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Item No.:
28
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Site:
Galley-Windjammer Dishwash
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Violation:
Soiled items were stored on deck stands directly next to the clean storage racks with clean mugs and cups in the dishwash area.
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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.
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Item No.:
22
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Site:
Galley-Windjammer Potwash
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Violation:
The potwash machine was not operational due to an issue which occurred today before the inspection.
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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-Windjammer Potwash
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Violation:
Due to the potwash machine being out of order, many soiled pots and pans had accumulated and the soiled storage was insufficient and soiled items were stored on deck stacks adjacent to the clean racks with clean pots and pans.
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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.:
28
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Site:
Galley-Windjammer Potwash
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Violation:
Due to the potwash machine being out of order, many soiled pots and pans had accumulated and the soiled storage was insufficient and soiled items were stored on deck stacks adjacent to the clean racks with clean pots and pans.
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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.
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Item No.:
26
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Site:
Galley-Windjammer Ice Machine
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Violation:
Gray powder was observed in the recirculating ice water bath of the ice machine.
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Recommendation:
Ensure food only contacts surfaces of equipment and utensils that are cleaned and sanitized. 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 4 Clean Storage
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Violation:
Two previously cleaned juice dispensers had an excessive amount of blackish debris in the dispensing nozzles.
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Recommendation:
Ensure food only contacts surfaces of equipment and utensils that are cleaned and sanitized. 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 4 Hot Section
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Violation:
Three previously cleaned plates were soiled with food debris in one of the warming units located underneath the bain marie.
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Recommendation:
Ensure food only contacts surfaces of equipment and utensils that are cleaned and sanitized. Ensure food contact surfaces of equipment and utensils are clean to sight and touch.
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Item No.:
33
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Site:
Galley-Deck 4 Hot Section
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Violation:
The grouting was recessed and missing in between the ovens at the roasting station. Management had already identified this area in the grouting plan and a team was on board to repair the deck grouting.
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Recommendation:
Ensure decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas are maintained in good repair.
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Item No.:
28
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Site:
Dining Room-Deck 5 Utenisl Cage
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Violation:
Boxes of food equipment were stored on shelving units and were less than six inches from the deck.
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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.
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Item No.:
33
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Site:
Dining Room-Deck 5 Utensil Cage
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Violation:
The deck was very soiled under the shelving units.
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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.:
38
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Site:
Dining Room-Deck 5 Utensil Cage
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Violation:
A broom was stored underneath the shelving units.
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Recommendation:
Ensure maintenance tools such as mops, brooms, and similar items are stored in a designated locker so they do not contaminate food, food-contact surfaces of utensils, and equipment, linens, and single-service and single-use articles.
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Item No.:
19
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Site:
Galley-Deck 4 Potwash
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Violation:
The soiled pot and pans were stored on deck stands directly next to mobile stands of bread.
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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.:
26
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Site:
Buffet-Crew Mess
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Violation:
One previously cleaned mug out for self-service was soiled with food debris.
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Recommendation:
Ensure food only contacts surfaces of equipment and utensils that are cleaned and sanitized. 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-Crew Mess
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Violation:
The pizza cabinet was not in use and soiled with crumbs and debris.
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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.:
36
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Site:
Buffet-Crew Mess
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Violation:
Some plates and bowls were stored on a mobile buffet counter and the lighting was less than 220 lux. These were moved to an area with sufficient lighting.
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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.:
19
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Site:
Other-Park Cafe
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Violation:
A plate of apples was transported from the galley to the outside buffet counter uncovered.
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Recommendation:
Protect food from contamination that may result from a physical, chemical, biological origin.
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Item No.:
28
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Site:
Other-Park Cafe
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Violation:
Two stacks of plates were stored on the counter and were not inverted or covered.
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Recommendation:
Store clean equipment and utensils in a self-draining position that allows air drying, and covered or inverted.
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Item No.:
26
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Site:
Buffet-Windjammer Port Side Beverage Station
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Violation:
The dispensing tube in the undercounter ice bin had some slight brown residue noted on the black tape on the top of the gray tube.
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Recommendation:
Ensure food only contacts surfaces of equipment and utensils that are cleaned and sanitized. Ensure food contact surfaces of equipment and utensils are clean to sight and touch.
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Item No.:
19
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Site:
Buffet-Windjammer Starboard Side Self-Service Line
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Violation:
For the salad station, three scoop handles were touching the food in the containers in front of them.
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Recommendation:
During pauses in food preparation or dispensing, ensure food preparation and dispensing utensils are stored: (1) In the food with their handles above the top of the food and the container; (2) In food that is not potentially hazardous with their handles above the top of the food within containers or equipment that can be closed, such as bins of sugar, flour, or cinnamon; (3) On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized at least every 4 hours; (4) In running water of sufficient velocity to flush particulates to the drain (if used with moist food such as ice cream or mashed potatoes); (5) In a clean, protected location (if the utensils, such as ice scoops, are used only with a food that is not potentially hazardous); or (6)
In a container of water (if the water is maintained at a temperature of at least 57C [135F] and the container is frequently cleaned and sanitized).
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Item No.:
16
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Site:
Other-Izumi Menu
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Violation:
The hot rock food items, which passengers prepared themselves, could be served undercooked and no consumer advisory was indicated for these food items.
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Recommendation:
If an animal food such as beef, eggs, fish, lamb, milk, pork, poultry, or shellfish that is raw, undercooked, or not otherwise processed to eliminate pathogens is offered in a ready-to-eat form or as a raw ingredient in another ready-to-eat food, ensure the consumer is informed by way of disclosure using menu advisories, placards, or other easily visible written means of the significantly increased risk to certain especially vulnerable consumers eating such foods in raw or undercooked form. Locate the advisory at the outlets where these types of food are served. Ensure that raw shell egg preparations are not used in uncooked products as described in section 7.3.3.2.3. Ensure that disclosure is made by one of the two following methods: (2) On a menu using an asterisk at the animal-derived foods requiring disclosure and a footnote with a statement indicating that consuming raw or undercooked meats, seafood, shellfish, eggs, milk, or poultry may increase your risk for foodborne illness, especially if you have certain medical conditions.
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Item No.:
26
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Site:
Other-Izumi
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Violation:
The previously cleaned fryer had old black residue on the heating coils. This fryer was used the night prior to inspection.
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Recommendation:
Ensure food only contacts surfaces of equipment and utensils that are cleaned and sanitized. Ensure food contact surfaces of equipment and utensils are clean to sight and touch.
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Item No.:
11
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Site:
Medical-Crew Acute Gastroenteritis (AGE) Reporting
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Violation:
A food worker (room service attendant) had an onset of AGE symptoms on 14 March at 1000 but did not report to the medical center until 15 March at 1210. This crew member worked while symptomatic. The 72-hour questionnaire food history page was not completed, so it could not be determined if he ate in the crew mess while symptomatic. The crew member was disciplined.
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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.:
26
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Site:
Galley-Deck 4 Potwash
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Violation:
Two pots on the clean rack were soiled with food residue.
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Recommendation:
Ensure food only contacts surfaces of equipment and utensils that are cleaned and sanitized. Ensure food contact surfaces of equipment and utensils are clean to sight and touch.
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