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Item No.:
11
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Site:
Medical-Crew Late Reporting
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Violation:
A nonfood worker had an onset of acute gastroenteritis (AGE) symptoms on 26 August at 20:00, but did not report to the medical center until 27 August at 08:45. According to his time card, he worked from 26 August at 23:38 to 27 August at 06:27. The crew member was in medical isolation during the inspection on 28 August.
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Recommendation:
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.
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Item No.:
18
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Site:
Galley-Deck 9 Appetizer Cold Room
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Violation:
One tray of cold smoked salmon was stored above approximately a dozen trays of fully cooked cold cuts such as sliced ham and salami. The tray of cold smoked salmon was immediately relocated to a separate food trolley.
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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:
Buffet-Deck 9 Aft Service Line
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Violation:
Two small flies were on the trays of cut cantaloupe and melons. The trays were immediately removed and discarded. Pest management was immediately notified.
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Recommendation:
Protect food from contamination that may result from a physical, chemical, biological origin.
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Item No.:
20
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Site:
Galley-Deck 3 Bakery
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Violation:
The bottom-most oven of the right-side stacked ovens had a slotted fastener in the food splash area. This was immediately corrected.
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Recommendation:
Ensure multiuse food-contact surfaces 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.:
20
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Site:
Galley-Deck 3 Pastry
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Violation:
The bottom-most oven and the oven second from the bottom of the right-side stacked ovens each had one slotted fastener in the food splash area. This was immediately corrected.
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Recommendation:
Ensure multiuse food-contact surfaces 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.:
21
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Site:
Galley-Deck 0 Soup Station
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Violation:
The right-side tilting pan wheel handle had a deep groove that was difficult to clean.
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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.
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Item No.:
21
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Site:
Galley-Deck 0 Soup Station
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Violation:
The sealant on the handle of the most right soup kettle was in disrepair and had deep grooves that were difficult to clean.
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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.
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Item No.:
21
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Site:
Galley-Deck 9 Center
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Violation:
The tilting wheel handle for soup kettle #1 had a groove on the back that was difficult-to-clean. This was corrected before the inspector left the area.
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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.
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Item No.:
22
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Site:
Galley-Deck 9 Rack-Type Dishwash Machine
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Violation:
The wash tank temperature gauge indicated the wash tank water was 173F, but the wash tank water measured 187F and 185F by the inspector's and ship's tip-sensitive thermometers, respectively.
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Recommendation:
Ensure water temperature-measuring devices are scaled: (1) in Celsius or dually scaled in Celsius and Fahrenheit are designed to be accurate to within 1.5C (within 3F) in the intended range of use; (2) only in Fahrenheit are designed to be accurate to within 3F in the intended range of use.
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Item No.:
22
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Site:
Galley-Deck 0 Potwash
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Violation:
The upper final sanitizing rinse spray arm of the in-use hood-type potwash machine had three nozzles blocked by 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 and accumulation of excessive debris, 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 3 Potwash
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Violation:
The final sanitizing rinse for the in-use flight-type potwash machine was emitting a weak spray, which resulting in an ineffective spray pattern. Crew increased the water pressure and corrected the spray pattern.
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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.:
27
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Site:
Buffet-Deck 9 Swirls Port Side
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Violation:
There was some food residue on the drip tray below the ice cream dispensers. The ice cream machines had been cleaned and sanitized the night before and were not in operation.
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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-Deck 9 Aft Beverage Station
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Violation:
A strand of hair was on the basket of spoons labeled 'clean.' The basket of spoons was immediately removed. This area had recently closed and was no longer in operation.
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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.
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Item No.:
30
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Site:
Galley-Deck 3
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Violation:
The men's toilet room door did not fully self-close and latch.
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Recommendation:
Ensure toilet rooms are completely enclosed and have tight-fitting, self-closing doors which are kept closed except during cleaning or maintenance.
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Item No.:
32
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Site:
Galley-Deck 3 Dishwash
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Violation:
Dry food debris was in the 'paper only' waste bin next to the handwash station.
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Recommendation:
Cover receptacles and waste-handling containers when not in continuous use and after they are filled.
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Item No.:
33
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Site:
Galley-Deck 3 Bakery Cold Room 30
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Violation:
Three deck tiles had recessed or missing deck grouting, which caused the tiles to be loose.
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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. 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 3 Warewash
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Violation:
A heavy amount of condensate collected on the deckhead above the soiled loading area for the flight-type dishwash machine.
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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.:
33
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Site:
Galley-Deck 0 Dishwash
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Violation:
Condensate collected on the deckhead above the soiled loading area for the rack-type dishwash machine.
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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.:
33
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Site:
Galley-Deck 3 Room 38 Freezer
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Violation:
A deck tile was missing in the walk-in freezer.
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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 9 Guy's Burger Joint
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Violation:
The deck tiles were damaged and the deck grouting was recessed in the walk-in freezer.
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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 9 Potwash
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Violation:
A significant amount of water was pooled on the deck underneath the hood-type potwash machine. Crew immediately worked to correct this and direct the water to the deck drainboards.
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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.:
33
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Site:
Galley-Deck 9 Warewash
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Violation:
The deck underneath the flight-type dishwash machine was soiled with more than a day's accumulation of debris. Additionally, water had collected and pooled 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.:
33
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Site:
Galley-Deck 9 Deli
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Violation:
On the port side, the deck grouting was damaged and heavily pitted. Water had collected and pooled in the recessed spaces.
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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. 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-Deck 3 Warewash
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Violation:
The drain pipe below the prewash tank of the flight-type dishwash machine was not properly directed to the deck drain, which caused water to collect and pool excessively on the deck of the soiled loading area.
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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-Deck 9 Aft Service Line
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Violation:
Around the omelet station, the light intensity was approximately 90 lux.
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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-Deck 0 Dishwash
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Violation:
Condensate collected on the deckhead above the soiled loading area for the rack-type dishwash machine. This was suspected to be due to the wash tank temperature which measured 192F and 194F by the ship's tip-sensitive thermometer highest recording.
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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.:
37
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Site:
Galley-Deck 3 Warewash
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Violation:
A heavy amount of condensate collected on the deckhead above the soiled loading area for the flight-type dishwash machine. This was suspected to be due to the wash tank temperature which measured at 178F by the ship's tip-sensitive highest temperature recording thermometer.
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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.:
39
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Site:
Galley-Deck 3 Forward Corridor
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Violation:
One small fly was just outside of the wine cellar. Pest management was immediately notified.
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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:
Galley-Deck 3 Wine Cellar
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Violation:
One small fly was in the dining room service bar area. Pest management was immediately notified.
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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-Deck 9 Aft Service Line
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Violation:
Two small flies were on the trays of cut cantaloupe and melons. The trays were immediately removed and discarded. Pest management was immediately notified.
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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:
Galley-Deck 9 Blue Iguana
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Violation:
One large fly and four small flies were near the ice machine. Pest management was immediately notified.
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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-Deck 9 Lido Forward Line
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Violation:
One small fly was near the bulkhead behind the service line of cut fruits. Pest management was immediately notified.
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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-Deck 9 Lido Forward Line
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Violation:
One small fly was in the food operations locker. Pest management was immediately notified.
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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:
Galley-Deck 9 Guy's Burger Joint
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Violation:
One small fly was near the grill cooktop area. This was an outside 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.:
39
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Site:
Pantry-Deck 9
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Violation:
One small fly was near the hood-type glasswash machine. Pest management was immediately notified.
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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:
Galley-Deck 9 Center Beverage Station Port Side
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Violation:
One small fly was near the coffee machine. Pest management was immediately notified.
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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:
Preparation Room-Deck 0
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Violation:
One small fly was in the area. Pest management was immediately notified.
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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:
Preparation Room-Deck 0 Poultry
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Violation:
One small fly was in the area. Pest management was immediately notified.
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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:
Galley-Deck 10 Steakhouse
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Violation:
One small fly was near the biodigester. Pest management was immediately notified.
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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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