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Item No.:
*
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Site:
Other-Deck 8 Hotel Engineer Workshop
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Violation:
The handwash sink in the AC mechanical room within the workshop was supplied with technical water. Staff should find a potable water source for this sink or not use it for handwashing.
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Recommendation:
Staff should find a potable water source for this sink or not use it for handwashing.
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Item No.:
01
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Site:
Medical-Gastrointestinal Illness Report
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Violation:
On the 2-6 January, 2014 voyage the ship reported 5 crew gastrointestinal illness cases, but 6 were reportable according to the symptoms reported. It appeared that a conflict within the electronic medical record system caused a change in the original diagnosis from the medical staff and that same system populates the report made to the CDC Vessel Sanitation Program.
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Recommendation:
Ensure the GI illness reports sent to the VSP are accurate.
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Item No.:
03
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Site:
Potable Water-Engine Room Bunker Chlorination Station Fwd.
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Violation:
During active bunkering of potable water, there were quite variable readings for the chlorine concentration, where manual tests did not match the analyzer values. During the testing period, there was also a pH reading of over 8.2. The analyzer displayed 2.23 ppm free chlorine when the test from the ship's kit registered 2.10 ppm and 1.91 ppm. The inspectors kit measured 1.87 and 1.72 ppm. Both pH and chlorine were adjusted to below 7.7 and 3.0 ppm during the inspection. A recording chart displayed earlier values on this day as high as 2.7 ppm.
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Recommendation:
Continuously halogenate potable water to at least 2.0 mg/L (ppm) free residual halogen at the time of bunkering or production with an automatic halogenation device that is controlled by a flow meter and adjust the pH so it does not exceed 7.8. Ensure the amount of halogen injected during bunkering or production is controlled by a flow meter or a free halogen analyzer.
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Item No.:
08
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Site:
Galley-Ice Machine - Backflow
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Violation:
There was a steady water leak from the relief valve to the backflow prevention device on the potable water line to the ice machine indicating possible malfunction.
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Recommendation:
Inspect backflow prevention devices periodically and replace any failed units.
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Item No.:
08
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Site:
Pantry-Imagination Wine Cellar
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Violation:
No backflow prevention device was found on the potable water line to the ice machine.
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Recommendation:
Provide a comprehensive cross-connection control program. Protect the following connections to the potable water system against backflow with air gaps or mechanical backflow prevention devices:(10) food service equipment.
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Item No.:
16
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Site:
Buffet-Crew Mess
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Violation:
A bag of cream in the bulk milk refrigerator was observed holding at 43F when measured with both the inspector's and crew member's thermometer. The bag of cream was discarded.
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Recommendation:
Except during preparation, cooking, or cooling, or when time is used as the public health control, maintain potentially hazardous foods at a temperature of 5C (41F) or less.
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Item No.:
19
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Site:
Buffet-Lido Grill
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Violation:
Three self-service utensils were on plates that were located outside the sneeze guards and were not protected from potential contamination.
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Recommendation:
During service, ensure the food contact portion of each self-service food dispensing utensil is covered or located beneath shielding.
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Item No.:
20
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Site:
Galley-Bakery/Pastry Ovens
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Violation:
Open seams were noted along the sides of each oven compartment that ran from the front to the back which prevented proper cleaning. Old charred food residue was noted along most of these open seams. Also. the high temperature gaskets to the oven doors were frayed in many locations.
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Recommendation:
Ensure multiuse food-contact surfaces are: (1) Smooth; (2) Free of breaks, open seams greater than 0.8 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.
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Item No.:
21
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Site:
Galley-Trolley Wash
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Violation:
A brown plate trolley had 2 large cracks along the bottom storage area making it difficult to clean. The trolley was discarded.
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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.
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Item No.:
21
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Site:
Galley-Room Service
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Violation:
A water line to the counter mounted coffee machine was draped on the counter making cleaning difficult. This was corrected.
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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.
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Item No.:
22
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Site:
Galley-Aft Dishwash
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Violation:
Approximately, 1/4 of the fingerlinks to the flight-type dishwash machine were missing or broken.
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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.
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Item No.:
26
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Site:
Buffet-Lido Grill - Port and Starboard Cold Well
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Violation:
The underside of the metal shelf above the food out for service in the cold well was soiled with old dried food residue at both port and starboard locations.
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Recommendation:
Ensure food contact surfaces of equipment and utensils are clean to sight and touch.
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Item No.:
26
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Site:
Buffet-Crew Mess - Ice Cream Machine
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Violation:
Old chocolate ice cream residue was on the underside metal lip area above the dispensing area.
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Recommendation:
Ensure food contact surfaces of equipment and utensils are clean to sight and touch.
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Item No.:
26
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Site:
Galley-Bakery/Pastry Ovens
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Violation:
Old charred food residue was observed in the open side seams of most of the oven compartments.
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Recommendation:
Ensure food contact surfaces of equipment and utensils are clean to sight and touch.
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Item No.:
26
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Site:
Buffet-Port Beverage Station - Inside
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Violation:
Old dried hot chocolate residue was noted on the underside of the gray plastic panel immediately above the dispensing nozzle. This was immediately cleaned.
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Recommendation:
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:
Pantry-Imagination Wine Cellar
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Violation:
Three previously cleaned and sanitized wine glasses were soiled with old food residue on the bottom side of the wine stem. Also, the deck stand where the racks of wine glasses were stored was soiled with old food residue. The deckstand and the wine glasses were sent to cleaned.
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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.:
27
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Site:
Buffet-Lido Grill
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Violation:
A technician servicing the hood equipment placed his bag of tools on the preparation counter near the entry into the pantry. The counter was cleaned before the inspection team left the area. This outlet was in operation.
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Recommendation:
Ensure nonfood-contact surfaces of equipment are kept free of an accumulation of dust, dirt, and other debris.
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Item No.:
27
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Site:
Buffet-Lido Grill
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Violation:
Water dripped from the deckhead hood system onto the counter mounted rotisserie ovens and onto the counter. No food was impacted.
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Recommendation:
Ensure nonfood-contact surfaces of equipment are kept free of an accumulation of debris.
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Item No.:
27
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Site:
Pantry-Imagination Wine Cellar - Ice Machine
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Violation:
A build-up of dark mold was observed on the white plastic water line in the technical compartment where the compressor was located. This was immediately cleaned.
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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.:
27
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Site:
Galley-Forward Hot Line
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Violation:
The two exhaust vents on the front of the CTX machine were heavily soiled with grease residue and dust. These were cleaned immediately.
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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:
Pantry-Imagination Wine Cellar
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Violation:
A metal deck stand being used to store 3 racks of drinking glasses was soiled with food debris. The deck stand was sent to be cleaned.
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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.:
29
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Site:
Other-Candy Fun Shop
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Violation:
No handwash station was installed in this outlet. Crew stated that the handsink will be installed soon.
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Recommendation:
Ensure a handwashing facility is within 8 meters (26 feet) of all parts of the area and is not located in an adjacent area that requires passage through a closed door where the user makes hand contact with the door. Ensure handwash sinks are at least 750 millimeters (30 inches) above the deck so that employees do not have to reach excessively to wash their hands.
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Item No.:
33
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Site:
Galley-Soup and Sauce Station
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Violation:
Deck tiles and deck grouting throughout this area were cracked or in poor repair.
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Recommendation:
Ensure decks in food preparation areas are maintained in good repair.
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Item No.:
33
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Site:
Galley-Aft Hot Galley
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Violation:
Deck tiles and deck grouting throughout this area were cracked or in poor repair.
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Recommendation:
Ensure decks in food preparation areas are maintained in good repair.
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Item No.:
33
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Site:
Buffet-Pantry #1 & #2
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Violation:
Grease and dust was observed on many recessed circular deckhead lights above the food items out for passenger self-service.
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Recommendation:
Ensure deckheads, and attached equipment in food areas are cleaned as often as necessary.
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Item No.:
33
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Site:
Buffet-Starboard Beverage Station - Inside
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Violation:
The deck inside the technical space below the juice machine was pitted and rough making cleaning difficult.
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Recommendation:
Ensure decks, bulkheads, and deckheads in food areas are maintained in good repair.
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Item No.:
33
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Site:
Buffet-Deli
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Violation:
Gaps were noted along the sides of the decorative deckhead panels and at points where the panels joined. Dark grease and dust debris were present along the metal bracing pieces which were visible in the gaps. This same finding was noted in the previous inspection.
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Recommendation:
Ensure decks, bulkheads, deckheads, and attached equipment in food areas are cleaned as often as necessary. Ensure decks, bulkheads, and deckheads in food areas are constructed and maintained for easy cleaning.
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Item No.:
33
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Site:
Galley-Bakery/Pastry
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Violation:
The deck tile grouting was missing or pitted in front of the large bakery ovens and in front of the forward deck mounted mixer.
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Recommendation:
Ensure decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas are maintained in good repair.
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Item No.:
33
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Site:
Galley-Bakery/Pastry
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Violation:
Water leaked from a deckhead speaker in front of the aft deck mounted mixer. No food was impacted by the dripping water.
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Recommendation:
Ensure deckheads in food preparation areas are maintained in good repair.
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Item No.:
33
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Site:
Dining Room-Inspiration - Waiter Stations
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Violation:
Grease and dust accumulation was observed on the small lights above several of the waiter stations in this dining room.
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Recommendation:
Ensure deckheads and attached equipment in food areas are cleaned as often as necessary.
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Item No.:
33
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Site:
Galley-Forward Hot Line
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Violation:
Deck tiles and deck grouting throughout this area were cracked or in poor repair.
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Recommendation:
Ensure decks in food preparation areas are maintained in good repair.
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Item No.:
36
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Site:
Buffet-Crew Mess
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Violation:
Light intensity was less than the required 220 lux at the ice/water and bulk milk stations.
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Recommendation:
Ensure the light intensity is at least 220 lux (20 foot candles) on food preparation surfaces.
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Item No.:
39
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Site:
Provisions-Beverage Store Room
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Violation:
Approximately, 8 small black dead flies were observed on top of boxes of boxed wine. Also, there were 2 live flies of similar size in this store room.
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Recommendation:
Effectively control the presence of insects, rodents, and other pests to minimize their presence in the food storage, preparation, and service areas and warewashing and utensil storage areas aboard a vessel.
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Item No.:
40
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Site:
Pantry-Port and Starboard Pool Bar Pantries
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Violation:
The entry doors to both the port and starboard pool bar pantries were pinned fully open. These two bars are located on the outer deck where insects could have easy access to the open pantries.
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Recommendation:
Protect entry points where pests may enter the food areas.
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