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Item No.:
*
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Site:
Potable Water-Potable Water -Bunkering
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Violation:
During active potable water bunkering the manual test measured 2.15 free chlorine residual, while the analyzer displayed 3.63 ppm free chlorine.
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Recommendation:
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Item No.:
08
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Site:
Galley-Blue Iguana
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Violation:
The backflow preventer on the folette ice machine was continuously leaking onto the deck.
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Recommendation:
Maintain backflow prevention devices in good repair.
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Item No.:
08
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Site:
Buffet-Self Service
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Violation:
The backflow preventer at the fruit juice despenser was constantly leaking and water was pooling on the counter below.
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Recommendation:
Maintain backflow prevention devices in good repair.
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Item No.:
11
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Site:
Medical-Crew Gastrointestinal Illness (GI) Reporting
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Violation:
An assistant photography manager experienced GI illness symptom onset at 8:45 pm on 12 October, but only reported the symptoms to the medical center on 13 October at 7 pm. This manager worked on 12 October from 9:24 pm to 12:44 am on 13 October. He also returned to work at 12:04 pm on 13 October and finished the shift at 5:17 pm. There was a disciplinary action documented with the medical record.
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Recommendation:
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:
Provisions-Spice Dry Stores
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Violation:
A plate of partially eaten food containing rice and meat was found on the deck hidden under the dry stores rack.
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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.:
19
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Site:
Buffet-Staff Mess
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Violation:
The soup on the self-service line was not protected with a self-closing lid orr a sneeze shield.
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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.:
20
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Site:
Galley-Monet
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Violation:
There was a screw missing, leaving an open hole in the splash area in the Scharff coffee machine.
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Recommendation:
Replace the missing screw.
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Item No.:
21
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Site:
Galley-Blue Iguana
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Violation:
The walk-in freezer door latch did not close properly leaving a centimeter gap which caused condensation to form and leak on the deck causing the deck to be wet and soiled in this area.
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Recommendation:
Ensure nonfood contact equipment is maintained in good repair and proper adjustment including: (1) Equipment maintained in a state of repair and condition that meets the materials, design, construction, and operation specifications of these guidelines; (2) Equipment components such as doors, seals, hinges, fasteners, and kick plates are kept intact, tight, and adjusted in accordance with manufacturer's specifications.
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Item No.:
21
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Site:
Galley-Deli
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Violation:
The meat slicer had a food grade silicone that was peeling off above the food area on the shaft of the blade.
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Recommendation:
Remove peeling sealant and only replace if a defined seam exists.
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Item No.:
21
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Site:
Galley-#48 Walk-in Refrigerator
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Violation:
The door on this unit did not latch properly and remain closed.
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Recommendation:
Ensure nonfood contact equipment is maintained in good repair and proper adjustment including: (1) Equipment maintained in a state of repair and condition that meets the materials, design, construction, and operation specifications of these guidelines; (2) Equipment components such as doors, seals, hinges, fasteners, and kick plates are kept intact, tight, and adjusted in accordance with manufacturer's specifications.
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Item No.:
26
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Site:
Galley-Potwash
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Violation:
Dirty pans were staged in close proximity to previously cleaned pans. Two previously cleaned pans had food debris splashed onto them and were removed.
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Recommendation:
Ensure food only contacts surfaces of equipment and utensils that are cleaned and sanitized. Ensure food contact surfaces of equipment and utensils are clean to sight and touch.
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Item No.:
28
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Site:
Galley-Potwash
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Violation:
Dirty pans were staged in close proximity to previously cleaned pans. Two previously cleaned pans had food debris splashed onto them and were removed.
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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.:
28
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Site:
Bar-Lobby
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Violation:
Ten previously cleaned cordial glasses in the open service area were not inverted to protect them from food splashes.
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Recommendation:
Store clean equipment and utensils in a self-draining position that allows air drying, and covered or inverted.
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Item No.:
29
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Site:
Galley-Aft Handwash
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Violation:
Bacon debris was observed in the basin of the handwash sink beside the wine cellar.
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Recommendation:
Ensure handwashing facilities are used for no other purpose and are accessible at all times.
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Item No.:
30
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Site:
Galley-Monet
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Violation:
There was no waste receptacle at the handwash station adjacent to the wine cellar.
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Recommendation:
Ensure a handwashing facility includes a sink, soap dispenser, single-use towels dispenser, and waste receptacle.
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Item No.:
33
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Site:
Galley-Steakhouse
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Violation:
The deck under the far buffet counter on the starboard side was heavily soiled with greater than one days accumulation of food debris and deck tile was missing.
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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.:
33
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Site:
Galley-Chef's Choice
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Violation:
The decking in the buffet service line was soiled and stained.
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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.:
33
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Site:
Galley-Blue Iguana
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Violation:
The walk-in freezer door latch did not close properly leaving a centimeter gap which caused condensation to form and leak on the deck causing the deck to be wet and soiled in this area.
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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.:
33
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Site:
Bar-Lido Aft
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Violation:
The technical area deck under the Follete ice machine was heavily soiled.
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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.:
33
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Site:
Pantry-Pirate Pizza
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Violation:
A technical space in In the preparation area had greater than one days accumulation of flour and food debris on the deck
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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.:
33
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Site:
Buffet-Pirate Pizza
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Violation:
The preparation area service line had a significant build-up of flour on the deck under the technical space greater than one days accumulation.
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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.:
33
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Site:
Bar-Lobby
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Violation:
More than one days accumulation of glass, food debris and cherries was accumulated on the deck under the technical space in this area.
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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.:
34
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Site:
Galley-Chief's Choice
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Violation:
The water line to the handwash sink this area was partially repaired with a yellow hose that was leaking on the deck.
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Recommendation:
Ensure a plumbing system in a food area is maintained in good repair.
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Item No.:
34
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Site:
Galley-Steakhouse
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Violation:
The drain on the handwash sink was installed improperly and leaking on the deck.
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Recommendation:
Ensure a plumbing system in a food area is maintained in good repair.
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Item No.:
36
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Site:
Buffet-Self Service
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Violation:
The light intensity at the food surface was 76 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.:
36
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Site:
Buffet-Staff Mess
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Violation:
The light intensity at the self-service food surface was 155 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.:
36
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Site:
Buffet-Officers Mess
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Violation:
The light intensity at the self-service food surface was 155 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.:
39
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Site:
Bar-Lido Aft
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Violation:
The technical area under the Follete ice machine was heavily soiled and contained greater than 5 fruit flies
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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:
Preparation Room-Counter
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Violation:
One house fly was observed in this area.
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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:
Galley-Steakhouse
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Violation:
One house fly was observed in the area of the dirty deck in this area.
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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-Self Service
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Violation:
One fruit fly was seen at the fruit self service area.
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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:
Galley-Garde Manger'
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Violation:
One house fly was seen in this area by the oatmeal preparation area.
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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.:
44
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Site:
Medical-Crew Gastrointestinal Illness (GI) Reporting
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Violation:
An assistant photography manager experienced GI illness symptom onset at 8:45 pm on 12 October, but only reported the symptoms to the medical center on 13 October at 7 pm. This manager worked on 12 October from 9:24 pm to 12:44 am on 13 October. He also returned to work at 12:04 pm on 13 October and finished the shift at 5:17 pm. There was a disciplinary action documented with the medical record.
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Recommendation:
Ensure managers are well aware of the requirement to report to the medical center when GI symptoms begin.
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