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Item No.:
*
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Site:
Potable Water-Vegetable Room
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Violation:
Three deckhead nozzles, in front of the evaporative condensers, that were part of a misting system were not in use and the potable water line was not isolated.
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Recommendation:
Remove the potable water connection to the misting system if it is not used to prevent a dead-end in the potable water system.
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Item No.:
02
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Site:
Medical-AGE Reportable Case
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Violation:
A passenger reported to the medical center on 7 October after experiencing five episodes of vomiting but did not have any other reportable symptoms. Medical staff deemed this passenger a reportable case even though the case definition of a reportable case was not met.
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Recommendation:
Ensure a reportable case of AGE is a case reported to the master of the vessel, the medical staff, or other designated staff by a passenger or a crew member and meets the case definition based on the following symptoms: (1) Diarrhea (three or more episodes of loose stools in a 24 hour period or what is above normal for the individual. See section 4.1.2.1.3, illness symptoms); or (2) vomiting and one additional symptom including one or more episodes of loose stools in a 24-hour period, or abdominal cramps, or headache, or muscle aches, or fever (temperature of greater than or equal to 38C [100.4F]).
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Item No.:
08
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Site:
Buffet-Horizon Court
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Violation:
The hose connected to the backflow prevention device vent for the port hood cleaning cabinet was not sloped to drain.
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Recommendation:
Maintain backflow prevention devices in good repair.
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Item No.:
08
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Site:
Potable Water-Engine Room
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Violation:
The line used to dilute the whirlpool chemicals was striped blue/brown/blue; this line was after a reduced backflow preventer and directed from the potable water system. It was determined that the water line after the reduced pressure backflow preventer went to several sources (e.g. machinery washing, incinerator, and laundry supply) and used to dilute the recreational water facilities. It was unclear if all the other technical water supplies had backflow preventers, but upon evaluation of the main technical connections additional backflow preventers were installed on lines directed to incinerator and laundry supply. These backflow preventers were not listed on the cross connection control log. In addition, a hose connection to dilute the teen whirlpool chemicals did not have a backflow preventer. During the inspection, ship staff added the backflow preventers to the cross connection control log and a backflow preventer was installed on the hose connection by the teen whirlpool chemicals.
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Recommendation:
Ensure the cross-connection control program includes at a minimum: a complete listing of cross-connections and the backflow prevention method or device for each, so there is a match to the plumbing system component and location. Include air gaps on the listing. Ensure a schedule for inspection frequency is set. Maintain a log documenting the inspection and maintenance in written or electronic form, and ensure it is available for review during inspections. Provide a comprehensive cross-connection control program. Protect the following connections to the potable water system against backflow with air gaps or mechanical backflow prevention devices: (7) hose-bib connections; (28) any other connection to the potable water system where contamination or backflow can occur.
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Item No.:
18
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Site:
Galley-Hot Galley
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Violation:
A total of four hotel pans of raw meat (one fish, one steak, one chicken, one pork) were stored next to each other on the preparation table behind the two grills. Below these hotel pans were two large plastic containers of raw pork chops that were stored on a flatbed trolley. One of the plastic containers was not covered with a lid when the inspector was in the area, which exposed it to contamination from the raw chicken stored above. A chef was cooking pork chops at the grill when the inspector was in the area
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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.
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Item No.:
19
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Site:
Galley-Deck 5 Forward Port Entrance
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Violation:
Two medium sized pots of used cooking oil were stored on the countertop with no identifying label.
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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.
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Item No.:
19
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Site:
Provisions-Dry Store
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Violation:
Bird feces was found on the outside of two cardboard boxes that contained individually wrapped bread that were being loaded into the dry storeroom during the inspection. Three pallets of dry provisions were in the storeroom during the inspection and crew members were actively unloading them. The last pallet of food, which had the boxes with bird feces on it, was still wrapped in plastic and had not been unloaded yet. The boxes of bread were removed from the storeroom and the bread was removed from the contaminated cardboard boxes.
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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.:
19
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Site:
Bar-Crooners
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Violation:
Two salt glass rimmers were stored on the front counter, directly adjacent to the handwashing station and subject to splash.
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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.:
20
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Site:
Buffet-Horizon Court Port Aft Beverage Station
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Violation:
The undersides of the soda dispensing nozzles on both sides of the station had many holes and crevices in the food-splash zone.
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Recommendation:
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.:
22
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Site:
Galley-Dishwash Area
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Violation:
The starboard flight-type conveyor dishwash machine had been out of order since the previous day. Staff were planning to install a new water pump the day of the inspection.
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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.:
22
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Site:
Galley-Warewash
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Violation:
The conveyor dishwash machine, which was in-use during the inspection, was heavily soiled with food debris inside the machine. Food debris was noted on all the curtains inside the machine and between the curtain flaps. A significant amount of food debris was on the top surface of the wash compartment around the entire compartment sides. Food debris was also observed on the top and bottom of the wash spray arms between the nozzles. The three far right auxiliary rinse spray nozzles were completely blocked with food debris and produced no water during operation. Also, the inside of the wash compartment doors were also soiled with food debris.
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Recommendation:
Ensure warewashing machines, drainboards, and the compartments of sinks, basins, or other receptacles used for washing and rinsing equipment, utensils, or raw foods, or laundering wiping cloths are cleaned: (1) before use; (2) throughout the day at a frequency necessary to prevent recontamination of equipment and utensils and to ensure that the equipment performs its intended function; (3) at least every 24 hours (if used).
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Item No.:
22
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Site:
Galley-Deck 5 Pot Wash
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Violation:
The soiled area of the pot wash was overrun with an excessive amount of soiled pots, pans, and other equipment. Two deck stands of soiled equipment were stored outside the soiled entrance to the pot wash within 1 foot of the clean storage rack. It was later determined that the mechanical pot wash machine was not being used because of a small water leak during operation. The inspector advised the crew that it was better to use mechanical pot wash machine with the small water leak than to have soiled pots and pans stored outside the soiled storage area into clean areas.
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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.
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Item No.:
22
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Site:
Galley-Deck 5 Starboard Warewash
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Violation:
A wooden coffee stirrer was found inside one of manifolds of the wash compartment on the conveyor dishwash machine. The conveyor dishwash machine was not in-use during the inspection and was cleaned the previous night.
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Recommendation:
Ensure warewashing machines, drainboards, and the compartments of sinks, basins, or other receptacles used for washing and rinsing equipment, utensils, or raw foods, or laundering wiping cloths are cleaned: (1) before use; (2) throughout the day at a frequency necessary to prevent recontamination of equipment and utensils and to ensure that the equipment performs its intended function; (3) at least every 24 hours (if used).
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Item No.:
22
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Site:
Galley-Deck 6 Starboard Aft Warewash
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Violation:
Food debris was observed in strainer for wash compartment of the conveyor dishwash machine. The machine was not in-use during the inspection and was last used the previous night.
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Recommendation:
Ensure warewashing machines, drainboards, and the compartments of sinks, basins, or other receptacles used for washing and rinsing equipment, utensils, or raw foods, or laundering wiping cloths are cleaned: (1) before use; (2) throughout the day at a frequency necessary to prevent recontamination of equipment and utensils and to ensure that the equipment performs its intended function; (3) at least every 24 hours (if used).
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Item No.:
24
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Site:
Bar-Champagne
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Violation:
The sanitizing concentration was less than 50 ppm in the sanitizing bucket.
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Recommendation:
Ensure sanitizing solutions are used with the following concentrations: (1) A chlorine solution with a concentration between 50 mg/L (ppm) and 200 mg/L (ppm).
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Item No.:
26
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Site:
Bar-Wheelhouse
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Violation:
A build-up of brown debris was noted in the left beer tap.
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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.:
26
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Site:
Galley-Deck 6 Aft Beverage Station
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Violation:
The food contact surface of the previously cleaned portable egg boiler unit was soiled with food debris and an accumulation of dust.
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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.:
26
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Site:
Galley-Hot Galley
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Violation:
The chef cooking pork chops at the grill did not sanitize his food thermometer after taking a cooking temperature and before placing the thermometer back into its holder.
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Recommendation:
Ensure food-contact surfaces of equipment and utensils are cleaned: (4) Before using or storing a food temperature measuring device.
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Item No.:
27
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Site:
Galley-Deck 5 Hot Galley
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Violation:
The previously cleaned grease trap housing of flat grill number 2 was still soiled with food debris. The underside of the previously cleaned grooved grill number 1 was also soiled with grease residue.
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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:
Buffet-Trident Grill
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Violation:
The underside of the front panel on the hot dog/sausage roller was soiled with a small amount of old grease in the corners.
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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-Bain Marie
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Violation:
Water was accumulating on the countertop around the bain marie. An excessive amount of steam was escaping from the bain marie, which was operated under time control, and condensing under the lip of the hotel pans which caused the water to accumulate on the countertop.
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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-Hot Galley
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Violation:
Condensate was collected on the two exhaust vents above the steam kettles and was dripping to the closed lids of the two kettles below. No food was in the kettles but staff stated they were boiling water to cook vegetables. The exhaust was working, but was not very strong. Crew were immediately directed by management to wipe down the vents and the lids and the technical staff determined the cause of the reduced exhaust was because the automatic hood cleaning system was operational. Staff stated that they were not usually preparing food at that time, but because of the later arrival in port the galley was in operational for lunch.
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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.:
28
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Site:
Galley-Corridor Outside Sabatini's
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Violation:
Two plate trolley stands were stored in the corridor. The bulkhead had difficult to clean features such as cables and there was a large opening at the deckhead/bulkhead, exposing difficult to clean features above. The trolleys were moved immediately inside the galley.
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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:
Preparation Room-
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Violation:
A small amount of water was dripping from around the deckhead sprinkler in the corridor between the pot wash and meat walk-in refrigerator 4702. 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.:
35
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Site:
Galley-Warewash
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Violation:
The drain in the deck scupper under the soiled drop-off station was clogged with food debris, which cause soiled water to accumulate.
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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.:
35
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Site:
Galley-Sabatini's Dishwash Area
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Violation:
Upon entry to the galley by the dishwash area, a strong foul odor was noticed and the deck scupper under the soiled landing had an accumulation of light brown liquid debris from the pulper system. Additional brown liquid with food debris was in the counter trough. The valve for trough drain line was opened and a large amount of food debris and liquid drained into the scupper. The food debris included identifiable pieces of food including whole small tomatoes, whole berries, and uncooked bacon. The area was closed and had been previously cleaned. Staff did not know why the pulper had been left with food debris. The area was cleaned before the end of the inspection.
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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.:
35
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Site:
Galley-Sabatini's Potwash Area
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Violation:
Food debris and light brown foul-smelling liquid were in the counter trough on the soiled end of the potwash area. The area was not in use at the time of the inspection and had been previously cleaned. Staff did not know why the pulper had been left with debris. The area was cleaned before the end of the inspection.
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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.:
36
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Site:
Buffet-Horizon Court Cold Salad Bar Island
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Violation:
The light intensity was less than 220 lux at the starboard forward handwash station on the worker's side of the island. The light bulb above the station was not working. This was corrected before the inspection team left the area.
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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.:
37
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Site:
Galley-Hot Galley
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Violation:
Condensate was collected on the two exhaust vents above the steam kettles and was dripping to the closed lids of the two kettles below. No food was in the kettles but staff stated they were boiling water to cook vegetables. The exhaust was working, but was not very strong. Crew were immediately directed by management to wipe down the vents and the lids and the technical staff determined the cause of the reduced exhaust was because the automatic hood cleaning system was operational. Staff stated that they were not usually preparing food at that time, but because of the later arrival in port the galley was in operational for lunch.
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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 ventilation hood systems and devices are sufficient in number and capacity to prevent grease or condensation from collecting on bulkheads and deckheads.
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Item No.:
39
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Site:
Buffet-Horizon Court Cold Salad Bar Island
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Violation:
One small fly was on the port aft area of the island.
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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:
Buffet-Horizon Court Aft Hotline
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Violation:
One large fly was on the worker's side of the buffet by upright refrigerator JC/161366.
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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:
Bar-Piazza
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Violation:
One small fly was on the front bar counter by the blender.
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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:
Integrated Pest Management-Weekly Garbage Inspection
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Violation:
An active inspection was conducted in the garbage handling area on 24 September and then on 6 October, more than 7 days apart.
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Recommendation:
Inspect the garbage handling areas of the vessel at least weekly for the presence of insects, rodents, and other pests. Maintain the results of these inspections in a log.
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