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Item No.:
02
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Site:
Medical-Acute Gastroenteritis (AGE) Log
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Violation:
The AGE log for the passenger with an illness onset of 10 Jan 2018 listed 'none' and 'put in isolation as protocol for 24 hours after last symptom' under the underlying illness column of the log. Staff stated the previous version of the software would not only upload the underlying illness information into this column, but also the patient disposition. Additionally, the AGE log for the voyage ending on 06 Jan 2018 listed the underlying illness information and patient disposition for all AGE cases on this voyage under this column of the log. Staff stated this glitch was fixed with the new software.
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Recommendation:
Ensure the AGE surveillance log entry for each passenger or crew member contain the following information in separate columns: (1) Date of the first medical visit or report to staff of illness; (2) time of the first medical visit or report to staff of illness; (3) case identification number; (4) person's name; (5) person's age; (6) person's sex; (7) designation as passenger or crew member; (8) crew member position or job on the vessel, if applicable; (9) cabin number; (10) meal seating information; (11) date of illness onset; (12) time of illness onset; (13) illness symptoms, including the presence or absence of the following selected signs and symptoms, with a separate column for each of the following: (a) number of episodes of diarrhea in a 24-hour period; (b) number of episodes of vomiting in a 24-hour period; (c) bloody stools; (d) recorded temperature; (e) abdominal cramps; (f) headaches; (g) muscle aches; (14) entry (yes/no) for whether this was a reportable case; (15) entry (yes/no) for antidiarrheal medications sold or dispensed by designated medical staff; (16) presence of underlying medical conditions that may affect interpretation of AGE. Ensure the AGE surveillance log contains the above information in the exact order and is entered in the template in Annex 13.2.2. Ensure that the log data is exported in the exact order as in the example template in Annex 13.2.2 with analyzable formats such as Excel or Access. Ensure that any additional data fields are entered only outside of the form margins when exported to VSP.
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Item No.:
02
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Site:
Medical-24-Hour Report and 4-Hour Update Report
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Violation:
The 24-hour report for the voyage ending on 17 Feb 2018 identified there were 3,249 passengers and 1,248 crew members on the voyage. The 4-hour update report submitted for the same voyage identified there were 3,281 passengers and 1,250 crew members on the voyage. Staff provided the sailing letter, dated 15 Feb 2018, which identified there were 3,284 passengers and 1,249 crew members on the voyage. Staff stated this was an error with the software accurately recording number of individuals on the voyage.
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Recommendation:
Accurately complete information when submitting AGE reports.
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Item No.:
08
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Site:
Potable Water-Backflow Prevention Testing Log
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Violation:
The testing record for the Watts N9 backflow prevention device for the deck 5 window washing machine, located at the starboard aft near the lifeboats, was left blank. The log reflected this backflow prevention device was last tested on 05 April 2016. Staff stated this window washing machine had been removed, but failed to identify this on the log.
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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.:
08
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Site:
Potable Water-Evaporator # 1 Distillate Line
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Violation:
The distillate line leaving evaporator # 1 was marked with a sticker identifying the line as 'potable water' over blue/gray/blue stripping for technical water. Staff stated this was a technical water line and removed the potable water sticker.
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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:
Galley-Windjammer Aft
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Violation:
The reduced pressure backflow preventer for the aft service line hood washing machine was corroded and was continuously dripping. Technical staff responded immediately.
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Recommendation:
Maintain backflow prevention devices in good repair.
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Item No.:
08
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Site:
Dining Room-Giovanni's
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Violation:
Technical staff were unable to show the inspector a backflow prevention device for the espresso machine. Staff stated it was missing and one would be installed after the four-hour sanitization period. The area was not open for service at the time.
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Recommendation:
Provide a comprehensive cross-connection control program. Protect the following connections to the potable water system against backflow with air gaps or mechanical backflow prevention devices: (1) RWFs; (2) decorative water features/fountains; (3) cabin shower hoses, toilets, whirlpool tubs, and similar facilities; (4) photographic laboratory developing machines and utility sinks; (5) beauty and barber shop spray-rinse hoses; (6) spa steam generators where essential oils can be added; (7) hose-bib connections; (8) garbage grinders and food waste systems; (9) automatic galley hood washing systems; (10) food service equipment; (11) mechanical warewashing machines; (12) detergent dispensers; (13) hospital and laundry equipment; (14) air conditioning expansion tanks; (15) boiler feed water tanks; (16) fire system; (17) public toilets, urinals, and shower hoses; (18) potable water, bilge, and pumps that require priming; (19) freshwater or saltwater ballast systems; (20) international fire and fire sprinkler water connections (install a reduced pressure assembly); (21) the potable water supply to automatic window washing systems that can be used with chemicals or chemical mix tanks; (22) water softeners for nonpotable fresh water; (23) water softener and mineralizer drain lines, including backwash drain lines (install an air gap or a reduced pressure assembly); (24) high saline discharge line from evaporators (install an air gap or a reduced pressure assembly); (25) chemical tanks; (26) other connections between the potable water system and a nonpotable water system, such as the gray water system, laundry system, or technical water system (install an air gap or a reduced pressure assembly); (27) black water or combined gray water/black water systems (install an air gap); (28) any other connection to the potable water system where contamination or backflow can occur.
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Item No.:
08
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Site:
Galley-Deck 4 Hot Galley
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Violation:
The backflow prevention device for the right combination oven was soiled with black debris which was partially blocking the vents.
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Recommendation:
Maintain backflow prevention devices in good repair.
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Item No.:
08
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Site:
Galley-Cafe Promenade Show Galley
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Violation:
Crew were unable to show the inspector a backflow prevention device for the left espresso machine. Crew stated it was missing. The area was in operation.
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Recommendation:
Install a continuous pressure-type backflow preventer when a valve is located downstream from the backflow preventer. Install a continuous pressure-type backflow preventer when a valve is located downstream from the backflow preventer.
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Item No.:
10
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Site:
Recreational Water Facilities-Swimming Pool # 1 Safety Sign
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Violation:
The safety sign for swimming pool # 1 identified the bather load as 21 people; however, the bather load calculation based on the flow rate was for 18 people. Staff was unable to explain why these values differed.
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Recommendation:
Maintain documentation on the maximum bather load for each RWF. Ensure the maximum bather load is based on the following factor: one person per five gallons (19 liters) per minute of recirculation flow. Ensure proper bather load is displayed on the safety sign for each recreational water facility.
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Item No.:
10
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Site:
Recreational Water Facilities-Swimming Pool # 1 Electronic Data Logger Software
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Violation:
The electronic data logger software for swimming pool # 1 identified the pH level dropped below 7.00 on 16 Feb 2018 at 11:00 and did not rise above 7.00 until 18:00. There was no reason for the low pH readings documented. Staff took manual readings during this time at 11:27 and 15:23 and measured the pH levels as 7.3 and 7.4 respectively. Staff closed this recreational facility at 18:00 and told the inspector it was due to a faulty pH level recording sensor. This facility remained closed on 17 Feb 2018 while staff fixed this sensor.
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Recommendation:
Maintain and operate the halogen and pH analyzer-chart recorder in accordance with the manufacturer's instructions. Conduct a manual comparison test before opening the RWF to verify calibration for free halogen residual and pH. Ensure the analyzer reading is within 0.2 ppm for free halogen and 0.2 for pH. For RWFs open longer than 24 hours, conduct a manual comparison test every 24 hours.
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Item No.:
16
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Site:
Buffet-Windjammer Forward Port Beverage Station
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Violation:
During breakfast service, four pitches of milk, hot milk, and half and half were labeled with time control stickers stating times of 0830-1230, but the time control plan listed service times of 0530-0930, 1100-1730, and 1800-2000. This was immediately corrected.
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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.:
16
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Site:
Provisions-Egg Store
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Violation:
Crew reported provisioning shell eggs at approximately 10:00-10:30 on the morning of the inspection. The egg store was inspected just after 14:00. In one box of eggs, the inspector measured temperatures of 50F and 51F with a sensitive tip thermometer. In another box, the inspector measured a temperature of 47.5F. In a third box, the inspector measured two eggs at a temperature less than 45F. The inspector measured eggs in different areas of the boxes. Crew stated they would blast chill and monitor the temperature of the eggs. There were over fifteen boxes of 30 dozen eggs.
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Recommendation:
Except during preparation, cooking, or cooling, or when time is used as the public health control, maintain potentially hazardous foods at 57C (135F) or above, except that roasts may be held at a temperature of 54C (130F); or 5C (41F) or less.
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Item No.:
16
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Site:
Galley-Cafe Promenade Show Galley
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Violation:
A tray of tuna sandwiches out for service was labeled 14:15, and the inspector approached the area after 14:15. Crew reported that was the time it was removed from temperature control, and the discard time was missing. Crew immediately corrected the issue. The area was open for greater than four hours of service.
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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 (1) Has an initial temperature of 5C (41F) or less or 57C (135F) or greater before placement on time control. (2) Is not be placed on temperature control again. (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. and (4) Is discarded within 4 hours of placement on time control.
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Item No.:
20
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Site:
Galley-Deck 3 Beverage Station
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|
Violation:
There was a slotted screw on each of the two group screens located on the espresso machine. The machine had previously been cleaned, but the slots of the screws were soiled with coffee debris.
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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; (3) Free of sharp internal angles, corners, and crevices; (4) Finished to have smooth welds and joints; and (5) Accessible for cleaning and inspection by one of the following methods without being disassembled, by disassembling without the use of tools, or by easy disassembling with the use of handheld tools commonly available to maintenance and cleaning personnel. Use only low profile, nonslotted, noncorroding, and easy-to-clean fasteners on food-contact surfaces and in splash zones. Prohibit the use of exposed slotted screws, Phillips head screws, or pop rivets in these areas.
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Item No.:
20
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Site:
Galley-
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Violation:
The stand mixer was excessively chipped on the food-contact surface above the bowl placement, which made a difficult to clean area. The area was in operation and the machine had recently been used.
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Recommendation:
Design and construct food contact surfaces of equipment and utensils to be durable and to retain their characteristic qualities under normal use conditions.
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Item No.:
20
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Site:
Galley-Deck 4 Cold Store # 4787.6
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Violation:
Cold store # 4787.6 was out of service for approximately one month due to a broken door handle. With the handle missing, the condenser did not work properly, so the entire unit was out of service. Crew reported it went out of service during the recent dry dock. Crew was informed the part was due to arrive in April 2018, but escalated the issue for an earlier resolution. In the meantime, crew used another walk-in refrigerator on deck 3.
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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.:
20
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Site:
Galley-Deck 3 Cold Store # 3800.1
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Violation:
Cold store # 3800.1 was out of service for approximately one month due to a broken door handle. With the handle missing, the condenser did not work properly, so the entire unit was out of service. Crew reported it went out of service during the recent dry dock. Crew was informed the part was due to arrive in April 2018, but escalated the issue for an earlier resolution. In the meantime, crew used another walk-in refrigerator on deck 3.
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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:
Galley-Deck 3 Cold Store # 3800.1
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Violation:
Cold store # 3800.1 was out of service for approximately one month due to a broken door handle. With the handle missing, the condenser did not work properly, so the entire unit was out of service. Crew reported it went out of service during the recent dry dock. Crew was informed the part was due to arrive in April 2018, but escalated the issue for an earlier resolution. In the meantime, crew used another walk-in refrigerator on deck 3.
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Recommendation:
Design and construct nonfood-contact surfaces of equipment and utensils to be durable and to retain their characteristic qualities under normal use conditions.
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Item No.:
21
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Site:
Galley-Deck 4 Cold Store # 4787.6
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Violation:
Cold store # 4787.6 was out of service for approximately one month due to a broken door handle. With the handle missing, the condenser did not work properly, so the entire unit was out of service. Crew reported it went out of service during the recent dry dock. Crew was informed the part was due to arrive in April 2018, but escalated the issue for an earlier resolution. In the meantime, crew used another walk-in refrigerator on deck 3.
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Recommendation:
Design and construct nonfood-contact surfaces of equipment and utensils to be durable and to retain their characteristic qualities under normal use conditions.
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Item No.:
21
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Site:
Galley-Deck 3 Pastry Walk-In Freezer # 3800-6
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Violation:
A small amount of ice had built-up on the back of the condenser unit. A thick layer of ice was noted on the previous report.
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Recommendation:
Ensure equipment compartments that are subject to accumulation of moisture because of conditions such as condensation, food or beverage drip, or water from melting ice are sloped to an outlet that allows complete draining.
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Item No.:
21
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Site:
Galley-Deck 5 Room Service
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|
Violation:
The brown coating on the bottom of five hot water pitchers was chipping and peeling, making the nonfood-contact surface difficult to clean. The pitchers were immediately removed.
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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.
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Item No.:
21
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Site:
Preparation Room-Fish
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Violation:
The fan/condenser unit for the fish preparation room was out of service since the recent dry dock during Jan / Feb 2018.
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Recommendation:
Ensure equipment compartments that are subject to accumulation of moisture because of conditions such as condensation, food or beverage drip, or water from melting ice are sloped to an outlet that allows complete draining.
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Item No.:
22
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Site:
Galley-3 Compartment Sink
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|
Violation:
There was a small amount of floating white debris in the in-use sanitizing sink. The solution was immediately replaced.
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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:
Galley-Potwash
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Violation:
The stationary hood-type potwash machine's data plate did not state the minimum wash and final sanitizing rinse times as specified by the manufacturer.
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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: (1) wash tank, rinse tank(s) if present, and final sanitizing rinse temperatures; (2) pressure required for the fresh water sanitizing rinse unless the machine is designed to use only a pumped sanitizing rinse; (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.
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Item No.:
22
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Site:
Galley-Dishwash
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|
Violation:
The upper final rinse manifold of the flight-type dishwash was not producing an effective fan-like spray pattern. The inspector was able to obtain a temperature of160F at the plate surface. The area was in operation. Crew immediately began corrective action.
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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:
Provisions-Deck 0 Galley Locker
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|
Violation:
There was a waffle maker that was excessively soiled with greater than a day's accumulation of grease and food debris on the food-contact area, which was wrapped in plastic. Crew reported the piece had not yet been cleaned. Crew reported it was to be cleaned, landed, and sent back to the company,
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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.
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Item No.:
22
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Site:
Galley-Chops
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Violation:
The undercounter warewash machine was out of service for approximately one week. Crew had sufficient warewashing capability with two other adjacent warewash machines.
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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:
Galley-Windjammer Dishwash
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|
Violation:
The left final rinse nozzle of the rack-type dishwash machine was not producing an effective fan-like spray pattern. The area was in operation. Crew removed the final rinse arm and cleaned the nozzle.
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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:
Galley-Windjammer Potwash
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|
Violation:
The sanitizing sink of the three compartment sink was leaking water earlier in the morning. It was reported and placed out-of-service. Crew were able to sanitize all utensils using the adjacent warewash machine. The area was in operation during the inspection.
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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:
Buffet-Windjammer Island Grill
|
|
Violation:
During breakfast service, a bucket of sanitizing solution was cloudy. This was immediately replaced.
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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:
Galley-Deck 5 Potwash
|
|
Violation:
The stationary hood-type potwash machine's data plate did not state the minimum wash and final sanitizing rinse times as specified by the manufacturer.
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|
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: (1) wash tank, rinse tank(s) if present, and final sanitizing rinse temperatures; (2) pressure required for the fresh water sanitizing rinse unless the machine is designed to use only a pumped sanitizing rinse; (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.
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Item No.:
22
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Site:
Galley-Deck 5 Potwash
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|
Violation:
The inspector was unable to measure 160F at the plate surface during the three cycles that were measured. When the inspector approached the machine, the area was in operation, and crew stated they were using the machine. Pans were observed in the machine. During the first measurement, the thermocouple measured a temperature of 154F during the final rinse. The final rinse gauge measured 180F, but immediately dropped in temperature once the final rinse cycle began, and did not reach 180F again during the cycle. During the second final rinse cycle, the gauge measured 170F and the inspector's thermocouple measured 156F at the plate surface. During the third cycle, the gauge measured 170F at the manifold and the inspector's thermocouple measured 155F at the plate surface. Additionally, a crew member's maximum registering thermometer measured a temperature of 161F throughout both the wash and final rinse cycle. Additionally, multiple maximum temperature registering thermolabel stickers were placed on the lower final rinse manifold, indicating the temperature at the manifold was at least 160F, but did not reach 170F or 180F. A maximum temperature registering thermolabel sticker indicated that the plate surface had reached 160F, but did not indicate if this was achieved during the wash or final rinse. Crew noted that the temperature issue may have been related to the steam inlet leak noted above, but reported they had checked the machine frequently without any temperature issues. Additionally, one cap for an upper final rinse nozzle was missing.
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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:
Galley-Deck 5 Dishwash
|
|
Violation:
The fourth nozzle from the right of the upper prewash manifold of the flight-type conveyor dishwasher was blocked and not creating an effective fan-like spray pattern. Crew began corrective action. Additionally, the machine was leaking water, which was observed pooling on the deck.
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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
|
|
Site:
Galley-Deck 5 Potwash
|
|
Violation:
The inspector was unable to measure 160F at the plate surface during the three cycles that were measured. When the inspector approached the machine, the area was in operation, and crew stated they were using the machine. Pans were observed in the machine. During the first measurement, the thermocouple measured a temperature of 154F during the final rinse. The final rinse gauge measured 180F, but immediately dropped in temperature once the final rinse cycle began, and did not reach 180F again during the cycle. During the second final rinse cycle, the gauge measured 170F and the inspector's thermocouple measured 156F at the plate surface. During the third cycle, the gauge measured 170F at the manifold and the inspector's thermocouple measured 155F at the plate surface. Additionally, a crew member's maximum registering thermometer measured a temperature of 161F throughout both the wash and final rinse cycle. Additionally, multiple maximum temperature registering thermolabel stickers were placed on the lower final rinse manifold, indicating the temperature at the manifold was at least 160F, but did not reach 170F or 180F. A maximum temperature registering thermolabel sticker indicated that the plate surface had reached 160F, but did not indicate if this was achieved during the wash or final rinse. Crew noted that the temperature issue may have been related to the steam inlet leak noted above, but reported they had checked the machine frequently without any temperature issues. Additionally, one cap for an upper final rinse nozzle was missing.
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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
|
|
Site:
Provisions-Deck 0 Galley Locker
|
|
Violation:
There was a waffle maker that was excessively soiled with greater than a day's accumulation of grease and food debris on the food-contact area, which was wrapped in plastic. Crew reported the piece had not yet been cleaned. Crew reported it was to be cleaned, landed, and sent back to the company, No other soiled items were noted.
|
|
Recommendation:
Ensure food only contacts surfaces of equipment and utensils that are cleaned and sanitized. Ensure food-contact surfaces of cooking equipment and pans are kept free of encrusted grease deposits and other soil accumulations.
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Item No.:
26
|
|
Site:
Buffet-Windjammer Starboard
|
|
Violation:
During breakfast service, there was residue from a sticker on the ice deflector panel and on the piece of plastic directly below the deflector panel inside the starboard freestyle ice machine. This was removed for cleaning.
|
|
Recommendation:
Ensure food contact surfaces of equipment and utensils are clean to sight and touch.
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Item No.:
26
|
|
Site:
Galley-Windjammer Soup Station
|
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Violation:
The soup kettle had been out of service for approximately three weeks, but there was food residue in the spout. This kettle was removed for cleaning.
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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:
Galley-Johnny Rockets
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Violation:
A piece of fiber from a cleaning brush was on the back of the ice deflector panel above the ice bin. It was removed. The area was not in operation at the time.
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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:
Galley-Ice Machine
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Violation:
The handle of the ice scoop that was in the bin during operation was soiled with red debris. Additionally, there was a milky white colored debris on the scoop. This scoop was immediately removed for cleaning.
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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:
Galley-Deck 3 Beverage Station
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Violation:
There was a slotted screw on each of the two group screens on the espresso machine. The machine had previously been cleaned, but the slots of the screws were soiled with coffee debris.
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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.:
28
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Site:
Dining Room-Deck 4 Sapphire Dining Room Locker # 4766
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Violation:
In electrical locker # 4766 outside the main entrance to the deck 4 Sapphire Dining Room, there was a white cutting board stored directly on the soiled deck. The cutting board was leaning against the opening in the bulkhead which was exposed to insulation behind. Additionally, a folding hotel pan lid for a bain-marie was stored on a shelf in this area.
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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.:
30
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Site:
Galley-Cafe Promenade Show Galley
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Violation:
The handwash station next to the sandwich cold display did not have a waste bin. The area was open for service. Crew reported that the adjacent technical space panel had been replaced during dry dock, but that the waste bin connected to the panel had not been reinstalled on the new panel. Crew had been sailing for the past week without the waste bin installed. Crew stated it needed to use the waste bin near the other handwash sink.
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Recommendation:
Ensure a handwashing facility includes a sink, soap dispenser, single-use towels dispenser, and waste receptacle.
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Item No.:
33
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Site:
Galley-Deck 8 Forward Room Service
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Violation:
There was a slow leak from the deckhead onto the deck below. The area was not in operation and no food or equipment was impacted. Water had not yet accumulated on the deck. The source was unknown.
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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. Ensure decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas are maintained in good repair.
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Item No.:
33
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Site:
Galley-Deck 2 Cold Room
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Violation:
Water was leaking from the deckhead onto the deck from the seams in the deckhead. The source was unknown, and water had not yet pooled on the deck. Additionally, there was some water that had pooled in the light shields. Dripping was noted onto the deck, but was not noted onto food. A plastic bin of apples with a plastic lid did have evidence of water droplets on the lid over the apples.
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Recommendation:
Ensure decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas are maintained in good repair.
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Item No.:
33
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Site:
Galley-Cafe Promenade Show Galley
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Violation:
The deckhead panels above the pizza pass through window between the galley and show galley on the show galley side were bent and misaligned, which exposed the plenum above.
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Recommendation:
Ensure decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas are maintained in good repair.
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Item No.:
33
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Site:
Bar-Pool Bar FD 11.4.03
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Violation:
In the dry store locker, a profile strip on the deckhead just inside the door was missing, which exposed the insulation and void space above.
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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, and deckheads in food preparation, warewashing, pantries, and storage areas are maintained in good repair.
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Item No.:
33
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Site:
Bar-Pool Bar
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Violation:
The far right blue bulkhead panel on the back bar counter was missing. Crew reported it had broken during dry dock, and was due for replacement soon. Due to the missing panel, the void space and wires behind the panel were exposed. No food was present on the counter in front of the missing panel.
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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, and deckheads in food preparation, warewashing, pantries, and storage areas are maintained in good repair.
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Item No.:
33
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Site:
Galley-Deck 5 Potwash
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Violation:
Water was leaking from the steam inlet of the hood-type potwash due to a broken pipe. Water accumulated on the deck.
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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.:
34
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Site:
Galley-Deck 5 Potwash
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Violation:
Water was leaking from the steam inlet of the hood-type potwash due to a broken pipe. This was reported the day prior to the inspection. Water accumulated on the deck.
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Recommendation:
Ensure a plumbing system in a food area is maintained in good repair.
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Item No.:
35
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Site:
Galley-Deck 5 Dishwash
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Violation:
The flight-type conveyor dishwash machine was leaking water, which was observed pooling on the deck.
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Recommendation:
Ensure black and gray water is discharged to the vessel's wastewater disposal system and does not pool on the deck.
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Item No.:
37
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Site:
Galley-Deck 5 Dishwash
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Violation:
Condensation accumulated over the soiled ends of both the rack-type and flight-type conveyor warewash machines, which were in operation. In addition, a small amount of condensation was noted on the deckhead of the clean end of both machines. No dripping was noted and staff began corrective action.
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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.:
39
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Site:
Integrated Pest Management-Flies in Food and Beverage Areas
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Violation:
Live flies were found in the following areas: 1) one small fly at the deck 5 main galley buffet station during operation; 2) one small fly at the deck 5 potwash during operation; 3) one small fly at the deck 4 bakery during service; 4) one fly at the deck 3 main galley cold store # 3800.1; 5) one small fly at the deck 3 wine cash; 6) one small fly outside the crew galley cold room during service; 7) one fly in the vegetable preparation room during service; 8) one fly on the show galley bulkhead at Cafe Promenade during service; 9) one small fly in the Cafe Promenade galley during service; and 10) one fly at the deck 4 wine stand entered the door as crew entered the area. These flies were reported to pest management during the inspection.
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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:
Bar-Sky Bar
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Violation:
In the small lobby area between the pantry door and the door to the bar area, there were at least ten live ants on the deck. At least three ants were able to crawl into the Sky Bar deck.
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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.:
40
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Site:
Bar-Pool Bar
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Violation:
The port and starboard doors between the guest area of the deck and the pantry did not close properly. Both doors closed with a small gap opening, one slightly opened and one slightly closed. Crew believed this was due to the listing of the ship.
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Recommendation:
Protect entry points where pests may enter the food areas.
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Item No.:
40
|
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Site:
Integrated Pest Management-Restricted Use Pesticide Applicator Training
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|
Violation:
Staff was unable to provide documentation for the pesticide applicator training for the nighttime applicator. Staff stated this individual joined the crew approximately two weeks ago.
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Recommendation:
Document the training of the pest-control personnel.
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Item No.:
40
|
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Site:
Integrated Pest Management-Active Surveillance Follow-Up Log
|
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Violation:
A housefly was documented in the Deck 11 Windjammer Cafe and a fruit fly was documented in the Deck 14 Blue Moon pantry on the January 2018 proactive monitoring log. There was no follow-up listed in the sighting and service log or proactive monitoring log. Staff was unable to provide any information whether follow-up occurred.
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Recommendation:
When pests are noted during an inspection, ensure the log includes action taken and follow-up inspection results.
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