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Item No.:
20
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Site:
Galley-Terrace Cafe
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Violation:
One slotted fastener was in front of the ice thickness sensor probe of the ice machine.
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Recommendation:
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.:
17
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Site:
Galley-Cold Pantry
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Violation:
The cooling log for 3 January had three potentially hazardous foods where the cooling was not completely documented. Rice and ham salad started cooling at 18:30 with a temperature of 64F; Chicken and lentil salad started cooling at 19:02 with a temperature of 62F; Brussel sprout salad started cooling at 19:38 with a temperature of 63F. No additional times or temperatures were documented for these food items.
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Recommendation:
Ensure logs documenting cooling of potentially hazardous foods prepared from ingredients at ambient temperatures, with the start time to the time when 5C (41 F) is reached are also maintained for a period of 30 days, beginning with the day of preparation.
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Item No.:
13
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Site:
Galley-Cold Pantry
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Violation:
The cooling log for 3 January indicated the cooling of rice and ham salad, chicken and lentil salad, and brussel sprout salad were not completely documented. All three food items were in the walk-in refrigerator on the morning of 4 January. While inside the refrigerator, the inspector asked why no further temperatures were documented. It was explained the crew member who started the cooling process worked the night shift and he had signed off the ship that morning. The cooling log was quickly taken from the inspector and when the team exited the refrigerator she asked to see the cooling log again. At that time the log was with another crew member in the area and was returned to the inspector. It was observed that additional times and temperatures were written on the log, which had not been there minutes prior.
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Recommendation:
Ensure the supervisor or person in charge of food operations on the vessel monitors that: (7) Employees are using proper methods to rapidly cool potentially hazardous foods that are not held hot or are not for consumption within 4 hours.
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Item No.:
21
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Site:
Galley-Across From Dishwash Soiled Area
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Violation:
The lock was missing on the door leading to the clean equipment store room, exposing a hole.
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Recommendation:
Repair the door or replace the lock.
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Item No.:
13
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Site:
Galley-Dishwash
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Violation:
The conveyor dishwash machine had three temperature gauges. Only the gauge on the left was labeled, indicating final rinse. When the inspector asked what the other two gauges were, the electrician responsible for the dishwash machine gave conflicting answers, such as wash tanks 1 and 2, followed by wash tank and rinse tank. When the inspector asked what the machine compartments were, the electrician gave multiple answers such as 'prewash, wash tank 1, wash tank 2, final rinse' followed by prewash, wash tank, rinse tank, and final rinse.' The manufacturer's data plate indicated temperatures for wash, rinse, and final sanitizing rinse.
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Recommendation:
Ensure persons responsible for warewash machines are knowledgeable in the compartments and attached equipment.
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Item No.:
23
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Site:
Galley-Dishwash Machine
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Violation:
The wash tank temperature measured 147-148F by the inspector and crew member. It was unclear if the wash tank temperature gauge read 140F or 145F, as the electrician responsible for the dishwash machine gave conflicting answers identifying the gauges.
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Recommendation:
Ensure the temperature of the wash solution in spray type warewashers that use hot water to sanitize is not less than: (4) 66C (150F) for a multi-tank, conveyor, multi-temperature machine.
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Item No.:
22
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Site:
Galley-Dishwash
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Violation:
The electronic sensor of the detergent dispenser was not operating properly. The light was burned out on the 'machine on' display and the light was flashing on the 'detergent low' display. The detergent container was full.
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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.
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Item No.:
33
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Site:
Bar-Toscana Bar Locker
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Violation:
The deckhead cables were soiled with dust. Clean linens were stored inside the closed cabinet inside this locker.
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Recommendation:
Ensure decks, bulkheads, and deckheads in food preparation, warewashing, pantries, bars, and food and equipment storage areas are constructed and maintained for easy cleaning. Do not use carpet in these areas. 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.:
19
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Site:
Provisions-Fruit and Vegetable Store
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Violation:
During the rainstorm, many pallets were left on the pier. Two boxes of rosemary had water soaked through the box lids. Four open boxes contained wet tomatoes. Three boxes of mushrooms were wet. At least three open boxes of raspberries had wet plastic containers.
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Recommendation:
During preparation, ensure unpackaged food is protected from environmental sources of contamination such as rain. 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.
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Item No.:
21
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Site:
Other-Deck 9 Location 63 - Galley Equipment Locker
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Violation:
Some of the painted wooden shelves were scored and difficult to clean. Galley equipment and utensils were stored in this locker.
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Recommendation:
Ensure nonfood-contact surfaces are free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance.
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Item No.:
08
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Site:
Potable Water-Tank Disinfection
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Violation:
Six potable water tanks were disinfected in November/December 2015. Records stated 200 ppm chlorine was used and the contact times varied between 4-12 hours. Staff did not verify the tank surfaces remained wet for these hours, or for the minimum 2 hours.
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Recommendation:
If the alternative potable water tank cleaning and disinfection procedure described in this section is used, ensure it is only used for routine cleaning and disinfection and not for known or suspected contaminated tanks.
Verify tank surfaces remain wet with at least 200 ppm chlorine for at least 2 hours.
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Item No.:
11
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Site:
Medical-Crew Member Reporting
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Violation:
A Utility Cleaner experienced acute gastroenteritis (AGE) symptoms on 24 December at 3pm. According to his 72-hour self-administered questionnaire, he went to the crew mess for juice at 6:20pm before reporting to the medical center at 6:30pm.
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Recommendation:
Ensure crew members report to the medical center immediately upon experiencing AGE symptoms. 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.:
20
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Site:
Pantry-Across From Cabin 6043
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Violation:
One slotted fastener was in front of the ice thickness sensor probe of the ice machine.
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Recommendation:
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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