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Item No.:
16
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Site:
Buffet-Deck 4 - Officer Mess
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Violation:
The posted Time Control Plan gave the Lunch set-up and discard hours are 1100-1300, respectively. A tray of sliced mozzarella cheese and tomatoes was labeled with a discard time of 1500.
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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: (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.
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Item No.:
33
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Site:
Buffet-Deck 4 - Officer Mess
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Violation:
The dumb waiter car in the pantry was soiled with old food debris.
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Recommendation:
Ensure decks, bulkheads, deckheads, and attached equipment in food areas are cleaned as often as necessary.
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Item No.:
33
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Site:
Galley-Deck 5 - Garde Manger
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Violation:
A leak was noted on a deckhead seam with the water falling on a prep table. No food was impacted.
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Recommendation:
Ensure deckheads in food preparation areas are maintained in good repair.
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Item No.:
22
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Site:
Galley-Deck 14 - Horizon Court - Warewash
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Violation:
The final sanitizing rinse upper spray arm in the in use main dishwash machine did not form an effective spray pattern. The spray pattern was pulsing and erratic. Steam was not seen emitting to cause the problem observed, however the final rinse gauge was a constant 220F.
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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.
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).
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Item No.:
12
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Site:
Bar-Deck 14 - Pool Bar
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Violation:
A bar tender took a passenger's refillable soft drink container, refilled and returned it to the passenger. No handwashing was immediately observed, but no further work was done by this bartender while inspection team was in the front bar area. Any contamination on the outside of this passenger's beverage container ended up on the bartender's hands and would have remained until he washed his hands.
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Recommendation:
Ensure food employees wash their hands.
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Item No.:
29
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Site:
Provisions-Corridor
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Violation:
Handwash sink in main lift corridor had a light shield in it.
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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.:
15
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Site:
Provisions-Deck 4 - Dairy Walk-in Cooler
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Violation:
Yellow peppers remaining from last stores had mold on them. Staff said they were to be sorted and spoiled peppers were to be discarded.
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Recommendation:
Ensure food is safe and unadulterated.
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Item No.:
33
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Site:
Provisions-Deck 4 - Provisions Walk-in Coolers
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Violation:
A layer of mold and dust was found on the evaporator fins in fruit and vegetable walk-in coolers.
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Recommendation:
Ensure attached equipment in food storage areas are cleaned as often as necessary.
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Item No.:
33
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Site:
Provisions-Deck 4 - Provisions Corridor
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Violation:
A heavy potable water line leak was found coming from an air conditioning vent in deckhead across from walk-in cooler #4208.
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Recommendation:
Ensure deckheads in food areas are maintained in good repair.
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Item No.:
19
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Site:
Provisions-Deck 3 - Dry Stores #3207
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Violation:
Substantial leaks from potable water pipes above the storeroom deckhead were falling on top of the food in all areas of the storeroom. The staff removed all of the food from the room.
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Recommendation:
Protect food from contamination by storing the food: (2) In a clean, dry location; and (3) Where it is not exposed to splash, dust, or other contamination.
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Item No.:
33
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Site:
Provisions-Deck 3 - Provisions Corridor / Provisions Room #3207
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Violation:
A center of corridor deckhead seam near the main provisions lift had a potable water leak. No food was impacted.
As noted above, substantial leaks were noted from the deckhead in all areas of the dry stores room.
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Recommendation:
Ensure deckheads in food areas are maintained in good repair.
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Item No.:
26
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Site:
Buffet-Deck 4 - Beverage Station
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Violation:
The ice machine in the crew beverage service line had mold on the fabric threads of the plastic ice dispensing line and around the top edge of the plastic storage bin.
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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.:
33
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Site:
Galley-Deck 4 - Hot Galley
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Violation:
Water was seeping from the coving under the grooved grill at the bulkhead / deck juncture.
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Recommendation:
Ensure decks / bulkheads in food preparation areas are maintained 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:
Heavy condensate was noted dripping from the hood over two large tilting kettles.
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Recommendation:
Ensure all food preparation rooms have sufficient ventilation to keep them free of excessive steam and condensation.
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Item No.:
34
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Site:
Galley-Deck 4 - Hot Galley
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Violation:
Four large floor sinks had standing water in them.
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Recommendation:
Ensure a plumbing system in a food area is maintained in good repair.
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Item No.:
08
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Site:
Galley-Deck 4 - Hot Galley
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Violation:
Flexible water filling line for pots on the stove had a backflow preventer that could be submerged in adjacent sink or pots.
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Recommendation:
Install an atmospheric vacuum breaker at least 150 millimeters (6 inches) above the flood-level rim of the fixtures.
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Item No.:
11
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Site:
Medical-Crew Gastrointestinal (GI) Illness Reporting
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Violation:
An assistant cook experienced onset of GI illness symptoms at 6 am on 25 December, 2015 and reported this to the medical facility at 9:40 am the same day. In the written food history this crew member listed breakfast in the crew mess at 9:10 am on the same day, which was after symptom onset and before reporting to the medical facility. There was a written reprimand in the record as well.
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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.:
29
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Site:
Other-Deck 4 - Garbage Room
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Violation:
When checking the housekeeping chemical dispensing station in the garbage room the handwash station installed at the left of the entry door had a cigarette but in the basin and an empty plastic gallon jug.
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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:
Other-Deck 4 - Garbage Room
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Violation:
A small laundry washer was installed in the garbage room with a hose connection to the potable water lines serving the handwash sink. No backflow prevention device was installed at this cross-connection. Staff stated this was a contractor's clothes washer.
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Recommendation:
Install backflow prevention devices when air gaps are impractical or when water under pressure is required.
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Item No.:
24
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Site:
Pantry-Deck 5 - Port Pantry #5552
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Violation:
The in-use undercounter dishwash machine had a final, hot water sanitizing rinse temperature of 156 F at the dish level.
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Recommendation:
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.:
10
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Site:
Recreational Water Facilities-Lido Pool
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Violation:
The lido pool water level was not at a full beach level and only the forward half of the pool had water at a level from listing of the ship that reached the true beach level. In addition, the aft/starboard skimmer cover was missing from the scupper at the normal pool water level, and this presented a real risk of entanglement if a swimmer reached into the open hole for that skimmer. Staff immediately closed the pool to both adjust the water level to beach height and to cover the open skimmer.
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Recommendation:
For RWFs with suction fittings and multiple drains (2 or more drains per pump with drains greater than 3 feet apart), provide an ASME A112.19.8 compliant antientrapment/antientanglement drain cover.
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Item No.:
29
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Site:
Pantry-La Patisserie Bar Pantry
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Violation:
The single handwash sink in the pantry did not allow users to adjust the water temperature, which reached 135F / 58C when used by the inspector.
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Recommendation:
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).
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Item No.:
21
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Site:
Pantry-La Patisserie and Crooner's Bar Pantry's
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Violation:
An open hole was found in the upper rear interior panel of the multiflow soda system cabinet in both the La Patisserie and Crooner Bar pantry's. This appeared to be original construction and for the purpose of passing tubes or cables thru the back of the cabinets.
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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.:
33
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Site:
Bar-Crooner's Bar
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Violation:
There was a heavy dust accumulation in the slot-type vent at the deckhead directly over the front edge of the front bar counter on the passenger side of this bar.
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Recommendation:
Ensure deckheads and attached equipment in food areas are cleaned as often as necessary.
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