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Item No.:
10
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Site:
Recreational Water Facilities-Vomit/Fecal Accident Logs
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Violation:
The logs for fecal and vomit accidents did not specify the disinfection value and contact time when the facilities were in sea-to-sea mode. The log stated 'For sea-to-sea mode, disinfect facility basin surfaces with rollers and keep wet according to disinfection table based on type of spillage. Wear protective gloves and goggles. (N/A for recirculation mode).' On the 'completed' column on the log, there was a time indicated, but no specific chlorine concentration or contact time. This was noted on the logs for the following incidents: 1) a loose stool fecal accident in the deck 11 Forward Pool on 4 June; 2) a vomit accident in the deck 11 forward pool on 21 May; and 3) a vomit accident in the deck 11 aft pool on 23 April.
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Recommendation:
Ensure a written or electronic record is made of all accidents involving fecal material or vomit. Ensure the record includes the name of the RWF, date and time of the accident, type of accident, response steps taken, and free residual halogen level and contact time reached during disinfection. For a fecal accident, ensure the record also includes whether the fecal material was formed or loose.
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Item No.:
16
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Site:
Galley-Deck 5 Garde Manger
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Violation:
In undercounter refrigeration unit R-134A, multiple potentially hazardous food items (PHF) were measured at temperatures in the danger zone. All food items were held on temperature control. The inspector use a tip-sensitive thermometer with a margin of error of +/- 0.7F. The following temperatures were measured: 1) One 5-lb container of yogurt measured 47F (there was one container total); 2) one 1-kg container of buffalo mozzarella measured 48F (there was one container total); 3) two 3-lb containers of fresh mozzarella measured 47F (there were six containers total); 4) two 3-lb containers of ricotta cheese measured 47F (there were two containers total); 5) two 1-kg packages of goat cheese measured 47F (there were two packages total); and 6) one 4.5 -lb. package of sour cream measured 48F (there were two unopened and one opened container total). Crew measured similar temperatures. All food was discarded. The internal ambient temperature thermometer inside the refrigerator measured 48F close to the PHF items. The external gauge on the refrigerator measured 49F.
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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-Deck 4 Time Control
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Violation:
The time control plan stated the set-up time for lunch service was 1100 and the end time was 1430. In the crew galley, four hotel pans of white rice in the bain-marie were labeled 1015-1415. One pan of yellow rice near the tilting pan and one tray of salami had the same times written on the label. Crew explained they recently updated the time control plan and they would retrain the crew. At the Team Dining buffet, the pan of rice was labeled 1100-1430. Crew confirmed this was the rice that was previously labeled 1015-1415 when it was in the galley bain-marie. Crew immediately corrected the label. The time of inspection occurred at approximately 1130.
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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 (4) Is labeled with a 4-hour discard time if containers of potentially hazardous foods on time control are placed on preparation counters, even if the outlet is open less than 4 hours. (5) Is discarded within 4 hours of placement on time control.
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Item No.:
16
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Site:
Galley-Deck 5 Daily Fridge/Pastry Walk-In
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Violation:
The plastic film cover for a large container of mascarpone cheese had been punctured but was not date labeled with a discard date. The puncture was the same size as the puncture from a thermometer for a temperature test.
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Recommendation:
Ensure refrigerated, ready-to-eat, potentially hazardous food: (2) Prepared and packaged by a food-processing plant and held on the vessel after opening for more than 24 hours must be clearly marked at the time the original container is opened to indicate the date by which the food must be consumed (7 calendar days or fewer after the original container is opened). The day of opening is counted as day 1.
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Item No.:
17
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Site:
Galley-Deck 4 Time Control
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Violation:
The time control plan stated the set-up time for lunch service was 1100 and the end time was 1430. In the crew galley, four hotel pans of white rice in the bain-marie were labeled 1015-1415. One pan of yellow rice near the tilting pan and one tray of salami had the same times written on the label. Crew explained they recently updated the time control plan and they would retrain the crew. At the Team Dining buffet, the hotel pan of rice was labeled 1100-1430. Crew confirmed this was the rice that was previously labeled 1015-1415 when it was in the galley bain-marie. Crew immediately corrected the label. The time of inspection occurred at approximately 1130.
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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 and ensure time control plan is accessible to all crew working at each outlet where time control is used. Ensure plan(s): (1) Include set-up and discard times for each outlet. Include all services and events where potentially hazardous foods are kept on time control. If used, ensure colored labels correspond to the discard times stated in the plan.
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Item No.:
19
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Site:
Galley-Deck 5 Hot Galley
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Violation:
Excessive liquid food/grease debris accumulated on the deck below the two center combination ovens. Crew explained it likely was an issue with the drain line for the trolleys in the combination ovens.
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Recommendation:
Ensure drain lines from all fixtures, sinks, appliances, compartments, refrigeration units, or devices that are used, designed for, or intended to be used in the preparation, processing, storage, or handling of food, ice or drinks are indirectly connected to appropriate waste systems by means of an air gap or air break.
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Item No.:
20
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Site:
Galley-Deck 5 Beverage Station
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Violation:
The food-contact surface of the right water tap showed signs of rust. Crew began corrective action.
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Recommendation:
Materials used in the construction of multiuse utensils and food contact surfaces of equipment must be: (1) durable, corrosion resistant, and nonabsorbent; (2) sufficient in weight and thickness to withstand repeated warewashing.
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Item No.:
20
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Site:
Galley-Deck 5 Garde Manger
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Violation:
The internal ambient temperature thermometer inside undercounter refrigeration unit R-134A measured 48F. The external gauge of the refrigerator measured 49F. Multiple potentially hazardous food items, stored inside this unit, were measured at temperatures in the danger zone. All food was held on temperature control. All food was discarded.
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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. 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.
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Item No.:
22
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Site:
Galley-Deck 4 Potwash
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Violation:
Two final rinse nozzles of the front-loading potwash machine were blocked with debris. The area was in operation. Crew immediately began corrective action.
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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 and accumulation of excessive debris, 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 5 Beverage Station
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Violation:
The solution in the sanitizing bucket was soiled with black debris. It was removed.
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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 Hot Galley
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Violation:
The sanitizing solution in the bucket near the combination ovens was excessively cloudy. The area was in operation. The bucket was removed.
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Recommendation:
Ensure the wash, rinse, and sanitize solutions are maintained clean.
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Item No.:
24
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Site:
Galley-Deck 6 Garde Manger
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Violation:
The chlorine solution in the sanitizing bucket, located near the in-use pasta machine, measured less than 50 ppm. It was removed.
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Recommendation:
Ensure sanitizing solutions are used with the following concentrations: (1) A chlorine solution with a concentration between 50 mg/L (ppm) and 200 mg/L (ppm).
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Item No.:
26
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Site:
Buffet-Pizzeria
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Violation:
During breakfast service, a knife, a fork, and a napkin in three separate utensil rolls were soiled. The items were out for service and passengers were present in the area. All items were sent to be rewashed.
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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 5 Pastry
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Violation:
The food-contact surface of the countertop pastry stand mixer was soiled with small amounts of food debris. It was not in use and was previously cleaned. Crew began cleaning the area.
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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 5 Beverage Station
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Violation:
The food-contact surface of the right water tap was soiled with black debris. Crew began corrective action.
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Recommendation:
Ensure food only contacts surfaces of equipment and utensils that are cleaned and sanitized. 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:
Buffet-Pizzeria
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Violation:
During breakfast service, a knife, a fork, and a napkin in three separate utensil rolls were soiled. The items were out for service and passengers were present in the area. All items were sent to be rewashed.
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Recommendation:
Protect eating utensils dispensed at a consumer self-service unit such as a buffet or salad bar from contamination. Launder linens that do not come in direct contact with food between operations if they become wet, sticky, or visibly soiled.
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Item No.:
32
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Site:
Galley-Grill Show Galley
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Violation:
Many paper towels in the handwash station waste bin were soiled with food debris. The waste bin was full. This waste bin was not designed for food waste. The bin was emptied.
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Recommendation:
Ensure receptacles and waste-handling containers for refuse and recyclables and for use with materials containing food residue are durable, nonabsorbent, easily cleanable, and leakproof. 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. Cover receptacles and waste-handling containers when not in continuous use and after they are filled.
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Item No.:
33
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Site:
Buffet-Pizzeria and Grill Outdoor Waiter Stations
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Violation:
The deckhead did not extend over the entire length of each waiter station. The stations were in use. This was written on the previous report from March 2019. Crew noted they have a plan to correct it during the upcoming November dry dock.
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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. Ensure the deckheads cover the entire waiter stations.
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Item No.:
33
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Site:
Provisions-Deck 3 Vegetable Walk-In
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Violation:
The junctures between multiple deckhead panels were soiled with excessive black and brown debris. There was a small amount of water in some areas as well. When the inspector first entered the area, crew were wiping off the deckhead. Crew began moving the food away from these wet and soiled junctures. The food was not impacted.
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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.:
35
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Site:
Galley-Deck 5 Hot Galley
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Violation:
Excessive liquid food/grease debris accumulated on the deck below the two center combination ovens. Crew explained it likely was an issue with the drain line for the trolleys in the combination ovens.
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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 Soup Station
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Violation:
Excessive condensation collected on the deckhead hood close to an open, in-use kettle. Dripping was noted into the deck drain below, but not into food. Crew noted this was a known ventilation issue and a request had been placed to address the problem during the upcoming dry dock.
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Recommendation:
Ensure ventilation hood systems and devices are sufficient in number and capacity to prevent grease or condensation from collecting on bulkheads and deckheads.
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Item No.:
37
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Site:
Galley-Deck 4 Scullery
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Violation:
Excessive condensation collected on the deckhead on the soiled side of the scullery. There was excessive steam in the area. The excessive steam was visibly affecting personnel in the area. Crew contacted technical staff.
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Recommendation:
Ensure all food preparation, warewashing, and toilet rooms have sufficient ventilation to keep them free of excessive heat, steam, condensation, vapors, obnoxious odors, smoke, and fumes.
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Item No.:
38
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Site:
Galley-Deck 5 Potwash Cleaning Locker
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Violation:
A wet mop was stored in a bucket and was not hanging in a position that allowed it to air dry. This was corrected.
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Recommendation:
After use, ensure mops are placed in a position that allows them to air-dry without soiling walls, equipment, or supplies.
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Item No.:
38
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Site:
Galley-Deck 6 Aft
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Violation:
The cleaning materials locker was not labeled 'CLEANING MATERIALS ONLY'.
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Recommendation:
Label the locker "CLEANING MATERIALS ONLY."
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Item No.:
38
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Site:
Galley-Deck 5 Wine Pantry
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Violation:
The beer tap stored in the storage cabinet was not used since the vessel came to the United States (December 2018). Crew reported it was unnecessary for the operation and would not be used. Crew reported it would be removed from the area.
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Recommendation:
Ensure only articles necessary for the food service operation are stored in food preparation, food storage, and warewashing areas.
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Item No.:
39
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Site:
Preparation Room-Deck 3
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Violation:
There was one fruit fly. The area was in operation.
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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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