|
|
|
Item No.:
19
|
|
Site:
Buffet-Starboard
|
|
Violation:
There was no serving utensil for a container of cereal out for passenger self service.
|
|
Recommendation:
Provide food-dispensing utensils for each container displayed at a consumer self-service unit such as a buffet or salad bar.
|
|
|
Item No.:
26
|
|
Site:
Preparation Room-Fish
|
|
Violation:
Beneath the preparation counter, one previously cleaned cutting board in storage was soiled with food debris. This cutting board was rewashed and sanitized.
|
|
Recommendation:
Ensure food contact surfaces of equipment and utensils are clean to sight and touch.
|
|
|
Item No.:
34
|
|
Site:
Provisions-Frozen Vegetables
|
|
Violation:
Water was leaking from the deckhead onto boxes of lima beans. A plastic bin had been placed on top of the lima beans to collect the water.
|
|
Recommendation:
Ensure the plumbing system in a food area is maintained in good repair.
|
|
|
Item No.:
19
|
|
Site:
Provisions-Frozen Vegetables
|
|
Violation:
Frozen water from the deckhead leak above had accumulated on boxes of lima beans.
|
|
Recommendation:
Protect food from contamination by storing the food: (2) In a clean, dry location; (3) Where it is not exposed to splash, dust, or other contamination.
|
|
|
Item No.:
17
|
|
Site:
Galley-
|
|
Violation:
The cooling logs indicated pasta was prepared on 5 February, however the food item had a 7-day discard date beginning on 6 February. Cooling times for the pasta were 16:09 at 158F and 18:09 at 38F on 5 February.
|
|
Recommendation:
Ensure the information from the cooling logs matches the information on the discard labels for each food item.
|
|
|
Item No.:
17
|
|
Site:
Galley-
|
|
Violation:
On the day of the inspection, the cooling logs indicated mixed vegetables began cooling at 08:45 with a product temperature of 158F. At 11:15 there was no 2-hour cooling time written on the logs.
|
|
Recommendation:
Ensure the cooling temperatures of cooked potentially hazardous foods is documented. Potentially hazardous foods shall be cooled from 57C (135F) to 21C (70F) within 2 hours and from 21C (70F) to 5C (41F) or less within 4 hours.
|
|
|
Item No.:
36
|
|
Site:
Galley-
|
|
Violation:
The light intensity was less than 220 lux on all areas of the preparation counter across from the flat grill and on all areas of the preparation counter above the fresh eggs undercounter cold holding unit. Staff replaced the light covers and the light intensity on the fresh eggs preparation counter was increased.
|
|
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.:
16
|
|
Site:
Galley-
|
|
Violation:
Inside undercounter refrigerator #8, a container of ground lamb had a discard label indicating a production date of 28 January and a use by date of 5 February, exceeding the 7-day discard requirement. Staff working in the area stated the food product was not prepared there.
|
|
Recommendation:
Ensure refrigerated, ready-to-eat, potentially hazardous food is discarded if not consumed within 7 calendar days from the date of preparation or opening. Ensure refrigerated, ready-to-eat, potentially hazardous food: (1) Prepared on a vessel and held refrigerated for more than 24 hours is clearly marked at the time of preparation to indicate the date or day by which the food must be consumed (7 calendar days or fewer from the day the food is prepared). The day of preparation is counted as day 1.
|
|
|
Item No.:
22
|
|
Site:
Galley-Deck 5 - Potwash
|
|
Violation:
Excess steam emanated from the potwash machine during the wash cycle. According to the gauges, temperatures and pressure for the wash and rinse cycles were in compliance with the manufacturer's specifications.
|
|
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.:
36
|
|
Site:
Galley-Deck 5 - Coffee Station Forward
|
|
Violation:
The light intensity was less than 110 lux between and behind the beverage equipment.
|
|
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-Deck 5 - Center Microwave Counters
|
|
Violation:
The light intensity was less than 220 lux on the two 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.:
30
|
|
Site:
Galley-Deck 6 - Beverage Station
|
|
Violation:
The soap dispenser at the handwash station was inoperable.
|
|
Recommendation:
Ensure each handwashing facility has a supply of hand-cleansing soap or detergent and a supply of single-service paper towels available.
|
|
|
Item No.:
27
|
|
Site:
Galley-Deck 6 - Beverage Station
|
|
Violation:
The previously cleaned white plastic panel surrounding the juice machine dispensing ports and inside the machine around the juice container inserts were soiled.
|
|
Recommendation:
Ensure nonfood-contact surfaces of equipment are kept free of an accumulation of dust, dirt, food residue, and other debris.
|
|
|
Item No.:
21
|
|
Site:
Galley-Deck 6 - Beverage Station
|
|
Violation:
The potable water lines and electrical cords from the two coffee machines were draped across the counter top, making cleaning difficult.
|
|
Recommendation:
Remove the water lines and cords from the counter tops.
|
|
|
Item No.:
27
|
|
Site:
Galley-Deck 6 - Forward Service Line
|
|
Violation:
The inside of the previously cleaned grease pan housings for the right groove grill and the port side flat grill were soiled with grease residue.
|
|
Recommendation:
Ensure nonfood-contact surfaces of equipment are kept free of an accumulation of dust, dirt, food residue, and other debris.
|
|
|
Item No.:
20
|
|
Site:
Other-Crown Grill
|
|
Violation:
The far right lid for cold well #2 was cracked on the inside.
|
|
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.
|
|
|
Item No.:
21
|
|
Site:
Other-Crown Grill
|
|
Violation:
An open ended wire whisk and an open ended strainer were stored in the clean storage racks. These items were discarded.
|
|
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.
|
|
|
Item No.:
26
|
|
Site:
Other-Sabatini's
|
|
Violation:
A soiled waffle maker was stored on the preparation counter. Staff stated the waffle maker was last used during the breakfast service that day, but not in this food outlet.
|
|
Recommendation:
Ensure food contact surfaces of equipment and utensils are clean to sight and touch.
|
|
|
Item No.:
16
|
|
Site:
Other-Pizzeria and Hamburger Grill
|
|
Violation:
The time control plans indicated potentially hazardous foods were to be discarded every 3.5 hours at 14:00, 17:30, 21:00, and 23:00. Foods, such as cheese, sliced lettuce, and sliced tomatoes, in the counter cold top were not labeled with their discard times.
|
|
Recommendation:
If time only-rather than time in conjunction with temperature-is used as the public health control for a working supply of potentially hazardous food before cooking, or for ready-to-eat potentially hazardous food that is displayed or held for service for immediate consumption, ensure the food (3) Is marked or otherwise identified to indicate the time 4 hours past the point in time when the food is removed from temperature control (if the time between service set-up and closing is greater than 4 hours.
|
|
|
Item No.:
11
|
|
Site:
Medical-Crew Member Reporting
|
|
Violation:
A review of the acute gastroenteritis (AGE) logs for the last five cruises revealed there were three crew members who experienced AGE symptoms and continued to work after those symptoms began. Specifically, (1) an engine cadet had an onset of AGE symptoms on 31 January at 12:00, but did not report to the medical center until 3 February at 16:55; (2) an assistant buffet steward had an onset of AGE symptoms on 20 January at 09:30, but did not report to the medical center until 16:00 that day; (3) a spa massage therapist had an onset of AGE symptoms on 17 December at 10:00, but did not report to the medical center until 18 December at 09:00. A similar violation was written on the previous inspection.
|
|
Recommendation:
Ensure that employees having AGE symptoms are restricted from work and report to the medical center as soon as having their first AGE symptom.
|
|
|
Item No.:
09
|
|
Site:
Recreational Water Facilities-Pool in Spa Area
|
|
Violation:
The free residual halogen measured by the staff's and inspector's test kits was consistently over 10 ppm on several checks. Staff closed the pool until the halogen level could be corrected.
|
|
Recommendation:
Maintain a free residual halogen in recirculated RWFs in the following ranges: (1) swimming pools, between 1.0 and 5.0 mg/L (ppm).
|
|
|
Item No.:
09
|
|
Site:
Recreational Water Facilities-Neptune Pool
|
|
Violation:
The free residual halogen measured by the staff's and inspector's test kits was consistently over 5 ppm on several checks. Staff closed the pool until the halogen level could be corrected.
|
|
Recommendation:
Maintain a free residual halogen in recirculated RWFs in the following ranges: (1) swimming pools, between 1.0 and 5.0 mg/L (ppm).
|
|
|
Item No.:
10
|
|
Site:
Recreational Water Facilities-Safety Signs
|
|
Violation:
The safety signs at the Neptune Pool and Calypso Pool did not have the bather load information.
|
|
Recommendation:
Provide safety signs for all RWFs, except for baby-only water facilities. Ensure the signs, at a minimum, include the following words: (4) bather load #.
|
|
|
Item No.:
10
|
|
Site:
Recreational Water Facilities-Turnover Rates & Bather Loads
|
|
Violation:
The turnover rates and bather loads for all of the RWFs were calculated using the manufacturer's flow rate of the pumps and not the actual rates measured by flow meters. The turnover rates and bather loads were not calculated during the previous inspection.
|
|
Recommendation:
Use the actual flow rate as measured by the flow meters to calculate turnover rates and bather loads.
|
|
|
Item No.:
10
|
|
Site:
Recreational Water Facilities-Analyzer-Chart Recorders Sample Lines
|
|
Violation:
The sample lines for the analyzer-chart recorders for 6 out of the 9 RWFs were still in progress to be located after the compensation tanks. The staff estimated a target completion date of June 2013. During the previous inspection it was found that all RWF sample lines were after the compensation tanks.
|
|
Recommendation:
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.
|
|
|
Item No.:
06
|
|
Site:
Potable Water-Bunkering and Production
|
|
Violation:
There was no record on the charts that the halogen and pH analyzer-chart recorders were calibrated at the beginning of bunkering or production or when potable water production was re-started after a period of technical water production. Also, the charts were not initialed.
|
|
Recommendation:
Calibrate at the beginning of bunkering or production when halogen and pH analyzer-chart recorders are used in lieu of manual tests and logs. Ensure the calibration is recorded on the chart. Change, initial, and date halogen analyzer-chart recorder charts daily. Ensure the charts contain notations of any unusual events in the potable water system.
|
|
|
Item No.:
06
|
|
Site:
Potable Water-Production
|
|
Violation:
On 23 January, the free residual halogen was not monitored for several hours when the analyzer-chart recorder malfunctioned.
|
|
Recommendation:
In the event of equipment failure, measure the free residual halogen by a manual test kit at the halogen analyzer at least every 4 hours.
|
|
|
Item No.:
08
|
|
Site:
Potable Water-Distillate Water Lines
|
|
Violation:
The distillate water lines from the evaporators to the potable water chlorine injection were not striped or painted in accordance with ISO 14726 standards (blue/gray/blue). The lines were striped blue/brown/blue.
|
|
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.
|
|
|
Item No.:
22
|
|
Site:
Room Service-Warewash
|
|
Violation:
A rack of soiled carafe lids and a stack of several soiled plate covers were stored directly on the deck in front of the soiled drop-off counter.
|
|
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.:
29
|
|
Site:
Room Service-Warewash
|
|
Violation:
The handwashing sink in front of the soiled drop-off counter was blocked by a rack with soiled utensils placed directly on the deck in front of the sink.
|
|
Recommendation:
Ensure handwashing facilities are used for no other purpose and are accessible at all times.
|
|
|
Item No.:
12
|
|
Site:
Room Service-Hot Section
|
|
Violation:
The crew member working in this area used a fork in one hand to put a piece of salmon on the plate, but used his other bare hand to move the salmon from the edge of the plate into the center, lightly touching the salmon with two fingers.
|
|
Recommendation:
Ensure food employees do not contact exposed, ready-to-eat food with their bare hands and that they use suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment.
|
|
|
Item No.:
36
|
|
Site:
Pantry-Central Pantry 10540
|
|
Violation:
The light intensity was less than 110 lux to the left and back 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.:
30
|
|
Site:
Bar-International Caf
|
|
Violation:
The sign instructing frequent handwashing posted over the handwashing sink was partially blocked by another sign with handwashing steps. This was corrected.
|
|
Recommendation:
Ensure the "Wash Hands Often" sign is posted in a location where it is visible.
|
|
|
Item No.:
16
|
|
Site:
Bar-Sky Walkers
|
|
Violation:
There were potentially hazardous foods placed out for self-service on tables on a daily basis from 17:00 to 19:00 where time was used as a public health control, but there was no time control plan available in the area.
|
|
Recommendation:
Maintain a written time control plan(s) that ensures compliance with these guidelines on the vessel and make it available for review during inspections. Post a time control plan at each outlet where time control is used. Ensure plan(s): (1) Includes set-up and discard times for each outlet. (2) List refrigeration and hot holding units (compartments and cabinets) on time control (the physical units must also be labeled as such). (3) Describe or show the flow of potentially hazardous food from when last in temperature control to placement in time control and discard.
|
|
|
Item No.:
36
|
|
Site:
Pantry-Sky Walkers
|
|
Violation:
The light intensity was less than 110 lux to the left and back 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.:
27
|
|
Site:
Bar-Ice Cream Bar
|
|
Violation:
The technical compartments for undercounter refrigerators #1 and #2 were soiled with an accumulation of dust.
|
|
Recommendation:
Ensure nonfood-contact surfaces of equipment are kept free of an accumulation of dust, dirt, food residue, and other debris.
|
|
|
Item No.:
16
|
|
Site:
Bar-Ice Cream Bar
|
|
Violation:
The milk stored in undercounter refrigerator #1 was labeled with a 4-hour discard label indicating time control, but the time control plan did not indicate the milk in that refrigerator was on time control and the refrigerator was not labeled as such.
|
|
Recommendation:
Maintain a written time control plan(s) that ensures compliance with these guidelines on the vessel and make it available for review during inspections. Post a time control plan at each outlet where time control is used. Ensure plan(s): (2) List refrigeration and hot holding units (compartments and cabinets) on time control (the physical units must also be labeled as such).
|
|
|
Item No.:
41
|
|
Site:
Housekeeping-Deck 5 Midship Passenger Restrooms
|
|
Violation:
The handicap stalls had handwashing sinks, but there were no signs advising users to wash their hands.
|
|
Recommendation:
Provide the passenger and crew public toilets with a handwashing station that includes: (4) A sign advising users to wash hands.
|
|