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Item No.:
06
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Site:
Potable Water-Far Point Records
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Violation:
The system uses an electronic data logging system and an analog system to record the far point free chlorine residual. The analog circular charts were missing four daily recording dates for the 1/15-16 back to 1/11-12. The backup automatic digital system had the proper dates and residual levels that were eventually attached when this discrepancy was noted. Two charts during this period of time did not contain the required initials, only the engineer's position stamp. It should also be noted that the undated charts were stamped and initialed. A review of the months of records preceding this time frame showed compliance with these record keeping details.
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Recommendation:
Initial and date halogen analyzer-chart recorder charts daily.
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Item No.:
11
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Site:
Medical-Food Worker AGE
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Violation:
A cook had AGE symptoms that started on 12/25/2012 at 2330. He worked an hour on a shift in the galley on the morning of 12/26 before going to the medical center. He was then suspended from duties by his medical staff and his supervisor. This violation of normal protocol was noted in the crew member's file and in the medical records. This was the only instance of worker illness reporting that was late in the months of records examined.
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Recommendation:
Ensure food employees who have conditions or symptoms of diarrhea, fever, and vomiting report these conditions or symptoms to the vessel's medical staff and are restricted from working with exposed food, warewashing, clean equipment, utensils, and linens, and unwrapped single-service and single-use articles.
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Item No.:
16
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Site:
Buffet-Deck 11 Flo's Condiment Station
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Violation:
The time control plan for this station was not posted at or near this food outlet.
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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.:
16
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Site:
Buffet-Deck 11 Cabana
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Violation:
The time control plans for the starboard and port buffet lines were not posted at or near the food outlets. Also, a few food items were prepared in the Enchantment galley then placed on time control before being transported to the Cabana, such as roast, but the food flow for these items were not on the time control plan.
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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.:
16
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Site:
Galley-Deck 11 Flo's Galley
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Violation:
The time control plan stated the food operation opened at 10:30 a.m., but the set-up time for the food on time control was 10:00 a.m. This outlet was open more than four hours and all the food was labeled with the proper discard labels.
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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.:
20
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Site:
Bar-Vista Cafe & Cove Cafe
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Violation:
There were three slotted fasteners in the food splash zones of each of the espresso machines. There were three of these machines on the ship.
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Recommendation:
Use only low profile, nonslotted, noncorroding, and easy-to-clean fasteners on food-contact surfaces and in splash zones.
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Item No.:
20
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Site:
Galley-Palo Dry Storage
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Violation:
There were five slotted screws on the food contact portion of the hand mixer with the orange handle.
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Recommendation:
Use only low profile, nonslotted, noncorroding, and easy-to-clean fasteners on food-contact surfaces and in splash zones. Prohibit the use of exposed slotted screws, Phillips head screws, or pop rivets in these areas.
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Item No.:
22
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Site:
Food Service General-Rack-Type Warewasher Data Plates
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Violation:
The data plates of the rack-type warewashers did not indicate the rack minimum transit times. There were four of these machines on the ship.
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Recommendation:
Ensure a warewashing machine is provided with an easily accessible and readable data plate affixed to or posted adjacent to the machine that indicates the machine?s design and operating specifications including the: (3) conveyor speed in feet per minute or minimum transit time for belt conveyor machines, minimum transit time for rack conveyor machines.
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Item No.:
26
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Site:
Galley-Deck 11 Cabana
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Violation:
There were two serving spoons in clean storage that had food debris on the food contact surfaces. The spoons were returned to be washed and sanitized.
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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.:
30
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Site:
Galley-Deck 11 Flo's Warewashing
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Violation:
The water was not always available to wash your hands at the handwashing sink near the clean end of the warewashing machine. This was corrected.
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Recommendation:
Keep handwashing facilities clean and in good repair.
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Item No.:
33
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Site:
Buffet-Deck 11 Flo's Condiment Station
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Violation:
There was soft sealant used as coving at the deck/counter station.
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Recommendation:
Ensure a semi-hard or hard material is used to cove the deck/counter juncture.
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Item No.:
33
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Site:
Galley-Palo Dry Storage
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Violation:
The deck and the bulkhead were peeling and chipped in a few areas. Also, the deck was soiled with dirt and debris.
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Recommendation:
Ensure decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas are maintained in good repair. 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-Deck 11 Starboard and Port 24 Hour Coffee Stations
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Violation:
The coving at the deck/counter juncture of the beverage stations had a few holes in some areas and was not installed properly making it ineffective.
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Recommendation:
Install coving at the deck/counter junctures that is made of a semi-hard or hard material and is effective.
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Item No.:
37
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Site:
Galley-Deck 3 Royal Court
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Violation:
There was condensation collecting on the deckhead vent next to the canopy exhaust hood over the soiled end of the in-use flight-type dishwash machine. There was no canopy exhaust hood overhang from the edge of the machine to capture excess steam.
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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. Provide canopy exhaust hoods over warewashing equipment or three-compartment sinks to have a minimum 150-millimeter (6-inch) overhang from the edge of equipment to capture excess steam and heat and prevent condensate from collecting on surfaces.
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Item No.:
41
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Site:
Housekeeping-Deck 3 Fwd Starboard Male Toilet Room
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Violation:
There was no sign advising users to wash their hands at the sink inside the toilet stall.
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Recommendation:
Provide the passenger and crew public toilets with a handwashing station that includes:(4) A sign advising users to wash hands.
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Item No.:
42
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Site:
Children Area-Diaper Changing Station
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Violation:
The sink was more than 22 inches from the step stool in the restroom with the diaper changing station. It was not clear if this restroom would be used by children or only adults.
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Recommendation:
Provide a step stool that is 22 inches from the handwashing sink or ensure only adults use the toilet facilities in this room.
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