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Item No.:
06
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Site:
Potable Water-Production Charts
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Violation:
The ship had both charts and manual records for production of potable water. The recordings did not always match between the two systems in terms of values and times of production. Also, the charts had no calibration at start, no notes for unusual incidents (such as hours with very variable chlorine levels), and no initials.
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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. When both systems are used, ensure that values and times match both on the charts and on the logs.
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Item No.:
08
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Site:
Potable Water-Engine Workshop
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Violation:
Both washing machines did not have backflow prevention. The cross-connection control log listed Watts 9D backflow prevention devices installed for the washers.
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Recommendation:
Install a continuous pressure-type backflow preventer when a valve is located downstream from the backflow preventer. 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.:
09
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Site:
Recreational Water Facilities-Whirlpool 2
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Violation:
The chlorine level was measured at 1.2-1.4 ppm from different parts of the whirlpool. The analyzer measured 5.5 ppm. The facility was immediately closed.
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Recommendation:
Maintain a free residual halogen in recirculated RWFs in the following ranges: (6) whirlpool spas and spa pools, between 3.0 and 10.0 mg/L (ppm) free chlorine.
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Item No.:
09
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Site:
Recreational Water Facilities-Whirlpool 4
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Violation:
The chlorine level was measured at 1.7-1.8 ppm from different parts of the whirlpool. The analyzer measured 4.0 ppm. The facility was immediately closed.
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Recommendation:
Maintain a free residual halogen in recirculated RWFs in the following ranges: (6) whirlpool spas and spa pools, between 3.0 and 10.0 mg/L (ppm) free chlorine.
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Item No.:
09
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Site:
Recreational Water Facilities-Whirlpool 5
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Violation:
The pH level was measured at 8.0-8.2 from different parts of the whirlpool. The analyzer measured a pH of 7.7. The facility was immediately closed.
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Recommendation:
Maintain the pH level in all RWFs between 7.0 and 7.8. Immediately close facilities if these halogen and pH ranges are not maintained.
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Item No.:
10
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Site:
Recreational Water Facilities-Whirlpool 5
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Violation:
The analyzer measured a pH of 7.7 and chlorine at 4.2. The pH level was measured at 8.0-8.2 and the chlorine level at 9.5-9.6 from different parts of the whirlpool. These differences between the analyzer readings and the levels measured at the whirlpool suggested that the analyzer was not working properly.
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Recommendation:
Maintain and operate the halogen and pH analyzer-chart recorder in accordance with the manufacturer's instructions. Ensure the analyzer reading is within 0.2 ppm for free halogen and 0.2 for pH.
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Item No.:
10
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Site:
Recreational Water Facilities-Alarms
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Violation:
The ECR received alarms for low chlorine for whirlpools 1 and 3 which were combined; however, manual tests found these levels acceptable. On the other hand, whirlpools 2 and 4 were found with low chlorine levels during manual tests and the system did not alarmed.
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Recommendation:
Ensure that the alarms work properly for their corresponding RWFs.
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Item No.:
10
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Site:
Recreational Water Facilities-Aft Pool
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Violation:
The analyzer measured chlorine levels of 2.2-4.7 ppm while manual tests measured chlorine levels of 0.8-0.9 from different parts of the pool within a three hour window from 1200 to 1500. This difference between the analyzer reading and the levels measured at the whirlpool suggested that the analyzer was not working properly.
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Recommendation:
Maintain and operate the halogen and pH analyzer-chart recorder in accordance with the manufacturer's instructions. Ensure the analyzer reading is within 0.2 ppm for free halogen and 0.2 for pH.
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Item No.:
10
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Site:
Recreational Water Facilities-Whirlpool 4
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Violation:
The analyzer measured 4.0 ppm while the chlorine level was measured at 1.7-1.8 ppm from different parts of the whirlpool. This difference between the analyzer reading and the levels measured at the whirlpool suggested that the analyzer was not working properly.
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Recommendation:
Maintain and operate the halogen and pH analyzer-chart recorder in accordance with the manufacturer's instructions. Ensure the analyzer reading is within 0.2 ppm for free halogen and 0.2 for pH.
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Item No.:
10
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Site:
Recreational Water Facilities-Whirlpool 2
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Violation:
The analyzer measured 5.5 ppm while the chlorine level was measured at 1.2-1.4 ppm from different parts of the whirlpool. This difference between the analyzer reading and the levels measured at the whirlpool suggested that the analyzer was not working properly.
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Recommendation:
Maintain and operate the halogen and pH analyzer-chart recorder in accordance with the manufacturer's instructions. Ensure the analyzer reading is within 0.2 ppm for free halogen and 0.2 for pH.
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Item No.:
11
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Site:
Medical-Acute Gastroenteritis (AGE) Reporting
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Violation:
The review of the AGE logs for the last 6 cruises revealed that 3 nonfood workers experienced AGE symptoms and continued to work after those symptoms began. All received written counseling. Specifically, (1) a nonfood worker had an onset of symptoms on 2 November at 0630, reported to the medical center at 1310 the same day, went to the crew mess for breakfast and lunch dinner and worked while symptomatic; (2) a nonfood worker had an onset of symptoms on 30 October at 0700, reported to the medical center at 2115 the same day, went to the staff mess for breakfast, lunch and dinner and worked while symptomatic; (3) a nonfood worker had an onset of symptoms on 19 October at 0100, reported to the medical center on 20 October at 1115, went ashore in the morning, worked and went to the crew mess for dinner while symptomatic. Also, a nonfood worker had an onset of symptoms on 14 September October at 0900, reported to the medical center at 1800 the same day, did not work since went ashore while symptomatic, and received written counseling.
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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. 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.
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Item No.:
16
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Site:
Galley-Pizza Outlet Show Galley
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Violation:
The milk compartment of the espresso machine was labeled as a time control unit but it was not listed on the posted time control plan.
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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): (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.
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Item No.:
18
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Site:
Galley-Bistro Galley
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Violation:
A hotel pan of cold smoked salmon and another hotel pan of cold smoked salmon mousse were stored above several trays of ready-to-eat foods in reach-in refrigerator #2.
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Recommendation:
Protect food from cross-contamination or other sources of contamination by the following methods: (1) Physically separating raw animal foods during storage, preparation, holding, and display from raw ready-to-eat food so that products do not physically touch and so that one product does not drip into another.
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Item No.:
20
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Site:
Buffet-Crew Mess
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Violation:
The dispensing tubes on the double bulk milk dispenser were longer than 1-inch.
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Recommendation:
Cut bulk milk dispensing tubes 45 degrees on the diagonal, leaving no more than 25 mm (1 inch) protruding from the chilled dispensing head.
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Item No.:
20
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Site:
Buffet-Staff Mess
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Violation:
The dispensing tube for the skim milk dispenser on the double bulk milk dispenser was longer than 1-inch.
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Recommendation:
Cut bulk milk dispensing tubes 45 degrees on the diagonal, leaving no more than 25 mm (1 inch) protruding from the chilled dispensing head.
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Item No.:
21
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Site:
Other-Deck 4 Crew Shop
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Violation:
All the food and beverage items for sale to crew were stored on galvanized metal shelves, which had difficult to clean features.
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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.
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Item No.:
21
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Site:
Galley-Pizza Outlet Show Galley
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Violation:
The dough press machine was not sealed to the countertop or mounted with a minimum 4-inch clearance. The dough press was heavy and difficult for one person to move.
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Recommendation:
Ensure table-mounted equipment that is not easily movable is elevated on legs that provide at least a 100 mm (4-inch) clearance between the table and the equipment.
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Item No.:
22
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Site:
Galley-Seven Seas Warewash
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Violation:
The pressure gauge for the final rinse read 30 psi. The data plate stated the final rinse pressure was to be 14 psi, but engineering staff stated the pressure range was actually 14 psi to 24 psi.
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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; (2) water pressure and water temperature-measuring devices are maintained in good repair and accurate within the intended range of use.
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Item No.:
24
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Site:
Galley-Seven Seas Warewash
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Violation:
The water temperature of the final rinse manifold was measured at 205F by the inspector's thermometer. An excessive amount of steam was observed when the final rinse spray pattern was evaluated.
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Recommendation:
In a mechanical operation, ensure the temperature of the fresh hot water sanitizing rinse as it enters the manifold is not more than 90C (194F) or less than: (1) 74C (165F) for a stationary rack, single-temperature machine; (2) 82C (180F) for all other machines. Ensure the utensil surface temperature is not less than 71C (160F) as measured by an irreversible registering temperature indicator.
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Item No.:
26
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Site:
Bar-Pool Bar
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Violation:
The inside of three of the four draft beer taps were soiled with black debris when checked with a drinking straw. Staff stated it had been about three weeks since the lines were last flushed.
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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:
Other-Engine Workshop
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Violation:
The spout of the drinking fountain used to fill the stainless steel container at the ECR was soiled with dark residues.
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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:
Other-Engine Control Room (ECR)
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Violation:
The inside of a stainless steel container with potable water had brown spots in the bottom and sides.
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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:
Other-Engine Control Room (ECR)
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Violation:
The outside of a stainless steel container with potable water had an accumulation of dust around the spout and brown residues around the lid.
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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-Pizza Outlet Show Galley
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Violation:
The bottom front of the dough press machine was sticky to the touch.
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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-Four Seasons Port Hot Galley
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Violation:
The operating lever housings on the previously cleaned double salamander were heavily soiled with grease and food debris.
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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-Combination Ovens
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Violation:
Condensation was accumulating inside the exhaust hood around the left combination oven and dripping onto the adjacent preparation table. No food was actively being prepared at the time, a green cutting board that was on the table was taken to be washed.
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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.:
28
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Site:
Galley-Garden Caf Warewash
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Violation:
The final rinse curtains, which were worn and soiled with food residue, were placed on the top shelf of the clean storage shelf next to the mechanical dishwash machine. The curtains were placed adjacent to clean plates.
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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.:
28
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Site:
Galley-Garden Cafe Warewash
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Violation:
Approximately 5 stacks of small square plates were stored on the top shelf of the clean storage rack not covered or inverted.
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Recommendation:
Store clean equipment and utensils in a self-draining position that allows air drying, and covered or inverted.
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Item No.:
28
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Site:
Galley-Four Seasons Warewash
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Violation:
At least twelve stacks of clean plates were not covered or inverted on the countertops in the clean equipment storage area. This area was not in operation.
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Recommendation:
Store clean equipment and utensils in a self-draining position that allows air drying, and covered or inverted.
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Item No.:
30
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Site:
Galley-Great Outdoors/Sports Bar
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Violation:
The handle on the handwash station next to reach-in refrigerator #7 would not stay in the open position by itself and had to be held up by the user to wash his or her hands.
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Recommendation:
Keep handwashing facilities clean and in good repair.
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Item No.:
33
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Site:
Dining Room-Seven Seas
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Violation:
Each waiter station area had ventilation slots directly above in the deckhead that exposed the plenum. Some section of the ventilation slots were soiled with an accumulation of dust.
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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. Ensure decks, bulkheads, deckheads, and attached equipment in food preparation, warewashing, pantries, and storage areas are cleaned as often as necessary.
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Item No.:
33
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Site:
Galley-Seven Seas Warewash
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Violation:
Several drips of water were falling from the deckhead onto the deck in the front of the machine by the wash temperature and pressure gauges. The source of the dripping water was unknown.
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Recommendation:
Ensure that water does not drip from the deckhead.
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Item No.:
33
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Site:
Galley-Pizza Outlet Show Galley
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Violation:
The top of the back bulkhead was open to the plenum just about the entire length of the outlet. This opening was heavily soiled with an accumulation of dust.
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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. Ensure decks, bulkheads, deckheads, and attached equipment in food preparation, warewashing, pantries, and storage areas are cleaned as often as necessary.
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Item No.:
34
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Site:
Buffet-Warewash
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Violation:
Dirty water was standing in the raised deck drain for the prewash sink next to the glasswash machine. It was later determined excessive food debris had restricted the proper drainage.
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Recommendation:
Ensure a plumbing system in a food area is maintained in good repair.
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Item No.:
37
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Site:
Galley-Combination Ovens
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Violation:
Condensation was accumulating inside the exhaust hood around the left combination oven and dripping onto the adjacent preparation table. No food was actively being prepared at the time, a green cutting board that was on the table was taken to be washed.
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Recommendation:
Ensure ventilation hood systems and devices are sufficient in number and capacity to prevent grease or condensation from collecting on bulkheads and deckheads.
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Item No.:
37
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Site:
Buffet-Crew Mess
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Violation:
An excessive amount of steam was escaping from bain marie #1 and accumulating on the sneeze shield. No condensation was observed dripping on the food in the bain marie. Condensation was also pooling around the countertop on the customer side of the bain marie.
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Recommendation:
Ensure ventilation hood systems and devices are sufficient in number and capacity to prevent grease or condensation from collecting on bulkheads and deckheads.
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Item No.:
37
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Site:
Galley-La Cucina
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Violation:
An excessive amount of steam was escaping from the combination oven below the pizza oven and condensing on the front door of all three pizza ovens. No food was cooking in the pizza oven at the time of the inspection.
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Recommendation:
Ensure ventilation hood systems and devices are sufficient in number and capacity to prevent grease or condensation from collecting on bulkheads and deckheads.
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Item No.:
37
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Site:
Buffet-Garden Caf
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Violation:
An excessive amount of steam was generated by both bains marie on the hot buffet line during breakfast. A metal cover was placed over the bains marie and the hot breakfast foods were placed on top. Steam was escaping from the sides of the metal cover. Steam was also condensing on the metal cover and pooling on the counter tops the crew and passenger sides of the hot buffet.
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Recommendation:
Ensure ventilation hood systems and devices are sufficient in number and capacity to prevent grease or condensation from collecting on bulkheads and deckheads.
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Item No.:
44
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Site:
Medical-Acute Gastroenteritis (AGE) Reporting
|
|
Violation:
The review of the AGE logs for the last 6 cruises revealed that 3 nonfood workers experienced AGE symptoms and continued to work after those symptoms began. All received written counseling. Specifically, (1) a nonfood worker had an onset of symptoms on 2 November at 0630, reported to the medical center at 1310 the same day, went to the crew mess for breakfast and lunch dinner and worked while symptomatic; (2) a nonfood worker had an onset of symptoms on 30 October at 0700, reported to the medical center at 2115 the same day, went to the staff mess for breakfast, lunch and dinner and worked while symptomatic; (3) a nonfood worker had an onset of symptoms on 19 October at 0100, reported to the medical center on 20 October at 1115, went ashore in the morning, worked and went to the crew mess for dinner while symptomatic. Also, a nonfood worker had an onset of symptoms on 14 September October at 0900, reported to the medical center at 1800 the same day, did not work since went ashore while symptomatic, and received written counseling.
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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.
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