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Item No.:
02
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Site:
Medical-Immediate Contacts Log
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Violation:
The ship was maintaining a log of close contacts for crew acute gastroenteritis (AGE) cases, but the log did not reference the reportable AGE case where the close contact relationship existed. This made it difficult to link the close contacts with the associated AGE case.
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Recommendation:
Ensure the close contact log used for crew AGE cases identifies the AGE case where the close contact relationship exists.
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Item No.:
08
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Site:
Potable Water-Technical Filling Line
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Violation:
The air gap at the relief vent to the reduced pressure assembly on the potable to technical water connection was not at least twice the diameter of the supply line. A catch basin was installed directly under the relief vent, but the drain pipe to this basin ended below the flood rim level to the deck drain.
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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:
Potable Water-Far Point Deck 10
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Violation:
The air gaps at the relief vents to the reduced pressure assemblies on the bridge window washing connection for both the hot and cold water were not at least twice the diameter of the supply line. A catch basin was installed underneath the relief valves, but the drain pipe ended below the flood rim level to the deck drain.
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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.:
13
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Site:
Galley-Dishwash Area - Port
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Violation:
The crew member responsible for measuring temperatures of the flight-type dishwash machine explained to the inspector that he put his thermometer through the machine and noted the maximum temperature as the final sanitizing rinse temperature. The inspector asked the crew member many times how he knew for sure that the maximum temperature obtained was from the sanitizing compartment. The crew member explained that the temperatures increased through the machine.
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Recommendation:
Ensure the supervisor or person in charge of the warewash area is knowledgeable in the proper methods for obtaining temperatures from each compartment of the machines.
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Item No.:
16
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Site:
Other-Pool Grill
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Violation:
The lunch menu had a consumer advisory, but it was not fully visible. The advisory was tucked into the corners of the menu cover.
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Recommendation:
Rearrange the lunch menu so the cover does not block the consumer advisory.
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Item No.:
16
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Site:
Other-Pool Grill
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Violation:
Potentially hazardous foods on the buffet line were marked with their set-up time, not their discard time.
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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 (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.
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Item No.:
19
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Site:
Provisions-Poultry Freezer 3
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Violation:
The feet of an unused deck stand were resting against boxes of fois gras.
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Recommendation:
Protect food from contamination by storing the food: (3) Where it is not exposed to splash, dust, or other contamination.
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Item No.:
22
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Site:
Galley-Dishwash Area - Starboard
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Violation:
During active use of the flight-type dishwash machine, the final sanitizing rinse flow pressure gauge was measuring 27 psi during active use. The manufacturer's data plate indicated the flow pressure to be 20 +/- 5 psi.
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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.
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Item No.:
26
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Site:
Buffet-La Terrazza
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Violation:
The inside of the undercounter hot holding cabinets were soiled. Numerous previously cleaned plates were stored in the cabinets.
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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-La Terrazza
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Violation:
The technical compartment of upright freezer TC-1 was soiled with a black slime residue.
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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.:
27
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Site:
Pantry-Main Bar
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Violation:
The technical compartment of the upright refrigerator was soiled with a black slime residue.
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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:
Galley-Dishwash Area - Port and Starboard
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Violation:
There was excess condensation on the inside final exhaust compartment of the in-use flight-type dishwash machines. No condensation was observed dripping onto clean dishes as they exited the machines. The inspector wiped off the condensation and allowed the machines to continue operation to see if additional condensation built up. When the inspector returned to the area about three hours later, condensation was observed dripping onto clean plates as they exited the port dishwash machine. The starboard dishwash machine was not in operation at that time.
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Recommendation:
Ensure condensation does not drip onto clean dishes as they exit the machine.
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Item No.:
28
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Site:
Buffet-La Terrazza
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Violation:
Numerous previously cleaned plates were stored inside the soiled undercounter hot holding cabinets.
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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.
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Item No.:
28
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Site:
Room Service-
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Violation:
The inside of three of the five previously cleaned tea kettles stored on top of the coffee machine were wet.
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Recommendation:
After cleaning and sanitizing, ensure equipment and utensils are air dried or adequately drained before contact with food.
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Item No.:
33
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Site:
Buffet-Crew Mess Soiled Drop-Off Area
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Violation:
Many deck/bulkhead coving tiles were cracked, making cleaning difficult.
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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.:
36
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Site:
Buffet-La Terrazza
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Violation:
The light intensity was less than 220 lux on the counter beside the coffee machines and less than 110 lux behind and between the machines. Also, the light intensity was less than 220 lux at the adjacent handwash station.
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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) behind and around mounted equipment, including counter-mounted equipment.
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Item No.:
36
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Site:
Galley-La Terrazza
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Violation:
The light intensity was less than 110 lux between the combination ovens and the handwash station.
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Recommendation:
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.:
36
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Site:
Room Service-
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Violation:
The light intensity was less than 110 lux behind and between the beverage equipment.
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Recommendation:
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.:
36
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Site:
Bar-Main Bar
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Violation:
The light intensity was less than 110 lux at the handwash station when the bar was in operation.
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Recommendation:
Ensure the light intensity is at least 110 lux (10 foot candles) at handwashing stations in bars.
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Item No.:
37
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Site:
Galley-Dishwash Area - Port and Starboard
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Violation:
There was excess condensation on the inside final exhaust compartment of the in-use flight-type dishwash machines. No condensation was observed dripping onto clean dishes as they exited the machines. The inspector wiped off the condensation and allowed the machines to continue operation to see if additional condensation built up. When the inspector returned to the area about three hours later, condensation was observed dripping onto clean plates as they exited the port dishwash machine. The starboard dishwash machine was not in operation at that time.
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Recommendation:
Ensure exhaust ventilation hood systems in food preparation and warewashing areas--including components such as hoods, fans, guards, and ducting--are designed to prevent grease or condensation from draining or dripping onto food, equipment, utensils, linens, and single-service and single-use articles.
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