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Item No.:
08
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Site:
Preparation Room-Potato Peelers
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Violation:
The water fill line to each mechanical potato peeler did not have a backflow prevention device installed.
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Recommendation:
Provide backflow prevention devices on all fixtures using potable water and that have submerged inlets.
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Item No.:
08
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Site:
Buffet-Ice Cream Machine
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Violation:
The chilled water lines supplying the counter-mounted ice cream machine were not uniquely identified.
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Recommendation:
Uniquely identify all refrigerant brine lines in all galleys, pantries, and cold rooms to prevent cross-connections.
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Item No.:
11
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Site:
Medical-Crew Member Isolation
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Violation:
A food handler reported to the medical center on 1 August after experiencing 4 episodes of diarrhea and 1 episode of vomiting. The crew member experienced one additional episode of diarrhea during isolation on 2 August at 9:14 AM, which was manually entered into the electronic medical database by the medical staff. However, the electronic medical database had another entry that appeared to be generated by the system that showed an additional episode of diarrhea on 3 August at 00:00 AM. The crew member was released from isolation on 4 August at 5:28 PM, which was more than 48 hours from the manually entered last symptom but less than 48 hours from the system generated last symptom. Medical staff did not know for certain which time was truly the last symptom for the patient.
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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.:
18
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Site:
Pantry-Jaime's Italian
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Violation:
Ready-to-eat canned crab meat was stored under raw shrimp, raw calamari, and raw salmon.
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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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Item No.:
19
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Site:
Preparation Room-Cold Room D-02-7-004
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Violation:
A plastic container of diced tomatoes was stored uncovered on the top shelf.
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Recommendation:
Protect food from contamination that may result from a physical, chemical, biological origin. 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.:
20
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Site:
Buffet-Deck 14 Windjammer
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Violation:
Several melamine containers on the buffet had chipped corners, exposing the metal beneath. These containers are on a replacement plan, with replacements expected to arrive September 14.
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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. 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; (3) Free of sharp internal angles, corners, and crevices; (4) Finished to have smooth welds and joints; and (5) Accessible for cleaning and inspection by one of the following methods without being disassembled, by disassembling without the use of tools, or by easy disassembling with the use of handheld tools commonly available to maintenance and cleaning personnel. Use only low profile, nonslotted, noncorroding, and easy-to-clean fasteners on food-contact surfaces and in splash zones. Prohibit the use of exposed slotted screws, Phillips head screws, or pop rivets in these areas.
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Item No.:
21
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Site:
Galley-Solarium
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Violation:
The hot holding unit adjacent to the grill had a ripped gasket and was not in working order. No food was inside at the time.
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Recommendation:
Ensure nonfood contact equipment is maintained in good repair and proper adjustment including: (1) Equipment maintained in a state of repair and condition that meets the materials, design, construction, and operation specifications of these guidelines; (2) Equipment components such as doors, seals, hinges, fasteners, and kick plates are kept intact, tight, and adjusted in accordance with manufacturer's specifications.
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Item No.:
22
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Site:
Galley-Deck 14 Flight Type Glass Wash
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Violation:
The rubber curtain between the wash and rinse compartments was warped.
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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:
Other-Tween Deck - Deck 0
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Violation:
Multiple pieces of food equipment were stored near the stairwell, beneath the stairwell and near the elevator in this area. Staff reported that these items were placed there to be repaired but there was no signage to indicate this. A chaffing dish and panini press were stored under the stairwell, a metal cart with three waffle press was stored near the adjacent wall and a wok, pancake machine and waffle press were stored in front of the elevators. Additionally, the three waffle makers, sitting on the metal rolling cart were heavily soiled with waffle batter, grease and solid food debris on the outside top and inside of each waffle press. The inspector was able to wipe away a large amount of grease from the handle and peel off dried batter from the sides. The wok was labeled for discard 'unrepairable'and the waffle maker in front of the elevator was labeled 'fixed 07/15/2017'. Lastly, the panini press was unplugged and hot to the touch but reportedly was there for repair. Staff stated this is not used for breakfast but perhaps lunch time but the panini was stored there since the morning. It was unclear the intention for each piece of equipment.
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Recommendation:
Soiled items should be sent to the proper warewash area.
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Item No.:
22
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Site:
Galley-Deck 3 Pot Wash
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Violation:
Two trolleys of soiled equipment were stored outside the soiled staging area in the adjacent roast station. One trolley had approximately 20 soiled plastic containers and the other trolley had approximately 30 soiled baking trays. The trolley of soiled plastic containers was stored in front of the far right combination oven in the roast station, but the area was not in use during the inspection.
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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.:
26
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Site:
Preparation Room-Pot Wash
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Violation:
Two previously cleaned hotel pans stored on the clean storage rack had encrusted food residue. These were sent to be rewashed.
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Recommendation:
Ensure food-contact surfaces of equipment and utensils are cleaned: (1) Before each use with a different type of raw animal food such as beef, fish, lamb, pork, or poultry; (2) Each time there is a change from working with raw foods to working with ready-to-eat foods; (3) Between uses with raw fruits and vegetables and with potentially hazardous food; (4) Before using or storing a food temperature measuring device; (5) At any time during the operation when contamination might have occurred.
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Item No.:
26
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Site:
Pantry-Bionic Bar
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Violation:
A soiled plastic souvenir cup was stored on the clean rack.
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Recommendation:
Ensure materials used to make single-service and single-use articles do not allow the migration of deleterious substances and are safe.
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Item No.:
27
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Site:
Buffet-Deck 14 Windjammer Omelet Station Island #6
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Violation:
The handle of the handwash sink had food debris on it.
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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 3 Starboard Warewash Hose Locker
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Violation:
The middle storage shelf was soiled and had areas of puddled 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.:
29
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Site:
*General Comments-Handwash Station Water Temperature
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Violation:
A total of 6 automatic handwash stations (one in the Windjammer hot galley, one in the Deck 3 soup station, and four in the crew galley) in different areas of the ship had water temperatures that measured above 120F during the inspection. The ship had identified the automatic handwash faucets as a problem and were in the process of changing them to user-adjustable faucets. The handwash stations in the crew mess and a few bars had already been changed to the new faucets. Documentation provided to the inspector showed the next delivery date for the new faucets was 9 September.
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Recommendation:
Ensure handwashing sinks are equipped to provide water at a temperature of at least 38C (100F) through a mixing valve or combination faucet. For handwash sinks with electronic sensors, and other types of handwash sinks where the user cannot make temperature adjustments, ensure the temperature provided to the user after the mixing valve does not exceed 49C (120F).
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Item No.:
31
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Site:
Galley-Deck 3 Starboard Hot Galley
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Violation:
The 30-gallon white container of chlorine sanitizing solution was not labeled.
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Recommendation:
Ensure working containers used for storing poisonous or toxic materials such as cleaners and sanitizers taken from bulk supplies are clearly and individually identified with the common name of the material.
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Item No.:
37
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Site:
Galley-Deck 3 Port Hot Galley
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Violation:
Excessive steam was escaping from the far right bain marie and accumulating on the underside of the overshelf and back bulkhead on the counter. No condensation was observed dripping into food.
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Recommendation:
Ensure ventilation hood systems and devices are sufficient in number and capacity to prevent grease or condensation from collecting on bulkheads and deckheads.
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Item No.:
38
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Site:
Galley-Deck 3 Starboard Warewash Hose Locker
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Violation:
Multiple water hoses were stored in an unsanitary manner in the hose locker. The hoses were stored on the middle shelf, which was soiled and had areas with puddled water. Two of the hoses were removed and drained by the inspector, which still had a significant amount of water. Also, some of the hoses had plastic gloves tied around them. The purpose of the tied plastic gloves could not be determined.
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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.
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Item No.:
39
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Site:
Galley-Deck 3 Pot Wash
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Violation:
One small drain fly was observed by the soiled staging 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:
Preparation Room-Potato Peelers
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Violation:
One small drain fly was observed by the potato peelers.
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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-Rat Guards on Mooring Lines
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Violation:
Two mooring lines on the forward end of the ship were not appropriately protected against rats. The two lines ran closely together but there was only one rat guard. There should be two guards, completely enclosing the lines 360 degrees. This was corrected immediately.
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Recommendation:
Protect entry points where pests may enter the food areas.
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