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Item No.:
29
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Site:
Buffet-Ocean View Cafe
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Violation:
The sanitizing bucket was on the deck directly in front of the handwashing station, blocking access to the sink. The bucket was moved.
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Recommendation:
Ensure handwashing facilities are used for no other purpose and are accessible at all times.
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Item No.:
08
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Site:
Buffet-Ocean View Cafe Port Beverage Station
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Violation:
The backflow prevention device on the right juice machine appeared to be leaking. There was an accumulation of a black substance around the vent and on the piping below. There was also a large puddle of water on the counter below the device. The device was changed.
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Recommendation:
Maintain backflow prevention devices in good repair. Inspect backflow prevention devices periodically and replace any failed units.
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Item No.:
27
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Site:
Buffet-Ocean View Cafe Port Beverage Station
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Violation:
The vent of the backflow prevention device and the piping directly below were soiled with a black substance. This was corrected.
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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.:
36
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Site:
Buffet-Ocean View Cafe Port Beverage Station
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Violation:
The light intensity in front of the juice machine next to the ice dispenser was less than 220 lux. The light intensity between the juice machine and the ice dispenser was less than 110 lux. The back lights were turned on and one of the front lights was readjusted, and the proper light intensity was reached.
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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. 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.
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Item No.:
29
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Site:
Buffet-Ocean View Cafe Hot Line
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Violation:
There was a white rag and two purple (used) chlorine test strips in the handwashing sink next to the waffle makers. These items in the handwashing sink make it appear that the sanitizing solution from the sanitizing bucket was discarded in the sink.
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Recommendation:
Ensure handwashing facilities are used for no other purpose and are accessible at all times.
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Item No.:
20
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Site:
Buffet-Ocean View Cafe Pasta and Pizza Line
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Violation:
Two of the stones in the middle compartment of the stack pizza oven were cracked.
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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.
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Item No.:
21
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Site:
Buffet-Ocean View Cafe Pasta and Pizza Line
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Violation:
There were gaps in the tops of the technical spaces for the pasta warmer and bain marie where the drain lines penetrated.
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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.
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Item No.:
19
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Site:
Galley-Ocean View Cafe Potwash
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Violation:
Two plastic containers of raw potatoes were stored on the clean storage rack. A deck stand with soiled pots and pans was within two feet of the clean storage table. The potatoes were moved.
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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.
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Item No.:
33
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Site:
Galley-Ocean View Cafe Potwash
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Violation:
The decks were pitted in front of the handwashing station, tilting pans, and range tops.
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Recommendation:
Ensure decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas are maintained in good repair.
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Item No.:
34
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Site:
Galley-Ocean View Cafe Scullery
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Violation:
The faucets for the bucket fill station and the handwashing station were leaking. This was corrected.
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Recommendation:
Ensure a plumbing system in a food area is maintained in good repair.
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Item No.:
26
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Site:
Other-Lawn Club Grill
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Violation:
The underside of the grill plates for three of the four grills were soiled with black charred material.
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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.:
19
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Site:
Galley-Qsine
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Violation:
There were droplets of water on the plastic film covering the plastic container of rice on the shelf under the juice machine. It appeared that the water came from the venting of the backflow prevention device on the juice machine.
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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.
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Item No.:
18
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Site:
Galley-Blu
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Violation:
A pan of raw Italian sausage was stored above a pan of ready-to-eat chorizo sausage in upright refrigerator R-05-36. This was corrected.
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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.
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Item No.:
39
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Site:
Galley-Deck 4 Main Galley - Pastry
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Violation:
There were 10 live fruit flies observed on the deckhead throughout the Pastry preparation area.
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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.
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Item No.:
08
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Site:
Galley-Deck 4 Main Galley - Pastry
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Violation:
There was a non-continuous model backflow preventer installed downstream from the valve on the water line connection to the gelato machine. This water line supplied a hose connection which was installed in the machine housing, but could be pulled from it to wash in and around the machine. There was a second valve on the front exterior of the machine to open the flow of water through the hose. This was corrected during the inspection.
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Recommendation:
Install a continuous pressure-type backflow preventer when a valve is located downstream from the backflow preventer.
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Item No.:
39
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Site:
Galley-D4 Main Galley - Bakery and Potwash
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Violation:
One live fruit fly was observed on the deckhead at the center of the Bakery preparation area. One live fruit fly was observed on the deckhead at the entry to the clean pot and pan storage area.
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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.
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Item No.:
39
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Site:
Galley-D4 Main Galley - Cold Pantry
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Violation:
Two live fruit flies were observed on the deckhead in the center of the Cold Pantry preparation area.
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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.
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Item No.:
39
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Site:
Galley-D3 Main Galley - Pastry
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Violation:
One live fruit fly was observed on a seam between deckhead panels beside the stack oven.
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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.
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Item No.:
13
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Site:
Buffet-Ocean View Cafe Hot Line
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Violation:
There was a white rag and two purple (used) chlorine test strips in the handwashing sink next to the waffle makers. These items in the handwashing sink make it appear that the sanitizing solution from the sanitizing bucket was discarded in the sink.
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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.:
08
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Site:
Potable Water-Cross-Connection Control Program
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Violation:
The list of backflow prevention devices did not include the continuous pressure device installed on the shower hose in the medical center toilet room containing the dialysis set-up. During the inspection, the list was updated.
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Recommendation:
Update the cross-connection control program.
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Item No.:
08
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Site:
Potable Water-Engine Room
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Violation:
After the mineralizer and prior to the production chlorine injection point, the water lines were striped both blue/gray/blue and also blue directional arrows labeled 'potable water cold.'
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Recommendation:
Remove the blue "potable water cold" labels to avoid confusion with the designation of the water line. 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.
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Item No.:
40
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Site:
Integrated Pest Management-Logs
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Violation:
Fruit flies were routinely sighted in the deck 3 port and deck 4 port and starboard areas of the main galleys. The Pro-Active Inspection log indicated the flies were found during the weekly inspection, however no further treatment was applied for effective control.
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Recommendation:
Ensure the vessel has an IPM plan to implement effective monitoring and control strategies for pests aboard the vessel. Evaluate the IPM Plan for effectiveness periodically or whenever there is a significant change in the vessel's operation or structure.
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Item No.:
11
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Site:
Medical-Crew Medical Reporting
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Violation:
A Third Cook had an onset of acute gastroenteritis (AGE) symptoms on 24 January at 09:00, but did not report to the medical center until 16:00. According to his self-administered questionnaire he went to the crew mess at 12:00. According to his time card, he worked from 08:46 - 12:12 and clocked in at 15:26 prior to reporting to the medical center.
According to his self-administered questionnaire, a Photographer had an onset of AGE symptoms on 26 December at 19:00, however he told his supervisor his symptoms began at 16:00. These symptoms continued until 27 December at 15:00. He did not report to the medical center until 27 December at 16:48. According to his time card, he worked on 26 December from 16:00 - 16:30, 17:30 - 18:30, 19:30 - 21:00, and 22:00 - 23:45, and on 27 December from 11:00 - 13:30, and 15:00 - 15:45. This was repeat from the previous inspection where a bar server (food worker) worked approximately 9 hours while symptomatic.
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Recommendation:
When food 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 48 hours; (2) follow-up with and receive approval by designated medical personnel before returning crew to work; (3) document date and time of last symptom and clearance to return to work. 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.
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