|
|
|
Item No.:
22
|
|
Site:
Pantry-Deck 8 - Pool Grill
|
|
Violation:
The undercounter glasswash in this area was out of order. It had been broken since April 2018 and was awaiting a part for repair. In the interim, the glasses were being washed in the pool bar glasswash.
|
|
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.
|
|
|
Item No.:
20
|
|
Site:
Pantry-Deck 8 - Pool Grill
|
|
Violation:
Approximately four cooking stones stored in the warmer in this area were cracked and chipped making them difficult to clean. They were clean to sight and touch.
|
|
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.
|
|
|
Item No.:
21
|
|
Site:
Bar-Panorama Bar
|
|
Violation:
The electrical cords for the coffee/espresso machine were resting on the counter top. This was corrected right away.
|
|
Recommendation:
Elevate cords above the counter.
|
|
|
Item No.:
19
|
|
Site:
Bar-Panorama Bar
|
|
Violation:
There was a metal mixer cup/container stored inside of the ice which was to be served in drinks. The metal cup was placed inside the ice so the ice scoop could be stored inside it. The inspector asked about the process of placing the cup into the ice and staff stated that the cup is picked up with bare hands and pushed into the ice. The hand-contact area should not be in contact with the ice. This was corrected.
|
|
Recommendation:
Protect food from contamination that may result from a physical, chemical, biological origin.
|
|
|
Item No.:
33
|
|
Site:
Buffet-La Terraza
|
|
Violation:
There were three decorative bricks installed on the bulkhead near the deck in the area to the left of the pastry station (passenger service side) which had chipped and missing grout. These were not easily cleanable.
|
|
Recommendation:
Ensure decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas are maintained in good repair.
|
|
|
Item No.:
35
|
|
Site:
Galley-La Terraza
|
|
Violation:
There was condensation accumulated on the bottom of the door of the convection oven located to the right of the cook stove. The condensation was dripping onto the deck and pooling.
|
|
Recommendation:
Ensure black and gray water is discharged to the vessel's wastewater disposal system and does not pool on the deck.
|
|
|
Item No.:
27
|
|
Site:
Pantry-Deck 8 - Pool Grill
|
|
Violation:
There was condensation accumulated on the bottom of the door of the convection oven located to the right of the cook stove. The condensation was dripping onto the deck and pooling.
|
|
Recommendation:
Ensure nonfood-contact surfaces of equipment are kept free of an accumulation of dust, dirt, food residue, and other debris.
|
|
|
Item No.:
30
|
|
Site:
Pantry-La Terraza - Deck 8
|
|
Violation:
The bulkhead mounted soap dispenser at the handwash sink was clogged. The staff placed a small bottle of soap solution on the sink.
|
|
Recommendation:
Keep handwashing facilities clean and in good repair.
|
|
|
Item No.:
20
|
|
Site:
Galley-Deck 4 - Hot Galley
|
|
Violation:
The combination oven on the left was not working. Signage on the unit indicated that this unit had been broken since 1 April 2018. Staff stated that they were awaiting replacement/repairs.
|
|
Recommendation:
Ensure equipment for cooling and heating food, and holding cold and hot food, is sufficient in number and capacity to maintain potentially hazardous food temperatures.
|
|
|
Item No.:
32
|
|
Site:
Galley-Deck 4 - Hot Galley
|
|
Violation:
A garbage receptacle containing food scraps located beside the tilting kettle was left unattended and uncovered. This was corrected.
|
|
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.
|
|
|
Item No.:
22
|
|
Site:
Galley-Deck 4 - Pastry
|
|
Violation:
The undercounter glasswash machine final rinse manifold temperature was reading 200F on the external display. The internal surface temperature of the wash cycle was 170F and the final rinse surface temperature was measured at 180F. Staff were advised to adjust the final rinse manifold temperature to stay between 180F and 194F.
|
|
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.
|
|
|
Item No.:
22
|
|
Site:
Galley-Deck 4 - Portside Rack-type Dish Wash
|
|
Violation:
The final rinse temperature measured at the manifold was 197F. The outer gauge was ranging from 202 - 205F during this time. The wash tank and surface temperatures were within normal limits.
|
|
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.
Ensure water temperature-measuring devices are scaled: (1) in Celsius or dually scaled in Celsius and Fahrenheit are designed to be accurate to within 1.5C (within 3F) in the intended range of use; (2) only in Fahrenheit are designed to be accurate to within 3F in the intended range of use.
|
|
|
Item No.:
22
|
|
Site:
Galley-Deck 4 - Portside Rack-type Dish Wash Machine
|
|
Violation:
A wash spray arm nozzle closest to the hatch opening was blocked with a piece of plastic.
|
|
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.
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).
|
|
|
Item No.:
33
|
|
Site:
Galley-Deck 4 - Mooring Deck Corridor
|
|
Violation:
There was a wet mop stored inside of a mop bucket, a bottle of sanitizing solution and a soiled food transportation cart stored in the corridor that leads from the main galley potwash area to the mooring deck. The deckhead was not enclosed and the bulkhead was open.
|
|
Recommendation:
Ensure decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas are maintained in good repair.
|
|
|
Item No.:
31
|
|
Site:
Galley-Deck 4 - Mooring Deck Corridor
|
|
Violation:
There was a wet mop stored inside of a mop bucket, a bottle of sanitizing solution and a soiled food transportation cart stored in the corridor that leads from the main galley potwash area to the mooring deck.
|
|
Recommendation:
Store poisonous or toxic materials used in the cleaning and maintenance of food areas in a cleaning materials locker so they cannot contaminate food, equipment, utensils, linens, and single-service and single-use articles.
|
|
|
Item No.:
27
|
|
Site:
Galley-Deck 4 - Mooring Deck Corridor
|
|
Violation:
There was a wet mop stored inside of a mop bucket, a bottle of sanitizing solution and a soiled food transportation cart stored in the corridor that leads from the main galley potwash area to the mooring deck.
|
|
Recommendation:
Ensure nonfood-contact surfaces of equipment are kept free of an accumulation of dust, dirt, food residue, and other debris.
|
|
|
Item No.:
38
|
|
Site:
Galley-Deck 4 - Mooring Deck Corridor
|
|
Violation:
There was a wet mop stored inside of a mop bucket, a bottle of sanitizing solution and a food transportation cart stored in the corridor that leads from the main galley potwash area to the mooring deck.
|
|
Recommendation:
Store maintenance tools such as mops, brooms, and similar items in an orderly manner that facilitates cleaning of the area used for storing the maintenance tools.
|
|
|
Item No.:
41
|
|
Site:
Food Service General-Multiple Areas
|
|
Violation:
There were approximately three buckets of sanitizing solution (bleach) throughout the food service areas which did not have a 200ppm residual as required by their current sanitation level of the OPRP.
|
|
Recommendation:
Ensure the Outbreak Prevention and Response Plan (OPRP) is closely followed as written.
|
|
|
Item No.:
22
|
|
Site:
Galley-Deck 8 - Hood-type Potwash
|
|
Violation:
The utensil surface temperature for the final rinse of this machine ranged from 150-153F. It was pointed out by technical staff that the booster pump was not on. This area was in operation when the inspector entered the area. There were no dishes/pots/pans inside of the unit when the inspector was in the area but multiple pans on the clean shelving were wet. The three compartment sinks were filled and the sanitizing solution within 50-100ppm.
|
|
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.
|
|
|
Item No.:
19
|
|
Site:
Galley-Three Compartment Sink Area
|
|
Violation:
There was a trolley with a plastic container of whole citrus fruits stored on the top and a plastic container of leeks and whole garlic stored on the bottom shelf. This trolley was placed at the clean end of the three compartment sink area directly across from the clean dish storage (approximately 12 inches away).
|
|
Recommendation:
Protect food from contamination by storing the food: (1) Covered or otherwise protected; (2) In a clean, dry location; (3) Where it is not exposed to splash, dust, or other contamination; and (4) At least 15 centimeters (6 inches) above the deck.
|
|
|
Item No.:
27
|
|
Site:
Buffet-Officer Mess - Beverage Station
|
|
Violation:
There was a soiled crumb-scraping device stored along with previously cleaned food containers in the undercounter cabinet beneath the coffee machine. The scraper was not in direct contact with the clean containers but did have food debris on it.
|
|
Recommendation:
Ensure nonfood-contact surfaces of equipment are kept free of an accumulation of dust, dirt, food residue, and other debris.
|
|
|
Item No.:
38
|
|
Site:
Buffet-Officer's Mess - Beverage Station
|
|
Violation:
There was a soiled crumb scraping device stored along with previously cleaned food containers in the undercounter cabinet beneath the coffee machine. The scraper was not in direct contact with the clean containers but did have food debris on it.
|
|
Recommendation:
Ensure only articles necessary for the food service operation are stored in food preparation, food storage, and warewashing areas.
|
|
|
Item No.:
24
|
|
Site:
Galley-Deck 4 - Pastry
|
|
Violation:
The undercounter glasswash machine final rinse manifold temperature was reading 200F on the external display. The internal surface temperature of the wash cycle was 170F and the final rinse surface temperature was measured at 180F. Staff were advised to adjust the final rinse manifold temperature to stay between 180F and 194F.
|
|
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.
|
|
|
Item No.:
24
|
|
Site:
Galley-Deck 4 - Portside Rack-type Dishwash
|
|
Violation:
The final rinse temperature measured at the manifold was 197F. The outer gauge was ranging from 202 - 205F during this time. The wash tank and surface temperatures were within normal limits. This was in used during the inspection.
|
|
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.
|
|
|
Item No.:
*
|
|
Site:
Medical-Acute Gastroenteritis (AGE) Log
|
|
Violation:
On 15 May 2008, a designated food worker reported an onset illness time of 0420; however, this crew member did not call or report to the medical facility until 0720. At that time, the medical staff escorted the crew member to cabin #408 to begin the (48hr.) quarantine process. An email was supplied to the Captain stating the end of the quarantine process. Because of the late reporting, the quarantine process did not start at the illness onset.
|
|
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.
|
|
|
Item No.:
32
|
|
Site:
Pantry-Garbage Room
|
|
Violation:
As the inspector entered the garbage room, two boxes of biscuits, a jar of peanut butter, two boxes of bar mix, and several one gallon cans of food were resting on one of the machines. In the sorting area, three boxes of bar mix were resting on the deck in front of the trash cans. The inspector asked where these items usually go to be incinerated and staff stated that the deck below is where the pulper is located and that due to minimum storage capabilities, food at times gets placed in the entrance.
|
|
Recommendation:
Ensure the garbage and refuse storage room is maintained in good repair and kept clean. Ensure the garbage and refuse storage room is large enough to store and process the garbage and refuse.
|
|
|
Item No.:
08
|
|
Site:
Potable Water-Bunker/Production Halogen Injection
|
|
Violation:
The halogen and pH injection points for the bunker and production lines were located 91 inches (7.5 feet) and 84 inches (7 feet) respectively, from the analyzer sample cocks. 120 inches or (10 feet) is required.
|
|
Recommendation:
Obtain water samples for halogen and pH testing from a sample cock and/or a halogen analyzer probe located on the bunker or production water line at least 3 meters (10 feet) after the halogen injection point and before the storage tank.
|
|
|
Item No.:
05
|
|
Site:
Potable Water-Distant Point Calibration
|
|
Violation:
At the distant point, staff and the inspector measured the halogen free residual at 2.65 ppm, 2.66 ppm, 2.71 ppm, and 2.82 ppm with a hand-held measuring device. During this time, the analyzer read 2.20 ppm, 2.21 ppm, 2.21 ppm, and 2.23 ppm respectively. The inspector took the average of the halogen measurements taken previously by hand and noted a 2.71 ppm halogen level average and an analyzer average of 2.21 ppm. The analyzer should be calibrated within 0.2 ppm.
|
|
Recommendation:
Ensure the free residual halogen measured by the halogen analyzer is within 0.2 mg/L (ppm) of the free residual halogen measured by the manual test.
|
|