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Item No.:
02
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Site:
Medical-Acute Gastroenteritis (AGE) Log
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Violation:
On 10 April, a crew member experienced one episode of diarrhea and the log stated that symptom onset was at 10:40 and the time he reported to medical was 10:30, before he had the symptoms. When the 72 hour log was reviewed, this was found to be in error and the times were transposed.
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Recommendation:
Ensure that the AGE log is accurate and correct.
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Item No.:
13
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Site:
Other-Chef's Table Variance
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Violation:
The variance required that passengers with AGE symptoms within 48 hours prior to the event would not be allowed to participate. Staff stated that a verification against the AGE logs in the medical center for the name of the passengers enrolled in the event was done 2 days prior to the event. This procedure would potentially allow to participate a passenger currently experiencing AGE symptoms.
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Recommendation:
Perform the verification against the AGE logs in the medical center for the name of the passengers enrolled in the event at most a few hours before the event.
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Item No.:
16
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Site:
Galley-Pizzeria
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Violation:
The cooling log had two entries for cooked ground beef, with dates of 13 May and 27 April. Both entries indicated initial cooling monitoring temperatures of 128-131°F.
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Recommendation:
Ensure cooked potentially hazardous food is cooled from 57°C (135°F) to 21°C (70°F) within 2 hours and from 21°C (70°F) to 5°C (41°F) or less within 4 hours.
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Item No.:
16
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Site:
Galley-Walk-in Freezer #40
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Violation:
The cooling log had a recording for cut ham slices with an initial temperature of 53°F at 13:15. However, the internal temperature of the ham was 59°F at 14:00 when checked by the inspector's thermocouple. It was unclear if the initial temperature was taken correctly.
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Recommendation:
Ensure cooked potentially hazardous food is cooled from 57°C (135°F) to 21°C (70°F) within 2 hours and from 21°C (70°F) to 5°C (41°F) or less within 4 hours.
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Item No.:
19
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Site:
Bar-Deck 15 Burger Bar
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Violation:
During service, condensation was collecting on the vent hood above the French fry deep fat fryer and dripping back onto cooked fries and into the deep fat fryer.
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Recommendation:
During preparation, ensure unpackaged food is protected from environmental sources of contamination.
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Item No.:
19
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Site:
Galley-Horizon Court Gazebo
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Violation:
A grill scraping tool had a wet and torn paper towel around the handle. This tool was over the cooking fish and the wet and torn paper could potentially touch the fish. The tool was removed.
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Recommendation:
Remove the paper towel and scraping tool.
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Item No.:
21
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Site:
Galley-Café Caribe Dishwash
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Violation:
A large and long gap to the right of the gauge panel of the conveyor dishwasher was filled with soft sealant. The sealant was melted and that juncture was very difficult to clean.
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Recommendation:
Ensure nonfood-contact surfaces of equipment that are exposed to splash, spillage, or other food soiling or that require frequent cleaning are constructed of a corrosion-resistant, nonabsorbent, and smooth material. 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.:
21
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Site:
Bar-International Café
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Violation:
The counter behind the serving bar appeared to be newly installed. It was constructed of laminated wood. There were difficult to clean open holes leading into the void space under the expresso machine and additional holes under the green counter with the handwash sink.
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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 6 Garde Manger
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Violation:
The undercounter warewasher was out of service since the morning of the inspection.
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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 6 Aft/Starboard Dishwash
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Violation:
A number of plate covers placed on the conveyor of the dishwash machine in an overlapping pattern that prevented all areas of these covers to receive all sprays from the wash and sanitizing rinse cycles.
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Recommendation:
Ensure soiled items to be cleaned in a warewashing machine are loaded into racks, trays, or baskets or onto conveyors in a position that (1) exposes the items to the unobstructed spray from all cycles; (2) allows the items to drain.
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Item No.:
25
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Site:
Galley-Deck 5 Garde Manger
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Violation:
Two wet rags were stored in a dry sanitizing bucket.
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Recommendation:
Restrict wiping cloths to the following: (1) Cloths used for wiping food spills are used for no other purpose; (2) Cloths used for wiping food spills are dry and used for wiping food spills from tableware and single service articles or wet and cleaned, stored in a chemical sanitizer, and used for wiping spills from food-contact and nonfood-contact surfaces of equipment; (3) Dry or wet cloths used with raw animal foods are kept separate from cloths used for other purposes. Wet cloths used with raw animal foods must be kept in a separate sanitizing solution; (4) Wet wiping cloths used with a freshly made sanitizing solution and dry wiping cloths are free of food debris and visible soil.
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Item No.:
26
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Site:
Food Service General-Soiled Food Equipment
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Violation:
A number of chinaware, glassware, pots, and cooking ware, either in the galleys' clean storage areas or out for self-service in buffet lines were found soiled with food residues. This was found in Café Caribe Dishwash and Aft Coffee Station, Deck 14 Galley Potwash, Crown Grill Dishwash, Deck 5 and Deck 6 Main Galley, and Horizon Court.
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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-Crown Grill
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Violation:
The coffee machine was soiled with coffee leaks in the food splash zone. The area was previously cleaned.
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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.:
27
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Site:
Buffet-Café Caribe Coffee Station
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Violation:
There was an accumulation of dust on the knob used to open the drain of the ice dispenser. The knob was located to the right of the ice dispensing chute.
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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 5 Bakery
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Violation:
The technical compartment of the Fortuna machine was heavily soiled with debris, food remnants, and spider webs.
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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:
Food Service General-Soiled Food Equipment
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Violation:
A number of chinaware, glassware, pots, and cooking ware, in the galleys' clean storage areas were found stored wet and in a manner that did not allow for air dry. Some of these were also stored upright and/or unprotected. Some were stored on racks soiled with food remnants. This was found in Café Caribe Dishwash and Aft Coffee Station, Deck 14 Galley Potwash, Deck 6 Main Galley, and Horizon Court Galley. Also, the top tray of one of the champagne saucer trolleys on Deck 5 Dining Room was unprotected.
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Recommendation:
After cleaning and sanitizing, ensure equipment and utensils are air dried or adequately drained before contact with food. 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. Store clean equipment and utensils in a self-draining position that allows air drying, and covered or inverted.
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Item No.:
29
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Site:
Galley-Deck 6 Aft/Starboard Dishwash
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Violation:
The handwashing station at the soiled end of the dishwash machine was blocked by a trolley. This was corrected.
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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.:
32
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Site:
Galley-Horizon Court
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Violation:
Pieces of cheese and pasta were inside the uncovered waste receptacle of the handwashing station outside the gazebo area.
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Recommendation:
Ensure receptacles and waste-handling containers for refuse and recyclables and for use with materials containing food residue are insect and rodent resistant and have tight-fitting lids.
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Item No.:
33
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Site:
Pantry-Share Coffee Pantry
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Violation:
A large corkboard was mounted on the bulkhead adjacent to the espresso machine. The cork was difficult to clean.
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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.
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Item No.:
33
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Site:
Galley-Deck 5 Bakery
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Violation:
The deck under the Fortuna machine inside the technical compartment was in heavy disrepair and with very difficult to clean openings to under the deck. The deck was heavily soiled.
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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. Ensure decks, bulkheads, deckheads, and attached equipment in food preparation, warewashing, pantries, and storage areas are cleaned as often as necessary. 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-Trident Grill
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Violation:
In the pool areas, dirty dishes were collected on a mobile cart that was stored on the difficult to clean wooden deck on port and starboard sides of the ship during service. The deck was not water resistant and rain water was observed absorbing into the deck.
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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.
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Item No.:
36
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Site:
Buffet-Horizon Court - Soiled Drop-off Stations
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Violation:
The light intensity at these 4 stations could not be raised to 220 lux for cleaning operations.
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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.:
37
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Site:
Bar-Deck 15 Burger Bar
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Violation:
During service, condensation was collecting on the vent hood above the French fry deep fat fryer and dripping back onto cooked fries and into the deep fat fryer.
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Recommendation:
Ensure ventilation hood systems and devices operate effectively to prevent grease and condensate from collecting on the bulkheads and deckheads and remove contaminants generated by equipment located under them.
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Item No.:
39
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Site:
Galley-Deck 5 Bakery
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Violation:
There was 1 fly in the area.
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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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