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Item No.:
36
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Site:
Buffet-Windjammer
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Violation:
During breakfast the light intensity at the port side cereal service measured 188 lux and measured 155 lux at the port coffee service.
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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.:
36
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Site:
Buffet-Windjammer
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Violation:
During lunch service at the port service island at the bread service counter the light intensity measured 165 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.:
22
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Site:
Galley-Windjammer
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Violation:
The 4th from the left spray nozzle on the in use conveyor plate washer was partially blocked during operation.
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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.:
26
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Site:
Galley-Dishwash
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Violation:
One previously cleaned plate at the clean end of the dishwasher was soiled with food debris.
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Recommendation:
Ensure food contact surfaces of equipment and utensils are clean to sight and touch.
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Item No.:
11
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Site:
Medical-Acute Gastroenteritis (AGE) Logs
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Violation:
There were numerous crew late reporting with AGE symptoms and many are pending reprimand. No food workers worked while symptomatic. On 1 Jan a food worker reported symptomatic at 1200 and reported to medical at 1811. The crewmember did not work and is pending written reprimand. On Dec 24 a nonfood worker became symptomatic and at 0337 and reported to medical at 0807. On Dec 28 a nonfood worker became symptomatic at 1530 and reported 1758. On Dec 26 a nonfood crew member reported illness onset at 1050 and reported to medical at 1209. On Dec 13 a nonfood crewmember reported onset on 2330 and reported to medical the next day at 1151. Prior to discovery of these findings the Medical staff explained they are challenged with a language barrier and they are attempting to insure timely AGE reporting. Currently the ship circulated training information handouts in different languages and also uses translators to present the information. Each crew badge contains information about AGE reporting.
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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.:
19
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Site:
Provisions-Main Transit Corridor
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Violation:
During provisioning a dirty wooden pallet was resting against a clean pallet of water.
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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.:
34
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Site:
Galley-Deck 3 Galley Potwash
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Violation:
The handwash station bucket fill spigot was leaking onto the deck.
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Recommendation:
Ensure a plumbing system in a food area is maintained in good repair.
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Item No.:
28
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Site:
Galley-Deck 3 Galley Office
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Violation:
A cheese knife was found on the deck leaning against the wall in the space between the refrigerator and cabinet. Staff reported the knife was to be discarded.
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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:
Galley-Deck 3 Galley Dishwash
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Violation:
The conveyor style dishwash was leaking from the middle of the machine on the access side while in use causing standing water on the deck. The leak was reported.
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Recommendation:
Ensure decks in food preparation, warewashing, pantries, and storage areas are cleaned as often as necessary. 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.:
26
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Site:
Galley-Deck 3 Galley Pastry
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Violation:
The left and right previously cleaned tilting kettles were soiled with food debris. The right kettle was soiled inside and the left kettle was soiled on top and in the pouring spout.
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Recommendation:
Ensure food contact surfaces of equipment and utensils are clean to sight and touch. Ensure food contact surfaces of equipment and utensils are clean to sight and touch.
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Item No.:
21
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Site:
Galley-Deck 3 Galley Pastry
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Violation:
The sealant in the technical space by the tilting kettles was pealing and difficult to clean.
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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.:
28
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Site:
Galley-Deck 4
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Violation:
The shelving inside locker/galley 4788 was soiled and contained previously cleaned food equipment such as cutting boards. The cutting boards were soiled with bits of brown paper towel. No one was in the locker at the time of the inspection. The room was immediately cleaned.
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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. 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-Deck 4
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Violation:
On the two griddles and flat grill, a gasket had been placed in the gap that surrounded the grease chute pipe penetration through the top of the grease pan housing as a corrective action to a previous report. The gasket was found soiled. Other grease chutes were found in the galley with the same issue.
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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:
Galley-Deck 4
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Violation:
Combination oven 1002 has been out of service since 18 November 2016 and had soiled racks. Other combination ovens in the ships galleys were also out of service and waiting for parts from Europe. The crew reported this did not impact on food operations. Oven 1002 was soiled with food debris.
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Recommendation:
Clean cooking and baking equipment as follows: (1) clean food-contact surfaces of cooking and baking equipment at least every 24 hours; (2) clean cavities and door seals of microwave ovens at least every 24 hours by using the manufacturer's recommended cleaning procedure. Clean cooking and baking equipment as follows: (1) clean food-contact surfaces of cooking and baking equipment at least every 24 hours; (2) clean cavities and door seals of microwave ovens at least every 24 hours by using the manufacturer's recommended cleaning procedure.
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Item No.:
26
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Site:
Galley-Deck 4 Potwash
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Violation:
The clean area counter to the left of the sanitize sink, next to the out of service hood type potwash, was soiled with food debris. The wash/rinse/sanitize three compartment sink was in operation at the time.
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Recommendation:
Ensure food contact surfaces of equipment and utensils are clean to sight and touch. 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 Potwash
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Violation:
Four previously cleaned pans were found soiled on both the food contact and non-food contact side. They were taken to be rewashed. The wash/rinse/sanitize three compartment sink was in operation in the area at the time of the finding.
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Recommendation:
Ensure food contact surfaces of equipment and utensils are clean to sight and touch.
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Item No.:
27
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Site:
Galley-Deck 5 Beverage Station
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Violation:
The undercounter technical space containing boxes of soda syrup was soiled with greater than one day's accumulation of debris. Syrup had dripped onto the cardboard boxes as well.
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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.:
16
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Site:
Galley-Deck 5 Cold Room 5798F
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Violation:
One pan of chili beans was found with a 7 day discard label of 1 Jan - 7 Jan. The inspection took place on 8 Jan. The pan was discarded.
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Recommendation:
Ensure refrigerated, ready-to-eat, potentially hazardous food is discarded if not consumed within 7 calendar days from the date of preparation or opening.
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Item No.:
20
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Site:
Galley-Deck 5
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Violation:
The right deep fat fryer had 1 slotted screw in the food contact area.
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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. Materials used in the construction of multiuse utensils and food contact surfaces of equipment must be: (1) durable, corrosion resistant, and nonabsorbent; (2) sufficient in weight and thickness to withstand repeated warewashing; (3) finished to have a smooth, easily cleanable surface; and (4) resistant to pitting, chipping, crazing, scratching, scoring, distortion and decomposition.
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Item No.:
27
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Site:
Galley-Deck 5
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Violation:
The inside of the door of the dry store cabinet to the left of the combination ovens was soiled with greater than one day's accumulation of food debris
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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.:
34
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Site:
Galley-Deck 5
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Violation:
The new combination oven on the right of the old oven, across from the fryer, was dripping directly onto the deck, leaving standing water that was not directed to a drain or a scupper. Crew further inspected and reported the drain line had not been installed and would make the correction.
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Recommendation:
Ensure a plumbing system in a food area is maintained in good repair.
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Item No.:
22
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Site:
Galley-Deck 5 Potwash
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Violation:
The potwash was out of service due to leaking water from the deckhead lights. The prewash spray arm that was not in use was also leaking.
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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.:
39
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Site:
Galley-Deck 2 Crew Galley Dish Right
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Violation:
One fruit fly was found on the bulkhead 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.:
22
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Site:
Galley-Deck 2 Crew Galley Dish Ring
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Violation:
The far right final rinse spray was blocked, preventing the water from flowing in a fan-like spray. This was immediately corrected.
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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.:
33
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Site:
Galley-Deck 1 Fish Prep
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Violation:
Proper coving from the deck to the bulkhead was missing. The deck material was cracked were it intersected with the bulkhead, creating a difficult to clean space.
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Recommendation:
Cove all bulkhead/deck, equipment/deck, cabinet/deck, and deck sink coaming/deck junctures (including galleys, pantries, buffets, bars, waiter stations, dining room work counters, provisions, food storage rooms, equipment/utensil storage rooms, and toilet rooms intended for use by galley personnel).
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Item No.:
28
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Site:
Bar-Pool Bar Disposable Store
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Violation:
A pair of soiled boots were stored on a deck stand adjacent to clean drinking glasses and cups.
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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.:
39
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Site:
Bar-Sky Bar
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Violation:
One dead ant was found in a bottle of watermelon liquor. The bar was open and servicing guests. The bottle was discarded.
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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. Ensure food is safe and unadulterated.
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Item No.:
19
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Site:
Bar-Sky Bar
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Violation:
Boxes of beer were stored under the soiled area of the dishwash area.
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Recommendation:
Protect food from contamination that may result from a physical, chemical, biological origin.
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Item No.:
26
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Site:
Galley-Deck 4
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Violation:
The cutting boards were soiled with bits of brown paper towel. No one was in the locker at the time of the inspection. The room was immediately cleaned.
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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.:
38
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Site:
Bar-Pool Bar Disposable Store
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Violation:
The soiled boots were improperly stored adjacent to clean drinking glasses and cups.
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Recommendation:
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Item No.:
34
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Site:
Galley-Deck 5 Potwash
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Violation:
The prewash spray arm on the out of service potwash was also leaking.
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Recommendation:
Ensure a plumbing system in a food area is maintained in good repair.
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Item No.:
28
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Site:
Bar-English Pub/Bull and Bears
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Violation:
Two previously cleaned serving trays were stored inside the waste receptacle cabinet next to the 'Bottles Only' trash bag.
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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.
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Item No.:
27
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Site:
Bar-English Pub/Bull and Bears
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Violation:
Inside the bulkhead-mounted technical cabinet near door 9134PB4015, approximately 6 mm of water was puddled on the deck below the electrical wiring. Inside the same locker, dust and debris had accumulated on the electrical panel and the adjacent inside cabinet.
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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. 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-Schooner Bar Pantry
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Violation:
Soda residue was splashed and pooled on the shelf in the undercounter technical compartment below the utility sink, . Staff explained the soda line from the casino was leaking.
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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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