|
|
|
Item No.:
11
|
|
Site:
Medical-Medical Crew Member Late Reporting
|
|
Violation:
During the voyage 27 May to 3 June, a food service worker experiencing GI symptoms reported to medical at 1500 when onset of symptoms were at 1300. Additionally, a review of the crew's time sheet indicated that the crew member worked for 1 hour and 44 minutes with GI symptoms. A written disciplinary action for late reporting was attached in the crew member's chart.
|
|
Recommendation:
Ensure food employees who have conditions or symptoms of boils, open sores, infected wounds, diarrhea, jaundice, fever, vomiting, sore throat with fever, or discharges from the nose or mouth report these conditions or symptoms to the vessel's medical staff and are restricted from working with exposed food, warewashing, clean equipment, utensils, and linens, and unwrapped single-service and single-use articles.
|
|
|
Item No.:
42
|
|
Site:
Children Area-Adventure Ocean - Nursery
|
|
Violation:
A total of four crib pads had cracks at the seams of the corners, exposing the cotton material on the inside. The crib pads and cribs were clean to sight and touch during inspection.
|
|
Recommendation:
Ensure surfaces of tables, chairs, and other furnishings that children touch with their hands are cleanable.
|
|
|
Item No.:
08
|
|
Site:
Potable Water-Reverse Osmosis (RO) Unit 3 Pipe
|
|
Violation:
The water lines after the RO unit were incorrectly striped Blue after the backflow preventer, before the pump, and after the pump. Crew confirmed that the water was not chlorinated and pH controlled. The previous report noted striping of potable water, permeate, and distillate lines around the RO units, evaporators, and mineralizers were missing or incorrect. It should be noted that many pipes had been striped correctly since the previous inspection. Crew immediately began restriping the pipes.
|
|
Recommendation:
Stripe or paint potable water lines either in accordance with ISO 14726 (blue/green/blue) or blue only. Stripe or paint distillate and permeate lines directed to the potable water system in accordance with ISO 14726 (blue/gray/blue). Ensure no other lines have the above color designations. Stripe or paint these lines at 5 meters (15 feet) intervals and on each side of partitions, decks, and bulkheads, except where decor would be marred by such markings, including potable water supply lines in technical lockers. Do not stripe or paint potable water lines after reduced pressure assemblies as potable water. Uniquely identify all refrigerant brine lines in all galleys, pantries, and cold rooms to prevent cross-connections.
|
|
|
Item No.:
08
|
|
Site:
Potable Water-Evaporator 1 Backflow Preventer
|
|
Violation:
A proper air gap was missing below the vent of the RPZ backflow preventer. A funnel with a drain pipe was located below the vent, but the air gap was less than twice the diameter of the vent. Crew were unable to confirm that the drain was not hard plumbed. Crew immediately began work to create a proper size air gap.
|
|
Recommendation:
Ensure air gaps are at least twice the diameter of the delivery fixture opening and a minimum of 25 millimeters (1 inch).
|
|
|
Item No.:
10
|
|
Site:
Recreational Water Facilities-Datalogger Records
|
|
Violation:
Three instances were noted where the chlorine analyzer, pump room sample, and data logger values were inconsistent and the analyzer was not calibrated after the readings. In these cases, the analyzer and pump room samples were within .2ppm of each other, but not within .2 of the data logger. Crew noted that they do not always compare values to the data logger. In some cases, the data logger did not appear that the water was flowing at the time of the calibration check. Crew discussed that the time recorded for the analyzer and pump room sample calibration check may have been an incorrect time. No RWF facility was opened when the data logger was out of range. Noted instances include 1) On 1 June, Whirlpool 7's analyzer recorded value was 5.5ppm, pump room sample was 5.6ppm, and the data logger value was 6.62ppm at 2242. Nine minutes later, the data logger reached 5.5 ppm. 2) On 6 May at 2249, Whirlpool 7's analyzer was recorded to have a value of 8.0ppm, the pump room sample was 7.9 ppm, but the data logger read 1.14ppm. The pool was opened 2 hours later when values on the data logger were in the compliant range. 3) On 26 May, the analyzer value was recorded 2.5ppm, the pump room sample was recorded at 2.4, and the data logger was .18ppm. The value on the data logger increased to 2.5ppm approximately 20 minutes later. The facility was opened 1 hour later when the catalogers values were in the proper range. Crew were able to provide documentation on the security features of the data logger.
|
|
Recommendation:
If an electronic data logger is used in lieu of a chart recorder, ensure it has certified data security features. Conduct manual comparison tests for free halogen residual and pH before opening the RWF to verify calibration. 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.:
27
|
|
Site:
Galley-Deck 3 Potwash
|
|
Violation:
Two small stacks of brown paper towels were placed in different locations on the three compartment sink counter between the spray wash sink and the wash compartment. Staff stated this was to prevent soiled water on the counter from contaminating the wash compartment. The brown paper towels were completely soaked during the inspection, and water was dripping from one of the stacks into the pre-wash sink.
|
|
Recommendation:
Ensure nonfood-contact surfaces of equipment are kept free of an accumulation of dust, dirt, food residue, and other debris.
|
|
|
Item No.:
08
|
|
Site:
Galley-Deck 3 Pastry
|
|
Violation:
The water supply line to the ice cream machine did not have a backflow prevention device installed. The ice cream maker had a retractable hose for cleaning that could reach the deck.
|
|
Recommendation:
Use air gaps where feasible and where water under pressure is not required. Install backflow prevention devices when air gaps are impractical or when water under pressure is required.
|
|
|
Item No.:
26
|
|
Site:
Galley-Deck 3 Main Galley
|
|
Violation:
Approximately 20 previously cleaned melamine bowls stored under the wait staff service line were heavily stained with food residue. One bowl was soiled with a large piece of food debris.The inspector was able to scrub away the food stains in several areas with a wet paper towel. These bowls were immediately taken to be re-washed.
|
|
Recommendation:
Ensure food contact surfaces of equipment and utensils are clean to sight and touch. Ensure food-contact surfaces of equipment and utensils are cleaned: (1) Before each use with a different type of raw animal food such as beef, fish, lamb, pork, or poultry; (2) Each time there is a change from working with raw foods to working with ready-to-eat foods; (3) Between uses with raw fruits and vegetables and with potentially hazardous food; (4) Before using or storing a food temperature measuring device; (5) At any time during the operation when contamination might have occurred.
|
|
|
Item No.:
19
|
|
Site:
Galley-Deck 3 Pantry
|
|
Violation:
A rolling bin of salt stored in dry store room #0902 was not labeled to identify the contents.
|
|
Recommendation:
Ensure containers holding food or food ingredients that are removed from their original packages for use on the vessel, such as cooking oils, flour, herbs, potato flakes, salt, spices, and sugar are identified with the common name of the food.
|
|
|
Item No.:
37
|
|
Site:
Galley-Deck 4 Hot Galley
|
|
Violation:
Condensation was leaking from the exhaust vent in front of the in-use combination oven # 0480107 to the deck below.
|
|
Recommendation:
Ensure ventilation hood systems and devices are sufficient in number and capacity to prevent grease or condensation from collecting on bulkheads and deckheads.
|
|
|
Item No.:
34
|
|
Site:
Galley-Deck 4 Warewash
|
|
Violation:
Two deck drains under the port soiled pre-wash counter were clogged and had standing water in the coaming.
|
|
Recommendation:
Ensure a plumbing system in a food area is maintained in good repair.
|
|
|
Item No.:
32
|
|
Site:
Galley-Deck 4 Warewash
|
|
Violation:
Two garbage cans with food debris at the starboard soiled drop-off station were not covered when this area was not in-use.
|
|
Recommendation:
Cover receptacles and waste-handling containers when not in continuous use and after they are filled.
|
|
|
Item No.:
27
|
|
Site:
Galley-Warewash
|
|
Violation:
A previously cleaned serving bowl stored on the clean storage shelf had a sticky substance on the bottom.
|
|
Recommendation:
Ensure nonfood-contact surfaces of equipment are kept free of an accumulation of dust, dirt, food residue, and other debris.
|
|
|
Item No.:
40
|
|
Site:
Provisions-Vegetable Store Room
|
|
Violation:
A dead fly was observed on the deck in this area.
|
|
Recommendation:
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.
|
|
|
Item No.:
39
|
|
Site:
Galley-Zumi
|
|
Violation:
A live fly was observed beside the ice machine.
|
|
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.:
28
|
|
Site:
Galley-Deck 3 Main Galley
|
|
Violation:
Three separate stacks of melamine bowls (approximately 20 total) were stacked wet under the wait staff service line.
|
|
Recommendation:
Store clean equipment and utensils in a self-draining position that allows air drying, and covered or inverted.
|
|
|
Item No.:
28
|
|
Site:
Galley-Deck 3 Warewash
|
|
Violation:
One stack of approximately 15 previously cleaned brown plate covers were stored and stacked wet on the overshelf above the clean sorting table on the clean end of the conveyer dishwash machines.
|
|
Recommendation:
Store clean equipment and utensils in a self-draining position that allows air drying, and covered or inverted.
|
|
|
Item No.:
19
|
|
Site:
Preparation Room-Potato Peelers
|
|
Violation:
Boxes of potatoes were stored on deck stands next to, and in some cases touching, each mechanical potato peeler, The potato peelers were in-use and leaking water down the front of the machines. No boxes of potatoes were observed to be direclty impacted by the leaking water.
|
|
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.
|
|
|
Item No.:
25
|
|
Site:
Galley-Deck 5 Soup and Sauce Station
|
|
Violation:
A towel used by a chef to pick up hot trays was left on a preparation counter and was wet to the touch.
|
|
Recommendation:
Restrict wiping cloths to the following: (1) Cloths used for wiping food spills are used for no other purpose; (2) Cloths used for wiping food spills are dry and used for wiping food spills from tableware and single service articles or wet and cleaned, stored in a chemical sanitizer, and used for wiping spills from food-contact and nonfood-contact surfaces of equipment; (3) Dry or wet cloths used with raw animal foods are kept separate from cloths used for other purposes. Wet cloths used with raw animal foods must be kept in a separate sanitizing solution; (4) Wet wiping cloths used with a freshly made sanitizing solution and dry wiping cloths are free of food debris and visible soil.
|
|
|
Item No.:
39
|
|
Site:
Galley-Sorrento's
|
|
Violation:
One live fly was observed by the entrance to the galley during operation.
|
|
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.:
39
|
|
Site:
Bar-Cafe Promenade
|
|
Violation:
One live fly was observed by the display fridge during operation.
|
|
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.:
38
|
|
Site:
Pantry-Windjammer Bar
|
|
Violation:
Two heavily soiled buckets were sitting inverted on the pantry preparation counter. The buckets were removed and taken to the wash area.
|
|
Recommendation:
Store maintenance tools such as mops, brooms, and similar items in an orderly manner that facilitates cleaning of the area used for storing the maintenance tools.
|
|
|
Item No.:
27
|
|
Site:
Pantry-Windjammer Bar
|
|
Violation:
The wine rack in side the pantry was soiled with water and a sticky substance.
|
|
Recommendation:
Ensure nonfood-contact surfaces of equipment are kept free of an accumulation of dust, dirt, food residue, and other debris.
|
|
|
Item No.:
27
|
|
Site:
Pantry-Windjammer Cold Pantry Storage locker
|
|
Violation:
The bottom of the storage locker was soiled and dirty. The coving in front of the locker was soiled and dirty was well. Staff stated the area had previously been cleaned.
|
|
Recommendation:
Ensure nonfood-contact surfaces of equipment are kept free of an accumulation of dust, dirt, food residue, and other debris.
|
|
|
Item No.:
27
|
|
Site:
Pantry-Windjammer Cold Pantry Refridgerater
|
|
Violation:
Rust had accumulated on the stainless steel face plate at the bottom of the refrigerater unit. Staff stated this area had been cleaned earlier that day.
|
|
Recommendation:
Ensure nonfood-contact surfaces of equipment are kept free of an accumulation of dust, dirt, food residue, and other debris.
|
|
|
Item No.:
20
|
|
Site:
Pantry-Windjammer Cold Pantry
|
|
Violation:
The time control refrigerator located closest to the hand washing station was missing one hinge face plate and another hinge was dented and bent out of shape.
|
|
Recommendation:
Food contact equipment must be maintained in good repair and proper adjustment: (1) Equipment must be maintained in a state of repair and condition that meets the materials, design, construction, and operating specifications of these guidelines; and (2) Cutting or piercing parts of can openers must be kept sharp to minimize the creation of metal fragments that can contaminate food when the container is opened.
|
|
|
Item No.:
33
|
|
Site:
Galley-Windjammer
|
|
Violation:
Condensation from the two combination ovens was accumulating and pooling on the deck.
|
|
Recommendation:
Ensure decks, bulkheads, deckheads, and attached equipment in food preparation, warewashing, pantries, and storage areas are cleaned as often as necessary.
|
|
|
Item No.:
27
|
|
Site:
Galley-Windjammer
|
|
Violation:
In a technical space below refrigeratorUnit #1660339, there was a blue/green substance that had accumulated. Staff stated they believed the substance was from a leak in a nearby cooling line.
|
|
Recommendation:
Ensure nonfood-contact surfaces of equipment are kept free of an accumulation of dust, dirt, food residue, and other debris.
|
|
|
Item No.:
22
|
|
Site:
Galley-Windjammer Aft Buffet
|
|
Violation:
After breakfast was served, the inspector went back through the aft buffet area and found at least 15 moveable carts full of soiled dishes, pots, pans, glasses and all types of cooking and serving untensils staged in the area. The carts were lined up end to end for at least 20 feet extending along both hard and carpeted decking. In the dish wash area, the inspector also observed a large accumulation of soiled dishes which were stored directly on the deck.
|
|
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.:
27
|
|
Site:
Buffet-Windjammer Starboard Side Show Galley
|
|
Violation:
Two deckhead lights located in the middle of the buffet had labels that were pealing off of the light bulbs. This does not provide for an easily cleanable surface.
|
|
Recommendation:
Ensure nonfood-contact surfaces of equipment are kept free of an accumulation of dust, dirt, food residue, and other debris.
|
|
|
Item No.:
27
|
|
Site:
Buffet-Windjammer Port Side Coffee Station
|
|
Violation:
Counter mounted containers used to hold straws and utensils had silicone grout lines that were pealing and chipping. This does not provide an easily cleanable surface.
|
|
Recommendation:
Ensure nonfood-contact surfaces of equipment are kept free of an accumulation of dust, dirt, food residue, and other debris.
|
|
|
Item No.:
21
|
|
Site:
Buffet-Windjammer Port Side Coffee Station
|
|
Violation:
The grill/tray on the water/ice dispenser was chipping and peeling. Staff removed the grill/tray during the inspection.
|
|
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.
|
|
|
Item No.:
26
|
|
Site:
Buffet-Coastal Kitchen Dishwash
|
|
Violation:
A total of five previously washed coffee pitchers were stored soiled with coffee residue.
|
|
Recommendation:
Ensure food-contact surfaces of equipment and utensils are cleaned: (1) Before each use with a different type of raw animal food such as beef, fish, lamb, pork, or poultry; (2) Each time there is a change from working with raw foods to working with ready-to-eat foods; (3) Between uses with raw fruits and vegetables and with potentially hazardous food; (4) Before using or storing a food temperature measuring device; (5) At any time during the operation when contamination might have occurred. Ensure food contact surfaces of equipment and utensils are clean to sight and touch.
|
|
|
Item No.:
39
|
|
Site:
Buffet-Solarium
|
|
Violation:
One live house fly was observed in this 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.:
39
|
|
Site:
Galley-Solarium
|
|
Violation:
One live house fly was observed in this 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.:
20
|
|
Site:
Galley-Solarium
|
|
Violation:
A food contact surface in the ice machine was missing a screw. The missing screw leaves an opening which makes the surface difficult to clean.
|
|
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.
|
|
|
Item No.:
22
|
|
Site:
Galley-Jamie's Restaurant
|
|
Violation:
A bucket of sanitizing solution in the galley was cloudy. Staff removed this during the inspection.
|
|
Recommendation:
Ensure the wash, rinse, and sanitize solutions are maintained clean.
|
|