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Item No.:
08
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Site:
Potable Water-Production - Reverse Osmosis
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Violation:
The new replacement permeate line installed downstream from the reverse osmosis line prior to the chlorine injection point was not stripped blue-gray-blue , yet.
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Recommendation:
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.
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Item No.:
11
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Site:
Medical-Food Worker Reporting
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Violation:
On May 19, 2013, a food worker reported almost four hours after an onset of diarrhea and vomiting. A reprimand for this late reporting was shown in the medical records. The work records for this individual showed that they were working between the illness onset and the reporting the symptoms to the medical center.
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Recommendation:
Ensure food employees who have conditions or symptoms of diarrhea and vomiting report these conditions or symptoms to the vessel's medical staff and are restricted from working with exposed food, warewashing, clean equipment, utensils, and linens, and unwrapped single-service and single-use articles.
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Item No.:
19
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Site:
Other-Passenger Lounge - Deck 5
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Violation:
Two platters of pastries out for passenger self-service were covered by plastic lids that could be completely removed.
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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).
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Item No.:
20
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Site:
Food Service General-Ice/Water Dispensing Machines
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Violation:
Three slotted fasteners were in the food contact area of the water chute of the ice/water dispensing machines. This was observed in the Crew Mess and Horizon Court beverage stations.
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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.:
20
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Site:
Galley-Horizon Court - Soup Section
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Violation:
The right tilting kettle had been out of order since 3 October 2013. The work order stated the electrical control panel was to be delivered on 2 July 2014.
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Recommendation:
Design and construct food contact surfaces of equipment and utensils to be durable and to retain their characteristic qualities under normal use conditions.
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Item No.:
23
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Site:
Galley-Potwash Machine
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Violation:
The wash tank temperature of the hood-type potwash machine was 140F. Temperatures of the wash cycle were 137F and 138F as measured by the inspector and crew member's thermometer. The manufacturer's data plate stated the minimum wash temperature to be 150F.
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Recommendation:
Ensure the temperature of the wash solution in spray type warewashers that use hot water to sanitize is not less than: (2) 66C (150F) for a stationary-rack, dual-temperature machine.
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Item No.:
23
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Site:
Galley-Deck 5 - Potwash Machine
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Violation:
The wash temperatures of the hood-type potwash machine were 144F and 145F as measured by the inspector and crew member's thermometer. The manufacturer's data plate stated the minimum wash temperature to be 150F.
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Recommendation:
Ensure the temperature of the wash solution in spray type warewashers that use hot water to sanitize is not less than: (2) 66C (150F) for a stationary-rack, dual-temperature machine.
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Item No.:
26
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Site:
Galley-Deck 5 - Near Dishwash Area
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Violation:
A 5-minute epoxy was used in the drip tray of the ice machine. This epoxy was not approved for contact with food surfaces.
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Recommendation:
Ensure materials used in the construction of multiuse utensils and food-contact surfaces of equipment do not allow the migration of deleterious substances or impart colors, odors, or tastes to food and are safe under normal use conditions.
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Item No.:
26
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Site:
Galley-Hot Galley
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Violation:
Previously cleaned knives were inside a hotel pan. One of the knives had food residue on the blade. This knife was taken to the potwash area.
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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.:
29
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Site:
Galley-Horizon Court - Potwash Area
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Violation:
Next to the potwash machine, the minimum water temperature of the handwash station was 131F. The user could adjust the temperature, however the water got hotter as the faucet was adjusted.
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Recommendation:
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).
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Item No.:
30
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Site:
Galley-Deck 5 Starboard Side
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Violation:
At the handwash station near the ice machines, approximately 25 mm (1 inch) of the paper towels were wet inside the dispenser.
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Recommendation:
Ensure each handwashing facility has a supply of supply of dry single-service paper towels available.
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Item No.:
34
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Site:
Galley-Sabatini's Galley
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Violation:
Above the deep fryer, the high fog sprinkler was continuously leaking. The area was not in operation during the inspection. A pan was placed on top of the fryer to collect the dripping water. Engineers were aware of the issue and stated a test of the system was conducted the day prior. By the end of the inspection the engineers informed the inspector the leak had stopped.
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Recommendation:
Ensure the plumbing system in a food area is maintained in good repair.
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Item No.:
36
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Site:
Buffet-Horizon Court
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Violation:
At the port side hot line, the light intensity was less than 220 lux on the worker side of the buffet.
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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.
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Item No.:
36
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Site:
Other-Bordeaux Dining Room - Deck 5
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Violation:
The light intensity at the waiter stations could not be raised to at least 220 lux.
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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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