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Item No.:
06
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Site:
Potable Water-Secondary Standards
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Violation:
There were no secondary standards to verify the accuracy of the electronic test kit being used for calibrating the halogen analyzers for potable water production and distribution.
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Recommendation:
Where available, maintain appropriate secondary standards onboard for electronic test kits to verify test kit operation.
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Item No.:
08
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Site:
Potable Water-Cross-Connection Log
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Violation:
The log did not include the 3 chemical filling stations where there are internal air gaps inside the chemical dispensing equipment.
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Recommendation:
Ensure the cross-connection control program includes at a minimum: a complete listing of cross-connections and the backflow prevention method or device for each, so there is a match to the plumbing system component and location. Include air gaps on the listing. Ensure a schedule for inspection frequency is set. Maintain a log documenting the inspection and maintenance in written or electronic form, and ensure it is available for review during inspections.
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Item No.:
10
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Site:
Recreational Water Facilities-Filter Housing Cleaning and Disinfection
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Violation:
There was no documentation showing that the sand filter housing for all the RWFs were cleaned and disinfected when the sand is replaced.
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Recommendation:
Clean, rinse, and disinfect the filter housing before the new filter media is placed in it. Ensure disinfection is accomplished with an appropriate halogen-based disinfectant. At a minimum, use a 50-ppm solution for 1 minute, or equivalent CT value. Maintain records on all inspection and cleaning procedures.
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Item No.:
10
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Site:
Recreational Water Facilities-Secondary Standards
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Violation:
There were no secondary standards to verify the accuracy of the electronic test kit being used for calibrating the halogen analyzers at the RWFs.
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Recommendation:
Where available, ensure appropriate secondary standards are onboard for electronic test kits to verify test kit operation.
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Item No.:
13
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Site:
Pantry-Deck 11 Fwd
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Violation:
During the technical inspection of the ice machine in this pantry, a crew member entered the area chewing on a large toothpick. The same crew member washed his hands and then immediately fondled the toothpick and the edge of his mouth with his just cleaned hands before approaching the ice machine. Before the crew member could open up the compartment, the inspector stopped the process and asked the crew member to wash his hands and remove the toothpick. It was clear that the crew member would have continued if the inspector had not brought the issue to attention.
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Recommendation:
Ensure the supervisor or person in charge of food operations on the vessel monitors that: (4) Food employees are effectively cleaning their hands after potential contamination and follow hygienic practices in food areas.
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Item No.:
16
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Site:
Buffet-Deck 11 / 9 - Executive and Conceirge Lounges
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Violation:
The reach-in coolers where time control containers of milk were being held were not labeled 'Time Control' units. Work on this issue was instituted immediately.
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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).
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Item No.:
16
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Site:
Food Service General-Consumer Advisory Marking
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Violation:
The following foods on these menus were noted with an advisory asterisk indicating they could be order undercooked:
The Discovery Menu - Lobster / Mascarpone Pancake
The Exploration Menu - Bay Scallops
Polo Grill - Grilled Chicken Breast
Verify with the culinary staff that they actually undercook these items and other items also asterisked on the ship's menus upon consumer request.
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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. 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.:
22
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Site:
Galley-Deck 4 - Dishwashing
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Violation:
The rinse manifold had two far end spray slots that were clogged creating an area on the dish path where the soap solution was not rinsed off before the final rinse spray.
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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.
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Item No.:
26
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Site:
Galley-Deck 4 - Hot Galley
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Violation:
Food slicer that had been cleaned after use had food soil on its lower back plate seam adjacent to the point where the blade is near the back plate and the food exits during the slicing operation.
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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.:
26
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Site:
Pantry-Deck 10 Fwd
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Violation:
There was an accumulation of fine grey sediment in the water return bath to the ice machine in this deck pantry.
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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.:
26
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Site:
Pantry-Deck 11 Fwd
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Violation:
There was an accumulation of fine grey sediment in the water return bath to the ice machine in this deck pantry.
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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 5 - Cold Galley
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Violation:
Two rolling food trolleys had old food soil in the lower panel areas behind the rack vertical supports.
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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.:
27
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Site:
Galley-Deck 4 - Hot Galley
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Violation:
Rolling food trolley #2 had old food soil in the lower panel area behind the rack vertical supports. It was cleaned while the inspection team was still in the area.
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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.:
27
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Site:
Galley-Deck 4 - Hot Galley
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Violation:
The back of the grease pan compartment of the grooved grill and the flat grill were soiled with old grease.
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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.:
28
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Site:
Galley-Deck 14 - Tuscan Hot Galley
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Violation:
The pasta boiler cover was sitting on the deck leaning against the bulkhead. It was moved to the pot wash area immediately.
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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.:
33
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Site:
Galley-Deck 4 - Hot Galley
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Violation:
A substantial leak was noted from the lower seam of the bulkhead panel to the right of the 2nd tilting kettle. The leak was repaired by the ship crew while the inspection team was still in the galley.
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Recommendation:
Ensure bulkheads in food preparation areas are maintained in good repair.
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Item No.:
33
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Site:
Galley-Deck 4 - Soup / Sauce Station
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Violation:
Rough and missing grout was noted on the back deck seam with the deck sinks making them difficult to clean. Old food soil in standing water below the kettles was noted.
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Recommendation:
Ensure decks in food preparation areas are maintained in good repair. Ensure decks in food preparation areas are cleaned as often as necessary.
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Item No.:
33
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Site:
Galley-Deck 4 - Soup / Sauce Station
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Violation:
Small drips were noted from the deckhead / ventilation hood seam to the right of the 2nd and 3rd tilting kettles. Additional leaks were noted from the deckhead near the access panel near the back bulkhead in this area. A constant leak into deckhead extraction vent drip pan and the end of the middle counter across from the kettles was also observed. No food or food contact surfaces were affected by these leaks to the deck or drip pan. A maintenance crew began addressing these repair issues while the inspection team was still in the area.
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Recommendation:
Ensure deckheads in food preparation areas are maintained in good repair.
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Item No.:
37
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Site:
Galley-Deck 14 - Tuscan Hot Galley
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Violation:
During the pasta boiler operation, a large amount of condensation was noted on the adjacent bulkhead and lower panel of the ventilation system above it. No drip was observed from this condensation into the food or food contact surface.
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Recommendation:
Ensure ventilation hood systems and devices are sufficient in number and capacity to prevent condensation from collecting on bulkheads and deckheads.
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