|
|
|
Item No.:
37
|
|
Site:
Galley-Deck 9 Pizzeria Cold Room 92-05
|
|
Violation:
Condensate collected on the deckhead above bread stored in covered, plastic, white containers. Food was not impacted and dripping was not observed.
|
|
Recommendation:
Ensure ventilation hood systems and devices are sufficient in number and capacity to prevent grease or condensation from collecting on bulkheads and deckheads.
|
|
|
Item No.:
37
|
|
Site:
Galley-Deck 1 Pastry Walk-in Freezer 11-17
|
|
Violation:
Excessive condensate collected on the deckhead and food storage racks inside the walk-in freezer.
|
|
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. Ensure ventilation hood systems and devices are sufficient in number and capacity to prevent grease or condensation from collecting on bulkheads and deckheads.
|
|
|
Item No.:
21
|
|
Site:
Galley-Deck 9 Pizzeria Pantry
|
|
Violation:
The sealant around the stacked conveyor oven's side panels was rough and peeling, which created a difficult to clean surface.
|
|
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.
|
|
|
Item No.:
33
|
|
Site:
Galley-Deck 9 Pizzeria Cold Room 92-05
|
|
Violation:
Condensate collected on the deckhead above bread stored in covered, plastic, white containers. Food was not impacted and dripping was not observed.
|
|
Recommendation:
Ensure decks, bulkheads, deckheads, and attached equipment in food preparation, warewashing, pantries, and storage areas are cleaned as often as necessary.
|
|
|
Item No.:
08
|
|
Site:
Galley-Deck 9 Salad Bar Pantry
|
|
Violation:
The ice machine's backflow prevention device was installed incorrectly with the atmospheric vents pointed up which did not allow water to drain or identify if the backflow prevention device was in disrepair.
|
|
Recommendation:
Maintain backflow prevention devices in good repair and install per manufacturer's requirements.
|
|
|
Item No.:
39
|
|
Site:
Buffet-Deck 9 Starboard Aft Beverage Station
|
|
Violation:
One small, live fly was near the soiled spoon container. The area was in operation.
|
|
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.
|
|
|
Item No.:
33
|
|
Site:
Galley-Deck 9 Deli
|
|
Violation:
The sprinkler head above the grill had more than a day's accumulation of dust. The area was not in operation.
|
|
Recommendation:
Ensure decks, bulkheads, deckheads, and attached equipment in food preparation, warewashing, pantries, and storage areas are cleaned as often as necessary.
|
|
|
Item No.:
26
|
|
Site:
Buffet-Deck 9 Pantry 1 Aft Starboard Side
|
|
Violation:
Two heat lamps near the entrance to Pantry 1 were soiled in the food-splash zone with more than a day's worth of food debris. The area was not in operation and had been previously cleaned and sanitized.
|
|
Recommendation:
Ensure food contact surfaces of equipment and utensils are clean to sight and touch.
|
|
|
Item No.:
33
|
|
Site:
Galley-Deck 9 Soup Area
|
|
Violation:
The deck tile grout was in disrepair and recessed throughout the soup area.
|
|
Recommendation:
Ensure decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas are maintained in good repair.
|
|
|
Item No.:
33
|
|
Site:
Galley-Deck 9 Soup Area
|
|
Violation:
Condensate collected on the deckhead and ventilation overhang above the far-right combination oven. Additionally, the condensate was dripping onto the deck below.
|
|
Recommendation:
Ensure decks, bulkheads, deckheads, and attached equipment in food preparation, warewashing, pantries, and storage areas are cleaned as often as necessary.
|
|
|
Item No.:
37
|
|
Site:
Galley-Deck 9 Soup Area
|
|
Violation:
Condensate collected on the deckhead and ventilation overhang above the far-right combination oven. The exhaust ventilation was above the combination oven door and the condensate collected above the back of the oven and on the right side of the ventilation overhang.
|
|
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. Ensure ventilation hood systems and devices are sufficient in number and capacity to prevent grease or condensation from collecting on bulkheads and deckheads.
|
|
|
Item No.:
33
|
|
Site:
Galley-Deck 9 Soup Area
|
|
Violation:
A slotted fastener was installed to secure the tilting pan's technical compartment to the bulkhead. Additionally, four fasteners were missing on the bulkhead hatch above the far-left soup kettle.
|
|
Recommendation:
Ensure decks, bulkheads, and deckheads in food preparation, warewashing, pantries, bars, and food and equipment storage areas are constructed and maintained for easy cleaning. Ensure bulkheads and deckheads have smooth, hard finishes.
|
|
|
Item No.:
33
|
|
Site:
Buffet-Deck 9 Pantry 2 Forward Starboard Side
|
|
Violation:
The deck tile grout was in disrepair and recessed throughout Pantry 2.
|
|
Recommendation:
Ensure decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas are maintained in good repair.
|
|
|
Item No.:
24
|
|
Site:
Galley-Deck 9 Potwash
|
|
Violation:
Two pans were nested together in the three-compartment sink's sanitizing compartment. It was unknown how long the pans were in the sanitizing compartment. The inspector discussed the important of ensuring all utensil surfaces are fully sanitized.
|
|
Recommendation:
Sanitize food-contact surfaces of equipment and utensils. Ensure utensils and equipment are not stacked so the entire food-contact surface is immersed in hot water for at least 30 seconds.
|
|
|
Item No.:
30
|
|
Site:
Galley-Deck 9
|
|
Violation:
The female toilet room door was not self-closing. The door latch was catching on the door frame.
|
|
Recommendation:
Ensure toilet rooms are completely enclosed and have tight-fitting, self-closing doors which are kept closed except during cleaning or maintenance.
|
|
|
Item No.:
39
|
|
Site:
Buffet-Deck 9 Forward Beverage Station
|
|
Violation:
Two small, live flies were near the water/ice dispensing machine. The area was in operation.
|
|
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.
|
|
|
Item No.:
33
|
|
Site:
Buffet-Deck 9 Forward Beverage Station
|
|
Violation:
Water pooled on the deck of the technical cabinet below the water/ice machine from an unknown source.
|
|
Recommendation:
Ensure decks, bulkheads, deckheads, and attached equipment in food preparation, warewashing, pantries, and storage areas are cleaned as often as necessary.
|
|
|
Item No.:
07
|
|
Site:
Galley-Deck 10 Steakhouse
|
|
Violation:
The warewash sink's spray arm hose did not have a backflow prevention device and the hose nozzle was located below the sink's fill line level.
|
|
Recommendation:
Protect the potable water system against backflow or other contamination by backflow prevention devices or air gaps.
|
|
|
Item No.:
27
|
|
Site:
Galley-Deck 10 Steakhouse
|
|
Violation:
The top of the knife locker was soiled with more than a day's accumulation of dust. The area was not in operation and had been previously cleaned and sanitized.
|
|
Recommendation:
Ensure nonfood-contact surfaces of equipment are kept free of an accumulation of dust, dirt, food residue, and other debris.
|
|
|
Item No.:
26
|
|
Site:
Galley-Deck 9 Guy's Burger
|
|
Violation:
The salamander's rack and inside compartment was soiled with more than a day's accumulation of food residue. The area was not in operation and had been previously cleaned and sanitized.
|
|
Recommendation:
Ensure food contact surfaces of equipment and utensils are clean to sight and touch. Ensure food-contact surfaces of cooking equipment and pans are kept free of encrusted grease deposits and other soil accumulations.
|
|
|
Item No.:
32
|
|
Site:
Galley-Deck 9 BlueIguana
|
|
Violation:
A food wrapping covered with food residue was inside a solid waste container without a tight-fitting lid and labeled for paper handwashing towels.
|
|
Recommendation:
Ensure receptacles and waste-handling containers for refuse and recyclables and for use with materials containing food residue are insect and rodent resistant and have tight-fitting lids. Cover receptacles and waste-handling containers when not in continuous use and after they are filled.
|
|
|
Item No.:
27
|
|
Site:
Galley-Deck 1 Soup Area
|
|
Violation:
The technical cabinet for the tilting pans had a label that was soiled and peeling away from the cabinet.
|
|
Recommendation:
Ensure nonfood-contact surfaces of equipment are kept free of an accumulation of dust, dirt, food residue, and other debris.
|
|
|
Item No.:
21
|
|
Site:
Galley-Deck 1 Soup Area
|
|
Violation:
The technical cabinet for the tilting pans had a label that was peeling away from the cabinet which created a difficult to clean surface.
|
|
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.
|
|
|
Item No.:
33
|
|
Site:
Galley-Deck 1 Pastry Walk-in Freezer 11-17
|
|
Violation:
Excessive condensate collected on the deckhead inside the walk-in freezer.
|
|
Recommendation:
Ensure decks, bulkheads, deckheads, and attached equipment in food preparation, warewashing, pantries, and storage areas are cleaned as often as necessary.
|
|
|
Item No.:
27
|
|
Site:
Galley-Deck 1 Pastry Walk-in Freezer 11-17
|
|
Violation:
Excessive condensate collected on the food storage racks inside the walk-in freezer.
|
|
Recommendation:
Ensure nonfood-contact surfaces of equipment are kept free of an accumulation of dust, dirt, food residue, and other debris.
|
|
|
Item No.:
19
|
|
Site:
Galley-Deck 1 Pastry Walk-in Freezer 11-17
|
|
Violation:
A partially open metal container of apple compote was stored below condensate which collected on the deckhead and storage rack. Dripping was not observed. Staff immediately removed the container of apple compote for disposal.
|
|
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 150 millimeters (6 inches) above the deck.
|
|
|
Item No.:
21
|
|
Site:
Galley-Deck 1 Pastry Walk-in Freezer 11-17
|
|
Violation:
The ambient temperature measuring device was unable to be accurately read due to excessive moisture inside the device. It measured above 26F; however, the inspector's infrared thermometer measured ambient temperature between 9F to 14F. Staff immediately removed the temperature measuring device for replacement.
|
|
Recommendation:
Ensure temperature-measuring devices conform to the following guidelines: (1) Temperature-measuring device is easily readable. Ensure ambient air temperature-measuring devices: (1) scaled in Celsius or dually scaled in Celsius and Fahrenheit are designed to be easily readable and accurate to within 1.5C (within 3F) in the intended range of use; (2) scaled only in Fahrenheit are accurate to within 3F in the intended range of use.
|
|
|
Item No.:
21
|
|
Site:
Galley-Deck 1 Center
|
|
Violation:
The sealant around the stacked conveyor oven's side panels was rough and peeling, which created a difficult to clean surface.
|
|
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.
|
|
|
Item No.:
33
|
|
Site:
Provisions-Deck A Meat Freezer
|
|
Violation:
Ice accumulated on the deckhead of the meat freezer. Water was not observed dripping, but boxes of frozen meat had evidence of previous dripping and freezing. Food was not impacted.
|
|
Recommendation:
Ensure decks, bulkheads, deckheads, and attached equipment in food preparation, warewashing, pantries, and storage areas are cleaned as often as necessary.
|
|
|
Item No.:
22
|
|
Site:
Galley-Deck 1
|
|
Violation:
The starboard side flight-type warewash machine has been out of order since 25 November 2023. Operations were not impacted and staff are using the portside flight-type warewash machine. Staff expect the warewash machine to be in operation by 27 November 2023.
|
|
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.
|
|
|
Item No.:
11
|
|
Site:
Medical-Deck A Acute Gastroenteritis (AGE) Surveillance Log
|
|
Violation:
Two food employees and one nonfood employee were working while symptomatic with AGE.
1. A food employee had AGE symptom onset at 1100 on 30 October 2023. This food employee did not report to medical until 0920 on 31 October 2023. The food employee went to work per their timecard and to the crew mess per the 72-hour food and beverage questionnaire after their symptom onset and before they reported to medical. A food risk assessment was conducted for the day they reported to medical. The food employee was retrained in reporting procedures.
2. A food employee had AGE symptom onset on 2 November 2023 at 0800 and reported to medical at 2000. The food employee went to the crew mess after their symptom onset and before they reported to medical per the 72-hour food and beverage questionnaire. A food risk assessment was conducted, and the food employee was retrained in reporting procedures.
3. A nonfood employee had AGE symptom onset on 21 October 2023 at 0640 and reported to medical at 0820. The nonfood employee's timecard confirmed they were working during symptom onset and prior to reporting to medical.
|
|
Recommendation:
Ensure food employees who have conditions or symptoms of boils, open sores, infected wounds, diarrhea, jaundice, fever, vomiting, sore throat with fever, or discharges from the nose or mouth report these conditions or symptoms to the vessel's medical staff and are restricted from working with exposed food, warewashing, clean equipment, utensils, and linens, and unwrapped single-service and single-use articles. 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. Ensure the food employee's supervisor or person in charge conducts an assessment of food prepared or served by the food employee while symptomatic and take appropriate corrective actions. Document corrective actions taken as a result of the assessment. Maintain records for 1 year and make them available for review during inspections. Review [when possible] any AGE cases among passengers or crew reported after the ill food employee?s symptom onset for epidemiologic link/connection. Appropriate corrective actions could include discarding ready-to eat food, thoroughly cooking raw food, and disinfecting the food area and equipment. Exclude food employees suspected of, diagnosed with, or exposed to any communicable disease caused by Salmonella typhi, Shigella spp., E. coli O157:H7, hepatitis A virus, norovirus, or other communicable diseases that can be transmitted by food, from working in any food or food related areas or operations, including working with exposed food, warewashing, equipment, utensils, table linens, single-service articles and single-use articles. Do not allow the excluded individual to return to the above duties until they are symptom free for a minimum of 48 hours.
|
|