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Item No.:
36
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Site:
Buffet-Horizon Court - Starboard Side
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Violation:
The light intensity was less than 220 lux where the passengers placed their plate on the rail of the buffet lines.
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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.:
16
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Site:
Buffet-Horizon Court - Undercounter Refrigerator #1
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Violation:
A 4-hour discard label was missing on a tray of cream cheese in the undercounter refrigerator, and the service was over four hours. This was discarded.
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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: (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.
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Item No.:
28
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Site:
Galley-Horizon Court - Gazebo
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Violation:
The soap dispenser for the handwash station in the gazebo was located directly over some cooking utensils and preparation counter. The soap dispenser was repositioned.
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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.:
26
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Site:
Galley-Horizon Court - Aft Dishwash
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Violation:
A locker in the aft dishwasher had new food equipment items out of the original packaging, and these items were dusty. Staff reported before they used an item the equipment was washed, rinsed, and sanitized and a sign was in this locker to remind staff to follow this protocol.
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Recommendation:
Ensure food only contacts surfaces of equipment and utensils that are cleaned and sanitized. 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-Horizon Court - Beverage Stations
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Violation:
Black residue was noted on the tubes inside the ice bins for the counter mounted ice dispensers at the port side aft and starboard side midship beverage stations.
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Recommendation:
Ensure food only contacts surfaces of equipment and utensils that are cleaned and sanitized. Ensure food contact surfaces of equipment and utensils are clean to sight and touch.
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Item No.:
16
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Site:
Room Service-Deck 12 - Service Line
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Violation:
Three plates with breakfast sandwiches were placed on the service line, and no 4-hour discard labels were observed. The service were was over four hours. These were immediately discarded.
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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 (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.
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Item No.:
30
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Site:
Galley-Pizza & Hamburger Grill
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Violation:
The staff toilet room was out of order.
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Recommendation:
Keep toilet fixtures clean and in good repair.
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Item No.:
33
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Site:
Galley-Hamburger Grill
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Violation:
Water was leaking from a deckhead light fixture onto the deck beside the entrance to the galley. Staff reported this was corrected.
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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.:
28
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Site:
Galley-Crown Grill - Show Galley
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Violation:
Two stacks of plates stored on the front counter of the show galley were not covered or inverted. This was corrected.
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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.:
20
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Site:
Galley-Crown Grill - Ice Machine
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Violation:
The plastic deflector of the ice machine was cracked.
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Recommendation:
Ensure multiuse food-contact surfaces are: (1) Smooth; (2) Free of breaks, open seams greater than 0.8 mm (1/32 inch), cracks, chips, inclusions, pits, and similar imperfections; (3) Free of sharp internal angles, corners, and crevices; (4) Finished to have smooth welds and joints; and (5) Accessible for cleaning and inspection by one of the following methods without being disassembled, by disassembling without the use of tools, or by easy disassembling with the use of handheld tools commonly available to maintenance and cleaning personnel. 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.:
27
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Site:
Galley-Sabitinis
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Violation:
Dust was noted in between the combination ovens in the back of the equipment.
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Recommendation:
Ensure nonfood-contact surfaces of equipment are kept free of an accumulation of dust, dirt, food residue, and other debris.
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Item No.:
26
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Site:
Galley-Sabitinis
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Violation:
A previously cleaned espresso machine, which was not in use, was soiled with coffee grinds.
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Recommendation:
Ensure food only contacts surfaces of equipment and utensils that are cleaned and sanitized. Ensure food contact surfaces of equipment and utensils are clean to sight and touch.
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Item No.:
19
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Site:
Galley-Sabitinis
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Violation:
An insect light trap was installed over the front counter of the show galley, and boxes of cereal were stored under the trap.
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Recommendation:
Do not locate insect control devices, such as insect light traps, over food storage, food preparation areas, food service stations, or clean equipment. Prevent dead insects and insect fragments from falling on exposed food.
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Item No.:
26
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Site:
Galley-Ice Machine
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Violation:
Blue and black debris was noted on the lower ice cuber panel. Staff reported the lower cube tray was not in use, and it is always cleaned and sanitized before it is put back into service.
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Recommendation:
Ensure food only contacts surfaces of equipment and utensils that are cleaned and sanitized. Ensure food contact surfaces of equipment and utensils are clean to sight and touch.
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Item No.:
22
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Site:
Galley-Pot Wash
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Violation:
Water was observed spraying from the top left corner of the pot wash machine, and as a result condensate was collecting on the deckhead above. No dripping was observed and clean items were not impacted. Staff repaired the machine.
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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.:
20
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Site:
Galley-Deck 5 - Garde Manger
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Violation:
In the Deck 5 ice machines, there was a pink to purple color on the surface of the upper metal cuber panels. A similar violation was noted for the Deck 6 ice machines in the last inspection report. Management showed the inspector a requisition order to replace the rest of the older cuber panels, which was placed the end of April. The Deck 6 ice machines had new metal cuber panels installed.
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Recommendation:
Materials used in the construction of multiuse utensils and food contact surfaces of equipment must be: (1) durable, corrosion resistant, and nonabsorbent; (2) sufficient in weight and thickness to withstand repeated warewashing; (3) finished to have a smooth, easily cleanable surface; and (4) resistant to pitting, chipping, crazing, scratching, scoring, distortion and decomposition. Ensure multiuse food-contact surfaces are: (1) Smooth; (2) Free of breaks, open seams greater than 0.8 mm (1/32 inch), cracks, chips, inclusions, pits, and similar imperfections; (3) Free of sharp internal angles, corners, and crevices; (4) Finished to have smooth welds and joints; and (5) Accessible for cleaning and inspection by one of the following methods without being disassembled, by disassembling without the use of tools, or by easy disassembling with the use of handheld tools commonly available to maintenance and cleaning personnel. 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.:
33
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Site:
Preparation Room-
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Violation:
Water was dripping from the fire sprinkler onto the deck below. Water had also accumulated in the deckhead light fixture and condensate had collected in a deckhead seam adjacent to the fire sprinkler.
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Recommendation:
Ensure decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas are maintained in good repair. 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:
Provisions-Corridor
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Violation:
Pallets containing boxes of water, bags of sugar, and boxes of canned tomatoes were stored in provision corridors with an open deckhead and soiled electrical bundles of wires. Management reported they had limited storage areas due to the long voyage.
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Recommendation:
Ensure light fixtures, vent covers, and similar equipment attached to the bulkheads or deckheads are easily cleanable. 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.:
33
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Site:
Bar-Crooner's
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Violation:
The deck had some brown liquid discharge from underneath the tile when stepped on.
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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.:
39
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Site:
Galley-Deck 5 - Pastry
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Violation:
Three live fruit flies were observed.
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Recommendation:
Effectively control the presence of insects 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.:
33
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Site:
Bar-Crooneer's
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Violation:
An accumulation of dust was observed beneath the espresso machine in the back area.
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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:
Bar-Wheelhouse
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Violation:
The lights were dimmed in the bar, and the light intensity was less than 110 lux at the handwash station. This bar was in operation.
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Recommendation:
Ensure the light intensity is at least 110 lux (10 foot candles) at handwashing stations in bars.
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Item No.:
27
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Site:
Pantry-Wheelhouse
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Violation:
One of the soda boxes in the multi-flow cabinet was soiled with a sticky substance, and the cabinet below had a pool of liquid. The soda box was replaced and the cabinet was cleaned.
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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.:
39
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Site:
Bar-Lobby
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Violation:
Two live fruit flies were observed in the back left corner of the bar.
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Recommendation:
Effectively control the presence of insects 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.:
33
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Site:
Food Service General-Decks
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Violation:
The decks were in disrepair and grouting was missing in various areas in the main galley, Horizon Court galley, and bars.
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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.:
02
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Site:
Medical-Crew Gastrointestinal (GI) Illness - Contacts
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Violation:
Staff were properly documenting when there is a crew GI case with a cabin mate, but they do not in such cases record if there was no other immediate crew contact.
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Recommendation:
When any crew member (food or nonfood employee) meets the case definition for AGE, take the following actions: (3) complete a verbal interview daily with medical or supervisory staff until 48 hours after the ill crew members? symptoms began. Ensure that the first verbal interview is conducted within 8 hours from the time the ill crew member initially reported to the medical staff. If the asymptomatic immediate contact or cabin mate is at work, ensure that he or she must is contacted by medical or supervisory staff as soon as possible. Document the date and time of verbal interviews.
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Item No.:
10
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Site:
Recreational Water Facilities-Calypso Starboard Whirlpool Spa
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Violation:
The water temperature of the open whirlpool spa (starboard side) was 105.6 F.
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Recommendation:
Provide a temperature-control mechanism to prevent the temperature from exceeding 40C (104F) on whirlpool spas and spa pools.
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Item No.:
24
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Site:
Pantry-Deck 9 Pantry #9536
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Violation:
A bucket of chlorine sanitizing solution in the pantry had a concentration below 10 ppm. Staff corrected this immediately.
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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).
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