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Item No.:
10
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Site:
Recreational Water Facilities-Whirlpool Alarms
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Violation:
The six whirlpools were combined in pairs for recirculation and treatment (1&2, 3&4, and 5&6). Each whirlpool had individual chart records; however, low and high free halogen and pH level alarms were combined for each pair and not for each individual whirlpool. It was also noticed that the halogen and pH levels recorded on the charts and those in the electronic data logging system recorded differing values many times. The data logging system had the alarms for the combined pairs.
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Recommendation:
Install chart recorders or electronic data loggers with security features that record pH and halogen measurements for each individual RWF. Ensure the sample line for the analyzer probe (monitoring) is either directly from the RWF or on the return line from each RWF and before the compensation tank. Install appropriate sample taps for analyzer calibration. In the event of equipment failure, measure free residual halogen and pH by a manual test kit at the RWF or return line at least hourly for whirlpool spas, spa pools, children?s pools, and wading pools and every 4 hours for all other RWFs. Record manual readings on a chart or log, retain for at least 12 months, and ensure that they are available for review during inspections. Complete repairs on malfunctioning halogen analyzer-chart recorders within 30 days of equipment failure. Provide an audible alarm in a continuously occupied watch station to indicate low and high free halogen and pH readings in each RWF.
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Item No.:
11
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Site:
Medical-Acute Gastroenteritis (AGE) Log Review
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Violation:
During the review of past voyage records, it was identified that one employee reported to medical well beyond symptom onset. On 24 January, one employee (food handler) with one episode of diarrhea at 0650 worked for approximately one hour from 0700 to 0752 while symptomatic. The employee received disciplinary correction and was re-educated on reporting requirements.
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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-Deck 4
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Violation:
The final cooling temperature for chicken cooked on January 24 was missing. The cooling log indicated that the chicken had a temperature of 147F at 1330. At1457 the chicken had a temperature of 69F.
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Recommendation:
Ensure cooked potentially hazardous food is cooled from 57C (135F) to 21C (70F) within 2 hours and from 21C (70F) to 5C (41F) or less within 4 hours.
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Item No.:
21
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Site:
Galley-Deck 3 Hot Service Line
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Violation:
There was a broken gasket on the bain marie causing water to drip continuously onto the deck.
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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:
Preparation Room-Prepared Vegetable Cooler
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Violation:
One plastic lid was cracked making it difficult to clean. This was discarded.
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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-Deck 3 Portside Dishwash
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Violation:
Approximately 20 out of 50 serving trays stored on a clean dishrack had frayed edges, making the trays difficult to clean.
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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:
Bar-Michael's Club
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Violation:
The power cord bundle in the back of the espresso machine was resting on the counter, making cleaning difficult.
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Recommendation:
Elevate the power cord above the counter to allow for easy cleaning.
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Item No.:
22
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Site:
Buffet-Deck 14 Mast Bar
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Violation:
The sanitation bucket was cloudy. It was removed during the inspection.
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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 14 Dishwash Area
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Violation:
The conveyer-type dishwash machine had excessive food debris in the wash tank areas.
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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.:
22
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Site:
Galley-Deck 14 Dishwash Area
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Violation:
The glass wash machine had a piece of glass in the wash basin.
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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.:
22
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Site:
Buffet-Deck 14 Cold Preparation room
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Violation:
The sanitizing bucked in the preparation room was cloudy. The bucket was removed and replaced during the inspection.
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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:
Pantry-Housekeeping
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Violation:
The hood-type rack glasswash machines in Deck 7 midship, Deck 8 midship and Deck 10 midship were all affixed with a data plate/placard that indicated that the machine operated with a minimum and maximum pressure measurement. When the inspector was unable to locate a pressure gauge to verify correct operation, staff stated that the machine did not operate under pressure and that the data plate/placard was incorrect. They also stated that all mahcines in the pantries had this data plate. At the inspector's request, staff presented specifications for the model of glasswash machine to the inspector to verify there were not pressure requirements.
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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.:
23
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Site:
Galley-Deck 5 Blu Potwash
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Violation:
Food debris was in the wash basin of the potwash machine.
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Recommendation:
Ensure food debris on equipment and utensils is scrapped over a waste disposal unit, pulper, or garbage receptacle or removed in a warewashing machine with a prewash cycle.
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Item No.:
23
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Site:
Galley-Deck 4 Flight-Type Dishwash
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Violation:
The wash tank was soiled with food debris and a plastic straw. This was immediately cleaned.
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Recommendation:
Ensure food debris on equipment and utensils is scrapped over a waste disposal unit, pulper, or garbage receptacle or removed in a warewashing machine with a prewash cycle.
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Item No.:
27
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Site:
Buffet-Veranda Aft Beverage Station
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Violation:
The countertop under the coffee machine was soiled with coffee residue and grounds. The area was not in service and had been previously 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:
Bar-Michael's Club
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Violation:
The power cord bundle in the back of the espresso machine was soiled with dust.
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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:
Preparation Room-Prepared Vegetable Cooler
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Violation:
Four plastic lids for plastic containers had sticker residue on the top. These were immediately sent to be washed.
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Recommendation:
Ensure nonfood-contact surfaces of equipment are kept free of an accumulation of dust, dirt, food residue, and other debris.
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Item No.:
27
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Site:
Galley-Deck 3 Fish Grill
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Violation:
The area behind the previously cleaned flat top grill and the bulkhead was soiled with grease. This was 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:
Galley-Deck 3 Meat Grill
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Violation:
The sealant along the underside of the lip of the grill was excessively soiled. Staff stated the sealant would be replaced.
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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:
Buffet-Deck 14 Aft Coffee Station
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Violation:
The counter-top was soiled with food debris. The area was not in service at the time. This area was previously 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:
Bar-Deck 14 Sky Lounge Bar
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Violation:
The backflow device on the coffee maker was soiled with black 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:
Buffet-Deck 14 Lido
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Violation:
The tray under the toaster was soiled with bread crumbs. The bread toaster was not in service at the time. The area was previously 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:
Buffet-Deck 14 Lido
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Violation:
The beverage counter was soiled with food debris. The area was previously 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.:
28
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Site:
Bar-Deck 14 Sky Lounge Bar
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Violation:
One glass was stored wet at the bar area. These glasses were being used for service.
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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.:
28
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Site:
Bar-Michael's Club
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Violation:
The power cord bundle in the back of the espresso machine that was soiled with dust was touching at least one previously cleaned glass. Staff removed the glass right away.
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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.:
29
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Site:
Galley-Hot Line Handwash
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Violation:
The temperature at the hot line handwash sink reached 128F and could not be adjusted by the user. This was immediately corrected.
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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.:
29
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Site:
Preparation Room-Poultry Preparation Room
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Violation:
The handsink in this area reached 125F and was not able to be adjusted by the user. This was immediately corrected.
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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.:
30
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Site:
Galley-Deck 14 Cold Preparation room
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Violation:
The handwash sink had two pieces of onions in the wash basin.
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Recommendation:
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Item No.:
33
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Site:
Galley-Deck 14 Aft Elevators
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Violation:
All four elevators had more than one days' worth of accumulation of food debris in the door tracks.
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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:
Provisions-Meat Thaw
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Violation:
Condensate was dripping from the deckhead onto the deck.
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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.:
38
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Site:
Galley-Murano Restaurant
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Violation:
A bucket and mop were stored in the stairwell.
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Recommendation:
Ensure maintenance tools such as mops, brooms, and similar items are stored in a designated locker so they do not contaminate food, food-contact surfaces of utensils, and equipment, linens, and single-service and single-use articles.
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