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Item No.:
*
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Site:
Bar-O'Sheehans
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Violation:
O'Sheehans Bar had recently undergone a renovation. During the inspection the bar was not open and still under renovation. A courtesy construction inspection was performed and several seams, gaps, and large voids were identified on the front and back bar counter in technical spaces and between equipment. There were several gaps between the bottom of the wood counter top on the front of the bar and the equipment below.
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Recommendation:
Ensure all seams, gaps, and open voids are sealed and closed before the bar is operational.
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Item No.:
02
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Site:
Medical-Crew Gastrointestinal (GI) Illness Records
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Violation:
Staff note in the records when a crew member GI illness case has either a known immediate contact or cabin mate, but they do not document when there is no cabin mater or no other contact for a crew GI case.
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Recommendation:
Ensure that medical staff document the complete outcome of the questioning of crew GI cases for both cabin mates and immediate contacts, to include documenting when there are no cabin mates or when there are no immediate contacts.
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Item No.:
08
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Site:
Galley-O'Sheehan's
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Violation:
The two combination ovens did not have backflow prevention devices installed.
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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. Install a continuous pressure-type backflow preventer when a valve is located downstream from the backflow preventer.
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Item No.:
09
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Site:
Recreational Water Facilities-Men's Spa Area - Hot and Cold Tubs
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Violation:
The ship maintain the two individual hot and cold tubs under the whirlpool spa halogenation standards, After a technical review by VSP it was determined the hot and cold tubs should be operated as a swimming pool.
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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).
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Item No.:
11
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Site:
Medical-Crew Gastrointestinal (GI) Illness Reporting
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Violation:
A cruise staff member experienced onset of GI illness symptoms at 2 am on 15 February and did not report to the medical facility until 3:30 pm that same day. This same employee worked on 15 February from 9:30-10:00 am, 11:00-11:30 am, and 1:30-2:00 pm. The meal and activity questionnaire was left blank in all days, so it was not possible to determine where the individual ate meals.
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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.:
12
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Site:
Provisions-Vegetable Walk-In
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Violation:
A opened bottle of water was left on top of a box of food. No crew member was seen actively drinking in the storeroom during the inspection.
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Recommendation:
Ensure employees eat, drink, or use any form of tobacco only in designated areas where the contamination of exposed food; clean equipment, utensils, and table linens; unwrapped single-service and single-use articles; or other items needing protection cannot occur.
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Item No.:
13
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Site:
Other-Beer Garden/Topsider's Bars and Grill
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Violation:
Staff working in these two open deck and outdoor exposed food and drink preparation areas did not observe good practices in controlling doors to their areas to prevent fly entry. One of the doors involved was actually designed for swinging open and should always remain closed, while another door had an installed air-curtain fan device to prevent fly entry into the open door, but staff failed to activate the device and propped the door open anyway.
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Recommendation:
Review and re-train staff on procedures for the entry doors to all outdoor exposed bars and food areas, including their pantries.
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Item No.:
15
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Site:
Bar-Topsider's Bar
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Violation:
One dead fruit fly was observed floating inside a partially filled bottle of crme' de banana which was at the front bar preparation counter. Staff discarded the contents and the bottle.
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Recommendation:
Ensure food is safe and unadulterated.
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Item No.:
16
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Site:
Galley-Time Control Plan
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Violation:
The set-up and discard times of the crew galley was not posted next to the list of equipment on 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:
Galley-Aft Beverage Station
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Violation:
The time control plan posted for the area was for room service and only listed the milk compartment in the espresso machine as a time control unit even though there was a small bain marie and under-counter hot cabinet identified as time control units. It was later determined the wrong time control plan was posted in the area.
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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:
Galley-Versalles Cold Pantry
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Violation:
A hotel pan with two packages of cut arugula was on a shelf labeled as clean storage. According to staff, the arugula was back-up for the cold line and was on time control, but the pan did not have a time control discard label and the shelf was not listed as a time control unit.
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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:
Galley-Versalles Hot Galley
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Violation:
A pan of cut tomatoes were on a preparation counter on time control by did not have a time control discard label.
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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 be 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.
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Item No.:
16
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Site:
Galley-Time Control Plan
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Violation:
The posted time control plan on both the port and starboard sides listed the glass reach-in refrigerators 1-4 as time control units and the port glass hot holding unit as a time control unit. The port glass reach-in refrigerators 7-10 were also time control units but were not identified on the plan. The hot holding reach-in unit on the starboard was also a time control unit but not listed on the plan.
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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:
Galley-Reach-in Refrigerator #5
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Violation:
Nine pans of potentially hazardous foods that were stored in this unit were discarded because they were not at proper temperature. Two pans of meat sauce were measured between 50F-60F; two pans of pork loins were measured between 50F-55F; two pans of sausage links were measured between 45F-48F; two pans of raw pork were at 46F; and one pan of anchovies was at 47F. The ambient air temperature of the reach-in refrigerator was measured at 50F. All nine pans of food were discarded.
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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.:
16
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Site:
Galley-Time Control Refrigerator #1
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Violation:
A tray of cut watermelon on time control was still in the reach-in refrigerator at 9:35AM. The posted time control plan stated all potentially hazardous foods on time control would be discarded at 09:00AM.
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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 (4) Is discarded within 4 hours of placement on time control.
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Item No.:
16
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Site:
Buffet-Market Cafe Starboard Midship
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Violation:
The smoked herring and smoked salmon out on the buffet line did not have a consumer advisory.
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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.:
16
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Site:
Galley-Cagney's Show Galley
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Violation:
The posted time control listed a show case refrigerator #5 as a time control, but the unit had recently been removed and the plan was not updated.
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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-Market Cafe
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Violation:
The buffet had a narrow air duct opening in the deckhead above the entire length of the service lines on both sides. This air duct was open to plenum, and some sections had a heavy accumulation of dust.
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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-Vegetable Walk-In
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Violation:
A opened bottle of water was left on top of a box of food. No crew member was seen actively drinking in the storeroom during the inspection.
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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-Vegetable Walk-In
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Violation:
Flowers were stored under a condenser unit in the back corner. The walk-in was full of fresh vegetables.
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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:
Other-Topsider's Grill - Front Counter
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Violation:
There was no portable or fixed sneeze shield installed to protect the ice cream dipper well from contamination from passengers who stand directly opposite and are within a meter distance from this unit. The dipper well was in full use at the time of 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.:
20
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Site:
Galley-Cagney's Show Galley
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Violation:
The new counter mounted meat skewer grill had several slotted fasteners in the food splash zone.
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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:
Galley-O'Sheehan's Hot Galley
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Violation:
The technical compartment for the bain marie had several ribbed power cords that were difficult to clean.
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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.:
22
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Site:
Galley-Warewash- Port
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Violation:
The water temperature of the wash compartment in the mechanical dishwash machine was measured at 150F. The posted data plate on the machine specified the wash temperature must be between 155F-165F.
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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.:
25
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Site:
Bar-Topsider's Bar
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Violation:
A wet wiping cloth was set on the front bar counter between uses, instead of storing it inside the already made chlorine sanitizing solution bucket.
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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.
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Item No.:
26
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Site:
Buffet-Market Cafe Port Beverage Station
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Violation:
The plastic ice chute on both counter ice and water machines had a black residue around the opening.
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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.:
26
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Site:
Buffet-Port Beverage Station
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Violation:
The ice chute had an accumulation of black residue around the opening.
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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.:
27
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Site:
Galley-Versalles Wine Cellar Storeroom
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Violation:
The wine storage shelves were 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-Market Cafe Port Beverage Station
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Violation:
The top of the white ice holding compartment inside both ice machines was heavily soiled with a black residue.
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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:
Buffet-Market Cafe Port Hot Line
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Violation:
Two clean serving utensils were stored on top of the hot light fixtures above the induction hot warmers. These utensils were not in-use.
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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-Aqua and Versalles Warewash
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Violation:
Numerous stacks of clean plates and bowls were stored on the clean storage shelves uncovered and not inverted.
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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.:
29
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Site:
Galley-Aqua Warewash
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Violation:
The toilet room was locked and the area was in-use at the time. The soap dispenser in the toilet room was empty.
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Recommendation:
Ensure toilet facilities intended for use by galley personnel are not locked when the galley is in service.
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Item No.:
30
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Site:
Bar-Beer Garden Bar
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Violation:
The handwash station paper towel dispenser was in disrepair and still in use. The hinged top was stuck with one side open and the other closed. In addition, the spring-loaded interior shelf was stuck in the lower position, forcing the user to reach down into the recess where the paper towels were stacked to retrieve paper towels for hand-drying. With clean and wet hands there were several touch points of recontamination to reach the paper towels and significant dripping onto the entire stack of paper towels.
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Recommendation:
Keep handwashing facilities clean and in good repair.
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Item No.:
30
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Site:
Galley-O'Sheehan's
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Violation:
Three handwash sinks in this galley were out-of-service at the time on the inspection: the handwash sink next to the combination ovens, the handwash sink in the warewash, and the right handwash faucet at the double handwash sink at the soiled drop-off area for the warewash. The handwash stations had been out since 1 April. At the time of the inspection the galley was not in operation except for the warewash area.
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Recommendation:
Keep handwashing facilities clean and in good repair.
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Item No.:
30
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Site:
Galley-Aqua Warewash
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Violation:
The toilet room was locked and the area was in-use at the time. The soap dispenser in the toilet room was empty.
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Recommendation:
Ensure each handwashing facility has a supply of hand-cleansing soap or detergent and a supply of single-service paper towels available.
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Item No.:
33
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Site:
Bar-O'Sheehan's
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Violation:
The deckhead above the bar had a narrow air duct opening on both ends. This air duct was open to plenum, and dust had accumulated in some sections.
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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.:
33
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Site:
Buffet-Market Cafe
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Violation:
The buffet had a narrow air duct opening in the deckhead above the entire length of the service lines on both sides. This air duct was open to plenum, and some sections had a heavy accumulation of dust.
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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. 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.:
33
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Site:
Pantry-Topsider's Bar - Pantry
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Violation:
There was a brown liquid residue present on the deckhead panels surrounding the deckhead access hatches over and behind the ice machines and extending over the clean racks just behind the machines.
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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:
Galley-Cagney's Show Galley
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Violation:
One light bulb above the hot service counter was not shielded or shatter-resistant. The plastic, shatter-resistant wrap on another light bulb was peeling.
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Recommendation:
Ensure light bulbs are shielded, coated, or otherwise shatter-resistant in areas where there is exposed food, clean equipment, utensils, and linens, or unwrapped single-service and single-use articles.
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Item No.:
37
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Site:
Galley-Aqua Warewash
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Violation:
A significant amount of condensation was accumulating on the deckhead above the clean storage racks adjacent to the aqua warewash area. No water was observed dripping onto clean equipment. Crew was actively wiping the deckhead.
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Recommendation:
Ensure ventilation hood systems and devices operate effectively to prevent grease and condensate from collecting on the bulkheads and deckheads and remove contaminants generated by equipment located under them.
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Item No.:
39
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Site:
Pantry-Topsider's Bar - Pantry
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Violation:
Six live fruit flies were observed on the deckhead panels throughout the clean storage section of the pantry, starting on the back side of the two ice machines, over the clean glass racks, and back to the aft bulkhead clean racks. Most appeared to be feeding on the debris in the seam between deckhead panels, while two were on panels nearer to the deckhead hatches over the clean racks, feeding on what appeared to be a brown residue which had leaked from the deckhead hatches onto the panels surrounding.
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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.:
39
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Site:
Other-Topsider's Grill - Pantry
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Violation:
One live fruit fly was observed inside the tow door upright dry store locker. Inside was a pan of uncovered bananas as well as covered hamburger buns.
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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.:
39
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Site:
Other-Topsider's Grill - Pantry
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Violation:
Two live fruit flies were observed on the bulkhead and deckhead at the two door cook and hold trolley.
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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.:
40
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Site:
Other-Topsider's Grill - Pantry
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Violation:
The wooden door from the front grill preparation/service area to the pantry behind was pinned open, and the steel door from pantry to the open deck was pinned open, allowing easy access to flying insects. This area was on an open deck.
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Recommendation:
Protect entry points where pests may enter the food areas.
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Item No.:
40
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Site:
Bar-Topsider's Bar and Pantry
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Violation:
The door from the pantry corridor to the open outside deck was pinned open and allowed free entry of pests into the pantry. This stainless steel door entry did have an installed electrical air curtain fan unit, meant to be operating while the door was pinned open to prevent insect entry, but staff never turned the fan unit on. As well, the wooden door from the front bar to the pantry was held open with a wooden wedge. The front bar opened to the outer deck and keeping this door to the pantry open allows easy access by flying pests.
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Recommendation:
Protect entry points where pests may enter the food areas.
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Item No.:
40
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Site:
Bar-Beer Garden Bar and Pantry
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Violation:
The two doors from the front bar to the pantry were pinned open. The front part of these was a wood swing entry door. This bar was on an open deck.
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Recommendation:
Protect entry points where pests may enter the food areas.
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