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Item No.:
08
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Site:
Potable Water-Tank Maintenance Records
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Violation:
The records for the maintenance of tanks 4 port and 4 starboard in July indicated that the chlorine levels in the tanks were less than 5 ppm before they were put back into service, but the exact chlorine readings were not recorded.
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Recommendation:
Maintain documentation of all inspections, maintenance, cleaning, and disinfection for 12 months and ensure it is available for review during inspections. Ensure records include a method of disinfection, concentration and contact time of the disinfectant, and a halogen value of less than or equal to 5 ppm before the tank is put back into service. Document the free halogen residual level.
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Item No.:
11
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Site:
Medical-Crew Member Reporting
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Violation:
During the 6-13 January cruise, an assistant waiter had an onset of acute gastroenteritis symptoms on 12 January at 08:00, but did not report to the medical center until 19:26 that day. It was determined she worked from midnight to 07:42, and from 08:00 to 08:27. The 72-hour self-administered questionnaire was reviewed, but there was no information for meals or activities on the day of symptom onset or days prior.
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Recommendation:
Ensure crew members report to the medical center immediately upon the first symptom of acute gastroenteritis. Ensure food employees who have conditions or symptoms of boils, open sores, infected wounds, diarrhea, jaundice, fever, vomiting, sore throat with fever, or discharges from the nose or mouth report these conditions or symptoms to the vessel's medical staff and are restricted from working with exposed food, warewashing, clean equipment, utensils, and linens, and unwrapped single-service and single-use articles.
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Item No.:
16
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Site:
Galley-Deck 3 - Garde' Manger
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Violation:
In reviewing the cooling logs for egg salad, and the potato and napa cabbage salad, both were dated as prepared on 11 January, 2013, but the first ingredients cooked and cooled were shell eggs and red potatoes on 10 January. The 7-day discard label for the egg salad was replaced with a properly dated label.
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Recommendation:
Ensure refrigerated, potentially hazardous, ready-to-eat food ingredients or a portion of a refrigerated, potentially hazardous, ready-to-eat food that is subsequently combined with additional ingredients or portions of food retains the date marking of the earliest or first-prepared ingredient.
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Item No.:
16
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Site:
Dining Room-Main and Deck 5 Speciality Restaurant Menus
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Violation:
There were numerous fully cooked foods listed on the various menus that had an asterisk beside the dish to indicate they contained undercooked foods of animal origin, but in fact did not. Some of the salads had no foods of animal origin in the ingredient list. In addition, in the main dining room menu there was an undercooked ahi tuna salad, a sesame crusted tuna carpaccio, and a grilled ribeye steak but there were no asterisks beside the dishes to indicate they were foods of animal origin that could be served raw or undercooked.
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Recommendation:
Do not place asterisks at the menu items that do not contain foods of animal origin that can be served raw or undercooked. 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:
Food Service General-Time Control Plans
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Violation:
There were areas in every galley where pans of potentially hazardous foods were set on counters under time control for service. The pans were labeled with discard times, but the written and posted time control plans in these areas did not identify loose pans on counters as part of the time control system in place.
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Recommendation:
Ensure the time control operations match the written and posted time control plans.
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Item No.:
16
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Site:
Galley-Tuscan
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Violation:
A pan of beef sauce in one of the upright refrigerators was measured at approximately 50F by the inspector and ship personnel. The date label and cooling logs indicated that the beef sauce had been prepared on 01/12/13 and the final cooling temperature of 37F was reached at 15:15 on that date. All other potentially hazardous foods in the refrigerator were measured at below 41F and the refrigerator thermometer indicated that the ambient temperature was less than 41F. The sauce was discarded.
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Recommendation:
Except during preparation, cooking, or cooling, or when time is used as the public health control, maintain potentially hazardous foods at 57C (135F) or above, except that roasts may be held at a temperature of 54C (130F); or 5C (41F) or less.
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Item No.:
20
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Site:
Galley-Deck 4 - Garde' Manger
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Violation:
The previously cleaned semi-circle blades for the deck mounted food chopper were heavily damaged along the cutting edge, with chipped and bent metal.
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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.:
20
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Site:
Preparation Room-
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Violation:
There were four slotted fasteners in the food contact area of both potato peelers. During the inspection, these fasteners were replaced with nonslotted fasteners.
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Recommendation:
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.:
22
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Site:
Galley-Deck 4 - Dishwash
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Violation:
There was a very weak spray pattern flowing from each of the upper final rinse spray arm nozzles in the final sanitizing rinse of the in-use flight-type conveyor dishwash machine. Dishware passing through this compartment was not fully sprayed by the upper nozzles. This was corrected during the inspection.
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Recommendation:
Ensure the upper final rinse spray arm nozzles have effective spray patterns and that all dishware are fully sprayed.
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Item No.:
22
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Site:
Galley-Blu
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Violation:
The data plate for the rack-type conveyor warewash machine indicated speed in racks per hour instead of minimum transit time.
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Recommendation:
Ensure a warewashing machine is provided with an easily accessible and readable data plate affixed to or posted adjacent to the machine that indicates the machine's design and operating specifications including the: (1) wash tank, rinse tank(s) if present, and final sanitizing rinse temperatures; (2) pressure required for the fresh water sanitizing rinse unless the machine is designed to use only a pumped sanitizing rinse; (3) conveyor speed in feet per minute or minimum transit time for belt conveyor machines, minimum transit time for rack conveyor machines, and wash and final sanitizing rinse times as specified by the manufacturer for stationary rack machines.
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Item No.:
26
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Site:
Galley-Deck 4 - Garde' Manger
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Violation:
The previously cleaned slicer had food residue on the interior surfaces of the food rest which connects to the slide.
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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:
Galley-Deck 4 - Bakery
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Violation:
The power cable to the counter model bread slicer was draped over the counter beside and in contact with film-covered bread on a sheet pan. Staff corrected this during the inspection.
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Recommendation:
Shorten or secure the power cable to prevent it from draping on the counter and food.
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Item No.:
27
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Site:
Buffet-Ocean Cafe - Port Beverage Station
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Violation:
The power cable to the forward juice dispenser was coiled on the counter below in what appeared to be standing water. Staff corrected this during the inspection.
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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:
Bar-Pool
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Violation:
Liquid was dripping from the deckhead roof to the deck in front of one of the speed rails.
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Recommendation:
Ensure liquid does not drip from the deckhead roof to the deck.
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Item No.:
36
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Site:
Preparation Room-Poultry
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Violation:
To the left of the entrance, the light intensity was less than 110 lux. Both light bulbs were inoperative. During the inspection, the light bulbs were replaced and the light intensity was corrected.
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Recommendation:
Ensure the light intensity is at least 110 lux (10 foot candles) at a distance of 75 centimeters (30 inches) above the deck when in use, in walk-in refrigerator units and dry storage areas, and in other areas and rooms during periods of cleaning. Ensure the light intensity is at least 110 lux (10 foot candles) behind and around mounted equipment, including counter-mounted equipment.
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Item No.:
40
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Site:
Pantry-Mast Grill
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Violation:
The pantry door to the outside open deck was pinned open, allowing easy access to flying insects. There was no food preparation activity at the time of the inspection and no pests were observed, but there were clean glasses and dishware on the clean trolleys and racks which were not wrapped to prevent insect contact. A return visit was made at the end of the inspection and this door remained closed, but the door from the pantry to the front preparation and service counter was pinned open, creating the same opportunity for flying insects to access the pantry. There was active service and dishwashing during the return visit.
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Recommendation:
Protect entry points where pests may enter the food areas.
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Item No.:
40
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Site:
Integrated Pest Management-Rat Guards
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Violation:
Some of the rat guards on the mooring lines were not effective against preventing rodents from entering the ship.
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Recommendation:
Protect entry points where pests may enter the food areas.
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