|
|
|
Item No.:
*
|
|
Site:
Food Service General-Lighting
|
|
Violation:
A comprehensive lighting plan was observed to address the deficient areas mentioned in this report. All the lighting violations noted in the previous inspection has been corrected and almost all the lighting observations made during the construction inspection had already been added to the plan.
|
|
Recommendation:
|
|
|
Item No.:
*
|
|
Site:
Medical-Underlying Illness Column
|
|
Violation:
This column on the acute gastroenteritis (AGE) logs was left blank for both reportable and nonreportable cases for several past voyages.
|
|
Recommendation:
The underlying illness column for each AGE log entry must always be completed. If no underlying illness is present then "none" or an equivalent term must be written in this column. Any additional information can be place in this column only after the underlying illness question is addressed.
|
|
|
Item No.:
08
|
|
Site:
Potable Water-Potable Water Pipe Stripping
|
|
Violation:
The potable water pipe from the chlorine injection point to the mineralizer was not striped blue or blue/green/blue every 5 meters to indicate potable water.
|
|
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.
|
|
|
Item No.:
10
|
|
Site:
Recreational Water Facilities-Data Logger
|
|
Violation:
There was no documentation available to show that the data loggers installed had certified data security features.
|
|
Recommendation:
If an electronic data logger is used in lieu of a chart recorder, ensure it has certified data security features. Conduct manual comparison tests for free halogen residual and pH before opening the RWF to verify calibration. Ensure the analyzer reading is within 0.2 ppm for free halogen and 0.2 for pH. For RWFs open longer than 24 hours, conduct a manual comparison test every 24 hours.
|
|
|
Item No.:
16
|
|
Site:
Buffet-Beverage Stations
|
|
Violation:
These stations did not have time control plans for the containers of coffee creamers out for self service. The containers did have 4 hour discard labels, but there was no time control plan detailing the time control procedures.
|
|
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.
|
|
|
Item No.:
16
|
|
Site:
Buffet-Aft Deli Station
|
|
Violation:
Cold smoked salmon was available at the passenger buffet line, but there was no consumer advisory specific to the salmon. This was corrected before the inspector left the area.
|
|
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.
|
|
|
Item No.:
19
|
|
Site:
Buffet-Aft Deli Station
|
|
Violation:
A bowl of apples at the buffet line did not have its own dedicated serving utensil. This was corrected immediately.
|
|
Recommendation:
Provide food-dispensing utensils for each container displayed at a consumer self-service unit such as a buffet or salad bar.
|
|
|
Item No.:
19
|
|
Site:
Buffet-Service Line #1
|
|
Violation:
During active food service, heavy steam was escaping from the in-use bain marie and condensing on the warming light fixtures and on the bottom of the passover shelf above. Condensate was observed dripping onto food items, which included, broiled fish out for crew self-service on the bain marie.
|
|
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:
Other-Boiler Bites - Gyro Cooker
|
|
Violation:
The ceramic stone material behind the heating elements of the gyro rotating cooker was absorbent and not easily cleanable. Also, there were four slotted fasteners keeping the ceramic stones in place. The stones and fasteners were in the food splash area.
|
|
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: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.
|
|
|
Item No.:
26
|
|
Site:
Other-Boiler Bites - Gyro Cooker
|
|
Violation:
The ceramic stones to the gyro rotating cooker were soiled with old grease residue.
|
|
Recommendation:
Ensure food contact surfaces of equipment and utensils are clean to sight and touch.
|
|
|
Item No.:
26
|
|
Site:
Galley-Lumier's - Beverage Station
|
|
Violation:
The water return bath to the ice machine had an accumulation of granular brown sediment.
|
|
Recommendation:
Ensure food contact surfaces of equipment and utensils are clean to sight and touch.
|
|
|
Item No.:
26
|
|
Site:
Buffet-Port Beverage Station
|
|
Violation:
A container of single use plastic spoons out for self-service were left uncovered with the food contact ends exposed and were placed in front of the coffee dispensing equipment. Coffee had recently been spilled on the spoons, including the food contact ends.
|
|
Recommendation:
Ensure food contact surfaces of equipment and utensils are clean to sight and touch.
|
|
|
Item No.:
27
|
|
Site:
Buffet-Beverage Station
|
|
Violation:
There was a steady water leak from a component on the soda carbonator located in the technical compartment. Water from this leak was pooled on the bottom of the technical compartment.
|
|
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:
Other-Provision Corridor - Pulper Room
|
|
Violation:
The not in use pulper system was soiled with old food waste.
|
|
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:
Buffet-Port Beverage Station
|
|
Violation:
A container of single use plastic spoons out for self-service were left uncovered with the food contact ends exposed and were placed in front of the coffee dispensing equipment.
|
|
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.:
29
|
|
Site:
Galley-Dishwash
|
|
Violation:
The handwash station near the soiled landing of the flight-type dishwash machine was not operable.
|
|
Recommendation:
Ensure the handwashing station operates correctly.
|
|
|
Item No.:
29
|
|
Site:
Galley-Handwash Station Bank
|
|
Violation:
The temperature at the left handwash sink near the dishwash was greater than 120F and could not be adjusted by the user.
|
|
Recommendation:
Ensure handwashing sinks are equipped to provide water at a temperature of at least 38C (100F) through a mixing valve or combination faucet. For handwash sinks with electronic sensors, and other types of handwash sinks where the user cannot make temperature adjustments, ensure the temperature provided to the user after the mixing valve does not exceed 49C (120F).
|
|
|
Item No.:
29
|
|
Site:
Galley-Lumier's - Beverage Station
|
|
Violation:
The water temperature at this handwash station could not reach 100F.
|
|
Recommendation:
Ensure handwashing sinks are equipped to provide water at a temperature of at least 38C (100F) through a mixing valve or combination faucet. For handwash sinks with electronic sensors, and other types of handwash sinks where the user cannot make temperature adjustments, ensure the temperature provided to the user after the mixing valve does not exceed 49C (120F).
|
|
|
Item No.:
29
|
|
Site:
Galley-Carioca - Potwash
|
|
Violation:
The water temperature to both handwash stations located at both entry ways to the potwash could not reach 100F.
|
|
Recommendation:
Ensure handwashing sinks are equipped to provide water at a temperature of at least 38C (100F) through a mixing valve or combination faucet. For handwash sinks with electronic sensors, and other types of handwash sinks where the user cannot make temperature adjustments, ensure the temperature provided to the user after the mixing valve does not exceed 49C (120F).
|
|
|
Item No.:
29
|
|
Site:
Medical-Pantry
|
|
Violation:
The water temperature of the handwash sink was less than 100F when measured.
|
|
Recommendation:
Ensure handwashing sinks are equipped to provide water at a temperature of at least 38C (100F) through a mixing valve or combination faucet. For handwash sinks with electronic sensors, and other types of handwash sinks where the user cannot make temperature adjustments, ensure the temperature provided to the user after the mixing valve does not exceed 49C (120F).
|
|
|
Item No.:
29
|
|
Site:
Pantry-Deck 2 Forward Housekeeping
|
|
Violation:
The water temperature of the handwash sink to the right of the storage cabinet was less than 100F when measured.
|
|
Recommendation:
Ensure handwashing sinks are equipped to provide water at a temperature of at least 38C (100F) through a mixing valve or combination faucet. For handwash sinks with electronic sensors, and other types of handwash sinks where the user cannot make temperature adjustments, ensure the temperature provided to the user after the mixing valve does not exceed 49C (120F).
|
|
|
Item No.:
30
|
|
Site:
Other-Eye Scream
|
|
Violation:
There was no hand soap at the handwash station near the entry to this outlet.
|
|
Recommendation:
Ensure a handwashing facility includes a sink, soap dispenser, single-use towels dispenser, and waste receptacle.
|
|
|
Item No.:
30
|
|
Site:
Galley-Dishwash
|
|
Violation:
The soap dispenser was missing from the handwash station near the soiled landing of the flight-type dishwash machine.
|
|
Recommendation:
Ensure each handwashing facility has a supply of hand-cleansing soap or detergent and a supply of single-service paper towels available.
|
|
|
Item No.:
33
|
|
Site:
Food Service General-Passenger Buffet Waiter Stations
|
|
Violation:
Deck coving was missing at the counter/deck and bulkhead/deck junctures at all the waiter stations.
|
|
Recommendation:
Cove all bulkhead/deck, equipment/deck, cabinet/deck, and deck sink coaming/deck junctures (including galleys, pantries, buffets, bars, waiter stations, dining room work counters, provisions, food storage rooms, equipment/utensil storage rooms, and toilet rooms intended for use by galley personnel).
|
|
|
Item No.:
33
|
|
Site:
Buffet-Deckhead
|
|
Violation:
The square perforated deckhead tiles along the entire worker side of the buffet area were not smooth and easily cleanable.
|
|
Recommendation:
Ensure deckheads in food preparation areas are constructed and maintained for easy cleaning.
|
|
|
Item No.:
33
|
|
Site:
Buffet-Aft Buffet
|
|
Violation:
There were open gaps where the 2 support columns penetrated the deckhead tiles.
|
|
Recommendation:
Ensure decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas are maintained in good repair.
|
|
|
Item No.:
33
|
|
Site:
Galley-Pinnochio's Pizza
|
|
Violation:
The decks in this outlet were pitted and not easily cleanable, especially near the dishwash machine.
|
|
Recommendation:
Ensure decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas are maintained in good repair.
|
|
|
Item No.:
33
|
|
Site:
Other-Daisey's Delights
|
|
Violation:
Deck coving was missing at the bulkhead/deck juncture in the room with the ice machine. Also, there was an open gap at the deckhead where an electrical line penetrated above the ice machine.
|
|
Recommendation:
Ensure decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas are maintained in good repair. Cove all bulkhead/deck, equipment/deck, cabinet/deck, and deck sink coaming/deck junctures (including galleys, pantries, buffets, bars, waiter stations, dining room work counters, provisions, food storage rooms, equipment/utensil storage rooms, and toilet rooms intended for use by galley personnel).
|
|
|
Item No.:
33
|
|
Site:
Galley-Bell Box
|
|
Violation:
The deck in this area was pitted and not easily cleanable.
|
|
Recommendation:
Ensure decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas are maintained in good repair.
|
|
|
Item No.:
34
|
|
Site:
Buffet-Beverage Station
|
|
Violation:
There was a steady water leak from a component on the soda carbonator located in the technical compartment.
|
|
Recommendation:
Ensure a plumbing system in a food area is maintained in good repair.
|
|
|
Item No.:
36
|
|
Site:
Buffet-Handwash Station
|
|
Violation:
The light intensity at the handwash station near service line #1 could not reach the required 220 lux of light.
|
|
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:
Galley-Animators
|
|
Violation:
Light intensity could not reach 110 lux behind the pastry oven, 220 lux at the handwash station near the potwash, and 110 lux behind the port side combination ovens.
|
|
Recommendation:
Ensure the light intensity is at least 110 lux (10 foot candles) behind and around mounted equipment, including counter-mounted equipment.
|
|
|
Item No.:
36
|
|
Site:
Other-Eye Scream
|
|
Violation:
Light intensity at the handwash station near the entrance door was less than the required 220 lux of light. Also, it was unclear due to the ambient light, if there would be enough light intensity at the ice cream self-service station and the outside passenger handwash station during all periods of operation.
|
|
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:
Galley-Lumier's - Potwash
|
|
Violation:
The light levels at the clean landing could not reach the required 220 lux of light.
|
|
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:
Galley-Dishwash
|
|
Violation:
Light intensity at the handwash station nearest the water fountain could not reach the required 220 lux of light.
|
|
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:
Other-Daisy's Delights
|
|
Violation:
Light intensity behind the ice machine did not reach the required 110 lux of light.
|
|
Recommendation:
Ensure the light intensity is at least 110 lux (10 foot candles) behind and around mounted equipment, including counter-mounted equipment.
|
|
|
Item No.:
39
|
|
Site:
Other-Provision Corridor - Pulper Room
|
|
Violation:
A heavy infestation of small flies (too many to count) were observed on and in the bone crusher equipment installed in this room. According to staff, the bone crusher had not been in use since before dry dock which began on September 2013. Upon further inspection, old food residue was observed inside the pulper system. Dead flies were also observed on the sorting table to the crusher equipment. Several flies were noticed in the provision corridor outside the room prior to entering the 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.:
41
|
|
Site:
Housekeeping-Deck 9 Forward Handicap Bathroom
|
|
Violation:
No sign was posted at the handwash sink advising users to wash hands. Also, there was no sign advising users to use a paper towel to open the door upon exiting.
|
|
Recommendation:
Provide the passenger and crew public toilets with a handwashing station that includes: (1) Hot and cold running water; (2) Soap; (3) A method to dry hands; (4) A sign advising users to wash hands. Post a sign advising users of toilet facilities to use hand towel, paper towel, or tissue to open the door unless the exit is hands free.
|
|
|
Item No.:
41
|
|
Site:
Housekeeping-Deck 9 Aft Men's Bathroom
|
|
Violation:
No sign was posted at the handicap handwash sink advising users to wash hands.
|
|
Recommendation:
Provide the passenger and crew public toilets with a handwashing station that includes: (1) Hot and cold running water; (2) Soap; (3) A method to dry hands; (4) A sign advising users to wash hands.
|
|
|
Item No.:
42
|
|
Site:
Children Area-Oceaneer Boy's and Girl's Bathrooms
|
|
Violation:
The water temperature of all three sinks in both bathrooms was higher than 110F when measured.
|
|
Recommendation:
Ensure the maximum water temperature for a handwashing station does not exceed 43C (110F).
|
|