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Item No.:
08
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Site:
Galley-Deck 8 - Moderno Restaurant / Blue Lagoon Bar
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Violation:
Water was leaking from the air relief vent of the carbonator indicating a possible valve failure of the backflow prevention device.
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Recommendation:
Maintain backflow prevention devices in good repair.
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Item No.:
08
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Site:
Galley-Deck 6 - Crew Galley
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Violation:
Two pressure-type backflow preventers on the water supply lines to two combination steamer ovens had water leaking from the air relief vents indicating a possible valve failure of the backflow prevention devices.
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Recommendation:
Maintain backflow prevention devices in good repair.
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Item No.:
08
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Site:
Potable Water-
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Violation:
The list of backflow prevention devices did not include devices for passenger and crew cabin toilets.
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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: (3) cabin shower hoses, toilets, whirlpool tubs, and similar facilities. Ensure the cross-connection control program includes at a minimum: a complete listing of cross-connections and the backflow prevention method or device for each, so there is a match to the plumbing system component and location. Include air gaps on the listing. Ensure a schedule for inspection frequency is set. Maintain a log documenting the inspection and maintenance in written or electronic form, and ensure it is available for review during inspections.
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Item No.:
11
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Site:
Medical-
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Violation:
A Guest Services Attendant experienced acute gastroenteritis (AGE) symptoms on 5 June at 19:20 and additional symptoms on 6 June at 08:45. She was released from medical isolation on 6 June at 19:20, less than the required 24 hours isolation. Her time card indicated she did not work 5, 6, or 7 June. Since she was release from medical isolation on 6 June, her onboard activities could not be determined for 7 June. An Entertainer experienced AGE symptoms on 6 June at 11:00, but did not report to the medical center until 18:23. Her work hours could not be determined since this position was not considered a seafarer. According to her 72-hour self-administered questionnaire she went to the Garden Cafe at 15:00.
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Recommendation:
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.
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Item No.:
13
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Site:
Galley-Deck 7 - Teppanyaki Grill
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Violation:
The grill chef's did not demonstrate any food safety knowledge while they were in active preparation of the food for the ship's passengers sitting at their grill station.
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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, as it relates to their assigned duties.
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Item No.:
19
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Site:
Galley-Deck 7 - Teppanyaki Grill
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Violation:
During food preparation for passengers, a grill scrapper was taken from inside the adjacent handwashing sink where it was stored and used to clean the grill where the passengers food was being prepared.
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Recommendation:
During preparation, ensure unpackaged food is protected from sources of contamination. Protect food from contamination that may result from a physical, chemical, biological origin.
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Item No.:
20
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Site:
Food Service General-Food Preparation Equipment Repair
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Violation:
Numerous piece of food equipment throughout the galley's were noted as out of order and awaiting repair parts. Examples included the pizza deck oven in the Garden Cafe Central Galley, numerous microwave ovens in Main Galley, stacked ovens in Main Galley, and a vertical chopper in the buffet prep pantry.
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Recommendation:
Food contact equipment must be maintained in good repair and proper adjustment: (1) Equipment must be maintained in a state of repair and condition that meets the materials, design, construction, and operating specifications of these guidelines. Ensure only articles necessary for the food service operation are stored in food preparation, food storage, and warewashing areas.
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Item No.:
20
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Site:
Galley-Deck 13 - Cagney's Steakhouse
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Violation:
The plastic cover for thermocouple cable for the counter-mounted combination steamer oven was severely damaged exposing the underlying braided cable sheath. This surface was difficult to clean. The thermocouple cable was removed for replacement.
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Recommendation:
Food contact equipment must be maintained in good repair and proper adjustment: (1) Equipment must be maintained in a state of repair and condition that meets the materials, design, construction, and operating specifications of these guidelines.
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Item No.:
26
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Site:
Buffet-Deck 12 - Outdoor Buffet - Aft
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Violation:
The crushed ice / water dispenser on the beverage counter had a heavy accumulation of slime mold on the auger plastic shield in the ice storage bin. This unit was immediately taken out of service for cleaning.
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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-Deck 12 - Garden Cafe - Central Galley
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Violation:
Pans in the clean utensil storage of the pot wash had particles of old food soil on them. All soiled pans were returned for rewashing.
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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:
Buffet-Deck 12 - Garden Cafe - Soup Station
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Violation:
More than 1/2' of stagnant water with old food soil in it was found in the back counter undercounter cooler #10. Cleaning commenced immediately.
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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.:
28
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Site:
Bar-Deck 12 - Outdoor Bar - Aft
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Violation:
Garnish tongs were stored in an open plastic bin on the front edge of the service bar counter handwash sink.
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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; and (2) in a location where they are not exposed to splash, dust, or other contamination.
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Item No.:
29
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Site:
Galley-Deck 7 - Teppanyaki Grill
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Violation:
The handwash sink in the active preparation station had the aforementioned grill scrapper in it, and containers of condiments such salt and pepper shakers on the left edge and a plastic lobster on the right edge.
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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.:
30
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Site:
Galley-Deck 8 - Moderno Restaurant
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Violation:
The handwash sink in the middle of the hot galley counter did not have a 'Wash Hands Often' reminder sign. A temporary sign was added while the inspection team was still in the galley.
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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.:
37
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Site:
Galley-Deck 13 - Cagney's Steakhouse
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Violation:
Water was constantly leaking from the deckhead panel seams and around the deckhead / canopy seam. This water was falling on the empty clean landing area of the glass washer, and on the surrounding deck of the clean area. No dishes were impacted.
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Recommendation:
Ensure ventilation hood systems and devices operate effectively to prevent condensate from collecting on deckheads and remove contaminants generated by equipment located under them.
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