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Item No.:
08
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Site:
Galley-Garden Cafe
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Violation:
The backflow prevention device for the Mama Mia coffee machine was leaking.
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Recommendation:
Ensure that backflow preventers are maintained in good repair.
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Item No.:
11
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Site:
Medical-
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Violation:
For the cruise 7/10-17/2010 there was a senior waiter who reported ill on 7/15. The last symptom was listed as occurring on 7/15 at 1430. The crew member was released back to work on 7/17 at 1200.
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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-Garden Cafe
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Violation:
Sliced ham in the walk-in refrigeration unit was tested at 50F. There temperature measuring device in the unit registered 36F. The ham 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.:
16
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Site:
Bar-Java Cafe
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Violation:
The time control plan did not specify the use of discard labels. This station was open from 7 a.m. to 11 p.m. The pitcher of milk in refrigeration unit 1 was said to be on time control. The pitcher of milk did not have a discard label.
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Recommendation:
If time only, rather than time in conjunction with temperature, is used as the public health control for a working supply of potentially hazardous food before cooking, or for ready-to-eat potentially hazardous food that is displayed or held for service for immediate consumption, ensure that (1) The food is marked or otherwise identified to indicate the time that is 4 hours past the point in time when the food is removed from temperature control; (2) The food is cooked and served, served if ready-to-eat, or discarded, within 4 hours from the time when the food is removed from temperature control; and (3) The food in unmarked containers or packages or marked to exceed a 4 hour limit is discarded. Ensure that the time control plan written procedures reflect the use of discard labels.
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Item No.:
16
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Site:
Galley-Bistro Corridor-Bar Stores Room
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Violation:
Two open cans of whipped cream were in this room. The whipped cream was tested at 64-66F. The cans were 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.:
16
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Site:
Galley-
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Violation:
There was a butter and oil mixture on the table near the grill. This mixture was tested at 96F. The areas on time control in the galley were the hot hold units only.
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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.:
18
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Site:
Provisions-Meat Thaw Box
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Violation:
Raw pork ribs were stored over bolo ham (cooked ham). This was corrected.
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Recommendation:
Ensure that food is protected from cross-contamination by: (1) Physically separating raw animal foods during storage, preparation, holding, and display from raw ready-to-eat food including other raw animal food such as fish for sushi or molluscan shellfish, or other raw ready-to-eat food such as vegetables, and cooked ready-to-eat food; so products do not physically touch, and so as to prevent dripping of one product into another.
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Item No.:
18
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Site:
Galley-Bistro
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Violation:
Raw fish was stored over pre-cooked escargot and raw scallions. Raw duck was stored over raw beef and raw lamb. This was in refrigeration unit 9. This was corrected.
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Recommendation:
Ensure that food is protected from cross-contamination by: (1) Physically separating raw animal foods during storage, preparation, holding, and display from raw ready-to-eat food including other raw animal food such as fish for sushi or molluscan shellfish, or other raw ready-to-eat food such as vegetables, and cooked ready-to-eat food; so products do not physically touch, and so as to prevent dripping of one product into another. Ensure that food is protected from cross-contamination by: (2) Separating types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display by using separate equipment for each type, or arranging each type of food in equipment so that cross-contamination of one type with another is prevented, and preparing each type of food at different times or in separate areas.
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Item No.:
19
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Site:
Buffet-Hot Buffet Line 2
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Violation:
The ingredients for the omelets station were not under the sneeze shield.
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Recommendation:
Ensure that food on display is protected from contamination by the use of packaging; counter, service line, or salad bar food guards; display cases; or other effective means.
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Item No.:
19
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Site:
Buffet-Portable Sneeze Shields
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Violation:
There was no side protection on the portable sneeze shields. Passengers were within one meter of the foods on display.
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Recommendation:
Ensure that food on display is protected from contamination by the use of packaging; counter, service line, or salad bar food guards; display cases; or other effective means.
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Item No.:
19
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Site:
Buffet-Hot Cereal Stations
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Violation:
The raisin, cinnamon and brown sugar were not fully under the sneeze shields.
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Recommendation:
Ensure that food on display is protected from contamination by the use of packaging; counter, service line, or salad bar food guards; display cases; or other effective means.
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Item No.:
19
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Site:
Buffet-Mess Rooms
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Violation:
There was no serving utensil for the grated hard cheese.
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Recommendation:
Ensure that condiments are protected from contamination by being kept in dispensers that are designed to provide protection, protected food displays provided with the proper utensils, original containers designed for dispensing, or individual packages or portions.
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Item No.:
21
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Site:
Galley-Bistro Corridor-Bar Stores Room
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Violation:
Cardboard boxes were re-used to store liquor bottles.
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Recommendation:
Ensure that nonfood-contact surfaces of equipment that are exposed to splash, spillage, or other food soiling or that require frequent cleaning are constructed of a corrosion-resistant, nonabsorbent, and smooth material.
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Item No.:
21
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Site:
Galley-Garden Cafe
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Violation:
The finish on the pizza oven handles was peeling and rough.
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Recommendation:
Ensure that nonfood-contact surfaces of equipment that are exposed to splash, spillage, or other food soiling or that require frequent cleaning are constructed of a corrosion-resistant, nonabsorbent, and smooth material.
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Item No.:
21
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Site:
Food Service General-
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Violation:
There were a few deck stands in walk-in refrigeration units that were difficult to clean due to channels, openings and open voids.
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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.:
22
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Site:
Galley-Azure Dishwash/Glasswash Station
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Violation:
The final rinse water temperature measuring device for both warewash machines was over 212F. The plate surface water temperatures were 174.2F and 169.3F. There was no steam coming from the final rinse nozzles.
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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-Garden Cafe
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Violation:
The final rinse water temperature measuring device registered 161F but the plate surface temperature was measured at 164.4F.
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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.:
24
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Site:
Galley-Deck 5 Glasswash Ice Pantry (GI Pantry)
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Violation:
There was large red container of chlorine solution that was labeled 200 ppm. This solution was in excess of 200 ppm.
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Recommendation:
Ensure that a chlorine solution used as a sanitizing solution has a concentration between 50 mg/L (ppm) and 200 mg/L (ppm).
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Item No.:
27
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Site:
Food Service General-
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Violation:
Several of the difficult to clean deck stands were soiled.
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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-Garden Cafe
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Violation:
There were wet insulated beverage dispensers in the beverage store room. These coolers were not stored inverted to drain.
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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.:
33
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Site:
Food Service General-
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Violation:
There were a few areas in the Garden Cafe Galley and Main Galley that had pitted grout.
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Recommendation:
Ensure that decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas, are maintained in good repair.
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Item No.:
33
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Site:
Buffet-Grill Station
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Violation:
There was dust and grease in the vents above the cooking and holding stations of the front counter.
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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-Grill Station
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Violation:
There was damage to the bulkhead at the back of this station, especially at the corners.
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Recommendation:
Ensure that decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas, are maintained in good repair.
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Item No.:
34
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Site:
Galley-Blue Lagoon/Tango
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Violation:
The dipper well could not be turned off.
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Recommendation:
Ensure that a plumbing system in a food area is maintained in good repair.
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