|
|
|
Item No.:
06
|
|
Site:
Potable Water-Chart Recorder
|
|
Violation:
The chart on the recorder during the inspection showed the time at 0850 of the current reading when the time was actually 0820.
|
|
Recommendation:
Maintain the halogen analyzer-chart recorder properly and operate it in accordance with the manufacturer's instructions.
|
|
|
Item No.:
08
|
|
Site:
Potable Water-Distillate / Permeate Water Striping
|
|
Violation:
The required blue/gray/blue stripe closest to the production/bunker halogenation point had been painted over when the piping in the area had been painted the previous week. The stripe was present on this same line further back on the portion of the line that had not been painted.
|
|
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). 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.:
08
|
|
Site:
Food Service General-Bar Multiflow Lockers
|
|
Violation:
The backflow prevention devices on all of the potable water lines for the multiflow systems in the bars were not vented. Replacement of these devices began during the inspection.
|
|
Recommendation:
Ensure the backflow prevention devices are vented.
|
|
|
Item No.:
08
|
|
Site:
Galley-Taste Port Aft
|
|
Violation:
The backflow prevention devices for the hot water manifolds on the conveyor warewash machine were heavily corroded.
|
|
Recommendation:
Maintain backflow prevention devices in good repair.
|
|
|
Item No.:
08
|
|
Site:
Galley-Warewashing
|
|
Violation:
The backflow prevention device for the hot water manifold on the conveyor warewash machine was heavily corroded.
|
|
Recommendation:
Maintain backflow prevention devices in good repair.
|
|
|
Item No.:
11
|
|
Site:
Medical-Crew Acute Gastroenteritis (AGE) Illness Reporting
|
|
Violation:
A crew member with the position of cruise staff (nonfood worker) had an onset of AGE symptoms on 19 October at 1800 but did not report to the medical center until 20 October at 1440. The time card indicated that this crew member worked from 1030 to 1400 on 20 October. This was on the cruise ending 2 November when the ship was repositioning from Europe and the first U.S. port was on 31 October. The medical staff was aware of this violation and the crew member and supervisor had already been retrained.
|
|
Recommendation:
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.
|
|
|
Item No.:
12
|
|
Site:
Provisions-Deck 3 Vegetable Room
|
|
Violation:
A mostly empty bottle of sports drink was stored on a box of leeks. The bottle belonged to a provisions worker and was removed.
|
|
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.
|
|
|
Item No.:
13
|
|
Site:
Galley-Pot Wash Port
|
|
Violation:
The person in charge of the potwash machine did not know which spray nozzles were for the final sanitizing rinse and thought the auxiliary spray nozzles were also part of the final sanitizing rinse.
|
|
Recommendation:
Ensure the supervisor or person in charge of food operations on the vessel monitors that: (12) Employees are properly trained in food safety, including food allergy awareness, as it relates to their assigned duties.
|
|
|
Item No.:
16
|
|
Site:
Galley-Epic Club
|
|
Violation:
The posted time control plan did not include the milk compartment of the coffee machine even though the physical unit was identified as 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.:
16
|
|
Site:
Galley-Time Control
|
|
Violation:
The condiment station was labeled for time control, but was not listed on the time control plan.
|
|
Recommendation:
List the condiment station on the time control plan.
|
|
|
Item No.:
18
|
|
Site:
Preparation Room-Meat Thawing Room
|
|
Violation:
There were two containers of raw ground beef stored above two containers of whole beef.
|
|
Recommendation:
Protect food from cross-contamination or other sources of contamination by the following methods: (1) Physically separating raw animal foods during storage, preparation, holding, and display from raw ready-to-eat food so that products do not physically touch and so that one product does not drip into another. (2) Separating types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry-except when combined as ingredients-during storage, preparation, holding, and display by using separate equipment for each type, or by arranging each type of food in equipment so that cross-contamination of one type with another is prevented, or by preparing each type of food at different times or in separate areas. (3) Cleaning and sanitizing equipment and utensils. (4) Storing the food in packages, covered containers, or wrappings. (5) Cleaning visible soil on hermetically sealed containers of food before opening. (6) Protecting food containers that are received packaged together in a case or overwrap from cuts when the case or overwrap is opened. (7) Separating damaged, spoiled, or recalled food being held on the vessel. (8) Separating unwashed fruits and vegetables from ready-to-eat food.
|
|
|
Item No.:
19
|
|
Site:
Buffet-Crew Mess
|
|
Violation:
A worker was seen stooping below the sneeze guard to get their food because there was excess condensation on a few of the sneeze shields and they could not see the food.
|
|
Recommendation:
Ensure condensation does not collect on the sneeze guards and prevent consumers from seeing the food during service.
|
|
|
Item No.:
19
|
|
Site:
Provisions-Fruit Store Room #1488
|
|
Violation:
There were a few dozen roses stored next to several boxes of cantaloupe.
|
|
Recommendation:
Protect food from contamination by storing the food: (3) Where it is not exposed to splash, dust, or other contamination.
|
|
|
Item No.:
19
|
|
Site:
Provisions-Deck 3 Small Dry Store Room
|
|
Violation:
There was a small box of pretzels on the deck.
|
|
Recommendation:
Protect food from contamination by storing the food: (4) At least 15 centimeters (6 inches) above the deck.
|
|
|
Item No.:
19
|
|
Site:
Bar-Studio Lounge
|
|
Violation:
The tray of cookies out for self-service were covered with a domed lid that was not hinged or self-closing, and the lid could remain open.
|
|
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).
|
|
|
Item No.:
20
|
|
Site:
Pantry-Atrium
|
|
Violation:
The tube on the bulk milk dispenser for the regular milk was not cut at a diagonal. This was corrected.
|
|
Recommendation:
Cut bulk milk dispensing tubes 45 degrees on the diagonal, leaving no more than 25 mm (1 inch) protruding from the chilled dispensing head.
|
|
|
Item No.:
20
|
|
Site:
Galley-Deck 14 Potwash
|
|
Violation:
At least 4 cutting boards stored on the soiled storage rack were scratched, scored, and in poor repair making them no longer easily cleanable.
|
|
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-Bakery
|
|
Violation:
The belt on the dough sheeter for the French baguette machine was made of felt and was fraying in several areas.
|
|
Recommendation:
Materials used in the construction of multiuse utensils and food contact surfaces of equipment must be: (3) finished to have a smooth, easily cleanable surface.
|
|
|
Item No.:
21
|
|
Site:
Other-Lido Technical Locker 2401
|
|
Violation:
The shelving units in this room were made of galvanized steel and had several difficult to clean openings and seams. Plastic containers with individual servings of boxed cereal were stored on these shelves.
|
|
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.
|
|
|
Item No.:
21
|
|
Site:
Other-La Cucina Store FD 14-1-03
|
|
Violation:
The shelving units were made of galvanized steel and had several difficult to clean openings and seams. Wine and wine glasses were stored on these units.
|
|
Recommendation:
Ensure nonfood-contact surfaces of equipment that are exposed to splash, spillage, or other food soiling or that require frequent cleaning are constructed of a corrosion-resistant, nonabsorbent, and smooth material.
|
|
|
Item No.:
21
|
|
Site:
Pantry-Minibar Storage
|
|
Violation:
The shelving units had some galvanized steel pieces. The units also holes, seams, and other difficult to clean features. Bottled beer, water, and liquor and canned beverages were stored on these shelves.
|
|
Recommendation:
Ensure nonfood-contact surfaces of equipment that are exposed to splash, spillage, or other food soiling or that require frequent cleaning are constructed of a corrosion-resistant, nonabsorbent, and smooth material. Ensure nonfood-contact surfaces are free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance.
|
|
|
Item No.:
22
|
|
Site:
Galley-Pot Wash Port
|
|
Violation:
The two white panels attached to the end and left side of the clean end of the machine just before the clean landing were fraying in a few areas and the panel at the end of the machine was scratched in several areas.
|
|
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.
|
|
|
Item No.:
22
|
|
Site:
Galley-Taste Port Aft
|
|
Violation:
The upper final rinse spray nozzles for the in-use conveyor warewash machine had an ineffective spray pattern. The machine was shut down for repair.
|
|
Recommendation:
Ensure the final rinse spray nozzles have an effective spray pattern.
|
|
|
Item No.:
27
|
|
Site:
Galley-Spiegel Tent
|
|
Violation:
The drip pan and drip pan housing of the previously-cleaned grill had several areas of black granular residue. Staff stated this residue was from the brush used to clean the grill.
|
|
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:
Galley-Deck 5 Deli Hatch
|
|
Violation:
The nonfood contact surfaces of a few pieces of soiled equipment, including two slicers, a pastry cleaner, and a coffee machine were soiled with a sticky substance, dirt, and dust. The equipment were stored among new equipment or clean equipment rotating in and out of the galley.
|
|
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:
Galley-Deck 5 Deli Hatch
|
|
Violation:
A few pieces of soiled equipment, including two slicers, a pastry cleaner, and a coffee machine, that were stored among new equipment or clean equipment rotating in and out of the galley. Also, the coffee machine was stored next to three display items.
|
|
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:
Galley-Epic Club
|
|
Violation:
Three small coffee containers were not properly air dried after cleaning. They were found on upright on the storage shelf with their lids attached. Standing water was noted in all three.
|
|
Recommendation:
Store clean equipment and utensils in a self-draining position that allows air drying, and covered or inverted.
|
|
|
Item No.:
29
|
|
Site:
Galley-Deck 14 Hot Galley
|
|
Violation:
The water temperature of the automatic handwash station adjacent to the soup kettles was 72F 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:
Buffet-Garden Cafe Starboard Midship Handwash Sink
|
|
Violation:
The wash, rinse, and sanitizing buckets were stored on the deck immediately in front of the handwash station making it inaccessible.
|
|
Recommendation:
Ensure handwashing facilities are used for no other purpose and are accessible at all times.
|
|
|
Item No.:
30
|
|
Site:
Bar-Moderno
|
|
Violation:
The paper towels at the handwashing station were damp. The bar was not open at the time of the inspection. The towels were replaced.
|
|
Recommendation:
Ensure the paper towels at the handwashing station are dry and free of contamination.
|
|
|
Item No.:
30
|
|
Site:
Galley-Food Worker Toilet Room
|
|
Violation:
The door to the male #12989 toilet room in between the main and crew galleys was not self-closing.
|
|
Recommendation:
Ensure toilet rooms are completely enclosed and have tight-fitting, self-closing doors which are kept closed except during cleaning or maintenance.
|
|
|
Item No.:
30
|
|
Site:
Galley-Deck 5 - Taste
|
|
Violation:
The doors to the female food worker toilet room and male food worker toilet room #2481 were not self-closing.
|
|
Recommendation:
Ensure toilet rooms are completely enclosed and have tight-fitting, self-closing doors which are kept closed except during cleaning or maintenance.
|
|
|
Item No.:
33
|
|
Site:
Other-La Cucina Store 14-1-03
|
|
Violation:
The deckhead was made of a soft material that was not smooth, durable, or easily cleanable. Wine and wine glasses 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. Do not use carpet in these areas.
|
|
|
Item No.:
33
|
|
Site:
Galley-Walk-In Refrigerator 2006
|
|
Violation:
A small leak of water from a deckhead seam was observed in the back left section. No product was impacted.
|
|
Recommendation:
Ensure water does not drip from the deckhead.
|
|
|
Item No.:
34
|
|
Site:
Galley-Garden Cafe Finish Galley
|
|
Violation:
Water was pooling on the bottom of the soda dispensing cabinet under the CO2 tanks.
|
|
Recommendation:
Ensure a plumbing system in a food area is maintained in good repair.
|
|
|
Item No.:
36
|
|
Site:
Other-Lido Store FD 14-1-03
|
|
Violation:
The lighting intensity of the room 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. 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:
Galley-Taste Port Aft
|
|
Violation:
The light intensity was less than 110 lux behind the upright 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:
Galley-Bakery
|
|
Violation:
The light shield was cracked and bent in a few areas in the top of proofing cabinet #2.
|
|
Recommendation:
Repair or replace the light shield.
|
|
|
Item No.:
37
|
|
Site:
Buffet-Crew Mess
|
|
Violation:
There was excess condensation on a few of the sneeze shields over the bains marie. The steam was turned down by staff.
|
|
Recommendation:
Ensure condensate does not collect on the sneeze shields.
|
|
|
Item No.:
38
|
|
Site:
Galley-Bakery
|
|
Violation:
According to the staff, the dough divider machine next to the handwash station had never been used and this piece of equipment was not necessary for the operation.
|
|
Recommendation:
Ensure only articles necessary for the food service operation are stored in food preparation, food storage, and warewashing areas.
|
|
|
Item No.:
39
|
|
Site:
Galley-La Cucina Show Galley
|
|
Violation:
One live house fly was noted in this area. No food preparation was occurring at the time of the inspection.
|
|
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.
|
|