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Item No.:
08
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Site:
Potable Water-Bunker Stations
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Violation:
The air gap that protects the transfer point between the potable water to the technical water filling was less than 2 times the pipe diameter of the potable water filling line. Also, this air gap was not included in the cross-connection control program. The pipe was cut to expand the air gap and the connection was added to the program during the inspection.
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Recommendation:
Ensure that air gaps are at least twice the diameter of the delivery fixture opening and a minimum of 3 cm (1 inch). 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.:
08
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Site:
Potable Water-Cabins with Whirlpool Tubs
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Violation:
The cross-connection control program listed a toilet and a shower for each passenger cabin. The cabins with whirlpool tubs had additional cross-connections for the whirlpool tub and the facilities in the second bathroom that were not listed in the 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.:
08
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Site:
Galley-Sorrentos Pizza
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Violation:
There was no backflow prevention device on the potable water line to the bucket fill station at the handwashing sink near the pizza preparation station. The fill line had a threaded hose connection.
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Recommendation:
Install an appropriate backflow prevention device at the bucket fill station.
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Item No.:
10
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Site:
DO NOT USE (whirlpool/spa)-Baby Splash Zone
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Violation:
The forms recently used for recording the testing of the Baby Splash Zone indicated the end of the day Colilert test was conducted at 1600 and the facility closed at 1700. The variance states that the second Colilert test was to be conducted after closing. The time of 1600 is pre-printed on the form and old forms indicated the test was taken at 1800. Staff stated that the water sample for the test is taken at 1800.
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Recommendation:
Ensure that the end of the day Colilert test is collected after the Baby Splash Zone is closed and that the documentation indicates the correct time.
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Item No.:
11
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Site:
Medical-Food Employee Isolation
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Violation:
A food employee presented at the medical facility at 1800 on February 16, 2010. The employee's last recorded symptom occurred at 1711 on February 17, 2010. The employee had two follow-up visits on February 18, 2010 and was released for work at 1857.
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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:
Galley-Cooling Logs
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Violation:
There were a few hotel pans of sauces that were labeled as prepared on 2/19. There was no entry on the cooling logs on 2/19 for these items. Per staff, they were prepared on 2/18 and the cooling logs indicated this. The seven day discard labels were not correct.
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Recommendation:
Ensure that refrigerated, ready-to-eat, potentially hazardous food: (1) Prepared on a vessel and held refrigerated for more than 24 hours is clearly marked at the time of preparation to indicate the date or day by which the food shall be consumed, which is 7 calendar days or fewer from the day the food is prepared with the day of preparation counting as day 1. (2) A container of refrigerated, ready-to-eat potentially hazardous food prepared and packaged by a food processing plant and held on the vessel after opening more than 24 hours is clearly marked, at the time the original container is opened, to indicate the date by which the food shall be consumed which is, including the day the original container is opened, 7 calendar days or fewer after the original container is opened. The day of opening is counted as day 1.
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Item No.:
16
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Site:
Galley-Deck 3 - Pastry - Walk-in Refrigerator
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Violation:
Two trays of cheesecakes were labeled as prepared on 2/20. There was no entry on the cooling logs on 2/20 for these items. Per staff, they were prepared on 2/19 and the cooling logs indicated this. The seven day discard labels were not correct.
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Recommendation:
Ensure that refrigerated, ready-to-eat, potentially hazardous food: (1) Prepared on a vessel and held refrigerated for more than 24 hours is clearly marked at the time of preparation to indicate the date or day by which the food shall be consumed, which is 7 calendar days or fewer from the day the food is prepared with the day of preparation counting as day 1. (2) A container of refrigerated, ready-to-eat potentially hazardous food prepared and packaged by a food processing plant and held on the vessel after opening more than 24 hours is clearly marked, at the time the original container is opened, to indicate the date by which the food shall be consumed which is, including the day the original container is opened, 7 calendar days or fewer after the original container is opened. The day of opening is counted as day 1.
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Item No.:
16
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Site:
Galley-
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Violation:
Several hot and cold hold units were on time-control, but were not listed on the time as a public health control plan.
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Recommendation:
Ensure that the hot and cold hold units are identified on the time as a public health control plan.
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Item No.:
20
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Site:
Preparation Room-
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Violation:
The corners of the cutting board were curled and peeling.
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Recommendation:
Ensure that multiuse food-contact surfaces are: (1) Smooth; (2) Free of breaks, open seams >1 mm (1/32 inch), cracks, chips, inclusions, pits, and similar imperfections; (3) Free of sharp internal angles, corners, and crevices; (4) Finished to have smooth welds and joints; and (5) Accessible for cleaning and inspection by one of the following methods without being disassembled, by disassembling without the use of tools, or by easy disassembling with the use of handheld tools commonly available to maintenance and cleaning personnel such as screwdrivers, pliers, open-end wrenches, and Allen wrenches. Ensure that surfaces such as cutting blocks and boards that are subject to scratching and scoring are resurfaced if they no longer can be effectively cleaned and sanitized, or discarded if they are not capable of being resurfaced.
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Item No.:
22
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Site:
Galley-Potwash
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Violation:
The machine mounted final rinse temperature gauge was not functioning.
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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-Dishwash
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Violation:
The machine mounted final rinse temperature gauge read 134F. The final rinse plate temperature was measured at 161. The machine mounted gauge was not accurate.
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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-Deck 3 - Potwash
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Violation:
The machine mounted final rinse temperature gauge was not functioning.
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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-Officer's Mess Warewash
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Violation:
There was no data plate on the flight-type warewash machine.
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Recommendation:
Ensure that warewashing machines are provided with an easily accessible and readable data plate affixed to the machine by the manufacturer that indicates the machine's design and operating specifications including the: (1) Temperatures required for washing, rinsing, and sanitizing; (2) Pressure required for the fresh water sanitizing rinse; and (3) Conveyor speed for conveyor machines or cycle time for stationary rack machines.
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Item No.:
24
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Site:
Galley-Deck 3 - Dishwash
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Violation:
The final rinse temperature at the plate surface was measured at 156F using several thermometers. The final rinse water bath was measured at 156F.
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Recommendation:
In a mechanical operation, ensure that the temperature of the fresh hot water sanitizing rinse as it enters the manifold is not more than 90C (194F), or less than: (1) For a stationary rack, single temperature machine, 74C (165F); or (2) For all other machines, 82C (180F); or (3) A utensil surface temperature of 71C (160F) as measured by an irreversible registering temperature indicator shall be achieved. (4) The maximum temperature of 90C (194F), does not apply to the high pressure and temperature systems with wand-type, hand-held, spraying devices used for the in-place cleaning and sanitizing of equipment such as meat saws.
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Item No.:
28
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Site:
Dining Room-Deck 3
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Violation:
One waiter station had several clean water pitchers and coffee urns stored upright, with the lids attached, impeding air drying. There was liquid in the interior of all these items.
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Recommendation:
Ensure that clean equipment and utensils are stored: (1) In a self-draining position that allows air drying; and (2) Covered or inverted.
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Item No.:
28
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Site:
Galley-Sorrentos
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Violation:
Splash from the handwashing station landed on the adjacent pizza preparation table.
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Recommendation:
Install a side shield on the handwashing station to prevent splash on the adjacent preparation table.
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Item No.:
29
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Site:
Galley-All Handwash Sinks
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Violation:
There was no hot water available at any handwashing stations. The temperature was measured at less than 110F. During the most recent cruise, the vessel had a break in a main potable water line that caused problems with the pressure in the hot water lines.
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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:
Buffet-Hot Buffet Starboard Side Aft
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Violation:
There was no "WASH HANDS OFTEN" sign posted over the handwashing sink.
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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.:
33
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Site:
Galley-Decks
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Violation:
Several locations had an accumulation of moisture, dust and food debris on the deck.
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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.:
33
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Site:
Buffet-Port and Starboard Waiter Stations
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Violation:
The deck/bulkhead juncture next to the handwashing sink was not coved.
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Recommendation:
Ensure that bulkhead and deck junctures are coved (including galleys, pantries, deck/counter junctures at buffets, bars, waiter stations, and dining room work counters).
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Item No.:
33
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Site:
Galley-Deck 5 - Pastery Station
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Violation:
A bulkhead panel was loose near the preparation sink, causing a difficult to clean seam.
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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:
Provisions-Fresh Meat Room (TA30111)
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Violation:
The bulkhead was damaged along the lower section of the back bulkhead creating open seams between the bulkhead and the coving.
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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:
Provisions-Provision Rooms
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Violation:
The bulkheads were damaged approximately 30 cm above the deck just inside the entry doors.
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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-Deck 3 - Beverage Station
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Violation:
The was an unused water line in the technical space housing the soda machine carbonator units. The line was folded and clamped, but was steadily 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.:
34
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Site:
Galley-Warewash
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Violation:
There was a leak at the undercounter glasswash machine.
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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.:
37
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Site:
Galley-Deck 4 - Production
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Violation:
There was excessive steam coming from around the door of the large combination oven. Condensate was collecting on the front interior of the hood and dripping to the deck.
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Recommendation:
Repair the combination oven or increase the ventilation to prevent condensate from collecting inside the hood.
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Item No.:
37
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Site:
Galley-Deck 3 - Dishwash
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Violation:
There was excessive steam coming from the dirty end of the dishwash machine. Condensate was collecting on the bulkhead and on the inside the exhaust hood surfaces. Condensate was dripping on the dirty landing.
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Recommendation:
Ensure that all food preparation, warewashing, and toilet rooms have sufficient ventilation to keep them free of excessive heat, steam, condensation, vapors, obnoxious odors, smoke, and fumes.
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Item No.:
40
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Site:
Integrated Pest Management-
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Violation:
The policies and procedures of the on-board integrated pest management plan stated that all operational areas were to be inspected once a week with one inspection during the month occurring at night. According to the logs, all areas were not done each week and all areas were not done at night once a month. The logs showed that the main galleys on decks 3, 4 and 5 had not been inspected during the night since October 2009.
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Recommendation:
Ensure that the policies and procedures for the integrated pest management plan are followed.
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Item No.:
41
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Site:
Housekeeping-Spa
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Violation:
In the sauna/change rooms, there was a toilet facility in the change room. There were two doors to exit the room, but no means to exit the outer door without touching the door handle with 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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