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Item No.:
*
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Site:
Medical-Record Review
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Violation:
The 72-hour food history logs did not clearly or accurately reflect correct dates and time. This is important so as to accurately determine possible source of contamination and to prevent spread of illness.
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Recommendation:
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Item No.:
*
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Site:
Potable Water-Bunker - Forward - Analyzer Dosing Pump
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Violation:
The inspector noticed that while bunkering, once every hour, the halogen levels dropped below the 2.0 ppm level briefly on the electronic data logging chart. This drop happened once every hour for an eight hour period. Staff stated that they manually check the levels according to ships protocol hourly and showed the inspector the halogen levels and they were above the 2.0 ppm level at the same time the chart read below 2.0 ppm. Staff stated that the analyzer was not working properly and ordered new equipment for the analyzer. Staff showed the purchase order to the inspector.
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Recommendation:
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Item No.:
02
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Site:
Medical-Record Review
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|
Violation:
A bathroom mate/close contact sharing a bathroom with a confirmed AGE reportable case, was only followed up on for 24 hours, not the required 48 hours.
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Recommendation:
When any crew member (food or nonfood employee) meets the case definition for AGE, take the following actions: (1) restrict exposure to symptomatic crew member(s); (2) undergo a verbal interview with medical or supervisory staff, who will confirm their condition, provide facts and a written fact sheet about hygiene and handwashing, and instruct them to report immediately to medical if they develop illness symptoms; (3) complete a verbal interview daily with medical or supervisory staff until 48 hours after the ill crew members? symptoms began. Ensure that the first verbal interview is conducted within 8 hours from the time the ill crew member initially reported to the medical staff. If the asymptomatic immediate contact or cabin mate is at work, ensure that he or she must is contacted by medical or supervisory staff as soon as possible. Document the date and time of verbal interviews.
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Item No.:
08
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Site:
Galley-Solarium
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Violation:
The right backflow preventer in the multiflow carbonator cabinet in this area was actively dripping onto the shelf. A small puddle of approximately 10 cm had formed.
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Recommendation:
Maintain backflow prevention devices in good repair.
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Item No.:
08
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Site:
Potable Water-Garbage Room
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|
Violation:
During the inspection, the inspector noticed four backflow prevention devices on the cleaning hoses in the garbage room, however, these devices were not listed on the backflow prevention log.
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Recommendation:
Ensure the cross-connection control program includes at a minimum: a complete listing of cross-connections and the backflow prevention method or device for each, so there is a match to the plumbing system component and location. Include air gaps on the listing. Ensure a schedule for inspection frequency is set. Maintain a log documenting the inspection and maintenance in written or electronic form, and ensure it is available for review during inspections.
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Item No.:
08
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Site:
Galley-Deck 5 Pot Wash
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Violation:
The mechanical trolley wash machine had been out-of-order for over a week due to water consistently dripping from the relief vent of the reduced pressure assembly on the water supply line.
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Recommendation:
Maintain backflow prevention devices in good repair.
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Item No.:
08
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Site:
Galley-Deck 5 Pastry
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|
Violation:
The potable water supply line to the deck oven did not have a backflow prevention device installed.
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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:
Galley-Deck 4 Bakery
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|
Violation:
The water supply line to the deck oven did not have a backflow prevention device.
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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:
Buffet-Deck 5 Satellite Pastry
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|
Violation:
The water supply line to the deck oven did not have a backflow prevention device.
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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.:
11
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Site:
Medical-Record Review
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|
Violation:
A food service worker (assistant waiter) reported to medical with AGE symptoms on 14 April at 1700 but noted that symptom onset was at 1430 that day. Additionally, his time card noted that he worked while symptomatic and also visited the crew mess.
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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.:
11
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Site:
Medical-Record Review
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|
Violation:
A food handler reported AGE illness on 1st of May with last symptom at 1145. The review of isolation time frame only noted an isolation time of 24 hours instead of 48 hours.
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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. 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.:
11
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|
Site:
Medical-Record Review
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|
Violation:
An entertainment employee (performer/dancer) reported to medical with AGE symptoms at 1716 on16 April but noted that her symptom onset as15 April at 2200. The employee did not work during this time nor did she eat in the crew mess, however, there was no documentation provided that noted the employee was isolated in their cabin. This employee received disciplinary action.
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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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|
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Item No.:
11
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|
Site:
Medical-Record Review
|
|
Violation:
A food handler worker (bar server) reported to medical with AGE symptoms on 14 April at 0023. The worker noted that the onset of illness was actually at 1945 on 13 April. Review of the worker's time card on 13 April showed that she worked for almost 1 hour, clocked out at 2042 and clocked back in at 2329 and worked until 0002 while symptomatic.
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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:
Galley-Deck 5 Warewash
|
|
Violation:
Lack of managerial control in this area led to multiple deficiencies. For example, employees were drying clean plates and bowls using linen napkins; over 400 hundred plate covers were not allowed to proper air dry before being stacked; and the final rinse spray pattern in the conveyor dishwash machine was inconsistent and producing water at 203F at the manifold.
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|
Recommendation:
Because of the risks for foodborne illness inherent to the food operation, ensure the supervisor or person in charge of food operations on the vessel demonstrates to VSP - during inspections and on request - knowledge of foodborne disease prevention, application of the Hazard Analysis Critical Point principles, and the food-safety guidelines in this manual. Ensure that the person in charge demonstrates this knowledge: (1) By compliance with these guidelines; (2) By being a domestically or foreign certified food protection manager who has shown proficiency of required information through passing a test that is part of an accredited program; or (3) By responding correctly to the inspector's questions as they relate to the specific food operation. Ensure that the areas of knowledge include: (1) Describing the relation between prevention of foodborne disease and personal hygiene of a food employee; (2) Explaining the responsibility of the person in charge to prevent transmission of foodborne disease by a food employee who has a disease or medical condition that may cause foodborne disease; (3) Describing the symptoms associated with diseases that are transmissible through food; (4) Explaining the significance of the relation between maintaining the time and temperature of potentially hazardous food and the prevention of foodborne illness; (5) Explaining the hazards involved in the consumption of raw or undercooked meat, poultry, eggs, and fish; (6) Stating the required food temperatures and times for safe cooking of potentially hazardous food, including meat, poultry, eggs, and fish; (7) Stating the required temperatures and times for the safe refrigerated storage, hot holding, cooling, and reheating of potentially hazardous food; (8) Describing the relation between prevention of foodborne illness and management and control of the following: cross-contamination, hand contact with ready-to-eat foods, handwashing, and maintaining food operations in a clean condition and in good repair; (9) Explaining the relation between food safety and providing equipment that is sufficient in number and capacity as well as properly designed, constructed, located, installed, operated, maintained, and cleaned; (10) Explaining correct procedures for cleaning and sanitizing utensils and food-contact surfaces of equipment; (11) Identifying poisonous or toxic materials on the vessel and the procedures necessary to ensure they are safely stored, dispensed, used, and disposed of according to law; (12) Identifying critical-control pints in the operation from purchasing through service that when not controlled may contribute to the transmission of foodborne illness and explaining steps taken to ensure the points are controlled in accordance with the guidelines in this manual.
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|
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Item No.:
17
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|
Site:
Buffet-Forward Crew Buffet
|
|
Violation:
Fifteen, 64 ounce vanilla ice cream mixes were thawing on the far left cold counter of the sweet dream buffet line when the inspector arrived in the area. The forward buffet was not open during the inspection, but the sweet dream buffet cold counters were listed as time control units on the time control plan for the area. Staff stated the ice cream mix was just removed from the freezer and had been thawing on the counter for about ten minutes. Staff also stated this was the normal procedure and after about 10 to15 minutes of thawing the ice cream mix would be placed in the undercounter refrigerator on temperature control. The internal temperature of one of the ice cream mixes was 20F.
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|
Recommendation:
Ensure stored frozen foods are maintained frozen.
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|
|
Item No.:
18
|
|
Site:
Galley-Deck 5 Cold Pantry
|
|
Violation:
Inside walk-in refrigerator 3.8.24 , three trays of raw Mexican meatballs that were made with ground beef were stored on a trolley above two trays of raw scallops.
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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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|
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Item No.:
18
|
|
Site:
Galley-Deck 5 Cold Pantry
|
|
Violation:
Inside walk-in refrigerator 3974, a package of cold smoked salmon was stored on a trolley above ready-to-eat deli meats.
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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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|
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Item No.:
19
|
|
Site:
Food Service General-Tween Deck
|
|
Violation:
Provisions for the candy store were stored in this area that is not finished in accordance with VSP 7.7.4 and 7.7.5 for food storage areas. The area contained items such items as potato chips, peanut and chocolate candies. The area also had what appeared to be 2 large 16 inch water lines passing through the area over the food from an unknown origin.
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|
Recommendation:
Do not store foods: (1) In locker rooms; (2) In toilet rooms; (3) In dressing rooms; (4) In garbage rooms; (5) In mechanical rooms; (6) Under sewer lines that are not continuously sleeve welded; (7) Under leaking water lines, including leaking automatic fire sprinkler heads, or under lines on which water has condensed; (8) Under open stairwells; (9) Under other sources of contamination from nonfood items such as ice blocks, ice carvings and flowers; or (10) In areas not finished in accordance with 7.7.4 and 7.7.5 for food storage areas.
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|
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Item No.:
21
|
|
Site:
Bar-Starbucks
|
|
Violation:
Power cords were draped on the counter under the expresso and coffee machine making cleaning difficult. The area was open for service.
|
|
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.:
22
|
|
Site:
Galley-Deck 5 Pot Wash
|
|
Violation:
The mechanical trolley wash machine had been out-of-order for over a week due to water consistently dripping from the relief vent of the reduced pressure assembly on the water supply line.
|
|
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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|
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Item No.:
22
|
|
Site:
Galley-Deck 5 Warewash
|
|
Violation:
The curtains between the wash compartment 1 and wash compartment 2 of the port conveyor dishwash machine were missing more than half of the curtain flaps.
|
|
Recommendation:
Ensure the warewashing machine wash and rinse tanks are equipped with baffles, curtains, or other means to minimize internal cross-contamination of the solutions in wash and rinse tanks.
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|
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Item No.:
22
|
|
Site:
Galley-Deck 5 Warewash
|
|
Violation:
The upper final rinse nozzles of the in-use port conveyor dishwash machine were not consistently producing an effective spray pattern during operation. The spray pattern would go from an effective fan-like spray pattern to more of a single stream spray pattern to pulsing pattern. Also, the two far right upper spray nozzles on the auxiliary rinse were not producing any water during operation.
|
|
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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|
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Item No.:
24
|
|
Site:
Galley-Deck 5 Warewash
|
|
Violation:
The water temperature at the upper final rinse manifold in the port conveyor dishwash machine was measured at 203F during operation. Steam was periodically visible from the spray nozzles, but the water temperature measured at the plate surface was 181F.
|
|
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.:
28
|
|
Site:
Galley-Deck 5 Pastry
|
|
Violation:
Five large mixing bowls stored on deck stands at the entrance to the pastry area from potwash were not covered or inverted.
|
|
Recommendation:
Store clean equipment and utensils in a self-draining position that allows air drying, and covered or inverted.
|
|
|
Item No.:
28
|
|
Site:
Galley-Deck 5 Warewash
|
|
Violation:
Three employees were observed drying clean plates and bowls with linen napkins that were on the staging counter and placing them into a four compartment plate trolley. Two of the linen napkins were damp to the touch and the other had visible food stains. Another employee was observed wiping two metal bread baskets with a linen napkin that was also stained and damp.
|
|
Recommendation:
After cleaning and sanitizing, ensure equipment and utensils are air dried or adequately drained before contact with food.
|
|
|
Item No.:
28
|
|
Site:
Galley-Deck 5 Warewash
|
|
Violation:
At least 400 brown plate covers were stacked wet on the overshelf over the clean landing counters for the port dishwash machine and glass wash machine. Water dripped from two stacks of plate covers to the deck as they were removed from the overshelf to be inspected. The bottom plate cover on the three stacks on the overshelf above the clean landing counter for the glass wash machine were also sitting in pooled water.
|
|
Recommendation:
After cleaning and sanitizing, ensure equipment and utensils are air dried or adequately drained before contact with food.
|
|
|
Item No.:
29
|
|
Site:
Galley-Park Cafe
|
|
Violation:
After Breakfast the handwash sink at the dirty dish drop off area was blocked by soiled garbage containers.
|
|
Recommendation:
Ensure handwashing facilities are used for no other purpose and are accessible at all times.
|
|
|
Item No.:
29
|
|
Site:
Galley-Solarium
|
|
Violation:
The starboard handwash station was blocked by fresh fruits on deck stands. This area was not open for service.
|
|
Recommendation:
Ensure handwashing facilities are used for no other purpose and are accessible at all times.
|
|
|
Item No.:
29
|
|
Site:
Galley-Warewash
|
|
Violation:
An employee placed a white bucket in the handwash station on the soiled end of the dishwash machine while it filled up with soap and water from the bulkhead mounted dispenser.
|
|
Recommendation:
Ensure handwashing facilities are used for no other purpose and are accessible at all times.
|
|
|
Item No.:
30
|
|
Site:
Food Service General-Broken Handwash Stations
|
|
Violation:
A total of three handwash stations in the food areas were not working during the inspection but were identified as inoperable by staff prior to the inspection. The handwash sink located in the deck 3 clean pot and pan storage area had been out-of-order since 24 April but a working handwash sink was located within 8 meters. The handwash sink located in the deck 4 hot galley by the drinking fountain had been out-of-order since the day prior to the inspection but a working handwash sink was located within 8 meters. The handwash sink located at the entrance of the fish preparation room had been out-of-order since 3 May but a working handwash sink was located within 8 meters. The ship had ordered replacement solenoid valves on 13 March but were not due to arrive until 28 May.
|
|
Recommendation:
Keep handwashing facilities clean and in good repair.
|
|
|
Item No.:
30
|
|
Site:
Galley-Deck 4 Warewash
|
|
Violation:
The paper towel dispenser at the handwash station on the soiled end of dishwash machine was empty. This area was in operation during the inspection.
|
|
Recommendation:
Ensure each handwashing facility has a supply of hand-cleansing soap or detergent and a supply of single-service paper towels available.
|
|
|
Item No.:
33
|
|
Site:
Buffet-24 Hour Grill
|
|
Violation:
Four separate gaps between the deckhead panels above the buffet line were open and exposed the plenum above the deckhead.
|
|
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.
|
|
|
Item No.:
33
|
|
Site:
Galley-Solarium
|
|
Violation:
Two deck head access panels were not closed allowing a 1-2 cm gap into the void above the galley area. One panel door was marked 4411.152G 313 and the other door was above the dishwash area.
|
|
Recommendation:
Ensure decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas are maintained in good repair.
|
|
|
Item No.:
37
|
|
Site:
Galley-Deck 5 Soup Station
|
|
Violation:
Excessive steam was escaping from bain marie #10, which was on time control, during operation. The steam was condensing under the lip of the hotel pans in the bain marie which caused water to accumulate on the counter.
|
|
Recommendation:
Ensure exhaust ventilation hood systems in food preparation and warewashing areas--including components such as hoods, fans, guards, and ducting--are designed to prevent grease or condensation from draining or dripping onto food, equipment, utensils, linens, and single-service and single-use articles.
|
|
|
Item No.:
37
|
|
Site:
Galley-Deck 5 Hot Station
|
|
Violation:
Excessive steam was escaping from bains marie #4 through 7, which were on time control, during operation. The steam was condensing under the lip of the hotel pans in the bain marie which caused water to accumulate on the counter. Condensation was also accumulating on the underside of the overshelf above the bains marie, but nothing was observed dripping into food.
|
|
Recommendation:
Ensure exhaust ventilation hood systems in food preparation and warewashing areas--including components such as hoods, fans, guards, and ducting--are designed to prevent grease or condensation from draining or dripping onto food, equipment, utensils, linens, and single-service and single-use articles.
|
|
|
Item No.:
38
|
|
Site:
Galley-Deck 5 Port Beverage Station Hose Locker
|
|
Violation:
Several water hoses that were used for cleaning in the galleys were stored in this locker dedicated for hose storage, However, several of the hoses were either sitting in standing water on the shelves or stored in plastic bags that had water inside the bag. Water drained from two different hoses that were removed from the locker and checked for standing water.
|
|
Recommendation:
Store maintenance tools such as mops, brooms, and similar items in an orderly manner that facilitates cleaning of the area used for storing the maintenance tools.
|
|
|
Item No.:
38
|
|
Site:
Galley-Deck 5 Pot Wash
|
|
Violation:
A pair of rubber gloves and three scrubbing pads were stored behind the handwash station between the soiled pot and pan storage racks.
|
|
Recommendation:
Store maintenance tools such as mops, brooms, and similar items in an orderly manner that facilitates cleaning of the area used for storing the maintenance tools.
|
|