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Item No.:
27
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Site:
Buffet-Lido - Mongolian Grill
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Violation:
Approximately 10 previously cleaned woks were soiled on the food and nonfood contact areas. The pans were stored in the far left undercounter cabinet at station 9.7354A.
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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 - Mongolian Grill
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Violation:
Food debris was in the back area of the undercounter cabinet storing cleaned woks.
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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-Aft Dishwash
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Violation:
Heavy grease and dust were on the fan coil unit and cables inside the dishwash machine at the clean end. Staff gave conflicting answers when asked how often that area was cleaned, which varied from 15 days up to 3 months.
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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.
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Item No.:
33
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Site:
Buffet-Lido - Mongolian Grill
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Violation:
Approximately eight of the multi-colored dome-shaped decorative bulkhead fixtures were heavily soiled with a sticky material.
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Recommendation:
Ensure decks, bulkheads, deckheads, and attached equipment in food preparation, warewashing, pantries, and storage areas are cleaned as often as necessary.
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Item No.:
28
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Site:
Buffet-Lido - Mongolian Grill
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Violation:
At the forward beverage station across from the Breakfast Grill, the green serving tray with mugs was soiled. The mugs were inverted on the tray.
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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.
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Item No.:
39
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Site:
Buffet-Lido - Breakfast Grill
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Violation:
One live fly was around the toaster. The area was in operation during the inspection.
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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.:
34
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Site:
Galley-Burrito Galley
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Violation:
The utility sink faucet had a continuous leak.
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Recommendation:
Ensure a plumbing system in a food area is maintained in good repair.
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Item No.:
28
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Site:
Preparation Room-
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Violation:
Numerous previously cleaned plastic containers were stacked inverted and wet below the large preparation counter. Many of these containers were soiled on the food contact and nonfood contact areas.
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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.:
26
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Site:
Preparation Room-
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Violation:
Numerous previously cleaned plastic containers were stacked inverted and wet below the large preparation counter. Many of these containers were soiled on the food contact 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.:
27
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Site:
Preparation Room-
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Violation:
Numerous previously cleaned plastic containers were stacked inverted and wet below the large preparation counter. Many of these containers were soiled on the nonfood contact area.
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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.:
38
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Site:
Provisions-Dry Store #2 - Liquor Storage Room
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Violation:
Luggage and eight sealed cardboard boxes of personal items identified as belonging to a nonfood worker were stored in this room. The luggage was stored on top of a box of cups. The eight boxes were taped closed, but one could see through the side openings and see what appeared to be clothing, books, and other personal items.
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Recommendation:
Ensure only articles necessary for the food service operation are stored in food preparation, food storage, and warewashing areas.
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Item No.:
39
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Site:
Provisions-Dry Store #1
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Violation:
One live fly was outside this 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.:
32
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Site:
Galley-Pastry
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Violation:
Food particles were inside the uncovered handwash station waste receptacle. The area was not in operation during the inspection.
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Recommendation:
Cover receptacles and waste-handling containers when not in continuous use and after they are filled.
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Item No.:
34
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Site:
Galley-Outside Pastry
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Violation:
Water pooled on the deck when the handwash station was in use. It appeared the deck drain was not working properly.
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Recommendation:
Ensure a plumbing system in a food area is maintained in good repair.
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Item No.:
35
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Site:
Galley-Outside Pastry
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Violation:
The deck drain appeared to not be working properly. Water pooled on the deck when the handwash station was in use.
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Recommendation:
Ensure black and gray water is discharged to the vessel's wastewater disposal system and does not pool on the deck.
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Item No.:
26
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Site:
Buffet-Lido - Mongolian Grill
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Violation:
Approximately 10 previously cleaned woks were soiled on the food and nonfood contact areas. The pans were stored in the far left undercounter cabinet at station 9.7354A.
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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.:
32
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Site:
Galley-Outside Pastry
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Violation:
Many food particles were inside the uncovered handwash station waste receptacle.
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Recommendation:
Cover receptacles and waste-handling containers when not in continuous use and after they are filled.
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Item No.:
33
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Site:
Galley-Appetizer Pantry
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Violation:
Liquid continuously dripped from the deckhead onto the deck in front of the knife locker. No food or clean items were impacted. The crew member working in that area stated he reported this leak to the plumber at 08:50. The inspection team was in the area around 10:15.
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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.:
27
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Site:
Galley-Aft Dishwash
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Violation:
At the 'pre-check' area. two plate trolleys were stored below the counter. One empty trolley was soiled at the bottom of the plate columns.
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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-Aft Dishwash
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Violation:
Heavy grease and dust were on the fan coil unit and cables inside the dishwash machine at the clean end. Staff gave conflicting answers when asked how often that area was cleaned, which varied from 15 days up to 3 months. One crew member stated the machine was cleaned on 2 November.
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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-Chemical Locker
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Violation:
At the soiled dishwash drop-off, the inside bottom of the chemical locker was wet below the plastic container with bottle of bleach.
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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.:
19
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Site:
Buffet-Staff Mess
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Violation:
The upper sneeze guards were not effective in protecting against contamination of the food items. Plates of sliced cakes were out for crew self service in the upper display shelf.
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Recommendation:
Protect food on display from contamination by the use of packaging; counter, service line, or salad bar food guards; display cases; self-closing hinged lids; or other effective means. Install side protection for sneeze guards if the distance between exposed food and where consumers are expected to stand is less than 1 meter (40 inches).
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Item No.:
19
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Site:
Buffet-Officer Mess
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Violation:
The upper sneeze guards were not effective in protecting against contamination of the food items. Plates of sliced cakes and small containers of food were out for crew self service in the upper display shelf.
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Recommendation:
Protect food on display from contamination by the use of packaging; counter, service line, or salad bar food guards; display cases; self-closing hinged lids; or other effective means. Install side protection for sneeze guards if the distance between exposed food and where consumers are expected to stand is less than 1 meter (40 inches).
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Item No.:
39
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Site:
Buffet-Officer Mess
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Violation:
One live fly was inside the waste receptacle at the soiled dishware station.
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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.:
33
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Site:
Buffet-Senior Officer Mess
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Violation:
Behind the serving line, a woven material covered the entire bulkhead. The material was not absorbent, but was not considered hard or durable.
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Recommendation:
Ensure bulkheads and deckheads have smooth, hard finishes and light colored surfaces. Exception: bars may have decorative surfaces provided that they are easily cleanable. Ensure light fixtures, vent covers, and similar equipment attached to the bulkheads or deckheads are easily cleanable.
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Item No.:
34
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Site:
Room Service-
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Violation:
The handwash station next to the ice machine had a low water pressure.
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Recommendation:
Ensure a plumbing system in a food area is maintained in good repair.
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Item No.:
27
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Site:
Galley-Steakhouse
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Violation:
Inside the knife locker, some areas of the caged units were soiled with a yellow grease. The locks inside one unit were also soiled and stored above clean knives. All knives were cleaned to sight.
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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.:
39
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Site:
Buffet-Pizza
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Violation:
One live fly was near the cold pantry. The area was in operation during the inspection.
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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.:
39
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Site:
Buffet-Burger Grill
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Violation:
One live fly was along the service line while in operation.
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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.:
02
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Site:
Medical-Acute Gastroenteritis (AGE) Surveillance Log
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Violation:
During the previous 5 cruises, there were numerous instances where the information in the underlying illness column was not an underlying cause of AGE and associated with vomiting and diarrhea. The illnesses included tonsillectomy, cervical cancer, thyroidectomy, diabetes, and asthma. The medical staff explained that this was part of the STARDOCS system and when the 'Past Medical History' section was populated this information was transferred to the underlying illness column on the log. Staff understood the importance of including 'none' or 'nil' in this column as well.
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Recommendation:
Ensure the AGE surveillance log entry for each passenger or crew member contain the following information in separate columns: (16) presence of underlying medical conditions that may affect interpretation of AGE.
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Item No.:
11
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Site:
Medical-Late Reporting
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Violation:
On 20 October a food worker started experiencing AGE symptoms at 05:00, but did not report to the medical center until 09:44. On 23 October a second food worker reported they started experiencing AGE symptoms at 20:00, but did not report to the medical center until 00:58 on 24 October. Staff determined the second crew member worked for one hour while symptomatic. Both crew members were counseled and received disciplinary actions for late reporting.
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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.
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Item No.:
40
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Site:
Integrated Pest Management-Rat Guards
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Violation:
Three of the forward mooring line rat guards appeared to be plastic trash can lids. This was observed on a previous inspection. An invoice for new guards was available.
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Recommendation:
Protect entry points where pests may enter the food areas.
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Item No.:
08
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Site:
Potable Water-Tank Maintenance
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Violation:
Maintenance records from 12 November did not contain a final chlorine concentration after cleaning. The records only stated the levels were less than 5 ppm.
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Recommendation:
Maintain documentation of all inspections, maintenance, cleaning, and disinfection for 12 months and ensure it is available for review during inspections. Ensure records include a method of disinfection, concentration and contact time of the disinfectant, and a halogen value of less than or equal to 5 ppm before the tank is put back into service.
Document the free halogen residual level.
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Item No.:
26
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Site:
Bar-Lobby Bar
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Violation:
The two adjacent beer taps contained a black substance when a straw was placed inside.
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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.:
13
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Site:
Buffet-Lido - Ice Machine
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Violation:
During lunch service, the ice machine had a build-up of crushed ice in the catch area. Two food workers were standing within two meters of the machine. Passengers were observed dipping their glasses into the unprotected ice for service.
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Recommendation:
Ensure the person in charge monitors the beverage station and empties the ice machine catch area as necessary.
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Item No.:
19
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Site:
Buffet-Lido - Ice Machine
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Violation:
During lunch service, the ice machine had a build-up of crushed ice in the catch area. Passengers were observed dipping their glasses into the unprotected ice for service.
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Recommendation:
Protect food from contamination by storing the food: (1) Covered or otherwise protected; (3) Where it is not exposed to splash, dust, or other contamination.
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