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Item No.:
24
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Site:
Galley-Deck 4 - Dishwashing
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Violation:
Erratic final rinse temperatures were recorded on the in-use port rack-type dishwasher. The installed machine gauge reflected this temperature fluctuation in the final sanitizing rinse. The final rinse temperatures at the utensil surface ranged from 151F to over 160F in successive trials. The upper and lower manifold temperatures varied from 160F to 193F from outlet side to the inlet side when measured on the manifold and at the nozzles. The machine eventually stabilized at proper sanitizing rinse temperatures.
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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 more than 90C (194F) or less than: (1) 74C (165F) for a stationary rack, single-temperature machine; (2) 82C (180F) for all other machines. Ensure the utensil surface temperature is not less than 71C (160F) as measured by an irreversible registering temperature indicator.
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Item No.:
28
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Site:
Provisions-Consumables Store
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Violation:
Single-serve and single-use items were stored in this area. The deckhead was open to pipes and was heavily soiled with dust. Some bulkheads had exposed insulation. A number of boxes of nonfood items were on the deck preventing proper cleaning.
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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.:
*
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Site:
Medical-Specimen Containers
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Violation:
The VSP inspector informed the medical staff that the specimen containers with metal lids could leak and their use should be discontinued. The staff also had a number of containers with tight fitting plastic lids.
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Recommendation:
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Item No.:
02
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Site:
Medical-Last AGE Symptom - Isolation Period
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Violation:
One crew member was the only reportable case for the cruise ending on January 7. The time of the last AGE symptom was unknown and the isolation period was only based on the nurse's recollection that no more AGE symptoms were reported by the crew member after the initial reporting. The crew member was isolated for 24 hours with a starting point from the time of reporting to the medical center.
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Recommendation:
Ensure to start the isolation period of a reportable case from the time of the last AGE symptom. This time should not be left to memory only.
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Item No.:
04
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Site:
Potable Water-Distant Point
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Violation:
The halogen concentration of the potable water at the distant point was 7.8 ppm at 0930. An hour later, the halogen concentration was down to 4.3 ppm.
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Recommendation:
Provide continuous halogenation of the potable water system using halogenation injection equipment and maintain a free residual halogen between 0.2 mg/L (ppm) and 5.0 mg/L (ppm) throughout the distribution system.
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Item No.:
33
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Site:
Housekeeping-Office Locker
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Violation:
Boxes of the chocolates placed in the suites were stored in this locker on top of a cabinet away from the deck. However, numerous boxes of nonfood items were stored on the deck, making the deck of this locker difficult to clean.
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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.
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Item No.:
33
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Site:
Provisions-Consumables Store
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Violation:
A number of boxes of nonfood items were on the deck preventing proper cleaning. Single-serve and single-use items were stored in this area. The deckhead was open to pipes and was heavily soiled with dust. Some bulkheads had exposed insulation.
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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. 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:
Provisions-Durables Store
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Violation:
A number of boxes of galley utensils and nonfood items, plates out of their original packaging, and at least three coffee machines were on the deck preventing proper cleaning. The deckhead was open to pipes and was heavily soiled with dust. Some bulkheads had exposed insulation.
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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. 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.:
28
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Site:
Provisions-Durables Store
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Violation:
Stacks of plates out of their original packaging and at least three coffee machines were stored directly on the deck. Stacks of galley containers in and out of their original packaging were stored on pallets and on the deck. Some boxes of galley utensils and utensils out of their original packaging were stored in close proximity to two air handling units. The deck, deckhead, and some bulkheads were difficult to clean and soiled with dust. The staff partially attributed the disorganization to having more to store in the rooms than what they can store in an organized manner and to rough seas.
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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.:
28
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Site:
Buffet-Deck 7 - La Terazza
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Violation:
Wet bowls were found nested together in the left storage cabinet between the buffet and the dining room. This storage practice prevented air drying of the interior of the bowls.
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Recommendation:
Store clean utensils in a self-draining position that allows air drying.
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Item No.:
28
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Site:
Dining Room-Deck 7 - La Champagne Restaurant Pantry
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Violation:
Wet plastic reusable bar containers and a plastic bin were stored directly on a stainless steel counter. This storage practice prevented air drying of the interior of the containers and bin.
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Recommendation:
Store clean equipment and utensils in a self-draining position that allows air drying.
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Item No.:
20
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Site:
Dining Room-Deck 7 - La Champagne Restaurant Pantry
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Violation:
A white plastic cutting board was severely scored and worn making it difficult to clean. The cutting board was discarded.
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Recommendation:
Ensure surfaces such as cutting boards that are subject to scratching and scoring are resurfaced if they no longer can be effectively cleaned and sanitized, or discarded if they are not capable of being resurfaced.
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Item No.:
26
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Site:
Dining Room-Deck 7 - La Champagne Restaurant Pantry
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Violation:
An ice scoop hanging in the ice machine was found to have a sticky residue on the top of the scoop near the handle.
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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-Deck 8 - Pool Grill
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Violation:
Roasted chicken was noted on the passenger's menu with an asterisk, indicating that it could be ordered undercooked. Staff assured that never would provide a passenger with undercooked chicken, making the asterisk unnecessary on this dish and confusing as to its real significance. Other items were correctly marked for items that could be undercooked.
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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 made 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.:
22
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Site:
Galley-Deck 4 - Dishwashing
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Violation:
Erratic final rinse temperatures were recorded on the in-use port rack-type dishwasher. The installed machine gauge reflected this temperature fluctuation in the final sanitizing rinse. The final rinse temperatures at the utensil surface ranged from 151F to over 160F in successive trials. The upper and lower manifold temperatures varied from 160F to 193F from outlet side to the inlet side when measured on the manifold and at the nozzles. The machine eventually stabilized at proper sanitizing rinse temperatures.
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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-Deck 4 - Dishwashing
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Violation:
The two final rinse nozzles on the upper manifold at the inlet end of the in-use port rack-type dishwasher were not aligned to provide the proper perpendicular spray pattern for the dishes traveling in the racks down the conveyor. The hotel engineer realigned the nozzles immediately.
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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.:
33
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Site:
Galley-Deck 4 - Hot Galley
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Violation:
The evaporator fins were heavily coated with accumulated dust in walk-in cooler #A04.153
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Recommendation:
Ensure attached equipment in food storage areas are cleaned as often as necessary.
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Item No.:
08
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Site:
Galley-Deck 4 - Hot Galley
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Violation:
The backflow preventer in the automatic hood cleaning system was leaking from the air relief vent indicating a possible failure. The area of the leak was rusty indicating a long-standing problem with this valve. Additionally, the backflow preventer on the left combination steamer oven was slightly leaking. These valves were replaced while the inspection team was in the area.
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Recommendation:
Maintain backflow prevention devices in good repair.
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Item No.:
37
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Site:
Galley-Deck 4 - Hot Galley
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Violation:
Condensate was noted on the front edge and the middle of the ventilation hood over the two steam kettles. The moisture was being produced by the left kettle operating at very high boil with its lid open. A similar condition was noted at the open bains marie operating at a high boil for cleaning. The condensate in this case was noted on the underside the shelf above the boiling water. No food was impacted in either case.
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Recommendation:
Ensure ventilation hood systems and devices operate effectively to prevent condensate from collecting on the deckheads and remove contaminants generated by equipment located under them.
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Item No.:
26
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Site:
Galley-Deck 4 - Pastry
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Violation:
Dried chocolate residue was noted in the previously cleaned ice cream machine at the opening of the pipe from the hopper to the freezing barrel. The rest of the ice cream machine was reassembled and completely cleaned.
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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.:
27
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Site:
Galley-Deck 4 - Pastry
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Violation:
The hinges on reach-in cooler #3 were heavily soiled.
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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.:
27
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Site:
Galley-Deck 4 - Cold Galley
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Violation:
The underside of the shelf over the portable sandwich grill was soiled with old food residue.
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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.:
33
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Site:
Galley-Deck 4 - Wine Cellar
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Violation:
Broken glass and soil was noted on the deck in the left front corner under a wine storage shelf.
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Recommendation:
Ensure decks in food pantries and storage areas are cleaned as often as necessary.
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Item No.:
27
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Site:
Pantry-Deck 8 - Panorama Bar Pantry
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Violation:
An orange seed and pulp was found on the outer housing of a previously cleaned fresh orange juice dispenser.
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Recommendation:
Ensure nonfood-contact surfaces of equipment are kept free of an accumulation of food residue.
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