|
|
|
Item No.:
20
|
|
Site:
Pantry-D7 Port Deck Pantry
|
|
Violation:
There was corrosion present on the underside of the the stainless steel interior upper panel of the ice machine. There was some mold present at a cracked section on the lower front edge of the left cuber cover panel. There was significant staining from corrosion was present on the white plastic panel behind the left ice maker cuber panel where two screws penetrated the panel.
|
|
Recommendation:
Ensure that food contact equipment is maintained in a state of repair and condition that meets the materials, design, construction, and operation specifications of these guidelines.
|
|
|
Item No.:
41
|
|
Site:
Housekeeping-D11 Spa Female Changing Room
|
|
Violation:
There was an electric air dryer for the handwashing station in the handicapped toilet stall, but no waste bin or tissue for exiting the stall without making bare hand contact with the door handle.
|
|
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.
|
|
|
Item No.:
41
|
|
Site:
Children Area-Camp Carnival
|
|
Violation:
The staff used an HB Quat cleaner/disinfectant spray to clean the diaper changing table between diaper changes. The health risk warning on the spray bottle identified skin burns and irreversible eye damage. There was no procedure for a cover material to use on the table.
|
|
Recommendation:
Ensure that surfaces that children touch with their hands are cleaned and disinfected at least daily with products labeled by the manufacturer for that purpose. Recommend another product be provided for cleaning and disinfection of the diaper change table which would not have a skin hazard, in case there may be some skin contact when the time between diaper changes is too short for adequate drying of the product.
|
|
|
Item No.:
08
|
|
Site:
Potable Water-Potable Water Tank #1 Port
|
|
Violation:
The written record in the tank maintenance binder included the cleaning and disinfection of potable water tank #1 port, but photos included showed there was spot painting of this tank as well and no remark was made of this part of the maintenance. Staff stated that the record was only a draft, but one signature was provided in that record and it was in the binder with other final draft records. In records where the painting inside the tank was noted there was no mention that the paint was applied, dried and cured according to the manufacturer's specifications.
|
|
Recommendation:
Ensure that the potable water tank maintenance record includes the tank resurfacing work, the product used, and notation of the application, curing, and drying of the product, so it's clear these steps meet the manufacturer's recommendations.
|
|
|
Item No.:
10
|
|
Site:
Recreational Water Facilities-Pool and Spa Chart Records
|
|
Violation:
The circular charts for the whirlpool spas and swimming pools, and slide pool were inaccurate and difficult to review because the ink was left running on the charts even when activities were ongoing and notations were made only sometimes to indicate those activities. Additionally, there was no notation when the pool or spa was actually opened for use or closed, so some of the low halogen residual readings were not clear.
|
|
Recommendation:
Ensure that if there is no separate record maintained on the times when the pools and whirlpool spas are in operation and open for use that some notations be made on the chart which clearly identify when the pools and whirlpool spas are operating and open for service or if they are closed. The maintenance activities, such as backwashing must also be consistently documented either in the chart or in another record.
|
|
|
Item No.:
08
|
|
Site:
Potable Water-Cross-Connection Control Plan
|
|
Violation:
The log forms, labeled as cross-connection control plan listed air-gaps and non-testable backflow preventers but did not indicate in the columns for inspection whether or not the inspection was completed or a date. The staff stated these were done in August, but they could not verify that. Additionally, there was no set schedule in writing for the frequency of the inspection of these non-testable preventers.
|
|
Recommendation:
Ensure that the sections of the cross-connection control plan logging the inspection of air-gaps and mechanical backflow preventers are completed with some indication of the inspection, such as date completed, but in no case should the form be left blank.
|
|
|
Item No.:
33
|
|
Site:
Buffet-Lido Buffet - Taste of Nations
|
|
Violation:
The deckhead over the buffet was soiled with dust between the panels. Additionally the steel column attached to the deck and deckhead was heavily soiled with dust debris and hair.
|
|
Recommendation:
Ensure that decks, bulkheads, deckheads, and attached equipment in food preparation, warewashing, pantries, and storage areas, are cleaned as often as necessary.
|
|
|
Item No.:
36
|
|
Site:
Buffet-Grand Buffet
|
|
Violation:
The light fixture was removed from the deckhead at the portside aft section of the grand buffet.
|
|
Recommendation:
Ensure that the light intensity is at least 220 Lux (20 foot candles) on food preparation surfaces, and at a distance of 75 centimeters (30 inches) above the deck in food preparation areas, handwashing facilities, warewashing areas, equipment, and utensil storage, pantries, toilet rooms, and consumer self-service areas.
|
|
|
Item No.:
34
|
|
Site:
Galley-Lido Galley - Pot Wash
|
|
Violation:
During active manual pot washing there was water leaking from the deckhead light fixture into the final, hot water sanitizing sink, which was full of water and had clean pans inside. Staff stated that all such pots/pans must also go thru the potwash machine adjacent. Additionally, there was a constant water leak from the deckhead light fixture behind the pot washing machine near the clean landing table.
|
|
Recommendation:
Ensure that a plumbing system in a food area is maintained in good repair.
|
|
|
Item No.:
33
|
|
Site:
Galley-Lido Galley - Pot Wash
|
|
Violation:
The deckhead light fixture over the hot water sanitizing sink and the one behind the pot wash machine were not fit tightly to the deckhead.
|
|
Recommendation:
Ensure that decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas are constructed and maintained for easy cleaning.
|
|
|
Item No.:
37
|
|
Site:
Galley-Lido Galley - Dishwash
|
|
Violation:
There was high humidity and heat present during active use of the flight-type conveyor dishwashing machine. The staff member on the clean end removing dishware was perspiring profusely.
|
|
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.
|
|
|
Item No.:
34
|
|
Site:
Buffet-Lido Buffet Corridor
|
|
Violation:
There was a water leak at the deckhead just in front of the ice machine in the buffet corridor between pantries.
|
|
Recommendation:
Ensure that a plumbing system in a food area is maintained in good repair.
|
|
|
Item No.:
22
|
|
Site:
Galley-Lido Galley - Dishwash
|
|
Violation:
The wash tank gauge thermometer registered 160 F during active use of the conveyor dishwash machine, but the manual temperature of the tank was only 150 F.
|
|
Recommendation:
Ensure that water temperature measuring devices: (1) That are scaled in Celsius or dually scaled in Celsius and Fahrenheit are designed to be accurate to 1.5C in the intended range of use. (2) That are scaled only in Fahrenheit are designed to be accurate to 3F in the intended range of use.
|
|
|
Item No.:
11
|
|
Site:
Medical-Food Employee Isolation
|
|
Violation:
According to the StarDocs computer based system, a demi chef (meeting the case definition for GI illness) reported to medical on 14 August at 1600 with the last symptom at 0800 that same morning. The paper record indicated that the crew member reported at 1600 with the last symptom being at 1600. The isolation period ended 16 August at 0851. If the Stardocs system is correct, it was not clear if the individual worked that day prior to reporting to medical. If the paper documents are correct, the isolation period was less than the required 48 hours.
|
|
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.
|
|
|
Item No.:
08
|
|
Site:
Potable Water-Respiratory Room
|
|
Violation:
The backflow prevention device on the shower was installed with the atmospheric vent positioned up allowing liquid to accumulate inside the vent.
|
|
Recommendation:
Install the backflow prevention device with the atmospheric vent facing down.
|
|
|
Item No.:
17
|
|
Site:
Provisions-Parasite Destuction Letter
|
|
Violation:
The written letter from McKnight suppliers was dated January 2009. There were two letters from other suppliers that, according to staff, no longer provided fish products to the vessel.
|
|
Recommendation:
Provide a current written letter from the supplier(s) of fish products that may be served raw or partially cooked.
|
|
|
Item No.:
33
|
|
Site:
Preparation Room-
|
|
Violation:
There was missing/recessed deck tile grout in this area.
|
|
Recommendation:
Ensure that decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas are constructed and maintained for easy cleaning.
|
|
|
Item No.:
34
|
|
Site:
Provisions-Fruit Freezer
|
|
Violation:
Water was dripping from the deckhead access panel onto boxes of fruit. Water was pooled on top of one box of apples.
|
|
Recommendation:
Ensure that a plumbing system in a food area is maintained in good repair.
|
|
|
Item No.:
19
|
|
Site:
Provisions-Fruit Freezer
|
|
Violation:
Water was dripping from the deckhead access panel onto boxes of fruit. Water was pooled on top of one box of apples.
|
|
Recommendation:
Ensure that food is not stored: (1) In locker rooms; (2) In toilet rooms; (3) In dressing rooms; (4) In garbage rooms; (5) In mechanical rooms; (6) Under sewer lines that are not continuously sleeve welded; (7) Under leaking water lines, including leaking automatic fire sprinkler heads, or under lines on which water has condensed; (8) Under open stairwells; or (9) Under other sources of contamination from nonfood items such as ice blocks, ice carvings and flowers.
|
|
|
Item No.:
33
|
|
Site:
Provisions-Fruit Freezer
|
|
Violation:
A few deck tiles were damaged and there was missing/recessed grout.
|
|
Recommendation:
Ensure that decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas are constructed and maintained for easy cleaning.
|
|
|
Item No.:
29
|
|
Site:
Preparation Room-
|
|
Violation:
The water temperature at the handwash sink was 98.4F. The water was allowed to flow for several minutes and there was no increase in the temperature.
|
|
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).
|
|
|
Item No.:
39
|
|
Site:
Preparation Room-
|
|
Violation:
There were three small flies near the handwash station. Staff immediately contacted pest management.
|
|
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.
|
|
|
Item No.:
33
|
|
Site:
Provisions-Wine Stores
|
|
Violation:
The deck below the deck stands was lightly soiled with dust and debris.
|
|
Recommendation:
Ensure that decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas are constructed and maintained for easy cleaning.
|
|
|
Item No.:
34
|
|
Site:
Provisions-Wine Stores
|
|
Violation:
There was water dripping from the deckhead in front of the canned soda storage rack. No stored items were exposed.
|
|
Recommendation:
Ensure that a plumbing system in a food area is maintained in good repair.
|
|
|
Item No.:
34
|
|
Site:
Provisions-Dairy Fridge
|
|
Violation:
Water was dripping from the deckhead above several lexon pans containing items to be sent to various food preparation areas. One open plastic storage bin had water inside and water on the product bags inside the storage bin. In addition, water was dripping from the deckhead above the boxes of large containers of yogurt. The boxes had water on them.
|
|
Recommendation:
Ensure that a plumbing system in a food area is maintained in good repair.
|
|
|
Item No.:
19
|
|
Site:
Provisions-Dairy Fridge
|
|
Violation:
Water was dripping from the deckhead above several lexon pans containing items to be sent to various food preparation areas. One open plastic storage bin had water inside and water on the product bags in the storage bin. In addition, water was dripping from the deckhead above the boxes of large containers of yogurt. The boxes had water on them.
|
|
Recommendation:
Ensure that food is not stored: (1) In locker rooms; (2) In toilet rooms; (3) In dressing rooms; (4) In garbage rooms; (5) In mechanical rooms; (6) Under sewer lines that are not continuously sleeve welded; (7) Under leaking water lines, including leaking automatic fire sprinkler heads, or under lines on which water has condensed; (8) Under open stairwells; or (9) Under other sources of contamination from nonfood items such as ice blocks, ice carvings and flowers.
|
|
|
Item No.:
15
|
|
Site:
Provisions-Dry Stores
|
|
Violation:
There were two plastic storage bins containing dented cans, and other food items. The storage bin had a sign on it that stated "Buffet 9/2". When questioned, staff stated that the two containers held items to be discarded. The sign was removed.
|
|
Recommendation:
Ensure that food packages are in good condition and protect the integrity of the contents so that the food is not exposed to adulteration or potential contaminants. Ensure that canned goods with dents on end or side seams are not used.
|
|
|
Item No.:
39
|
|
Site:
Provisions-Fish/Poultry Preparation Room
|
|
Violation:
There were four small flies on the preparation table on the poultry side and five small flies on the deckhead/bulkhead on the fish side. Staff immediately contacted pest management.
|
|
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.
|
|
|
Item No.:
33
|
|
Site:
Preparation Room-
|
|
Violation:
The deck below the preparation table locker was soiled. This area had previously been cleaned. This was corrected.
|
|
Recommendation:
Ensure that decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas are constructed and maintained for easy cleaning.
|
|
|
Item No.:
33
|
|
Site:
Preparation Room-Meat Freezer
|
|
Violation:
Two of the bulkhead mounted sprinklers had loose rings, exposing the void space behind and making cleaning difficult.
|
|
Recommendation:
Ensure that exposed utility service lines and pipes, including lines for fire detection and protection systems, are installed so they do not obstruct or prevent cleaning.
|
|
|
Item No.:
37
|
|
Site:
Galley-Glasswash
|
|
Violation:
There was excessive steam emanating from the upper frame of the glasswash machine. Condensate was forming on the interior surfaces of the ventilation hood and the exterior rim of the ventilation hood. The condensate was dripping from the ventilation duct and hood onto the upper surface of the glasswash machine.
|
|
Recommendation:
Ensure that exhaust ventilation hood systems in food preparation and warewashing areas including components such as hoods, fans, guards, and ducting are designed to prevent grease or condensation from draining or dripping onto food, equipment, utensils, linens, and single-service and single-use articles.
|
|
|
Item No.:
33
|
|
Site:
Galley-
|
|
Violation:
There was recessed/missing grout. This was primarily observed in front of the grills, the tilting kettles, and at the walk-in refrigerator ramp.
|
|
Recommendation:
Ensure that decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas are constructed and maintained for easy cleaning.
|
|
|
Item No.:
33
|
|
Site:
Galley-Center Preparation Table
|
|
Violation:
There was a metal support brace under the preparation table. The brace ran the length of the table and was not coved on either side at the deck juncture.
|
|
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).
|
|
|
Item No.:
22
|
|
Site:
Galley-Potwash
|
|
Violation:
During active use of the pot wash machine, the wash temperature gauge reading was 145F. The wash temperature was measured at 145F. The manufacture's data plate indicated that the minimum wash temperature was to be 150F.
|
|
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.
|
|
|
Item No.:
19
|
|
Site:
Buffet-Service Line
|
|
Violation:
There were two containers of breads with covers. The covers had an opening at one end and they were positioned so the opening was facing toward the crew on the service line, exposing the bread to potential contamination. This was corrected at the time of the inspection.
|
|
Recommendation:
Ensure that food is not stored: (1) In locker rooms; (2) In toilet rooms; (3) In dressing rooms; (4) In garbage rooms; (5) In mechanical rooms; (6) Under sewer lines that are not continuously sleeve welded; (7) Under leaking water lines, including leaking automatic fire sprinkler heads, or under lines on which water has condensed; (8) Under open stairwells; or (9) Under other sources of contamination from nonfood items such as ice blocks, ice carvings and flowers.
|
|
|
Item No.:
33
|
|
Site:
Buffet-Service Line
|
|
Violation:
The deck/bulkhead juncture under the beverage service counter and salad cold well was not coved. This was noted in the previous report. There was a work order in place to cove this area during the September 2011drydock.
|
|
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).
|
|
|
Item No.:
27
|
|
Site:
Buffet-Service Line
|
|
Violation:
The utility lines and pipe insulation in the technical spaces below the coffee and juice machines were soiled with mold and sticky residue.
|
|
Recommendation:
Ensure that nonfood-contact surfaces of equipment are kept free of an accumulation of dust, dirt, food residue, and other debris.
|
|
|
Item No.:
21
|
|
Site:
Buffet-Service Line - Bulk Milk Dispenser
|
|
Violation:
The exterior ambient air temperature thermometer reading was 32F and the interior ambient air temperature thermometer reading was 20F. The interior thermometer was replaced.
|
|
Recommendation:
Ensure that ambient air temperature measuring devices are maintained in good repair and are accurate within the intended range of use.
|
|
|
Item No.:
36
|
|
Site:
Dining Room-Beverage Service Pantries - Decks 3 and 4
|
|
Violation:
There was insufficient lighting at the work counter surfaces throughout these areas. Additional spot lighting had been added in a few of the pantries, but there were still low levels throughout.
|
|
Recommendation:
Ensure that the light intensity is at least 220 Lux (20 foot candles) in bars and at dining room waiter stations during periods of cleaning.
|
|
|
Item No.:
21
|
|
Site:
Dining Room-Waiter Stands
|
|
Violation:
Several waiter stands had open seams between the marble tops and the wood trim. The seams on these units were soiled with food debris.
|
|
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.
|
|
|
Item No.:
27
|
|
Site:
Dining Room-Waiter Stands
|
|
Violation:
Several waiter stands had open seams between the marble tops and the wood trim. The seams on these units were soiled with food debris.
|
|
Recommendation:
Ensure that nonfood-contact surfaces of equipment are kept free of an accumulation of dust, dirt, food residue, and other debris.
|
|
|
Item No.:
39
|
|
Site:
Dining Room-Deck 3 Starboard Aft Beverage Station
|
|
Violation:
There were 3-4 small flies hovering around the juice machine.
|
|
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.
|
|
|
Item No.:
33
|
|
Site:
Dining Room-Decks 3 and 4 Beverage Pantries
|
|
Violation:
The deckhead above each of the pantries had large openings between the decorative slats. The area between slats and the void space above the slats was heavily soiled with dust.
|
|
Recommendation:
Ensure that decks, bulkheads, deckheads, and attached equipment in food preparation, warewashing, pantries, and storage areas, are cleaned as often as necessary.
|
|
|
Item No.:
39
|
|
Site:
Dining Room-Beverage Pantry - Deck 3 Port Aft
|
|
Violation:
There were 2-3 small flies on the bulkhead.
|
|
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.
|
|
|
Item No.:
33
|
|
Site:
Galley-Appetizer Pantry
|
|
Violation:
There was recessed/missing deck tile grout in this area.
|
|
Recommendation:
Ensure that decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas are constructed and maintained for easy cleaning.
|
|
|
Item No.:
39
|
|
Site:
Galley-Appetizer Pantry
|
|
Violation:
There was one small fly on the deckhead above the pulper.
|
|
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.
|
|
|
Item No.:
33
|
|
Site:
Galley-
|
|
Violation:
There was recessed/missing deck tile grout in few areas of the main galley. This was primarily in front of the grills and tilting kettles.
|
|
Recommendation:
Ensure that decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas are constructed and maintained for easy cleaning.
|
|
|
Item No.:
20
|
|
Site:
Galley-Pastry/Bakery Section
|
|
Violation:
The edges of the dough roller belt were frayed.
|
|
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.
|
|
|
Item No.:
39
|
|
Site:
Galley-Pastry/Bakery Section
|
|
Violation:
There was one small fly on the dough roller belt. The unit was not in active use at the time of the inspection
|
|
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.
|
|
|
Item No.:
27
|
|
Site:
Galley-Pastry/Bakery Section
|
|
Violation:
The technical spaces above the glass front reach-in refrigeration units were soiled. This was corrected at the time of the inspection.
|
|
Recommendation:
Ensure that nonfood-contact surfaces of equipment are kept free of an accumulation of dust, dirt, food residue, and other debris.
|
|
|
Item No.:
21
|
|
Site:
Galley-Pastry/Bakery Section
|
|
Violation:
There were open voids in the ceilings of the glass front, reach-in refrigerator technical spaces where the refrigerant lines passed through.
|
|
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.
|
|
|
Item No.:
22
|
|
Site:
Galley-Starboard Dishwash
|
|
Violation:
There was a narrow stream of water coming from the final rinse spray nozzles during active use of the conveyor warewashing machine. This pattern of flow did not provide the necessary overlap to fully cover the utensils passing through the unit.
|
|
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.
|
|
|
Item No.:
37
|
|
Site:
Galley-Starboard Dishwash
|
|
Violation:
There was excessive steam near the soiled end of the unit and the area was very hot. Staff working in this area were sweating profusely.
|
|
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.
|
|
|
Item No.:
36
|
|
Site:
Room Service-Deck 6 Bellbox
|
|
Violation:
There was insufficient lighting at the sandwich preparation counter surface.
|
|
Recommendation:
Ensure that the light intensity is at least 220 Lux (20 foot candles) on food preparation surfaces, and at a distance of 75 centimeters (30 inches) above the deck in food preparation areas, handwashing facilities, warewashing areas, equipment, and utensil storage, pantries, toilet rooms, and consumer self-service areas.
|
|
|
Item No.:
39
|
|
Site:
Room Service-Deck 6 Bellbox
|
|
Violation:
There was one small fly observed in the dishwash area.
|
|
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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|
|
Item No.:
11
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|
Site:
Medical-Food Employee Isolation
|
|
Violation:
According to the StarDocs computer based system, a demi chef (meeting the case definition for GI illness) reported to medical on 14 August at 1600 with the last symptom at 0800 that same morning. The paper record indicated that the crew member reported at 1600 with the last symptom being at 1600. The isolation period ended 16 August at 0851. If the Stardocs system is correct, it was not clear if the individual worked that day prior to reporting to medical. If the paper documents are correct, the isolation period was less than the required 48 hours.
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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.:
08
|
|
Site:
Potable Water-Respiratory Room
|
|
Violation:
The backflow prevention device on the shower was installed with the atmospheric vent positioned up allowing liquid to accumulate inside the vent.
|
|
Recommendation:
Install the backflow prevention device with the atmospheric vent facing down.
|
|
|
Item No.:
17
|
|
Site:
Provisions-Parasite Destuction Letter
|
|
Violation:
The written letter from McKnight suppliers was dated January 2009. There were two letters from other suppliers that, according to staff, no longer provided fish products to the vessel.
|
|
Recommendation:
Provide a current written letter from the supplier(s) of fish products that may be served raw or partially cooked.
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|
|
Item No.:
33
|
|
Site:
Preparation Room-
|
|
Violation:
There was missing/recessed grout in this area.
|
|
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
|
|
Site:
Provisions-Fruit Freezer
|
|
Violation:
Water was dripping from the deckhead access panel onto boxes of fruit. Water was pooled on top of one box of apples.
|
|
Recommendation:
Ensure that a plumbing system in a food area is maintained in good repair.
|
|
|
Item No.:
19
|
|
Site:
Provisions-Fruit Freezer
|
|
Violation:
Water was dripping from the deckhead access panel onto boxes of fruit. Water was pooled on top of one box of apples.
|
|
Recommendation:
Ensure that food is not stored: (1) In locker rooms; (2) In toilet rooms; (3) In dressing rooms; (4) In garbage rooms; (5) In mechanical rooms; (6) Under sewer lines that are not continuously sleeve welded; (7) Under leaking water lines, including leaking automatic fire sprinkler heads, or under lines on which water has condensed; (8) Under open stairwells; or (9) Under other sources of contamination from nonfood items such as ice blocks, ice carvings and flowers.
|
|
|
Item No.:
33
|
|
Site:
Provisions-Fruit Freezer
|
|
Violation:
A few deck tiles were damaged and there was missing/recessed grout.
|
|
Recommendation:
Ensure that decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas are constructed and maintained for easy cleaning.
|
|
|
Item No.:
29
|
|
Site:
Preparation Room-
|
|
Violation:
The water temperature at the handwash sink was 98.4F. The water was allowed to flow for several minutes and there was no increase in the temperature.
|
|
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).
|
|
|
Item No.:
39
|
|
Site:
Preparation Room-
|
|
Violation:
There were three small flies near the handwash station. Staff immediately contacted pest management.
|
|
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.
|
|
|
Item No.:
33
|
|
Site:
Provisions-Wine Stores
|
|
Violation:
The deck below the deck stands was lightly soiled with dust and debris.
|
|
Recommendation:
Ensure that decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas are constructed and maintained for easy cleaning.
|
|
|
Item No.:
34
|
|
Site:
Provisions-Wine Stores
|
|
Violation:
There was water dripping from the deckhead in front of the canned soda storage rack. No stored items were exposed.
|
|
Recommendation:
Ensure that a plumbing system in a food area is maintained in good repair.
|
|
|
Item No.:
34
|
|
Site:
Provisions-Dairy Fridge
|
|
Violation:
Water was dripping from the deckhead above several lexon pans containing items to be sent to various food preparation areas. One open lexon pan had water inside and water on the product bags in the lexon pan. In addition, water was dripping from the deckhead above the boxes of large containers of yogurt. The boxes had water on them.
|
|
Recommendation:
Ensure that a plumbing system in a food area is maintained in good repair.
|
|
|
Item No.:
19
|
|
Site:
Provisions-Dairy Fridge
|
|
Violation:
Water was dripping from the deckhead above several lexon pans containing items to be sent to various food preparation areas. One open lexon pan had water inside and water on the product bags in the lexon pan. In addition, water was dripping from the deckhead above the boxes of large containers of yogurt. The boxes had water on them.
|
|
Recommendation:
Ensure that food is not stored: (1) In locker rooms; (2) In toilet rooms; (3) In dressing rooms; (4) In garbage rooms; (5) In mechanical rooms; (6) Under sewer lines that are not continuously sleeve welded; (7) Under leaking water lines, including leaking automatic fire sprinkler heads, or under lines on which water has condensed; (8) Under open stairwells; or (9) Under other sources of contamination from nonfood items such as ice blocks, ice carvings and flowers.
|
|
|
Item No.:
15
|
|
Site:
Provisions-Dry Stores
|
|
Violation:
There were two lexon pans containing dented cans, and other food items. The lexon pan had a sign on it that stated "Buffet 9/2". When questioned, staff stated that the two containers held items to be discarded. The sign was removed.
|
|
Recommendation:
Ensure that food packages are in good condition and protect the integrity of the contents so that the food is not exposed to adulteration or potential contaminants. Ensure that canned goods with dents on end or side seams are not used.
|
|
|
Item No.:
39
|
|
Site:
Provisions-Fish/Poultry Preparation Room
|
|
Violation:
There were four small flies on the preparation table on the poultry side and five small flies on the deckhead/bulkhead on the fish side. Staff immediately contacted pest management.
|
|
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.
|
|
|
Item No.:
33
|
|
Site:
Preparation Room-
|
|
Violation:
The deck below the preparation table locker was soiled. This area had previously been cleaned. This was corrected.
|
|
Recommendation:
Ensure that decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas are constructed and maintained for easy cleaning.
|
|
|
Item No.:
33
|
|
Site:
Preparation Room-Meat Freezer
|
|
Violation:
Two of the bulkhead mounted sprinklers had loose rings, exposing the void space behind and making cleaning difficult.
|
|
Recommendation:
Ensure that exposed utility service lines and pipes, including lines for fire detection and protection systems, are installed so they do not obstruct or prevent cleaning.
|
|
|
Item No.:
37
|
|
Site:
Galley-Glasswash
|
|
Violation:
There was excessive steam emanating from the upper frame of the glasswash machine. Condensate was forming on the interior surfaces of the ventilation hood and the exterior rim of the ventilation hood. The condensate was dripping from the ventilation duct and hood onto the upper surface of the glasswash machine.
|
|
Recommendation:
|
|
|
Item No.:
33
|
|
Site:
Galley-
|
|
Violation:
There was recessed/missing grout. This was primarily observed in front of the grills, the tilting kettles, and at the walk-in refrigerator ramp.
|
|
Recommendation:
Ensure that decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas are constructed and maintained for easy cleaning.
|
|
|
Item No.:
33
|
|
Site:
Galley-Center Preparation Table
|
|
Violation:
There was a metal support brace under the preparation table. The brace ran the length of the table and was not coved on either side at the deck juncture.
|
|
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).
|
|
|
Item No.:
22
|
|
Site:
Galley-Potwash
|
|
Violation:
The wash temperature gauge reading was 145F. The wash temperature was measured at 145F. The manufacture's data plate indicated that the minimum wash temperature was to be 150F.
|
|
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.
|
|
|
Item No.:
19
|
|
Site:
Buffet-Service Line
|
|
Violation:
There were two containers of breads with covers. The covers had an opening at one end and they were positioned so the opening was facing toward the crew on the service line, exposing the bread to potential contamination. This was corrected at the time of the inspection.
|
|
Recommendation:
Ensure that food is not stored: (1) In locker rooms; (2) In toilet rooms; (3) In dressing rooms; (4) In garbage rooms; (5) In mechanical rooms; (6) Under sewer lines that are not continuously sleeve welded; (7) Under leaking water lines, including leaking automatic fire sprinkler heads, or under lines on which water has condensed; (8) Under open stairwells; or (9) Under other sources of contamination from nonfood items such as ice blocks, ice carvings and flowers.
|
|
|
Item No.:
33
|
|
Site:
Buffet-Service Line
|
|
Violation:
The deck/bulkhead juncture under the beverage service counter and salad cold well was not coved. This was noted in the previous report. There was a work order in place to cove this area during the September 2011drydock.
|
|
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).
|
|
|
Item No.:
27
|
|
Site:
Buffet-Service Line
|
|
Violation:
The utility lines and pipe insulation in the technical spaces below the coffee and juice machines were soiled with mold and sticky residue.
|
|
Recommendation:
Ensure that nonfood-contact surfaces of equipment are kept free of an accumulation of dust, dirt, food residue, and other debris.
|
|
|
Item No.:
21
|
|
Site:
Buffet-Service Line - Bulk Milk Dispenser
|
|
Violation:
The exterior ambient air temperature thermometer reading was 32F and the interior ambient air temperature thermometer reading was 20F. The interior thermometer was replaced.
|
|
Recommendation:
Ensure that ambient air temperature measuring devices are maintained in good repair and are accurate within the intended range of use.
|
|
|
Item No.:
36
|
|
Site:
Dining Room-Beverage Service Pantries - Decks 3 and 4
|
|
Violation:
There was insufficient lighting at the work counter surfaces throughout these areas. Additional spot lighting had been added in a few of the pantries, but there were still low levels throughout.
|
|
Recommendation:
|
|
|
Item No.:
21
|
|
Site:
Dining Room-Waiter Stands
|
|
Violation:
Several waiter stands had open seams between the marble tops and the wood trim. The seams on these units were soiled with food debris.
|
|
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.
|
|
|
Item No.:
27
|
|
Site:
Dining Room-Waiter Stands
|
|
Violation:
Several waiter stands had open seams between the marble tops and the wood trim. The seams on these units were soiled with food debris.
|
|
Recommendation:
Ensure that nonfood-contact surfaces of equipment are kept free of an accumulation of dust, dirt, food residue, and other debris.
|
|
|
Item No.:
39
|
|
Site:
Dining Room-Deck 3 Starboard Aft Beverage Station
|
|
Violation:
There were 3-4 small flies hovering around the juice machine.
|
|
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.
|
|
|
Item No.:
33
|
|
Site:
Dining Room-Decks 3 and 4 Beverage Pantries
|
|
Violation:
The deckhead above each of the pantries had large openings between the decorative slats. The area between slats and the void space above the slats was heavily soiled with dust.
|
|
Recommendation:
Ensure that decks, bulkheads, deckheads, and attached equipment in food preparation, warewashing, pantries, and storage areas, are cleaned as often as necessary.
|
|
|
Item No.:
39
|
|
Site:
Dining Room-Beverage Pantry - Deck 3 Port Aft
|
|
Violation:
There were 2-3 small flies on the bulkhead.
|
|
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.
|
|
|
Item No.:
33
|
|
Site:
Galley-Appetizer Pantry
|
|
Violation:
There was recessed/missing grout in this area.
|
|
Recommendation:
Ensure that decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas are constructed and maintained for easy cleaning.
|
|
|
Item No.:
39
|
|
Site:
Galley-Appetizer Pantry
|
|
Violation:
There was one small fly on the deckhead above the pulper.
|
|
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.
|
|
|
Item No.:
33
|
|
Site:
Galley-
|
|
Violation:
There was recessed/missing grout in few areas of the main galley. This was primarily in front of the grills and tilting kettles.
|
|
Recommendation:
Ensure that decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas are constructed and maintained for easy cleaning.
|
|
|
Item No.:
20
|
|
Site:
Galley-Pastry/Bakery Section
|
|
Violation:
The edges of the dough roller belt were frayed.
|
|
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.
|
|
|
Item No.:
39
|
|
Site:
Galley-Pastry/Bakery Section
|
|
Violation:
There was one small fly on the dough roller belt. The unit was not in active use at the time of the inspection
|
|
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.
|
|
|
Item No.:
27
|
|
Site:
Galley-Pastry/Bakery Section
|
|
Violation:
The technical spaces above the glass front, reach-in refrigeration units were soiled. This was corrected at the time of the inspection.
|
|
Recommendation:
Ensure that nonfood-contact surfaces of equipment are kept free of an accumulation of dust, dirt, food residue, and other debris.
|
|
|
Item No.:
21
|
|
Site:
Galley-Pastry/Bakery Section
|
|
Violation:
There were open voids in the ceilings of the glass front, reach-in refrigerator technical spaces where the refrigerant lines passed through.
|
|
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.
|
|
|
Item No.:
22
|
|
Site:
Galley-Starboard Dishwash
|
|
Violation:
There was a narrow stream of water coming from the final rinse spray nozzles. This pattern of flow did not provide the necessary overlap to fully cover the utensils passing through the unit.
|
|
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.
|
|
|
Item No.:
37
|
|
Site:
Galley-Starboard Dishwash
|
|
Violation:
There was excessive steam near the soiled end of the unit and the area was very hot. Staff working in this area were sweating profusely.
|
|
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.
|
|
|
Item No.:
36
|
|
Site:
Room Service-Deck 6 Bellbox
|
|
Violation:
There was insufficient lighting at the sandwich preparation counter surface.
|
|
Recommendation:
|
|
|
Item No.:
39
|
|
Site:
Room Service-Deck 6 Bellbox
|
|
Violation:
There was one small fly observed in the dishwash area.
|
|
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.
|
|