|
|
|
Item No.:
40
|
|
Site:
Buffet-Guy's Burger Joint
|
|
Violation:
The door to the pantry was open and this outlet was on an open deck. The outlet was not in operation at the time of the inspection, but clean equipment was in the pantry.
|
|
Recommendation:
Protect entry points where pests may enter the food areas.
|
|
|
Item No.:
28
|
|
Site:
Buffet-Port Aft Beverage Station
|
|
Violation:
A consumer was observed filling water bottles at the water dispenser and he placed opening of the bottle (mouth contact surface) around filling line of the dispenser. Staff was informed by the inspector and the machine was taken out of service to be sanitized.
|
|
Recommendation:
Ensure consumers are not allowed to fill water bottles and potentially contaminate the water dispenser.
|
|
|
Item No.:
26
|
|
Site:
Buffet-Port Aft Beverage Station
|
|
Violation:
The chute on the ice dispenser was cracked and a small piece of fabric which appeared to be from a cleaning cloth was attached to the crack.
|
|
Recommendation:
Ensure food contact surfaces of equipment and utensils are clean to sight and touch.
|
|
|
Item No.:
20
|
|
Site:
Buffet-Port Aft Beverage Station
|
|
Violation:
The chute on the ice dispenser was cracked.
|
|
Recommendation:
Materials used in the construction of multiuse utensils and food contact surfaces of equipment must be: (1) durable, corrosion resistant, and nonabsorbent; (2) sufficient in weight and thickness to withstand repeated warewashing; (3) finished to have a smooth, easily cleanable surface; and (4) resistant to pitting, chipping, crazing, scratching, scoring, distortion and decomposition.
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|
|
Item No.:
34
|
|
Site:
Buffet-Port Aft Beverage Station
|
|
Violation:
The drain below the coffee machines appeared to be clogged and there was standing water.
|
|
Recommendation:
Ensure a plumbing system in a food area is maintained in good repair.
|
|
|
Item No.:
30
|
|
Site:
Galley-
|
|
Violation:
There was no waste receptacle at the handwashing station adjacent to FSD 9.041.
|
|
Recommendation:
Ensure a handwashing facility includes a sink, soap dispenser, single-use towels dispenser, and waste receptacle.
|
|
|
Item No.:
29
|
|
Site:
Galley-
|
|
Violation:
The water at the handwashing station adjacent to FSD 9.041 was measured at 88F while on the hottest setting. The area was in operation.
|
|
Recommendation:
Ensure handwashing sinks are equipped to provide water at a temperature of at least 38C (100F) through a mixing valve or combination faucet. For handwash sinks with electronic sensors, and other types of handwash sinks where the user cannot make temperature adjustments, ensure the temperature provided to the user after the mixing valve does not exceed 49C (120F).
|
|
|
Item No.:
26
|
|
Site:
Galley-
|
|
Violation:
The spout for the drinking fountain adjacent to FSD 9.041 was soiled with a pink material.
|
|
Recommendation:
Ensure food contact surfaces of equipment and utensils are clean to sight and touch.
|
|
|
Item No.:
33
|
|
Site:
Galley-Port Aft Deli
|
|
Violation:
There was an open pipe penetration at the back of the technical compartment below the forward utility sink.
|
|
Recommendation:
Ensure decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas are maintained in good repair.
|
|
|
Item No.:
18
|
|
Site:
Galley-Port Aft Deli
|
|
Violation:
Inside an undercounter refrigerator, a pan of cold smoked salmon was stored above pans of roasted peppers and beef chili. This was corrected.
|
|
Recommendation:
Protect food from cross-contamination or other sources of contamination by the following methods: (1) Physically separating raw animal foods during storage, preparation, holding, and display from raw ready-to-eat food so that products do not physically touch and so that one product does not drip into another. (2) Separating types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry-except when combined as ingredients-during storage, preparation, holding, and display by using separate equipment for each type, or by arranging each type of food in equipment so that cross-contamination of one type with another is prevented, or by preparing each type of food at different times or in separate areas. (3) Cleaning and sanitizing equipment and utensils. (4) Storing the food in packages, covered containers, or wrappings. (5) Cleaning visible soil on hermetically sealed containers of food before opening. (6) Protecting food containers that are received packaged together in a case or overwrap from cuts when the case or overwrap is opened. (7) Separating damaged, spoiled, or recalled food being held on the vessel. (8) Separating unwashed fruits and vegetables from ready-to-eat food.
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|
|
Item No.:
33
|
|
Site:
Galley-Port Aft Deli
|
|
Violation:
There was a vertical seam where the side of the flat top unit met the bulkhead. There was also excess sealant in this area. This was corrected.
|
|
Recommendation:
Ensure decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas are maintained in good repair.
|
|
|
Item No.:
33
|
|
Site:
Galley-Port Aft Deli
|
|
Violation:
There was missing and recessed grout where the stainless steel deck scupper under the bain marie met the tiles.
|
|
Recommendation:
Ensure decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas are maintained in good repair.
|
|
|
Item No.:
33
|
|
Site:
Galley-
|
|
Violation:
Below bulk milk dispenser #6, the profile plate on a bulkhead pipe penetration was loose.
|
|
Recommendation:
Ensure decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas are maintained in good repair.
|
|
|
Item No.:
19
|
|
Site:
Galley-Center Galley
|
|
Violation:
A pan of dried cranberries was stored on the shelves next to the deck oven without a lid.
|
|
Recommendation:
Protect food from contamination by storing the food: (1) Covered or otherwise protected; (2) In a clean, dry location; (3) Where it is not exposed to splash, dust, or other contamination; and (4) At least 15 centimeters (6 inches) above the deck.
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|
|
Item No.:
39
|
|
Site:
Galley-Center Galley
|
|
Violation:
A small fly was by the dry stores shelving rack next to the deck oven.
|
|
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.
|
|
|
Item No.:
33
|
|
Site:
Galley-Center Galley
|
|
Violation:
The deck tiles in front of the scupper by the two-stack combination oven was damaged and had standing water. When stepped on, the water bubbled up from the tiles.
|
|
Recommendation:
Ensure decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas are maintained in good repair.
|
|
|
Item No.:
33
|
|
Site:
Galley-Center Galley
|
|
Violation:
A deck tile was missing below the left steam kettle.
|
|
Recommendation:
Ensure decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas are maintained in good repair.
|
|
|
Item No.:
33
|
|
Site:
Galley-Center Galley
|
|
Violation:
A deck tile under the tilting pan was damaged and partially missing.
|
|
Recommendation:
Ensure decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas are maintained in good repair.
|
|
|
Item No.:
39
|
|
Site:
Galley-Crew Break Room
|
|
Violation:
A small fly was by the coffee machine. The machine was out of order.
|
|
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.
|
|
|
Item No.:
33
|
|
Site:
Galley-
|
|
Violation:
There was a leak from the deck head hatch to the deck adjacent to FSD 9.038.
|
|
Recommendation:
Ensure liquid does not leak from the deckhead.
|
|
|
Item No.:
34
|
|
Site:
Galley-
|
|
Violation:
The drain for the handwashing station next to FSD 9.038 was leaking.
|
|
Recommendation:
Ensure a plumbing system in a food area is maintained in good repair.
|
|
|
Item No.:
33
|
|
Site:
Galley-Dishwash Area
|
|
Violation:
A few of the deck tiles in front of the soiled drop off were broken, cracked or missing.
|
|
Recommendation:
Ensure decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas are maintained in good repair.
|
|
|
Item No.:
22
|
|
Site:
Galley-Dishwash Area
|
|
Violation:
Upon entry to the dishwash area, it was observed that the flight-type conveyor dishwash machine was leaking from the compartment doors to the deck below, resulting in pooled water on the deck. A crew member was actively squeegeeing the water from the deck. A repairman arrived shortly after to unclog part of the machine and this corrected the issue.
|
|
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.
|
|
|
Item No.:
22
|
|
Site:
Galley-Dishwash Area
|
|
Violation:
During active use of the rack-type conveyor dishwash machine, the final rinse spray was not fully activated for the entire time the trays were under the spray. Several trays were observed going through the machine and the final rinse spray would be strong at first and then quickly stop spraying so that the initial tray and subsequent trays were not effectively sanitized.
|
|
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.
|
|
|
Item No.:
33
|
|
Site:
Buffet-Staff Mess
|
|
Violation:
There was no coving at the deck/cabinet juncture where the condiments and cereal boxes were displayed.
|
|
Recommendation:
Cove all bulkhead/deck, equipment/deck, cabinet/deck, and deck sink coaming/deck junctures (including galleys, pantries, buffets, bars, waiter stations, dining room work counters, provisions, food storage rooms, equipment/utensil storage rooms, and toilet rooms intended for use by galley personnel).
|
|
|
Item No.:
21
|
|
Site:
Buffet-Staff Mess
|
|
Violation:
The handles were missing on the lower cabinet doors where the condiments and cereal boxes were stored, exposing raw wood.
|
|
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.
|
|
|
Item No.:
28
|
|
Site:
Buffet-Staff Mess
|
|
Violation:
On the clean side of the waiter station, two stacks of plates were stored upright and the top plates were not inverted or covered.
|
|
Recommendation:
Store clean equipment and utensils in a self-draining position that allows air drying, and covered or inverted.
|
|
|
Item No.:
29
|
|
Site:
Galley-Dishwash Area
|
|
Violation:
The handwashing station at the soiled end of the rack-type conveyor dishwash machine was blocked by a deck stand of plastic bins. The area was in operation.
|
|
Recommendation:
Ensure handwashing facilities are used for no other purpose and are accessible at all times.
|
|
|
Item No.:
22
|
|
Site:
Galley-Dishwash Area
|
|
Violation:
The rack-type conveyor dishwash machine was out of order since the morning of the inspection.
|
|
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.
|
|
|
Item No.:
20
|
|
Site:
Galley-Hot Line
|
|
Violation:
The griddle next to the flat grill had corrosion in several areas. Staff stated that before the griddle was used it was cleaned to remove all corrosion.
|
|
Recommendation:
Materials used in the construction of multiuse utensils and food contact surfaces of equipment must be: (1) durable, corrosion resistant, and nonabsorbent; (2) sufficient in weight and thickness to withstand repeated warewashing; (3) finished to have a smooth, easily cleanable surface; and (4) resistant to pitting, chipping, crazing, scratching, scoring, distortion and decomposition.
|
|
|
Item No.:
33
|
|
Site:
Food Service General-Decks
|
|
Violation:
The deck grout was missing and recessed in several areas of the main, lido, and crew galleys.
|
|
Recommendation:
Ensure decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas are maintained in good repair.
|
|
|
Item No.:
22
|
|
Site:
Galley-Potwash
|
|
Violation:
On the conveyor potwash machine, the fourth nozzle from the left was spraying as a thin stream and not displaying a full fan spray pattern. This was corrected.
|
|
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.
|
|
|
Item No.:
29
|
|
Site:
Galley-
|
|
Violation:
At the handwashing station between the two elevators, the temperature of the water was measured at 86F at the hottest setting. This was corrected.
|
|
Recommendation:
Ensure handwashing sinks are equipped to provide water at a temperature of at least 38C (100F) through a mixing valve or combination faucet. For handwash sinks with electronic sensors, and other types of handwash sinks where the user cannot make temperature adjustments, ensure the temperature provided to the user after the mixing valve does not exceed 49C (120F).
|
|
|
Item No.:
26
|
|
Site:
Galley-
|
|
Violation:
In the locker across from FSD 3.042, a soiled tomato slicer and two soiled saut pans were stored in the undercounter cabinet along with other food service items. In addition, a plastic piece for dispensing chocolate was soiled with chocolate and covered in tape. Staff stated these items were supposed to be discarded.
|
|
Recommendation:
Ensure food contact surfaces of equipment and utensils are clean to sight and touch.
|
|
|
Item No.:
28
|
|
Site:
Galley-
|
|
Violation:
In the locker across from FSD 3.042, a soiled tomato slicer and two soiled saut pans were stored in the undercounter cabinet along with other food service items. In addition, a coffee machine was stored directly on the deck. Staff stated these items were supposed to be discarded.
|
|
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.
|
|
|
Item No.:
29
|
|
Site:
Pantry-Guy's Burger
|
|
Violation:
The handwash station was blocked by a large waste receptacle. The area was in operation. The temperature was corrected.
|
|
Recommendation:
Ensure handwashing facilities are used for no other purpose and are accessible at all times.
|
|
|
Item No.:
39
|
|
Site:
Buffet-Starboard Omelet Station
|
|
Violation:
A small fly was observed at the omelet station.
|
|
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.
|
|
|
Item No.:
19
|
|
Site:
Buffet-Starboard Omelet Station
|
|
Violation:
The handles of two serving utensils were in direct contact with the omelet ingredients.
|
|
Recommendation:
During pauses in food preparation or dispensing, ensure food preparation and dispensing utensils are stored: (1) In the food with their handles above the top of the food and the container; (2) In food that is not potentially hazardous with their handles above the top of the food within containers or equipment that can be closed, such as bins of sugar, flour, or cinnamon; (3) On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized at least every 4 hours; (4) In running water of sufficient velocity to flush particulates to the drain (if used with moist food such as ice cream or mashed potatoes); (5) In a clean, protected location (if the utensils, such as ice scoops, are used only with a food that is not potentially hazardous); or (6)
In a container of water (if the water is maintained at a temperature of at least 57C [135F] and the container is frequently cleaned and sanitized).
|
|
|
Item No.:
39
|
|
Site:
Buffet-Breakfast Grill
|
|
Violation:
One large fly was observed in the area.
|
|
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.
|
|
|
Item No.:
29
|
|
Site:
Galley-Center Galley
|
|
Violation:
The hand washing station adjacent to FSD 9.037 had a water temperature of 84F at the hottest setting.
|
|
Recommendation:
Ensure handwashing sinks are equipped to provide water at a temperature of at least 38C (100F) through a mixing valve or combination faucet. For handwash sinks with electronic sensors, and other types of handwash sinks where the user cannot make temperature adjustments, ensure the temperature provided to the user after the mixing valve does not exceed 49C (120F).
|
|
|
Item No.:
34
|
|
Site:
Pantry-Casino
|
|
Violation:
The drain for the dishwasher was over-flowing.
|
|
Recommendation:
Ensure a plumbing system in a food area is maintained in good repair.
|
|
|
Item No.:
39
|
|
Site:
Bar-Casino
|
|
Violation:
One large fly was observed during operations.
|
|
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.
|
|
|
Item No.:
22
|
|
Site:
Galley-Dishwash Area
|
|
Violation:
The dataplate for the flight-type conveyor dishwash machine stated the minimum wash temperature was 160F, but the temperature gauge displays below the dataplate stated that the minimum wash temperature was 150F.
|
|
Recommendation:
Ensure the information on the dataplate and gauge displays are correct and match.
|
|
|
Item No.:
11
|
|
Site:
Medical-Acute Gastroenteritis Logs (AGE)
|
|
Violation:
On 13 December, a Bar Waiter started experiencing AGE symptom at 1700, did not report until 1929, and worked while symptomatic. The crewmember was still in isolation on the day of the inspection and pending disciplinary actions
|
|
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.
|
|
|
Item No.:
02
|
|
Site:
Medical-AGE Logs
|
|
Violation:
On the cruise for 17-21 November, the information in the Underlying Illness column in the AGE log included patient medical history information not directly pertinent to an underlying cause of AGE without first answering the question of underlying illness related to AGE. The log listed items such as drug abuse ceased 4 months, hypertension, and depression. Similar entries were on the cruise from 21-26 November and cited pacemaker problems.
|
|
Recommendation:
Ensure the question related to underlying illness for AGE is answered before additional information is added to this column.
|
|
|
Item No.:
02
|
|
Site:
Medical-AGE Logs
|
|
Violation:
Items were not properly transcribed from the handwritten illness questionnaires into the AGE log. On 13 December, the questionnaire indicated illness onset at 1534, but the AGE log indicated illness onset at 1700. On 21 November, the questionnaire indicated illness onset at 1500, but the AGE log indicated illness onset at 1515. On 25 November, the questionnaire indicated illness onset at 1030, but the AGE log indicated illness onset at 1045. On 28 November, the questionnaire indicated illness onset at 1030, but the AGE log indicated illness onset at 1050.
|
|
Recommendation:
Ensure the AGE surveillance logs are accurate and correct.
|
|
|
Item No.:
10
|
|
Site:
Recreational Water Facilities-Fecal/Vomit Accident Logs
|
|
Violation:
The documentation on the fecal/vomit accident logs were inconsistent with the type of protein spill checked in the box versus the narrative for the type of spill. On 30 July the checked box indicated a vomit incident and the details indicated cleaning fecal particles. On 21 July the box indicated loose stool and details indicated cleaning vomit particles.
|
|
Recommendation:
Ensure a written or electronic record is made of all accidents involving fecal material or vomit. Ensure the record includes the name of the RWF, date and time of the accident, type of accident, response steps taken, and free residual halogen level and contact time reached during disinfection. For a fecal accident, ensure the record also includes whether the fecal material was formed or loose. Ensure the logs are accurate and correct.
|
|
|
Item No.:
10
|
|
Site:
Recreational Water Facilities-Starboard Midship Whirlpool
|
|
Violation:
The 10 cm wide black stripe in the bottom of the whirlpool could not be observed due to entrained air. The black stripe was easily viewed on the port whirlpool.
|
|
Recommendation:
Monitor and adjust the RWF?s flow rates, free and combined halogen levels, pH, total alkalinity, and clarity as recommended by the manufacturer and to maintain optimum public health protection and water chemistry.
|
|