|
|
|
Item No.:
23
|
|
Site:
Galley-Potwashing
|
|
Violation:
The wash temperature of the operating potwashing machine was 127F rather than specified 150F. The machine was checked again before the team left the crew galley and the wash temperature had returned to 152F.
|
|
Recommendation:
Ensure the temperature of the wash solution in spray type warewashers that use hot water to sanitize is not less than: (2) 66C (150F) for a stationary-rack, dual-temperature machine.
|
|
|
Item No.:
26
|
|
Site:
Buffet-Beverage Station
|
|
Violation:
The outside chute from the ice maker to the ice storage bin was covered in slime mold. The refrigeration technical team disassembled the machine and thoroughly cleaned it after discarding all of the ice in the ice bin while the inspection team was still in the crew galley and mess areas.
|
|
Recommendation:
Ensure food contact surfaces of equipment and utensils are clean to sight and touch.
|
|
|
Item No.:
20
|
|
Site:
Buffet-Beverage Station
|
|
Violation:
The bulk milk dispensing tube was cut at a very slight angle rather than with a diagonal angle which allows unrefrigerated milk to remain in this tube.
|
|
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.
|
|
|
Item No.:
22
|
|
Site:
Galley-Dishwashing
|
|
Violation:
The conveyor glasswashing machine was out of order. This created a severe backlog of soiled ware to be washed. The pre-wash tables were completely full halfway to the deckhead and additional soiled storage extended the length of the glasswasher to the clean area of the ware washers.
|
|
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.
|
|
|
Item No.:
33
|
|
Site:
Provisions-Vegetable Cooler
|
|
Violation:
The deck coating was missing around the deck drain in front of walk-in cooler #15 creating a standing pool of water around the drain.
|
|
Recommendation:
Ensure decks in food storage areas are maintained in good repair.
|
|
|
Item No.:
33
|
|
Site:
Provisions-Ice Cream Freezer
|
|
Violation:
Old ice cream residue was noted under the shelving in walk-in freezer #8.
|
|
Recommendation:
Ensure decks in food storage areas are cleaned as often as necessary.
|
|
|
Item No.:
19
|
|
Site:
Provisions-Gift Shop Store Room
|
|
Violation:
One bottle of liquor had fallen onto the deck below a shelf in this storage area.
|
|
Recommendation:
Protect food from contamination by storing the food: (4) At least 15 centimeters (6 inches) above the deck.
|
|
|
Item No.:
21
|
|
Site:
Preparation Room-
|
|
Violation:
About an 18-inch band of tape was used to close the door on the bone crusher as an adjunct to secure the door during the machine's operation. The tape creates a difficult to clean non-food contact surface. It was removed while the inspection team was still in the area.
|
|
Recommendation:
|
|
|
Item No.:
26
|
|
Site:
Preparation Room-
|
|
Violation:
A previously cleaned manual food slicer had old food soil on both the blade assembly and on the pusher assembly.
|
|
Recommendation:
Ensure food contact surfaces of equipment and utensils are clean to sight and touch.
|
|
|
Item No.:
20
|
|
Site:
Galley-Pastry
|
|
Violation:
The production ice cream maker had rough spots on the dispensing chute that made the surface difficult to clean. This was corrected while the inspection team was still in the area.
|
|
Recommendation:
Food contact equipment must be maintained in good repair and proper adjustment: (1) Equipment must be maintained in a state of repair and condition that meets the materials, design, construction, and operating specifications of these guidelines.
|
|
|
Item No.:
33
|
|
Site:
Galley-Decks - General
|
|
Violation:
Recessed and missing grout was noted in the to the left of the freezer door in the pastry walk-in cooler, to the let of the aft serving hot line and in the walking area to the aft of this area..
|
|
Recommendation:
Ensure decks in food preparation areas are maintained in good repair.
|
|
|
Item No.:
22
|
|
Site:
Galley-Dishwashing - Forward
|
|
Violation:
Over 35 trolleys of soiled dishes completely filled the out of service forward dishwashing area. The soiled dish trolley's extended into toaster and milk dispenser area and were immediately adjacent to these pieces of food dispensing equipment.
|
|
Recommendation:
Ensure drainboards, utensils, racks, or tables large enough to accommodate all soiled and cleaned items that may accumulate during hours of operation are provided for necessary utensil holding before cleaning and after sanitizing. Do not store these trolleys in clean utensil storage and food preparation areas.
|
|
|
Item No.:
22
|
|
Site:
Room Service-Dishwashing
|
|
Violation:
The dishwashing machine was out of order for the past 10 days.
|
|
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.
|
|
|
Item No.:
28
|
|
Site:
Room Service-Preparation
|
|
Violation:
A previously cleaned blender was stored closed with water puddled in the bottom of the blender cup.
|
|
Recommendation:
Store clean equipment in a self-draining position that allows air drying.
|
|
|
Item No.:
26
|
|
Site:
Galley-Mini Galley
|
|
Violation:
Beef for the lunch service was being cooked on a recessed flat grill that still had egg residue from the breakfast service inside the cooking area and around the top of the grill. The cooking operation was suspended and the beef was discarded by the ship's staff.
|
|
Recommendation:
Ensure food contact surfaces of equipment and utensils are clean to sight and touch.
|
|
|
Item No.:
22
|
|
Site:
Galley-Dishwashing
|
|
Violation:
Three trolleys of clean dishes and four empty clean dish trolleys were found in the unfinished transportation corridor adjacent to the dishwashing area to keep from overloading the dishwashing area. An empty clean dish storage area was noted across from the dishwashing area that would have accommodated these clean trolleys.
|
|
Recommendation:
Ensure drainboards, utensils, racks, or tables large enough to accommodate all soiled and cleaned items that may accumulate during hours of operation are provided for necessary utensil holding before cleaning and after sanitizing. Do not store these trolleys in non-food areas.
|
|
|
Item No.:
37
|
|
Site:
Galley-Dishwashing
|
|
Violation:
Condensate was noted accumulating inside the ventilation hood and on the back bulkhead at the soiled end of the dishwashing operation. The condensate was dripping back onto the soiled landing and soiled dish table.
|
|
Recommendation:
Ensure ventilation hood systems and devices are sufficient in number and capacity to prevent grease or condensation from collecting on bulkheads and deckheads.
|
|
|
Item No.:
19
|
|
Site:
Bar-Pool Bar
|
|
Violation:
The ice bin was left open on the front service bar counter.
|
|
Recommendation:
Protect food from contamination by storing the food: (1) Covered or otherwise protected.
|
|
|
Item No.:
08
|
|
Site:
Bar-Pool Bar
|
|
Violation:
Two backflow preventers on the water supply lines to the ice machine were leaking from the air relief vent.
|
|
Recommendation:
Maintain backflow prevention devices in good repair.
|
|
|
Item No.:
33
|
|
Site:
Bar-Lobby Bar
|
|
Violation:
The soft drink dry storage deck tile had open seams.
|
|
Recommendation:
Ensure decks in food storage areas are constructed and maintained for easy cleaning.
|
|
|
Item No.:
36
|
|
Site:
Bar-Lobby Bar
|
|
Violation:
The soft drink dry storage area had less than 110 lux of illumination at the back of this area.
|
|
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 dry storage areas.
|
|
|
Item No.:
02
|
|
Site:
Medical-Reportable Case Definition
|
|
Violation:
A non-food employee who experienced 2 episodes of diarrhea on 15 December, was not listed as a reportable case even though the medical records indicated that the diarrhea episodes were above normal for the individual. The employee was isolated 24 hours from the last symptom.
|
|
Recommendation:
Ensure a reportable case of AGE is a case reported to the master of the vessel, the medical staff, or other designated staff by a passenger or a crew member and meets the case definition based on the following symptoms: (1) Diarrhea (three or more episodes of loose stools in a 24 hour period or what is above normal for the individual. See section 4.1.2.1.3, illness symptoms).
|
|
|
Item No.:
06
|
|
Site:
Potable Water-Micrbiological Testing
|
|
Violation:
The incubator being used for analyzing water samples was operating at 30C instead of the required 35C (+/- 0.5C) as specified in the instructions for the test reagents being used. A bunkering water sample test was being administered in the incubator during the observation. The temperature in the incubator was increased.
|
|
Recommendation:
Analyze samples using a method accepted in Standard Methods for the Examination of Water and Wastewater. Operate and maintain test kits, incubators, and associated equipment in accordance with the manufacturers? specifications.
|
|
|
Item No.:
08
|
|
Site:
Potable Water-Garbage Room
|
|
Violation:
The faucet to the hand wash sink had a threaded hose connection with no backflow prevention devices. No hose was connected to the faucet.
|
|
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: (7) hose-bib connections.
|
|
|
Item No.:
22
|
|
Site:
Housekeeping-Crew Corridor Outside AC Station 6.6
|
|
Violation:
Three grey plastic bus tubs full of food, soiled dishware, and coffee pitchers were stored directly on the deck. According to staff, these items were removed from the passenger cabins and stored in this location until room service had time to remove.
|
|
Recommendation:
Ensure drainboards, utensils, racks, or tables large enough to accommodate all soiled and cleaned items that may accumulate during hours of operation are provided for necessary utensil holding before cleaning and after sanitizing. Do not store soiled food items directly on the deck.
|
|
|
Item No.:
*
|
|
Site:
Potable Water-pH Buffer Solution
|
|
Violation:
It was not clear whether the pH buffer solutions being used to calibrate the pH pen had expiration dates and therefore, if the solutions were reliable. The bottles of buffer solution did not have expiration dates and the packaging in which the bottles came in was not available. The pH pen was being used to measure the pH values for all potable water measurements.
|
|
Recommendation:
Ensure pH buffer solutions used to calibrate pH monitoring devices are not expired if applicable.
|
|