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Item No.:
08
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Site:
Potable Water-Medical Ward Rooms
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Violation:
The flexible shower hoses in the ward rooms were not listed on the cross-connection control plan and not included in the annual inspection. One of these showers had no backflow preventer installed, while another had two installed together. Staff corrected this immediately.
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Recommendation:
Update the comprehensive listing of backflow prevention devices/methods with the flexible shower connections in the toilets and ward rooms throughout the medical facility, and ensure they are inspected along with other non-testable devices. Install an appropriate backflow prevention device for the flexible shower hose.
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Item No.:
08
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Site:
Potable Water-Deck 9 Hydropool Area
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Violation:
There was no backflow prevention device installed on the flexible shower hose connection at the starboard side shower, near the hydropool.
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Recommendation:
Install an appropriate backflow prevention device for the flexible shower hose.
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Item No.:
09
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Site:
Recreational Water Facilities-Lido Starboard Whirlpool Spa
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Violation:
The starboard whirlpool spa was open for use and the bromine residual as measured by the ship's photometer was only 2.55 ppm. The inspector measured 2.52 ppm from the same whirlpool spa. The unit was closed immediately.
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Recommendation:
Maintain a free residual halogen in recirculated RWFs in the following ranges: (1) swimming pools, between 1.0 and 5.0 mg/L (ppm); (2) children's pools, between1.0 and 5.0 mg/L (ppm); (3) wading pools, between 1.0 and 5.0 mg/L (ppm); (4) interactive RWFs (activity pools), between 2.0 and 5.0 mg/L (ppm); (5) baby-only water facilities, between 3.0 and 10.0 mg/L (ppm) free chlorine or between 4.0 and 10.0 mg/L (ppm) bromine; and (6) whirlpool spas and spa pools, between 3.0 and 10.0 mg/L (ppm) free chlorine or between 4.0 and 10.0 mg/L (ppm) bromine.
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Item No.:
13
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Site:
Galley-Potwash
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Violation:
Two long handled whisks and a long handled spatula were being sanitized in the sanitizing sink of the three compartment sink when the inspector arrived in the area. Because of the length of the handles, the utensils were not submerged completely in the sink and the sanitizing solution only contacted the whisk and spatula ends and not the full length of the handles. The crew member responsible for sanitizing the utensils explained that after the whisk and spatula ends were sanitized, he would invert the utensils to sanitize the handles. However, when this was done, several inches of the handles still were not submerged in the solution. The inspector was informed that the utensils would normally be washed, rinsed, and sanitized in the potwash machine, which was out of order. The crew member was instructed to bring the utensils to another galley with a potwash machine.
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Recommendation:
Ensure the supervisor or person in charge of food operations on the vessel monitors that: (1) Food operations are not conducted in a room used as living or sleeping quarters; (2) Persons unnecessary to the food operation are not allowed in the food preparation, food storage, or warewashing areas. (3) Employees and other persons such as delivery and maintenance persons and pesticide applicators entering the food preparation, food storage, or warewashing areas comply with the guidelines in this manual; (4) Food employees are effectively cleaning their hands; (5) Employees are observing foods as they are received to determine that they are from approved sources, delivered at the required temperatures, protected from contamination, unadulterated, and accurately presented; (6) Employees are properly cooking potentially hazardous food, being particularly careful in cooking foods known to cause severe foodborne illness and death, such as eggs and comminuted meats; (7) Employees are using proper methods to rapidly cool potentially hazardous foods that are not held hot or are not for consumption within 4 hours; (8) Consumers who order raw or partially cooked ready-to-eat foods of animal origin are informed that the food is not cooked sufficiently to ensure its safety; (9) Employees are properly sanitizing cleaned multiuse equipment and utensils before they are reused; (10) Consumers are notified that clean tableware is to be used when they return to self-service areas such as salad bars and buffets; (11) Employees are preventing cross-contamination of ready-to-eat food with bare hands by properly using suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment; (12) Employees are properly trained in food safety, including food allergy awareness, as it relates to their assigned duties; (13) Food employees are informed of their responsibility to report to the supervisor or person in charge information about their health and activities as they relate to diseases that are transmissible through food.
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Item No.:
16
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Site:
Bar-Deck 9 Wintergarden
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Violation:
The milk in the refrigerator on the coffee machine was on time control but the refrigerator was not labeled. The time control plan listed a Bremer Viva coffee machine milk refrigerator as being on time control, but the machine in the bar was WMF. Staff stated that the WMF was a new machine. The time control plan was corrected during the inspection.
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Recommendation:
Maintain a written time control plan(s) that ensures compliance with these guidelines on the vessel and make it available for review during inspections. Post a time control plan at each outlet where time control is used. Ensure plan(s): (1) Includes set-up and discard times for each outlet. (2) List refrigeration and hot holding units (compartments and cabinets) on time control (the physical units must also be labeled as such). (3) Describe or show the flow of potentially hazardous food from when last in temperature control to placement in time control and discard.
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Item No.:
16
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Site:
Bar-Deck 2 Cafe Corinthian
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Violation:
The undercounter drawer refrigerator used for milk on time control was not labeled. In addition, this refrigerator was not listed on the time control plan. The plan was corrected during the inspection.
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Recommendation:
Maintain a written time control plan(s) that ensures compliance with these guidelines on the vessel and make it available for review during inspections. Post a time control plan at each outlet where time control is used. Ensure plan(s): (1) Includes set-up and discard times for each outlet. (2) List refrigeration and hot holding units (compartments and cabinets) on time control (the physical units must also be labeled as such). (3) Describe or show the flow of potentially hazardous food from when last in temperature control to placement in time control and discard.
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Item No.:
16
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Site:
Pantry-Deck 2 Cafe Corinthian
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Violation:
The milk refrigerator on the coffee machine was not labeled as time control.
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Recommendation:
Maintain a written time control plan(s) that ensures compliance with these guidelines on the vessel and make it available for review during inspections. Post a time control plan at each outlet where time control is used. Ensure plan(s): (1) Includes set-up and discard times for each outlet. (2) List refrigeration and hot holding units (compartments and cabinets) on time control (the physical units must also be labeled as such). (3) Describe or show the flow of potentially hazardous food from when last in temperature control to placement in time control and discard.
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Item No.:
16
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Site:
Buffet-Deck 9 Lido
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Violation:
The time control plans for the buffets did not include the milk dispensers and pitchers on time control at the three beverage stations. This was corrected during the inspection.
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Recommendation:
Maintain a written time control plan(s) that ensures compliance with these guidelines on the vessel and make it available for review during inspections. Post a time control plan at each outlet where time control is used. Ensure plan(s): (1) Includes set-up and discard times for each outlet. (2) List refrigeration and hot holding units (compartments and cabinets) on time control (the physical units must also be labeled as such). (3) Describe or show the flow of potentially hazardous food from when last in temperature control to placement in time control and discard.
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Item No.:
16
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Site:
Buffet-Deck 9 Lido Port Hot Line Omelet Station
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Violation:
Two hotel pans with smaller containers of eggs and omelet ingredients were on the counter next to the omelet station. These items were on time control, but none of the potentially hazardous foods were labeled with a discard time, including cracked eggs, shell eggs, pasteurized eggs, ham, cheese, and diced tomatoes. The containers were only labeled with a production date. The hotel pan holding the containers of omelet ingredients had a label indicating a production date of 1 February and discard date of 3 February. In addition, the counter with these items was not listed on the time control plan. The plan was corrected during the inspection.
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Recommendation:
Maintain a written time control plan(s) that ensures compliance with these guidelines on the vessel and make it available for review during inspections. Post a time control plan at each outlet where time control is used. Ensure plan(s): (1) Includes set-up and discard times for each outlet. (2) List refrigeration and hot holding units (compartments and cabinets) on time control (the physical units must also be labeled as such). (3) Describe or show the flow of potentially hazardous food from when last in temperature control to placement in time control and discard.
Provide four-hour discard labels for pans of food items on time control on preparation counters, even if the outlet is open for less than four hours. Remove production and discard date labels when food is placed on time control.
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Item No.:
16
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Site:
Buffet-Crew Mess Beverage Station
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Violation:
The beverage station was not included on the time control plan for the crew mess. Two containers of milk were on time control on the beverage station. This was corrected.
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Recommendation:
Maintain a written time control plan(s) that ensures compliance with these guidelines on the vessel and make it available for review during inspections. Post a time control plan at each outlet where time control is used. Ensure plan(s): (1) Includes set-up and discard times for each outlet. (2) List refrigeration and hot holding units (compartments and cabinets) on time control (the physical units must also be labeled as such). (3) Describe or show the flow of potentially hazardous food from when last in temperature control to placement in time control and discard.
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Item No.:
16
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Site:
Buffet-Staff Mess Beverage Station
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Violation:
The milk in the refrigerator on the coffee machine was on time control but the refrigerator was not listed on the time control plan. This was corrected during the inspection.
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Recommendation:
Maintain a written time control plan(s) that ensures compliance with these guidelines on the vessel and make it available for review during inspections. Post a time control plan at each outlet where time control is used. Ensure plan(s): (1) Includes set-up and discard times for each outlet. (2) List refrigeration and hot holding units (compartments and cabinets) on time control (the physical units must also be labeled as such). (3) Describe or show the flow of potentially hazardous food from when last in temperature control to placement in time control and discard.
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Item No.:
19
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Site:
Buffet-Staff Mess
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Violation:
The sneeze guard on the top shelf next to the tray station did not adequately protect the food on display. A tray of sliced cheese and a tray of sliced meat were out for service on this shelf during the inspection.
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Recommendation:
Protect food on display from contamination by the use of packaging; counter, service line, or salad bar food guards; display cases; self-closing hinged lids; or other effective means. Install side protection for sneeze guards if the distance between exposed food and where consumers are expected to stand is less than 1 meter (40 inches).
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Item No.:
19
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Site:
Provisions-Dry Stores
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|
Violation:
A jacket on a hanger was hanging from the top of a shelf between the shelf and the evaporative condenser. The front of the jacket was touching bags of dried mushrooms.
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Recommendation:
Protect food from contamination by storing the food: (1) Covered or otherwise protected; (2) In a clean, dry location; (3) Where it is not exposed to splash, dust, or other contamination; and (4) At least 15 centimeters (6 inches) above the deck.
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Item No.:
19
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Site:
Provisions-White Wine and Champagne Walk In
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|
Violation:
Liquid was dripping from the deckhead in the back of the room to boxes of beverages. At least six boxes were impacted and on two of these boxes the liquid had frozen inside the boxes. The boxes were relocated and staff stated the beverages would be removed from the boxes.
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Recommendation:
Protect food from contamination by storing the food: (1) Covered or otherwise protected; (2) In a clean, dry location; (3) Where it is not exposed to splash, dust, or other contamination; and (4) At least 15 centimeters (6 inches) above the deck.
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Item No.:
20
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Site:
Buffet-Crew Mess Beverage Station
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|
Violation:
Slotted fasteners were in the food-splash area above the ice and water dispensers on the ice/water dispensing machine. This was written on the previous inspection.
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Recommendation:
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:
Preparation Room-Deck A
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|
Violation:
Nineteen slotted fasteners were inside each of the new potato peelers in the food-splash area. Staff stated that this equipment had been installed at the end of December 2014.
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Recommendation:
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:
Food Service General-Combination Ovens
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|
Violation:
There were four slotted fasteners around the light boxes inside the older-style combination ovens. This was noted in the deck 10 lido galley, deck 10 Queens grill galley, deck 2 main galley, deck 3 main galley, and deck A crew galley.
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Recommendation:
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.:
21
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Site:
Buffet-Officer's Mess
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|
Violation:
The board for the portable heating lamps was scratched, scored and gouged.
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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. 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.:
22
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Site:
Galley-Dishwash Area
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Violation:
Three dishwash racks were being used as deck stands to hold stacks of soiled dishes.
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Recommendation:
Ensure that sink compartments are large enough to accommodate immersion of the largest equipment and utensils. If equipment or utensils are too large for the warewashing sink, ensure a warewashing machine or alternative equipment, such as a three-bucket system, is used.
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Item No.:
22
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Site:
Galley-Verandah
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Violation:
The dishwash machine had been out of order since 28 January. A work order had been submitted.
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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; (2) water pressure and water temperature-measuring devices are maintained in good repair and accurate within the intended range of use.
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Item No.:
22
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Site:
Galley-Potwash
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Violation:
The potwash machine had been out of order since 1 February.
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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; (2) water pressure and water temperature-measuring devices are maintained in good repair and accurate within the intended range of use.
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Item No.:
24
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Site:
Galley-Potwash
|
|
Violation:
Two long handled whisks and a long handled spatula were being sanitized in the sanitizing sink of the three compartment sink when the inspector arrived in the area. Because of the length of the handles, the utensils were not submerged completely in the sink and the sanitizing solution only contacted the whisk and spatula ends and not the full length of the handles. The crew member responsible for sanitizing the utensils explained that after the whisk and spatula ends were sanitized, he would invert the utensils to sanitize the handles. However, when this was done, several inches of the handles still were not submerged in the solution. The inspector was informed that the utensils would normally be washed, rinsed, and sanitized in the potwash machine, which was out of order. The crew member was instructed to bring the utensils to another galley with a potwash machine.
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Recommendation:
Sanitize food-contact surfaces of equipment and utensils.
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Item No.:
25
|
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Site:
Galley-Dishwash Area
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Violation:
A wet wiping cloth was on a rack of clean dishes in the clean area. No clean dishes were impacted. The cloth was removed.
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Recommendation:
Restrict wiping cloths to the following: (1) Cloths used for wiping food spills are used for no other purpose; (2) Cloths used for wiping food spills are dry and used for wiping food spills from tableware and single service articles or wet and cleaned, stored in a chemical sanitizer, and used for wiping spills from food-contact and nonfood-contact surfaces of equipment; (3) Dry or wet cloths used with raw animal foods are kept separate from cloths used for other purposes. Wet cloths used with raw animal foods must be kept in a separate sanitizing solution; (4) Wet wiping cloths used with a freshly made sanitizing solution and dry wiping cloths are free of food debris and visible soil.
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Item No.:
26
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Site:
Galley-Deck 2 Main
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|
Violation:
A black substance was around the water dispensing spout of the drinking fountain.
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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.:
26
|
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Site:
Galley-Queens Grill
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|
Violation:
A pink substance was around the water dispensing spout of the drinking fountain.
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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.:
26
|
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Site:
Galley-Queens Grill
|
|
Violation:
A significant amount of gray powder and gray slivers were in the bottom of the water bath for the ice machine.
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Recommendation:
Ensure food contact surfaces of equipment and utensils are clean to sight and touch. Ensure materials used in the construction of multiuse utensils and food-contact surfaces of equipment do not allow the migration of deleterious substances or impart colors, odors, or tastes to food and are safe under normal use conditions.
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Item No.:
26
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Site:
Pantry-Deck 2 Cafe Corinthian
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Violation:
A significant amount of gray powder and gray slivers were in the bottom of the water bath for the upper compartment of the ice machine. In the same compartment, the outside of the ice deflector panel was soiled with a black and gray material along the bottom. The back bottom left side where the plastic met the stainless steel was soiled with a black substance, and the back bottom right side bracket for the black cable was soiled with a black substance.
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Recommendation:
Ensure food contact surfaces of equipment and utensils are clean to sight and touch. Ensure materials used in the construction of multiuse utensils and food-contact surfaces of equipment do not allow the migration of deleterious substances or impart colors, odors, or tastes to food and are safe under normal use conditions.
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Item No.:
26
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Site:
Pantry-Deck 5 Pantry #5402
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Violation:
The in-use ice machine had a significant accumulation of metal flakes and powder inside the water bath. Additionally, there was black mold on the metal clips which hold the water tube above the cuber panel in place, and more black mold on the exterior of the tube that transfers the water from the bath to the upper water tube. Lastly, there was black mold at positions where the transfer tube connects to the plastic housing at the ends of the tube.
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Recommendation:
Ensure materials used in the construction of multiuse utensils and food-contact surfaces of equipment do not allow the migration of deleterious substances or impart colors, odors, or tastes to food and are safe under normal use conditions. Ensure food contact surfaces of equipment and utensils are clean to sight and touch.
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Item No.:
33
|
|
Site:
Provisions-White Wine and Champagne Walk In
|
|
Violation:
Liquid was dripping from the deckhead in the back of the room to boxes of beverages. At least six boxes were impacted and on two of these boxes the liquid had frozen inside the boxes.
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Recommendation:
Ensure liquid does not drip from the deckhead.
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Item No.:
33
|
|
Site:
Buffet-Deck 9 Lido Port Hot Line
|
|
Violation:
The deckhead space above the rolling shutter doors in front of both hot grill areas was soiled with grease and dust.
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Recommendation:
Ensure 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.:
36
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Site:
Food Service General-Lighting
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Violation:
The light intensity around and behind deck-mounted equipment was less than 110 lux in several galley areas, including ice machines, deck ovens, and combination ovens. Many lighting improvements had been made since the previous inspection.
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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.:
36
|
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Site:
Galley-Potwash
|
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Violation:
The light intensity to the left of the potwash machine was less than 110 lux.
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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.:
36
|
|
Site:
Pantry-Deck 8 Pantry
|
|
Violation:
The artificial light level behind the ice machine was below the minimum 110 lux. The light installation/LED conversion project is still ongoing, and according to staff this area was not yet addressed.
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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.:
37
|
|
Site:
Galley-Deck 3 Hot
|
|
Violation:
Condensate had accumulated on the deckhead above combination oven #3. The ventilation exhaust was strong, but not all of the steam from the top of the machine was directed to the exhaust vent.
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|
Recommendation:
Ensure ventilation hood systems and devices are sufficient in number and capacity to prevent grease or condensation from collecting on bulkheads and deckheads.
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Item No.:
38
|
|
Site:
Provisions-Dry Stores
|
|
Violation:
A jacket on a hanger was hanging from the top of a shelf between the shelf and the evaporative condenser. The front of the jacket was touching bags of dried mushrooms.
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|
Recommendation:
Ensure only articles necessary for the food service operation are stored in food preparation, food storage, and warewashing areas.
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|
Item No.:
41
|
|
Site:
Housekeeping-Deck 2 Men's Public Toilet
|
|
Violation:
There was no sign or pictogram installed at the handwash station of this toilet room advising handwashing. The only sign was one posted on a partial bulkhead after entry into the room, but it was not at the handwash sinks.
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|
Recommendation:
Provide the passenger and crew public toilets with a handwashing station that includes: (1) Hot and cold running water; (2) Soap; (3) A method to dry hands; (4) A sign advising users to wash hands.
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Item No.:
42
|
|
Site:
Children Area-Play Zone - Handwash Sinks
|
|
Violation:
In the toilet room sink and the two sinks at the play area handwash station the water from the faucets ranged from 118 F to 119 F (46-47 C).
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|
Recommendation:
Ensure the maximum water temperature for a handwashing station does not exceed 43C (110F).
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