|
|
|
Item No.:
39
|
|
Site:
Galley-Deck 3 Hot Galley
|
|
Violation:
One house fly was observed by the preparation table with the pancake batter.
|
|
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.
|
|
|
Item No.:
19
|
|
Site:
Galley-Deck 3 Pastry
|
|
Violation:
A lexan container of strawberries was stored uncovered in the walk-in refrigerator.
|
|
Recommendation:
Protect food from contamination by storing the food: (1) Covered or otherwise protected.
|
|
|
Item No.:
18
|
|
Site:
Galley-Deck 3 Pantry Cold Room 3800-1
|
|
Violation:
Three trays of plates that had pieces of cold smoked salmon were stored on the top shelf above ready-to-eat food.
|
|
Recommendation:
Protect food from cross-contamination or other sources of contamination by the following methods: (1) Physically separating raw animal foods during storage, preparation, holding, and display from raw ready-to-eat food so that products do not physically touch and so that one product does not drip into another.
|
|
|
Item No.:
21
|
|
Site:
Galley-Deck 3 Beverage Station
|
|
Violation:
The counter-mounted espresso machine had less than a 4-inch clearance from the counter-top.
|
|
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.
|
|
|
Item No.:
21
|
|
Site:
Galley-Deck 4 Beverage Station
|
|
Violation:
The espresso machine on the counter-top was difficult to move and had a less than 4-inch clearance from the counter top.
|
|
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.
|
|
|
Item No.:
22
|
|
Site:
Galley-Deck 4 Pot Wash
|
|
Violation:
The mechanical potwash machine had been out-of-order for about ten days according to staff. Replacement parts had been ordered and were due to arrive the day of the inspection.
|
|
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.
|
|
|
Item No.:
33
|
|
Site:
Galley-Deck 4 Hot Galley
|
|
Violation:
The bulkhead under the grooved grills was soiled with streaks of grease. This area was not open during the inspection and was cleaned the previous night.
|
|
Recommendation:
Ensure decks, bulkheads, deckheads, and attached equipment in food preparation, warewashing, pantries, and storage areas are cleaned as often as necessary.
|
|
|
Item No.:
22
|
|
Site:
Galley-Deck 5 Warewash
|
|
Violation:
Seven plastic glasses were floating in the water above the wash tank when the rack-type glass wash machine was opened for inspection. The glasses were filled with water and still soiled.
|
|
Recommendation:
Ensure soiled items to be cleaned in a warewashing machine are loaded into racks, trays, or baskets or onto conveyors in a position that (1) exposes the items to the unobstructed spray from all cycles; (2) allows the items to drain.
|
|
|
Item No.:
16
|
|
Site:
Galley-Deck 5 Pantry
|
|
Violation:
The internal temperature of cut iceberg lettuce stored in a thirty gallon white plastic container in the walk-in refrigerator was measured between 47F and 50F by the inspector and staff. The lettuce was prepared on 23 April and was immediately discarded.
|
|
Recommendation:
Except during preparation, cooking, or cooling, or when time is used as the public health control, maintain potentially hazardous foods at 57C (135F) or above, except that roasts may be held at a temperature of 54C (130F); or 5C (41F) or less.
|
|
|
Item No.:
24
|
|
Site:
Galley-Dishwash
|
|
Violation:
The final rinse temperature of the flight-type dishwash machine was measured at 200F at the manifold.
|
|
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.
|
|
|
Item No.:
22
|
|
Site:
Galley-Dishwash
|
|
Violation:
The digital final rinse temperature gauge on the flight-type dishwash machine displayed a temperature of 220F.
|
|
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.
|
|
|
Item No.:
37
|
|
Site:
Buffet-Crew Mess
|
|
Violation:
Condensation was accumulating on the underside of the stainless steel overshelf above the bain marie and adjacent cold well on the port side of the hot line. The sneeze shield in front of the bain marie was also covered with condensation that made it difficult to see the food . The condensation was produced by the excessive steam emanating from the bain marie that was on a rolling boil. No condensation was observed dripping into food below.
|
|
Recommendation:
Ensure exhaust ventilation hood systems in food preparation and warewashing areas--including components such as hoods, fans, guards, and ducting--are designed to prevent grease or condensation from draining or dripping onto food, equipment, utensils, linens, and single-service and single-use articles.
|
|
|
Item No.:
02
|
|
Site:
Medical-Acute Gastroenteritis (AGE) Surveillance Log
|
|
Violation:
When initially reviewed on the computer, the box for the number of episodes of diarrhea for a passenger that reported to the medical center on 23 April was blank. The passenger's medical record in the electronic database showed he had one episode of diarrhea but this did not get transferred to the AGE log. At the end of the inspection the AGE log for that voyage was revisited and the value was then listed in the log.
|
|
Recommendation:
Ensure the AGE surveillance log entry for each passenger or crew member contain the following information in separate columns: (1) Date of the first medical visit or report to staff of illness; (2) time of the first medical visit or report to staff of illness; (3) case identification number; (4) person's name; (5) person's age; (6) person's sex; (7) designation as passenger or crew member; (8) crew member position or job on the vessel, if applicable; (9) cabin number; (10) meal seating information; (11) date of illness onset; (12) time of illness onset; (13) illness symptoms, including the presence or absence of the following selected signs and symptoms, with a separate column for each of the following: (a) number of episodes of diarrhea in a 24-hour period; (b) number of episodes of vomiting in a 24-hour period; (c) bloody stools; (d) recorded temperature; (e) abdominal cramps; (f) headaches; (g) muscle aches; (14) entry (yes/no) for whether this was a reportable case; (15) entry (yes/no) for antidiarrheal medications sold or dispensed by designated medical staff; (16) presence of underlying medical conditions that may affect interpretation of AGE. Ensure the AGE surveillance log contains the above information in the exact order and is entered in the template in Annex 13.2.2. Ensure that the log data is exported in the exact order as in the example template in Annex 13.2.2 with analyzable formats such as Excel or Access. Ensure that any additional data fields are entered only outside of the form margins when exported to VSP.
|
|
|
Item No.:
02
|
|
Site:
Medical-AGE Log
|
|
Violation:
A crew member listed as a reportable case on the AGE log for voyage 3/17-3/27 had 0 episodes of diarrhea and 0 episodes of vomiting, and no antidiarrheal medication was dispensed. The medical files for this patient showed she reported to the medical center on 25 March with a respiratory illness but was accidentally placed on the AGE log. Medical staff stated once the information was saved that they could not go back into the record and unclick the box that placed the case on the AGE log.
|
|
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); or (2) vomiting and one additional symptom including one or more episodes of loose stools in a 24-hour period, or abdominal cramps, or headache, or muscle aches, or fever (temperature of greater than or equal to 38C [100.4F]). List in the AGE surveillance log (1) the name of the vessel, cruise dates, and cruise number; (2) all reportable cases of AGE; and (3) all passengers and crew members who are dispensed antidiarrheal medication from the master of the vessel, medical staff, or other designated staff.
|
|
|
Item No.:
33
|
|
Site:
Galley-Windjammer
|
|
Violation:
On the port side entrance to the galley by the posted time control plan, a water drip was observed from a deckhead light.
|
|
Recommendation:
Ensure decks, bulkheads, deckheads, and attached equipment in food preparation, warewashing, pantries, and storage areas are cleaned as often as necessary. Ensure decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas are maintained in good repair.
|
|
|
Item No.:
19
|
|
Site:
Buffet-Windjammer
|
|
Violation:
At the port side oatmeal station, three containers of food toppings were not adequately protected by the sneeze shield.
|
|
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.
|
|
|
Item No.:
28
|
|
Site:
Buffet-Windjammer
|
|
Violation:
A food worker transporting clean plates to the buffet lines had three stacks of plates uncovered or not inverted. This was corrected.
|
|
Recommendation:
Store clean equipment and utensils in a self-draining position that allows air drying, and covered or inverted.
|
|
|
Item No.:
27
|
|
Site:
Galley-Windjammer
|
|
Violation:
Soda spillage was noted on the bottom on the multi-flow soda cabinet.
|
|
Recommendation:
Ensure nonfood-contact surfaces of equipment are kept free of an accumulation of dust, dirt, food residue, and other debris.
|
|
|
Item No.:
33
|
|
Site:
Galley-Windjammer
|
|
Violation:
Water had pooled on the deck between the combination oven and grill. Staff reported this was left from the cleaning operation.
|
|
Recommendation:
Ensure decks, bulkheads, deckheads, and attached equipment in food preparation, warewashing, pantries, and storage areas are cleaned as often as necessary.
|
|
|
Item No.:
26
|
|
Site:
Galley-Windjammer
|
|
Violation:
A soup kettle had been out of order for approximately two weeks, and the dispensing nozzle was very soiled with black residue.
|
|
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.
|
|
|
Item No.:
22
|
|
Site:
Galley-Windjammer
|
|
Violation:
A glasswasher had been out of order for 8 months and this was noted on the previous 2 inspections. Staff showed the inspector a purchase order for a new glasswasher, and this equipment was to be replaced on May 21st, 2016.
|
|
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.
|
|
|
Item No.:
30
|
|
Site:
Bar-Plaza Bar
|
|
Violation:
The paper towels for the handwashing station were all wet.
|
|
Recommendation:
Ensure a handwashing facility includes a sink, soap dispenser, single-use towels dispenser, and waste receptacle.
|
|
|
Item No.:
39
|
|
Site:
Bar-Plaza Bar
|
|
Violation:
Three live fruit flies were noted by the container of fresh fruits and blender. Five live fruit flies were observed in the technical compartment under the left speed rail.
|
|
Recommendation:
Effectively control the presence of insects to minimize their presence in the food storage, preparation, and service areas and warewashing and utensil storage areas aboard a vessel.
|
|
|
Item No.:
39
|
|
Site:
Galley-Windjammer
|
|
Violation:
One live fruit fly was noted outside the dry store room.
|
|
Recommendation:
Effectively control the presence of insects to minimize their presence in the food storage, preparation, and service areas and warewashing and utensil storage areas aboard a vessel.
|
|
|
Item No.:
39
|
|
Site:
Buffet-Windjammer
|
|
Violation:
One live fruit fly was noted at coffee station D.
|
|
Recommendation:
Effectively control the presence of insects to minimize their presence in the food storage, preparation, and service areas and warewashing and utensil storage areas aboard a vessel.
|
|
|
Item No.:
21
|
|
Site:
Galley-Chops Show Galley
|
|
Violation:
A seam was noted around the grease chute in the grease pan housing of the grooved grill. A gap was noted around the grease chute in the grease pan housing of the flat and grooved top grill. Additionally, the housing was not closed and had difficult to clean features around the housing.
|
|
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.
|
|
|
Item No.:
27
|
|
Site:
Galley-Johnny Rockets
|
|
Violation:
The technical compartment for the freezer was soiled along the sides with wet debris in the show galley.
|
|
Recommendation:
Ensure nonfood-contact surfaces of equipment are kept free of an accumulation of dust, dirt, food residue, and other debris.
|
|
|
Item No.:
27
|
|
Site:
Other-Diamond Lounge
|
|
Violation:
The espresso machine had been out of order for two weeks and the nonfood contact surfaces were soiled with coffee debris.
|
|
Recommendation:
Ensure nonfood-contact surfaces of equipment are kept free of an accumulation of dust, dirt, food residue, and other debris.
|
|
|
Item No.:
39
|
|
Site:
Other-Diamond Lounge
|
|
Violation:
One live fruit fly was observed inside the technical compartment of the coffee machine and another live fruit fly was observed on one of the shelving units.
|
|
Recommendation:
Effectively control the presence of insects to minimize their presence in the food storage, preparation, and service areas and warewashing and utensil storage areas aboard a vessel.
|
|
|
Item No.:
27
|
|
Site:
Other-Concierge Lounge
|
|
Violation:
The left undercounter technical compartment was soiled with mold and debris.
|
|
Recommendation:
Ensure nonfood-contact surfaces of equipment are kept free of an accumulation of dust, dirt, food residue, and other debris.
|
|
|
Item No.:
21
|
|
Site:
Bar-Sky Bar
|
|
Violation:
A hole was present along the underside of bar counter where the marble and stainless steel joined on the port side.
|
|
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.
|
|