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Item No.:
08
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Site:
Pantry-Deck 7 Starboard Ice Pantry
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Violation:
The backflow prevention device for the ice machine was continuously leaking from the atmospheric vent. During the inspection the device was replaced.
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Recommendation:
Maintain backflow prevention devices in good repair.
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Item No.:
08
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Site:
Potable Water-Production Records
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Violation:
The written records for 24-25 January were not completed. Production started at 17:25 on 24 January and stopped at 06:00 on 25 January. Times were written on the records for 17:45, 21:15, 01:00, 05:00, and 06:10, but no chlorine or pH values were documented.
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Recommendation:
After the free residual halogen level of at least 2.0 mg/L (ppm) and pH level not exceeding 7.8 have been reached, monitor the free residual halogen and pH at least once every 4 hours during the production of potable water.
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Item No.:
08
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Site:
Potable Water-Fresh Water Pump Disinfection
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Violation:
On 14 January 2016 fresh water pump #1 was dismantled and disinfected, and on 23 October 2015 fresh water pump #3 was dismantled and disinfected. Both written records stated disinfection with a chlorine solution of 200 ppm minimum for 'approximately 2 hours' occurred. It could not be determined if the contact time exceeded the 2 hour minimum contact time or if the timing was less than 2 hours. No actual times were documented for the contact times for fresh water pump #1. Photos taken during the work order for fresh water pump #3 showed conflicting contact times. It was difficult to determine the times when the photos were out of order and showed times in the 10 o'clock hour, 11 o'clock hour, and 1 o'clock hour.
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Recommendation:
Following work completed on the potable water system, ensure the pumps remain wet with 200 ppm chlorine solution for a minimum of 2 hours. Ensure records document the required minimu contact time.
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Item No.:
08
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Site:
Potable Water-Bunker Station Mid Starboard
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Violation:
A bunker hose connection end was resting on the pier.
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Recommendation:
Handle and store all hoses, fittings, water filters, buckets, equipment, and tools used for connection with the bunkering of potable water in a sanitary manner.
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Item No.:
11
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Site:
Medical-Crew Medical Reporting
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Violation:
A Bartender experienced acute gastroenteritis symptoms on 28 January at 21:00, but did not report to the medical center until 07:55 the following morning. Her last symptom was on 29 January at 07:00. It could not be determined if she remained in her cabin or went to the crew mess and other areas throughout the ship while symptomatic. Her time card indicated she did not work while symptomatic. She received a written warning for late reporting.
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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; (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.
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Item No.:
24
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Site:
Galley-Dishwash
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Violation:
During active use of the conveyor dishwash machine the mounted hot water final sanitizing rinse gauge indicated a manifold temperature of 208°F. The inspector evaluated the manifold temperature using a thermolabel affixed to the upper final sanitizing rinse spray arm and it indicated a temperature of at least 200°F. Live steam was observed from the final sanitizing rinse spray nozzles when the machine was stopped to conduct the manifold test.
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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 90°C (194°F) or less than: (2) 82°C (180°F) for all other machines. Ensure the utensil surface temperature is not less than 71°C (160°F) as measured by an irreversible registering temperature indicator.
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Item No.:
29
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Site:
Other-Burger Outlet - Pantry
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Violation:
The handwash station in the pantry was partially blocked by the bulkhead-mounted fire blanket and fire extinguisher, and the paper towel waste bin positioned in front of the 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.:
29
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Site:
Galley-Deck 3 Port Dishwash Area
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Violation:
At the soiled side of the dishwash machine, the multi-faucet handwash station was blocked by many full plate trolleys. The area was not in operation during the inspection.
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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.:
31
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Site:
Dining Room-Aft/Lower Dining Room - Pantry #3
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Violation:
A bucket with vital oxide solution with two yellow wiping cloths was set on the deck near the starboard/mid/lower dining room pantry #3. Staff stated it was for disinfection of dining tables. This disinfectant was not approved for wiping food areas. Also, the same yellow cloths were used in the chlorine sanitizing solutions used for food areas.
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Recommendation:
The system for use of the vital oxide solution, the wiping cloths used, and the locations of the solution buckets should be evaluated for all dining rooms where used so there is no possible confusion with chlorine sanitizing solutions or use on surfaces considered food area in the dining room. Ensure only poisonous or toxic materials that are required for the operation and maintenance of a food area of the vessel, such as for the cleaning and sanitizing of equipment and utensils and the control of insects and rodents, are allowed in the food areas of the vessel.
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Item No.:
33
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Site:
Galley-Aft Hot Service Line
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Violation:
Much of the deck in the aft service line had tiles with recessed tile grout that made cleaning difficult. This has been a part of the general violation on decks from the previous report and staff pointed out there is a deck repair program ongoing in the galley and other food areas.
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Recommendation:
Ensure decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas are maintained in good repair.
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Item No.:
33
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Site:
Galley-Hot Galley
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Violation:
The deck tiles in the center hot galley section had recessed tile grout that made cleaning difficult. This is another of the general deck areas identified in the previous inspection and under a tile repair program
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Recommendation:
Ensure decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas are maintained in good repair.
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Item No.:
33
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Site:
Bar-Blue Iguana Bar
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Violation:
There was a heavy dust layer along the lower sides of each of the wooden cross beams on the deckhead above the front bar preparation/service area.
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Recommendation:
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.:
36
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Site:
Dining Room-Aft/Lower Dining Room - Pantries
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Violation:
The light intensity could not be raised to at least 220 lux at the side station near the aft/starboard/lower pantry and there was no light fixture above. In the aft/port/lower pantry the light intensity could not be raised to at least 220 lux on the port half of the soiled counter side and no light fixture was installed above. That counter was filled with wet and inverted pitchers staff stated were staged there to return for cleaning.
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Recommendation:
In bars and dining room waiter stations, provide 220 lux (20 foot candles) light intensity during cleaning operations.
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Item No.:
36
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Site:
Dining Room-Forward and Aft Dining Room
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Violation:
The light intensity could not be raised to at least 220 lux at many waiter stations in the dining rooms. A comprehensive lighting survey should be conducted during service periods in both dining rooms to understand where food and beverage staging areas take place to confirm that appropriate lighting levels are possible for cleaning periods. Many of these were side stations adjacent to pantries, or small cabinets which were located near the outer bulkhead tables where pitchers may be placed for refilling glasses at tables. As well the soiled side of pantries may require additional artificial lighting. There were additional LED strip lights used above clean counters in pantries that was much improved.
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Recommendation:
In bars and dining room waiter stations, provide 220 lux (20 foot candles) light intensity during cleaning operations.
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Item No.:
39
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Site:
Preparation Room-
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Violation:
One live fruit fly was on the deckhead above the center preparation counter. The fly was destroyed during the inspection.
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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.:
39
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Site:
Preparation Room-Potato Room
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Violation:
One live fruit fly was flying near the three-compartment sink, and another fly was on the bulkhead beside the potato peeler at the entry door. Both flies were destroyed during the inspection.
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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.:
42
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Site:
Children Area-2-5 Year Old Room
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Violation:
The gap between the diaper changing table and the portion mounted to the bulkhead was soiled with debris.
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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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