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Item No.:
20
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Site:
Galley-Deck 4 Soup Station
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Violation:
The plastic lid of the buffalo chopper was severely chipped in the food splash area. A purchase order was approved on 27 January for a new lid to be delivered on 11 April.
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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.:
21
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Site:
Galley-Deck 4 Soup Station
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Violation:
The plastic lid of the buffalo chopper was severely chipped on the outside. Where the lid attached to the lever, a piece of the lid had broken off. A purchase order was approved on 27 January for a new lid to be delivered on 11 April.
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Recommendation:
Ensure nonfood-contact surfaces are free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance.
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Item No.:
28
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Site:
Galley-Deck 4 Soup Station
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Violation:
Approximately 10 previously cleaned hotel pans were stored wet on the preparation counter. All pans were removed to the potwash area to be rewashed.
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Recommendation:
After cleaning and sanitizing, ensure equipment and utensils are air dried or adequately drained before contact with food.
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Item No.:
29
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Site:
Pantry-Deck 10 Ice Pantry
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Violation:
The handwash sink contained two soiled, wet sanitizing towels.
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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.:
08
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Site:
Pantry-Deck 6 Ice Pantry
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Violation:
The backflow preventer on the juice machine was leaking and dripping on the counter. No food was impacted.
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Recommendation:
Maintain backflow prevention devices in good repair.
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Item No.:
39
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Site:
Pantry-Deck 7 Ice Pantry
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Violation:
One fruit fly was seen in the waste receptacle area underneath the counter.
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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.:
43
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Site:
Ventilation-
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Violation:
Air handling unit EP5-06-04.2 had a slight build-up of black mold on the vertical fins in the condenser compartment.
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Recommendation:
Keep air handling units clean.
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Item No.:
11
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Site:
Medical-Crew Member Reporting
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Violation:
A Shop Staff experienced reportable acute gastroenteritis (AGE) symptoms beginning at 23:00 on 14 February. During that time she was being treated for another illness and was prescribed antibiotics. She returned to the medical center on 15 February around 16:39 for a follow-up appointment for the original illness. At that time she explained she had been experiencing AGE symptoms since the previous night, which she thought were due to the antibiotics. The crew member was not on duty during these hours of illness, but had gone to the crew mess for lunch.
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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. Ensure crew members report to the medical center immediately upon experiencing AGE symptoms.
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Item No.:
11
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Site:
Medical-Crew Member Reporting
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Violation:
A Security Guard experienced AGE symptoms beginning at 01:30 on 15 February with the last symptom at 15:15. He went to the crew mess for lunch and dinner later that day and reported to the medical center at 16:25. He worked from 12:01 - 16:26. This crew member received a written warning by the Staff Captain.
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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.:
33
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Site:
Preparation Room-Fish
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Violation:
The door to the thawing room had a hole on both sides where the lock was missing.
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Recommendation:
Replace the locking mechanism or cover the holes on the door.
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Item No.:
13
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Site:
Galley-Lawn Club Grill
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Violation:
An approved variance was in place allowing passengers to cook their own meals with the supervision of the galley staff. Passengers were required to complete a public health questionnaire where the first item to answer was if they or anybody traveling with them had symptoms of acute gastroenteritis (AGE) or other communicable diseases in the last 48 hours. From 26 November 2014 to 5 January 2015, there were 14 consumers out of 57 (25%) that did not answer the question and were allowed to cook their food. No questionnaires were available from 5 January to 25 February. Since 25 February to 12 March, there were 30 consumers out of 41 (73%) that did not answer the question and were allowed to cook their food. Supervisory staff explained to the inspector that all names were cross-referenced to the AGE logs in the medical center for the specific voyage, but acknowledged that this review will only work for people with AGE symptoms that go to the ship's medical center.
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Recommendation:
As required in the approved variance, prior to participating in the Lawn Club Grill Interactive Experience, ensure that each guest completes the Public Health and Safety Agreement form.
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Item No.:
25
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Site:
Galley-Lawn Club Grill
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Violation:
A wiping cloth was stored in a soiled sanitizing solution.
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Recommendation:
Restrict wiping cloths to the following: (2) Cloths used for wiping food spills are dry and used for wiping food spills from tableware and single service articles or wet and cleaned, stored in a chemical sanitizer, and used for wiping spills from food-contact and nonfood-contact surfaces of equipment.
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Item No.:
26
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Site:
Galley-Porch
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Violation:
A previously cleaned waffle maker and Panini grill were heavily soiled on their food contact surfaces.
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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-Mast Grill
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Violation:
The inside of the dispensing ports of the previously cleaned juice dispenser were soiled with residue.
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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-Mast Grill - Beverage Station
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Violation:
In the technical compartment below the ice dispenser, two tubes were heavily soiled with dark debris.
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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-Mast Grill - Pantry
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Violation:
The front cover of the technical compartment of the upright refrigerator was heavily soiled with dust.
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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.:
13
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Site:
Galley-Mast Grill - Show Galley
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Violation:
During lunch service, food employees were cooking and serving burgers and no temperatures were being taken. The inspector measured temperatures of burgers being served and all were above 155F. The food employee cooking the burgers had a tip-sensitive thermometer and she said she took temperatures around 10 minutes before the inspection time. She had a thermometer on an adjacent shelf and it was heavily soiled with grease and meat residue.
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Recommendation:
Prior to serving, temperatures of burgers must be taken frequently using a tip-sensitive thermometer to ensure they are thoroughly cooked.
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Item No.:
26
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Site:
Galley-Mast Grill - Show Galley
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Violation:
The food employee cooking burgers had a thermometer stored on an adjacent shelf in the in-use grill area. The thermometer was heavily soiled with grease and meat residue.
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Recommendation:
Ensure food only contacts surfaces of equipment and utensils that are cleaned and sanitized.
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Item No.:
38
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Site:
Pantry-Cafe al Bacio
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Violation:
A large table was stored between the ice machine and the adjacent bulkhead. The table was for the drink package sales conducted outside the food area.
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Recommendation:
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.:
33
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Site:
Bar-Cafe al Bacio
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Violation:
There was an absorbent and difficult to clean carpet at the entrance to the pantry from the food employee side of the bar.
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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.
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Item No.:
24
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Site:
Bar-Cafe al Bacio
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Violation:
The sanitizing solution next to both espresso machines had no chlorine. A wiping cloth was stored inside the solution.
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Recommendation:
Ensure sanitizing solutions are used with the following concentrations: (1) A chlorine solution with a concentration between 50 mg/L (ppm) and 200 mg/L (ppm).
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Item No.:
25
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Site:
Bar-Cafe al Bacio
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Violation:
The sanitizing solution next to both espresso machines had no chlorine. A wiping cloth was stored inside the solution.
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Recommendation:
Restrict wiping cloths to the following: (2) Cloths used for wiping food spills are dry and used for wiping food spills from tableware and single service articles or wet and cleaned, stored in a chemical sanitizer, and used for wiping spills from food-contact and nonfood-contact surfaces of equipment.
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Item No.:
19
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Site:
Other-Gelateria
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Violation:
The dipper well on the front counter did not have a sneeze guard. The distance between the exposed dipper well and where consumers were expected to stand was less than 1 meter (40 inches).
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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.:
21
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Site:
Other-Gelateria
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Violation:
On the left glass door of the food display, the profile strip was loose, creating a difficult to clean gap.
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Recommendation:
Ensure nonfood-contact surfaces are free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance.
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Item No.:
26
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Site:
Galley-Bistro on Five
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Violation:
The inside of the dispensing ports of the previously cleaned juice dispenser were soiled with residue.
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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.:
32
|
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Site:
Galley-Bistro on Five
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Violation:
Large garbage bins with food discards were not covered. No crew members were actively working in the immediate area.
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Recommendation:
Cover receptacles and waste-handling containers when not in continuous use and after they are filled.
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Item No.:
32
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Site:
Galley-Murano - Scullery
|
|
Violation:
Large garbage bins with food discards were not covered. No crew members were actively working in the immediate area.
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Recommendation:
Cover receptacles and waste-handling containers when not in continuous use and after they are filled.
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Item No.:
32
|
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Site:
Galley-Tuscany - Scullery
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Violation:
Large garbage bins with food discards were not covered. No crew members were actively working in the immediate area.
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Recommendation:
Cover receptacles and waste-handling containers when not in continuous use and after they are filled.
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Item No.:
29
|
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Site:
Galley-Ocean View Cafe - Scullery
|
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Violation:
At the soiled end of the in-use flight-type dishwash machine, the handwashing sink was soiled with food debris.
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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.:
14
|
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Site:
Galley-Aqua Spa Cafe
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Violation:
Two food employees actively cutting vegetables had pronounced facial hair and were not wearing facial hair restraints.
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Recommendation:
Ensure food employees wear hair restraints and clothing that covers body hair. Ensure these items are designed and worn effectively to prevent hair from contacting exposed food; clean equipment, utensils, and linens; and unwrapped single-service and single-use articles.
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Item No.:
42
|
|
Site:
Children Area-
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Violation:
The previously cleaned diaper changing table was heavily soiled at the juncture where the bulkhead-mounted section met the fold-out table.
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Recommendation:
Clean and disinfect diaper changing, handwashing facilities, and toilet rooms daily and when soiled during use.
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