|
|
|
Item No.:
02
|
|
Site:
Medical-Acute Gastrroenteritis (AGE) Reporting
|
|
Violation:
On the AGE Log for the June 28 - July 5 voyage, a crew member's illness onset was listed as July 5 at 13:00 and he reported to medical on July 4 at 14:35. The AGE log also listed him medically cleared on July 5 at 14:20. The crew member was an assistant waiter so the isolation time should have been 48 hours. Upon reviewing the original medical paper it was determined the real onset time was July 4 at 13:00 and the real medically cleared time was July 6 at 14:20. The wrong dates were mistakenly transferred from the original paperwork to the AGE log.
|
|
Recommendation:
Ensure the AGE log has accurate information.
|
|
|
Item No.:
03
|
|
Site:
Potable Water-Production Records
|
|
Violation:
From June 26 at 02:20 until June 28 at 13:30 the pH level for the osmosis production was above 7.8. From July 3 at 09:00 until the morning of July 4 the pH level for the osmosis production was also above 7.8. Staff stated that they educated their employees on July 18 about maintaining the pH level below 7.8 during production. New production record logs listed the 7.8 pH limit in the instructions.
|
|
Recommendation:
Continuously halogenate potable water to at least 2.0 mg/L (ppm) free residual halogen at the time of bunkering or production with an automatic halogenation device that is controlled by a flow meter and adjust the pH so it does not exceed 7.8.
|
|
|
Item No.:
08
|
|
Site:
Potable Water-Portside Bunker Station
|
|
Violation:
The cap for the second bunkering line from the bottom was unscrewed and not protecting this hose connection. The connection was not in use.
|
|
Recommendation:
Ensure the potable water filling line has a screw cap fastened by a noncorroding cable or chain to an adjacent bulkhead or surface in such a manner that the cap cannot touch the deck when hanging free. Ensure the hose connections are unique and fit only the potable water hoses.
|
|
|
Item No.:
08
|
|
Site:
Potable Water-Engine Room Production
|
|
Violation:
The potable water line leading to the hose tap near the mineralizer was not painted blue or striped blue/green/blue. The potable water line after the chlorine injection point on the production line was not painted blue or striped blue/green/blue. It appeared two blue stripes after the chlorination point were painted over with white paint. The reverse osmosis permeate potable water line was marked blue/gray/blue after the chlorination point. The permeate water line from the reverse osmosis unit to the mineralizer was not striped blue/gray/blue on the production side of the bulkhead.
|
|
Recommendation:
Stripe or paint potable water lines either in accordance with ISO 14726 (blue/green/blue) or blue only. Stripe or paint distillate and permeate lines directed to the potable water system in accordance with ISO 14726 (blue/gray/blue). Ensure no other lines have the above color designations. Stripe or paint these lines at 5 meters (15 feet) intervals and on each side of partitions, decks, and bulkheads, except where decor would be marred by such markings, including potable water supply lines in technical lockers. Do not stripe or paint potable water lines after reduced pressure assemblies as potable water. Uniquely identify all refrigerant brine lines in all galleys, pantries, and cold rooms to prevent cross-connections.
|
|
|
Item No.:
08
|
|
Site:
Bar-Gatsby's Bar - Pantry
|
|
Violation:
The backflow preventer on the carbonator unit water supply line had a constant drip of water from the air relief holes in it. The leak was long-standing as indicated by the corrosion on the backflow preventer.
|
|
Recommendation:
Maintain backflow prevention devices in good repair. Inspect backflow prevention devices periodically and replace any failed units.
|
|
|
Item No.:
08
|
|
Site:
Galley-Moderno
|
|
Violation:
The vent of the reduced pressure assembly of the hood-cleaning system was continuously leaking.
|
|
Recommendation:
Maintain backflow prevention devices in good repair. Inspect backflow prevention devices periodically and replace any failed units.
|
|
|
Item No.:
16
|
|
Site:
Buffet-Garden Cafe Port Beverage Station
|
|
Violation:
The milk bags inside the bulk milk dispenser were on temperature control but were not identified with a 7-day discard label. Staff stated that these bags were opened on the day of the inspection.
|
|
Recommendation:
Ensure refrigerated, ready-to-eat, potentially hazardous food is discarded if not consumed within 7 calendar days from the date of preparation or opening.
|
|
|
Item No.:
16
|
|
Site:
Galley-La Cucina
|
|
Violation:
The temperature of a pan of garlic butter stored in undercounter refrigerator #11 was 51-53F. The butter was discarded.
|
|
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.:
17
|
|
Site:
Galley-La Cucina
|
|
Violation:
The cooling of several potentially hazardous foods was not completely documented. A review of the records disclosed that: (1) on 14 July 2013 at 16:30, a batch of minestrone soup was placed in the blast chiller with an initial temperature of 142F, but no temperatures were taken at 2 and 4 hours past the starting cooling time; (2) on 8 July 2013 at 18:00, a batch of osso buco was placed in the blast chiller with an initial temperature of 142F, at 1 hour past the temperature was 112F, but no temperatures were taken at 2 and 4 hours past the starting cooling time; (3) on 8 July 2013 at 18:10, a batch of brown beef sauce was placed in the blast chiller with an initial temperature of 144F, at 1 hour past the temperature was 110F, but no temperatures were taken at 2 and 4 hours past the starting cooling time; (4) on 30 June 2013 at 12:30, a batch of bchamel white sauce was placed in the blast chiller with an initial temperature of 146F, at 1 hour past the temperature was 110F, but no temperatures were taken at 2 and 4 hours past the starting cooling time; (5) on 24 June 2013 at 11:30, a batch of bchamel white sauce was placed in the blast chiller with an initial temperature of 148F, at 1 hour past the temperature was 110F, but no temperatures were taken at 2 and 4 hours past the starting cooling time; (6) on 24 June 2013 at 11:38, a batch of brown beef sauce was placed in the blast chiller with an initial temperature of 142F, at 1 hour past the temperature was 108F, but no temperatures were taken at 2 and 4 hours past the starting cooling time; (7) on 24 June 2013 at 11:40, a batch of osso buco was placed in the blast chiller with an initial temperature of 146F, at 1 hour past the temperature was 112F, but no temperatures were taken at 2 and 4 hours past the starting cooling time.
|
|
Recommendation:
Ensure logs documenting cooked potentially hazardous food cooling temperatures and times from the starting points designated in 7.3.5.2.1 thru the control points at 2 and 6 hours are maintained onboard the vessel for a period of 30 days from the date the food was placed in the cooling process. Ensure logs documenting cooling of potentially hazardous foods prepared from ingredients at ambient temperatures, with the start time to the time when 5C (41 F) is reached are also maintained for a period of 30 days, beginning with the day of preparation.
|
|
|
Item No.:
19
|
|
Site:
Buffet-Crew Mess
|
|
Violation:
A crew member touched several apples that were inside a bowl at the buffet line while selecting the one he wanted. There was a serving utensil but it was stuck inside the bowl. The apples were removed from the line by the staff after the issue was pointed out by the VSP inspector.
|
|
Recommendation:
Provide food-dispensing utensils for each container displayed at a consumer self-service unit such as a buffet or salad bar. Make the dispensing utensil readily available.
|
|
|
Item No.:
19
|
|
Site:
Bar-Topsiders - Ice Cream Counter
|
|
Violation:
Two in-use ice cream scoops were stored in a running dipper well. One was placed in a glass in the well and receiving the appropriate flushing from the overflowing water. The other one was between the side of the glass and the wall of the dipper well. This ice cream scoop was not receiving any flushing during its storage outside the overflowing container.
|
|
Recommendation:
During pauses in food preparation or dispensing, ensure food preparation and dispensing utensils are stored: (4) In running water of sufficient velocity to flush particulates to the drain (if used with moist food such as ice cream).
|
|
|
Item No.:
19
|
|
Site:
Room Service-Menu Locker
|
|
Violation:
A bucket of bowls with sugar was stored directly on the deck under the shelves.
|
|
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.:
19
|
|
Site:
Pantry-Bimini Bar & Grill
|
|
Violation:
A set of tools was stored inside the soda multi-flow cabinet along with the soda syrups and the carbonator.
|
|
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.:
19
|
|
Site:
Bar-Temporary 'Satellite' Bar in Pool Area
|
|
Violation:
The temporary 'satellite' bar in the pool area had an ice scoop handle touching the ice that was being dispensed to the passengers in their mixed drinks.
|
|
Recommendation:
During pauses in food preparation or dispensing, ensure food preparation and dispensing utensils are stored: (1) In the food with their handles above the top of the food and the container.
|
|
|
Item No.:
19
|
|
Site:
Bar-Temporary 'Satellite' Bar in Pool Area
|
|
Violation:
The temporary 'satellite' bar in the pool area had two large bins of beer that were full of beverage bottles and cans submerged in the water and ice mixture in the bins. The water covered the lip contact surfaces of the beverage containers.
|
|
Recommendation:
Do not store packaged food in direct contact with ice or water if the food is subject to the entry of water because of the nature of its packaging, wrapping, or container, or its positioning in the ice or water.
|
|
|
Item No.:
20
|
|
Site:
Galley-Moderno
|
|
Violation:
There were 2 slotted fasteners by the heating elements and another slotted fastener on the left side panel of the Elangrill.
|
|
Recommendation:
Use only low profile, nonslotted, noncorroding, and easy-to-clean fasteners on food-contact surfaces and in splash zones.
|
|
|
Item No.:
20
|
|
Site:
Galley-La Cucina
|
|
Violation:
The ambient temperature of the far left compartment of undercounter refrigerator #11 was 53F.
|
|
Recommendation:
Food contact equipment must be maintained in good repair and proper adjustment: (1) Equipment must be maintained in a state of repair and condition that meets the materials, design, construction, and operating specifications of these guidelines.
|
|
|
Item No.:
20
|
|
Site:
Preparation Room-
|
|
Violation:
There were 2 out of 3 cutting boards that were heavily scored and difficult to clean.
|
|
Recommendation:
Ensure surfaces such as cutting blocks and boards that are subject to scratching and scoring are resurfaced if they no longer can be effectively cleaned and sanitized, or discarded if they are not capable of being resurfaced.
|
|
|
Item No.:
20
|
|
Site:
Galley-Starboard Coffee Station
|
|
Violation:
There were slotted fasteners in the food splash zone of the WMF coffee machine.
|
|
Recommendation:
Use only low profile, nonslotted, noncorroding, and easy-to-clean fasteners on food-contact surfaces and in splash zones.
|
|
|
Item No.:
21
|
|
Site:
Buffet-Garden Cafe Port Beverage Station
|
|
Violation:
The thermometer of the bulk milk dispenser indicated an ambient temperature inside the refrigerator of 50F. The ambient temperature checked manually was 38F. A thermometer inside the refrigerator measured 43F.
|
|
Recommendation:
Ensure ambient air temperature measuring devices are maintained in good repair and are accurate within the intended range of use.
|
|
|
Item No.:
22
|
|
Site:
Bar-Topsiders - Pantry
|
|
Violation:
The single tank rack machine (COD #5986.230.00) had an E-2 code showing in the display rather than the wash temperature. It was found that the wash temperature was actually 130F rather than the required 150F noted on the machine data plate. According to the staff, the machine was found to meet the operational standards during the start-up operational check at 0900, four hours prior to the inspection team arriving at this bar. The ship's electrician arrived to commence repairs and said the E-2 code indicated a malfunctioning wash tank heater.
|
|
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. Ensure a warewashing machine and its auxiliary components are operated in accordance with the machine's data plate and other manufacturer's instructions.
|
|
|
Item No.:
24
|
|
Site:
Bar-Topsiders - Bar counter
|
|
Violation:
The sanitizing solution having a wiping cloth inside had no measurable chlorine concentration
|
|
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:
Bar-Topsiders - Bar Counter
|
|
Violation:
The wiping cloth storage solution had no measurable chlorine concentration using the ship's test strips while it was in active use at this bar.
|
|
Recommendation:
Restrict wiping cloths to the following: (4) Wet wiping cloths used and stored in a freshly made sanitizing solution.
|
|
|
Item No.:
26
|
|
Site:
Other-Locker 07-4-062
|
|
Violation:
There was a soiled and warm to the touch waffle maker stored on top of two ovens. There was also a previously cleaned slicer that was soiled with food liquid residue under the blade.
|
|
Recommendation:
Ensure food contact surfaces of equipment and utensils are clean to sight and touch.
|
|
|
Item No.:
26
|
|
Site:
Galley-Garden Cafe Port Dishwash
|
|
Violation:
There were at least 5 cereal bowls on the clean racks that were soiled with food residue.
|
|
Recommendation:
Ensure food contact surfaces of equipment and utensils are clean to sight and touch.
|
|
|
Item No.:
26
|
|
Site:
Galley-Moderno
|
|
Violation:
The previously cleaned Elangrill was soiled with grease residue on the far right heating element and on the right side panel with a white powder where the broken light bulb was exposed to the food area.
|
|
Recommendation:
Ensure food contact surfaces of equipment and utensils are clean to sight and touch.
|
|
|
Item No.:
26
|
|
Site:
Pantry-Bimini Bar & Grill
|
|
Violation:
The upper compartment of the ice machine was soiled with dark and pink residues on the water curtain plastic panel in front of the cuber panel and on the water dispensing tube over the cuber panel.
|
|
Recommendation:
Ensure food contact surfaces of equipment and utensils are clean to sight and touch.
|
|
|
Item No.:
26
|
|
Site:
Provisions-Consumables Store Room
|
|
Violation:
There were several hotel pans that were stored soiled with food residue on the shelves and on the floor.
|
|
Recommendation:
Ensure food contact surfaces of equipment and utensils are clean to sight and touch.
|
|
|
Item No.:
27
|
|
Site:
Galley-Garden Cafe
|
|
Violation:
The technical compartment doors of the starboard upright time-control refrigerators were soiled with black residue and soap.
|
|
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:
Bar-Sushi Bar
|
|
Violation:
The front bar conveyor was soiled underneath with food and dust residues.
|
|
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:
Other-Locker 07-4-062
|
|
Violation:
Two soup kettles were stored directly on the deck and had water inside.
|
|
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. Store clean equipment and utensils in a self-draining position that allows air drying, and covered or inverted.
|
|
|
Item No.:
28
|
|
Site:
Other-Hotel Store FSD-08-5-066 (Moderno Dining Area)
|
|
Violation:
There were multiple plastic containers with salad dressing jugs and a rack of glasses stored directly on the deck under the shelf stands. In addition, there was a stack of racks with glasses stored directly on the deck. The staff stated that all items were clean but were sent to be rewashed.
|
|
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.:
28
|
|
Site:
Food Service General-Sculleries
|
|
Violation:
Cleaned and sanitized plates were not stored covered or inverted. This was noted on all sculleries of the ship.
|
|
Recommendation:
Store clean equipment and utensils in a self-draining position that allows air drying, and covered or inverted.
|
|
|
Item No.:
29
|
|
Site:
Galley-Female Toilet Room
|
|
Violation:
The female toilet room inside the galley was closed and not in-service since 20 June. Staff stated the toilet room needed a working toilet bowl that was ordered.
|
|
Recommendation:
Ensure toilet rooms are provided and conveniently located. Repair the toilet room.
|
|
|
Item No.:
29
|
|
Site:
Bar-Temporary 'Satellite' Bar in Pool Area
|
|
Violation:
A temporary 'satellite' bar was open in the pool area. In addition to bottled beer sold to passengers, mixed drinks were also prepared without benefit of a handwashing station.
|
|
Recommendation:
Ensure each bar has at least one handwashing facility located in it.
|
|
|
Item No.:
32
|
|
Site:
Galley-Starboard Coffee Station
|
|
Violation:
The uncovered waste receptacle with coffee grounds was soiled inside with food debris. This was corrected.
|
|
Recommendation:
Ensure receptacles and waste-handling containers for refuse and recyclables and for use with materials containing food residue are insect and rodent resistant and have tight-fitting lids.
|
|
|
Item No.:
33
|
|
Site:
Provisions-Consumables Store Room
|
|
Violation:
There were multiple boxes and stacks of hotel pans stored directly on the deck and under the shelves. The deck was slightly soiled.
|
|
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.
|
|
|
Item No.:
33
|
|
Site:
Other-Locker 07-4-062
|
|
Violation:
There were two ovens stacked over each other stored directly on the deck. There were two soup kettles stacked together stored directly on the deck and under a desk. There were also 3 induction tops stored directly on the deck. the deck was slightly soiled.
|
|
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.
|
|
|
Item No.:
33
|
|
Site:
Room Service-Menu Locker
|
|
Violation:
There were multiple boxes and a bucket with sugar bowls stored directly on the deck under the shelves. The deck was slightly soiled.
|
|
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.
|
|
|
Item No.:
33
|
|
Site:
Other-Hotel Store FSD-08-5-066 (Moderno Dining Area)
|
|
Violation:
The deck was soiled under the racks. There were multiple plastic containers with salad dressing jugs and a rack of glasses stored directly on the deck under the shelf stands. In addition, there was a stack of racks with glasses stored directly on the deck. The staff stated that all items were clean but were sent to be rewashed.
|
|
Recommendation:
Ensure decks, bulkheads, deckheads, and attached equipment in food preparation, warewashing, pantries, and storage areas are cleaned as often as necessary. 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:
Bar-Temporary 'Satellite' Bar in Pool Area
|
|
Violation:
The temporary 'satellite' bar in the pool area did not meet deck and deckhead construction standards for food preparation facilities.
|
|
Recommendation:
Ensure decks and deckheads in bars are constructed and maintained for easy cleaning. Cove all equipment/deck, cabinet/deck, and deck sink coaming/deck junctures including bars. Ensure deckheads have smooth, hard finishes and light colored surfaces. Ensure light fixtures, vent covers, and similar equipment attached to the deckheads are easily cleanable. Ensure surfaces subject to routine splashes, spillage, or other soiling during normal use have easily cleanable features.
|
|
|
Item No.:
36
|
|
Site:
Galley-Cagney's Steakhouse
|
|
Violation:
The light intensity over the front food preparation counter of the show galley was less than 220 lux.
|
|
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.
|
|
|
Item No.:
36
|
|
Site:
Buffet-Garden Cafe Port Beverage Station
|
|
Violation:
The right side panel of the Elangrill had an exposed broken light bulb.
|
|
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.
|
|
|
Item No.:
36
|
|
Site:
Room Service-Menu Locker
|
|
Violation:
A deckhead light fixture was not working. As a result, the light intensity was less than 110 lux.
|
|
Recommendation:
Ensure the light intensity is at least 110 lux (10 foot candles) at a distance of 75 centimeters (30 inches) above the deck when in use, in walk-in refrigerator units and dry storage areas, and in other areas and rooms during periods of cleaning.
|
|
|
Item No.:
37
|
|
Site:
Galley-Moderno
|
|
Violation:
There was heavy condensation collecting over the clean side of the in-use rack-type dishwasher.
|
|
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.
|
|
|
Item No.:
38
|
|
Site:
Buffet-Garden Cafe Port Beverage Station
|
|
Violation:
A set of tools was stored inside the soda multi-flow cabinet.
|
|
Recommendation:
Ensure only articles necessary for the food service operation are stored in food preparation, food storage, and warewashing areas.
|
|
|
Item No.:
38
|
|
Site:
Galley-Starboard Dishwash
|
|
Violation:
There were mops and mop buckets unattended and stored next to 2 room service trolleys and garbage bins. Staff stated there was a cleaning locker a deck above.
|
|
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-Aft Dishwash
|
|
Violation:
There were dust pans and brooms stored next to the handwashing stations.
|
|
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.
|
|