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Item No.:
08
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Site:
Potable Water-Production Records
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Violation:
The production of potable water began on 6 April 2011 at 19:45 and ended on 7 April 2011 at 09:15. The dates and times of potable water production were also noted in the ship's NAPA electronic log. The manual chlorine concentration record for potable water production listed times of 20:10 and 23:00 on April 6th, then 02:00, 05:00, and 08:00 on April 7th, but there were no free residual halogen readings written for these times.
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Recommendation:
Ensure that free residual halogen monitoring is performed at least hourly during the bunkering of potable water and performed at least once every 4 hours during the onboard production of potable water.
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Item No.:
11
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Site:
Medical-Crew Members Reporting
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Violation:
During the 7-14 August 2011cruise, a linen valet had onset of reportable gastrointestinal illness (GI) symptoms and worked while symptomatic before reporting to the medical center. He had onset of GI symptoms on 13 August at 07:00, but did not report to the medical center until 14:45. His supervisor confirmed he worked 08:00 - 12:00.
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Recommendation:
Ensure that non-food employees who have conditions or symptoms of gastrointestinal illness report to the vessel's medical staff and are restricted from working.
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Item No.:
16
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Site:
Galley-Appetizer Pantry
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Violation:
Two hotel pans of mixed bean salad, one hotel pan of char grilled vegetables, and one hotel pan of ratatouille salad were found inside walk-in refrigerator #11-07 with food temperatures of 45 F. All were documented in the cooling logs as being prepared 20 August and no other temperatures were recorded to assure safety, so they were all 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:
Buffet-Lido Asian Corner
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Violation:
About half of the utensils (tongs and spoons) in-use for the various buffet pans were too short for the size of the pans and some were observed falling into the food, where the utensil handle made contact, as passengers served themselves.
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Recommendation:
Source longer serving uensils which extend beyond the length and depth of the food pans used on the buffet, or place smaller buffet line pans in place so there is no risk that the utensil handles will fall into the food being served.
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Item No.:
20
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Site:
Galley-Main and Crew Galley
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Violation:
Due to some different thermometer values between food staff and the inspector an ice/water bath was set-up to check food thermometers in the main and crew galleys. There were only two food employee food probe thermometers that registered correctly at 32 F, as did the inspectors. The 7 other food employee food probe thermometers registered 34, 28, 29, 18, 26, 30, and 25 F, respectively. All those thermometers were immediately re-calibrated.
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Recommendation:
Ensure that food temperature measuring devices: (1) That are scaled only in Celsius or dually scaled in Celsius and Fahrenheit are accurate to 1C in the intended range of use; and (2) That are scaled only in Fahrenheit are accurate to 2F in the intended range of use.
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Item No.:
21
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Site:
Food Service General-Galleys
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Violation:
Numerous of the two and three door undercounter reach-in refrigerators had one or more doors which did not seal tightly when shut, leaving a large gap near the bottom of the door and the frame of the refrigerator. This condition was noted throughout the main galley, crew galley, and David's specialty galley. Staff noted they are aware of the problem and have been replacing the warped refrigerator doors throughout the ship.
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Recommendation:
Repair or replace the doors so all seal tightly from top to bottom when shut.
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Item No.:
22
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Site:
Galley-Dishwash
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Violation:
During active use of the flight-type conveyor dishwasher the spray from the rinse compartment was intermittent, cycling thru a full spray from all nozzles to no spray and back to full spray again.
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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:
Buffet-Lido Coffee Station
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Violation:
The chlorine sanitizing solution was measured at a concentration of at least 300 ppm. It was removed immediately to be adjusted.
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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.:
26
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Site:
Buffet-Lido Deli Preparation
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Violation:
Both of the stainless steel front preparation counters were soiled with food residue as the deli was being set-up for lunch service.
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Recommendation:
Ensure that food-contact surfaces of equipment and utensils are clean to sight and touch. Ensure that equipment food-contact surfaces and utensils are cleaned: (1) Before each use with a different type of raw animal food such as beef, fish, lamb, pork, or poultry; (2) Each time there is a change from working with raw foods to working with ready-to-eat foods; (3) Between uses with raw fruits and vegetables and with potentially hazardous food; (4) Before using or storing a food temperature measuring device; and (5) At any time during the operation when contamination might have occurred.
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Item No.:
26
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Site:
Galley-Cold Counter
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Violation:
The previously cleaned slicer had brown food residue visible on the slicer back plate, near to the back side of the blade.
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Recommendation:
Ensure that food only contacts surfaces of equipment and utensils that are cleaned and sanitized. Ensure that equipment food-contact surfaces and utensils are cleaned: (1) Before each use with a different type of raw animal food such as beef, fish, lamb, pork, or poultry; (2) Each time there is a change from working with raw foods to working with ready-to-eat foods; (3) Between uses with raw fruits and vegetables and with potentially hazardous food; (4) Before using or storing a food temperature measuring device; and (5) At any time during the operation when contamination might have occurred.
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Item No.:
27
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Site:
Buffet-Grill - Forward/Starboard
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Violation:
The two decorative figures installed on top of the counter over the bain marie were heavily soiled with dust debris.
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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:
Buffet-Lido Deli Preparation
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Violation:
The two decorative figures attached to the top of the counter over the bain marie were soiled with dust debris.
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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:
Buffet-Lido Asian Corner
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Violation:
The four decorative figures attached to the top counters over the two bain marie's were heavily soiled with dust. This area was in active lunch service at the time of the inspection.
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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:
Pantry-Piazza Cafe - Pantry
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Violation:
The starboard side handwash station paper towel dispenser was positioned over the adjacent food preparation counter, so when reaching for the paper towels during handwashing water dripped onto the clean preparation counter.
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Recommendation:
Move the paper towel dispenser to a position where the clean counter will not be contaminated during handwashing.
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Item No.:
33
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Site:
Buffet-Grill - Port Side
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Violation:
The decorative shells attached to the deckhead were soiled with dust debris over the front service counter for the grill. This area was not in-use at the time of inspection.
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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-Dessert Counter
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Violation:
The decorative shells attached to the deckhead over the food counter were soiled with food debris.
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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-Lido Rotisserie
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Violation:
The deckhead above the food counters was soiled with food debris and food residue throughout. This area was being set-up with food for the lunch service.
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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 - Forward/Starboard
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Violation:
The decorative shells mounted to the deckhead were heavily soiled with dust debris and grease.
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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.:
34
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Site:
Galley-Hot Galley
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Violation:
There was a continuous leak from a deckhead access hatch just beside the conveyor oven onto the deck below.
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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.:
36
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Site:
Buffet-Staff Mess
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Violation:
Three of the deckhead lights over the corner coffee machine on the beverage station were out. Staff later replaced the lights.
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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.
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Item No.:
36
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Site:
Bar-Piazza Cafe
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Violation:
The decorative light bulbs in the deckhead over the front bar were not shatter-resistant and not fully enclosed by shielding.
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Recommendation:
Ensure that light bulbs are shielded, coated, or otherwise shatter-resistant in areas where there is exposed food, clean equipment, utensils, and linens, or unwrapped single-service and single-use articles.
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Item No.:
37
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Site:
Galley-Dishwash
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Violation:
There was water leaking from the light fixture between the clean landing of the conveyor glasswasher landing table and the conveyor dishwash machine. There was also water leaking from the exterior panel of the canopy hood for the conveyor dishwash machine. Both machines were operating and it appeared condensation was forming over the deckhead.
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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.:
39
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Site:
Buffet-Grill Pantry - Port Side
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Violation:
There was one live fruit fly observed in this pantry, which was not in active use at the time of the inspection.
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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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Item No.:
39
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Site:
Buffet-Lido Aft Beverage Station
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Violation:
One live filth fly was observed on the top exterior of the starboard side juice machine.
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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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