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Item No.:
26
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Site:
Galley-Portside Room Service Deck 5
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Violation:
A few previously cleaned utensils stored in the cabinet were soiled. A few previously cleaned glasses stored on the rack were soiled.
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Recommendation:
Ensure that food-contact surfaces of equipment and utensils are clean to sight and touch.
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Item No.:
22
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Site:
Galley-Dish Wash Deck 5
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Violation:
The curtains for the dishwash machine were cleaned but not sanitized after use. Per staff, the curtains are sanitized in the morning prior to use and at the end of the day.
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Recommendation:
Ensure that the curtains are cleaned and sanitized after each service period.
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Item No.:
21
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Site:
Food Service General-Main and Crew Galleys
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Violation:
The drip pans for the grills had opens seams and rough edges, making cleaning difficult.
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Recommendation:
Ensure that 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.:
28
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Site:
Galley-Cleaning Material Locker Deck 5
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Violation:
There were new dishwash curtains stored inside a locker labeled "cleaning material locker".
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Recommendation:
Ensure equipment is not stored in a cleaning material locker.
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Item No.:
29
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Site:
Galley-Starboard Side Handwash Sink Deck 4
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Violation:
The temperature of the water at the handwash sink was 134 F. The water temperature could not be adjusted by the user.
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Recommendation:
Ensure that handwashing sinks are equipped to provide water at a temperature of at least 43C (110F) through a mixing valve or combination faucet. For handwash sinks with electronic sensors, where the user cannot make temperature adjustments, ensure that the temperature provided to the user does not exceed 52C (125F).
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Item No.:
22
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Site:
Galley-Dish Wash Deck 4
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Violation:
All of the rinse spray nozzles were not spraying properly, causing an irregular spray pattern. This machine was in active use.
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Recommendation:
Ensure that warewashing equipment is maintained in good repair and proper adjustment including: (1) Being maintained in a state of repair and condition that meets the standards of the materials, design, and construction of these guidelines; and (2) Maintaining water pressure, and water temperature measuring devices in good repair and ensuring their accuracy within the intended range of use.
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Item No.:
22
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Site:
Galley-Glass Wash Deck 4
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Violation:
The left final rinse spray nozzle was partially clogged, causing an irregular spray pattern. This was corrected.
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Recommendation:
Ensure that warewashing equipment is maintained in good repair and proper adjustment including: (1) Being maintained in a state of repair and condition that meets the standards of the materials, design, and construction of these guidelines; and (2) Maintaining water pressure, and water temperature measuring devices in good repair and ensuring their accuracy within the intended range of use.
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Item No.:
34
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Site:
Galley-Coffee Station Deck 3
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Violation:
The sink faucet was leaking.
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Recommendation:
Ensure that a plumbing system in a food area is maintained in good repair.
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Item No.:
33
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Site:
Galley-Soup Station
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Violation:
The bulkhead panels behind the soup kettles were bent, making cleaning difficult.
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Recommendation:
Ensure that decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas are constructed and maintained for easy cleaning.
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Item No.:
34
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Site:
Preparation Room-
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Violation:
There was a leak under the handwash sink. This was corrected.
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Recommendation:
Ensure that a plumbing system in a food area is maintained in good repair.
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Item No.:
19
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Site:
Provisions-Wine Cooler
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Violation:
There were several boxes of wine and a few bottles of wine stored on the deck.
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Recommendation:
Ensure that food is protected from contamination by storing the food: (1) In a clean, dry location; (2) Where it is not exposed to splash, dust, or other contamination; and (3) At least 15 centimeters (6 inches) above the deck.
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Item No.:
33
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Site:
Provisions-Wine Cooler
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Violation:
The deckhead was observed to be wet. A plastic bucket with water was noted under this area of the deckhead.
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Recommendation:
Investigate and correct the cause of the leak to ensure that the deckhead is dry.
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Item No.:
08
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Site:
Potable Water-Comprehensive Cross-connection Control Program
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Violation:
The Ecolab backflow prevention devices were not listed in the vessel's cross-connection control program.
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Recommendation:
Ensure that the cross-connection control program includes at minimum: a complete listing of cross-connections and the backflow prevention method/device for each, so that there is a match to the plumbing system component and location, and an inspection frequency. Ensure that air-gaps are included in the listing.
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Item No.:
16
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Site:
Galley-Windjammer
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Violation:
Two hotel pans of cut honeydew melons were set on a trolley in the pantry beside the walk-in refrigerator. The melon pans were labeled as time control with discard times, but the written time as a public health control plan stated that galley cold foods were to be in either walk-in or reach-in refrigerators under temperature. The melons had internal temperatures of 45 F.
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Recommendation:
Except during preparation, cooking, or cooling, or when time is used as the public health control, ensure that potentially hazardous food is maintained: (1) At 60C (140F) [roasts 54C (130F)] or above, or (2) At 5C (41F) or less.
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Item No.:
28
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Site:
Galley-Windjammer
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Violation:
A large, three shelf aluminum laundry trolley was positioned in the pantry beside the walk-in refrigerator. The trolley was painted white and each shelf was overpainted with the words "LAUNDRY USE ONLY" in blue letters. The white painted surfaces were chipped and peeling along the trolley shelf edges and vertical sections. The trolley had 2 large, uncovered plastic bins with bananas inside, one large uncovered bin of red grapes, two large hotel pans of cut honeydew melons, and two more stainless steel hotel pans which were empty. Staff stated that this was the replenishment station for these same foods on the buffet line.
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Recommendation:
Ensure these laundry trolleys are not used to transport or store food nor located in food preparation or storage areas.
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Item No.:
22
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Site:
Galley-Windjammer Galley - Dishwash
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Violation:
Two of the upper spray arm nozzles for the in-use conveyor glasswash machine were partially clogged, resulting in a poor spray pattern.
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Recommendation:
Ensure that warewashing equipment is maintained in good repair and proper adjustment including: (1) Being maintained in a state of repair and condition that meets the standards of the materials, design, and construction of these guidelines; and (2) Maintaining water pressure, and water temperature measuring devices in good repair and ensuring their accuracy within the intended range of use.
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Item No.:
22
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Site:
Food Service General-Pantries General - Dishwashers
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Violation:
The affixed data plates on all the AMX Hobart model single rack dishwash machines listed cycle time as 40 racks/hour. As these machines operated only as a stationary rack machine and not as a conveyor machine, there should be cycle times listed for each of the three operating programs the operator can select on the machine.
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Recommendation:
Ensure the cycle times are listed for each of the three operating programs on the dishwash machines.
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Item No.:
27
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Site:
Other-Cafe' Promenade - Service Counter
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Violation:
Heavy mold debris was noted near the deck sink inside the undercounter technical compartment of the center cold display case in the front service counter. This item was corrected during the inspection.
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Recommendation:
Ensure that 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:
Other-Cafe' Promenade - Service Counter
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Violation:
The coving tiles along the juncture of the deck and counter base or bulkhead were recessed or missing in many sections.
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Recommendation:
Ensure that decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas are constructed and maintained for easy cleaning.
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Item No.:
11
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Site:
Medical-Gastrointestinal Illness Recording
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Violation:
Medical staff were making 24 hour verbal interviews of asymptomatic cabin mates and immediate contacts of crew ill with gastrointestinal illness, but they were not making the verbal interviews 48 hours after onset of the ill person's symptoms.
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Recommendation:
Ensure that medical staff conduct daily verbal interviews with asymptomatic crew until 48 hours after onset of the ill crew members symptoms.
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Item No.:
06
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Site:
Potable Water-Microbiological Testing
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Violation:
The record of microbiological testing of potable water bunkered at different ports revealed that on 1 November 2006 there was a positive total coliform sample result from bunkering from a barge in Civitavecchia, Italy and another positive on 2 November when bunkering from Naples, Italy. There was no notation that a secondary test for Escherichia coli was made or any result. Some tests from tanks filled on that date were recorded as total coliform negative, but it was not clear if these were the same tanks filled on the dates above. There was nothing completed under the re-test column in the log for either test. On 21 September 2006 there was another total coliform test which was positive from Naples bunkering, but there was again no E. coli result and no tank sample or re-test made. The ship was sailing in only Mediterranean waters at the time.
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Recommendation:
If there is a positive result, ensure a secondary test for E. Coli is conducted and that there is a notation of the secondary test and the result.
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Item No.:
06
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Site:
Potable Water-Microbiological Testing
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Violation:
There were two positive total coliform microbiological tests recorded in September 2006 for ice machines 6-1 and 7-2. There was no re-test made and no result for Escherichia coli made. The ship was sailing in Mediterranean waters at the time.
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Recommendation:
If there is a positive result, ensure a secondary test for E. Coli is conducted and that there is a notation of the secondary test and the result.
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Item No.:
21
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Site:
Bar-Sports Bar
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Violation:
A large hole was present at the water pipe penetration in undercounter technical compartment MF 05-06, making cleaning difficult.
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Recommendation:
Seal the hole.
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Item No.:
33
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Site:
Bar-Sports Bar
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Violation:
There was dust noted on the deckhead mounted studio lights and mounted televisions above the front bar counters.
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Recommendation:
Ensure that 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.:
37
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Site:
Galley-Johnny Rockets Galley
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Violation:
Water was dripping from the deckhead aft onto the top of the ice machine, from a profile strip at the adjacent counter, and at the adjusting damper hatch near the upright refrigerator. Staff stated the condensation problem was noted by the engineers and was being repaired throughout the ship.
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Recommendation:
Ensure that 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.
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