|
|
|
Item No.:
01
|
|
Site:
Medical-4-hour Update Report
|
|
Violation:
The ship submitted a 4-hour report on 18 January 2013 without the cumulative total count of the reported crew and passenger acute gastroenteritis cases during the entire cruise. Only the additional cases since the submission of the 24-hour report were reported.
|
|
Recommendation:
If the number of cases changes after submission of the initial report, submit an updated report no less than 4 hours before the vessel's arrival at the U.S. port. Ensure that the 4-hour update report contains a cumulative total count of the reported crew and passengers during the entire cruise, including the additional cases.
|
|
|
Item No.:
06
|
|
Site:
Potable Water-Bunkering
|
|
Violation:
The free residual halogen measured by the halogen analyzer was not 0.2 ppm of the free residual halogen measured in several manual tests done by the staff and the VSP inspector. Specifically, in three trials the halogen levels were as follows: Trial #1: analyzer (2.19 ppm), inspector (2.99 ppm) and crew member (1.6 ppm); Trial #2: analyzer (2.16 ppm), inspector (2.55 ppm) and crew member (1.6 ppm); Trial #3: analyzer (2.12 ppm), inspector (2.68 ppm) and crew member (1.7 ppm). According to staff, potable water tanks 4 port and starboard were being filled and already had water in them with a halogen concentration of more than 2.3 ppm.
|
|
Recommendation:
Ensure the halogen analyzer is accurate and calibrated to be within +/- 0.2 ppm free residual halogen measured using the manual test kit.
|
|
|
Item No.:
08
|
|
Site:
Potable Water-Cross-Connection Control Log
|
|
Violation:
The backflow prevention device on the bucket filling station in the medical pantry was not included on the cross-connection control log. This was one of many devices written on the previous inspection as not being on the cross-connection control log, but all of the other devices were included on the log.
|
|
Recommendation:
Update the cross-connection control log.
|
|
|
Item No.:
11
|
|
Site:
Medical-Crew Acute Gastroenteritis (AGE) Reporting
|
|
Violation:
A cook had an onset of AGE symptoms on 29 January at 10:00 and did not report to the medical center until 16:30. According to their time card, this individual worked while sick. A dining room server had an onset of AGE symptoms on 15 January at 07:00 and reported to the medical center at 15:00. According to their time card, this individual worked while sick. In addition, a pianist had an onset of AGE symptoms on 12 January at 09:30 and reported to the medical center at 19:00 but this individual did not work while they were sick. There was written documentation that the employees were disciplined.
|
|
Recommendation:
Ensure that employees report to the medical center immediately after having their first AGE symptom. 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.
|
|
|
Item No.:
13
|
|
Site:
Galley-Palo Pastry
|
|
Violation:
The cooling log indicated that on 1 February 2013, grilled mushrooms were cooked to 158F at 07:30, and cooled to 142F at 07:48 and 62F at 09:45. No other temperatures or times were indicated on the log and staff stated the food was placed in the blast chiller and had already been served. Also, this same log stated the veggie burger, fish burger, and fish stew were measured at 44F at 07:30, 45F at 07:35, and 44F at 07:40, respectively. The food was then blast chilled to get it below 41F. The temperatures of the foods after they were blast chilled were recorded as 38F at 09:07 for the veggie burger, 37F at 09:32 for the fish burger, and 37F at 09:35 for the fish stew. Staff explained that this food had been cooked the evening before and placed in the refrigerators. The last temperature check on the day of preparation was at midnight on 31 January 2013, but the temperatures were not monitored or recorded after the food was cooled for two hours or at the end of six hours. The food was served on 1 February 2013 and no further notes were indicated. All of the above temperatures and times were signed off by the supervisor for this area.
|
|
Recommendation:
Ensure the supervisor or person in charge of food operations on the vessel monitors that: (7) Employees are using proper methods to rapidly cool potentially hazardous foods that are not held hot or are not for consumption within 4 hours.
|
|
|
Item No.:
13
|
|
Site:
Pantry-Medical Center
|
|
Violation:
The staff in charge of the area stated that the utility sink was used regularly for warewashing, but sometimes the soiled utensils were picked up by other personnel and taken to regular crew warewash areas.
|
|
Recommendation:
Ensure the supervisor or person in charge of food operations on the vessel monitors that employees are properly sanitizing cleaned multiuse equipment and utensils before they are reused.
|
|
|
Item No.:
13
|
|
Site:
Galley-Warewashing
|
|
Violation:
The person in charge of the warewashing operation continued to operate the machines in this area even though there was excess condensation and steam throughout the entire area. Instead of shutting down the machines for repair as recommended by the inspector during the inspection, this individual continued to operate the machines and was using a squeegee to wipe off the deckhead and bulkheads on both sides of the conveyor and glasswash machines while the machines were in operation.
|
|
Recommendation:
Because of the risks for foodborne illness inherent to the food operation, ensure the supervisor or person in charge of food operations on the vessel demonstrates to VSP - during inspections and on request - knowledge of foodborne disease prevention, application of the Hazard Analysis Critical Point principles, and the food-safety guidelines in this manual. Ensure that the person in charge demonstrates this knowledge: (1) By compliance with these guidelines; (2) By being a domestically or foreign certified food protection manager who has shown proficiency of required information through passing a test that is part of an accredited program; or (3) By responding correctly to the inspector's questions as they relate to the specific food operation. Ensure that the areas of knowledge include: (10) Explaining correct procedures for cleaning and sanitizing utensils and food-contact surfaces of equipment.
|
|
|
Item No.:
16
|
|
Site:
Galley-Palo Pastry
|
|
Violation:
The cooling log indicated that on 1 February 2013 food items including grilled mushrooms, a veggie burger, a fish burger, and fish stew were not cooled properly. The log stated the grilled mushrooms were cooked to 158F at 07:30, to 142F at 07:48, and to 62F at 09:45. No other temperatures or times were indicated on the log. Also, this same log stated the veggie burger, fish burger, and fish stew were measured at 44F at 07:30, 45F at 07:35, and 44F at 07:40, respectively. The food was then blast chilled below 41F. The temperatures of these foods after they were blast chilled were recorded as 38F at 09:07, 37F at 09:32, and 37F at 09:35. Staff explained that this food had been cooked the evening before and placed in the refrigerators. The last temperature check on the day of preparation was at midnight on 31 January 2013, but the temperatures were not monitored or recorded after the food was cooled for two hours or at the end of six hours. The food was served on 1 February 2013 and no further notes were indicated. All of the above temperatures and times were signed off by the supervisor for this area.
|
|
Recommendation:
Ensure cooked potentially hazardous food is cooled from 57C (135F) to 21C (70F) within 2 hours and from 21C (70F) to 5C (41F) or less within 4 hours.
|
|
|
Item No.:
16
|
|
Site:
Galley-Pastry
|
|
Violation:
The time control plan did not state food would be on time control during the lunch service on embarkation day. Upon inspection, staff were preparing cut fruit and dessert for the Parakeet lunch buffet during embarkation. All the food was labeled with appropriate discard times.
|
|
Recommendation:
Update the time control plan to include the lunch service on embarkation day.
|
|
|
Item No.:
16
|
|
Site:
Other-Room Service
|
|
Violation:
There were items cooked to order such as a cheeseburger and a steak sandwich that were not identified with an asterisk on the combined lunch and dinner menu. There was a consumer advisory statement on the menu, but it did not include those with medical conditions.
|
|
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.
|
|
|
Item No.:
17
|
|
Site:
Galley-Palo Pastry
|
|
Violation:
The cooling log indicated that on 1 February 2013, grilled mushrooms were cooked to 158F at 07:30 and were cooled to 142F at 07:48 and 62F at 09:45. No other temperatures or times were indicated on the log and staff stated the food was placed in the blast chiller and had already been served. On the morning of 1 February 2013, the temperatures and times indicated on this same cooling log for the veggie burger, fish burger, and fish stew were 44F at 07:30, 45F at 07:35, and 44F at 07:40, respectively. The food was then blast chilled to get it below 41F. The temperatures after the food was blast chilled were on the log as 38F at 09:07 for the veggie burger, 37F at 09:32 for the fish burger, and 37F at 09:35 for the fish stew. Staff explained that this food had been cooked the evening before and placed in the refrigerators. The last temperature check on the day of preparation was at midnight on 31 January 2013, but the temperatures were not monitored or recorded after two hours of cooling or at the end of 6 hours. The food was served on 1 February 2013 and no further notes were indicated. All of the above temperatures and times were signed off by the supervisor for this area.
|
|
Recommendation:
Ensure logs documenting cooked potentially hazardous food cooling temperatures and times from the starting points designated in 7.3.5.2.1 thru the control points at 2 and 6 hours are maintained onboard the vessel for a period of 30 days from the date the food was placed in the cooling process.
|
|
|
Item No.:
19
|
|
Site:
Buffet-Officer's Mess
|
|
Violation:
The utensils and plates out for service on the buffet line were not covered or inverted.
|
|
Recommendation:
During service, ensure the food contact portion of each self-service food dispensing utensil is covered or located beneath shielding. Ensure that dishware, glassware, and utensils out for service are inverted or covered.
|
|
|
Item No.:
19
|
|
Site:
Pantry-Medical Center
|
|
Violation:
On the storage shelves, there was a soiled coffee mug with a soiled spoon inside stored with bottled and canned drinks and instant coffee.
|
|
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.
|
|
|
Item No.:
19
|
|
Site:
Buffet-Breakfast Port
|
|
Violation:
The handle of the serving utensil for the container of bread was in the basket. The serving utensil was removed and a passenger was observed reaching their hand inside the basket to get the bread.
|
|
Recommendation:
Ensure consumer self-service operations, such as salad bars and buffets, for unpackaged ready-to-eat foods are provided with suitable utensils or effective dispensing methods that protect the food from contamination and are monitored by food employees trained in safe operating procedures.
During pauses in food preparation or dispensing, ensure food preparation and dispensing utensils are stored: (1) In the food with their handles above the top of the food and the container.
|
|
|
Item No.:
20
|
|
Site:
Bar-Pinnochio's Pizzeria
|
|
Violation:
There were slotted fasteners inside the oven on the light covers.
|
|
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.
|
|
|
Item No.:
20
|
|
Site:
Pantry-Medical Center
|
|
Violation:
The microwave oven was a household unit. It was removed from the pantry during the inspection.
|
|
Recommendation:
Ensure food-contact surfaces of food equipment complies with American National Standards Institute (ANSI), National Sanitation Foundation International (NSF International), or other internationally accredited food equipment sanitation standards for materials, design, and construction.
|
|
|
Item No.:
20
|
|
Site:
Galley-Parakeet Pantry
|
|
Violation:
There was loose and peeling sealant on the inside back panel between the two water baths of the left ice machine.
|
|
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.
|
|
|
Item No.:
21
|
|
Site:
Galley-Palo Pastry
|
|
Violation:
The gasket was loose and the door hinge was broken for the right door of undercounter refrigerator #834.
|
|
Recommendation:
Ensure nonfood contact equipment is maintained in good repair and proper adjustment including: (1) Equipment maintained in a state of repair and condition that meets the materials, design, construction, and operation specifications of these guidelines; (2) Equipment components such as doors, seals, hinges, fasteners, and kick plates are kept intact, tight, and adjusted in accordance with manufacturer's specifications.
|
|
|
Item No.:
21
|
|
Site:
Galley-
|
|
Violation:
The gaskets were loose on the inside doors of undercounter refrigerators #36 and #34.
|
|
Recommendation:
Ensure nonfood contact equipment is maintained in good repair and proper adjustment including: (1) Equipment maintained in a state of repair and condition that meets the materials, design, construction, and operation specifications of these guidelines; (2) Equipment components such as doors, seals, hinges, fasteners, and kick plates are kept intact, tight, and adjusted in accordance with manufacturer's specifications.
|
|
|
Item No.:
21
|
|
Site:
Bar-Pinnochio's Pizzeria
|
|
Violation:
The gaskets on the ends of the oven inside the glass doors were loose and torn in a few areas.
|
|
Recommendation:
Ensure nonfood contact equipment is maintained in good repair and proper adjustment including: (1) Equipment maintained in a state of repair and condition that meets the materials, design, construction, and operation specifications of these guidelines; (2) Equipment components such as doors, seals, hinges, fasteners, and kick plates are kept intact, tight, and adjusted in accordance with manufacturer's specifications.
|
|
|
Item No.:
21
|
|
Site:
Bar-Pinnochio's Pizzeria
|
|
Violation:
There were seams in the decorative pieces above the bar counter on the right worker side.
|
|
Recommendation:
Seal the seams in the deocrative pieces above the bar counter.
|
|
|
Item No.:
21
|
|
Site:
Pantry-Pinnochio's
|
|
Violation:
There was a white sheath peeling in many areas of the copper pipes in front of the water bath compartment and the white protective shield. Also, there was a large amount of white paper coming apart in between some of the copper pipes. Finally, the outer cover for both compartments of the ice machine had a worn and ripped gray Styrofoam material that was hard to clean.
|
|
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.
|
|
|
Item No.:
21
|
|
Site:
Provisions-Corridor for Lido Preparation Room
|
|
Violation:
There was a brown food cart used to transport trays and pans of food that was worn and had several cuts and scratches, making cleaning difficult.
|
|
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.
|
|
|
Item No.:
21
|
|
Site:
Galley-Deck 10 Palo
|
|
Violation:
The gasket was loose and worn on the inside of the door and the door hinge was broken for undercounter refrigerator #808. No food items were impacted.
|
|
Recommendation:
Ensure nonfood contact equipment is maintained in good repair and proper adjustment including: (1) Equipment maintained in a state of repair and condition that meets the materials, design, construction, and operation specifications of these guidelines; (2) Equipment components such as doors, seals, hinges, fasteners, and kick plates are kept intact, tight, and adjusted in accordance with manufacturer's specifications.
|
|
|
Item No.:
21
|
|
Site:
Galley-Pluto's
|
|
Violation:
The gasket was loose on the inside of the door on the undercounter refrigerator to the right of the service line.
|
|
Recommendation:
Ensure nonfood contact equipment is maintained in good repair and proper adjustment including: (1) Equipment maintained in a state of repair and condition that meets the materials, design, construction, and operation specifications of these guidelines; (2) Equipment components such as doors, seals, hinges, fasteners, and kick plates are kept intact, tight, and adjusted in accordance with manufacturer's specifications.
|
|
|
Item No.:
21
|
|
Site:
Galley-Deck 10 Palo's Hot Service Line
|
|
Violation:
There were three open pipe penetrations in the back of the technical compartment behind the steam valve.
|
|
Recommendation:
Close the pipe penetrations in the back of the technical compartment.
|
|
|
Item No.:
21
|
|
Site:
Galley-Deck 10 Palo's Hot Service Line
|
|
Violation:
The gasket was loose and worn on the inside of undercounter refrigerator #779.
|
|
Recommendation:
Ensure nonfood contact equipment is maintained in good repair and proper adjustment including: (1) Equipment maintained in a state of repair and condition that meets the materials, design, construction, and operation specifications of these guidelines; (2) Equipment components such as doors, seals, hinges, fasteners, and kick plates are kept intact, tight, and adjusted in accordance with manufacturer's specifications.
|
|
|
Item No.:
21
|
|
Site:
Other-Deck 10 Palo Pizza Station
|
|
Violation:
The gasket was loose on the inside door of undercounter refrigerator #707.
|
|
Recommendation:
Ensure nonfood contact equipment is maintained in good repair and proper adjustment including: (1) Equipment maintained in a state of repair and condition that meets the materials, design, construction, and operation specifications of these guidelines; (2) Equipment components such as doors, seals, hinges, fasteners, and kick plates are kept intact, tight, and adjusted in accordance with manufacturer's specifications.
|
|
|
Item No.:
21
|
|
Site:
Other-Deck 10 Palo Pizza Station
|
|
Violation:
The undercounter refrigerator to the right of the utility sink had a broken hinge and the gasket on the inside of the door was loose. No food items were impacted.
|
|
Recommendation:
Ensure nonfood contact equipment is maintained in good repair and proper adjustment including: (1) Equipment maintained in a state of repair and condition that meets the materials, design, construction, and operation specifications of these guidelines; (2) Equipment components such as doors, seals, hinges, fasteners, and kick plates are kept intact, tight, and adjusted in accordance with manufacturer's specifications.
|
|
|
Item No.:
21
|
|
Site:
Galley-Goofy's
|
|
Violation:
There was a brown food cart used to transport trays and pans of food that was worn and had several cuts and scratches, making cleaning difficult.
|
|
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.
|
|
|
Item No.:
21
|
|
Site:
Pantry-Palo Coffee Service
|
|
Violation:
There was peeling and excessive sealant between the upper and lower ice machine compartments. Also, the gasket on the inside of the lid for the ice bin was torn in a few areas and loose.
|
|
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. Ensure nonfood contact equipment is maintained in good repair and proper adjustment including: (1) Equipment maintained in a state of repair and condition that meets the materials, design, construction, and operation specifications of these guidelines; (2) Equipment components such as doors, seals, hinges, fasteners, and kick plates are kept intact, tight, and adjusted in accordance with manufacturer's specifications.
|
|
|
Item No.:
22
|
|
Site:
Food Service General-Warewashing
|
|
Violation:
The conveyor speed for the rack-type warewash machines was stated as racks per minute on the data plates.
|
|
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: (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.
|
|
|
Item No.:
22
|
|
Site:
Other-Crew Stairwell Deck 1
|
|
Violation:
There were six trolleys used to store and transport bakery items stored in the crew passageway and stairwell adjacent to the bakery preparation room. The trolleys were no longer in use and they were soiled with icing, chocolate, and loose crumbs. Also, some of the trolleys had soiled rectangular baking pans stored in them with a plastic sheet or cover over them. According to the staff, there was not enough space in the warewashing area of the bakery preparation room to store the soiled trolleys and baking pans.
|
|
Recommendation:
Ensure drainboards, utensils, racks, or tables large enough to accommodate all soiled and cleaned items that may accumulate during hours of operation are provided for necessary utensil holding before cleaning and after sanitizing.
|
|
|
Item No.:
22
|
|
Site:
Bar-Signals
|
|
Violation:
In the front bar counter, there were three jiggers, still with their factory labels, placed on a draining pad along with other clean bar utensils. It was unclear if the jiggers were cleaned and sanitized before being placed out for use. The bar was in operation at the time of the inspection. The jiggers were removed.
|
|
Recommendation:
Remove the factory stick-on labels off the utensils before they are cleaned and sanitized and placed in service.
|
|
|
Item No.:
22
|
|
Site:
Pantry-Medical Center
|
|
Violation:
There was a soiled coffee mug with a soiled spoon inside stored on the storage shelves with food items and other clean nonfood items.
|
|
Recommendation:
Ensure drainboards, utensils, racks, or tables large enough to accommodate all soiled and cleaned items that may accumulate during hours of operation are provided for necessary utensil holding before cleaning and after sanitizing.
|
|
|
Item No.:
22
|
|
Site:
Galley-Warewashing
|
|
Violation:
The inside of the final rinse pressure gauge was filled with oil and the oil was leaking down the front of the conveyor warewash machine.
|
|
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.
|
|
|
Item No.:
22
|
|
Site:
Galley-Warewashing
|
|
Violation:
The warewashing operations were not properly operated or maintained. There was so much condensation and steam coming from both warewash machines and surrounding the entire area that staff could not properly operate the machines in a sanitary manner.
|
|
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.
|
|
|
Item No.:
26
|
|
Site:
Galley-Parakeet Pantry
|
|
Violation:
An epoxy glue that was not approved for food-contact surfaces was used to seal a crack for the interior lid of the ice cuber in the left ice machine.
|
|
Recommendation:
Ensure materials used in the construction of multiuse utensils and food-contact surfaces of equipment do not allow the migration of deleterious substances or impart colors, odors, or tastes to food and are safe under normal use conditions.
|
|
|
Item No.:
26
|
|
Site:
Pantry-Pluto's
|
|
Violation:
There was dirt and debris in the water bath of the ice machine.
|
|
Recommendation:
Ensure food contact surfaces of equipment and utensils are clean to sight and touch.
|
|
|
Item No.:
27
|
|
Site:
Galley-Pluto's
|
|
Violation:
The two light bulbs in the hot holding unit for the french fries had a thick layer of brown grease residue over each bulb. The bulbs were replaced and no food was present.
|
|
Recommendation:
Ensure nonfood-contact surfaces of equipment are kept free of an accumulation of dust, dirt, food residue, and other debris.
|
|
|
Item No.:
27
|
|
Site:
Galley-Deck 10 Palo's Hot Service Line
|
|
Violation:
There was a large mass of sticky residue on the inside of the technical compartment with the steam valve.
|
|
Recommendation:
Ensure nonfood-contact surfaces of equipment are kept free of an accumulation of dust, dirt, food residue, and other debris.
|
|
|
Item No.:
28
|
|
Site:
Other-Room Service
|
|
Violation:
A crew member was seen carrying two large clean water dispensers under their arm pits. According to the staff, the crew member was refilling the jugs in the room service pantry for the lido area.
|
|
Recommendation:
Ensure cleaned equipment and utensils are handled and transported in a sanitary manner at all times.
|
|
|
Item No.:
28
|
|
Site:
Other-Parakeet Dining Room
|
|
Violation:
There were two stacks of clean plates on the clean areas of the center waiter station that were not covered or inverted.
|
|
Recommendation:
Store clean equipment and utensils in a self-draining position that allows air drying, and covered or inverted.
|
|
|
Item No.:
29
|
|
Site:
Bar-Cove Cafe
|
|
Violation:
The handwashing sink was installed below the bar counter and its height from the deck was less than 30 inches, making handwashing difficult.
|
|
Recommendation:
Ensure handwash sinks are at least 750 millimeters (30 inches) above the deck so that employees do not have to reach excessively to wash their hands.
|
|
|
Item No.:
29
|
|
Site:
Other-Deck 10 Palo Pizza Station
|
|
Violation:
The handwashing station was less than 30 inches above the deck.
|
|
Recommendation:
Ensure handwash sinks are at least 750 millimeters (30 inches) above the deck so that employees do not have to reach excessively to wash their hands.
|
|
|
Item No.:
33
|
|
Site:
Pantry-Palo Coffee Service
|
|
Violation:
There was an open pipe penetration in the deckhead behind the ice machine.
|
|
Recommendation:
Close the pipe penetration in the deckhead behind the ice machine.
|
|
|
Item No.:
33
|
|
Site:
Galley-Hot Line
|
|
Violation:
There was loose and peeling sealant on the bulkhead above the handwashing sink at the entrance to the galley.
|
|
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.
|
|
|
Item No.:
33
|
|
Site:
Food Service General-Decks
|
|
Violation:
The decks in most of the food preparation areas were cracked, chipped, pitted and rough, making cleaning difficult. Also, there was recessed deck tile grout in the crew galley dry store room and the main galley store room for Parakeets. The door thresholds in some of the pantries were chipped and peeling.
|
|
Recommendation:
Ensure decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas are maintained in good repair.
|
|
|
Item No.:
33
|
|
Site:
Buffet-Center Line
|
|
Violation:
Soft sealant was used as coving at the counter/deck juncture.
|
|
Recommendation:
Remove the soft sealant and cove the counter/deck juncture with a hard or semi-hard material.
|
|
|
Item No.:
33
|
|
Site:
Galley-Pluto's
|
|
Violation:
There were gaps and seams where three lights were attached to the deckhead above the service counter. Also, the lights had loose chrome shavings and were soiled.
|
|
Recommendation:
Close the gaps and seal the seams in the deckhead. Ensure decks, bulkheads, deckheads, and attached equipment in food preparation, warewashing, pantries, and storage areas are cleaned as often as necessary.
|
|
|
Item No.:
33
|
|
Site:
Pantry-Pluto's
|
|
Violation:
There was peeling sealant on the deckhead above the paper towel dispenser.
|
|
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.
|
|
|
Item No.:
33
|
|
Site:
Galley-Pluto's
|
|
Violation:
The deckhead was corroding in several areas between the top of the equipment and the stainless steel profile strips.
|
|
Recommendation:
Ensure decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas are corrosion resistant.
|
|
|
Item No.:
33
|
|
Site:
Bar-Pinnochio's Pizzeria
|
|
Violation:
There was a large hole in the deckhead where the fan was mounted.
|
|
Recommendation:
Close the hole in the deckhead.
|
|
|
Item No.:
33
|
|
Site:
Bar-Pinnochio's Pizzeria
|
|
Violation:
There were five small chrome lights attached to the deckhead above the worker side of the bar that were soiled and had loose chrome shavings. Also, there were gaps and seams in the deckhead where the lights were installed. Finally there was no coving at the counter/deck juncture on the worker side of the bar.
|
|
Recommendation:
Ensure decks, bulkheads, deckheads, and attached equipment in food preparation, warewashing, pantries, and storage areas are cleaned as often as necessary. 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). Seal the seams and close the gaps in the deckhead.
|
|
|
Item No.:
33
|
|
Site:
Pantry-Medical Center
|
|
Violation:
There was a gap where the power line penetrated the back bulkhead in the technical compartment of the undercounter refrigerator.
|
|
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.
|
|
|
Item No.:
34
|
|
Site:
Galley-Pot Wash
|
|
Violation:
The faucet for the middle rinse compartment of the three compartment sink was leaking.
|
|
Recommendation:
Ensure the plumbing system in a food area is maintained in good repair.
|
|
|
Item No.:
34
|
|
Site:
Galley-Palo Pastry
|
|
Violation:
There was water leaking in the bottom of the technical compartment from the evaporative condenser in undercounter refrigerator #834.
|
|
Recommendation:
Ensure the plumbing system in a food area is maintained in good repair.
|
|
|
Item No.:
34
|
|
Site:
Galley-Deck 10 Palo
|
|
Violation:
Water was leaking from the water line for the combination oven.
|
|
Recommendation:
Ensure the plumbing system in a food area is maintained in good repair.
|
|
|
Item No.:
34
|
|
Site:
Galley-Deck 10 Palo's Hot Service Line
|
|
Violation:
The steam valve was leaking and water was collecting on the bottom of the technical compartment.
|
|
Recommendation:
Ensure the plumbing system in a food area is maintained in good repair.
|
|
|
Item No.:
35
|
|
Site:
Pantry-Medical Center
|
|
Violation:
There was gray water pooled on the deck around the drain under the handwashing sink.
|
|
Recommendation:
Ensure black and gray water is discharged to the vessel's wastewater disposal system and does not pool on the deck.
|
|
|
Item No.:
36
|
|
Site:
Bar-Cove Cafe
|
|
Violation:
The handwashing sink was installed below the bar counter and the counter blocked all light to the handwashing sink. The light intensity at the sink was much less than 110 lux.
|
|
Recommendation:
Ensure the light intensity is at least 110 lux (10 foot candles) at handwashing stations in bars.
|
|
|
Item No.:
36
|
|
Site:
Buffet-Breakfast Port
|
|
Violation:
The light intensity was less than 220 lux on the worker side of the buffet. The inspector verified there was a plan to install more lights in this area.
|
|
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.
|
|
|
Item No.:
36
|
|
Site:
Pantry-Palo Coffee Service
|
|
Violation:
The light intensity was less than 110 lux to the left of the ice machine.
|
|
Recommendation:
Ensure the light intensity is at least 110 lux (10 foot candles) behind and around mounted equipment, including counter-mounted equipment.
|
|
|
Item No.:
36
|
|
Site:
Galley-Pluto's
|
|
Violation:
The light intensity was less than 220 lux in many areas at the preparation counters.
|
|
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.
|
|
|
Item No.:
36
|
|
Site:
Pantry-Pinnochio's
|
|
Violation:
The light intensity was less than 110 lux to the left of the ice machine.
|
|
Recommendation:
Ensure the light intensity is at least 110 lux (10 foot candles) behind and around mounted equipment, including counter-mounted equipment.
|
|
|
Item No.:
37
|
|
Site:
Galley-Warewashing
|
|
Violation:
There was excess condensation on the deckhead above the glasswash and conveyor machines. Condensation was dripping onto the clean side of the conveyor warewash machine. No condensation was seen dripping onto the dishes, but the workers were using a squeegee dipped in a 50-200 ppm bleach solution to clean off the deckhead at regular intervals. Upon return to the area, there was so much heavy steam coming from both of the machines that it was difficult to see the entire room. Also, there was excess condensation on the deckhead and surrounding areas.
|
|
Recommendation:
Ensure exhaust ventilation hood systems in food preparation and warewashing areas--including components such as hoods, fans, guards, and ducting--are designed to prevent grease or condensation from draining or dripping onto food, equipment, utensils, linens, and single-service and single-use articles. Ensure all food preparation, warewashing, and toilet rooms have sufficient ventilation to keep them free of excessive heat, steam, condensation, vapors, obnoxious odors, smoke, and fumes.
|
|
|
Item No.:
37
|
|
Site:
Galley-Triton Warewashing
|
|
Violation:
There was excess condensation on the deckhead on the soiled side of the warewash machine and over the spray rinse hose and prewash area.
|
|
Recommendation:
Ensure ventilation hood systems and devices are sufficient in number and capacity to prevent grease or condensation from collecting on bulkheads and deckheads.
|
|
|
Item No.:
38
|
|
Site:
Galley-Pastry Cleaning Locker
|
|
Violation:
The cleaning locker across from the pastry was not labeled 'cleaning materials only'.
|
|
Recommendation:
Label the locker "CLEANING MATERIALS ONLY."
|
|
|
Item No.:
42
|
|
Site:
Children Area-
|
|
Violation:
There were three separate entrance gates to the Oceaneer Lab but the written guidance on symptoms of common childhood infectious illnesses and the exclusion policy were only posted at the left gate entrance. The signs were not visible at the other two entrances. Also, in the Oceaneer Club the guidance and policy was posted at the entrance but located at the children's height. Both signs were very small and had a small print.
|
|
Recommendation:
Post written guidance on symptoms of common childhood infectious illnesses at the entrance of the child activity center. Ensure the child activity center has a written exclusion policy on procedures to be followed when a child develops symptoms of an infectious illness while at the center. Ensure the exclusion policy includes a requirement for written clearance from the medical staff before a child with symptoms of infectious illness can be allowed in the child activity center. Post the policy at the entrance of the child activity center.
Increase the font and size of the guidance and policy. Also, post them at locations in the entrances where all parents can view them.
|
|