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Item No.:
26
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Site:
Galley-Deck 4 - Cosmopolitan
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Violation:
The crew drinking fountain tap was soiled with black debris. Crew initiated corrective action.
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Recommendation:
Ensure food only contacts surfaces of cleaned and sanitized equipment and utensils. 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 3 - Normandie - Water Pitcher Filling Station
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Violation:
The water pitcher filling tap was soiled with black debris on the food-contact surface.
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Recommendation:
Ensure food only contacts surfaces of cleaned and sanitized equipment and utensils. 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 - Cyprus Ice Machine
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Violation:
The ice scoop inside the bin was soiled with white debris. Crew initiated corrective action.
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Recommendation:
Ensure food only contacts surfaces of cleaned and sanitized equipment and utensils. Ensure food-contact surfaces of equipment and utensils are clean to sight and touch.
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Item No.:
39
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Site:
Food Service General-Flies in Food Areas
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Violation:
Live flies were noted in the following areas:
1) Deck 14 Oceanview Cafe pastry/bakery (one)
2) Deck 14 Oceanview Cafe fruit station (one)
3) Deck 14 Oceanview Cafe starboard soiled station (one)
4) Deck 14 Oceanview Cafe trolley wash (one)
5) Deck 2 Crew Mess back buffet island (one)
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Recommendation:
Effectively control the presence of insects, rodents, and other pests to minimize their presence in food areas.
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Item No.:
22
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Site:
Bar-Deck 14 - Oceanview Cafe - Il Secondo Bacio
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Violation:
The sanitizing solution inside the cleaning bucket was soiled with a black film. Crew initiated corrective action.
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Recommendation:
Ensure the wash, rinse, and sanitize solutions are kept clean.
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Item No.:
25
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Site:
Bar-Deck 14 - Oceanview Cafe - Il Secondo Bacio
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Violation:
A cleaning cloth was stored in a bucket of sanitizing solution that was soiled with a black film. Crew initiated corrective action.
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Recommendation:
Wet wiping cloths used with a freshly made sanitizing solution and dry wiping cloths are free of food debris and visible soil.
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Item No.:
19
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Site:
Buffet-Deck 14 - Oceanview Cafe
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Violation:
Several food items were out for self-service without serving utensils including:
1) BBQ Chicken
2) Rice
3) Bean
4) Celery
5) Cabbage
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Recommendation:
Ensure consumer self-service operations, such as salad bars and buffets, for unpackaged ready-to-eat food are provided with suitable utensils or effective dispensing methods that protect the food from contamination and are monitored by food employees trained in safe operating procedures.
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Item No.:
40
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Site:
Buffet-Deck 14 Oceanview Cafe
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Violation:
A dead fly was in a bucket containing sanitizing solution at the fruit station. The bucket was removed.
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Recommendation:
When pests are observed during an inspection, ensure the log includes action taken and follow-up inspection results. Remove dead or trapped insects, rodents, and other pests from control devices and the vessel at a frequency that prevents their accumulation or decomposition or the attraction of other pests.
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Item No.:
22
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Site:
Buffet-Deck 14 - Oceanview Cafe
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Violation:
A dead fly was in a bucket containing sanitizing solution at the fruit station. The bucket was removed.
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Recommendation:
Ensure the wash, rinse, and sanitize solutions are kept clean.
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Item No.:
33
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Site:
Buffet-Deck 14 - Oceanview Cafe
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Violation:
The deck was soiled with a thick sludge-like debris in the fruit station undercounter technical space.
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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.:
16
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Site:
Buffet-Deck 14 - Oceanview Cafe
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Violation:
The roast beef was served undercooked without a public health advisory or any other form of notification. Crew immediately placed a public health advisory, but the signage did not indicate specifically that the roast beef product was undercooked.
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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 (as specified below using menu advisories, placards, or other easily visible written means) of the significantly increased risk for foodborne illnesses to certain people especially vulnerable consumers eating such food in raw or undercooked form. Locate the advisory at the outlets where these types of food are served.
Ensure the disclosure is made by one of the two following methods: (1) On a sign describing the animal-derived foods (e.g., ?oysters on the half-shell,? ?hamburgers,? ?steaks,? or ?eggs?) AND that they can be cooked to order or may be served raw or undercooked AND 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. Ensure the advisory is posted at the specific station where the food is served raw, undercooked, or cooked to order. OR (2) On a menu using an asterisk at the animal-derived food 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.:
21
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Site:
Buffet-Deck 14 - Oceanview Cafe - Pizza Station
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Violation:
The starboard side sneeze shield was chipped along the edge that did not have an edge guard.
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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 are designed and constructed to allow easy cleaning and to facilitate maintenance. Maintain nonfood-contact equipment in good repair and proper adjustment including: (1) Equipment must be maintained in a state of repair and condition that meets the materials, design, construction, and operation specifications of these standards;
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Item No.:
38
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Site:
Galley-Deck 14 - Oceanview - Trolley Wash
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Violation:
A wet mop was stored in a bucket prohibiting proper air drying.
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Recommendation:
After use, ensure mops are placed in a position that allows them to air dry without soiling walls, equipment, or supplies.
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Item No.:
27
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Site:
Galley-Deck 14 - Mast Grill
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Violation:
During lunch service, condensate collected on the hood-cleaning system above the grill where hamburgers and hot dogs were being cooked. Dripping onto food was not observed.
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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.:
37
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Site:
Galley-Deck 14 Mast Grill
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Violation:
During lunch service, condensate collected on the hood-cleaning system above the grill where hamburgers and hot dogs were being cooked. Dripping onto food was not observed.
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Recommendation:
Ensure exhaust ventilation hood systems in food preparation areas 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, single-service articles, and single-use articles. Ensure ventilation hood systems and devices are sufficient in number and capacity to prevent grease or condensate from collecting on bulkheads and deckheads.
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Item No.:
08
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Site:
Potable Water-Evaporator #1 and #2
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Violation:
The dedicated technical water lines for evaporator #1 and #2 were striped, blue/gray/blue. These lines were not directed to the potable water system.
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Recommendation:
Stripe or paint distillate and permeate water lines directed to the potable water system in accordance with ISO 14726 (blue/gray/blue). Ensure no other lines have the above color designations.
Stripe or paint these lines, including potable water supply lines in technical lockers, at 5-meters (16.4 feet) intervals and on each side of partitions, decks, and bulkheads, except where decor would be marred by such markings.
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Item No.:
19
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Site:
Provisions-Deck 1 - Loading Area
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Violation:
Multiple cases of bottled drinking water were stored unprotected under a deckhead open to the plenum and next to the portside shell doors The water was provisioned the day prior to the inspection.
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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.
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Item No.:
19
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Site:
Provisions-Deck 1 - Meat Freezer
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Violation:
A metal pallet soiled with dirt was resting against boxes of frozen meat. Provisioning had been completed in this room prior to the inspection.
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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. Protect food from contamination that may result from a physical, chemical, biological origin.
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Item No.:
21
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Site:
Buffet-Deck 2 - Meat Carving Station
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Violation:
Two cracks were in the countertop at the meat carving station making the area difficult to clean. Additionally, food residue was inside the cracks at the time of the inspection, and no active service was taking place at this station.
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Recommendation:
Ensure nonfood-contact surfaces are free of unnecessary ledges, projections, and crevices, and are 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 2 - Meat Carving Station
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Violation:
Food residue was inside two cracks were in the countertop at the meat carving station making the area difficult to clean. Additionally, food residue was inside the cracks at the time of the inspection, and no active service was taking place at this station.
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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.:
20
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Site:
Galley-Deck 3 - Vegetable Preparation Counter
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Violation:
The cutting board used in this area was heavily scored prior to being put into service.
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Recommendation:
Ensure surfaces such as cutting blocks and boards subject to scratching and scoring are resurfaced if they can no longer be effectively cleaned and sanitized or discarded if they cannot be resurfaced.
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Item No.:
11
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Site:
Medical-Food-Worker Isolation - Acute Gastroenteritis (AGE)
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Violation:
On voyage 272, a food-worker became symptomatic with acute gastroenteritis (AGE) on 3 April at 0300 but did not report their symptoms until 3 April at 0620. The crew member had a cabin mate. The crew member was not working when symptoms began, and disciplinary actions were on file.
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Recommendation:
When food employees are symptomatic and 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; (4) Review [when possible] any reportable AGE cases among passengers or crew reported after the food employee's illness onset for epidemiologic link/connection.
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.
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