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Item No.:
02
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Site:
Medical-Acute Gastrointestinal Illness Records
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|
Violation:
The number of passengers and crew for the voyages M638 - 12/15-22/2016 and M627 - 11/19-26/2016 were transposed in the AGE log headers. The correct numbers for total passengers and crew were submitted in the MIDRS reports.
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Recommendation:
List in the AGE surveillance log (3) total all passengers and crew members.
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Item No.:
08
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Site:
Potable Water-Backflow Preventer Tests
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|
Violation:
The Reduced Pressure Backflow Preventers were tested for proper operation during August 2016. The pressure differentials between the valves in the assembly were not recorded for the backflow preventers installed between the potable water production system and the technical water distribution system, the international shore connection, and the mineralizers. The international shore connection RP test results for both 2015 and 2016 indicated a problem with making the test with no explanation or follow-up. The last correct record for this device was 06/25/2014.
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Recommendation:
Inspect and test backflow prevention devices requiring testing with a test kit after installation and at least annually. Maintain the test results showing the pressure differences on both sides of the valves for each device.
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Item No.:
11
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|
Site:
Medical-Crew Acute Gastrointestinal Illness Reporting
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|
Violation:
On current voyage, M701 - 12/22/2016 - 01/03/2017, a musician had gastrointestinal symptoms, but did not report the illness symptoms to the medical staff for at least four hours after onset. On the voyage, M629 - 12/08-15/2016, a food worker had a gastrointestinal illness onset at 9:00 AM and worked until 4:00 PM before reporting to the medical staff. On the voyage, M628 - 11/26 -12/08/2016, a food worker had gastrointestinal symptom onset at 11:45 PM on 12/05, then worked a shift before reporting to the medical staff at 9:40 AM. Disciplinary action was documented in the personnel files for the late reporting in each case.
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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. 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.
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Item No.:
16
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Site:
Buffet-Kings Court Aft Buffet
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|
Violation:
At the fruit salad station, a bowl of whipping cream was found with a time control label with times reading 5:18-9:30. A bowl of cinnamon butter time control label read 5:14-11:00. The items were found at 9:21. These items were discarded.
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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 (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.
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Item No.:
19
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Site:
Buffet-Kings Court Forward Buffet Port Side
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|
Violation:
The handle of serving tongs were found on top of plums in a pan full of plums.
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Recommendation:
Ensure consumer self-service operations, such as salad bars and buffets, for unpackaged ready-to-eat foods are provided with suitable utensils or effective dispensing methods that protect the food from contamination and are monitored by food employees trained in safe operating procedures.
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Item No.:
19
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Site:
Buffet-Kings Court Forward Buffet Starboard Side
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|
Violation:
Two tongs were found completely inside a bowl of cucumbers, including their handles. There were no tongs for a bowl of onions next to the cucumbers.
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Recommendation:
Ensure consumer self-service operations, such as salad bars and buffets, for unpackaged ready-to-eat foods are provided with suitable utensils or effective dispensing methods that protect the food from contamination and are monitored by food employees trained in safe operating procedures.
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Item No.:
19
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Site:
Galley-Grills Galley Dispense Bar
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|
Violation:
One metal pallet, on which approximately 50 bottles of wine were stored, was raised 3.75 inches off the ground. This was corrected.
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Recommendation:
Protect food from contamination by storing the food: (4) At least 15 centimeters (6 inches) above the deck.
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Item No.:
19
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|
Site:
Galley-Corinthian Bar Pantry
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|
Violation:
Two large plastic boxes were found containing previously cleaned fruit that still had stickers on them. One large box contained approximately 20 oranges, an apple, and 14 avocados, which were turning brown. The second box contained 2 watermelon, an avocado, and pineapple.
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Recommendation:
Thoroughly rinse raw fruits and vegetables in water to remove soil and other contaminants before being cut, combined with other ingredients, cooked, served, or offered for human consumption in ready-to-eat form.
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Item No.:
20
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|
Site:
Galley-Room Service
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|
Violation:
The left fryer had 2 slotted screws.
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|
Recommendation:
Use only low profile, nonslotted, noncorroding, and easy-to-clean fasteners on food-contact surfaces and in splash zones.
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Item No.:
20
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|
Site:
Galley-Grills Galley
|
|
Violation:
The bottom left combination oven has been out of service since 16 March 16. Crew reports they have a replacement oven waiting to be installed.
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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.
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Item No.:
21
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|
Site:
Galley-Grills Galley
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|
Violation:
The spray arm on the bottom right combination oven was leaking.
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|
Recommendation:
Ensure nonfood contact equipment is maintained in good repair and proper adjustment including: (1) Equipment maintained in a state of repair and condition that meets the materials, design, construction, and operation specifications of these guidelines.
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Item No.:
21
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|
Site:
Galley-Port Service Line
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|
Violation:
Sealant was rough, missing, or peeling around the underside of the two grooved grills and the two flat grills.
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|
Recommendation:
Ensure nonfood contact equipment is maintained in good repair and proper adjustment including: (1) Equipment maintained in a state of repair and condition that meets the materials, design, construction, and operation specifications of these guidelines. Remove the existing sealant. Seal around the underside of all grills with a sealant that can withstand high temperatures and repeated washing.
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Item No.:
21
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|
Site:
Buffet-Officer's Mess
|
|
Violation:
Coating on the two heat lamps was peeling and bubbling.
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|
Recommendation:
Ensure nonfood contact equipment is maintained in good repair and proper adjustment including: (1) Equipment maintained in a state of repair and condition that meets the materials, design, construction, and operation specifications of these guidelines.
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|
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Item No.:
21
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|
Site:
Buffet-Kings Court Forward Buffet Port Side
|
|
Violation:
The cord from the counter mounted ice dispenser was draped on the counter making it difficult to clean.
|
|
Recommendation:
Ensure nonfood contact equipment is maintained in good repair and proper adjustment including: (1) Equipment maintained in a state of repair and condition that meets the materials, design, construction, and operation specifications of these guidelines.
|
|
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Item No.:
21
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|
Site:
Galley-Corinthian Bar
|
|
Violation:
The cord from the counter mounted coffee machine was draped on the counter making it difficult to clean,
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|
Recommendation:
Ensure nonfood contact equipment is maintained in good repair and proper adjustment including: (1) Equipment maintained in a state of repair and condition that meets the materials, design, construction, and operation specifications of these guidelines.
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|
|
Item No.:
21
|
|
Site:
Galley-Verandah Galley
|
|
Violation:
The seam sealant where the top and bottom combination ovens were joined was pulling away from seam, making it difficult to clean.
|
|
Recommendation:
Ensure nonfood contact equipment is maintained in good repair and proper adjustment including: (1) Equipment maintained in a state of repair and condition that meets the materials, design, construction, and operation specifications of these guidelines.
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|
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Item No.:
21
|
|
Site:
Galley-Kings Court Aft Galley
|
|
Violation:
The hose around the tilt mechanisms for the soup kettle was loose, creating seams and difficult to clean areas. The tilt utility box was missing a screw. Crew reported that other crew had worked on the tilt utility area recently. No work was being done at the time of inspection.
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|
Recommendation:
Ensure nonfood contact equipment is maintained in good repair and proper adjustment including: (1) Equipment maintained in a state of repair and condition that meets the materials, design, construction, and operation specifications of these guidelines.
|
|
|
Item No.:
22
|
|
Site:
Galley-Kings Court Aft Galley
|
|
Violation:
The temperature gauge of the hood type pot wash registered at 208 during multiple cycles. A thermolabel was placed on the final rinse spray and did not register above 200 degrees F. The plate surface was above 160 degrees F.
|
|
Recommendation:
Maintain warewashing equipment in good repair and proper adjustment, including: (2) water temperature-measuring devices are maintained in good repair and accurate within the intended range of use.
|
|
|
Item No.:
22
|
|
Site:
Galley-Bakery Potwash
|
|
Violation:
The hood-type potwash machine was posted out of service on the day of the inspection.
|
|
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.
|
|
|
Item No.:
22
|
|
Site:
Galley-Potwash
|
|
Violation:
The hood-type potwash machine was out of service since 2 January. This was written on the last inspection. Crew reported this machine routinely had issues.
|
|
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.
|
|
|
Item No.:
22
|
|
Site:
Galley-Pastry Potwash
|
|
Violation:
Hood-type potwash machine #2 had been out of service since 31 December.
|
|
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.
|
|
|
Item No.:
22
|
|
Site:
Galley-Pastry Potwash
|
|
Violation:
Two hood-type potwash machines were installed during the 2016 Remastering. It was unclear if the visual alarm activated when the final sanitizing rinse temperature was low. Staff showed the inspector the manufacturer's specifications which stated four separate error codes for 'temperature not reached. Contact service technician.'
|
|
Recommendation:
For vessels built to VSP 2005 Construction Guidelines or warewash machines installed/replaced after the VSP 2005 Construction Guidelines, ensure that the warewash machines are equipped with an audible or visual alarm that indicates when the sanitizing temperature or chemical sanitizer level has dropped below the levels stated on the machine data plate.
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|
|
Item No.:
22
|
|
Site:
Galley-Starboard Dishwash Machine
|
|
Violation:
When looking into the dishwash machine from the clean end, the two left upper final sanitizing rinse spray nozzles produced an ineffective spray pattern. The rinse spray arm was removed and all nozzles were cleaned out. This corrected the issue.
|
|
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.
|
|
|
Item No.:
22
|
|
Site:
Galley-Port Dishwash Machine
|
|
Violation:
The port side dishwash machine had been out of order since 27 December.
|
|
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.
|
|
|
Item No.:
23
|
|
Site:
Galley-Grill Lounge
|
|
Violation:
The pot wash was in use at the time that the inspector entered the area and contained a rack of glassware. The inspector tested the wash cycle temperature 3 times, getting temperatures ranging from 145-147F. The machine gauge registered 130-140F instead of the required 150F.
|
|
Recommendation:
Ensure the temperature of the wash solution in spray type warewashers that use hot water to sanitize is not less than: (2) 66C (150F) for a stationary-rack, dual-temperature machine.
|
|
|
Item No.:
26
|
|
Site:
Galley-Kings Court Aft Galley
|
|
Violation:
The lower combination oven across from the soup kettles was out of service and food soil was found inside the oven on the top.
|
|
Recommendation:
Ensure food contact surfaces of equipment and utensils are clean to sight and touch.
|
|
|
Item No.:
26
|
|
Site:
Galley-Chef's Galley
|
|
Violation:
Two spoons in the spoon dispenser in front of the plate riser were soiled. One was soiled on the food contact side.
|
|
Recommendation:
Ensure food contact surfaces of equipment and utensils are clean to sight and touch.
|
|
|
Item No.:
26
|
|
Site:
Buffet-Kings Court Forward Port Island
|
|
Violation:
One bowl was found soiled on the food contact surface. The bowl was sent to be rewashed.
|
|
Recommendation:
Ensure food contact surfaces of equipment and utensils are clean to sight and touch.
|
|
|
Item No.:
26
|
|
Site:
Galley-Kings Court Aft Galley
|
|
Violation:
Previously cleaned soup kettles were found soiled. The right soup kettle was soiled with food debris on the food contact surface inside the spout.
|
|
Recommendation:
Ensure food contact surfaces of equipment and utensils are clean to sight and touch.
|
|
|
Item No.:
26
|
|
Site:
Buffet-Kings Court Forward Starboard Island
|
|
Violation:
One bowl was found soiled on the food contact side.
|
|
Recommendation:
Ensure food contact surfaces of equipment and utensils are clean to sight and touch.
|
|
|
Item No.:
27
|
|
Site:
Buffet-Kings Court Forward Starboard Island
|
|
Violation:
Three bowls were found soiled on the nonfood contact side.
|
|
Recommendation:
Ensure nonfood-contact surfaces of equipment are kept free of an accumulation of food residue, and other debris.
|
|
|
Item No.:
27
|
|
Site:
Galley-Kings Court Aft Galley
|
|
Violation:
The left soup kettle was soiled with food debris on the nonfood contact surface. The hinge for the tilt mechanism between the kettles and the tilt utility area were soiled at the seams for both the left and right kettle.
|
|
Recommendation:
Ensure nonfood-contact surfaces of equipment are kept free of an accumulation of dirt, food residue, and other debris.
|
|
|
Item No.:
27
|
|
Site:
Buffet-Kings Court Forward Port Island
|
|
Violation:
Three bowls were found soiled with food debris on the nonfood contact surface. They were sent to be rewashed.
|
|
Recommendation:
Ensure nonfood-contact surfaces of equipment are kept free of an accumulation of food residue, and other debris.
|
|
|
Item No.:
27
|
|
Site:
Buffet-Kings Court Forward Buffet Port Side
|
|
Violation:
Soil was accumulated under the dispenser noted above.
|
|
Recommendation:
Ensure nonfood-contact surfaces of equipment are kept free of an accumulation of dust, dirt, food residue, and other debris.
|
|
|
Item No.:
27
|
|
Site:
Galley-Boardwalk Cafe
|
|
Violation:
The undercounter area of the counter-mounted salamander pizza oven was soiled with greater than one day's accumulation of soil, including a ball of foil, paper, and a bolt. Crew reported the oven had not been used in a few days.
|
|
Recommendation:
Ensure nonfood-contact surfaces of equipment are kept free of an accumulation of dirt, food residue, and other debris.
|
|
|
Item No.:
27
|
|
Site:
Galley-Chef's Galley
|
|
Violation:
Two spoons in the spoon dispenser in front of the plate riser were soiled. One was soiled on the nonfood contact side.
|
|
Recommendation:
Ensure nonfood-contact surfaces of equipment are kept free of an accumulation of dirt, food residue, and other debris.
|
|
|
Item No.:
27
|
|
Site:
Galley-Corinthian Bar
|
|
Violation:
The counter under the coffee machine was soiled with greater than 1 day's accumulation of soil.
|
|
Recommendation:
Ensure nonfood-contact surfaces of equipment are kept free of an accumulation of dust, dirt, food residue, and other debris.
|
|
|
Item No.:
27
|
|
Site:
Galley-Chef's Galley
|
|
Violation:
The bottom of the cabinet containing the riser was also soiled with food debris.
|
|
Recommendation:
Ensure nonfood-contact surfaces of equipment are kept free of an accumulation of dust, dirt, food residue, and other debris.
|
|
|
Item No.:
27
|
|
Site:
Galley-Verandah Galley
|
|
Violation:
The drains for the previously cleaned upper and lower combination ovens were clogged and soiled with fat and other food debris.
|
|
Recommendation:
Ensure nonfood-contact surfaces of equipment are kept free of an accumulation of dirt, food residue, and other debris.
|
|
|
Item No.:
28
|
|
Site:
Galley-Chef's Galley
|
|
Violation:
The undercounter plate riser was soiled with food debris.
|
|
Recommendation:
Store cleaned equipment and utensils, laundered linens, and single-service and single-use articles: (1) in a clean, dry location; and (2) in a location where they are not exposed to splash, dust, or other contamination.
|
|
|
Item No.:
28
|
|
Site:
Galley-Grills Galley
|
|
Violation:
The bottom desk drawer was soiled and contained previously cleaned food equipment.
|
|
Recommendation:
Store cleaned equipment and utensils, laundered linens, and single-service and single-use articles: (1) in a clean, dry location; and (2) in a location where they are not exposed to splash, dust, or other contamination.
|
|
|
Item No.:
28
|
|
Site:
Room Service-Deck 2 - Britannia Galley
|
|
Violation:
Approximately 15 previously cleaned large black plastic bins were stacked inverted and wet.
|
|
Recommendation:
Store clean equipment in a self-draining position that allows air drying.
|
|
|
Item No.:
28
|
|
Site:
Galley-Grills Galley
|
|
Violation:
A plate trolley containing previously cleaned plates, located in the hall behind the dispense bar, was soiled on the bottom where the plates are stacked. The trolley was cleaned and the bottom plates were sent to be rewashed.
|
|
Recommendation:
Store cleaned equipment and utensils, laundered linens, and single-service and single-use articles: (1) in a clean, dry location; and (2) in a location where they are not exposed to splash, dust, or other contamination.
|
|
|
Item No.:
28
|
|
Site:
Buffet-Kings Court Forward Starboard Island
|
|
Violation:
Bowls out for service on the buffet island were stored on a countertop that had a cellophane covering which was soiled with food debris.
|
|
Recommendation:
Store cleaned equipment and utensils, laundered linens, and single-service and single-use articles: (1) in a clean, dry location; and (2) in a location where they are not exposed to splash, dust, or other contamination.
|
|
|
Item No.:
33
|
|
Site:
Galley-Bakery Potwash
|
|
Violation:
Condensation dripped from the deckhead into and around the light fixture in front of the potwash machine and also above the storage cabinet in front of the machine. Staff determined insulation was loose around the brine lines above.
|
|
Recommendation:
Ensure decks, bulkheads, and deckheads in food areas are maintained in good repair.
|
|
|
Item No.:
33
|
|
Site:
Galley-Grills Galley Dispense Bar
|
|
Violation:
A cork board was found on the back of the dispense bar bulkhead, in the galley, in the hall where clean dishes were being stored. The cork board was immediately removed.
|
|
Recommendation:
Ensure bulkheads in food areas are constructed for easy cleaning.
|
|
|
Item No.:
33
|
|
Site:
Pantry-Grills Lounge Pantry
|
|
Violation:
The deckhead and light fixture above the under-counter glass wash and clean dish drying area was dripping from the ceiling onto the clean area counter top below. The glass wash was in use at the time. Clean dishes were moved. No clean dishes were observed being impacted.
|
|
Recommendation:
Ensure deckheads in food areas are maintained in good repair.
|
|
|
Item No.:
33
|
|
Site:
Galley-Verandah Galley
|
|
Violation:
Tile was found cracked and missing near the right foot of the combination oven.
|
|
Recommendation:
Ensure decks in food areas are maintained in good repair.
|
|
|
Item No.:
33
|
|
Site:
Buffet-Concierge Lounge
|
|
Violation:
The deckhead above the coffee station had paint peeling. The coffee station had coffee out for service, along with milk, tea, sugars, coffee cups and saucers, and utensils.
|
|
Recommendation:
Ensure deckheads in food areas are maintained in good repair.
|
|
|
Item No.:
37
|
|
Site:
Galley-Grills Galley
|
|
Violation:
Excessive condensation accumulated on the deckhead above the rack type dishwasher. The accumulation of condensate covered the length of the dishwash, at the clean end, soiled end, and the sides of the dish wash. Three drips were observed from the deckhead to the deck, but no clean dishes or food contact surfaces were impacted.
|
|
Recommendation:
Ensure all warewashing areas have sufficient ventilation to keep them free of excessive condensation.
|
|
|
Item No.:
37
|
|
Site:
Galley-Kings Court Forward Galley
|
|
Violation:
Excessive steam and water spurting from the pot wash machine was causing condensation to collect above the potwash. Condensation was observed dripping. No clean dishes were impacted.
|
|
Recommendation:
Ensure ventilation hood systems and devices operate effectively to prevent condensate from collecting on the bulkheads and deckheads and remove contaminants generated by equipment located under them.
|
|
|
Item No.:
39
|
|
Site:
Galley-Corinthian Bar
|
|
Violation:
One fruit fly was found in the undercounter technical space under the left speed well.
|
|
Recommendation:
Effectively control the presence of insects.
|
|
|
Item No.:
39
|
|
Site:
Galley-Verandah Galley Dry Store
|
|
Violation:
One fruit fly found in the storage room.
|
|
Recommendation:
Effectively control the presence of insects.
|
|
|
Item No.:
39
|
|
Site:
Galley-Corinthian
|
|
Violation:
One fruit fly was found in the technical space under the utility sink.
|
|
Recommendation:
Effectively control the presence of insects.
|
|
|
Item No.:
40
|
|
Site:
Integrated Pest Management-Mooring Lines
|
|
Violation:
The new rat guards were not installed to prevent rodents from entering the ship from the mooring lines. Staff stated new pentagon-shaped metal rat guards were received and installed following the last inspection, however all had the lower portion hanging from the device. They were not tight around the mooring line. There were openings between the lines where two lines came together that were not protected.
|
|
Recommendation:
Protect entry points where pests may enter.
|
|