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Item No.:
22
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Site:
Galley-Windjammer Dishwash Area
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Violation:
The bottom spray nozzle on the final rinse right side manifold was partially blocked for the conveyer belt dishwasher. This was corrected on site.
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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.:
22
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Site:
Galley-Windjammer Dishwash Area
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Violation:
The leftmost spray nozzle on the final rinse upper manifold was partially blocked for the glassware machine. This was corrected on site.
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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.:
20
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Site:
Buffet-Johnny Rocket's Beverage Station
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Violation:
Two slotted fasteners were observed on the underside of one of the soda dispensing nozzles at the beverage station. This was immediately corrected.
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Recommendation:
Ensure multiuse food-contact surfaces are: (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. Use only low profile, nonslotted, noncorroding, and easy-to-clean fasteners on food-contact surfaces and in splash zones. Prohibit the use of exposed slotted screws, Phillips head screws, or pop rivets in these areas.
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Item No.:
22
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Site:
Galley-Deck 5 Dishwash
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Violation:
The second from the right spray nozzle on the final rinse lower manifold was partially blocked for the glassware machine. This was corrected on site.
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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.:
21
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Site:
Galley-Deck 5 Beverage Station
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Violation:
A cord was lying on the counter beneath the espresso machine. This was corrected on site.
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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.:
33
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Site:
Buffet-Cafe Promenade Milk Station
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Violation:
The self-service milk and water station serving the Cafe Promenade did not have coving at the deck/cabinet juncture.
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Recommendation:
Cove all bulkhead/deck, equipment/deck, cabinet/deck, and deck sink coaming/deck junctures (including buffets).
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Item No.:
16
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Site:
Buffet-Cafe Promenade Milk Station
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Violation:
A time control plan was not available at the milk station.
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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): (1) Includes set-up and discard times for each outlet. (2) List refrigeration and hot holding units (compartments and cabinets) on time control (the physical units must also be labeled as such). (3) Describe or show the flow of potentially hazardous food from when last in temperature control to placement in time control and discard.
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Item No.:
21
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Site:
Bar-Cafe Promenade Espresso Machines
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Violation:
The espresso machines had openings adjacent to the backsplash area exposing a technical area. This technical area contained a water level indicator tube which was soiled with debris beyond a day's accumulation. This was corrected on site.
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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.:
27
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Site:
Bar-Cafe Promenade Espresso Machines
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Violation:
The espresso machines had openings adjacent to the backsplash area exposing a technical area. This technical area contained a water level indicator tube which was soiled with debris beyond a day's accumulation. This was corrected on site.
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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.:
16
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Site:
Galley-Sorrento's Cold Well 4811058.2106
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Violation:
The Cold Well 4811058.2106 was listed as a time control unit on the time control plan, but the unit was not labeled for time control.
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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).
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Item No.:
16
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Site:
Galley-Sorrento's Time Control Plan
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Violation:
The time control plan for Sorrento's did not list the set-up and discard times for embarkation days.
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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): (1) Includes set-up and discard times for each outlet.
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Item No.:
21
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Site:
Bar-Squeeze Bar
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Violation:
A cord beneath the ice machine was lying on the counter.
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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.:
31
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Site:
Bar-Plaza Bar
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Violation:
A bottle of Oxivir was placed on the technical space handle below the port speed rail at the Plaza Bar.
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Recommendation:
Store poisonous or toxic materials used in the cleaning and maintenance of food areas in a cleaning materials locker so they cannot contaminate food, equipment, utensils, linens, and single-service and single-use articles.
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Item No.:
19
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Site:
Galley-Johnny Rocket's Soda Dispensing Equipment
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Violation:
The connection end for one of the tubes of the soda dispensing equipment was observed lying on the deck underneath the multiuse cabinet. Soda was noted inside the tube.
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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.
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Item No.:
40
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Site:
Bar-Outdoor Bars
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Violation:
The Sky Bar, Squeeze Bar, Solarium Bar, and Pool Bar had swinging doors from the outside bar areas to the pantry areas with gaps measuring 1.5 inches between the door and door frame.
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Recommendation:
Protect entry points where pests may enter the food areas.
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Item No.:
22
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Site:
Galley-Deck 5 Pot Wash Machine
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Violation:
The pot wash machine had been out of order since 4/22/2014, and a work order was in place. Staff provided documentation showing the spare parts needed were ordered.
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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.:
28
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Site:
Galley-Deck 3 Warewashing
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Violation:
Two trolley carts of clean plates were not air dried properly. The clean plates were wet nesting.
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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.
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Item No.:
37
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Site:
Galley-Deck 3 Warewashing
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Violation:
An excessive amount of condensation had accumulated on the deckhead above the soiled loading area of the flight-type dishwasher. Condensation had also accumulated in the lip of the overhead condensation hood and was observed dripping onto the deck.
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Recommendation:
Ensure ventilation hood systems and devices are sufficient in number and capacity to prevent condensation from collecting on bulkheads and deckheads. Ensure all warewashing areas have sufficient ventilation to keep them free of excessive condensation.
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Item No.:
22
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Site:
Galley-Deck 3 Pot Wash
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Violation:
The mechanical trolley wash was out of order since 3/21/2014 and the mechanical pot wash was out of order since 4/22/2014. Staff provided documentation indicating the spare parts needed were ordered.
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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.:
16
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Site:
Galley-Deck 3 Beverage Station
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Violation:
The containers of milk and cream on temperature control in the bulk dispensing machine were not labeled with a 7-day discard label.
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Recommendation:
Ensure refrigerated, ready-to-eat, potentially hazardous food: (2) Prepared and packaged by a food-processing plant and held on the vessel after opening for more than 24 hours must be clearly marked at the time the original container is opened to indicate the date by which the food must be consumed (7 calendar days or fewer after the original container is opened).
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Item No.:
24
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Site:
Galley-Deck 4 Pot Wash
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Violation:
The chlorine concentration in the third compartment of the in-use 3-compartment sink was above 200 ppm. The chlorine concentration of the sanitizing solution in the large white garbage was also above 200 ppm. Both solutions were readjusted to100 ppm.
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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).
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Item No.:
21
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Site:
Galley-Deck 4 Beverage Station
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Violation:
The counter-mounted water dispensing unit and hot water dispensing unit had a clearance less than 4 inches.
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Recommendation:
Ensure table-mounted equipment that is not easily movable is elevated on legs that provide at least a 100 mm (4-inch) clearance between the table and the equipment.
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Item No.:
23
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Site:
Galley-Deck 4 Pot Wash
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Violation:
The wash temperature of the mechanical pot wash machine was measured between 137F-140F. This pot wash was in operation at the time of the inspection.
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Recommendation:
Ensure the temperature of the wash solution in spray type warewashers that use hot water to sanitize is not less than: (1) 74C (165F) for a stationary-rack, single-temperature machine; (2) 66C (150F) for a stationary-rack, dual-temperature machine; (3) 71C (160F) for a single-tank, conveyor, dual-temperature machine; (4) 66C (150F) for a multi-tank, conveyor, multi-temperature machine.
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Item No.:
24
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Site:
Galley-Deck 4 Pot Wash
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Violation:
The mechanical pot wash machine's final rinse temperature was measured between 155F-159F. This pot wash was in operation at the time of the inspection.
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Recommendation:
In a mechanical operation, ensure the temperature of the fresh hot water sanitizing rinse as it enters the manifold is not more than 90C (194F) or less than: (1) 74C (165F) for a stationary rack, single-temperature machine; (2) 82C (180F) for all other machines. Ensure the utensil surface temperature is not less than 71C (160F) as measured by an irreversible registering temperature indicator.
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Item No.:
26
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Site:
Galley-Deck 3 Beverage Station
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Violation:
The previously cleaned juice machine next to the ice counter-mounted ice machine had juice residue around the dispensing nozzles. This machine was used for breakfast and not cleaned properly.
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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.:
33
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Site:
Dining Room-Deck 3 Locker Under Stairs
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Violation:
Previously used metal bread baskets were stored in the locker under the stairs, which was not properly designed for food equipment storage. This locker did not have a finished deckhead or bulkhead and had exposed wiring running against the bulkhead.
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Recommendation:
Ensure decks, bulkheads, and deckheads in food and equipment storage areas are constructed and maintained for easy cleaning. Ensure bulkheads and deckheads have smooth, hard finishes and light colored surfaces.
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Item No.:
24
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Site:
Preparation Room-Vegetable Prepartion Room
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Violation:
The chlorine concentration in the sanitizing bucket was above 200 ppm.
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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).
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Item No.:
22
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Site:
Galley-Deck 4 Dishwash Machine
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Violation:
The fourth nozzle from the right on the final rinse upper manifold was partially blocked and not producing an effective spray pattern.
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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.:
22
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Site:
Galley-Sanitizing Solution Test Strips
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Violation:
The test strips used to measure the chlorine concentration of the sanitizing solutions were already wet before being used.
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Recommendation:
Accurately determine the concentration of the sanitizing solution by using a test kit or other device.
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Item No.:
36
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Site:
Buffet-Crew Mess
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Violation:
The light intensity at the plate and utensil station on the main buffet line was less than 220 lux. Also, one light fixture above the bread buffet line was not shielded or provided with a shatter-resistant bulb.
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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 consumer self-service areas. 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.
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Item No.:
11
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Site:
Medical-Crew Acute Gastroenteritis (AGE) Reporting
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Violation:
The review of the AGE logs for the last 5 cruises revealed four crew members worked while experiencing AGE symptoms. Specifically, (1) a facility cleaner had an onset of AGE symptoms on 11 April at 12:30 and reported to the medical facility the same day at 16:43; (2) a cook had an onset of AGE symptoms on 17 April at 05:30 and reported to the medical facility the same day at 13:32; (3) a beautician had an onset of AGE symptoms on 16 April at 10:00 and reported to the medical facility on 17 April at 15:08; (4) a room service attendant had an onset of AGE symptoms on 18 April at 08:30 and reported to the medical facility the same day at 15:30. These employees received disciplinary actions per medical staff.
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Recommendation:
Ensure that employees having AGE symptoms are restricted from work and report to the medical center as soon as having their first AGE symptom.
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Item No.:
02
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Site:
Medical-Acute Gastroenteritis (AGE) Surveillance Log
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Violation:
A number of crew cases did not have information recorded in the 'sex' column. Staff stated this information cannot be manually entered in the AGE log, and it is directly uploaded from the manifest.
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Recommendation:
Ensure the AGE surveillance log entry for each passenger or crew member contain (6) person's sex.
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