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Item No.:
33
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Site:
Galley-Salad Preparation Area
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Violation:
There was an active leak coming from piping directly below the conveyor-type dishwash. This resulted in a significant amount of pooled water on the deck.
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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.:
28
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Site:
Galley-Clean Dish Storage
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Violation:
There was a leak coming from a hatch located directly above the shelving. This was dripping directly onto the clean shelving. This was not impacting the clean dishes
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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.:
34
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Site:
Bar-Pool Grill
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Violation:
During the inspection there was a fire sprinkler line break which was pouring onto the deck of this area and dripping from the light fixtures. This area was not in operation during the inspection. No food was impacted.
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Recommendation:
Ensure a plumbing system in a food area is maintained in good repair.
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Item No.:
28
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Site:
Galley-Potwash
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Violation:
A large accumulation of soiled dishes, pans and other utensils were stacked in close proximity to the hood-type pot wash on the clean side of the operation. The distance between the hood type pot wash and the stored soiled items was approximately 2-3.5 feet. The clean dish storage was located against the adjacent bulkhead and not in close range to these soiled items, however the path of clean dishes leaving the pot wash was directly beside the soiled ones.
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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.:
27
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Site:
Buffet-Lido
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Violation:
The technical space located near the handwash sink at the far left end of the counter, had a large accumulation of standing water and white debris which was thick and covered the bottom of the technical space. There was no leak observed so it was unclear what the source of the water and debris accumulation was. Staff responded right away to clean the area.
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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.:
33
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Site:
Galley-Deck Tiles and Grout
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Violation:
There was missing, pitted, chipped and/or deteriorated decking in this area. Staff presented an ongoing maintenance plan showing that these areas were being replaced and repaired when possible.
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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.:
33
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Site:
Galley-Deck Tiles and Grout
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Violation:
There was missing, pitted, chipped and/or deteriorated decking in this area. Staff presented an ongoing maintenance plan showing that these areas were being replaced and repaired when possible.
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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.:
26
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Site:
Galley-Salad Preparation Area
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Violation:
The plastic cover over the ice machine cuber was lightly soiled with pinkish brown debris which could be wiped away with an alcohol pad.
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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.:
20
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Site:
Galley-Salad Preparation Area
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Violation:
There was a small opening in the middle of the ice machine cuber which appeared to have been missing a fitting or fastener of some kind. This did not provide a sealed or easily cleanable surface. Additionally, the second from the top row of the cuber was missing the horizontal metal separation. This left openings at each cross section of this area of the cuber.
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Recommendation:
Design and construct food contact surfaces of equipment and utensils to be durable and to retain their characteristic qualities under normal use conditions.
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Item No.:
33
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|
Site:
Galley-Warewash Area
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Violation:
There was an excessive amount of water and condensation accumulated on the deck in this area. No food or clean dishes were impacted.
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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.:
37
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|
Site:
Galley-Warewash Area
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|
Violation:
At the soiled end, condensate was accumulated on the deckhead air supply vent and dripping onto the soiled rack and dishes. This was noted on the previous report.
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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.
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Item No.:
33
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|
Site:
Galley-Center Galley
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|
Violation:
The deck in this area was pitted, chipped, peeling and broken in multiple areas. Staff presented a document which noted ongoing maintenance and repairs for these areas.
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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.:
26
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|
Site:
Provisions-Vegetable Preparation
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Violation:
The gasket of the potato peeler which was located on the right side of the preparation sink had some slight debris which was dripping from an opening in the gasket seal. Staff stated that this received frequent maintenance. This peeler was previously cleaned.
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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.:
20
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|
Site:
Provisions-Vegetable Preparation
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|
Violation:
The gasket of the potato peeler which was located on the right side of the preparation sink had some food debris which was dripping from an opening in the gasket seal. Staff stated that this received frequent maintenance. This peeler was previously cleaned.
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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.
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Item No.:
22
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|
Site:
Galley-Conveyor Potwash
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|
Violation:
The potwash in this area was out of order since 17 November. Staff were working to make repairs during 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-Flight-Type Dishwash
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|
Violation:
The final rinse digital display reached 202F multiple times during the operation. The crew and inspector used multiple thermometers to check final rinse surface temperatures which resulted in readings from 165-168F. Additionally, the inspector placed a 180F and a 200F sticker on the final rinse manifold arm. Only the 180F sticker turned black. It was determined that the gauge was not reading an accurate internal temperature.
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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.:
39
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|
Site:
Buffet-
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Violation:
There was one live fruit fly observed near the hot food on the crew buffet line.
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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.:
22
|
|
Site:
Galley-Potwash
|
|
Violation:
The potwash in this area had been out of order since 17 November. Crew were using a 3-compartment system.
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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
|
|
Site:
Galley-Warewash Area
|
|
Violation:
There was an active leak coming from piping directly below the conveyor-type dishwash. This resulted in a significant amount of pooled water on the deck.
|
|
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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|
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Item No.:
33
|
|
Site:
Galley-Clean Dish Storage
|
|
Violation:
There was a leak coming from a hatch located directly above the shelving. This was dripping directly onto the clean shelving. This was not impacting the clean dishes.
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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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|
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Item No.:
34
|
|
Site:
Galley-Handwash Sinks
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|
Violation:
The handwash sink located in the roast section of the galley had a disconnected drain line which was causing grey water to splash on the deck. Additionally, the handsink located across from this one was also leaking from the drain line. Staff responded right away to repair these both.
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|
Recommendation:
Ensure a plumbing system in a food area is maintained in good repair.
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|
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Item No.:
20
|
|
Site:
Galley-Food Fryers - Starboard and Portside
|
|
Violation:
The far starboard left and middle fry arms were missing screws at the bottom right and top middle (respectively). Additionally the fryers located on the portside were missing screws at the top and far left.
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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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|
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Item No.:
22
|
|
Site:
Galley-Flight-Type Dishwash
|
|
Violation:
There was a continuous leak coming from a pipe beneath this machine. Some water was pooled on the deck.
|
|
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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|
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Item No.:
22
|
|
Site:
Galley-Flight-Type Dishwash
|
|
Violation:
The final rinse gauge on this unit was observed at 209F when the inspector entered the area. The inspector and staff used thermometers to measure the final rinse surface temperature which ranged from 160-165F. Then, a 200F thermolabel was placed on the final rinse manifold arm which did not turn black. It was determined that the gauge was not reading an accurate temperature.
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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.:
30
|
|
Site:
Bar-Mister Lucky Bar
|
|
Violation:
The handsink located on the serving line did not work and would not dispense water.
|
|
Recommendation:
Keep handwashing facilities clean and in good repair.
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|
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Item No.:
02
|
|
Site:
Medical-Close Contact Follow-Up
|
|
Violation:
On 4 November at 0655 a crew member experienced symptoms of acute gastroenteritis (AGE) and reported to medical at 0743 that same day. The crew member had one close contact who was followed up with on 4 November at 1453 and 5 November at 0931 but there were no additional follow-ups recorded.
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|
Recommendation:
When any crew member (food or nonfood employee) meets the case definition for AGE, take the following actions for their close contacts: (1) restrict exposure to symptomatic crew member(s); (2) undergo a verbal interview with medical or supervisory staff, who will confirm their condition, provide facts and a written fact sheet about hygiene and handwashing, and instruct them to report immediately to medical if they develop illness symptoms; (3) complete a verbal interview daily with medical or supervisory staff until 48 hours after the ill crew members' symptoms began. Ensure that the first verbal interview is conducted within 8 hours from the time the ill crew member initially reported to the medical staff. If the asymptomatic immediate contact or cabin mate is at work, ensure that he or she must is contacted by medical or supervisory staff as soon as possible. Document the date and time of verbal interviews.
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|
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Item No.:
26
|
|
Site:
Pantry-Midship - Deck1 - Starboard Side
|
|
Violation:
Brown debris could be wiped away with an alcohol pad on the top panel of the ice machine on the food contact surface. Additionally, the evaporator was yellow, and when the inspector wiped the evaporator with an alcohol pad, the pad turned yellow. The machine was taken out of service for cleaning and sanitization.
|
|
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.:
22
|
|
Site:
Pantry-Deck 1 - Midship - Starboard and Portside
|
|
Violation:
The undercounter dishwash machines in both the starboard and portside pantries had one wash nozzle blocked with debris in the upper wash arm. One was blocked with a piece of plastic and one with a piece of glass. Crew reported that the dishwash machines were last used and cleaned the night prior, and that they were getting ready to use them during the current day's service. Steam exited one machine when the inspector opened it. Crew immediately began corrective action.
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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. 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.:
*
|
|
Site:
Children Area-Penguin Restroom
|
|
Violation:
The deck around the raised toilet was in disrepair, which made the area difficult to clean. The coving was peeling away from the raised platform, and areas behind the toilet were not smooth and were difficult to clean. There was water on the raised platform behind the toilet. Crew immediately began repairing the deck.
|
|
Recommendation:
Maintain decks in the children's area so that they are be properly cleaned and sanitized at least daily.
|
|
|
Item No.:
05
|
|
Site:
Potable Water-Deck 8 - Far Point
|
|
Violation:
The analyzer for the far point was not within 0.2ppm calibration of the manual test. The inspector took three manual measurements of 1.63ppm,1.74ppm, and 2.01ppm. The crew's manual test measured 2.13 ppm and the analyzer reading was 2.76ppm. Both the inspector and crew verified their instrument's calibration with the ship's onboard secondary standards. A crew member reported that in the past hour, he changed a filter but did not recalibrate the machine, which may have caused the analyzer to be inaccurate. The analyzer had been calibrated when the chart was changed.
|
|
Recommendation:
Ensure the free residual halogen measured by the halogen analyzer is within 0.2 mg/L (ppm) of the free residual halogen measured by the manual test.
|
|
|
Item No.:
06
|
|
Site:
Potable Water-Far Point Charts
|
|
Violation:
The paper chart for the Deck 9 far point dated 4 October was not changed after 24 hours which resulted in approximately 48 hours from 4-5 October to be recorded on one chart. Also, the paper chart for the Deck 8 far point dated 13 November was not changed after 24 hours which resulted in approximately 48 hours from 13-14 November to be recorded on one chart. Both charts had hand-written notes that the crew member forgot to change the chart. In at least once case, there was a change of crew.
|
|
Recommendation:
Ensure the halogen analyzer-chart recorder charts have a range of 0.0 to 5.0 mg/L (ppm) and have a recording period of (and limited to) 24 hours.
|
|
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Item No.:
26
|
|
Site:
Other-Engine Control Room - Coffee Room FSD A.2.1.2
|
|
Violation:
The espresso machine had been out of service for approximately two days, but both the food-contact and nonfood-contact surfaces were soiled with coffee grounds. There were two slotted screws on the food-contact surface, and both were soiled.
|
|
Recommendation:
Ensure food contact surfaces of equipment and utensils are clean to sight and touch.
|
|
|
Item No.:
27
|
|
Site:
Other-Engine Control Room - Coffee Room FSD A.2.1.2
|
|
Violation:
There were multiple issues of concern in this area. The espresso machine had been out of service for approximately two days, but both the food-contact and nonfood-contact surfaces were soiled with coffee grounds; the operational coffee grinder was also soiled (not used in a couple days); the clear plastic catchment basin under the coffee grinder had water trapped between the plastic and the counter; the upright refrigerator was soiled inside (no food inside); the plastic condiment container that held single serving packets of sweetener was excessively soiled with a dark debris; and lastly, the bottom shelf of the undercounter dry store cabinet was excessively soiled with coffee beans and other food debris. Coffee, cans of juice, single-use paper goods, and other food items were stored inside this cabinet.
|
|
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:
Other-Engine Control Room - Coffee Room FSD A.2.1.2
|
|
Violation:
The coffee machine was out of service for approximately two days. There were two slotted screws on the food-contact surface of the espresso machine, and both were soiled. This machine was not approved to have a slotted screw.
|
|
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. 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.
|
|
|
Item No.:
19
|
|
Site:
Other-Engine Control Room - Coffee Room FSD A.2.1.2
|
|
Violation:
The plastic condiment container that held single serving packets of sweetener was excessively soiled with a dark debris. The bottom shelf of the undercounter dry store cabinets was excessively soiled with coffee beans and other food debris. Coffee, cans of juice, single use paper goods, and other food items were stored in this area.
|
|
Recommendation:
Protect food from contamination by storing the food: (1) Covered or otherwise protected; (2) In a clean, dry location; and (3) Where it is not exposed to splash, dust, or other contamination. Protect food from contamination that may result from a physical, chemical, biological origin.
|
|
|
Item No.:
39
|
|
Site:
Other-Engine Control Room - Coffee Room FSD A.2.1.2
|
|
Violation:
There was one live fly 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.:
38
|
|
Site:
Other-Engine Control Room - Coffee Room FSD A.2.1.2
|
|
Violation:
A yellow mop bucket with a small amount of soiled water was stored in this room.
|
|
Recommendation:
Ensure only articles necessary for the food service operation are stored in food preparation, food storage, and warewashing areas. Ensure maintenance tools such as mops, brooms, and similar items are stored in a designated locker so they do not contaminate food, food-contact surfaces of utensils, and equipment, linens, and single-service and single-use articles.
|
|
|
Item No.:
21
|
|
Site:
Other-Engine Control Room - Coffee Room FSD A.2.1.2
|
|
Violation:
There was no working ambient thermometer for the refrigerator. The external digital panel display was not working. No food was stored in the refrigerator and crew reported that usually non-potentially hazardous fruits are stored in this refrigerator.
|
|
Recommendation:
Ensure ambient air temperature measuring devices are maintained in good repair and are accurate within the intended range of use.
|
|
|
Item No.:
33
|
|
Site:
Other-Engine Control Room - Coffee Room FSD A.2.1.2
|
|
Violation:
The deck was excessively soiled with debris including soil, gummy candies, and other food debris under the refrigerator, under the counter with the coffee machine, and under the undercounter dry store cabinets . It was obvious to the inspector that the debris was built up over an extended period of time and was much more than a day's accumulation of debris.
|
|
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-Handwash Sinks
|
|
Violation:
The handwash sink located in the roast section of the galley had a disconnected drain line which was causing grey water to splash on the deck. Additionally, the handsink located across from this one was also leaking from the drain line. Staff responded right away to repair these both.
|
|
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-Flight-Type Dishwash
|
|
Violation:
There was a continuous leak coming from a pipe beneath this machine. Some water was pooled 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.
|
|