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Item No.:
08
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Site:
Galley-Hamburger Grill
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Violation:
The backflow preventer on the ice machine water supply line had a constant leak from the air relief vent indicating possible failure.
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Recommendation:
Maintain backflow prevention devices in good repair.
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Item No.:
08
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Site:
Bar-Blackbeard's Bar
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Violation:
The carbonator water supply line backflow preventer had a constant leak from the air relief vent indicating possible failure. The heavy blue-green stain on this valve was indicative of a long standing problem.
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Recommendation:
Maintain backflow prevention devices in good repair. Inspect backflow prevention devices periodically and replace any failed units. Examine the internally mounted backflow preventer on this and all other carbonators for possible problems. Document this examination and the results in the cross connection control program records.
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Item No.:
08
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Site:
Bar-Crooner's Bar
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Violation:
The carbonator water supply line had a constant leak from the air relief vent indicating possible failure.
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Recommendation:
Maintain backflow prevention devices in good repair. Inspect backflow prevention devices periodically and replace any failed units. Examine the internally mounted backflow preventer on this and all other carbonators for possible problems. Document this examination and the results in the cross connection control program records.
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Item No.:
08
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Site:
Potable Water-Mineralizer
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Violation:
The water line was striped to indicate potable water from the mineralizer to the production chlorine and pH injections points. Staff stated this had been corrected later during the inspection, but was not verified by the inspector.
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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. Stripe or paint these lines at 5 meters (15 feet) intervals and on each side of partitions, decks, and bulkheads, except where decor would be marred by such markings, including potable water supply lines in technical lockers.
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Item No.:
08
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Site:
Potable Water-Pyrotechnic Water for Theater
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Violation:
The water line was not striped to indicate potable water before the reduced pressure assembly backflow prevention device. Staff stated this had been corrected later during the inspection, but was not verified by the inspector.
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Recommendation:
Stripe or paint potable water lines either in accordance with ISO 14726 (blue/green/blue) or blue only. Ensure no other lines have the above color designations. Stripe or paint these lines at 5 meters (15 feet) intervals and on each side of partitions, decks, and bulkheads, except where decor would be marred by such markings, including potable water supply lines in technical lockers. Do not stripe or paint potable water lines after reduced pressure assemblies as potable water.
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Item No.:
11
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Site:
Medical-Crew Member Reporting
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Violation:
On 1 July, a Laundry Steward had an onset of acute gastroenteritis (AGE) symptoms at 18:30, but did not report to the medical center until 2 July at 09:40. His time sheet indicated he worked on 1 July from 20:30 - 23:00 and on 2 July from 01:00 - 03:30 and 04:30 - 08:30. This crew member received disciplinary action for late reporting while symptomatic.
On 22 June, a Buffet Steward had an onset of AGE symptoms at 11:30 and reported to the medical center at 12:45. His time sheet indicated he worked from 09:00 - 13:00. This crew member did not receive disciplinary action.
On 14 June, a Buffet Steward had an onset of AGE symptoms at 13:45 and reported to the medical center at 15:50. Her time sheet indicated she worked from 14:00 - 16:00. This crew member did not receive disciplinary action.
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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. Ensure food employees who have conditions or symptoms of boils, open sores, infected wounds, diarrhea, jaundice, fever, vomiting, sore throat with fever, or discharges from the nose or mouth 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.:
13
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Site:
Medical-Crew Members Working While Ill
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Violation:
Between 14 June and 15 July, a review of the crew members AGE symptom onsets and time of reporting to the medical center, three non-supervisory food workers knowingly worked while symptomatic. One of these crew member received disciplinary action. Food workers receive extensive training about AGE symptoms and proper reporting procedures.
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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, including food allergy awareness, as it relates to their assigned duties; (13) Food employees are informed of their responsibility to report to the supervisor or person in charge information about their health and activities as they relate to diseases that are transmissible through food.
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Item No.:
22
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Site:
Galley-Cafe Caribe - Dishwashing
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Violation:
The soiled area of the dishwashing was heavily overloaded with racks and stacks of dirty utensils. A rack of coffee carafes lids was found stored on the deck. Other racks were stored on the tops of garbage cans. The Horizon Court dishwashing machine was malfunctioning which rerouted extra dishware to this small dishwashing area and may have contributed to this overload.
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Recommendation:
Ensure drainboards, utensils, racks, or tables large enough to accommodate all soiled items that may accumulate during hours of operation are provided for necessary utensil holding before cleaning and after sanitizing.
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Item No.:
22
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Site:
Buffet-Horizon Court - Gazebo Pantry
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Violation:
Two wiping cloth storage buckets had grease film on the top and one had food particles floating in it.
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Recommendation:
Ensure the sanitize solutions are maintained clean.
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Item No.:
24
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Site:
Bar-Calyspso Bar
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Violation:
The dishwasher which was on, but not in active use at the time the bar was inspected was found to have a final rinse temperature of 132F, 129F and 121F measured directly with the inspector's thermocouple at plate surface.
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Recommendation:
In a mechanical operation, ensure the temperature of the fresh hot water sanitizing rinse as it enters the manifold is not less than: (2) 82C (180F). Ensure the utensil surface temperature is not less than 71C (160F) as measured by an irreversible registering temperature indicator. 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.:
26
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Site:
Galley-Horizon Court Dishwashing
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Violation:
Three serving bowls in the clean storage area were found with food particles in them.
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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:
Bar-Calyspso Bar
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Violation:
Sediment was found in the valve area of a beer tap in active use at the bar counter.
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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-Calyspso Bar
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Violation:
Single service articles such as straws, napkins, and garnish skewers were found mixed in a bar counter cabinet with paperwork and other office supplies.
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Recommendation:
Store 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.:
28
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Site:
Galley-Horizon Court Dishwashing
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Violation:
Several serving bowls in clean storage were found nested together without proper air drying. Water was dripping from the food contact surfaces.
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Recommendation:
After cleaning and sanitizing, ensure utensils are air dried or adequately drained before contact with food.
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Item No.:
29
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Site:
Galley-Deck 6 - Dishwashing
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Violation:
Ice was found in the starboard waiter drop off handwashing station.
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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.:
33
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Site:
Provisions-Frozen Stores
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Violation:
In the Frozen Fish Walk-in Freezer #4724, the back light fixture was filled with brown frozen water. None of the water had leaked on the boxes of frozen fish below.
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Recommendation:
Ensure deckheads in food storage areas are maintained in good repair.
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Item No.:
34
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Site:
Galley-Deck 5 - Hot Galley
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Violation:
Water was not draining in the scupper behind combination oven #2.
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Recommendation:
Ensure a plumbing system in a food area is maintained in good repair.
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Item No.:
37
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Site:
Galley-Cafe Caribe - Dishwashing
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Violation:
Heavy condensate was noted on the inside of the canopy at the soiled end of the machine. This condensate was dripping back to the soiled area of the dishmachine. A ventilation exhaust had been added at this end of the machine during the recent dry dock. Today's humidity appeared to be originating in the steam rising from the under conveyor drip rinsing system that was operating at 130F that was not being captured by the exhaust fan.
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Recommendation:
Ensure exhaust ventilation hood systems in warewashing areas including components such as hoods, fans, guards, and ducting are designed to prevent condensation from dripping onto equipment. Ensure ventilation hood systems and devices are sufficient in number and capacity to prevent grease or condensation from collecting on bulkheads and deckheads. Ensure all warewashing rooms have sufficient ventilation to keep them free of excessive heat, steam, and condensation. Ensure ventilation hood systems and devices operate effectively to prevent condensate from collecting on the bulkheads and deckheads and remove contaminants generated by equipment located under them.
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Item No.:
39
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Site:
Galley-Hamburger Grill
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Violation:
Two small flies were noted near the ice machine in the Hamburger Grill pantry.
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Recommendation:
Effectively control the presence of insects to minimize their presence in the food storage, preparation, and service areas aboard a vessel. Effectively control the presence of insects to minimize their presence in the food storage, preparation, and service areas aboard a vessel.
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Item No.:
39
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Site:
Galley-Crew Galley
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Violation:
One fruit fly was noted in the hot galley.
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Recommendation:
Effectively control the presence of insects in the food storage, preparation, and service areas.
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Item No.:
39
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Site:
Bar-Crooner's Bar
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Violation:
One fruit fly was noted in the bar pantry.
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Recommendation:
Effectively control the presence of insects in the food storage, preparation, and service areas and warewashing and utensil storage areas aboard a vessel.
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