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Item No.:
*
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Site:
Medical-Acute Gastroenteritis (AGE) Logs
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Violation:
On 19 December a cook reported an onset of AGE at 1030 and reported to medical at 1115, medical staff stated that the employee clocked out and did not work during this time but there was no documentation available to show this because the ship's internal policy notes a 'late report' as reporting to medical more than one hour after onset. Additionally, there was no documentation showing the tracking of any food the employee may have handled while symptomatic because the internal policy of 'one hour'.
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Recommendation:
Ensure the electronic medical system accurately populates all fields of the acute gastroenteritis log.
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Item No.:
16
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Site:
Buffet-Forward Line Omelet Station
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Violation:
No consumer advisory was posted at the omelet station. 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 or 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.:
16
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Site:
Galley-Deli
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Violation:
The inspection team entered the Deli at 1336. According to the time control plan, items on time control are supposed to be discarded at 1330. A tray of turkey wraps, a tray of southwest wraps, a pan of cut lettuce, a veggie patty, a pan of potato salad, a pan of tuna salad, and a pan of pulled pork sandwiches, labeled with 1330 discard labels were found in on the counter and in undercounter refrigerators. The items were discarded.
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Recommendation:
If time only?rather than time in conjunction with temperature?is used as the public health control for a working supply of potentially hazardous food before cooking, or for ready-to-eat potentially hazardous food that is displayed or held for service for immediate consumption, ensure the food (1) Has an initial temperature of 5C (41F) or less or 57C (135F) or greater before placement on time control. (2) Is not be placed on temperature control again. (3) Is marked, or otherwise identified, to indicate the time 4 hours past the point in time when the food is removed from temperature control (if the time between service set-up and closing is greater than 4 hours). (4) Is labeled with a 4-hour discard time if containers of potentially hazardous foods on time control are placed on preparation counters, even if the outlet is open less than 4 hours. (5) Is discarded within 4 hours of placement on time control. and (6) Is labeled with a 4-hour discard time if time control unit (bain marie, cold basin) meant to be cold holding or hot holding and not operational or used as intended, as the unit is now considered a counter.
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Item No.:
16
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Site:
Galley-Deli
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Violation:
The container holding one veggie patty did not have a time control label. The veggie patty was stored in an undercounter refrigerator labeled time control.
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Recommendation:
If time only?rather than time in conjunction with temperature?is used as the public health control for a working supply of potentially hazardous food before cooking, or for ready-to-eat potentially hazardous food that is displayed or held for service for immediate consumption, ensure the food (1) Has an initial temperature of 5C (41F) or less or 57C (135F) or greater before placement on time control. (2) Is not be placed on temperature control again. (3) Is marked, or otherwise identified, to indicate the time 4 hours past the point in time when the food is removed from temperature control (if the time between service set-up and closing is greater than 4 hours). (4) Is labeled with a 4-hour discard time if containers of potentially hazardous foods on time control are placed on preparation counters, even if the outlet is open less than 4 hours. (5) Is discarded within 4 hours of placement on time control. and (6) Is labeled with a 4-hour discard time if time control unit (bain marie, cold basin) meant to be cold holding or hot holding and not operational or used as intended, as the unit is now considered a counter.
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Item No.:
19
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Site:
Buffet-Portside Waiter Station
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Violation:
Two soiled plates and five cups were found next to a tray of condiments on a clean waiter station. The soiled dishes were removed and the waiter station was sanitized.
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Recommendation:
Protect condiments from contamination by keeping condiments in: (1) Dispensers designed to provide protection; (2) Protected food displays provided with the proper utensils; (3) Original containers designed for dispensing; OR (4) Individual packages or portions. Ensure that condiments at a vending machine location are in individual packages or provided in dispensers that are filled at an approved location, such as the galley that provides food to the vending machine location, a food-processing plant, or a properly equipped facility located on the site of the vending machine location. 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:
Galley-Deli
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Violation:
The handle of the tuna salad utensil was touching the tuna salad. The food was discarded.
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Recommendation:
During pauses in food preparation or dispensing, ensure food preparation and dispensing utensils are stored: (1) In the food with their handles above the top of the food and the container; (2) In food that is not potentially hazardous with their handles above the top of the food within containers or equipment that can be closed, such as bins of sugar, flour, or cinnamon; (3) On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized at least every 4 hours; (4) In running water of sufficient velocity to flush particulates to the drain (if used with moist food such as ice cream or mashed potatoes); (5) In a clean, protected location (if the utensils, such as ice scoops, are used only with a food that is not potentially hazardous); or (6)In a container of water (if the water is maintained at a temperature of at least 57C [135F] and the container is frequently cleaned and sanitized).
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Item No.:
19
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Site:
Buffet-Officer's Mess
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Violation:
Trays of cake, cheese, and cold cuts were stored on the top level of the buffet. The sneeze shield did not adequately protect the food.
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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.:
19
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Site:
Provisions-Fruit Store
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Violation:
An employee's jacket was found on top of a box of pineapples.
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Recommendation:
Protect food from contamination that may result from a physical, chemical, biological origin. 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; (4) At least 150 millimeters (6 inches) above the deck; (5) At least 127 millimeters (5 inches) for food in packages and working containers on pallets, skids, and racks; and (6) At least 150 millimeters (6 inches) above the deck on shelving racks.
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Item No.:
19
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Site:
Provisions-I-95 Corridor
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Violation:
An empty garbage bag was stored on top of a carton of strawberries. This was removed.
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Recommendation:
Protect food from contamination that may result from a physical, chemical, biological origin. 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; (4) At least 150 millimeters (6 inches) above the deck; (5) At least 127 millimeters (5 inches) for food in packages and working containers on pallets, skids, and racks; and (6) At least 150 millimeters (6 inches) above the deck on shelving racks.
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Item No.:
19
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Site:
Provisions-Dry Store
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Violation:
An empty trash bag was found on top of a box of pancake mix. This was removed.
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Recommendation:
Protect food from contamination that may result from a physical, chemical, biological origin. 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; (4) At least 150 millimeters (6 inches) above the deck; (5) At least 127 millimeters (5 inches) for food in packages and working containers on pallets, skids, and racks; and (6) At least 150 millimeters (6 inches) above the deck on shelving racks.
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Item No.:
20
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Site:
Dining Room-Forward Starboard and Portside Beverage Stations
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Violation:
Two slotted fasteners were found on the food-splash zone on each of the four coffee grinders located in the main dining room. These were replaced.
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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.:
21
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Site:
Galley-Slicer
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Violation:
The sealant along the bottom of the slicer was peeling off, making the area difficult to clean.
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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. 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:
Other-Equipment Locker Outside Officer's Mess
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Violation:
The top of an induction hot plate was pitted and in disrepair. This made it difficult to clean.
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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. 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:
Other-Equipment Locker Outside Officer's Mess
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Violation:
A previously-cleaned sandwich grill was found soiled.
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Recommendation:
Ensure food contact surfaces of equipment and utensils are clean to sight and touch. Ensure food-contact surfaces of cooking equipment and pans are kept free of encrusted grease deposits and other soil accumulations.
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Item No.:
26
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Site:
Buffet-Lido Forward Starboard Beverage Station
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Violation:
One mug was found with food debris on the mouth-contact surface. This was sent for rewashing.
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Recommendation:
Ensure food only contacts surfaces of equipment and utensils that are cleaned and sanitized. 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:
Bar-Aft Deck 9 Pool Bar
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Violation:
There was a large accumulation of a black debris on the underside of the cold well located in the technical space below the counter top soda dispenser. The inspector wiped her hand along the bottom of the unit and the black debris covered her hand. Staff stated this would be cleaned right away.
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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:
Galley-Center Galley Hot Line
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Violation:
The technical compartment was soiled with grease.
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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:
Galley-Clean Dish Rack
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Violation:
Two metal roasting pans with metal straps attached were stored on the clean rack. There was food debris inside the gap between the straps and the roasting pan.
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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:
Galley-Combination Oven
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Violation:
The underside of the back right corner of the combination oven was heavily soiled with grease.
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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:
Galley-Hot Galley
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Violation:
The technical compartment of the salamander was soiled with grease beyond a day's accumulation.
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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-Guy's Burger Joint Show Galley
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Violation:
Five metal trays were found wet nested next to the grill. These were sent for rewashing.
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Recommendation:
Store clean equipment and utensils in a self-draining position that allows air drying, and covered or inverted.
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Item No.:
28
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Site:
Buffet-Lido Forward Portside Beverage Station
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Violation:
Approximately 20 cups were stored wet nested stacked on top of one another. They were sent for rewashing.
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Recommendation:
Store clean equipment and utensils in a self-draining position that allows air drying, and covered or inverted.
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Item No.:
29
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Site:
Galley-Center Galley Hot Line
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Violation:
The hand sink, which was adjustable, reached a maximum temperature of 90F. This was corrected. The area was open during the inspection.
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Recommendation:
Ensure handwashing sinks are equipped to provide water at a temperature of at least 38C (100F) through a mixing valve or combination faucet. For handwash sinks with electronic sensors, and other types of handwash sinks where the user cannot make temperature adjustments, ensure the temperature provided to the user after the mixing valve does not exceed 49C (120F).
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Item No.:
29
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Site:
Buffet-Aft Portside Hot Line
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Violation:
The handwash sink, which was adjustable, reached a maximum temperature of 82F. This was corrected. This area was open during the inspection.
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Recommendation:
Ensure handwashing sinks are equipped to provide water at a temperature of at least 38C (100F) through a mixing valve or combination faucet. For handwash sinks with electronic sensors, and other types of handwash sinks where the user cannot make temperature adjustments, ensure the temperature provided to the user after the mixing valve does not exceed 49C (120F).
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Item No.:
29
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Site:
Galley-Handwash Station Outside Wine Store
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Violation:
The handwash sink, which was adjustable, reached a maximum temperature of 84F. This was corrected. The area was not open during the inspection.
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Recommendation:
Ensure handwashing sinks are equipped to provide water at a temperature of at least 38C (100F) through a mixing valve or combination faucet. For handwash sinks with electronic sensors, and other types of handwash sinks where the user cannot make temperature adjustments, ensure the temperature provided to the user after the mixing valve does not exceed 49C (120F).
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Item No.:
30
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Site:
Galley-Steakhouse Dishwash
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Violation:
Water had been added to the soap dispenser in this area. The soap was replaced.
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Recommendation:
Keep handwashing facilities clean and in good repair. Do not add water to soap.
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Item No.:
33
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Site:
Galley-Buffet Pantry Portside Walk-In
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Violation:
In several places, water was dripping from the deckhead. No food was impacted.
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Recommendation:
Ensure decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas are maintained in good repair.
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Item No.:
33
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Site:
Bar-Aft Deck 9 Pool Bar
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Violation:
There was standing water on the deck below the cold well and soda dispenser in this area. Staff stated this would be corrected right away.
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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.:
34
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Site:
Galley-Pastry
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Violation:
The faucet on the ice cream dipper well was continuously dripping. This was corrected.
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Recommendation:
Ensure a plumbing system in a food area is maintained in good repair.
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Item No.:
34
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Site:
Galley-Combination Oven
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Violation:
The drain line from the combination oven was not sloped to fully drain into the deck sink. A work order was put in place.
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Recommendation:
Ensure a plumbing system in a food area is maintained in good repair.
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Item No.:
35
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Site:
Galley-Combination Oven
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Violation:
Water from the drain line was pooled on the deck behind the combination oven.
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Recommendation:
Ensure black and gray water is discharged to the vessel's wastewater disposal system and does not pool on the deck.
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Item No.:
39
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Site:
Other-Steakhouse Show Galley
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Violation:
Two live flies were observed in this area.
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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:
Galley-Steakhouse
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Violation:
One fruit fly was observed in this area.
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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:
Galley-Handwash Station Outside Wine Store
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Violation:
One fruit fly was observed in this area.
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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:
Galley-Wine Store
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Violation:
One fruit fly was observed in this area.
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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:
Other-Steakhouse Show Galley
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Violation:
Three dead flies were observed on the counter. Staff stated the area had been treated earlier in the morning.
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Recommendation:
Ensure the IPM Plan sets a schedule for periodic active monitoring inspections, including some at night or during periods of no or minimal activity. Remove dead or trapped insects, rodents, and other pests from control devices and the vessel at a frequency that prevents their accumulation or decomposition or the attraction of other pests.
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Item No.:
41
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Site:
Medical-Isolation Room
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Violation:
There was no supply of hand soap at the sink inside the isolation room. Staff placed a full bottle of soap on the sink right away.
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Recommendation:
Provide the passenger and crew public toilets with a handwashing station that includes: (1) Hot and cold running water; (2) Soap; (3) A method to dry hands; (4) A sign advising users to wash hands.
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