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Item No.:
02
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Site:
Medical-Acute Gastroenteritis Log (AGE)
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Violation:
On 1 February and 27 January 2018, crewmembers had documented onsets of AGE at 06:00 and 04:30 with reporting times of 08:11 and 07:00 respectively. In both cases, the isolation times did not begin at the documented onset time.
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Recommendation:
When any crew member (food or nonfood employee) meets the case definition for AGE, take the following actions: (1) restrict exposure to symptomatic crew member(s); (2) undergo a verbal interview with medical or supervisory staff, who will confirm their condition, provide facts and a written fact sheet about hygiene and handwashing, and instruct them to report immediately to medical if they develop illness symptoms; (3) complete a verbal interview daily with medical or supervisory staff until 48 hours after the ill crew members? symptoms began. Ensure that the first verbal interview is conducted within 8 hours from the time the ill crew member initially reported to the medical staff. If the asymptomatic immediate contact or cabin mate is at work, ensure that he or she must is contacted by medical or supervisory staff as soon as possible. Document the date and time of verbal interviews.
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Item No.:
08
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Site:
Potable Water-Distribution and Bunkering Analyzer Stations
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Violation:
In both areas, the sampling lines that drained into the drain catch were below the water plane Therefore, no air gap for backflow existed.
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Recommendation:
Ensure air gaps are at least twice the diameter of the delivery fixture opening and a minimum of 25 millimeters (1 inch).
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Item No.:
08
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Site:
Potable Water-Technical Waiter Line Striping
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Violation:
In several areas, the DG LT cooling water (distillate) piping was striped dark blue with flow directional arrows. In addition, the potable water lines were striped light blue with flow directional arrows causing initial confusion. Furthermore, on two of the distillate lines marked dark blue, potable water signs were placed. It was decided by both staff and inspectors that the distillate lines marked with the dark blue stripes would need to be re-colored to avoid confusion with potable water lines.
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Recommendation:
Stripe or paint potable water lines either in accordance with ISO 14726 (blue/green/blue) or blue only. 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. Do not stripe or paint potable water lines after reduced pressure assemblies as potable water. Uniquely identify all refrigerant brine lines in all galleys, pantries, and cold rooms to prevent cross-connections.
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Item No.:
08
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Site:
Potable Water-Technical to Potable Water Backflow Device
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Violation:
The potable water to technical water line was not striped blue every five meters (15 feet approximately) before the backflow device. The blue striping was added during the inspection.
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Recommendation:
Stripe or paint potable water lines either in accordance with ISO 14726 (blue/green/blue) or blue only. 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. Do not stripe or paint potable water lines after reduced pressure assemblies as potable water. Uniquely identify all refrigerant brine lines in all galleys, pantries, and cold rooms to prevent cross-connections.
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Item No.:
08
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Site:
Buffet-Soda Carbonator
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Violation:
The backflow prevention device installed on the carbonator line had corrosion and a build-up of debris surrounding the vent. This build-up of debris could be removed manually, Staff responded to correct this right away.
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Recommendation:
Maintain backflow prevention devices in good repair.
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Item No.:
15
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Site:
Provisions-Vegetable Walk-in Refrigerator
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Violation:
There were three containers of microgreens stored at the back left of this unit which appeared to be damaged or degraded. There were also three containers of blueberries, which had a white fuzzy growth. These containers were discarded right away.
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Recommendation:
Ensure food is safe and unadulterated.
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Item No.:
15
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Site:
Provisions-Vegetable Preparation
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Violation:
There were multiple cubes of cut parmesan stored in the walk-in refrigeration unit, which had a white fuzzy growth. These were discarded.
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Recommendation:
Ensure food is safe and unadulterated.
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Item No.:
18
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Site:
Buffet-Grill Cook and Carving Station Area - Portside
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Violation:
The staff cooking on the grill in this area stated that they get raw meat from a container with the same pair of tongs in which they use to handle the meat after it is cooked. There was a small chunk of raw meat on the tongs, which were stored resting on the grill. The inspector asked staff to use separate tongs for raw and for ready to eat foods. Then she asked that crew changed their gloves and washed their hands before returning to cook. Staff corrected this on the starboard side of the buffet as well.
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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. (2) Separating types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry?except when combined as ingredients?during storage, preparation, holding, and display by using separate equipment for each type, or by arranging each type of food in equipment so that cross-contamination of one type with another is prevented, or by preparing each type of food at different times or in separate areas. (3) Cleaning and sanitizing equipment and utensils. (4) Storing the food in packages, covered containers, or wrappings. (5) Cleaning visible soil on hermetically sealed containers of food before opening. (6) Protecting food containers that are received packaged together in a case or overwrap from cuts when the case or overwrap is opened. (7) Separating damaged, spoiled, or recalled food being held on the vessel. (8) Separating unwashed fruits and vegetables from ready-to-eat food.
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Item No.:
19
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Site:
Buffet-Buffet Line #1
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Violation:
A handle side of a pair of tongs used for dispensing the apples was in direct contact with the food contact surface of the bowl. Staff corrected this right away.
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Recommendation:
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; (2) In food that is not potentially hazardous with their handles above the top of the food within containers or equipment that can be closed, such as bins of sugar, flour, or cinnamon; (3) On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized at least every 4 hours; (4) In running water of sufficient velocity to flush particulates to the drain (if used with moist food such as ice cream or mashed potatoes); (5) In a clean, protected location (if the utensils, such as ice scoops, are used only with a food that is not potentially hazardous); or (6)
In a container of water (if the water is maintained at a temperature of at least 57C [135F] and the container is frequently cleaned and sanitized).
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Item No.:
20
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Site:
Galley-Hot Galley
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Violation:
The top right element of the combination oven was not in working order during the inspection. Staff stated that the oven went out of service that day. There were other working combination ovens in this area.
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Recommendation:
Food contact equipment must be maintained in good repair and proper adjustment: (1) Equipment must be maintained in a state of repair and condition that meets the materials, design, construction, and operating specifications of these guidelines; and (2) Cutting or piercing parts of can openers must be kept sharp to minimize the creation of metal fragments that can contaminate food when the container is opened.
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Item No.:
21
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Site:
Buffet-Officer Mess
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Violation:
There was no internal temperature measuring device (TMD) located in the undercounter refrigerator beneath service line. This unit was on temperature control and contained potentially hazardous food (PHF). The internal temperature of a container of yogurt was found to be below 41F as was the ambient temperature of the refrigerator. Staff placed a TMD in this unit right away.
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Recommendation:
Ensure ambient air temperature-measuring devices: (1) scaled in Celsius or dually scaled in Celsius and Fahrenheit are designed to be easily readable and accurate to within 1.5C (within 3F) in the intended range of use; (2) scaled only in Fahrenheit are accurate to within 3F in the intended range of use.
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Item No.:
22
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Site:
Galley-Tiana's
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Violation:
The far right upper final rinse manifold nozzle of the flight type dishwash machine appeared to be blocked, preventing a fan-like spray pattern. Staff corrected this right away.
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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.:
22
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Site:
Bar-Pinocchio's
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Violation:
The sanitizer solution in a bucket stored below the counter was cloudy. Staff changed this right away.
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Recommendation:
Ensure the wash, rinse, and sanitize solutions are maintained clean.
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Item No.:
22
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Site:
Children Area-Nursery
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Violation:
The previously cleaned undercounter warewash machine was soiled with brown residues where the upper spray arm is attached.
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Recommendation:
Ensure warewashing machines, drainboards, and the compartments of sinks, basins, or other receptacles used for washing and rinsing equipment, utensils, or raw foods, or laundering wiping cloths are cleaned: (1) before use; (2) throughout the day at a frequency necessary to prevent recontamination of equipment and utensils and to ensure that the equipment performs its intended function; (3) at least every 24 hours (if used).
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Item No.:
26
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Site:
Galley-Triton
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Violation:
There was one ramekin in the clean dish area, which was soiled with food debris. Staff sent this to be washed again right away.
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Recommendation:
Ensure food only contacts surfaces of equipment and utensils that are cleaned and sanitized.
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Item No.:
27
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Site:
Galley-Tiana's Dining Area
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Violation:
The counter top where five previously washed metal pitchers were stored was moderately soiled with food debris and what appeared to be salt and pepper. These areas were previously cleaned and set up for dinner service. Staff removed the wet ones for cleaning.
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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:
Medical-Pantry
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Violation:
In the medical pantry, a refrigerator is used to store drinks for patients. During the inspection, the top shelf of the refrigerator was soiled with a white substance. Staff stated the area and the refrigerator had been cleaned prior to the inspection. Staff stated that the area would be immediately cleaned.
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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:
Other-Engine Control Room
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Violation:
At the engine control room coffee station, the top shelf of the refrigerator was soiled with a white substance. The area was in use at the time and had been previously cleaned. Staff stated the refrigerator would be cleaned immediately.
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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:
Other-Bridge Coffee Area
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Violation:
The coffee station table had an excess amount of water pooled on top. In addition, the table-top surface adjacent to the water dispenser was soiled with coffee grounds.
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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:
Pantry-Triton
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Violation:
The paper towel dispensers at the handwashing stations were soiled with food residues and 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.:
27
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Site:
Pantry-Lido - Outdoor Beverage Station/Starboard Side
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Violation:
There were three plastic cup lid dispensers, which were heavily soiled at the bottom of each cover hatch. Each dispenser had two cover hatches
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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-Tiana's Dining Area
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Violation:
There were roughly 10 waiter stations with approximately five previously washed metal pitchers stored top down. Almost every pitcher was stored wet and unable to effectively drain. Staff properly stored the dry pitchers and removed the wet ones for re-cleaning.
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Recommendation:
After cleaning and sanitizing, ensure equipment and utensils are air dried or adequately drained before contact with food.
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Item No.:
29
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Site:
Galley-Handwash Sink
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Violation:
The temperature of the three person handwashing sink near the dishwash area was measured at 127 F when the inspector entered the area. The temperature cannot be adjusted by the user. Engineering staff responded right away to make the adjustment to the water temperature.
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Recommendation:
Ensure handwashing sinks are equipped to provide water at a temperature of at least 38C (100F) through a mixing valve or combination faucet. For handwash sinks with electronic sensors, and other types of handwash sinks where the user cannot make temperature adjustments, ensure the temperature provided to the user after the mixing valve does not exceed 49C (120F).
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Item No.:
32
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Site:
Galley-Warewash Area
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Violation:
The handwash sink located at the soiled end of the warewash machine area had a discarded paper towel inside which was heavily soiled with food debris.
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Recommendation:
Ensure receptacles and waste-handling containers for refuse and recyclables and for use with materials containing food residue are insect and rodent resistant and have tight-fitting lids.
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Item No.:
33
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Site:
Buffet-Lido - Outdoor Beverage Station/Starboard Side
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Violation:
The deckhead above this area was constructed of plastic tarp material, which was secured by rope. This area was also soiled with dust. This area was noted on the previous report.
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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. Do not use carpet in these areas. 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-Warewash Area
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Violation:
There was a significant amount of standing water on the deck at the soiled end of the flight-type dishwash machine. Staff manually pushed this into the scupper.
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Recommendation:
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:
Other-Bridge Coffee Area
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Violation:
The deck next to the water dispenser was soiled with dust and dirt.
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Recommendation:
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:
Other-Engine Control Room
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Violation:
At the engine control room coffee station, the deck was excessively soiled under the portable refrigerator. The areas was cleaned during the inspection.
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Recommendation:
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:
Children Area-Oceaneer's Lab
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Violation:
The deckhead above the food counter was open to the plenum in different areas, making the area difficult to clean. This was written on the last inspection report of November 2017. Staff presented a work order for portable plexi-glass for food protection that was expected to arrive the day of the inspection. This would be a temporary solution until the deckhead can be properly closed.
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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. Do not use carpet in these areas.
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Item No.:
39
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Site:
Galley-Tiana's Dining Area
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Violation:
There was a live fruit fly observed near the entrance to the dining room where the trash bin was located.
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Recommendation:
Effectively control the presence of insects, rodents, and other pests to minimize their presence in the food storage, preparation, and service areas and warewashing and utensil storage areas aboard a vessel.
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Item No.:
39
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Site:
Pantry-Triton
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Violation:
One fly was in the dishwash area.
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Recommendation:
Effectively control the presence of insects, rodents, and other pests to minimize their presence in the food storage, preparation, and service areas and warewashing and utensil storage areas aboard a vessel.
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Item No.:
39
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Site:
Buffet-Lido - Portside
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Violation:
There was one live fruit fly observed near the portside beverage station.
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Recommendation:
Effectively control the presence of insects, rodents, and other pests to minimize their presence in the food storage, preparation, and service areas and warewashing and utensil storage areas aboard a vessel.
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Item No.:
42
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Site:
Children Area-Oceaneer's Club Boys Toilet Room
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Violation:
The three urinals were in disrepair. The flushing sensors were not working and the flushing buttons were in disrepair. The urinal on the right did not flush at all. Staff stated that knew about the problem and were awaiting for spare parts for repairs.
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Recommendation:
Repair the urinals.
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