|
|
|
Item No.:
08
|
|
Site:
Potable Water-Bunkering Log
|
|
Violation:
For 28 June, bunkering started at 0916 and the first halogen residual and pH value were not recorded until 1030. It was explained by staff that the test was taken at 0930, but the results were not recorded.
|
|
Recommendation:
Adjust the free halogen residual level to at least 2.0 mg/L (ppm) within 30 minutes of the start of the bunkering and production processes.
|
|
|
Item No.:
11
|
|
Site:
Medical-Medical Acute Gastroenteritis (AGE) Isolation
|
|
Violation:
The AGE log noted that during the 24 June to 8 July voyage, a food worker was released 4 minutes earlier than a complete 48-hour isolation period from the last AGE symptom. A similar violation was written on the previous inspection report.
|
|
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.
|
|
|
Item No.:
16
|
|
Site:
Buffet-Beverage Station adjacent to Coffee Bar
|
|
Violation:
The inspector was in the area from 1400-1403 and the time control plan for the milk carafes stated the milk would be discarded at 1400. The crew member replaced the milk containers at 1404.
|
|
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. and (4) Is discarded within 4 hours of placement on time control.
|
|
|
Item No.:
16
|
|
Site:
Buffet-Starboard Off the Grill
|
|
Violation:
The service period for this outlet was over 4 hours, and 4-hour discard labels were not attached to all the food containers of potentially hazardous foods on the hot line.
|
|
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. and (4) Is discarded within 4 hours of placement on time control.
|
|
|
Item No.:
18
|
|
Site:
Galley-Walk-in Refrigerator 11-16
|
|
Violation:
In the walk-in box of the starboard buffet/garde manger pantry, a pan of smoked salmon was stored over cut melons. This was repositioned in the refrigerator.
|
|
Recommendation:
Protect food from cross-contamination or other sources of contamination by the following methods: (1) Physically separating raw animal foods during storage, preparation, holding, and display from raw ready-to-eat food so that products do not physically touch and so that one product does not drip into another. (2) Separating types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry-except when combined as ingredients-during storage, preparation, holding, and display by using separate equipment for each type, or by arranging each type of food in equipment so that cross-contamination of one type with another is prevented, or by preparing each type of food at different times or in separate areas. (3) Cleaning and sanitizing equipment and utensils. (4) Storing the food in packages, covered containers, or wrappings. (5) Cleaning visible soil on hermetically sealed containers of food before opening. (6) Protecting food containers that are received packaged together in a case or overwrap from cuts when the case or overwrap is opened. (7) Separating damaged, spoiled, or recalled food being held on the vessel. (8) Separating unwashed fruits and vegetables from ready-to-eat food.
|
|
|
Item No.:
19
|
|
Site:
Galley-Pastry Walk-in Freezer
|
|
Violation:
A pan of tiramisu was uncovered and a carrot cake was partially uncovered inside this freezer. This was immediately corrected.
|
|
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.:
19
|
|
Site:
Buffet-Mess
|
|
Violation:
The food was not protected between the two cold counters, as crew could stand less than 1 meter (40 inches) from the food on the cold buffet.
|
|
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).
|
|
|
Item No.:
19
|
|
Site:
Buffet-Deli
|
|
Violation:
Passengers were standing at the counter less than 1 meter (40 inches) from where crew were actively preparing sandwiches and this food was not protected.
|
|
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).
|
|
|
Item No.:
20
|
|
Site:
Galley-Buffet/Garde Manger
|
|
Violation:
The sealant on the back plate of the deli slicer was peeling, creating a difficult to clean surface and exposing a seam.
|
|
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.:
20
|
|
Site:
Galley-Hot Galley
|
|
Violation:
At least 10 slotted fasteners were observed in the three fryers on food contact surfaces for equipment 5721.101.
|
|
Recommendation:
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.:
21
|
|
Site:
Galley-Hot Galley
|
|
Violation:
The grease chute in the grease pan housing had a gap around the chute, making cleaning difficult, on the starboard grooved grill.
|
|
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.:
21
|
|
Site:
Galley-Port Dishwash
|
|
Violation:
The tray storage, adjacent to the dishwasher area, had 20 trays with peeling plastic and exposed metal, making cleaning difficult.
|
|
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.
|
|
|
Item No.:
21
|
|
Site:
Bar-Pool Bar
|
|
Violation:
One of the undercounter technical spaces was difficult to access, and as a result at least one inch of soiled water was pooled in this space.
|
|
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.:
21
|
|
Site:
Medical-Medical Pantry
|
|
Violation:
The refrigerator unit was only 2.5 inches off the counter, making cleaning difficult. Staff stated that they were going to make a bracket to elevate the equipment.
|
|
Recommendation:
Ensure table-mounted equipment that is not easily movable is elevated on legs that provide at least a 100 mm (4-inch) clearance between the table and the equipment.
|
|
|
Item No.:
22
|
|
Site:
Preparation Room-Deck A
|
|
Violation:
The undercounter dishwasher had been out of order for 2 weeks, and a work order was placed.
|
|
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:
Galley-Potwash
|
|
Violation:
The conveyor potwasher machine was out of order. Staff reported this occurred the day of the inspection, and this was fixed later during the inspection.
|
|
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:
Galley-Potwash
|
|
Violation:
The amount of soiled plastic bins, pots, and pans was excessive and overflowing into clean areas. The soiled storage area was unable to accommodate this as a result of the potwasher not working. In addition, about 50 wet and soiled plastic food containers were stored next to the clean counter of the appetizer.
|
|
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.:
22
|
|
Site:
Galley-Starboard Dishwash
|
|
Violation:
Seven trolleys with soiled plates were stored next to the starboard dishwasher, and were adjacent to the clean area of the starboard dishwasher.
|
|
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.:
22
|
|
Site:
Galley-Dishwash
|
|
Violation:
The final rinse spray did not produce a fan-like pattern and a jet-like water stream was observed exiting from the final rinse nozzles.
|
|
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:
Galley-Potwash
|
|
Violation:
The sanitizing compartment temperature gauge was inaccurate. The inspection team measured the sanitizing compartment temperature between 182-184F and the temperature gauge stated 175-176F.
|
|
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.:
24
|
|
Site:
Galley-Dishwash
|
|
Violation:
The conveyor dishwasher had a final rinse temperature over 194F at the manifold. This was verified by placing a 200F thermolabel on the upper final rinse arm, which was activated. The final rinse temperature gauge stated 200F during evaluation of the machine. The final rinse spray did not produce a fan-like pattern and a jet-like water stream was observed exiting from the final rinse nozzles.
|
|
Recommendation:
In a mechanical operation, ensure the temperature of the fresh hot water sanitizing rinse as it enters the manifold is not more than 90C (194F) or less than: (1) 74C (165F) for a stationary rack, single-temperature machine; (2) 82C (180F) for all other machines. Ensure the utensil surface temperature is not less than 71C (160F) as measured by an irreversible registering temperature indicator.
|
|
|
Item No.:
26
|
|
Site:
Pantry-Pool Bar
|
|
Violation:
The right ice machine had black debris, which appeared to be mold, in the ice recirculating bath.
|
|
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.
|
|
|
Item No.:
26
|
|
Site:
Pantry-Pool Bar
|
|
Violation:
The left ice machine had some black sediment noted in the right cuber recirculating water bath.
|
|
Recommendation:
Ensure food contact surfaces of equipment and utensils are clean to sight and touch. Ensure food only contacts surfaces of equipment and utensils that are cleaned and sanitized.
|
|
|
Item No.:
26
|
|
Site:
Medical-Medical Pantry
|
|
Violation:
The inside of the microwave unit had coffee residue and two small pieces of food debris.
|
|
Recommendation:
Ensure food only contacts surfaces of equipment and utensils that are cleaned and sanitized.
|
|
|
Item No.:
26
|
|
Site:
Room Service-Deck 6 Ice Machine
|
|
Violation:
In the right ice machine the deflector shield had black debris, which appeared to be mold. In the left ice machine the deflector shield had some slight black debris, which appeared to be mold. Staff took the machines out of service to be re-cleaned.
|
|
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.
|
|
|
Item No.:
26
|
|
Site:
Buffet-Port Beverage Station- by Off the Grill
|
|
Violation:
Some slight black debris was noted in the interior ice cube bin of the undercounter ice machine on the left upper section.
|
|
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.
|
|
|
Item No.:
27
|
|
Site:
Galley-Hot Galley
|
|
Violation:
The technical space of bain marie #8 was soiled with brown debris.
|
|
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:
Bar-Pool Bar
|
|
Violation:
The insulation on the pipes of the technical spaces were excessively soiled and wet. In addition, in one of the technical spaces at least one inch of soiled water was pooled in a space that was difficult to access and clean.
|
|
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:
Bar-Red Frog
|
|
Violation:
The insulation on the pipes of the technical spaces for undercounter beer cooler 202 and refrigerator 205 were excessively soiled.
|
|
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:
Medical-Pantry
|
|
Violation:
The counter under the refrigerator was heavily soiled with dust. The unit was only 2.5 inches off the counter, making cleaning difficult.
|
|
Recommendation:
Ensure nonfood-contact surfaces of equipment are kept free of an accumulation of dust, dirt, food residue, and other debris.
|
|
|
Item No.:
28
|
|
Site:
Galley-Appetizer
|
|
Violation:
About 50 wet and soiled plastic food containers were stored next to the clean counter of the appetizer section.
|
|
Recommendation:
Store cleaned equipment: (1) in a clean, dry location; (2) in a location where they are not exposed to splash, dust, or other contamination.
|
|
|
Item No.:
28
|
|
Site:
Galley-Port Dishwash
|
|
Violation:
At least 60 previously-cleaned plate covers were stored wet and stacked together beside the clean tray storage rack, which did not facilitate proper air drying.
|
|
Recommendation:
After cleaning and sanitizing, ensure equipment and utensils are air dried or adequately drained before contact with food.
|
|
|
Item No.:
30
|
|
Site:
Galley-Port Dishwash
|
|
Violation:
The paper towels were wet at the handwash station at the soiled end of the dishwasher.
|
|
Recommendation:
Provide dry single-use towels at the handwashing facility.
|
|
|
Item No.:
33
|
|
Site:
Galley-Dishwash
|
|
Violation:
Water was pooled on the deck in front of the hood-type glasswasher. It was unknown if this water was from the machine or cleaning operations.
|
|
Recommendation:
Ensure decks, bulkheads, deckheads, and attached equipment in food preparation, warewashing, pantries, and storage areas are cleaned as often as necessary.
|
|
|
Item No.:
33
|
|
Site:
Provisions-Deck A Corridor- Elevators
|
|
Violation:
Dripping was observed from the deckhead onto the deck in front of the elevators. One of these elevators was used to transport food. It was explained when the ship was listing dripping would occur in different areas from the deckhead in the provisions corridor area.
|
|
Recommendation:
Ensure decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas are maintained in good repair.
|
|
|
Item No.:
33
|
|
Site:
Galley-Pastry
|
|
Violation:
The deck was wet and water was pooled in front of the oven; it was reported this was left over from cleaning.
|
|
Recommendation:
Ensure decks, bulkheads, deckheads, and attached equipment in food preparation, warewashing, pantries, and storage areas are cleaned as often as necessary.
|
|
|
Item No.:
33
|
|
Site:
Galley-Port Roast Station
|
|
Violation:
A retractable hose for the combination oven was lying on the deck, making cleaning difficult.
|
|
Recommendation:
Ensure decks, bulkheads, and deckheads in food preparation, warewashing, pantries, bars, and food and equipment storage areas are constructed and maintained for easy cleaning.
|
|
|
Item No.:
33
|
|
Site:
Provisions-Deck A Corridor- Outside Rm A1-02
|
|
Violation:
Water was actively dripping from a deckhead speaker and pooling on the deck in the center of the corridor. Staff had to stop a food employee transporting food to avoid the dripping onto the food.
|
|
Recommendation:
Ensure decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas are maintained in good repair.
|
|
|
Item No.:
33
|
|
Site:
Galley-Fire doors adjacent to Chef Office and Roast Station
|
|
Violation:
The two entryways, where the fire doors were located, were open to the plenum and exposed insulation was visible. The doors and insulation were soiled with dust and debris. At the door, between the roast station and main galley, standing water with brown debris and a paper towel were noted on the deck in this void area.
|
|
Recommendation:
Ensure decks, bulkheads, deckheads, and attached equipment in food preparation, warewashing, pantries, and storage areas are cleaned as often as necessary. Ensure decks, bulkheads, and deckheads in food preparation, warewashing, pantries, bars, and food and equipment storage areas are constructed and maintained for easy cleaning.
|
|
|
Item No.:
33
|
|
Site:
Pantry-Pool Bar
|
|
Violation:
Water was pooled on the deck adjacent to the right ice machine. Staff reported this was from cleaning operations.
|
|
Recommendation:
Ensure decks, bulkheads, deckheads, and attached equipment in food preparation, warewashing, pantries, and storage areas are cleaned as often as necessary.
|
|
|
Item No.:
33
|
|
Site:
Medical-Medical Pantry
|
|
Violation:
Under the counter and inside a technical space, the deck was heavily soiled and a sharps cover was found on the deck along with food debris. The area was cleaned during the inspection.
|
|
Recommendation:
Ensure decks, bulkheads, deckheads, and attached equipment in food preparation, warewashing, pantries, and storage areas are cleaned as often as necessary.
|
|
|
Item No.:
37
|
|
Site:
Galley-Port Dishwash
|
|
Violation:
Excessive condensation had accumulated on the deckhead above and adjacent to the port conveyor dishwasher. Dripping was observed onto the top of the machine and deck below, but no clean dishware were impacted.
|
|
Recommendation:
Ensure exhaust ventilation hood systems in food preparation and warewashing areas--including components such as hoods, fans, guards, and ducting--are designed to prevent grease or condensation from draining or dripping onto food, equipment, utensils, linens, and single-service and single-use articles. Ensure all food preparation, warewashing, and toilet rooms have sufficient ventilation to keep them free of excessive heat, steam, condensation, vapors, obnoxious odors, smoke, and fumes.
|
|
|
Item No.:
37
|
|
Site:
Galley-Dishwash
|
|
Violation:
At the soiled end, condensate was accumulated on the three deckhead air supply units and dripping onto the deck below and soiled racks. No clean operations were impacted.
|
|
Recommendation:
Ensure exhaust ventilation hood systems in food preparation and warewashing areas--including components such as hoods, fans, guards, and ducting--are designed to prevent grease or condensation from draining or dripping onto food, equipment, utensils, linens, and single-service and single-use articles.
|
|
|
Item No.:
38
|
|
Site:
Galley-Starboard Off the Grill
|
|
Violation:
The conveyor pizza oven had not been used for over a year, and was no longer necessary for the operation.
|
|
Recommendation:
Ensure only articles necessary for the food service operation are stored in food preparation, food storage, and warewashing areas.
|
|
|
Item No.:
38
|
|
Site:
Provisions-Deck B Cleaning Locker
|
|
Violation:
A mop was stored wet in a bucket, and not in a manner to facilitate air drying.
|
|
Recommendation:
After use, ensure mops are placed in a position that allows them to air-dry without soiling walls, equipment, or supplies.
|
|
|
Item No.:
38
|
|
Site:
Buffet-Pizza Pirate
|
|
Violation:
The display cabinet had not been used in a few years, and was no longer necessary for the operation.
|
|
Recommendation:
Ensure only articles necessary for the food service operation are stored in food preparation, food storage, and warewashing areas.
|
|
|
Item No.:
39
|
|
Site:
Galley-Buffet/Garde Manger
|
|
Violation:
One live house fly was observed by the deli slicer.
|
|
Recommendation:
Effectively control the presence of insects 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:
Provisions-Deck A Corridor- Outside Wine Room
|
|
Violation:
One live fruit fly was observed.
|
|
Recommendation:
Effectively control the presence of insects 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:
Buffet-Crew Mess Beverage Station
|
|
Violation:
One live fruit fly was observed in the technical space of the beverage station.
|
|
Recommendation:
Effectively control the presence of insects 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:
Buffet-Chinese Station
|
|
Violation:
One live fruit fly was observed by upright refrigerator 70.
|
|
Recommendation:
Effectively control the presence of insects 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:
Buffet-Pizza Pirate
|
|
Violation:
Two fruit flies were observed in the display cabinet.
|
|
Recommendation:
Effectively control the presence of insects to minimize their presence in the food storage, preparation, and service areas and warewashing and utensil storage areas aboard a vessel.
|
|
|
Item No.:
40
|
|
Site:
Pantry-Pool Bar
|
|
Violation:
The door was pinned open between the outside bar and inside pantry.
|
|
Recommendation:
Protect entry points where pests may enter the food areas.
|
|