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Item No.:
*
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Site:
*General Comments-Potable and Recreational Water
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Violation:
The potable and recreational water records were well documented and organized.
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Recommendation:
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Item No.:
11
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Site:
Medical-Crew Member Reporting
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Violation:
On 30 March, a singer experienced an onset of AGE symptoms at 18:20, but did not report to the medical center until 22:40. This crew member worked through two performances that evening. This crew member received disciplinary action for late reporting their illness.
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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. 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.
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Item No.:
12
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Site:
Pantry-Deck 10 Pantry 608
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Violation:
Five chocolate candy pieces were stored in the dirty pantry on top of the chemical storage locker. These were discarded.
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Recommendation:
Ensure employees eat, drink, or use any form of tobacco only in designated areas where the contamination of exposed food; clean equipment, utensils, and table linens; unwrapped single-service and single-use articles; or other items needing protection cannot occur.
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Item No.:
16
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Site:
Galley-Deck 6 - Hot Section
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Violation:
During breakfast service, a small batch of cut tomato was on time control on a food preparation counter and was not labeled with a discard time.
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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 the food (1) Has an initial temperature of 5C (41F) or less or 57C (135F) or greater before placement on time control. (2) Is not be placed on temperature control again. (3) Is marked or otherwise identified to indicate the time 4 hours past the point in time when the food is removed from temperature control (if the time between service set-up and closing is greater than 4 hours. and (4) Is discarded within 4 hours of placement on time control.
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 the food (1) Has an initial temperature of 5C (41F) or less or 57C (135F) or greater before placement on time control. (2) Is not be placed on temperature control again. (3) Is marked or otherwise identified to indicate the time 4 hours past the point in time when the food is removed from temperature control (if the time between service set-up and closing is greater than 4 hours. and (4) Is discarded within 4 hours of placement on time control.
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Item No.:
17
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Site:
Galley-Deck 5 - Garde Manger
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Violation:
The cooling a large container of shredded cabbage prepared on 11 April and stored in the walk-in refrigerator was not documented in a cooling log. Also, the cooling of a sliced water melon on 5 April was not complete. It had only a starting temperature and time.
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Recommendation:
Ensure logs documenting cooked potentially hazardous food cooling temperatures and times from the starting points designated in 7.3.5.2.1 thru the control points at 2 and 6 hours are maintained onboard the vessel for a period of 30 days form the date the food was placed in the cooling process.
Ensure logs documenting cooling of potentially hazardous foods prepared from ingredients at ambient temperatures, with the start time to the time when 5C (41 F) is reached are also maintained for a period of 30 days, beginning with the day of preparation.
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Item No.:
19
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Site:
Provisions-Fresh Vegetable Walk-in Refrigerator
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Violation:
At least 7 boxes of green onion were on the deck.
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Recommendation:
Protect food from contamination that may result from a physical, chemical, biological origin. 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.
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Item No.:
20
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Site:
Galley-Galley Stores 6605
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Violation:
On the racks, there were several round food molds made onboard from plastic pipes. Staff was unsure if the plastic material was appropriate for food contact. Also, the edges of the round food molds were rough and difficult to clean.
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Recommendation:
Materials used in the construction of multiuse utensils and food contact surfaces of equipment must be: (1) durable, corrosion resistant, and nonabsorbent; (2) sufficient in weight and thickness to withstand repeated warewashing; (3) finished to have a smooth, easily cleanable surface; and (4) resistant to pitting, chipping, crazing, scratching, scoring, distortion and decomposition. Ensure food-contact surfaces of food equipment complies with American National Standards Institute (ANSI), National Sanitation Foundation International (NSF International), or other internationally accredited food equipment sanitation standards for materials, design, and construction.
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Item No.:
20
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Site:
Buffet-Crew Mess
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Violation:
At the beverage station, the bulk milk container dispensing tube was longer than 1 inch protruding from the chilled dispensing head.
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Recommendation:
Cut bulk milk dispensing tubes 45 degrees on the diagonal, leaving no more than 25 mm (1 inch) protruding from the chilled dispensing head.
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Item No.:
21
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Site:
Other-International Cafe' Pantry - Dishwash
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Violation:
Braided fabric straps were wrapped along the outside of several previously cleaned champagne glasses on a large section of clean glass racks to restrain them. The fabric straps were not easy to clean due to their construction.
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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. Recommend replacement of the fabric straps with a cleanable rubber bungee type cable. 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.
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Item No.:
21
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Site:
Galley-Galley Stores 6604 & 6605
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Violation:
A number of galley utensils, out of their original packaging, were stored in these rooms. The deck/bulkhead junctures were not coved, some bulkheads had exposed insulation, and the deckheads were open to pipes, ducts, and cables. The racks were made of galvanized metal and had difficult to clean features. The ship had a plan since March 2015 to change the construction of these rooms to make them appropriate for galley utensil storage.
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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. Design and construct nonfood-contact surfaces of equipment and utensils to be durable and to retain their characteristic qualities under normal use conditions. Ensure 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-Deck 6 - Potwash
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Violation:
The front loading potwasher was posted out of service. Staff stated that the machine was out of service since 5 April.
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Recommendation:
Maintain warewashing equipment in good repair and proper adjustment, including: (1) warewashing equipment is maintained in a state of repair and condition that meets the standards of the materials, design, and construction of these guidelines; (2) water pressure and water temperature-measuring devices are maintained in good repair and accurate within the intended range of use.
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Item No.:
25
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Site:
Galley-Deck 6 - Hot Section
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Violation:
Two sanitizing buckets had cloudy solutions. The staff instructed a crew member to replace the solution.
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Recommendation:
Restrict wiping cloths to the following: (1) Cloths used for wiping food spills are used for no other purpose; (2) Cloths used for wiping food spills are dry and used for wiping food spills from tableware and single service articles or wet and cleaned, stored in a chemical sanitizer, and used for wiping spills from food-contact and nonfood-contact surfaces of equipment; (3) Dry or wet cloths used with raw animal foods are kept separate from cloths used for other purposes. Wet cloths used with raw animal foods must be kept in a separate sanitizing solution; (4) Wet wiping cloths used with a freshly made sanitizing solution and dry wiping cloths are free of food debris and visible soil.
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Item No.:
25
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Site:
Galley-Deck 5 - Pastry
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Violation:
A bucket had a cloudy sanitizing solution. The staff instructed a crew member to replace the solution.
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Recommendation:
Restrict wiping cloths to the following: (1) Cloths used for wiping food spills are used for no other purpose; (2) Cloths used for wiping food spills are dry and used for wiping food spills from tableware and single service articles or wet and cleaned, stored in a chemical sanitizer, and used for wiping spills from food-contact and nonfood-contact surfaces of equipment; (3) Dry or wet cloths used with raw animal foods are kept separate from cloths used for other purposes. Wet cloths used with raw animal foods must be kept in a separate sanitizing solution; (4) Wet wiping cloths used with a freshly made sanitizing solution and dry wiping cloths are free of food debris and visible soil.
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Item No.:
26
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Site:
Galley-Deck 5 - Garde Manger
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Violation:
The previously cleaned slicer was soiled with food debris and residues around the blade and other food-contact surfaces.
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Recommendation:
Ensure food contact surfaces of equipment and utensils are clean to sight and touch. Ensure food only contacts surfaces of equipment and utensils that are cleaned and sanitized.
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Item No.:
26
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Site:
Provisions-Chef Decorations Store
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Violation:
A waffle maker was stored with its food-contact surfaces soiled.
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Recommendation:
Ensure food contact surfaces of equipment and utensils are clean to sight and touch. Ensure food only contacts surfaces of equipment and utensils that are cleaned and sanitized.
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Item No.:
26
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Site:
Galley-Deck 6 - Garde Manger
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Violation:
The previously cleaned food slicer had a heavy build-up of food residue under the slicer's backplate next to the exit path of the food from the slicer blade. In addition, a previously cleaned mandolin was soiled with food debris.
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Recommendation:
Ensure food only contacts surfaces of equipment and utensils that are cleaned and sanitized. Ensure food-contact surfaces of cooking equipment and pans are kept free of encrusted grease deposits and other soil accumulations. Ensure food contact surfaces of equipment and utensils are clean to sight and touch.
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Item No.:
27
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Site:
Galley-Deck 5 - Bakery
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Violation:
The technical compartment of the freezer next to the proofing cabinets was soiled with flour and black material.
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Recommendation:
Ensure 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-Deck 6 - Potwash
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Violation:
On the clean storage racks, more than 10 twin pans were stacked wet not allowing them to air dry.
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Recommendation:
After cleaning and sanitizing, ensure equipment and utensils are air dried or adequately drained before contact with food. Store clean equipment and utensils in a self-draining position that allows air drying, and covered or inverted.
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Item No.:
28
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Site:
Galley-Galley Stores 6604 & 6605
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Violation:
A number of galley utensils, out of their original packaging, were stored in these rooms. The deck/bullhead junctures were not coved, some bulkheads had exposed insulation, and the deckheads were open to pipes, ducts, and cables. The racks were made of galvanized metal and had difficult to clean features. The ship had a plan since March 2015 to change the construction of these rooms to make them appropriate for galley utensil storage.
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Recommendation:
Store cleaned equipment and utensils, laundered linens, and single-service and single-use articles: (1) in a clean, dry location; (2) in a location where they are not exposed to splash, dust, or other contamination; (3) at least 150 millimeters (6 inches) above the deck.
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Item No.:
30
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Site:
Other-International Cafe' Pantry - Dishwash
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Violation:
The handwash station near the entry door was not functioning. Staff were working in the area at the time and another, more distant, basin was available and working.
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Recommendation:
Keep handwashing facilities clean and in good repair.
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Item No.:
33
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Site:
Galley-Galley Stores 6604 & 6605
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Violation:
A number of galley utensils, out of their original packaging, were stored in these rooms. The deck/bulkhead junctures were not coved, some bulkheads had exposed insulation, and the deckheads were open to pipes, ducts, and cables. The racks were made of galvanized metal and had difficult to clean features. The ship had a plan since March 2015 to change the construction of these rooms to make them appropriate for galley utensil storage.
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Recommendation:
Install exposed utility service lines and pipes, including lines for fire detection and protection systems, so they do not obstruct or prevent cleaning. Ensure decks, bulkheads, and deckheads in food preparation, warewashing, pantries, bars, and food and equipment storage areas are constructed and maintained for easy cleaning. Do not use carpet in these areas. Cove all bulkhead/deck, equipment/deck, cabinet/deck, and deck sink coaming/deck junctures (including galleys, pantries, buffets, bars, waiter stations, dining room work counters, provisions, food storage rooms, equipment/utensil storage rooms, and toilet rooms intended for use by galley personnel). Ensure decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas are corrosion resistant. Ensure decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas are maintained in good repair.
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Item No.:
36
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Site:
Pantry-Deck 9
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Violation:
The lighting behind the ice machine measured 82 lux.
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Recommendation:
Ensure the light intensity is at least 110 lux (10 foot candles) at a distance of 75 centimeters (30 inches) above the deck when in use, in walk-in refrigerator units and dry storage areas, and in other areas and rooms during periods of cleaning. Ensure the light intensity is at least 110 lux (10 foot candles) behind and around mounted equipment, including counter-mounted equipment. Ensure the light intensity is at least 110 lux (10 foot candles) at a distance of 75 centimeters (30 inches) above the deck when in use, in walk-in refrigerator units and dry storage areas, and in other areas and rooms during periods of cleaning. Ensure the light intensity is at least 110 lux (10 foot candles) behind and around mounted equipment, including counter-mounted equipment.
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Item No.:
36
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Site:
Buffet-Officer's Mess
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Violation:
The light intensity at the far end of the buffet line was less than 220 lux.
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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.
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Item No.:
38
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Site:
Galley-Alfredo's Pantry
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Violation:
A mop and a bucket were stored behind the not in-use flight-type dishwasher. The mop was not in use and was placed in a position that allowed it to air dry.
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Recommendation:
Ensure only articles necessary for the food service operation are stored in food preparation, food storage, and warewashing areas. Ensure maintenance tools such as mops, brooms, and similar items are stored in a designated locker so they do not contaminate food, food-contact surfaces of utensils, and equipment, linens, and single-service and single-use articles. After use, ensure mops are placed in a position that allows them to air-dry without soiling walls, equipment, or supplies. Store maintenance tools such as mops, brooms, and similar items in an orderly manner that facilitates cleaning of the area used for storing the maintenance tools.
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Item No.:
38
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Site:
Pantry-Piazza Bar/International Cafe
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Violation:
A mop and empty mop bucket were stored next to the multiflow cabinet.
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Recommendation:
Store maintenance tools such as mops, brooms, and similar items in an orderly manner that facilitates cleaning of the area used for storing the maintenance tools. Ensure maintenance tools such as mops, brooms, and similar items are stored in a designated locker so they do not contaminate food, food-contact surfaces of utensils, and equipment, linens, and single-service and single-use articles.
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Item No.:
38
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Site:
Galley-Deck 6 - Port Dishwash
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Violation:
Two mops and buckets were stored in the soiled end of the area. The mops were not in use and they were not placed in a position that allowed them to air dry.
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Recommendation:
Ensure only articles necessary for the food service operation are stored in food preparation, food storage, and warewashing areas. Ensure maintenance tools such as mops, brooms, and similar items are stored in a designated locker so they do not contaminate food, food-contact surfaces of utensils, and equipment, linens, and single-service and single-use articles. Store maintenance tools such as mops, brooms, and similar items in an orderly manner that facilitates cleaning of the area used for storing the maintenance tools. After use, ensure mops are placed in a position that allows them to air-dry without soiling walls, equipment, or supplies.
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Item No.:
38
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Site:
Galley-Deck 6 - Starboard Dishwash
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Violation:
A deck polishing machine was not in use and was stored in the soiled end of the area.
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Recommendation:
Ensure only articles necessary for the food service operation are stored in food preparation, food storage, and warewashing areas. Store maintenance tools such as mops, brooms, and similar items in an orderly manner that facilitates cleaning of the area used for storing the maintenance tools.
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