|
|
|
Item No.:
02
|
|
Site:
Medical-Acute Gastroenteritis (AGE) Log
|
|
Violation:
A crew member reported to medical on 11/14 at 9:10 AM with two episodes of diarrhea and stomach cramps. Anti-diarrheal medication was dispensed and no underlying illness was noted. The note section for this case on the electronic medical records indicated these symptoms were above normal for the individual. This case was marked as non-reportable.
|
|
Recommendation:
Ensure a reportable case of AGE is a case reported to the master of the vessel, the medical staff, or other designated staff by a passenger or a crew member and meets the case definition based on the following symptoms: (1) Diarrhea (three or more episodes of loose stools in a 24 hour period or what is above normal for the individual. See section 4.1.2.1.3, illness symptoms); or (2) vomiting and one additional symptom including one or more episodes of loose stools in a 24-hour period, or abdominal cramps, or headache, or muscle aches, or fever (temperature of greater than or equal to 38°C [100.4°F]).
|
|
|
Item No.:
06
|
|
Site:
Potable Water-Potable Water Samples
|
|
Violation:
The four sample points for the monthly potable water samples did not vary significantly since June 2013. From June to November five samples were taken on Deck 0, four from Deck 3, five from Deck 5, and five from Deck 10.
|
|
Recommendation:
Collect and analyze a minimum of four potable water samples per month for the presence of E. coli. Collect samples from the forward, aft, upper, and lower decks of the vessel. Change the sample sites each month so that all of the potable water distribution system is effectively monitored. Conduct follow-up sampling for each positive test result.
|
|
|
Item No.:
08
|
|
Site:
Potable Water-Bunkering Records
|
|
Violation:
The chart recorder chart used on November 11 did not have a pH range. It was only scaled 0-5 ppm. No other documentation was available to show the pH values were monitored every hour during bunkering.
|
|
Recommendation:
After the free residual halogen level of at least 2.0 mg/L (ppm) and pH level not exceeding 7.8 have been reached, monitor the free residual halogen and pH at least hourly during the bunkering of potable water. After the free residual halogen level of at least 2.0 mg/L (ppm) and pH level not exceeding 7.8 have been reached, monitor the free residual halogen and pH at least once every 4 hours during the production of potable water.
|
|
|
Item No.:
16
|
|
Site:
Other-Pasta Bella - Preparation Area and Galley
|
|
Violation:
There were several bowls containing potentially hazardous foods set on the front preparation counter to add to prepare pasta to order, including sauces and each had time only as a public health control discard labels attached, but the written and posted time as a control plan did not list foods on counters as being on time control. Likewise, in the galley there were three large pots filled with white and red pasta sauces on the range top as back-up for the front service area, and each of the pots had time control discard labels attached, but the written and posted time control plan did not identify the range top as a time control unit. Staff changed the written time control plan during the inspection to identify both counters and the range top as time control.
|
|
Recommendation:
Ensure that the written time control plan clearly identifies where potentially hazardous foods on time only as a public health control are located. If that is a physical unit then the unit should be listed, and when counters are used for loose containers of food the counters should be listed in the plan.
|
|
|
Item No.:
16
|
|
Site:
Other-Steakhouse Grill and Galley
|
|
Violation:
Nearly every counter top in the front grill area and in the galley behind had a permanent label attached with the words time control. The written time only as a public health control plan did not list or state that counters in either the grill or the galley were on time control.
|
|
Recommendation:
Update the written and posted time control plan to specify that counters in the grill and galley area are used for time control for potentially hazardous foods in containers placed there.
|
|
|
Item No.:
16
|
|
Site:
Other-Deli
|
|
Violation:
This outlet operated for more than four hours, and although all other potentially hazardous foods held on time control had discard labels attached, the pans of pastrami, corned beef, and sauerkraut in the back bar bain marie did not have discard labels attached. Staff corrected this during the inspection.
|
|
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 5°C (41°F) or less or 57°C (135°F) 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.
|
|
|
Item No.:
16
|
|
Site:
Bar-Dream Bar
|
|
Violation:
The time control plan for milk and dairy products did not match the operations of the bar. The time control plan indicated operating hours of approximately 07:00 to midnight, but also included set-up and discard times of approximately 11:00 to 14:30. Staff stated milk and dairy products are available for the entire operating hours. The plan also stated milk and dairy products were stored at 41°F or below in refrigerator L1/L2 and L5/L6. Refrigerator L1/L2 also contained the milk and dairy products on time control, but this unit was not labeled as being on time control.
|
|
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.:
19
|
|
Site:
Bar-Sunset Bar - Locker 10.062
|
|
Violation:
Beverage cans and bottles were stored in a room where the bulkheads and deckhead were not constructed for easy cleaning and did not contain smooth, hard finishes.
|
|
Recommendation:
Do not store foods: (1) In locker rooms; (2) In toilet rooms; (3) In dressing rooms; (4) In garbage rooms; (5) In mechanical rooms; (6) Under sewer lines that are not continuously sleeve welded; (7) Under leaking water lines, including leaking automatic fire sprinkler heads, or under lines on which water has condensed; (8) Under open stairwells; (9) Under other sources of contamination from nonfood items such as ice blocks, ice carvings and flowers; or (10) In areas not finished in accordance with 7.7.4 and 7.7.5 for food storage areas.
|
|
|
Item No.:
19
|
|
Site:
Buffet-Crew Mess
|
|
Violation:
The serving utensil handle was in contact with mixed vegetables.
|
|
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.:
20
|
|
Site:
Other-Deli
|
|
Violation:
One of the front service counter wicker baskets was only halfway lined with a cloth, and some of the bagels and bread made contact with the side interior of this woven basket, which was not an appropriate food contact surface due to its construction.
|
|
Recommendation:
Do not use wood and wood wicker as a food-contact surface.
|
|
|
Item No.:
20
|
|
Site:
Room Service-Deck 6 Room Service Pantry
|
|
Violation:
There was a difficult-to-clean seam present on the lower, curved end, on the back plate of the counter model slicer, where the sealant was missing. Staff removed and replaced the sealant on the slicer back plate during the inspection.
|
|
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.
|
|
|
Item No.:
20
|
|
Site:
Galley-Lido Center Galley - Cold Pantry
|
|
Violation:
The sealant at the lower end of the counter model slicer was peeling away and loose. Staff repaired this during the inspection.
|
|
Recommendation:
Remove peeling sealant.
|
|
|
Item No.:
21
|
|
Site:
Galley-
|
|
Violation:
A large amount of water was draining from combination oven #5 and 6, both from the drain line in the back of the unit and from the front of the lower unit. The drain pan on the front of the lower unit was over-flowing with water. This resulted in a large amount of water pooled on the deck.
|
|
Recommendation:
Ensure water does not leak from the combination ovens and pool on the deck.
|
|
|
Item No.:
21
|
|
Site:
Galley-Center Galley - Bain Marie MG/W3
|
|
Violation:
The middle and left gauges were filled with condensation, making reading the temperatures difficult. Staff showed the inspector a work order indicating spare parts for this bain marie were ordered on 20 September and are expected to be delivered on 23 November.
|
|
Recommendation:
Design and construct nonfood-contact surfaces of equipment and utensils to be durable and to retain their characteristic qualities under normal use conditions.
|
|
|
Item No.:
28
|
|
Site:
Galley-Dishwash Clean Storage
|
|
Violation:
A wet tea bag was on a rack of clean mugs.
|
|
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.:
33
|
|
Site:
Other-Lido Pizzeria
|
|
Violation:
The decorative masonry brick installed on the bulkhead around the pass-thru door to the pantry was absorbent, very rough, and difficult to clean.
|
|
Recommendation:
Ensure bulkheads and deckheads have smooth, hard finishes and light colored surfaces. Exception: bars may have decorative surfaces provided that they 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. Do not use carpet in these areas.
|
|
|
Item No.:
33
|
|
Site:
Galley-Entrance to Galley From Scarlet Dinning Room - F.S.D. 3.124
|
|
Violation:
The bulkheads and deckhead of this room were not constructed for easy cleaning and did not contain smooth, hard finishes. Numerous food equipment was stored in this room.
|
|
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 bulkheads and deckheads have smooth, hard finishes and light colored surfaces. Exception: bars may have decorative surfaces provided that they are easily cleanable.
|
|
|
Item No.:
33
|
|
Site:
Bar-Sunset Bar - Locker 10.062
|
|
Violation:
The bulkheads and deckhead of this room were not constructed for easy cleaning and did not contain smooth, hard finishes. Beverage cans and bottles were stored in this room.
|
|
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 bulkheads and deckheads have smooth, hard finishes and light colored surfaces. Exception: bars may have decorative surfaces provided that they are easily cleanable.
|
|
|
Item No.:
35
|
|
Site:
Galley-
|
|
Violation:
A large amount of water was pooled on the deck near combination oven #5 and 6. This was the result of a large amount of water both from the drain line in the back of the unit and from the front of the lower unit. The drain pan on the front of the lower unit was over-flowing with water.
|
|
Recommendation:
Ensure black and gray water is discharged to the vessel's wastewater disposal system and does not pool on the deck.
|
|
|
Item No.:
36
|
|
Site:
Buffet-Staff Mess
|
|
Violation:
The light intensity was less than 110 lux behind and around the beverage equipment.
|
|
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-Pasta Bella - Starboard Preparation
|
|
Violation:
The port side handwash station in the front preparation area had less than 220 lux of artificial 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-Center Galley - Soup Section
|
|
Violation:
The light intensity was less than 220 lux on the long preparation counter.
|
|
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-Pastry
|
|
Violation:
The light intensity was less than 220 lux on the preparation counter next to the large deck-mounted mixer.
|
|
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.:
39
|
|
Site:
Other-Lido Mongolian Grill - Beverage Starboard
|
|
Violation:
One live fruit fly was noted on a clean cup at the starboard beverage station. Staff removed the cup for re-cleaning.
|
|
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.:
43
|
|
Site:
Ventilation-AC Unit 6.06.01
|
|
Violation:
The condensate collection pan had green tinted water that appeared stagnant in the middle and far end section.
|
|
Recommendation:
Inspect evaporative condensers at least annually and clean as necessary to remove scale and sediment. Clean cooling coils and condensate pans as necessary to remove dirt and organic material.
|
|
|