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Item No.:
34
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Site:
Galley-
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Violation:
The counter-mounted combination oven was dripping from the water line in back of the oven causing water to pool on the counter top.
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Recommendation:
Ensure a plumbing system in a food area is maintained in good repair.
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Item No.:
08
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Site:
Medical-Ward #3
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Violation:
The backflow device attached to the shower hose had a steady leak. The engineering department was notified during the inspection. The instructor talked about disinfection prior to replacing the device.
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Recommendation:
Maintain backflow prevention devices in good repair.
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Item No.:
*
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Site:
Potable Water-Upper and Lower Distribution Loop Chart Records
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Violation:
The upper and lower distribution loop chart records were mistakenly combined. Some of the lower loop charts were mixed in with the upper loop chart records. However, all of the notations and residual levels were in proper order and range.
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Recommendation:
Ensure that all records are maintained in proper order and available for review during inspections.
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Item No.:
08
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Site:
Potable Water-Technical Water Piping
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Violation:
The piping coming from the distillate water tank was striped green with a blue arrow. The ships color legend calls this water 'fresh.' According to the color designation in ISO 14726, distillate or permeate water should be stripped blue/grey/blue.
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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.
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Item No.:
08
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Site:
Housekeeping-Laundry Room
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Violation:
Two 9D-M2 backflow devices used for the laundry washer high pressure system were leaking excessively. Notations were made in the logs during the inspection and the housekeeping department began replacing the devices during the inspection. The inspector reminded staff to properly disinfect the devices prior to replacing them.
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Recommendation:
Maintain backflow prevention devices in good repair.
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Item No.:
39
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Site:
Housekeeping-Provisions
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Violation:
Three crew members that handle the IPM duties for provisions did not have physical certificates stating that they graduated/passed certification. However, they did have paperwork stating they attended a class on 25 September 2017.
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Recommendation:
Ensure a restricted-use pesticide is only applied by a certified applicator or a person with training and testing equivalent to that of a certified applicator.
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Item No.:
16
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Site:
Buffet-Windjammer Aft Starboard Buffet
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Violation:
The wording on the time control stickers on the under counter warmers and refrigerators had worn off.
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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.
Ensure refrigerated, ready-to-eat, potentially hazardous food: (1) Prepared on a vessel and held refrigerated for more than 24 hours is clearly marked at the time of preparation to indicate the date or day by which the food must be consumed (7 calendar days or fewer from the day the food is prepared). The day of preparation is counted as day 1. (2) Prepared and packaged by a food-processing plant and held on the vessel after opening for more than 24 hours must be clearly marked at the time the original container is opened to indicate the date by which the food must be consumed (7 calendar days or fewer after the original container is opened). The day of opening is counted as day 1.
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Item No.:
19
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Site:
Buffet-Windjammer Aft Center Buffet
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Violation:
Tongs were missing for two containers of bread.
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Recommendation:
During pauses in food preparation or dispensing, ensure food preparation and dispensing utensils are stored: (1) In the food with their handles above the top of the food and the container; (2) In food that is not potentially hazardous with their handles above the top of the food within containers or equipment that can be closed, such as bins of sugar, flour, or cinnamon; (3) On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized at least every 4 hours; (4) In running water of sufficient velocity to flush particulates to the drain (if used with moist food such as ice cream or mashed potatoes); (5) In a clean, protected location (if the utensils, such as ice scoops, are used only with a food that is not potentially hazardous); or (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).
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Item No.:
28
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Site:
Galley-
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Violation:
The counter-mounted combination oven was dripping from the water line in back of the oven causing water to pool on the counter top.
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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.:
19
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Site:
Galley-Windjammer Walk-in Refrigerator
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Violation:
A pan of ginger did not have a label. This was immediately labeled.
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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.:
18
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Site:
Galley-Windjammer Walk-in Refrigerator
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Violation:
One pan of smoked salmon was stored above a pan of ginger.
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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.:
22
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Site:
Galley-Potwash
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Violation:
The sanitizer in the three-compartment sink was cloudy. There were no dishes in the sink at the time of the inspection.
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Recommendation:
Ensure the wash, rinse, and sanitize solutions are maintained clean.
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Item No.:
21
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Site:
Galley-Deck 5 Room Service
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Violation:
The gasket on the bottom drawer of the undercounter refrigerator was loose and soiled. This was sent for cleaning immediately and placed back in the unit.
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Recommendation:
Ensure nonfood contact equipment is maintained in good repair and proper adjustment including: (1) Equipment maintained in a state of repair and condition that meets the materials, design, construction, and operation specifications of these guidelines; (2) Equipment components such as doors, seals, hinges, fasteners, and kick plates are kept intact, tight, and adjusted in accordance with manufacturer's specifications.
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Item No.:
27
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Site:
Galley-Deck 5 Room Service
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Violation:
The gasket on the bottom drawer was loose and soiled. This was sent for cleaning immediately and placed back in the unit.
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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.:
37
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Site:
Galley-Deck 4 Roast Station
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Violation:
Condensate was collecting on the deckhead above the roaster. The condensate was not actively dripping onto the deck and no food was impacted. This was corrected immediately.
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Recommendation:
Ensure ventilation hood systems and devices operate effectively to prevent grease and condensate from collecting on the bulkheads and deckheads and remove contaminants generated by equipment located under them. 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.:
20
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Site:
Galley-Deck 4 Near Sauce Station
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Violation:
A stand up refrigerator had been out of service since 16 June. Staff stated spare parts had been ordered.
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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.
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Item No.:
22
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Site:
Galley-Deck 4 Dishwash Machine
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Violation:
The two final rinse curtains were soiled with black debris. This was corrected immediately.
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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.:
39
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Site:
Preparation Room-Vegetable Prep Room
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Violation:
One fruit fly was observed in this area.
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Recommendation:
Effectively control the presence of insects, rodents, and other pests to minimize their presence in the food storage, preparation, and service areas and warewashing and utensil storage areas aboard a vessel.
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Item No.:
33
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Site:
Galley-Chops
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Violation:
Green leafy debris and a champagne cork was found on the deck in the technical compartment of the utility sink. This area had been previously cleaned. The area was immediately cleaned.
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Recommendation:
Ensure decks, bulkheads, deckheads, and attached equipment in food preparation, warewashing, pantries, and storage areas are cleaned as often as necessary.
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Item No.:
16
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Site:
Other-Giovanni Menu
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Violation:
On the second page of the menu, the second line of the consumer advisory statement was covered by a flap and not legible. The advisory statement was fully visible on the first page of the menu.
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Recommendation:
If an animal food such as beef, eggs, fish, lamb, milk, pork, poultry, or shellfish that is raw, undercooked, or not otherwise processed to eliminate pathogens is offered in a ready-to-eat form or as a raw ingredient in another ready-to-eat food, ensure the consumer is informed by way of disclosure using menu advisories, placards, or other easily visible written means of the significantly increased risk to certain especially vulnerable consumers eating such foods in raw or undercooked form. Locate the advisory at the outlets where these types of food are served. Ensure that raw shell egg preparations are not used in uncooked products as described in section 7.3.3.2.3. Ensure that disclosure is made by one of the two following methods: (1) On a sign describing the animal-derived foods (e.g., ?oysters on the half-shell,? ?hamburgers,? ?steaks,? or ?eggs?); AND that they can be cooked to order and may be served raw or undercooked; AND a statement indicating that consuming raw or undercooked meats, seafood, shellfish, eggs, milk, poultry may increase your risk for foodborne illness, especially if you have certain medical conditions. Ensure the advisory is posted at the specific station where the food is served raw, undercooked, or cooked to order OR (2) On a menu using an asterisk at the animal-derived foods requiring disclosure and a footnote with a statement indicating that consuming raw or undercooked meats, seafood, shellfish, eggs, milk, or poultry may increase your risk for foodborne illness, especially if you have certain medical conditions.
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Item No.:
16
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Site:
Galley-Park Cafe Stand Up Refrigerator 153.88
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Violation:
One tray of meringue, half a tray of cheesecake, and one tray of pear william had been placed in the standup refrigerator at 12:16 pm. According to the transportation logs, the foods were taken from the main galley at 12:07 at 36-37F (2.2C - 2.7C) and delivered at 12:16 at 38-39F (3.3C - 3.8C). When the inspector arrived at 12:30, the foods were 42-45F (5.5C - 7.2C). The ambient temperature, according to the inspector's thermometer and the unit's thermometer, was 52F (11C). Staff discarded the deserts and stated the refrigerator may be in defrost mode. Staff stated the unit would be monitored and repaired if necessary.
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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.
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Item No.:
20
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Site:
Buffet-Windjammer Aft Starboard Buffet
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Violation:
One tray of meringue, half a tray of cheesecake, and one tray of pear william had been placed in the standup refrigerator at 12:16 pm. According to the transportation logs, the foods were taken from the main galley at 12:07 at 36-37F (2.2C - 2.7C) and delivered at 12:16 at 38-39F (3.3C - 3.8C). When the inspector arrived at 12:30, the foods were 42-45F (5.5C - 7.2C). The ambient temperature, according to the inspector's thermometer and the unit's thermometer, was 52F (11C). Staff discarded the deserts and stated the refrigerator may be in defrost mode. Staff stated the unit would be monitored and repaired if necessary.
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Recommendation:
Maintain utensils and temperature measuring devices in good repair and proper adjustment: (1) Utensils must be maintained in a state of repair or condition that meets the materials, design, and construction specifications of these guidelines, or the utensils must be discarded; (2) food temperature measuring devices must be calibrated in accordance with the manufacturer's specifications to ensure accuracy.
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