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Item No.:
*
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Site:
Buffet-Deck 5 - Staff/Officer Mess
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Violation:
The ship recently installed a portable bain marie. Deck tiles and coving were also installed in the entire area. It was not certain the exact location for the bain marie. Complete the installation of the handwash stations at the entrance to the area, and ensure the light intensity is at least 220 lux at the consumer side of the bain marie.
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Recommendation:
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Item No.:
02
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Site:
Medical-Cabin Mates/Contacts Follow-up Interviews
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Violation:
A crew member reported AGE symptoms on 1 May. This crew member had three close contacts. Only an initial verbal interview was on record for these close contacts, rather than continuing the follow-up interviews until 48 hours after the ill crew members? symptoms began.
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Recommendation:
When any crew member (food or nonfood employee) meets the case definition for AGE, take the following actions: (1) restrict exposure to symptomatic crew member(s); (2) undergo a verbal interview with medical or supervisory staff, who will confirm their condition, provide facts and a written fact sheet about hygiene and handwashing, and instruct them to report immediately to medical if they develop illness symptoms; (3) complete a verbal interview daily with medical or supervisory staff until 48 hours after the ill crew members? symptoms began. Ensure that the first verbal interview is conducted within 8 hours from the time the ill crew member initially reported to the medical staff. If the asymptomatic immediate contact or cabin mate is at work, ensure that he or she must is contacted by medical or supervisory staff as soon as possible. Document the date and time of verbal interviews.
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Item No.:
08
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Site:
Potable Water-Medical Dialysis Connection
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Violation:
The air gap under the reduced pressure assembly relief vent was less than 25 millimeters (1 inch).
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Recommendation:
Ensure air gaps are at least twice the diameter of the delivery fixture opening and a minimum of 25 millimeters (1 inch).
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Item No.:
08
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Site:
Galley-Deck 3 - Potwash
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Violation:
Above the trolley potwash machine, the air gap below the reduced pressure assembly relief vent was less than twice the diameter of the supply line.
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Recommendation:
Ensure air gaps are at least twice the diameter of the delivery fixture opening and a minimum of 25 millimeters (1 inch).
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Item No.:
08
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Site:
Potable Water-Fan Rooms
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Violation:
During inspection of the fan rooms no back flow preventers were installed on the potable water connections for the cleaning system in fan rooms on deck 13 fan room 7-4, deck 13 fan room 6-4, and deck 9 fan room 2-6.
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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: (1) RWFs; (2) decorative water features/fountains; (3) cabin shower hoses, toilets, whirlpool tubs, and similar facilities; (4) photographic laboratory developing machines and utility sinks; (5) beauty and barber shop spray-rinse hoses; (6) spa steam generators where essential oils can be added; (7) hose-bib connections; (8) garbage grinders and food waste systems; (9) automatic galley hood washing systems; (10) food service equipment; (11) mechanical warewashing machines; (12) detergent dispensers; (13) hospital and laundry equipment; (14) air conditioning expansion tanks; (15) boiler feed water tanks; (16) fire system; (17) public toilets, urinals, and shower hoses; (18) potable water, bilge, and pumps that require priming; (19) freshwater or saltwater ballast systems; (20) international fire and fire sprinkler water connections (install a reduced pressure assembly); (21) the potable water supply to automatic window washing systems that can be used with chemicals or chemical mix tanks; (22) water softeners for nonpotable fresh water; (23) water softener and mineralizer drain lines, including backwash drain lines (install an air gap or a reduced pressure assembly); (24) high saline discharge line from evaporators (install an air gap or a reduced pressure assembly); (25) chemical tanks; (26) other connections between the potable water system and a nonpotable water system, such as the gray water system, laundry system, or technical water system (install an air gap or a reduced pressure assembly); (27) black water or combined gray water/black water systems (install an air gap); (28) any other connection to the potable water system where contamination or backflow can occur.
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Item No.:
10
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Site:
Recreational Water Facilities-Chart Recorders
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Violation:
The scale on the graph paper for the pH and chlorine levels was incorrect using a 0 to 20 scale. Staff is aware of this and will correct as the need for new paper arises.
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Recommendation:
Monitor and adjust the RWF's flow rates, free and combined halogen levels, pH, total alkalinity, and clarity as recommended by the manufacturer and to maintain optimum public health protection and water chemistry.
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Item No.:
10
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Site:
Recreational Water Facilities-Pools #2 and #3
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Violation:
The clarity of the water was poor in both of these pools. The pools were noticeably cloudy. Staff reported that the pool sand filters are due to be cleaned in July. The pH and chlorine levels were within acceptable limits.
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Recommendation:
Monitor and adjust the RWF's flow rates, free and combined halogen levels, pH, total alkalinity, and clarity as recommended by the manufacturer and to maintain optimum public health protection and water chemistry.
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Item No.:
12
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Site:
Bar-Deck 11 - Pool Bar
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Violation:
The bar tender took a refillable beverage container from a passenger and dispensed soft drink into the container. The bar tender never washed his hands before filling another passenger's drink order.
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Recommendation:
Ensure food employees wash their hands.
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Item No.:
16
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Site:
Other-Sorrento's Pizzeria - Front Counter
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Violation:
The time only as a public health control plan did not identify the counter model soup kettle as one of the time control units, but staff stated this was on time control. Additionally, the actual soup kettle did not have a label affixed to indicate it was a time control unit.
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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.:
19
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Site:
Galley-Deck 5 - Pastry Service Station
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Violation:
A bag of cashews was stored on the counter. The bag was tied shut, but had a hole on the top. When the inspector moved the bag, a fly flew out of the area.
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Recommendation:
Protect food from contamination by storing the food: (1) Covered or otherwise protected.
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Item No.:
19
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Site:
Galley-Deck 5 - Entrance from Dining Room
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Violation:
An electronic insect light trap was stored above a condiment locker full off food items.
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Recommendation:
Do not locate insect control devices, such as insect light traps, over food storage, food preparation areas, food service stations, or clean equipment. Prevent dead insects and insect fragments from falling on exposed food.
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Item No.:
19
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Site:
Bar-Deck 11 - Plaza Bar
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Violation:
The left ice bin cover was left open between uses.
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Recommendation:
Protect food from contamination by storing the food: (1) Covered or otherwise protected.
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Item No.:
20
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Site:
Bar-Deck 11 - Plaza Bar
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Violation:
One of the muddler sticks was severely scored and difficult to clean.
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Recommendation:
Ensure surfaces that are subject to scratching and scoring are resurfaced if they no longer can be effectively cleaned and sanitized, or discarded if they are not capable of being resurfaced.
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Item No.:
20
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Site:
Galley-Deck 4 - Beverage Station
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Violation:
At the self-service soda dispenser next to the juice machine, the activator arm was missing from the Fanta dispenser. This exposed a hole on the underside of the dispenser, making cleaning difficult.
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Recommendation:
Design and construct food contact surfaces of equipment and utensils to be durable and to retain their characteristic qualities under normal use conditions.
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Item No.:
20
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Site:
Galley-Deck 5 - Beverage Station
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Violation:
At the self-service soda dispenser next to the juice machine, the activator arm was missing from the far right dispenser. This exposed a hole on the underside of the dispenser, making cleaning difficult.
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Recommendation:
Design and construct food contact surfaces of equipment and utensils to be durable and to retain their characteristic qualities under normal use conditions.
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Item No.:
21
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Site:
Galley-Potwash
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Violation:
A stirring paddle with an open-ended handle was stored in the soiled side of the potwash machine. This open handle makes cleaning the utensil difficult.
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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.:
21
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Site:
Buffet-Deck 11 - Windjammer - Aft Hot Service Line
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Violation:
A 5 - 6 meter (15-18 foot) extension cord, complete with a storage reel, was draped across the deck to connect the hot dog roller machine.
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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.
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Item No.:
21
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Site:
Buffet-Deck 11 - Windjammer - Aft Cooking Line
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Violation:
Leaks of grease were noted onto the deck from the front panel of a grill station. Grease and water half-filled a red bucket from one of the leaks.in the middle of the grill station.
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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.
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Item No.:
21
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Site:
Galley-Deck 11 - Giovanni's
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Violation:
The drain line coupling on the pasta cooker had a constant leak to the deck underneath.
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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.
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Item No.:
22
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Site:
Galley-Deck 3 - Hot Galley
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Violation:
A cart with containers for three-step cleaning and sanitizing was stored in this area. The container of sanitizing solution had an oily residue along the top. The solution was immediately removed to be remade.
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Recommendation:
Ensure the wash, rinse, and sanitize solutions are maintained clean.
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Item No.:
26
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Site:
Bar-Deck 11 - Plaza Bar
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Violation:
A buildup of brown residue was noted in both beer taps.
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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.:
26
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Site:
Buffet-Deck 11 - Windjammer - Gluten Free Line
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Violation:
A previously cleaned knife and large white plastic cutting board had dried food soil on them.
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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.:
26
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Site:
Galley-Deck 11 - Giovanni's
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Violation:
The recessed area on the backplate of the previously cleaned food slicer, near where the food exits the slicing blade, had a small amount of dried food soil on it.
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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.:
26
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Site:
Buffet-Deck 11 - Windjammer - Starboard Forward Beverage Station
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Violation:
Dried food soil was found in a plastic pitcher stored as clean at the ice dispensing machine. Two of the juice concentrate containers stored as clean inside the juice dispensing machine had food residue on them.
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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.:
28
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Site:
Bar-Deck 11 - Pool Bar
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Violation:
Three assembled dispensing nozzles on the portable beverage dispensers were found to be stored wet and not allowed to air dry.
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Recommendation:
After cleaning and sanitizing, ensure equipment is air dried or adequately drained before contact with food.
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Item No.:
33
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Site:
Other-Cafe' Promenade - Self Serve Coffee Station
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Violation:
There was a slot air supply vent at the juncture of the port bulkhead and deckhead. Heavy dust debris was observed inside this vent, which is directly above the coffee dispenser counter.
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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.:
35
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Site:
Galley-Deck 11 - Giovanni's
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Violation:
The water leaking from the pasta cooker was pooling on the deck.
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Recommendation:
Ensure gray water is discharged to the vessel's wastewater disposal system and does not pool on the deck.
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Item No.:
36
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Site:
Other-Sorrento's Pizzeria - Ice Water/Tea Counter
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Violation:
The artificial light level was below the minimum 220 lux at the iced tea dispenser.
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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-Deck 5 - Staff/Officer Mess
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Violation:
Near the entrance to the buffet line, the light intensity was less than 220 lux at the handwash station. The light bulb above the station was not operating.
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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.:
38
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Site:
Children Area-Stainless Steel Bar Service Area (Living Room Bar)
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Violation:
The amount of food service in this area has decreased leaving two multiflow hoses in this area which are no longer in use. Examination of the nozzles indicated that a caramel colored syrup remained in the line.
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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:
Galley-Deck 5 - Pastry Service Station
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Violation:
A fly was in or near the bag of cashews.
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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-Deck 5 - Pastry Service Station
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Violation:
A fly was near the deck oven. The area was not 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:
Preparation Room-Provisions - Vegetable Preparation - Potato Section
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Violation:
There was on live fruit fly observed on the bulkhead above and to the left of the handwash station near the left potato peeling machine, which was in use at the time of 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.:
40
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Site:
Integrated Pest Management-IPM Documentation
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Violation:
The January, 2016 revision to the Pro-Active Weekly Inspection Verification log form removed the yes or no columns for pests found. The new column is labeled pests and the box is left for the staff to fill in. When pests are found they are described and a number count given. When no pest is found the box receives an X. There is no legend on the page describing the meaning of the X and it is not provided in the example page regarding how to fill up the form.
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Recommendation:
Ensure either the form is changed or the staff are instructed to complete with the word no or none when pests are not found.
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