|
|
|
Item No.:
08
|
|
Site:
Galley-Cafe Promenade
|
|
Violation:
The backflow prevention device for the hood cleaning system had a continuous leak from the relief valve indicating a possible failure.
|
|
Recommendation:
Maintain backflow prevention devices in good repair.
|
|
|
Item No.:
08
|
|
Site:
Potable Water-Cross-connection Control Program
|
|
Violation:
The previous inspection found that the plumbing system component protected with a backflow preventer or air gap was not always documented on the cross-connection control list for the Engine Department. The current inspection found several entries that still did not have the plumbing system component that was protected: (1) Generator Room/Watts 9D-M2, (2) Garbage handling room behind basin and water cooler/Watts N9, and (3) Garbage handling room between two pulpers/9D-M2. Although the log still needed updating, significant improvements were noticed.
|
|
Recommendation:
Ensure the cross-connection control program includes at a minimum: a complete listing of cross-connections and the backflow prevention method or device for each, so there is a match to the plumbing system component and location. Include air gaps on the listing. Ensure a schedule for inspection frequency is set. Maintain a log documenting the inspection and maintenance in written or electronic form, and ensure it is available for review during inspections.
|
|
|
Item No.:
11
|
|
Site:
Medical-Symptomatic Crew Reporting
|
|
Violation:
During the voyage between 29 January to 7 February a crew member reported to the medical center at 08:35 after experiencing onset of acute gastroenteritis (AGE) symptoms at 20:10 the previous day. The crew member did not work during this time period. During the voyage between 24 January to 29 January a crew member reported to the medical center at 00:03 after experiencing onset of AGE symptoms at 07:00 the previous morning. The crew member did not work during this time period.
|
|
Recommendation:
When food employees meet the case definition for AGE, ensure the following actions are taken: (1) isolate in cabin or designated restricted area until symptom-free for a minimum of 48 hours; (2) follow-up with and receive approval by designated medical personnel before returning crew to work; (3) document date and time of last symptom and clearance to return to work. When nonfood employees meet the case definition for AGE, ensure the following actions are taken: (1) isolate in cabin or designated restricted area until symptom-free for a minimum of 24 hours; (2) follow-up with and receive approval by designated medical personnel before returning crew to work; (3) document the date and time of last symptom and clearance to return to work.
|
|
|
Item No.:
16
|
|
Site:
Buffet-Concierge Lounge
|
|
Violation:
The milk compartment on the espresso machine was not labeled as a time control unit.
|
|
Recommendation:
Maintain a written time control plan(s) that ensures compliance with these guidelines on the vessel and make it available for review during inspections. Post a time control plan at each outlet where time control is used. Ensure plan(s): (2) List refrigeration and hot holding units (compartments and cabinets) on time control (the physical units must also be labeled as such).
|
|
|
Item No.:
16
|
|
Site:
Dining Room-Portifino
|
|
Violation:
The egg dishes on the breakfast menu that could be cooked-to-order did not have an asterisk to correlate with the consumer advisory on the bottom of the menu.
|
|
Recommendation:
If an animal food such as beef, eggs, fish, lamb, milk, pork, poultry, or shellfish that is raw, undercooked, or not otherwise processed to eliminate pathogens is offered in a ready-to-eat form or as a raw ingredient in another ready-to-eat food, ensure the consumer is informed by way of disclosure using menu advisories, placards, or other easily visible written means of the significantly increased risk to certain especially vulnerable consumers eating such foods in raw or undercooked form. Locate the advisory at the outlets where these types of food are served. Ensure that raw shell egg preparations are not used in uncooked products as described in section 7.3.3.2.3. Ensure that disclosure is made by one of the two following methods: (1) On a sign describing the animal-derived foods (e.g., "oysters on the half-shell," "hamburgers," "steaks," or "eggs"); AND that they can be cooked to order and may be served raw or undercooked; AND a statement indicating that consuming raw or undercooked meats, seafood, shellfish, eggs, milk, poultry may increase your risk for foodborne illness, especially if you have certain medical conditions. Ensure the advisory is posted at the specific station where the food is served raw, undercooked, or cooked to order OR (2) On a menu using an asterisk at the animal-derived foods requiring disclosure and a footnote with a statement indicating that consuming raw or undercooked meats, seafood, shellfish, eggs, milk, or poultry may increase your risk for foodborne illness, especially if you have certain medical conditions.
|
|
|
Item No.:
19
|
|
Site:
Galley-
|
|
Violation:
A brown hot/cold holding moveable trolley had soiled cutting boards stored in the top compartment along with several canned food items. The interior of the top compartment was soiled with food debris.
|
|
Recommendation:
Protect food from contamination by storing the food: (1) Covered or otherwise protected; (2) In a clean, dry location; (3) Where it is not exposed to splash, dust, or other contamination; and (4) At least 15 centimeters (6 inches) above the deck.
|
|
|
Item No.:
19
|
|
Site:
Provisions-Deck 3 Vegetable Cold Storage
|
|
Violation:
Pineapple, strawberries, and kiwi were stored uncovered on the shelves in this area.
|
|
Recommendation:
Protect food from contamination by storing the food: (1) Covered or otherwise protected.
|
|
|
Item No.:
21
|
|
Site:
Dining Room-Deck 3 Waiter Stations
|
|
Violation:
The lower shelving units were made of a laminated material that was in disrepair. This was noted in the previous inspection. Steps had been taken to correct this problem and the project was about 50% completed.
|
|
Recommendation:
Ensure 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.
|
|
|
Item No.:
21
|
|
Site:
Pantry-Champagne Bar
|
|
Violation:
The electrical cord for the ice machine had a ribbed covering that was difficult to clean.
|
|
Recommendation:
Ensure 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.:
21
|
|
Site:
Other-Deck 9 Lockers 9771A and 9771B
|
|
Violation:
Both storage lockers had cans and bottles of soda and liquor stored on a shelf that was made of galvanized steel and had difficult to clean seams and holes.
|
|
Recommendation:
Ensure 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. Ensure 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.:
21
|
|
Site:
Other-Cafe Promenade
|
|
Violation:
The electrical cords for the right espresso machine were laying on the countertop making cleaning difficult.
|
|
Recommendation:
Ensure 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.:
21
|
|
Site:
Buffet-Windjammer Line 4
|
|
Violation:
The undercounter hot holding cabinet 6236 was recessed creating a large gap leading to a void space in the top right corner. The profile strips on both sides of undercounter hot holding cabinet 6234 were loose creating difficult to clean seams.
|
|
Recommendation:
Ensure 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.:
21
|
|
Site:
Buffet-Windjammer
|
|
Violation:
The storage locker across from FD 11.7.03 had cans and bottles of soda and liquor stored on a shelf that was made of galvanized steel and had difficult to clean seams and holes.
|
|
Recommendation:
Ensure 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. Ensure 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.:
21
|
|
Site:
Galley-Johnny Rocket's
|
|
Violation:
The chute in the grease drip tray housing under the left flattop grill on the front service line had a gap around the opening. The chute in the grease drip tray housing under the left flattop grill in the galley also had a gap around the opening.
|
|
Recommendation:
Ensure 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.:
21
|
|
Site:
Galley-Portifino
|
|
Violation:
The chute in the grease drip tray housing had a gap around the opening.
|
|
Recommendation:
Ensure 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.:
21
|
|
Site:
Buffet-Windjammer Line 3
|
|
Violation:
The undercounter hot holding cabinet 7038 was recessed creating a large gap leading to a void space in the top right corner.
|
|
Recommendation:
Ensure 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-
|
|
Violation:
A brown hot/cold holding moveable trolley had soiled cutting boards stored in the top compartment along with several canned food items. The interior of the top compartment was soiled with food debris.
|
|
Recommendation:
Store soiled equipment in proper warewashing areas.
|
|
|
Item No.:
24
|
|
Site:
Buffet-Deck 5 Officer Mess
|
|
Violation:
The chlorine concentration in the sanitizing bucket was below 50 ppm when measured.
|
|
Recommendation:
Ensure sanitizing solutions are used with the following concentrations: (1) A chlorine solution with a concentration between 50 mg/L (ppm) and 200 mg/L (ppm).
|
|
|
Item No.:
26
|
|
Site:
Preparation Room-Deck 1 Potato Peeler
|
|
Violation:
The previously cleaned right potato peeler had a large buildup of food debris in the chute where the discarded potato skins exited.
|
|
Recommendation:
Ensure food contact surfaces of equipment and utensils are clean to sight and touch.
|
|
|
Item No.:
26
|
|
Site:
Pantry-Deck 10 Forward/Starboard Ice Pantry
|
|
Violation:
The top areas over the cuber panels and the curtain deflectors were heavily soiled with a brown material. The machine was last cleaned in November 2014 according to a label on the machine.
|
|
Recommendation:
Ensure food contact surfaces of equipment and utensils are clean to sight and touch.
|
|
|
Item No.:
26
|
|
Site:
Buffet-Windjammer Starboard Beverage Station
|
|
Violation:
The ice chute on the ice machine had a slight accumulation of black residue.
|
|
Recommendation:
Ensure food contact surfaces of equipment and utensils are clean to sight and touch.
|
|
|
Item No.:
26
|
|
Site:
Galley-
|
|
Violation:
A brown hot/cold holding moveable trolley had soiled cutting boards stored in the top compartment along with several canned food items. The interior of the top compartment was soiled with food debris.
|
|
Recommendation:
Ensure food contact surfaces of equipment and utensils are clean to sight and touch.
|
|
|
Item No.:
27
|
|
Site:
Buffet-Island Grill Aft Port Beverage
|
|
Violation:
A brown liquid residue was on the front panel of the ice machine technical space where the light was installed.
|
|
Recommendation:
Ensure nonfood-contact surfaces of equipment are kept free of an accumulation of dust, dirt, food residue, and other debris.
|
|
|
Item No.:
30
|
|
Site:
Galley-Portifino Handwash Station
|
|
Violation:
The handwash station did not have a hand wash sign.
|
|
Recommendation:
Post a sign over handwashing sinks stating "WASH HANDS OFTEN" in a language that the food employees understand.
|
|
|
Item No.:
33
|
|
Site:
Buffet-Windjammer Island Grill
|
|
Violation:
One deckhead panel was missing above the omelet station exposing the plenum above the deckhead.
|
|
Recommendation:
Ensure decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas are maintained in good repair.
|
|
|
Item No.:
33
|
|
Site:
Galley-Walk-In Refrigerator
|
|
Violation:
The bottom profile strip on the interior side of door was loose creating a difficult to clean seam.
|
|
Recommendation:
Ensure decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas are maintained in good repair.
|
|
|
Item No.:
36
|
|
Site:
Galley-
|
|
Violation:
The deckhead light to the right of the blast chiller was missing resulting in a light intensity less than 220 lux at the handwash station. According to staff this light was under repair.
|
|
Recommendation:
Ensure 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.:
36
|
|
Site:
Galley-Portifino
|
|
Violation:
The deckhead light above the front counter was missing resulting in a light intensity less than 220 lux. According to staff this light was under repair.
|
|
Recommendation:
Ensure 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.:
36
|
|
Site:
Buffet-Island Grill Aft Port Beverage
|
|
Violation:
The ice machine had a light bulb that was not shielded or shatter-resistant installed directly above the ice chute. The light bulb was immediately removed.
|
|
Recommendation:
Ensure 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.
|
|
|
Item No.:
36
|
|
Site:
Other-Ben and Jerry's
|
|
Violation:
The light intensity at the back counter and on the workers' side of the ice cream case was less than 220 lux.
|
|
Recommendation:
Ensure 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.:
36
|
|
Site:
Bar-Crown and Kettle
|
|
Violation:
The light intensity at the handwash sink was less than 110 lux during operation.
|
|
Recommendation:
Ensure the light intensity is at least 110 lux (10 foot candles) at handwashing stations in bars. In bars and dining room waiter stations, provide 220 lux (20 foot candles) light intensity during cleaning operations.
|
|
|
Item No.:
40
|
|
Site:
Integrated Pest Management-IPM Plan
|
|
Violation:
The IPM Plan stated that the inventory manager would be trained in IPM procedures but there was no record of such training. The inventory manager was actively checking incoming supplies with the provision master on the day of the inspection.
|
|
Recommendation:
Document the training of the pest-control personnel.
|
|