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Item No.:
02
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Site:
Medical-
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Violation:
The sample collection containers for bacteriological analysis expired March 2007.
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Recommendation:
Obtain new sample collection containers.
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Item No.:
08
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Site:
Galley-Tsar Beverage Station
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Violation:
There was a leak noted at the backflow prevention device in the technical compartment under the juice machine.
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Recommendation:
Ensure that backflow preventers are maintained in good repair.
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Item No.:
10
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Site:
DO NOT USE (whirlpool/spa)-
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Violation:
The whirlpool records stated "superchlorination for 1 hour", but did not indicate the halogen level used for superchlorination.
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Recommendation:
Indicate the halogenation level in the instructions or in the whirlpool log.
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Item No.:
11
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Site:
Medical-
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Violation:
There was a stateroom steward who reported to the infirmary with a gastrointestinal illness on 4/6/07. The person was isolated until 4/7/07. Staff said that stateroom stewards fill ice buckets.
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Recommendation:
Ensure that symptomatic food employees meeting the case definition for AGE are isolated in cabin or designated, restricted area until symptom-free for a minimum of 48 hours.
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Item No.:
16
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Site:
Buffet-Hot Holding Line
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Violation:
A pan of hamburger patties was measured at 135 F and a pan of rice was measured at 130 F. These items were located in the alto-sham and had been in the unit for 15 minutes. These items were immediately removed and reheated.
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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.:
19
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Site:
Galley-Le Bistro Beverage Area
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Violation:
Products were stored on a wet shelf inside the tall reach-in refrigerator.
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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.:
22
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Site:
Galley-Dish Wash
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Violation:
In the conveyor warewash machine, the last spray arm was not in a fan pattern. Staff stated that this was a drying agent, but unclear if it was part of the final rinse.
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Recommendation:
Ensure that warewashing machines and their auxiliary components: (1) Are operated in accordance with the machine's data plate and other manufacturer's instructions. (2) A warewashing machine's conveyor speed or automatic cycle times are maintained accurately timed in accordance with manufacturer's specifications. Review the manufacturer's guidelines to determine if the last spray arm is final rinse spray or a drying agent or a combination of both. If the last spray arm is part of the final rinse, ensure that the pressure or nozzles are adjusted to ensure a fan pattern so that the water contacts all items.
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Item No.:
26
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Site:
Other-Azure Waiter Station
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Violation:
There were a few soiled utensils stored in the clean utensil rack at the waiter station.
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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.:
27
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Site:
Preparation Room-Deck 3
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Violation:
The foam insulation in the technical compartments was soiled with a black material. Some of the insulation was also torn.
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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.:
28
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Site:
Galley-Azura Beverage Station
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Violation:
There were 3 bain marie pans stored in the technical compartment under the juice machine.
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Recommendation:
Ensure that cleaned equipment and utensils, laundered linens, and single-service and single-use articles are stored: (1) In a clean, dry location; (2) Where they are not exposed to splash, dust, or other contamination; and (3) At least 150 mm (6 inches) above the deck.
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Item No.:
29
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Site:
Galley-
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Violation:
The water temperature at the electronic sensor controlled handwash sink was measured at a peak temperature of 75 F.
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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.:
30
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Site:
Galley-Tango's Hot Galley
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Violation:
There was no "wash hands often" sign at the hand wash station.
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Recommendation:
Ensure that a sign stating "WASH HANDS OFTEN" in a language that the food employees understand is posted over handwashing sinks.
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Item No.:
30
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Site:
Buffet-Cagney's
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Violation:
Wet paper towels were noted in the paper towel dispenser at both handwash stations.
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Recommendation:
Ensure that the paper towels are dry at the handwash stations.
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Item No.:
33
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Site:
Preparation Room-
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Violation:
There was missing grout on the right side of the rotating ovens between the oven and the deck tiles.
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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.:
33
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Site:
Galley-
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Violation:
The grout between the deck tiles was worn in various locations throughout the galley, 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:
Galley-Le Bistro
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Violation:
Water was noted dripping from the safety valve in the technical compartment next to the soup kettles.
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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.:
36
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Site:
Buffet-Cagney's
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Violation:
A light bulb over the hot food line was not shatter-proof or shielded.
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Recommendation:
Ensure that light bulbs are shielded, coated, or otherwise shatter-resistant in areas where there is exposed food, clean equipment, utensils, and linens, or unwrapped single-service and single-use articles.
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Item No.:
40
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Site:
Integrated Pest Management-
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Violation:
The integrated pest management plan did not set a schedule for night-time inspections. The inspection log did not indicate a time or time of day that the inspections were conducted.
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Recommendation:
Ensure that the Integrated Pest Management Plan sets a schedule for periodic monitoring inspections including some at night.
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Item No.:
41
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Site:
Housekeeping-Spa
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Violation:
There were toilet stalls in the changing rooms in the spa. Persons leaving the changing rooms were required to touch the door handles with their bare hands.
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Recommendation:
Equip public toilet facilities so that persons exiting the toilet room are not required to handle the door with bare hands. This may be accomplished by methods such as locating paper towel dispensers at sinks and waste containers near the room door, installing mechanically operated doors, door removal, or other effective means.
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Item No.:
41
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Site:
Housekeeping-Tsar Dining Room
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Violation:
Persons leaving the ladies public toilet room in the Tsar dining room had to exit through two doors. Persons leaving the toilet room had to touch the outer door handle with their bare hands. Staff stated that the outer door remains closed at all times.
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Recommendation:
Equip public toilet facilities so that persons exiting the toilet room are not required to handle the door with bare hands. This may be accomplished by methods such as locating paper towel dispensers at sinks and waste containers near the room door, installing mechanically operated doors, door removal, or other effective means.
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