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Item No.:
08
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Site:
Food Service General-Trolley Wash Backflow Prevention Assemblies
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Violation:
The Reduced Pressure zone (RPz) backflow prevention assemblies attached to the deck mounted trolley wash units did not have closure valves for testing and were missing a fourth test cock.
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Recommendation:
Ensure that back flow prevention assemblies have all the required test cocks and valves to conduct inspections/tests.
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Item No.:
08
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Site:
Galley-Deck 3 - Potwash
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Violation:
The backflow prevention assembly attached to the pot wash hose was corroded.
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Recommendation:
Ensure that backflow preventers are maintained in good repair.
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Item No.:
08
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Site:
Galley-Deck 3 - Beverage Station
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Violation:
The backflow prevention assembly for the espresso machine was corroded and weeping.
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Recommendation:
Ensure that backflow preventers are maintained in good repair.
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Item No.:
08
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Site:
Galley-Deck 3 - Warewash
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Violation:
The pre-wash spray hose was long enough to reach below the flood rim of the sink, and did not have a backflow prevention assembly installed.
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Recommendation:
Ensure that backflow preventers are installed when air gaps are impractical or when water under pressure is required.
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Item No.:
10
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Site:
DO NOT USE (whirlpool/spa)-Manual Records
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Violation:
There were more than 10 days during January and February 2011 that superchlorination, backwashing, and draining of the whirlpools was not documented. These records were signed by the supervisor.
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Recommendation:
Ensure that the free residual halogen is increased to at least 10.0 mg/L (ppm) in whirlpool spas and circulated for at least 1 hour at the end of each day. Ensure that granular filters are backwashed at least daily. Repeat backwashing, if necessary, until the water viewed through the sight glass or discharge point is clean flowing. Ensure that the whirlpool spa water is changed daily.
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Item No.:
11
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Site:
Medical-Reporting by Food Employees
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Violation:
A bartender reported an onset of gastrointestinal illness symptoms on 29 March at 19:00, however he did not report to the medical center until 31 March at 16:55. It was determined that this food employee worked during these hours of illness.
An assistant waitress reported an onset of gastrointestinal illness symptoms on 14 April at 10:00, however she did not report to the medical center until 17:29; an assistant waitress reported an onset of gastrointestinal illness symptoms on 13 March at 13:00, however he did not report to the medical center until 16:45. It was determined that these food employees did not work during these hours of illness.
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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.:
13
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Site:
Medical-Reporting by Food Employee
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Violation:
A food employee (bartender) knowingly worked with gastrointestinal illness symptoms on 30 March 2011. His work shift hours were not determined.
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Recommendation:
Person in charge: Ensure that employees are properly trained in food safety as it relates to their assigned duties. Ensure that food workers with GI illness do not work shifts until cleared by medical.
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Item No.:
16
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Site:
Galley-Deck 2 - Walk-In Refrigerator
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Violation:
A bin of lettuce with a production date of 15 April 2011 had temperatures that ranged from 44F to 46F. The lettuce was discarded.
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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:
Food Service General-Room Service Tray Return Lockers
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Violation:
Containers of bottled water were stored below the soiled bulkhead mounted stainless steel shelves.
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Recommendation:
Discontinue the use of housekeeping lockers on passenger decks for any food service operations.
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Item No.:
20
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Site:
Food Service General-Deep Fat Fryer
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Violation:
There was corrosion on several of the surfaces of the heating elements of deep fat fryers located in the main galley and crew galley. The corrosion made cleaning difficult and could serve as a potential source for food contamination.
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Recommendation:
Ensure that materials used in the construction of multiuse utensils and food-contact surfaces of equipment are: (1) Durable, corrosion-resistant, and nonabsorbent; (2) Sufficient in weight and thickness to withstand repeated warewashing; (3) Finished to have a smooth, easily cleanable surface; and (4) Resistant to pitting, chipping, crazing, scratching, scoring, distortion, and decomposition.
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Item No.:
21
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Site:
Galley-Deck 3 - Roasting Station
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Violation:
Steam was leaking from the bottom of the door of combination oven 4811.033.1005.
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Recommendation:
Replace the gasket along the bottom edge of the door.
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Item No.:
21
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Site:
Food Service General-Room Service Tray Return Lockers
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Violation:
The bulkhead mounted stainless steel shelves had gaps and seams that made cleaning difficult.
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Recommendation:
Discontinue the use of housekeeping lockers on passenger decks for any food service operations.
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Item No.:
22
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Site:
Galley-Windjammer
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Violation:
Dishwashing machine upper final rinse manifold spray pattern did not uniformly cover dishes passing below it. One nozzle was not spraying at all and one had an erratic spray pattern. The pressure in this pumped rinse was very low on the remaining nozzles. Repairs mentioned above corrected this problem during the inspection.
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Recommendation:
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Item No.:
24
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Site:
Galley-Windjammer
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Violation:
Main conveyor dishwasher was actively washing morning breakfast dishes. Final rinse temperature measured at the plate surface was 148F with galley's maximum registering thermometer. Note the internal crew temperature measurement at the beginning of this examination had been taken by running the galley's thermister maximum registering thermometer through all cycles where previous wash and rinse temperatures far exceeded 160 giving them a false reading of final rinse temperature. Crew records indicate that start up temperatures complied with the CDC Operational guidelines about an hour before this inspection time. Repairs were instituted to correct a broken condenser pipe that contributed to the dishwasher finial rinse temperature being low. A final rinse surface temperature of >160F was verified by both maximum registering thermometer and thermolabel.
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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.:
26
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Site:
Galley-Deck 3 - Cold Pantry
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Violation:
The previously cleaned meat slicer had a small accumulation of food debris on food contact surface of the back plate and press plate.
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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.:
26
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Site:
Galley-Deck 3 - Beverage Station
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Violation:
Mold accumulated along the water inlet manifold above the cuber of ice machine 4811.033.2025.
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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:
Food Service General-Room Service Tray Return Lockers
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Violation:
The bulkhead mounted stainless steel shelves were soiled with an accumulation of dust, debris and food residue. There was also stains and sticky residue along the bulkhead at and below the shelves.
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Recommendation:
Discontinue the use of housekeeping lockers on passenger decks for any food service operations.
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Item No.:
27
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Site:
Galley-Deck 3 - Beverage Station
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Violation:
Mold accumulated along the back side of the cuber.
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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.:
27
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Site:
Galley-Windjammer
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Violation:
A substantial old grease accumulation was noted on the bottom of the counter top conveyor toaster.
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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:
Food Service General-Room Service Tray Return Lockers
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Violation:
Clean glasses and clean room service items were stored below the soiled bulkhead mounted stainless steel shelves.
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Recommendation:
Discontinue the use of housekeeping lockers on passenger decks for any food service operations.
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Item No.:
33
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Site:
Galley-Deck 4
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Violation:
The storage room under the stairs in the main dining room, leading from the main galley, used to hold food and food related equipment and utensils had unfinished bulkheads and deckheads.
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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-Deck 4
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Violation:
Dust, utensils and other debris littered the deck in the unfinished dining room storage room. Plastic pallets used for permanent storage made cleaning the deck difficult.
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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:
Bar-Champagne Bar
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Violation:
Stainless steel support column in the pantry had a corner profile strip loose creating a difficult to clean area.
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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.:
35
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Site:
Galley-Deck 3 - Beverage Station
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Violation:
Water was discharged from the bain marie drain directly onto the deck without being discharged to a scupper.
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Recommendation:
Ensure that black and gray water is discharged to the vessel's wastewater disposal system and does not pool on the deck.
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Item No.:
37
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Site:
Galley-Deck 3 - Hot Galley
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Violation:
Condensate was collecting on the backsplash and shelves above four bains marie with food. Bains marie were producing excessive steam. Condensate was not observed dripping.
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Recommendation:
Adjust the temperature setttings of the bains marie so that condensate is minimized/eliminated.
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Item No.:
39
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Site:
Bar-High Notes Bar
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Violation:
Four fruit flies were noted in the service sink area at the front bar. Drains and scuppers and surrounding areas appeared to be clean.
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Recommendation:
Ensure that the presence of insects, rodents, and other pests is effectively controlled to minimize their presence in the food storage, preparation, service areas, warewashing, and utensil storage areas aboard a vessel.
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