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Item No.:
08
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Site:
Potable Water-Engine Room- Production
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Violation:
The water pipes were striped blue/gray/blue after the chlorine/pH injection points on the production water line, which was a potable water line.
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Recommendation:
Stripe or paint distillate and permeate lines directed to the potable water system in accordance with ISO 14726 (blue/gray/blue).
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Item No.:
11
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Site:
Medical-Later reporting for crew members experiencing Acute Gastroenteritis (AGE)
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Violation:
During the past two cruises, three crew members, to include one food handler, reported late to medical and were walking around the ship. A similar violation was noted on the past 2 inspections. A new hire massage therapist had an AGE onset at 0700 on 4 January and reported to medical at 1118; this crew member went to crew mess at 0710 and worked during the boat drill with a second AGE onset at 0800. A crew member experienced AGE onset at 0030 on 2 January and reported to medical at 0952; the reason the crew member reported to medical was for a sore throat and it wasn't until the medical staff interviewed the crew member to ask about AGE symptoms that they reported having 5 watery stools. A food handler had an AGE onset on 26 December at 0540 and reported to medical at 0742; the crew member ate in crew mess at 0655 and had another AGE onset at 0727.
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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.:
13
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Site:
Pantry-Deck 10 Staircase 32
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Violation:
The engineer came to open the ice machine and the inspector had to stop them and remind them to wash their hands before touching the ice machine components and deflector shield. When the inspector reminded the engineer, he stated he had put hand sanitizer on his hands prior to coming to the housekeeping pantry.
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Recommendation:
Ensure the supervisor or person in charge of food operations on the vessel monitors that: (4) Food employees are effectively cleaning their hands; and (12) Employees are properly trained in food safety, as it relates to their assigned duties.
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Item No.:
18
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Site:
Galley-Cold Pantry Undercounter Refigerator 12
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Violation:
Two pans of smoked salmon canapes were stored above ham mousse canapes. This was immediately corrected.
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Recommendation:
Protect food from cross-contamination or other sources of contamination by the following methods: (1) Physically separating raw animal foods during storage, preparation, holding, and display from raw ready-to-eat food so that products do not physically touch and so that one product does not drip into another. (2) Separating types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry?except when combined as ingredients?during storage, preparation, holding, and display by using separate equipment for each type, or by arranging each type of food in equipment so that cross-contamination of one type with another is prevented, or by preparing each type of food at different times or in separate areas. (3) Cleaning and sanitizing equipment and utensils. (4) Storing the food in packages, covered containers, or wrappings. (5) Cleaning visible soil on hermetically sealed containers of food before opening. (6) Protecting food containers that are received packaged together in a case or overwrap from cuts when the case or overwrap is opened. (7) Separating damaged, spoiled, or recalled food being held on the vessel. (8) Separating unwashed fruits and vegetables from ready-to-eat food.
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Item No.:
19
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Site:
Potable Water-Engine Room- Mineralizer
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Violation:
The minerals used for the mineralizer were stored directly on the deck, and the bags were ripped and subject to contamination. Additionally, the deckhead above had exposed piping and cables, and this was not an easily cleanable area.
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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.
Store chemicals for the potable water system in a location where they are protected and in a manner that they are not subject to contamination.
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Item No.:
19
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Site:
Galley-Indigo Galley Wine Cellar
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Violation:
One rose was found on top of a box of sparkling water, next to still water, and in a room where liquor was stored.
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Recommendation:
Protect food from contamination that may result from a physical, chemical, biological origin.
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Item No.:
22
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Site:
Galley-Glass Wash
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Violation:
The pre-rinse sprayer on the rack type glasswasher, second from the right on the pre rinse spray arm, was blocked, causing the spray to flow as a stream instead of a fan. This was immediately corrected.
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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-O'Sheehans
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Violation:
The temperature gauge of the sanitizing compartment of the 3-compartment sink was only scaled in Celsius and inaccurate by 5C.
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Recommendation:
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.
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Item No.:
22
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Site:
Galley-
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Violation:
The cabinet, next to the cleaning materials locker and opposite the toilet, contained approximately 10 PPE masks used for cleaning above a soiled equipment. Some of the masks had been used for cleaning.
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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.:
24
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Site:
Galley-Conveyor Dishwasher
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Violation:
After three evaluations of the final rinse temperature at the plate surface, the inspector and crew did not obtain temperature readings above 155-156F, which was below the required 160F at the plate surface. The temperature was evaluated at the plate surface by placing a maximum registering thermometer in a rack on the conveyor prior to the final rinse spray and after the wash spray. In addition, a thermolabel was placed on the upper final rise spray arm, and the label was not activated to indicate the water temperature reached the minimum 180F at the manifold. The machine was taken out of service until this was corrected.
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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 less than: (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.:
24
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Site:
Galley-Potwash
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Violation:
The hood-type potwash was in use when the inspector tested the final rinse temperature with a thermocouple, and temperatures at the utensil surface measured between 154 and 156F.
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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 less than: (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
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Site:
Galley-Indigo Dishwah
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Violation:
Four previously cleaned plates on the shelves noted above were found soiled with food debris and a blue sticker on the food contact surfaces.
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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:
Preparation Room-
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Violation:
A new meat tenderizer was stored on the storage shelf for clean items and had debris and a sticky residue on the equipment, which could be rubbed off the machine. It was on a soiled shelf. The equipment was removed.
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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.:
27
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Site:
Buffet-Garden Cafe
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Violation:
Two previously cleaned portable induction ranges were found soiled with grease in the far left and far right under counter cabinets opposite the pasta boiler. These were sent to be rewashed.
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Recommendation:
Ensure nonfood-contact surfaces of equipment are kept free of an accumulation of dirt, food residue, and other debris.
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Item No.:
27
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Site:
Preparation Room-
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Violation:
The storage shelf for clean items was soiled and a new meat tenderizer was stored on this shelf. The equipment was removed.
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Recommendation:
Ensure nonfood-contact surfaces of equipment are kept free of an accumulation of dirt, food residue, and other debris.
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Item No.:
27
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Site:
Galley-
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Violation:
The cabinet, next to the cleaning materials locker and opposite the toilet, contained approximately 10 PPE masks used for cleaning above a soiled panini press and a soiled vegetable slicer on the nonfood contact surfaces. Some of the masks had been used for cleaning. The food equipment was sent to be cleaned and to be stored separate from the cleaning materials.
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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-Garden Cafe
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Violation:
Two spoons were found soiled on the nonfood contact surface in the spoon dispenser at beverage station 2 midship.
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Recommendation:
Ensure nonfood-contact surfaces of equipment are kept free of an accumulation of dirt, food residue, and other debris.
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Item No.:
28
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Site:
Galley-Indigo Dishwah
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Violation:
The two lower shelves on the third shelf back in the clean storage area were soiled with debris. Previously cleaned plates and bowls were stored on the shelves.
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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; and (2) in a location where they are not exposed to splash, dust, or other contamination.
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Item No.:
28
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Site:
Galley-Cagney's
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Violation:
Two bowls were stored wet in the bowl dispenser.
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Recommendation:
Store clean equipment and utensils in a self-draining position that allows air drying, and covered or inverted.
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Item No.:
30
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Site:
Galley-Summer Palace Pantry
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Violation:
The automatic faucet for the handwash station next to the bar pantry would not turn on after multiple attempts by the inspector and crew. The bucket fill faucet had water flowing when turned on. A work order was put in for the handwash station and crew reported it was fixed.
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Recommendation:
Keep handwashing facilities in good repair.
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Item No.:
33
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Site:
Galley-Cold Pantry
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Violation:
Under the undercounter space below the telephone, approximately 1 foot of sealant was missing and exposing a seam at the juncture where the top of the coving meets the undercounter space.
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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:
Buffet-Garden Cafe
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Violation:
Two large mirrors, located on the bulkhead behind the bread, cheese, and cold cut station, had sealant on the left mirror peeling, creating a difficult to clean surface. This is set to be replaced during dry dock next month.
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Recommendation:
Ensure bulkheads in food areas are maintained in good repair.
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Item No.:
33
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Site:
Buffet-Garden Cafe
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Violation:
Two sliding orange shutter boards were found soiled with greater than one day's accumulation of debris behind the juice and ice machines at midship beverage stations 1 and 2. The orange metal shutter boards were grooved and had openings similar to shutters. Crew reported they are set to be replaced during dry dock next month.
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Recommendation:
Ensure bulkheads and attached equipment in food areas are cleaned as often as necessary.
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Item No.:
33
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Site:
Buffet-Garden Cafe
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Violation:
The bulkhead behind the handwash sink adjacent to the carving station had many divots and cracks in it. One of the cracks was pushed in to the wall creating a seam and was not smooth or not easily cleanable.
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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.:
34
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Site:
Galley-Potwash
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Violation:
The first pre-rinse spray arm for the hood type potwash was leaking.
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Recommendation:
Ensure a plumbing system in a food area is maintained in good repair.
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Item No.:
39
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Site:
Galley-
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Violation:
One live fruit fly was found near the left combination oven.
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Recommendation:
Effectively control the presence of insects.
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Item No.:
39
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Site:
Provisions-Dry Store
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Violation:
One live house fly was found on potato flakes. Crew noted that the gangway was open for provisioning.
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Recommendation:
Effectively control the presence of insects.
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Item No.:
39
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Site:
Preparation Room-Fish Preparation
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Violation:
One live house fly was noted inside the fish preparation room near the door to the corridor. The door was open. The ship was undergoing active provisioning.
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Recommendation:
Effectively control the presence of insects.
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Item No.:
39
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Site:
Galley-
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Violation:
One live housefly was found near the trash bins next to the soup kettles.
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Recommendation:
Effectively control the presence of insects.
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Item No.:
39
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Site:
Galley-
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Violation:
One live fruit fly was found next to the braising pan.
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Recommendation:
Effectively control the presence of insects.
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Item No.:
39
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Site:
Buffet-Garden Cafe
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Violation:
Three live fruit flies were found at the handwash station adjacent to the carving station.
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Recommendation:
Effectively control the presence of insects.
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Item No.:
40
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Site:
Integrated Pest Management-Passive monitoring
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Violation:
No results of the passive monitoring fly traps were recorded in December.
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Recommendation:
Ensure the IPM plan, monitoring records, and other documentation are available for review during inspections.
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