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Item No.:
27
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Site:
Galley-Deck 5 Pot Wash
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Violation:
A heavy amount of water was pooled on the deck and dripping from the clean storage rack near the drain area at the left of the hood-type potwashing machine. When the machine changed wash cycles, water drained from the machine in a forceful manner causing water to escape the coved drain area onto the deck and onto the clean storage rack located above the drain. Staff and the inspector discussed a better way to divert the water properly to prevent the splashing and pooling of water. No clean pots were stored on the rack at the time of the inspection.
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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:
Buffet-Cafe Blue Beverage Station Portside
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Violation:
The undercounter backflow prevention device for the counter top coffee maker was corroded, heavily soiled and the vents were blocked. The device was replaced during the inspection.
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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.:
08
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Site:
Buffet-Cafe Blue Beverage Station Portside
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Violation:
The undercounter backflow prevention device for the counter top coffee maker was corroded, heavily soiled and the vents were blocked. The device was replaced during the inspection.
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Recommendation:
Maintain backflow prevention devices in good repair.
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Item No.:
27
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Site:
Buffet-Cafe Blue Beverage Station Portside Aft
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Violation:
The undercounter backflow prevention device for the recently removed counter top coffee maker was heavily soiled with coffee grounds and water. The vents for the device were not clogged. Cleaning began immediately.
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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.:
33
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Site:
Buffet-Cafe Blue Beverage Station Portside Aft
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Violation:
The countertop to bulkhead juncture of the beverage station had a 0.5 inch seam filled with silicone. The silicone was soiled with brown debris. The inspector and staff noted this seam was too large for silicone and a profile strip should be used in place of the silicone for cleaning purposes. Remediation began immediately.
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Recommendation:
Ensure surfaces subject to routine splashes, spillage, or other soiling during normal use have easily cleanable features. Ensure decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas are maintained in good repair.
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Item No.:
27
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Site:
Buffet-Cafe Blue Beverage Station Portside Aft
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Violation:
The countertop to bulkhead juncture of the beverage station had a 0.5 inch seam filled with silicone. The silicone was soiled with brown debris. The inspector and staff noted this seam was too large for silicone and a profile strip should be used in place of the silicone for cleaning purposes. Remediation began immediately.
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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.:
30
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Site:
Buffet-Cafe Blue Aft
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Violation:
The front cover plate for the paper towel dispenser was dented and in disrepair. Remediation began immediately.
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Recommendation:
Keep handwashing facilities clean and in good repair.
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Item No.:
08
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Site:
Buffet-Cafe Blue Beverage Station Starboard Side
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Violation:
The undercounter backflow prevention device for the coffee machine was excessively corroded with the vents blocked. The device was replaced during the inspection.
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Recommendation:
Maintain backflow prevention devices in good repair.
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Item No.:
27
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Site:
Buffet-Cafe Blue Beverage Station Starboard Side
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Violation:
The backflow prevention device for the countertop juice machine had an excessive amount of black and pink debris around the outside of the device and on the water hose attached to the machine. An alcohol pad was used to remove the debris. Cleaning began immediately.
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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:
Buffet-Cafe Blue Beverage Station Starboard Side Aft
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Violation:
The undercounter backflow prevention device for the countertop coffee machine was heavily soiled with a green slimy material. An alcohol pad was used to remove the debris. Cleaning began immediately.
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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.:
08
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Site:
Buffet-Cafe Blue Beverage Station Starboard Side Aft/Forward
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Violation:
The backflow prevention device for the countertop coffee maker was corroded with blocked vents. The device was replaced during the inspection.
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Recommendation:
Maintain backflow prevention devices in good repair.
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Item No.:
21
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Site:
Buffet-Deck 14 Waiter Station Aft
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Violation:
There were holes in three doors to the undercounter storage cabinets making these areas difficult to clean. The holes were fixed during the inspection. The cabinets were clean at the time of the inspection.
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Recommendation:
Design and construct nonfood-contact surfaces of equipment and utensils to be durable and to retain their characteristic qualities under normal use conditions. 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.:
27
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Site:
Buffet-Deck 14 Waiter Station Aft port and Starboard Side
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Violation:
The soiled drop-off waiter stations were soiled with food debris on the undersides and drawer areas. These waiter stations were constructed of varnished wood with a plastic cover/linoleum laminated on the sides and top areas. Staff stated that all of the waiter stations in this area were to be removed during the upcoming dry dock period.
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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:
Bar-Deck 5 Ensamble
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Violation:
Both liquor storage/display cabinets had shelves that were heavily soiled with dust. Bottles were being stored on the shelves at the time of the inspection. Cleaning began immediately.
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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.:
21
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Site:
Galley-Deck 5 Qsine
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Violation:
The faceplate for the induction oven was in disrepair and peeling making the area difficult to clean. The area was clean at the time of the inspection.
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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.:
35
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Site:
Galley-Deck 5 Pot Wash
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Violation:
A heavy amount of water was pooled on the deck and dripping from the clean storage rack near the drain area at the left of the hood-type potwashing machine. When the machine changed wash cycles, water drained from the machine in a forceful manner causing water to escape the coved drain area onto the deck and onto the clean storage rack located above the drain. Staff and the inspector discussed a better way to divert the water properly to prevent the splashing and pooling of water. No clean pots were stored on the rack at the time of the inspection.
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Recommendation:
Ensure black and gray water is discharged to the vessel's wastewater disposal system and does not pool on the deck.
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Item No.:
28
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Site:
Galley-Deck 14 Cold Preparation Area
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Violation:
Two previously cleaned food trays were soiled and stored on the clean preparation counter. Active service was not taking place during the time of the inspection; however, staff stated theses trays were stored clean in this area during previous food preparation.
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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 unless in packages on pallets, skids, or racks, which may be 127 millimeters (5 inches).
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Item No.:
27
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Site:
Dining Room-Deck 5 Tuscan
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Violation:
Three coffee carts at the entrance to the restaurant were heavily soiled on the top and sides with a sticky substance. An alcohol pad was used to remove the debris. Cleaning began immediately.
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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 Hot Line
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Violation:
The heat lamps above the bain marie area were heavily soiled with food and grease. Cleaning began immediately.
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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 4 Room Service Starboard Side
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Violation:
Six storage racks used to air dry trays for room service were heavily soiled with dust on the shelf-track. The trays were removed and cleaning began immediately.
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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.:
22
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Site:
Galley-Deck 4 Potwash
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Violation:
The potwash machine was dripping water from the underside housing area near the wash tank doors and pooling on to the deck below. Remediation began immediately.
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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.:
35
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Site:
Galley-Deck 4 Potwash
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Violation:
The potwash machine was dripping water from the underside housing area near the wash tank doors and pooling on to the deck below. Cleaning began immediately.
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Recommendation:
Ensure black and gray water is discharged to the vessel's wastewater disposal system and does not pool on the deck.
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Item No.:
11
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Site:
Medical-Acute Gastroenteritis (AGE) Log
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Violation:
During the previous voyage, one food handler who reported an onset of AGE symptoms on 28 July at 0120. The crew member worked the rest of the shift until clocking out at 0135. The next morning, the crew member ate in the crew mess and did not report to medical until 1120. Staff ensured the crew member received counseling as a corrective action and followed up by disinfecting the food area where the crewmember worked.
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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. 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.
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Item No.:
08
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Site:
Potable Water-Evaporator High Saline/Brine Line
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Violation:
The backflow prevention device below the evaporator on the portside was dripping continuously from the vent. There was a small bucket placed on the deck below, which was almost completely full of liquid dripping from the backflow prevention device. Staff responded right away to replace the backflow device. Proper disinfection of 50 ppm chloring for four-hours was discussed prior to replacement of the device. This disinfection process was logged and presented to the inspector.
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Recommendation:
Maintain backflow prevention devices in good repair.
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