Recommendation:
If toilet rooms are located in a child-activity center, provide a child-size toilet(s) or child-accessible toilet(s) (child-size seat and step stool) and handwashing facilities. Ensure child-size toilets (to include the toilet seat) have a maximum height of 280 millimeters (11 inches) and a toilet seat opening no greater than 203 millimeters (8 inches). Ensure handwashing sinks have a maximum height of 560 millimeters (22 inches) above the deck or a step stool.
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Item No.:
40
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Site:
Integrated Pest Management-
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Violation:
It was difficult to determine if incoming supplies were inspected for pests. According to the pest management technicians, they only inspected and treated the wooden pallets. Supplies on the wooden and plastic pallets were inspected by another department. The records were not clear if the supplies themselves were inspected for pests.
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Recommendation:
Routinely inspect incoming shipments of food and all other supplies for evidence of insects, rodents, and other pests. Maintain a record of these inspections onboard the vessel and make the record available for review during inspections.
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Item No.:
40
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Site:
Integrated Pest Management-Mooring Lines
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Violation:
Most of the rat guards did not protect the entry of pests. They had large openings or did not completely surround the mooring lines.
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Recommendation:
Protect entry points where pests may enter the food areas.
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Item No.:
06
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Site:
Potable Water-Representative Samples
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Violation:
Representative microbiological water samples were taken repetitively from the same area of the ship in two of the last four months of records examined rather than from different areas of the ship. These duplicative areas included the crew bar, vegetable preparation and an upper deck bar.
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Recommendation:
Collect and analyze a minimum of four potable water samples per month for the presence of E. coli. Collect samples from the forward, aft, upper, and lower decks of the vessel. Change the sample sites each month so that all of the potable water distribution system is effectively monitored.
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Item No.:
27
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Site:
Galley-Hot Galley
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Violation:
Old grease residue was found on the bottom of two grills where the grease catch pans were installed.
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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.:
26
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Site:
Galley-Cold Galley
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Violation:
Sediment was in the recirculating water bath in the ice making unit of the ice machine.
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Recommendation:
Ensure food contact surfaces of equipment and utensils are clean to sight.
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Item No.:
19
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Site:
Provisions-Fruit / Vegetable Walk-in Cooler
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Violation:
A glass vase with fresh flowers and a clear plastic box with a white carnation were found in a box with fresh turnips on a shelf in the back right corner of the store room. The turnips in the box were discarded.
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Recommendation:
Protect food from contamination by storing the food: (3) Where it is not exposed to other contamination.
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Item No.:
19
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Site:
Provisions-Bottle Stores
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Violation:
More than 10 bottles of wine were found stored directly on the deck in two locations in this storeroom.
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Recommendation:
Protect food from contamination by storing the food: (4) At least 15 centimeters (6 inches) above the deck.
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Item No.:
33
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Site:
Provisions-Frozen Stores
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Violation:
A sheet of ice was on the deck under both of the evaporators in frozen vegetable walk-in freezer #325. A line of ice was found on the deck in the frozen fish walk-in freezer #246 in the space between the evaporator and the adjacent bulkhead. An accumulation of ice was also on the deck below a leak from a frame of the deckhead hatch frame in this same walk-in freezer. No food was impacted by these leaks.
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Recommendation:
Ensure decks, bulkheads, and deckheads in food storage areas are maintained in good repair.
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Item No.:
16
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Site:
Dining Room-Deck 5 - The Black Crab Restaurant
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Violation:
On the lunch menu, the smoked salmon dish did not have an asterisk to indicate that it was a product not fully cooked. The Caesar salad was marked with the asterisk, but the dish did not contain any raw or undercooked ingredients.
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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 disclosure is made by one of the two following methods: (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.:
33
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Site:
Galley-Deck 5 - Potwash
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Violation:
A constant drip from an unknown source from the deckhead was near the handwash sink between the clean utensil exit door and the clean storage area. The drip was falling direct to the deck and did not contaminate any clean utensils.
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Recommendation:
Ensure deckheads in warewashing areas are maintained in good repair.
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