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Item No.:
26
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Site:
Galley-Cold Pantry
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Violation:
A previously cleaned deli slicer was soiled with green food debris in the backplate where the food exits.
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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:
Galley-Alizar Hot Pantry
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Violation:
Soil was noted on the sealant around the seam of the grease chute traveling to the grease pan housing.
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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.:
29
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Site:
Food Service General-Handwashing Sinks
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Violation:
The temperatures of the following handwashing sinks were over 120F, and the temperatures ranged between 125 and 130F: sink next to tilting pan in Alizar hot galley, sink in potwash clean area of main galley, two sinks in crew galley, and sink at island #1 in Garden Cafe. The ship reported there was an ongoing issue with the temperatures and have ordered check values to address this issue. Correspondence and purchase orders were shown to the inspector from 2016 to rectify this problem.
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Recommendation:
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.:
22
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Site:
Galley-Potwash
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Violation:
Water was dripping from the bottom of sanitizing compartment of the 3-compartment sink to the deck.
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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.
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Item No.:
35
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Site:
Galley-Potwash
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Violation:
Water had accumulated on the deck below the 3-compartment sink and in front of the sink.
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Recommendation:
Ensure gray water is discharged to the vessel's wastewater disposal system and does not pool on the deck.
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Item No.:
24
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Site:
Galley-Dishwash
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Violation:
The temperature of the final sanitizing rinse of the conveyor dishwasher was over 194F. The final rinse temperature gauge stated 212F and a 200F thermolabel, placed on the upper final rinse arm, was activated. Water was observed coming from the final rinse nozzles.
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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 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.
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Item No.:
13
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Site:
Galley-Dishwash
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Violation:
When the inspector approached the area, an alarm was indicated on the electronic gauge, which was for a low final rinse flow. Upon evaluation of the spray pattern of the final rinse, it appeared there was an inconsistent fan-like pattern and the rinse produced a single stream of water. This was corrected.
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Recommendation:
Ensure the supervisor or person in charge of food operations on the vessel monitors that: (9) Employees are properly sanitizing cleaned multiuse equipment and utensils before they are reused.
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Item No.:
39
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Site:
Provisions-Puplper Room
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Violation:
One live fruit fly was observed.
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Recommendation:
Effectively control the presence of insects.
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Item No.:
19
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Site:
Preparation Room-Pastry/Bakery Walk-in Freezer
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Violation:
A food item was stored unprotected on the top rack of a shelving unit and frozen condensate was noted on the food. This was discarded.
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Recommendation:
Protect food from contamination by storing the food: (1) Covered or otherwise protected; (2) In a clean, dry location.
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Item No.:
13
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Site:
Preparation Room-Pastry/Bakery
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Violation:
A food employee had stored a tray of pastries uncovered and unprotected in the walk-in freezer causing it to become contaminated.
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Recommendation:
Ensure the supervisor or person in charge of food operations on the vessel monitors that: (5) Employees are observing foods as they are received to determine that they are from approved sources, delivered at the required temperatures, protected from contamination, unadulterated, and accurately presented.
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Item No.:
22
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Site:
Provisions-Provisions Corridor
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Violation:
A portable grill, used for grilling on private island shoreside, was stored in the hallway soiled with food debris and grease. Staff reported it had been there for at least a week. Old blueberries, lettuce, and a raspberry were noted in the grill.
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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.:
22
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Site:
Provisions-Trolley Wash
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Violation:
About 20 soiled plastic boxes, used for food storage, were stored directly on the deck.
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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.:
16
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Site:
Provisions-Dairy Walk-in Refrigerator
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Violation:
At least four individual cartons of milk and 3 individual yogurts had temperatures between 45 and 48F. These products were taken from different areas of the walk-in unit. Upon further investigation of the walk-in refrigerator air temperature, an electronic refrigerator log review discovered that the temperature was above 17.5C for at least 6 hours.
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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.:
13
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Site:
Provisions-Dairy Walk-in Refrigerator
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Violation:
At least four individual cartons of milk and 3 individual yogurts had temperatures between 45 and 48F. These products were taken from different areas of the walk-in unit. Upon further investigation of the walk-in refrigerator air temperature, an electronic refrigerator review discovered that the temperature was above 17.5C for at least 6 hours. Staff reported that this was caused by the door being left open during loading and provisioning (from shore and breakfast service) for multiple hours.
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Recommendation:
Ensure the supervisor or person in charge of food operations on the vessel monitors that: (12) Employees are properly trained in food safety, as it relates to their assigned duties.
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Item No.:
24
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Site:
Galley-Conveyor Rack-Type Dishwasher
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Violation:
The final rinse temperature of the conveyor rack-type dishwasher did not reach the minimum 160F at the plate surface after several attempts during the dishwasher evaluation. Two 180F thermolabels were placed on the upper final rinse arm and were not activated. A thermocouple thermometer was also used and the maximum temperature reached at the plate surface was 157F.
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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 more than 90C (194F) or 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.:
16
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Site:
Buffet-Staff Mess
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Violation:
The time control plan stated the set-up time was 1030 and the discard time was 1400 in the staff mess. The service time of the crew galley operation exceeded 4 hours. A food employee brought a pan of grilled vegetables to the staff mess, which had a 4-hour discard label of 1330.
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Recommendation:
Ensure the time control operation is understood by all employees in crew galley and the time control plan matches the operation. 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 (1) Has an initial temperature of 5C (41F) or less or 57C (135F) or greater before placement on time control. (2) Is not be placed on temperature control again. (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. and (4) Is discarded within 4 hours of placement on time control.
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Item No.:
16
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Site:
Dining Room-Blue Lagoon
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Violation:
The consumer advisory on the menu was covered by the menu insert.
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Recommendation:
If an animal food such as beef, eggs, fish, lamb, milk, pork, poultry, or shellfish that is raw, undercooked, or not otherwise processed to eliminate pathogens is offered in a ready-to-eat form or as a raw ingredient in another ready-to-eat food, ensure the consumer is informed by way of disclosure using menu advisories, placards, or other easily visible written means of the significantly increased risk to certain especially vulnerable consumers eating such foods in raw or undercooked form. Locate the advisory at the outlets where these types of food are served. Ensure that raw shell egg preparations are not used in uncooked products as described in section 7.3.3.2.3. Ensure that disclosure is made by one of the two following methods: (1) On a sign describing the animal-derived foods (e.g., ?oysters on the half-shell,? ?hamburgers,? ?steaks,? or ?eggs?); AND that they can be cooked to order and may be served raw or undercooked; AND a statement indicating that consuming raw or undercooked meats, seafood, shellfish, eggs, milk, poultry may increase your risk for foodborne illness, especially if you have certain medical conditions. Ensure the advisory is posted at the specific station where the food is served raw, undercooked, or cooked to order OR (2) On a menu using an asterisk at the animal-derived foods requiring disclosure and a footnote with a statement indicating that consuming raw or undercooked meats, seafood, shellfish, eggs, milk, or poultry may increase your risk for foodborne illness, especially if you have certain medical conditions.
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Item No.:
37
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Site:
Galley-Dishwash
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Violation:
Excessive steam was noted in this area and condensate was accumulating on the deckhead air conditioning units and deckhead above the glasswasher on the soiled side of the machine. Staff showed the inspector a work order showing that this issue would be addressed during the March 2017 dry dock. This was noted on the previous inspection.
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Recommendation:
Ensure ventilation hood systems and devices are sufficient in number and capacity to prevent condensation from collecting on bulkheads and deckheads.
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Item No.:
26
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Site:
Galley-Potwash
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Violation:
Three previously cleaned pans stored on the clean racks had food soil 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.:
11
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Site:
Medical-Crew Member Late Reporting
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Violation:
On 20 February, a restaurant steward experienced 5 episodes of diarrhea starting at 08:00 but did not report to the medical center until 17:00. According to work hour records, the crew member worked a full shift while symptomatic and also ate breakfast and lunch in the crew mess while symptomatic. A written disciplinary action was noted in the crew member's file.
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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. Ensure crew members report to the medical center immediately after experiencing vomiting and or diarrhea.
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Item No.:
08
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Site:
Potable Water-Cabin 11010 Technical Space
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Violation:
The hot and cold water lines after the reduced pressure backflow assemblies for the hair sinks in the beauty salon were striped blue indicating potable water.
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Recommendation:
Do not stripe or paint potable water lines after reduced pressure assemblies as potable water.
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Item No.:
08
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Site:
Potable Water-Beatuy Salon
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Violation:
A significant amount of water was continuously leaking from the relief vent of the reduced pressure backflow assembly installed on the cold water line to the pedicure chair, indicating a possible failure.
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Recommendation:
Maintain backflow prevention devices in good repair.
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Item No.:
19
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Site:
Other-Engineering Offices
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Violation:
Three boxes of sugar packets were stored on the deck under the handwash station next to the coffee machine.
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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.
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Item No.:
27
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Site:
Other-Engineering Offices
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Violation:
The counter top under the espresso machine was soiled with coffee and sugar debris.
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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.:
10
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Site:
Recreational Water Facilities-Pool #1
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Violation:
The rope, attached to the life safety ring, was tied to the railing where it was installed.
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Recommendation:
Provide a rescue or shepherd's hook and an approved flotation device at a prominent location (visible from the full perimeter of the pool) at each RWF that has a depth of 1 meter (3 feet) or greater. Mount these devices in a manner that allows for easy access during an emergency. Ensure the approved flotation device includes an attached rope that is at least 2/3 of the maximum pool width.
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Item No.:
29
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Site:
Bar-Port/Starbaord Temporary Pool Bars
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Violation:
For the upcoming chartered cruise, two temporary bars were set up on the port and starboard side of pool #1, but they were not equipped with handwash stations. In addition to serving canned and draft beer, these bars made simple mixed drinks, such as rum and coke. The bars had ice wells and garnish trays for the bartenders to use for the mixed drinks.
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Recommendation:
Ensure each food preparation area, bar, warewashing area, and garbage-processing area has at least one handwashing facility located in it.
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