|
|
|
Item No.:
11
|
|
Site:
Medical-Crew Member Reporting
|
|
Violation:
An Assistant Waitress had an onset of acute gastroenteritis symptoms at 06:30 on 24 January, with her last symptom at 17:00. She reported to the medical center at 17:30. According to her 72-hour self-administered questionnaire, she went to the crew mess at 10:00. Her time card indicated she did not work that day. She received a written warning for late reporting.
|
|
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.
|
|
|
Item No.:
43
|
|
Site:
Ventilation-
|
|
Violation:
Following the recent dry dock, some of the air handling units were not clean. On deck 2 in SR/AC-1.01.05, filter #1 was heavily soiled and the condensation collection pan had approximately 10 centimeters of standing water. On deck 1 in SR/AC-1.01.03, corrosion from the cooling coil was in the condensation collection pan with some standing water. On deck 1 in SR/AC-1.01.02, corrosion from the cooling coil and particles that made their way through the unit were in the condensation collection pan. Staff was in the process of cleaning and changing the filters on all units.
|
|
Recommendation:
Ensure condensation collection pans are self-draining. Keep air handling units clean.
|
|
|
Item No.:
22
|
|
Site:
Other-Crew Stair 30 / Deck 0
|
|
Violation:
Fifteen large plastic grey bins and 6 lids were stored in this area. All bins were stacked together, soiled, and wet inside. One bin had a piece of lettuce and another bin had a large buttermilk container and buttermilk spilled inside the bin.
|
|
Recommendation:
Ensure drainboards, utensils, racks, or tables large enough to accommodate all soiled and cleaned items that may accumulate during hours of operation are provided for necessary utensil holding before cleaning and after sanitizing.
|
|
|
Item No.:
08
|
|
Site:
Potable Water-Bunker Record
|
|
Violation:
The bunker record for 29 January stated the pH was 9.0 - 9.2 from 12:00 to 17:00. Although it was not documented on the chart and could not be found in the ship's log, staff stated bunkering stopped at 11:45.
|
|
Recommendation:
After the free residual halogen level of at least 2.0 mg/L (ppm) and pH level not exceeding 7.8 have been reached, monitor the free residual halogen and pH at least hourly during the bunkering of potable water.
|
|
|
Item No.:
09
|
|
Site:
Recreational Water Facilities-Water Park Records
|
|
Violation:
Many water park chart records indicated the chlorine level was above 5 ppm for 1-4 hours while the facility was in operation. For example: Slide A: 30 December from 17:00 - 18:30; 4 January from 16:00 - 18:00; 15 January 13:00 - 17:00; Slide B/C: 10 January from 12:30 - 13:30; 6 January from 17:00 -19:00; 5 January from 13:00 - 17:00; 1 January from 14:00 - 14:45; 4 December from 14:00 - 16:45 (the chart indicated 9 ppm chlorine at the 14:00 opening time); Slide D: 10 January from 09:00 - 12:00; 1 January from 12:30 - 14:45.
|
|
Recommendation:
Maintain a free residual halogen in recirculated RWFs in the following ranges: (4) interactive RWFs (activity pools), between 2.0 and 5.0 mg/L (ppm).
|
|
|
Item No.:
10
|
|
Site:
Recreational Water Facilities-Sand Filter Inspection and Sedimentation Tests
|
|
Violation:
The most current inspection and sedimentation test results that could be found for all RWFs was from September 2016.
|
|
Recommendation:
Examine granular filter media for channels, mounds, or holes. Inspect a core sample of the filter media for excessive organic material accumulation using a recommended sedimentation method. For whirlpool spas and spa pools, ensure inspections and sedimentation tests are done monthly. For all other RWFs, ensure inspections and sedimentation tests are conducted quarterly. Change granular filter media for whirlpool spas and spa pools based on the inspection and sedimentation test results or every 12 months, whichever is more frequent. For all other RWFs, change granular filter media based on the inspection and sedimentation results or per the manufacturer's recommendations, whichever is more frequent. Record the results of both the filter inspection and sedimentation test.
|
|
|
Item No.:
09
|
|
Site:
Recreational Water Facilities-Water Park
|
|
Violation:
The measured chlorine levels for the water park slides were out of range when tested by the crew member and inspector between 13:00 and 13:15. For the Pools and Falls ('Mini Racers'), the chlorine levels were 1.34 ppm, 0.69 ppm, and 1.60 ppm as measured by the crew member, and 0.90 ppm, 0.78 ppm, and 1.01 ppm as measured by the inspector. For Slide D, the chlorine levels were 3.92 ppm and 'Hi' (indicating the level was above 10 ppm) as measured by the crew member, and 1.16 and 'Hi' twice (indicating the level was above 6 ppm) as measured by the inspector. Slide B/C: the crew member's and inspector's test kits both measured 'Hi.' An engineer responsible for the facilities informed the inspection team he received notice of the alarms activating at 13:18. At 13:25 the inspection team went to the machine room for this facility where the analyzers read 0 ppm for Slides B/C and D, and 9 ppm for the Mini Racers. All slides and recirculation chart records were in operation, but no recorded chlorine or pH values were being recorded by the pens from when that facilities opened at 12:00 till 13:25.
|
|
Recommendation:
Maintain a free residual halogen in recirculated RWFs in the following ranges: (4) interactive RWFs (activity pools), between 2.0 and 5.0 mg/L (ppm).
|
|
|
Item No.:
10
|
|
Site:
Recreational Water Facilities-Water Park
|
|
Violation:
The Water Park was in operation starting at 12:00 on the day of the inspection. At 13:25 the inspection team went to the machine room for this facility where the analyzers read 0 ppm for Slides B/C and D, and 9 ppm for the Mini Racers. All slides and recirculation chart records were in operation, but no chlorine or pH values were being recorded by the pens. Also, the small filters were clogged with a greenish-blue colored sand. This sand was most likely from deck resin that was installed during the recent dry dock.
|
|
Recommendation:
Maintain and operate the halogen and pH analyzer-chart recorder in accordance with the manufacturer's instructions. Conduct a manual comparison test before opening the RWF to verify calibration for free halogen residual and pH. Ensure the analyzer reading is within 0.2 ppm for free halogen and 0.2 for pH. For RWFs open longer than 24 hours, conduct a manual comparison test every 24 hours.
|
|
|
Item No.:
08
|
|
Site:
Potable Water-Testable Devices Record
|
|
Violation:
The testing date on the list of testable backflow preventers could not be easily determined. It appeared the formatting on the spreadsheet gave five-digit numbers that did not translate into dates within the past year.
|
|
Recommendation:
Update the testing dates on the list of backflow preventers.
|
|
|
Item No.:
29
|
|
Site:
Galley-
|
|
Violation:
The water temperature at the handwash sink by the drinking fountain measured 85F. The water temperature at the handwash sink by the clean pot storage shelf also measured 85F. The crew galley was in operation during the inspection.
|
|
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).
|
|
|
Item No.:
28
|
|
Site:
Galley-Potwash
|
|
Violation:
Two white cutting boards on the clean storage rack were stored wet on top of one another, which prevented proper air drying.
|
|
Recommendation:
After cleaning and sanitizing, ensure equipment and utensils are air dried or adequately drained before contact with food.
|
|
|
Item No.:
33
|
|
Site:
Galley-Potwash
|
|
Violation:
Water was dripping from a seam on the back bulkhead and pooling by the sanitizing compartment of the three-compartment sink. The sink was in operation, but no water was observed dripping into the sanitizing compartment.
|
|
Recommendation:
Ensure decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas are maintained in good repair.
|
|
|
Item No.:
29
|
|
Site:
Galley-Potwash
|
|
Violation:
The water temperature at the handwash sink by the potwash machine measured 86F.
|
|
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).
|
|
|
Item No.:
26
|
|
Site:
Buffet-Crew Mess
|
|
Violation:
One plate out for service on the buffet line was soiled with food debris.
|
|
Recommendation:
Ensure food contact surfaces of equipment and utensils are clean to sight and touch.
|
|
|
Item No.:
33
|
|
Site:
Preparation Room-Potato Room
|
|
Violation:
Chucks of potatoes were on the deck behind the right potato peeler. The area had been cleaned after it was last used.
|
|
Recommendation:
Ensure decks, bulkheads, deckheads, and attached equipment in food preparation, warewashing, pantries, and storage areas are cleaned as often as necessary.
|
|
|
Item No.:
16
|
|
Site:
Preparation Room-Preparation Room 17
|
|
Violation:
Three plastic containers of cut melons stored in cold room 27 had temperatures measured between 46F and 50F in the center of the container. According to the cooling log, these cut melons reached 38F at 22:30 the previous night. The three containers were discarded. Five additional plastic containers of cut melons were stored in the same cold room at proper temperature.
|
|
Recommendation:
Except during preparation, cooking, or cooling, or when time is used as the public health control, maintain potentially hazardous foods at 57C (135F) or above, except that roasts may be held at a temperature of 54C (130F); or 5C (41F) or less.
|
|
|
Item No.:
29
|
|
Site:
Galley-Starboard Warewash
|
|
Violation:
The water temperature of the right faucet in the three-faucet handwash sink at the soiled drop-off measured 88F. This area was in operation during the inspection
|
|
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).
|
|
|
Item No.:
39
|
|
Site:
Galley-Entrance to Crimson Dining Room
|
|
Violation:
One house fly was by the soiled staging area.
|
|
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.
|
|
|
Item No.:
33
|
|
Site:
Galley-Appetizer
|
|
Violation:
Water was dripping from the deckhead to the over-shelf above the preparation counter between the knife locker and handwash station. The area was not in operation and no food was impacted.
|
|
Recommendation:
Ensure decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas are maintained in good repair.
|
|
|
Item No.:
26
|
|
Site:
Galley-Forward Appetizer Cold Service Line
|
|
Violation:
A total of 10 clean plates stored in the six compartments under the cold service line were soiled with either food debris or water.
|
|
Recommendation:
Ensure food contact surfaces of equipment and utensils are clean to sight and touch.
|
|
|
Item No.:
28
|
|
Site:
Galley-Forward Appetizer Cold Service Line
|
|
Violation:
Water was pooled in several locations on the top and bottom shelves in the six compartments under the cold service line. Clean plates were stored on each shelf in each compartment.
|
|
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.
|
|
|
Item No.:
27
|
|
Site:
Galley-Aft Appetizer Cold Service Line
|
|
Violation:
The six compartments under the aft cold service line were empty, but soiled with dust, dirt, and debris.
|
|
Recommendation:
Ensure nonfood-contact surfaces of equipment are kept free of an accumulation of dust, dirt, food residue, and other debris.
|
|
|
Item No.:
39
|
|
Site:
Galley-Hot Galley
|
|
Violation:
One house fly was by the blast chiller.
|
|
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.
|
|
|
Item No.:
26
|
|
Site:
Room Service-Juice Machine
|
|
Violation:
The underside of the juice machine by the dispensing nozzles was soiled with old juice residue. This area had not been in operation the day of the inspection.
|
|
Recommendation:
Ensure food contact surfaces of equipment and utensils are clean to sight and touch.
|
|
|
Item No.:
29
|
|
Site:
Galley-Pizzeria
|
|
Violation:
The water temperature at the handwash sink measured 77F. Ice was also found at the bottom of the handwash sink. This area was in operation during the inspection.
|
|
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). Ensure handwashing facilities are used for no other purpose and are accessible at all times.
|
|
|
Item No.:
29
|
|
Site:
Buffet-Pizzeria
|
|
Violation:
The water temperature at the handwash sink measured 77F. This area was in operation during the inspection.
|
|
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).
|
|
|
Item No.:
30
|
|
Site:
Buffet-Pizzeria
|
|
Violation:
The handwash sink did not have a 'wash hands often' sign posted.
|
|
Recommendation:
Post a sign over handwashing sinks stating "WASH HANDS OFTEN" in a language that the food employees understand.
|
|
|
Item No.:
40
|
|
Site:
Galley-Tandoori
|
|
Violation:
The vinyl curtains protecting the door opening from the open deck into the galley did not extend all the way to the deck resulting in an approximately 1 foot opening. The door to the galley was propped open during the inspection.
|
|
Recommendation:
Protect entry points where pests may enter the food areas.
|
|
|
Item No.:
30
|
|
Site:
Galley-Men's Toilet Room
|
|
Violation:
The men's toilet room was out of service on the day of the inspection.
|
|
Recommendation:
Keep toilet fixtures clean and in good repair.
|
|
|
Item No.:
19
|
|
Site:
Buffet-Taste of Nation
|
|
Violation:
The water temperature of a container of hot water used to store knives used to cut the cakes at the center of the buffet measured 92F. The water was also heavily soiled with cake debris. This container was removed.
|
|
Recommendation:
During pauses in food preparation or dispensing, ensure food preparation and dispensing utensils are stored: (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).
|
|
|
Item No.:
22
|
|
Site:
Food Service General-Mechanical Warewash Machines
|
|
Violation:
Several machines throughout the ship were not working during the inspection. At the beginning of the inspection, the crew dishwash machine, glasswash machine, and potwash machine were all down for maintenance due to water pressure issues (according to staff). At the end of the inspection the crew potwash machine was still not able to be tested, and the final rinse spray on the rack-type glasswash machine was producing a sporadic and inconsistent spray pattern during operation. A water supply line to the conveyor dishwash machine in the lido galley broke mid-morning of the inspection and had to be replaced, which prevented the machine from being tested. Staff also stated the booster heater on this machine had to be replaced. The hood-type dishwash machine in the Red Frog Rum Bar Pantry was in-use during the inspection, but the wash temperature measured 142F and the final rinse cycle never turned on. The temperature gauge on this machine had an error message displayed.
|
|
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.
|
|
|
Item No.:
22
|
|
Site:
Provisions-Vegetable Cold Room
|
|
Violation:
Thirty-one soiled grey bins, twenty-six soiled fruit trays, and five soiled white plastic containers and lids were stored outside the walk-in refrigerator in the provisions corridor.
|
|
Recommendation:
Ensure drainboards, utensils, racks, or tables large enough to accommodate all soiled and cleaned items that may accumulate during hours of operation are provided for necessary utensil holding before cleaning and after sanitizing.
|
|
|
Item No.:
23
|
|
Site:
Pantry-Red Frog Rum Bar
|
|
Violation:
The hood-type dishwash machine was in-use during the inspection, but the wash temperature measured 142F and the final rinse cycle never turned on. The temperature gauge on this machine had an error message displayed.
|
|
Recommendation:
Ensure the temperature of the wash solution in spray type warewashers that use hot water to sanitize is not less than: (2) 66C (150F) for a stationary-rack, dual-temperature machine.
|
|