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Item No.:
08
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Site:
Potable Water-Tank Maintenance Records
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Violation:
The records for 8 November 2015 did not contain the application and curing procedures for the potable water approved paint that was cited in the notes as part of the repair process for potable water tanks #4 port and #4 starboard tanks.
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Recommendation:
Ensure the interior coatings on potable water tanks are approved for potable water contact by a certification organization. Follow all manufacturers' recommendations for application, drying, and curing. For the tank coatings used, maintain the following onboard: (1) written documentation of approval from the certification organization (independent of the coating manufacturer); (2) manufacturers' recommendations for application, drying, and curing; and (3) written documentation that the manufacturers' recommendations have been followed for application, drying, and curing.
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Item No.:
11
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Site:
Medical-Acute Gastroenteritis (AGE) Reporting
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Violation:
A contractor had an onset of AGE symptoms on 4 November at 16:00 and reported to the medical center on 5 November at 10:55.
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Recommendation:
Ensure crew members, including contractors, report immediately to the medical center after experiencing AGE symptoms.
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Item No.:
13
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Site:
Galley-Walk-in Cooler
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Violation:
During the inspection of the walk-in cooler, a big container of cut green food pieces was on the shelves. The inspector asked if there was an entry in the cooling log for that food. The food looked like big pieces of cut melon. The food employee with the cooling log told the inspector that it was not on the log he had on hand but it was on another log he had outside the walk-in cooler and asked the inspector to just wait in the cooler. The inspector stepped out the cooler and watched how the food employee told another food employee to write down on the cooling log an entry for that food. When the inspector noticed that one of the food employees was writing on the cooling log, the other food employee tried to prevent the inspector from getting closer to the other food employee that was writing on the cooling log. A new entry for sayote, a cut vegetable, had just been written by the food employee, stating it was cooled down on 7 November at 1500 with a starting temperature of 50F and cooled down to 38F. After the employees admitted adding the entry, the inspector explained to them that he thought that the food in question was cut melon and sayote, a cut vegetable, would not need to be on a cooling log.
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Recommendation:
Ensure the cooling logs are properly filled out and completed at the time when the cooling process takes place.
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Item No.:
13
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Site:
Galley-Cagney's
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Violation:
The chili con carne cooled on 5 November did not reach 70F or below after 2 hours. According to the cooling log, the temperature was at 72F at the 2 hour temperature check. The cooling log was signed off by a supervisor.
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Recommendation:
Ensure the supervisor or person in charge of food operations on the vessel monitors that: (1) Food operations are not conducted in a room used as living or sleeping quarters; (2) Persons unnecessary to the food operation are not allowed in the food preparation, food storage, or warewashing areas. (3) Employees and other persons such as delivery and maintenance persons and pesticide applicators entering the food preparation, food storage, or warewashing areas comply with the guidelines in this manual; (4) Food employees are effectively cleaning their hands; (5) Employees are observing foods as they are received to determine that they are from approved sources, delivered at the required temperatures, protected from contamination, unadulterated, and accurately presented; (6) Employees are properly cooking potentially hazardous food, being particularly careful in cooking foods known to cause severe foodborne illness and death, such as eggs and comminuted meats; (7) Employees are using proper methods to rapidly cool potentially hazardous foods that are not held hot or are not for consumption within 4 hours; (8) Consumers who order raw or partially cooked ready-to-eat foods of animal origin are informed that the food is not cooked sufficiently to ensure its safety; (9) Employees are properly sanitizing cleaned multiuse equipment and utensils before they are reused; (10) Consumers are notified that clean tableware is to be used when they return to self-service areas such as salad bars and buffets; (11) Employees are preventing cross-contamination of ready-to-eat food with bare hands by properly using suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment; (12) Employees are properly trained in food safety, including food allergy awareness, as it relates to their assigned duties; (13) Food employees are informed of their responsibility to report to the supervisor or person in charge information about their health and activities as they relate to diseases that are transmissible through food.
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Item No.:
14
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Site:
Galley-Hot Section
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Violation:
A food employee cooking eggs had a pronounced mustache and had no facial hair restraint. Supervisory staff stated that they did not have facial hair restraints on the ship.
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Recommendation:
Ensure food employees wear hair restraints and clothing that covers body hair. Ensure these items are designed and worn effectively to prevent hair from contacting exposed food; 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:
Dining Room-Sushi
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Violation:
The boneless beef short ribs on the Yakitori Menu was not denoted with an asterisk. According to crew, the short ribs could be cooked-to-order if requested by the customer.
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Recommendation:
If an animal food such as beef, eggs, fish, lamb, milk, pork, poultry, or shellfish that is raw, undercooked, or not otherwise processed to eliminate pathogens is offered in a ready-to-eat form or as a raw ingredient in another ready-to-eat food, ensure the consumer is informed by way of disclosure using menu advisories, placards, or other easily visible written means of the significantly increased risk to certain especially vulnerable consumers eating such foods in raw or undercooked form. Locate the advisory at the outlets where these types of food are served. Ensure that raw shell egg preparations are not used in uncooked products as described in section 7.3.3.2.3. Ensure that disclosure is made by one of the two following methods: (1) On a sign describing the animal-derived foods (e.g., "oysters on the half-shell," "hamburgers," "steaks," or "eggs"); AND that they can be cooked to order and may be served raw or undercooked; AND a statement indicating that consuming raw or undercooked meats, seafood, shellfish, eggs, milk, poultry may increase your risk for foodborne illness, especially if you have certain medical conditions. Ensure the advisory is posted at the specific station where the food is served raw, undercooked, or cooked to order OR (2) On a menu using an asterisk at the animal-derived foods requiring disclosure and a footnote with a statement indicating that consuming raw or undercooked meats, seafood, shellfish, eggs, milk, or poultry may increase your risk for foodborne illness, especially if you have certain medical conditions.
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Item No.:
17
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Site:
Galley-Cagney's
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Violation:
The chili con carne cooled on 5 November did not reach 70F or below after 2 hours. According to the cooling log, the temperature was at 72F at the 2 hour temperature check. The cooling log was signed off by a supervisor. The chili con carne was in the walk-in refrigerator and was at 36F when measured.
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Recommendation:
Ensure logs documenting cooked potentially hazardous food cooling temperatures and times from the starting points designated in 7.3.5.2.1 thru the control points at 2 and 6 hours are maintained onboard the vessel for a period of 30 days from the date the food was placed in the cooling process.
Ensure logs documenting cooling of potentially hazardous foods prepared from ingredients at ambient temperatures, with the start time to the time when 5C (41 F) is reached are also maintained for a period of 30 days, beginning with the day of preparation.
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Item No.:
17
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Site:
Galley-Walk-in Cooler
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Violation:
The cooling logs for 7 November had entries for salami, bologna, Swiss cheese, cheddar cheese, wedge tomatoes, and sliced ham that had initial time/temperatures, and next to these entries there were temperatures of 38-40F recorded but no times. The cooling logs for 5 November that had initial time/temperature and next to these entry there was a temperature of 40F recorded but no time. There was no assurance that the 38-40F was measured within 4 hours since the cooling started. All these foods were in the walk-in cooler. In addition, an entry was completed in front of the inspector for a food cooled the day prior with times and temperatures that could not be verified.
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Recommendation:
Ensure logs documenting cooked potentially hazardous food cooling temperatures and times from the starting points designated in 7.3.5.2.1 thru the control points at 2 and 6 hours are maintained onboard the vessel for a period of 30 days from the date the food was placed in the cooling process.
Ensure logs documenting cooling of potentially hazardous foods prepared from ingredients at ambient temperatures, with the start time to the time when 5C (41 F) is reached are also maintained for a period of 30 days, beginning with the day of preparation.
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Item No.:
17
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Site:
Provisions-
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Violation:
There was no parasite-free certificate for the herring marinated in wine sauce.
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Recommendation:
If raw, raw-marinated, partially cooked, or marinated partially cooked fish are served in ready-to-eat form, ensure: (1) The person in charge records the freezing temperature and time to which the fish are subjected and retains the records on the vessel for 90 calendar days beyond the time of service or sale of the fish; or (2) If the fish are frozen by a supplier, a written letter from the supplier which specifies the fish species involved and both the temperature to which the fish was frozen and the total time period at that temperature. If the supplier provides any of the same species to the vessel in a fresh state, ensure there is a designation on the outer packaging for the parasite-free fish.
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Item No.:
19
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Site:
Provisions-Consumables Locker
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Violation:
A bottle of nutritional drink was on the deck under the pallets.
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Recommendation:
Protect food from contamination by storing the food: (1) Covered or otherwise protected; (2) In a clean, dry location; (3) Where it is not exposed to splash, dust, or other contamination; and (4) At least 15 centimeters (6 inches) above the deck.
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Item No.:
19
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Site:
Provisions-Fruit Walk-in Cooler
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Violation:
Boxes of ice cream mix and iced tea were stored under touching boxes of nonfood items stored on the same pallets.
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Recommendation:
Protect food from contamination by storing the food: (1) Covered or otherwise protected; (2) In a clean, dry location; (3) Where it is not exposed to splash, dust, or other contamination; and (4) At least 15 centimeters (6 inches) above the deck.
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Item No.:
19
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Site:
Buffet-Garden Cafe- Port Omelet Station
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Violation:
The container of salsa on the buffet was not covered under the sneeze shield and did not have a self-closing lid.
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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. Install side protection for sneeze guards if the distance between exposed food and where consumers are expected to stand is less than 1 meter (40 inches).
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Item No.:
21
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Site:
Other-Hotel Store (Outside Crew Galley)
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Violation:
Galley equipment outside of its original packaging was stored on galvanized shelves that were rough and had difficult to clean features.
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Recommendation:
Ensure nonfood-contact surfaces of equipment that are exposed to splash, spillage, or other food soiling or that require frequent cleaning are constructed of a corrosion-resistant, nonabsorbent, and smooth material.
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Item No.:
21
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Site:
Other-Teppanyaki Restaurant Locker
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Violation:
Chinaware out of original packaging was stored on galvanized shelves. The shelves had rough surfaces and difficult to clean features.
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Recommendation:
Ensure nonfood-contact surfaces of equipment that are exposed to splash, spillage, or other food soiling or that require frequent cleaning are constructed of a corrosion-resistant, nonabsorbent, and smooth material.
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Item No.:
21
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Site:
Other-Le Bistro Restaurant Locker
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Violation:
Chinaware out of original packaging was stored on galvanized shelves. The shelves had rough surfaces and difficult to clean features.
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Recommendation:
Ensure nonfood-contact surfaces of equipment that are exposed to splash, spillage, or other food soiling or that require frequent cleaning are constructed of a corrosion-resistant, nonabsorbent, and smooth material.
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Item No.:
22
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Site:
Galley-Garden Cafe- Warewash
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Violation:
Two of the upper final rinse spray nozzles on the flight-type dishwash machine were partially blocked creating an ineffective spray pattern.
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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-Garden Cafe- Warewash
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Violation:
The curtain inside the glasswash machine just before the final rinse was heavily soiled with food debris.
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Recommendation:
Ensure warewashing machines, drainboards, and the compartments of sinks, basins, or other receptacles used for washing and rinsing equipment, utensils, or raw foods, or laundering wiping cloths are cleaned: (1) before use; (2) throughout the day at a frequency necessary to prevent recontamination of equipment and utensils and to ensure that the equipment performs its intended function; (3) at least every 24 hours (if used).
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Item No.:
22
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Site:
Buffet-Garden Cafe- Forward Starboard Beverage Station
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Violation:
The red sanitizing bucket had floating food debris in the sanitizing solution.
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Recommendation:
Ensure the sanitize solutions are maintained clean.
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Item No.:
22
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Site:
Galley-Potwash
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Violation:
The conveyor potwash machine 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-Dishwash
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Violation:
The detergent dispenser of the in-use flight-type dishwasher was turned off and not working. Staff stated that they were waiting for spare parts. As a result, the wash cycle was only done with water. Also, one of the side final rinse nozzles was clogged and not spraying.
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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-Garden Cafe- Warewash
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Violation:
The wash water temperature in the glasswash machine was measured at 140F during active use. The data plate on the machine listed a minimum wash temperature of 160F.
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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: (1) 74C (165F) for a stationary-rack, single-temperature machine; (2) 66C (150F) for a stationary-rack, dual-temperature machine; (3) 71C (160F) for a single-tank, conveyor, dual-temperature machine; (4) 66C (150F) for a multi-tank, conveyor, multi-temperature machine.
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Item No.:
26
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Site:
Galley-Haven
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Violation:
Three previously cleaned coffee cups stored on the clean storage rack were soiled with debris.
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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:
Other-Hotel Store (Outside Crew Galley)
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Violation:
A backing pan and three panini grills were found stored with food-contact surfaces soiled.
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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:
Other-Deck 4 Potwash
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Violation:
On the clean racks, multiple pans were soiled with an accumulation of dust.
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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.:
27
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Site:
Galley-La Cucina
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Violation:
The previously cleaned grease drip housing on the grooved grill was soiled with grease residue.
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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:
Other-Hotel Store (Outside Crew Galley)
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Violation:
Galley equipment and utensils outside of original packaging were stored on galvanized shelves that was rough and had difficult to clean features. A big decorative fountain and decorative holiday lights were among the nonfood equipment stored with the galley equipment and utensils.
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Recommendation:
Store cleaned equipment and utensils, laundered linens, and single-service and single-use articles: (1) in a clean, dry location; (2) in a location where they are not exposed to splash, dust, or other contamination; (3) at least 150 millimeters (6 inches) above the deck.
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Item No.:
33
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Site:
Other-Hotel Store (Outside Crew Galley)
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Violation:
The deck was heavily soiled with dust and debris.
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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.:
33
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Site:
Other-Le Bistro Restaurant Locker
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Violation:
There was no deck/bulkhead coving. Chinaware out of original packaging was stored on galvanized shelves.
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Recommendation:
Ensure decks, bulkheads, and deckheads in food preparation, warewashing, pantries, bars, and food and equipment storage areas are constructed and maintained for easy cleaning. Do not use carpet in these areas.
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Item No.:
33
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Site:
Galley-Teppanyaki Walk-in Cooler
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Violation:
The bulkhead-mounted speaker was soiled with food residues.
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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.:
33
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Site:
Other-Teppanyaki Restaurant Locker
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Violation:
There was no deck/bulkhead coving. Chinaware out of original packaging was stored on galvanized shelves.
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Recommendation:
Cove all bulkhead/deck, equipment/deck, cabinet/deck, and deck sink coaming/deck junctures (including galleys, pantries, buffets, bars, waiter stations, dining room work counters, provisions, food storage rooms, equipment/utensil storage rooms, and toilet rooms intended for use by galley personnel).
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Item No.:
33
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Site:
Provisions-Consumables Locker
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Violation:
The deck was heavily soiled with dust and debris.
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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.:
33
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Site:
Provisions-Carlos Consumables Locker
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Violation:
The deck was heavily soiled with dust and debris.
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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.:
33
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Site:
Galley-Pastry Walk-in Cooler
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Violation:
The bulkhead-mounted speaker was full of ice inside. A trolley full of food was under the speaker. The top tray with food items had a thin sheet of ice. No food appeared to be impacted.
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Recommendation:
Ensure decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas are maintained in good repair. Ensure ice does not accumulate in the speaker.
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Item No.:
36
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Site:
Galley-Deck 14 Lido Preparation
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Violation:
The left light fixture above the mechanical potwash machine was missing the protective cover. This was immediately corrected.
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Recommendation:
Ensure light bulbs are shielded, coated, or otherwise shatter-resistant in areas where there is exposed food, clean equipment, utensils, and linens, or unwrapped single-service and single-use articles.
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Item No.:
38
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Site:
Galley-Garden Cafe- Chemical Room
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Violation:
A mop was stored in a mop bucket with standing water.
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Recommendation:
After use, ensure mops are placed in a position that allows them to air-dry without soiling walls, equipment, or supplies.
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Item No.:
42
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Site:
Children Area-Handicap Restroom
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Violation:
The toilet seat opening was over 8 inches. This restroom was located in the 3-5 year old area.
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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) and a toilet seat opening no greater than 203 millimeters (8 inches). Ensure handwashing sinks have a maximum height of 560 millimeters (22 inches) above the deck or a step stool.
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