|
|
|
Item No.:
06
|
|
Site:
Potable Water-Biological Testing
|
|
Violation:
It was noted when inspecting the bunker station that samples for biological testing were collected in reused sample bottles and delivered to medical where they were placed in incubation bottles. This practice could potentially lead to contaminating the sample during transfer.
|
|
Recommendation:
If water samples are collected and analyzed by the vessel for the presence of E. coli, analyze the samples using a method accepted in Standard Methods for the Examination of Water and Wastewater. Ensure test kits, incubators, and associated equipment are operated and maintained in accordance with the manufacturers? specifications.
|
|
|
Item No.:
36
|
|
Site:
Bar-Main
|
|
Violation:
The lighting above the food preparation area at this bar was not shielded or shatter resistant.
|
|
Recommendation:
Ensure light bulbs are shielded, coated, or otherwise shatter-resistant in areas where there is exposed food, clean equipment, utensils, and linens, or unwrapped single-service and single-use articles.
|
|
|
Item No.:
27
|
|
Site:
Bar-Main
|
|
Violation:
A soiled wiping towel was found in a technical space under a compressor in this area. The towel appeared to have been there for several days.
|
|
Recommendation:
Ensure nonfood-contact surfaces of equipment are kept free of an accumulation of dust, dirt, food residue, and other debris.
|
|
|
Item No.:
21
|
|
Site:
Bar-Main
|
|
Violation:
All of the technical spaces in this area containing compressors were difficult to clean.
|
|
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.:
27
|
|
Site:
Bar-Panorama
|
|
Violation:
The juice dispensing machine had a yellow residue of more than one day's accumulation in the juice container compartment.
|
|
Recommendation:
Ensure nonfood-contact surfaces of equipment are kept free of an accumulation of dust, dirt, food residue, and other debris.
|
|
|
Item No.:
37
|
|
Site:
Provisions-Fresh Fruit Room #10
|
|
Violation:
Condensation was accumulating on the far end of the left bulkhead. Grapes were stored on the top shelf under the condensation. The grapes were moved to a different shelf as a precaution. The bulkhead with the condensation shared the wall with the adjacent freezer.
|
|
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.
|
|
|
Item No.:
16
|
|
Site:
Preparation Room-
|
|
Violation:
At 10:40, a plastic bin with several packages of cut spinach was stored on a shelf with other vegetables waiting to be washed and sanitized in the three compartment sink. When measured, this spinach was between 46 - 51F. According to staff, the spinach was removed from the vegetable walk-in refrigerator at 09:00 and was waiting to be washed and sanitized, which was to begin shortly. The spinach was taken immediately to the main galley, blanched, and cooled.
|
|
Recommendation:
Maintain cold potentially hazardous foods at 5C (41F) or less.
|
|
|
Item No.:
19
|
|
Site:
Provisions-Engine Control Room (ECR) Corridor
|
|
Violation:
Three pallets of food items (rice, flour, bottled water) were stored in the corridor outside the ECR. This corridor was not properly designed for food storage. The deckhead was open and had exposed pipes and wiring running the length of the hallway. Many of the wires were heavily soiled with an accumulation of dust.
|
|
Recommendation:
Do not store foods: (9) Under other sources of contamination or (10) In areas not finished in accordance with 7.7.4 and 7.7.5 for food storage areas.
|
|
|
Item No.:
33
|
|
Site:
Provisions-Engine Control Room (ECR) Corridor
|
|
Violation:
Three pallets of food items (rice, flour, bottled water) were stored in the corridor outside the ECR. This corridor was not properly designed for food storage. The deckhead was open and had exposed pipes and wiring running the length of the hallway. Many of the wires were heavily soiled with an accumulation of dust.
|
|
Recommendation:
Ensure decks, bulkheads, and deckheads in food storage areas are constructed and maintained for easy cleaning.
|
|
|
Item No.:
16
|
|
Site:
Buffet-Crew Mess
|
|
Violation:
The posted time control plan stated the undercounter refrigerator 1A was on time control, but upon inspection it was determined to be on temperature control.
|
|
Recommendation:
Maintain a written time control plan(s) that ensures compliance with these guidelines on the vessel and make it available for review during inspections. Post a time control plan at each outlet where time control is used. Ensure plan(s): (1) Includes set-up and discard times for each outlet. (2) List refrigeration and hot holding units (compartments and cabinets) on time control (the physical units must also be labeled as such). (3) Describe or show the flow of potentially hazardous food from when last in temperature control to placement in time control and discard.
|
|
|
Item No.:
08
|
|
Site:
Galley-Combination Oven
|
|
Violation:
The atmospheric vents on the backflow prevention device for the combination oven were blocked with an accumulation of grease residue.
|
|
Recommendation:
Maintain backflow prevention devices in good repair.
|
|
|
Item No.:
20
|
|
Site:
Preparation Room-
|
|
Violation:
The white cutting board used in the butcher room was severely scratched and scored, making cleaning difficult.
|
|
Recommendation:
Ensure surfaces such as cutting blocks and 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.
|
|
|
Item No.:
29
|
|
Site:
Galley-Starboard Entrance
|
|
Violation:
Ice was present in the three faucet handwash station.
|
|
Recommendation:
Ensure handwashing facilities are used for no other purpose and are accessible at all times.
|
|
|
Item No.:
08
|
|
Site:
Food Service General-Chilled Water Lines
|
|
Violation:
The chilled water lines for the all the ice machines and the ice cream machine in the main galley pastry section were not uniquely identified.
|
|
Recommendation:
Uniquely identify all refrigerant brine lines in all galleys, pantries, and cold rooms to prevent cross-connections.
|
|
|
Item No.:
30
|
|
Site:
Galley-Hot Galley
|
|
Violation:
The soap dispenser for the handwash station by the garbage cans was not working properly. The dispenser was filled with soap, but no soap came out when activated.
|
|
Recommendation:
Keep handwashing facilities clean and in good repair. Ensure each handwashing facility has a supply of hand-cleansing soap or detergent and a supply of single-service paper towels available.
|
|
|
Item No.:
08
|
|
Site:
Galley-Bakery/Pastry
|
|
Violation:
The water supply lines for the steam system used in the proofing cabinets did not have a backflow prevention device.
|
|
Recommendation:
Provide a comprehensive cross-connection control program. Protect the following connections to the potable water system against backflow with air gaps or mechanical backflow prevention devices: (28) any other connection to the potable water system where contamination or backflow can occur.
|
|
|
Item No.:
33
|
|
Site:
Galley-Bakery/Pastry Freezer
|
|
Violation:
Water had accumulated under the deck profile transition from the refrigerator to freezer. When the profile was stepped on, water emerged from the seam with the deck.
|
|
Recommendation:
Ensure decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas are maintained in good repair.
|
|
|
Item No.:
24
|
|
Site:
Galley-Port Warewash
|
|
Violation:
A 200F thermolabel was placed on the final rinse manifold for the rack-type dishwash machine and turned black, indicating the water temperature in the pipe was greater than 200F. The digital final rinse temperature gauge on the dishwash machine indicated the temperature was 208F.
|
|
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.
|
|
|
Item No.:
16
|
|
Site:
Food Service General-Consumer Advisories
|
|
Violation:
Several food items on the main dining room lunch menu and room service menu were unnecessarily marked with an asterisks indicating they could be served raw or undercooked, when in fact they were not. The lunch menu had items such as buffalo chicken wings, lemon chicken, and veal parmigiana that were marked with an asterisks but were not served raw or undercooked under any circumstance. The room service menu had a strawberry and baby spinach salad identified with an asterisks.
|
|
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 raw shell egg preparations are not used in uncooked products as described in section 7.3.3.2.3. Ensure that disclosure is made by one of the two following methods: (1) On a sign describing the animal-derived foods (e.g., ?oysters on the half-shell,? ?hamburgers,? ?steaks,? or ?eggs?); AND that they can be cooked to order and may be served raw or undercooked; AND a statement indicating that consuming raw or undercooked meats, seafood, shellfish, eggs, milk, poultry may increase your risk for foodborne illness, especially if you have certain medical conditions. Ensure the advisory is posted at the specific station where the food is served raw, undercooked, or cooked to order OR (2) 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.
|
|
|
Item No.:
17
|
|
Site:
Galley-La Terrazza
|
|
Violation:
The cooling process for hotel pan of cut arugula stored in the walk-in refrigerator was not documented on the cooling logs. The internal temperature of the cut arugula was below 41F when measured.
|
|
Recommendation:
Ensure logs documenting cooked potentially hazardous food cooling temperatures and times from the starting points designated in 7.3.5.2.1 thru the control points at 2 and 6 hours are maintained onboard the vessel for a period of 30 days form the date the food was placed in the cooling process.
Ensure logs documenting cooling of potentially hazardous foods prepared from ingredients at ambient temperatures, with the start time to the time when 5C (41 F) is reached are also maintained for a period of 30 days, beginning with the day of preparation.
|
|
|
Item No.:
16
|
|
Site:
Galley-Pool Grill Show Galley
|
|
Violation:
A hotel pan with three Italian sandwich wraps without a time control discard label was on the counter next to the handwash sink.
|
|
Recommendation:
If time only?rather than time in conjunction with temperature?is used as the public health control for a working supply of potentially hazardous food before cooking, or for ready-to-eat potentially hazardous food that is displayed or held for service for immediate consumption, ensure the food (1) Has an initial temperature of 5C (41F) or less or 57C (135F) or greater before placement on time control. (2) Is not be placed on temperature control again. (3) Is marked or otherwise identified to indicate the time 4 hours past the point in time when the food is removed from temperature control (if the time between service set-up and closing is greater than 4 hours. and (4) Is discarded within 4 hours of placement on time control.
|
|
|
Item No.:
33
|
|
Site:
Galley-Pool Grill Show Galley
|
|
Violation:
The coving at the deck/bulkhead juncture below the undercounter cabinets for the entire area was not present. Standing water and debris was observed in the crevice where the coving was needed.
|
|
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). 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, deckheads, and attached equipment in food preparation, warewashing, pantries, and storage areas are cleaned as often as necessary.
|
|
|
Item No.:
19
|
|
Site:
Buffet-La Terrazza
|
|
Violation:
The sneeze guards did not fully protect many food items out for passenger self-service. Unprotected food items were less than one meter from where consumers were expected to stand. This was noted on the previous inspection report. Staff stated the plan to correct this issue was in the approval process.
|
|
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).
|
|
|
Item No.:
19
|
|
Site:
Buffet-Officer Mess
|
|
Violation:
The sneeze guards did not fully protect many food items out for passenger self-service. Unprotected food items were less than one meter from where consumers were expected to stand. This was noted on the previous inspection report. Staff stated the plan to correct this issue was in the approval process.
|
|
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).
|
|