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Item No.:
3
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Site:
Other-POTABLE WATER SYSTEM
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Violation:
Charts were not initialed by the person responsible for maintenance of the record.
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Recommendation:
Charts shall be initialed and dated daily and retained for at least 12-months.
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Item No.:
8
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Site:
Other-WINDJAMMER CAFE
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Violation:
A tray of sliced cheese that had been served on the buffet line and was partially used had been returned to the pantry and stored in the refrigerator.
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Recommendation:
Once served to a consumer, portions of leftover food shall not be served again. All such foods should be disposed of immediately after the buffet service.
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Item No.:
11
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Site:
Other-WINDJAMMER CAFE
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Violation:
A container of chopped ham that had been prepared in the morning was found stored in the walk-in cooler at 49F.
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Recommendation:
Potentially hazardous food must be refrigerated in a manner that promotes rapid cooling to 45F or below. Such foods prepared in large volumes or quantities can be rapidly cooled utilizing such methods as shallow pans, agitation, quick chilling in freezer units, or ice baths external to the food container. The use of blast freezers are very effective in reducing temperatures quickly.
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Item No.:
11
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Site:
Other-GALLEY - DECK 4
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Violation:
Crab meat salad in service cooler and in walk-in cooler found at 50-52F after plating. Plastic wrap was found around the rolling cart/open trolley restricting air flow to this potentially hazardous food product.
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Recommendation:
To promote rapid cooling, potentially hazardous foods such as sliced meats, and salads shall be stored in a manner that allows for adequate circulation of cold air around them. Blast chillers can be very effective for rapidly cooling product. Also recommend examination of salad preparation process to determine where improvements can be made in flow and timing to minimize temperature elevation.
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Item No.:
14
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Site:
Other-ICE PANTRIES
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Violation:
Plastic coolers of ice were found open in passage ways exposing ice to potential contamination. An ice scoop was not found on one ice trolley.
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Recommendation:
During transportation and storage, ice shall be kept in covered containers or completely wrapped or packaged so as to be protected from contamination. Recommend further review of ice handling procedures for passenger cabins to ensure adequate protection against contamination.
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Item No.:
14
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Site:
Other-CHILD CARE CENTER
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Violation:
Cartons of sodas were stored directly on the deck in a general purpose storage closet.
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Recommendation:
Food products must be stored a minimum of 6-inches above the deck in a manner that protects the food from splash and other contamination, and that permits easy cleaning of the deck surface below.
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Item No.:
18
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Site:
Other-HOSPITAL
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Violation:
Ensure that all electronic messages sent to CDC on diarrhea counts reflect the exact counts from the Diarrhea Log. On 5/23-30/98 cruise, five passengers were shown on the Diarrhea Log, however, the electronic message indicated that zero passengers had been ill with this symptom.
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Recommendation:
Diarrhea logs in the hospital must be accurately maintained, and results must be reported to the Vessel Sanitation Program in accordance with Section III of the "Vessel Sanitation Program Operations Manual", August 1989.
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Item No.:
22
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Site:
Other-ICE PANTRIES
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Violation:
Adequate facilities for washing, rinsing and sanitizing ice transport coolers were not provided.
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Recommendation:
For manual washing, rinsing, and sanitizing of utensils and equipment, a sink with at least three compartments shall be provided and used. Sink compartments shall be large enough to contain the equipment and utensils, and each compartment of the sink shall be supplied with hot and cold potable running water. Recommend consideration of moving this washing operation to a properly equipped galley.
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Item No.:
26
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Site:
Other-POOL BAR PANTRY
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Violation:
Dishwasher had a final rinse temperature of 160F. (Corrected while on board.)
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Recommendation:
Automatic dishwashing machines utilizing hot water for sanitizing shall operate at a minimum of 165oF (74oC) measured at dish level. Routinely monitor dishwashers to assure sanitizing temperatures are being maintained.
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Item No.:
28
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Site:
Other-GALLEY - DECK 4
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Violation:
Steam kettle drain valve "o-ring" groove heavily soiled with food residue.
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Recommendation:
To prevent cross-contamination, food contact surfaces of equipment shall be thoroughly washed, rinsed and sanitized after each use and prior to storage. Thorough disassembly of these devices is necessary to ensure removal of all soil.
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Item No.:
28
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Site:
Other-WINDJAMMER CAFE
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Violation:
Several articles in the pot wash had standing water in them and others had food residue on their surfaces.
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Recommendation:
To prevent cross-contamination, pots, pans, utensils and other food contact surfaces of equipment shall be thoroughly washed, rinsed and sanitized after each use and prior to storage. Any items which are found to be soiled after being washed, must be returned to the warewashing area for immediate re-washing. Allow utensils to air dry before nesting to minimize moisture which can contribute to bacterial growth.
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Item No.:
29
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Site:
Other-VIKING CROWN BAR
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Violation:
The undercounter surfaces of the bar counter had food and drink residue splashed on it.
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Recommendation:
Non-food contact surfaces of equipment shall be cleaned as often as is necessary to keep the equipment free of accumulation of dust, dirt, food particles, and other debris. Survey food preparation and service areas for soiling and specifically include in routine cleaning schedules. Monitor these areas to assure adequate cleaning is accomplished.
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