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Item No.:
10
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Site:
Recreational Water Facilities-Monitoring Charts for All RWF's
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Violation:
The recording charts for all pools and whirlpool spas on board had a single recording range of 0-10 which was used for both free chlorine values and pH. The pH range should be 0-14.
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Recommendation:
Staff should order recording charts with a dual scale, for displaying both pH and free chlorine.
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Item No.:
16
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Site:
Other-Mast Gril
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Violation:
There was a menu sign on the bulkhead beside the buffet and a small sign at the buffet counter with a consumer advisory for the burgers cooked and served at this outlet. Although both signs had a proper advisory about consumption of undercooked animal foods, neither sign had a statement that burgers are cooked to order and may be served raw or 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: (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.
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Item No.:
16
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Site:
Galley-Aqua Spa Galley - Hot Galley
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Violation:
Staff had numerous pans on the counters for the grill, oven, and stovetop preparation of various foods. They included cut leafy greens, cut lettuce, cut tomatoes, cubed feta cheese, farrow and lentil salad, and raw chicken breast. These loose pans of potentially hazardous food were on the counters under time only as a public health control, but none had time discard labels affixed. Staff were unaware that such foods in loose pans required discard labels.
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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. Clarification 7.3.5.3.6 Containers of potentially hazardous food under time control and placed on preparation counters must be labeled with the discard time, even if the outlet is open less than four hours.
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Item No.:
18
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Site:
Preparation Room-
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Violation:
A pan of ground beef patties was stored above a pan beef kabobs in the upright reach-in refrigerator. This was corrected immediately.
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Recommendation:
Protect food from cross-contamination or other sources of contamination by the following methods: (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.
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Item No.:
19
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Site:
Dining Room-Deck 3 Grand Cuvee
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Violation:
At the waiter station near the galley entrance, a large bin of rock salt was stored on the counter top with no label. This was corrected immediately.
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Recommendation:
Ensure containers holding food or food ingredients that are removed from their original packages for use on the vessel, such as cooking oils, flour, herbs, potato flakes, salt, spices, and sugar are identified with the common name of the food.
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Item No.:
19
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Site:
Provisions-Deck 1 Outside Beer, Soda, Champagne and White Wine Walk-in
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Violation:
A pallet with several boxes of bottled sparkling wine was stored under a bulkhead-mounted insect light trap. This was corrected immediately.
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Recommendation:
Do not locate insect control devices, such as insect light traps, over food storage, food preparation areas, food service stations, or clean equipment. Prevent dead insects and insect fragments from falling on exposed food.
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Item No.:
27
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Site:
Galley-Qsine/Tuscan Grill Potwash
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Violation:
The underside of the tubular shelf on the top of one of the clean storage racks was soiled with dried food residue.
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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.:
33
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Site:
Galley-Ocean View Cafe Hot Galley and Dishwash Area
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Violation:
The deck material was pitted in several areas, bubbled in a few areas, and in disrepair at the junctures with the stainless steel scuppers. In addition, standing water was noted in front of some equipment. Staff stated that the deck would be replaced in the next dry dock.
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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.:
42
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Site:
Children Area-Fun Factory - Shipmates Toilet Room
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Violation:
The toilet room sink handwash had a water temperature of 130F (54C). This faucet was sensor-activated and automatic, and the user could not control the temperature. Staff repaired the sink during the inspection.
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Recommendation:
Ensure the maximum water temperature for a handwashing station does not exceed 43C (110F).
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