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Item No.:
02
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Site:
Medical-Acute Gastroenteritis Logs (AGE)
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Violation:
There were many instances of incomplete documentation in the underlying illness columns during previous voyages. The previous five cruises are as follows: Nov 25 to Dec 02, ten cases with six blank underlying illness sections. Nov 18 to Nov 26, four cases with three blank underlying illness sections. Nov 22 to Nov 18, four cases with three blank underlying illness sections. Nov 4 to Nov 12, seven cases with six blank underlying illness sections. Oct 29 to Nov 04, nine cases with two blank underlying illness sections,
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Recommendation:
Ensure the AGE surveillance log entry for each passenger or crew member contain the following information in separate columns: (1) Date of the first medical visit or report to staff of illness; (2) time of the first medical visit or report to staff of illness; (3) case identification number; (4) person?s name; (5) person?s age; (6) person?s sex; (7) designation as passenger or crew member; (8) crew member position or job on the vessel, if applicable; (9) cabin number; (10) meal seating information; (11) date of illness onset; (12) time of illness onset; (13) illness symptoms, including the presence or absence of the following selected signs and symptoms, with a separate column for each of the following: (a) number of episodes of diarrhea in a 24-hour period; (b) number of episodes of vomiting in a 24-hour period; (c) bloody stools; (d) recorded temperature; (e) abdominal cramps; (f) headaches; (g) muscle aches; (14) entry (yes/no) for whether this was a reportable case; (15) entry (yes/no) for antidiarrheal medications sold or dispensed by designated medical staff; (16) presence of underlying medical conditions that may affect interpretation of AGE. Ensure the AGE surveillance log contains the above information in the exact order and is entered in the template in Annex 13.2.2. Ensure that the log data is exported in the exact order as in the example template in Annex 13.2.2 with analyzable formats such as Excel or Access. Ensure that any additional data fields are entered only outside of the form margins when exported to VSP.
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Item No.:
11
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Site:
Medical-Late Reporting
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Violation:
On 2 November, a food handler reported AGE symptom onset at 0800 and reported to Medical at 1645 with six episodes of diarrhea. Medical records indicated they did not work or eat in a crew mess while symptomatic. They received disciplinary actions. On 3 November, a second food handler reported AGE symptom onset at 1430 and reported to Medical at 1730 with six episodes of diarrhea. Medical records indicated they did not work or eat in a crew mess while symptomatic. They received disciplinary actions.
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Recommendation:
When food 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 48 hours; (2) follow-up with and receive approval by designated medical personnel before returning crew to work; (3) document date and time of last symptom and clearance to return to work. 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.:
13
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Site:
Other-Deck 9 Crew Cabin Hallway and Crew Cabin
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Violation:
An organized effort was made to physically move several containers and trolleys of food equipment, utensils, spices, potentially hazardous food items, raw produce, and decorations to a crew cabin hallway and a crew cabin in order to avoid inspection by VSP staff. Six gray containers of soiled plastic cups and one cardboard box of souvenir cups were stored directly on the deck. Staff stated the plastic cups and souvenir cups were used in the pool bar areas. One stack of approximately 100 plates labeled 'chipped plates' were stored directly on the deck. One lexan container of bread, four lexan containers of plastic and metal serving utensils, 12 brown containers used to hold sugar packets, one lexan container of salt and peppershakers, and five ice scoops were also found in this area. On a metal rolling cart, one lexan container of coriander seed, red fajita seasoning, juniper berries, bay leaf, balsamic vinegar, and six spatulas was found. The lexan container was soiled. On that same rolling cart, there was one lexan container of squeeze bottles and soiled knives and one lexan containing 22 pans. On a rolling trolley labeled 'seafood shack' the inspector found one lexan container of sherry vinegar, white vinegar, hot sauce, and buffet decorations. On the same rolling trolley, there was a lexan container with a bag of wine, cocktail sauce, 23 packages of butter, one container of buttermilk, one container of whipping cream, and assorted equipment. The butter had a temperature of 66.4F. A luggage cart was also in the area. The luggage cart had two tea bag displays, three cake stands, one lexan container of salt and pepper shakers, one lexan container of juice machine parts, one lexan of batteries and jelly containers, one lexan of oil and vinegar display stands, and one lexan container of ice cream cone dispensers. There was also a rolling cart of lido buffet decorations and a shaker of powdered sugar. Inside a crew cabin, three lexan bins were found stored directly on the deck. Bread crisps, produce, raw salmon, spices were found in the lexan bins. Red wine sauce, frozen pork sauce, butter, and cherry tomatoes were stored on top of the lexan bin. . A cook's uniform was hanging on a hook directly above these items. It was unclear if this uniform had been previously cleaned. A rolling cart in the same crew cabin contained two containers of crisps, spices and other dry stores, shallots, beans, eggplant, garlic, cooked bacon bits, pasta, raw lamb cutlet, raw produce, minced raw beef, cut lettuce, and a pan of lasagna. A skillet was stored directly on the deck next to the bed. The inspector observed crew members dispose of all the food items stored in the hallway and in the crew cabin.
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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.:
16
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Site:
Other-Deck 9 Crew Hallway and Crew Cabin
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Violation:
Six gray containers of soiled plastic cups and one cardboard box of souvenir cups were stored directly on the deck. Staff stated the plastic cups and souvenir cups were used in the pool bar areas. One stack of approximately 100 plates labeled 'chipped plates' were stored directly on the deck. One lexan container of bread, four lexan containers of plastic and metal serving utensils, 12 brown containers used to hold sugar packets, one lexan container of salt and peppershakers, and five ice scoops were also found in this area. On a metal rolling cart, one lexan container of coriander seed, red fajita seasoning, juniper berries, bay leaf, balsamic vinegar, and six spatulas was found. The lexan container was soiled. On that same rolling cart, there was one lexan container of squeeze bottles and soiled knives and one lexan containing 22 pans. On a rolling trolley labeled 'seafood shack' the inspector found one lexan container of sherry vinegar, white vinegar, hot sauce, and buffet decorations. On the same rolling trolley, there was a lexan container with a bag of wine, cocktail sauce, 23 packages of butter, one container of buttermilk, one container of whipping cream, and assorted equipment. The butter had a temperature of 66.4F. A luggage cart was also in the area. The luggage cart had two tea bag displays, three cake stands, one lexan container of salt and pepper shakers, one lexan container of juice machine parts, one lexan of batteries and jelly containers, one lexan of oil and vinegar display stands, and one lexan container of ice cream cone dispensers. There was also a rolling cart of lido buffet decorations and a shaker of powdered sugar. Inside a crew cabin, three lexan bins were found stored directly on the deck. Bread crisps, produce, raw salmon, spices were found in the lexan bins. Red wine sauce, frozen pork sauce, butter, and cherry tomatoes were stored on top of the lexan bin. A rolling cart in the same crew cabin contained two containers of crisps, spices and other dry stores, shallots, beans, eggplant, garlic, cooked bacon bits, pasta, raw lamb cutlet, raw produce, minced raw beef, cut lettuce, and a pan of lasagna. A skillet was stored directly on the deck next to the bed.
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Recommendation:
Except during preparation, cooking, or cooling, or when time is used as the public health control, maintain potentially hazardous foods at 57C (135F) or above, except that roasts may be held at a temperature of 54C (130F); or 5C (41F) or less.
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Item No.:
16
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Site:
Provisions-Vegetable Preparation Room
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Violation:
The inspector noticed a food transportation cart being taken through the provisions corridor to the lido buffet. There were five shelves of food, which included five bowls of beans, six bowls of chickpeas, six bowls of black olives, six bowls of sliced carrots, and five bowls of onions. The food cart did not have a cover, but plastic wrap was used to cover the bowls of food. This wrap was falling off and did not effectively cover the bowls on all shelves. The inspector followed the cart back to the vegetable prep room and noticed that the time control label stated that this cart of food was on time control from 11:15 am to 3:15 pm. However, it was 10:40 am when the inspector stopped the cart. It was discussed that the food was not effectively covered to protect it from cross contamination, but also the actual time control for the food did not fit 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.:
18
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Site:
Other-Deck 9 Crew Hallway and Crew Cabin
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Violation:
Containers of raw lamb cutlet and raw minced beef were stored in direct contact with produce. A container of raw salmon was also in direct contact with produce.
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Recommendation:
Protect food from cross-contamination or other sources of contamination by the following methods: (1) Physically separating raw animal foods during storage, preparation, holding, and display from raw ready-to-eat food so that products do not physically touch and so that one product does not drip into another. (2) Separating types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry?except when combined as ingredients?during storage, preparation, holding, and display by using separate equipment for each type, or by arranging each type of food in equipment so that cross-contamination of one type with another is prevented, or by preparing each type of food at different times or in separate areas. (3) Cleaning and sanitizing equipment and utensils. (4) Storing the food in packages, covered containers, or wrappings. (5) Cleaning visible soil on hermetically sealed containers of food before opening. (6) Protecting food containers that are received packaged together in a case or overwrap from cuts when the case or overwrap is opened. (7) Separating damaged, spoiled, or recalled food being held on the vessel. (8) Separating unwashed fruits and vegetables from ready-to-eat food.
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Item No.:
19
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Site:
Galley-Pizzeria el Capitano
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Violation:
One fruit fly was observed in the parmesan cheese container on the preparation counter.
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Recommendation:
Protect food from contamination that may result from a physical, chemical, biological origin.
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Item No.:
19
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Site:
Other-Deck 9 Crew Cabin Hallway
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Violation:
Six gray containers of soiled plastic cups and one cardboard box of souvenir cups were stored directly on the deck. Staff stated the plastic cups and souvenir cups were used in the pool bar areas. One stack of approximately 100 plates labeled 'chipped plates' were stored directly on the deck. One lexan container of bread, four lexan containers of plastic and metal serving utensils, 12 brown containers used to hold sugar packets, one lexan container of salt and pepper shakers, and five ice scoops were also found in this area. On a metal rolling cart, one lexan container of coriander seed, red fajita seasoning, juniper berries, bay leaf, balsamic vinegar, and six spatulas was found. The lexan container was soiled. On that same rolling cart, there was one lexan container of squeeze bottles and soiled knives and one lexan containing 22 pans. On a rolling trolley labeled 'seafood shack' the inspector found one lexan container of sherry vinegar, white vinegar, hot sauce, and buffet decorations. On the same rolling trolley, there was a lexan container with a bag of wine, cocktail sauce, 23 packages of butter, one container of buttermilk, one container of whipping cream, and assorted equipment. The butter had a temperature of 66.4F. A luggage cart was also in the area. The luggage cart had two tea bag displays, three cake stands, one lexan container of salt and peppershakers, one lexan container of juice machine parts, one lexan of batteries and jelly containers, one lexan of oil and vinegar display stands, and one lexan container of ice cream cone dispensers. There was also a rolling cart of lido buffet decorations and a shaker of powdered sugar. Inside a crew cabin, three lexan bins were found stored directly on the deck. Bread crisps, produce, raw salmon, spices were found in the lexan bins. Red wine sauce, frozen pork sauce, butter, and cherry tomatoes were stored on top of the lexan bin. A cook's uniform was hanging on a hook directly above these items. It was unclear if this uniform had been previously cleaned. A rolling cart in the same crew cabin contained two containers of crisps, spices and other dry stores, shallots, beans, eggplant, garlic, cooked bacon bits, pasta, raw lamb cutlet, raw produce, minced raw beef, cut lettuce, and a pan of lasagna. A skillet was stored directly on the deck next to the bed.
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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. Do not store foods: (1) In locker rooms; (2) In toilet rooms; (3) In dressing rooms; (4) In garbage rooms; (5) In mechanical rooms; (6) Under sewer lines that are not continuously sleeve welded; (7) Under leaking water lines, including leaking automatic fire sprinkler heads, or under lines on which water has condensed; (8) Under open stairwells; (9) Under other sources of contamination from nonfood items such as ice blocks, ice carvings and flowers; or (10) In areas not finished in accordance with 7.7.4 and 7.7.5 for food storage areas.
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Item No.:
19
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Site:
Provisions-Refrigeration Room 16
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Violation:
During the intake of provisions, the inspector noticed the soiled feet of two metal deck stands were resting on pallets of water and soda. The pallets were immediately removed and stored appropriately.
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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-Vegetable Preparation Room
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Violation:
The inspector noticed a food transportation cart being taken through the provisions corridor to the lido buffet. There were five shelves of food, which included five bowls of beans, six bowls of chickpeas, six bowls of black olives, six bowls of sliced carrots, and five bowls of onions. The food cart did not have a cover, but plastic wrap was used to cover the bowls of food. This wrap was falling off and did not effectively cover the bowls on all shelves. The inspector followed the cart back to the vegetable prep room and noticed that the time control label stated that this cart of food was on time control from 11:15 am to 3:15 pm. However, it was 10:40 am when the inspector stopped the cart. It was discussed that the food was not effectively covered to protect it from cross contamination, but also the actual time control for the food did not fit the time control plan.
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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-Portside Aft Service Line
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Violation:
One whole, ripe tomato was found on the deck in electrical locker 10.063.
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Recommendation:
Do not store foods: (1) In locker rooms; (2) In toilet rooms; (3) In dressing rooms; (4) In garbage rooms; (5) In mechanical rooms; (6) Under sewer lines that are not continuously sleeve welded; (7) Under leaking water lines, including leaking automatic fire sprinkler heads, or under lines on which water has condensed; (8) Under open stairwells; (9) Under other sources of contamination from nonfood items such as ice blocks, ice carvings and flowers; or (10) In areas not finished in accordance with 7.7.4 and 7.7.5 for food storage areas.
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Item No.:
21
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Site:
Buffet-Deli Line
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Violation:
Cords from three counter-mounted ovens were draped across the counter making this area difficult to clean. The area was not soiled.
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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:
Galley-Steakhouse
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Violation:
The cord for the espresso machine was draped across the counter.
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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-Warewash
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Violation:
One burrito basket was found in the bottom of the wash compartment.
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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:
Other-Deck 9 Crew Cabin Hallway
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Violation:
Six gray containers of soiled plastic cups and one cardboard box of souvenir cups were stored directly on the deck. Staff stated the plastic cups and souvenir cups were used in the pool bar areas. One stack of approximately 100 plates labeled 'chipped plates' were stored directly on the deck. One lexan container of bread, four lexan containers of plastic and metal serving utensils, 12 brown containers used to hold sugar packets, one lexan container of salt and peppershakers, and five ice scoops were also found in this area. On a metal rolling cart, one lexan container of coriander seed, red fajita seasoning, juniper berries, bay leaf, balsamic vinegar, and six spatulas was found. The lexan container was soiled. On that same rolling cart, there was one lexan container of squeeze bottles and soiled knives and one lexan containing 22 pans. On a rolling trolley labeled 'seafood shack' the inspector found one lexan container of sherry vinegar, white vinegar, hot sauce, and buffet decorations. On the same rolling trolley, there was a lexan container with a bag of wine, cocktail sauce, 23 packages of butter, one container of buttermilk, one container of whipping cream, and assorted equipment. The butter had a temperature of 66.4F. A luggage cart was also in the area. The luggage cart had two tea bag displays, three cake stands, one lexan container of salt and pepper shakers, one lexan container of juice machine parts, one lexan of batteries and jelly containers, one lexan of oil and vinegar display stands, and one lexan container of ice cream cone dispensers. There was also a rolling cart of lido buffet decorations and a shaker of powdered sugar. Inside a crew cabin, three lexan bins were found stored directly on the deck. Bread crisps, produce, raw salmon, spices were found in the lexan bins. Red wine sauce, frozen pork sauce, butter, and cherry tomatoes were stored on top of the lexan bin. A cook's uniform was hanging on a hook directly above these items. It was unclear if this uniform had been previously cleaned. A rolling cart in the same crew cabin contained two containers of crisps, spices and other dry stores, shallots, beans, eggplant, garlic, cooked bacon bits, pasta, raw lamb cutlet, raw produce, minced raw beef, cut lettuce, and a pan of lasagna. A skillet was stored directly on the deck next to the bed.
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Recommendation:
Ensure drainboards, utensils, racks, or tables large enough to accommodate all soiled and cleaned items that may accumulate during hours of operation are provided for necessary utensil holding before cleaning and after sanitizing.
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Item No.:
23
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Site:
Galley-Warewash
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Violation:
The warewash machine's wash compartment drain basket had leafy green and other food debris in it.
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Recommendation:
Ensure food-contact surfaces of equipment and utensils are effectively washed to remove or completely loosen soils by using whatever manual or mechanical means is necessary.
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Item No.:
26
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Site:
Galley-Pre-Sort Rack
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Violation:
Black debris was found on the lip contact surface of a green plastic cup. No one was working in the area at the time.
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Recommendation:
Ensure food only contacts surfaces of equipment and utensils that are cleaned and sanitized.
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Item No.:
26
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Site:
Other-Deck 9 Crew Cabin Hallway and Crew Cabin
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Violation:
Six gray containers of soiled plastic cups and one cardboard box of souvenir cups were stored directly on the deck. Staff stated the plastic cups and souvenir cups were used in the pool bar areas. One stack of approximately 100 plates labeled 'chipped plates' were stored directly on the deck. One lexan container of bread, four lexan containers of plastic and metal serving utensils, 12 brown containers used to hold sugar packets, one lexan container of salt and pepper shakers, and five ice scoops were also found in this area. On a metal rolling cart, one lexan container of coriander seed, red fajita seasoning, juniper berries, bay leaf, balsamic vinegar, and six spatulas was found. The lexan container was soiled. On that same rolling cart, there was one lexan container of squeeze bottles and soiled knives and one lexan containing 22 pans. On a rolling trolley labeled 'seafood shack' the inspector found one lexan container of sherry vinegar, white vinegar, hot sauce, and buffet decorations. On the same rolling trolley, there was a lexan container with a bag of wine, cocktail sauce, 23 packages of butter, one container of buttermilk, one container of whipping cream, and assorted equipment. The butter had a temperature of 66.4F. A luggage cart was also in the area. The luggage cart had two tea bag displays, three cake stands, one lexan container of salt and peppershakers, one lexan container of juice machine parts, one lexan of batteries and jelly containers, one lexan of oil and vinegar display stands, and one lexan container of ice cream cone dispensers. There was also a rolling cart of lido buffet decorations and a shaker of powdered sugar. Inside a crew cabin, three lexan bins were found stored directly on the deck. Bread crisps, produce, raw salmon, spices were found in the lexan bins. Red wine sauce, frozen pork sauce, butter, and cherry tomatoes were stored on top of the lexan bin. A cook's uniform was hanging on a hook directly above these items. It was unclear if this uniform had been previously cleaned. A rolling cart in the same crew cabin contained two containers of crisps, spices and other dry stores, shallots, beans, eggplant, garlic, cooked bacon bits, pasta, raw lamb cutlet, raw produce, minced raw beef, cut lettuce, and a pan of lasagna. A skillet was stored directly on the deck next to the bed.
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Recommendation:
Ensure food only contacts surfaces of equipment and utensils that are cleaned and sanitized.
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Item No.:
27
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Site:
Buffet-Aft Service Line
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Violation:
Water was pooled in the drawer under the bacon serving station. Staff stated the drawer was last cleaned the morning of the inspection.
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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:
Buffet-Midship Starboard Waiter Station
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Violation:
One tray of spoons was on the waiter station uncovered and unprotected.
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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.:
28
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Site:
Other-Deck 9 Crew Cabin Hallway and Crew Cabin
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Violation:
Six gray containers of soiled plastic cups and one cardboard box of souvenir cups were stored directly on the deck. Staff stated the plastic cups and souvenir cups were used in the pool bar areas. One stack of approximately 100 plates labeled 'chipped plates' were stored directly on the deck. One lexan container of bread, four lexan containers of plastic and metal serving utensils, 12 brown containers used to hold sugar packets, one lexan container of salt and peppershakers, and five ice scoops were also found in this area. On a metal rolling cart, one lexan container of coriander seed, red fajita seasoning, juniper berries, bay leaf, balsamic vinegar, and six spatulas was found. The lexan container was soiled. On that same rolling cart, there was one lexan container of squeeze bottles and soiled knives and one lexan containing 22 pans. On a rolling trolley labeled 'seafood shack' the inspector found one lexan container of sherry vinegar, white vinegar, hot sauce, and buffet decorations. On the same rolling trolley, there was a lexan container with a bag of wine, cocktail sauce, 23 packages of butter, one container of buttermilk, one container of whipping cream, and assorted equipment. The butter had a temperature of 66.4F. A luggage cart was also in the area. The luggage cart had two tea bag displays, three cake stands, one lexan container of salt and pepper shakers, one lexan container of juice machine parts, one lexan of batteries and jelly containers, one lexan of oil and vinegar display stands, and one lexan container of ice cream cone dispensers. There was also a rolling cart of lido buffet decorations and a shaker of powdered sugar. Inside a crew cabin, three lexan bins were found stored directly on the deck. Bread crisps, produce, raw salmon, spices were found in the lexan bins. Red wine sauce, frozen pork sauce, butter, and cherry tomatoes were stored on top of the lexan bin. A cook's uniform was hanging on a hook directly above these items. It was unclear if this uniform had been previously cleaned. A rolling cart in the same crew cabin contained two containers of crisps, spices and other dry stores, shallots, beans, eggplant, garlic, cooked bacon bits, pasta, raw lamb cutlet, raw produce, minced raw beef, cut lettuce, and a pan of lasagna. A skillet was stored directly on the deck next to the bed.
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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.:
28
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Site:
Buffet-Midship Portside Beverage Station
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Violation:
One tray of about 100 cups were out for service. Several of the cups were wet nested. The tray was also wet.
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Recommendation:
After cleaning and sanitizing, ensure equipment and utensils are air dried or adequately drained before contact with food.
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Item No.:
33
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Site:
Galley-Pig and Anchor BBQ
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Violation:
The deck was soiled in front of the smokers. Staff stated the deck had been cleaned the night before the inspection.
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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-Pizzeria el Capitano
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Violation:
The bulkheads next to the pizza oven were soiled with more than one days' worth of accumulation.
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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.:
37
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Site:
Galley-Steakhouse
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Violation:
Condensate had collected on the deckhead above refrigerator 5-3. The source could not be determined.
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Recommendation:
Ensure ventilation hood systems and devices are sufficient in number and capacity to prevent grease or condensation from collecting on bulkheads and deckheads.
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Item No.:
39
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Site:
Galley-Pizzeria el Capitano
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Violation:
One fruit fly was observed in the parmesan cheese container on the preparation counter.
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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:
Buffet-Portside Aft Service Line
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Violation:
One fruit fly was observed.
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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-Active Monitoring Log
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Violation:
Staff stated that on 26 November, an infestation of fruit fly like insects were noted on the ship. The event was documented, pictures were taken, and a strategy was explained. However, the incident and procedure was not recorded on the active log. The inspector read the separate incident report presentation and was satisfied that adequate steps were taken to remediate the situation.
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Recommendation:
When pests are noted during an inspection, ensure the log includes action taken and follow-up inspection results.
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