|
|
|
Item No.:
06
|
|
Site:
Potable Water-Microbiological Sampling
|
|
Violation:
The color comparator for positive test had an expiration date of 12/2012. The new comparator kit was order on 12 FEB 2013 and due for delivery on 20 FEB 2013.
|
|
Recommendation:
Operate and maintain test kits, incubators, and associated equipment in accordance with the manufacturers? specifications.
|
|
|
Item No.:
08
|
|
Site:
Potable Water-Spa Equipment Room #12339
|
|
Violation:
Backflow preventer in the spa's upper water supply line was constantly leaking water from the intermediate atmospheric vent indicating a potential valve failure.
|
|
Recommendation:
Maintain backflow prevention devices in good repair.
|
|
|
Item No.:
10
|
|
Site:
Recreational Water Facilities-Lotus Pool
|
|
Violation:
The antientrapment drain cover on the aft, starboard corner of the pool was missing one of two screws that attaches the drain cover to the deck of pool. The remaining screw was severely corroded, but was keeping the drain cover in place for today. The pool was empty because of room seas last night and will not be refilled according to staff until this repair work is completed.
|
|
Recommendation:
For RWFs with gravity drainage and a single blockable drain or multiple drains less than 3 feet apart, provide an ASME A112.19.8 compliant antientrapment/antientanglement drain cover and a gravity drainage system. Ensure the fastners are securely in place to maintain the drain cover's compliance with these standards.
|
|
|
Item No.:
11
|
|
Site:
Medical-Food Worker Reporting
|
|
Violation:
A bar employee worked twice during the late afternoon and again in the early evening on 20 DEC 2012 with gastrointestinal illness symptoms that had their onset in the early afternoon without reporting to the medical center for evaluation.
|
|
Recommendation:
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.
|
|
|
Item No.:
13
|
|
Site:
Galley-Dishwash
|
|
Violation:
When examining the final rinse spray pattern of the flight-type dishwasher, the curtains were removed by the crew and placed on the soiled staging area where condensate was dripping from the sides of the hood. After observing the final spray pattern, the curtains were replaced in the machine without properly cleaning the curtains that were placed on the soiled landing. After the inspector discussed the issue with the staff, the curtains were removed and properly cleaned and sanitized before the machine was put back into service.
|
|
Recommendation:
Ensure the supervisor or person in charge of food operations on the vessel monitors that: (12) Employees are properly trained in food safety as it relates to their assigned duties.
|
|
|
Item No.:
14
|
|
Site:
Galley-Deck 5 - Garde Manger
|
|
Violation:
A staff member with a goatee was handling food without a beard restraint. The staff member shaved the goatee.
|
|
Recommendation:
Ensure food employees wear hair restraints that covers body hair.
|
|
|
Item No.:
15
|
|
Site:
Food Service General-Consumer Advisory
|
|
Violation:
The menus for Sabatini's and the Bayou did not identify the beef products that could be served undercooked with an asterisk and a footnote with a consumer advisory statement. The menus in the dining room had a consumer advisory footnote, but the beef tenderloin which could be served undercooked did not have an asterisk to indicate the advisory. Staff stated that the beef products such as the tenderloin and steaks were whole-muscle intact beef, but the packages that the beef products came in did not specify this.
|
|
Recommendation:
Ensure whole-muscle, intact beef steaks that are intended for consumption in an undercooked form without a consumer advisory are: (1) Obtained from a food-processing plant that packages the steaks and labels them to indicate they meet the definition of whole-muscle, intact beef;
|
|
|
Item No.:
16
|
|
Site:
Bar-Horizon Court Bar
|
|
Violation:
An open can of whip cream was observed holding at 48 degrees F. The whip cream was being stored on ice in a counter recessed cold well and was on temperature control.
|
|
Recommendation:
Maintain potentially hazardous foods at 5C (41F) or less.
|
|
|
Item No.:
16
|
|
Site:
Food Service General-Consumer Advisory
|
|
Violation:
The menus for Sabatini's and the Bayou did not identify the beef products that could be served undercooked with an asterisk and a footnote with a consumer advisory statement. The menus in the dining room had a consumer advisory footnote, but the beef tenderloin which could be served undercooked did not have an asterisk to indicate the advisory. The room service menu had a consumer advisory, but the burgers that could be served undercooked did not have an asterisk. Staff stated that the beef products such as the tenderloin and steaks were whole-muscle intact beef, but the packages that the beef products came in did not specify this.
|
|
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 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 following method: (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.:
16
|
|
Site:
Galley-Deck 5 - Butcher
|
|
Violation:
The cooling logs for several different meat products indicated that temperatures were taken after the 2 hour control point had passed. The logs showed that the temperatures were taken between 5 and15 minutes after the 2 hour control point. All of the food products that the temperatures were taken this way had reached a temperature below 41 degrees F within the first 2 hours.
|
|
Recommendation:
Ensure cooked potentially hazardous food is cooled from 57C (135F) to 21C (70F) within 2 hours.
|
|
|
Item No.:
20
|
|
Site:
Food Service General-Slotted Fasteners
|
|
Violation:
There were slotted fasteners at the coffee ground/water juncture on the newly installed espresso machines at the International Cafe and Horizon Court Bar.
|
|
Recommendation:
Use only low profile, nonslotted, noncorroding, and easy-to-clean fasteners on food-contact surfaces and in splash zones.
|
|
|
Item No.:
21
|
|
Site:
Bar-La Patisserie
|
|
Violation:
The front plastic panel near the steamer knob to the espresso machine was cracked and presented a difficult area to clean.
|
|
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.
|
|
|
Item No.:
21
|
|
Site:
Buffet-Ice Cream Bar
|
|
Violation:
Excessive sealant was used to close the gap where the electrical line to the right counter mounted ice cream machine penetrated the bulkhead. The amount of sealant created a rough and hard to clean surface.
|
|
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.
|
|
|
Item No.:
22
|
|
Site:
Galley-Deck 6 - Dishwash
|
|
Violation:
The final sanitizing rinse temperature gauge on the flight-type dishwash machine was not working correctly.
|
|
Recommendation:
Maintain warewashing equipment in good repair and proper adjustment, including: (2) water temperature-measuring devices are maintained in good repair and accurate within the intended range of use.
|
|
|
Item No.:
22
|
|
Site:
Galley-Cold Galley - Deck 12
|
|
Violation:
There was a heavy grease layer on the top surface of a sanitizer water solution.
|
|
Recommendation:
Ensure the wash, rinse, and sanitize solutions are maintained clean.
|
|
|
Item No.:
22
|
|
Site:
Food Service General-Rack-Type Dishwash Machines
|
|
Violation:
The data plate for the rack type dishwash machines indicated a speed in racks per hour rather than a minimum transit times. These were observed at the Horizon Court dishwash, Pizzeria, and Room Service pantry.
|
|
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.:
24
|
|
Site:
Buffet-Horizon Court - Pastry Buffet
|
|
Violation:
A water sanitizer bucket had less than 50 ppm free chlorine and had a greasy film on the top surface.
|
|
Recommendation:
Ensure sanitizing solutions are used with the following concentrations: (1) A chlorine solution with a concentration between 50 mg/L (ppm) and 200 mg/L (ppm);
|
|
|
Item No.:
26
|
|
Site:
Galley-Cold Galley - Deck 12
|
|
Violation:
There was dried food residue on the backplate of the previously cleaned deli slicer.
|
|
Recommendation:
Ensure food contact surfaces of equipment and utensils are clean to sight and touch.
|
|
|
Item No.:
26
|
|
Site:
Buffet-Crew Mess
|
|
Violation:
A previously cleaned plastic wicker basket was observed soiled with old food debris. Bakery items were being offered in the plastic wicker baskets at the buffet line.
|
|
Recommendation:
Ensure food contact surfaces of equipment and utensils are clean to sight and touch.
|
|
|
Item No.:
26
|
|
Site:
Bar-La Patisserie
|
|
Violation:
There was old coffee residue in the splash zone immediately above the dispensing nozzle of the espresso machine.
|
|
Recommendation:
Ensure food contact surfaces of equipment and utensils are clean to sight and touch.
|
|
|
Item No.:
28
|
|
Site:
Provisions-Hotel Store
|
|
Violation:
Boxes of unopened wine glasses, drinking glasses, and other single use items were stored less than 6' off the deck.
|
|
Recommendation:
Store cleaned equipment and utensils 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.
|
|
|
Item No.:
33
|
|
Site:
Food Service General-Decks
|
|
Violation:
Deck tiles throughout several different food service areas were either chipped, cracked or had missing or pitted grouting. These areas included: Pizzeria: near the deck oven; Deck 6 Main Galley: near the pastry deck mixers and ice cream machines; Deck 5 Main Galley: near butcher walk-in refrigerator, throughout the hot galley and potwash; Crew Galley: near the pasta kettle.
|
|
Recommendation:
Ensure decks in food preparation, warewashing, pantries, and storage areas are maintained in good repair.
|
|
|
Item No.:
33
|
|
Site:
Buffet-Ice Cream Bar
|
|
Violation:
There was an open gap where the electrical line to the left counter mounted ice cream machine penetrated the bulkhead.
|
|
Recommendation:
Ensure bulkheads are maintained in good repair.
|
|
|
Item No.:
33
|
|
Site:
Buffet-Horizon Court
|
|
Violation:
The drain inside the technical compartment to the starboard coffee station had standing brown water.
|
|
Recommendation:
Ensure decks in food areas are maintained in good repair.
|
|
|
Item No.:
36
|
|
Site:
Buffet-Horizon Court
|
|
Violation:
Light intensity was less than the required 220 lux at both the port and starboard handwashing stations at the buffet lines.
|
|
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 handwashing facilities.
|
|
|
Item No.:
36
|
|
Site:
Buffet-Officer Mess
|
|
Violation:
The light intensity was less than 220 lux along the buffet line,
|
|
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 consumer self-service areas.
|
|
|
Item No.:
37
|
|
Site:
Galley-Dishwash
|
|
Violation:
Condensate was observed dripping from the deckhead and side of the exhaust hood at the soiled side of flight-type dishwash machine. Condensate was dripping onto soiled item that were staged in the area.
|
|
Recommendation:
Ensure warewashing rooms have sufficient ventilation to keep them free of excessive steam and condensation.
|
|
|
Item No.:
38
|
|
Site:
Pantry-International Cafe
|
|
Violation:
A large wooden table with folding legs was stored between the bulkhead and the ice machine.
|
|
Recommendation:
Ensure only articles necessary for the food service operation are stored in food preparation areas.
|
|
|
Item No.:
39
|
|
Site:
Housekeeping-Deck Pantry #5552
|
|
Violation:
Two large house flies were observed in the deck pantry. No open food or clean utensils were present.
|
|
Recommendation:
Effectively control the presence of insects to minimize their presence in the food areas aboard a vessel.
|
|