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Item No.:
08
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Site:
Potable Water-Distillate and Permeate Lines
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Violation:
The water line at the junction of the distillate lines from the evaporators and the permeate lines from the reverse osmosis system was striped blue just prior to the production halogen injection point, indicating potable water. Staff removed this label and placed it after the injection point.
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Recommendation:
Stripe or paint distillate and permeate lines directed to the potable water system in accordance with ISO 14726 (blue/gray/blue). Ensure no other lines have the above color designations.
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Item No.:
11
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Site:
Medical-Crew Member Reporting
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Violation:
During the 28 January - 1 February cruise, an Environmental Engineer had an onset of acute gastroenteritis (AGE) symptoms on 30 January at 11:00, but did not report to the medical center until 17:11 that day. The written time card for this crew member indicated he worked 07:00 - 12:00 and 13:00 - 17:00. Also, his medical paperwork indicated his last AGE symptom was on 30 January at 14:00 and that he was to be released from isolation on 31 January at 14:00. His time card indicated he worked 31 January starting at 13:00.
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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.:
16
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Site:
Other-Bridge
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Violation:
Platters of cut melons and meat sandwiches were stored on the back counter near the coffee machine. There was no time control plan for these platters of potentially hazardous foods, and they were not labeled with the 4-hour discard time. Staff removed the platters and placed them in the refrigerator.
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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. and (4) Is discarded within 4 hours of placement on time control. 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-Captain's VIP Party
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Violation:
Appetizers of potentially hazardous foods were served at the Captain's VIP Party held on the second day of every cruise from 19:00 to 19:45, but there was no 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.:
19
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Site:
Buffet-Great Outdoor
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Violation:
There were no serving utensils for a container of oranges and for two containers of pears.
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Recommendation:
Provide food-dispensing utensils for each container displayed at a consumer self-service unit such as a buffet or salad bar.
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Item No.:
19
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Site:
Buffet-Garden Cafe - Aft Line
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Violation:
There was no serving utensil for a bread bowl.
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Recommendation:
Provide food-dispensing utensils for each container displayed at a consumer self-service unit such as a buffet or salad bar.
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Item No.:
19
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Site:
Buffet-Garden Cafe - Aft Line
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Violation:
There were four stacks of plates out for self service on top of the cold basins that were not inverted or covered.
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Recommendation:
Ensure that dishware, glassware, and utensils out for service are inverted or covered.
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Item No.:
19
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Site:
Provisions-Dairy Walk-In Cooler
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Violation:
There was an open case of cream cheese stored directly on the deck. This was corrected.
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Recommendation:
Protect food from contamination by storing the food: (4) At least 15 centimeters (6 inches) above the deck.
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Item No.:
19
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Site:
Pantry-90181
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Violation:
The ice machine door was open leaving the ice unprotected. The pantry was unattended.
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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:
Pantry-80183
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Violation:
In the upper compartment of the ice machine, the water curtain cover over the ice cuber panel had a stick-on label affixed, making it difficult to clean.
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Recommendation:
Remove the stick-on label from inside the ice machine.
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Item No.:
20
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Site:
Galley-Cagney's Steakhouse
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Violation:
In the upper compartment of the ice machine, the water curtain cover over the ice cuber panel had a stick-on label affixed, making it difficult to clean.
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Recommendation:
Remove the stick-on label from inside the ice machine.
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Item No.:
21
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Site:
Preparation Room-Pastry Walk-In Cooler
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Violation:
There were two trolleys with heavily corroded wheel casters.
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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.:
23
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Site:
Galley-Port Warewash
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Violation:
The wash temperature of the in-use flight-type dishwash machine ranged from 146F to 147F. The wash temperature gauge measured temperatures over 160F consistently. This was corrected during the inspection.
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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) 66C (150F) for a multi-tank, conveyor, multi-temperature machine.
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Item No.:
24
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Site:
Galley-Warewash
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Violation:
The in-use flight-type dishwash machine had final rinse temperatures at the dish surface that were measured consistently between 145F and 158F several times.
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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 90C (194F) or less than: (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.
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Item No.:
27
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Site:
Preparation Room-
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Violation:
The technical compartment above the proofing cabinets was heavily soiled with dust and flour debris.
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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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Item No.:
28
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Site:
Galley-Pastry
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Violation:
There was a trolley with wet plate covers stored upright and not in a self-draining position.
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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:
Pantry-80183
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Violation:
The handwashing sink was blocked by a trash bin. This was corrected.
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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.:
33
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Site:
Galley-Starboard Hot Buffet
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Violation:
The deckhead light fixture above the tilting pan was heavily corroded around and inside the fixture.
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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.:
36
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Site:
Galley-Cagney's Steakhouse
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Violation:
The light intensity was less than 220 lux over the clean pot racks of the warewash area.
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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-Great Outdoor
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Violation:
The light intensity was less than 220 lux at the self-service beverage stations.
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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-Great Outdoor
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Violation:
The light intensity was less than 220 lux at the self-service cold basins and bread stations.
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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-Garden Cafe - Aft Line
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Violation:
The light intensity was less than 220 lux at the self-service cold basins.
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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:
Preparation Room-Potwash
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Violation:
The light intensity was less than 220 lux at the handwashing sink. The deckhead light fixture nearest to the sink was not working properly. The light was replaced during the inspection and the light intensity was corrected.
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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.:
42
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Site:
Children Area-Toilet Room
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Violation:
The height of the toilet seat was greater than 280 millimeters (11 inches) and there was no step stool available for this toilet.
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Recommendation:
If toilet rooms are located in a child-activity center, provide a child-size toilet(s) or child-accessible toilet(s) (child-size seat and step stool) and handwashing facilities. Ensure child-size toilets (to include the toilet seat) have a maximum height of 280 millimeters (11 inches).
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