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Item No.:
02
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Site:
Medical-AGE Log
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Violation:
On the acute gastroenteritis (AGE) log for the 28 August to 13 September voyage, no comments were entered into the underlying illness section for one passenger. Upon review of the medical record, this passenger had irritable bowel syndrome as an underlying illness. This did not change the result of the medical diagnosis of the case.
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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.:
10
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Site:
Recreational Water Facilities-Chart Records
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Violation:
Before mid-September the chart records for the recreational water facilities were not dual scaled, and the pH was recorded using the 0-10 scale to record chlorine concentration (ppm). After mid-September the RWF chart records were dual scaled, with a logarithmic scale of 0-14 to record pH, but staff stated the recorded was still calibrated to the 0-10 ppm scale; staff stated a technician was required to come onboard to fix this. A similar violation was written on the last inspection.
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Recommendation:
A dual-scaled chart recorder, capable of recording halogen concentration (ppm) and pH (logarithmic), should be used according to manufacturer's recommendations.
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Item No.:
16
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Site:
Galley-Park Café
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Violation:
During lunch time, the time control display cabinet unit displayed sandwiches and other potentially hazardous foods (PHFs). The time control plan stated the time between set-up and closing was greater than 4 hours, and listed 1000-1600. The 4-hour discard labels, for the trays of PHFs, were attached on the outside of the display and not directly attached to the trays. In addition, the same practice was observed at the sandwich preparation counter with the mis-en-place PHFs, having a 4-hour discard label attached on the counter and not on the pans. This was corrected.
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Recommendation:
If time only-rather than time in conjunction with temperature-is used as the public health control for a working supply of potentially hazardous food before cooking, or for ready-to-eat potentially hazardous food that is displayed or held for service for immediate consumption, ensure the food (3) Is marked or otherwise identified to indicate the time 4 hours past the point in time when the food is removed from temperature control (if the time between service set-up and closing is greater than 4 hours).
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Item No.:
16
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Site:
Galley-Windjammer Cooling Logs
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Violation:
The cooling log stated a ham on 23 September had an initial temperature of 137°F, 92°F after two hours (required to be 70°F or less), and 37°F after 6 hours. This log was signed by a supervisor and food was consumed. In addition, log entries for mixed fruits and fish on 20 September only had initial temperatures and no other follow up. The chef stated that these foods were used right after the initial temperatures were taken but there were no comments verifying this statement.
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Recommendation:
Ensure cooked potentially hazardous food is cooled from 57°C (135°F) to 21°C (70°F) within 2 hours and from 21°C (70°F) to 5°C (41°F) or less within 4 hours.
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Item No.:
19
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Site:
Buffet-Windjammer
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Violation:
At lunch service, no serving utensils were available for peppers and mushrooms in the salad station. Also, the chafing dish with bread pudding at the dessert station had a lid with a front opening that prevented the food to be protected at all times during self-service.
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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. Ensure consumer self-service operations, such as salad bars and buffets, for unpackaged ready-to-eat foods are provided with suitable utensils or effective dispensing methods that protect the food from contamination and are monitored by food employees trained in safe operating procedures.
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Item No.:
21
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Site:
Galley-Potwash
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Violation:
The bottom right side panel of the in-use potwash machine was loose exposing difficult to clean internal parts.
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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.:
22
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Site:
Galley-Park Café
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Violation:
The undercounter warewasher was malfunctioning during operation and soapy water was exiting the machine through the bottom of the front door. The wash water was not draining and final rinse did not activate. Staff reported a loose electrical connection had prevented the machine from draining the wash water. This was corrected.
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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.:
22
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Site:
Galley-Port Dishwash
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Violation:
The final rinse gauge of the in-use flight-type warewasher measured temperatures above 200°F, while the temperature at the manifold was verified to be less than 180°F and the temperature at the plate surface was less than 160°F. A lot of steam was exiting the bottom of the doors of the machine during operation. Staff reported a loose electrical connection was preventing the solenoid valve to work properly.
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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.:
22
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Site:
Galley-Port Dishwash
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Violation:
The in-use rack-type warewasher was not consistently reaching the minimum final rinse temperature of 160°F at the utensil surface. It took several attempts with temperatures below 160°F to reach acceptable temperatures.
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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.:
22
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Site:
Galley-Pastry
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Violation:
The undercounter warewasher was out of service since the morning of the inspection.
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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.:
22
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Site:
Galley-Windjammer Dishwash
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Violation:
The in-use flight-type warewasher had two upper spray arm nozzles partially blocked, creating an ineffective spray pattern. This was corrected.
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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.:
22
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Site:
Pantry-Café Latte-tudes
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Violation:
The undercounter warewasher was out of service since the morning of the inspection. Staff stated the machine was allowing water to exit the door during operation and possibly wetting the electrical parts.
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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.:
22
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Site:
Galley-Windjammer Dishwash
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Violation:
The rack-type warewasher was out of service since the morning of the inspection.
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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.:
23
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Site:
Galley-Windjammer Dishwash
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Violation:
The wash temperature of the in-use potwash machine was 124°F, instead of the minimum of 150°F, as verified by wash tank temperature gauge and the temperatures at the utensil surface and in the wash tank measured by a maximum registering thermometer.
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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: (2) 66°C (150°F) for a stationary-rack, dual-temperature machine.
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Item No.:
23
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Site:
Galley-Windjammer Dishwash
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Violation:
The wash temperature of the in-use flight-type warewasher was 142°F, instead of the minimum of 150°F. This was verified at the wash tank and by the wash temperature gauge.
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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: (4) 66°C (150°F) for a multi-tank, conveyor, multi-temperature machine.
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Item No.:
24
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Site:
Galley-Windjammer Dishwash
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Violation:
The final rinse temperature gauge of the in-use flight-type warewasher measured consistent temperatures of 205°F and some steam was observed inside the machine.
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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 90°C (194°F).
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Item No.:
24
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Site:
Galley-Port Dishwash
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Violation:
The final rinse of the in-use flight-type warewasher did not reach the minimum temperature of 160°F at the utensil surface in several attempts and using multiple evaluation and isolation methods using maximum registering thermometers, thermocouple thermometer, and thermo labels. During evaluation thermometers showed repeated temperatures below 160°F, and thermo labels at the plate surface for 160°F and at the manifold for 180°F did not indicate that temperatures were achieved. Staff stated a loose electrical connection was preventing the solenoid valve to work properly.
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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 90°C (194°F) or less than: (1) 74°C (165°F) for a stationary rack, single-temperature machine; (2) 82°C (180°F) for all other machines. Ensure the utensil surface temperature is not less than 71°C (160°F) as measured by an irreversible registering temperature indicator.
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Item No.:
26
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Site:
Galley-Giovanni's Table
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Violation:
The previously cleaned food slicer had a build-up of food residue under the slicer's backplate next to the exit path of the food from the slicer blade.
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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.:
27
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Site:
Galley-Potwash
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Violation:
The bottom right side panel of the in-use potwash machine was loose exposing soiled internal parts.
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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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