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Item No.:
19
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Site:
Buffet-Oceanview Cafe
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Violation:
A platter of muffins did not have the serving utensil. A passenger was observed reaching for a muffin with her hands.
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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. Ensure that if there is self service of scooped frozen dessert, service is out of shallow pans no deeper than 4 inches (100 millimeters) and no longer than 12 inches (300 millimeters).
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Item No.:
33
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Site:
Room Service-
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Violation:
Next to upright refrigerator R.09.01, the crew member message board was covered in wallpaper. Numerous holes from push pins also made the material difficult to clean.
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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.
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Item No.:
33
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Site:
Galley-Tuscan Grill
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Violation:
The crew member message board was covered in wallpaper. Numerous holes from push pins also made the material difficult to clean.
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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.
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Item No.:
16
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Site:
Room Service-In-Room Menus
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Violation:
For the premium breakfast features on the in-room cabin dining menus, the consumer advisory only stated 'consuming raw/undercooked meats, seafood, shellfish, eggs, milk, or poultry may increase a risk of food.' The statement was not complete. By the end of the inspection, staff showed the inspector this was corrected.
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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 disclosure is made by one of the two following methods: (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.:
38
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Site:
Bar-Mast Bar
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Violation:
On the back bar counter, the two large mixers had not been used for nearly one year.
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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.:
26
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Site:
Galley-Deck 3 Potwash
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Violation:
One serving bowl had a small amount of soil on the food-contact surface. It was 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.:
27
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Site:
Galley-Deck 4 Special Order Station
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Violation:
The insulation on the refrigerant lines in undercounter technical compartment R-04-38 were soiled. This was corrected immediately.
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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.:
19
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Site:
Bar-Martini Bar
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Violation:
The lid on the ice bin was left open when active drink making was not taking place. This was corrected.
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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.:
11
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Site:
Medical-Crew Member Acute Gastroenteritis (AGE) Reporting
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Violation:
A food worker had an onset of AGE symptoms on 17 March at 03:00, but did not report to the medical center until 12:54 that day. Staff stated this crew member stayed in his cabin while symptomatic and did not work. The crew member was disciplined for late reporting of symptoms.
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Recommendation:
Ensure crew members report to medical in a timely manner after the onset of AGE symptoms.
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Item No.:
08
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Site:
Other-Engine Control Room
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Violation:
The espresso machine had no backflow prevention device. The log listed the machine having a vacuum breaker, but it could not be found. A continuous pressure backflow prevention device was being installed during the inspection.
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Recommendation:
Install a continuous pressure-type backflow preventer when a valve is located downstream from the backflow preventer.
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Item No.:
08
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Site:
Other-Deck 30 Incinerator Room
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Violation:
A long water line over incinerator #1 was striped both blue/gray/blue and blue/white/blue. Later it was found that the line carried distillate water from the evaporators. Staff started to work on corrections immediately.
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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.
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Item No.:
43
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Site:
Ventilation-Inspection and Maintenance Plan
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Violation:
Documentation of the inspection, cleaning, and maintenance was available for review, but procedures for maintenance could not be found.
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Recommendation:
Ensure vessels have a plan to inspect and maintain HVAC systems in accordance with the manufacturer's recommendations and industry standards. Maintain the written inspection, cleaning, and maintenance plan for the HVAC system on the vessel and available for review during inspections. Ensure documentation of the inspection, cleaning, and maintenance plan is available for review during inspections.
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