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Item No.:
*
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Site:
Pantry-Horizon Court Deck 17 Dishwash
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Violation:
While observing the crew plate washer in operation, approximately one-third of the plates were separated as soiled and sent back for rewashing. The inspector shared some ideas how to more effectively clean the plates in this station.
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Recommendation:
Scrape, rinse, wash and sanitize more effectively. Additionally, inspect the utensils for remaining debris prior to these items leaving the dishwash area.
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Item No.:
02
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Site:
Medical-Acute Gastroenteritis (AGE) Log Review
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Violation:
The underlying illness column for two cases was not filled out, but left blank on the AGE log. The Senior Doctor showed the inspector the charts, which noted that the possibility of any underlying illness was assessed. It was determined there were no underlying illnesses, but this information was not transferred to the AGE log.
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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.:
08
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Site:
Pantry-Backflow Prevention Engine Control Room
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Violation:
The backflow prevention device on the potable water line to the coffee machine had a steady drip. The inspector wrapped a paper towel around the device, dried it, and waited to see if water accumulated. Water accumulated again and began to drip. The inspector discussed proper disinfection expectations with staff prior to replacing the device.
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Recommendation:
Maintain backflow prevention devices in good repair.
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Item No.:
08
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Site:
Potable Water-Backflow Prevention Enclave Spa Area
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Violation:
The two-backflow devices protecting the Siberian shower hot and cold water lines did not have proper air gaps between the vent and the collecting drain pan. Twice the diameter is needed (2 inches) for these assemblies. However, the vent diameter was 1 inch and the air gap was 1 inch as well. Staff fixed the air gap distance during the inspection.
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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.:
10
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Site:
Recreational Water Facilities-Crew Pool and Spa Area
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Violation:
The pool depth sign affixed to the railing just aft and above the pool was detached and hanging downward, which made it difficult to read. The sign was fixed during the inspection.
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Recommendation:
Prominently display the depth of each RWF that is deeper than 1 meter (3 feet) so that it can be seen from the deck and in the pool. Label depth markers in both feet and meters. Additionally, install depth markers for every 1 meter (3 feet) change in depth.
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Item No.:
14
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Site:
Preparation Room-
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Violation:
A crew member at the potato peeler units was wearing a red, string bracelet on his wrist.
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Recommendation:
Ensure food employees, including bartenders, do not wear jewelry on their arms or hands while preparing food.
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Item No.:
16
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Site:
Pantry-Engine Control Room
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Violation:
In the undercounter refrigeration unit, one carton of previously opened whole milk did not have a discard label. Staff was not sure when the milk was opened for use. The milk was discarded immediately. The ambient temperature within the unit, and the opened carton of milk temperature were in agreement and under the 41F threshold at the time of the inspection.
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Recommendation:
Ensure refrigerated, ready-to-eat, potentially hazardous food: (1) Prepared on a vessel and held refrigerated for more than 24 hours is clearly marked at the time of preparation to indicate the date or day by which the food must be consumed (7 calendar days or fewer from the day the food is prepared). The day of preparation is counted as day 1. (2) Prepared and packaged by a food-processing plant and held on the vessel after opening for more than 24 hours must be clearly marked at the time the original container is opened to indicate the date by which the food must be consumed (7 calendar days or fewer after the original container is opened). The day of opening is counted as day 1.
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Item No.:
16
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Site:
Buffet-Horizon Court Midship
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Violation:
During breakfast service, there was no consumer advisory or food label of any type on the eggs served sunny side up/under-cooked. This was immediately corrected.
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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:
Provisions-Parasite Destruction Letter
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Violation:
There was no parasite destruction for the cold smoked salmon and salmon fillets supplied by the ship's vendor. Staff contacted their corporate provisioning office during the inspection for the letter.
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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.:
18
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Site:
Galley-Walk-in Refrigerator
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Violation:
A pan with a package of cold smoked salmon was stored on the shelf above a pan of bagged peas. The items were reversed immediately.
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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.:
20
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Site:
Bar-International Cafe
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Violation:
There were slotted fasteners in each of the three group heads on the left espresso machine.
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Recommendation:
Ensure multiuse food-contact surfaces are: (1) Smooth; (2) Free of breaks, open seams greater than 0.8 mm (1/32 inch), cracks, chips, inclusions, pits, and similar imperfections; (3) Free of sharp internal angles, corners, and crevices; (4) Finished to have smooth welds and joints; and (5) Accessible for cleaning and inspection by one of the following methods without being disassembled, by disassembling without the use of tools, or by easy disassembling with the use of handheld tools commonly available to maintenance and cleaning personnel. Use only low profile, nonslotted, noncorroding, and easy-to-clean fasteners on food-contact surfaces and in splash zones. Prohibit the use of exposed slotted screws, Phillips head screws, or pop rivets in these areas.
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Item No.:
22
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Site:
Galley-Deck 5 Potwash
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Violation:
The potwash machine was out of order. Staff stated it had stopped working the previous evening, was repaired, and then stopped working again on the morning of the inspection. Staff were using the three-compartment sink efficiently and no back up of soiled items was observed in the area.
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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-Deck 6 Dishwash Port Forward
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Violation:
The hood-type dishwash machine was out of order since the morning of the inspection due to a leak. Repairs began on the machine while the inspection was still in progress.
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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:
Pantry-Horizon Court Deck 17 Dishwash
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Violation:
Only a small stream of water was flowing from the far right spray nozzle in the conveyor wash compartment, indicating a partial blockage. The machine was closed immediately and the spray nozzle was cleaned and presented an effective fan-like spray pattern during 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:
Pantry-Horizon Court Midship Portside
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Violation:
During breakfast, a sanitizing bucket was observed cloudy with an oily sheen on the surface. Staff replaced the sanitizing bucket during the inspection.
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Recommendation:
Ensure the wash, rinse, and sanitize solutions are maintained clean.
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Item No.:
26
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Site:
Preparation Room-
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Violation:
The basket for the lettuce dryer had several small pieces of loose plastic that were easily removed. Staff stated this basket had been previously used.
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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:
Galley-Deck 6 Hot Galley
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Violation:
Two plates stored in the plate trolleys were soiled with a small amount of loose debris. The plates were removed immediately for rewashing.
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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:
Pantry-Engine Control Room
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Violation:
The refrigerator in the engine control room pantry had water pooled on the inside bottom nonfood area below the lowest shelf. One opened and three unopened cartons of milk, as well as three sealed cups of yogurt were stored on the shelf above the pooled water i at the time of the inspection. The water at the bottom of the unit did not impact the food. Staff stated the drain pan had been cleaned previously, and the drain line was not properly fastened correctly. Additionally, there was dried, white food debris on inside wall of the unit. Staff had this refrigerator recleaned during 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.:
27
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Site:
Pantry-Engine Control Room
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Violation:
The pantry countertop had pooled water and ground coffee debris under the counter mounted coffee machine. The area was recleaned during 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:
Bar-Mermaid
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Violation:
Many stacks of previously cleaned plastic glasses were out for service and not protected. These glasses were stored directly beside the bar sink where they could easily become splashed by any sink use. The bar was open before embarkation and none of the items had been impacted yet. The inspector discussed proper storage for these glasses during the inspection.
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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:
Provisions-Deck 3 Hotel Stores FSD 02.311
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Violation:
Two bags of pine bark nuggets were stored on top of boxes of paper napkins. Staff stated these were for the florist. The tops of the boxes were soiled with debris from the pine bark. The bags were removed immediately and napkins were taken to be removed from the soiled boxes. No food was impacted.
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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:
Provisions-Deck 3 Hotel Stores FSD 02.311
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Violation:
The deckhead had an open-slot design, which exposed difficult to clean features such as cables, ductwork, and piping. Single-use and single-service items such as cups, bowls, plates, lids, and napkins were stored in this room.
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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.:
34
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Site:
Galley-Deck 5 Potwash
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Violation:
Liquid was leaking from a deckhead hatch above the soiled drop off. Staff stated the leak was from a potable water line. The potable water line was repaired and leak stopped during the inspection.
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Recommendation:
Ensure a plumbing system in a food area is maintained in good repair.
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Item No.:
36
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Site:
Buffet-Officer's Mess
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Violation:
The plastic coating on two light bulbs above the hot line was peeling. Additionally, the plastic coating on several other light bulbs on the hot line was loose. The replacement of the light bulbs began immediately.
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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.:
40
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Site:
Pantry-Outriggers
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Violation:
The door into this outdoor access pantry was slightly ajar and not self-closing. The inspector waited for several minutes to see if the door would close or be physically closed, however the door remained ajar. The area was open during the time of the inspection.
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Recommendation:
Protect entry points where pests may enter the food areas.
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