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Item No.:
*
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Site:
*General Comments-Pest Management Logs
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Violation:
There were very many entries in the pest management logs for insects around the ship including repeat siting's in locations after reinspections indicating a lack of controlling pests aboard the ship. There were very few siting's on the proactive entries.
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Recommendation:
Reccommend evaluation of the complete pest management plan to include initial treatment and follow up cleaning and disinfection to prevent harborage.
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Item No.:
08
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Site:
Potable Water-Water Fountain
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Violation:
Three water fountains in crew areas were not stripped correctly to indicate potable water. This included the unit outside the garbage room in the corridor, the unit on the 2nd deck midship across from the active security station, and the unit forward deck 2 by the luggage handling area.
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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.:
08
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Site:
Galley-Deck 5 - Dishwash Area
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Violation:
The backflow prevention device located on the carbonator in the technical space of the portside soda machine in the main galley was heavily corroded and had brown and white debris located on it. A visible puddle of water collected directly below this backflow prevention device.
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Recommendation:
Maintain backflow prevention devices in good repair.
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Item No.:
11
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Site:
Medical-Late Reporting
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Violation:
On 26 November a nonfood worker crew member started experiencing acute gastroenteritis's (AGE) symptoms at 1300 and then reported to Medical at 1904. the crew member ate in the crew mess and worked after becoming symptomatic. The crew member received disciplinary actions.
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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.:
16
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Site:
Provisions-Dairy Room
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Violation:
The inspector took the temperature of three randomly selected 2.2 lb. rolls of brie cheese from an inventory of 52 and measured the temperatures at 46 F, 49 F, and 49 F. This brie cheese was located in the far right corner of the dairy storage behind the condenser. The inspector measured the ambient temperature of this area at 44 F. The temperature measuring device located near the cooler's door recorded a temperature of 40F. Crew discarded all 52 rolls of brie cheese. This cooler contained other dairy items such as half gallon containers of milk, soft cheeses, and ice cream mixes; however, these items were found in temperature.
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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.:
19
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Site:
Provisions-Dairy Room
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Violation:
One, open half-gallon container of soymilk was stored on the rack to the right of the entry door in front of boxes of edam cheese. This open item was removed by staff.
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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.
Protect food from contamination that may result from a physical, chemical, biological origin.
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Item No.:
19
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Site:
Galley-Deck 5
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Violation:
The left fire sprinkler located above the fryer dripped water into the fryer while two baskets of fries were cooking in hot oil. Both baskets of fries were removed from the fryer and 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; (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.:
19
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Site:
Buffet-Lido Windjammer
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Violation:
A food storage container of raisins and a food storage container of grapes located on the portside cold salad bar did not have appropriate serving utensils. This area was open for service and passengers were present at the salad bar.
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Recommendation:
Provide food-dispensing utensils for each container displayed at a consumer self-service unit such as a buffet or salad bar.
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Item No.:
20
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Site:
Galley-Mixer
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Violation:
The deck-mounted mixer in this area was corroded and rusted on the food-splash zone above where the mixer bowl would insert. This was noted on the previous report.
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Recommendation:
Food contact equipment must be maintained in good repair and proper adjustment: (1) Equipment must be maintained in a state of repair and condition that meets the materials, design, construction, and operating specifications of these guidelines; and (2) Cutting or piercing parts of can openers must be kept sharp to minimize the creation of metal fragments that can contaminate food when the container is opened.
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Item No.:
21
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Site:
Buffet-Staff/Officer Buffet
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Violation:
One of the beverage dispenser guns in this area was actively leaking into a catch pan which was not draining.
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Recommendation:
Ensure equipment compartments that are subject to accumulation of moisture because of conditions such as condensation, food or beverage drip, or water from melting ice are sloped to an outlet that allows complete draining.
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Item No.:
22
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Site:
Galley-Deck 4 - Potwash
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Violation:
There were soiled dishes, plastic containers and cookware and utensils stacked to the deckhead.
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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:
Galley-Deck 5 -Dishwash Area
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Violation:
The flight type dishwasher located in the portside dishwash area was heavily leaking water from the side of the wash compartment and from the bottom of the wash, rinse, and sanitize compartments onto the deck below. A layer of water was collecting on the deck below. This area was in service for lunch clean-up.
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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-Dishwashing Area
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Violation:
The rack-type glass wash machine located in the starboard dishwashing area was out-of-service. The technician reported this machine had been out-of-service since the morning and a work order was placed to fix 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:
Buffet-Wind Jammer - Island Juice Bar
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Violation:
The sanitizing solution in this area was cloudy. Staff responded right away with a fresh bucket of solution. They then placed a wiping cloth inside.
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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-Warewash
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Violation:
The flight type dish wash in this area had a final rinse temperature gauge reading of 202F. The surface temperatures ranged from165F - 175F. A 200F indicator sticker placed on the manifold turned black. This unit was in use during the inspection. Staff responded right away to adjust the temperature to below 194F.
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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-Warewash
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Violation:
There were two slow but steady leaks beneath the flight type warewash machine. Staff were observed moving the pooled water toward the drains.
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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-Dishwashing Area
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Violation:
The pressure gauge located on the flight type dishwash machine in the starboard dishwash area displayed the pressure of the machine under 40 PSI, which was out of data plate limits.
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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.:
26
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Site:
Galley-
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Violation:
The food-contact surface collection pan located inside portside ice machine IC-11-05 contained excessive black sediment located on back, left, and center of the pan.
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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.:
26
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Site:
Galley-Deck 5 -Dishwash Area
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Violation:
Nine of 22 plates stored in the plate warmer located on the starboard side of bain marie machine # 4 were soiled with yellow debris. Additionally, five of 14 plates stored in the plate warmer located at the center of bain maire machine # 4 were soiled with yellow debris. All plates were removed from these plate warmers 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.:
26
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Site:
Dining Room-Deck 5-Sidetent Portside
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Violation:
Six of twenty-five clear glasses stored in a rack on the counter had were soiled with a white powdery substance that was easily removed with an alcohol wipe. This rack of glasses was removed for wash.
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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-Wind Jammer - Show Galley
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Violation:
The technical space below the hot holding flat top and across from the omelet station, was heavily soiled with grease. There were multiple layers of grease on the sides, top and bottom of the space. There was also a cardboard top of what appeared to be a glove box.
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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:
Pantry-Crew Slopchest
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Violation:
The metal shelving below the liter bottles of soda was soiled with sticky soda residue. Staff responded right away to clean this.
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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-Silverware Rolling Station
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Violation:
Sections of grout were missing between the junction of the countertop and the bulkhead in the starboard silverware rolling station. The missing grout was observed along the junction area of all the walls in the room. Additionally, the front of the countertop had visible chips along the edge. It was not determined how long these sections of grout were missing.
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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-Dishwashing Area
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Violation:
A blue rack containing sixteen recently cleaned coffee mugs had visible yellow and brown debris located on the middle of the rack. This debris was not physically touching any of the mugs.
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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
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Violation:
Condensation from the ansul system behind the deep fryer was leaking onto the counter below. Water was observed accumulating onto the counter.
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Recommendation:
Ensure ventilation hood systems and devices operate effectively to prevent grease and condensate from collecting on the bulkheads and deckheads and remove contaminants generated by equipment located under them.
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Item No.:
28
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Site:
Buffet-Wind Jammer - Island Juice Bar
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Violation:
There were approximately15-20 previously cleaned drinking glasses stored upright where passengers could take these and serve themselves. Staff stated that these glasses are supposed to be filled with juice and served to the guests. No passengers were observed taking any glasses. These were removed right away.
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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. Store clean equipment and utensils in a self-draining position that allows air drying, and covered or inverted.
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Item No.:
33
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Site:
Provisions-Fish Storage
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Violation:
Five of the eleven light fixtures in the fish storage room had visible water collecting inside the fixture. The light fixture located closest to the right side of the door to the fish preparation room was dripping water onto the deck below. Additionally, the center light fixture located on the left side of the room was dripping water onto the deck below.
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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. 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-Deck 5 - Dishwash Area
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Violation:
The flight type dishwasher located in the portside dishwash area was heavily leaking water from the side of the wash compartment and from the bottom of the wash, rinse, and sanitize compartments onto the deck below. A layer of water was collecting on the deck below. This area was in service for lunch clean-up.
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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
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Violation:
Condensation from the ansul system behind the deep fryer was leaking onto the counter below. Water was observed accumulating onto the counter.
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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-Dishwashing Area
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Violation:
Three steady leaks of water were observed under the wash, rinse, and sanitize compartments of the flight type dishwater located in the starboard dishwashing area. Standing water was accumulating underneath this machine. The pressure gauge located on this machine displayed the pressure of the machine under 40 PSI, which was out of data plate limits.
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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-Dishwashing Area
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Violation:
Condensation was dripping from the deckhead located behind the rack type glasswash machine. This condensation was landing on the deck approximately one foot from stored clean pots and pans. No condensation was observed dripping on the clean pots and pans.
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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 - Dishwash Area
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Violation:
The wash compartment of the rack type dishwasher in the portside dishwash area was leaking water on to the deck below. A large puddle of water collected on the deck underneath this compartment. This area was in service and staff was actively washing dishes.
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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-Dishwashing Area
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Violation:
The pipe providing steam to the bain maire machine was leaking water onto the deck below. The water from this leak formed a stream towards the drain located on the starboard side of the ship. Water was observed puddling of 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 - Dishwash Area
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Violation:
The backflow prevention device located on the carbonator for the in the technical space of portside soda machine in the main galley was heavily corroded and had brown and white debris located on it. A visible puddle of water collected directly below this backflow prevention device.
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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.:
34
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Site:
Galley-Deck 5
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Violation:
The left fire sprinkler located above the fryer dripped water into the fryer while two baskets of fries were cooking in hot oil. Both baskets of fries were removed from the fryer and discarded.
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Recommendation:
Ensure a plumbing system in a food area is maintained in good repair.
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Item No.:
34
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Site:
Galley-Hot Item Preparation
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Violation:
The pipe providing steam to the bain maire machine was leaking water onto the deck below. The water from this leak formed a stream towards the drain located on the starboard side of the ship.
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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:
Galley-Silverware Rolling Station
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Violation:
The light on the right side of the starboard silverware rolling station was not functioning. The light intensity underneath was measured below 110 lux. Staff placed a work order to correct this. Staff was unable to state how long this light had been out of service.
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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.:
37
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Site:
Galley-Dishwashing Area
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Violation:
Condensation was dripping from the ventilation in deckhead located behind the rack type glasswash machine. This condensation was landing on the deck approximately one foot from stored clean pots and pans. No condensation was observed dripping on the clean pots and pans.
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Recommendation:
Ensure ventilation hood systems and devices operate effectively to prevent grease and condensate from collecting on the bulkheads and deckheads and remove contaminants generated by equipment located under them.
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Item No.:
38
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Site:
Galley-
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Violation:
The ice crushing machine located in front of the portside workbench was reported not in use. Staff stated this machine is in working order, but is not used for operations.
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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.:
38
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Site:
Galley-Mixer
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Violation:
The deck-mounted mixer in this area was not working. This was noted on the previous report.
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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.:
39
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Site:
Galley-Potwash
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Violation:
There was one live fruit fly observed in this area.
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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.:
39
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Site:
Galley-Deck 4 -Potwash
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Violation:
There was one live house fly observed near the hood type potwash in this area.
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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.:
39
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Site:
Galley-Windjammer Show Galley
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Violation:
One live fruit fly was observed flying in front of the omelet cooking station. A crew member was cooking omelets for passengers.
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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.:
39
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Site:
Galley-Windjammer Show Galley
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|
Violation:
One live, small housefly was observed flying in front of the grooved grill. This area was closed for service and passengers were not present.
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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.:
39
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|
Site:
Provisions-Main Corridor - Deck 3
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|
Violation:
There was one live housefly observed in this area near the stairwell.
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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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