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Item No.:
10
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Site:
Recreational Water Facilities-Deck 12 Deck Fountain
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Violation:
The interactive recreational water facility on deck 12 next to the Family Pool had a safety sign, but the bather load was not listed. In addition, bather load had not been calculated for this facility.
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Recommendation:
Provide safety signs for all RWFs, except for baby-only water facilities. Ensure the signs, at a minimum, include the following words: (4) bather load #. Maintain documentation on the maximum bather load for each RWF. Ensure the maximum bather load is based on the following factor: one person per five gallons (19 liters) per minute of recirculation flow.
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Item No.:
33
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Site:
Dining Room-Deck 4 Port Aft Waiter Station
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Violation:
Several deck tiles were cracked. The ship presented a work order indicating that new tiles for this repair would be delivered on 17 December.
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Recommendation:
Ensure decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas are maintained in good repair.
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Item No.:
13
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Site:
Other-Mast Grill
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Violation:
The crew member cooking the hamburgers was asked what temperature they should be cooked to and he replied 145F. When asked again, he still answered 145F. Another crew member in the area responded 165F. The crew member cooking the hamburgers took a temperature of a hamburger on the grill without sanitizing the probe first.
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Recommendation:
Ensure the supervisor or person in charge of food operations on the vessel monitors that: (9) Employees are properly sanitizing cleaned multiuse equipment and utensils before they are reused; (12) Employees are properly trained in food safety, including food allergy awareness, as it relates to their assigned duties.
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Item No.:
26
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Site:
Other-Mast Grill
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Violation:
The crew member cooking the hamburgers took a temperature of a hamburger on the grill without sanitizing the probe first. The crew member was instructed to discard the hamburger.
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Recommendation:
Ensure food only contacts surfaces of equipment and utensils that are cleaned and sanitized.
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Item No.:
02
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Site:
Medical-Acute Gastroenteritis (AGE) Surveillance Log
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Violation:
The 'sex' column was empty for several cases on the AGE logs for the past two cruises.
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Recommendation:
Ensure the AGE surveillance log entry for each passenger or crew member contain the following information in separate columns: (6) person's sex.
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Item No.:
11
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Site:
Medical-Acute Gastroenteritis (AGE) Surveillance Log
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Violation:
A stateroom attendant that reported with AGE symptoms on 11 November was isolated for 24 hours. The Chief Housekeeper acknowledged that the attendants work with ice buckets, refill these upon requests, and refill the mini bars in the cabins. There were no medical notes to the fact that the attendant was or not a food handler. Medical staff stated that they were informed by the corporate office that stateroom attendants should be treated as nonfood workers.
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Recommendation:
Ensure that stateroom attendants who handle food or food equipment are considered food handlers and isolate them accordingly.
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Item No.:
08
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Site:
Potable Water-Medical
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Violation:
There was no backflow prevention device for the shower hose in the shared bathroom for wards 1 and 2.
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Recommendation:
Install a backflow prevention device.
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Item No.:
20
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Site:
Preparation Room-Meat
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Violation:
The cutting block on the soiled shelf was scratched and scored, making it difficult to clean.
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Recommendation:
Ensure surfaces such as cutting blocks and boards that are subject to scratching and scoring are resurfaced if they no longer can be effectively cleaned and sanitized, or discarded if they are not capable of being resurfaced.
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Item No.:
33
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Site:
Preparation Room-Poultry
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Violation:
Two bulkhead-mounted bulletin boards were made of difficult to clean cork and were stained. The boards were removed during the inspection.
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Recommendation:
Ensure decks, bulkheads, and deckheads in food preparation, warewashing, pantries, bars, and food and equipment storage areas are constructed and maintained for easy cleaning.
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Item No.:
26
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Site:
Galley-Crew Galley
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Violation:
The previously cleaned food slicer had a slight build-up of food residue under the slicer's backplate next to the exit path of the food from the slicer blade.
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Recommendation:
Ensure food contact surfaces of equipment and utensils are clean to sight and touch.
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Item No.:
33
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Site:
Galley-Crew Galley
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Violation:
There were gaps around the pipes penetrating the deckhead in the technical compartment of upright refrigerator CG9.
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Recommendation:
Close the gaps.
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Item No.:
36
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Site:
Buffet-Crew Mess
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Violation:
The light intensity was less than 110 lux between the milk and juice dispensers.
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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.:
29
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Site:
Bar-Mingles Lounge
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Violation:
A large trash bin was blocking the handwashing station. The bar was in operation. 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.:
36
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Site:
Pantry-Mingles Lounge
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Violation:
The light intensity was less than 220 lux at the rack stand with clean utensils, candy, and coffee.
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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.:
34
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Site:
Buffet-Asian Station
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Violation:
The utility sink 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.:
21
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Site:
Galley-Oceanview Cafe - Potwash Area
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Violation:
An open-ended long handled wire whisk was in the soiled end of the potwash area. This open-ended handle was difficult to clean. An item was inside the handle, but it could not be determined if it was a small brush or something else.
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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.:
27
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Site:
Galley-Oceanview Cafe - Dishwash Area
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Violation:
Heavy dust accumulated on the blower inside the dishwash machine. Staff stated this compartment was cleaned monthly. No dust was observed falling onto any clean items as they passed through the machine.
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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.:
17
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Site:
Galley-Tuscan Grill
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Violation:
According to the cooling log on 30 November, fried panier was cooled to 68F with no further temperature documented. A cook who worked with the item on that date explained that the food was discarded at the end of the service.
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Recommendation:
Ensure logs documenting cooked potentially hazardous food cooling temperatures and times from the starting points designated in 7.3.5.2.1 thru the control points at 2 and 6 hours are maintained onboard the vessel for a period of 30 days from the date the food was placed in the cooling process.
Ensure logs documenting cooling of potentially hazardous foods prepared from ingredients at ambient temperatures, with the start time to the time when 5C (41 F) is reached are also maintained for a period of 30 days, beginning with the day of preparation.
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Item No.:
20
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Site:
Galley-Bistro on 5
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Violation:
A cutting board had a large gouge with a piece missing on the side.
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Recommendation:
Ensure surfaces such as cutting blocks and boards that are subject to scratching and scoring are resurfaced if they no longer can be effectively cleaned and sanitized, or discarded if they are not capable of being resurfaced.
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Item No.:
38
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Site:
Bar-Cafe al Bacio
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Violation:
The hot holding unit had not been used since before the last inspection in March. Staff stated this equipment would be removed during the next dry dock in April 2015.
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Recommendation:
Remove the equipment.
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Item No.:
22
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Site:
Galley-Deck 3 - Warewash Area (port side)
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Violation:
Inside the blower compartment of the dishwash machine, the steam line continuously leaked. Steam and water occasionally leaked one the side of the conveyor, but no dishes were observed being impacted.
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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:
Pantry-Mast Grill
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Violation:
At the handwash station next to the door leading to the grill area, the water temperature was 127F. The user could not adjust the temperature. Technicians were repairing the temperature as the inspection team exited the area.
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Recommendation:
Ensure handwashing sinks are equipped to provide water at a temperature of at least 38C (100F) through a mixing valve or combination faucet. For handwash sinks with electronic sensors, and other types of handwash sinks where the user cannot make temperature adjustments, ensure the temperature provided to the user after the mixing valve does not exceed 49C (120F).
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