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Item No.:
02
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Site:
Medical-Close Contacts
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Violation:
The electronic record system did not provide a method of documenting when there was either no immediate contact, no cabin mate, or both for the crew members with acute gastroenteritis (AGE). There were also no paper records or logs with this information.
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Recommendation:
Document when there are no close contacts or cabin mates for crew members with reportable acute gastroenteritis (AGE).
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Item No.:
08
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Site:
Potable Water-Starboard Technical Water Filling Station
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Violation:
The air gap between the potable water fill line and the technical water tank was less than 2 times the diameter of the pipe. This was corrected during the inspection.
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Recommendation:
Ensure air gaps are at least twice the diameter of the delivery fixture opening and a minimum of 25 millimeters (1 inch).
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Item No.:
08
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Site:
Pantry-Murano
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Violation:
There was no backflow prevention device on the water line for the soda gun in the multiflow cabinet.
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Recommendation:
Provide a comprehensive cross-connection control program. Protect the following connections to the potable water system against backflow with air gaps or mechanical backflow prevention devices: (10) food service equipment.
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Item No.:
10
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Site:
Recreational Water Facilities-Deck 12 Feature Pool
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Violation:
There was no safety sign posted for this interactive spray pad feature. Staff stated this RWF was open to the public and was monitored and treated according to whirlpool spa standards.
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Recommendation:
Provide safety signs for all RWFs, except for baby-only water facilities. Ensure the signs, at a minimum, include the following words: (1) do not use these facilities if you are experiencing diarrhea, vomiting, or fever; (2) no children in diapers or who are not toilet trained; (3) shower before entering the facility; and (4) bather load #. For children?s RWF signs, include the exact wording ?TAKE CHILDREN ON FREQUENT BATHROOM BREAKS? or ?TAKE CHILDREN ON FREQUENT TOILET BREAKS.?
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Item No.:
13
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Site:
Galley-Murano Cooling Log
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Violation:
The supervisor of this area signed off on a cooling log that stated a small container of red cabbage marmalade started cooling at 1715 on 17 December at a temperature of 147F and the second temperature reading was 68F at 1929. The cooling log also indicated the temperature of this food item was 36F at 2210. The container of cabbage was not onboard anymore.
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Recommendation:
Ensure the supervisor or person in charge of food operations on the vessel monitors that: (7) Employees are using proper methods to rapidly cool potentially hazardous foods that are not held hot or are not for consumption within 4 hours.
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Item No.:
13
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Site:
Other-Cafe al Bacio
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Violation:
Several trays with individual servings of pastry items such as cheesecake, cream puffs, and fruit tarts were found inside a time control display refrigerator in the front service counter and there were no discard labels posted for any of these foods. According to the temperature and time log, the food items were placed on time control at 1222 and the inspection of this area was at 1300. This outlet was open for more than 4 hours and the time control plan specified there would be discard time labels for all food held on display. Staff immediately created discard labels and placed them inside the display refrigerator.
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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.
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Item No.:
16
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Site:
Other-Cafe al Bacio
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Violation:
Several trays with individual servings of pastry items such as cheesecake, cream puffs, and fruit tarts were found inside a time control display refrigerator in the front service counter and there were no discard labels posted for any of these foods. According to the temperature and time log, the food items were placed on time control at 1222 and the inspection of this area was at 1300. This outlet was open for more than 4 hours and the time control plan specified there would be discard time labels for all food held on display. Staff immediately created discard labels and placed them inside the display refrigerator.
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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 (1) Has an initial temperature of 5C (41F) or less or 57C (135F) 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.
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Item No.:
16
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Site:
Pantry-Murano
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Violation:
There were two small cans of opened whipped cream on temperature control that did not have a seven-day discard label. It was unknown how long the cans had been opened. The cans were discarded. This area was not in-use during the inspection.
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Recommendation:
Ensure refrigerated, ready-to-eat, potentially hazardous food: (2) Prepared and packaged by a food-processing plant and held on the vessel after opening for more than 24 hours must be clearly marked at the time the original container is opened to indicate the date by which the food must be consumed (7 calendar days or fewer after the original container is opened). The day of opening is counted as day 1.
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Item No.:
16
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Site:
Galley-Murano Cooling Log
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Violation:
According to the cooling log, a small container of red cabbage marmalade started cooling at 1715 on 17 December at a temperature of 147F and the second temperature reading was 68F at 1929. The cooling log also indicated the temperature of this food item was 36F at 2210. The container of cabbage was not onboard anymore. The cooling log was signed off by a supervisor.
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Recommendation:
Ensure cooked potentially hazardous food is cooled from 57C (135F) to 21C (70F) within 2 hours and from 21C (70F) to 5C (41F) or less within 4 hours.
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Item No.:
16
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Site:
Galley-Murano
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Violation:
Cold smoked salmon was not identified on the menu with an asterisk, but there was a consumer advisory statement on the menu for this food item. This was corrected during the inspection.
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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 disclosure is made by one of the two following methods: (2) On a menu using an asterisk at the animal-derived foods requiring disclosure and a footnote with a statement indicating that consuming raw or undercooked meats, seafood, shellfish, eggs, milk, or poultry may increase your risk for foodborne illness, especially if you have certain medical conditions.
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Item No.:
20
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Site:
Galley-D12 Butler Store
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Violation:
There was one slotted fastener in the dispensing unit of the counter-mounted coffee machine.
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Recommendation:
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.:
21
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Site:
Dining Room-Tuscan Waiter Station
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Violation:
The right upper cabinet above the waiter station was made of raw wood that was partially exposed and had chipped paint in several areas. There were wine glasses, one bag of tea, and one bag of coffee in the cabinet.
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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.
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Item No.:
21
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Site:
Galley-Hot Galley
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Violation:
There was an active leak of brown water from the exterior side panel seam and lower panel edge at the range directly opposite the grooved griddle. This brown water was pooling on the deck.
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Recommendation:
Ensure equipment compartments that are subject to accumulation of moisture because of conditions such as condensation, food or beverage drip, or water from melting ice are sloped to an outlet that allows complete draining.
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Item No.:
22
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Site:
Galley-D4 Pot Wash Machine
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Violation:
The data plate was not in an easily accessible location and was difficult to read.
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Recommendation:
Ensure a warewashing machine is provided with an easily accessible and readable data plate affixed to or posted adjacent to the machine that indicates the machine?s design and operating specifications including the: (1) wash tank, rinse tank(s) if present, and final sanitizing rinse temperatures; (2) pressure required for the fresh water sanitizing rinse unless the machine is designed to use only a pumped sanitizing rinse; (3) conveyor speed in feet per minute or minimum transit time for belt conveyor machines, minimum transit time for rack conveyor machines, and wash and final sanitizing rinse times as specified by the manufacturer for stationary rack machines.
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Item No.:
22
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Site:
Galley-Oceanview Cafe Warewashing
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Violation:
The data plates for the conveyor warewash and glasswash machines were not easily accessible and were difficult to read.
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Recommendation:
Ensure a warewashing machine is provided with an easily accessible and readable data plate affixed to or posted adjacent to the machine that indicates the machine?s design and operating specifications including the: (1) wash tank, rinse tank(s) if present, and final sanitizing rinse temperatures; (2) pressure required for the fresh water sanitizing rinse unless the machine is designed to use only a pumped sanitizing rinse; (3) conveyor speed in feet per minute or minimum transit time for belt conveyor machines, minimum transit time for rack conveyor machines, and wash and final sanitizing rinse times as specified by the manufacturer for stationary rack machines.
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Item No.:
26
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Site:
Galley-D12 Butler Store
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Violation:
The underside of the food-splash panel and the inside of the housing for the dispensing nozzles of the previously cleaned juice machine were soiled with old juice residue.
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Recommendation:
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:
Galley-Murano
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Violation:
There were three previously cleaned cutting boards that had a greasy residue around the perimeters of the boards.
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Recommendation:
Ensure food contact surfaces of equipment and utensils are clean to sight and touch.
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Item No.:
27
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Site:
Galley-Aqua Spa Cafe
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Violation:
There was a grease residue throughout the drip pan housing and drip pan collection container for the grill that had been previously 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.:
28
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Site:
Dining Room-Blu Waiter Station #1
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Violation:
There were a few clean coffee pots that were stored upright and were not covered.
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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.:
30
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Site:
Buffet-Oceanview Cafe Island 6
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Violation:
The posted sign at the handwashing sink was very faded and difficult to read.
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Recommendation:
Post a sign over handwashing sinks stating "WASH HANDS OFTEN" in a language that the food employees understand.
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Item No.:
33
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Site:
Other-Food Lift #12
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Violation:
There was old food residue in both tracks of the food lift.
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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.:
33
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Site:
Dining Room-Blu Waiter Station #5
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Violation:
There was a small cabinet under the point of sale (POS) station with several bottles of liquor and another cabinet with several bowls, plates, and utensils. There was carpet in this area and no coving at the counter/deck juncture. There was also a small white stain on the carpet near the liquor cabinet.
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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. 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). 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:
Dining Room-D4 Silhouette Waiter Station 11/12/13
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Violation:
The coving at the counter/deck juncture of the waiter station was missing or recessed.
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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). Ensure decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas are maintained in good repair.
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Item No.:
33
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Site:
Other-Aqua Spa Cafe Store Locker 12-3-001
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Violation:
There were approximately five small containers of dry food items and condiments used on the buffet line stored in this room that had no coving at the deck/bulkhead juncture, two penetrations in the deckhead from electrical lines, and two electrical panels that had difficult to clean surfaces attached to the bulkhead.
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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. 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). Ensure light fixtures, vent covers, and similar equipment attached to the bulkheads or deckheads are easily cleanable.
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Item No.:
36
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Site:
Dining Room-Murano Waiter Station
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Violation:
The light intensity could not be raised to 220 lux for cleaning operations.
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Recommendation:
In bars and dining room waiter stations, provide 220 lux (20 foot candles) light intensity during cleaning operations.
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Item No.:
40
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Site:
Galley-Deck 3 Oven Cooking Room
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Violation:
The exterior door leading to the mooring deck was propped open. There were no pests seen in the area.
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Recommendation:
Protect entry points where pests may enter the food areas.
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