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Item No.:
39
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Site:
Buffet-Windjammer
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Violation:
During breakfast service three fruit flies were observed at the circular buffet service above the chocolate toppings.
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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-Windjammer
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Violation:
During breakfast service one fruit fly was observed at the starboard beverage station inside the technical undercounter area below the juice station.
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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.:
30
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Site:
Buffet-Windjammer
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Violation:
During breakfast the handwash station behind the counter at the omelet preparation counter did not have a trash receptacle.
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Recommendation:
Ensure a handwashing facility includes a sink, soap dispenser, single-use towels dispenser, and waste receptacle.
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Item No.:
39
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Site:
Buffet-Windjammer
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Violation:
As breakfast was ending one fruit fly was observed at the port beverage station.
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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.:
33
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Site:
Buffet-Windjammer
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Violation:
The plastic gold colored square deckhead in the service area above the port side was dusty with greater than a day's accumulation of dust.
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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.:
21
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Site:
Buffet-Windjammer
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Violation:
The hinge was damaged on undercounter cooler R9.6 which prevented the door from shutting. No food was stored inside.
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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.:
26
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Site:
Galley-Windjammer Ice Machine
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Violation:
The white plastic water recirculating tray contained a black granular substance.
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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.:
36
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Site:
Buffet-Park Cafe
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Violation:
The lighting over the buffet area were the 4cm round two prong plug bulbs. These bulbs were made entirely of uncoated not shatterproof material. When the inspector reviewed the packaging for the bulb they were not identified as shatterproof. Additionally the round 10 cm frosted glass covers on the lighting above the preparation area was not shatterproof.
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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.:
27
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Site:
Galley-Deck 5
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Violation:
Four of the ventilation dampers over the grill areas with the red knob contained a buildup of a cream-colored silicone material that was noticeably pealing and potentially falling directly onto the cook surface. When asked for a container of this material to confirm that it was a food grade silicone, staff responded that the material was not on board for some time and the original tube was not available for 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.:
08
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Site:
Galley-Deck 5
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Violation:
Ice machine IC44 did not have the correct identification on the brine lines to the machine.
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Recommendation:
Stripe or paint potable water lines either in accordance with ISO 14726 (blue/green/blue) or blue only. 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. Stripe or paint these lines at 5 meters (15 feet) intervals and on each side of partitions, decks, and bulkheads, except where decor would be marred by such markings, including potable water supply lines in technical lockers. Do not stripe or paint potable water lines after reduced pressure assemblies as potable water. Uniquely identify all refrigerant brine lines in all galleys, pantries, and cold rooms to prevent cross-connections.
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Item No.:
27
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Site:
Galley-Deck 5
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Violation:
A damper over one of the flat grilles in this area had a large buildup of black lubricating grease directly over the grill area.
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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.:
26
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Site:
Galley-Deck 4
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Violation:
One plate cover in a stack of more than 20 contained food debris on the underside of the cover in the food splash area. This was immediately removed.
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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.:
22
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Site:
Galley-Dishwash
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Violation:
While inspecting the dishware cleaning process in this galley it was observed that large hurricane glasses were being washed right side up allowing a food residue to remain in the glass after washing and requiring rewashing.
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Recommendation:
Ensure soiled items to be cleaned in a warewashing machine are loaded into racks, trays, or baskets or onto conveyors in a position that (1) exposes the items to the unobstructed spray from all cycles; (2) allows the items to drain.
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Item No.:
26
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Site:
Galley-Deck 4
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Violation:
One previously cleaned champagne glass was contained food debris on the food contact surface in a rack of clean glasses.
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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.:
39
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Site:
Galley-Dirty Dish Drop-off
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Violation:
Three fruit flies were observed above this drop area during lunch service.
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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.:
37
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Site:
Provisions-Frozen Meat
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Violation:
During active provisioning a there was an extremely large build of up moisture and condensate on the deckhead. When inspector arrived a constant drip was observed on the deckhead dripping into dry store #2 provision area. When the crew was questioned about the drip they explained it was because the meat freezer was above them.
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Recommendation:
Ensure ventilation hood systems and devices operate effectively to prevent grease and condensate from collecting on the bulkheads and deckheads and remove contaminants generated by equipment located under them.
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Item No.:
36
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Site:
Galley-Chops Show
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Violation:
The light intensity at the handwash sink beside the grill measured 125 lux.
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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.:
27
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Site:
Bar-Schooner
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Violation:
A purple liquid was observed on the nonfood contact previously cleaned glass out for service at this bar while the bar was open.
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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.:
25
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Site:
Bar-R Bar
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Violation:
A wiping cloth was draped on the edge of the sanitizing bucket while open for service.
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Recommendation:
Restrict wiping cloths to the following: (1) Cloths used for wiping food spills are used for no other purpose; (2) Cloths used for wiping food spills are dry and used for wiping food spills from tableware and single service articles or wet and cleaned, stored in a chemical sanitizer, and used for wiping spills from food-contact and nonfood-contact surfaces of equipment; (3) Dry or wet cloths used with raw animal foods are kept separate from cloths used for other purposes. Wet cloths used with raw animal foods must be kept in a separate sanitizing solution; (4) Wet wiping cloths used with a freshly made sanitizing solution and dry wiping cloths are free of food debris and visible soil.
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Item No.:
39
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Site:
Pantry-R Bar
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Violation:
Two fruit flies were observed in the pantry on the deckhead.
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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.:
22
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Site:
Bar-Pool
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Violation:
During embarkation the sanitizing bucket in this area was dirty and cloudy.
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Recommendation:
Ensure the wash, rinse, and sanitize solutions are maintained clean.
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Item No.:
39
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Site:
Pantry-Pool
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Violation:
Two fruit flies were observed on the deckhead during embarkation.
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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.:
02
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Site:
Medical-Acute Gastroenteritis (AGE) Logs
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Violation:
No underlying illness information was noted on the AGE log or in the medical record for one symptomatic passenger on the March 14-19 voyage. No underlying illness information was noted on the AGE log or in the medical records for two symptomatic passengers on the March 5-9 voyage. No underlying illness information was noted on the AGE log or in the medical record for one symptomatic passenger on the February 23-28 voyage. No underlying illness information was recorded in the AGE log or in the medical record for three symptomatic crew members on the February 9-14 voyage. On this same voyage, no underlying illness information was recorded for one symptomatic passenger on the AGE log; underlying illness information was recorded in the passenger's medical record. Also on the same voyage no underlying illness information was noted on the AGE log or in the medical records for two symptomatic crew members.
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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-AGE Record Review
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Violation:
A nonfood handler experienced AGE symptoms at 1100 on February 13. The crew member reported to medical at 1754. The crew member worked while experiencing symptoms from 1300 to 1500. The crew member received disciplinary action.
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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.:
20
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Site:
Other-Engine Control Room Coffee Station
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Violation:
The undercounter refrigerator had an ambient temperature of 53.6F. Staff stated this refrigerator was on temperature control, but no potentially hazardous items were kept in the refrigerator. During the inspection, only water was stored in the refrigerator.
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Recommendation:
Food contact equipment must be maintained in good repair and proper adjustment: (1) Equipment must be maintained in a state of repair and condition that meets the materials, design, construction, and operating specifications of these guidelines; and (2) Cutting or piercing parts of can openers must be kept sharp to minimize the creation of metal fragments that can contaminate food when the container is opened.
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Item No.:
27
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Site:
Other-Engine Control Room Coffee Station
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Violation:
The clear plastic bin in the bottom of the refrigerator had what appeared to be red marker on the surface. This was immediately cleaned.
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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.:
08
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Site:
Potable Water-Evaporator 2
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Violation:
The air gap on the vent of the backflow prevention device had been modified and was not sufficient.
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Recommendation:
Ensure air gaps are at least twice the diameter of the delivery fixture opening and a minimum of 25 millimeters (1 inch).
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Item No.:
19
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Site:
Provisions-Corridor Fire Zone 6
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Violation:
One pallet of drink mix was stored below an insect trap light. The pallet was immediately moved.
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Recommendation:
Do not locate insect control devices, such as insect light traps, over food storage, food preparation areas, food service stations, or clean equipment. Prevent dead insects and insect fragments from falling on exposed food.
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Item No.:
42
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Site:
Children Area-Building Blocks Bins
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Violation:
A total of six previously cleaned building blocks in two different storage bins were stuck together. These blocks were taken apart and sent for re-cleaning.
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Recommendation:
Ensure building blocks are disconnected prior to cleaning and disinfection.
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