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Item No.:
05
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Site:
Potable Water-Far Point
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Violation:
The free residual halogen measured by the halogen analyzer was not within 0.2 ppm of the free residual halogen measured by the manual test. The analyzer indicated 1.35 ppm of free chlorine while the manual test done twice indicated 0.85 ppm. The staff recalibrated the analyzer.
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Recommendation:
Ensure the free residual halogen measured by the halogen analyzer is within 0.2 mg/L (ppm) of the free residual halogen measured by the manual test.
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Item No.:
10
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Site:
Recreational Water Facilities-Analyzer-chart Recorder Calibration
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Violation:
The review of RWF records found that the manual comparison test before opening the RWFs to verify calibration for free halogen residual and pH was done consistently approximately 2 or more hours before opening the facilities. Staff stated that this was necessary because this verification was done by the same crew member checking all RWFs parameters and potable water far point.
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Recommendation:
Maintain and operate the halogen and pH analyzer-chart recorder in accordance with the manufacturer's instructions. Conduct a manual comparison test before opening the RWF to verify calibration for free halogen residual and pH. Ensure the analyzer reading is within 0.2 ppm for free halogen and 0.2 for pH. For RWFs open longer than 24 hours, conduct a manual comparison test every 24 hours.
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Item No.:
11
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Site:
Medical-Crew Acute Gastroenteritis (AGE) Reporting
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Violation:
The review of the AGE logs for the last 5 cruises revealed that a butler experienced AGE symptoms and continued working after those symptoms began. Specifically, he had an onset of AGE symptoms on 20 March at 1100 but reported to the medical center at 1338 that day; he worked during that time. In addition, a musician had an onset of AGE symptoms on 1 April at 1215 but reported to the medical center at 2018 that day; she did not work during that time. Both were disciplined.
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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. When nonfood 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 24 hours; (2) follow-up with and receive approval by designated medical personnel before returning crew to work; (3) document the date and time of last symptom and clearance to return to work.
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Item No.:
16
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Site:
Dining Room-Opus
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Violation:
The consumer advisory on the bottom of the breakfast menu was partially covered by the menu cover and the second part of the advisory (increase your risk for foodborne illness, especially if you have certain medical conditions) could not be read. This was corrected.
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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 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.:
16
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Site:
Bar-Pool
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Violation:
The reconstituted lemon-flavored bar mix in the time control ice well on the bar counter did not have a four-hour discard label. The ingredients for the powder mix listed egg whites and there was no documentation from the manufacturer stating that the mix was not potentially hazardous when reconstituted.
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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:
Bar-Martini
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Violation:
The reconstituted lemon-flavored bar mix in the time control ice well on the bar counter did not have a four-hour discard label. The ingredients for the powder mix listed egg whites and there was no documentation from the manufacturer stating that the mix was not potentially hazardous when reconstituted.
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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:
Other-Sushi on Five - Front Service Counter
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Violation:
The long counter model sushi refrigerator was listed as a time control unit but there was no label affixed to the refrigerator stating time control. Staff corrected this during the inspection.
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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): (2) List refrigeration and hot holding units (compartments and cabinets) on time control (the physical units must also be labeled as such).
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Item No.:
18
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Site:
Galley-BLU Galley - Pastry
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Violation:
Inside the two door upright reach-in refrigerator on an upper shelf was a covered pan of raw pork, and on a shelf below was a raw sausage in casing, and on the next lower shelf was a pan of sliced deli ham, followed by a pan of cooked pork sausage. Staff re-arranged the foods on the shelves to keep cooked items on top and raw below, based on cooking temperatures.
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Recommendation:
Protect food from cross-contamination or other sources of contamination by the following methods: (1) Physically separating raw animal foods during storage, preparation, holding, and display from raw ready-to-eat food so that products do not physically touch and so that one product does not drip into another. (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:
Bar-Martini
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Violation:
The cover on the counter ice bin was open and no active drink-making was occurring when the inspection team entered the area. The ice bin was closed.
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Recommendation:
Protect food from contamination by storing the food: (1) Covered or otherwise protected.
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Item No.:
19
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Site:
Galley-Deck 4 Bakery
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Violation:
The underside of the sheet pan in one of the trolleys was soiled with a sticky residue. This pan was above a pan of bread dough ready for baking.
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Recommendation:
Protect food from contamination by storing the food: (1) Covered or otherwise protected; (2) In a clean, dry location; (3) Where it is not exposed to splash, dust, or other contamination; and (4) At least 15 centimeters (6 inches) above the deck.
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Item No.:
19
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Site:
Buffet-Oceanview Caf - Hot Line #4
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Violation:
There were three working bottles of olive oil, red wine vinegar, and balsamic vinegar set out for use and none had labels identifying the contents. Staff labeled all three bottles during the inspection.
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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:
Buffet-Crew Mess - Blu
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Violation:
The top hinged lid on the three-compartment bread display case was not self-closing.
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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).
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Item No.:
19
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Site:
Galley-Deck 3 Hot Galley
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Violation:
The large working container of buckwheat flour on the counter next to the counter-mounted combination oven was not labeled. This was corrected.
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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:
Other-Deck 5 Midship Service Elevators
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Violation:
An ice chest with 20 open and unprotected champagne bottles were next to the approximately 600 previously cleaned champagne flutes in front of the service elevators. The area was unattended when the inspection team arrived to the area. This exposed champagne was under a deckhead with exposed wires, pipes, and air conditioning ducts which were dusty. The champagne was moved to a bar during the inspection.
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Recommendation:
Protect food from contamination by storing the food: (1) Covered or otherwise protected; (2) In a clean, dry location; (3) Where it is not exposed to splash, dust, or other contamination; and (4) At least 15 centimeters (6 inches) above the deck.
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Item No.:
20
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Site:
Galley-Deck 4 Soup Station
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Violation:
The solid stainless steel guard on the deck-mounted mixer was corroded in a few of the food-splash areas. This was corrected.
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Recommendation:
Materials used in the construction of multiuse utensils and food contact surfaces of equipment must be: (1) durable, corrosion resistant, and nonabsorbent; (2) sufficient in weight and thickness to withstand repeated warewashing; (3) finished to have a smooth, easily cleanable surface; and (4) resistant to pitting, chipping, crazing, scratching, scoring, distortion and decomposition.
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Item No.:
21
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Site:
Buffet-Oceanview Caf - Starboard Beverage Station
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Violation:
The power cables to the counter-mounted beverage equipment were draped on the counter below the equipment, making access for cleaning difficult. The power cables were hung above the counter to correct this during the inspection.
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Recommendation:
Shorten and/or support the power cables above the counter to allow for easy cleaning.
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Item No.:
22
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Site:
Pantry-Caf al Bacio and Martini Bar Pantries
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Violation:
The in-use hood type, stationary rack, dishwash machines in both pantries had a final, hot water-sanitizing rinse of only 8 seconds on repeated trials. The manufacturer's data plate specifies a final rinse cycle time to be at least 10 seconds. This was corrected during the inspection.
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Recommendation:
Ensure a warewashing machine and its auxiliary components are operated in accordance with the machine's data plate and other manufacturer's instructions. Ensure a warewashing machine's conveyor speed or automatic cycle times is maintained accurately timed in accordance with manufacturer's specifications.
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Item No.:
26
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Site:
Other-Sushi on Five - Front Service Counter
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Violation:
The previously cleaned cutting board on the left side of the counter had visible food residue on the top surface. Staff removed the board for rewashing.
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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.:
26
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Site:
Galley-Deck 4 Bakery
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Violation:
The underside of the sheet pan in one of the trolleys was soiled with a sticky residue. This pan was above a pan of bread dough ready for baking.
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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:
Other-Deck 5 Midship Service Elevators
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Violation:
Approximately 600 previously cleaned champagne flutes were staged upright and unprotected on tables in front of the service elevators. The area was unattended when the inspection team arrived to the area. There were also several trays with previously cleaned glasses staged in the area. This clean glassware was under a deckhead with exposed wires, pipes, and air conditioning ducts which were dusty. The glassware was moved to a bar during the inspection.
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Recommendation:
Store cleaned equipment and utensils, laundered linens, and single-service and single-use articles: (1) in a clean, dry location; (2) in a location where they are not exposed to splash, dust, or other contamination; (3) at least 150 millimeters (6 inches) above the deck.
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Item No.:
33
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Site:
Other-Deck 5 Midship Service Elevators
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Violation:
The deckhead above upright previously cleaned glassware and open champagne bottles had exposed wires, pipes, and air conditioning ducts which were dusty. In addition, the bulkheads had exposed insulation and the deck/bulkhead junctures were not coved.
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Recommendation:
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. 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).
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Item No.:
33
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Site:
Other-Sushi on Five - Front Service Counter
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Violation:
There was a heavy dust layer in the gap between deckhead panels over the starboard end of the front preparation counter. Staff cleaned the deckhead during the inspection.
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Recommendation:
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.
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Item No.:
33
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Site:
Galley-BLU Galley - Pastry
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Violation:
The deckhead surrounding the supply air vent cover beside the two door upright refrigerator had a heavy dust layer. Staff cleaned the deckhead during the inspection and refitted screws into the vent cover which were missing.
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Recommendation:
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.
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Item No.:
39
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Site:
Bar-Pool
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Violation:
Two small flies were on the counter by the handwashing station.
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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:
Galley-Oceanview Caf Galley
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Violation:
One live fruit fly was observed in a seam between deckhead panels in front of the walk-in refrigerator. The fly was killed.
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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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