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Item No.:
02
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Site:
Medical-Acute Gastroenteritis (AGE) Logs
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Violation:
The underlying illness column contained information not directly associated with the causes of AGE and did not state 'None' first before including additional information. For example, the cruise from 4-9 April listed a guest with CHF (congestive heart failure). The cruise from 26 - 31 March listed passengers with reflux and heartburn.
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Recommendation:
Ensure acute gastroenteritis (AGE) logs only contain information relevant to AGE symptoms in the underlying illness column.
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Item No.:
08
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Site:
Galley-Deck 4 Port Side Coffee Station
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Violation:
The potable water lines to the ice machines were incorrectly striped blue gray blue, which are identification labels for distillate or permeate water.
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Recommendation:
Stripe or paint potable water lines either in accordance with ISO 14726 (blue/green/blue) or blue only. Stripe or paint distillate and permeate lines directed to the potable water system in accordance with ISO 14726 (blue/gray/blue). Ensure no other lines have the above color designations.
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Item No.:
10
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Site:
Recreational Water Facilities-Children's Pool
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Violation:
The Children's Pool chart analyzer for pH was out of calibration. The pH level was measured at the children's pool as 7.00 by the inspector, and 7.05 by staff. Staff immediately closed the pool. The pH levels of the chart analyzer in pool machinery room stated the pH was 7.25. Staff measured a pH level of 6.89, taken from the chart analyzer sample line.
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Recommendation:
Maintain halogenation and pH control systems in good repair and operate them in accordance with the manufacturer?s recommendations.
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Item No.:
10
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Site:
Recreational Water Facilities-Main Pool
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Violation:
A young child wearing a diaper was observed standing in the shallow portion of the main pool while their parent was sitting alongside the pool. The pool staff was notified.
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Recommendation:
Ensure children in diapers are not allowed in recreational water facilities.
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Item No.:
16
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Site:
Galley-Park Cafe
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Violation:
One 4-hour discard label was attached to the outside of the time control undercounter refrigerator, and not attached to the individual trays of desserts. The service period exceeded 4 hours,
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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.
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Item No.:
16
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Site:
Preparation Room-Walk-in Refrigerator
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Violation:
Two bins of cut leafy greens did not have 7-day discard labels.
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Recommendation:
Ensure refrigerated, ready-to-eat, potentially hazardous food: (1) Prepared on a vessel and held refrigerated for more than 24 hours is clearly marked at the time of preparation to indicate the date or day by which the food must be consumed (7 calendar days or fewer from the day the food is prepared). The day of preparation is counted as day 1.
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Item No.:
16
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Site:
Dining Room-Izumi Menu
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Violation:
The hot rock food items on the menu did not have a consumer advisory, and these items could be served undercooked.
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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: (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.
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Item No.:
20
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Site:
Buffet-Ice Machine
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Violation:
Excessive sealant was used along the gaps of the ice bin and created a non-smooth surface, making cleaning difficult.
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Recommendation:
Ensure multiuse food-contact surfaces are: (1) Smooth; (2) Free of breaks, open seams greater than 0.8 mm (1/32 inch), cracks, chips, inclusions, pits, and similar imperfections; (3) Free of sharp internal angles, corners, and crevices; (4) Finished to have smooth welds and joints; and (5) Accessible for cleaning and inspection by one of the following methods without being disassembled, by disassembling without the use of tools, or by easy disassembling with the use of handheld tools commonly available to maintenance and cleaning personnel.
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Item No.:
20
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Site:
Galley-Deck 4 Pastry
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Violation:
Three cutting boards were scored and not smooth, making cleaning difficult.
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Recommendation:
Ensure multiuse food-contact surfaces are: (1) Smooth; (2) Free of breaks, open seams greater than 0.8 mm (1/32 inch), cracks, chips, inclusions, pits, and similar imperfections; (3) Free of sharp internal angles, corners, and crevices; (4) Finished to have smooth welds and joints; and (5) Accessible for cleaning and inspection by one of the following methods without being disassembled, by disassembling without the use of tools, or by easy disassembling with the use of handheld tools commonly available to maintenance and cleaning personnel. Use only low profile, nonslotted, noncorroding, and easy-to-clean fasteners on food-contact surfaces and in splash zones. Prohibit the use of exposed slotted screws, Phillips head screws, or pop rivets in these areas.
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Item No.:
20
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Site:
Galley-Deck 4 Pastry
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Violation:
A slotted fastener was observed in the food contact surface of the pie press.
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Recommendation:
Use only low profile, nonslotted, noncorroding, and easy-to-clean fasteners on food-contact surfaces and in splash zones. Prohibit the use of exposed slotted screws, Phillips head screws, or pop rivets in these areas.
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Item No.:
20
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Site:
Galley-Deck 4 Port Side Coffee Station
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Violation:
Five of the soda dispensers were missing protective covers on the food splash surface, exposing slotted fasteners.
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Recommendation:
Use only low profile, nonslotted, noncorroding, and easy-to-clean fasteners on food-contact surfaces and in splash zones. Prohibit the use of exposed slotted screws, Phillips head screws, or pop rivets in these areas.
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Item No.:
21
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Site:
Food Service General-Ice Machines
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Violation:
Many of the ice machines located in the main galley, crew galley/mess, and Windjammer galley had gaps just above the ice water recirculating bath, between the evaporator and the technical equipment casing. This made cleaning difficult and staff reported they did not clean this area since the evaporator was permanently sealed/mounted in the equipment. This gap was very soiled with brown residue in many of the ice machines. Staff showed a purchase order for new ice machines, to be delivered 7/4/2016.
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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.:
22
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Site:
Galley-Deck 4 Pot Wash
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Violation:
The trolley wash was out of order; staff reported this occurred today.
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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.
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Item No.:
22
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Site:
Galley-Deck 4 Glasswasher Starboard Side
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Violation:
The glasswasher was out or order; staff reported this occurred today.
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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.
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Item No.:
22
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Site:
Bar-Wiping Bucket
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Violation:
Soiled water was noted in the two sanitizing solution buckets located in the bar area and bar pantry. The buckets were replaced.
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Recommendation:
Ensure the sanitize solutions are maintained clean.
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Item No.:
22
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Site:
Galley-Dishwash
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Violation:
Water was observed pouring out from the final rinse overflow pipe and was not directed to a scupper drain, causing water to pool on the deck.
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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.
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Item No.:
22
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Site:
Galley-Windjammer Dishwash
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Violation:
The glasswasher had been out of order for 5 days.
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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.
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Item No.:
22
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Site:
Galley-Windjammer Potwash
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Violation:
The potwash machine had been out of order for 3 days.
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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.
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Item No.:
24
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Site:
Galley-Deck 5 Dishwasher Starboard Side
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Violation:
The conveyor dishwasher final rinse temperature was over 194F and the final rinse temperature gauge stated 212F, as verified by placing a 200F thermolabel on the upper final rinse spray arm. Water was observed coming from the spray nozzles, and steam was not observed.
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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 90C (194F).
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Item No.:
26
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Site:
Galley-Deck 5 Pot Wash
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Violation:
One of the plastic bins was soiled with old food residue.
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Recommendation:
Ensure food only contacts surfaces of equipment and utensils that are cleaned and sanitized. 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:
Preparation Room-Fish
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Violation:
A previously cleaned scoop had food soil. This was taken to be rewashed.
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Recommendation:
Ensure food only contacts surfaces of equipment and utensils that are cleaned and sanitized. 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-Ice Machines
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Violation:
The two ice machines in the main galley deck 4 port side coffee station and the crew galley ice machine had brown residue noted on the food contact region of the ice bin. Streaks of brown residue were noted coming from the gap above the ice water bath and into the ice bin.
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Recommendation:
Ensure food contact surfaces of equipment and utensils are clean to sight and touch. Ensure food only contacts surfaces of equipment and utensils that are cleaned and sanitized.
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Item No.:
26
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Site:
Galley-Deck 4 Port Side Coffee Station
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Violation:
Brown residue was noted along the upper edge of the left evaporator cuber panel of the left ice machine.
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Recommendation:
Ensure food only contacts surfaces of equipment and utensils that are cleaned and sanitized. 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:
Food Service General-Ice Machines
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Violation:
The difficult to clean gap, located behind the evaporator, was excessively soiled with brown residue in a total of five ice machines. This was visible when the ice deflectors was removed. In three of the machines the brown residue had dripped down into the food contact region of the ice bin.
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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-Deck 4 Pastry
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Violation:
The nonfood contact surfaces on top of the pie press were soiled with old food 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:
Preparation Room-Bench Saw
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Violation:
Brown soil was noted in the nonfood contact surface of the bench saw. This was not in use during the inspection and had been previously cleaned.
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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-Pizza Conveyor Machine
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Violation:
The pizza conveyor machine had not been used in 2 months, and was soiled on the bottom of the oven.
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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.:
28
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Site:
Galley-Windjammer
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Violation:
Staff were observed bringing clean wet circular pans from the dishwasher to the hot section of the galley for use. These pans were not allowed to adequately air dry.
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Recommendation:
Store clean equipment and utensils in a self-draining position that allows air drying, and covered or inverted.
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Item No.:
28
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Site:
Galley-Windjammer Dishwash
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Violation:
Staff were observed stacking wets plates for passenger self-service and were not storing the plates in a manner in which they could be properly air dried. This was corrected.
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Recommendation:
Store clean equipment and utensils in a self-draining position that allows air drying, and covered or inverted.
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Item No.:
28
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Site:
Galley-Deck 5 Pot Wash
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Violation:
A stack of 15 plastic bins were stacked and stored wet in the clean area, in a manner that would not facilitate proper air drying.
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Recommendation:
Store clean equipment and utensils in a self-draining position that allows air drying, and covered or inverted.
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Item No.:
33
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Site:
Galley-Deck 4 Hot Section
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Violation:
Standing water was observed on the deck in front of the combination oven.
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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.:
33
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Site:
Galley-Deck 4 Pastry
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Violation:
Water was dripping from the deckhead-mounted exit sign to the deck adjacent to the ice machine, between the pastry and hot section.
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Recommendation:
Ensure decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas are maintained in good repair. 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.:
35
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Site:
Galley-Dishwash
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Violation:
Water had pooled on the deck, from the dishwasher overflow pipe, between the clean rack and clean end of the dishwasher.
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Recommendation:
Ensure black and gray water is discharged to the vessel's wastewater disposal system and does not pool on the deck.
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Item No.:
37
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Site:
Galley-Deck 4 Hot Section
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Violation:
Condensate had collected on the deckhead above the combination oven.
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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. Ensure all food preparation, warewashing, and toilet rooms have sufficient ventilation to keep them free of excessive heat, steam, condensation, vapors, obnoxious odors, smoke, and fumes.
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Item No.:
38
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Site:
Pantry-Main Pool
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Violation:
An ice machine/water dispenser was located in the pool pantry, and had not been used in a while. Staff explained that they are working to have it removed.
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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.:
39
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Site:
Galley-Windjammer Dishwash
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Violation:
Two live fruit flies were observed in the soiled drop-off.
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Recommendation:
Effectively control the presence of insects 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:
Galley-Deck 4 Port Side Coffee Station
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Violation:
One live fruit fly was observed.
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Recommendation:
Effectively control the presence of insects 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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