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Item No.:
02
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Site:
Medical-Acute Gastroenteritis Surveillance Log
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Violation:
The case identification column on the acute gastroenteritis surveillance log was the third column from the left. This item should be the first column on the log. A new log was printed for use with the items in the correct order.
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Recommendation:
Ensure the AGE surveillance log contains the above information in the exact order and is entered in the template in Annex 13.2.2.
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Item No.:
08
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Site:
Potable Water-Mineralizer
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Violation:
The water line after the mineralizer was not striped to the production halogen injection point in accordance with ISO 14726 standards (blue/gray/blue).
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Recommendation:
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. Stripe or paint these lines at 5 meters (15 feet) intervals and on each side of partitions, decks, and bulkheads, except where decor would be marred by such markings, including potable water supply lines in technical lockers.
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Item No.:
08
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Site:
Food Service General-
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Violation:
The nonpotable chilled water lines connected to the back of the ice machines and ice cream machines in food areas throughout the ship were striped blue, indicating potable water.
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Recommendation:
Uniquely identify all refrigerant brine lines in all galleys, pantries, and cold rooms to prevent cross-connections.
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Item No.:
16
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Site:
Dining Room-Menu
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Violation:
The breakfast menu of the main dining room had a consumer advisory, but a section named 'From the Griddle' had an asterisk denoting everything listed under the section could be served undercooked or raw. Staff explained that only the eggs could be cooked to order. That section also listed bacon, sausage links, and other foods that are fully cooked and not 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. Ensure that disclosure is made 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:
Other-Pool Grill Menu
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Violation:
The menu had a consumer advisory, but did not have asterisks at the animal-derived foods that could be served raw or undercooked. The menu was corrected during the inspection.
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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. Ensure that disclosure is made 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.:
18
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Site:
Preparation Room-Thawing Room
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Violation:
A container of raw chicken skewers was stored on the rack above a container of raw beef. Also, a container of hamburger beef patties was stored on the rack above a container of whole muscle beef. The containers were repositioned during the inspection.
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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. (3) Cleaning and sanitizing equipment and utensils. (4) Storing the food in packages, covered containers, or wrappings. (5) Cleaning visible soil on hermetically sealed containers of food before opening. (6) Protecting food containers that are received packaged together in a case or overwrap from cuts when the case or overwrap is opened. (7) Separating damaged, spoiled, or recalled food being held on the vessel. (8) Separating unwashed fruits and vegetables from ready-to-eat food.
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Item No.:
19
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Site:
Provisions-Thawing Area
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Violation:
There was a container of mixed meats stored directly on the deck. This was corrected immediately.
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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:
Food Service General-Illy Espresso Machines
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Violation:
On the Francis Francis model, there were eight slotted fasteners in the food splash zone around the coffee dispensing area. Staff explained they were at least 10 machines of this model onboard. On the Spinel model, there were four slotted fasteners in the food splash zone on the coffee dispensing area, one slotted fastener above the hot water dispenser, and one slotted fastener above the milk steamer. Staff explained they were at least 10 machines of this model onboard. Staff added that during previous inspections, slotted fasteners were noted in these splash zones and they corrected those in contact with the coffee in the Francis Francis model.
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Recommendation:
Use only low profile, nonslotted, noncorroding, and easy-to-clean fasteners on food-contact surfaces and in splash zones.
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Item No.:
21
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Site:
Other-Pool Grill
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Violation:
There was peeling sealant on the bulkhead to the left of the right hot rock oven.
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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-Starboard Dishwash
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Violation:
The pressure gauge for the fresh hot water sanitizing rinse of the in-use rack-type dishwasher was not working. In addition, the water pressure at the upper and lower sanitizing final rinse spray arms was weak.
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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.:
28
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Site:
Provisions-Trolley Wash Room
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Violation:
A rack stand full of previously cleaned and sanitized hotel pans was immediately adjacent to the trolley wash station. The pans on the racks were removed 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.:
29
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Site:
Galley-
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Violation:
The toilet facility of the in-use galley was locked.
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Recommendation:
Ensure toilet facilities intended for use by galley personnel are not locked when the galley is in service.
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Item No.:
30
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Site:
Galley-
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Violation:
There was no 'wash hands often' sign over the handwashing sink at the galley's entrance. This was corrected during the inspection.
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Recommendation:
Post a sign over handwashing sinks stating "WASH HANDS OFTEN" in a language that the food employees understand.
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Item No.:
33
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Site:
Buffet-Soiled Drop-Off
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Violation:
There was recessed and missing grout between the deck tiles, making cleaning difficult,
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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:
Galley-Dishwash
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Violation:
The light intensity over the pulper was less than 220 lux.
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Recommendation:
Ensure the light intensity is at least 220 lux (20 foot candles) on food preparation surfaces, and at a distance of 75 centimeters (30 inches) above the deck in food preparation areas, handwashing facilities, warewashing areas, equipment, and utensil storage, pantries, toilet rooms, and consumer self-service areas.
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Item No.:
36
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Site:
Bar-Panorama
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Violation:
A deckhead light above the handwashing station was not working. As a result, the light intensity over the handwashing station was less than 110 lux.
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Recommendation:
Ensure the light intensity is at least 110 lux (10 foot candles) at handwashing stations in bars.
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Item No.:
38
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Site:
Galley-Dishwash
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Violation:
The cleaning materials locker was not labeled.
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Recommendation:
Label the locker "CLEANING MATERIALS ONLY."
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