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Item No.:
19
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Site:
Galley-Fat Jimmy's C-Side BBQ
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Violation:
There was no deckhead protection in this outside food preparation outlet.
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Recommendation:
Provide a deckhead for this outside food preparation area.
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Item No.:
33
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Site:
Pantry-Deck 7 Forward Starboard Pantry
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Violation:
There was a clothes hanger and glass debris on the deck under the cabinets. This was corrected.
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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.:
36
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Site:
Pantry-Captain's Pantry
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Violation:
The light intensity behind and around the ice dispenser and the espresso machine was less than 110 lux.
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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.:
20
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Site:
Pantry-Captain's Pantry
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Violation:
The espresso machine had four slotted fasteners in the food splash zone. This was corrected.
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Recommendation:
Use only low profile, nonslotted, noncorroding, and easy-to-clean fasteners on food-contact surfaces and in splash zones.
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Item No.:
22
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Site:
Recreational Water Facilities-Crew Whirlpools/Smoking Area
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Violation:
A large tray full of bottles and cups soiled with coffee, juice, cigarettes, and other debris was on the deck.
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Recommendation:
Do not store soiled glasses in this area. Move them to a proper dishwash area.
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Item No.:
16
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Site:
Bar-Time Control Plans
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Violation:
The time control plan at the Red Frog Rum Bar stated that the discard time was 3:00 pm but in the cold well, the discard time on the labels of the sour mix bottles, which contained egg whites, was 4:14 pm. Also, the time control plan at the Blue Iguana Bar stated that the discard time was 3:00 pm but in the cold well, the discard time on the labels of the sour mix bottles, which contained egg whites, was 3:30 pm.
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Recommendation:
Follow the time control plans and tailor them to reflect the actual operations of the outlets.
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Item No.:
33
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Site:
Galley-Fat Jimmy's C-Side BBQ
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Violation:
There was no deckhead protection in this outside food preparation outlet. This was a repeat violation.
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Recommendation:
Provide a deckhead for this outside food preparation area.
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Item No.:
28
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Site:
Buffet-Blue Iguana Cantina Beverage Station
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Violation:
A tray of numerous previously cleaned yellow plastic cups out for passenger service were dripping wet. A lot of water was on the tray on which these inverted cups were stored.
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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:
Galley-Mongolian Omelet
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Violation:
The soap dispenser was broken at the left handwashing station. The dispenser was full, but the activator button did not provide any soap.
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Recommendation:
Keep handwashing facilities clean and in good repair.
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Item No.:
22
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Site:
Galley-Dishwash Machine
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Violation:
On the conveyor dishwash machine, the electrical control panel showed a red alarm display. Crew members in the area continued to send dishes through the machine. The control panel stated the final rinse water flow was high. The technician stated the water was pumped from the engine room 10 decks below. A visual inspection of the final rinse nozzles did not indicate an unusual flow pressure.
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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.
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Item No.:
22
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Site:
Galley-Glasswash Machine
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Violation:
The temperature of the water in the wash tank of the flight-type glasswash machine was 204-208F as measured by the inspector and crew member. The electrical control panel indicated that the temperature was 160-170F. This temperature difference suggested that the gauge was not working properly. This was corrected.
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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.:
22
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Site:
Galley-Glasswash Machine
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Violation:
The curtain between the prewash and wash compartments was soiled with an old brown residue. The machine was in use during the inspection.
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Recommendation:
Ensure warewashing machines, drainboards, and the compartments of sinks, basins, or other receptacles used for washing and rinsing equipment, utensils, or raw foods, or laundering wiping cloths are cleaned: (1) before use; (2) throughout the day at a frequency necessary to prevent recontamination of equipment and utensils and to ensure that the equipment performs its intended function; (3) at least every 24 hours (if used).
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Item No.:
32
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Site:
Galley-Comfort Galley Potwash Area
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Violation:
There was dried food debris at the bottom of the uncovered waste receptacle of the handwashing station. The area was not in operation during the inspection.
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Recommendation:
Ensure receptacles and waste-handling containers for refuse and recyclables and for use with materials containing food residue are insect and rodent resistant and have tight-fitting lids.
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Item No.:
33
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Site:
Other-Sea Dogs
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Violation:
The umbrella deckhead was soiled with dust. The venue was not in operation during the inspection. Staff stated the umbrella gets cleaned when the venue closes. Also, staff stated that the umbrella would be cleaned the evening of the inspection while at sea and open for service the next day without being cleaned prior to operation.
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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.:
40
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Site:
Other-Guy's Burger Joint
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Violation:
The door leading to the pantry was open when the inspector arrived to the area. Clean items were stored and food preparation was occurring in the pantry. Staff stated the door had been opened so the inspector and accompanying crew could enter the pantry. After more than one hour later, the inspector returned to the area and the door was still open.
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Recommendation:
Protect entry points where pests may enter the food areas.
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Item No.:
02
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Site:
Medical-Close Contacts
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Violation:
There were several instances when it was unknown if all the close contacts for acute gastroenteritis (AGE) reportable crew members had been interviewed. For example, during the March 9-15 cruise, there were documented interviews for the cabin mate and persons the reportable crew member was sharing a bathroom with, but it was unknown if they had a boyfriend, girlfriend, or any other close contacts. This also occurred on March 2 and 8, February 9, 16, 25, 26, 27, and 28. According to the staff, interviews of boyfriends and girlfriends or any other close contacts were only documented if they were a roommate of the reportable crew member or if they shared a bathroom with the reportable crew member. On February 17, there was only documentation that an interview was conducted of a roommate of a reportable food worker, but it was unknown if they had any other close contacts.
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Recommendation:
When any crew member (food or nonfood employee) meets the case definition for AGE, take the following actions: (1) restrict exposure to symptomatic crew member(s); (2) undergo a verbal interview with medical or supervisory staff, who will confirm their condition, provide facts and a written fact sheet about hygiene and handwashing, and instruct them to report immediately to medical if they develop illness symptoms; (3) complete a verbal interview daily with medical or supervisory staff until 48 hours after the ill crew members' symptoms began. Ensure that the first verbal interview is conducted within 8 hours from the time the ill crew member initially reported to the medical staff. If the asymptomatic immediate contact or cabin mate is at work, ensure that he or she must is contacted by medical or supervisory staff as soon as possible. Document the date and time of verbal interviews.
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Item No.:
02
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Site:
Medical-Acute Gastroenteritis (AGE) Surveillance Log
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Violation:
During the last five cruises, many of the fields for number of vomiting episodes on the AGE log were blank for both passengers and crew. According to the staff, if an individual does not have any vomiting episodes this column on the AGE log is left blank and the data has to be manually entered. The inspector verified that the passengers and crew members on the AGE log with missing data in the number of vomiting episodes column did not have any vomiting. If an individual had at least one episode of vomiting, this was recorded on the AGE log.
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Recommendation:
Ensure the AGE surveillance log entry for each passenger or crew member contain the following information in separate columns: (13) illness symptoms, including the presence or absence of the following selected signs and symptoms, with a separate column for each of the following: (b) number of episodes of vomiting in a 24-hour period.
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Item No.:
16
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Site:
Buffet-Crew Mess Beverage Station
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Violation:
The posted time control plan for the milk in the refrigeration compartment of the coffee machine stated that the black and blue carafes/pots should be rotated every four hours, but these carafes and pots were not used on this station. This outlet was open for more than four hours. No milk was in the compartment of the coffee machine during the inspection, but the beverage station was open. The time control plan was updated during the inspection.
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Recommendation:
Update the time control plan.
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Item No.:
28
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Site:
Dining Room-Staff Mess Waiter Station
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Violation:
A crew member was observed placing her already opened water bottle on the clean side of the waiter station while she washed her hands at the crew handwashing sink at the entrance to the buffet. There were at least 10 clean trays stored on top of the clean waiter station.
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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; (3) at least 150 millimeters (6 inches) above the deck.
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Item No.:
16
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Site:
Buffet-Crew and Staff Mess
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Violation:
Hamburgers, cheeseburgers, and eggs cooked to order were offered on the buffet line. These food items were identified with an asterisk and there was a consumer advisory statement, but the signs at these outlets did not state these foods were cooked to order.
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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 on a sign describing the animal-derived foods (e.g., "oysters on the half-shell," "hamburgers," "steaks," or "eggs"); AND that they can be cooked to order and may be served raw or undercooked; AND a statement indicating that consuming raw or undercooked meats, seafood, shellfish, eggs, milk, poultry may increase your risk for foodborne illness, especially if you have certain medical conditions. Ensure the advisory is posted at the specific station where the food is served raw, undercooked, or cooked to order.
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Item No.:
20
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Site:
Galley-Sapphire Wine Cellar
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Violation:
There was one slotted fastener in the ice thickness probe panel in front of the ice cuber panel of the deck-mounted ice 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.
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Item No.:
26
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Site:
Galley-Starboard Beverage Station
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Violation:
There was a brown residue in one of the dispensing nozzles and old food residue on the food-splash panel of the previously cleaned juice machine.
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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.:
16
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Site:
Dining Room-Sapphire Dinner Menu
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Violation:
There was grilled flat iron steak offered cooked to order on the dinner menu, but this food item was not identified with an asterisk. There was a consumer advisory statement on the menu.
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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. Ensure that disclosure is 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.:
36
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Site:
Dining Room-Sapphire Pantries
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Violation:
In the starboard lower level coffee station, the light intensity was less than 110 lux to the left side of the espresso machine. In the port forward lower level juice station, the light intensity was less than 220 lux in front of the juice machine. Both of these areas were written on the previous inspection. A lighting requisition dated February 15 was provided to the inspector indicating lighting had been ordered for these areas. Additional lighting issues were identified: (1) in the port upper level juice station, the light intensity was less than 220 lux in front of the ice machine; (2) in the starboard upper level coffee station, the light intensity was less than 220 lux in front of the espresso machine and less than 110 lux behind the coffee machine. Also, the light intensity was less than 220 lux in the equipment storage room near that juice station. An email dated March 7 provided to the inspector indicated some of these areas were identified by the staff, but there was no documentation provided stating lighting was ordered for the additional lighting deficiencies found in these areas.
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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.:
20
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Site:
Preparation Room-Potato Room
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Violation:
There was one slotted fastener in each of the removable liners in the food-contact area of both of the potato peelers. This was written on the previous inspection. The rest of the slotted fasteners in these units were corrected since the last inspection.
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Recommendation:
Use only low profile, nonslotted, noncorroding, and easy-to-clean fasteners on food-contact surfaces and in splash zones.
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