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Item No.:
08
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Site:
Potable Water-Main Workshop
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Violation:
The water line into the potable water to technical water reduced pressure assembly was not striped to indicate potable water. The technical water line after the reduced pressure assembly was striped as potable water. This was immediately corrected.
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Recommendation:
Stripe or paint potable water lines either in accordance with ISO 14726 (blue/green/blue) or blue only. Stripe or paint distillate and permeate lines directed to the potable water system in accordance with ISO 14726 (blue/gray/blue). Ensure no other lines have the above color designations. Stripe or paint these lines at 5 meters (15 feet) intervals and on each side of partitions, decks, and bulkheads, except where decor would be marred by such markings, including potable water supply lines in technical lockers. Do not stripe or paint potable water lines after reduced pressure assemblies as potable water. Uniquely identify all refrigerant brine lines in all galleys, pantries, and cold rooms to prevent cross-connections.
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Item No.:
11
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Site:
Medical-Crew Member Reporting
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Violation:
A Youth Activity Center food worker had an onset of acute gastroenteritis symptoms at 23:00 at 27 January. She reported to the medical center at 15:00 on 28 January. She did not working while symptomatic, but she did go to ashore at 12:00 on the 28th. She received a written warning for late reporting to medical.
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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.
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Item No.:
19
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Site:
Dining Room-Deck 3 - Animator's Dining Room
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Violation:
A platter of uncovered donuts was on the clean area of the center waiter station. Waiters were walking on the outside of the station and passengers could walk less than one meter from the food.
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Recommendation:
Protect food from contamination by storing the food: (1) Covered or otherwise protected.
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Item No.:
19
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Site:
Buffet-Concierge Lounge
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Violation:
Two glass dispensing bottles of oil and vinegar were out for service on the buffet line, but the bottles were not labeled with the identity of their contents.
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Recommendation:
Ensure containers holding food or food ingredients that are removed from their original packages for use on the vessel, such as cooking oils, flour, herbs, potato flakes, salt, spices, and sugar are identified with the common name of the food.
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Item No.:
20
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Site:
Food Service General-Ice Machines
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Violation:
Two ice machines, one in the Frozone Bar and the other in the Cabanas Galley, had a white foam material at the back end of each ice machine cuber panel that was absorbent and difficult to clean.
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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; (3) finished to have a smooth, easily cleanable surface; and (4) resistant to pitting, chipping, crazing, scratching, scoring, distortion and decomposition.
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Item No.:
20
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Site:
Galley-Deck 3 - Animator's
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Violation:
In the potwash clean storage area, one white cutting board had deep scratches near the edge.
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Recommendation:
Ensure surfaces such as cutting blocks and boards that are subject to scratching and scoring are resurfaced if they no longer can be effectively cleaned and sanitized, or discarded if they are not capable of being resurfaced.
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Item No.:
22
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Site:
Galley-Deck 3 - Animator's
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Violation:
Paper and wrappers were in the glasswash machine wash tank. The machine was in operation during the inspection.
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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-Cabanas Warewash
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Violation:
The bottom spray nozzle of the left side final rinse manifold in the rack-type glasswash machine was partially blocked creating an ineffective spray pattern.
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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.:
26
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Site:
Pantry-Frozone Bar
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Violation:
The white foam material on the inside at the back end of each ice machine cuber panel was soiled with black debris.
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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-Cabanas Starboard Hot Buffet Line
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Violation:
The back counter to the left of the grooved grill was soiled with grease residue. This side of the buffet line had not been open since the previous night.
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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:
Galley-Deck 2 - Enchantment Garden
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Violation:
Inside the ice machine near the portside dining attendant station, brown debris was on the back area underneath and behind the second from the left cuber.
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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.:
30
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Site:
Galley-Deck 3 - Animator's
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Violation:
At the four-faucet handwash station across from the dishwash area, the second from the right faucet was not operational.
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Recommendation:
Keep handwashing facilities clean and in good repair.
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Item No.:
33
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Site:
Galley-Deck 2 - Enchantment Garden
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Violation:
Across from the upright dry store and napkin cabinets, paint was peeling along the bottom frame of the crew message board.
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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.:
39
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Site:
Buffet-Crew Mess
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Violation:
One fly was near the first buffet line. Staff destroyed the fly during the inspection.
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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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