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Item No.:
*
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Site:
Housekeeping-Outbreak Prevention and Response Plan
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Violation:
The Suggested Broadcast Announcement For Elevation to Level 3 Sanitation Due To Acute Gastroenteritis stated 'we have seen an increase in the number of reported cases of gastrointestinal illness which are strongly suggestive of Norovirus.' This statement implied a confirmed diagnoses for all elevations in acute gastroenteritis cases, without first ruling out other possible pathogens.
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Recommendation:
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Item No.:
08
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Site:
Potable Water-List of Nontestable Devices
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Violation:
The list of nontestable backflow prevention devices only showed test results for three devices on the medical center showers. There were four showers in the medical center, all with backflow prevention devices installed.
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Recommendation:
Update the list of backflow prevention devices.
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Item No.:
13
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Site:
Galley-Chef Table Variance
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Violation:
Participating passengers of this event involving time in the galley sign a form where they confirm that they read and understood the rules of not participating if having gastrointestinal or respiratory symptoms in the 48 hours previous to the event. These forms were signed around 3 to 6 days prior the event. Staff stated that they verified the name against the names on the AGE log the day of or the day prior to the event, but it was unclear how and when this was done. This procedure of making sign the passengers the event rules up 6 days prior to their participation also potentially allows passengers not on the AGE log but with communicable disease symptoms at the time of the event to participate in the in-galley activities.
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Recommendation:
Ensure that every effort to prevent passengers with symptoms of communicable diseases immediately before entering the galley is documented.
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Item No.:
19
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Site:
Galley-Deck 6 Hot Line
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Violation:
During breakfast service, a cook was observed cleaning with his wiping cloth the front counter and an egg splatter from the food-contact surface of the plate he handed to the waiter in front of him. In addition, the sanitizing solution was soiled. After the finding and discussion with the inspection team, the sanitation solution was remade and the cook was counseled.
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Recommendation:
During preparation, ensure unpackaged food is protected from environmental sources of contamination.
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Item No.:
19
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Site:
Dining Room-Botticelli Restaurant
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Violation:
During breakfast service at several waiter stations, a number of large jugs with wide openings and no lids were full of unprotected water.
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Recommendation:
Protect food from contamination that may result from a physical, chemical, biological origin.
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Item No.:
20
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Site:
Galley-Deck 5 Garde Manger
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Violation:
One of the previously cleaned food slicers had difficult to clean peeling sealant in the food zone. Staff started repairs immediately.
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Recommendation:
Ensure multiuse food-contact surfaces are: (1) Smooth; (2) Free of breaks, open seams greater than 0.8 mm (1/32 inch), cracks, chips, inclusions, pits, and similar imperfections.
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Item No.:
21
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Site:
Galley-Deck 5 Grills
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Violation:
The grill brushes handles were made of raw wood that had numerous crevices making them difficult to clean.
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Recommendation:
Ensure nonfood-contact surfaces of equipment that are exposed to splash, spillage, or other food soiling or that require frequent cleaning are constructed of a corrosion-resistant, nonabsorbent, and smooth material. Ensure nonfood-contact surfaces are free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance.
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Item No.:
21
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Site:
Galley-Hot Section Walk-in Refrigerator
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Violation:
Two of the plastic curtains were broken and difficult to clean.
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Recommendation:
Ensure nonfood-contact surfaces of equipment that are exposed to splash, spillage, or other food soiling or that require frequent cleaning are constructed of a corrosion-resistant, nonabsorbent, and smooth material. Ensure nonfood-contact surfaces are free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance.
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Item No.:
21
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Site:
Dining Room-Botticelli Restaurant
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Violation:
The port side food locker had wooden shelves that were rough and difficult to clean.
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Recommendation:
Ensure nonfood-contact surfaces of equipment that are exposed to splash, spillage, or other food soiling or that require frequent cleaning are constructed of a corrosion-resistant, nonabsorbent, and smooth material.
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Item No.:
21
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Site:
Dining Room-Da Vinci Restaurant Locker
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Violation:
Some of the shelves with food and clean equipment were made of difficult to clean raw wood.
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Recommendation:
Ensure nonfood-contact surfaces of equipment that are exposed to splash, spillage, or other food soiling or that require frequent cleaning are constructed of a corrosion-resistant, nonabsorbent, and smooth material.
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Item No.:
21
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Site:
Dining Room-Botticelli Restaurant
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Violation:
During breakfast service at the starboard/forward waiter station, the door laminates were broken, making cleaning difficult. This was corrected.
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Recommendation:
Ensure nonfood-contact surfaces are free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance.
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Item No.:
21
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Site:
Dining Room-Michael Angelo Restaurant Locker
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Violation:
Some of the shelves with food and clean equipment were made of difficult to clean raw wood.
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Recommendation:
Ensure nonfood-contact surfaces of equipment that are exposed to splash, spillage, or other food soiling or that require frequent cleaning are constructed of a corrosion-resistant, nonabsorbent, and smooth material.
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Item No.:
22
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Site:
Galley-Deck 6 Hot Line
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Violation:
During breakfast service, a cook was observed cleaning with his wiping cloth the front counter and an egg splatter from the food-contact surface of the plate he handed to the waiter in front of him. In addition, the sanitizing solution was soiled. After the finding and discussion with the inspection team, the sanitation solution was remade and the cook was counseled.
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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-Pizzeria
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Violation:
The wash temperature gauge of the undercounter warewasher was 5-6F less than the actual wash temperature measured inside the machine.
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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-Dishwash
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Violation:
The in-use flight-type dishwash machine was leaking water from under the soiled end onto 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; (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-Deck 5 Potwash
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Violation:
The in-use potwash machine continuously splashed water from the hood-type door to the deck during operation.
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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-Deck 5 Pastry
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Violation:
The undercounter warewasher was out of service.
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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.:
24
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Site:
Galley-Deck 5 Dishwash
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Violation:
The final rinse temperature of the flight-type dishwash machine was 149-157F. The machine was operating but not actively in use at the time the inspection team arrived to the area. 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 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.:
25
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Site:
Dining Room-Botticelli Restaurant
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Violation:
During breakfast service at the port/aft waiter station, three wiping cloths were found wet and soiled with debris next to clean cutlery and plates that were exposed.
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Recommendation:
Restrict wiping cloths to the following: (1) Cloths used for wiping food spills are used for no other purpose; (2) Cloths used for wiping food spills are dry and used for wiping food spills from tableware and single service articles or wet and cleaned, stored in a chemical sanitizer, and used for wiping spills from food-contact and nonfood-contact surfaces of equipment; (3) Dry or wet cloths used with raw animal foods are kept separate from cloths used for other purposes. Wet cloths used with raw animal foods must be kept in a separate sanitizing solution; (4) Wet wiping cloths used with a freshly made sanitizing solution and dry wiping cloths are free of food debris and visible soil.
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Item No.:
25
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Site:
Galley-Deck 6 Hot Line
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Violation:
During breakfast service, a cook was observed cleaning with his wiping cloth the front counter and an egg splatter from the food-contact surface of the plate he handed to the waiter in front of him. In addition, the sanitizing solution was soiled. After the finding and discussion with the inspection team, the sanitation solution was remade and the cook was counseled.
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Recommendation:
Restrict wiping cloths to the following: (1) Cloths used for wiping food spills are used for no other purpose; (2) Cloths used for wiping food spills are dry and used for wiping food spills from tableware and single service articles or wet and cleaned, stored in a chemical sanitizer, and used for wiping spills from food-contact and nonfood-contact surfaces of equipment; (3) Dry or wet cloths used with raw animal foods are kept separate from cloths used for other purposes. Wet cloths used with raw animal foods must be kept in a separate sanitizing solution; (4) Wet wiping cloths used with a freshly made sanitizing solution and dry wiping cloths are free of food debris and visible soil.
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Item No.:
25
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Site:
Dining Room-Botticelli Restaurant
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Violation:
During breakfast service at the aft/center waiter station, a wet wiping cloth was on the deck.
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Recommendation:
Restrict wiping cloths to the following: (1) Cloths used for wiping food spills are used for no other purpose; (2) Cloths used for wiping food spills are dry and used for wiping food spills from tableware and single service articles or wet and cleaned, stored in a chemical sanitizer, and used for wiping spills from food-contact and nonfood-contact surfaces of equipment; (3) Dry or wet cloths used with raw animal foods are kept separate from cloths used for other purposes. Wet cloths used with raw animal foods must be kept in a separate sanitizing solution; (4) Wet wiping cloths used with a freshly made sanitizing solution and dry wiping cloths are free of food debris and visible soil.
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Item No.:
26
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Site:
Galley-Deck 6 Garde Manger
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Violation:
The previously cleaned food slicer had a heavy build-up of food residue under the slicer's backplate next to the exit path of the food from the slicer blade.
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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:
Dining Room-Da Vinci Restaurant Locker
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Violation:
Some of the shelves with food and clean equipment were visibly soiled.
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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 5 Water Station
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Violation:
The technical space was soiled with rusty water.
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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 5 Pastry
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Violation:
The previously cleaned dough sheeter belt had heavy build-ups of flour on the belt underside.
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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.:
28
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Site:
Dining Room-Michael Angelo Restaurant Locker
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Violation:
A box of drinking glasses was stored directly on the deck.
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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; (2) in a location where they are not exposed to splash, dust, or other contamination; (3) at least 150 millimeters (6 inches) above the deck.
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Item No.:
28
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Site:
Dining Room-Da Vinci Restaurant Locker
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Violation:
A previously cleaned chafing dish was on the deck when the inspection team arrived to the locker where two food employees were storing food and clean equipment in the cabinets. After the finding, the chafing dish was stored in the cabinets by one of the food employees.
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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; (2) in a location where they are not exposed to splash, dust, or other contamination; (3) at least 150 millimeters (6 inches) above the deck.
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Item No.:
28
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Site:
Dining Room-Botticelli Restaurant
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Violation:
During breakfast service at the starboard/forward waiter station, the upper left waiter station door was open exposing upright previously cleaned and sanitized plates.
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Recommendation:
Store clean equipment and utensils in a self-draining position that allows air drying, and covered or inverted. Store cleaned equipment and utensils, laundered linens, and single-service and single-use articles: (1) in a clean, dry location; (2) in a location where they are not exposed to splash, dust, or other contamination; (3) at least 150 millimeters (6 inches) above the deck.
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Item No.:
28
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Site:
Dining Room-Botticelli Restaurant
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Violation:
During breakfast service at the port/aft waiter station, three wiping cloths were found wet and soiled with debris next to clean cutlery and plates that were exposed.
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Recommendation:
Store clean equipment and utensils in a self-draining position that allows air drying, and covered or inverted. Store cleaned equipment and utensils, laundered linens, and single-service and single-use articles: (1) in a clean, dry location; (2) in a location where they are not exposed to splash, dust, or other contamination; (3) at least 150 millimeters (6 inches) above the deck.
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Item No.:
33
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Site:
Dining Room-Botticelli Restaurant
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Violation:
The port side food locker had no coving.
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Recommendation:
Cove all bulkhead/deck, equipment/deck, cabinet/deck, and deck sink coaming/deck junctures (including galleys, pantries, buffets, bars, waiter stations, dining room work counters, provisions, food storage rooms, equipment/utensil storage rooms, and toilet rooms intended for use by galley personnel).
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Item No.:
33
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Site:
Dining Room-Da Vinci Restaurant Locker
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Violation:
The restaurant locker where food and galley equipment was stored had no coving. In addition, linoleum deck was heavily soiled between the clean linen shelves and the food cabinet.
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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. Do not use carpet in these areas. Cove all bulkhead/deck, equipment/deck, cabinet/deck, and deck sink coaming/deck junctures (including galleys, pantries, buffets, bars, waiter stations, dining room work counters, provisions, food storage rooms, equipment/utensil storage rooms, and toilet rooms intended for use by galley personnel). Ensure decks, bulkheads, deckheads, and attached equipment in food preparation, warewashing, pantries, and storage areas are cleaned as often as necessary.
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Item No.:
33
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Site:
Dining Room-Botticelli Restaurant
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Violation:
During breakfast service, a waiter station was created from a dining room table on carpet with several working containers of cereal.
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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. Do not use carpet in these areas.
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Item No.:
33
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Site:
Dining Room-Michael Angelo Restaurant Locker
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Violation:
The linoleum deck of this restaurant locker where food and galley equipment was stored had no coving.
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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. Do not use carpet in these areas. Cove all bulkhead/deck, equipment/deck, cabinet/deck, and deck sink coaming/deck junctures (including galleys, pantries, buffets, bars, waiter stations, dining room work counters, provisions, food storage rooms, equipment/utensil storage rooms, and toilet rooms intended for use by galley personnel).
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Item No.:
33
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Site:
Galley-Officer's Mess Pantry
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Violation:
A bulkhead-mounted cork bulletin board was next to the ice machine and in front of the food cabinet. The board was difficult to clean. Staff started to remove the board immediately.
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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.
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Item No.:
33
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Site:
Food Service General-Bulkhead-mounted Phones
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Violation:
Most phones and their handsets in food preparation areas had difficult to clean features, such as very rough surfaces and peeling paint.
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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.
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Item No.:
33
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Site:
Galley-Deck 5 Water Station
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Violation:
A grape was on the deck under the water station. The area was previously cleaned. In addition, water from the adjacent ice machine drain was splashing out to the deck.
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Recommendation:
Ensure decks, bulkheads, deckheads, and attached equipment in food preparation, warewashing, pantries, and storage areas are cleaned as often as necessary.
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Item No.:
33
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Site:
Galley-Deck 5 Port Dishwash
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Violation:
The deckhead light fixture at the soiled side of the dishwash machine was full of water that was leaking to the deck.
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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-Deck 5 Garde Manger
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Violation:
The utility sink faucet was continuously 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.:
36
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Site:
Dining Room-Botticelli Restaurant
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Violation:
The light intensity inside the port side food locker was less than 220 lux for all shelves other than the one in the top.
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Recommendation:
Ensure the light intensity is at least 220 lux (20 foot candles) on food preparation surfaces, and at a distance of 75 centimeters (30 inches) above the deck in food preparation areas, handwashing facilities, warewashing areas, equipment, and utensil storage, pantries, toilet rooms, and consumer self-service areas.
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Item No.:
39
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Site:
Galley-Deck 5 Sauce Station
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Violation:
One big fly was in the area while in operation.
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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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Item No.:
40
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Site:
Integrated Pest Management-Mooring Lines
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Violation:
The rat guards on the mooring lines did not prevent rodents from entering the vessel. Some guards were wooden U-shaped devices that were inverted and open on the underside of the line. Other guards were plastic trash can lids with the center portion cut out, creating a large opening around the lines, or cut open on the bottom and open on the underside of the line.
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Recommendation:
Protect entry points where pests may enter the food areas.
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Item No.:
43
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Site:
Housekeeping-Shower Head Disinfection
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Violation:
The list of shower heads for the medical center did not indicate the number to be disinfected. This made it difficult for the staff to demonstrate that they were cleaning and disinfecting all shower heads in the medical center.
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Recommendation:
Clean and disinfect shower heads every 6 months. Disinfect with an appropriate halogen-based disinfectant at 10 ppm for 60 minutes, or an equivalent CT value.
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