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Item No.:
*
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Site:
Galley-Main Galley - Pot Wash
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Violation:
There was a significant deckhead water leak throughout the clean pot storage room, which had already been identified by the ship's staff, who had removed the clean equipment as they were trying to locate and control the leak.
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Recommendation:
Repair the deckhead water leak.
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Item No.:
06
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Site:
Potable Water-Distribution Chlorination Station Back-up Pump
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Violation:
The back-up pump installed at the chlorination station did not have an automatic switchover feature and could only be switched over manually. Staff was aware of this issue and a were waiting for spare parts to repair the pump system.
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Recommendation:
Install at least one backup halogen pump with an active, automatic switchover feature to maintain the free residual halogen in the event that the primary pump fails, an increase in demand occurs, or the low chlorine alarm sounds.
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Item No.:
10
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Site:
Recreational Water Facilities-Water Park Safety Sign
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Violation:
The bather load was not listed on the safety sign.
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Recommendation:
Provide safety signs for all RWFs, except for baby-only water facilities. Ensure the signs, at a minimum, include the following words: (1) do not use these facilities if you are experiencing diarrhea, vomiting, or fever; (2) no children in diapers or who are not toilet trained; (3) shower before entering the facility; and (4) bather load #.
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Item No.:
11
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Site:
Medical-Crew Member Acute Gastroenteritis (AGE) Reporting
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Violation:
On the cruise dated 8-15 June, a spa employee had an onset of AGE symptoms on 13 June at 0800 but did not report to the medical center until 13 June at 1834. The employee was a reportable AGE case. The work records were checked and the employee worked the morning of 13 June. On the cruise dated 29 June to 6 July, a team leader from the deck department had an onset of AGE symptoms on 1 July at 2000 but did not report to the medical center until 2 July at 1600. The team leader was a reportable AGE case. The work records were checked and the team leader worked several hours on 2 July. This case had been referred for review by the ship's management.
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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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Item No.:
19
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Site:
Dining Room-Truffles Dining Room - Aft/Port Waiter Station
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Violation:
The soiled storage counter was filled with various soiled china and utensils, but on an open shelf below was stored a large bin of individual sugar packets. Although none of the sugar packets were soiled they were not protected so staff moved them to a clean storage area.
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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-Main Galley - Port/Aft Dishwash
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Violation:
There was a heavy and consistent water leak from under the in-use flight-type conveyor dishwash machine that was pooling water on the deck at a rapid rate. With the internal curtains removed it was noted that the side panel filling line was turned in an upward direction and was spraying water into the side wall of the machine. Staff repaired this immediately and the leaking water stopped.
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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.:
23
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Site:
Galley-Main Galley - Port/Aft Dishwash
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Violation:
During active use of the port side flight-type conveyor dishwash machine the mounted rinse tank thermometer gauge displayed 150 F. A manual temperature of the rinse water tank registered 155 F. The machine data plate specified a minimum rinse water temperature of 160 F.
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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: (1) 74C (165F) for a stationary-rack, single-temperature machine; (2) 66C (150F) for a stationary-rack, dual-temperature machine; (3) 71C (160F) for a single-tank, conveyor, dual-temperature machine; (4) 66C (150F) for a multi-tank, conveyor, multi-temperature machine.
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Item No.:
23
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Site:
Galley-Main Galley - Pot Wash
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Violation:
During active use of the flight-type conveyor dishwash machine the mounted rinse water temperature gauge displayed as 156 F, which was confirmed by measuring the rinse tank manually using the inspector's and ship's thermometers. Later the gauge reading displayed 150 F, but the manual reading from the rinse tank was 162 F. The manufacturer's data plate specified a minimum 160 F rinse temperature.
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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: (1) 74C (165F) for a stationary-rack, single-temperature machine; (2) 66C (150F) for a stationary-rack, dual-temperature machine; (3) 71C (160F) for a single-tank, conveyor, dual-temperature machine; (4) 66C (150F) for a multi-tank, conveyor, multi-temperature machine.
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Item No.:
27
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Site:
Galley-Main Galley Appetizer Pantry
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Violation:
There was food debris, dust debris and some liquid residue along most of the surface of the long service counter overshelf where previously cleaned plate covers were stored. Staff removed the plate covers for rewashing and cleaned and sanitized the overshelf.
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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:
Dining Room-Truffles Dining Room - #2 Waiter Station
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Violation:
Several soiled items, including a bin of soiled liquid were stored on the soiled counter at waiter station #2. On an open shelf directly below the counter was stored a tray of 30 previously cleaned small ramekin butter dishes which were all inverted on a towel covered tray.
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Recommendation:
Store cleaned equipment and utensils, laundered linens, and single-service and single-use articles: (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:
Galley-Steakhouse Galley
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Violation:
The paper towel dispenser for the center galley handwash station was positioned on the bulkhead directly over the adjacent preparation counter and food preparation sink. There was water dripped on the counter below and contaminating the clean preparation counter.
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Recommendation:
Relocate the paper towel dispenser to prevent water from dripping on the clean preparation counter.
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Item No.:
33
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Site:
Galley-Steakhouse Show Galley
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Violation:
The previously cleaned and not in use front galley had a visible oil residue splashed along the deckhead over the entire front service counter.
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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.:
33
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Site:
Buffet-Crew Mess
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Violation:
There was a consistent brown staining of grease residue throughout the pin hole type deckhead tiles in the crew mess buffet. The deckhead mounted lights over the crew mess beverage station were heavily soiled with dust debris and drink splash.
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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.:
33
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Site:
Buffet-Lido - Starboard Beverage Station
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Violation:
There was an accumulation of dust debris on the decorative wood piece attached to the deckhead directly above the beverage station. The adjustable deckhead light fixtures were heavily soiled with dust debris beyond one day's accumulation.
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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.:
33
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Site:
Food Service General-Galleys and Pantries - Deckhead
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Violation:
In nearly all areas of the galleys and pantries the deckhead attached stainless steel plates were partly detached from the deckhead or simply missing screws meant to fasten them tightly to the deckhead. In some cases there was a corner of the panel hanging down and creating a gap. Some of the deckhead access hatches had a similar condition with a missing or non-working fastener. In a few cases, such as in the main galley potwash, there was water dripping from the open panel or the screw hole for that panel to surfaces below.
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Recommendation:
Ensure decks, bulkheads, and deckheads in food preparation, warewashing, pantries, bars, and food and equipment storage areas are constructed and maintained for easy cleaning. Do not use carpet in these areas. Ensure decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas are maintained in good repair. Ensure water does not drip from the deckhead panel.
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Item No.:
33
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Site:
Galley-Main Galley - Center Hot Galley
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Violation:
There were some cracked and broken deck tiles near the three deep fryers and the two range tops in the center hot galley section. Additionally, there were several replacement deck areas where it was difficult to verify as clean due to the dark cement residue on top of the tile surfaces. This was especially true in areas beneath equipment, counters, racks and grills.
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Recommendation:
Ensure decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas are maintained in good repair. Ensure bulkheads and deckheads have light colored surfaces.
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Item No.:
37
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Site:
Galley-Lido Galley - Dishwash
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Violation:
During active use of the flight-type conveyor dishwash machine there was a deckhead water leak which dripped down to one of the clean tables beyond the clean end of the machine. Staff stated this was due to previously opening the dishwash machine.
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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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Item No.:
39
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Site:
Galley-Main Galley Appetizer Pantry
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Violation:
One live fruit fly was noted on the side surface of the service counter overshelf in this pantry, and another was observed on the deckhead above the clean storage rack and opposite the blast chiller.
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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:
Other-Starboard Outdoor Grill
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Violation:
The grill was in active use and 3 filth flies were circulating in the area during preparation.
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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-Main Galley - Appetizer Pantry
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Violation:
One filth fly was observed on the serving counter near the cold well.
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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:
Buffet-Crew Mess
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Violation:
A live filth fly was observed at the buffet clean utensil counter. A live fruit fly was observed on the deckhead directly above the center hot buffet line.
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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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