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Item No.:
02
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Site:
Medical-Acute Gastroenteritis Surveillance Log / E-Sea Care System
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Violation:
Some free-text comments entered into the E-Sea Care system appeared on the AGE surveillance log in the column for underlying conditions. It appeared there were two areas of the system to enter comments.
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Recommendation:
Ensure the information in the underlying illness column relates to underlying illnesses.
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Item No.:
10
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Site:
Recreational Water Facilities-Chart Records
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Violation:
The charts used for all recreational water facilities were titled 'Pool Charts' and had a chlorine scale 0-10 and a pH scale 2-12. For Jacuzzis 3 and 4 and the mid pool, the charts were aligned so the pH values were approximately 9.5 for all hours the facilities were in operation. Manual records confirmed the pH values inside the facilites were within appropriate range.
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Recommendation:
Ensure the charts used for recreational water facilities are scaled properly and aligned so that the correct values are recorded.
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Item No.:
10
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Site:
Recreational Water Facilities-Equipment Failure
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Violation:
Many charts indicated the chlorine values were less than 3 ppm for 30 minutes to 3.25 hours while the Jacuzzis were in operation. For example: Jacuzzi 1: 9 August from 5:45 - 7pm; 15 August from 4:30 - 5pm; Jacuzzi 2: 27 September from 11:45 - 3pm (values were near 0.20 ppm from 12:45 - 3pm); and 9 September: 6 - 8:45pm. Some charts did not have notations to indicate the low chlorine values, nor was it verified if the facilities were closed during these times. Manual chlorine and pH values were recorded every four hours each day, as per company procedures.
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Recommendation:
Install chart recorders or electronic data loggers with security features that record pH and halogen measurements for each individual RWF. Ensure the sample line for the analyzer probe (monitoring) is either directly from the RWF or on the return line from each RWF and before the compensation tank. Install appropriate sample taps for analyzer calibration. In the event of equipment failure, measure free residual halogen and pH by a manual test kit at the RWF or return line at least hourly for whirlpool spas, spa pools, children's pools, and wading pools and every 4 hours for all other RWFs. Record manual readings on a chart or log, retain for at least 12 months, and ensure that they are available for review during inspections. Complete repairs on malfunctioning halogen analyzer-chart recorders within 30 days of equipment failure. Provide an audible alarm in a continuously occupied watch station to indicate low and high free halogen and pH readings in each RWF.
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Item No.:
16
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Site:
Buffet-Windjammer - Egg Station
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Violation:
The consumer advisory at the egg station did not include the statement that eggs could be cooked to order.
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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: (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.
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Item No.:
19
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Site:
Buffet-Windjammer - Baker's Dozen Section
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Violation:
Four baskets of pastries and rolls were positioned so the front end of each basket was not fully protected by the sneeze guard. This was corrected immediately.
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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:
Provisions-
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Violation:
A pallet of bottled beer was stored under the opening for the hydraulic lift. The deckhead above had many difficult to clean features. The other pallets in the beverages were stored correctly under a closed deckhead. The pallet of beer was immediately moved.
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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 5 - Bakery
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Violation:
One of the belts on the dough sheeter was frayed and peeling at the edges. Staff stated a new belt was on board.
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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.:
23
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Site:
Galley-Windjammer - Dishwash
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Violation:
The wash and rinse sections of the dishwash machine were soiled with a yogurt foil lid, two foil butter wrappers, a paper sugar packet, and a ketchup packet wrapper, indicating that the plates were not properly scraped before being placed in the machine.
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Recommendation:
Ensure food debris on equipment and utensils is scrapped over a waste disposal unit, pulper, or garbage receptacle or removed in a warewashing machine with a prewash cycle.
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Item No.:
25
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Site:
Galley-Windjammer
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Violation:
A wiping cloth was not fully submerged in a bucket of sanitizing solution. This was corrected.
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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.:
30
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Site:
Preparation Room-
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Violation:
No paper towels were at the handwashing sink. This was corrected.
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Recommendation:
Ensure each handwashing facility has a supply of hand-cleansing soap or detergent and a supply of single-service paper towels available.
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Item No.:
33
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Site:
Provisions-
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Violation:
The deckhead above the hydraulic lift had many difficult to clean features and a pallet of bottled beer was stored under this area.
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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.
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Item No.:
33
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Site:
Galley-Windjammer - Dishwash Area
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Violation:
A bussing pan with two colanders was stored under the pre-rinse sink directly on 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. Do not use carpet in these areas.
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Item No.:
33
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Site:
Galley-Windjammer
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Violation:
The deck grout was missing and recessed in the hot galley. The vessel had a comprehensive grout replacement plan and this area was due to be repaired soon.
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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.:
33
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Site:
Galley-Deck 4 - Soup Station
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Violation:
The deck grout was missing and recessed in this area. Several areas of the deck 4 and 5 main galley had been repaired since the previous inspection.
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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.:
33
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Site:
Dining Room-Deck 5 - My Fair Lady
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Violation:
The deck in front of the cabinet across from FD 05028 was carpeted and several bottles and containers of condiments and sugar/sweetener packets were stored inside.
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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.
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Item No.:
33
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Site:
Pantry-Park Cafe
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Violation:
The top of the door handle mechanism was missing on the door from the pantry to the elevator lobby.
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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.:
33
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Site:
Dining Room-Chops
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Violation:
The deck in front of the aft side stand was carpeted and several bottles and containers of condiments were stored inside.
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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.
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Item No.:
33
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Site:
Galley-Chops
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Violation:
Some of deck grout was missing and recessed in the galley.
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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.:
33
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Site:
Galley-Hot Galley
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Violation:
The deck grout was missing and recessed in this area.
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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.:
34
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Site:
Galley-Hood Cleaning Cabinet
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Violation:
The ventilation pump inside the cabinet was leaking.
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Recommendation:
Ensure a plumbing system in a food area is maintained in good repair.
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Item No.:
39
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Site:
Buffet-Staff Mess
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Violation:
A small fly was at the beverage 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-Windjammer
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Violation:
A small fly was in the area near FD 09004.
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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:
Buffet-Windjammer Annex Soiled Waiter Station
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Violation:
One large fly and one small fly were in this 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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