|
|
|
Item No.:
08
|
|
Site:
Potable Water-Izumi
|
|
Violation:
Izumi Restaurant on deck 4 was added during the most recent dry-dock of October 2014 and started operations in November 2014 according to staff. The food area had several backflow prevention devices installed but they were not on the device list of the cross-connection control program. Specifically, the backflow prevention devices on the combination oven, the spray hose in the warewashing area, and the hood cleaning cabinet were not added to the list.
|
|
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. Include air gaps on the listing. Ensure a schedule for inspection frequency is set. Maintain a log documenting the inspection and maintenance in written or electronic form, and ensure it is available for review during inspections. Update the cross-connection control program and ensure it is accurate and complete.
|
|
|
Item No.:
08
|
|
Site:
Potable Water-Aqua Suites
|
|
Violation:
New suites were added during the most recent dry-dock of October 2014. There were 6 new suites on decks 11, 12, and 14 which had 2 shower hoses in each bath tub and had no backflow prevention devices installed. All these hoses could be submerged in the tubs. There were vacuum breakers installed for the toilets but it was unclear if they were added to the list of backflow prevention devices since the list grouped these devices by the hundreds on each deck.
|
|
Recommendation:
Install backflow prevention devices when air gaps are impractical or when water under pressure is required. 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. Include air gaps on the listing. Ensure a schedule for inspection frequency is set. Maintain a log documenting the inspection and maintenance in written or electronic form, and ensure it is available for review during inspections.
|
|
|
Item No.:
09
|
|
Site:
Recreational Water Facilities-Solarium Pool & Aqua Theater Pool
|
|
Violation:
During record review, it was found that the halogen levels for these interactive RWFs were consistently above 5.0 ppm. These facilities were considered by the ship to be interactive RWFs but halogenated to levels of 3.0-10.0 ppm. Most of the readings were between 4.0 and 8.0. The Solarium pool had spray features and the Aqua Theater pool had bubbling effects. On the day of inspection, the Solarium pool had halogen levels just below 5.0 ppm when tested by the inspector and the Aqua Theater pool was closed and not tested.
|
|
Recommendation:
Maintain a free residual halogen in recirculated RWFs in the following ranges: (4) interactive RWFs (activity pools), between 2.0 and 5.0 mg/L (ppm).
|
|
|
Item No.:
10
|
|
Site:
Recreational Water Facilities-Solarium Pool - Antientrapment Drain Cover Letter
|
|
Violation:
The new letter from a registered design professional stating that the antientrapment drain cover for the single drain installation was acceptable did not have the name of the ship.
|
|
Recommendation:
Add the name of the ship to the letter.
|
|
|
Item No.:
11
|
|
Site:
Medical-Late Reporting
|
|
Violation:
During the 7-14 February voyage, two food handlers reported late to medical after experiencing acute gastroenteritis (AGE) symptoms. On 12 February, a food handler had an onset of symptoms at 1100 and reported to medical at 1645. This food handler ate lunch at the crew mess at 1300. On 8 February, a food handler had an onset of symptoms at 1245 and reported to medical at 1545. This food handler did not work or went to public areas. Both crew members received disciplinary actions.
|
|
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.
|
|
|
Item No.:
16
|
|
Site:
Galley-Deck 5 - Sorrento's
|
|
Violation:
The time-control label on a rack of pre-made pizzas indicated the set-up time as 1045 and the discard time as 1545. This clerical error was corrected to indicate the discard time to be actually 1445.
|
|
Recommendation:
If time only-rather than time in conjunction with temperature-is used as the public health control for a working supply of potentially hazardous food before cooking, or for ready-to-eat potentially hazardous food that is displayed or held for service for immediate consumption, ensure the food (1) Has an initial temperature of 5C (41F) or less or 57C (135F) or greater before placement on time control. (2) Is not being placed on temperature control again. (3) Is marked or otherwise identified to indicate the time 4 hours past the point in time when the food is removed from temperature control (if the time between service set-up and closing is greater than 4 hours. and (4) Is discarded within 4 hours of placement on time control.
|
|
|
Item No.:
16
|
|
Site:
Galley-Deck 15 - Wipeout Cafe
|
|
Violation:
The containers of bulk shelf-stable soft serve mix were added directly to hoppers of the ice cream machines at room temperatures. The cooling process was not being monitored to assure that the required temperatures and cooling times were being accomplished.
|
|
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.
|
|
|
Item No.:
19
|
|
Site:
Galley-Deck 15 - Wipeout Cafe
|
|
Violation:
An open tray of sliced cheese was found without a cover in a preparation area reach-in cooler.
|
|
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.
|
|
|
Item No.:
20
|
|
Site:
Galley-Deck 6 - Sabor Restaurant
|
|
Violation:
The small counter-top combination oven temperature probe cable was in poor repair and difficult to clean.
|
|
Recommendation:
Maintain utensils and temperature measuring devices in good repair and proper adjustment: (1) Utensils must be maintained in a state of repair or condition that meets the materials, design, and construction specifications of these guidelines, or the utensils must be discarded; (2) food temperature measuring devices must be calibrated in accordance with the manufacturer's specifications to ensure accuracy.
|
|
|
Item No.:
21
|
|
Site:
Buffet-Deck 16 - Windjammer Marketplace
|
|
Violation:
A difficult to clean seam was noted under the coffee station equipment in the middle of the counter in the aft starboard beverage station.
|
|
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.
|
|
|
Item No.:
21
|
|
Site:
Galley-Deck 5 - Sorrento's
|
|
Violation:
A point-of-sale terminal cable that was almost two meters long was draped across the counter and an ice bin creating a difficult to clean area.
|
|
Recommendation:
Shorten and/or support the cable above the counter to allow for easy cleaning.
|
|
|
Item No.:
22
|
|
Site:
Galley-Deck 3 - Dishwash Area
|
|
Violation:
On the port dishwash machine, the electrical panel did not illuminate all of the temperature numbers. This made reading the numbers difficult. Staff stated a dishwash technician was onboard and would correct this issue.
|
|
Recommendation:
Ensure the electrical panel is properly illuminated and easily readable.
|
|
|
Item No.:
24
|
|
Site:
Galley-Deck 3 - Pantry
|
|
Violation:
A bucket of sanitizing solution measured less than 50 ppm chlorine.
|
|
Recommendation:
Ensure sanitizing solutions are used with the following concentrations: (1) A chlorine solution with a concentration between 50 mg/L (ppm) and 200 mg/L (ppm).
|
|
|
Item No.:
25
|
|
Site:
Galley-Deck 3 - Hot Service Line
|
|
Violation:
Wet sanitizing cloths were stored in an empty bucket.
|
|
Recommendation:
Restrict wiping cloths to the following: (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.
|
|
|
Item No.:
26
|
|
Site:
Buffet-Deck 16 - Windjammer Marketplace
|
|
Violation:
Dried food soil was noted on several previously-cleaned bowls in the passenger buffet service line on the portside middle island station. All the bowls were returned for rewashing.
|
|
Recommendation:
Ensure food contact surfaces of equipment and utensils are clean to sight and touch.
|
|
|
Item No.:
27
|
|
Site:
Buffet-Deck 16 - Windjammer Marketplace
|
|
Violation:
The multi-flavor beverage dispensing machines had a liquid soil in the bottom of the right machine and dust and debris in the bottom of the left machine in the technical area below the drink mix cassettes. These machines were installed in the portside forward beverage station.
|
|
Recommendation:
Ensure nonfood-contact surfaces of equipment are kept free of an accumulation of dust, dirt, food residue, and other debris.
|
|
|
Item No.:
27
|
|
Site:
Buffet-Deck 16 - Windjammer Marketplace
|
|
Violation:
The seam under the coffee station equipment in the middle of the counter in the aft beverage station was heavily soiled with old food debris. The area was being cleaned again as the inspection team left the area.
|
|
Recommendation:
Ensure nonfood-contact surfaces of equipment are kept free of an accumulation of dust, dirt, food residue, and other debris.
|
|
|
Item No.:
27
|
|
Site:
Galley-Deck 8 - Park Cafe
|
|
Violation:
Both display-only refrigerated cabinets had food crumbs in the seam between the removable bottom panels and the frame holding the panels. Dusty wiring was also visible through the open seams in this area below the food zone.
|
|
Recommendation:
Ensure nonfood-contact surfaces of equipment are kept free of an accumulation of dust, dirt, food residue, and other debris.
|
|
|
Item No.:
27
|
|
Site:
Galley-Deck 5 - Promenade Cafe
|
|
Violation:
The decorative counter-mounted sugar and coffee container tops were soiled with dust. Staff removed these containers that had been sealed to the counter.
|
|
Recommendation:
Ensure nonfood-contact surfaces of equipment are kept free of an accumulation of dust, dirt, food residue, and other debris.
|
|
|
Item No.:
27
|
|
Site:
Galley-Deck 4 - Potwash
|
|
Violation:
In the clean storage area, the underside of a bowl had a piece of food soil.
|
|
Recommendation:
Ensure nonfood-contact surfaces of equipment are kept free of an accumulation of dust, dirt, food residue, and other debris.
|
|
|
Item No.:
28
|
|
Site:
Galley-Deck 4 - Near Wine Cellar
|
|
Violation:
A few previously cleaned plates were stored wet on the plate trolleys.
|
|
Recommendation:
After cleaning and sanitizing, ensure equipment and utensils are air dried or adequately drained before contact with food.
|
|
|
Item No.:
28
|
|
Site:
Galley-Deck 1 - Galley Stores
|
|
Violation:
Some previously cleaned pans were stored wet.
|
|
Recommendation:
After cleaning and sanitizing, ensure equipment and utensils are air dried or adequately drained before contact with food.
|
|
|
Item No.:
28
|
|
Site:
Buffet-Garden Cafe
|
|
Violation:
At the Wild Greens island, a piece of cooked rice was inside one of the spoon dispensers. No spoons were inside this dispenser at the time.
|
|
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.
|
|
|
Item No.:
30
|
|
Site:
Galley-Deck 2 - Stairs 2 Port/Forward, Zone 8-A
|
|
Violation:
The toilet room door was not self-closing.
|
|
Recommendation:
Ensure toilet rooms are completely enclosed and have tight-fitting, self-closing doors which are kept closed except during cleaning or maintenance.
|
|
|
Item No.:
33
|
|
Site:
Galley-Deck 5 - Pastry
|
|
Violation:
The three drain lines for the pastry deck oven were lying on the deck. This was immediately corrected.
|
|
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.
|
|
|
Item No.:
33
|
|
Site:
Galley-Deck 5 - Sorrento's
|
|
Violation:
The deck in the recessed area of the fire doors in front of the pizza ovens was soiled with old food debris.
|
|
Recommendation:
Ensure decks, bulkheads, deckheads, and attached equipment in food preparation, warewashing, pantries, and storage areas are cleaned as often as necessary.
|
|
|
Item No.:
33
|
|
Site:
Buffet-Deck 16 - Windjammer Marketplace
|
|
Violation:
The space between the outer cabinet and the right and left sides of the wine display reach-in coolers was soiled with a heavy layer of dust. These display cabinets were on the portside forward beverage area.
|
|
Recommendation:
Ensure decks, bulkheads, deckheads, and attached equipment in food preparation, warewashing, pantries, and storage areas are cleaned as often as necessary.
|
|
|
Item No.:
38
|
|
Site:
Galley-Deck 4 - Starboard Dishwash
|
|
Violation:
A mop and broom were stored in the dishwash area.
|
|
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.
|
|
|
Item No.:
38
|
|
Site:
Galley-Deck 3
|
|
Violation:
A broom and dust pan were stored behind waste bins near the port side ice machine.
|
|
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.
|
|
|
Item No.:
38
|
|
Site:
Buffet-Garden Cafe
|
|
Violation:
A mop and mop bucket were stored in the soiled dish drop off area.
|
|
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.
|
|
|
Item No.:
39
|
|
Site:
Galley-Deck 1 - Galley Stores
|
|
Violation:
A fly was in this room.
|
|
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.
|
|
|
Item No.:
40
|
|
Site:
Integrated Pest Management-Active and Passive Monitoring Records
|
|
Violation:
Izumi Restaurant on deck 4 was added during the most recent dry-dock of October 2014 and started operations in November 2014 according to staff. IPM records did not document active or passive monitoring for this new food area in November 2014, December 2014, and January 2015.
|
|
Recommendation:
Include the new Izumi Restaurant on the IPM's active and passive monitoring.
|
|